Marinating mushrooms for the winter hot. Harvesting mushrooms for the winter

Pickled champignons, harvested for the winter, fragrant and tasty, marinating champignon mushrooms at home is simple and fast. How to pickle champignons correctly so that they remain white, turn out tasty and keep for a long time? Fans of mushroom snacks often ask such questions.

How to pickle mushrooms for barbecue, how to pickle mushrooms for barbecue, for? In any case, cooking recipes are better to use proven, safe pickling methods.

It is more convenient to prepare mushrooms for the winter directly in jars; in winter, champignons closed in a jar can be stored long time. Such champignons are very tasty, with spicy aroma, firm and crispy. They deliciously complement fried meat and baked fish. Salads are prepared with them and improve the taste of various dishes.

Advice from the Miracle Chef. For pickling, if possible, choose small mushrooms, they are beautiful in ready dish, possess excellent taste. banks will help out the hostess when you need to quickly serve cold appetizer but cooking time diner few.

So, how to make pickled champignons at home, what recipes are quick and easy to use for cooking mushroom homemade for the winter in banks? What to cook mushrooms with?

Marinated champignons at home for the winter

Recipes for pickled mushrooms are popular among housewives from year to year. Pickling mushrooms at home differs in the methods and composition of the ingredients of the marinade. Champignons are recognized as the most available mushrooms, they are easy to buy in the store or for free along with forest gifts In the woods.

Exactly fresh champignons they are often marinated at home for the winter in order to stock up on tasty preparations for a long time for preparing salads and many dishes. In winter and at any time of the year, they are cooked, filled with them, made homemade with a spicy taste.

Mushrooms are known to be a source of vegetable protein, they are low in calories and nutritious. Raw champignons, as a rule, are used for barbecue, but pre-pickled mushrooms are baked on the grill.

How to pickle champignons for the winter in jars

It is important to understand how to choose the right mushrooms so that after pickling the champignons remain white, preserve their natural color during the winter. White color and clear marinade.

1. Mushrooms need to choose white, dense. They should be solid from below, with round small hats. Expanded large caps on champignons indicate an expired product.
2. Forest champignons are carefully cleaned from the ground, leaves, unlike those bought in a store. The surface of the hats and legs is cleaned with sharp knife, after which the crop harvested in the forest must be washed under running water.
3. Greenhouse champignons, as a rule, are enough to wipe with a damp cloth.
4. Small mushrooms with small caps are pickled whole, large specimens should be cut into pieces.
5. Cooking recipes home recipe for the winter, boil raw champignons, but, in addition to traditional recipes, there are options for pickling without cooking.
6. It is not recommended to cook champignons for a long time, otherwise they will lose their crunchiness and density.
7. get poisoned raw champignons difficult, but remember: eating spoiled mushrooms is prohibited.
8. Follow the recipe instructions for marinating champignon mushrooms for the winter. The guarantor of the safety of the workpiece for a long period of time is (table or apple), vinegar essence, acetic acid and citric acid.
9. When preparing canned food for the winter with your own hands, try to use natural preservatives, pickle mushrooms with vinegar, citric acid, salt and sugar so that the mushrooms do not darken, turn out strong and safe to eat after home cooking with sterilization and without sterilization.

Pickled Champignon Recipes

Closing champignons for the winter in jars, quickly and without special trouble you can cook your favorite dishes at home, tastier and safer than from store-bought preservation in glass and metal jars.

Stock up for the future delicious preparations at home is healthy and cheaper for the family budget. Festive salad easy and simple to make for yourself and guests by opening a jar of canned mushrooms.

Pickled champignon recipes are different, but they have one thing in common important rule- needed for cooking mushroom preservation. For this empty glass containers must be thoroughly washed and be sure to sterilize in any convenient way.

Fast cooking method

Classic recipe for marinated champignons fast food no oil, no garlic, no onion added.

Ingredients:

• fresh champignons - 1 kg;
• water (for marinade) - 0.5 l;
• granulated sugar - 20 g;
• salt - 50 g;
• table vinegar 9% - 120 ml;
• allspice black pepper - 20 peas;
• Bay leaf- 4 things.

Step by step cooking recipe.

1. Pour the prepared mushrooms with water and put the pan on the stove. When the water boils, cook the mushrooms for 10 minutes small fire. Drain the water from the hats and let the legs cool.
2. IN a separate pan pour 500 ml of water into a small container, let it boil. Add sugar, salt and wait until the products dissolve.
3. Add vinegar, pepper, bay leaf to the marinade. When the marinade boils again, remove it from the heat. Cool down to room temperature.
4. Distribute the mushrooms clean banks and top with marinade. Close tightly and store in the refrigerator.

Marinated champignons with instant bell pepper

Ingredients for the recipe: fresh champignons - 700 g; Bulgarian pepper - 2 pcs.; salt - 1 tbsp; water - 1.5 liters; fresh dill - 2 sprigs; garlic - 5 cloves; hot peppers Chile - to taste; celery greens - to taste; onion - 1 head.

The components of the marinade: water - 1 liter; regular vinegar 9 percent - 100 ml; salt - 2 tsp; granulated sugar - 2 tablespoons; sunflower oil- 2 tablespoons; dried basil - 1 tsp; bay leaf - 1 leaf; black peppercorns - 8 pcs.

Recipe step by step. We clean the mushrooms and wash them under running water. Bring 1.5 liters of water to a boil, pour. Boil mushrooms for 5 minutes. We recline in a colander, let the water drain. Cut peppers and onions into large pieces, garlic smaller. Put the greens in layers in a glass jar, mushrooms and mushrooms on top of the greens. bell pepper. Upper layer- garlic and hot chili peppers.

To prepare the marinade, boil water with salt, sugar, peppercorns and basil with laurel. Remove from heat, add vinegar and oil. We pour the mushrooms. We cover the jar with a lid and leave the snack on the kitchen table. After cooling, send to the refrigerator. You can eat right away.

Recipe for pickled champignons with onions for the winter

You will need: fresh champignons - 1 kg; onion - 1 head; Bulgarian sweet pepper - 1 pc.; garlic - 4 cloves; hot chili pepper - 1 pc.; water - 1 liter; table vinegar 9% - 80 ml; bay leaf - 4 pcs.; ground black pepper - 1 tsp; granulated sugar - 1 tbsp; salt - 15 g; vegetable oil - 1 tbsp.

How to pickle champignons for the winter in jars. To prepare the mushrooms before pickling for the winter, wash the mushrooms in running water at room temperature. Mushrooms are immersed in a pot of water and put on the stove. We salt the water. After the start of boiling, boil the mushrooms for 5 minutes, mix for even boiling. We recline in a colander and let the water drain.

To prepare the marinade, pour the amount of water required according to the recipe into the saucepan. Add bay leaf and black pepper. Boil for 2 minutes. Pour salt and sugar. Reduce the heat and heat the brine for 1-2 minutes. Remove the pan from the heat and pour in the vinegar, vegetable oil. Cut into pieces Bell pepper And onion cubes. Chop garlic and hot pepper into small pieces.

We mix vegetables. We put the mushrooms in a jar with vegetables. We sterilize jars and lids at home. Pour the mushroom-vegetable mixture in a jar with hot marinade and roll up the workpiece with a lid. We wrap home preservation with a blanket, turning it upside down, leave to cool completely.

A jar of pickled champignons can be stored at home; in the cold season, preservation is used for cooking with mushrooms, quick, for dishes from.

How to pickle wild mushrooms

How to pickle champignons at home, collected in the forest, how to prepare a marinade for champignon mushrooms? The issue of preparing snacks for the winter becomes relevant upon the return of the mushroom picker from the forest with a full mushroom basket.

You will need: Forest mushrooms- 2.5 kg; salt - 1 tbsp; water - 1 liter; vinegar 9% - 500 ml; bay leaf - 4 pcs; ground nutmeg - 0.5 tbsp; black peppercorns - 15 pcs.

Marinating forest champignons. Boil the peeled mushrooms for 5 minutes and pour into a colander with water. Pour 1 liter into a separate saucepan clean water. Let it boil, add mushrooms and marinade ingredients. Cook the mushrooms in the marinade for another 5 minutes.

We sterilize the jars, put them in them and pour the marinade. Close with capron lids. The cooled blanks - pickled champignons for the winter - are put in the cellar or sent to the refrigerator.

Champignons marinated with wine: recipe

The champignon pickling recipe is designed for 1 liter jar for rolling mushroom blanks for the winter. Wine, as you know, is used as a drink and for meat, but, in addition to marinating meat dishes, it is added to home preservation. Mushrooms are pickled in wine, usually for long-term storage canned food. In wine, pickled champignons retain their white color and are stored for a long time.

Ingredients: fresh mushrooms - 0.5 kg; water - 1 glass; wine - 1 glass; lemon - half a fruit; olive oil - a quarter cup; sugar - 2 tsp; salt - 1 tbsp; cloves - 2 buds; allspice peas - 4 pcs.; bay leaf - 1 leaf.

Marinate mushrooms. We prepare mushrooms for pickling by cleaning natural gifts from earth and debris. Pour the prepared champignons with water with the addition of lemon juice so that they remain white and do not darken during processing. Transfer to a bowl with water.

Put on fire, bring to a boil. Cook for 5 min. We throw it away in a colander. Cook the marinade from the remaining ingredients. We put the mushrooms in jars, pour the marinade. Sterilize mushrooms for 30 minutes. We close the lids, cool. We store in the cellar.

Note!

Champignons marinated for the winter with apple cider vinegar

Based on 2 liters: fresh champignons - 1.5 kg; Apple vinegar 6% - 150 ml; vegetable oil - 25 ml; water - 1 liter (without boiling mushrooms); garlic - 3 cloves; salt - 20 g; bay leaf - 3 pcs.; black allspice peas - 10 pcs.

How to marinate. Wash the mushrooms, leave the small ones whole, cut the large mushrooms into several parts. Transfer to a saucepan and fill with water. Bringing to a boil, boil for 15 minutes. We recline the mushrooms on a sieve to remove excess moisture. IN hot water Stir salt and sugar, boil for a couple of minutes. Pour in apple cider vinegar and oil, cook for another 2 minutes.

We lower the mushrooms into the marinade, boil them for 3 minutes from the moment of boiling. In sterilized jars, we lay out the seasonings and garlic equally. We fill the jars with pickled champignons, twist and turn down onto the lid. We leave the blanks wrapped in heat to cool for a day. Cooled canned champignons prepared according to this recipe for the winter are stored at home at a temperature not exceeding 15 degrees.

The recipe for canned champignons with cloves is very tasty

Mushrooms pickled according to this recipe have excellent palatability, are prepared simply, canned without sterilization.

List of products for canning champignons without sterilization: fresh champignons (small) - 1 kg; garlic - 5 cloves; table vinegar 9% - 90 ml; allspice peas and black - 5 pcs.; cloves - 2 pcs.; salt - 1.5 tbsp; granulated sugar - 1 tbsp; lavrushka - 2 pcs.

Step by step cooking recipe. Mushrooms for pickling need elastic, small and the same size. Wash mushrooms under running water. We put a saucepan on the stove and boil water. Dip the champignons in boiling water for 5 minutes with the addition of 1 tbsp. vinegar. Throw the mushrooms in a colander. Separately, prepare the marinade. To 1 liter of water, add peppercorns, bay leaf, peeled garlic, salt, sugar and clove buds. Let the marinade boil. Immerse the mushrooms in the pan and cook them for 20 minutes. Pour in the rest of the vinegar and heat the mushrooms in the brine for another five minutes.

Sterilize jars and lids. Mushrooms are laid out in jars, pour hot marinade and roll up metal lids. Ready-made pickled champignons without sterilization, cooled to room temperature, put away for the winter in a cool dark place.

Marinated champignons with citric acid

List of ingredients for marinade per 1 kg of mushrooms: cold water - 2 cups, citric acid - 1 tsp; coarse salt - 1 tbsp; granulated sugar - 1 tbsp; table vinegar (9 percent) - 5 tablespoons; vegetable oil - 7 tablespoons; onions - 1 head; garlic cloves - 4 pcs.; bay leaf - 3 pcs.; black peppercorns - 5 pcs.; cloves - 2 buds.

How to pickle champignons so that they remain white. So that the mushrooms do not darken, immerse them in water. Boil for 5 minutes from the moment of boiling. Drain the water, cool the mushrooms.

Add all the ingredients and mushrooms to cold water, boil for another 10 minutes. We distribute the champignons in sterilized jars, fill with marinade and roll up with metal lids. Turn upside down and leave to cool. We store mushroom blanks in the cellar or put them in the refrigerator.

Marinated champignons for the winter with mustard seeds

With mustard, pickled champignons are tasty, firm and spicy. The mustard seed added to the marinade adds a special flavor. mushroom snack from whole mushrooms on the festive table will arouse the guests' appetite and become a favorite dish of the holiday.

Ingredients: whole mushrooms - 1 kg; mustard seed - 4 tsp; water for marinade - 1 liter; vinegar 9% - 120 ml; black peppercorns - 20 pcs; bay leaf - 3 pcs.; salt - 2 tablespoons; sugar - 1 tbsp.

Cooking marinated champignons for the winter. The recipe for cooking provides for 5 minutes of boiling mushrooms. Drain the broth after boiling. We put the mushrooms in a clean saucepan and add a liter of water, the ingredients for making the marinade. Boil the contents of the pan for 4 minutes from the moment of boiling.

We sterilize jars with lids, put champignons in each and pour marinade with spices. Close banks and put away cool place.

Recipe for marinated champignon mushrooms with garlic

Ingredients: fresh champignons - 500 g; tomato juice- 0.3 l; table vinegar (9 percent) - 20 ml; salt and sugar - 1 tsp each; dill - 1 bunch; garlic - 2 cloves; allspice - 10 peas; vegetable oil - 1 tbsp.

Recipe. Pour salt and sugar into tomato juice. Bring the juice to a boil and pour in the oil, vinegar. Let's boil. Throw in the chopped dill and garlic. Boil the washed champignons in a separate bowl for 10 minutes. Drain the water into the sink. If in the future it is planned to fry champignons on the grill, it is not necessary to boil the mushrooms.

Dip the mushrooms in and boil in it for 2 minutes. An appetizer of boiled champignons is served immediately to the table. raw mushrooms, removing from the marinade, you can string on skewers and fry on coals for 5 minutes. To harvest the mushrooms for the winter, put them in jars and close them with polyethylene lids. We take it to the cellar.

Champignons marinated with carrots

With carrots, pickled champignons get sweet taste, try to prepare mushrooms in combination with vegetables - delicious snack for the winter - following the recipe.

You will need: small mushrooms - 2 kg; carrots - 4 pcs.; salt - 4 tablespoons; granulated sugar - 6 tablespoons; apple cider vinegar (can be wine) - 4 tablespoons; olive oil - 5 tablespoons; black pepper - 3 peas.

Recipe: pickled champignons at home with carrots. We clean and wash the mushrooms with running water. Chop the carrot into cubes. When preparing the marinade, stir sugar, salt and wine vinegar in hot water. Add pepper. We put mushrooms and carrots in jars, add marinade to the neck. We sterilize the blanks for a quarter of an hour. We roll up the jars and put them in the refrigerator or cellar for storage. Mushrooms are saturated with marinade, and after 5 days they can be eaten.

Pickled champignons are deservedly recognized as a delicious folk snack and low calorie meal. Mushrooms have fine taste and are used in cooking recipes as an appetizer and a delicious crunchy component to various dishes. We are sure that recipes for marinating champignons for the winter in jars will take pride of place in the culinary collection of diligent housewives.

At the beginning of autumn, mushrooms are at their peak in the forests, and mushroom pickers return from their “quiet hunt” with full buckets and baskets of these wonderful gifts of nature. As a result, the collected trophies need to be used somehow: something goes for frying, something for drying, but most harvested mushrooms usually marinated or salted. Today we will talk about 5 best recipes pickled mushrooms.

Pickling any mushrooms in general is not difficult, but you need to know some features this method mushroom blanks. You can pickle porcini mushrooms, greenfinches, goats, chanterelles, butterflies, mossiness mushrooms, rows, mushrooms, aspen mushrooms, boletus mushrooms, russula, fatty mushrooms, champignons and other mushrooms. It is important that when pickling, some types of mushrooms should be prepared following certain rules:
If the mushrooms are small, they are pickled whole, you need to cut off only the lower part of the leg;
large mushrooms when pickling, as a rule, they are cut into 3-4 parts;
In the case of boletus and porcini mushrooms, the legs must be marinated separately from the hats;
Peel off the skin before pickling;
Valui are soaked for several hours before cooking.

PICKLE MUSHROOMS: SUBTLETS AND STAGES.

The first stage: sorting mushrooms. First, mushrooms need to be sorted by different types, because, as noted above, different mushrooms you need to prepare for marinating in different ways. Also, you can not boil and pickle some mushrooms together - it is best to do this separately by type.

You can’t cook butternuts together with aspen mushrooms, because. the first will darken and become unattractive. Boletus mushrooms cannot be cooked with porcini mushrooms and aspen mushrooms, because. they can be digested, and white and boletus - undercooked.

Second step: soaking. To make it easier, more thorough and easier to clean the mushrooms from dirt and debris, it is better to soak them in cold water for some time, this water can also be salted - everything unnecessary will fall behind even better, it will float.

Do not keep mushrooms in water for a long time - they can absorb excess water.

Fourth stage: cooking and marinating. It is recommended to boil any mushrooms before pickling, this will eliminate the risk of poisoning and guarantee that the workpiece will not deteriorate, but there are two options: preliminary and not preliminary boiling. Method without pre-boiling is that the mushrooms are placed in boiling salted water, to which vinegar is also added, boiled and then seasoned with spices and marinated in the same water. The pre-boiling method consists in the fact that the mushrooms are first boiled in salted water (2 tablespoons of salt per 1 liter of water) until tender, then dried, cooled, put in jars and poured with pre-cooled marinade.

With the method without pre-boiling, mushrooms need to be boiled different time depending on their type, the time is counted from the moment when the mushrooms put into boiling water boiled again: mushrooms with dense pulp (champignons, boletus, porcini, etc.) are boiled for 20-25 minutes, boletus and porcini legs - 15- 20 min, mushrooms and chanterelles - 25-30 min, 10-15 minutes cook mushrooms, boletus and boletus.

MUSHROOMS PICKLE RECIPES.

There are a lot of mushroom pickling recipes, we will talk about the five most versatile and simple recipes, according to which you can harvest only tasty and mouth-watering mushrooms.
Recipe for pickling any mushrooms without pre-boiling

You will need: for 1 kg of mushrooms 2/3 cup of vinegar 8% and 1/3 cup of water, 1 tbsp. salt, spices - 5 peas allspice, 1 tsp cinnamon, 1 tsp sugar, cloves, bay leaf.

How to pickle any mushrooms without boiling. Prepare the mushrooms in accordance with the recommendations for the type, bring water with vinegar and salt to a boil in a saucepan, dip the mushrooms into it and bring to a boil. After boiling, cook the mushrooms until tender.

You can also determine that the mushrooms are ready by this sign: ready mushrooms sink to the bottom of the pan, and the broth becomes transparent.

3-5 minutes before the mushrooms are ready, you need to add all the spices, then the pan is removed from the stove, everything cools and is laid out in sterilized jars. Then you need to pour a little into the jars vegetable oil and seal them with sterilized polyethylene caps.

Never roll pickled mushrooms with metal lids - experts do not recommend doing this because of the risk of botulism.

RECIPE FOR PICKLE MUSHROOMS WITH PRELIMINARY BOILING.

You will need: for 1 liter of water 60 g of salt, 10 black peppercorns, 5 cloves and bay leaves, star anise, cinnamon, garlic, 40 ml acetic acid 80%.

How to pickle boiled mushrooms. Mushrooms need to be prepared and boiled in salted water (2 tablespoons of salt per liter of water) until tender, put in a colander, then put in sterilized jars. Having combined all the ingredients indicated in the recipe, excluding vinegar, you need to boil them after boiling for half an hour at a low boil, then the marinade is cooled, vinegar is poured into it, mushrooms are poured with marinade, a little vegetable oil is poured into each jar on top, covered with boiled plastic lids and the mushrooms are removed cold for storage.

Best of all, such a marinade is suitable for chanterelles, butter, mushrooms and russula.

RECIPE FOR PICKLE AGIL OR CHANTERELLES WITH GARLIC.

You will need: for 1 liter of marinade - 1 liter of water, 5-6 black peppercorns and 2-3 allspice peas, 2 clove buds, 1-2 bay leaves, 1.5 tbsp. sugar and salt, 1 tsp. vinegar essence, for 1 jar 1l - 1 kg of mushrooms, 1-2 cloves of garlic, 1 dill umbrella or its seeds.

How to pickle mushrooms with garlic. Cut off the legs of the mushrooms, cutting them off at a distance of 1 cm from the cap, pour cold water, leave for an hour, rinse thoroughly, dry, salt, pour cold water, put on the stove, bring to a boil and boil for 30 minutes, constantly removing the foam. Pour water for the marinade into a saucepan, add spices, sugar and salt, try - the marinade should be a little salty, bring to a boil, pour in the vinegar, boil for 5 minutes, taste. Throw the cooked mushrooms in a colander, rinse, put in a saucepan, pour boiling marinade, leaving it 500 ml, put the saucepan back on the fire, bring to a boil and boil the mushrooms in the marinade for 15-20 minutes. Cut the garlic into thick slices, sterilize plastic lids and jars, put dill and garlic in each umbrella, put mushrooms on top, filling the jar up to the shoulders, pour the remaining boiling marinade to the top, cover with lids, turn over and leave to cool, wrapping the jars with something then warm.

Harvested mushrooms can deteriorate in this way due to insufficient amount of vinegar or salt, poor sterilization of lids and jars, too warm temperature in the room where they are stored. The cloudiness of the marinade will indicate that the mushrooms have deteriorated, in no case should such mushrooms be eaten, they will have to be thrown away.

RECIPE FOR MARINING MELLOWS, BOLTES, BOLDOBROWS OR CEP MUSHROOMS.

You will need: for 1 kg of mushrooms 20 g of salt, 60-70 ml of acetic acid 30%, 1-2 glasses of water, 12 black peppercorns and 5 allspice, 2 bay leaves, ½ tsp. sugar, onion, nutmeg pinch.

How to pickle boletus, boletus, porcini mushrooms or mushrooms. Peel and rinse the mushrooms, after soaking them in water, prepare, chop, put in a saucepan, salt, pour in a little water and bring to a boil, boil for 5-10 minutes, put spices and chopped onions, boil until cooked, pour vinegar at the end of cooking . Arrange the mushrooms in sterilized jars and seal with sterile lids.

The last recipe for pickled mushrooms is quick, you can eat such prepared mushrooms after 3 days, but they should be stored in the refrigerator for no more than 1 month.

QUICK RECIPE FOR MARINING WHITE MUSHROOMS.

You will need: 700g mushrooms, 5-7 clove buds, 3 bay leaves, 2-3 sprigs of fresh thyme / oregano / marjoram / savory / parsley / celery / basil leaves, 1 onion, 0.75 cups of water, 1/3 cup of white wine vinegar, 1 tbsp. sea ​​salt, 1.5 tsp allspice peas.

How to pickle mushrooms quickly. It is good to sort, clean, rinse the mushrooms with cold water, leave the small ones whole, chop the large ones, finely chop the onion, put the washed greens on the bottom of the sterilized jar. Combine the mushrooms and all the ingredients, excluding greens, in a saucepan, bring to a boil, reduce the heat to low, simmer for another 15 minutes, then let cool slightly. Pour the mushrooms with marinade into a jar, let cool, close with a nylon lid, put in the cold for storage.

RULES OF MUSHROOMS MARINING.

Always boil mushrooms for 15-30 minutes before marinating by placing them in already boiling water.

Do not roll pickled mushrooms with metal lids.

Before use, pickled mushrooms must be aged for at least 25-30 days to achieve optimal taste.

Store any pickled mushrooms for no more than 6-12 months in a dark, dry place.

Before use, pickled mushrooms must be boiled: put in a saucepan and add a little cold boiled water, boil for 25 minutes, then add vinegar to taste / citric acid and salt, boil for another 5 minutes.

Everyone good day! Today we will cook with you an amazingly delicious snack for potatoes and any feast - pickled butter. This dish will especially appeal to those who love mushrooms as much as I do. And there is nothing complicated in the cooking technology. Moreover, recently we have already studied with you.

True, some hostesses like to complicate their lives by peeling each oiler hat from the skin. They say that supposedly if this is not done, then the mushrooms will be bitter. However, I am by nature not so hardworking as to spend so much time cleaning butter, so I cook them right with the skin on. And, I must say, I never felt any bitterness.

So you can take my experience into service and do not waste time in vain. Although in the article you will find recipes with different technology cooking - both with the cleaning of hats, and without this action. As they say, the taste and color ... Anyway, we are preparing one dish, so we will not argue.

When cooking, experienced mushroom lovers are advised to add a teaspoon of citric acid to a saucepan with salted water so that the mushrooms do not darken. This rule is also optional and is designed for aesthetes. But unlike cleaning hats, adding citric acid to the pot is not that difficult. So let's get started.

Mushrooms using this technology will be prepared even by an inexperienced hostess. The main advantage of this recipe: a minimum of effort, available ingredients and no need for sterilization. So get ready for health!

Ingredients:

• Oilers
• Lemon acid
• Sugar
• Vinegar 9%
• Garlic
• peppercorns
• Bay leaf
• Dill (fennel) seeds

We clean the oil, wash and boil them in lightly salted water for 15-20 minutes after boiling. In order for the mushrooms not to darken, add a teaspoon of citric acid to the pan.

Drain the water through a colander and rinse the butternut squash under running water.

We prepare the marinade: put 2 tablespoons of salt, 3 tablespoons of sugar, 80 ml of vinegar 9% per liter of water. We put it on the stove.

After boiling, add mushrooms and seasonings (garlic, peppercorns, bay leaf, dill seeds) to the marinade. Boil for 15-20 minutes.

Remove from the stove and lay out the oil with brine in jars.

Marinate butternut squash with citric acid without vinegar

What is not prepared from mushrooms! But they are especially good in marinades. Cooking delicious oil no doubt very creative process. So let's get on with this.

Take:

• Oilers
• Lemon acid
• Sugar
• Bay leaf
• Allspice peas
• Carnation
• Cinnamon

Step by step cooking method:

Oils are cleaned and washed.

Coarsely chop the mushrooms into a bowl. Fill with water, add salt and put on fire for 30 minutes.

While the oil is cooking, we prepare the marinade: per liter of water we take 2 tablespoons of sugar, 4 teaspoons of salt, 3 pieces of bay leaf, 6 peas of allspice, 3 cloves and 3 pieces of cinnamon.

Throw the mushrooms in a colander, rinse with running water.

Place the butternuts in a saucepan with marinade and add 2 teaspoons of citric acid. Cook for 5 more minutes. We roll mushrooms with brine into jars.

How to cook pickled butter mushrooms for the winter?

This wonderful recipe reader Marina from Krasnodar shared with me. She wrote to me that although their winter is not as severe as in other regions of Russia, she likes pickling mushrooms every year. After all, this lovely snack for any meal!

Prepare for a liter of marinade:

• 2 kg butter
• 2 tablespoons coarse salt
• 3 tablespoons of sugar
• 3 allspice peas
• 9 black peppercorns
• 2 bay leaves
• 1 piece of cloves
• 1 finely chopped garlic clove
• vinegar essence 70%

Step by step cooking method:

So that pickled butternuts do not taste bitter, we clean them from the skin on the hat. No need to wash the mushrooms first!

Rinse the peeled butternuts under running cold water.

Bring a liter of water to a boil and add 1 teaspoon of salt and citric acid at the tip of a knife.

Drop the mushrooms into a bowl.

After boiling, remove the foam.

Boil the mushrooms until tender for 20 minutes.

We discard the butter in a colander.

We prepare the marinade: put salt, sugar, allspice and black pepper, bay leaf, cloves and a clove of garlic into the water. Bring to a boil and keep on fire for another 5 minutes.

We fill sterilized jars with mushrooms by 2/3 of the volume.

Pour the finished marinade and add 70% vinegar essence at the rate of 1 teaspoon per 1.5 liter jar.

Close the boiled lid and leave to cool. Then we put it in the cellar or refrigerator. After 10 days, the mushrooms are ready!

We marinate oil with 9% vinegar in jars not for the winter

This recipe is with sterilization of blanks. However, if you are not harvesting oil for the winter, then you can do without sterility. So get ready to enjoy!

We need for 1 liter of boiled butter:

• 2 teaspoons salt (heaping)
• 2 teaspoons of sugar
• 4 tablespoons of vinegar 9%
• 2 glasses of water
• Black and allspice peas
• Carnation
• Bay leaf

Step by step cooking method:

We sort out the oil, clean it, fill it with water and put it on fire. Boil for 15-20 minutes after boiling.

Drain the water through a colander and rinse the mushrooms well.

We shift the oil into a clean saucepan, pour sugar, salt into it, pour in water and put it on the stove.

While the mushrooms boil in each 0.5 liter jar we put: 2 pieces of black and allspice peas, 2 cloves, 1 bay leaf.

As soon as the oil boils, add vinegar to the pan and cook for another 15 minutes.

Distribute mushrooms with brine into jars, close them.

We put a rag on the bottom of the pan, heat the water.

We put our blanks there, pour in water by about 2/3. We sterilize jars with oils for 15 minutes after boiling.

We roll up the jars, cool them for a day and put them in a cool place for 10-15 days. After this time, the mushrooms are ready to eat, bon appetit!

How to pickle butter mushrooms in jars - a simple recipe for 2 liters of water

Using this technology, my mother twists cans. She is very meticulous about this process, so she peels each mushroom cap from the skin. But you don't have to. Despite the simplicity of the recipe, the butternuts are very tasty.

Ingredients for 1 bucket of mushrooms:

• 2 liters of water
• 2 bay leaves
• 15-20 black peppercorns
• 1.5 tablespoons of salt
• 1.5 tablespoons 70% vinegar essence
• 1 bulb

Step by step cooking method:

We sort the butternuts, peel and cut.

Pour water into a saucepan and put it on fire. As soon as it boils, put the mushrooms in it and boil them for 20 minutes, not forgetting to remove the foam.

Rinse boiled butternut squash under cold water. Put them back on the stove and cook for another 10 minutes.

After cooking, rinse the mushrooms again with cold water. Now we put a pot of water on the stove and, after boiling, add the twice-boiled boletus there. Then we put seasonings and cook for 40 minutes. 5 minutes before the end of cooking, add 1.5 tablespoons of vinegar essence 70%.

We lay out the mushrooms with brine in jars and close them.

Delicious pickled boletus for the winter - you will lick your fingers!

The secret of awesome mushrooms is in a properly prepared marinade. You can add your favorite spices to it when cooking, or you can use this faithful recipe.

Take oil for 2 kg:

• liter of water
• 2 tablespoons of vinegar 9%
• 2-3 bay leaves
• 8-10 black peppercorns
• 4-5 pieces of cloves

Step by step cooking method:

Peel the butternut squash and place in a pot of boiling salted water. Boil for 20 minutes, periodically removing the foam.

Drain the water through a colander and rinse the mushrooms under running water.

We put them back in the pan, pour boiling water from the kettle, add seasonings and spices in the indicated amount and boil the butter in the marinade for 40-45 minutes. Vinegar is poured 5 minutes before readiness!

We distribute the mushrooms with brine into jars and close them.

Recipe for marinated butter in jars under iron lids

This technique was taught to me by my grandmother. Her boletus always flew off the table at high speed, because she cooked them tastiest of all.

Prepare for 0.5 kg of mushrooms:

• 300 gr. water
• 1.5 tablespoons of sugar
• 1 tablespoon salt
• 5-6 black peppercorns
• 2 pieces of cloves
• 1 garlic clove
• coriander
• 1 teaspoon vinegar essence 70%

Step by step cooking method:

We clean and sort the butterflies, removing worms.

Wash each mushroom thoroughly.

Cut large butternuts into slices.

Pour water into a pot with mushrooms and put on fire. After boiling, cook for 15 minutes, then drain the water and boil the butter again for 15 minutes in clean water.

We prepare the marinade in another saucepan while the mushrooms are cooked. Add sugar, salt, pepper, cloves, garlic and coriander, bring to a boil.

We shift the mushrooms into the brine and continue to boil for another 10 minutes.

Remove the saucepan from the heat and add vinegar essence.

We spread the oil on the banks.

We close the blanks with iron lids.

We turn the jars over, cover them with a warm blanket and leave to cool for a day.

Cooking marinated boletus for the winter in jars under nylon lids (without seaming)

And this recipe is especially for those who do not like to fiddle with blanks for a long time. But at the same time, by the way, the mushrooms are incomparable. Try it, you won't regret it!

We need per liter of water:

• 1.5 kg butter
• 2 tablespoons salt
• 1 tablespoon sugar
• 3-4 bay leaves
• ½ teaspoon pepper mixture
• 20 black peppercorns
• 1 clove pestle
• 2 tablespoons 9% vinegar
• half a lemon
• 3 garlic cloves

Step by step cooking method:

We sort out the butterflies and wash them in a bowl. Boil for 15 minutes after boiling. Drain in a colander and rinse the mushrooms under running cold water.

Again we put them to boil for 15 minutes, after adding half a lemon to the pan.

Lay the chopped garlic cloves in the bottom of the jar.

We put butter.

Pour them with boiling marinade, add vinegar and close the jars nylon lids.

Recipe for crispy oil with vinegar per liter jar

Using this technology, you can also pickle other mushrooms: ceps, redheads, mushrooms. They come out very crispy and delicious!

Ingredients:

• boletus
• garlic
• peppercorns
• Bay leaf
• vinegar 9%
• sugar

Step by step cooking method:

We clean the oil, sort it out and, if necessary, cut into slices. We put to boil for 15 minutes after boiling.

We recline in a colander, again we shift the mushrooms into a saucepan, fill them with water and boil again.

Put garlic, pepper, bay leaf in sterilized jars.

Then lay out the oils.

Pour boiling marinade, prepared at the rate of 2 tablespoons of salt and 1 tablespoon of sugar per liter of water.

Add 0.5 teaspoon of 9% vinegar to each jar of mushrooms.

Roll up and leave to cool.

Pickling butter at home to quickly eat

We all love to eat delicious food, especially when it comes to mushrooms. Pickled butternuts are very fragrant if you add a few oak leaves to them.

Take:

• boletus
• vinegar 9%
• sugar
• Bay leaf
• black or allspice peas
• oak leaves

Step by step cooking method:

We clean and cut dry butternuts. Then we wash the mushrooms and lower them into acidified boiling water (add one teaspoon of 9% vinegar and salt per liter of water).

Cook for 10 minutes over medium heat. We wash the butternuts again and put them to cook until they all sink to the bottom.

Separately, prepare the marinade. For 250 ml of water we take 0.5 teaspoon of salt, 1 teaspoon of sugar and 1.5 tablespoons of vinegar.

At the bottom of the jar we put bay leaf, pepper and 2-3 oak leaf, put the mushrooms and pour the marinade.

We roll up the banks.

The classic recipe for pickled butter for 1 liter of water

If you are a lover of the classics in all its manifestations, then you will like these mushrooms. For your convenience, the recipe is written per liter of water.

Prepare for 1 liter of water:

• 2 kg butter
• 1 teaspoon citric acid
• 2 tablespoons salt
• 3 tablespoons of sugar
• 1.5-2 teaspoons of vinegar essence 70%
• 3 bay leaves
• 7-8 black peppercorns
• 3-4 garlic cloves

Step by step cooking method:

We clean the oil, put on fire in salted water, add a teaspoon of citric acid. Cook for 20 minutes after boiling.

During the cooking process, remove the foam from the pan.

We recline the mushrooms in a colander and rinse them under running cold water.

In a pot of water, add salt, sugar, bay leaf, black peppercorns, crushed garlic cloves. After boiling, place the oil in a container with brine and cook for another 15 minutes.

Add 70% vinegar essence.

We lay out the mushrooms in jars.

Add marinade.

We tightly twist the banks.

Making canned butter at home - a simple recipe with butter

Admit it, who loves pickled mushrooms with onions and butter? Me too! so I suggest you cook the butterflies according to this original recipe.

We need for 1 liter of water:

• 1.5 - 2 kg butter
• 2 tablespoons salt
• 1.5 teaspoons of sugar
• 1 bulb
• 2 bay leaves
• 2 garlic cloves
• 4 black peppercorns
• 2 allspice peas
• 1 tablespoon vegetable oil
• 4 tablespoons of vinegar 9%

Step by step cooking method:

We clean the mushrooms, wash them and place them in a pot of water. We also add an onion at the rate of 1 piece per liter of water. Cook for 40 minutes.

During cooking, periodically remove the foam.

While the butter is cooking, prepare the marinade and bring it to a boil.

Throw the mushrooms in a colander and pour them with boiling brine. We put it on the fire again and cook for another 5-7 minutes after boiling.

We distribute the oil with marinade into jars and close them with sterilized nylon lids. After cooling, we clean it in a cool place and after 7-10 days we can use it as a delicious snack.

Video on how to cook the most delicious marinated boletus

To make quality mushroom preparation, you need to know a few subtleties. Firstly, after collecting oil or buying them on the market, you need to carefully sort them out, sorting them from wormy and large ones. Since it is best to pickle small and elastic mushrooms.

Secondly, perhaps it sounds a little trite, but you need to cook butter with soul. Watch this video, in which the author is very sincere about the process of making pickled mushrooms. Try to repeat her experience.

Marinade recipe for butter for 1 liter of water (with vinegar)

Cooked in this brine, the mushrooms are especially savory. They will not be ashamed to submit to festive table. Moreover, I assure you, guests will also drink marinade from oil with pleasure.

Ingredients per liter of water:

• 1 bay leaf
• 3 pcs. carnations
• 4 black peppercorns
• 4 allspice peas
• 8 tablespoons vinegar 9% or 1 tablespoon vinegar essence 70%
• 1 tablespoon (heaping) salt
• 1.5-2 tablespoons of sugar

Step by step cooking method:

Put pepper, cloves, bay leaf in a saucepan with water.

Add 9% vinegar or 70% essence.

I put salt.

Pour sugar, mix and wait for boiling.

We place the mushrooms in a boiling marinade and cook for 15-20 minutes.

Cooking brine for butter with garlic and citric acid (per 1.5 liters of water)

The marinade is suitable for both butter and mushrooms. Mushrooms cooked in brine according to this recipe, after cooling, can be served immediately on the table or prepared for the winter.

Take:

• 1.5 liters of water
• 2 tablespoons of sugar
• 1 tablespoon salt
• 1 teaspoon cloves
• 4 allspice peas
• 2 bay leaves
• 1 teaspoon coriander seeds
• a tablespoon of vinegar 9%
• 1 teaspoon citric acid
• 2-3 garlic cloves

Step by step cooking method:

Boil 1.5 liters of water and pour sugar and salt into the pan.

Add cloves.

We put 4 peas of allspice.

Add bay leaf, citric acid, garlic and coriander seeds.

Cook over low heat for 7 minutes. When the marinade is ready, pour 9% vinegar into it and add finely chopped garlic.

Cook for another 5 minutes and add to the pot with fragrant brine mushrooms. Keep on medium heat for another 15 minutes. Bon appetit!

Do you like pickling butterfish for the winter? Which recipe did you like the most? Be sure to write in the comments! It is very important for me to get feedback from you. Until then, see you on the blog!

There are never too many mushrooms - and not only avid mushroom pickers, who are happy to wander through the forest, will agree with this. Very humane prices for these forest gifts during the harvest season do not allow you to easily pass by private traders, and now a bucket - another mushroom is in your house. Potatoes with mushrooms are already fried, good portion dried up. Where to put the surplus? Of course, cook marinated mushrooms for the winter! The recipes for this appetizer from the series “both to the feast and to the world” are varied. And how easy it is to perform - and the novice hostess will like it!

How to pickle mushrooms for the winter: secrets and basic cooking rules

Marinating mushrooms is easy if you know a few secrets. Be sure to remember them and use them during each mushroom pickle!

1. Small mushrooms? They can be marinated whole without cutting off the leg, but only by removing its root part.
2. Mushrooms are quite large, it is better to cut into 2-4 parts.
3. If you pickle boletus or mushrooms, then it is better to preserve the legs and hats separately.
4. Decided to marinate butterfish? Do not forget to remove the sticky skin from the hats first.
5. It is not recommended to roll jars with metal lids - in such a “container” the risk of botulism increases.
6. The gifts of the forest are marinated in a jar, and will be ready no earlier than in 3 weeks - you have to wait.
7. Do you buy mushrooms? In no case do not buy those that are sold along the roads - the product from the forest absorbs all the gases and "dirt" from the roadway.
8. If you are not sure about the edibility of the mushroom - dispose of it, you cannot risk your health (sometimes life).

In general, it is not so important which mushroom variety you decide to prepare for the future - they are all good in their own way, the main thing is to follow the pickling rules and approach the matter with good mood. Then the result is perfectly guaranteed.

Preparing mushrooms for pickling

Whether you brought mushrooms from the forest or from the market, they must be sorted out from litter and rotten, wormy ones. Sometimes the wormhole touched only a small part of the cap or stem - it is not necessary to throw away the entire mushroom, you can cut out the damaged area.

Then the mushrooms need to be sorted by type, since not all of them are good neighbors in the bank. For example, when cooking boletus and butter together, the latter will wrinkle and become dark. And you should not cook boletus with boletus and boletus - they will boil soft, as they reach readiness faster than the others.

After sorting and sorting the trophies of the "quiet hunt", they need to be soaked in water - medium salted or acidified. This will allow them to be cleansed of the remnants of dirt, debris and worms - this "rubbish" will float to the top. But overexposing forest gifts for more than an hour is not worth it - they will be saturated with water, become brittle and lose some of their taste. In soaked mushrooms, the root part of the leg is cut off.

Before pickling, it is better to boil the mushrooms - this will give confidence that the workpiece will not deteriorate, and that it will not be possible to get poisoned. Dense mushrooms are boiled for about half an hour, and softer ones - ¼ hour is enough.

Now there are two pickling options:

1. You can put mushrooms in seasoned salted water - boiling water, pour in vinegar, and immediately arrange in jars and roll up.
2. After boiling, drain the broth from the mushrooms, dry them, and only then send them to jars and fill each with marinade filling.

Pickled mushrooms for the winter - cooking recipes

There are many recipes for pickling mushrooms at home. Let's choose the simplest ones.

Recipes without sterilization

Sterilization, of course, allows us to increase the shelf life of the product, but, you see, it is a troublesome business. You can do without it. How?

1. To prepare each kilogram of mushrooms boiled in advance, we take 3 full glasses of water for pouring (it doesn’t matter if it’s spring or from the tap). Pour water into enamel pan, there we pour 2.5 dessert spoons coarsely ground salt and half the amount of sugar. We add laurels (5-6 pieces) for spice, pepper is not ground with peas (5-7 peas), you can season with cloves (but do not overdo it, a couple of pieces are enough.
2. Boil the marinade filling for about five minutes, drop the boiled mushrooms into a saucepan. We put it on the stove, and under the lid after boiling, keep it on medium heat for 20 minutes, do not forget to stir so as not to burn.
3. Before removing the saucepan from the stove, pour ¼ cup of 6% vinegar into it. In jars (no more than 700 ml in volume), lay out the mushrooms, pour in the filling along the upper borders of the jar neck.
4. We put under the "fur coat" until they cool down.

Here is another successful, reliable, tried and tested recipe without sterilization.

1. Take any edible mushrooms(how much will fit in a jar), boil until tender, drain the water.
2. Boil 2 tablespoons in a liter of water. sugar and salt, half a glass of 9% vinegar, 3 bay leaves, 6 black peppercorns, 3 clove buds, cinnamon on the tip of a knife.
3. Put mushrooms in the marinade, boil, arrange in sterilized jars, close with lids, wrap for three hours.

Mushrooms marinated with citric acid

We are used to using citric acid as good preservative, you can also pickle mushrooms with it, and be sure that they will retain their taste and aroma. Everything is simple.

Recipe including sterilization process:

• We collect in a saucepan warm water. In a liter of liquid, put half a tablespoon of citric acid and salt (2 tablespoons).
• Boil the mushrooms (pre-boiled) in brine for 15-25 minutes. Readiness will be indicated by lowering the fungi to the bottom of the pan.
• Then marinade filling through a sieve you need to drain into a separate bowl. Mushrooms - spread out in sterilized jars, pour hot filling.
• We sterilize filled jars covered with sterile lids. Sterilization time depends on the volume of the jar. We keep small half-liter jars for an hour, and liter jars for an hour and a half.
• Then we put screw caps or plastic ones on the jars.

Recipes without sterilization:

1. per kilogram boiled mushrooms We prepare the marinade base from half a liter of water. We salt the water with non-iodized salt (3 teaspoons), add citric acid in the same volume as the salt. Also, to improve the flavor, it would be nice to flavor the filling with a couple of bay leaves and pepper (you need not ground, peas, 5 pieces).
2. Boil the marinade for five minutes. In this case, the "lemon" crystals should melt. Pour the mushrooms with this brine, which were boiled in advance, and laid out in jars.
3. It is not necessary to sterilize if you conscientiously subjected both jars and lids to this procedure.

Mushrooms marinated with garlic

Garlic is an amazing spice that goes with literally everything. And especially for mushrooms. And almost all mushrooms, and especially milk mushrooms, turn out very well with garlic. For a kilogram of pre-boiled mushrooms we take:

• half a liter of boiling water;
• unfortified salt and granulated sugar under Art. spoon
• 2 leaves of lavrushka, cherry and currant;
• a couple of cloves;
• vinegar 9% for a teaspoon per half-liter jar of mushrooms;
• garlic - 4 medium cloves.

1. We put sugar and salt, lavrushka, cloves in boiling water, boil for 5 minutes.
2. In pre-sterilized jars, put a couple of sheets of cherries and currants, chopped garlic (2 cloves) with plastics.
3. We fill half-liter jars with mushrooms. Fill with brine, season with vinegar and tightly close the jars.

Pickled Butter Recipes

Before marinating butter mushrooms, we free their caps from the sticky skin. We will cook mushrooms in garlic-mustard marinade.

1. Boil 2 kilograms of butter for 25 minutes in plain water, put it on a sieve.
2. Marinade filling must be made from 1.5 liters of water. We put grain mustard and salt in 30 grams each. Slightly sweeten with 20 grams of sugar. In addition, do not forget to put 3-4 garlic cloves, peppercorns (5 grains), a couple of sheets of parsley. Let the marinade boil, add 9% acetic acid 45 grams.
3. We fill small jars with butter, pour fragrant brine. We put the lids on the jars immediately.

And further good recipe for oils:

Marinade is designed for 3 liters of water.

• salt - 2 tbsp. without a slide;
• 9% vinegar - 300 ml;
• bay leaf, black peppercorns.

1. Boil the sorted and washed butternuts after boiling for 10 minutes, then drain this water through a colander, pour in fresh water, cook for another 10 minutes.
2. Boil three liters of water with salt and spices, as it boils - pour in vinegar and add mushrooms, they should be completely covered with marinade, cook for 6 minutes, put in clean jars, close with lids.

Pickled milk mushrooms

Milk mushrooms are well combined with waves, and can be cooked separately.

1. We cook the marinade per kilogram boiled mushrooms: put spices in 700 milliliters of water (dill 1-2 umbrellas, garlic 3 cloves, bay leaf and black pepper - peas, two tablespoons of salt and granulated sugar). We pour the vinegar 5-7 minutes after the marinade boils, a tablespoon of 9% acid is enough, and immediately set the saucepan aside.
2. Mushrooms need to be boiled in advance. When the filling is ready, we transfer them to jars and fill the containers to the top with marinade filling. Sterilize for 30 minutes.

Pickled mushrooms

How to pickle saffron mushrooms? Everything is easier than it seems. It is better to take small mushrooms. Boil them for half an hour.

• For a couple of kilos of unboiled mushrooms, you will need a liter of marinade. We cook it like this: salt the water with 2 tablespoons of plain salt. Pour a couple of tablespoons of unflavored refined oil. You can also add sugar - no more than a tablespoon. To add flavor to the water, throw an umbrella of dill, 3 garlic cloves, parsley and black peppercorns (6 pieces). Let the filling boil, add acetic acid (9%) - a tablespoon. We set aside the marinade base from the stove. Pour it, hot, mushrooms, laid out in sterilized jars. Sterilize for 20 minutes and close tightly with lids.

Pickled oyster mushrooms

It is better to choose small and not broken mushrooms for pickling. How to pickle oyster mushrooms?

1. For 2 kg raw oyster mushrooms for the marinade, the amount of water is sufficient so that the mushrooms can be freely stirred (3-4 liters). Salt the water by adding 3.5 tablespoons of salt. Do not forget about sugar - you need less of it: a couple of spoons. The aroma of the marinade will add bay leaf and 5 pieces of peppercorns-peas. Vinegar is better to take wine - it needs 3 tablespoons.
2. We wash the oyster mushrooms and throw them into the marinade. When it boils, cook for half an hour.
3. We put the finished oyster mushrooms tightly in sterile jars and pour the broth in which they were cooked. Seal the jars tightly.

Pickled porcini mushrooms, recipe

Few people know how to pickle porcini mushrooms. Or maybe they are simply afraid to spoil this noble mushroom. Calmly! You can't spoil this beauty if you choose the right recipe pickled porcini mushrooms for the winter.

For a kilogram of raw mushrooms we take:

• about a liter of ordinary water;
• 3 teaspoons of granulated sugar and table salt;
• acetic acid with a strength of 9% - 2 teaspoons;
• lavrushka-leaf and spicy cloves in a couple of pieces;
• black peppercorns - 5 pieces.

1. We boil the fungi in two steps: in the first water for 5 minutes from boiling, and half an hour in the second.
2. We cook the marinade by adding all the ingredients to the water, the last - before removing from the stove - vinegar.
3. Mushrooms, slightly tamping, put into jars and fill each top with marinade filling. We close without sterilization.

Pickled mushrooms

Collecting these fungi is easy - I came across a good stump and "mowed" the bucket. But how to pickle mushrooms? Honey mushrooms in this matter are not capricious.

1. We boil 3 kilograms of mushrooms in a double dose: first, after boiling, 10 minutes in the first water, and half an hour in the second. Then we drain the water.
2. And it’s easy to make a marinade filling: dissolve salt in 1.5 liters of water at the rate of 1 tablespoon per liter of liquid (1.5 tablespoons per this recipe). We take a little more sugar - 2 tablespoons. Add 5-7 black peas ground pepper, a couple of bay leaves, an umbrella, two dill. Boil for 6 minutes, add a tablespoon of acetic acid 8%.
3. Pour the mushrooms laid out in jars with marinade brine. Sterilize for 15 minutes.

Marinated champignon mushrooms

To cook champignons in the winter by marinating - quickly, they come out fragrant and strong. This is great independent snack, as well as an ingredient in salads, pizzas and other yummy.

1. Boil two kilograms of champignons for 15-20 minutes, drain the water. Then we cook the marinade: in 750 ml of water we put 2 tbsp. spoons of salt and 3 granulated sugar, lavrushka, cloves to taste, black peppercorns, a couple of tablespoons of vegetable oil.
2. Let's boil. Pour vinegar (2 teaspoons). We put the mushrooms tightly in small jars and fill them with brine. Sterilization is not necessary, you can immediately under the lid.

Calorie pickled mushrooms

Mushroom recipes are low-calorie foods, and this quality is not lost even after they have been marinated. On average, one hundred grams of a snack contains about 20-25 kcal. A very diet food.

How long pickled mushrooms are stored

Mushrooms are stored well in the marinade, the main thing is to create optimal conditions: dark room and low temperature. Just perfect for this cellar. But a fridge is fine too.

If the mushrooms are covered with a metal lid, they should not be stored for more than a year. Under glass and plastic lids, the shelf life can be doubled.

As you can see, there is nothing easier than preparing pickled mushrooms for the winter. cooking recipes they are so diverse that you will definitely choose the method of harvesting for the most demanding taste! Cook, experiment and enjoy mushrooms all year round!

If the lion is the king of beasts, then the recognized "king" of the mushroom kingdom, of course, is the boletus or White mushroom. This product has a wonderful taste and attractive aroma, and is perfect for cooking any dishes and canning. Let's figure out how to pickle porcini mushrooms for the winter in jars so that the appetizer is a success.

Porcini mushrooms are easy to cook, as it is almost impossible to spoil their taste. But, of course, you need to know some of the subtleties and nuances of preparing the workpiece.

Ideally, you need to use for pickling yourself harvested mushrooms. The fact is that when buying mushrooms in the markets, we do not have the opportunity to find out exactly where they are collected. Meanwhile, mushrooms collected in ecologically disadvantaged areas can be harmful, as they have the ability to accumulate various toxins from the environment.

Collected mushrooms must be thoroughly washed and cleaned. For cleaning, it is recommended to use a brush (you can even use a toothbrush), since this is the only way to remove all adhering grains of sand and other debris. But there is no need to soak them. Moreover, prolonged soaking can cause mushrooms to become tasteless.

For pickling, it is best to select young small mushrooms. Large mushrooms are best sent for drying or frying. Boiling porcini mushrooms is not necessary, however, preliminary blanching in water with salt and citric acid helps to preserve the light color of the mushroom.

Easy to marinate mushrooms glass jars. Canned food can be made without sterilization by covering the jars with nylon lids. This preparation must be stored strictly in the refrigerator.

You can also cook canned food rolled up with tin lids. But since this method of preservation is dangerous for the development of botulism, it is necessary to additionally sterilize canned food. In addition, jars with airtight closures are recommended to be stored for a short time - 1-2 months. And here are the banks covered plastic lids, if stored in the cold can be used within a year.

Interesting facts: porcini mushrooms can only be collected in forests. Their industrial cultivation is unprofitable. Besides, fresh mushrooms very poorly stored.

A simple recipe for pickling porcini mushrooms with vinegar

You can pickle porcini mushrooms using a simple vinegar marinade recipe. For pickling, we select young mushrooms of a small size.

• 1.2-1.5 kg of porcini mushrooms (fresh weight);
• 7-8 black peppercorns;
• 3-5 peas of allspice;
• 3 bay leaves;
• 1 liter of water;
• 130 ml of vinegar (9%);
• 2 tablespoons of sugar;
• 4 teaspoons of salt.

We wash the mushrooms with cold water with a brush, cut into large pieces. Then pour into a bowl enough water, add some salt to it. We lower the chopped mushrooms into boiling water and cook for half an hour from the moment of boiling. During the cooking process, stir the mushrooms.

Read also: Tomatoes for the winter with onions - 8 "golden" recipes

Drain the boiled mushrooms in a colander and rinse with cold water. Water the mushrooms with cold water until they are completely cool.

To prepare the marinade, pour 1 liter into the pan, add salt and sugar, bring to a boil and boil for several minutes. Then add vinegar and stir. Dip the prepared mushrooms into the marinade and cook at a low boil for half an hour.

We wash the jars, sterilize over steam or in the oven. At the bottom of the container we lay a bay leaf and a few peppercorns.

Advice! Optionally, you can add 1-2 cloves to the jars.

We lay out the mushrooms along with the marinade in prepared jars. It is not necessary to fill the container too tightly, the optimal layout is considered to be 70% mushrooms and 30% liquid.

We close the jars tightly with lids, put them on the lids upside down and cool. Then we put the jars in the refrigerator for storage. Eat mushrooms preferably within two months.

Recipe with citric acid

You can pickle mushrooms without vinegar. The marinade is prepared with citric acid.

• 800 gr. white mushrooms;
• 1 teaspoon of citric acid;
• 50 gr. Sahara;
• 30 gr. salt;
• 2 glasses of water;
• bay leaf, black and allspice peas to taste.

We select young mushrooms, wash them well, cut off the lower part of the legs. Cut the mushrooms into 4 pieces. Heat water in a saucepan, lightly salt it. We lower the prepared mushrooms into boiling water, cook for 30-40 minutes. Then drain the mushrooms through a colander, pour over them with cold water and let cool.

We lay out the cooled mushrooms in clean, sterilized jars. Prepare the marinade: pour two glasses of water into the pan, add sugar and salt, add citric acid. Boil until all seasonings are dissolved. Pour the boiling marinade into jars. We close them with ordinary nylon lids and let the jars cool. Then we store it in the refrigerator.

Marinating frozen porcini mushrooms for the winter

Harvested porcini mushrooms need to be processed as quickly as possible. However, there is not always time to mess with the preparation of the marinade. Therefore, it makes sense to freeze washed mushrooms. And then, when there is time, it will be possible to marinate frozen mushrooms.

• 1 kg of frozen mushrooms;
• 1 tablespoon of salt;
• 1 tablespoon of vinegar;
• 4 cloves;
• 2 tablespoons of sugar;
• 6 cloves of garlic;
• 6 black peppercorns.

We put a pot of water on the fire, bring it to a boil and add salt to it. We get from freezer mushrooms and dip them in boiling water without defrosting. Cook mushrooms for a quarter of an hour from the moment of boiling. Then we discard the mushrooms in a colander and pour over with cold water.

Read also: Shchi for the winter in jars - 5 recipes

We wash the marinating jars well and sterilize them. For example, you can warm the jars in the oven. At the bottom of each jar we put garlic cut in half, add peppercorns and clove buds. We lay out the mushrooms in the prepared container, it is necessary to lay it tightly enough, but without additional tamping.

Pour a liter of water into the pan, add sugar and salt. Boil the marinade for at least three minutes. After making sure that the sugar and salt have dissolved, pour in the vinegar and immediately remove from heat. Pouring hot marinade on banks, cover with plastic lids. Let the jars cool and store in the refrigerator.