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Delicious pickled mushrooms for the winter. How to pickle mushrooms

Every housewife always strives to prepare as much conservation as possible from vegetables and fruits for the winter. And if it is possible to close the mushrooms, the whole family will be delighted with this idea. It is so useful and tasty to have a varied menu in winter.

Preparations for the winter, which involve pickling mushrooms, are one of the most nutritious and delicious. They can be used not only for festive feasts, but also to arrange a wonderful dinner for your loved ones.

If you pickle mushrooms correctly for the winter, you can end up with a very tasty dish, which will retain all useful and nutritious substances. Its preparation is quite simple, but it has its own characteristics that you need to know.

The first condition that must be taken into account when pickling mushrooms is to choose only young, strong and not spoiled by worms specimens. I must say that large mushrooms have the ability to become sour when boiled and lose their crispy structure. It is best to select mushrooms of the same size so that they look beautiful on the table. In addition, after cleansing, the fruiting bodies should be soaked for 2-3 hours in cold water so that all insect larvae, if any, come out of the plates.

We offer a wide variety of step-by-step pickling recipes for the winter, which have stood the test of time and can become your favorite. Traditionally, there are two methods of pickling:

cold;
hot.

The first option involves a separate boiling of the marinade, which is simply poured with ready-made mushrooms. And for the second method, the fruiting bodies should be cooked directly in the marinade. In this case, the mushrooms will quickly soak in spices and spices, which is very beneficial on the eve of the holidays and unscheduled feast "gatherings". Although both of these methods are similar to each other, there are still some differences, and each hostess decides which one to choose.

Even simple pickling of mushrooms for the winter implies their preliminary boiling.

This will avoid the possible risk of poisoning, and will also guarantee that the workpiece will not deteriorate for a long time.

Honey mushrooms - 2 kg;
Water - 800 ml;
Salt - 1 tbsp. l.;
Sugar - 2 tbsp. l.;
Vinegar 9% - 50 ml;
Black and allspice pepper - 7 peas each;
Bay leaf - 4 pcs.

We offer a recipe for pickling mushrooms for the winter, prepared without sterilization, with step-by-step instructions.

Boil pre-peeled mushrooms in salted water for 25-30 minutes, put on a sieve and let drain.
Pour water from the recipe, let it boil and add salt, sugar and all spices, except vinegar.
Boil for 40 minutes over low heat and carefully pour in the vinegar so that foam does not form.
Cook for another 15 minutes, remove Bay leaf and discard, and pour the mushrooms into sterilized jars along with the marinade.
We close with tight plastic lids, let cool and put in the refrigerator.

Pickling mushrooms with vinegar: a recipe for harvesting for the winter

The recipe for pickling mushrooms with vinegar for the winter will allow you to prepare an amazing appetizer that can decorate any holiday feast. The unique taste of the workpiece will appeal to all your household and guests.

Honey mushrooms - 2 kg;
Water - 1 l;
Table vinegar 9% - 70 ml;
Salt - 1.5 tbsp. l.;
Sugar - 2 tbsp. l.;
Bay leaf - 5 pcs.;
Allspice - 10 pcs.;
Cardamom - 2 pcs.

most popular and affordable way pickling mushrooms for the winter - rolling in jars. Dishes for canning mushrooms must be sterilized, which will give confidence in the long-term preservation of the product.

Boil mushrooms in water for 15 minutes, add sugar and salt, let it boil for another 10 minutes.
Add pepper, cardamom and bay leaf, cook for 15 minutes over low heat.
Vinegar is poured in a thin stream so that foam does not form, and the marinade is boiled for 10 minutes.
Turn off the stove and allow the mushrooms to cool in the marinade, to about 30 ° C heat.
Arrange the mushrooms together with the marinade in jars and roll up the lids.
After complete cooling, they take it out to the basement or put it in the refrigerator.

The easiest way to pickle mushrooms for the winter in a slow cooker

The easiest way to pickle mushrooms for the winter will help you make a savory snack quickly enough, without any additional effort on your part.

To do this, we suggest using a practical kitchen appliance - a multicooker.

Honey mushrooms - 1 kg;
Water - 500 ml;
Vinegar - 50 ml;
Vegetable oil - 50 ml;
Salt - 3 tsp;
Sugar - 1 tbsp. l.;
Garlic cloves - 4 pcs.;
Bay leaf - 3 pcs.;
Dill (seeds) - 1/3 tsp

Delicious mushrooms for the winter, thanks to the pickling recipe in a slow cooker, will pleasantly complement fish and meat dishes, giving them originality.

Cleaned and washed in in large numbers put mushrooms in a multicooker bowl and fill with water.
We put in the “Cooking” mode and let the mushrooms boil.
We introduce all the spices and spices, except for garlic and vinegar, and again set the "Cooking" mode for 30 minutes.
After the signal, open the bowl of the multicooker, pour in the vinegar, add the garlic chopped into thin slices and set the “Extinguishing” mode for 20 minutes.
We put the prepared mushrooms together with the marinade in sterilized jars and close them with tight nylon lids.
Let cool at room temperature and store in the refrigerator.

A step-by-step recipe for pickling mushrooms for the winter without seaming

Often at home there is pickling mushrooms for the winter without seaming. Such an interesting preparation will become an ideal snack in the cold season.

Honey mushrooms - 2 kg;
Water (for marinade) -700 ml;
Citric acid - ½ tsp;
Sugar - 1.5 tbsp. l.;
Salt - 1 tbsp. l.;
Bay leaf - 3 pcs.;
Pepper black, white and allspice - 4 peas each.

Pickling mushrooms for the winter without seaming is carried out according to the recipe below:

First, clean the mushrooms, rinse, cut off half the legs and pour 2 liters of water.
Put on fire and boil for 30 minutes, constantly removing foam from the surface.
Separately, prepare the marinade: combine sugar and salt in water and stir.
Let it boil, add a mixture of peppers and bay leaf, put the boiled mushrooms and cook for 30 minutes over low heat.
Pour in citric acid, mix and boil for another 10 minutes.
Pour into prepared jars with a capacity of 0.5 liters and close with simple plastic lids.
Allow to cool, refrigerate and store for up to 4 months.

Pickling hemp mushrooms for the winter with citric acid

We offer the option of pickling mushrooms for the winter with the addition of citric acid instead of vinegar. This method is best suited for hemp mushrooms. Their taste qualities will be fully revealed during pickling.

Honey mushrooms - 1 kg;
Citric acid - 1/3 tsp;
Water - 500 ml;
Sugar and salt - 3 tsp each;
Cumin - ½ tsp;
Bay leaf - 3 pcs.;
Black peppercorns - 5 pcs.

Pickling for the winter of hemp mushrooms is carried out step by step as follows:

Purified and washed hemp mushrooms are boiled for 20 minutes in boiling water.
They recline in a colander to drain, and in the meantime prepare the marinade.
Salt and sugar, cumin, bay leaf, pepper are combined in water and allowed to boil.
Mushrooms are introduced into the marinade and boiled for 5-7 minutes.
Add citric acid, mix and turn on the fire.
The mushrooms are allowed to cool completely in the marinade, and then spread with a slotted spoon into sterilized jars.
The marinade is filtered (all the spices are thrown away) and brought to a boil again, boiled for 3-5 minutes.
Fill jars with mushrooms and close with tight plastic lids.
Wrap with a blanket and leave for 2 days to cool completely.
Take out in basement for long term storage.

Recipe for marinating mushrooms for the winter without vinegar

We continue to get acquainted with pickling recipes for the winter without the use of vinegar.

AT this case we will again use citric acid, because this product is not inferior in its properties to the aforementioned preservative.

Honey mushrooms - 1 kg;
Water - 1 l;
Citric acid - 1 tsp;
Salt - 2 tsp;
Sugar - 1 tbsp. l.;
Black peppercorns - 5 pcs.

The highlight of pickling mushrooms for the winter without vinegar is that the final product is very tender, without sourness.

Honey mushrooms are cleaned of forest debris, most of the stem is cut off, and then the mushrooms are sent to boiling water.
Citric acid, sugar, salt and pepper are poured out, boiled over low heat for 30 minutes.
Mushrooms are removed from the marinade with a slotted spoon and placed in sterilized jars.
They are closed with simple nylon lids and cool completely at room temperature.
Banks are placed in the refrigerator and stored for no more than 2 months. Thanks to this pickling, mushrooms can be eaten immediately after cooling.

The classic pickling recipe for winter mushrooms (with photo)

The recipe for classic marinating honey mushrooms for the winter is the most popular among culinary specialists.

This piece looks great on festive table as an independent snack. Without exaggeration, she will be the first to be swept off the table!

Honey mushrooms - 2 kg;
Vinegar - 100 ml;
Salt - 1.5 tbsp. l.;
Water - 700 ml;
Sugar - 2 tbsp. l.;
Garlic cloves - 6 pcs.;
Carnation - 4 buds;
Allspice and black pepper - 4 peas each.

We suggest using the pickling recipe for winter mushrooms with a step-by-step photo.

Mushrooms are cleaned, washed and put in a pot of water.

Allow to boil and introduce all the ingredients, boil for 10 minutes and reduce the intensity of the fire to a minimum.

Boil mushrooms in the marinade for 15 minutes, put them in sterilized jars, cork with lids and let cool.

Leave in the refrigerator or take out to the cellar.

Pickling recipe for the winter mushrooms with garlic (with video)

The recipe for pickling mushrooms for the winter with garlic is just right for lovers of spicy dishes.

The finished snack will have a bright aroma and rich spicy taste.

Honey mushrooms - 2 kg;
Salt - 1.5 tbsp. l.;
Sugar - 2 tbsp. l.;
Garlic cloves - 12 pcs.;
Vinegar 9% - 6 tbsp. l.;
Barberry (dried berries) - 10 pcs.;
Vegetable oil - 50 ml;
Water - 700 ml;
Black peppercorns - 5 pcs.;
Bay leaf - 3 pcs.

We clean the mushrooms from forest debris, cut off the lower part of the leg and put it into boiling water.
Boil for 20 minutes and put in a colander so that all the liquid is glass.
We prepare the marinade from all the ingredients, let it boil and lay the boiled mushrooms.
Boil for 20 minutes, removing the foam from the surface.
Arrange mushrooms in jars and pour hot marinade.
We close with tight nylon covers and insulate with a blanket until it cools completely.
We take it to the cellar and store it for up to 10 months. at a temperature of +10°C.

This winter pickling recipe is also shown in the video:

Hot pickling method for the winter with cinnamon

The hot method of marinating mushrooms for the winter will be appreciated even by connoisseurs of gourmet dishes.

This appetizer will certainly decorate any festive event.

Honey mushrooms - 2 kg;
Water - 1 l;
Acetic essence 70% - 2 tsp;
Sugar - 2 tbsp. l.;
Salt - 4 tsp;
Bay leaf - 4 pcs.;
Cinnamon - ½ sticks;
Black peppercorns - 5 pcs.

Pour the pre-peeled mushrooms into an enamel pan.
Pour in water and add salt, cook for 20 minutes until the mushrooms settle to the bottom. At the same time, we constantly remove the foam from the surface.
At the end of cooking, we introduce all spices and spices, except for vinegar essence, and boil for 10 minutes.
Pour in acetic acid and cook for 3-5 minutes.
Pour the mushrooms together with the marinade into sterilized jars, cover with metal lids and sterilize in hot water: jars with a capacity of 0.5 l - 20 minutes, 1 l - 40 minutes.
Carefully remove, roll up the lids, leave in the room until completely cooled.
We take it to the cellar or leave it in the refrigerator.

Recipe for quick pickling honey mushrooms for the winter with cardamom

The recipe for quick pickling honey mushrooms for the winter will appeal to those housewives who are not used to spending a long time in the kitchen, but want to surprise their loved ones with culinary skills.

Honey mushrooms - 1.5 kg;
Citric acid - ½ tsp;
Vinegar 9% - 2 tbsp. l.;
Water - 700 ml;
Salt - 1.5 tsp;
Sugar - 3 tsp;
Allspice - 4 pcs.;
Bay leaf - 3 pcs.;
Cardamom - 1 pc.

Quick pickling of mushrooms for the winter takes only 30 minutes, not counting the preliminary boiling of mushrooms.

Boil the cleaned heels for 20 minutes and drain the water.
Pour water from the recipe, let the mushrooms boil and add all the spices and spices, mix and cook for 20 minutes.
Distribute in sterilized dry jars, pour marinade to the top and roll up the lids.
Turn over, wrap with a blanket and leave to cool for 2 days.
Take it to the basement or store it in the refrigerator.

Recipe for pickling summer mushrooms for the winter in glass jars

Traditionally, this pickling recipe is carried out for the winter in jars.

Many people call summer types of mushrooms especially tasty for this preparation. They retain all useful and nutritious vitamins even during heat treatment.

Honey mushrooms - 2 kg;
Water - 1 l;
Salt - 1 tbsp. l.;
Sugar - 1.5 tbsp. l.;
Vinegar 6% - 50 ml;
Bay leaf - 5 pcs.;
Dill (twigs dry);
White and black pepper - 5 peas each.

The process of pickling summer mushrooms for the winter in jars is carried out as follows:

Honey mushrooms are cleaned, washed and put in boiling water (water from the recipe).
Lay all the spices, spices (except vinegar) and cook for 30 minutes.
Add vinegar and cook for another 20 minutes over low heat.
Distribute into warm sterilized jars and close with tight lids.
Allow to cool at room temperature and only then take out to the basement.

The most delicious pickling recipe for the winter with mustard seeds

One of the most delicious recipes pickling mushrooms for the winter, gourmets consider mushrooms with mustard seeds.

The appetizer turns out to be quite tender and rich, especially if the mushrooms are immediately boiled in a marinade with the addition of all the spices.

Honey mushrooms - 2 kg;
Water - 1 l;
Mustard seeds - 1 tsp;
Vinegar 9% - 100 ml;
Garlic cloves - 5 pcs.;
Sugar - 2 tbsp. l. (without slide);
Salt - 1.5 tbsp. l.;
Bay leaf - 3 pcs.;
Allspice - 5 pcs.

Pickling mushrooms for the winter in glass jars is carried out in stages:

Honey mushrooms are cleaned of contaminants and washed in plenty of water.
Put mushrooms in a pot of boiling water and cook for 10 minutes.
We introduce chopped garlic, mustard seeds, bay leaf, allspice, salt, sugar and vinegar.
Cook mushrooms in the marinade for 30 minutes, from time to time removing the foam from the surface.
Turn off the fire and leave the mushrooms to cool in the marinade.
We lay out the mushrooms in sterilized jars, fill with marinade to the very top and close with screw caps or tight nylon.
We put in the refrigerator, and after 3 days the mushrooms are ready to eat. During this time, they are saturated with the aroma and taste of spices.

You can slightly change the proportions or the amount of ingredients, but the time spent marinating must be strictly observed.

Method for pickling autumn mushrooms for the winter with cloves

If you have not yet decided what kind of appetizer to prepare to please the guests, then use the method of pickling mushrooms for the winter with the addition of cloves.

In our recipe, the main ingredient will be autumn types of fruiting bodies, since they are the most common among all representatives of their kind.

Honey mushrooms - 1 kg;
Water - 500 ml;
Carnation - 6 inflorescences;
Salt - ½ tbsp. l.;
Sugar - 1 tbsp. l.;
Black pepper - 5 peas;
Vinegar 9% - 1 tbsp. l.;
Garlic cloves - 3 pcs.

We offer step by step recipe pickling autumn mushrooms for the winter with cloves.

Mushrooms are cleaned, most of the stem is cut off and boiled in salted water for 25 minutes.
Marinade is prepared: salt, sugar and all spices are dissolved in hot water, except for vinegar and garlic.
As soon as the marinade begins to boil, pour in the vinegar and boil for 6-8 minutes.
Boiled mushrooms are removed from the water with a slotted spoon and placed in the marinade.
Bring to a boil and simmer for 20 minutes over low heat.
Sliced garlic is distributed in sterilized jars and filled with mushrooms with marinade.
Roll up the lids, turn upside down and cover with a blanket.
Leave to cool completely and only then take it out to the basement.

Autumn mushrooms, thanks to pickling for the winter, may well become the main "guest" on your table.

The recipe for pickling mushrooms for the winter under seaming with metal lids

This winter pickling recipe is designed for seaming cans with metal lids.

The spicy taste and aroma of this appetizer will be the first to attract attention among all other holiday treats on the table.

Honey mushrooms - 2 kg;
Water - 800 ml;
Salt - 1.5 tbsp. l.;
Sugar - 2 tbsp. l.;
Vinegar - 50 ml;
Dill umbrellas - 7 pcs.;
Bay leaf - 4 pcs.;
Garlic cloves - 5 pcs.;
Allspice and black pepper - 5 peas each.

We clean the mushrooms from forest pollution, rinse in plenty of water.
Pour water into an enameled pan, put on fire and let it boil for 20 minutes, removing the foam from the surface.
We throw it on a sieve or colander and let it drain well.
Let's prepare separately the marinade from all the spices and spices, boil it for 15 minutes.
Strain and fill them with boiled and drained mushrooms.
Boil for 20 minutes and distribute the mushrooms in prepared jars.
Top with hot marinade and roll up the lids.
Turn upside down, wrap with a blanket and leave for 2 days until completely cooled.
Then we will remove the blanket and leave it for another day.
Such a blank can be stored in the apartment in the pantry or taken out to the balcony.

Having familiarized yourself with the most common recipes for marinating mushrooms for the winter, it will be easier to decide on the choice of your favorite snack. Choose your favorite option, stock up on the necessary products and feel free to start cooking!

We offer several simple recipes pickled mushrooms for the winter. The dish will not leave indifferent either your guests or household members. Small beautiful mushrooms (the sizes of mushrooms allow you to close them whole) with an elastic texture, harmonious taste and spicy aroma will perfectly complement any winter feast.

Among the numerous varieties of mushrooms growing almost everywhere, autumn ones are considered optimal for harvesting. Outwardly, they are distinguished by the presence of a membranous ring - a “skirt” on a stem and scales on a dull light brown (brownish or ocher) flat-convex hat with a tubercle. The plates are white or yellowish, with brownish spots. The pulp of autumn mushrooms is white, with a mild (not caustic) taste and a slight pleasant aroma. By nutritional value they belong to the 3rd category (out of 4) and are recommended to be boiled before eating and pickling.

The collection and harvesting of mushrooms must be approached with great responsibility in order to prevent the risks of poisoning. Firstly, it is necessary to take only edible varieties that you are sure of, and, secondly, strictly adhere to the established rules for processing and preservation.

Preliminary processing

Mushrooms grow in open places and not singly, but friendly families, so mushroom pickers collect their harvest without a long search.

Fresh mushrooms brought from the forest should be processed immediately, until they are caked. Honey mushrooms cleanse from plant debris and dismantled, cutting off the lower part of the legs. To wash away any remaining dirt and prevent the flesh from browning when exposed to air, the mushrooms are immediately soaked in water. Use both cold and hot water. Many advise adding salt and citric acid to it (1 tsp of salt and 2 g of acid per 1 liter of water). Mushrooms while soaking picking and sorting, rejecting all spoiled (overripe, wormy, etc.) specimens. Small mushrooms for harvesting are left whole, and large ones are cut into pieces. Long-term soaking of mushrooms is not required, as they do not contain bitterness and caustic substances. It is enough to wash them thoroughly and rinse under running water.

Well-washed mushrooms are put in a colander or on a sieve, letting the water drain. Then them without fail blanched or boiled in salt water. The main methods of harvesting mushrooms for the winter are salting and marinating. The main difference between the two is the use of acidic preservatives (vinegar and/or citric acid) that are added to marinades.

You can learn about the various methods of salting mushrooms from the article on our website.

Pickling is convenient because it allows you to prepare mushrooms quickly enough and then store them at home (in a dark, cool place). When preserving mushrooms in hermetically sealed jars, it is necessary to comply with all the requirements of heat treatment and the proportions of products indicated in the recipes. When food is boiled, live bacteria die after 5 minutes, and accumulated toxins are destroyed after 20 minutes. Spores can only be disposed of by sterilization at a temperature of at least 120℃.

Botulism bacteria "do not like" media with a pH above 4.6. The problem is that most people do not like such products either. Table vinegar (9%) has a pH of around 3-3.5, when you mix vinegar with water, this goes up (more water, higher pH). To prepare a marinade with a pH of at least 4.5, you need to dissolve table vinegar 2-2.5 times. What happens will be very sour in taste. That is, you will have protection against botulism, but few people can eat it.

That's why mushrooms intended for harvesting with capping require such thorough cleaning, repeated washing and boiling. This is the only way to get rid of particles of earth in which botulism bacteria live.

Some housewives generally prefer to make only “open” blanks from mushrooms. It is especially difficult for honey mushrooms to wash the legs from the ground, since they grow in a “bouquet” (a lot of mushrooms from one root). Experienced mushroom pickers often collect only hats with the upper part of the legs (1-2 cm). Sometimes only hats are preserved in mushrooms, and the legs are dried, followed by grinding into powder (both tasty and safe).

Here are some of the most popular and simple recipes on how to pickle mushrooms with step by step technology cooking.

Popular Recipes

Honey mushrooms do not have a very bright and rich taste, therefore, in addition to the standard set of spices (salt, sugar, vinegar), a variety of spices are added to marinades. Each housewife can adjust their proportions at her own discretion and determine for herself the most successful options for pickling mushrooms for the winter in jars.

This recipe is good first of all because it takes into account all safety requirements.

Servings/Volume: 1.5-2 l

Ingredients:

fresh mushrooms - 3 kg;
water - 0.5 l (for marinade);
rock salt - 50 g (for boiling), 10-15 g (for marinade);
sugar - 10 g;
citric acid - 2 g (for boiling), 3 g (for marinade);
bite, 5% - 75 ml (5 tablespoons);
black pepper sweet peas - 5-6 pcs.;
bay leaf - 2-3 pieces;
dry cloves - 1 g;
cinnamon - 1 g.

Cooking technology:

Put the thoroughly washed mushrooms into a saucepan with boiling brine (50 g of salt and 2 g of citric acid per 1 liter of water), boil until tender (15-20 minutes), removing the foam with a slotted spoon.
While the mushrooms are cooking, wash and sterilize the jars, prepare the marinade.
For marinade, pour 2 cups of water into an enamel pan, add salt, sugar, citric acid, allspice, bay leaf, cloves and cinnamon. Boil, mix and pour in the vinegar. Boil.
Arrange the boiled mushrooms in hot jars, pour the marinade 1 cm below the top of the neck. Cover jars with lids.
Put jars with mushrooms in a saucepan with water heated to 45-50 ℃. Sterilize at a low boil jars with a capacity of 0.5 l - 30 minutes, liter - 40 minutes.
After sterilization, immediately roll up the jars with lids, check the tightness of the closure, turn over and leave until completely cooled.

Ready-made mushrooms turn out to be very tasty, they are served as a cold appetizer for strong drinks and as a side dish for meat dishes.

This method is one of the most popular and common, it allows you to pickle mushrooms deliciously and makes the harvesting process faster, which is especially important with large quantities of mushrooms.

Servings/Volume: 3-4 l

Ingredients:

fresh mushrooms - 5 kg;
water - 1 l (for marinade);
rock salt - 4-5 tbsp. l. (for boiling), 1.5-2 tbsp. l. (for marinade);
sugar - 2 tbsp. l.;
vinegar essence (70%) / table vinegar (9%) / natural (apple or grape) - 0.5-1 tsp / 3-6 tbsp. l / 10-12 tbsp. l.;
black pepper sweet peas - 5-7 pcs.;
bay leaf - 2 pcs.

Optionally, you can add to the marinade:

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

Cooking technology:

Place the washed mushrooms in a saucepan cold water, salt at the rate of 50 g of salt per 1 liter, put on the stove and quickly bring to a boil over high heat.
Cook for 3-5 minutes, skimming off the foam. Drain dirty water, again pour the mushrooms clean water, salt and boil for another 20-30 minutes. Put the finished mushrooms in a colander and let the water drain.
Prepare the marinade in a separate saucepan. Heat water, add salt, sugar and all dry spices, pour vinegar after boiling.
Immerse the mushrooms in the marinade and, after boiling again, boil them for 5 minutes over low heat.
Sterilize jars and lids.
Arrange the mushrooms in jars, fill them to the top with marinade and immediately roll up the lids.
To cool the jars slowly, turn them upside down and wrap them in a warm blanket.

The proportions of spices and spices indicated in the recipe can be adjusted to taste. Experienced housewives advise you to definitely try the marinade during the cooking process, and add vinegar directly to the jars before seaming at the rate of 1 tbsp. l. vinegar (9%) per liter jar. Before serving, mushrooms are seasoned with onions and / or garlic, flavored with vegetable oil.

If you do not plan to store pickled mushrooms for a long time, then you can make them hermetically without rolling them up, but you will have to keep such a blank in the refrigerator.

Servings/Volume: 1 l

Ingredients:

fresh mushrooms - 1.5-2 kg;
water - 0.5 ml (for marinade);
rock salt - 50-75 g;
sugar - 15-20 g;
table vinegar (9%) / natural - 15-20 ml / 25-50 ml;
black pepper sweet peas - 3-5 pcs.;
dry cloves - 1-2 pcs.;
bay leaf - 1-2 pcs.;
garlic - 2-3 cloves;
vegetable oil - 20-50 ml.

Cooking technology:

Dip the washed mushrooms into boiling salted water (1 tablespoon per 1 liter). Blanch for 2-3 minutes.
Throw the mushrooms in a colander and let the dirty water drain.
Put mushrooms in an enamel pan, pour cold water (0.5 l) and put on high heat. When the water boils, add 1 tbsp. l. salt and sugar, dry spices. Boil the mushrooms over low heat for 30-40 minutes, removing the foam with a slotted spoon.
Remove the pot with ready mushrooms from the heat, pour in the vinegar, mix and let the workpiece cool.
Peel the garlic, cut the cloves into slices or thin slices.
Transfer the mushrooms to clean, dry jars, add garlic, pour the remaining marinade. Gently pour a little vegetable oil on top so that it covers the surface of the liquid with a thin layer. Close with tight nylon (polyethylene) lids.
Put the jars in the refrigerator.

This technology does not provide for sterilization or pasteurization of the canned product, so it is enough to wash the jars and lids well. Mushrooms stored in the refrigerator are convenient to use as an independent snack or for preparing first and second courses in the daily menu.

Video

Experienced housewives share their recipes for pickled mushrooms in the following videos:

Worked for several years as a television program editor with leading producers 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!

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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”.

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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.

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.

Humus - rotted manure or bird droppings. It is prepared like this: manure is piled in a heap or pile, interbedded with sawdust, peat and garden soil. The collar is covered with a film to stabilize the temperature and humidity (this is necessary to increase the activity of microorganisms). Fertilizer "ripens" within 2-5 years - depending on external conditions and the composition of the feedstock. The output is a loose homogeneous mass with a pleasant smell of fresh earth.

In the midst of the mushroom season, it's time to close the pickled mushrooms for the winter. We have picked up some great recipes for making this spin at home.

It would seem that it is enough to learn one option for cooking mushrooms - and you can use it all your life. But different varieties differ in taste, density, porosity, and therefore require a unique approach. In addition, from this raw material it is possible to prepare not only pickled preservation, but also various snacks, salads and.

Adding vinegar preserves the product for a longer time, but with oil, a completely different option is obtained. I don't really like a long process, so for pickling I use a recipe without sterilization.

The most common pickling method is hot, that is, with boiling in several stages. This allows you to remove dirt from the product, harmful substances absorbed in the process of growth from the soil and air, and then flavor the raw materials with salt, spices, vinegar for an excellent taste.

We will need:

Mushrooms - 3 kg
Garlic - 6 cloves
Bay leaf - 5 leaves
Sweet pea pepper - 10 pcs.
Salt - 3-4 tbsp.
Sugar - 2 tbsp.
Carnation - 6 pcs.
Acetic acid 70% - 3 tsp

Cooking:

Sort the raw materials from debris, rinse well, cut into pieces.

Fill a large saucepan (with a volume of at least 5-6 liters) with water, add mushrooms (how much will go in), heat. As the product heats up, it will settle, decreasing in volume, then it will be possible to add the rest of the raw materials.
Pour a little citric acid (on the tip of a knife) or vinegar into the water to preserve beautiful color mushrooms.

After boiling, it is necessary to carefully remove the resulting foam. It contains all unnecessary substances, dirt. Sometimes housewives are advised to drain the first water 5 minutes after boiling, replacing it with clean water. Opponents, on the other hand, say that this is not how you get a thick marinade, as if reaching for a spoon, so decide for yourself.
Then add salt, spices to the pan, cook for 25 minutes.
At the end of the cooking process, add vinegar essence, mix, boil for another 5 minutes.

We lay out the raw materials in sterile jars on the shoulders (it is better to use a slotted spoon so that the sand that accidentally gets into the product remains at the bottom), pour the marinade to the brim. We put it on a plate to collect excess liquid and close it with a thick vacuum nylon lid.
We specially leave the remaining marinade. The next morning or at least after 8 hours, boil it and add it hot to the jars (during this time, the mushrooms absorb the liquid).

We again close the containers with lids, put them in a cool place without access to light. A refrigerator will do, a good pantry, you can even hide it under the bed, but then you have to wrap the jars with a thick cloth.
Mushrooms harvested in this way are perfectly stored for a year, or even two.

The easiest way to pickle mushrooms with vinegar without sterilization

A very simple option for preparing preservation involves the addition of a large amount of vinegar, which provides long-term storage without the danger of fermentation or, God forbid, botulism.

Products:

Mushrooms - 7 liters by volume
Water - 3-6 liters
Salt - 2 tbsp. no slide for every liter of water
Sugar - 1 tbsp. sugar per liter of water
Vinegar - 2 tbsp. per 1 liter
Bay leaf - 1 large or 2 small for each liter of liquid
Allspice, black peas - 4-6 pcs.

Cooking technology:

Soak mushrooms in warm water for 5-10 minutes, then wash each fungus.
For too large specimens, we remove the leg at a distance of about 1 cm from the cap, otherwise such overgrowths will look ugly in the finished dish.

We put the raw materials in a saucepan, fill it with water (the quantity does not matter here, the main thing is that the product is completely floating), put on fire.

After 5-10 minutes of boiling, decant.

We wash mushrooms under running cold water.

We put the raw materials again in the same pan. Fill with enough water so that the mushrooms swim easily (at the same time, you do not need a large volume, which then you just have to pour out).
Add spices, salt, sugar, vinegar in accordance with the volume of water.
Cook for 30 minutes, constantly removing the foam. It may contain dirt, twigs, dust, preserved after washing.

We fill sterile jars with the finished dish by ¾. It is convenient to catch mushrooms either with a slotted spoon or a pouring spoon.
Fill to the brim with marinade, twist with clean lids.

We turn the jars over, cool on the table without wrapping, then transfer to the cold for storage.
Such a twist is distinguished by the optimal ratio of salt-vinegar-sugar, it does not need to be washed before use. .

Pickled instant mushrooms at home in jars (crispy)

The addition of garlic gives a special aroma and taste to the product. And all the spices are chosen so well that our family has considered this recipe the best for many years. True, it involves long-term cooking and sterilization, but the result justifies all the trouble. We get tender, crispy, juicy mushrooms!

Prepare:

Honey mushrooms - 1 kg
Water - 1 l
Garlic - 4-5 cloves
Salt - 1.5 tbsp.
Sugar - 2 tbsp.
Acetic essence 70% - 1 tsp
Bay leaf - 2 pcs.
Peppercorns - 8-10 pcs.
Carnation - 6 pcs.

Cooking:

We sort out the raw materials, wash them thoroughly.

We put it in a saucepan, fill it with water, cook for 1.5 hours, drain, rinse the mushrooms.
Fill with clean water, cook again for 1.5 hours, removing the resulting foam, drain with a colander.

Pour water again, having already carefully measured out the right amount for the marinade. Add spices, salt, sugar, vinegar.
Cook after boiling for 20 minutes.
Throw in the diced garlic a couple of minutes before the end of the cooking process.

We lay out the future snack in sterile jars.

We cover with lids, sterilize by placing in a pan of a suitable size and pouring warm water up to the shoulders, cook for 20 minutes after boiling.

We roll up, turn over on the lids, after cooling we store the jars in a cool, dark place.

Video how to pickle mushrooms according to the classic recipe with butter

The classic way to pickle mushrooms involves adding oil. His opponents say that the oil will go rancid over time, worsening the taste of the dish, but if you use refined vegetable fat and eat spins in the first year, then you should not be afraid of such consequences.

But we get a snack with excellent taste, original aroma, pleasant texture. All the secrets of cooking are revealed in this video.

A simple recipe for making delicious mushrooms for the winter (you will lick your fingers)

What I like about this recipe is that you do not need to cook the product for a long time, everything is as easy as possible, without unnecessary problems.

Ingredients:

Honey mushrooms - over 1 kg
Water - 3 liters
Salt - 6 tbsp.
Sugar - 3 tablespoons
Carnation - 6 pcs.
Allspice peas - 6 pcs.
Bay leaf - 6 pcs.
Vinegar 9% - 15 tablespoons

We clean the raw materials from garbage, sort out - we remove the large ones (you can cook caviar from them or just fry them). We wash in plenty of water, trying to preserve the integrity of the mushrooms.

Boil in a sufficient amount of water for 10 minutes after boiling, strain, rinse with running water.
We prepare the marinade from water and the specified amount of products, spices.

Add mushrooms, cook for 30 minutes, removing foam.
Add vinegar, mix.
Sterilized jars (it is convenient to clean them with a microwave oven, pouring into clean containers of 30-50 ml each and setting to bask for 10 minutes), fill the shoulders with the resulting snack, add marinade, close with sterilized lids.

Turn over, leave on the table to cool.
You can try such preservation after 8-10 days, it is stored at a moderate temperature for more than a year.

If you are lucky enough to harvest a good harvest of mushrooms - do not be too lazy to pickle them for the winter - such a preparation is perfect for potatoes, other main courses, as an ingredient in salads and just a good snack. I sincerely wish you a successful “quiet hunt” and bon appetit!

The hot summer has died down. Ahead of us is waiting for the golden autumn time with their autumn gifts of nature. First of all, I would like to note the delicious gifts of the forest, of course, mushrooms.

The article will focus on pickled mushrooms. These delicious mushrooms are one of the most popular on every holiday table. In our family, one has only to open a jar of mushrooms in the morning, and by the evening it is already empty. Sometimes not everyone even has time to try them, pickled mushrooms turn out so tasty.

We put the soaked ones in a saucepan, pour a little water. You do not need to pour a lot of liquids, since the mushrooms give off a huge amount of moisture during cooking. We put the pan on the stove, bring to a boil and cook for 15-20 minutes.
When boiling, foam will appear, it must be removed.

After the water boils, lower the heat and simmer for 30 minutes over low heat. 10 minutes before cooking, pour in the vinegar and mix well.
Now you can lay out the honey mushrooms in sterile jars and tighten the lids tightly.

How to pickle forest mushrooms in jars (recipe for the winter)

In my opinion, the very first and youngest mushrooms are the most delicious. When the mushroom season begins, first of all we make preparations, then we eat ourselves. Since not every year there is a good harvest for mushrooms and you can be left without tasty preservation.

Ingredients.
Mushrooms 3 kg.
Water 1 glass.
Salt 2 tbsp. the spoon.
Sugar 1 tbsp. the spoon.
Black peppercorns 7-8 pcs.
Lavrushka 2-3 leaves.
Carnation 3 pcs.
Umbrellas dill 2 pcs.
Vinegar essence 1 tbsp. the spoon

Cooking process.

Of course, before cooking, you need to rinse and clean everything well. It is better to wash the collected wild mushrooms several times and carefully sort them out for spoiled ones. Change the water several times, only then proceed to the heat treatment.

And so I pour a glass of water into the pan and spread all the prepared material, put it on the stove and, after boiling, cook over low heat for 20-30 minutes.

Sugar, allspice, lavrushka, dill umbrellas, cloves. Cook the mushrooms for another 20 minutes after boiling. At the end, lay out in sterile jars and twist the lids.

Instant pickled mushrooms in 15 minutes

For pickling according to this recipe, it is best to take young and fresh mushrooms. This recipe is not only easy and delicious, it is also very fast. Of course, it will be possible to eat pickled mushrooms not immediately immediately, but in the morning or in the evening it is quite possible. In other words, erase the recipe and you will understand everything yourself.

Ingredients.

Honey mushrooms 1 kg.
Lavrushka 2 sheets.
Table vinegar 2 tbsp. spoons
Garlic 3 cloves

Salt 1 tbsp. the spoon
Water 1 liter

Cooking process.

Clean the mushrooms and rinse well several times.
Put in a saucepan, pour a glass of water and cook after boiling for 25-30 minutes. Be sure to remove the foam that appears.

Drain the first water, rinse the mushrooms, put in a sieve to drain the remaining moisture.

Again we shift the mushrooms into the pan, pour 1 liter of water, add the rest of the ingredients and put on the stove.

The second time, cook for 15 minutes after boiling the mass.
Next, you can decompose the mushrooms into sterile jars, or you can leave it right in the same pan for 12 hours.

After 12 hours, you can treat yourself to delicious pickled mushrooms. Bon appetit.

A simple recipe for pickled mushrooms with butter

Such mushrooms will be an excellent cold appetizer on any holiday table. You can also serve them as an addition to mashed potatoes or boiled rice.

Ingredients.

Mushrooms 1 kg.
Butter 350 gr.
Sweet paprika 1 teaspoon.
Salt to taste.

Cooking process.

We put the washed and peeled mushrooms in a saucepan with plain water and cook for 20-25 minutes. Then we drain the water through a colander.

We put the pan on the fire and melt 350 grams in it butter. Spread mushrooms, salt and add paprika. Fry for 10 minutes. Then cover with a lid and simmer for another 10-15 minutes under a closed lid. Be sure to mix.

Arrange the mushrooms in sterile jars, fill with hot oil and tighten the lids tightly. Shelf life is 6 to 8 months, store only in a cool place. Bon appetit.

Recipe with cinnamon

If you're bored with the standard pickled mushroom recipes and want to try a few jars of a brand new recipe, then you've come to the right place. I offer a recipe with the addition of cinnamon, which will give the appetizer a completely new taste.

Ingredients.

Mushrooms 1 kg.
Water 0.5 ml.
Salt 1 tbsp. the spoon.
Cinnamon 1 stick.
Black peppercorns 3-5 pcs.
Carnation 3-5 pcs.
Lavrushka 2 sheets.
Table vinegar 2 tbsp. spoons.

Cooking process.

Wash the mushrooms and boil in clean, slightly salted water. The foam that will appear during cooking must be removed. After the first cooking, drain the water and hold the mushrooms in a sieve to drain excess moisture.

Pour half a liter of water into the pan, put the mushrooms back on the stove. Add salt, pepper, parsley, cinnamon, vinegar and mix well. Cook the mushrooms in brine for 15 minutes and spread the mass still hot in sterile jars.

Universal marinade for all mushrooms.

As a bonus, I want to offer you a marinade recipe that can be used for almost all known forest edible mushrooms. There is no vinegar in the marinade; it was replaced with citric acid. Also in the video clip you can learn something else useful about cooking mushrooms at home.

On this, the selection of pickling mushrooms has come to an end. Cook yourself and share your recipes and impressions in the comments below the article. But also be careful when picking mushrooms, if in any doubt, it's better not to take this mushroom. It is better to buy from trusted suppliers or take an experienced mushroom picker with you who will help you decide on the choice of mushrooms. All the world of kindness and good mood.

Autumn is a mushroom time, and Indian summer is a time for collecting autumn mushrooms. "Silent hunting" in itself is a very exciting activity, and if you manage to find a good stump with a family of mushrooms, then this is just wonderful. How to prepare collected mushrooms for the winter? You can dry, salt, freeze, but I will tell you the simplest recipe for pickled mushrooms. Mushrooms are very tasty, firm and fragrant.

To prepare 2 half-liter jars of pickled mushrooms for the winter, we need:

- 1 kg honey mushrooms

For marinade:

- 1 liter of water
- 1.5 tablespoons salt
- 2 tbsp. Sahara
- five cloves of garlic
- 2 bay leaves
- 10 black peppercorns
- 6 sticks of cloves
- 1 tsp 70% vinegar

How to pickle mushrooms in jars for the winter - a simple step-by-step recipe with a photo:

1. We sort the collected mushrooms into large and small ones, remove excess dirt, twigs and leaves.

2. Fill the mushrooms with cold water and leave for 1.5 hours. After the time has elapsed, drain the dirty water and rinse the mushrooms in new water. When pickling, I wash the mushrooms three times.

3. Put the selected small mushrooms in a deep saucepan, fill with water, put on fire and cook for 1.5 hours.

When the water boils, foam will appear - it must be removed.

4. Another tip: when cooking mushrooms, I add half an onion. I do this in order to determine if a poisonous mushroom has accidentally fallen into the pan. The bulb in this case turns blue. If the bulb remains white, then everything is in order.

5. When the cooking time is over, rinse the mushrooms in a colander with cold water.

6. And let the extra drops of water drain.

8. At the same time, we sterilize jars for mushrooms.

9. When the marinade boils, lower the mushrooms there and cook for 20 minutes.

10. Cut the garlic into small cubes ...

... and two minutes before the end of cooking, we lower the garlic into a saucepan with mushrooms.

11. Lay out the hot mushrooms along with the marinade in jars.

12. And set to sterilize for 20 minutes.

13. Then we roll up ...

... and turn the lid down to determine if there is a leak.

When the jars have cooled completely, they are placed in the refrigerator or cellar. Pickled mushrooms for the winter are very tasty, and the garlic flavor gives them a special piquancy. Try it, surprise your loved ones and enjoy your meal!