Mushrooms are wonderful gifts of the autumn forest. They are dried, frozen or rolled into jars. If you know how to pickle mushrooms correctly, then you will get a delicious appetizer that will become an integral part of both a regular meal and a festive feast.

Almost always, pickling mushrooms is carried out in a hot way. It would seem that it could be easier to digest anything in water or marinade?

But even here there are a few secrets that will allow you to get a truly delicious finished product:

• Dense and hard types of mushrooms are advised to marinate separately from loose ones.
• If you decide to make a mushroom platter, then be sure to consider the cooking time of each of its components.
• Certain types of mushrooms can darken when in the same jar as others, making them look less than appetizing.
• To ensure that all prepared mushrooms are done at the same time, choose about the same size for each batch.

After you bring the "harvest" home, try to separate it by type and size. To get the neatest and most attractive mushrooms during pickling, select medium-sized specimens. During heat treatment, they will decrease and become even more appetizing.

Before proceeding to the pickling process, mushrooms must be cleaned of foreign debris. The earth and grass residues are removed much easier if the collected forest gifts are soaked in water for at least an hour.

When washing, pay special attention to the remains of the earth on the stem and hats. This is very important, since it is with the soil that the botulinum bacterium can enter the jars, which can subsequently cause mushroom poisoning.

Calorie pickled mushrooms

The average calorie content of pickled mushrooms is 22 kcal. But keep in mind that it may vary depending on the type. Among the dietary include milk mushrooms, boletus and chanterelles - 18 kcal. But white mushroom and champignons have 37 kcal.

Mushrooms contain a lot of protein (average 2.3 g). Due to the fact that it is hard to digest, it will not work to classify the product under discussion as a dietary one.

Pickled Instant Mushrooms

The recipe for instant pickled mushrooms is especially popular with housewives. Such a product is indispensable in many salads, and can also be served as a separate snack.

Ingredients:

• any kind of mushrooms - ½ kg;
• cold water - 0.25 ml;
• sunflower oil - 50 ml;
• lavrushka - 2 pcs.;
• garlic - 6 cloves;
• half a lemon;
• rock salt - 1 tbsp. l.;
• dried cloves, peppercorns - to taste;
• table 9% vinegar - 2 tsp.

Initially, you need to start preparing the marinade.

1. To do this, mix all the spices and sunflower oil in an iron container. Add the juice from half a citrus and the garlic through the garlic press.
2. Pour in water, send the container to low heat, and boil the marinade for no more than 10 minutes. After that, it must be filtered.
3. Now put the peeled mushrooms into the pan with the marinade and boil them for about 10 minutes.
4. Next, you need to add vinegar and still hold the composition on fire for 5 minutes.
5. After this time, remove the container from the stove and let the mushrooms brew until completely cooled.

Store the finished product in the refrigerator, it is not intended for canning.

Before serving, the dish is seasoned with fresh butter and chopped onions.

How to pickle oyster mushrooms for the winter

If you want to get a delicious snack for the festive feasts, we advise you to pickle oyster mushrooms for the winter. They can be stored in jars for up to 12 months.

Ingredients:

• oyster mushrooms - 1.5 kg;
• table 9% vinegar - 8 tsp;
• garlic - 4 - 6 cloves;
• cold water - 1000 ml;
• granulated sugar - 2 tsp;
• coarse salt - 1.5 tbsp. l.;
• peppercorns - to taste;
• dried cloves (in jars) - optional;
• Lavrushka (in jars) - 1 - 2 pieces in each.

The cooking process is not complicated at all:

1. Prepare the mushrooms by peeling them in advance and cutting them into medium-sized pieces.
2. Place them in a saucepan and boil for half an hour in lightly salted water. If foam appears, do not forget to remove it. Send the oyster mushrooms to a colander and let the remaining liquid drain.
3. At this time, prepare the marinade. Water is poured into a deep saucepan and brought to a boil, then all the remaining ingredients are placed there, including mushrooms. Vinegar is added last.
4. Boil the mushrooms for about a quarter of an hour, then place them in jars and pour the marinade on top.

The jars are rolled up with iron lids and covered to keep their contents cool. Oyster mushrooms will be ready in a month.

Delicious marinated champignons

Pickled champignon mushrooms are the most welcome "guest" on every table.

An artificially grown product is considered one of the safest, because champignons are allowed to be eaten even raw.

Ingredients:

• champignon mushrooms - 500 g;
• 9% table vinegar - ½ cup;
• garlic - 5 - 7 cloves;
• vegetable oil - half a cup;
• salt, pepper - to taste;
• greens - medium bunch.

Let's get started:

1. Pour the required amount of water into a deep container, add salt and pepper, boil.
2. Then mark the pre-peeled mushrooms there. Boil them for 10 minutes, then put them in a colander and rinse under running water.
3. Take care of the marinade. To prepare it, combine vegetable oil, vinegar, chopped garlic and herbs. Place the mushrooms in the prepared composition and let them brew for 1/4 hour. After this time, the dish is considered ready.

Honey mushrooms or chanterelles with garlic

Even the most sophisticated gourmet will not be able to refuse pickled chanterelles or mushrooms. We offer you a recipe that in 24 hours will allow you to get a tasty and healthy product.

Ingredients:

• mushrooms or chanterelles - 1 kilogram;
• table 9% vinegar - 6 - 7 tbsp. l.;
• garlic - 1 head;
• allspice - 10 peas;
• granulated sugar - 4 tsp;
• sunflower oil - 50 ml;
• cloves - 4 pcs.;
• lavrushka - 2 - 3 pcs.;
• cold water - 1 glass;
• coarse salt - 2 tsp

The execution of such a recipe requires following the following algorithm of actions:

1. Clean the selected type of mushrooms from the remnants of dirt and wash thoroughly. Then place them in a deep saucepan and boil in lightly salted water until tender. Allow the liquid to drain through a colander.
2. In the next step, transfer the mushrooms to an enameled pan. In a separate container, mix salt and granulated sugar in water and pour the composition over the mushrooms. Add the rest of the spices.
3. Garlic is placed in a pan in crushed form after boiling water.
4. In the marinade, mushrooms should be boiled for no more than 10 minutes, after which they should be sent to jars. Before pouring the marinade, remove the parsley from it.

For clogging cans, it is advised to use nylon lids. So mushrooms are stored in the main compartment of the refrigerator for no more than 2 months.

White mushrooms

There is nothing difficult in preparing pickled porcini mushrooms.

For the recipe, you will need a standard set of ingredients:

• white mushroom (boiled) - 1 kg;
• garlic - optional;
• peppercorns - up to 10 pcs.;
• lavrushka - 2 - 3 pcs.;
• rock salt - 1 tbsp. l.;
• table vinegar 9% - 1.5 tbsp. l.;
• ground cinnamon - to taste;
• granulated sugar - to taste.

White mushroom requires a preliminary 20-minute cooking in lightly salted water.

1. Drain the liquid in which the mushrooms were boiled through a colander, and then start preparing the composition in which they will continue to pickle.
2. Boil water in a clean container and dissolve salt and the right amount of sugar in it, then add vinegar.
3. Turn off the heat and transfer the mushrooms to the resulting liquid.
4. At the last stage, add parsley and garlic.
5. Let the mushrooms brew for a few minutes, then return the pan to the stove and boil its contents for another quarter of an hour.

Arrange the appetizer in jars, add the right amount of marinade and roll up the lids. You can store containers in any cool room.

Quick pickled butternuts

Ingredients:

• oily - 5 kg;
• cold water - 1000 ml;
• peppercorns - up to 10 pcs.;
• lavrushka - 2 - 3 pcs.;
• rock salt - 2 tbsp. l.;
• dill - a large bunch;
• lemon peel;
• granulated sugar - 3 tbsp. l.;
• garlic - 1 head.

The algorithm of actions is as always simple:

1. Clean the mushrooms and boil them in salted water.
2. At this time, prepare the jars. At the bottom of each place a sprig of dill and a little lemon zest.
3. After the butternuts are cooked, put them in jars without waiting until they cool down.
4. Prepare the marinade. To do this, combine all the ingredients in a saucepan and bring them to a boil. The liquid should boil for 5 minutes, after which mushrooms are poured with it.
5. Add a teaspoon of vinegar to each jar.

Banks should be closed with nylon lids. Once they have cooled, place them in the refrigerator. In a couple of days, the butternuts will be ready.

Cooking in Korean

Ingredients:

• mushrooms (oyster mushrooms, mushrooms, champignons) - 1 kg;
• garlic - to taste;
• cold water - 2 liters;
• rock salt - 1 tsp;
• seasoning for carrots in Korean - ½ pack;
• granulated sugar - 3 tsp;
• 9% table vinegar - 3 tbsp. l.;
• sunflower oil - 50 ml.

We will prepare like this:

1. Initially boil the mushrooms in brackish water. Cooking time depends on their type.
2. Then the raw material must be removed from the broth, but the liquid must not be poured out.
3. Add all the spices to a clean bowl with mushrooms, finally pour half a pack of Korean seasoning. Mix everything thoroughly and pour the liquid in which the mushrooms were cooked.

To get the finished dish, it must be insisted in a cool place for 10 - 12 hours.

Mushrooms marinated with onions

Ingredients:

• mushrooms (any kind) - 2.5 kg;
• bulbs (large) - 3 pcs.;
• garlic - up to 5 cloves;
• salt - 2 tsp;
• lemon - optional;
• lavrushka - 2 pcs.;
• peppercorns - up to 10 pcs.;
• ground cinnamon - 1 g;
• granulated sugar - 4 tsp;
• carnation - 1 pc.;
• cold water - 1000 ml.
• 9% vinegar - 4 tbsp. l.

Let's get started!

1. Place the selected type of mushrooms in a saucepan, salt and cover with water. Boil and drain the liquid.
2. Place the mushrooms in the same container and pour clean hot water. For each liter of water, add salt (1 tablespoon each) and citric acid (1 teaspoon each). Boil the product for 25 minutes.
3. Vinegar is added last.
4. Then move the mushrooms to a colander and let the remaining liquid drain.
5. To prepare the marinade in heated water, dissolve the salt and the indicated amount of sugar. Bring to a boil. Then add the remaining ingredients and boil the composition for a couple more minutes.
6. We put the mushrooms in the liquid and cook them for no more than half an hour. Then add vinegar and remove the container from the heat.

Cooking like this:

1. We place all the components in a container and send it to a quiet fire.
2. At this time, prepare the mushrooms. You can pickle only hats.
3. After the liquid is heated, place the mushrooms in it and simmer them over low heat for about 10 minutes. Stir occasionally.
4. Leave the product in the liquid until it cools, and then the snack can be transferred to jars. It is recommended to serve it on the table with greens.

The most delicious pickled mushrooms

Ingredients:

• mushrooms - 1 kilogram;
• cold water - 1000 ml;
• rock salt - 2 tsp;
• garlic - 1 head;
• allspice - 8 peas;
• table vinegar 9% - 16 tsp;
• granulated sugar - 1 tbsp. l.;
• cloves - 3 pcs.;
• lavrushka and dill greens - to taste.

Marinade for mushrooms is prepared in the same way as for other mushrooms. All components are placed in a saucepan and boiled for 5 minutes. Before turning off the fire, add the vinegar.

Put the mushrooms mixed with garlic in clean jars, and at the end pour the marinade to the edges of the containers. Roll up the lids and turn the jars over. After a day, check their tightness.

Boletus marinated for the winter

Ingredients:

• boletus mushrooms - 1 kilogram;
• cold water - 1000 ml;
• coarse salt - 40 g;
• dried cloves - optional;
• 9% vinegar - 125 ml;
• lavrushka - 2 - 3 pcs.;
• granulated sugar - 2 tsp;
• allspice - 10 pcs.

And there is nothing complicated in this process either:

1. Place fresh mushrooms in a saucepan and boil for a third of an hour. Readiness will be indicated by specimens that have sunk to the bottom. Watch for foam formation during cooking.
2. Throw the boletus in a colander and wait until all excess liquid is gone.
3. Transfer the mushrooms to boiling water, boil for a quarter of an hour, then add all the listed ingredients.
4. Boil for another 15 minutes over low heat, then transfer the boletus to jars and roll them up with lids.

It turns out that it is not at all difficult to prepare pickled mushrooms on your own. But it is very important to buy them from trusted sellers or assemble them yourself away from roads and hazardous industries. Such mushrooms will be an excellent snack, an ingredient in a salad or a hot dish, or even a filling in pastries.

Cooking mushrooms for the winter has its peak - this is the end of summer and autumn. At this time, you need to have time to collect and prepare mushrooms for future use. Harvested salted mushrooms for the winter, dried and pickled then will be very useful to you. But first you need to know how to pickle mushrooms for the winter how to pickle mushrooms for the winter, how to freeze mushrooms for the winter, how to prepare dried mushrooms for the winter, how to cook mushrooms for the winter. Almost all edible mushrooms are suitable for harvesting for the winter: milk mushrooms, chanterelles, russula, honey mushrooms, aspen mushrooms, boletus mushrooms, boletus, champignons, volnushki, mushrooms, and of course white mushroom. Recipes for harvesting porcini mushrooms for the winter are very diverse, since this mushroom is very tasty and easy to prepare. That is why many people love to collect and cook porcini mushrooms so much. Recipes for harvesting porcini mushrooms for the winter include all known methods, while many agaric mushrooms can only be salted.

Let's start with a question how to pickle mushrooms for the winter. More often than others, pickling porcini mushrooms for the winter is common. White mushroom is the king of all mushrooms, and marinated white mushrooms for the winter are very tasty. Usually we pickle porcini mushrooms for the winter separately from other mushrooms. When we pickle porcini mushrooms for the winter, we cut large mushrooms into pieces, and pickle small ones whole. These rules, in principle, also work when we prepare others pickled mushrooms for the winter. The video recipe for pickling mushrooms for the winter will show you all the stages of pickling, show you how to prepare and how to roll mushrooms for the winter. Marinade for mushrooms for the winter is standard: salt, sugar, vinegar and spices. Depending on what kind of pickled mushrooms you want to cook for the winter, the recipe may contain different types of spices and proportions of marinade ingredients.

Another way to save mushrooms for the winter is to salt the mushrooms for the winter. Recipes will show you how to pickle mushrooms for the winter. Perhaps this is the oldest way to cook mushrooms for the winter. The recipe for salting mushrooms for the winter for different mushrooms may vary. Some agaric mushrooms are pre-soaked to remove bitterness from them. Salted milk mushrooms, volnushki, mushrooms are classics of the genre, but they need a special approach. Therefore, you should figure out how to salt mushrooms for the winter and which recipe for salted mushrooms for the winter is right for you. For example, salting porcini mushrooms for the winter and salted chanterelle mushrooms will be slightly different. Harvesting for the winter, more precisely, salting, possibly in two ways - cold and hot. In both cases, you can prepare salted porcini mushrooms for the winter, chanterelles, milk mushrooms, etc., but hot salting requires preliminary boiling of mushrooms, and cold salting is longer.

And if you look at how to boil mushrooms for the winter and how to preserve boiled mushrooms for the winter, then perhaps choose this option for harvesting mushrooms. Vinegar or boiling sunflower oil is usually added to boiled mushrooms. After that, the usual preservation of mushrooms for the winter takes place. Recipes with boiled mushrooms can come in handy for pickling mushrooms and hot salting.

Drying mushrooms is the choice of lazy people. So you can prepare boletus, chanterelle, butterdish, porcini mushroom. Harvesting dried mushrooms for the winter in winter will pay off handsomely with fragrant mushroom soup or gravy. Again, there are several recipes for drying mushrooms for the winter: in the sun and in the oven. For example, some believe that harvesting dried porcini mushrooms for the winter should be carried out according to the classic version - drying on a thread. But keep in mind that not all mushrooms can be dried. Especially often this is how porcini mushrooms are cooked for the winter, as they perfectly retain their aroma. Perhaps this is the easiest preparation of mushrooms for the winter.

Freezing is also a great way to harvest mushrooms. There are many ways to freeze mushrooms for the winter. You can freeze raw and boiled mushrooms for the winter. So if you have collected a lot of porcini mushrooms and want to save them for the winter, freezing porcini mushrooms for the winter will help you. Freeze even fried mushrooms. If you like fried mushrooms, you should definitely read how to fry mushrooms for the winter. For example, at your service are recipes for fried porcini mushrooms for the winter, fried butter mushrooms for the winter, fried chanterelle mushrooms. Recipes for the winter will show you how to preserve mushrooms for the winter in a slow cooker.

There is not just harvesting mushrooms for the winter, recipes will also help you prepare almost ready-made mushroom dishes for the winter and snacks. These are mushroom pate for the winter, mushroom caviar for the winter, mushroom salad for the winter, mushrooms with vegetables for the winter, cabbage with mushrooms for the winter, hodgepodge with mushrooms for the winter, etc. In addition to marinade and brine, you can cook mushrooms in tomato for the winter , mushrooms in oil for the winter, mushrooms in fat for the winter. So, in particular, the preparation of fried mushrooms for the winter is carried out. So you have a lot of options for how to close the mushrooms for the winter.

Canned mushrooms for the winter should not be stored for too long. Maximum - 1 year. At the same time, preserving mushrooms for the winter does not allow the use of metal lids. Mushrooms for the winter in jars, it is better to cork with glass or plastic lids. Rolling mushrooms for the winter is carried out according to standard rules: sterilization of lids and jars, etc.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Every mushroom picker knows how important it is to properly preserve the forest harvest. Mushroom marinade is a delicious, fragrant brine that allows you to quickly marinate and preserve the taste of mushrooms for the winter. The recipes for its preparation are very diverse, they depend on the specific type of fruit, but the basis is unchanged: a set of spices, herbs, vinegar or other acidic environment, salt, sugar. Check out the best ways to pickle mushrooms and photos of the process.

How to make mushroom marinade

Crispy, mouth-watering mushrooms will always be in demand at the table. To cook correctly and tasty, you need to know a few basic rules:

Prepare canned food and eat only proven, guaranteed edible fruits. Do not buy them in places of spontaneous trade.

1. Prepare the fruits: cut off the legs, cut the large mushrooms into pieces, and leave the small ones in their original form.
2. If you have mushrooms or boletus mushrooms, then the hats and legs need to be marinated separately.
3. Butter must first be freed from the skin.

After preparing the base, you need to prepare a pickle for mushrooms in 1 liter of water. Each recipe has its own proportions of salt and vinegar, they depend on the type of fruit. Before preparing the workpiece, mushrooms are usually soaked, then boiled for 20-25 minutes with the addition of salt. This allows you to disinfect the fruit, remove residual dirt and moss.

Mushroom Marinade Recipes

Pickling mushrooms at home is not such a complicated process, every housewife can handle it. It is worth remembering that it must be approached responsibly and be sure to take into account the variety of forest fruits. There is a recipe for marinade for mushrooms with and without pre-soaking, a special way to cook mushrooms and chanterelles with garlic, a quick recipe for marinating mushrooms for consumption in 3-5 days, and others.

Universal marinade

Time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 28 kcal.
Purpose: conservation.
Cuisine: Russian.
Difficulty: easy.

This method is great for cooking both tubular mushrooms (oyster mushrooms, etc.), as well as aspen mushrooms, chanterelles, etc. Prepare the mushrooms: soak them, chop and boil them according to the type of fruit, but experts recommend boiling all types of mushrooms from 15 minutes to half an hour. Vinegar can be replaced with vinegar essence, but it is very important to do it correctly, taking into account the proportions.

Ingredients:

sugar - 80 g;

• salt - 40 g;
• vinegar - 100 ml (or 30 ml of essence);
• allspice and black peppercorns;
• carnation - 5 buds;
• bay leaf - 2 pcs.;
• water - 1 l.

Cooking method:

Boil water. Add salt, sugar and stir well until completely dissolved.

1. Bring to a boil. Put the spices in the pan, pour in the vinegar and let it brew for a couple of minutes.
2. Put the fruits in jars, fill with hot brine, roll up.

Quick marinade

Time: 30 minutes.

Calorie content of the dish: 23 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: easy.

For those who do not yet know how to pickle mushrooms, a quick way to cook a dish with a photo is suitable for testing. Take any mushrooms, chop, prepare. Then fill with brine with the addition of dill, allspice, other spices, close the lid and let it brew for a day. After that, the jars are sent to the refrigerator, but it is not recommended to store such a product for a long time.

Ingredients:

carnation - 7 buds;

• bay leaf - 3 pcs.;
• thyme - 2-3 sprigs;
• onion - 1 pc.;
• water - 3/4 tbsp. ;
• white wine vinegar - 1/3 cup;
• salt -30 g;
• peppercorns -1.5 tsp;
• mushrooms -700 g.

Cooking method:

Finely chop the onion. Mushrooms prepare: rinse, clean, cut.

1. Place all marinade ingredients in a saucepan and bring to a boil.
2. Lay out the mushroom mass. Bring to a boil, reduce heat to low, and simmer for another 15 minutes at low heat.
3. Fill the jars with the blank, cork.

For white mushrooms

Time: 40 minutes.
Servings: 5 persons.
Calorie content of the dish: 29 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: easy.

Crispy, mouth-watering mushrooms cause a genuine appetite even for a sophisticated gourmet. This is a great appetizer, and the recipe for pickled mushrooms is not that complicated. Stock up on forest fruits, prepare spices, vinegar, study the recipe with a photo and start cooking goodies. This method is designed for 1 kg of mushrooms, and you can eat such mushrooms already 3 days after cooking.

Ingredients:

salt - 20 g;

• acetic acid (30%) - 70 ml;
• water - 1.5 tbsp.;
• black and allspice - 14 peas;
• bay leaf - 2 pcs.;
• sugar - 20 g;
• onion - 1 pc.

Cooking method:

Prepare the mushrooms by soaking them for a while and rinsing. Cut, place in a deep saucepan.

1. Salt, add water and bring to a boil.
2. Boil for 5-10 minutes.
3. Add peeled onions, spices, cook for 20-25 minutes.
4. At the very end of cooking, add vinegar.
5. Divide the hot treat into sterilized jars.

For honey agarics

Time: 40 minutes.
Servings: 5 persons.
Calorie content of the dish: 21 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: easy.

Before you cook pickled mushrooms, you need to clean them and pour cold water for 30-50 minutes. Mushrooms are washed and immersed in boiling water for 5 minutes to preserve the structure. The peculiarity of this method is that mushrooms are poured with cold marinade, and only then they begin to cook. The brine completely saturates the mushrooms, saturates them with taste and aroma. From spices put: cinnamon, seeds, season with hot pepper.

Ingredients:

water - 1 l;

• sugar - 60 g;
• salt - 30 g;
• vinegar (9%) - 300 ml;
• cloves - 3 buds;
• coriander - 1 tsp;
• bay leaf - 2 pcs.

Cooking method:

Rinse the mushrooms, cover with boiling water, cook for 5 minutes.

1. Throw on a sieve, pour in a pre-prepared marinade.
2. To do this, dissolve sugar, salt, vinegar in hot water, add spices.
3. Boil the mushrooms for 15 minutes in brine, removing the foam with a slotted spoon.
4. Put it in banks, roll it up.

For butter

Time: 60 minutes.

Calorie content of the dish: 32 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

Butter mushrooms are whimsical mushrooms, they require long preparation before pickling. First you need to clean the film from the hat, then remove the moss and dirt from the legs. The main rule of the hostesses: before you start cooking, butter must be cleaned, otherwise they will slip in your hands. Soak mushrooms in salt water, rinse, change water several times to remove grit. Rinse again under running water and proceed to pickling. Please note that 1 liter of marinade is designed for 2 kg of mushrooms.

Ingredients:

water - 1 l;

• salt - 40 g;
• sugar - 60 g;
• acetic acid - 30 ml;
• cloves, garlic, peppers, laurel - to taste.

Cooking method:

Dissolve salt, sugar, spices in boiling water and boil for several minutes.

1. Cool, pour in the vinegar.
2. Arrange the mushrooms in jars, pour boiling brine, twist.

With soy sauce

Time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 47 kcal.
Purpose: preparation.
Cuisine: European.
Difficulty: medium.

If you are going on a picnic and do not know what to cook so delicious, pay attention to the recipe for pickled champignons. This method is very fast, because you only need to wash the mushrooms, prepare the brine, pour them over them and wait a couple of hours. For this method, both large and small fruits are suitable, but small mushrooms look more appetizing on the table, and they marinate much faster than large ones.

Ingredients:

soy sauce - 50 ml;

• sugar - 30 g;
• balsamic vinegar - 50 ml;
• vegetable oil - 50 ml;
• lavrushka, pepper - to taste;
• parsley, garlic.

Cooking method:

Pour sunflower oil, soy sauce into a saucepan, add sugar, salt, spices, heat.

1. As soon as the mixture boils, place the mushrooms, mix, simmer under the lid for 8 minutes.
2. Pour in the vinegar, mix again.
3. Let the mushrooms cool. Add chopped parsley and garlic.

With garlic and pepper

Time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 45 kcal.
Purpose: preparation.
Cuisine: European.
Difficulty: medium.

In the hot season of May Days and summer picnics, you will need a recipe for champignon skewers. They are prepared from pre-pickled mushrooms. To prepare the brine, you will need spices, garlic, pepper, lemon juice or citric acid. Mushrooms are strung on a skewer and baked on coals. This is an amazingly tasty side dish for meat and fish dishes. Try diversifying your menu!

Ingredients:

garlic - 6 teeth;

• dill - 30 g;
• salt - 60 g;
• sugar - 30 g;
• vinegar - 30 ml;
• vegetable oil - 30 ml;
• bay leaf, black pepper - to taste;
• water - 1 l.

Cooking method:

Boil water in a saucepan, add salt, laurel, pepper, bring to a boil.

1. In a separate container, mix finely chopped garlic, dill, vinegar, sugar, oil.
2. Add this mixture to the boiling brine, immediately turn off the heat.
3. Place the mushrooms in the marinade for 10-15 minutes.

Pickled mushrooms for the winter are amazingly delicious homemade preparations and many of us are ready to sacrifice our day off. Especially who has a summer cottage, a country house. Instead of snoozing sweetly, they get up early and go to the forest, on a “silent hunt”.

Enthusiastically collect forest gifts - butter mushrooms, strong mushrooms, chanterelles or saffron mushrooms, boletus, porcini, boletus.

If, while reading the article, you understand that we are talking about you: you are an incorrigible mushroom picker. This cannot but arouse admiration, it does you a great honor.

Most likely, you have already started collecting wild mushrooms, and even some of them have already been processed, closed in jars with marinade, which will replenish your piggy bank for the winter.

But many novice mushroom pickers do not know how to prepare tasty mushrooms for the winter. And there is no limit to perfection - how many lovers collect them, so many recipes for pickled mushrooms, salted or pickled.

And modern chefs and culinary experts are constantly experimenting in their field, adding more and more new, tasty and interesting recipes for dishes and mushroom preparations for storage.

Pickled porcini mushrooms for the winter - a recipe without sterilization

Boletus, or porcini mushroom, is the most valuable mushroom in the world, well, except for truffles. Not only does it taste great, but it also stimulates proper digestion. If there are diseases of the gastrointestinal tract, then a person will get much more benefit from mushroom broth from porcini mushrooms than from meat or chicken. This is a fairly simple recipe for pickled mushrooms, a novice cook can handle the preparation.

For cooking you will need:

• porcini mushrooms - 2 kg fresh;
• sugar - 50 g;
• lemon juice or acid - 1 teaspoon;
• coarse rock salt - Art. a spoon;
• carnation seeds - 5-7 pcs.;
• peppercorns - 10 pcs.;
• allspice - 5 pcs.;
• bay leaf - 2 pcs.;
• vinegar 9% - 50 ml. (you can apple).

Marinated porcini mushrooms for the winter - a step by step recipe with a photo:

Mushrooms must be sorted out, wormy ones thrown away, rinsed thoroughly in cold water. Large porcini mushrooms must be cut into small bite-sized pieces.

Pour selected whole and strong mushrooms with water, with diluted citric acid, leave for 5-7 minutes. To clean them from the worms and bugs remaining inside.

Rinse the prepared mushrooms again, cover with clean water and boil for about 25-30 minutes.

Add all the spices to the mushroom broth. Cook for another 15 minutes.

Pour vinegar into the pan, wait until it boils and place the pickled mushrooms hot along with the brine in clean sterilized jars.

Roll up the lid and turn over to make sure the home preservation is tight. After the jar has cooled completely, it can be stored in a cool and dark place.

Pickled butter for the winter - the most delicious recipe

Butter mushrooms are an incredibly tasty and healthy mushroom, which is why it is very popular among housewives and tasters. In addition to excellent taste, the fungus has a unique ability to destroy pathogenic microbes and bacteria.

Be sure to prepare butternut squash for the winter according to our delicious recipe with mustard. Mushrooms are strong and crispy with a spicy spiciness - you will lick your fingers!

Would need:

• 10 kg. fresh oil;
• 1 st. a spoonful of dry mustard seeds;
• three umbrellas of dry cloves;
• pepper mixture - 20 peas;
• allspice - 10 pcs.;
• dill umbrellas - 4 pcs.;
• coarse table salt - 2 tbsp. spoons;
• granulated sugar -1 tbsp. a spoon;
• bay leaf - 8 pcs.;
• apple cider vinegar - 125 ml.

Step-by-step recipe for pickled butter for the winter with mustard:

1. Sort and clean the mushrooms, rinse them in running water. Do not remove the skin from the caps.
2. Transfer the mushrooms to a saucepan, cover with water and bring to a boil over medium heat. If foam appears, carefully remove it with a slotted spoon. Cook for about 40 minutes, adding water if not enough.
3. After the allotted time, add vinegar and all the spices to the pan, reduce the heat to the smallest, and continue to simmer the mushrooms for another 10 minutes.
4. Arrange the mushrooms with spice marinade in clean jars prepared for conservation. Tighten with a key, turn over and cool, carefully covering.
5. Once cooled, the delicious mushrooms can be put away for storage to pamper your family with delicious meals and snacks in the winter.

Recipe for lightly salted boletus mushrooms, without adding vinegar

The special benefit of boletus boletus is that they contain the optimal amount of protein and important vitamins, trace elements necessary for health and well-being. In addition, the mushrooms themselves are very tasty, and without the use of vinegar, they are also doubly useful.

For cooking you will need:

• boletus - 800 g;
• granulated sugar - 80 g;
• salt - 35 g;
• citric acid (granules) - a teaspoon;
• clean drinking water - 2 glasses;
• spices and seasonings - at your discretion.

How to pickle boletus for the winter in jars without vinegar:

Peel the mushrooms, rinse them in running water and soak for 1 hour in cold water. Drain the water, pour clean water and cook over low heat for half an hour.

Transfer the boiled boletus mushrooms to the prepared glass container, and pour the marinade, which is made from salt, sugar, citric acid and your favorite spices.

Carefully roll up the jars of mushrooms, turn over, making sure they are airtight. Cool and store in a cool place until winter. Now you know the easiest recipe for pickled mushrooms, cook with pleasure and treat your guests.

Marinated champignons at home: quick and tasty

Home-cooked, home-made pickled mushrooms are always tastier than store-bought ones. Try making a delicious mushroom appetizer with this Instant Pickled Mushroom Recipe and treat your family to it.

Ingredients:

• champignons - 1 kg .;
• marinade: clean water - 3 liters;
• garlic - 5-7 teeth;
• fine salt - 1 tbsp. l.;
• citric acid - at the tip of a knife;
• white sugar - 2 tbsp. l.;
• black and allspice - 3-5 peas;
• vinegar 9% - 120 ml;
• bay leaf - 2-3 pcs.

Quick Pickled Mushroom Recipe:

Sort and wash fresh mushrooms. Cut them, if necessary, into pieces of any size. As you feel comfortable.

Pour the chopped champignons into a wide container and fill with water to the very top. Add lemon juice to water and stir. Put the mushrooms on a slow fire. After the water boils, salt, add sugar. Boil mushrooms over low heat for about one hour.

After adding spices and seasonings: garlic, parsley, peppers. For an amateur - add dill with umbrellas or dried. Boil mushrooms in marinade for 5-10 minutes.

Pour in the vinegar and boil for 5 minutes. Switch off the stove. Arrange the pickled champignons hot in sterilized jars. Fill the jars with mushrooms should be 2/3 of the jar. Top each jar with marinade with spices to the neck.

Roll up, turn jars with pickled champignons down with lids. Wrap warm and chill. Once cool, move to a cool place until winter.

Video - recipe: delicious pickled instant oyster mushrooms

How to prepare mushrooms for pickling

So that mushrooms, for example, in pickled form, do not cause serious poisoning, they should be carefully prepared for heat treatment or freezing. Collect mushrooms only in dry weather. They must be put into the basket after they have been cleaned of large debris with a soft brush.

The cleanliness of the jars during seaming is also very important, as well as their properly sterilized together with the lids. It is not always possible to fully prepare the container for conservation in order to avoid the development of botulism bacteria. Namely, in mushrooms there are a huge number of them and all types of fungi are the carrier of this pathogen.

Botulism can only be dealt with at temperatures above 120 C, so factory-made products produced in an autoclave are safe, unlike home-preserved mushrooms.

Before you start pickling mushrooms, it is advisable to sort them. Indeed, before cooking, it is recommended to boil them, and the time for this is different for each type of mushroom. For example, porcini mushrooms are boiled for 20-25 minutes, and boletus, chanterelles and aspen mushrooms for only 10-15 minutes.

If chanterelles and honey mushrooms are collected in the fall, then they should be boiled for at least half an hour. Moreover, the hats will take less time, and the legs - more, due to the dense structure. The readiness of mushrooms for pickling or canning, freezing for further cooking can be judged by how they settled at the bottom of the dish.

Small mushrooms are salted and pickled whole, but it is necessary to cut off the bottom of the leg. If the mushroom is large, the caps are cut into several parts, and the mushroom legs are cut into thin rings. If you decide to prepare butternuts, then in order to remove the bitterness, they must be peeled from the sticky skin, and then washed.

Boletus and boletus can not only darken, but also turn black. This will change the color of the marinade, it may become cloudy. To avoid this, the mushrooms are poured with hot water for 10-15 minutes, and then washed.

How to pickle mushrooms for the winter

Mushrooms in salted or pickled form are able to decorate both a festive and everyday table at any time of the year, besides, they are an excellent snack for traditional Russian alcoholic drinks. Mushrooms have an incredible and distinctive taste, a flavor that is very hard to find in any other food.

It is worth noting that improperly collected or prepared mushrooms served at the table can not only cause someone to get poisoned, if the poisoning is very serious, then someone's life can become the price of a festive table and snacks.

Therefore, if you are an inexperienced mushroom picker and are poorly versed in this matter, buy a ready-made product in the store, and do not prepare it yourself. Well, we, in turn, offer you a selection of the most delicious recipes for pickled mushrooms for the winter.

Tips and secrets for cooking homemade mushrooms

• It is necessary to marinate and harvest mushrooms at home on the day of their collection. The fruits should not be overripe, wormy, but rather strong and resilient;
• Small fruits can be harvested as a whole, only by trimming a little leg and cleaning the mushroom from pollution. But large mushrooms - or rather their caps must be cut in half. In butter, they additionally remove the skin from the cap, for this it is recommended to lower them for a couple of minutes in boiling water, and then cool;
• The cooking time of mushrooms is different for everyone, therefore, it is necessary to cook them, for example, for a mushroom platter in different ways. And the legs are completely recommended to be harvested separately, in the future to use them for salads, stews, julienne with mushrooms.

While there is an opportunity, treat yourself to a “quiet hunt” in the forest, prepare homemade pickled and salted mushrooms - in winter this is a real delicacy on the everyday and festive table.