Harvesting mushrooms for the winter - recipes. Marinating mushrooms in different ways: the best recipes

21.10.2019

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 conservation.
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:

The mushrooms, sorted and washed with cold water, are sent 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.

In this article, we decided to offer not only various recipes pickled mushrooms, but also consider in detail all aspects of their preparation and preservation. Since such blanks are associated with a high risk of poisoning, we advise you to be careful when picking mushrooms and comply with technological requirements regarding their heat treatment and storage conditions.

Mushrooms are a valuable product containing vegetable proteins, trace elements and vitamins. Experienced mushroom pickers think over the options for harvesting them in advance, even in the process of harvesting the forest harvest. Some prefer mushrooms dry or freeze, using them later to add flavor and aroma to any dishes - soups and roasts, pies and cereals, sauces and salads. Others like it better salt ormarinate mushrooms, so that in winter you can open a jar and get the maximum pleasure from delicious snacks of our own production.

Marinating, unlike other harvesting methods, is convenient in that it allows you to get "at the exit" finished products, which can be used as food immediately or canned and stored. If you are interested in how to pickle mushrooms at home, then let's take a look at the whole process step by step.

Stage 1. Preparation

Almost everything is suitable for marinating. edible mushrooms, but the most delicious are tubular (with a spongy hat) varieties of the 1st-2nd categories nutritional value: white, boletus, boletus, boletus(butter cans). They are distinguished by dense fleshy pulp, brightly pronounced taste and rich scent. From agaric mushrooms it is better to take chanterelles,autumn honey mushrooms,mushrooms,Champignon(common or cultivated).

In the current sanitary rules on the preparation, processing and sale of mushrooms (SP 2.3.4.009-93 of 1993) it is said: “It is allowed to pickle edible mushrooms without a pungent taste of pulp - tubular, champignons, fatties, autumn mushrooms, brilliant green, gray rowing, etc. Before pickling, also as well as before salting, it is recommended to boil thoroughly cleaned and washed mushrooms.

Mushrooms brought home from the forest should not be left for a long time (no more than 4-5 hours), as they - perishable product. Their preparation for food or harvesting for the future should be started immediately.

Cleaning

There are some nuances in cleaning certain types of mushrooms. So, tubular can be cleaned with a dry brush or sponge, scraping off dirt with a knife and cutting off damaged areas (some people find it necessary to remove the film from the cap, for example, from a butter dish or from champignon). Then they are simply washed under running water and spread on a colander or sieve to glass all the liquid. lamellar mushrooms without a pungent taste are cleaned and briefly soaked in water.

It is very important to carefully clean the mushrooms from the remnants of earth, sand and plant debris, as they may contain spores of botulism pathogens. In hermetically sealed jars (anaerobic environment), with an insufficient level of acidity in the blanks and violations of the conservation storage conditions, bacteria are able to actively multiply, releasing one of the most powerful biological poisons - botulinum toxin.

Soak

Used for soaking cold water, often with added salt (1 tsp/1 liter) and citric acid(2 g / 1 l), so that the remaining impurities quickly acidify and the flesh does not darken. The duration of soaking depends on the taste of the mushrooms and can range from 20-30 minutes to 1-3 days. After that, they are also washed and left to drain in a colander.

Heat treatment

Most types of mushrooms require preliminary heat treatment: blanching for 2-3 minutes or boiling for 10-30 minutes in salt water. The solution is prepared at the rate of 50 g of salt per 1 liter of water.

If the mushrooms are boiled in portions (in large quantities) or in several waters (to eliminate a bitter or caustic taste), then before each laying, the dirty water is drained and fresh brine is prepared.

In the process of preparation, you also need to wash the jars well. Many housewives advise using natural cleaning products for this: soda or mustard powder. To ensure the safety of preserving preservation, jars and lids must be sterilized without fail, but this is best done closer to the end of the mushroom cooking process.

Stage 2. Marinating

Many housewives have their own universal recipe for how to marinate mushrooms deliciously. The composition of the marinade, as a rule, differs slightly. To prepare it, use a standard set of spices (salt, sugar, vinegar and / or citric acid) and spices ( Bay leaf, black pepper and sweet peas, dry cloves, cinnamon, mustard, dill, etc.). The proportions of spices in the marinade, the “bouquet” and the amount of seasonings depend on your preferences.

Our grandmothers and mothers, guided by an authoritative source of Soviet times - the book "On Tasty and Healthy Food", prepared "elite" pickled mushrooms according to this recipe. It is best suited for tubular varieties (white, butter, boletus, boletus), which do not require pre-boiling. Fresh mushrooms contain about 90% water and during the cooking process they actively release their own juice, which becomes the basis of the marinade.

Servings/Volume: 1-1.5 l

Ingredients:

fresh mushrooms - 2 kg;
water - 250 ml (1 glass);
bite, 6%/natural - 250 ml (1 cup);
rock salt - 60-70 g (3 tablespoons);
sugar (optional) - 20-40 g (2 tablespoons);
bay leaf - 2-3 pieces;
allspice black pepper (peas) - 4-5 pcs.;
dry cloves - 1-2 pcs.;
cinnamon - 0.5-1 stick;
dry dill - 5-10 g.

Cooking:

Rinse young strong mushrooms in cold water and put in a colander, let the remaining water drain.
Pour water and vinegar into the pan, add salt. Bring the marinade to a boil and put the mushrooms in it.
When the mushrooms in the marinade boil, remove the foam, put all the spices and cook over low heat for 20-25 minutes. In order for the mushrooms to boil evenly and not to burn, they must be constantly mixed, gently melting the top ones and gently lifting the bottom ones with a spoon. The readiness of mushrooms is determined by their subsidence to the bottom.
Ready mushrooms are transferred to ceramic or glassware, allowed to cool and put in the refrigerator.

This completes the pickling of mushrooms, as they are already ready to eat. No post-pasteurization such a blank can be stored at a temperature of 0 to 8 ℃ for several months (no more than 6-8). To prevent the development of mold in containers, the marinade is advised to pour a thin layer of vegetable oil on top.

These mushrooms, unlike tubular ones, have a less pronounced taste and aroma, therefore, when pickling them, they use a larger number of various spices. To prepare the marinade, it is permissible to take a mushroom broth (when harvesting certain types: champignons, mushrooms or autumn mushrooms), but basically (for russula, volnushki, rows, etc.) it is prepared in clean water.

Servings/Volume: 2-2.5 l

Ingredients:

fresh mushrooms - 4 kg;
water / mushroom broth - 1 l (for marinade);
rock salt - 4-5 tbsp. l. (for boiling), 1.5-2 tbsp. l. (for marinade);
sugar - 2 tbsp. l.;
table vinegar, 9% - 3-5 tbsp. l.;
allspice black pepper (peas) - 5-7 pcs.;
bay leaf - 2 pcs.

Optionally, you can add to the marinade:

black pepper (peas) - 10-15 pcs.;
hot pepper (chili) - 0.5-1 pc.;
dry cloves - 3-5 pcs.;
cinnamon - 1-2 sticks;
nutmeg - 0.5-1 pc.;
mustard, seeds - 0.5-1 tsp;
dry coriander - 0.5 tsp;
dill, umbrellas / seeds - 2-3 pieces / 1 tsp.

Cooking:

Place the washed mushrooms in a pot of boiling water and blanch for 3-5 minutes, removing the foam with a slotted spoon.
Drain the dirty water, pour the mushrooms with clean water, salt at the rate of 50 g of salt per 1 liter and boil for 20-30 minutes. Take out the mushrooms in a colander and let the water drain.
Prepare marinade. Pour water (or strained mushroom broth) into a separate pan, add salt, sugar and all dry spices, pour vinegar after boiling.
Arrange the boiled mushrooms in prepared containers and pour them with marinade.

Pickled mushrooms will take some time to infuse. They are served at the table as a cold appetizer, sprinkled with chopped onions and / or garlic and sprinkled with vegetable oil.

Stage 3. Conservation

Jars and lids must be sterilized before preservation. Banks are steamed over boiling water, heated in the oven or microwave. It is necessary that they be hot at the time of laying out the finished product. Covers are boiled in water for 2-4 minutes.

If you fill jars with mushrooms boiled in a marinade (as in), then they can be poured to the very top (so that there is no air left) and rolled up immediately, but for safety it is better to sterilize the workpiece in a water bath. When pouring boiled mushrooms with hot marinade (according to), it is impossible to do without additional heat treatment. It is advised to do this as follows:

Sterilization technology of canned mushrooms in a water bath

In a wide pan or bucket, put a grate (cloth napkin) on the bottom, pour water, heat it to 50-70 ℃.
Fill the jars with mushrooms and marinade up to the shoulders or slightly higher (not to the very top), cover with lids.
Carefully place the jars in the pan so that their hangers are covered with water.
Sterilize the workpiece at a low boil of water. Half-liter jars 20-25 minutes, liter - 20-30 minutes from the moment of boiling.
After that, the jars are immediately rolled up hermetically with lids, the quality of the closure is checked, put upside down, covered with a blanket or blanket and left for 1-2 days until completely cooled.

Ready canned mushrooms are placed in a cool place (away from batteries and heating appliances), dry and dark place. It is recommended to store them for no more than a year.

Video

How experienced housewives offer to pickle mushrooms can be seen in the following videos:

Pickling and salting are different processes. Read about the principles of salting mushrooms in this article.

For several years she worked as an editor of a television program with leading ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, chop, stepchild, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits are self-grown!

Convenient applications for Android have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, collections useful tips. With their help, you can choose a day that is favorable for planting each type of plant, determine the timing of their maturation and harvest on time.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes die (and potatoes too), no matter what is said in the description of the varieties (“late blight-resistant varieties” is just a marketing ploy).

Freezing is one of the most convenient methods for preparing a grown crop of vegetables, fruits and berries. Some believe that freezing leads to a loss of nutrients and useful properties vegetable products. As a result of the research, scientists have found that there is practically no decrease in nutritional value during freezing.

Oklahoma farmer Carl Burns developed an unusual variety of colorful corn called Rainbow Corn. Grains on each cob - different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selection of the most colored ordinary varieties and their crossing.

The birthplace of pepper is America, but the main breeding work for the development of sweet varieties was carried out, in particular, by Ferenc Horvath (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, which is why it got its usual name - “Bulgarian”.

In Australia, scientists have begun cloning experiments on several cold-weather grape varieties. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

"Frost-resistant" varieties garden strawberries(more often simply - "strawberry") also need shelter, like ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter, they freeze out. Assurances of sellers that strawberries are “frost-resistant”, “winter-hardy”, “tolerate frosts down to -35 ℃”, etc. are a lie. Gardeners should remember that no one has yet been able to change the root system of strawberries.

It is necessary to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content useful substances they have the highest. The flowers are supposed to be torn by hand, breaking off the rough pedicels. Dry the collected flowers and herbs, scattering in a thin layer, in a cool room at natural temperature without access to direct sunlight.

Pickled mushrooms for the winter - delicious homemade, which is prepared in large quantities in the fall. Autumn is always famous for preparing for the winter. Mushrooms are especially in demand during this period. Preserving mushrooms is not an easy task for a cook, but probably the most delicious! After all, delicious, juicy pickled mushrooms are loved in every family! It is only necessary to preserve this product correctly and with high quality.

Many people like to pick mushrooms, indeed, if the summer turned out to be rainy and the harvest of mushrooms is good enough, this can be a good help for housewives. After all, mushrooms can be fried, boiled, dried, made into broths, snacks, etc. There is always something to diversify the family menu. And how great it is to put your pickled mushrooms on the table on a holiday.

Each type of mushroom requires a special approach to the cooking process in order to preserve all the taste and nutritional properties and maximize them.

Many mushroom pickers collect their mushrooms in their favorite places. But, this is not yet a reason to superficially refer to the sorting of mushrooms. Because, one false mushroom can have a detrimental effect on the entire cooking process and further use.

Careful selection and abundant washing of forest mushrooms will positively affect conservation in general. Get ready to write down the easiest and most delicious recipe for pickled mushrooms for the winter.

A simple recipe for pickled mushrooms for the winter

Required Components:

mushrooms of any kind, preferably forest - 3 kg;
finely ground edible salt - 3 tbsp. l.;
beet sugar - Art. l.;
cinnamon - tsp;
cloves - 7-10 sticks;
allspice - 4-5 peas;
laurel leaves - 3-5 pieces;
water - 4-5 liters
vinegar 9% - 3 tablespoons.

Marinated mushrooms for the winter - step by step recipe with photo:

Forest mushrooms need to be sorted immediately after they are indoors. Clean them of leaves, debris, cut off unnecessary irregularities. You can even cut large mushrooms into pieces. Pour the mushrooms in a saucepan with water.

Cook mushrooms over medium heat. Stir occasionally to keep the bottom of the pot from burning. Cooking time - 30 minutes. Penka. which will stand out, should be removed with a spoon.

Mushrooms that have fallen down during cooking should be thrown into a colander. Rinse boiled mushrooms running water several times to get rid of the mucus.

Pour the washed mushrooms again with cold water and put on a slow fire. Let the mushrooms boil. Then, add to the mushroom mass: salt, sugar, cinnamon, cloves, allspice, bay leaves. Boil the mushrooms for the second time for about 20 minutes.

3 minutes before the end of cooking mushrooms, pour table vinegar into the pan.
Pour ready-made pickled mushrooms for the winter into sterile jars. Roll up covers.

For pickling in this way, whole mushrooms are suitable, without damage and wormholes.

Ingredients:

1 kg. boiled white mushrooms;
for the marinade: water - 1.2 liters;
table salt - 1.5 tbsp;
carnation - 2 buds;
2 bay leaves;
black pepper and sweet peas - 5-6 pcs.;
vinegar 9% - 60 ml.

How to pickle porcini mushrooms for the winter:

First, porcini mushrooms should be thoroughly washed and cleaned from the ground and adhering foliage and needles.

Small ones are suitable for pickling, so that it is easier to put in a jar, and at the same time the fungus has not lost its appearance.

The stem of the mushroom should also be shortened. Then, sorted and washed mushrooms are poured with water so that they are completely covered with it, put to boil. Mushrooms will cook until boiling, then remove the foam and cook for another 15-20 minutes. So that they do not lose their color, you can put a little citric acid. Rinse boiled mushrooms thoroughly with hot boiled water.

Now you can do the marinade for porcini mushrooms. Pour the required amount of water indicated in the recipe into a fat saucepan and bring to a boil. Add all the spices and salt and stir until the salt dissolves. Boiled porcini mushrooms are laid out in a boiling marinade and boiled for about half an hour over low heat. At the end of cooking, pour vinegar and let the marinade boil.

Marinated porcini mushrooms prepared in this way are placed in sterilized jars, poured with marinade and rolled up. Jars should be turned over and left to cool. Store in a dark cool place until winter.

Pickled mushrooms for the winter - the most delicious recipe

Honey mushrooms are different small size, which is very convenient for pickling and has a special aroma and taste, so, naturally, they should be pickled separately from other mushrooms to allow them to fully open.

For pickling you will need:

a liter of clean water;
salt and sugar, one and a half tablespoons;
two cloves;
three peas of allspice;
six things - black pepper;
dessert spoon of vinegar essence;
one bay leaf, but large;
you will also need: one dill umbrella and 1-2 garlic cloves.

How to pickle mushrooms for the winter - step-by-step instruction for 1 liter of marinade:

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Sort fresh mushrooms, clean and soak in cold water to remove the dirt, for about an hour. Then rinse the mushrooms very well. Pure mushrooms are poured with cold water and put to boil. The mushrooms will cook for about 30 minutes, while removing the foam.

While the mushrooms are cooking, make the marinade. Spices, sugar and salt are laid out in a saucepan with cold water. It is worth noting that the marinade should be slightly salty. Vinegar is added to the boiling marinade, and cook for another five minutes.

After cooking, drain the water from the boiled mushrooms, rinse. Then the mushrooms are again sent to the pan, where they will be cooked already in the marinade. Bring everything to a boil and let it simmer for another 20 minutes.

While the pickled mushrooms are cooking, you should prepare the jars where they will be stored. At the bottom of the prepared sterile jars, place the garlic and dill umbrella, then put the mushrooms, pour everything with the marinade. Roll up the jars or screw on the lids, wrap well and let cool. Pickled mushrooms should be stored in a cool place.

Pickled champignons at home quickly and tasty

For cooking you will need:

fresh champignons - 1 kg .;
vinegar - 100 ml;
vegetable oil- 100 ml;
sugar - 3 tsp;
salt - 1 tsp;
bay leaf - 4-6 pieces;
peppercorns - 10-15 pcs.

The output of the finished product is the output of two 0.5 l cans.

How to pickle champignons at home quickly - a step by step recipe with a photo:

This method of marinating mushrooms is very good because thanks to it, mushrooms can be stored. long time in the refrigerator and it turns out cheaper by half, and most importantly very quickly and tasty.

Sort fresh champignons, rinse well with running water, preferably several times and each mushroom separately. It is also good to wash under hats. Drain the mushrooms in a colander and let the excess liquid drain.

You don't need to clean it, otherwise it will darken. Of course, they will not lose their taste mushroom qualities, but they will not acquire a marketable appearance.

If the mushrooms are very small, it is better to leave them whole. Large cut in half or quarters.
In a saucepan or deep frying pan in which mushrooms will be marinated, pour the required portion of vegetable oil, preferably odorless refined and ordinary table vinegar.

With this amount of vinegar, pickled champignons turn out sharp, if desired, you can reduce the portion.

Add black peppercorns and bay leaf there. The more, the spicier the taste of pickled mushrooms.
For lovers of garlic flavor, you can use a couple of cloves of garlic grated on a fine grater. Salt, add sugar and put on a slow fire. Bring the marinade to a boil, stirring until the salt and sugar dissolve.

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Pour the prepared mushrooms into the boiled brine, mix well. After a couple of minutes, the champignons will release the right amount of juice and be completely covered with boiling marinade. Close the saucepan with a lid and boil over low heat for 15-20 minutes after boiling. The volume of boiled mushrooms will decrease by a quarter.

Arrange ready-made marinated champignons in jars, cool and send to the refrigerator for further cooling. Preferably overnight.

The next morning crispy mushrooms in marinade fast food ready to eat. Put marinated champignons in a salad bowl, mix with onion rings and chopped herbs. You can also add onions directly to the jar.

Pickled butter for the winter - a simple recipe

Butter mushrooms are one of the most common and favorite mushrooms. Despite labor-intensive cleaning and a slippery oily hat that tries to slip out of their hands, mushroom pickers invariably pick up full baskets of oil and make blanks for the winter out of them.

Naturally, every mushroom picker has his own time-tested delicious recipes marinades, but sometimes you really want to experiment and cook something new, but no less tasty from familiar products.

Butterfish can be stewed, boiled, fried and salted, but they are undoubtedly the most delicious in a pickled form. Small, young marinated butterflies will remind you of summer and delight you with their spicy taste throughout the winter. Butter marinated according to the recipes below will become a real decoration of your table!

Ingredients:

5 kg of fresh oil;
2 tbsp freshly squeezed lemon juice;
1 bay leaf;
5 black peppercorns;
1 tsp Sahara;
100 ml of vinegar 9%;
4 tbsp non-iodized salt.

Cooking:

Clean the butterflies from debris, remove the skin from the hats, if they are large, then cut off the legs, wash thoroughly. Cut large hats in half or quarters.

Put prepared mushrooms in water with the addition of 1 tbsp. salt and lemon juice. After a while, rinse the butternuts thoroughly and transfer to a saucepan with clean water. Add 1 tbsp. salt, bring to a boil and boil for 20 minutes.

Throw the cooked boiled butternuts into a colander. Prepare sterilized jars, put 1 bay leaf, pepper in them, lay the oil tightly on top. Prepare a marinade for butter from 500 ml of water, 2 tbsp. salt, sugar and vinegar.

Bring the resulting mixture to a boil and immediately pour the jars with oils, cover with lids and sterilize for 40 minutes, then roll up the jars, turn them on the lid and cover until completely cool.

Quick pickled oyster mushrooms

Would need:

2 kilograms of fresh oyster mushrooms, moreover, preferably in bunches and preferably not the largest ones;
several stalks of dry dill with whisks;
a dozen two peas of black pepper;
one and a half dozen grains of cloves;
four tablespoons of salt, two tablespoons of sugar, two to three tablespoons of wine vinegar.

Dill in a set with lavrushka can be bought at the markets in the fish rows. These sets are sold for those who like to boil crayfish with dill. Fresh dill is not suitable under any circumstances - there is a high risk of getting mold on the surface of the marinade later. The same applies to garlic - we categorically exclude it from the recipe.

How to quickly pickle oyster mushrooms at home:

Rinse the oyster mushrooms, carefully free them from the main “stem”, it is better not to leave very long legs. Cut very large hats in half lengthwise.

Place fresh oyster mushrooms in a bowl of suitable volume (a pot of 5-6 liters is enough, they boil very quickly) and add randomly chopped dill on top, as well as spices - peppercorns and cloves.

Pour the mushrooms with water, sparingly, almost to the top edge of the pan, and set to boil on the stove. As soon as the water boils, add 4 tablespoons of salt and 2 tablespoons of granulated sugar

Stir and bring the marinade back to a boil. Add 2-3 tablespoons of vinegar.

Cook over low heat for 20-30 minutes. Oyster mushroom does not require long-term heat treatment, like wild mushrooms. It is only important during the cooking process to taste the resulting marinade and add salt so that the marinade ends up being a little salty.

At the end of cooking, remove the pan to the side and cool the mushrooms. After cooling completely, transfer to glass jars(two kilograms of oyster mushrooms are “packed” in two liter jars without any problems). Having caught the dill and the remnants of spices from the marinade and placing them in the same jar, add the marinade itself - so that it only slightly covers the mushrooms. The rest of the marinade can be poured

Oppression and any devices are not needed. It will be necessary with a spoon or a suitable spatula to just slightly crush the pickled oyster mushrooms right in the jar.

Close the jar with a suitable lid and put it in the refrigerator or other cool and dark place. A day later, crispy instant mushrooms are ready. In this form, oyster mushrooms can be stored for up to a month or more, unless, of course, you eat them earlier.

Video: Marinated chanterelles for the winter - a recipe for 1 liter of water

What could be tastier in winter than strong pickled mushrooms? A rare Russian holiday table does without them. And although you can always find more than a dozen pickled mushrooms of different appearance and taste on store shelves, every housewife strives to make mushroom preparations with her own hands. Because, to be honest, such mushrooms are tastier, dearer, and healthier!

Suitable for pickling:

white;
boletus;
boletus;
boletus;
flywheels;
honey mushrooms;
bbw;
rows;
chanterelles;
greenfinches;
goats;
mushrooms;
russula;
Champignon;
pigs;
value.

Of course, for pickling it is best to take tubular mushrooms, especially young and small ones, but even lamellar ones with a skillful approach turn out to be a masterpiece.

But how to properly approach this serious and important procedure - harvesting pickled mushrooms for the winter, and how to make not just an appetizer, but a dish that friends and family will be the first to sweep off the festive table and ask for, we will consider today.

To make pickled mushrooms tasty, beautiful and healthy, they must go through several stages of processing.

Sorting

All mushrooms brought from the forest must be sorted by type and size. Why? Because each type of mushroom has its own characteristics, taste, smell, each has its own digestion time.

And on the table, for example, the same small mushrooms will look much more beautiful than a different-sized assortment on one dish.

This step is not required for all mushrooms. But if:

mushrooms are very dirty, cleaning them can be facilitated by soaking them for a short time in salted water;
honey mushrooms soak in strongly salted water for 1 hour and then rinse under a strong stream of tap water, they will be perfectly cleaned of dirt and debris, which will save you a lot of time and effort.

valui and pigs before pickling, they must be soaked in cold salted water for 2 days with a change of water every 10-12 hours.
Except milkers, mushrooms should not be kept in water for a long time - they will absorb excess water, which is not very good for further processing.

Each mushroom must be examined and processed with an “individual approach”: for some, remove the skin from the cap, for others, remove the leg, and for others, cut into pieces. Some mushrooms ( boletus) dipped in boiling water for a minute - it’s easier to peel the skin; others are categorical opponents of water, they are cleaned dry.

After cleaning, many housewives dip the mushrooms into salted and / or acidified water (1 teaspoon of salt and 2 g of citric acid per 1 liter of water) so that they do not darken.

Marinating mushrooms

The pickling process includes heat treatment of mushrooms (boiling) and placing them in a "taste environment" - marinade, where they are saturated with the aroma and taste of spices and spices. In order for the final result not to upset, you need to know the characteristics of different mushrooms, their compatibility in one jar or even in one decoction.

There are a few very important things to keep in mind:

mushrooms with a dense structure (white, boletus and boletus) are not cooked together with mushrooms of a softer structure - they need different heat treatment times;
even dense mushrooms do not always "get along" in the same pan - in whites and aspen mushrooms similar cooking time, but boletus it needs less, so cooking them together would be a mistake;
if cooked together boletus and boletus, in the process of cooking, the oil will darken and become ugly.

small hats will cook faster than large ones, so you need to either cut large ones and make “equal-sized” pieces, or cook them separately from each other;
some housewives pickle legs and hats separately whites mushrooms, boletus and boletus;
flywheels and Polish mushrooms before boiling, it is recommended to scald with boiling water and drain this water, otherwise the marinade in them will darken ugly.

Which pickling method to choose

If heat treatment is an integral part of pickling, then the combination of mushrooms with marinade can occur in different ways.

In practice, apply two ways:

Boiling mushrooms in a marinade.
Boiling mushrooms separately from the marinade.

These methods are equivalent, but there are those differences that make the housewives prefer one or another option.

When directly boiled in marinade the latter acquires a dark shade over time, becomes viscous and unclear. But it will taste rich, fragrant, with a characteristic mushroom flavor, and mushrooms in such a marinade are considered tastier.

When adding marinade to already boiled mushrooms, their appearance in the jar is more attractive - the marinade is transparent and clean. But it will be less fragrant and tasty than with the first method.

Which option to choose is a matter of taste and the task of this batch of blanks - for home table or "representation". We will look at both methods.

After a short preliminary heat treatment, the mushrooms are placed in a marinade, and the entire main process takes place under the influence of high temperature. Of course, the taste of ready-made mushrooms will ultimately depend on the components of the marinade - when cooked, they are saturated with added spices, their taste and aroma.

If your family loves the natural taste of mushrooms, you should not put bright spices and spices in the marinade, a couple of bay leaves (which are removed when placed in jars!) and garlic are quite enough. And lovers of spicy, spicy and savory snacks can prepare different marinades of the most original tastes.

Marinade recipe:

water - 1 l;
salt - 1-1.5 tbsp. spoons;
sugar 0.5 -1 tbsp. the spoon;
vinegar 9% - 50-100 ml. (according to your taste).

Spices (set to taste):

bay leaf - 1-2 pieces;
garlic - 1-3 cloves;
carnation - 3 pcs.;
black pepper (peas) - 4-5 pcs.;
allspice - 4-5 pcs.;
horseradish - 1 medium sheet;
dill - 1 umbrella;
mustard seeds - 0.5 tbsp. spoons.

For spice, you can add spicy pepper, cinnamon, coriander and other spices

I stage:

Peeled mushrooms are placed in a container with water, brought to a boil and boiled for 5-10 minutes over medium heat under a lid, removing the foam.
Many already add to this water salt and citric acid so that the mushrooms receive an "anti-botulinum vaccination".
Some housewives at this stage are limited to boiling mushrooms for 2-3 minutes, considering that they will receive the main heat treatment during subsequent boiling in the marinade.

After boiling for the selected time mushrooms:

can be drained, discarded in a colander, rinsed under water;
or you can, without draining, move the mushrooms from the first water (or brine) to the marinade with a slotted spoon.

Stage II:

Place the mushrooms in the boiling marinade, bring to a boil and cook over low heat for 20 minutes.
Then transfer to prepared sterilized jars, pour boiling marinade over and roll up.
Invert onto lids and wrap well until cool.

In the next video, Lyubov Hryuk tells and shows how mushrooms are pickled using the “in the marinade” method.

About the way are good, choose any!

Marinating without cooking in marinade

With this method, the mushrooms are completely boiled separately from the marinade. To do this, peeled mushrooms are dipped in cold water and placed in a container (enamelled pan) with a hydrochloric acid solution at the rate of 50 g of salt and 2 g of citric acid per 1 liter of water. After boiling, cook over medium heat, be sure to remove the emerging foam.

Cooking time for different mushrooms:

white, boletus, champignons - 20-25 minutes;
chanterelles, mushrooms - 25-30 minutes;
boletus, mossiness ( polish mushrooms), boletus - 10-15 min.;
legs of white mushrooms and aspen mushrooms - 15-20 min.

The degree of readiness, in addition to time control, can also be determined visually - ready-made mushrooms sink to the bottom.

Throw the boiled mushrooms in a colander, let the broth drain, put on a cloth to dry, then put in prepared sterilized jars and pour boiling marinade. The total amount of marinade can be calculated by planning for each 1 liter jar of 200 ml.

Sample marinade recipe:

water - 1 l;
salt - 35-40 g;
sugar - 20 g;
vinegar essence - 1-1.5 teaspoons;
bay leaf 2-3 pieces;
allspice - 12 pcs.;
carnation - 3 pcs.;
cinnamon - 1.5 g (optional).

Boil the marinade without vinegar for 10-15 minutes.

If you plan to store mushrooms for a long time(up to a year), you need to add sunflower oil (about 50-60 ml per jar) and slightly increase the amount of vinegar. Sterilize filled jars: with a capacity of 0.5 l - for half an hour, with a capacity of 1 l - 40 minutes. Cans can be rolled up both after and before sterilization.

If mushrooms are planned to be put on the table in winter, then sterilization can be omitted. After filling with boiling marinade, cork with metal, polyethylene lids or paper and wrap until cool. Mushrooms will be ready in a month.

In the next video, Oleg Kochetov will introduce us to another recipe and tell you how how to pickle mushrooms in old Russian.

Quick, easy, and most importantly, delicious!

Honey mushrooms - special attention

Honey mushrooms are just wonderful mushrooms! I came to the forest, stumbled upon a successful stump, stuffed a couple of buckets with small, clean, cheerful mushrooms - and you can go home! And fuss with mushrooms is much less than with tubular mushrooms: soaked in salty water - and prepare jars and marinade originalities!

There are, of course, a couple of subtleties. Long-legged mushrooms it’s good to let them dry, because their leg is a little harsh, but if you wish, you can simply cut the legs in half and dry the remaining halves, and everything else - in the marinade!

Small, strong, fragrant - mushrooms are always the most favorite snack on the winter table!

Marinade for mushrooms:

water - 1 l;
salt - 1 tbsp. the spoon;
sugar - 1-1.5 tbsp. spoons;
vinegar 9% - 9-10 tbsp. spoons;
black peppercorns - 5-6 pcs.;
bay leaf - 1-2 pieces;
cloves - 2-3 pcs.;
garlic (optional) - 2-3 cloves;
grated nutmeg - optional.

Boil the washed clean mushrooms for 25 minutes in salted water, transfer the mushrooms to a boiling marinade for 15 minutes, arrange in sterilized jars, roll up, turn over on lids and wrap until cool.

And in the next video - a practical lesson of pickling for the winter mushrooms.

Nothing complicated, right?

All mushrooms are stored in a cold room at a temperature of about +8 ºС (maximum at +10ºС). Mushrooms are best stored in a dark, dry place. Usually, shelf life is recommended to be limited to one year. If preserved under glass lids, the shelf life can be extended by six months to a year.

Pickled mushrooms are considered ready after 25-30 days after preparation.

If on mushrooms mold has appeared, no need to panic: drain the marinade, rinse the mushrooms with boiling water, boil in a new marinade for 10 minutes and put in new clean jars.

If a jar lid is swollen- do not hesitate to throw away the contents - health is more expensive!

To avoid trouble: prevention of botulism

Mushrooms are an excellent nutritious and useful product, but during storage they are fraught with great danger: hermetically sealed jars of canned food are a favorite environment for the insidious botulinum bacillus. And what is good for her, for us, can end in a terrible disease called botulism.

To prevent this from happening, it is very important to follow all the rules very carefully in the process of preparing mushroom preparations for the winter and follow the instructions as accurately as possible:

when picking mushrooms, you need them cutting down and not uprooted from the ground. The fact is that the causative agent of botulism is most often in the ground;
when cleaning the collected mushrooms, dirt and earth are better too cut, not rinse with water;
at a five-minute boiling or heating mushrooms in an environment above + 80ºС within half an hour, the vegetative forms of Clostridium botulinum die, so heat treatment is required;
you can additionally insure adding salt to water during sterilization- then the boiling point rises;
jars and lids for canning mushrooms must also be sterilized;
since the acidic environment prevents the growth of bacteria and their production of toxin, adding acid to the marinade serves as a preventive measure;
since the botulism bacillus reproduces in an anaerobic (airless) environment, it is desirable do not store mushrooms under rolled up metal lids.
All mushrooms, and especially rolled ones, need to be stored in a cool (not higher than +8...+10ºС) place. And not longer than a year.
pickled mushrooms are by and large considered semi-finished product, and not a ready-made dish, as we are all used to. Before use, they are advised to boil for 20-25 minutes, with the addition of acid and salt 5 minutes before the end of cooking.

Our forest mushrooms are one of the most amazing and unique creations of nature. It is probably not for nothing that she invested so much protein in these little hat creatures that they received the respectful name "meat of the plant world." We just need to properly use this gift of nature!

It will not be long before our tables will be decorated everywhere with marinated mushrooms, tasty, spicy and fragrant. And we really hope that not a single jar of mushrooms will cause trouble in the coming winter. Because everyone will read this article and will definitely fulfill all simple, but very important rules mushroom safety. And pickled mushrooms will be the safest and most delicious winter hit!

The article is posted in sections:

How to pickle mushrooms at home, which recipe to choose, in what proportions to use acetic acid, is it possible to add onions and garlic, olive and sunflower oil to them, which mushrooms are suitable for pickling in jars. Is it necessary to pre-boil mushrooms, how to pickle porcini mushrooms, dunks and other mushrooms, we will tell in this article.

How to pickle mushrooms for the winter in jars of vinegar without boiling

One of the essential components when pickling mushrooms in jars without pre-boiling is vinegar. Its proportions in recipes must be observed, as not enough vinegar will cause the lids to swell, and too much will make the mushrooms too sour. How to pickle mushrooms for the winter in jars of vinegar without boiling, you will learn from this recipe.

Ingredients for marinating mushrooms for the winter in jars of vinegar without pre-boiling:

⦁ mushrooms - 1 kilogram;

⦁ 2/3 stk 8% acetic acid;

⦁ 1 tsp cinnamon and sugar;

⦁ allspice, lavrushka leaves, cloves;

⦁ salt - 1 tbsp; ⦁ a third of a glass of water.

The sequence of marinating mushrooms for the winter in jars with vinegar without pre-boiling

1. Mushrooms clean, wash, prepare for pickling.

2. Pour salt and sugar into boiling water, pour vinegar. Dip the mushrooms into the boiled marinade.

3. Boil until ready, which is determined by the lowering of the mushrooms to the bottom and the transparency of the broth.

4. Add spices before the end of the boil. Remove the pan from the stove, distribute the mushrooms among the jars.

5. Pour vegetable oil on top and close the jars.

How to pickle mushrooms at home in pre-boiled jars

Some varieties of mushrooms, when marinated in jars at home, are pre-boiled. This cooking method is mandatory for mushrooms, which are conditionally edible. How to pickle mushrooms at home in pre-boiled jars so that they are safe and tasty.

Ingredients for marinating mushrooms at home in pre-boiled jars:

⦁ water - 1 l;

⦁ acetic acid - 40 ml;

⦁ salt - 60 g;

⦁ hot pepper - 10 pcs;

⦁ cloves and bay leaf - 5 pcs each;

⦁ cinnamon, star anise, garlic.

The sequence of cooking pickled mushrooms in jars at home with pre-boiling

1. Washed mushrooms are immersed in water, salted and boiled.

3. Spread in a colander, after a few minutes - in jars.

4. Combine all the ingredients indicated in the recipe, except for vinegar, boil for 30 minutes.

5. The marinade is cooled, vinegar is added, poured into jars, and sunflower oil is added on top.

6. Polyethylene lids are poured over with boiling water and the jars are closed.

How to pickle Dunki mushrooms for the winter in olive oil

Dunki (pigs, cow's lip) are conditionally edible mushrooms that grow everywhere. When canning at home, they are pre-boiled. Dunki marinated for the winter are especially interesting in taste with olive oil. How to marinate Dunca mushrooms for the winter in olive oil so that they are safe and tasty is our next recipe.

To pickle dunek mushrooms with olive oil for the winter at home, you will need:

⦁ Dunki mushrooms - 1 kg;

⦁ olive oil - 0.750 l; ⦁ white wine vinegar - 0.5 l;

⦁ Lavrushka - 4 sheets;

⦁ cloves - 6 pcs; ⦁ salt - 2 tablespoons;

⦁ white peppercorns - 1 tbsp.

The sequence of marinating dunek mushrooms for the winter with olive oil:

1. Peeled and washed dunki should be cut into pieces.

2. Soak mushrooms in water for a day.

3. Put mushrooms in a container with water, boil.

4. Drain the water, rinse the mushrooms again.

5. Put the mushrooms with vinegar and salt in a saucepan, cook for 10 minutes.

6. Then we put them in a colander, wait for the excess liquid to drain.

7. We lay out the dunks in layers in jars, shifting with spices.

8. Pour olive oil into jars with mushrooms.

9. We tightly seal the banks.

10. You need to eat mushrooms within six months. Keep cold.

How to pickle porcini mushrooms for the winter at home

Marinating porcini mushrooms is not difficult, it is a fairly simple preparation for the winter, which can be done at home. In addition, the mushrooms are simply amazing in taste. A jar of porcini pickled mushrooms is a great gift for friends. How to pickle porcini mushrooms for the winter at home, so that they are moderately salty, tasty, beautiful in color and fragrant, our next recipe.

Ingredients for pickling porcini mushrooms for the winter at home:

⦁ mushrooms - 1 kilogram;

⦁ acetic acid 80% - 1.5 tablespoons;

⦁ water - 1 liter;

⦁ salt - 1 tablespoon;

⦁ Lavrushka - 3 sheets;

⦁ unground pepper - 6 mountains;

⦁ cinnamon and garlic - to your taste.

Cooking pickled porcini mushrooms for the winter at home:

1. Thoroughly clean the collected mushrooms from forest debris. Large specimens are cut into pieces.

2. Put the prepared mushrooms in a container with salted water. Cook until boiling, reduce the fire and keep on the stove for another quarter of an hour.

3. Place the mushrooms in a colander.

4. We prepare the marinade in water with the addition of sugar, salt, vinegar, bay leaves and two cloves of garlic.

5. Boil the mushrooms in the marinade for 10 minutes. We fill sterilized jars with mushrooms, close them with boiled lids.

Video recipe for pickled porcini mushrooms

How to pickle mushrooms with onions

Of the many mushroom recipes for the winter, someone chooses pickling with garlic, someone with onions, and someone with carrots. We choose those that we like to taste, which are made without much hassle. How to pickle mushrooms with onions for the winter, how to quickly pickle boletus, boletus, boletus and boletus - our next recipe.

Ingredients for pickling mushrooms with onions for the winter:

⦁ mushrooms - 1 kilogram;

⦁ 30% vinegar - 60-70 ml;

⦁ water 1-2 tbsp;

⦁ salt - 20 g;

⦁ black and allspice;

⦁ sugar - ½ tsp;

⦁ onion - 2 medium heads;

⦁ nutmeg - a pinch.

Cooking pickled mushrooms for the winter with onions at home

1. Edible gibs collected in the forest (white, boletus, boletus, etc.) are soaked in water, cleaned and washed.

2. Cut, send to a pot with poured water and add salt, put it on the stove.

3. After the start of boiling, 5-10 minutes should pass, add onions and spices, cook, after cooking, add vinegar.

4. Put the mushrooms in jars, cork with sterile lids.

Use proven recipes that detail how to pickle mushrooms in jars at home with onions, garlic, vinegar, olive oil and spices. Remember that conditionally edible mushrooms, such as Dunki, require pre-boiling. Porcini mushrooms, boletus, chanterelles, boletus, champignons, boletus, oyster mushrooms can be pickled without boiling.

Video recipe for marinated champignons: