Preservation of salted mushrooms for the winter in jars. Mushrooms pickled for the winter - recipes for all types

Foreword

Pickled mushrooms are suitable for any feast. No wonder they are even trying to replace them with mushroom-flavored eggplants. In order for a delicious dish to succeed, you need to understand the intricacies of its preparation.

You can pickle any edible mushrooms for the winter. The only, and even that, very conditional, limitation is that young, small, dense specimens should be selected for this cooking method. Large ones become limp when boiled and mushrooms marinated for the winter are not crispy.

It is better to pickle mushrooms separately (by type), although you can mix them in any ratio. Of the tubular ones (with a cap having a tubular lower surface), butter and flywheels, boletus mushrooms, mushrooms (or porcini mushroom), as well as boletus mushrooms are most often pickled. Among the lamellar (bottom of the cap of the plate), preference is given to honey mushrooms and chanterelles.

The first thing to do upon returning from the "quiet hunt" is to immediately soak all the mushrooms in cool water. Thanks to this, the spread of worms from randomly collected worms to healthy mushrooms will be prevented, and dirt, grass and leaves will turn off on the “prey”, which will then be easier to clean off. Soaking time for mushrooms should be short. Some can start rinsing almost immediately. Do not keep them in water for a long time - they will absorb excess moisture.

Cleaning mushrooms should be thorough so that in winter when eating them, the sand does not crunch on your teeth. In the process of cleaning, mushrooms should be sorted by size, and also, preferably, by type, as shown in the video. In oils, be sure to remove the skin from the hat. To do this, put them in a colander, immerse them for 1 minute in a salted boiling solution, after which, stirring slightly, rinse with cold water. In this case, the skin is easily washed off.

It happens that there are a lot of mushrooms, their processing takes a long time, and they can darken. To prevent this from happening, they are stored in a solution of cold water with salt and citric acid. For 1 liter of water volume, there should be 2 g of citric acid and 10 g of salt.

Very small mushrooms, with a hat up to 2 cm in diameter, must be marinated whole, but in chanterelles, honey mushrooms, porcini and champignons, the legs are cut to 0.5 cm from the hat, in flywheels and butter - up to about 1.5 cm, up to 3 cm shorten in boletus and boletus. In larger mushrooms, the legs are completely separated from the caps. Legs up to 2 cm in diameter are cut into pieces of arbitrary length, and thicker ones - no longer than 1 cm.

Hats up to 2-4 cm in diameter are left as they are, and those that are larger are cut into pieces the size of small ones. This preparation is due to the fact that large specimens are cooked more slowly, which is why they eventually become loose and soft. Small and large mushrooms, as well as legs, are best marinated or at least boiled separately so that in the processed batch all the mushrooms reach the degree of readiness at about the same time.

Pre-treated mushrooms are boiled and then marinated. Any mushrooms must be boiled before pickling - this completely eliminates the risk of possible poisoning, and also ensures that the finished product does not deteriorate during storage. There are 2 options here:

• preliminary boiling, after which the mushrooms are poured with marinade;
• marinated mushrooms.

In the first case, mushrooms are boiled in salted water (salt content - 2 tablespoons per 1 liter) until cooked, then cooled and dried, laid out in jars, and then poured with pre-prepared and chilled marinade. Mushrooms should be put in boiled water, boiled for 15-30 minutes.

The second way: the processed mushrooms are placed in boiled salted water already containing vinegar, boiled and then seasoned with spices in the same solution, and then marinated. Moreover, in this case, different types are cooked for different times. It is detected from the moment when the mushrooms, laid in boiling water, boil in it. Cooking time for mushrooms in minutes:

• mushrooms - about 8-10;
• butter, flywheels and boletus - 10-15;
• with dense pulp (boletus, champignons, white and the like) - 20–25;
• chanterelles and honey mushrooms - about 25-30;
• legs of white and boletus - 15-20.

Boiling is completed as soon as the mushrooms begin to sink to the bottom of the pan used. The marinade should become transparent. Fly mushrooms, boletus mushrooms, as well as boletus mushrooms should be poured with boiling water before boiling, hold in it for about 5 minutes, and then rinsed under cold water. Without this procedure, the marinade will become dark. Aspen mushrooms must be boiled separately, because other types boiled with them darken.

Boletus mushrooms cannot be cooked together with white and boletus, as they boil for different times. The pulp of the former is less dense than that of the latter, and they may be overcooked, while boletus and white ones may be undercooked. The amount of marinade in the mushrooms marinated for the winter laid out in jars should be approximately 18–20% of the volume of the container used. To get this ratio, you should prepare 1 cup of marinade for every 1 kg of processed fresh mushrooms.

Mushrooms marinated for the winter are not recommended to be rolled up with metal lids. According to experts, this can cause botulism. Jars with pickled mushrooms should be corked with plastic lids, which must first be sterilized (boiled). Pickled mushrooms must be aged for at least 25-30 days before consumption in order for them to acquire their optimal taste. They must be stored in a cool, dark, dry place (you can in the refrigerator) and no longer than 6-12 months.

One of the simple recipes for pickled mushrooms for the winter with pre-boiling is offered in the video. When preparing the marinade, you will need, based on 1 liter of water:

• salt - 60 g;
• cloves - 5 buds;
• bay leaf - 5 pcs;
• acetic acid 80% - 40 ml;
• black pepper (peas) - 10 pcs;
• garlic, cinnamon and star anise - to taste.

All ingredients, except vinegar, are added to water. After it boils, the fire is reduced and the marinade is boiled for half an hour, maintaining its weak boil. Then they wait until the marinade has cooled, and pour vinegar into it.

Prepared and pre-boiled until cooked, as described above, the mushrooms are laid out in a colander, and then laid out in jars, which should be sterilized in advance, and poured with marinade. Then a little is poured into the jars, only to cover with a thin layer of marinade on top, vegetable oil. We close the jars and remove the pickled mushrooms for storage. With such a marinade, it is best to marinate mushrooms, chanterelles, russula and butterfish.

Another universal recipe is as follows. When preparing the marinade for each 1 kg of prepared fresh mushrooms, you will need:

• water - 0.4 l;
• salt - 1 full teaspoon;
• allspice (peas) - 6 pcs;
• a little citric acid and star anise;
• bay leaf - 3 pcs;
• cinnamon and cloves - to taste;
• vinegar essence 8% - 70 g.

A mixture of all ingredients, except vinegar, is boiled over low heat for about 20-30 minutes. Letting the marinade cool slightly, add vinegar to it. Prepared, and then boiled, as recommended above, put in a colander and cooled mushrooms are laid out in prepared jars, after which they are poured with marinade, which should be cold. The containers are closed and put away for storage.

For any mushrooms without pre-cooking ...

One of the recipes for mushrooms marinated for the winter with boiling in the marinade is as follows. For 1 kg of processed fresh mushrooms you will need:

• salt - 1 full tbsp. the spoon;
• granulated sugar - 1 full teaspoon;
• allspice (peas) - 5 pcs;
• vinegar 8% and water - 2/3 and 1/3 cups, respectively;
• cinnamon - about 1 teaspoon;
• bay leaf - 2-3 pieces;
• cloves (buds) - 7-9 pcs.

Place the prepared mushrooms in a saucepan with boiling water, in which the salt was previously dissolved and the vinegar was stirred, heat them to a boil, and then cook until tender. As soon as about 3-5 minutes remain until the expected readiness, add all the spices to the marinade. Then we remove the pan from the stove, wait for its contents to cool. We transfer the mushrooms to jars, which must be sterilized in advance, then pour the marinade (the one in which they were cooked), and then pour a little vegetable oil on top. We seal the jars and hide them for storage.

Quick recipe, also available for viewing on video. To pickle 700 g of any mushrooms, you will need:

• salt - 1 full tbsp. the spoon;
• carnation - 5-7 buds;
• allspice (peas) - about 1.5 teaspoons;
• onion - 1 pc;
• sprigs of fresh basil / savory / thyme / celery leaves / oregano / parsley / marjoram - 2-3 pcs;
• wine white vinegar and water - 1/3 and 0.75 cups, respectively;
• bay leaf - 3 pcs.

Mushrooms must be prepared according to the above recommendations. We wash the greens and place on the bottom of the jar, which must be sterilized in advance. Finely chop the onion.

In a saucepan with boiling water, combine all the ingredients, except for the greens, then pour the mushrooms into it. Bring the contents of the pan to a boil, reduce the fire to a slight boil of the marinade and cook the mushrooms for as long as they are supposed to in accordance with their type. Let the finished product cool down a bit. Then put the mushrooms in a jar and pour the marinade. After the marinated has completely cooled, we close the container with a lid and hide it for storage in the place provided for this.

Marinating chanterelles for the winter or mushrooms with garlic according to the recipe, as in the video. When preparing 1 liter of marinade, you will need:

• water - 1 l;
• allspice (peas) - 2-3 pcs;
• granulated sugar - 1.5 teaspoons;
• black pepper (peas) - 5-6 pcs;
• cloves - 2 buds;
• table salt - 1.5 teaspoons;
• bay leaf - 1-2 pieces;
• vinegar essence - 1 teaspoon.

For one liter jar you will need: 1 kg of chanterelles or honey mushrooms, dill 1 umbrella or its seeds, garlic - 2 cloves.

Marinate chanterelles or mushrooms with garlic should be like this. Their legs are cut off, leaving a 1 cm long section at the cap. Then they must be poured with cool water and kept in it for about 1 hour. Then the chanterelles or mushrooms are thoroughly washed, placed in a colander, and when the water drains, they are placed in a saucepan and salted. The latter is filled with cold water, and then put on the stove. The contents of the pan are heated, and when it boils, boil for 30 minutes, removing the foam. We put the cooked chanterelles or honey mushrooms into a colander and rinse, and then return them back to the pan.

In another pot, prepare the marinade. Pour water into it, add salt, spices and sugar. Then we take a sample from the marinade - it should turn out a little salty. We heat the resulting brine until it boils, then pour vinegar into it, and then boil the marinade for 5 minutes and taste it again. Pour chanterelles or mushrooms with boiling marinade, leaving it about 500 ml. We put a pot with chanterelles or mushrooms on the stove, heat them to a boil, and then cook, now in the marinade, for about 15-20 minutes.

After that, we put the garlic, cut into thick plates, dill, and mushrooms on top, filling the glass containers up to the shoulders in the prepared jars. After that, pour the marinade left into the jars to their top. We close the containers with lids, set them upside down and leave to cool like that, wrapped in something warm. We remove the cooled mushrooms pickled for the winter for storage.

Bringing the resulting marinade to a boil, put the champignons into it, which are cooked until tender. At the same time, they must be stirred, and the foam should be removed from the marinade. Before cooking is completed, add 8% vinegar to the marinade (for 1 kg of fresh processed champignons, 2 tablespoons are required), clove buds, allspice peas, and bay leaf. We remove the ready-made champignons from the pan, cool, then put them in jars, and then pour the cooled marinade (the one in which they were boiled) and close the lids. We hide pickled champignons for storage.

How to pickle mushrooms for the winter - it is important for every housewife to know, such an appetizer will be appropriate both on the festive table and on weekdays. You can marinate a variety of types of mushrooms - not only butter mushrooms, boletus mushrooms, russula, boletus and boletus, but also greenfinches, fatty mushrooms, champignons and many others.

Marinating mushrooms is easy, using step-by-step recipes and basic canning rules, but in winter you can enjoy a variety of mushroom preparations.

Before pickling, mushrooms need to be sorted, cleaned, then soaked - depending on the type of mushroom. Small mushrooms can be marinated whole, while large ones are best cut. When pickling mushrooms, it is important to know that in some mushrooms, the caps are marinated separately from the legs (for example, in porcini mushrooms, boletus). Next, the mushrooms are boiled, put in jars and poured with marinade. When and how much to boil and what kind of marinade to pour depends on the type of mushrooms and the recipe.

How to pickle butternut squash

The peculiarity of butter is that you need to remove the top film from them. Before marinating the butternuts, it is necessary to boil them several times to get rid of possible radiation. It only takes 10 minutes to boil butternut squash. The amount of marinade should not exceed a fifth of the amount of mushrooms in the jar.

It is best to pickle butternuts with seasonings such as cloves, black peppercorns, bay leaves.

Pickled mushrooms

It is believed that mushrooms are ideal mushrooms for pickling. It is best to take small and young mushrooms for pickling. Honey mushrooms need to be filled with water for a quarter of an hour, and then washed thoroughly. Then you should prepare the marinade according to the recipe, pour mushrooms over it and roll up the jars. It is important not to forget about sterilization.

Pickled mushrooms

You can not pickle old milk mushrooms, as well as wormy mushrooms. Good mushrooms should also be thoroughly washed (with the rough side of a dish sponge). Milk mushrooms must be soaked, changing the water every three hours. To improve the taste, you can add horseradish, cherry and currant leaves to the roll.

White mushrooms marinated

There are two main ways to pickle porcini mushrooms - in the first, the mushrooms are boiled in the future marinade, in the second, separately. There are recipes with sterilization, and there are without it. You should know that in the case of porcini mushrooms, it is important not to overdo it with spices so that they do not "kill" the natural aroma.

Chanterelles marinated for the winter

Chanterelles are easy to prepare. Chanterelles need to cut off the legs, rinse, put in a low saucepan, salt, add vinegar and seasonings. Cooking chanterelles should not be long - a quarter of an hour. Mushrooms should be cooked over low heat, it is necessary to remove the foam. To avoid overcooking mushrooms, you need to take them out in time and rinse with cold water. Readiness can be understood when the mushrooms lie on the bottom, and the marinade becomes viscous. Then the chanterelles are laid out in jars and poured with marinade, sterilized for half an hour and tasted after three weeks.

Many housewives want to learn how to pickle mushrooms and store them properly. The appetizer is great for any table, can be used as a side dish. A fragrant preparation is also used for making salads. You can preserve both purchased (oyster mushrooms, champignons) and self-collected mushrooms. Dunka (pigs), honey mushrooms and porcini mushrooms are the most popular among mushroom pickers. They are rolled up with carrots, vinegar, oil, seasoned with bay leaves and garlic. Preservation should be stored in jars, while pickled mushrooms can stand for 3-4 months without sterilization. The indicated photo and video recipes will tell you in detail how to pickle mushrooms at home for the winter.

HOW TO MARINE MUSHROOMS FOR THE WINTER IN JARS WITH VINEGAR AND OIL: A STEP-BY-STEP PHOTO RECIPE

Honey mushrooms are one of the most popular mushrooms. The simplicity of their collection and pickling allows you to prepare enough tasty preservation with a minimum waste of time. It, unlike store counterparts, will have a pleasant taste. But before you start seaming, you need to learn how to pickle mushrooms in jars and how to sterilize. Studying these photo tips, it will not be difficult to figure out how to pickle mushrooms in vinegar, how to properly process them before rolling and storing.

INGREDIENTS FOR PREPARING PICKLED MUSHROOMS FOR THE WINTER ACCORDING TO THE RECIPE WITH PHOTO

• mushrooms - 1 kg;
• water - 1 l;
• sugar - 2 tbsp;
• salt - 1.5 tbsp;
• oil rast. - 1 glass;
• garlic - 5 small cloves.

PREPARATION RECIPE: HOW TO MARINE MUSHROOMS FOR THE WINTER WITH VINEGAR AND OIL

1. Honey mushrooms are cleared of debris, leaves and earth. Soak in water for 1.5 hours and rinse a couple more times.
   
2. Pure mushrooms are transferred to a saucepan, filled with water and boiled for 1.5 hours. Foam that forms on the surface must be removed immediately.
   
3. Boiled mushrooms recline in a colander. The marinade is prepared: water is poured into the pan, sugar, salt, vinegar (1 tsp) and oil are added. Additionally, bay leaves, cloves and black pepper (peas) are laid down.
   
4. Mushrooms are put into the boiled marinade. Boiled for 20 minutes.
   
5. The garlic is peeled and finely chopped. You need to add it to the marinade at the very end.
   
6. Ready mushrooms are transferred to jars and rolled up, sterilized for 20 minutes. Stand upside down for 1 day.
   

HOW TO MARINE MUSHROOMS AT HOME IN JARS: VIDEO RECIPE

Canning white fungus is a noble cause. The original appetizer is perfect for the festive table. It is especially pleasant to cook such a seam when you collect large beautiful mushrooms on your own. Even after cooking, they will retain their density and will have a rich aroma. How to pickle mushrooms in the attached video is described in great detail: from the requirements for preparing ingredients to the correct seaming of cans.

It is allowed to pickle not only large mushrooms, but also pieces of hats, legs. Breakage of the mushroom during harvesting does not affect its taste. Canned small pieces are very convenient to add to salads. If there are very few leftovers, you should simply rinse them and put them in a bag, freeze them. Such ingredients will become indispensable when cooking mushroom soup or stewing stews.

HOW TO MARINE DUNKA MUSHROOMS FOR THE WINTER IN JARS - PREPARATION RECIPE WITH PHOTO

Dunki (pigs) are considered one of the most delicious mushrooms. It is a pleasure to marinate them: after processing, pigs remain dense and crispy, ideal as a snack. But inexperienced housewives need to know how to pickle mushrooms in order to preserve their great taste. It is recommended to strictly observe the indicated proportions - this will help to prepare an excellent preservation, which will certainly become a favorite among households and guests.

RECIPE PREPARATION INGREDIENTS: HOW YOU CAN MARINE DUNKA MUSHROOMS FOR THE WINTER

• Dunki - 1 kg;
• water - 1 l;
• salt - 2 tbsp.

STEP-BY-STEP PREPARATION RECIPE: HOW TO MAKE PICKLED DUNKA MUSHROOMS FOR THE WINTER

1. Before cooking, the pigs should be soaked for 2 days, periodically changing the water.
2. When the mushrooms stand, they should be boiled for half an hour. Then the water is changed, the mushrooms are boiled again for 20 minutes. The procedure is repeated one more time.
3. The marinade is being prepared, when it boils, pigs are added, boiled for 20 minutes.
4. Ready mushrooms are transferred to a jar, 2 tablespoons of vinegar are added. Cans are rolled up, they are sterilized for half an hour.

HOW TO MARINE CEP MUSHROOMS FOR THE WINTER WITHOUT STERILIZATION - PREPARATION RECIPE WITH PHOTO

Not all housewives can marinate mushrooms for a long and tiring time in the heat. Therefore, you must definitely have a recipe on hand that indicates how to pickle mushrooms at home quickly and easily. Using it, you can get very tasty mushrooms without the need to sterilize them. You can pickle them with the addition of cloves. It is recommended to store seaming in the refrigerator, basement.

PRECISE INGREDIENTS: HOW TO QUICKLY PICKLE MUSHROOMS FOR THE WINTER

• white mushroom - 1 kg;
• water - 1 l;
• vinegar - 120 ml;
• salt - 1 tbsp;
• sugar - 1 tsp

HOW TO MARINE MUSHROOMS: A RECIPE FOR PREPARING CEP MUSHROOMS FOR THE WINTER

1. Peeled mushrooms are boiled in salted water for 20 minutes.
2. The marinade is being prepared. You can additionally put a couple of bay leaves, 5-7 black peppercorns in it.
3. Boiled mushrooms are laid out in jars, poured with marinade, rolled up.

HOW TO MARINE MUSHROOMS WITH ONIONS AND CARROTS FOR THE WINTER - THE ORIGINAL RECIPE

By adding carrots to a regular mushroom marinade, you can significantly improve the taste of the workpiece. It will be rich and unusual. As a basis, you can take the usual recipe that describes how to pickle mushrooms with onions. But it is necessary to remember the exact observance of proportions. If you put more carrots than indicated, the mushrooms will get excessive sweetness. Its lack will little change their taste. Using a detailed recipe, you can be sure of getting an exquisite snack with a unique aroma and original flavor.

RECIPE INGREDIENTS: PREPARATION OF MUSHROOMS WITH ONIONS AND CARROTS FOR THE WINTER

• champignons - 1 kg;
• carrots - 1 medium;
• vinegar - 50 ml;
• salt - 1.5 tbsp;
• sugar - 2 tbsp;
• garlic - 5 large cloves;
• bay leaf, black pepper (peas) - 5 pcs.

STEP-BY-STEP RECIPE: HOW TO MARINE MUSHROOMS FOR THE WINTER WITH VINEGAR AND CARROTS

1. Rinse the mushrooms well (you can use a new clean sponge). Trim the ends of the legs.
2. Boil the mushrooms for half an hour over medium heat, then drain in a colander.
3. Mix the marinade: put a saucepan with 1 liter of water on the fire, add the carrots cut into small pieces, boil for 5 minutes. Add minced garlic.
4. Add spices, put mushrooms, boil for 5-10 minutes.
5. Transfer mushrooms to jars, roll up. Sterilization is not necessary: ​​storage in the refrigerator is sufficient. It is recommended to eat within 2 months.

After studying the attached photo and video recipes, you can learn how to pickle mushrooms at home. The given examples of marinade are also suitable for cooking oyster mushrooms, butter. They go great with carrots. The simultaneous addition of both vinegar and oil will significantly improve the taste of preservation. Harvesting snacks for the winter will allow you to open delicious mushrooms at any time (for example, by the new year). If the hostess decided to pickle them without sterilization, then it is not recommended to store the roll for a long time. It is important to ensure that it does not get too sour aftertaste and does not become cloudy. If sediment has formed in the jar, the contents should not be eaten.

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.

Bon appetit!

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 preservation.

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.

Bon appetit!

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.

Bon appetit!

Video - Pickled butterfish for the winter

Pickled mushrooms are one of the most popular preparations for the winter, for which almost all types are suitable - from conditionally edible gobies to noble mushrooms. This technology allows you to preserve the unsurpassed taste of the product, and also insures against possible bacteria and botulism by adding vinegar or citric acid.

There is more than one recipe for the winter of this seaming, however, it is worth considering the varieties of mushrooms used and correctly follow all the recommendations and instructions for their pre-treatment.

How to prepare mushrooms for pickling

Despite the fact that a large number of types of mushrooms can be rolled with vinegar, the preparatory steps remain practically unchanged for any recipe.

Do I need to boil and what

Before closing the mushrooms in a jar, they must be boiled in any case, and how long this process takes depends on the type of product. The average duration of heat treatment varies around 45 minutes. However, there are a number of factors that are worth considering.

It is not recommended to boil dense and softer mushrooms in one container. For example, white and boletus should not be combined with flywheels or boletus. Given the different time to reach readiness, the latter will turn into porridge during the heat treatment.

You should not load boletus and boletus into the pan if you are striving to get the perfect result. In the case of such a neighborhood, the color will be spoiled both for mushrooms and for decoction.

Advice: do not cook large and small items together. In this case, it is worth either distributing into different containers, or grinding those that are larger.

How to clean and cut

When preparing for each type of mushroom, there should be a different approach, but first of all, it is worth wiping the raw materials from excess sand and earth, and then rinse thoroughly in water. One condition should be taken into account - some varieties actively absorb moisture, so the washing procedure must be done extremely quickly.

Do not use dubious and wormy mushrooms. In this matter, you should not be greedy in an effort to prepare as much as possible - even a small amount of worminess will be noticeable in the marinade, which is far from aesthetically pleasing, and it is unlikely that anyone will want to taste such a “delicacy”.

If you are going to pickle russula, milk mushrooms or boletus, you need to peel off the top layer of the cap. So that the skin of the latter is easily removed, place the mushrooms for a couple of seconds in a boiling liquid. We also recommend using gloves when cleaning to keep your hands free of stains.

At the waves, the terry edge is necessarily removed. They, like milk mushrooms, need to be soaked for a long time with periodic water changes.

After cutting, place the boletus in a salted liquid with a couple of drops of citric acid to preserve their color and prevent the product from turning black when exposed to air. With chanterelles, everything is much simpler - just cut off the part close to the mycelium and wipe the forest debris.

Advice: separate the caps from the legs, because these parts have a different density and, accordingly, a different cooking period. Pickle should be in separate containers, however, if you do it in the form of an assortment, cut the legs into smaller pieces.

Marinade preparation

There is a basic marinade with vinegar - it contains all the necessary components in balance, which are responsible not only for taste, but also for the proper storage of winter preparations.

Calculation of ingredients per 1 liter

On average, 1.5 tablespoons must be added to 1 liter of water. rock salt and one granulated sugar, as well as 50-100 milliliters of table vinegar (9%). Use water for harvesting only purified through a filter or well or bottled. This will ensure that the mushrooms will stand for the entire winter season.

To prepare the marinade, the liquid, together with bulk components, is boiled for about five minutes until sugar and salt are completely dissolved, and then removed from the burner and vinegar is added.

Advice: To expand the flavor spectrum of the marinade, you can add any spices. Lavrushka, various types of pepper, cloves, as well as dill seeds, oak or horseradish leaves, and garlic are considered the most frequent. Piquancy will give a pod of hot pepper or grain mustard.

Pickling recipe without sterilization

Cooking without pasteurization allows you to get a snack that will crunch, even after standing for more than one month. The secret lies in the absence of excessive heat treatment. This simple recipe in jars will tell you step by step how to prepare an appetizer tasty and fast enough. For this recipe, absolutely any mushroom is suitable - camelina, mushroom or white, it all depends on your preferences.

Ingredients

Servings: - + 20

• Mushrooms 1 kg
• Salt 10 g
• Allspice 5 peas
• Granulated sugar 20 g
• Black pepper 5 peas
• Bay leaf 2 pcs.
• Carnation spicy 3 pcs.
• Table vinegar (9%) 100 ml
• dill inflorescences 3 pcs.

per serving

Calories: 17 kcal

Proteins: 1.6 g

Fats: 0.4 g

Carbohydrates: 1.8 g

45 min. Video recipe Print

Boil the sorted, peeled and, if necessary, chopped mushrooms in water for a quarter of an hour, then put them in a colander and wait for the liquid to drain completely.

At this time, in another saucepan, mix all the spices with half a liter of water, boil for 5 minutes. After a few minutes, pour in table vinegar in a thin stream, add mushrooms. Boil in brine for 40 minutes.

During this time, prepare the jars. They, like the lids, must be sterilized over steam. For containers with a nominal value of 0.5 liters, it will take 15 minutes.

Arrange the mushrooms along with the marinade in prepared jars. Twist. Flip over and cover with a blanket.

For greater insurance, you can sterilize the seams: cover the already filled containers with lids and place them in a large saucepan, line the bottom of which with a cloth. In this way, you will prevent the container from fidgeting in the dishes. Then pour hot water up to the level of the shoulders of the jars and boil for about 15 minutes. Then twist, being careful not to let air in.





Recipe for homemade canned mushrooms with vinegar

An exquisite appetizer with an Italian accent, which is given to the dish by fragrant thyme and spicy mustard. Such a delicacy will be ready after three days, however, you can stock up on it for the winter, placing it not in a container, but in sterile jars. If desired, vinegar can be replaced with ordinary table vinegar, only then the taste will not be so original.

Servings: 8

Time for preparing: 30 minutes

The energy value

• caloric content - 83.3 kcal;
• proteins - 1.8 g;
• fats - 6.6 g;
• carbohydrates - 4.2 g.

Ingredients

• mushrooms - 400 g;
• olive oil - 50 ml;
• fresh thyme (twigs) - 5 pcs.;
• garlic cloves - 3 pcs.;
• red vinegar (wine) - 50 ml;
• granulated sugar - 1 tbsp;
• table salt - 0.5 tbsp;
• grain mustard - 1 tsp

Step by step cooking

1. Cut clean mushrooms into medium pieces, soak briefly in a weak salt solution with the addition of lemon. After recline in a colander, rinse. Place in a saucepan, pour in cold water and boil for about 20 minutes. Skim off the resulting foam regularly.
2. Prepare the marinade - add garlic slices, thyme, oil, sugar, mustard and salt to a liter of water. After boiling, leave for 7 minutes on the stove, then add red vinegar and mushrooms. Cook for four more minutes.
3. Catch the mushrooms with a slotted spoon, put in a tight container. After the marinade has cooled sufficiently, pour it into a common container. Cover with a lid and place on a shelf in the refrigerator. Shake the snack periodically.

Advice: sprigs of thyme can be replaced with rosemary in case of difficulty finding the first one.




Recipe for pickled mushrooms without vinegar

Many housewives do not add vinegar to the blanks. This is due to the fact that it is quite harmful to the body, especially to the liver. A healthier alternative, citric acid, is often used. The result is mushrooms that are as close to fresh as possible.

Servings: 24

Time for preparing: 1 hour

The energy value

• calorie content - 16 kcal;
• proteins - 1.6 g;
• fats - 0.4 g;
• carbohydrates - 1.6 g.

Ingredients

• fresh mushrooms - 1.2 kg;
• citric acid - ½ tsp;
• carnation - 4 inflorescences;
• laurel - 2 sheets;
• table salt - 2 tsp;
• allspice - 4 peas;
• granulated sugar - 3 tsp

Step by step cooking

1. Sort the mushrooms, clean. It is better to give preference to small, the same size. If there are none, then divide the large ones into several parts, simultaneously checking the presence of “living creatures” inside. Boil in half a liter of water until tender (about 25 minutes), drain, rinse.
2. Dissolve spices and salt with sugar in 700 ml. Add mushrooms and leave on the stove for another quarter of an hour. Throw in a lemon. Sort into banks. Seal tightly.

Important: You can control the quality of the spin of the containers by turning the container over several times. If you notice a trail of bubbles from the bottom to the lid, you made a mistake when seaming.




Recipe for canned champignons at home

Champignons have a not too pronounced aroma. However, the advantages are undeniable - this mushroom, with the right approach, turns into a wonderful snack and is available at any time of the year, and cooking without sterilization is also possible.

We suggest that you familiarize yourself with the recipe for pickled champignons, for which you should give preference to a small-sized product. Using this technology, you can also harvest oyster mushrooms.

Servings: 20

Time for preparing: 45 minutes

The energy value

• calorie content - 19.4 kcal;
• proteins - 2.2 g;
• fats - 0.5 g;
• carbohydrates -1.5 g.

Ingredients

• champignons - 1 kg;
• buds of spicy cloves - 2 pcs.;
• salt - 1.5 tbsp;
• garlic - 5 cloves;
• granulated sugar - 1 tbsp;
• table vinegar (9%) - 90 ml;
• laurel - 2 sheets;
• sweet peas - 4 pcs.

Step by step cooking

1. Rinse the mushrooms in running water. Boil for 20 minutes in liquid with the addition of one tablespoon of vinegar. After recline to drain.
2. Prepare a spicy marinade from bulk ingredients and spices. For it you will need one liter of liquid. Pour the mushrooms into the pan, and after ¼ hour add the remaining vinegar. After three minutes, distribute the snack in sterilized jars. Twist.

Advice: store the workpiece in a place with low light and moderate temperatures.



If you have never been involved in the preservation of pickled mushrooms before, but only made salted ones, we recommend trying to prepare a couple of jars for each recipe - this way you will surely decide on your favorite seaming. Photos and videos will help to avoid mistakes. Good luck!

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