How to pickle moss mushrooms. Moss mushrooms boiled for the winter recipes

To some, the appearance of flywheels seems unpresentable, but you should not judge “by clothes”. In fact, these are one of the most delicious mushrooms that require a minimum of heat treatment, and without prior soaking. They can be fried, used to make soup or prepared for future use. Pickled mushrooms for the winter are made by many mushroom pickers, since in this form they turn out to be delicious, and it is not difficult to cook them.

Cooking features

Despite the fact that moss mushrooms are not capricious mushrooms, it is necessary to know how to pickle them for the winter: this will allow you to avoid unpleasant surprises and enjoy the taste of these hearty mushrooms for a long time.

The main thing is not to collect flywheels along highways, near industrial enterprises, within the city. They, like other mushrooms, quickly accumulate toxins and become harmful and even dangerous to human health. It is difficult to confuse them with other mushrooms: they have a hat that is velvety to the touch, and the yellow cut quickly darkens and becomes blue-black.
Old, overgrown mushrooms are best not pickled. Preference should be given to young and strong specimens. Moreover, cut mushrooms are not subject to long-term storage, they quickly deteriorate. So, when you come home after a “quiet hunt”, you must immediately sort out the prey, removing the old, wormy mushrooms, and immediately start cooking.
The classic technology for preparing moss mushrooms involves pre-boiling them in salt water (a tablespoon of salt per liter of water). Here it is very important not to digest the mushrooms, as in this case the mushrooms will spread and become unappetizing at best. However, undercooking them is also dangerous. Therefore, when cooking, you should not only remove the foam, but also monitor the mushrooms so as not to miss the moment when they begin to sink to the bottom - this is a signal that they are ready.
It is not recommended to pickle mushrooms with other mushrooms, as they will give them too dark a shade.
Ready mushrooms should be laid out in sterilized jars of small volume, they can only be stored in a cool place, ideally in the refrigerator.

There are several recipes for making pickled mushrooms for the winter, but the rules listed above apply regardless of which recipe is chosen.

Classic recipe for pickled mushrooms

flywheels - 1 kg;
water - 1 l;
salt - 30 g;
sugar - 10 g;
vinegar essence (70 percent) - 7.5 ml;
bay leaf - 2 pcs.;
black peppercorns - 5 pcs.;
allspice peas - 5 pcs.;
cloves - 3 pcs.;
dill seeds - 5 g.

Sort the mushrooms, rinse them in running water, cut into pieces of approximately the same size.
Boil the water, add some salt to it, put the mushrooms in it and cook, removing the foam, until the mushrooms sink to the bottom.
Remove the mushrooms from the broth with a slotted spoon, rinse and wait until the water drains completely from them.
Prepare the marinade. To do this, you can use the water in which the mushrooms were boiled (many do this), but it is better to use clean water. Boil water or decoction, add the missing amount of salt, sugar, peppercorns, dill and laurel leaves, add dill seeds.
Dip the boiled mushrooms into the boiling marinade and cook them for 5 minutes.
Sterilize the jars, pour vinegar essence into them. Half a teaspoon is enough for a half-liter jar.
Arrange the mushrooms, removing them from the marinade with a slotted spoon, over the jars.
Heat the marinade, if it has cooled down, until it boils and pour it into jars with mushrooms.
Seal the jars and leave for a day to cool completely. In order to make sure that the jars are closed tightly, put them at this time with the lids down.
Cooled jars put away for the winter in a cool place.

Mushrooms marinated according to this recipe have a traditional, familiar taste, so almost everyone likes it. But there are hostesses who prefer to surprise guests and family members with something new. They will love the recipe for pickling mushrooms with honey.

Moss mushrooms marinated with honey

mushrooms (boiled) - 2 kg;
garlic - 10 cloves;
honey - 150 g;
mustard powder - 80 g;
balsamic vinegar (5 percent) - 0.5 l;
parsley - 100 g;
salt - 20 g.

Boil mushrooms in salted water until cooked, rinse and let them dry.
Combine vinegar, mustard and honey and mix thoroughly. For cooking, you need to take exactly balsamic vinegar, which has a unique aroma, but if necessary, it can be replaced with wine. If you use a cheaper apple or table, then you need to take less of them, while understanding that they will not give such a bouquet.
Rinse, dry the parsley and finely chop it with a knife.
Add to spice mixture, mix well again.
Cut the peeled garlic cloves into very small pieces with a knife and also mix with the mustard-honey mass.
Salt the marinade and heat it in a water bath, stirring, until a homogeneous, not too thick mixture is obtained.
Sterilize the jars and arrange the mushrooms on them.
Pour hot marinade over.
Seal the jars and leave overnight at room temperature.
Store in a cool place, preferably in the refrigerator.

You can eat mushrooms marinated according to this recipe in a day, but it’s better to wait until winter until they are properly marinated and saturated with unique aromas.

You can pickle mushrooms for the winter with the addition of citric acid. Usually it is added when cooking porcini mushrooms so that they do not darken, in the case of moss mushrooms, there is no such need. But if you are used to canning with it, then you can add citric acid to any recipe at the rate of 2 g per half-liter jar.

Pickled mushrooms are a delicious snack that goes very well with potatoes, buckwheat porridge, stewed cabbage, and meat dishes. In its pure form, mossiness mushrooms are also good, especially if you mix them with vegetable oil, fresh garlic plates, and onions cut into half rings before serving.

It is much easier to collect a lot of mossiness mushrooms (they are also called "Polish mushrooms") than white ones. Nevertheless, these mushrooms are also very healthy and tasty. If there were so many collected mossiness mushrooms that it is possible to prepare them for the future, then they can be salted. How to salt mushrooms for the winter, including in banks, not everyone knows, since there are secrets here. However, this task is not difficult, so even an inexperienced hostess will cope with it.

cooking secrets

There are many ways to salt mushrooms for the winter, but no matter which one is chosen, you should know a few secrets of salting mushrooms.

Flywheels can be found in different places, including plantings near roads, but you should not collect them near highways, enterprises, and settlements. After all, mushrooms quickly accumulate toxic substances inside and become harmful.

Young mushrooms are more suitable for pickling, but medium-sized mushrooms can also be taken. The main thing is that they are not wormy or overgrown. For this reason, before salting, mossiness mushrooms should be sorted out, while cleaning them from forest debris.
For salting, they usually take only mushroom caps, but you should not throw away the legs - they can be fried, used to make soup or mushroom caviar.
Flywheels darken very quickly, especially when touched or exposed to high temperatures. They will definitely turn black if they are boiled - you need to be prepared for this. However, there is a way to restore the former beauty of mossiness mushrooms - for this you need to give them the opportunity to slightly turn sour. To do this, salt should be added 20-30 percent less than indicated in the recipe, and after clarification of the mushrooms, the jars with them should be sterilized and rolled up.
When pickling mushrooms, it is not recommended to use garlic, as it will almost certainly turn blue, which will make the mushrooms look unappetizing at best, and someone may even consider them inedible.
Moss mushrooms can be salted in an oak barrel, in an enameled bucket, in a stainless steel pan or glass jars. You can not use only galvanized dishes for them.

Regardless of the method of preparation, salted mushrooms can only be stored in a cool place: in a refrigerator or cellar.

How to salt mushrooms in a cold way (including in jars)

Composition (per 3 l):

flywheels (only hats) - 3 kg;
salt - 140 g;
horseradish leaves - 4 pcs.;
cherry leaves - 7 pcs.;
currant leaves - 7 pcs.;
dill umbrellas - 7 pcs.

Cooking method:

Go through the flywheels, clean, wash, cut off their legs.
Place the caps in boiling water (1 liter of water per 1 kg of mushrooms) and boil for 20 minutes.
Throw the mushroom caps in a colander, wait until the water drains from them.
Prepare the dishes in which the mushrooms will be salted by washing and drying them. This dish, in particular, can be a bucket or a jar.
Pour a tablespoon of salt into the bottom of the prepared container, put an umbrella of dill, a leaf of currant and cherry, a leaf of horseradish (if it is large, then it can be cut into several parts).
Lay out about a sixth of the flywheels, laying them with their hats down.
Sprinkle the mushrooms with a tablespoon of salt, put half a sheet of horseradish, an umbrella of dill, a cherry and a currant leaf, put some of the mushrooms again and continue to lay them out in layers, sprinkling each layer with salt, shifting with spicy leaves.
Cover the mushrooms with a clean cloth and place a yoke on top. If you use a jar, then a plastic lid folded in 4 layers, pressed down with a metal screw cap, can play the role of oppression.
Put the container with mushrooms for 40 days in the cold.
After the specified time, the oppression can be removed, the mushrooms, if they were salted in a bucket or barrel, put into a jar, pour over the brine that formed during salting, and close the lids.

Mushrooms in the process of salting in a cold way can be reported, but in this case 40 days should be counted from the moment the last portion of mossiness mushrooms was added.

How to salt moss mushrooms in a hot way (including in jars)

Composition (per 3 l):

flywheels - 3 kg;
water - 3 l;
salt - 0.18 kg;
cloves - 9 pcs.;
allspice peas - 9 pcs.;
oak leaves - 3 pcs.;
cherry leaves - 3 pcs.;
dill umbrellas - 3 pcs.;
bay leaves - 3 pcs.

Cooking method:

Boil water (3 liters) by adding 3 tablespoons of salt, bay leaves, pepper and cloves to it.
Dip the mushroom caps into the water, boil until tender, that is, until they fall to the bottom.
Remove the mushrooms and rinse well in running water.
When the water drains, begin to put the mushrooms with their caps down in a jar or other dish in which you plan to pickle them.
Sprinkle each layer of mushrooms (about half a kilogram) with a tablespoon of salt, shift with spicy leaves.
Cover the mushrooms with gauze folded in several layers, place a weight on top. Put in a cool place.

You can eat such mushrooms after 2 weeks, but you should not rush to “finish off” mushroom stocks, because you can store them in the cold for a long time, at least a year.

It is not difficult to salt mushrooms, because it does not even require complex preliminary preparation - removing the film from the caps, soaking and other manipulations.

Moss mushrooms are universal mushrooms in terms of harvesting for the winter: they can be dried and frozen, salted and pickled. According to experienced housewives, the most delicious are pickled mushrooms, the recipes for which we bring to your attention.

List of edible mushrooms officially approved in Russia for harvesting, processing and sale (according to the sanitary and hygienic rules in the current edition of 1993), included three varieties of flywheels: yellow-brown (Sullius variegatus), green (Xerocomus or Boletus subtomentosus) and mottled red (Xerocomus chrysenteron). They differ from each other primarily in the color of the hat, corresponding to the name. Also, the Polish mushroom (Xerocomus badius) is often ranked among the mossiness mushrooms. Mossiness mushrooms are somewhat inferior to their tubular counterparts (white, oily, boletus, boletus) in nutritional value - they belong to the 3rd category. Nevertheless, they have a very bright, unique, "forest" taste and aroma.

A characteristic feature of mossiness mushrooms is a slight blueness of the pulp on a cut or break, and in drying, pickling and marinade it turns brown. Before eating and harvesting, these mushrooms are recommended to be blanched or boiled.. Let's consider step by step all aspects of preparing, pickling and preserving mushrooms.

Preparation

For harvesting, young (not overripe), strong and healthy mushrooms are taken. As a rule, there are no special problems with cleaning flywheels - they are quite dense and dry, so plant debris is brushed off from them with a dry brush or sponge, and the lower part of the leg with the remnants of soil and sand is simply cut off with a knife.

To get rid of adhering litter and worms, mushrooms are sometimes soaked in cold water with the addition of salt (1 tsp / 1 liter) for 10-15 minutes. Then the mushrooms are washed under running water or boiled immediately. Small mushrooms are left whole, larger ones are cut into pieces. For boiling, prepare a brine at the rate of: 1 tablespoon of salt per 1 liter of water, many advise adding a little acid (acetic or citric) to it, which prevents the pulp from darkening. Mushrooms are immersed in boiling brine and boiled for 20-25 minutes, stirring constantly and removing the rising foam with a slotted spoon.

Before pickling mushrooms for the winter at home it is necessary to organize the preparation of jars and lids intended for conservation. The jars are thoroughly washed and sterilized in any convenient way (over steam, in the oven or microwave), the lids are dipped in boiling water for 5-10 minutes. If you plan to roll the mushrooms tightly so that they can then be stored under normal conditions at room temperature, immediately prepare a large pot or basin in which you can sterilize the workpiece.

Marinating mushrooms

To pickle mushrooms for the winter quickly and tasty, you will need a standard set of spices, consisting of salt (rock, coarse, non-iodized), sugar and acid (acetic or citric). When calculating the dosage of vinegar, it is important to pay attention to its strength, since the recipes may indicate the required amount of essence (70%), ordinary table (9%) or natural (5-6%). Various seasonings are also added to marinades for mushrooms: pepper, garlic, herbs, herbs. Each housewife regulates their choice and proportions according to her own taste.

Servings/Volume: 2.5 l

Ingredients:

fresh mushrooms - 2 kg;
water - 1 l (for marinade);
rock salt - 20 g (per 1 liter of water for boiling), 30-40 g (for marinade);
sugar - 60-80 g;
table bite, 9% - 150-200 ml;
allspice (peas) - 7-10 pcs.;
black pepper (peas) - 10-15 pcs.;
bay leaf - 4-5 pieces;
cinnamon and / or cloves (optional) - 0.5-1 stick / 4-6 pcs.

Cooking technology:

Clean the flywheels, rinse. Cut large pieces into pieces of approximately the same size so that they cook evenly.
Put the mushrooms in a colander, pour over with boiling water and immediately rinse them again with cold water. This will prevent the marinade from darkening.
Place the mushrooms in an enameled pan, add water, salt and boil for 20-25 minutes over low heat, stirring gently and removing the foam.
Sterilize the jars, dip the lids in boiling water.
Prepare marinade. Pour water into a separate pan, add salt, sugar and all dry spices to it. Bring to a boil and boil for 5-7 minutes. Pour in the vinegar, stir and remove from heat.
Throw the boiled mushrooms in a colander, let the water drain. Arrange them in sterilized jars (not too tight), pour over the marinade.
Place the covered jars in a pot of hot water to cover the hangers. Sterilize the workpiece for 15-20 minutes (0.5 l cans) or 25-30 minutes (liter) from the moment the water boils.
Roll up the jars tightly, check the quality of the closure, turn over, cover and leave until cool.

Preservation should be stored in a dark, dry place, away from heating appliances. The standard shelf life of pickled mushrooms at temperatures up to +15 ℃ is no more than one year.

You can learn how to properly store dried mushrooms from the article on our website.

The dense, elastic pulp of mossiness mushrooms goes well with pickled vegetables. The finished snack is rich, tasty, satisfying and fragrant.

Servings/Volume: 2.5-3 l

Ingredients:

fresh mushrooms - 2 kg;
onion - 2-3 heads;
carrots - 3-4 pieces;
water - 1 l (for marinade);
rock salt - 1 tbsp. l. (for 1 liter of water for blanching), 1.5-2 tbsp. l. (for marinade);
sugar - 3-4 tbsp. l.;
table bite, 9% - 3-5 tbsp. l.;
grain mustard - 2-3 tbsp. l.;
allspice (peas) - 3-5 pcs.;
black pepper (peas) - 10 pcs.;
garlic - 5-6 cloves;
dill, umbrellas - 2-3 pcs.

Cooking technology:

Blanch cleaned and well-washed mushrooms in boiling salted water for 2-3 minutes. Throw away in a colander.
Peel the garlic, onion and carrots. Cut vegetables into rings or half rings.
Prepare the marinade in a separate saucepan. Heat water, add salt, sugar, peppercorns and mustard seeds. Boil.
Put the mushrooms in the marinade and cook after boiling again for 5-10 minutes, removing the foam.
Arrange pieces of garlic, dill umbrellas, chopped onions and carrots in sterilized dry jars.
Pour vinegar into the mushrooms, mix well and boil for another 3-5 minutes.
Distribute the finished mushrooms into jars, pour over the marinade, cover with lids.
Sterilize the workpiece in a water bath (in a pot of boiling water) for 15-20 minutes and quickly roll up the lids.
Put the jars upside down, wrap them up and let them cool completely.

Moss mushrooms marinated with vegetables will be a great appetizer that will decorate any holiday table in winter.

Video

We invite you to get acquainted with a few more recipes for pickling mossiness mushrooms and Polish mushrooms in the following videos:

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!

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Preparation

Marinating mushrooms

Servings/Volume: 2.5 l

Ingredients:

fresh mushrooms - 2 kg;
water - 1 l (for marinade);
rock salt - 20 g (per 1 liter of water for boiling), 30-40 g (for marinade);
sugar - 60-80 g;
table bite, 9% - 150-200 ml;
allspice (peas) - 7-10 pcs.;
black pepper (peas) - 10-15 pcs.;
bay leaf - 4-5 pieces;
cinnamon and / or cloves (optional) - 0.5-1 stick / 4-6 pcs.

Cooking technology:

Clean the flywheels, rinse. Cut large pieces into pieces of approximately the same size so that they cook evenly.
Put the mushrooms in a colander, pour over with boiling water and immediately rinse them again with cold water. This will prevent the marinade from darkening.
Place the mushrooms in an enameled pan, add water, salt and boil for 20-25 minutes over low heat, stirring gently and removing the foam.
Sterilize the jars, dip the lids in boiling water.
Prepare marinade. Pour water into a separate pan, add salt, sugar and all dry spices to it. Bring to a boil and boil for 5-7 minutes. Pour in the vinegar, stir and remove from heat.
Throw the boiled mushrooms in a colander, let the water drain. Arrange them in sterilized jars (not too tight), pour over the marinade.
Place the covered jars in a pot of hot water to cover the hangers. Sterilize the workpiece for 15-20 minutes (0.5 l cans) or 25-30 minutes (liter) from the moment the water boils.
Roll up the jars tightly, check the quality of the closure, turn over, cover and leave until cool.

Preservation should be stored in a dark, dry place, away from heating appliances. The standard shelf life of pickled mushrooms at temperatures up to +15 ℃ is no more than one year.

You can learn how to properly store dried mushrooms from the article on our website.

The dense, elastic pulp of mossiness mushrooms goes well with pickled vegetables. The finished snack is rich, tasty, satisfying and fragrant.

Servings/Volume: 2.5-3 l

Ingredients:

fresh mushrooms - 2 kg;
onion - 2-3 heads;
carrots - 3-4 pieces;
water - 1 l (for marinade);
rock salt - 1 tbsp. l. (for 1 liter of water for blanching), 1.5-2 tbsp. l. (for marinade);
sugar - 3-4 tbsp. l.;
table bite, 9% - 3-5 tbsp. l.;
grain mustard - 2-3 tbsp. l.;
allspice (peas) - 3-5 pcs.;
black pepper (peas) - 10 pcs.;
garlic - 5-6 cloves;
dill, umbrellas - 2-3 pcs.

Cooking technology:

Blanch cleaned and well-washed mushrooms in boiling salted water for 2-3 minutes. Throw away in a colander.
Peel the garlic, onion and carrots. Cut vegetables into rings or half rings.
Prepare the marinade in a separate saucepan. Heat water, add salt, sugar, peppercorns and mustard seeds. Boil.
Put the mushrooms in the marinade and cook after boiling again for 5-10 minutes, removing the foam.
Arrange pieces of garlic, dill umbrellas, chopped onions and carrots in sterilized dry jars.
Pour vinegar into the mushrooms, mix well and boil for another 3-5 minutes.
Distribute the finished mushrooms into jars, pour over the marinade, cover with lids.
Sterilize the workpiece in a water bath (in a pot of boiling water) for 15-20 minutes and quickly roll up the lids.
Put the jars upside down, wrap them up and let them cool completely.

Moss mushrooms marinated with vegetables will be a great appetizer that will decorate any holiday table in winter.

Video

We invite you to get acquainted with a few more recipes for pickling mossiness mushrooms and Polish mushrooms in the following videos:

Found an error? Select the text with the mouse and click:

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Moss mushrooms cannot be called the most popular mushrooms, but their taste after pickling or pickling becomes so attractive that many lovers of this snack are happy to collect and prepare them for the winter. Marinating or salting mushrooms is quite simple, but before proceeding with processing, it is worth knowing some of the features of the process. Garlic and pepper are not always used in the harvesting process, the cooking time must be strictly observed, and there are two popular methods for salting, one of which is recognized as the most suitable for mushrooms.

Unlike preparing other mushrooms for processing, the mushroom caps do not need to be skinned during the cleaning process before cooking. It is enough just to clean it of debris and rinse thoroughly. It is necessary to scrape the leg and cut off the damaged areas. Rinse again and start cooking. There are a lot of options for how to pickle mushrooms. The choice depends on taste preferences. The main difference between all recipes is the preparation of the marinade, more precisely, its ingredients.

In any case, mushrooms must be boiled before pickling. Do not keep hats on fire for too long. Otherwise, the brine will become dark and cloudy, and the mushrooms themselves will simply fall apart. The cooking time will be no more than thirty minutes, but the resulting foam should be constantly removed from the surface of the water in which the mushrooms are boiled. The classic marinade contains vinegar essence, but there are many recipes in which 9% vinegar is required to prepare mushrooms for the winter.

You can change the usual taste by adding notes of spiciness with the help of chili peppers or garlic. Sometimes, to give an unusual shade to the taste of mushrooms, pickled mushrooms are prepared with the addition of mustard. Not always cooked directly in the marinade. Sometimes they are first prepared in salt water, laid out in jars, and then the composition is prepared, with which the filled jars are poured. To prepare mushrooms for the winter, you need to add peppercorns, bay leaf, and cloves to boiling salted water. In this marinade, mushrooms are boiled for the right time and only after that vinegar is added.

Perhaps this is the simplest recipe, but connoisseurs and lovers of marinated mushrooms say that there are many ways to marinate mushrooms so that their taste is inimitable and especially attractive. Here are some simple and affordable recipes for everyone.

Marinating recipe No. 1

The calculation of ingredients, as usual, is carried out per kilogram of the original product. To prepare the marinade you will need:

70 ml of water and 9% vinegar;
five peas of pepper;
two cloves;
a couple of bay leaves;
1 g of citric acid;
30 g of salt;
5 g sugar.

After the hats and legs have been cleaned and washed under a stream of warm water, they must be lowered into a boiling mixture of water, vinegar, salt and sugar and boiled for 5 minutes. After that, you can add all the indicated spices and cook mushrooms until tender for another 30 minutes, constantly removing the foam. Pickling mushrooms in this way requires that the mushrooms be chilled before being placed in jars, and after the jars are filled, they should be pasteurized for 25 minutes.

Pickling recipe number 2

This type of preparation, such as pickling, does not always require the use of vinegar. The following recipe calls for a small amount of vinegar essence. The main thing is to accurately observe all proportions so as not to spoil the taste of the dish. So, to pickle mushrooms at home, you will need to prepare:

1 liter of water;
1 st. l. salt;
1 tsp Sahara;
10 g ground cinnamon;
5-6 pcs. carnations;
2-3 bay leaves.

Bringing the water to a boil, add salt, sugar and half a teaspoon of vinegar essence. After re-boiling, spices and mushrooms are introduced. This pickling recipe will help make mushrooms tasty and fragrant. If desired, 5 minutes before readiness (25 minutes after boiling the mushrooms), a couple of garlic cloves and one chili pepper are introduced into the brine. This will spice up the dish.

Pickling mushrooms is a short process and does not require much effort, but the fruits can bring a lot of pleasure to those who will try harvesting in the winter.

Salt mossiness mushrooms

Trying to prepare mushrooms for the winter in different ways, housewives use not only various pickling recipes. Salted mushrooms have always been popular. You can salt a lot of mushrooms, and mushrooms are one of the most delicious. To get mushrooms of excellent taste, just choose the method of preparation. Most housewives allocate salting mossiness mushrooms in a hot way. What does it mean? Everything is simple. There are two ways of salting:

cold,
hot.

The peculiarity of hot cooking is not only the need for heat treatment. Under the influence of high temperature, mushrooms slightly change their taste and texture, become softer and juicier. To cook them in a hot way, you will need to stock up on some spices, and these are not only dill inflorescences and bay leaves. Cherry and oak leaves, raspberries and currants will come in handy, which will make the mushrooms elastic, but not hard.

Salting mossiness mushrooms is not much different from similar harvesting of other mushrooms. In this way, you can cook both mushrooms and umbrella mushrooms (24). It is important to follow a few rules:

Don't cook too long. After waiting for the mushrooms to settle to the bottom of the pan, it must be removed from the heat and the mushrooms carefully removed. Overcooked mushrooms will lose elasticity, their appearance and taste will deteriorate.
Strictly follow the proportions indicated in the recipe and use the entire set of spices.
When salting mossiness mushrooms in a hot way, never add garlic.

Salting Recipe #1

To salt fly mushrooms in a hot way, they must be boiled until tender in lightly salted water, then removed from the pan and rinsed thoroughly under running cold water. Cold water will stop the cooking process and help maintain the firmness and appearance of the mushrooms. To cook one kilogram of mushrooms, you will need no more than two tablespoons of salt, two bay leaves and 4-5 peppercorns.

At the bottom of the prepared container, a kind of pillow is built from dill hats, currant leaves and cherries. Cooled mushrooms are laid on this pillow, sprinkled with two tablespoons of salt. Forming the next layer, use dill, oak leaves, peppercorns. Then the mushrooms are laid again and sprinkled with salt. Thus, the entire container is filled to the very top and covered with a linen napkin, poured with vegetable oil and setting oppression.

Salting Recipe #2

Salted mushrooms can be cooked a little differently. To do this, it is necessary to prepare jars that are pre-sterilized. Boil 5 kg of mushrooms until cooked in 800 ml of water, where added:

half a faceted glass of salt;
6-8 peppercorns;
3-5 laurel leaves.

After the mushrooms settle to the bottom of the pan, it is removed from the heat and the mushrooms are allowed to cool. Warm mushrooms are carefully transferred to sterile jars and corked with metal lids. This recipe can be used to store mushrooms for a long time. Place jars with mushrooms in the underground or basement.

Hot salting is recognized as one of the most popular ways of harvesting salted mushrooms, which at all times have remained a favorite snack and decoration for both festive and everyday tables.

Friends, today I still have mushrooms - pickled mushrooms. If you are tired of your mushrooms, let me know! I myself got a little tired of them, but still I need to have time to fill the piggy bank of mushroom recipes in full, because the mushroom season has not yet ended in all regions. Pickling mushrooms is my favorite pastime. The slippery and fragrant appetizer of mossiness mushrooms is in great demand among my friends and family. So why not treat them today.

The ingredients for making pickled mushrooms for the winter are taken from the list. Mushrooms need fresh ones. The frozen version is not suitable for pickling. Products for the marinade - strictly according to the recipe.

Mossiness mushrooms carefully move from foliage and debris. Gently washed with water without prolonged soaking.

They recline in a colander. Large mushrooms are divided into several parts, but it is better to remove their legs.

Boil for 30 minutes with the addition of salt and bay leaf.

When cooking mossiness mushrooms, abundant foam is formed, which is removed several times during the cooking process.

Boiled mushrooms are leaned back on a sieve and carefully washed. Mohovichki require care and special attention. Their hats are quite "vulnerable".

Next, you need to bring to a boil the marinade with seasonings, salt and sugar in the composition. Boil the mushrooms in it well. 5 minutes before the end of cooking mushrooms, garlic and acetic acid are introduced into the marinade. At the same time, the garlic is cut into slices.

Pickled mushrooms for the winter are always rolled up with the addition of vinegar and stored in a dark, cool place. Banks are pre-warmed thoroughly in a water bath, the lids are boiled.

Glass jars are filled to the top with prepared mushrooms and marinade.

They are rolled up or closed with nylon covers and insulated. After cooling, they are stored in coolness and darkness, but not more than six months.

Congratulations! Now you know how to pickle mushrooms for the winter!

These are excellent representatives of the mushroom kingdom, endowed with a pleasant taste and aroma. In Russia, they are widespread: in coniferous, deciduous and mixed forests. But the popularity of this species is low, which means that few people know the delicious recipes for pickling mushrooms. These pickled mushrooms taste amazing and there are many ways to prepare them. In our article, we have collected detailed descriptions of how to pickle mushrooms at home.

This recipe is quite simple and popular. This recipe uses acetic acid. It is considered the main component for canning, eliminating microorganisms, thereby preventing the product from spoiling. Acetic acid is added to the marinade mixture or directly to the dishes, where prepared and packaged vegetables and seasonings are already located.

Ingredients:

handwheel mushrooms - two kilograms;
filtered water - one liter;
9% solution of acetic acid - 120 ml;
black peppercorns - ten pieces;
garlic - four cloves;
salt - 2 tablespoons;
sugar - 1 tablespoon;
three bay leaves;
citric acid - 1/4 teaspoon.

Pickle mushrooms for the winter mossiness mushrooms:

Prepare the mushrooms: wash well, remove plaque with a knife and divide into small pieces.
Dissolve the required amount of citric acid in a saucepan with one liter of boiled water, add chopped mushrooms and boil again. Then continue to cook for another twenty minutes, while removing the foam.
Marinade preparation. It is cooked in the last ten minutes before the completion of the cooking of the handwheels. Take a pot of clean water, add the desired proportions of granulated sugar, along with salt and bay leaf. Garlic is also sent there, which is peeled, then cut into two halves. The prepared mixture must be boiled.
Boiled and strained mushrooms are combined with boiling marinade, they continue to cook for another fifteen minutes over medium heat. After that, the mass is mixed with acetic acid and removed from the stove.
Sterilization of jars. For this procedure, you will need a bowl, water and an iron sieve. Boil the water, place the sieve on a bowl. Then put clean canning jars on a sieve so that the throat is at the bottom and the bottom is at the top. Banks leave in this position for steaming for a short time. When the dripping of water drops along the walls of the cans is noticeable, sterilization is completed and they can be removed. Covers for jars boil for ten minutes.
At the final stage, the mushrooms with spices are laid out in jars, the marinade is poured and the boiled hot lids are rolled up. The filled jars are turned upside down, wrapped in a thick towel and kept for no more than six hours until the jars cool down. The storage place for pickled mushrooms should be cool and dark, where they can stand for one year.
The recipe is quite simple and does not take much time. The result is amazing mushrooms that serve as a good snack and decoration for any table.

How to pickle mushrooms quickly with cloves

Seasoning such as cloves gives mushrooms a spicy flavor that goes well with vegetables and meat. This recipe includes the same ingredients as the previous one, only with cloves.

We will need:

2 kg. mushrooms;
two liters of water;
150 grams of salt;
two glasses of 5 percent vinegar;
twenty grams of sugar;
four grams of citric acid;
eight peas of allspice;
four bay leaves;
six dried cloves;
two grams of cinnamon.

Recipe for pickled mushrooms for the winter of mossiness mushrooms:

Stir water, salt, acetic acid and boil the brine. Then strain it, you can through cheesecloth, folded in several layers.
Wash and clean the mushrooms, removing the plaque from them, then cut them into small slices. Add the mushrooms to the brine, put on low heat and cook until they are at the bottom of the pan.
Add the required proportions of sugar, citric acid, all spices, including cloves, to the resulting marinade. Boil the mixture.
Cooked mushrooms, put hot in sterilized jars, add marinade, roll up with lids.
Turn the jars upside down, wrap them in a thick cloth until they cool, then put them in a cool place for storage.
Pickled mushrooms with cloves and cinnamon have an unforgettable taste. Dried clove buds give the marinade a very strong, spicy, slightly pungent taste, while cinnamon gives it a bit of bitterness and astringency.

Moss mushrooms marinated cooking recipes

This option for cooking pickled mushrooms - mushrooms is even more interesting. The dish is complemented by carrots and onions, they give it a richer flavor.

Required:

1 kg. mushrooms;
one carrot;
two medium bulbs;
10 pickled small onions;
one glass of water;
one glass of vinegar with 9% essence;
granulated sugar - two tablespoons are enough;
a teaspoon of salt;
one tablespoon of mustard seeds;
allspice peas - to taste.

Pickled mushrooms step by step recipe:

Mushrooms must be washed, cut off the legs, chop the caps into small pieces, pour boiling water over and rinse with cold water.
Place one whole peeled onion in a pot of water and boil, along with mushrooms for 30 minutes.
Remove the boiled onion, and pack the mushrooms in prepared sterilized jars.
Start preparing the marinade. To do this, mix vinegar, water, all other ingredients and vegetables. Carrots should be cut into circles, and fresh and pickled onions - into thin squares. Put the mixture on fire and bring to a boil.5. Cool the finished marinade a little and add to the mushrooms in jars. Banks, as a standard, roll up the lids, cool upside down, covered with a thick towel. After that, they are removed to a room with favorable conditions for storage.
Thanks to pickled onions and carrots, the workpiece acquires an additional aroma and taste. An excellent appetizer for meat, vegetable dishes, any side dishes that can warm you up on cold winter evenings.

How to cook mushrooms for the winter with star anise

This amazing recipe is worth a try! Star anise spice in the form of stars and seeds inside gives sweetness and bitterness to the dish. Its pungent aroma is similar to anise, but much stronger with a subtle astringent aftertaste. It is easy to prepare such a preparation.

This will require:

flywheels - one kilogram;
allspice peas - five pieces;
dried clove buds - three pieces;
two bay leaves;
star anise - two dried stars;
half a glass of table vinegar.

How to pickle mushrooms mushrooms for the winter:

Separate small handwheels from large ones. Small mushrooms are marinated completely, and large ones are cut. Pickle should be in large pieces, so they better secrete juice and are marinated.
Mix all the remaining ingredients, not forgetting the star anise. Add whole and chopped mushrooms to the resulting marinade, put on low heat and cook for fifteen minutes. As a result, mushrooms and brine should turn out transparent. If they have the opposite appearance, then mistakes were made in the cooking process.
Cooked mushrooms are placed in clean sterilized glass jars, and then carefully pour the marinade to the shoulders of the container. Do not get carried away and fill to the brim, because no one is immune from the fact that the lids on the banks can open.
The lids are rolled on top of the jars with a special machine, cooled and put away for storage. You can put them in the refrigerator and use nylon and paper lids. This recipe for pickling mushrooms can be called a secret. It is the addition of star anise spice that transforms the mushrooms into fragrant and tender. It gives them a spicy and unexpected taste. But not everyone may like the specific bright aftertaste of such a spice, but someone, on the contrary, will amaze and impress. Nevertheless, such an appetizer is worth a try and surprise guests with unusual taste.

How to marinate mushrooms tasty with mustard

Adding mustard seeds to a marinade is a great way to add a strong, tangy flavor to a dish. In addition, mustard contains a large amount of vitamins and nutrients. Excellent mustard combines with pickled mushrooms.

For harvesting you need:

1 kg. mushrooms;
1 teaspoon of granulated sugar;
1 tablespoon of salt;
three bay leaves;
a tablespoon of 9% vinegar per 1 jar;
5 black peppercorns;
one teaspoon of mustard seeds;
1 liter of water.

How to pickle mushrooms mushrooms:

Large mushrooms must be cut into small pieces, washed and cleaned thoroughly.
Take a saucepan, pour water and salt. Place peeled and chopped mushrooms there, put on fire and cook for forty minutes. Strain the welded handwheels until the water drains completely.
Proceed to preparing the marinade. Boil water, add peppercorns, the right amount of salt, sugar, bay leaf and, of course, mustard seeds.
Add strained mushrooms to the marinade and simmer for twenty minutes over low heat.
Now you can pour the marinade into jars. They must be half a liter, before canning they must be sterilized. Before filling the jar with mushrooms with marinade, it is necessary to pour no more than two tablespoons of vinegar on the bottom, as you like, but not less than half a spoon.
Roll up jars with moss mushrooms and brine with lids and cool. They should be stored in a cool dark place.

Mushrooms are very tasty according to this recipe, how to pickle mushrooms for the winter. Mustard adds spice to the dish. In winter, harvesting is very useful, because mustard - perfectly increases immunity to colds. Delicious and healthy preparation.

Pickled fly mushrooms is a well-known dish, in the best traditions of Russian cuisine. The options described in this article on how to pickle mushrooms so that they do not turn chenille will enable fans of mushrooms to enjoy them in the winter at home. Bon appetit!

You can also cook other interesting and tasty twists for the winter, such as, and many others.

Mokhovik is a famous mushroom of the Boletaceae family. There are different edible varieties of this mushroom (Polish, green, fissured). It is distinguished, as a rule, by a dry hat, has a fine velvety surface. A slightly sticky cap occurs in some species in wet weather. There are many ways to harvest these mushrooms for the winter - drying, pickling, salting, and even freezing.

Fly mushrooms are quite well known in our area, they are not considered particularly rare and nutritious mushrooms (they belong to the third category of mushrooms in terms of the content of various nutrients in them). White mushrooms and chanterelles contain much more of these substances, however, mossiness mushrooms are also quite popular and are pickled to save for the winter. If you have already contacted these mushrooms, you should remember that the flywheels turn black very quickly, a quick cleaning of the flywheels and their immediate preparation allows you to avoid this outcome. Flywheels can be used both for drying and for hot salting.

How to pickle mushrooms for the winter?

So that the mushrooms do not turn black, they must be well poured over with boiling water before pickling and kept in it for five to ten minutes, this will certainly prevent the immediate blackening of the mushrooms.
In order for mushrooms marinated in pieces to turn out to be of good quality (strong and durable), they must be immersed in boiling water, not in cold water.
Moss mushrooms should be cooked in enameled dishes, galvanized dishes should never be used for storing and cooking mushrooms, since various harmful substances can be formed in this case, and this will inevitably lead to poisoning.

How to dry mushrooms - recipes

When dried, flywheels, as a rule, turn black. For drying, the strongest and youngest specimens of mushrooms are selected. It is impossible to dry spoiled mushrooms, overripe or with wormholes. Before drying, flywheels do not need to be washed, they need to be wiped well and cleaned.
You can dry mushrooms over a hot heated stove, in an oven, in an ordinary Russian oven and in the sun. The drying process of mossiness mushrooms is exactly the same as for many others.
Flywheels are dried in the sun by stringing them on a thread and pulling it horizontally.

Now you know not only how to pickle mushrooms, but also how to dry them. So feel free to stock up on different types of mushrooms for the winter. You will have something to please yourself and something to please your household.

Moss mushrooms are found by mushroom pickers quite often. They are also called podlyutniks, lattes or goat mushrooms, and it is better to collect them near the trails or ditches of deciduous or coniferous forests. Inexperienced mushroom pickers can be reminded that the preparation of such a find will disappoint with caustic bitterness. Note its reddish-yellow hue. The correct mushroom should be rather brown. It’s easy to figure out how to cook mushrooms. It is best to salt or marinate them in order to enjoy mushrooms not only in season, but throughout the year.

We marinate mossiness mushrooms

Always very tasty. Mossies are no exception. Before pickling, they need to be boiled in lightly salted water with a pinch of citric acid. You can also add half a glass of 9% table vinegar, it will prevent the mushrooms from browning. Boil for twenty minutes, the finished product should sink to the bottom. Drain the water and take care of the brine, leaving the mushrooms for a while. Pickled mushrooms are often delicious with cinnamon, but for this recipe it is better to take the following products: bay leaf, peppercorns, cloves, a few cloves of garlic, a liter of water, 1-2 teaspoons three teaspoons of sugar, two tablespoons of salt. Mix all ingredients and boil in a saucepan. After ten minutes, mushrooms can be lowered into the brine. After fifteen minutes, distribute the mushrooms in jars along with spices and pour in brine, close with plastic lids and wrap with something dense until cool.

The second way to pickle mushrooms

Pickled mushrooms in a classic brine will require the following ingredients: for a kilogram of mushrooms, take two-thirds of a glass of 9% vinegar, a third of a glass of water, a tablespoon of salt, a teaspoon of sugar, a couple of peppercorns, two cinnamon sticks, cloves, bay leaves, citric acid on tip of the knife. Clean the mushrooms and cut into large pieces. Rinse thoroughly and pat dry. Boil water with vinegar, salt and sugar, dip the mushrooms into it and boil. Add spices, then bring the mushrooms to full readiness, periodically removing the foam. Refrigerate the mushrooms. should be put in jars and pour marinade, then cover each container with wrapping paper or parchment and close the lid. You can also roll up jars, having previously sterilized them.

Third option

This recipe is different in that we will pickle not only mushrooms. and carrots perfectly complement the taste of the workpiece. Take a kilogram of mushrooms, a couple of onions, one carrot, ten pieces of pickled onions, a glass of water and the same amount of table 9% vinegar, two tablespoons of sugar, a teaspoon of salt, a tablespoon of mustard seeds, allspice. Rinse the mushrooms, cut off the legs, cut the weighty hats into pieces. Pour boiling water over and rinse in cold water. Boil in water with an onion, after half an hour remove the onion, and arrange the mushrooms in glass jars. Boil water with vinegar and other ingredients, including thinly sliced fresh and carrot mugs. Pour mushrooms with slightly chilled marinade and roll up on jars with lid blanks.

How to pickle moss mushrooms. Moss mushrooms boiled for the winter recipes

Cooking features

Classic recipe for pickled mushrooms

Moss mushrooms marinated with honey

cooking secrets

How to salt mushrooms in a cold way (including in jars)

How to salt moss mushrooms in a hot way (including in jars)

Preparation

Marinating mushrooms

Video

Preparation

Marinating mushrooms

Video

Marinating recipe No. 1

Pickling recipe number 2

Salt mossiness mushrooms

Salting Recipe #1

Salting Recipe #2

Ingredients:

Pickle mushrooms for the winter mossiness mushrooms:

How to pickle mushrooms quickly with cloves

We will need:

Recipe for pickled mushrooms for the winter of mossiness mushrooms:

Moss mushrooms marinated cooking recipes

Required:

Pickled mushrooms step by step recipe:

How to cook mushrooms for the winter with star anise

This will require:

How to pickle mushrooms mushrooms for the winter:

How to marinate mushrooms tasty with mustard

For harvesting you need:

How to pickle mushrooms mushrooms:

We marinate mossiness mushrooms

The second way to pickle mushrooms

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