Honey agaric is one of the favorite mushrooms of every silent hunt fan. It grows in large quantities in forests, and therefore it is a pleasure to collect it. In addition, it is very useful and tasty. That is why it is harvested in various ways - you can later cook delicious dishes from frozen mushrooms, and pickled mushrooms for the winter, made at home, will decorate any lunch or dinner, and will also allow you to enjoy one of the most beloved, fragrant and delicious types of homemade preparations.

Before you start the pickling process of mushrooms, the recipes of which you will find later in the article, it is important to properly prepare them. First of all, the fruiting bodies are sorted out, spoiled and suspicious ones are thrown away.

Honey mushrooms have several types of poisonous twins, so it is important to collect them carefully and carefully. If there are doubts about edibility, it is best to leave them alone.

Fruit bodies are also sorted by size: the smallest ones are perfect for pickling mushrooms. Large fruiting bodies are set aside and used to prepare other dishes. Small mushrooms are poured into a large container and poured with cool water. After that, the fruiting bodies are simply washed - there is no need to peel them from the skin, but it is desirable to remove the film under the hat. Some mushroom pickers also separate the legs from the caps - the former are used for frying, and the latter are just marinated.

After the raw materials have been prepared, you can get acquainted with the recipes and learn how to pickle mushrooms to make delicious preparations at home. The most important ingredient in all cooking methods is the marinade, which is prepared with vinegar and other preservatives.

Recipe 1: Pickled Instant Pot Mushrooms

Not always, especially in autumn, there is time to mess around with mushrooms for a long time, so many housewives are looking for a way to spend as little time as possible on harvesting. Instant pickled mushrooms are a great opportunity not only to easily make a marinade, but also to try a cooked snack very soon.

Ingredients:

• mushroom caps or small mushrooms - 2 kg;
• table salt - 3 tsp;
• just a liter of water for the marinade;
• a little sunflower oil;
• vinegar (essence) - 2.5 tsp, no longer worth it;
• sugar - 2 tsp is enough;
• carnation flowers - 3 pcs.;
• black peppercorns - 3 pcs.

Prepared mushrooms are placed in a saucepan, which is filled with water. After boiling, the fruiting bodies are boiled for about 10 minutes, removing the foam from the surface. Mushrooms are thrown back in a colander so that liquid is drained from them. This procedure is necessary to remove the remnants of litter and grains of sand, which, during cooking, sank to the bottom of the pan.

Water is again poured into a clean saucepan and, after waiting for it to boil, mushrooms are placed there and also boiled for another 20 minutes. They are waiting for all the fruiting bodies to go down - this is how you can determine readiness - after that they are thrown back into a colander.

Marinade for mushrooms is prepared as follows: sugar is mixed with salt in 1 liter of water, spices are added, and the liquid is boiled. After boiling, vinegar is added and, after mixing, the previously boiled mushrooms are immersed in it. In this mixture, boil them for 5 minutes, and then, together with the marinade, pour them into boiled jars. The workpiece is poured with oil from above and closed. After cooling, the jars are stored in the refrigerator. It will be possible to take a sample from such pickled mushrooms in a couple of days.

Recipe 2: pickled mushrooms with vinegar for the winter in jars

The pickling recipe described below is one of the traditional and familiar. Thus, almost all housewives cook mushrooms at home. This is an easy and, perhaps, the easiest recipe for marinating mushrooms for the winter.

You will need:

• mushrooms - 2 kg;
• lavrushka - 1 sheet;
• salt - enough 2 tbsp. l.;
• carnation flowers - 5 pcs.;
• water that is used for the marinade (one liter is enough);
• ordinary table vinegar 9% - 6 tbsp. l.;
• granulated sugar -2 tbsp. l. (then the marinade will be optimal in sweetness);
• a couple of cloves of garlic;
• pepper (peas) - 6 pcs.;
• allspice - 5 pcs.

If desired, you can include nutmeg in the seasoning kit, and also, by adjusting the amount of sugar and vinegar, make the marinade sweeter or sourer.

Before marinating mushrooms, they are boiled in slightly brackish water: they are waiting for boiling, they are lowered into it and boiled for about 12 minutes, and then the broth is drained.

Next, they begin to prepare the marinade: pour mushrooms with a liter of water and, after boiling, put chopped garlic in a saucepan, add seasonings, salt and sugar, mix everything, pour in vinegar. Boil for another 15 minutes, after which it is poured into sterilized jars. The broth should slightly cover the layer of mushrooms, and then they are rolled up with boiled lids. Turning the jars over, wrap them with an old blanket or coat. The cooled pickled mushrooms are put away for storage where it is cool and there is no light.

Recipe 3: pickling mushrooms for the winter without sterilization

You can marinate mushrooms in jars without sterilization. This recipe will save you a lot of hassle in the kitchen and speed up cooking.

Products needed for cooking:

• small mushrooms, or hats - 1 kg;
• vinegar 9% - 140 ml;
• water used for marinade - 1 liter;
• lavrushka leaves - 1 pc.;
• black pepper - 6 peas;
• salt - 1 tbsp. l.;
• granulated sugar - enough 2 tbsp. l.

Fruiting bodies prepared in the traditional way are placed in a saucepan, filled with water, and boiled for about 30 minutes until settling. Drain the broth, wash the mushroom caps under running water.

Start preparing the marinade. To do this, in a liter of water boiling in a saucepan, place all the ingredients except vinegar. Then mushrooms are added to the resulting liquid, boiled for 15 minutes. Vinegar is added to the broth, after which the fruiting bodies and marinade are poured into clean jars and closed with tight nylon lids. Such a blank after cooling must be stored in the refrigerator.

Recipe 4: Korean pickled mushrooms

The recipe for pickled mushrooms described below will appeal to those who love and respect Asian cuisine. Such mushrooms have a special piquancy. You will need:

• honey mushrooms - 1 kg;
• onions - enough 1-2 pcs. (quantity depends on size);
• sunflower oil for marinade - 1 tbsp. l.;
• garlic cloves - 2 pcs.;
• granulated sugar - 1.5 tbsp. l.;
• boiled water for marinade - 3 tbsp. l.;
• vinegar (used ordinary table 9%) - 7 tbsp. l.;
• red hot pepper - to taste, but not much;
• salt - 1 tsp

Mushrooms are placed in lightly salted water and after boiling has begun, boil for 10 minutes, then the broth is drained.

Onions are cut into rings and laid out in layers in a jar according to the following principle: onions, fruiting bodies of mushrooms, onions again and again mushrooms.

After that, the marinade is prepared: pre-crushed or finely chopped garlic is mixed with spices, vegetable oil and boiled water are added, mixing everything well, pour in the required amount of vinegar. The resulting marinade is poured into the fruiting bodies. Covered with gauze, put a press on them and leave in the refrigerator for at least 7 hours.

Rules for storing the finished product

Mushrooms, pickled at the factory, can be stored for all 3 years. But prepared at home are edible for 1 year, provided that the jars with them are in the refrigerator or cellar. If they are stored at a temperature not higher than room temperature, then the period is shortened to 3-4 months. Blanks canned in a jar with a nylon lid should not be stored for more than 6 months.

Banks are best stored where it is dark - the sun's rays are harmful to the blanks. Also, before placing the products in the container, it is important to wash and sterilize it well - this is necessary so that mold does not appear inside the cans.

If the technology for pickling fruiting bodies has been violated, then there is a high risk that by using them, you can get poisoned. Therefore, it is important to carefully consider the entire process of creating blanks. But properly prepared mushrooms are safe and very tasty, while they are perfect for creating various culinary masterpieces and as an independent snack.

Any mushrooms in winter are considered a delicacy. Especially mushrooms, with their unique taste and nutritional value. There are hundreds of recipes for harvesting mushrooms for the winter, they are good dried, salted, pickled, in the form of caviar. A special joy for cooks is frozen mushrooms, and the preparation of delicious dishes from them. With our recipes and photos, mushroom preservation will be a pleasure for you!

A little about mushrooms

The name honey agaric comes from the word "stump", because mushrooms like to grow in friendly groups on old stumps and tree trunks. Collecting them is not as easy as it might seem, and it is better to start acquaintance with a pretty honey mushroom under the guidance of an experienced mushroom picker.

Attention! Edible mushrooms can be confused with poisonous false mushrooms. Look closely! Poisonous counterparts are distinguished by a brighter color, they do not have scales on the hat, the flesh is not white, but yellow.

The main time for harvesting the “mushroom harvest” is from August to October. Just in time for the season of harvesting for the winter. Honey mushrooms are great for conservation. They are rich in vitamins and a group of trace elements. The content of vitamin C mushrooms can compete with blueberries, and calcium and phosphorus - with fish.

Salting mushrooms, as in a tub

Our ancestors used a small wooden barrel, a tub, to harvest mushrooms. Nowadays, you can’t find a tub with fire during the day. So now, give up pickling mushrooms? And to be left without an appetizing dish seasoned with garlic, herbs and fragrant sunflower oil?

It turns out that you can salt mushrooms in an ordinary enameled pan or in the usual jars. And they will taste no worse than from a barrel. The main thing is to follow a number of rules.

hot pickling

For 1 kg. honey agarics you will have a couple of cloves of garlic and a number of aromatic seasonings. 10 sheets of black currant, 100 gr. dill umbrellas, 2 bay leaves, 2 tbsp. l. salt, half a liter of water.

Attention! Rolling mushrooms without vinegar with metal lids is not recommended, while there is a risk of botulism!

1. You need to start by processing the collected mushrooms or by defrosting the purchased ones.
2. Mushrooms should be boiled in salted boiling water for 10 minutes, then removed and washed in a colander with cold water.
3. Prepare a brine to continue the heat treatment of mushrooms. Dissolve salt in water, add pepper, dill, currant and laurel leaves. Cook until the mushrooms sink to the bottom, about 30-40 minutes.
4. Ready mushrooms are laid out in sterile jars, or placed in a saucepan, pour brine and tightly close with plastic lids. Store the workpiece in the refrigerator.

Cold pickling mushrooms

Mushrooms without cooking with a cold salting method are more fragrant and slightly crispy. But this method is more laborious and time consuming. To implement the recipe, you need 5 kg. mushrooms, currant, cherry leaves, 200 gr. salt, dill and black pepper:

1. Pour washed and peeled forest mushrooms with water in a large saucepan. From 3 to 5 times a day, drain the water and pour fresh, and rinse the mushrooms under running water.
2. After 2 days, you can start salting. You need a large container, for example, an enamel pan. Or cans with a capacity of 3 liters.
3. Soaked mushrooms should be placed in a saucepan or in a jar in layers, alternating with leaves and dill. Pour in brine and cover with oppression.
4. The pickle will be ready in 1.5 months.

Cold salting mushrooms - mushrooms are poured with water in a large saucepan

Preparation of delicious mushrooms, marinated

All pickling recipes come down to a number of simple steps. A delicious delicacy of young mushrooms can be prepared from 1 kg. again, 2 tbsp. l. 9% vinegar, plus cloves, potted peppers, garlic and 3 tbsp. salt.

Attention! From 1 kg. fresh mushrooms comes out 1 jar - marinated.

The stages of work are as follows:

1. Clean and wash the mushrooms, add water and boil for 10 minutes. Drain the first water, pour clean water and again - on fire.
2. This time, cook the mushrooms for about 40 minutes, until they sink to the bottom.
3. Marinade can be prepared from the same broth by straining it. And you can use clean water. The mixture should consist of water, spices and vinegar.
4. Boiled mushrooms should be put in jars, pour boiling marinade. Seal with polyethylene lids.

Clusters of dried mushrooms - preparatory stage

Drying mushrooms does not require heat treatment. It is considered the most useful way of harvesting for the winter, because in this form vegetable protein and minerals are completely preserved in mushrooms. The aroma of dried mushrooms and dishes prepared from them is more intense than with other preservation methods.

Advice. Mushrooms for drying in any case do not wash! Otherwise, drying will be delayed. Mushrooms are recommended to be cleaned of debris and wiped with a damp cloth.

Before drying, mushrooms need to be skillfully prepared. Choose from the total mass the most healthy, beautiful specimens that are not damaged by bugs. Cut off the legs or most of the leg from the bottom. Dry, mostly hats.

Drying mushrooms in the oven

Of course, you can dry the mushrooms outdoors in the sun, but the process takes time and beautiful, cloudless weather. The oven does not care about rain outside the window, so many cooks prefer to dry mushrooms in it. To get the desired result you need:

1. Place the prepared mushrooms on a baking sheet or on a special grid in 1 layer. Without oil!
2. Set the temperature to 40-45°C. Dry the mushrooms for several hours, periodically changing the baking sheets in places.
3. If mushrooms do not stick to your hands, the oven can be heated to 75-80 ° C.
4. Mushrooms remain in the oven for about 6-8 hours. Readiness can be determined by aroma, dryness and brittleness.

Delicious honey agaric caviar

Caviar is prepared from whole mushrooms from a stump, or from the legs left after drying. For 1 kg. mushrooms will need 1 carrot, 2 onions, 150 gr. vegetable oil, vinegar, salt, black pepper.

Advice! The 2nd broth, in which mushrooms were boiled, can not be poured out, but made into a mushroom bouillon cube. Just pour into an ice cube tray and freeze.

The dish may well break out into the favorites of the festive table, if it is prepared correctly:

1. We start with cooking mushrooms. 1st water - drain. Rinse the mushrooms and cook until tender for 40-50 minutes. Then let drain.
2. We chop the onions, three carrots and pass the vegetables in vegetable oil.
3. Mushrooms and frying are passed through a meat grinder. Better twice.
4. The resulting mass must be salted, peppered and fried in the remaining oil.
5. Pour 1 liter into each sterilized glass jar. vinegar., fill with caviar, close the lid. Bon appetit!

Frozen mushrooms and their preparation

Freezing mushrooms is easier than ever. To do this, you need to wash them, making sure that the mushrooms do not absorb a lot of water. Then boil until half cooked, put on a flat surface and - in the freezer. After a few hours, mushrooms can be poured into storage containers.

Advice. It is better to defrost mushrooms before stewing or cooking gradually, in the refrigerator. Then they will be fresh. After defrosting, mushrooms are best put into action right away. If they lie, they will lose their taste.

How to use frozen mushrooms in winter? The most common recipe is in combination with potatoes.

If you are planning to fry mushrooms, then you need to take them out of the freezer and immediately put them in a heated pan. Defrost and wash as before cooking - no need!

Honey mushrooms are a wonderful alternative to meat and a delicious delicacy for everyday dinners and for a festive table. They keep well, and even better - eaten!

Pickled mushrooms for the winter - video

Preparations for the winter from mushrooms - photo

Such an amazingly tasty appetizer will bring familiar notes of warm autumn to frosty winter days, because nothing can compare with this delicacy - home-marinated mushrooms. In addition, this dish will look great not only on the festive table, but also perfectly able to update your daily diet.

The pickling process itself is based on harvesting mushrooms using an acid, such as acetic or citric acid. In addition to the main preservative, salt, sugar and spices are always present in the recipe. However, for marinating to be successful, the main ingredient (mushrooms) must be properly prepared.

How to pickle mushrooms mushrooms at home? There are only two ways to pickle fruiting bodies:

1. mushrooms are cooked directly in the marinade (hot method);
2. mushrooms are cooked separately from the marinade (cold method).

We offer the best recipes for cooking pickled mushrooms at home with a step-by-step description. After reviewing them, you will be able to prepare mouth-watering, tasty, and most importantly, healthy mushroom snacks for the winter.

How quickly at home you need to pickle mushrooms, it will be the classic recipe that will tell. For this option, strong and whole fruiting bodies are selected.

• Honey mushrooms - 2 kg;
• Water - 1 l;
• Salt - 1 tbsp. l.;
• Sugar - 2 tbsp. l.;
• Vinegar 9% - 50 ml;
• Black and allspice pepper (peas) - 4 pcs.;
• Carnation - 3 buds;
• Garlic cloves - 4 pcs.

A quick recipe for making pickled mushrooms at home is hot.

Honey mushrooms are cleaned of forest debris, the lower part of the leg is cut off and washed in plenty of water.

Prepare the marinade by combining all the ingredients except vinegar in a saucepan, let it boil for 3-5 minutes.

Spread mushrooms in a boiling marinade and boil for 40 minutes over low heat, constantly removing the foam. Vinegar is carefully poured so that a lot of foam does not form, boil for another 15 minutes.

They take out the mushrooms without marinade and put them in prepared jars. They let the marinade boil again and pour it hot to the edges of the jars.

They close it with tight lids, wrap it in a blanket and leave it to cool. They take it out to a cool dark room or put it in the refrigerator.

Pickled mushrooms at home: a quick recipe without sterilization

Pickled mushrooms, cooked at home without sterilization, are quite tasty and nutritious. In order to preserve the elasticity of the mushrooms during the pickling process, it is important to introduce them immediately into boiled water and use only an enameled pan.

• Honey mushrooms - 2 kg;
• Salt - 1 tbsp. l.;
• Sugar - 1.5 tbsp. l.;
• Vinegar 9% - 70 ml;
• Water - 700 ml;
• Garlic cloves - 5 pcs.;
• Pepper black and white peas - 7 pcs.;
• Bay leaf - 4 pcs.

1. Mushrooms, cleared of forest debris, are introduced into boiling salted water and boiled for 30 minutes over medium heat.
2. While the mushrooms are cooking, make a marinade based on all the ingredients, bring to a boil.
3. We take out the mushrooms from the water and immediately put them into the boiling marinade.
4. Boil for 30 minutes and pour into pre-prepared sterilized jars.
5. Close tightly with tight plastic lids, wrap in a blanket and let cool.

Many housewives ask how to store mushrooms pickled without sterilization at home? We take it to a cool room or leave it in the refrigerator. Such an appetizer is stored at a temperature of + 7 + 10 ° C for no more than 5 months.

How to pickle frozen mushrooms at home

It turns out that you can pickle not only fresh, but also frozen mushrooms. How should frozen mushrooms be marinated at home?

• Honey mushrooms - 1 kg;
• Salt - 3 tsp;
• Water - 500 ml;
• Sugar - 1 tbsp. l.;
• Vinegar 9% - 4 tbsp. l.;
• Allspice and black peas - 5 pcs.;
• Bay leaf - 4 pcs.;
• Carnation - 3 buds.

If you need pickled mushrooms, and you only have frozen ones, then this recipe is exactly what you need.

1. Honey mushrooms are thawed, leaving overnight on the bottom shelf of the refrigerator.
2. If the frozen mushrooms were pre-boiled, then they are simply dipped in a boiling marinade made from the ingredients indicated in the recipe and boiled for 20 minutes. If mushrooms were frozen fresh, then they are boiled in salted water for 20 minutes and then sent to the marinade.
3. Distribute in jars along with the marinade, cover with plastic lids and allow to cool at room temperature.
4. After cooling, pickled mushrooms are ready to eat.

How to deliciously marinate mushrooms with garlic at home

Use the recipe for pickled mushrooms with the addition of spicy garlic at home. Note that this appetizer will appeal to all lovers of spicy mushroom dishes.

• Honey mushrooms - 3 kg;
• Water - 1 l;
• Salt - 2 tbsp. l.;
• Sugar - 3 tbsp. l.;
• Vinegar 9% - 100 ml;
• Garlic cloves - 15 pcs.;
• Peppercorns - 7 pcs.;

We offer step-by-step instructions for a recipe showing how to pickle mushrooms at home.

1. Honey mushrooms are cleaned, most of the stem is cut off, washed in running water and boiled for 20-25 minutes.
2. Take out and let drain, spreading on a sieve or kitchen towel.
3. Prepare the marinade: combine all the spices in water, except for vinegar and garlic, let it boil.
4. Mushrooms are introduced, boiled for 15 minutes over medium heat.
5. Add chopped garlic and carefully pour in the vinegar.
6. Boil for another 15 minutes, put in jars and add the marinade to the very top.
7. Roll up the lids, turn over and cover with a warm blanket.
8. Allow to cool completely and take out to a cool storage room.

Recipe for home-marinated mushrooms with onions

Mushrooms marinated for the winter at home with onions and nutmeg are a great snack for any feast. Having prepared such fruiting bodies for the future, you can please not only the invited guests, but also diversify the daily menu of the whole family.

The pickling process implies both preliminary boiling and placing the mushrooms in an “acidic environment” - a marinade that impregnates the fruiting bodies with the taste of spices and spices.

• Honey mushrooms - 2 kg;
• Onion - 500 g;
• Water - 700 ml;
• Nutmeg - a pinch;
• Salt - 1.5 tbsp. l.;
• Sugar - 2 tbsp. l.;
• Vinegar - 5 tbsp. l.;
• Bay leaf - 4 pcs.

How to marinate mushrooms deliciously at home canning, you can learn from a step-by-step recipe.

1. Peeled and washed mushrooms are poured into boiling salted water and boiled for 20-25 minutes.
2. They are thrown into a colander, allowed to drain well and introduced into the cooked boiling marinade.
3. Marinade: salt, sugar, vinegar, nutmeg and bay leaf are combined in water.
4. In sterilized jars, spread the onion cut into half rings and pickled mushrooms, pour the marinade.
5. They put it in a pot of hot water, on the bottom of which a kitchen towel is placed in advance so that the jars do not burst.
6. Sterilize over low heat for 40 minutes and roll up.
7. Allow to cool completely at room temperature and take out to the basement.

Pickled mushrooms with wine vinegar

Such an appetizer can be an independent dish in itself, or it can be used to prepare salads, stews, stewed cabbage with mushrooms, sauces, etc. To enjoy the exquisite taste of the workpiece at home, you should pickle mushrooms correctly - how to do this?

• Honey mushrooms - 2 kg;
• Water - 1.5 l;
• Salt - 1.5 tbsp. l.;
• Sugar - 2 tbsp. l.;
• White wine vinegar 6% - 200 ml;
• Peppercorns - 7 pcs.;
• Garlic cloves - 6 pcs.;
• Bay leaf - 5 pcs.

We offer you to see a step-by-step recipe on how to pickle mushrooms at home with white wine vinegar?

1. We clean the mushrooms from forest debris, cut off most of the legs, rinse and fill with cold water.
2. Let it boil and cook for 30 minutes over medium heat, constantly removing the foam.
3. Add salt and sugar, mix, add diced garlic, as well as peppercorns, bay leaf and boil for 10 minutes.
4. Pour in wine vinegar and boil for 15 minutes over low heat.
5. Turn off the stove and let the mushrooms cool completely in the marinade.
6. We distribute the mushrooms in sterilized jars without marinade.
7. We let the marinade boil again, and then pour it into the mushrooms.
8. We close the lids, insulate, let cool, and then put in the refrigerator. The shelf life of such a blank varies from 4 to 6 months. However, such mushrooms do not last long - they are quickly eaten!

Honey mushrooms marinated with Korean spices

Instant mushrooms will be especially tasty and piquant, namely marinated at home with Korean spices and spices. This appetizer will become your family's favorite dish.

• Honey mushrooms - 2 kg;
• Korean seasoning for vegetables - 3 tbsp. l.;
• Vegetable oil - 50 ml;
• Garlic cloves - 10 pcs.;
• Ground red pepper - 1 tsp;
• Ground black pepper - 1 tsp;
• Salt - to taste;
• Sugar - 2 tbsp. l.;
• Vinegar 9% - 50 ml.

How to pickle mushrooms in Korean at home? This step by step guide will help you:

1. After cleaning and washing mushrooms in a large amount of water, boil in water for 20 minutes.
2. Remove with a slotted spoon into a large saucepan and add all the spices and spices, including vegetable oil and vinegar.
3. Mix well and leave for 2 hours, stirring occasionally with your hands.
4. Divide into jars, cover with metal lids and place in a pot of cold water.
5. Turn on the fire to a minimum and sterilize after boiling for 60 minutes.
6. Close with tight plastic lids, warm with a blanket and let cool.
7. After complete cooling, take it to the basement or put it in the refrigerator.

How to cook and store pickled mushrooms with rosemary at home

Many people love the natural taste of mushrooms, without bright spices and spices. Pickled mushrooms with rosemary at home will be just such an appetizer. To prepare such a blank, you will need:

• Honey mushrooms - 2 kg;
• Water - 700 ml;
• Rosemary - 3 sprigs;
• Bay leaf - 4 pcs.;
• Salt - 1 tbsp. l.;
• Sugar - 1.5 tbsp. l.;
• Vinegar 9% - 50 ml.

1. Honey mushrooms are cleaned, washed and boiled in salted water for 20 minutes.
2. Lean back in a colander and set aside for 30 minutes.

Canning mushrooms is the most popular method of preserving them for the winter. After all, who will refuse a delicious mushroom snack, which will certainly remind you of the warm days spent in the forest during the season of collecting fruiting bodies?

There are many ways to preserve mushrooms - pickling, salting, caviar, salads, etc. Each housewife chooses a method to her taste, and also adapts to the tastes of her family. Often in Russian families you can see a whole "set" of mushroom blanks used for both everyday and festive feasts.

However, it should be remembered that all options for blanks from mushrooms imply their cleaning and pre-heat treatment. How should mushrooms be cooked for canning for the winter? To do this, after cleaning from contamination and thorough washing, the fruiting bodies must be poured with salted water and boiled for 20-25 minutes. Then rinse under a tap and allow excess liquid to drain.

Marinating is considered the most popular method of preserving mushrooms for the winter at home. We offer you to familiarize yourself with several simple recipes that allow you to make delicious preparations.

A simple marinade recipe for canning mushrooms

Classic pickling is one of the easiest canning recipes for mushrooms. This appetizer is sure to please your family and everyone who came to visit you.

• Honey mushrooms - 2.5 kg;
• Purified water - 1 l;
• Salt - 1.5 tbsp. l.;
• Sugar - 4 tbsp. l.;
• Grains of black pepper - 15-17 pieces;
• Bay leaf - 5 pcs.;
• Vinegar (9%) - 7 tbsp. l.
• Garlic - 3-4 cloves (optional)

First, we make a marinade for canning mushrooms: in a saucepan with water, combine salt, sugar, bay leaf, garlic and black pepper passed through a press.

We put on fire and stir until the crystals of salt and sugar dissolve.

We immerse the peeled and pre-boiled fruiting bodies in a saucepan to the marinade and boil over medium heat for 10 minutes.

Add vinegar and continue to cook for another 3-5 minutes.

Remove bay leaves from marinade and discard.

We take sterilized jars (choose the volume at will) and with a slotted spoon we shift the mushrooms from the pan into them.

Top with still hot marinade, roll up the lids and leave in the room until completely cooled.

We take it to the basement or leave the workpiece in the refrigerator.

The recipe for canning mushrooms for the winter without sterilization

In this recipe, canning mushrooms will be carried out without sterilization. I must say that this is a very profitable way for those who are in a hurry, because there is no need to boil the jars along with the workpiece.

• Mushrooms (boil in advance) - 1.5 kg;
• Water - 700 ml;
• Salt - 2.5 tsp;
• Sugar - 1.5 tbsp. l.;
• Vinegar 9% - 120 ml;
• Dill seeds - 1.5 tsp;
• Bay leaf - 3 pcs.;
• Allspice (peas) - 6 pcs.;
• Cloves - to taste.

How to preserve mushrooms for the winter using a recipe without sterilization?

1. The first step is to prepare the marinade, namely: mix all the ingredients from the list of products (except mushrooms and vinegar) in water and put on the stove.
2. Boil the marinade for 3-5 minutes and pour in ½ vinegar, mix.
3. Immerse the fruiting bodies in the filling and bring to a boil.
4. Reduce heat to low and simmer for at least 20-25 minutes.
5. Then add the remaining vinegar and boil for another 5 minutes.
6. Wash jars with lids thoroughly in water with soda, pour over with boiling water and dry thoroughly.
7. Arrange the mushrooms together with the marinade in containers, roll up the lids and, after completely cooling, take them out to a cool room - a basement or cellar.

Recipe for preserving autumn mushrooms for the winter with spices

It is generally accepted that mushrooms of autumn species are best suited for canning for the winter. In addition, they go well with various spices.

• Autumn mushrooms (other types are possible) - 1.5 kg;
• Water - 1 l;
• Salt and sugar - 2 tbsp. l.;
• Bay leaf - 1-2 pieces;
• Carnation - 1 branch;
• Cinnamon sticks - 2 pcs.;
• Vinegar (9%) - 5 tbsp. l.;
• Garlic (optional) - 2 cloves;
• Nutmeg (ground) - on the tip of a knife.

Thanks to a step-by-step recipe, it will be very easy to preserve autumn mushrooms with spices.

1. Place the boiled mushrooms in an enamel pan and pour over the water indicated in the recipe.
2. Add spices, crushed garlic, vinegar, salt and sugar.
3. Boil everything together over medium heat for 15 minutes, and then taste the marinade. If necessary, add a little more spices and spices, but do not overdo it.
4. Boil for another 5-7 minutes and transfer the mushrooms to sterilized jars, and strain the marinade.
5. Then fill them with fruiting bodies and roll up.
6. Cool and move the workpiece to a cool room.

Canning mushrooms for the winter with vinegar: a recipe with a photo

A Korean recipe for canning mushrooms for the winter will appeal to those who love spicy snacks.

• Boiled mushrooms - 1 kg;
• Purified or boiled water - 100 ml;
• Vegetable oil - 3 tbsp. l.;
• Carrots - 2 large root crops;
• Garlic - 4-5 cloves;
• Salt - 1 tsp;
• Sugar - 1 tbsp. l.;
• Black ground pepper - ½ tsp;
• Vinegar (9%) - 2-3 tbsp. l.;
• Seasoning for carrots in Korean - 1 pack.

We suggest that you familiarize yourself with the canning recipe again thanks to the photo, as well as the description of each step:

1. We clean the carrots and rub on a grater with a long straw.
2. Add Korean seasoning, salt, sugar, pepper, vinegar and garlic passed through a press, mix.
3. Heat the vegetable oil in a frying pan and add to the carrots.
4. Pour the mushrooms on top, add water, mix and let it brew a little.
5. We distribute the mass into sterilized jars, cover with lids and put in a saucepan with warm water. Do not forget to put a towel or other dense cloth folded in several layers on the bottom so that the glass does not burst during the sterilization process. Sterilize 0.5 liter cans for 35 minutes, and 1 liter for 50 minutes.
6. We roll it up, let it cool for 12-15 hours, and take it out for storage in the basement.

Recipe for canning mushrooms for the winter at home without vinegar

Traditionally, the preservation of mushrooms for the winter takes place with vinegar, especially for pickling. In this case, vinegar will not be used, but this will not affect the taste of the snack.

• Honey mushrooms - 1-1.5 kg;
• Water - 2 tbsp.;
• Salt and sugar - 1 tsp each;
• Carnation - 2 buds;
• Citric acid - 5 g;
• Black pepper (peas) - 10-12 pcs.

Although in this variant the preservation of mushrooms is carried out without vinegar, citric acid will be a worthy replacement for it.

1. Boil the peeled and prepared mushrooms separately and, putting them in a colander, let the excess liquid drain.
2. In the meantime, we make the marinade: we combine all the ingredients from the list of products (except mushrooms) in a saucepan with water and bring to a boil.
3. Boiled mushrooms are laid out in sterilized jars and poured with the resulting marinade.
4. Do not roll up the jars yet, but simply cover with lids and put in a container for further sterilization for 30 minutes.
5. Then roll up and let cool at room temperature, then transfer the blanks to the basement.

A simple option for preserving mushrooms for the winter

Salting is an equally popular way to preserve fruiting bodies for the winter. Below are 2 universal recipes for canning mushrooms at home.

The easiest option for preserving mushrooms for the winter is carried out in jars. Its simplicity also lies in the most common set of products. Therefore, even those housewives who have very little experience in such preparations can safely write it down in their cookbook.

• Honey mushrooms - 1.5 kg;
• Salt - 80 g;
• Water - 1-2 tbsp.;
• Citric acid - 7 g.

By the way, this method of preserving mushrooms for the winter is also done without vinegar.

1. Fruit bodies must first be boiled, then transferred to a colander and hung over an empty pan or left in the sink to drain the liquid.
2. In the meantime, combine salt and citric acid in water, bring to a boil and boil for 7-10 minutes.
3. Distribute the boiled mushrooms in pre-sterilized jars, and then, together with the workpiece, boil them in a large saucepan for 60-90 minutes, laying a towel on the bottom.
4. Roll up, put the lids down, wrap with a warm dense cloth and leave in this position until completely cooled.
5. Take it to the basement or put it in the refrigerator.

The classic canning recipe in jars

The classic recipe for preserving mushrooms in jars by salting is also one of the easiest. The taste of the workpiece will certainly be appreciated by all your household members. Even on the festive table, when many guests gather, salted mushrooms will leave first.

• Honey mushrooms - 4 kg;
• Salt - 180 g;
• Black pepper (peas) - 20-25 pcs.;
• Dill umbrellas - 4-5 pcs.;
• Garlic - 7-8 cloves;
• Bay leaf - 5 pcs.;
• Horseradish leaves - 4 pcs.;
• Leaves of currant / cherry / oak.

How to preserve honey mushrooms for the winter in jars using a recipe with a step-by-step description?

1. Fruit bodies for salting must be boiled separately.
2. Fresh leaves should be washed and dried thoroughly, and the garlic should be cut into pieces.
3. Arrange all products in 3-liter jars in layers, starting with currant leaves and horseradish.
4. Mushrooms need to be laid with hats down, lightly tamping and not forgetting to sprinkle each layer with salt, pepper, bay leaf and garlic.
5. The last layer should also be fresh leaves.
6. Close the jars with plastic lids and leave to salt for about 2 weeks.
7. Then transfer the workpiece to the basement or send it to the refrigerator.

Canning fried forest mushrooms

Preservation of forest mushrooms is not limited to pickling and salting. Many housewives very often make blanks from fried fruit bodies, which allows you to cook a tasty and satisfying dish in the winter as soon as possible.

• Honey mushrooms - 1.5 kg;
• Vegetable oil (can be lard) - 2 tbsp.;
• Salt - to taste.

Canning fried mushrooms is divided into the following steps:

1. The first step is to prepare the mushrooms, namely: clean them of dirt and debris, cut off the lower part of the stem, and if the specimens are large, then cut into pieces.
2. Boil for about 20 minutes and drain in a colander and set aside.
3. We put a deep frying pan on the fire and pour in the vegetable oil, warm it up well.
4. We send the mushrooms to the oil, cover with a lid, set the fire to a minimum and simmer for about half an hour.
5. Then we open the lid and evaporate the moisture by setting the fire to medium intensity.
6. We shift the fruiting bodies into sterilized glass jars, leaving about 2 cm of emptiness to the top.
7. Pour the oil remaining in the pan, with which we fill the remaining space in the jars. If there is not enough oil, heat a new portion in the pan, and only then pour the mushrooms.
8. We roll up, cool and hide in the cellar or basement. You can store such a blank for no more than six months.

Fried mushrooms in tomato juice for the winter

The following recipe for canning mushrooms at home can be used as an additional ingredient to your favorite side dish. In addition, this blank will be an excellent filling for tartlets, pies and pizzas.

• Boiled mushrooms - 1.5 kg;
• Sugar - 1 tbsp. (or to taste);
• Salt - 2 tbsp. l.;
• Vinegar (6%) - 200 ml;
• Onion - 0.6 kg;
• Vegetable oil - 1 tbsp.;
• Tomato juice - 700 ml;
• Garlic - 4-5 cloves (more or less);
• Black pepper (peas) - 10 pcs.;
• Bay leaf - 2 pcs.

1. In a deep pan with a thick bottom, fry onion half rings and finely chopped garlic in oil.
2. Add boiled mushrooms, salt, sugar, spices, vinegar, mix.
3. We introduce tomato juice, mix again and leave to simmer over low heat for 35 minutes. Instead of tomato juice, you can take 200 ml of tomato paste and dilute it with the same amount of water.
4. We distribute ready-made mushrooms in a tomato in sterilized jars, roll them up, let them cool and take them out to a cool room.

Caviar from mushrooms for the winter: a recipe with video

Among the various options for preserving mushrooms at home, one more can be noted - caviar. Such a preparation is also popular among most housewives, because those fruiting bodies that are not suitable for pickling and salting are allowed into it.

Mushroom caviar is made even from the legs of mushrooms or strong overgrown specimens.

• Boiled mushrooms - 1 kg;
• Onion - 0.3 kg;
• Carrots - 1 large piece;
• Sugar - 1.5 tbsp. l. (optional);
• Vegetable oil - 3-4 tbsp. l.;
• Vinegar (9%) - 2 tbsp. l.;
• Spices to taste - salt, pepper.

1. We cut the onion into cubes, and rub the carrots on a coarse grater.
2. Pour oil into a frying pan, heat it up and put onions and carrots in turn.
3. Fry until soft and grind the mass with a meat grinder.
4. Next, we pass the mushrooms through a meat grinder and put them together with vegetables in a deep container with a thick bottom.
5. Add salt, pepper, sugar, mix and simmer for 45 minutes, stirring constantly with a wooden spoon.
6. 5 minutes before the end of the process, pour in the vinegar and mix.
7. Distribute mushroom caviar in sterilized jars and roll up.
8. We store preservation in the refrigerator or basement.

You can also find out how honey mushrooms are preserved according to this recipe by watching the video.

Solyanka with mushrooms: homemade recipe

Solyanka is another simple, but at the same time, a wonderful recipe for canning mushrooms for the winter. With its help, you can cook excellent first courses, make a very tasty filling for dough products, or you can eat it just like a salad.

• Honey mushrooms (pre-boil) - 1.5 kg;
• White cabbage - 0.5 kg;
• Tomato paste - 1 can (0.5 l);
• Water - 2 tbsp.;
• Onions, carrots - 1 kg each;
• Vegetable oil - 0.5 tbsp.;
• Bulgarian pepper - 0.5 kg;
• Hot peppers - 1 pod (optional);
• Salt - 3 tbsp. l. (with a slide);
• Vinegar - 5 tbsp. l.;
• Bay leaf and black peppercorns.

1. Chop the cabbage, grate the carrots on a coarse grater, and cut the onion with sweet pepper into cubes.
2. Grind hot pepper and combine with tomato paste and water. Instead of pepper, you can take a few cloves of garlic to taste and pass through a press.
3. Put all the vegetables, tomato mass and mushrooms in a saucepan with vegetable oil and simmer over low heat for 1 hour, stirring regularly.
4. 5-10 minutes before the end of the stew, add bay leaf, salt, black pepper and vinegar.
5. We distribute the finished mass in pre-sterilized jars and roll up the lids.

As you can see, preserving mushrooms for the winter in the form of caviar is not difficult at all, but the pleasure of eating it will not keep you waiting!

Lecho with mushrooms for the winter

The traditional and beloved lecho becomes unusual if you make it with mushrooms. Many people really like this appetizer, because it can be served not only during a family meal, but also to treat everyone who sits with you at the festive table.

• Honey mushrooms - 1 kg;
• Bulgarian pepper - 1.5 kg;
• Vegetable oil - 130 ml;
• Vinegar - 3 tbsp. l.;
• Tomato - 1 kg;
• Sugar - 4 tbsp. l.;
• Salt - 1 tbsp. l.;
• Black ground pepper - to taste.

We suggest that you familiarize yourself with a step-by-step canning recipe for mushrooms:

1. Wash the pepper, cut in half, remove the seeds and chop into half rings.
2. Also wash the tomatoes, cut each into about 4 parts and twist in a meat grinder.
3. Combine the tomato mass, bell pepper, vegetable oil, salt and sugar in a bowl with a thick bottom, mix, bring to a boil and boil for 20 minutes.
4. Add pre-boiled mushrooms to vegetables and season with black pepper.
5. Stir and continue to simmer on low heat for another 20 minutes.
6. Almost at the very end, add vinegar to the mass and mix.
7. Put lecho into prepared sterilized jars, roll up and let cool completely.
8. After cooling, we take the workpiece to the basement or leave it for storage in the refrigerator.