Mushrooms pickled for the winter - recipes for all kinds. How to close mushrooms for the winter in jars: only proven recipes

21.10.2019

Marinated mushrooms for the winter - amazingly tasty homemade preparations and many of us are willing to sacrifice our day off. Especially those who have country cottage area, Vacation home. Instead of snoozing sweetly, they get up early and go to the forest, on a “silent hunt”.

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

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

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

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

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

Pickled porcini mushrooms for the winter - a recipe without sterilization

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

For cooking you will need:

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

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

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

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

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

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

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

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

Pickled butter for the winter - the most delicious recipe

Maslyata - incredibly tasty and useful mushroom, therefore, among housewives and tasters, it is very popular. In addition to excellent palatability, the fungus has unique ability destroy pathogens and bacteria.

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

Would need:

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

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

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

Recipe for lightly salted boletus mushrooms, without adding vinegar

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

For cooking you will need:

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

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

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

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

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

Marinated champignons at home: quick and tasty

Home-cooked, home-made pickled mushrooms are always tastier than store-bought ones. Try this delicious mushroom appetizer with this pickled champignon recipe. fast food and feed your family.

Ingredients:

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

Quick Pickled Mushroom Recipe:

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

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

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

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

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

Video - recipe: delicious pickled instant oyster mushrooms

How to prepare mushrooms for pickling

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

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

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

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

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

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

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

How to pickle mushrooms for the winter

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

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

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

Tips and secrets for cooking homemade mushrooms

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

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

Autumn pleases with its beauty and generosity. The harvest in the country is almost harvested, and the forest is full of mushrooms! We prefer to freeze these gifts of nature: first, boil them in salted water, put them in bags and put them in the freezer. Simple, fast and useful. This year, mushrooms were especially abundant, so we had to master a new method of harvesting - pickling. To my shame, I confess that in my 30s I have never pickled mushrooms. But our grandmothers know a lot about this - pickled mushrooms they get food! How to pickle mushrooms with vinegar, my husband and I asked Baba Tanya in detail. Mushroom Marinade Recipe with 9% Vinegar turned out to be extremely simple. We decided to describe all the secrets and errors in this article. We are sure that it will be useful to both readers and ourselves for the next year.

Marinade recipe for mushrooms with vinegar 9%

For 3 kg of boiled mushrooms (about 1 kg in 1 liter, but it is better to weigh it) we take:

1 liter of water;
3 art. tablespoons of salt with a small slide;
4 teaspoons of granulated sugar;
15-20 black peppercorns;
8-10 pieces of cloves;
5 bay leaves;
6 - 7 Art. spoons of table vinegar 9%.

Preparation: Pour cold water (usually from the tap) into a saucepan, put salt, sugar, peppercorns, cloves and bay leaf. As it boils, add boiled mushrooms and cook for 15 minutes after boiling, stirring.

During cooking, cover the pan with a lid so that the water does not evaporate. At the end of cooking, pour in 9% vinegar, mix and turn off the heat. We lay out hot mushrooms in sterilized jars and twist with sterilized lids. We used screw - it is very easy to twist them. According to this recipe, we ended up with 6 half-liter jars of pickled mushrooms.

How long to sterilize jars and lids? Half liter and liter cans sterilize for 10 minutes, 1.5-liter - 15 minutes, three-liter - 30 minutes. As the jar was sterilized, we take the bottom with a towel, remove it and put it on the table (neck up). Banks are sterilized before pickling.

How long to sterilize caps? 3 minutes is enough (boil all the lids together). It is convenient to sterilize the lids in the last minutes of cooking the mushrooms in the marinade. We take the lids out of the water hot, when the mushrooms are already laid out in jars. It is easy to get the lid with a fork, put it on a clean plate, let the water drain for literally 1 second. We put the HOT lid on the jar with mushrooms and screw it on. Then turn the jar upside down and put on a clean towel. As the banks cool down - you can clean it in the cellar.

When to put vinegar in the marinade? It was surprising to find out that every hostess here has her own secrets: some put vinegar at the beginning of pickling, others at the end, and still others directly into the jars. We chose the second option - at the end of pickling, before turning off the fire

How much vinegar to add to a jar of mushrooms (half-liter): According to the indicated dosage, the output is 6 half-liter jars of pickled mushrooms. So, for 1 half-liter jar, add 1 tbsp. a spoonful of 9% vinegar.

How much salt to put in the mushroom marinade?

The main issue that worries housewives in the preparation of pickled mushrooms. It is worth saying that the amount of salt does not affect the storage of mushrooms. Here, rather, a matter of taste. Baba Tanya puts more salt in the marinade for mushrooms: 1 tbsp. spoon for 1 glass of water. That is, according to the above recipe, she would put not 3 tablespoons, but 4 tablespoons. spoons. Baba Lucy puts salt in the marinade “by eye”. And my husband and I, by trial and error, found out: the optimal amount of salt for us is 3 tbsp. spoons per 1 liter of water and 3 kg of mushrooms. If you like more salt in pickled mushrooms, but less vinegar, the dosage of Baba Tanya will be useful to you:

1.5 kg of boiled mushrooms;
2 glasses of water;
2 tbsp. tablespoons of salt with a small slide;
2 teaspoons of granulated sugar;
2 tbsp. spoons of vinegar 9%;
cloves, pepper, bay leaf to taste.

* She adds vinegar to the boiled marinade before putting the mushrooms. The output is 3 half-liter jars of pickled mushrooms.

Here, it seems, we have revealed all the family secrets cooking pickled mushrooms with 9% vinegar. We will be glad if you share your experience and marinade recipes for mushrooms: how much salt you put, how much vinegar you add to 1 half-liter jar of mushrooms… 😉

Autumn is not only rain, slush and wind, but also a rich harvest of mushrooms. There are different ways of harvesting them, the most popular are salting, drying, pickling. Of course, preparations for the winter are always troublesome. But, the delicious result is worth the time and effort.

Especially nice when it's cold winter period an appetizing jar of canned mushrooms will flaunt on the table. The most important thing is properly prepared mushrooms. After all, if forest mushrooms turn out to be poisonous, then there can be serious, serious consequences.

To avoid such troubles, mushrooms must be carefully sorted before cooking. If any mushroom is in doubt, you just need to throw it away or clarify information about it with knowledgeable mushroom pickers. In this material, a selection of very simple and delicious recipes for marinating various gifts of the forest.

Butter mushrooms for the winter in jars - a step by step photo recipe

In the photo recipe, the amount of spices and spices can be determined to taste. The only exception is vinegar, this ingredient must be taken in certain proportions.

Time for preparing: 4 hours 0 minutes

Quantity: 3 servings

Ingredients

Forest mushrooms: how much to eat
Salt: to taste
Cinnamon: pinch
Carnation: several inflorescences
Bay leaf: 2-4 pcs.
Vinegar 9%: 3 teaspoons per 1.5 liter jar

Cooking instructions

Porcini mushrooms for the winter in jars - a very tasty preparation

Borovik is undoubtedly the king among mushrooms, therefore, if the family managed to find a good clearing and harvest whites, then they urgently need to start harvesting them. The smallest ones can be dried, the medium ones are suitable for pickling.

Ingredients (for 1 kg of mushrooms):

Bay leaf - 3 pcs.
Allspice (peas) - 5 pcs.
Hot pepper (peas) - 8 pcs.
Water - 1 l.
Sugar - 2 tbsp. l.
Salt - 4 tsp
Vinegar 9% - 130 ml.

Action algorithm:

Select the most beautiful mushrooms, whole, without worms. Thoroughly clean from sand, dirt, adhering leaves and needles. Rinse.
Cut, the pieces should be quite large, since during the cooking process, the mushrooms will lose a significant part of the volume.
Pour a large pot of water, add a little salt. Boil.
Drop the mushrooms into the container. Boil for half an hour. Rinse in a colander under running water.
Prepare the marinade, for which put all the ingredients in the water, with the exception of vinegar.
Dip the mushrooms into the marinade when it boils. Cook for 15 minutes. Remove foam constantly.
Prepare glass containers, half a liter is best. Sterilize in your preferred way.
At the end of cooking mushrooms, pour vinegar, wait until it starts to boil.
It's time to pack mushrooms in jars. You need to do this, distributing mushrooms and marinade as evenly as possible.
Seal with prepared (sterilized) lids.
Turn over (this is a way to check the tightness of the closure). Leave under a warm blanket.

How difficult it is now to wait for winter!

Mushrooms mushrooms for the winter in jars

After white mushrooms, mushrooms are in second place. They usually produce a rich harvest and are especially tasty when pickled, as they retain their shape, texture and incomparable taste. Good for daily diet and festive table.

Ingredients(for 2 kg mushrooms for marinade - the output of 5-6 half-liter jars):

Salt - 2 tbsp. l.
Sugar - 2 tbsp. l.
Bay leaf 3-5 pcs.
Peppercorns (allspice and hot) - 4-6 pcs.
Carnation - 4-5 pcs.
Vinegar - 1 tbsp. l. 9% (in each bank).

Action algorithm:

The first stage is the longest - you need to sort out the mushrooms, remove the bad, old, leaves and needles, cut off the lower part of the leg. Rinse thoroughly, changing the water several times.
To fill with water. Put on fire. Immediately after boiling, drain into a colander, rinse thoroughly again.
Again into the water and into the fire. Cooking time again - 20 minutes.
Again, replace the water, now add all the seasonings and spices to the mushrooms. Cooking time is reduced - 15 minutes is enough.
Packed in sterilized glass containers. Top up with marinade almost to the top.
Pour vinegar into each container. Seal quickly.
Turn over, wrap for additional sterilization.

Mushrooms look very appetizing, therefore, if the household did not demand to open a jar of freshly pickled mushrooms, it is better to quickly hide it before winter.

Chanterelle mushrooms for the winter in jars

Red mouth-watering chanterelles delight mushroom pickers, since there are no worms in mushrooms, which means you can safely collect everything in a row. They are good both fried and pickled, because they retain their color and have a pleasant taste.

Ingredients:

Chanterelles - 2 kg.
Salt - 2 tbsp. l.
Sugar - 4 tbsp. l. (no top).
Water - 1.5 liters.
Acetic essence 70% - 40 ml. (possibly less).
Allspice in peas - 5-6 pcs.
Carnation - 4-5 pcs.

Action algorithm:

According to this recipe, soak the mushrooms in cold water for 1 hour.
Fill with fresh water. Cook for 20 minutes (or until the chanterelles have settled).
Drain the water. Chanterelles rinse cold water.
Pour in new water, add pepper, cloves, salt and sugar to the mushrooms.
Boil. Cook for 7-10 minutes.
Pour in the vinegar essence. Boil.
Sterilize jars and lids.
With a slotted spoon, spread the chanterelles into containers.
Top up with marinade. Cork.

Exactly one month later, you can invite guests and family members for a tasting!

Milk mushrooms for the winter in banks

Salted milk mushrooms are one of the most famous dishes of Russian cuisine. True, for their preparation you will have to try - to spend time and effort. But all efforts will pay off handsomely.

Ingredients:

Milk mushrooms - 10 kg.
Salt - 0.5 kg.

Action algorithm:

Select the best mushrooms - without worms and wormholes, not old ones.
Rinse thoroughly, you can use a soft brush.
The next stage is soaking, you can’t do without it, since milk mushrooms (both white and black) have a bitter taste. Fill a large container (glass or enameled) with water, dip the mushrooms into it. Cover the top with a lid so that the mushrooms are completely covered with water. For several days in the morning and evening, the water needs to be changed, the mushrooms should be washed.
The longest stage is over, then everything is primitively simple. You need to choose a container for salting, again, it should be glass, enameled.
Lay the mushrooms head down. Sprinkle with salt. Then the next layer. Salt. Keep doing it until you run out of ingredients.
Line the mushrooms with gauze or a clean cotton cloth. Above - a wooden circle or lid, oppression.
Keep in a cold place.

Mushrooms will be ready after 2 days, you can arrange them in small containers, pour vegetable oil on top. Clean in the cold, dreaming of an early tasting.

How to close pickled mushrooms for the winter in jars

For the winter, you can pickle almost all mushrooms (of course, edible), but it is best to do this with boletus mushrooms, honey agarics, boletus mushrooms, butter mushrooms.

Ingredients:

Mushrooms - 2 kg.
Water - 1 l.
Sugar - 2 tbsp. l. (with a slide).
Salt - 4 tsp (also with a slide).
Fragrant and hot pepper.
Carnation and bay leaf - 3 pcs.
Vinegar 9% - 5 tbsp. l.
Garlic - 2 cloves.

Action algorithm:

The first stage is sorting and washing, the stage is long, but necessary.
Then put the mushrooms in a container, pour water (without the norm). Bring to a boil, drain, rinse again with cold water, sand, dust, unnoticed needles will be washed off.
To fill with water. Put on the stove again, cook the mushrooms now until cooked (until they settle to the bottom, and the broth becomes transparent).
Carefully pour the broth into the saucepan. For each liter of mushroom broth, put sugar and salt, seasonings and garlic according to the norm (put whole teeth). Keep only the vinegar.
Put the mushrooms in the marinade. Boil 5 minutes.
During this time, sterilize containers (or do it earlier), lids.
Pour in the vinegar and you can immediately pour.
Seal tightly, turn over, cover with a blanket.

Not too difficult, but very tasty!

Recipe for pickling mushrooms for the winter in jars

Almost all mushrooms are suitable for pickling, only the elite are suitable for pickling. The best are milk mushrooms and mushrooms, the latter do not even require cooking, but they please with a dense texture, retain their color, and become crispy in the process of salting.

Ingredients:

Ryzhik - 1 kg.
Salt - 3 tbsp. l.
Garlic - 5 cloves.

Action algorithm:

Sort the mushrooms, cut off the legs, they can be boiled, fried and eaten.
Pour the caps with plenty of boiling water. Withstand 3 minutes.
Send in a colander so that the water is completely glass.
Now transfer the mushrooms from a colander to an enameled large container.
Salt, add chopped garlic cloves. Mix carefully. Leave to salt for 30 minutes.
Sterilize containers and refrigerate.
Lay mushrooms tightly enough. Top with salt.
Seal with lids.

Keep refrigerated! Patiently wait for the winter and the holiday to please the household and friends.

Fried mushrooms for the winter in jars

One of the ways to harvest mushrooms for the winter, oddly enough, suggests frying them first, and then rolling them up. Those who tasted such a dish say that it is very tasty, does not require any additional culinary treatments.

It can be eaten immediately (if the mushrooms were fried in vegetable oil), or heated (if ghee was used). Chanterelles are best for this harvesting method, they do not lose their shape and look very appetizing.

Ingredients:

Chanterelles
Salt.
Pepper.
Melted butter.

Algorithm:

The process of harvesting mushrooms begins according to a single scenario - the collected chanterelles need to be sorted out, and this should be done especially carefully. Due to the special structure of the cap, these mushrooms manage to "hook" a lot of forest debris, needles and leaves.
Then rinse the mushrooms to remove invisible sand and dust. Small mushrooms roll up whole, large ones can be cut or broken.
Place mushrooms in cold water in a large saucepan. Boil. Boil 5 minutes. Send to the colander.
Melt butter in a large frying pan. Put the chanterelles in a pan with oil.
Now you need to fry until cooked, the process will take from 40 to 50 minutes. At the very end, add some salt and pepper. You can experiment - squeeze a few cloves of garlic through the press. Then the dish will acquire a pleasant garlic aroma.
Sterilize containers, lids too.
Pack the mushrooms very tightly. Pour in the oil they were fried in. Cork.

Send to a cold place, the winter holidays will be very fun and bright, because the main decoration of the festive table will be sunny chanterelles!

Mushrooms with cabbage for the winter in jars

Solyanka is one of the oldest Russian dishes, which is made from cabbage and other vegetables. But, if you add mushrooms to vegetables, then the dish turns into a delicacy, which is not ashamed to treat even foreigners.

Ingredients:

White cabbage - 1 kg.
Tomatoes - 0.5 kg.
Carrots - 0.5 kg.
Bulb onion 0.5 kg.
Mushrooms (boletus, boletus) - 700 gr.
Allspice - 3-5 pcs.
Bay leaf - 4 pcs.
Refined vegetable oil - 0.5 tbsp.
Vinegar - 3 tbsp. l.
Salt and sugar - 2 tbsp. l.

The end of summer and the beginning of autumn in the forests are marked by the height, and many lovers go on a "quiet hunt" with pleasure, returning with full baskets of a generous forest "catch".

To make you successful, tasty and appetizing , to get started, get acquainted with some of the features and rules for their preparation.

Do not forget that mushrooms can be insidious and dangerous. The main thing is that you are sure that the fungus found is safe. If there is even the slightest suspicion, it is better to throw the mushroom away and not risk it!

What kind of mushrooms can be pickled, except for the well-known champignons? White, boletus, chanterelles, mushrooms, boletus, boletus, russula, greenfinches, mushrooms, milk mushrooms and others.

In general, before dealing with mushrooms, they need to be sorted by type, because. different mushrooms may be prepared in different ways. Even size matters. Small mushrooms are marinated whole, for large mushrooms, the caps should be separated from the legs and, if necessary, also cut. Butter before marinating should be peeled.

We invite you to cook pickled mushrooms, which your guests will enjoy with pleasure both now and in winter, if you roll up a couple of jars in reserve. This recipe is designed for 6 half-liter jars of pickled mushrooms.

Pickled mushrooms: a recipe without sterilization

Ingredients per 1 liter:

mushrooms,
spices to taste (black peppercorns, allspice, bay leaf),
1 cup 9% vinegar
2 tbsp. spoons of sugar
1 st. spoon of salt
water 1 l.

Pickled mushrooms - preparation:

Sort the mushrooms, throwing out wormy, spoiled and suspicious ones. Peel the mushrooms, separate the caps from the legs of large ones and cut them. Then put in a deep container, fill with cold water and leave for 30 minutes.
Rinse carefully and remove the mushrooms from the water, leaving all debris and dirt at the bottom. Rinse well again. An indicator that the mushrooms are washed well will be a clean foam during cooking.
Prepare a brine based on 1 liter of water: add vinegar, salt, sugar to the water and mix until dissolved.
Put the washed mushrooms in a saucepan, put the spices and pour the brine. Put the pot with mushrooms on the fire, bring to a boil and cook, removing the foam over low heat for 40 minutes.
Arrange boiled mushrooms in sterilized jars, pour boiling marinade over and roll up.

Bon appetit!

Recall that we previously said how to pick mushrooms. Read the rules, places and times of quiet hunting by.

Preparing mushrooms for harvesting for the winter

So that pickled mushrooms do not become a source of poisoning and are well preserved until winter, they must be properly prepared for conservation. They should be collected only in dry weather, put in a basket already cleared of debris and earth. Of no small importance is the sterilization of jars with a pickled product, because the usual procedure carried out at home will not be able to destroy the development of botulism, which these porous organisms are carriers of. Botulism disappears at a temperature of 120 degrees and above, and this is possible only in an autoclave.
Before pickling, you need to sort the main product by type and boil, but everyone has a different cooking time. For example, boletus, boletus and boletus are enough for 15 minutes, and whites need about 25. Autumn chanterelles and mushrooms should be boiled for at least half an hour, and it is advisable to boil the hats and legs separately, because the legs have a denser structure, so they will take more time to cook . Their readiness for pickling is determined by settling to the bottom of the cooking container.
small species should be marinated for the winter as a whole, cutting off only the bottom of the leg. Large caps are cut into four parts, and the legs are cut into rings. So that the oil does not taste bitter, you need to remove the sticky skin from them and rinse under the tap. If marinated incorrectly, then boletus and boletus can turn black, and their marinade can darken, so that this does not happen, they should be poured with boiling water for 10 minutes before salting, and then rinsed with cold water.

How to pickle and salt mushrooms in jars - recipes with photos

Salted or pickled mushrooms are amazing tasty snack, which decorates any holiday table in all seasons. The delicacy prepared for the winter has a unique spicy taste that is difficult to find in any other products. But housewives should be aware that improperly collected and cooked mushrooms can not only lead to poisoning: someone's life can be the price. If you do not consider yourself an experienced mushroom picker, it is better to buy them in a store.

Delicious marinade for porcini mushrooms

Porcini(boletus) is considered the most valuable. This is due to the excellent taste and unique ability to stimulate the human digestive function. The benefits for a sick stomach from this product are much higher than from meat and chicken broths. This protein product is also known for antibacterial properties, rich in copper, iodine, zinc, manganese. Mushrooms marinated in fragrant brine become an ideal snack in winter.
Ingredients:

2 kg of fresh mushrooms;
2 tbsp. l. Sahara;
1 tsp citric acid;
1 st. l. salt;
5 pieces of carnations;
5 pieces of black peppercorns;
5 pieces of allspice peas;
2 laurel. sheet;
50 ml 9% vinegar.

Cooking method:

Sort out mushrooms, throw away rotten, wormy ones.
Rinse them several times under the tap.
If they are large, then cut into slices, leave the small ones whole.
Pour citric acid into a container with water and mushrooms, leave for 5 minutes.
Then rinse again, fill with new water so that the mushrooms begin to float.
Put on the fire, remove the foam after boiling, cook for 30-40 minutes.
When ready, add salt, sugar, spices, bay leaf, cook for another 20 minutes.
Finish marinating with vinegar poured into water, then mix, put everything in sterilized jars, pour hot marinade, roll up the lids.

Butterfish marinated with mustard

Butterfish are very tasty, so they are especially popular among housewives. In addition to taste, they are also useful for the body, because more recently, scientists have discovered that they have the ability to destroy pathogenic bacteria. The composition contains lecithin, which performs several functions at once: it participates in the protection against damage to cell membranes, restores nerve cells and ensures the normal functioning of liver cells. If you marinate oil with mustard, they will provide the necessary set useful substances.
Ingredients:

10 l pan of fresh oil;
a handful of mustard seeds;
3 cloves;
20 black peppercorns;
8 peas of allspice;
7 umbrellas of dill;
2 tbsp. l. non-iodized salt;
1 st. l. Sahara;
8 pcs. laurel sheet;
100 ml 9% vinegar.

Cooking method:

Sort the butterflies and rinse without removing the skin from the caps.
Pour in water so that the main product is completely covered, bring to a boil, then remove the foam.
Boil the butternut squash for 45 minutes, constantly adding water.
When ready, add all the ingredients for the marinade.
Cook for another 10-12 minutes on the smallest fire.
Arrange the oil in pre-sterilized jars, roll up with tin lids, turn over, wrap with a blanket.

Recipe for mushrooms or chanterelles with garlic

Beneficial features mushrooms have been known since antiquity. In addition to a large number of vitamins (groups B, C, PP, E), they contain trace elements such as magnesium, copper, iron, zinc, sodium, and potassium. According to the content of calcium and phosphorus, mushrooms adequately compete with sea fish. The calorie content is low - only 22 kcal per 100 g, so nutritionists recommend using the product for those people who are on a diet. Honey mushrooms contain thiamine in their composition, which is responsible for the work of the reproductive function and nervous system, as well as a natural antibiotic, anti-cancer substances.
Ingredients:

1 kg of fresh mushrooms;
1 liter of water;
5 tooth garlic;
two st. l. Sahara;
2 laurel. sheet;
0.5 tsp cinnamon (ground);
10 pieces. mountains black pepper;
6 pcs. cloves;
one tsp 70% vinegar.

Cooking method:

Rinse the peeled mushrooms thoroughly.
Transfer to a bowl, cover with cold water, leave for 1.5 hours, then drain in a colander and rinse again.
Put in a saucepan, fill with water, cook after boiling for half an hour, removing the resulting foam, drain the water when ready.
To marinate, pour a liter of water into a clean saucepan, add spices, salt, sugar, vinegar, bring to a boil.
Then add mushrooms, boil for 15 minutes, put coarsely chopped garlic in the marinade.
Arrange in prepared jars, roll up, turn over, after which they should be wrapped in a blanket and allowed to cool.

How delicious to pickle chanterelles with carrots and onions

Cooking method:

Boil the cleaned and thoroughly washed chanterelles over medium heat for 15 minutes, then drain the water and rinse.
For the marinade, add all of the above ingredients to the water, except for vinegar, including thinly sliced carrots and half rings onion.
Put the chanterelles, put to cook on a slow fire.
After boiling, cook for 7 minutes, not forgetting to remove the foam.
When ready, add vinegar to the marinade, boil for another 3 minutes, then lay out all the sterilized jars, close tightly nylon lids wrap up with a blanket.
After the jars have cooled, put them in the cellar (basement, refrigerator).

Salted milk mushrooms in tomato dressing

The attitude to the mushroom is extraordinary - some experts categorically deny its edibility, others consider it conditionally edible. But the truth, as you know, is somewhere in the middle. Milk mushrooms become edible if handled correctly. This view may be the most different varieties which differ only in color. But they are all very nutritious, because the protein content in them is more than 32%, so milk mushrooms are interesting for vegetarians. The product contains a natural antibiotic that fights tubercle bacillus, and vitamins are also preserved during any heat treatment.
Ingredients:

700 g of mushrooms;
2 onions;
300 g tomato. pastes;
0.5 st. l. Sahara;
1 st. l. salt;
1 bay leaf;
1 st. l. rast. oils.

Cooking method:

Put the cleaned mushrooms in water, leave to soak for a day, changing the water from time to time.
Then fold them into a colander, then chop finely.
Fry the onion in oil along with mushrooms, then add water and boil with spices for 15 minutes.
After put tomato paste, bay leaf and simmer over low heat for 5 minutes.
In sterilized jars, put pickled milk mushrooms in tomato.
Then put the jars to pasteurize for 45 minutes at 85 degrees in a large saucepan, then roll up and store on the balcony or in the cellar.

How to pickle whites in a cold way

Whites have a slightly bitter taste, so their taste is best revealed in a pickled form. These forest gifts in the marinade become very tender, and are perfectly stored in a barrel or refrigerator in glass containers under nylon lids, they only require pre-soaking. Try pickling whites for the winter in a cold way, you will definitely like it.
Ingredients:

10 kg of fresh whites;
1 head of garlic;
400 g non-iodized salt;
1 horseradish root;
50 g dill seeds;
20 pcs. allspice;
5 pieces. bay leaf.

Cooking method:

Whites must be soaked for about two days, constantly changing the water.
Divide the garlic into slices, cut lengthwise.
Rinse the horseradish root, peel, cut thinly along.
Pour dill seeds and allspice in a mortar, mix with salt.
In a container (tub, jar, pan), pouring the spicy-salt mixture, lay the whites in rows with their hats down.
The last row cover with cheesecloth and then place a weight on a wooden marinating circle.
Place the container in a cool place. The snack will be ready to eat in 1.5 months.

Salted boletus without vinegar

The special usefulness of the boletus lies in the unique composition, in which the protein, vitamins of group B, C, D are perfectly balanced, and thanks to dietary fiber, it absorbs the toxins contained in human body. The boletus is considered the most delicious after the boletus, so it is used to prepare a variety of dishes. Below is an easy version of pickling it without vinegar.
Ingredients:

800 g of fresh boletus;
50 g of sugar;
30 g of salt;
20 g of citric acid;
2 glasses of water;
bitter and allspice pepper, bay leaf - at your discretion.

Cooking method:

Rinse the boletus, peel, soak in water for an hour.
Boil in salted water until tender, about half an hour.
At the end of the time, drain the water, let the mushrooms drain, put them in jars prepared in advance.
For the marinade, boil water with seasonings and citric acid, then fill it with filled jars, roll up.

Recipe for marinating boletus in brine

In the forest, the boletus will not go unnoticed, because it is famous for its bright appearance. The beneficial properties of this species are also known - it is very nutritious and low in calories, therefore it is suitable for any diet. The boletus contains, in addition to vitamins, valuable amino acids that are absorbed by the human body by 80%. It is also useful for anemia, performing an immunostimulating function. The recipe for pickling boletus in brine, which is released during cooking, will instantly gather all relatives at the same table.
Ingredients:

1 kg of peeled boletus;
20 g of salt;
5 mountains allspice;
10 mountains black pepper;
2 glasses of water;
0.5 tsp Sahara;
2 tsp any spices (you can Korean);
2 laurel. sheet;
60 ml 30% vinegar.

Cooking method:

Rinse the boletus quickly so that the caps do not have time to absorb a lot of water.
Chop the large ones and leave the small ones whole.
Put in a container, pour water, salt.
Boil for 10 minutes, stirring occasionally.
Next, you need to marinate the boletus, for this, add spices, vinegar, onion, cut into half rings, boil for another 5-7 minutes.
Transfer the pickles with brine to sterilized jars, which are pasteurized for 40 minutes, then roll up.

A simple marinade recipe for fritters

Volnushki are very revered among the people, because they have unique properties: vitamin A affects the restoration of vision, B and C are favorable for hair growth, and a large number of amino acids help rejuvenate the body. For the winter, housewives like to pickle volushki, but before cooking, they must be thoroughly soaked (at least 12 hours). Here is the easiest recipe for salting them for the winter.
Ingredients:

1 kg of waves;
40 g of coarse non-iodized salt;
dill umbrellas;
black and allspice peas - at your discretion.
fresh leaves of raspberries, cherries, horseradish, black currants.

Cooking method:

Rinse the volnushki, pre-soaked for a day, put in a saucepan, pour boiling water.
After 10 minutes, drain the water, repeat the cycle 2 times, then fold them into a colander.
Lay the waves in layers in a jar, sprinkling with spices and salt, shifting with dill umbrellas and leaves.
For pickling, take sugar, salt, 1 tsp. vinegar, add currant leaves, boil for 5 minutes.
Fill jars with marinade, roll up, let cool, store in a cool place.

How to salt gobies (valui) in a hot way

Experienced mushroom pickers they are always happy if they find valui, because they know how fragrant and tasty they are. Dishes prepared from them are considered delicacies, and gobies salted for the winter are distinguished by a dense and crispy structure, suitable as a snack or addition to a vinaigrette. Here quick recipe pickling gobies under oppression in a hot way that even a novice cook can do.
Ingredients:

1 kg bulls;
1.5 st. l. non-iodized salt;
2 tooth garlic;
3 green rosettes of dill;
2 bay leaves;
0.5 tsp Sahara;
3 peas of allspice.

Cooking method:

Wash the cleaned valui, separate the film from the caps.
Boil in salted water for 7 minutes.
Put ready-made valui in a saucepan, sprinkle with sugar, salt, spices, garlic.
When the container is full, press down the contents with a wooden circle, and place the weight on top.
Keep under pressure for 3 weeks, if mold appears during this period, then it should be removed.
After the time has elapsed, transfer the valui to jars, sprinkle with a new portion of garlic, refrigerate for another 2 weeks to ripen, after which the dish is ready to eat.

Assorted forest mushrooms without sterilization

If you do not want to sort forest gifts, then you can pickle and assorted, just carefully sort through the entire crop so that grebes do not get caught. If there is even the slightest suspicion, it is better to immediately throw out dangerous or suspicious species, because they can be very insidious. After you have only edible mushrooms left, proceed to salting. Below is the easiest pickling option without sterilization.
Ingredients:

3 kg assorted forest mushrooms;
1.5 liters of mushroom broth;
1.5 st. l. salt;
0.5 tsp lemon. to-you;
2 tsp 30% vinegar;
3 bay leaves;
10 mountains black pepper;
6 pieces of carnations.

Cooking method:

Sort through the gifts of the forest, cut off the spoiled or blackened parts, cut into small pieces, rinse several times.
Boil 3 liters of water in a saucepan, lower the chopped caps and legs, cook for 15 minutes, removing the foam.
Marinate should be done on mushroom broth, for which all ingredients are added to boiling mushrooms, after which it is boiled for 3 minutes.
After that, put everything in pre-sterilized jars with a slotted spoon, pour hot marinade over it, roll it up.

Boiled barns with vegetables in vinegar and oil

The cowshed or pig is very well known to mushroom pickers, because the first fruits begin to appear in forest glades in the spring and delight with the harvest until late autumn. Fans of this delicacy smile at the question of the edibility of the barn, because they are sure that delicious mushroom not found in the spring. In order for the pig to become edible, it should be boiled a little longer, and it is easy to poison yourself with any forest gifts if you do not follow the conditions for collection, storage, cooking or pickling.
Ingredients:

1.5 kg of barns;
one kg bell pepper;
1 kg of tomatoes;
0.7 kg of carrots;
0.5 kg of bulbs;
300 ml sol. oils;
100 ml. 9% vinegar;
50 g salt.

Cooking method:

Boil the pigs for 40 minutes, rinse, let drain, cut into pieces.
Transfer to a frying pan, fry without oil until the water has completely evaporated, remove from heat, let cool.
Peppers, carrots and tomatoes, rinse, peel, cut arbitrarily.
Peel the onion, cut into half rings.
Heat it up in a frying pan vegetable oil, put the tomatoes, simmer for 5 minutes.
Add peppers, onions, and then pigs to them, simmer for 5 minutes.
Add salt, sugar, cover, simmer everything together for 45 minutes, stirring occasionally.
Add vinegar 7 minutes before done.
Put the salad in prepared jars, roll up the lids, turn them upside down, wrap them in a blanket or towel.
After the jars have cooled, put the salad in a cool, dark place.

Video recipe for delicious pickled mushrooms at home

You can marinate at home for the winter not only varieties known to everyone. Such types of porous crops as obabok, red-headed, rowing, bitter, bitter and others have an excellent taste when salted. Only such gifts of the forest should be pickled at home by self-confident mushroom pickers with experience, so as not to harm themselves and their family members. There are a lot of ways to salt this product for the winter, but there are also universal recipes, one of which can be seen in the video: