Pickled mushrooms for the winter: recipes with photos are simple and delicious. Easy Pickled Mushroom Recipes

21.10.2019

Mushrooms for the winter can be harvested both fresh and processed. The easiest way to preserve - we clean the mushrooms without water, quickly freeze them, store them in the freezer, after defrosting the mushrooms are almost like fresh ones. If there is little space in the freezer, mushrooms can be boiled in a small amount water until half cooked, when they greatly decrease in size - freeze.

Marinated mushrooms

Marinade for 1 kg of prepared mushrooms: 75 g of water, 25 g of table salt, 250 g (1 tbsp.) Table 6% vinegar.
Put the prepared mushrooms in a colander, dip several times in cold water, let the water drain, then immediately boil in the marinade. Pour 75 g of water into an enameled pan, add salt, 1 cup of 6% table vinegar (based on 1 kg of prepared mushrooms), put on fire, bring to a boil, then put the mushrooms in the marinade and cook until tender at a low boil. Remove any foam that forms on the surface with a slotted spoon. When cooked, the mushrooms themselves secrete juices, everything is covered with liquid. Cooking is considered finished. As soon as the mushrooms sink to the bottom. Then add 10 g sugar, 2 g citric acid, 6 grains of allspice, Bay leaf, 1 g of cinnamon, heat again to a boil and immediately spread evenly into prepared, steamed jars. If the marinade is not enough, you can add them with boiling water. Fill jars 1 cm below the top of the neck, cover with lids. Place in a saucepan with heated water and sterilize with a slight boil of water: jars with a capacity of 0.5 l - 20 minutes, with a capacity of 1 l - 25 minutes. after sterilization, roll up the jars and cool.

Mushrooms in spicy brine

Mushrooms; brine: 5 liters of water, 16 tsp. salt and 16 tsp. without a slide of sugar, 8 tsp. vinegar essence, cinnamon, cloves, allspice to taste, bay leaf.
Rinse the mushrooms well, peel and boil in plenty of water for 1 hour, removing the foam. Then rinse. Prepare brine6 for 5 liters of water - 16 tsp. salt and 16 tsp. without a slide of sugar, 8 tsp. Vinegar essence, cinnamon, cloves, allspice to taste, bay leaf. Boil the brine, put the boiled mushrooms in the brine, cook for 10 minutes. Then pour out the brine and rinse the mushrooms. Prepare a new brine with the same ingredients. Boil mushrooms in it for 15 minutes. Arrange in prepared jars (1.5 cm from the neck) and roll up. Refrigerate and store in a cool place.

Canned pickled mushrooms

At 0.5- liter jar- 700 g of fresh mushrooms, 30 g of 5% vinegar, 8 g of salt, 3 g of sugar, 1 bay leaf, 1-2 pieces of hot and allspice.
Prepare and boil the marinade filling at the rate of: for 1 liter of water - 60-80 g of salt and 30 g of sugar. Boil mushrooms for 25-30 minutes. in salted water (for 300 g of water 15 g of salt), stirring and removing the foam. Put spices in jars and pour in vinegar. Then quickly put hot boiled mushrooms in them, pour them with hot filling. Roll up jars with lids and sterilize in boiling water: and 0.5-liter - 15 minutes, liter - 20 minutes.

mushroom salad

For a jar of 0.5 l: 450 g of boiled mushrooms, 25-30 ml of vegetable oil, 10 g of vinegar essence 80%, greens, 2 pcs. hot and allspice pepper, 0.5 tbsp. sugar, 0.5 tbsp. salt.
Sort fresh mushrooms, rinse thoroughly under running water, separate the legs, hats, put in a saucepan with salted water and cook over moderate heat until the mushrooms settle to the bottom. And the broth will not become transparent. Prepare a sauce from vegetable oil, vinegar, black hot and allspice, finely chopped herbs, sugar and bay leaf. Put the mushrooms in jars, pour hot sauce 2 cm below the top of the neck, cover with lids and sterilize jars with a capacity of 0.5 l for 40 minutes. Roll up immediately and place lids down to cool.

Mushrooms in brine

Mushrooms preserved in this way contain little salt and can be used as fresh.
Mushrooms boiled in salt water, acidify with a pinch of citric acid, pour hot brine prepared at the rate of 10 g of salt per 1 liter of water. Fill jars 1.5 cm below the neck. It is necessary to sterilize mushrooms at a temperature of 90 or at a moderate boil for 80-100 minutes. Depending on the capacity of the jars. After sterilization, roll up the jars and put them in a cold place. After 2 days, the mushrooms are again sterilized 1-2 times at the same temperature for 60-90 minutes.

White mushrooms in tomato puree

600 g of white mushrooms, 400 g of tomato puree, 50 ml of vegetable oil, 0.5 tbsp. salt, 200 g sugar, 1 tsp. table vinegar, bay leaf and cloves to taste.
Wash the porcini mushrooms, chop and stew until soft in their own juice or with the addition of vegetable oil. Add salt and sugar to the prepared tomato puree. Vinegar mix well and put the mushrooms. Then bring to a boil, put into hot liter jars and sterilize for 80-90 minutes. roll up and chill.

Mushrooms in tomato puree

600 g mushrooms. 400 g tomato puree, 1-2 bay leaves, salt, citric acid and vinegar to taste.
Stew the prepared mushrooms in a closed saucepan in their own juice until soft, add hot fresh tomato puree, seasoned with salt and sugar. Heat the mixture to a boil, acidify with citric acid and vinegar, decompose into glass jars, close with lids and sterilize in moderately boiling water 0.5-liter - 30 minutes, liter - 40 minutes.

Mushroom caviar "Cheeks are full"

For 1 liter of any fresh mushrooms: 300 g carrots, 300 g onions, 1 tbsp. vegetable oil, 1 tsp. Vinegar, salt - to taste.
Pass onions, carrots and mushrooms through a meat grinder separately. AT vegetable oil sauté the onion, then add the carrots and finally the mushrooms. Mix everything well, put in a saucepan, pour the remaining oil from the pan there, add salt to taste and simmer over low heat, stirring constantly, for about 1 hour. 5 minutes before the end of cooking, pour in 1 tsp. vinegar. Immediately roll the caviar into prepared sterilized jars.

Fresh mushrooms for roasting

For a 0.5-liter jar of mushrooms - 25 g of salt, 1 tsp. table vinegar.
Peeled and washed tubular mushrooms cut into pieces, sprinkle with salt, mix thoroughly, put in glass jars, add vinegar, close with books and sterilize in boiling salted water for 30 minutes. Use these preserves for frying. Before cooking, they should be rinsed in clean water to remove the vinegar and excess salt.

fried mushrooms

For 1 kg of mushrooms - 350 g of butter (or lard, vegetable fat, vegetable oil), 20 g of salt.
Prepared fresh mushrooms cut into pieces. Heat oil in a cooking pot, put mushrooms, salt in it, cover with a lid and cook at a low boil for 45-50 minutes. Then fry the mushrooms in the same dish without a lid until all the moisture (mushroom juice) evaporates and the oil becomes transparent. Transfer hot mushrooms to heated jars, pour melted butter on top so that it covers the mushrooms with a layer of at least 1 cm. Close and sterilize the jars in boiling salted water: 0.5-liter - 25-30 minutes. -40 minutes. Be sure to store jars in a dark place.

Mushrooms "Fragrant"

For 1 kg of mushrooms - 30 g of salt, 1 tsp. vinegar essence, 4-5 grains of allspice, 2-3 pieces of cloves, 2 bay leaves, 2-3 cloves of star anise, cinnamon, 1/3 tbsp. mushroom decoction.
Cut the prepared mushrooms into pieces and boil in boiling water containing salt and spices for 10-12 minutes. Then release the mushrooms from the liquid, add the vinegar essence diluted in the mushroom broth with spices, mix thoroughly and place in clean, scalded glass jars, close with lids and sterilize.

stewed mushrooms

1 kg of forest mushrooms, 350 g of sunflower oil, 100 g of finely chopped onion, 10-12 peas of bitter and allspice, bay leaf and 1 tbsp. l. salt.
Chopped, peeled and thoroughly washed mushrooms cut. Boil prepared mushrooms in water for 4-5 minutes. (For 1 liter of water, add 20 g of salt and 3 g of citric acid). Throw the boiled mushrooms into a colander, let the water drain, put in a saucepan and add 350 g of sunflower oil, 100 g of finely chopped onion, 10-12 peas of bitter and allspice, bay leaf and 1 tbsp. salt. Stir the mixture and simmer over moderate heat for 40 minutes, and then spread it hot into dry, heated jars. Cover the jars with metal boiled lids, and sterilize 0.5-liter jars in boiling water for 2 hours. After processing the lids, slightly cork, and after 2 days, re-sterilize the jars for 40 minutes in boiling water. Then roll up the jars tightly and refrigerate.

Solyanka with mushrooms

1 liter of sunflower oil, 1.5 kg of carrots, onion, fresh cabbage, fresh cucumbers, 3 tbsp. sugar, 1 tbsp. vinegar essence, 0.5 kg of sweet pepper, 0.5 kg of tomatoes, 300 g of boiled mushrooms, salt, pepper - to taste, 3-4 bay leaves.
Boil the oil, put the chopped carrots, boil for 5 minutes. Then add chopped onions, boil for 5 minutes. Pour sugar and chopped cabbage, cook for another 58 minutes. Add sliced cucumbers and peppers, vinegar, mushrooms, sliced tomatoes, bay leaf, salt, pepper to taste. Mix everything thoroughly. Simmer for 30-40 minutes, put hot in jars, roll up.

hot pickled mushrooms

For 1 kg of mushrooms - 20 g of salt. When packaged in jars per liter jar - 2 bay leaves, 1 clove of garlic (cut into slices), 3-5 grains of allspice, 5-8 grains of black pepper, dill, sunflower oil (preferably with a smell).
Pour a little water into the bottom of an enameled pan, add salt and put the mushrooms. Boil for 20-25 minutes. Ready mushrooms should settle to the bottom. Cool down. At the bottom of a clean scalded jar, put peppercorns and bay leaf. Put a layer of mushrooms, 1-2 cloves of garlic, mushrooms, dill, etc. fill the jar to the "shoulders". Lightly crush, drain excess water. Put a bay leaf on top and pour 0.5 cm of sunflower oil. Close the jars with plastic lids. Keep refrigerated.

Cold pickled mushrooms

For 1 kg of mushrooms - 30 g of salt, 1 clove of garlic (cut into slices), fresh dill.
The cold salting method is used for mushrooms that do not require pre-cooking (saffron mushrooms, milk mushrooms, russula). Pigs, milk mushrooms, volnushki and whites before salting should be soaked for 3 days in brine (10 g of salt and 2 g of citric acid per 1 liter of water). Pour a layer of salt on the bottom of the container, lay the mushrooms in layers, sprinkling with salt, dill sprigs and garlic cloves. Cover with a plate of smaller diameter than the container, and place the load. After 1-3 days, the mushrooms will give juice and settle. After that, you can add fresh mushrooms on top (also sprinkling them with salt and seasonings) or transfer the mushrooms to glass jars. Mushrooms should be completely covered with the resulting brine. Put the containers in the refrigerator for 1.5 months for lactic acid fermentation.

mushrooms in salt

Solid mushrooms (tubular, boletus, talkers, etc.) per 1 kg of peeled mushrooms - 150-200 g of salt.
Peeled mushrooms are weighed, cut into thin plates, laid out on boards or on grates and left to dry slightly in the sun. Then they are mixed in a basin with a weighed portion of salt so that they are well salted (dangerous bacteria that cause severe poisoning can multiply in poorly salted places), but do not break. Dry, clean jars are stuffed with mushrooms so that there is no air bubbles, the surface is covered with a thin layer of salt and the jars are covered with metal lids or tied with double cellophane or parchment, which should be wetted on top.

mushroom concentrate

1 kg of fresh mushrooms, 0.5 l. water, 60 g salt.
Peeled washed mushrooms are finely chopped, salted and boiled in part of the water until softened under the lid. Then add the rest of the water and cook further. Soft mushrooms with juice are crushed and evaporated in a wide saucepan so that the concentrate thickens slightly, it is poured into small jars with boiling water (12 mm below the edge), wrapped in a damp towel, the lids are strengthened and sterilized for 90 minutes at 100 degrees. After 2 days, a second sterilization is carried out (45 minutes at 100 * C), and for long-term storage - another third sterilization after 2 days (as well as the second one). Store in a cool place.

frozen mushrooms

Ingredients: freshly picked young mushrooms of all kinds, salt, citric acid.
Peeled mushrooms are washed in water, cut into pieces, gradually poured into boiling salted and slightly acidified water and boiled for about 5 minutes. Strained mushrooms are cooled in a saucepan or in a bowl of chilled water. Well-dried mushrooms are laid out in one layer on foil and frozen in the lower part of the freezer, which at this time is set to the maximum degree of cold (-23 or -26 degrees). Frozen mushrooms are laid out in plastic bags in portions for single use, they are labeled and air is squeezed out of the bags. Mushrooms are stored in the freezer. Mushrooms are not thawed before use, but frozen are immersed in boiling water and consumed without residue.

Mushroom caviar with tomatoes

1 kg mushrooms, 200 g onions, 300 g tomatoes, vegetable oil, salt, pepper.
Boil the peeled and washed mushrooms for 20 minutes in salted water, then put in a colander, rinse in running water and chill. Then pass them through a meat grinder and fry for 30 minutes in vegetable oil. Finely chopped onions and sliced tomatoes lightly fry. Then mix everything, add salt and pepper to taste, fry again for 10 minutes. Arrange the hot mass in jars, close with metal lids and heat treat twice - first sterilize the jars for 45 minutes, then hold for 2-3 days at room temperature and sterilize again for 60 minutes.

Chanterelles "For gourmet"

1-2 kg of chanterelles, 1-2 bay leaves, 1 bunch of herbs (dill, parsley, celery), 1 onion, 1 tsp. sugar, 100 ml of vinegar essence (25%), 1.25 liters of water, salt.
Mushrooms clean, wash, boil in boiling salted water, drain the water. Put in jars, shifting with onion rings, seasoning and herbs. From water, vinegar, salt and sugar, boil the marinade with the addition of bay leaf. Cool and cold pour mushrooms. After 8 days, drain the marinade, bring to a boil and pour hot chanterelles again. Pasteurize finished jars for 1.5 hours in boiling water. Roll up hermetically.

canned mushroom soup

For a half-liter jar: 250 g of porcini mushrooms, 170-200 g of red tomatoes, 130 g of carrots, 50 g of parsley root, 20 g of onions, 15 g of salt, 5 g of sugar, parsley and celery, 1 bay leaf, 3- 4 grains of allspice t hot pepper.
Cut off the caps of porcini mushrooms, peel the legs, rinse and cook them together with carrots and parsley roots for 25-30 minutes. Cut boiled mushrooms and vegetables into small strips, add tomatoes cut into slices. Filter the decoction of mushrooms and vegetables through gauze, add salt, sugar and heat to a boil. (Since usually there is more broth than is required for pouring, it is boiled twice). At the bottom of the jar, put celery and parsley, a small head of peeled onions, spices and, if desired, a clove of garlic. Then lay the mixture of mushrooms and vegetables and pour the broth. Sterilize half-liter jars - 20 minutes, liter - 30 minutes.

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

The benefits of champignons

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

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

Preparations for the winter

You can make a salad, stew, soup from canned mushrooms, or use them as an independent snack for lunch or dinner. They go great with fish, meat and vegetables. Everyone chooses the most delicious champignon recipe for the winter for himself.

Classic recipe

For one and a half kilograms of champignons you need:

Mushrooms are sorted out, throwing out rotten and wormy specimens, washed thoroughly in running water, and dried. For marinade, add bay leaf, pepper, salt and granulated sugar to boiling water. After waiting for a second boil, you should pour vinegar into the liquid.

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

Mushrooms with mustard

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

Required components:

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

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

Recipe with garlic

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

Proportions for 1 kg of mushrooms:

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

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

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

Apple cider vinegar option

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

Compound:

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

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

Marinating in wine

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

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

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

Salted champignons

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

For salting 3 kg of mushrooms you will need:

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

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

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

September is considered the traditional month for collecting these products. But you can collect them in the summer.

Mushrooms suitable for salting are:

Aspen mushrooms.
Black mushrooms.
Smoothies.
Boletus.
White mushrooms.
Valui etc.

However, the most delicious winter salting is obtained from. Preservation of them will appeal to anyone, but it is important to collect only young mushrooms. If they are old, then the salting will not turn out so tasty.

In what form can they be salted? Yes, in any! Sometimes, this does not require preliminary work, however, you can preserve them raw only if they are young. Many older mushrooms are pre-dried, boiled, boiled, stewed, etc.

3 ways to preserve mushrooms (video)

Preserving mushrooms for the winter: a quick recipe

Preservation of these products should take place in the warm season, so that they are ready for consumption for the winter. Preserving them at home is very simple, the main thing is to know all the nuances. Simple recipes for these foods can be found in cookbooks or on the Internet. Below will be described the simplest way mushroom conservation.

This recipe will need the following ingredients:

Mushrooms.
Water.
Salt.

Cooking steps:

Mushrooms must be washed well in water. They must not be dirty. If dry or sluggish mushrooms are present, they should be discarded, as they are not suitable for preservation.
The products must be transferred to a saucepan, pour water and bring it to a boil. They should cook for 1 hour. The water needs to be salted. During this time, the mushrooms should settle to the bottom, if this does not happen, then the cooking time must be increased.
Next, the products are thrown back through a colander.
Then they should be dipped again in salted water, which is a marinade, and boiled for 10 minutes.

After that, you can roll them into sterilized jars.

A simple recipe for canning mushrooms at home

Ingredients:

Mushrooms (honey agarics, boletus, porcini, etc.).
Water.
Sugar (a couple of tablespoons).
Salt (4 tablespoons).
Vinegar.
Black pepper (peas).
Bay leaf.
Cloves (optional).
Garlic (a few cloves).

The conservation process includes the following steps:

All fruits should be well washed. After that, they are cut into small pieces.
Then they are lowered into salted boiling water and boiled in it for 15 minutes. During the period, a lot of foam will form in the pan, it must be removed. During cooking, the broth will acquire a golden color.
After that, the fruits should be laid out in separate container and pour over the marinade. It is prepared as follows: 2 tablespoons of salt are used for 1 liter of water. At this stage, the rest of the spices from the list of ingredients are also added. Let the mushrooms lie in such a marinade for several hours. During this time, they will acquire a very pleasant smell, which will positively affect their palatability Oh.
Then the mushrooms in the marinade are again sent to the fire and boiled for 10 minutes. The pan should be covered with a lid so that odorous vapors do not completely escape.
When the fire is turned off, garlic is added to the pan. It is not recommended to cut it, it is needed solely for the smell.

On the last step mushrooms are rolled into sterilized jars. They should be kept with the lids down until completely cooled.

Preserving mushrooms in jars for the winter: the most delicious recipe

Products:

Mushrooms (necessarily fresh).
Olive oil.
Black pepper (peas).
Red onion.
Vinegar.
Garlic.
Parsley.
Salt.
Coriander (in seeds).

Cooking:

The mushrooms should be washed. If they are large, then you need to cut them. To make the twist look nice, use small products.
Next, they must be lowered into salted water and boiled for 5-7 minutes. During this time, they will become soft.
While the mushrooms are cooking, you need to chop the onion and parsley. You should also prepare the oil.
Boiled champignons are transferred to a separate container, spices, chopped garlic, onions, parsley are also sent there. Then all this should be sprinkled with olive oil. The mixture is stirred.
The liquid in which the mushrooms were boiled will be used as a marinade. Now you can put the contents of the container into sterilized jars, and pour the marinade on top. You need to make sure that the products are completely covered with it.

How to marinate mushrooms with vegetables deliciously

Grocery list:

Any Forest mushrooms.
Carrots (for 1 kg of mushrooms there are about 3 large carrots).
Bulgarian pepper (2 pieces).
Black pepper (peas).
Several bulbs.
Bay leaf.
A couple of cloves of garlic.
Vinegar.

So, the cooking process includes the following steps:

Mushrooms must be sorted and washed.
After that, they should be cut into slices and filled with water in a saucepan. The water should boil, then it must be drained, pour new water into the pan and repeat the action.
Products should boil in new water for 15-20 minutes. While they are cooking, you can work on vegetables. Each vegetable should be peeled and finely chopped.
Then the vegetable mixture is fried together with the mushrooms, which have already boiled enough. The total frying time should not exceed 10 minutes. Cover the pan with a lid.

The water in which the food was boiled will be the brine. You can fill jars with the fried mixture, and pour brine on top. Now the banks can be rolled up.

Mushroom caviar for the winter: the best recipe

The caviar is amazing!

Products to be prepared for a very tasty mushroom caviar:

Honey mushrooms.
Onion.
Carrot.
Bulgarian pepper.
Carnation.
Salt.
Bay leaf.
Vinegar.

Caviar is prepared as follows:

First, the products are washed from dirt and dust.
Washed mushrooms should be infused in cold salt water for about 1 hour. Several times during this time they need to be turned over by hand. Do not worry about the fact that mushrooms can be damaged. They will not break, as it is a fairly elastic mushroom.
Then water is drawn into the pan, mushrooms are placed there. As soon as the water boils, the fire should be reduced. Spices and a spoonful of vinegar are added to the water. Honey mushrooms are boiled for 50 minutes.
While the mushrooms are cooking, you need to do the vegetables. Carrots are grated, and other vegetables are finely chopped.
Then the vegetable preparation is fried in a cauldron until cooked. After that, boiled mushrooms are added to the cauldron. Then the whole mixture is peppered, salted and stewed on fire for 1.5 hours. When 30 minutes have passed, the cauldron can be covered with a lid.

Ready caviar is placed in sterilized jars and rolled up.

Universal marinade for all mushrooms (video)

There are many ways to roll mushrooms for the winter. They are salted, marinated, caviar, stew or snack are made from them. All this diversity should be kept in mind if there is a desire to please yourself with something "mushroom" in the cold winter season.

Pickled mushrooms "Mom's Secret": a step by step recipe

Why such a name? Preservation has been popular for a long time, many mothers are happy to pass it on to their daughters, and it is already becoming branded among the younger generation. It is best to use porcini mushrooms to prepare such yummy, their calorie content is almost as good as meat, but in the absence of such, you can take any, the result will not change: tasty snack off the table in minutes. You can also cook stew by stewing mushrooms with vegetables (potatoes, cabbage, beans, peppers, onions).

Ingredients:

900 g mushrooms;
900 ml of water;
3 bay leaves;
5 g of cloves;
6 g black pepper;
15 g of sugar;
125 ml of vinegar;
25 g salt.

Cooking:

Carefully sort the mushrooms, soft or old ones are not suitable for pickling.
Rinse the fruits in several waters. It is better to cut the large ones into several pieces, send the small ones whole to the cooking container.
Pour a little water into a container with mushrooms, turn on the fire and boil for a quarter of an hour after boiling.
At the same time, boil the marinade from the rest of the ingredients in another container, transfer the fruit bodies from the pot with water to the boiling marinade with a slotted spoon or colander.
Boil the mushrooms in the finished marinade for another quarter of an hour, put them in glass jars prepared by sterilization.
Immediately cork, put on a flat surface with the lid down.

in tomato

The recipe has been tested by many culinary experts, so we preserve it safely, your efforts will certainly be appreciated by guests.

Ingredients:

1 kg 950 g mushrooms (saffron mushrooms are recommended, but others are possible);
150 g tomato paste;
120 g of sugar;
80 gsol;
150 ml of water;
4 bay leaves;
7 g peppercorns;
300 g carrots;
320 g of onion;
140 g vegetable oil.

Cooking:

Sorted and washed cold water send the mushrooms to boil in a large enameled container for 40 minutes (slightly salt the water).
Pour the fruit bodies washed after cooking with a mixture of water and tomato paste.
Add all the ingredients (cut the onion into thin half rings, rub the carrots) and mix the mass thoroughly.
Put the container on a slow fire. After a lot of brine appears, add a flame, and after boiling, reduce again.
Cook at a slow boil for an hour, then carefully package in a glass container. Seal immediately with sterilized lids.

The shelf life of such conservation is no more than a year, but you should not worry about this: it will disappear from the shelves in the basement much earlier.

Pepper salad in jars for the winter

It is worth trying to prepare such canning, jars with beautiful bright contents will certainly please the hostess with their appearance every year, and the home ones with amazing taste. The main thing in this recipe is to perform all the processes step by step.

Ingredients:

980 g of champignons;
800 g sweet pepper (it is better to take multi-colored);
5 g of parsley, allspice and bay leaf;
110 ml vegetable oil;
140 ml of vinegar;
85 g salt;
500 g of onion;
210 g sugar.

Cooking:

Send the straws of chopped onion and pepper to a bowl. Add washed mushrooms here (large ones can be cut into pieces).
Mix salt, vinegar, vegetable oil, sugar for the marinade (no need to boil, just stir until the sugar and salt crystals melt).
Combine marinade with vegetables and mushrooms.
Cover the bottom of clean jars with chopped parsley, bay leaves, put allspice.
After a short boil (a quarter of an hour is enough), arrange the mushrooms with vegetables in jars, send for sterilization in a wide metal dish (for 10 minutes).
Roll up immediately, preferably wrap for a day.

Mushrooms marinated with tomatoes

A wonderful recipe for those who like to cook something new all the time. For the preparation of preservation, it is better to take small juicy tomatoes with a dense skin. It’s great if there are cherry tomatoes - in combination with mushrooms they will look amazing, but you can find out the taste only by preparing an unusual preparation.

Ingredients:

980 ml of water;
25 g of salt (or more);
40 g dill sprigs;
5 g of nutmeg;
10 g of bay leaf;
7 g of allspice and black peas;
3 g of cloves;
550 g of tomatoes;
580 g mushrooms (preferably champignons);
90 ml of vegetable oil;
55 ml of vinegar.

Cooking:

Place clean sorted mushrooms in a saucepan (small whole, large - cut into pieces).
Fill with cold water, turn on the fire. After boiling, add pepper, vinegar, vegetable oil, all seasonings, spices, chopped dill. Boil everything for a little over a quarter of an hour.
Strain the finished mushrooms (pour the marinade into a saucepan).
Sterile glass containers filled with mushrooms and tomatoes (can be mixed, can be layers).
Boil the marinade, pour over the fruits. Keep covered for a few minutes.
Pour the marinade using a special (with holes) lid back into the saucepan. Boil again, pour glass containers, roll up immediately.

You can immediately take out for storage in a cool place.

"It's easy": a recipe with fried mushrooms

A wonderful preparation, in winter it remains to send the contents of the jar to the pan, fry a little in oil with onions, add potatoes or sour cream and invite everyone to the table. Chanterelles are ideal for such a delicacy, but if you were lucky enough to find white, Polish, mushrooms or aspen mushrooms on a quiet hunt, feel free to go to the kitchen too.

Ingredients:

2 kg 600 g chanterelles;
100 g of salt;
200 g of vegetable oil;
200 g pork fat.

Cooking:

After thoroughly washing the mushrooms in several waters, send them to a hot pan. Add some salt.
While stirring, wait until all the liquid has evaporated.
Pour in the oil, add the remaining salt. Stirring, bring to readiness.
Fill sterilized, absolutely dry jars with mushrooms, tamping with a spoon. Pour vegetable oil into a filled container.
Melt pork fat, pour the contents of the cans on top. Seal immediately, do not turn over. Refrigerate after cooling.

Salad with blue

Unusual, right? Nevertheless, such a recipe deserves attention, because it is very tasty, nutritious, beautiful.

Ingredients:

1kg 500g eggplant;
60 g of salt;
245 g sugar;
255 ml vegetable oil;
100 g of vinegar;
45 g chili pepper;
40 g of garlic;
500 g apples (sour);
520 g sweet pepper;
970 g of champignons;
1 kg 850 g of tomatoes;
470 g carrots.

Cooking:

Using a meat grinder, prepare puree from prepared carrots, peppers, tomatoes, apples. Send him to brew in large capacity, pre-salting and pouring sugar.
Cut the blue ones into cubes (together with the peel), mushrooms into quarters.
Combine mushrooms and chopped hot pepper and garlic.
After the tomato mass has boiled for an hour, add blue cubes to it and continue to cook for half an hour.
Put the mushrooms in the salad, pour in the oil and 9% vinegar. Boil for a quarter of an hour.
Arrange evenly (vegetables, mushrooms and sauce) in containers, cork.

Try not earlier than in a month: the salad should be infused.

Caviar: recipe from tomatoes, mushrooms, carrots and onions

is a unique product. It will make a fragrant filling for your favorite pies or pancakes, mouth-watering sandwiches, an amazing addition to soup.

Ingredients:

2 kg 200 g mushrooms;
430 g of onion;
300 g carrots;
200 g of tomatoes;
135 ml of oil;
45 g salt;
6 g black pepper (can be without it).

Cooking:

Grind the mushrooms boiled for 10 minutes with a blender or meat grinder.
Fry grated carrots and onion cubes, turn them into puree together with tomatoes in a meat grinder.
Stew all the ingredients by combining minced mushrooms with vegetable, spices, oil in a large saucepan. After 40 minutes, put in jars, cork.

Everyone who has ever tried pickled porcini mushrooms forgets about the existence of purchased pickled champignons. But, alas, not everyone decides to cook pickled porcini mushrooms for the winter in jars on their own. And you know, until recently, for me, cooking pickled porcini mushrooms for the winter was some kind of incomprehensible sacrament, and it was easier for me to buy ready-made mushrooms in jars than to cook pickled porcini mushrooms at home.

But this year I came across a very successful mushroom marinade recipe, which was kindly shared with me by my mother’s sister, who is also a pro in conservation, a culinary specialist I respect and just a wonderful woman. She also told me how to properly preserve pickled porcini mushrooms with vinegar, how to prepare mushrooms and which porcini mushrooms are suitable for marinating in jars, and which are better to fry or dry.

Especially for you, dear friends, I have prepared a whole story on how to pickle porcini mushrooms at home in order to give you confidence in your abilities in such a responsible matter as pickling porcini mushrooms. Meet: pickled porcini mushrooms - step by step recipe with pictures on the Home Restaurant website.

Ingredients:

1-1.2 kg of white mushrooms
7-8 black peppercorns
3-5 allspice peas
3 pcs. Bay leaf

Marinade for mushrooms:

1 liter of water
130 ml. 9% vinegar
2 tbsp Sahara
4 tsp salt

How to pickle porcini mushrooms in jars:

To preserve, we need not old and not very spoiled-looking porcini mushrooms. Pickling porcini mushrooms will be more pleasant if you collect porcini themselves in the forest. But it's okay if you buy porcini mushrooms in the market. The main thing is that the toadstools do not get caught.

These mushrooms are ideal for pickling: completely white, small in size, and preferably without worms.

Quite adult porcini mushrooms, in which the cap is green or brown below, it is better not to use for conservation. Such substandard white mushrooms can be fried or dried.

So, to cook pickled porcini mushrooms at home, first of all, fill the mushrooms with cold water, wash, clean, and cut into such large pieces. Do not be afraid of this size of cutting, because after we boil the porcini mushrooms, they will lose 30% of their volume.

To make our porcini mushrooms tasty for the winter and keep their appearance after cooking, rinse the mushrooms with cold running water. Rinse until the mushrooms in a colander are cold.

Now we are preparing the marinade for mushrooms: pour water and vinegar into the pan, also pour salt and sugar. Stir, cover, put on the stove and bring to a boil.

We send the washed porcini mushrooms to the boiling marinade, bring to a boil and cook for 15 minutes, constantly stirring the mushrooms with a slotted spoon.

Since we are preparing marinated porcini mushrooms in jars for the winter, we need to prepare these same jars in advance. We sterilize jars with lids convenient way. At the bottom of each jar we lay out a bay leaf, a few peas of black and allspice. To make pickled porcini mushrooms even more fragrant, you can add a few cloves to the jar.

Then, with the help of a ladle, we lay out the porcini mushrooms along with the marinade in jars. Fill jars with mushrooms should not be too tight, approximately to get 70% mushrooms, and 30% marinade. From this portion, I have a little marinade left, this is normal.

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 with 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 collect them, 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).

Marinated porcini mushrooms for the winter - a step by step recipe with a 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, with 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 taste, the mushroom 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 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 butternuts, 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 - they can 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.