The best recipes for pickled mushrooms for the winter in jars with vinegar. Delicious mushrooms marinated for the winter with and without vinegar: reliable recipes for cooking without sterilization Mushrooms marinated without sterilization with vinegar
To delight the forest bounty with its wonderful taste in winter, you need to prepare the right marinade for mushrooms. Let's reveal the secrets of a beautiful, transparent marinade and consider recipes for various types of mushrooms.
This cooking variation is suitable for all types of mushrooms.
Ingredients:
Mushrooms;
garlic;
water – 50 ml;
vegetable oil – 1 tbsp. spoon;
sugar – 1 tbsp. spoon;
vinegar – 40 ml;
salt – 1.5 tbsp. spoons;
peppercorns – 5 pcs.;
cloves – 2 pcs.
Preparation:
1. Boil the mushrooms. During the cooking process you will need to change the water three times. Wild mushrooms are cooked for an hour and a half.
2. Pour salt into the water. Add sugar, pepper and cloves. Boil. Remove from stove and pour in vinegar.
3. Scald the jar. Place garlic on the bottom. Place mushrooms in jars. Pour marinade and add oil. Roll up.
4. According to this recipe, they will be ready in a day. Mushrooms keep well all winter.
Cooking for 1 liter of water
The taste of mushrooms directly depends on the marinade. It must be prepared in the correct proportions, strictly following the recipe.
Ingredients:
Water – 1 liter;
bay leaf – 2 leaves;
black peppercorns;
cloves – 5 pcs.;
salt – 1 tbsp. heaped spoon;
allspice peas;
table vinegar (9%) – 3 tbsp. spoons.
Preparation:
1. Boil water. Throw in the bay leaves and cloves. Add salt. Add sugar and add peppercorns. Boil for five minutes until the crystals are completely dissolved.
2. Pour in the vinegar, stir and pour into the prepared jar of mushrooms. Roll up.
For porcini mushrooms
A quick and simple option that is suitable for the best representatives of the forest - porcini mushrooms.
Ingredients:
Allspice – 6 peas;
water – 1 liter;
cloves – 2 pcs.;
salt – 1.5 tbsp. spoons;
vinegar – 150 ml;
bay leaf – 3 leaves;
sugar – 1 tbsp. spoon.
Preparation:
1. Everything necessary products In addition to vinegar, mix, boil and simmer for a quarter of an hour.
2. Remove from heat and pour in vinegar. Mix.
3. The prepared brine is poured over the forest gifts and rolled up.
Vinegar is always added to the marinade at the end of cooking, when the liquid has been removed from the heat. If you add it at the beginning of cooking, the vinegar will evaporate.
Universal marinade for any mushrooms
A simple marinade for mushrooms for the winter is suitable not only for forest products, but also for champignons.
Ingredients:
Water – 1 liter;
cinnamon – 0.4 teaspoon;
salt – 1 tbsp. spoon;
cloves – 3 buds;
sugar – 1 tbsp. spoon;
peppercorns;
vinegar essence - 1 tbsp. spoon;
bay leaf - 1 leaf;
garlic – 3 cloves;
dill umbrellas – 3 pcs.;
horseradish leaves.
Preparation:
1. Peel and chop the mushrooms. Boil. Place in jars.
2. Boil water. Add salt, add all the ingredients and boil for a quarter of an hour.
3. Pour the essence into the resulting brine and immediately pour it into jars.
Option for honey mushrooms
This is very quick option preparation, which makes honey mushrooms incredibly tasty.
Ingredients:
Water – 240 ml;
salt – 1.5 tbsp. spoons;
vinegar – 30 ml (9%);
cloves – 3 pcs.;
pepper – 3 peas.
Preparation:
1. Boil and place honey mushrooms in a jar.
2. Add marinade ingredients to the water. Boil. Pour in vinegar and pour into jars. Roll up.
With garlic and pepper
There are many various options marinade for mushrooms. This variation has an ideal ratio of products that is suitable for all types of forest products. Thanks to the resulting brine, they will be well preserved throughout the winter.
Ingredients:
Mushrooms (white, boletus, honey mushrooms, morel, Polish);
garlic – 2 cloves;
water – 1 liter;
bay leaf – 3 leaves;
sugar – 2 tbsp. heaped spoons;
cloves – 2 pcs.;
black pepper – 8 peas;
salt – 4 heaped teaspoons;
allspice – 4 peas;
vinegar - 5 tbsp. spoons (9%).
Preparation:
1. Rinse the mushrooms. Sort and cut into pieces. Boil in salted water. During the cooking process, remove the foam from which all the dirt comes out. Drain the liquid.
2. Place all products except garlic and vinegar in water. Boil and cover with a lid. Boil for five minutes.
3. Throw in mushrooms and garlic, cut into pieces. Boil and simmer for a quarter of an hour. Pour in vinegar and stir. Transfer to jars and roll up.
To ensure that the marinade remains transparent, when cooking mushrooms, remove the foam in time and change the water several times.
Korean mushroom marinade
Champignons marinated in the proposed marinade will be an excellent appetizer on the holiday table.
Ingredients:
Champignons – 300 g;
black pepper;
coriander – 0.4 teaspoon ground;
salt;
garlic – 3 cloves;
apple cider vinegar– 3 tbsp. spoons;
parsley – 25 g;
sesame – 10 g;
dill – 25 g;
soy sauce– 1 tbsp. spoon;
red hot pepper – 1 pod;
cumin – 0.5 tbsp. spoons;
bay leaf – 2 leaves;
vegetable oil – 60 ml.
Preparation:
1. Boil the mushrooms. Do not forget to remove the foam that forms during the cooking process. Drain off all liquid.
2. Pour soy sauce into vegetable oil. Finely chop the greens and add to the oil. Chop the garlic. Add to the mass. Throw in bay leaf, cumin, coriander, chopped hot pepper. Pour in vinegar and stir.
3. Place sesame seeds in a dry frying pan and fry. The grains should become golden brown. Add to marinade. Stir.
4. Add mushrooms. Cover with lids and store in the refrigerator. If you want to prepare until next season, bring the mushrooms and marinade to a boil. Transfer to jars and roll up.
For oyster mushrooms
Many people don’t know how to cook oyster mushrooms deliciously. We offer an ideal, proven cooking option.
Ingredients:
Oyster mushrooms – 1100 g;
vinegar – 1 teaspoon of essence;
pepper – 6 peas;
water – 600 ml;
garlic – 3 cloves;
salt – 2 tbsp. spoons;
dried dill;
sugar – 1 tbsp. spoon;
cloves – 6 pcs.;
bay leaf – 2 leaves.
Preparation:
1. Cut oyster mushrooms from a bunch. Mushrooms have rubbery and very hard legs, so they need to be trimmed short. Cut the hats.
2. Pour water over the oyster mushrooms and immediately add salt. Add spices. As soon as the water begins to boil, pour in the vinegar. Boil for half an hour. Any foam that appears must be removed.
3. Cool and transfer to jars. The brine should only cover the mushrooms; there is no need to pour too much. Pour a tablespoon of vegetable oil into a jar. Roll up.
General cooking principles
Mushrooms, even if they are strong, should always be checked for worms and divided into types. You can marinate in two ways:
marinade together with mushrooms;
marinade separately from mushrooms.
If you decide to cook together with mushrooms, then the final product will preserve the mushroom flavor as much as possible. The dish will have a special taste, and the marinade will be the richest, but not very pleasant to look at. In the jar, the liquid will appear cloudy, viscous and dark. Will contain crumbled mushroom debris.
If you decide to prepare the marinade separately and then pour in the prepared mushrooms, the final product will be transparent and clean. The aroma will be as rich as in the first version.
Only whole and strong mushrooms are chosen for pickling. They are carefully sorted and the dark spots are cut off. All parts are cut. Small specimens can be left whole. It is recommended to marinate the caps separately from the legs.
Boletuses and boletuses color the marinade dark. If you want to keep the brine transparent, first pour boiling water over the mushrooms and then immediately place them in cold water. Only after this procedure do you start cooking mushrooms.
In this article, we decided to offer not only various recipes for pickled mushrooms, but also consider in detail all aspects of their preparation and preservation. Since such preparations are associated with a high risk of poisoning, We advise you to exercise caution 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 through options for harvesting them in advance, even during the process of harvesting the forest. Some people prefer mushrooms dry or freeze, using them later to add taste 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 maximum pleasure from home-made delicious snacks.
Marination, unlike other methods of preparation, is convenient in that it allows you to obtain a finished product that can be used as food immediately or canned and stored. If you are interested in how to pickle mushrooms at home, then let's 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 cap) varieties of categories 1-2 nutritional value: white, boletus, boletus, boletus(oil cans). They are distinguished by dense, fleshy pulp, a pronounced taste and rich aroma. It is better to take from lamellar mushrooms chanterelles,autumn honey mushrooms,saffron milk caps,champignons(ordinary or cultivated).
The current sanitary rules for the procurement, processing and sale of mushrooms (SP 2.3.4.009-93 of 1993) say: “It is allowed to pickle edible mushrooms without the acrid taste of the pulp - tubular mushrooms, champignons, fat mushrooms, autumn honey fungus, brilliant green, gray row, etc. Before marinating, 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. You need to start cooking them for food or storing them for future use right away.
Cleaning
Cleaning certain types of mushrooms has its own nuances. So, tubular You can clean it with a dry brush or sponge, scraping off dirt with a knife and cutting off damaged areas (some consider it necessary to remove the film from the cap, for example, from a butter dish or from a champignon). Then they are simply washed under running water and placed in a colander or sieve to drain all the liquid. Lamellar mushrooms without a pungent taste are cleaned and briefly soaked in water.
It is very important to thoroughly clean the mushrooms from any remaining soil, 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 products and violations of the conservation storage conditions, bacteria are able to actively multiply, releasing one of the most powerful biological poisons - botulinum toxin.
Soak
For soaking, use cold water, often with added salt (1 tsp/1 l) and citric acid(2 g/1 l) so that the remaining contaminants acidify faster and the pulp 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 this, 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 mushrooms are boiled in portions (in large quantities) or in several waters (to eliminate the bitter or acrid taste), then before each addition, the dirty water is drained and fresh brine is prepared.
During the preparation process, 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 preservation, jars and lids must be sterilized, but it is better to do this closer to the end of the mushroom preparation process.
Stage 2. Marinating
Many housewives have their own universal recipe How to deliciously marinate mushrooms. 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 herbs ( bay leaf, black and allspice 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 from Soviet times - the book “About Tasty and healthy food“,” “elite” pickled mushrooms were prepared according to this recipe. It is best suited for tubular varieties (white, boletus, boletus, boletus), which do not require preliminary boiling. Fresh mushrooms contain about 90% water and actively release own juice, becoming the basis of the marinade.
Number of servings/volume: 1-1.5 l
Ingredients:
- fresh mushrooms – 2 kg;
- water – 250 ml (1 glass);
- bite, 6%/natural – 250 ml (1 glass);
- rock salt – 60-70 g (3 tbsp.);
- sugar (optional) – 20-40 g (2 tbsp.);
- bay leaf – 2-3 pcs.;
- allspice black pepper (peas) – 4-5 pcs.;
- dry cloves – 1-2 pcs.;
- cinnamon – 0.5-1 stick;
- dry dill – 5-10 g.
Preparation:
- Rinse young, strong mushrooms in cold water and place in a colander, allowing the remaining water to drain.
- Pour water and vinegar into the pan, add salt. Bring the marinade to a boil and add mushrooms to it.
- When the mushrooms in the marinade boil, remove the foam, add all the spices and cook over low heat for 20-25 minutes. To ensure that the mushrooms cook evenly and do not burn, you need to constantly stir them, gently submerging the top ones and carefully lifting the bottom ones with a spoon. The readiness of mushrooms is determined by their settling to the bottom.
- The finished mushrooms are transferred to a ceramic or glassware, let them cool and put them in the refrigerator.
At this point, the marinating of mushrooms is actually completed, since they are already ready to eat. No subsequent pasteurization such a workpiece can be stored at temperatures from 0 to 8 ℃ for several months (no more than 6-8). To prevent the development of mold in containers, it is recommended to pour a thin layer of vegetable oil on top of the marinade.
These mushrooms, unlike tubular mushrooms, have a less pronounced taste and aroma, so when pickling them, a larger number of different spices are used. To prepare the marinade, it is permissible to take a mushroom decoction (when preparing certain types: champignons, saffron milk caps or autumn mushrooms), but generally (for russula, volnushki, rows, etc.) it is prepared in clean water.
Number of 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.
If desired, you can add to the marinade:
- black pepper (peas) – 10-15 pcs.;
- hot pepper (chili) – 0.5-1 pcs.;
- dry cloves – 3-5 pcs.;
- cinnamon – 1-2 sticks;
- nutmeg – 0.5-1 pcs.;
- mustard, seeds – 0.5-1 tsp;
- dry coriander – 0.5 tsp;
- dill, umbrellas/seeds – 2-3 pcs./1 tsp.
Preparation:
- Place the washed mushrooms in a saucepan with boiling water and blanch for 3-5 minutes, removing the foam with a slotted spoon.
- Drain the dirty water, pour clean water over the mushrooms, add salt at the rate of 50 g of salt per 1 liter and boil for 20-30 minutes. Remove the mushrooms to a colander and let the water drain.
- Prepare the marinade. Pour water (or strained mushroom broth) into a separate pan, add salt, sugar and all the dry spices, and after boiling, pour in the vinegar.
- Place the boiled mushrooms in prepared containers and pour the marinade over them.
The pickled mushrooms will need some time to brew. They are served to the table as cold snack, sprinkling with chopped onions and/or garlic and sprinkling with vegetable oil.
Stage 3. Preservation
Before preservation, jars and lids must be sterilized. The jars are steamed over boiling water and heated in the oven or microwave. It is necessary that they are hot at the time of laying out the finished product. The lids are boiled in water for 2-4 minutes.
If you fill jars with mushrooms boiled in 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 preparation in a water bath. When pouring boiled mushrooms with hot marinade (by) it is impossible to do without additional heat treatment. It is recommended to do this as follows:
Technology for sterilizing canned mushrooms in a water bath
- Place a wire rack (cloth napkin) on the bottom of a wide pan or bucket, pour in 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 low boiling water. Half-liter jars 20-25 minutes, liter jars 20-30 minutes from the moment of boiling.
- After this, the jars are immediately sealed with lids, the quality of the closure is checked, they are placed bottom up, covered with a blanket or blanket and left for 1-2 days until they cool completely.
Ready-made canned mushrooms are placed in a cool (away from radiators and heating appliances), dry and dark place. It is recommended to store them for no more than a year.
Video
How to pickle mushrooms experienced housewives can be seen in the following videos:
Marinating and salting are different processes. Read about the principles of pickling mushrooms in this article.
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Canning mushrooms allows you to preserve the gifts of the forest and the warm months of the year for the winter. Many types of mushrooms are suitable for preservation, for example: milk mushrooms, aspen mushrooms, boletus mushrooms, russula, honey mushrooms, saffron milk caps, boletus mushrooms, porcini mushrooms, nigella mushrooms, pig mushrooms, chanterelle mushrooms. It's better to choose fresh mushrooms, which were collected at least 8 hours before preparation. They should be small to medium in size and not wormy. It is worth considering that some types of mushrooms do not go together. To avoid such an incorrect combination, you can use the recipes presented below.
There are several classic recipes for preparing preserved mushrooms for the winter.
This variety of recipes is due to the fact that classical canning methods may involve:
- salting;
- pickling;
- cooking in own juice.
There are also various canned mushroom dishes, for example, whole mushrooms, caviar.
Canning mushrooms: a classic recipe for the winter at home
Using classic ingredients For pickling, you can prepare absolutely any mushrooms for the winter.
To do this you need:
- 1 kilo of mushrooms;
- 1.5 glasses of water;
- 20 grams of salt;
- 100 milliliters of olive oil;
- 6 black peppercorns;
- 100 milliliters of 9% vinegar;
- 50 grams of sugar;
- 5 bay leaves;
- 5 clove buds.
Using classic marinating ingredients, you can prepare absolutely any mushrooms for the winter.
How to preserve:
- Fresh gifts of the forest are washed, peeled, immersed in cold water and soaked for 1 hour.
- The liquid is drained and the mushrooms are cut into medium pieces.
- Mushroom pieces are filled with water and cooked for half an hour.
- The marinade is prepared in a separate pan. To do this, salt, sugar, and other spices are dissolved in water. Everything is mixed and put on fire. After boiling, oil and vinegar are poured into the liquid. The contents of the container are brought to a boil again and cooked for 5 minutes.
- The snack is placed in clean jars and sent to be sterilized for 30 minutes. Then the containers are sealed, placed on the lid and insulated with a blanket.
You can eat the prepared product 30 days after it has been seamed.
Classic recipe for pickling mushroom mix
For this recipe, it is better to use a mixture of porcini mushrooms, boletus mushrooms, boletus mushrooms and boletus mushrooms.
Required ingredients:
- 10 kilos of mushroom mixture;
- 500 grams of salt;
- 20 grams of bay leaf;
- 7 peas of allspice.
For this recipe, it is better to use a mixture of porcini mushrooms, boletus mushrooms, boletus mushrooms and boletus mushrooms.
How to pickle forest products at home:
- The mushrooms are sorted, washed, peeled, and boiled in salted water for 15 minutes.
- The mushroom mass is placed in a colander and washed under running water.
- The main ingredients are dried and placed in an enamel-coated container, caps up. Each layer must be sprinkled with salt and spices.
- The top layer is covered with a gauze napkin, a circle on which oppression is installed.
- In this state, the gifts of the forest are salted for 2 days. Then the brine is poured into a container and brought to a boil.
- The mushroom mass is again filled with hot liquid and placed under pressure for 30 days.
- Ready mushrooms can be placed in jars and closed with plastic or nylon lids.
When salting fungus, you must ensure that they are always in the brine, otherwise the product may become moldy.
Canned mushroom caviar
Mushroom caviar is not only an excellent stand-alone snack, but also good filling for sandwiches, canapés, pastries, as well as an interesting ingredient that can be used when preparing main courses.
To make caviar you need:
- 1 kilo of mixture of porcini mushrooms and chanterelles;
- 200 grams of water;
- 10 grams of salt;
- 4 grams of citric acid;
- 100 grams of olive oil;
- 20 grams of mustard;
- 1 pinch ground black pepper;
- 100 grams of 5% vinegar.
Mushroom caviar is not only an excellent stand-alone snack, but also a good filling for sandwiches, canapés, and pastries.
How conservation occurs:
- Fresh mushrooms are sorted, peeled, cut into equal pieces, washed in cold water and placed in a colander.
- In a separate container, water is mixed with salt and citric acid, put on fire and brought to a boil.
- Prepared mushrooms are immersed in boiling liquid, which should be cooked until fully cooked, stirring constantly with a spatula. The readiness of the mushrooms can be determined by the fact that all the pieces have sunk to the bottom.
- During the cooking process, foam will be released, which must be removed using a slotted spoon.
- The mushroom mixture is placed in a colander and dried.
- The mass is passed through a meat grinder, seasoned with oil, vinegar, salt, pepper and mustard.
- The mixture is mixed and sent to dry, clean containers.
- The jars are covered with a lid, sterilized for 40-50 minutes, sealed, turned over and covered with a warm towel.
Mushroom caviar prepared according to the presented recipe is moderately spicy and aromatic. This product should be stored in a cool, dark place.
Salted mushroom caviar: classic recipe
Mushroom caviar can be not only pickled, but also salted.
To prepare this dish you will need:
- 7.5 kilos of mushroom mixture from boletus and porcini mushrooms;
- 500 milliliters of water;
- 2 tablespoons of salt.
Mushroom caviar can be not only pickled, but also salted
How to add salt:
- The washed and peeled mushroom mass is cut into small pieces, mixed with salt and 300 milliliters of water. The mass is mixed and placed on the burner.
- The mixture is brought to a boil and cooked for 30 minutes.
- Then the rest of the water is poured into the mass, everything is mixed and simmered for another 1 hour. While the mixture is stewing, it must be stirred constantly.
- Using a masher, the mushroom mixture is kneaded to a puree state, and then the resulting caviar is evaporated at a temperature of 100 degrees. In this case, the caviar must be constantly stirred to prevent burning.
- Hot caviar is distributed into pre-sterilized jars, sealed, placed upside down and covered with a warm towel.
If the housewife plans to store the prepared product for a long time, it must be re-sterilized.
Mushroom preservation (video)
Canning mushrooms with tomato puree in jars for the winter
In this recipe, it is best to use a mixture of boletus, boletus and aspen boletuses. It turns out delicious snack, containing mushrooms with different textures and taste characteristics.
During the canning process you will need:
- 600 grams of mushroom mixture;
- 400 grams of tomato puree;
- 50 milliliters of olive oil;
- 0.5 dining spoon of salt;
- 200 grams of sugar;
- 1 dessert spoon 9% vinegar;
- 2 bay leaves;
- 2 clove buds.
Step-by-step canning:
- The mushrooms are cleaned, washed, cut into equal pieces and stewed until they acquire a soft texture.
- Salt, sugar, and vinegar are added to previously blanched and mashed tomatoes. The mass is mixed and transferred to mushrooms along with cloves and bay leaves.
- The mushroom mixture is brought to a boil and distributed into clean jars.
- The containers are covered with lids and sent for sterilization, which lasts at least 85 minutes.
- The jars are rolled up and cooled at room temperature.
Mushrooms canned in tomato are endowed with unique taste, which can conquer any gourmet. This snack will be excellent option for complementing and serving second courses.
Pickled mushrooms for the winter (video)
To begin with, I’ll tell you what pickling mushrooms is in general and what mushrooms are suitable for harvesting in this way.
The method of preserving mushrooms using an aqueous solution to which salt, sugar, spices and, in some recipes, acetic or citric acid are added - this is pickling.
Tubular mushrooms of such varieties as autumn honey fungus, boletus, boletus, boletus and boletus are best suited for pickling.
It is also allowed to marinate lamellar mushrooms, such as plump mushrooms, brilliant green mushrooms, row mushrooms, and honey mushrooms.
Only undamaged young mushrooms, strong and without wormholes, are suitable for pickling.
I would also like to note that it will be better if the mushrooms different types marinate separately, but if desired, you can mix several varieties of mushrooms in any proportions.
To begin with, we will sort the collected mushrooms by type and size. Worthy and old mushrooms should be discarded immediately.
Then, the calibrated mushrooms must be thoroughly cleaned of contaminants (adhered sand, soil, adhering leaves and moss). If you marinate butter mushrooms, do not forget to remove the skin on the cap (otherwise the mushrooms will turn out bitter).
If the mushrooms you selected for pickling are a little large, then it is better to separate the stems from the caps and cut them into small pieces. It’s better not to cut small mushrooms, but to marinate them whole.
A little trick: sliced mushrooms darken very quickly when exposed to oxygen. To prevent this from happening, you need to make a solution of one liter of water, 2 grams of citric acid, a teaspoon of salt, and place them in the resulting solution.
You can marinate in two ways. At the same time, we prepare the same marinade for mushrooms.
Versatile and delicious marinade for mushrooms per liter of water contains:
- salt – 1 tbsp. lodge;
- sugar – 4 tbsp. lodge;
- laurel leaf – 2-3 pcs.;
- black peppercorns – 2-3 pcs.;
- cloves (optional) – 2 pcs.;
- garlic – 2-3 finely chopped cloves.
Method No. 1
This is the easiest way to pickle mushrooms for the winter - boiling them in a marinade.
You need to prepare the marinade and boil the mushrooms directly in it for 15 minutes. Then, remove the mushrooms from the marinade with a slotted spoon and transfer them to a container for storing the workpiece. Fill the top of the jar to the brim with the marinade (hot) in which the mushrooms were cooked.
With this method of marinating, mushrooms are obtained with a richer taste, since, in fact, they begin to marinate during cooking. But there is also a disadvantage to this method of preparation - the marinade turns out cloudy and not transparent, sometimes even viscous.
Method number 2
The mushrooms must first be boiled in boiling water for fifteen minutes. Then we drain the water and pour boiling marinade over the boiled mushrooms. When preparing mushrooms in this way, the marinade will be transparent and without clouding. But the mushrooms will not have such a rich aroma as when harvested using the first method.
Which best way- decide for yourself.
You need to store pickled mushrooms in containers that do not oxidize (glass, enamel, stainless steel, food clay). Therefore, in our time, pickling mushrooms in jars is most common.
To prevent mold from forming on our preparations, we need to boil sunflower oil, pour the container with mushrooms on top and tie it with linen napkins. If we marinate mushrooms in jars, then you can simply roll them under the lid. But to avoid contamination of preserved food with botulism, containers with mushrooms must be sterilized for 15-20 minutes.
Our homemade preparation should be stored in the refrigerator or in the cold, again, to avoid the formation of botulinus bacteria. In a cold place this bacterium is not produced.
In winter, open a jar of delicious pickled mushrooms, drain the marinade, sprinkle them with finely chopped onions, pour over aromatic sunflower oil, and enjoy the taste of our homemade from mushrooms.
See also video: MARINATED MUSHROOMS - an easy-to-prepare recipe.
Autumn means not only rain, slush and wind, but also a rich harvest of mushrooms. There are different ways their preparations, the most popular are salting, drying, pickling. Of course, preparing for the winter is always troublesome. But the tasty result is worth the time and effort.
It’s especially nice when a delicious jar of canned mushrooms appears on the table during the cold winter period. The most important thing is properly prepared mushrooms. After all, if forest mushrooms turn out to be poisonous, there may be serious, severe consequences.
To avoid such troubles, you need to carefully sort the mushrooms before cooking. If any mushroom is in doubt, you just need to throw it away or check with knowledgeable mushroom pickers for information about it. This material contains a selection of very simple and delicious recipes pickling various forest products.
Boletus mushrooms in jars for the winter - step-by-step photo recipe
In the photo recipe, the amount of herbs and spices can be determined according to taste. The only exception is vinegar; this ingredient must be taken in certain proportions.
Your rating:
Cooking time: 4 hours 0 minutes
Quantity: 3 servings
Ingredients
- Forest mushrooms: how much to eat
- Salt: to taste
- Cinnamon: pinch
- Carnation: several inflorescences
- Bay leaf: 2-4 pcs.
- Vinegar 9%: 3 teaspoons per 1.5 liter jar
Cooking instructions
Porcini mushrooms for the winter in jars - a very tasty preparation
Boletus is undoubtedly the king among mushrooms, therefore, if the family managed to find a good clearing and harvest the white ones, then they urgently need to start harvesting them. The smallest ones can be dried, the medium ones are suitable for pickling.
Ingredients (per 1 kg of mushrooms):
- Bay leaf – 3 pcs.
- Allspice (peas) – 5 pcs.
- Hot pepper (peas) – 8 pcs.
- Water – 1 l.
- Sugar – 2 tbsp. l.
- Salt – 4 tsp.
- Vinegar 9% – 130 ml.
Algorithm of actions:
- Select the most beautiful mushrooms, whole, without worms. Thoroughly clean off sand, dirt, stuck leaves and needles. Rinse.
- Cut the pieces into fairly large pieces, since the mushrooms will lose a significant part of their volume during the cooking process.
- Pour a large saucepan of water and add a little salt. Bring to a boil.
- Place mushrooms in a container. Boil for half an hour. Rinse in a colander under running water.
- Prepare the marinade by putting all the ingredients in the water, with the exception of vinegar.
- Place the mushrooms in the marinade when it boils. Cook for 15 minutes. Skim off foam constantly.
- Prepare glass containers, preferably half-liter ones. Sterilize using your favorite method.
- At the end of cooking the mushrooms, add vinegar and wait until it starts to boil.
- It's time to pack the boletus mushrooms into jars. You need to do this by distributing the mushrooms and marinade as evenly as possible.
- Seal with prepared (sterilized) lids.
- Turn over (this is a way to check the tightness of the closure). Leave under a warm blanket.
How hard it is to wait for winter now!
Honey mushrooms for the winter in jars
After porcini mushrooms, honey mushrooms come in second place. They usually delight with a rich harvest and are especially tasty when pickled, as they retain their shape, consistency and incomparable taste. Good for daily diet and festive table.
Ingredients(for 2 kg of honey mushrooms for marinade - yield 5-6 half-liter jars):
- Salt – 2 tbsp. l.
- Sugar – 2 tbsp. l.
- Bay leaf 3-5 pcs.
- Peppercorns (allspice and hot) – 4-6 pcs.
- Cloves – 4-5 pcs.
- Vinegar – 1 tbsp. l. 9% (per jar).
Algorithm of actions:
- The first stage is the longest - you need to sort the mushrooms, remove bad, old leaves and needles, cut off the lower part of the stem. Rinse thoroughly, changing the water several times.
- Fill with water. Put on fire. Immediately after boiling, drain into a colander and rinse thoroughly again.
- Back into the water and onto the fire. Cooking time for honey mushrooms is 20 minutes.
- Replace the water again, now add all the seasonings and spices to the mushrooms. Cooking time is reduced - 15 minutes is enough.
- Pack in sterilized glass containers. Add marinade almost to the top.
- Add vinegar to each container. Seal quickly.
- Turn over and wrap for additional sterilization.
Honey mushrooms look very appetizing, so if your household does not demand to open a jar of freshly pickled mushrooms, it is better to quickly hide it until winter.
Chanterelle mushrooms for the winter in jars
Red, delicious chanterelles delight mushroom pickers, since there are no worms in mushrooms, which means you can safely collect everything. They are good both fried and pickled, as they retain their color and have a pleasant taste.
Ingredients:
- Chanterelles – 2 kg.
- Salt – 2 tbsp. l.
- Sugar – 4 tbsp. l. (without top).
- Water – 1.5 l.
- Vinegar essence 70% – 40 ml. (less possible).
- Allspice in peas – 5-6 pcs.
- Cloves – 4-5 pcs.
Algorithm of actions:
- According to this recipe, pre-soak the mushrooms in cold water for 1 hour.
- Fill with fresh water. Cook for 20 minutes (or until the chanterelles have settled).
- Drain the water. Rinse the chanterelles with cold water.
- Fill with new water, add pepper, cloves, salt and sugar to the mushrooms.
- Bring to a boil. Cook for 7-10 minutes.
- Pour in vinegar essence. Bring to a boil.
- Sterilize jars and lids.
- Using a slotted spoon, place the chanterelles into containers.
- Add marinade. Cork.
In exactly one month you can invite your guests and family members to a tasting!
Milk mushrooms in jars for the winter
Salted milk mushrooms are one of the most famous dishes Russian cuisine. True, you will have to try hard to prepare them - spend time and effort. But all the efforts will pay off handsomely.
Ingredients:
- Milk mushrooms – 10 kg.
- Salt – 0.5 kg.
Algorithm of actions:
- Select best mushrooms– without worms and wormholes, not old.
- Rinse thoroughly, you can use a soft brush.
- The next stage is soaking; you can’t do without it, since milk mushrooms (both white and black) have a bitter taste. Fill a large container (glass or enamel) with water and place the mushrooms in it. Cover the top with a lid so that the mushrooms are completely covered with water. For several days, in the morning and evening, the water needs to be changed and the mushrooms washed.
- The longest stage is over, then everything is primitively simple. You need to choose a container for salting; again, it should be glass, enameled.
- Place mushrooms caps down. Sprinkle with salt. Then the next layer. Add salt. Do this until you run out of ingredients.
- Cover the milk mushrooms with gauze or clean cotton cloth. On top is a wooden circle or lid, bending.
- Keep in a cool place.
The mushrooms will be ready after 2 days; you can put them in small containers and pour vegetable oil on top. Put it in the cold, dreaming of a quick tasting.
How to seal pickled mushrooms in jars for the winter
For the winter, you can pickle almost all mushrooms (edible ones, of course), but it is best to do this with boletus mushrooms, honey mushrooms, boletuses, and butter mushrooms.
Ingredients:
- Mushrooms – 2 kg.
- Water – 1 l.
- Sugar – 2 tbsp. l. (with a slide).
- Salt – 4 tsp. (also with a slide).
- Allspice and hot pepper.
- Cloves and bay leaves - 3 pcs.
- Vinegar 9% – 5 tbsp. l.
- Garlic – 2 cloves.
Algorithm of actions:
- The first stage is reassembly and washing, a long but necessary stage.
- Then place the mushrooms in a container and fill with water (without the norm). Bring to a boil, drain, rinse again with cold water, sand, dust, and unnoticed needles will be washed off.
- Fill with water. Place on the stove again and cook the mushrooms until tender (until they settle to the bottom and the broth becomes clear).
- Carefully pour the broth into the pan. For every liter mushroom broth add sugar and salt, seasonings and garlic according to the norm (put in whole cloves). Just hold on to the vinegar.
- Place mushrooms in marinade. Boil for 5 minutes.
- During this time, sterilize the containers (or do it earlier) and the lids.
- Pour in the vinegar and you can pour it straight away.
- Seal tightly, turn over, cover with a blanket.
Not too difficult, but very tasty!
Recipe for pickling mushrooms for the winter in jars
Almost all mushrooms are suitable for pickling; only the elite are suitable for pickling. The best ones are milk mushrooms and saffron milk caps; the latter do not even require cooking, but they delight you with their dense consistency, retain their color, and become crispy during the pickling process.
Ingredients:
- Saffron milk caps – 1 kg.
- Salt – 3 tbsp. l.
- Garlic – 5 cloves.
Algorithm of actions:
- Sort the saffron milk caps, cut off the stems, they can be boiled, fried and eaten.
- Pour plenty of boiling water over the caps. Leave for 3 minutes.
- Place in a colander to drain completely.
- Now transfer the mushrooms from a colander into a large enamel container.
- Add salt and chopped garlic cloves. Mix carefully. Leave to salt for 30 minutes.
- Sterilize containers and cool.
- Place the saffron milk caps quite tightly. Sprinkle salt on top.
- Seal with lids.
Keep refrigerated! Patiently wait for winter and holidays to please your family and friends.
Fried mushrooms for the winter in jars
One of the ways to prepare mushrooms for the winter, oddly enough, suggests frying them first and then rolling them up. Those who have tasted this dish say that it is very tasty and does not require any additional culinary processing.
It can be eaten immediately (if the mushrooms were fried in vegetable oil), or warm up (if used melted butter). Chanterelles, which do not lose their shape and look very appetizing, are best suited for this method of preparation.
Ingredients:
- Chanterelles
- Salt.
- Pepper.
- Melted butter.
Algorithm:
- The process of harvesting mushrooms begins according to a single scenario - the collected chanterelles need to be sorted out, and this must be done especially carefully. Due to the special structure of the cap, these mushrooms manage to “catch” a lot of forest debris, needles and leaves.
- Then rinse the mushrooms to remove invisible sand and dust. Small mushrooms are rolled up whole, large ones can be cut or broken.
- Place mushrooms in cold water in a large saucepan. Boil. Boil for 5 minutes. Send to a colander.
- Melt butter in a large frying pan. Place chanterelles in a frying pan with oil.
- Now you need to fry until done, the process will take from 40 to 50 minutes. At the very end add a little salt and pepper. You can experiment - squeeze a few cloves of garlic through a press. Then the dish will acquire a pleasant garlic aroma.
- Sterilize containers and lids too.
- Place the mushrooms very tightly. Pour in the oil in which they were fried. Cork.
Send to a cold place, the winter holidays will be very fun and bright, because the main decoration of the festive table will be sunny chanterelles!
Mushrooms with cabbage for the winter in jars
Solyanka is one of the oldest Russian dishes, which is prepared from cabbage and other vegetables. But if you add mushrooms to the vegetables, the dish turns into a delicacy that you wouldn’t be ashamed to serve to foreigners.
Ingredients:
- White cabbage – 1 kg.
- Tomatoes – 0.5 kg.
- Carrots – 0.5 kg.
- Onions 0.5 kg.
- Mushrooms (boletus, boletus) – 700 gr.
- Allspice – 3-5 pcs.
- Bay leaf – 4 pcs.
- Refined vegetable oil – 0.5 tbsp.
- Vinegar – 3 tbsp. l.
- Salt and sugar - 2 tbsp. l.
Algorithm of actions:
- The harvesting stage begins with sorting and cleaning vegetables and mushrooms. An important process is washing the mushrooms from sand, needles and leaves.
- Boil the mushrooms in water for 10 minutes.
- Shred the cabbage, chop the carrots, turn the onions into strips, and dice the tomatoes.
- Fry carrots and onions.
- Place all the vegetables and mushrooms in a colander in a frying pan (saucepan) and simmer for 30 minutes.
- Add vinegar and simmer for another 5 minutes.
- Sterilize the containers while they are hot and package the hodgepodge with mushrooms in them.
- Close with sterilized lids.
Tasty, satisfying, healthy, good as a side dish and as an independent dish.
One of the first pieces of advice is that mushrooms should be carefully sorted before pickling, cleared of forest debris.
- It is recommended to pour boiling water over them before washing, then they will become dense and will not fall apart when washed.
- If the recipe calls for only the caps, the stems should not be thrown away. They can be processed into caviar and also closed for the winter.
- When boiling mushrooms, you should focus on time, but they themselves give a hint - as soon as they have sunk to the bottom of the container/pan, you can finish cooking.
- Jars and lids require mandatory sterilization. By turning the jars upside down after closing, housewives check the tightness of the closure.
Mushrooms are one of the most interesting gifts of the forest; they require special attention when collecting and preparing, but delight in taste.
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