To begin with, I’ll tell you about what marinating mushrooms is in general and which mushrooms are suitable for harvesting in this way.

The method of preserving mushrooms using an aqueous solution, to which salt, sugar, spices and, in some recipes, acetic or citric acid are added, is pickling.

For pickling, tubular mushrooms of such varieties as autumn honey agaric, boletus, boletus, boletus and boletus are best suited.

Also, it is allowed to pickle and agaric mushrooms, such as bbws, brilliant greens, rows, mushrooms.

Only undamaged young mushrooms, strong and without wormholes, are suitable for pickling.

I would also like to note that it would be better if different types of mushrooms are marinated separately, but if you wish, you can mix several varieties of mushrooms in any proportions.

To begin with, we will sort the collected mushrooms by type and size. Wormy and old mushrooms should be immediately discarded.

Then, the calibrated mushrooms must be thoroughly cleaned of contaminants (adhering sand, earth, adhering leaves and moss). If you pickle butternuts, do not forget to remove the skin on the hat from them as well (otherwise the mushrooms will turn out with bitterness).

If the mushrooms you selected for pickling are a bit large, then it is better to separate the legs from the caps and cut them into small pieces. And small mushrooms, it’s better not to cut them, but pickle them whole.

A little trick: chopped mushrooms darken very quickly when exposed to oxygen. To prevent this from happening, you need to make a solution of one liter of water, 2 grams of citric acid, a teaspoon of salt, and place them in the resulting solution.

There are two ways to marinate. At the same time, we prepare the same marinade for mushrooms.

Versatile and tasty marinade for mushrooms per liter of water contains:

• salt - 1 tbsp. lodges;
• sugar - 4 tbsp. lodges;
• laurel leaf - 2-3 pieces;
• black peppercorns - 2-3 pcs.;
• cloves (optional) - 2 pcs.;
• garlic - 2-3 finely chopped cloves.

Method number 1

This is the easiest way to pickle mushrooms for the winter - cooking in a marinade.

You need to prepare the marinade and boil the mushrooms directly in it for 15 minutes. Then, remove the mushrooms from the marinade with a slotted spoon and transfer them to a container for storing the workpiece. Top the jars to the brim with marinade (hot) in which the mushrooms were cooked.

With this method of pickling, mushrooms are obtained with a richer taste, since, in fact, they begin to marinate even during cooking. But there is also a minus of this method of harvesting - the marinade turns out to be cloudy and not transparent, sometimes even viscous.

Method number 2

Mushrooms must first be boiled in boiling water for fifteen minutes. Then, we drain the water and pour the boiled mushrooms with boiling marinade. When harvesting mushrooms in this way, the marinade will be transparent and without turbidity. But the mushrooms will not have such a rich aroma as when harvesting in the first way.

Which is the best way - decide for yourself.

You need to store pickled mushrooms in a container that does not oxidize (glass, enamel, stainless steel, food clay). Therefore, in our time, marinating mushrooms in jars is most common.

So that mold does not form on our blanks, you need to boil sunflower oil, pour the container with mushrooms on top and tie it with linen napkins. If we pickle mushrooms in jars, then they can simply be rolled up under the lid. But in order to avoid infection of preservation with botulism, the container with mushrooms must be sterilized for 15-20 minutes.

Store our homemade preparation in the refrigerator or in the cold, again, to avoid the formation of botulinum bacteria. In a cold place, this bacterium is not produced.

In winter, open a jar with mouth-watering pickled mushrooms, drain the marinade, sprinkle them with finely chopped onions, pour fragrant sunflower oil, and enjoy the taste of our homemade mushrooms.

See also the video: PICKLED MUSHROOMS - an easy-to-cook recipe.

Pickled mushrooms for the winter are a very tasty and nutritious product. It is not difficult to prepare such a preparation at home. The main thing is to choose the recipe you like for cooking pickled mushrooms for the winter and bring it to life.

Wild mushrooms can be cooked in many ways, while experimenting with spices and cooking options. As a result, the new dish will have its own originality. Pickled mushrooms at home can never get bored, because each time the workpiece turns out to be completely different in taste. And your relatives and friends will always enjoy the variety of mushroom dishes on the festive table.

How can you pickle mushrooms at home so that our households like them? First you need to know which mushrooms are suitable for pickling. Let's say right away that not all forest mushrooms are suitable for conservation. And here, white, blue leg, and are considered the best for this purpose. Each housewife only needs to follow the cooking recommendations and observe the proportions of salt and vinegar. And when, on a quiet winter evening, your whole family sits down at the table and tries pickled mushrooms with potatoes, you will understand that you did not waste your time on this preparation.

There is a rule in pickling mushrooms that you should not break. Never boil different types of mushrooms all together, as they have a different structure, and the heat treatment time for each of them is different. Pickling forest mushrooms is also better separately, because they have different tastes.

Pickled mushrooms for the winter in jars always have their fans. This preparation can be put on the table as a main dish or used as an addition. At first glance, the pickling process seems complicated if you do it for the first time. However, the second time you will cook the workpiece in one breath. It is important to properly heat treat to prevent the growth of bacteria and microorganisms that can spoil the mushrooms.

It is worth noting that for the preparation of pickled mushrooms, even from the store are suitable. In canned form, they turn out no worse than mushrooms from a pine forest. How can you pickle mushrooms for the winter in jars so that it does not take much time?

A simple recipe for pickled mushrooms for the winter in jars

We would like to bring to your attention a simple recipe for pickled mushrooms for the winter in jars.

For this we need the following products:

• mushrooms - 3 kg;
• filtered water - 0.6 l;
• salt - 100 g;
• allspice - 3 peas;
• cloves - 2 pcs.;
• sugar - 2 tsp;
• vinegar essence 70% - 50 ml;
• parsley, cilantro (fresh) - 100 g.

Throw the peeled mushrooms into the water, salt a little and let it boil.

Stir the mushrooms with a slotted spoon and remove the foam from the surface.

As soon as the foam stops appearing, add all the ingredients except for the vinegar essence.

Let the mushrooms boil until they completely sink to the bottom of the pan.

Add vinegar essence and let the marinade boil for 15 minutes.

Remove from heat, let cool and only then pour into jars.

Cork with metal lids and send to the basement.

This simple recipe for pickled mushrooms is perfect not only for every day as a snack, but also for the holidays.

It is important to know that pickled mushrooms with vinegar require the use of only enameled containers, as well as glass jars. The fact is that acetic acid reacts with the metal, and harmful substances are released into the marinade, which can be hazardous to health.

Below are a number of recipes for pickled mushrooms for the winter with the addition of other ingredients.

Pickled Mushrooms with Vinegar Recipe

In this case, the marinade is not prepared separately, it is boiled together with mushrooms, which gives the dish a maximum of piquancy.

• mushrooms - 2 kg;
• water - 300 ml;
• vinegar 9% - 100 ml;
• salt - 50 g;
• bay leaf - 5 pcs.;
• black peppercorns - 8 pcs.;
• cloves - 8 pcs.;
• garlic cloves - 7 pcs.;
• dill greens - a bunch.

Fill a container with peeled mushrooms with water, put on fire and boil for 20 minutes.

Stir the mushrooms with a slotted spoon and remove the resulting foam.

Add all the ingredients to the container, except for vinegar and herbs, and let it boil for another 20 minutes.

5 minutes before the end of the process, add vinegar and finely chopped dill, mix.

Fill the jars, cork them using a seamer, and wrap them in a blanket until they cool completely.

This variant of pickled mushrooms in jars is very unusual, but the dish turns out to be spicy and quite fragrant.

How else to pickle mushrooms for the winter in jars? There are many interesting recipes for pickled mushrooms.

Pickled mushrooms at home with carrots and garlic

List of products for harvesting:

• mushrooms - 1.5 kg;
• water - 300 ml;
• salt, granulated sugar - 2-3 tsp each;
• vinegar 9% - 3 tbsp. l.;
• allspice and black pepper - 7 peas each;
• cloves - 7 pcs.;
• carrots - 2 pcs.;
• onion - 4 pcs.;
• garlic cloves - 10 pcs.

Boil the pre-peeled mushrooms in salted water for about 20 minutes, stirring constantly and removing the foam.

Throw the mushrooms on a sieve and let the water drain.

Put diced carrots and finely chopped garlic into the water for the marinade.

Add salt and granulated sugar, stir until the crystals dissolve and let it boil.

Immediately add chopped onion and other ingredients.

Add the mushrooms to the marinade and let it simmer for 10 minutes over low heat.

Remove from stove, pour into glass jars and roll up.

Leave in the room until completely cooled, and then take it out to a cool room.

This recipe, showing how to pickle mushrooms for the winter, will not take too much of your time, but in the end the workpiece will turn out with amazing taste. Indeed, at home, mushrooms are more nutritious and healthier, as they are preserved without dyes and preservatives.

Recipe for pickled mushrooms for soup (with photo)

We offer to prepare an interesting preparation for lovers of mushroom soup - a recipe for pickled mushrooms with a photo of a step-by-step description.

For this we need the following ingredients:

• mushrooms - 1 kg;
• water - 0.5 l;
• salt - 1 tbsp. l.;
• cinnamon - a pinch;
• cloves - 7 pcs.;
• ground black pepper - 0.5 tsp;
• granulated sugar - 2 tsp;
• vinegar - 1.5 tbsp. l.

Pour the peeled mushrooms with water, add salt, let it boil and cook for 20 minutes, constantly removing the foam.

Add all the spices to the mushrooms, except for the vinegar, and cook for 10 minutes.

Reduce heat, add vinegar and boil for 5 minutes.

Remove from stove, place in jars, add marinade and close.

Place under a blanket and let cool completely.

After cooling, take it to the basement or put it in the refrigerator.

In winter, a jar with such a preparation is opened and simply added to the soup. It turns out an excellent broth with the aroma of wild mushrooms.

Recipe for spicy pickled mushrooms for the winter

There is also a recipe for pickled mushrooms for the winter with the addition of cardamom and mustard seeds. This dish is suitable for those who love spicy mushrooms.

So, you need to take the following:

• mushrooms - 1 kg;
• water - 1 liter for salting;
• table salt - 3 tbsp. l.;
• sugar - 1 tsp;
• black peppercorns - 7 pcs.;
• bay leaf - 4 pcs.;
• carnation - 5 branches;
• cinnamon - 1 stick;
• cardamom - 5 pods;
• mustard seeds - 1.5 tbsp. l.;
• dill seeds (dry) - 2 tsp;
• vinegar 9% - 100 ml.

Dip the washed mushrooms into a pot of water, boil for 15 minutes and strain through a colander.

Rinse and pour 1.5 liters of water again, let the mushrooms boil and add 200 g of salt.

Cook over low heat for 20 minutes, drain the water and rinse the mushrooms again under running cold water.

Make the marinade: mix cinnamon, bay leaf, mustard seeds, dill, cardamom, pepper and cloves in water. Bring to a boil and boil for 5 minutes.

Put the mushrooms in the marinade, add salt, granulated sugar and vinegar.

Boil for about 7 minutes on fire with low intensity, remove and arrange in jars, adding marinade as needed.

Roll up the lids, turn upside down and wrap in a blanket until cool, about 24 hours.

Marinated mushrooms in jars with vegetables

No less tasty is the recipe for pickled mushrooms in jars with vegetables.

Ingredients:

• mushrooms - 1 kg;
• water (for marinade) - 500 ml;
• vinegar 9% - 100 ml;
• medium carrot -2 pcs.;
• Bulgarian pepper - 2 pcs.;
• onion - 2 pcs.;
• sugar - 2.5 tbsp. l.;
• salt - 2 tbsp. l.;
• lavrushka - 4 leaves;
• black and allspice - 6 peas each.

Boil the peeled mushrooms for 20 minutes, remove from the pan and rinse with tap water. Then strain the fruiting bodies through a sieve or put on a paper towel to remove the liquid.

Pour marinade water into a saucepan and bring to a boil. Add salt, sugar, a mixture of peppers and bay leaf, let it boil for 10 minutes.

Grate carrots with large divisions.

Remove seeds from pepper and cut into thin strips.

Cut the onion into half rings, combine with carrots, pepper and fry until transparent.

Combine the vegetable mixture with mushrooms and dip into the marinade. Let it boil for 10 minutes, pour in the vinegar and simmer for another 5 minutes.

Pack mushrooms with vegetables in jars, add marinade and roll up.

Pickled mushrooms for the winter according to this recipe can not be rolled up, but consumed after complete cooling.

How to pickle mushrooms in jars without vinegar

Many housewives ask how to pickle mushrooms in jars without using vinegar? We suggest trying a simple recipe for marinating with citric acid.

Required products:

• mushrooms - 1 kg;
• water - 0.7 l;
• garlic - 2 heads;
• black pepper - 5 peas;
• citric acid - 1 tsp. (without top);
• salt - 1.5 tbsp. l.;
• sugar - 1 tbsp. l.;
• bay leaf - 5 pcs.;
• rosemary - on the tip of a knife.

Boil pre-peeled mushrooms in salted water for 20 minutes. Discard on a sieve so that the glass is completely liquid.

Pour the mushrooms with water for the marinade and, adding spices (pepper, bay leaf, rosemary), let the liquid boil.

The mushrooms should cook until they sink to the bottom, about 20 minutes.

Drain the broth and let the mushrooms cool completely.

Cut the garlic into large slices and put in jars, spread the cooled mushrooms on top.

Add salt, sugar and citric acid to the drained mushroom broth. Let it boil for 5-7 minutes and remove from heat.

Fill jars with mushrooms with hot marinade and roll up the lids.

Insulate the jars and let them cool for about 24 hours.

Put in the refrigerator or put in the basement.

How to pickle mushrooms for the winter in a wine marinade

Sometimes you want to surprise your guests with unusual pickled mushrooms. We offer several recipes for pickling mushrooms for the winter in a wine marinade, with horseradish and apple cider vinegar.

In a wine marinade, mushrooms are obtained with an unusual taste and aroma. Such a preparation will be a culinary masterpiece on your table. However, it is worth considering that mushrooms in a wine marinade are not stored for so long, only 3-4 weeks in the refrigerator.

Ingredients:

• mushrooms - 0.6 kg;
• dry white wine - 300 ml;
• olive oil - 150 ml;
• vinegar 9% - 30 ml;
• salt - to taste;
• granulated sugar - 2 tsp;
• allspice and black pepper - 6 peas each;
• bay leaf - 3 pcs.;
• lemon zest - 1 tsp

Marinade: mix vinegar, wine and olive oil. Add salt, sugar, pepper mixture, bay leaf, lemon zest.

Bring to a boil and boil for 10 minutes.

Peeled mushrooms cut into large pieces and put in a boiling marinade. Let it boil for about 40 minutes, stir constantly and remove the foam from the surface of the marinade.

Cool at room temperature and refrigerate directly in the pan for 3-4 days.

Drain the liquid from the mushrooms, arrange in jars, close with plastic lids and put back in the refrigerator.

The blank is ready to eat and you can enjoy the delicious taste of pickled mushrooms in a wine marinade.

Cooking pickled mushrooms with horseradish

Cooking pickled mushrooms with the addition of horseradish will appeal to those who love dishes with a spicy and bright taste.

Ingredients:

• mushrooms - 1 kg;
• water - 0.7 l (for marinade);
• dill greens - 3 sprigs;
• garlic cloves - 4 pcs.;
• currant leaves - 4 pcs.;
• horseradish root (small);
• salt - 1 tbsp. l.;
• sugar - 1.5 tsp;
• vinegar essence 70% - 1 tbsp. l.;
• black pepper - 5 peas.

Boil cooked and peeled mushrooms in salted water for 30 minutes.

Drain the liquid and rinse the mushrooms under running water.

Cover the bottom of sterilized jars with blanched dill, grated horseradish root, currant leaves, pepper and sliced ​​garlic.

Marinade: mix salt and granulated sugar in water, wait for it to boil and pour in the vinegar, continuing to cook for about 5 more minutes.

Arrange the cooked mushrooms in ready-made jars and fill each with hot marinade.

Roll up, put on lids, wrap with a blanket and let cool completely.

Pickled mushrooms for the winter in jars with apple cider vinegar

Pickled mushrooms for the winter in jars can also be closed with apple cider vinegar, which will only change the taste of the workpiece for the better and enable the whole family to enjoy the dish.

Ingredients:

• mushrooms - 1 kg;
• salt - 1 tbsp. l.;
• granulated sugar - 2 tsp;
• water - 2.5 tbsp.;
• apple cider vinegar - 8 tbsp. l.;
• bay leaf - 4 pcs.;
• black pepper - 10 peas;
• cinnamon - 1 stick;
• garlic cloves - 5 pcs.

Pour the cleaned and cooked mushrooms with water and boil for 30 minutes. At the same time, do not forget to stir occasionally and remove the resulting foam.

Drain the water and put the mushrooms on a sieve.

Marinade: combine water with salt, sugar, pepper, cinnamon, bay leaf, finely chopped garlic cloves and apple cider vinegar.

Putting the marinade on a slow fire, boil for 5-7 minutes.

Arrange the mushrooms in jars, pour hot marinade over and sterilize for 15 minutes.

Close the lids and leave to cool in the room.

Completely cooled jars with blanks should be taken out to a cool room.

Be sure to check out these Winter Pickled Mushroom Recipes and spend the winter months healthy and delicious!

Champignons are among the most popular mushrooms among cooks. They do not need to be painstakingly collected in the forest, but you can go to the store and buy the required amount without fear of poisoning. There are a great many options for preparing these mushrooms, and almost every housewife has her own, most delicious champignon recipe for the winter.

The benefits of champignons

Mushrooms are one of the favorite foods around the world. From champignons you can cook soups, main dishes, stews, snacks, distinguished by exquisite taste. Mushrooms prepared for the winter are suitable not only for an everyday meal, but also for a festive feast with a large number of guests. It does not take much time and effort to preserve mushrooms, and the blanks will be stored for quite a long time.

Champignons are low-calorie foods - 41 kcal per 100 grams of mushrooms. Due to the content of a large amount of protein, the product is recommended for athletes, people involved in heavy physical labor, and those who monitor their weight.

Mushrooms are placed in a boiling marinade, reduce the heat and cook for about an hour. By the end of cooking, the mushrooms release juice and turn yellow. The finished product must be decomposed into pre-sterilized jars and rolled up. The containers are cooled upside down under a coverlet, then cleaned in a cold place for long-term storage. The snack can be consumed immediately after preparation.

Mushrooms with mustard

There are a lot of recipes for pickled champignons for the winter, and each housewife chooses the most suitable for her family. For those who prefer the sharp and spicy taste of homemade preparations, mushrooms with mustard seeds are suitable.

Required components:

Carefully selected mushrooms are washed in warm water, boiled for five minutes and washed again. Drain the water after the first boil.

The champignons are again put into the pan, poured with water, salt, sugar, other seasonings and spices are added and boiled after boiling for at least 10 minutes. Mushrooms are laid out in sterilized containers, poured with marinade, trying to ensure that the seasonings are distributed evenly. Banks must be closed with iron lids and stored in the cellar. Canned food can be enjoyed after three days.

Recipe with garlic

Pickled mushrooms and garlic are a great combination. You won’t need much other spices, as garlic will give the necessary pungency and piquancy to the finished dish. It is very important to choose the right champignons - they should be small, dense, with unopened caps. In this case, the marinade will remain transparent, and the mushrooms will retain their white color.

Proportions for 1 kg of mushrooms:

Before harvesting champignons for the winter, they must be carefully sorted out, discarding spoiled specimens, and washed with running water. The legs are slightly trimmed with a sharp knife. If the mushrooms are small, then they are left whole, and large specimens are cut in half or into quarters.

Three liters of water are boiled in a large saucepan, mushrooms are placed there and boiled for 10 minutes, without covering with a lid. Mushrooms are thrown into a colander, allowing the liquid to drain. Garlic, cut into thin slices, is placed in sterilized jars.

The marinade is made from water, salt, sugar, bay leaf and pepper. Mushrooms are placed in a boiling liquid, boiled for 20-25 minutes, reducing the heat to a minimum. The mushrooms brought to readiness are carefully removed with a slotted spoon, distributed in jars, poured with marinade, and vinegar is added. The containers are rolled up and left under the covers until completely cooled. Canned food prepared in this way is stored in the cellar for up to two years.

Apple cider vinegar option

Mushrooms can be marinated in apple cider vinegar. This option is considered more tasty and dietary. The taste of mushrooms is sweetish and slightly spicy.

Composition:

• medium-sized champignons - 2 kg;
• water - 2 l;
• granulated sugar - ½ cup;
• coarse salt - ½ cup;
• apple cider vinegar - 100 ml.

After boiling water, pour in vinegar, add sugar and salt and keep on the stove until all the ingredients are dissolved. Thoroughly washed champignons are added to the marinade and boiled for 5-6 minutes. With the help of a skimmer, the mushrooms are laid out in jars, poured with hot liquid and rolled up. For the winter, pickled champignons at home are cleaned in a cellar or basement.

Marinating in wine

If the hostess is interested in unusual recipes for preserving champignons at home, then you can try the option using white wine. A liter jar will require the following products:

Mushrooms prepared according to all the rules are placed in a saucepan with water, where juice from half a lemon is added. This is done so that the mushrooms do not darken. After the water has reached a boil, the products are boiled for several minutes and laid out in a colander. The rest of the ingredients make a marinade by boiling it for five minutes.

Champignons are placed in jars, poured with marinade and sterilized for half an hour, after which they are rolled up with lids. Mushrooms should not be packed too tightly in containers - you need to leave free space between them. You need to store seamings in the cellar. You can try the snack in a week.

Salted champignons

Salting differs from pickling in that vinegar is not used with this harvesting method. This dish is suitable for people suffering from gastrointestinal diseases and those who simply do not like the taste of vinegar.

For salting 3 kg of mushrooms you will need:

Mushrooms are washed, cleaned of dirt and litter and getting rid of spoiled specimens. It is best to take small specimens for salting. The products are placed in a deep saucepan, water, sugar, half the norm of salt are added and the mass is expected to boil. After that, the dishes are kept on low heat for at least ten minutes.

Mushrooms are thrown into a colander, allowing to dry slightly. Onion, parsley, pepper and mustard, chopped into thin rings, are placed in sterilized jars, champignons are added, each layer is covered with salt. Mushrooms are poured with hot marinade and rolled up with lids.

Of course, you can buy canned champignons in the store. But how can they compare with home-made preparations, in which the hostess has invested all her skill and soul. You can use preservation prepared in this way without the risk of poisoning. At any time, you can open a jar of fragrant champignons and put them on the table in front of your dear guests. Mushrooms are part of many salads, go well with potatoes, meat and fish. , sprinkled with fresh herbs and seasoned with butter - this is the best snack for strong drinks.

Marinated mushrooms- are very popular, they are used as an independent snack, added to salads, various mushroom dishes are prepared.

Recipe for pickled mushrooms for the winter in jars, marinade recipes for preservation. You will learn how to pickle mushrooms, champignons, boletus, boletus, chanterelles, porcini mushrooms.

We present you recipes for the preservation of various wild mushrooms, and not only, at home with a step-by-step description. Pickled mushrooms - 7 recipes for the winter.

Pickled mushrooms

Honey mushrooms- delicate in taste, suitable for cooking various dishes, great for pickling for the winter. Pickled mushrooms for the winter - a classic recipe for harvesting mushrooms.

Ingredients:

• Honey mushrooms - 1 kg per 1 liter jar;
• Umbrellas or dill seeds - 1 umbrella;
• Garlic - 2 cloves

Marinade for 1 liter of water:

• Salt - 1 tbsp. l. with a slide;
• Sugar - 1 tbsp. l. with a slide;
• Carnation - 2 pcs.;
• Allspice - 3 peas;
• Black pepper - 6 peas;
• Vinegar 9% - 80 ml;
• Bay leaf - 1 pc.

Recipe for pickled mushrooms for the winter

Prepare mushrooms for pickling - peel, leave a leg about 1 cm long.

Pour the peeled mushrooms into a large basin, add water and let stand for 1 hour. During this time, all the remaining dirt will get wet and easily washed off.

Thoroughly wash mushrooms, then add.

Pour the mushrooms with cold water, bring to a boil and cook for 30 minutes, remove the foam that appears during the cooking process.

While the mushrooms are cooking, prepare the marinade: pour water into a saucepan, add salt, sugar and spices.

Bring the marinade to a boil and add vinegar, boil for another 5 minutes.

Throw boiled mushrooms through a colander.

Put the mushrooms in a saucepan, pour over the marinade and put on fire. After boiling, cook for 15-20 minutes.

Cut the garlic into thick slices.

Prepare half-liter jars and lids - wash and sterilize.

Put dill umbrellas, garlic in clean jars, then fill the jars with mushrooms with a slotted spoon.

Pour jars of mushrooms with boiling marinade and roll up the lids.

Turn the jars upside down, wrap them in a blanket and leave to cool completely.

You can store pickled mushrooms in the refrigerator, cellar, basement.

Attention!!! If the marinade in any jar becomes cloudy over time, then they have deteriorated and are unsuitable for food. The reason may be poorly washed jars, little salt or vinegar, storing jars of mushrooms in a warm place.

Video - A good recipe for pickled mushrooms

Marinated instant mushrooms

Delicious champignons can be marinated quickly and used for salads and various dishes within a week. You can store these pickled champignons for several months in the refrigerator.

Ingredients:

• Champignons - 1 kg.

Marinade for 1 liter of water:

• Wine vinegar, white 6% - 150 ml;
• Sugar - 2 tbsp. l.;
• Salt - 2 tbsp. l.;
• A mixture of peppercorns - 15 pcs.;
• Bay leaf - 3 pcs.
• Garlic - 5 cloves;
• Carnation - 5 buds.

Quick Pickled Mushroom Recipe

Clean mushrooms from dirt, wash well.

Pour into a pot of water, bring to a boil and cook for 5 minutes. Drain the water.

Prepare the marinade: pour salt, sugar, spices into the pan and bring to a boil, pour in the vinegar. Add champignons to the boiling marinade and cook for 7-10 minutes.

Then leave the mushrooms in the marinade until completely cooled.

During this time, prepare jars and lids for conservation - wash and sterilize in any way.

At the bottom of the jar, put chopped garlic cloves, fill with mushrooms, pour marinade and tightly close the lids.

Delicious marinated champignons can be served with chopped onions with the addition of sunflower oil.

Enjoy your meal!

Marinated porcini mushrooms

Marinated porcini mushrooms for the winter- a great dish for a holiday and for every day. White mushrooms are the most nutritious and delicious, and it is a great success when you manage to pick them up in the forest. Small porcini mushrooms are especially good in pickled form.

Ingredients:

• White mushrooms - 1 kg.

Marinade for 0.5 liters of water:

• Salt - 1 tsp;
• Sugar - 1 tsp;
• Vinegar 9% - 1 tbsp. the spoon;
• Mustard grains - 0.25 tsp;
• Black peppercorns - 5 pcs.;
• Carnation - 2 buds;
• Bay leaf - 2 pcs.

Pickled porcini mushrooms recipe

Sort the mushrooms, remove debris, clean the hats and legs.

Cut mushrooms into pieces, rinse well under running water.

Pour water into a saucepan, salt (about 1 tablespoon of salt per liter of water) and add mushrooms. After boiling, cook for 25 minutes, remove the foam during the cooking process.

Throw the boiled mushrooms in a colander.

Prepare the marinade: add sugar, salt to the water. You can taste the marinade and add to your liking.

When the marinade boils, add porcini mushrooms and cook from the moment the mushrooms boil for 10 minutes. At the end, add vinegar and cook for another 2 minutes.

Prepare jars in advance: wash and sterilize.

Arrange mushrooms in clean jars, pour boiling marinade to the top and cover with lids.

Sterilize jars with mushrooms in a pot of water. Half-liter within 12 minutes from the moment the water boils in the pan.

We take out the jars and roll up the lids. Turn upside down, leave to cool completely. Store in a cool place.

Marinated porcini mushrooms Pairs well with potatoes and as an independent snack!

Video - pickled porcini mushrooms for the winter

Marinated chanterelles for the winter

Chanterelles- universal mushrooms, well suited for pickling, frying, cooking various dishes with mushrooms. Chanterelle mushrooms have one advantage - they are not eaten by worms, so there is little waste in the process of preparing mushrooms for conservation.

Ingredients:

• Water - 230 ml;
• Chanterelle mushrooms - 0.5 kg;
• Sugar - 1 tsp with a slide;
• Salt - 1 hour. l. without a slide;
• Black peppercorns - 4 pcs.;
• Allspice peas - 4 pcs.;
• Bay leaf - 1 pc.;
• Vinegar 9% - 1 tbsp. l.

Pickled chanterelles recipe

Sort the chanterelles, rinse under running water. Put the mushrooms in a saucepan, pour water, salt (1 tablespoon of salt per liter of water).

After boiling, cook for 20 minutes, removing the foam.

Throw the boiled chanterelles in a colander, rinse.

If the mushrooms are large, cut into pieces convenient for you.

Prepare the marinade: add sugar, salt, spices to the water. Bring to a boil, add the chanterelles and cook the mushrooms in the marinade for 10 minutes. At the end, add vinegar and cook for another 3 minutes.

Prepare jars - wash and sterilize in any way.

Fill the jars with mushrooms, pour boiling marinade over them and roll up the lids. Turn jars upside down and leave to cool.

Store in a cool place or refrigerator.

Pickled boletus

Aspen mushrooms marinated for the winter- a wonderful snack in winter or as an addition to boiled potatoes. If you collect mushrooms in the fall, they practically do not come across worms. Young, strong aspen mushrooms are best suited for canning.

Ingredients:

• Aspen mushrooms - 0.5 kg.

Marinade:

• Water - 200 ml;
• Carnation - 2 buds;
• Sugar - 1.5 tbsp. l.;
• Salt - 1.5 tbsp. l.;
• Vinegar 9% - 2 tbsp. l.;
• Bay leaf - 1 pc.;
• Sunflower oil - 2 tbsp. l.

Pickled boletus recipe

We clean the mushrooms from the ground, sort through removing debris, scrape off the skin from the legs. Cut the boletus into pieces.

Rinse the mushrooms several times in water. Fill with water, salt (per liter of water 1 tablespoon of salt) and put to boil.

Cook the mushrooms after boiling for 40 minutes, removing the foam. Throw the boiled boletus in a colander, rinse well with water.

Put the boiled boletus in the refrigerator overnight.

Prepare the marinade: add salt, sugar, spices to the water. After boiling, add mushrooms and cook after boiling for 5 minutes. At the end, add vinegar and remove the pan from the stove.

Prepare jars and lids - wash, sterilize in any way.

Fill clean half-liter jars with boiled boletus, pour marinade and add 2 tbsp. l. sunflower oil in each jar.

Cover the jars with lids and sterilize in a pot of water for 10 minutes (for half-liter jars).

Get jars of mushrooms and immediately roll up the lids, turn upside down. Store pickled boletus in a cool place.

Marinated champignons for the winter

Prepare mushrooms for the winter ahead. For cooking, young mushrooms with unopened caps, not overgrown, will go.

Ingredients:

• Champignons - 1 kg.

Marinade for 1 liter of water:

• Black peppercorns - 8 pcs.;
• Bay leaf - 2 pcs.;
• Salt - 1 tbsp. l.;
• Sugar - 1 tbsp. l.;
• Vinegar 9% - 50 ml.

How to pickle champignons for the winter

Sort the champignons from debris and clean from dirt. Remove the white film from the hats on the underside. Rinse the mushrooms under running water.

Prepare the marinade: add sugar, salt, spices to the water. Boil and pour in the vinegar, cook for another 2 minutes.

Pour mushrooms with marinade, bring to a boil, cook for 5-7 minutes.

We sterilize jars and lids in any way possible.

We fill the jars with mushrooms, pour boiling marinade and roll up the lids.

Turn the jars upside down.

Enjoy your meal!

Pickled butternuts for the winter

Pickled butterfish- an unusually tasty snack in the winter. It will not be difficult for you to prepare oil for the winter.

Ingredients:

• Butter - 1 kg.

Marinade:

• Water - 150 ml;
• Salt - 1 tbsp. l. with a slide;
• Sugar - 1 tbsp. l. without a slide;
• Vinegar 9% - 150 ml;
• Allspice peas - 5 pcs.;
• Carnation - 2 buds;
• Cinnamon - 1 g;
• Bay leaf - 1 pc.

Pickled Butter Recipe

Clean mushroom caps dry. Cut off the bottom of the leg, wash the butternuts well in water.

If large mushrooms are cut into pieces, small ones are left whole.

Prepare the marinade: add salt, sugar, spices to the water, bring to a boil. Add butter and after boiling, cook for 20-25 minutes, removing the foam. At the end of cooking, add vinegar, cook for another 2 minutes.

Prepare jars and lids - wash, sterilize. Arrange the finished mushrooms in jars, pour over the marinade and roll up the lids. Turn the jars upside down, wrap them in a blanket and leave to cool completely.

Enjoy your meal!

Video - Pickled butterfish for the winter

Canned mushrooms for the winter at home ... there is more than enough cooking for this yummy. And at the mere memory of this breathtaking delicacy, every gourmet salivates. After all, such an exquisite dish will qualitatively complement and diversify the menu of any celebration. But to prepare the gifts of the forest, you have to work a little.

We will reveal some of the secrets of the art of preparing this delicacy and learn how to marinate at home.

Every housewife loves to surprise her family and guests with her signature dish of her own making. In this regard, many refuse to buy in supermarkets those products that you can cook with your own hands, especially if the hostess knows the main secrets of witchcraft in the kitchen.
We will reveal the main secrets and recipes for preparing masterpiece pickled mushrooms for the winter, because such a dish is an unsurpassed delicacy.

Did you know? For a long time there were discussions as to which kingdom this product should be attributed to: plants or animals. And as a result, in 1960, a separate kingdom was identified - the kingdom of mushrooms. Its representatives consist of protein (which brings them closer to animals), carbohydrates and minerals (these components are inherent in plants).

1. Dishes for this process should be chosen only enameled or tinned, since such containers are not corroded by vinegar.
2. As for the vinegar itself for the marinade, it is better to stop your choice on bread or fruit. The best option is Rhine (nesting) and aromatic vinegar.
3. Small mushrooms are pickled whole, cutting off only the lower part of the leg. This will add an unrivaled look to the dish.
4. If during the “silent hunt” you came across only large gifts of the forest, they are advised to cut them into 3-4 parts.
5. It is recommended to preserve caps of porcini mushrooms and boletus mushrooms separately from the roots.
6. Canned without skin.
7. Preparation of value for the cooking process consists in soaking for several hours.

What mushrooms are suitable for pickling?

For pickling mushrooms for the winter in jars, any representatives of this diverse kingdom are suitable, except for poisonous ones, of course.

Did you know? Mushrooms are considered the most diverse terrestrial inhabitants. There are about two million varieties, of which only 100,000 have been learned, and even fewer have been classified.

When looking for a species for conservation, your choice should be stopped at greenfinches, rows, mushrooms, boletus, goats, fat women, etc.

Pickling methods

There are more than enough recipes for making pickled mushrooms for the winter. But, there are only two that all hostesses probably resort to.

Boiling mushrooms in a marinade

This method is in great demand, since the favorite delicacy is soaked with all the components of the marinade during the cooking process, and acquires especially aromatic taste characteristics. To implement this method, you will need:

• 1 kg of mushrooms;
• 0.5 st. water;
• a third of a glass of table vinegar;
• 1 tbsp salt;
• 1 tsp Sahara;
• 5-6 pieces of allspice;
• cloves, to taste;
• acid (at the tip of a knife).

Water is poured into enameled dishes, vinegar and salt are added, and mushrooms are placed in this mixture. All this must be brought to a boil and boiled over low heat.

Important! Cooking time depends on the type of main ingredient: caps of porcini mushrooms and boletuses, as well as chanterelles and champignons are boiled for 20-25 minutes, their legs - 15-20 minutes, - 25-30 minutes. During cooking, it is necessary to collect foam with a slotted spoon so that the marinade does not turn out cloudy.

If your mushrooms have sunk to the bottom of the pan, and the foam no longer stands out during the boil, you can remove them from the heat. You can add fragrant, sugar, cloves, citric acid and bay leaf to an almost ready delicacy. The cooled dish should be folded into jars, filled to the top with fragrant liquid and tightly closed with lids.

Boiling mushrooms separately from the marinade

This recipe for preserving mushrooms for the winter is that the gifts of the forest are boiled separately from the marinade in lightly salted water. The cooking process itself resembles that indicated in the previous method.
Mushrooms are placed in a container filled with salted water (30-40 g of salt per 1 liter of water) and boiled until the product settles on one, and the water becomes clear, not forgetting to remove the foam. Then the cooked delicacy is thrown into a colander to get rid of excess moisture. During this time, you need to prepare the marinade in parallel, for which you will need the following ingredients (doses indicated per 1 liter):

• 80% vinegar essence: 3 tsp, or 9% vinegar (1 faceted glass);
• granulated sugar - 2 tablespoons;
• salt - 1 tbsp;
• bay leaves - 4-5 pieces;
• black pepper - 10 peas;
• allspice - 6 peas;
• carnation - 2-3 buds;
• dry - 2-3 g.

All components must be mixed and boiled. Then pour the cooled mushrooms laid out in jars with the resulting liquid and close with plastic lids.

Important! Some housewives add citric acid to the marinade (literally at the tip of a knife). This component is a kind of inoculation of the dish against botulism. For the same purpose, banks are not advised to close with metal lids.

Which pickling method to choose

Both recipes for pickled mushrooms for the winter are equivalent, because in the end you get an unsurpassed dish. But, if you draw a division line, then the first method can be called more tasty, and the second - representative.
The fact is, the marinade in which the mushrooms were boiled will darken and fade a little over time, it will become viscous. But, the taste of the forest delicacy will be especially fragrant and teasing the taste buds.

With the second method, the marinade will be transparent and light. Therefore, when choosing how to pickle mushrooms for the winter in jars, it is necessary to clearly articulate the goal of this process for yourself: to prepare a masterpiece dish for the home table, or a copy for “special occasions”.

Preparing mushrooms for pickling

Successful hunting for forest gifts is only half the battle, although special vigilance is needed here, since the diversity of mushroom species can mislead even the most experienced mushroom picker. You should especially carefully look at each mushroom so that it does not end up in the basket.

After collection, you need to prepare for conservation at home.

Sorting

The collected gifts of the forest must be sorted by type, because each variety has its own characteristics (taste, smell, time and behavior during cooking). Species are also advised to be divided by size. This is where the aesthetic criterion comes into play: mushrooms of approximately the same size look much more attractive on the festive table.

Important! If you want to make a mushroom platter, you should remember that, despite the information indicated in the recipes for preparing pickled mushrooms for the winter, some types should not be cooked together. So, butterflies will darken if they are placed in the same container with boletus. Cooking in one bowl of whites, boletus and boletus ends with the fact that the boletus is digested, and the whites with boletus are undercooked.

Soaking and soaking

These processes are relevant for species such as mushrooms, valui, pigs, and are a kind of cleaning methods. So, for example, mushrooms are advised to soak for an hour in salted water, and then rinse them under a vigorous water jet. This method will save you a lot of time that would be required for manual cleaning.
As for the value and, before pickling, they must be soaked for two days in salted cold water. Water should be changed every 10-12 hours.

The remaining varieties (white, boletus, milky, boletus, etc.) are not advised to soak, as they will absorb excess moisture. They just need to be rinsed in running water.

cleaning

Almost every mushroom unit needs individual inspection and cleaning. So, in champignons and butter, you need to remove the skin from the caps, and the latter are first advised to dip in boiling water for 1 minute to facilitate this process. In white, boletus, boletus, russula, etc., the legs are separated from the hats, the chanterelles are thoroughly cleaned of dirt and debris under running water.