Pickled mushrooms, especially in winter on New Year's Eve or some other winter holidays, are the most beloved and demanded snack among many Russians, and not only. These fragrant, moderately salty and sour gifts of nature are simply an adored snack on the festive table.

But far from all the housewives know how to cook delicious pickled mushrooms for the winter. And perhaps there is a certain indecision, “if it works, it won’t work.” But, as in all endeavors, the main thing here is to start. We’ll talk about this today, especially since the time has come to stock up on mushrooms for the season.

First, a few words about how to properly sterilize mushroom cans, which lids to close, and how to store your seals.

  How to sterilize jars, which covers to close

It is best, in my opinion, to sterilize sealed containers in a proven "grandmother's" way, that is, over a pot of boiling water. To do this, we check all containers for cracks and chips, if there are none, we clean the cans with soda and rinse under running warm water.

Pour water into a saucepan, bring to a boil, toss into the lid, they should also boil, install a colander instead of the lid on top, and on it one at a time or, if you intervene in two, your jars. In this case, we put the container with the neck down.

We hold liter and two liter cans above the steam for at least 10 minutes, best of all 12-13. We sterilize half-liter containers and containers with a volume of up to 7-10 minutes. To sterilize a three-liter container in this case, it will take 20-25 minutes.

If you are too lazy to bother with boiling water, sterilization can be done in the oven or microwave. To do this, I also wash all the prepared containers, wipe them, fill them two centimeters from the bottom with water, put in the microwave, set the microwave mode and at a power of 800 watts. sterilize for 5 minutes. The lids will need to be boiled separately.

Sterilization in the oven. We place containers on the grate with the neck down and put the lids at a temperature of 100 to 120 degrees (not more), sterilize the same time as above the steam for each volume of the container, and then leave it in the spirit for another 5-7 minutes, turning off the stove .

Pickled mushrooms will be stored for a long time in jars sterilized by any of these methods.

  Pickled boletus - 1 liter recipe with cinnamon and garlic

If we talk about a delicacy recipe, then pickled boletus, which you will prepare for the winter, is definitely one of the ways to please yourself, relatives and acquaintances.

- Boletus in quantity per prepared volume (it is best to pick up small beautiful mushrooms, such look in a jar and on the table very effectively and appetizingly).

For the marinade you will need:

• 600 ml water;
• 7-8 peppercorns;
• ten milliliters of 70% vinegar essence;
• Two bay leaves;
• 4 buds of dried cloves;
• A small piece of cinnamon stick, approximately 5 mm .;
• 2 cloves of garlic;
• In equal parts of 30 g. salt and sugar;
• One onion.

How will we make a preparation of boletus

Peel the boletus, cut off all the tainted places, wash thoroughly, transfer to a saucepan, pour in some water to cover completely, add the onion, cut into 2 parts, add a little salt and boil until cooked. In this case, foam will form on the surface, it will need to be removed.

Tilt the birch mushrooms into a colander, take out the bulb and discard, rinse and until set aside.

Boil the marinade by dipping all the ingredients listed below, except for garlic and vinegar.

As soon as your composition boils, and the salt and sugar completely dissolve, toss in boiling water your boletus and boil exactly 10 minutes.

Add the peeled whole garlic cloves, cook another 3 minutes.

Pour in the essence, wait another 5 minutes, then turn off the heat, put the mushrooms in a sterile jar with a spoon, tamp a little, fill with your spicy composition, roll up, wrap the containers and allow them to cool completely. Everything is ready!

Pickled mushrooms, aspen mushrooms - strong hats and legs, will be pleasant to crunch in your mouth and, oddly enough, even children love them. Well, adults will not be dragged away from banks at all.

The list of necessary for cooking:

• Two aspen mushrooms, 500 ml each. capacities.
• Garlic - 4 cloves.
• Dill umbrella - two.

For salting:

• 500 ml water.
• A tablespoon of sugar with a slide.
• 10 peas of black pepper.
• 4 bay leaves.
• 8 cloves dried.
• A tablespoon without a hill of salt.
• Half a glass of vinegar (take table 9%, pour in the last turn, together with the boletus).

The process of cooking pickled boletus in steps

1. Select beautiful mushrooms, wash, large cut into pieces. Worms and mucus (standing for some time without treatment) should not be taken as a boletus, they should be thrown away.

2. Boil food in slightly salted water until cooked. This will take about half an hour. Be sure to remove the foam that forms during cooking.

3. Rinse the finished boletus under a cold stream of water, let them dry slightly.

4. Pour vodka prepared according to the recipe into the pan, add all the ingredients according to the list.

5. Bring your composition to a boil, boil for 3 minutes, pour in your boletus, pour in vinegar, boil for twenty minutes.

6. Cool the resulting composition, send it overnight in the refrigerator

7. In the morning, boil the pickled boletus for about 5 minutes and arrange them in jars, in which you put the dill umbrella in advance and do not forget to drop a couple or three wedges of garlic.

8. Cover, cork, turn over with the neck down, cover with a blanket, and let it stand for a day. Then clean calmly wait for your fate in a dark, cool place.

  Pickled mushrooms - canned porcini mushrooms

Borovik is considered the most noble mushroom (of course it is also called "white"). And if you hunted well and collected a large number of these mushrooms. Do not be lazy and be sure to turn them into pickled mushrooms. The recipe, I provide you.

Will need to prepare:

• Fresh mushrooms - a kilogram.
• Peppercorns - 6 pcs.
• Onions - 3 pcs.
• Lavrush - three things
• Litere of water.
• Salt - two and a half or just take a spoon with a slide.
• Sugar - 1.5 tablespoons.
• Common vinegar without flavors (9%) - 150 ml.
• Citric acid - a pinch.

The process of harvesting pickled mushrooms

Wash all the mushrooms, check for the presence of worms, cut into convenient parts, boil until fully cooked (30-35 minutes), fold in a colander.

Cut the bulbs into half rings or rings.

Put the mushrooms and chopped onions in the prepared container.

Make a pour by boiling for five minutes in the indicated amount of the prepared solution from water of salt, sugar, lemon, bay leaf, pepper and vinegar.

Pour mushrooms with a hot composition, distribute laurel and pepper over the jars, cork, wait until the products have cooled (the seaming should be wrapped in a warm blanket in the cooling process), and store in the refrigerator.

  Pickled chanterelle mushrooms in jars

Most probably beautiful and healthy mushrooms. They are one of the first to appear and delight us in the forest with their reckless, red color. And pickled chanterelles is a beautiful and tasty addition to any meal.

Products for cooking:

• Chanterelles.
• Onions, if desired, can not be used in the recipe (if you take, then cut into convenient parts and add to the jars along with the chanterelles).

To prepare the brine:

• A liter of pure water.
• 200 ml. nine percent table vinegar.
• 1.5 tablespoons of salt (you can slightly more, adjust to your taste).
• The same amount as the previous ingredient, sugar.
• Spices: allspice and black ordinary, five peas, two leaves of laurel, three cloves.

How to marinate chanterelles for the winter at home

To clear the forest gifts of litter and foliage, cut large mushrooms, cut the edges of the legs from small ones, soak for 2 hours in cold water, then rinse and decant all the liquid.

Bring running water to a boil in a large saucepan, throw in forest delicacies, add two tablespoons of salt, cook over low heat for 20 minutes, remove foam during cooking. As soon as the chanterelles sank to the bottom - they are ready.

Drain the input from boiled foods, put the chanterelles in a container.

Mix all the ingredients for filling the mushrooms, boil for about seven minutes.

Pour the resulting composition of chanterelles, distribute the containers and spices remaining in the pan, roll up, wrap the jars and leave to cool until morning.

Such pickled mushrooms will brightly decorate your holiday table.

It is not strange, many beginning mushroom pickers neglect the collection of these mushrooms. Well, in vain! If marinated mushrooms, then it will be definitely a noble and majestic snack on your table.

Product Composition:

• Ginger forest - kilo.
• Clean water - liter.
• Salt - two lodges. table.
• Sugar - three lodges. dining rooms.
• Apple cider vinegar - 10 tablespoons.
• Lemon - 2 gr.
• Laurel - two leaves.
• Carnation (buds) - 4 pcs.
• Allspice - 6 amount
• Any greens to your taste at will (dill, parsley is perfect).
• Sunflower oil - a spoon for every liter of the workpiece.

Step by step marinated saffron marigold recipe

In addition to saffron milk and vinegar, we throw everything into the pan. The solution boils, pour 5 tablespoons of vinegar.

Lower the pre-selected, washed and already boiled mushrooms in the marinade, cook for another 10 minutes, add the remaining vinegar and continue to cook on the smallest fire for another twenty minutes.

Ready mushrooms are placed in a sterile container, pour the remaining marinade, pour a spoonful of sunflower oil in each container, roll up.

We cover with a warm blanket of seaming, leave them for 12 hours. Pickled mushrooms are ready!

  Assorted mushrooms - how to pickle different mushrooms in one jar

If you have collected many different mushrooms and there is no particular desire to sort them out. And if you pickle separately, it turns out you don’t get one type on a jar, then you can create mushroom assortment. It is delicious, fast and easy.

Should be prepared for seaming:

• - Boletus - 2 kilograms.
• - Chanterelles - 2 kg.
• - Boletus - 3 kg.

In addition to these forest gifts, you can take any forest mushrooms in the recipe, for example, add boletus or replace one of the indicated items with porcini mushrooms.

• Sugar - 150 gr.
• Acetic concentrate - 30 ml.
• Pure distilled water is five liters.
• Salt - 400 gr.
• Mustard seeds - 3 peas for each liter jar.
• Allspice - 15 pcs.
• Carrot - 3 pcs.
• Lavrush - to taste (can not be used in this cooking option).

How to cook mushroom assortment for the winter

Go through all the forest delicacies, wash, cut into pieces, while I recommend leaving small mushrooms intact.

Transfer the assorted into an enameled bowl or pan, pour boiling water over boiling water, then put on fire and cook for 15 minutes.

Drain the liquid from the mushrooms, leave the products to cool.

Rinse allsorts.

Boil some water in a separate bowl, pour all the ingredients listed above as part of the recipe, including carrots, which must first be peeled and cut into strips or circles. Boil it all for twenty minutes.

Put the assorted in jars, ramming the food tightly, pour the whole composition from the pan, roll up.

  The recipe for a simple, universal marinade for all mushrooms (video)

It is very beneficial to know a good universal marinade recipe for all types of mushrooms. Brewed a whole jug and pour it into jars, harvest yummy for the winter.

An interesting option, right?

  How and where to store pickled mushrooms prepared for the winter

Pickled mushrooms should be stored in the refrigerator or in the cellar (these are the best conditions for storage), but they can also be hidden in the pantry or kitchen cabinet for the winter. The main condition in this case is to prevent sunlight from entering the storage areas, and the temperature should not exceed +18 C.

The shelf life of clogged jars in this case will depend on temperature conditions. At a temperature of 0 degrees to + 8 ° C, the shelf life of sealed mushrooms is 2-2.5 years. In other conditions (at higher temperatures), the shelf life of the billets is slightly reduced and can be up to one year or a year and a half (the higher the temperature when the pickled product is stored, the shorter the shelf life).

Serve pickled mushrooms prepared according to any of the described recipes should be cold, directly from the refrigerator, sprinkling on top fresh onions or green onions, as well as fresh greens at your discretion. Before serving the pickles, you can rinse and pour in a little vegetable oil, but this is not for everybody, so decide for yourself how you and your guests like more and enjoy your meal!

Good luck and all the best!

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When else if not in the autumn to pick mushrooms. Indeed, in the fall, after frequent heavy rains, they grow in all their abundance. But, unfortunately, mushrooms deteriorate quite quickly, and cannot be stored like pumpkins or potatoes for long enough. Therefore, it is necessary to quickly “process” them: cook for food or prepare for future use. for winter  can be done in many ways. And some of them we bring to your attention!

For the winter, mushrooms can be salted, pickled, preserved, frozen and dried. But first they need to be processed correctly:
   - sort by removing spoiled, worms, overripe mushrooms;
   - clean, freeing them from needles, leaves, and cutting off damaged places;
   - cut into convenient pieces (if the mushrooms are too large) and pour them with a 2% solution of salt or citric acid so that the cut pieces of mushrooms do not darken;
   - Wash the mushrooms in a particularly thorough way, but without over-holding them in the water.
   Those mushrooms that are bitter (mushrooms, traps, etc.) must be soaked in cold water, changing it 2-3 times a day; then the mushrooms will lose their overly bitter aftertaste, and their hats will become elastic and will not break.

Having processed the mushrooms properly, you can start directly harvesting them. But remember, no matter which one is chosen, it is recommended to harvest mushrooms by variety, each separately! And if it is seeding chanterelle mushrooms, then it does not need to interfere, for example, with honey agarics or jaundices.

Recipe for seaming mushrooms in a sealed container (preservation)

   Widespread home roll mushrooms in banks with lids of glass and tin. Tin covers are rolled using seaming machines; and glass are held at the expense of special clamps. Both that and others allow hermetically closing banks with preservation and keep the closed product quite a long time. In this recipe, mushrooms will be laid in such banks.

Prepared mushrooms must be placed in sterilized, hot jars and pour in a pre-prepared filling. Banks need to be filled as much as possible so that there is no air left in them. Then the filled cans are sterilized in a large pan, the bottom of which is lined with linen cloth or a wooden circle. The main thing is that the jars of mushrooms during sterilization are distant from the bottom and walls of the pan. Water is poured into the pan and warmed up to a temperature of 50-60 C, and only then cans are placed in it and covered with lids. There should be enough water in the pan so that it does not slightly reach the neck of the cans. The water is brought to a boil and the jars in it are aged 20-25 minutes for containers with a capacity of 0.5 liters from the moment of boiling. Having sterilized the jars with mushrooms, they need to be removed from the pan (the lid should not be lifted or shifted) and rolled up immediately.

   Pour marinade can be prepared as follows. Vinegar is 8% and water is combined in a ratio of 1: 3. For 1 liter of the resulting solution, 20-30 g of salt is added. The measured volume of water and salt is heated to 80 C, vinegar is added to them and the solution, having thoroughly mixed, is poured into jars of mushrooms. The hermetically sealed workpiece is cooled and cleaned in a cold place for long-term storage.

Recipe for seaming natural mushrooms

   In this way can be performed mushroom roll polish, whites, butter, boletus and the like. The mushrooms processed by the above method are transferred to a pan and boiled in salted and acidified water (20 g of salt and 5 g of citric acid are added per 1 liter of water). Mushrooms during cooking should decrease in volume. The foam that will form on the surface must be removed with a slotted spoon. And, as soon as the mushrooms sink to the bottom of the pan, cooking can be considered over.

The boiled mushrooms are placed in glass jars and filled with the liquid in which they were cooked, having previously filtered it. The liquid is not added to 1.5-2 cm to the neck. Full jars are covered with lids, put into a pan with water heated to 50 ° C and sterilized at a low boil for about 1.5 hours. After sterilization, the cans with mushrooms are clogged, cooled and cleaned until winter.

   Recipe
   Continues Mushrooms sunset for the winter. Recipes»Mushroom hodgepodge. To prepare it you will need:
   - 2 kg of mushrooms (previously boiled),
   - 1 kg of white cabbage,
   - 1 kg of carrots,
   - 1 kg of tomatoes,
   - 0.5 kg of onion,
   - 300 ml of vegetable oil,
   - salt and spices (black pepper, bay leaf, cloves).
   About 10 half-liter cans come out of the indicated quantity of products.

Carrots and onions are peeled and cut into strips. After that, they are sautéed in oil and transferred to a pan in which the hodgepodge will be stewed. Shredded cabbage, diced tomatoes and vegetable oil are poured into the same pan. Salt is added to taste. All ingredients (except mushrooms) are mixed and put out to simmer for 20-25 minutes over low heat. Then, boiled and cut into small pieces of mushrooms is transferred to the pot for vegetables, and the stewing of the dish continues until fully cooked. At the very end, selected spices are poured. Ready mushroom hodgepodge is transferred to sterilized jars and rolled up with lids. Before cooling, the mushroom blanket is covered with a blanket.

Recipe for canned mushrooms in tomato puree

This recipe is no less tasty than seaming "Solyanka with mushrooms". And it turns out to be a real delicacy, especially if whole young fungi were selected for harvesting. So, for a dish, the mushrooms are first boiled, and then stewed in vegetable oil or in their own juice. When they become soft, tomato puree is added to the mushrooms, boiled to a moderately thick state. Instead of mashed potatoes, you can also use tomato paste half diluted with water. Fresh or diluted tomato puree is heated and mixed with salt and sugar (20 g of salt and 30-50 g of sugar are added per kilogram of mashed potato). Stewed mushrooms are added to the cooked puree, heated and stacked in jars.

On average, 1 kg of mushrooms will require 600 ml of tomato puree and 30-50 ml of vegetable oil. For flavor in the recipe, you can add 1-2 bay leaves or acidify the puree with vinegar or citric acid. Mushrooms in jars covered with lids are sterilized in slowly boiling water for 40 minutes (for half-liter jars). In this case, banks should be filled almost completely. After sterilization, the workpiece is sealed and cooled in a cool place.

   Generally numerous and diverse. Take at least the recipe " Pickled mushrooms without seaming”, Mushroom rolls in oil, mushroom pickles, mushroom caviar ... All of them are very tasty and have a truly magnificent aroma. In winter, almost any appetizer and side dishes are suitable for such mushroom rolls.

No holiday can do without pickled or salted mushroom bases. This is a great independent snack, which can also be used in the process of preparing other, more advanced dishes. Naturally, canning mushrooms has its own characteristics. Each mistress in the arsenal has her own recipes for these preparations, but I always want to cook something unusual, new.

No holiday can do without pickled or salted mushroom bases

Thanks to this recipe, any mushrooms can be stored until winter.  It can be boletus, mushrooms and honey mushrooms. Their taste is a little spicy, with a pleasant acidity. This is an incredibly crispy snack, ideal not only for a regular meal, but also for a celebration.

Required Products:

• 10 kg of mushrooms;
• 1.5 liters of water;
• 3 g of citric acid;
• 400 g of salt;
• 100 ml of vinegar essence;
• 15 g bay leaves;
• 15 g of cloves;
• 15 g of cinnamon.

Stages of cooking:

1. Mushrooms need to be well washed, peeled and transferred to a pan.
2. In a saucepan they should be poured with water, salt, add citric acid and spices, boil.
3. In the last minute of cooking, pour in vinegar essence.
4. Arrange hot in sterile and already dry cans, pour the remaining broth.
5. Cover the container with lids and sterilize for 25 minutes, immediately after that tightly seal.

Various recipes for salting saffron mushrooms for the winter

A simple prescription (video)

Mushroom caviar in jars

You can preserve mushrooms not only whole, but also make caviar from them.  In combination with carrots and onions, an amazing snack is obtained, which will turn out to be the most popular among all the preparations. Caviar can not only be served with side dishes, but also spread on bread and used as a filling for pies. It is very convenient and practical.

Caviar Products:

• 1 kg of mushrooms;
• 250 g of onion;
• 250 g carrots;
• 50 g of garlic;
• 10 ml of vinegar essence;
• 70 ml of any vegetable oil;
• 10 g of allspice;
• 10 g bay leaves;
• 5 g of pepper.

  You can preserve mushrooms not only whole, but also make caviar from them

Stages of cooking:

1. All mushrooms should be washed first, and then boiled, chopped in a meat grinder.
2. Onions must be peeled and cut into slices.
3. Rinse the carrots, peel and grate too.
4. Pour oil into a frying pan and pour onions and carrots, fry.
5. After this, the vegetables must also be chopped in a meat grinder.
6. Then all the products passed through the meat grinder must be put in a pan, add salt, spices and vinegar essence.
7. Garlic should be peeled, chopped and sprinkled with the rest of the products.
8. Fry until liquid evaporates.

Hot caviar should be put in jars and corked. Preservation after cooling is stored in the refrigerator.

Express recipe blank

A quick way to harvest any forest gifts involves this particular recipe. The simplicity of cooking lies in the fact that you do not even need to sort the mushrooms by variety, you can make mushroom assorted. It will look amazing in jars. And on the table will certainly stand out among other snacks.

Mushrooms Chicken: methods of preparation and description

Necessary components:

• 3 kg of mushrooms;
• 1.5 liters of water;
• 20 g of salt;
• 5 g of citric acid;
• 20 ml of vinegar;
• 5 g bay leaves;
• 10 g peppercorns;
• 5 g cloves.

  This recipe suggests a quick way to harvest any forest gifts.

Quick cooking steps:

1. Mushrooms must be washed and sorted, large must be cut into several parts.
2. Pour water into a saucepan and boil, pour mushrooms there and cook them for 15 minutes.
3. After this, you should already add all the other products, cook for another 3 minutes.

Arrange ready, but hot, in cans, pack tightly and pour in the marinade, immediately seal hermetically.

Vegetable Harvesting

Vegetable preparations for the winter are very popular, but they can be improved with the help of mushrooms.. In this case, it turns out not just a simple snack, but a full-fledged dish that can be safely put on the table even on a festive day.

Required Products:

• 2 kg of mushrooms;
• 1 kg of cabbage;
• 1 kg of carrots;
• 0.7 kg of onions;
• 1 kg of tomatoes;
• 20 g of salt;
• 15 g of pepper;
• 10 g bay leaves;
• 10 g of cloves.

  Vegetable preparations for the winter are very popular, but they can be improved with the help of mushrooms.

Stages of cooking:

1. Carrots and onions need to be peeled and immediately cut into thin strips, put in a pan, add oil and fry, pour into a pan.
2. Cabbage should be chopped into thin strips and put into other vegetables.
3. Tomatoes need to be washed and finely chopped, attached to other products.
4. Add oil, add salt and stew vegetables for 25 minutes.
5. Boil the mushrooms separately and then add to the vegetables, continue stewing for another 20 minutes.
6. At the last minute you need to add all the spices.
7. Then put everything in banks and immediately cork.

How to salt butter: 6 delicious recipes for the winter

Canned mushrooms

Few people know that mushrooms can be preserved even when fried.  This preparation will be a great addition to all side dishes and will be a real salvation in those cases when there is catastrophically not enough time to stand at the stove and cook something for dinner.

Required Products:

• 1 kg of mushrooms;
• 350 ml of any vegetable oil;
• 20 g of salt.

  Few people know that mushrooms can be preserved even when fried

Stages of cooking:

1. Mushrooms should be soaked in cold water, then rinse and peel, preferably large cut into several parts.
2. Pour oil into a pan and heat it, put chopped mushrooms, salt them and fry them for 45 minutes with the lid closed.
3. After this, the lid must be removed, continue to fry until the liquid evaporates.
4. Arrange them hot in warm jars and pour oil, cover with lids.
5. After that, sterilize the container for 30 minutes and immediately seal hermetically.

Mushroom soup roll

You can prepare not only mushrooms or salads based on them, but also mushroom soup. His taste remains excellent, opening a jar it seems that he has just been cooked. To enjoy its taste, it is not even necessary to warm up the soup.

Preservation of mushrooms allows you to save the gifts of the forest and the warm months of the year for the winter. Many types of mushrooms are suitable for preservation, for example: mushrooms, boletus, boletus, russula, honey mushrooms, mushrooms, butterfish, porcini mushrooms, nigella, pigs, chanterelles. It is better to choose fresh mushrooms that have been harvested at least 8 hours before cooking. They should be small and medium in size, not wormy. It is worth considering that some types of mushrooms do not combine together. To avoid such an incorrect combination, you can use the recipes below.

There are several classic recipes for preparing mushroom preservation for the winter.

Such a variety of formulations is due to the fact that the classic methods of preservation may include:

• salting;
• pickling;
• cooking in your own juice.

There are also various canned mushroom dishes, for example, whole mushrooms, caviar.

Mushroom preservation: a classic recipe for the winter at home

Using the classic pickling ingredients, you can cook any mushrooms for the winter.

To do this, you need:

• 1 kilo of mushrooms;
• 1.5 cups of water;
• 20 grams of salt;
• 100 milliliters of olive oil;
• 6 peas of black pepper;
• 100 milliliters 9% vinegar;
• 50 grams of sugar;
• 5 bay leaves;
• 5 clove buds.

Using classic pickling ingredients, you can cook any mushrooms for the winter

How to preserve:

1. Fresh forest products are washed, cleaned, immersed in cold water and soaked for 1 hour.
2. The liquid is drained, and the mushrooms are cut into medium pieces.
3. Mushroom slices are poured with water and boiled for half an hour.
4. Marinade is prepared in a separate pan. For this, salt, sugar, and other spices are dissolved in water. Everything is mixed and put on fire. After boiling, oil and vinegar are poured into the liquid. The contents of the container are again brought to a boil and cooked for 5 minutes.
5. The appetizer is laid out in clean jars and sent to sterilize for 30 minutes. Then the containers are corked, put on the lid and insulated with a blanket.

You can eat the finished product within 30 days after its seaming.

The classic recipe for salting mushroom mix

For this recipe, it is best to use a mixture of porcini mushrooms, butter, boletus and boletus.

Essential Ingredients:

• 10 kilo mushroom mixture;
• 500 grams of salt;
• 20 grams of bay leaf;
• 7 peas of allspice.

For this recipe, it is best to use a mixture of porcini mushrooms, butter, boletus and boletus

How to salt forest gifts at home:

1. Mushrooms are removed, washed, cleaned, boiled in salted water for 15 minutes.
2. The mushroom mass is reclined in a colander and washed under running water.
3. The main ingredients are dried, stacked in an enamel container, upside down. Each layer must be sprinkled with salt and spices.
4. The top layer is covered with a gauze napkin, a circle on which oppression is established.
5. In this state, the gifts of the forest are salted for 2 days. Then the brine is poured into a container and brought to a boil.
6. The mushroom mass is again filled with hot liquid and put under oppression for 30 days already.
7. Ready mushrooms can be laid out in jars and covered with plastic or nylon caps.

During salting, the fungus must be ensured that they are always in the brine, otherwise the product may become moldy.

Canned Mushroom Caviar

Mushroom caviar is not only an excellent independent snack, but also a good filling for sandwiches, canapes, pastries, as well as an interesting ingredient that can be used during the preparation of main dishes.

In order to make caviar is required:

• 1 kilo mixture of porcini mushrooms and chanterelles;
• 200 grams of water;
• 10 grams of salt;
• 4 grams of citric acid;
• 100 grams of olive oil;
• 20 grams of mustard;
• 1 pinch of ground black pepper;
• 100 grams of 5% vinegar.

Mushroom caviar is not only a great independent snack, but also a good filling for sandwiches, canapes, pastries

How does conservation work:

1. Fresh mushrooms are picked, cleaned, cut into identical pieces, washed in cold water and recline in a colander.
2. In a separate container, water is mixed with salt and citric acid, put on fire and brought to a boil.
3. Prepared mushrooms are immersed in boiling liquid, which should be cooked until fully cooked, constantly stirring with a spatula. Mushroom readiness can be determined by the fact that all the pieces have sunk to the bottom.
4. During cooking, foam will be released, which must be removed with a slotted spoon.
5. The mushroom mixture is reclined in a colander and dried.
6. The mass is passed through a meat grinder, seasoned with oil, vinegar, salt, pepper and mustard.
7. The mixture is mixed and sent to dry clean containers.
8. Banks are covered with a lid, sterilized for 40-50 minutes, corked, turned over and covered with a warm towel.

Mushroom caviar, prepared according to the presented recipe, is moderately sharp and aromatic. Keep such a workpiece in a cool, dark place.

Salted Mushroom Caviar: A Classic Recipe

Mushroom caviar can be not only pickled, but also salted.

To prepare such a dish you will need:

• 7.5 kilo mushroom mixture of boletus and porcini mushrooms;
• 500 milliliters of water;
• 2 tablespoons of salt.

Mushroom caviar can be not only pickled, but also salted

How to salt:

1. Washed and peeled mushroom mass is cut into small pieces, mixed with salt and 300 milliliters of water. The mass is mixed and placed on the burner.
2. The mixture is brought to a boil and cooked for 30 minutes.
3. Then the rest of the water is poured into the mass, everything is mixed and stewed for another 1 hour. During the quenching of the mass, it must be constantly stirred.
4. With the help of a crush, the mushroom mix is \u200b\u200bkneaded to a puree state, and then the resulting caviar is evaporated at a temperature of 100 degrees. At the same time, caviar must be constantly stirred to prevent burning.
5. Hot caviar is distributed among the banks that have previously been sterilized, corked, put upside down and covered with a warm towel.

If the hostess plans to store the prepared workpiece for a long time, it must be re-sterilized.

Mushroom Preservation (video)

Canning mushrooms with tomato puree in jars for the winter

In this recipe, it is best to use a mixture of olives, boletus and boletus.  It turns out a delicious appetizer containing mushrooms with different textures and taste features.

In the canning process you will need:

• 600 grams of mushroom mixture;
• 400 grams of tomato puree;
• 50 milliliters of olive oil;
• 0.5 tablespoon of salt;
• 200 grams of sugar;
• 1 dessert spoon of 9% vinegar;
• 2 bay leaves;
• 2 cloves.

Step-by-step conservation:

1. Mushrooms are cleaned, washed, cut into identical pieces and sent to stew until they acquire a soft structure.
2. Salt, sugar, and vinegar are added to previously blanched and mashed tomatoes. The mass is mixed and transferred to the mushrooms along with cloves and bay leaves.
3. The mushroom mixture is brought to a boil, distributed over clean jars.
4. The containers are covered with lids and sent for sterilization, which lasts at least 85 minutes.
5. Banks are rolled up, cooled at room temperature.

Mushrooms canned in tomato are endowed with a unique taste that can conquer any gourmet. This appetizer will be a great option to complement and serve the main dishes.

Pickled mushrooms for the winter (video)

Mushroom preservation for the winter occurs every year and in almost every house. In summer and autumn, mushroom pickers begin a pleasant time, because mushroom hunting is a joy for them. For some it’s a hobby, for others it’s another way to make money. Breathing in the fresh forest air, lovers of the “quiet hunt” carry their “booty” home in baskets. There are many ways to preserve this wealth. The most common is the preservation of mushrooms for the winter in banks. Each mistress has her favorite recipe.

We'll consider:

1. How to choose the right mushrooms to spin.
2. Processing methods.
3. How to close mushrooms for the winter in jars.
4. Secrets of conservation.

Young mushrooms are required for the conservation of mushrooms for the winter to be successful. They are much tastier and prettier than mature ones. They can be preserved without prior boiling. Sort through the crop: choose non-rotten and non-wormy mushrooms.

Pour mushrooms with water at room temperature, crushing on top of something heavy, it will be easier to wash them from debris. So that they do not absorb a lot of moisture, keep the product in water for a short time.  Then rinse in cold water. If the mushrooms are large, then cut them. To prevent them from darkening, place in water with vinegar and salt. Drain, excess fluid should go away.

Mushrooms can be boiled before preservation. Do not boil together white, boletus, boletus: the latter boil much faster than the rest. When cooking, remove the foam and after 15 minutes it is advisable to change the water.

Cooking Canned Mushrooms

Where to find the perfect recipe for canning mushrooms in jars, you ask. Yes, there are many, and many of them are affordable and easy.

How to preserve saffron mushrooms

It is not necessary to remove the film from the hats.

Per 1 kg of crop necessary:

Pour mushrooms with water so that it covers them. Put on fire and cook for forty minutes. Then drain, let the mushrooms drain.

Put in the pan garlic, herbs, spices, oil and  add some water. Cook for ten minutes. While the brine is boiling, transfer the mushrooms into jars and pour them with marinade. Roll up the cans with lids.

Assorted

For cooking, you need chanterelles, mushrooms, mushrooms, mushrooms, mushrooms, mushrooms. Take each type of 500 gr.

Rinse the mushrooms well and drain the water, cut off the legs. Boil water and add mushrooms, cook for 30 minutes. After half an hour, add pepper, salt, bay leaf, take spices in the calculation of 2 pcs. to the can. Cook another 10 minutes.

Pour into banks and roll up. Banks must be sterilized.

Pickled honey mushrooms

The conservation of honey mushrooms is one of the most favorite activities of mushroom pickers. Honey mushrooms are very tasty and healthy, they do not need to be cleaned, they have few worms and garbage. Legs are better to cut, so canned mushrooms will be tastier. Boil them for about an hour, until the mushrooms sink to the bottom of the saucepan. Close preferably with nylon caps.

The amount of spices you can take to your taste. Pour honey mushrooms with cold water, salt and cook for 20-30 minutes. Drain a little water, but so that the remaining liquid covers the mushrooms. Add spices, herbs, oil, garlic and cook for another 20 minutes. Chop the garlic. 3 minutes before the end of cooking add vinegar.

Sterilize the jars, lay the mushrooms and cover with lids. Preservation of honey mushrooms takes a little time, but mushrooms will please not only households, but also will please guests.

So that the legs do not disappear, you can make caviar from them. Slice and fry them, adding salt and ground pepper. Sterilize the jar, lay the caviar and close.

You can strain the marinade if you do not like spices.

After boiling mushrooms, excess fluid often remains. From it you can make bouillon cubes. Pour the brine into ice molds and put it in the freezer. They can be used to make soups.

Sterilization

Cans and lids must be washed well. Fill the containers with mushrooms and marinade, cover and place in a pan with hot water.

Boil cans for 30 minutes. Water should not reach the neck by 2 cm. Roll up the lids and turn the cans upside down until they cool. If the lid is poorly closed, the marinade will leak. In this case, you must re-roll the jar with another lid or discard its contents. Be sure to keep your dishes and hands clean.

We looked at the simplest ways to pick mushrooms for the winter in jars. It is necessary to try different options, with experience each mistress has her favorite recipes for preserving mushrooms for the winter. It is possible that the first time can not be preserved. But if you show patience, then soon you will be able to delight relatives and friends with culinary delights.