Marinated mushrooms with currant leaves. Calorie pickled mushrooms

Mushroom pickling refers to the treatment of boiled mushrooms with citric or acetic acid, seasonings and spices are added to taste. Almost all mushrooms are suitable for pickling, it is better to use strong young hats. Before marinating, it is preferable to cut them into small pieces so that it is convenient to eat later.

Marinating mushrooms for the winter will provide you with a delicious and satisfying snack for any table.

Recipes for marinating mushrooms differ in their types: some mushrooms need to be boiled less, others more. There are other nuances, for example, aspen mushrooms are recommended to be put in salted water for a short time so that their hat does not change color. And it is better to remove the skin from butter, for this they are thrown into a colander and poured over with boiling water. We provide pickling recipes for the most popular and recognizable mushrooms. Be careful when selecting mushrooms, do not include poorly recognizable specimens.

Pickling mushrooms at home is most often done in two ways: they are boiled in a marinade or boiled in salted water, and then poured with a marinade.

For the first method of marinating mushrooms, the standard recipe involves 1/3 cup of water, 2/3 cup of 8% table vinegar and one tablespoon of salt per 1 kg of mushrooms. The mushrooms are boiled in the marinade until it becomes light, the foam ceases to stand out, and the mushrooms settle to the bottom. A couple of minutes before the end of cooking, add a teaspoon of sugar, five to six peas of allspice, cloves, bay leaves (dill, horseradish leaves, cherries, oak, currants, garlic at will) and a little citric acid to the pan. Ready mushrooms are quickly cooled, laid out in sterilized jars and poured with marinade.

In the second method, the mushrooms are boiled in slightly salted water (2 tablespoons of salt per 1 liter of water), then they are thrown into a colander and cooled. The marinade is prepared as follows: 1 teaspoon of salt, 5-6 peppercorns, bay leaf, cinnamon, cloves, citric acid at the tip of a knife are taken for 0.4 liters of water; all this is boiled for 20-30 minutes on low heat, cooled a little and 6-8% vinegar is added in the amount of 1/3 cup. Mushrooms are laid out in jars and poured with chilled marinade at the rate of 250-300 ml of marinade per 1 kg of mushrooms.

Marinated porcini mushrooms

Ingredients:
White mushrooms - 1 kg
Salt - 1 1/2 tbsp. spoons
Vinegar - 1/2 cup
Bay leaf - 1 pc.
Black pepper - 3 peas
Carnation - 3 pcs.
Dill - 2-3 g
Cinnamon - to taste

Cooking method
We clean the mushrooms from debris, cut off the legs and cut them into pieces. Add vinegar, salt, put in a saucepan and start cooking. After the water boils for the first time, remove the foam. Add spices and cook on low heat for another 25 minutes. Stir the mushrooms from time to time so they don't stick together. Mushrooms will be ready when they completely settle to the bottom. In this state, you need to let them cool, and then you can transfer them to glass jars and close them tightly.

Cooking time: 1,5 hour

Marinated chanterelle mushrooms

Ingredients:
Chanterelles - 1 kg
8% vinegar - 1/3 cup
Water - 1/3 cup
Salt - 1 tbsp. l.
Sugar - 1 tsp
Pepper - 5 peas
Bay leaf - 1 pc.
Carnation - 2 pcs.
Cinnamon - 2 sticks

Cooking method
We cut off the legs of the chanterelles, wash and cook in salted water for about 20 minutes. We throw the boiled mushrooms into a colander and wait until all the liquid has drained. Separately, we prepare the marinade for chanterelles: mix vinegar, water, salt and bring the mixture to a boil. Dip the boiled chanterelles into the marinade and cook for another 20-25 minutes. At the end, add sugar and seasonings. Before moving the mushrooms into jars, they must be cooled quickly, so they remain crisp and dense.

Cooking time: 1,5 hour

Recipe for marinating oil

Ingredients:
Butter - 1 kg
8% vinegar - 1/3 cup
Water - 1/3 cup
Salt - 1 tbsp. l.
Sugar - 1 tsp
Pepper - 5 peas
Bay leaf - 1 pc.
Carnation - 2 pcs.
Cinnamon - 2 sticks

Cooking method
Pickling oil is very similar to the recipe with chanterelles, because. the marinade for them is the same. The difference is that before cooking, you need to remove the slimy skin from the caps. To do this, they are poured over with boiling water, and then washed in cold water. There is no need to cook mushrooms additionally. Like chanterelles, they are boiled in a boiled marinade for 20-25 minutes, then cooled and laid out in a glass dish along with the liquid in which they were boiled.

Cooking time: 1,5 hour

Pickling champignons

Ingredients:
Champignons - 1 kg
Citric acid - on the tip of a knife
8% vinegar - 2 tbsp. l.
Water - 1 l
Salt - 2 tsp
Pepper - 3 peas
Bay leaf - 1 pc.
Carnation - 2 pcs.

Cooking method
Young champignons with dense caps are cut off from the legs and washed thoroughly. Mushrooms do not need to be boiled in advance, it is better to blanch them (immerse them in a colander for several minutes in boiling water). Then the mushrooms are washed in cold water and left to drain all the liquid. Marinade is prepared at the rate of 2 tsp. salt per 1 liter of water, citric acid is added to it. Boil the champignons in this mixture until cooked, not forgetting to stir and remove the foam. Just before the end of cooking, vinegar and spices are added to the marinade. Chilled champignons are laid out in jars, poured with marinade and tightly closed.

Cooking time: 1,5 hour

Recipe for marinated mushrooms

Ingredients:
Ryzhik - 1 kg
8% vinegar - 1/2 cup
Water - 1/2 cup
Salt - 1 tsp
Pepper - 3 peas
Bay leaf - 1 pc.
Carnation - 2 pcs.

Cooking method:
Making pickled mushrooms is very easy. Their washed caps are poured with salted boiling water for 2-3 minutes and left in a bowl under the lid. After that, the mushrooms are decanted and left to cool. In parallel, the marinade is being prepared: water, salt and spices are boiled for 20-30 minutes over low heat. Then the liquid is cooled and vinegar is added. Mushrooms are laid out in jars, poured with this marinade and closed.

Ready timeleniya: 1 hour

Marinating mushrooms

Ingredients:
Honey mushrooms - 1 kg
Water - 1 l
Vinegar 9% - 8 tbsp. l.
Sugar - 2 tbsp. l.
Salt - 1 tbsp. l.
Bay leaf - 2 pcs.
Allspice black pepper - 7 pcs.
Carnation - 4 pcs.

Cooking method
Mushrooms are washed and boiled together with the legs in boiling salted water for about 30 minutes. After that, the mushrooms are washed with cold water and boiled in a boiling marinade for another 20 minutes. For marinade, water with sugar, salt and all spices is boiled for about 3 minutes, and then supplemented with vinegar. Honey mushrooms are laid out hot in sterilized jars and poured with marinade. The cans are closed by rolling with a metal lid.

Cooking time: 1 hour

P.S. While pickled mushrooms are delicious, they can also be dangerous. Severe food poisoning (botulism) when eating salted and pickled mushrooms is not uncommon. With mushrooms, dangerous bacteria from the ground can get into the jar and multiply there. Be careful before using the product! The first sign of botulism is intense gas production. Tin cans bulge, glass lids break off. To avoid this, carefully process the mushrooms, observe the concentration of salt and acetic acid, and store the rolls at a temperature of no more than 4 ° C. Mushrooms stored for a long time in hermetically sealed jars are recommended to be boiled for 15 minutes before use in order to destroy the possibly accumulated botulinum toxin.

Image sources:
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Mushrooms for the winter can be prepared in a variety of ways, the main thing is that they are edible. Of course, they all differ in both taste and aroma, so pickling and salting most often occur according to a special technology. There are also universal ways to cook mushrooms for the winter, which are suitable for all their varieties at once. Nevertheless, before pickling certain mushrooms, it is better to understand their features, primary preparation, cooking time, frying, salting, etc.

Mushrooms for the winter can be salted or pickled raw, pre-boiled or fried. For boiled and fresh mushrooms, special brines are used, but vegetable or butter is simply added to fried ones. Along with the mushrooms, fragrant leaves, herbs, roots, garlic, etc. also get into the jars. For brine, they use the most ordinary water and add salt to it. If we are talking about the marinade, then sugar and vinegar are also added to these ingredients. Sometimes black and allspice peas are added to them.

Mushrooms for the winter, modern housewives are most often placed in ordinary glass jars, where they are stored until needed. This simple preservation method makes it easy to keep food fresh and tasty, no matter how they are prepared. At the same time, they will feel great in any cool place (balcony, cellar, pantry), without taking up space in the refrigerator.

In winter, prepared mushrooms make delicious hodgepodge and other first courses, salads, meat, fish, etc. They are also put in pies and pies, added to cereals and sauces. At the same time, pickled or salted mushrooms themselves are an excellent snack for any meal.

This recipe came to Russian cuisine from Siberia and quickly fell in love with all housewives without exception. You can find the necessary ingredients not only in the northern latitudes, so the preparation of products will not be difficult. This cooking method is suitable for any edible mushrooms. During the salting process, the mushrooms will secrete juice, which will rise above the lid - it should be removed.

Ingredients:

• 5 kg of mushrooms;
• 1 kg of salt;
• 7 sprigs of juniper;
• 3 oak leaves;
• 3 sheets of horseradish;
• 15 cherry leaves;
• 15 currant leaves.

Cooking method:

1. Put juniper leaves in a wooden bowl and pour boiling water over them.
2. Cover the tub with a towel and leave for 30 minutes.
3. Remove the juniper from the tub, drain the water, and in its place put part of the leaves of cherries, currants and horseradish.
4. Peel the mushrooms with a brush and put in a tub in layers, alternating with leaves.
5. Salt each layer a little.
6. Fold gauze in three layers and cover the dish with mushrooms with it. Pour all the remaining salt onto cheesecloth.
7. Put another similar piece of gauze on top of the salt, then cover everything with a lid and put a load on top.
8. Store the tub with mushrooms in a cool place for 2 months, then you can arrange the mushrooms in jars for longer storage.

Interesting from the network

Many housewives prefer to preserve raw mushrooms right away, but it’s better to find a couple of minutes and boil the main ingredient of the dish. Firstly, it will make the mushrooms stronger, and secondly, it will definitely exclude the possibility of poisoning. The recipe is suitable for any mushrooms. If you have mushrooms that contain bitterness, increase the cooking time to 30 minutes. We are talking about chanterelles, mushrooms, rubella, etc.

Ingredients:

• 1 kg of mushrooms;
• 60 g of salt;
• 2 stalks of dill;
• 2 leaves of horseradish;
• 1 onion;
• 3 cloves of garlic.

Cooking method:

1. Rinse mushrooms, dry and place in an enamel saucepan.
2. Pour the mushrooms with salted water and cook until cooked (depending on the variety - from 5 to 30 minutes).
3. Remove the mushrooms from the pan and put in a colander, rinse with water and let it drain.
4. Grind onion, garlic dill and horseradish leaves.
5. Put the mushrooms in jars, salt, add herbs, onions and garlic.
6. Put under oppression for 6-8 days, then close the jars with lids and store in a cool place.

This recipe is relatively simple and perfect for marinating chanterelles. These mushrooms are quite unpretentious, so the process does not take much time. By the way, chanterelles are best eaten in a pickled form - other methods of their preparation significantly lose to such a delicious winter dish.

Ingredients:

• 3.5 kg of chanterelles;
• 3 art. l. salt;
• 1 cup of sugar;
• ¾ cup vegetable oil;
• 2 bay leaves;
• 5 black peppercorns;
• 5 peas of allspice;
• 1 glass of vinegar.

Cooking method:

1. Rinse the mushrooms, cut into large pieces and boil for 20 minutes.
2. Transfer the chanterelles to a colander and let the water drain.
3. Boil water in a separate saucepan, put salt, sugar and bay leaves in it.
4. Add both types of pepper, vegetable oil and vinegar.
5. Boil the marinade a little, then put the chanterelles in it and cook for another 7 minutes.
6. Put the mushrooms in clean jars, pour over the marinade and sterilize for 10 minutes.
7. Roll up the jars with lids, turn them upside down and wait for them to cool completely.

This salting method is suitable for almost any mushroom, but it is the white ones that turn out to be the most delicious and fragrant with it. In addition, these mushrooms are rightfully considered one of the most beloved and popular. Novice cooks will appreciate the speed of cooking this dish. Unlike many salting options, this one does not require lengthy preparation and sterilization.

Ingredients:

• 2 kg of white mushrooms;
• 3 cloves of garlic;
• 3 ½ cups of water;
• 3 sprigs of dill;
• 3 art. l. salt;
• 3 art. l. vinegar.

Cooking method:

1. Sort the mushrooms, rinse under cold water and cut them into large pieces.
2. Put the mushrooms in a saucepan with water, cook after boiling for 30 minutes.
3. Add salt and vinegar, stir and boil a little more.
4. Put the peeled garlic cloves and dill in jars.
5. Put mushrooms in jars, pour marinade, roll up lids.

Fried mushrooms for the winter will require a lot of time to prepare, but in the end you get a very tasty snack that will definitely come in handy in the cold season. Be sure to change the water to the mushrooms during cooking, so that all unwanted elements and mucus are gone from them. To get a more delicate taste of the dish, replace vegetable oil with butter. Fry small mushrooms whole, and large ones - cut into several parts.

Ingredients:

• 2 kg of mushrooms;
• 500 ml of vegetable oil;
• 3 tsp salt.

Cooking method:

1. Place the mushrooms in a large saucepan, cover with salted water and leave for 3 hours.
2. Change the water, cook the mushrooms for 15 minutes, then rinse.
3. Change the water again and cook the mushrooms for another 10 minutes.
4. Rinse the mushrooms, put them in a colander to drain the water.
5. Heat the pan and put the mushrooms on it, fry until the liquid has completely evaporated.
6. Add oil and continue cooking for 30 minutes, constantly stirring the contents of the pan.
7. Salt the mushrooms, fry a little more and place in sterilized jars.
8. Pour the remaining oil in the pan into the jars.
9. Sterilize jars with mushrooms for 2 hours in boiling water, then roll up the lids.

Now you know how to cook mushrooms for the winter in jars according to a recipe with a photo. Bon appetit!

Mushrooms in jars are stored for several years, delighting all guests and household members with their piquant taste and forest aroma. With them, any dish becomes more interesting and rich, and the festive table is complemented by another amazing appetizer. Every caring housewife should know how to pickle mushrooms for the winter, so it's time to heed the advice of professionals and start conservation:

• Before cooking mushrooms, leave them in salted water for a couple of hours to remove all the mucus;
• For salting mushrooms, it is best to use wooden utensils;
• In the process of cooking mushrooms, do not forget to remove the foam;
• To fry mushrooms, use butter or ghee - this will make the dish more tender and fragrant. Nevertheless, mushrooms drenched in vegetable oil will also be quite tasty;
• Mushrooms should be boiled before salting so that they do not lose their shape during storage.

Everyone who has ever tried pickled porcini mushrooms forgets about the existence of purchased pickled champignons. But, alas, not everyone decides to cook pickled porcini mushrooms for the winter in jars on their own. And you know, until recently, for me, cooking pickled porcini mushrooms for the winter was some kind of incomprehensible sacrament, and it was easier for me to buy ready-made mushrooms in jars than to cook pickled porcini mushrooms at home.

But this year I came across a very successful mushroom marinade recipe, which was kindly shared with me by my mother’s sister, who is also a pro in conservation, a culinary specialist I respect and just a wonderful woman. She also told me how to properly preserve pickled porcini mushrooms with vinegar, how to prepare mushrooms and which porcini mushrooms are suitable for pickling in jars, and which are better to fry or dry.

Especially for you, dear friends, I have prepared a whole story on how to pickle porcini mushrooms at home in order to give you confidence in your abilities in such a responsible matter as pickling porcini mushrooms. Meet: pickled porcini mushrooms - a step-by-step recipe with pictures on the Home Restaurant website.

Ingredients:

• 1-1.2 kg of white mushrooms
• 7-8 black peppercorns
• 3-5 allspice peas
• 3 pcs. Bay leaf

Marinade for mushrooms:

• 1 liter of water
• 130 ml. 9% vinegar
• 2 tbsp Sahara
• 4 tsp salt

How to pickle porcini mushrooms in jars:

To preserve, we need not old and not very spoiled-looking porcini mushrooms. Pickling porcini mushrooms will be more pleasant if you pick the porcini yourself in the forest. But it's okay if you buy porcini mushrooms in the market. The main thing is that the toadstools do not get caught.

These mushrooms are ideal for pickling: completely white, small in size, and preferably without worms.

Quite adult porcini mushrooms, in which the cap is green or brown below, it is better not to use for conservation. Such substandard white mushrooms can be fried or dried.

So, to cook pickled porcini mushrooms at home, first of all, fill the mushrooms with cold water, wash, clean, and cut into such large pieces. Do not be afraid of this size of cutting, because after we boil the porcini mushrooms, they will lose 30% of their volume.

In order for our porcini mushrooms to turn out delicious for the winter and retain their appearance, after cooking, rinse the mushrooms with cold running water. Rinse until the mushrooms in a colander are cold.

Now we are preparing the marinade for mushrooms: pour water and vinegar into the pan, also pour salt and sugar. Stir, cover, put on the stove and bring to a boil.

We send the washed porcini mushrooms to the boiling marinade, bring to a boil and cook for 15 minutes, constantly stirring the mushrooms with a slotted spoon.

Since we are preparing marinated porcini mushrooms in jars for the winter, we need to prepare these same jars in advance. We sterilize jars with lids in any convenient way. At the bottom of each jar we lay out a bay leaf, a few peas of black and allspice. To make pickled porcini mushrooms even more fragrant, you can add a few cloves to the jar.

Next, with the help of a ladle, lay out the porcini mushrooms along with the marinade in jars. Fill jars with mushrooms should not be too tight, approximately to get 70% mushrooms, and 30% marinade. From this portion, I have a little marinade left, this is normal.

© Depositphotos

The end of summer and the beginning of autumn in the forests are marked by the peak, and many lovers are happy to go on a "quiet hunt", returning with full baskets of a generous forest "catch".

To make you successful, tasty and appetizing , to get started, get acquainted with some of the features and rules for their preparation.

Do not forget that mushrooms can be insidious and dangerous. The main thing is that you are sure that the fungus found is safe. If there is even the slightest suspicion, it is better to throw the mushroom away and not risk it!

What kind of mushrooms can be pickled, except for the well-known champignons? White, boletus, chanterelles, mushrooms, boletus, boletus, russula, greenfinches, mushrooms, milk mushrooms and others.

In general, before dealing with mushrooms, they need to be sorted by type, because. different mushrooms can be cooked in different ways. Even size matters. Small mushrooms are marinated whole, for large mushrooms, the caps should be separated from the legs and, if necessary, also cut. Butter before marinating should be peeled.

We invite you to cook pickled mushrooms, which your guests will enjoy with pleasure both now and in winter, if you roll up a couple of jars in reserve. This recipe is designed for 6 half-liter jars of pickled mushrooms.

Pickled mushrooms: a recipe without sterilization

Ingredients per 1 liter:

• mushrooms,
• spices to taste (black peppercorns, allspice, bay leaf),
• 1 cup 9% vinegar
• 2 tbsp. spoons of sugar
• 1 st. spoon of salt
• water 1 l.

Pickled mushrooms - preparation:

1. Sort the mushrooms, throwing out wormy, spoiled and suspicious ones. Peel the mushrooms, separate the caps from the legs of large ones and cut them. Then put in a deep container, fill with cold water and leave for 30 minutes.
2. Rinse carefully and remove the mushrooms from the water, leaving all debris and dirt at the bottom. Rinse well again. An indicator that the mushrooms are washed well will be a clean foam during cooking.
3. Prepare a brine based on 1 liter of water: add vinegar, salt, sugar to the water and mix until dissolved.
4. Put the washed mushrooms in a saucepan, put the spices and pour the brine. Put the pot with mushrooms on the fire, bring to a boil and cook, removing the foam over low heat for 40 minutes.
5. Arrange boiled mushrooms in sterilized jars, pour boiling marinade over and roll up.

Bon appetit!

Recall that we previously said how to pick mushrooms. Read the rules, places and times of quiet hunting by.

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September is considered the traditional month for collecting these products. But you can collect them in the summer.

Mushrooms suitable for salting are:

• Aspen mushrooms.
• Black mushrooms.
• Smoothies.
• Boletus.
• White mushrooms.
• Valui etc.

However, the most delicious winter salting is obtained from. Preservation of them will appeal to anyone, but it is important to collect only young mushrooms. If they are old, then the salting will not turn out so tasty.

In what form can they be salted? Yes, in any! Sometimes, this does not require preliminary work, however, you can preserve them raw only if they are young. Many older mushrooms are pre-dried, boiled, boiled, stewed, etc.

3 ways to preserve mushrooms (video)

Preserving mushrooms for the winter: a quick recipe

Preservation of these products should take place in the warm season, so that they are ready for consumption for the winter. Preserving them at home is very simple, the main thing is to know all the nuances. Simple recipes for these foods can be found in cookbooks or on the Internet. The simplest way to preserve mushrooms will be described below.

This recipe will need the following ingredients:

• Mushrooms.
• Water.
• Salt.

Cooking steps:

1. Mushrooms must be washed well in water. They must not be dirty. If dry or sluggish mushrooms are present, they should be discarded, as they are not suitable for preservation.
2. The products must be transferred to a saucepan, pour water and bring it to a boil. They should cook for 1 hour. The water needs to be salted. During this time, the mushrooms should settle to the bottom, if this does not happen, then the cooking time must be increased.
3. Next, the products are thrown back through a colander.
4. Then they should be dipped again in salted water, which is a marinade, and boiled for 10 minutes.

After that, you can roll them into sterilized jars.

A simple recipe for canning mushrooms at home

Ingredients:

• Mushrooms (honey agarics, boletus, porcini, etc.).
• Water.
• Sugar (a couple of tablespoons).
• Salt (4 tablespoons).
• Vinegar.
• Black pepper (peas).
• Bay leaf.
• Cloves (optional).
• Garlic (a few cloves).

The conservation process includes the following steps:

1. All fruits should be well washed. After that, they are cut into small pieces.
2. Then they are lowered into salted boiling water and boiled in it for 15 minutes. During the period, a lot of foam will form in the pan, it must be removed. During cooking, the broth will acquire a golden color.
3. After that, the fruits should be put in a separate container and pour the marinade. It is prepared as follows: 2 tablespoons of salt are used for 1 liter of water. At this stage, the rest of the spices from the list of ingredients are also added. Let the mushrooms lie in such a marinade for several hours. During this time, they will acquire a very pleasant smell, which will positively affect their taste.
4. Then the mushrooms in the marinade are again sent to the fire and boiled for 10 minutes. The pan should be covered with a lid so that odorous vapors do not completely escape.
5. When the fire is turned off, garlic is added to the pan. It is not recommended to cut it, it is needed solely for the smell.

At the last stage, the mushrooms are rolled into sterilized jars. They should be kept with the lids down until completely cooled.

Preserving mushrooms in jars for the winter: the most delicious recipe

Products:

• Mushrooms (necessarily fresh).
• Olive oil.
• Black pepper (peas).
• Red onion.
• Vinegar.
• Garlic.
• Parsley.
• Salt.
• Coriander (in seeds).

Cooking:

1. The mushrooms should be washed. If they are large, then you need to cut them. To make the twist look nice, use small products.
2. Next, they must be lowered into salted water and boiled for 5-7 minutes. During this time, they will become soft.
3. While the mushrooms are cooking, you need to chop the onion and parsley. You should also prepare the oil.
4. Boiled champignons are transferred to a separate container, spices, chopped garlic, onions, parsley are also sent there. Then all this should be sprinkled with olive oil. The mixture is stirred.
5. The liquid in which the mushrooms were boiled will be used as a marinade. Now you can put the contents of the container into sterilized jars, and pour the marinade on top. You need to make sure that the products are completely covered with it.

How to marinate mushrooms with vegetables deliciously

Grocery list:

• Any forest mushrooms.
• Carrots (for 1 kg of mushrooms there are about 3 large carrots).
• Bulgarian pepper (2 pieces).
• Black pepper (peas).
• Several bulbs.
• Bay leaf.
• A couple of cloves of garlic.
• Vinegar.

So, the cooking process includes the following steps:

1. Mushrooms must be sorted and washed.
2. After that, they should be cut into slices and filled with water in a saucepan. The water should boil, then it must be drained, pour new water into the pan and repeat the action.
3. Products should boil in new water for 15-20 minutes. While they are cooking, you can work on vegetables. Each vegetable should be peeled and finely chopped.
4. Then the vegetable mixture is fried together with the mushrooms, which have already boiled enough. The total frying time should not exceed 10 minutes. Cover the pan with a lid.

The water in which the food was boiled will be the brine. You can fill jars with the fried mixture, and pour brine on top. Now the banks can be rolled up.

Mushroom caviar for the winter: the best recipe

The caviar is amazing!

Products that should be prepared for a very tasty mushroom caviar:

• Honey mushrooms.
• Bulb onions.
• Carrot.
• Bulgarian pepper.
• Carnation.
• Salt.
• Bay leaf.
• Vinegar.

Caviar is prepared as follows:

1. First, the products are washed from dirt and dust.
2. Washed mushrooms should be infused in cold salt water for about 1 hour. Several times during this time they need to be turned over by hand. Do not worry about the fact that mushrooms can be damaged. They will not break, as it is a fairly elastic mushroom.
3. Then water is drawn into the pan, mushrooms are placed there. As soon as the water boils, the fire should be reduced. Spices and a spoonful of vinegar are added to the water. Honey mushrooms are boiled for 50 minutes.
4. While the mushrooms are cooking, you need to do the vegetables. Carrots are grated, and other vegetables are finely chopped.
5. Then the vegetable preparation is fried in a cauldron until cooked. After that, boiled mushrooms are added to the cauldron. Then the whole mixture is peppered, salted and stewed on fire for 1.5 hours. When 30 minutes have passed, the cauldron can be covered with a lid.

Ready caviar is placed in sterilized jars and rolled up.

Universal marinade for all mushrooms (video)

There are many ways to roll mushrooms for the winter. They are salted, marinated, caviar, stew or snack are made from them. All this diversity should be kept in mind if there is a desire to please yourself with something "mushroom" in the cold winter season.

Pickled mushrooms "Mom's Secret": a step by step recipe

Why such a name? Preservation has been popular for a long time, many mothers are happy to pass it on to their daughters, and it is already becoming branded among the younger generation. It is best to use porcini mushrooms to prepare such yummy, their calorie content is almost as good as meat, but in the absence of such, you can take any, the result will not change: a delicious snack will fly off the table in a matter of minutes. You can also cook stew by stewing mushrooms with vegetables (potatoes, cabbage, beans, peppers, onions).

Ingredients:

• 900 g mushrooms;
• 900 ml of water;
• 3 bay leaves;
• 5 g of cloves;
• 6 g black pepper;
• 15 g of sugar;
• 125 ml of vinegar;
• 25 g salt.

Cooking:

1. Carefully sort the mushrooms, soft or old ones are not suitable for pickling.
2. Rinse the fruits in several waters. It is better to cut the large ones into several pieces, send the small ones whole to the cooking container.
3. Pour a little water into a container with mushrooms, turn on the fire and boil for a quarter of an hour after boiling.
4. At the same time, boil the marinade from the remaining ingredients in another container, transfer the fruit bodies from the pot of water to the boiling marinade with a slotted spoon or colander.
5. Boil the mushrooms in the finished marinade for another quarter of an hour, put them in glass jars prepared by sterilization.
6. Immediately cork, put on a flat surface with the lid down.

in tomato

The recipe has been tested by many culinary experts, so we preserve it safely, your efforts will certainly be appreciated by guests.

Ingredients:

• 1 kg 950 g mushrooms (saffron mushrooms are recommended, but others are possible);
• 150 g of tomato paste;
• 120 g of sugar;
• 80 gsol;
• 150 ml of water;
• 4 bay leaves;
• 7 g peppercorns;
• 300 g carrots;
• 320 g of onion;
• 140 g vegetable oil.

Cooking:

1. The mushrooms, sorted and washed with cold water, are sent to boil in a large enameled container for 40 minutes (slightly salt the water).
2. Pour the fruit bodies washed after cooking with a mixture of water and tomato paste.
3. Add all the ingredients (cut the onion into thin half rings, rub the carrots) and mix the mass thoroughly.
4. Put the container on a slow fire. After a lot of brine appears, add a flame, and after boiling, reduce again.
5. Cook at a slow boil for an hour, then carefully package in a glass container. Seal immediately with sterilized lids.

The shelf life of such conservation is no more than a year, but you should not worry about this: it will disappear from the shelves in the basement much earlier.

Pepper salad in jars for the winter

It is worth trying to prepare such canning, jars with beautiful bright contents will certainly please the hostess with their appearance every year, and the home ones with amazing taste. The main thing in this recipe is to perform all the processes step by step.

Ingredients:

• 980 g of champignons;
• 800 g sweet pepper (it is better to take multi-colored);
• 5 g of parsley, allspice and bay leaf;
• 110 ml vegetable oil;
• 140 ml of vinegar;
• 85 g salt;
• 500 g of onion;
• 210 g sugar.

Cooking:

1. Send the straws of chopped onion and pepper to a bowl. Add washed mushrooms here (large ones can be cut into pieces).
2. Mix salt, vinegar, vegetable oil, sugar for the marinade (no need to boil, just stir until the sugar and salt crystals melt).
3. Combine marinade with vegetables and mushrooms.
4. Cover the bottom of clean jars with chopped parsley, bay leaves, put allspice.
5. After a short boil (a quarter of an hour is enough), arrange the mushrooms with vegetables in jars, send for sterilization in a wide metal dish (for 10 minutes).
6. Roll up immediately, preferably wrap for a day.

Mushrooms marinated with tomatoes

A wonderful recipe for those who like to cook something new all the time. For the preparation of preservation, it is better to take small juicy tomatoes with a dense skin. It’s great if there are cherry tomatoes - in combination with mushrooms they will look amazing, but you can find out the taste only by preparing an unusual preparation.

Ingredients:

• 980 ml of water;
• 25 g of salt (or more);
• 40 g dill sprigs;
• 5 g of nutmeg;
• 10 g of bay leaf;
• 7 g of allspice and black peas;
• 3 g of cloves;
• 550 g of tomatoes;
• 580 g mushrooms (preferably champignons);
• 90 ml of vegetable oil;
• 55 ml of vinegar.

Cooking:

1. Place clean sorted mushrooms in a saucepan (small whole, large - cut into pieces).
2. Fill with cold water, turn on the fire. After boiling, add pepper, vinegar, vegetable oil, all seasonings, spices, chopped dill. Boil everything for a little over a quarter of an hour.
3. Strain the finished mushrooms (pour the marinade into a saucepan).
4. Sterile glass containers filled with mushrooms and tomatoes (can be mixed, can be layers).
5. Boil the marinade, pour over the fruits. Keep covered for a few minutes.
6. Pour the marinade using a special (with holes) lid back into the saucepan. Boil again, pour glass containers, roll up immediately.

You can immediately take out for storage in a cool place.

"It's easy": a recipe with fried mushrooms

A wonderful preparation, in winter it remains to send the contents of the jar to the pan, fry a little in oil with onions, add potatoes or sour cream and invite everyone to the table. Chanterelles are ideal for such a delicacy, but if you were lucky enough to find white, Polish, mushrooms or aspen mushrooms on a quiet hunt, feel free to go to the kitchen too.

Ingredients:

• 2 kg 600 g chanterelles;
• 100 g of salt;
• 200 g of vegetable oil;
• 200 g pork fat.

Cooking:

1. After thoroughly washing the mushrooms in several waters, send them to a hot pan. Add some salt.
2. While stirring, wait until all the liquid has evaporated.
3. Pour in the oil, add the remaining salt. Stirring, bring to readiness.
4. Fill sterilized, absolutely dry jars with mushrooms, tamping with a spoon. Pour vegetable oil into a filled container.
5. Melt pork fat, pour the contents of the cans on top. Seal immediately, do not turn over. Refrigerate after cooling.

Salad with blue

Unusual, right? Nevertheless, such a recipe deserves attention, because it is very tasty, nutritious, beautiful.

Ingredients:

• 1kg 500g eggplant;
• 60 g of salt;
• 245 g sugar;
• 255 ml vegetable oil;
• 100 g of vinegar;
• 45 g chili pepper;
• 40 g of garlic;
• 500 g apples (sour);
• 520 g sweet pepper;
• 970 g of champignons;
• 1 kg 850 g of tomatoes;
• 470 g carrots.

Cooking:

1. Using a meat grinder, prepare puree from prepared carrots, peppers, tomatoes, apples. Send it to cook in a large container, pre-salting and adding sugar.
2. Cut the blue ones into cubes (together with the peel), mushrooms into quarters.
3. Combine mushrooms and chopped hot pepper and garlic.
4. After the tomato mass has boiled for an hour, add blue cubes to it and continue to cook for half an hour.
5. Put the mushrooms in the salad, pour in the oil and 9% vinegar. Boil for a quarter of an hour.
6. Arrange evenly (vegetables, mushrooms and sauce) in containers, cork.

Try not earlier than in a month: the salad should be infused.

Caviar: recipe from tomatoes, mushrooms, carrots and onions

is a unique product. It will make a fragrant filling for your favorite pies or pancakes, mouth-watering sandwiches, an amazing addition to soup.

Ingredients:

• 2 kg 200 g mushrooms;
• 430 g of onion;
• 300 g carrots;
• 200 g of tomatoes;
• 135 ml of oil;
• 45 g salt;
• 6 g black pepper (can be without it).

Cooking:

1. Grind the mushrooms boiled for 10 minutes with a blender or meat grinder.
2. Fry grated carrots and onion cubes, turn them into puree together with tomatoes in a meat grinder.
3. Stew all the ingredients by combining minced mushrooms with vegetable, spices, oil in a large saucepan. After 40 minutes, put in jars, cork.