Marinated expensive mushrooms for the winter. Preventive measures to avoid botulism

Autumn is the time to think about how to make blanks from mushrooms and other gifts of nature. Mushrooms for the winter can be prepared in a variety of ways. The most common methods for harvesting mushrooms for future use are: dry, roll pickled mushrooms in jars, pickle in a barrel or pan, or simply freeze. In winter, from such preparations, you can cook delicious mushroom soup, salad, gravy for a side dish and other yummy. The most popular, simple and detailed recipes for mushroom blanks, accompanied by step-by-step photographs, are collected in this section of the site. Follow them and be sure that delicious snacks and mushroom dishes will delight you all year round!

The best recipes with photos

The last notes

In the season of "silent hunting", many are wondering how to save the entire harvest of mushrooms. Freezing is a great way to do this. You can freeze both forest mushrooms and those that you purchased in a store or on the market. After all, everyone knows that in the summer the price of mushrooms is much lower.

Pickled mushrooms are a wonderful delicacy that is perfect for serving on a festive table when relatives and friends gather around it, as well as for a regular lunch or dinner with the family. And since there are several recipes for marinating mushrooms at home, everyone will be able to find the right one for themselves. It is important to properly prepare the mushrooms.

cooking secrets

You can buy such mushrooms in the store, but housewives who love to cook and know how to do it well prefer to pickle the mushrooms themselves. To make the treat really tasty and memorable for the guests, you need to remember a few secrets of its preparation:

Almost all mushrooms are suitable for pickling at home, with the exception of poisonous ones. They use chanterelles, porcini mushrooms, boletus, boletus and boletus, mushrooms, greenfinches, champignons, etc.

The easiest way to pickle tubular mushrooms, especially if they are small and young, although with proper preparation, their lamellar counterparts are also very tasty.

All mushrooms are inspected and processed in a way suitable for them: some need to cut off the legs, others need to remove the thin skin from the cap, and others simply cut into several pieces. Mushrooms of some species (for example, boletus) must be dipped in boiling water for one minute so that their skin is easier to clean, but there are also those for whom such water procedures are contraindicated.

Peeled mushrooms will not darken if they are dipped in water, which was previously salted or acidified. For a liter of water, you will need quite a bit of citric acid (a few grams will suffice) and a teaspoon of salt. However, you can limit yourself to salt.

To pickle mushrooms, they need to be boiled, and then placed in the marinade. But you can get a delicious dish only with the right combination of different types of mushrooms:

Depending on the wishes and task of the preparation (whether it is planned to serve it to guests on a holiday or just treat loved ones for dinner), the housewives themselves choose the appropriate recipe for marinating mushrooms.

The first option for marinating mushrooms at home implies that first the “gifts of the forest” are subjected to short-term cooking, then they are placed in a hot marinade. With this method, they will absorb the flavors and aromas of the spices contained in it, so it is important to carefully choose the spices themselves. Some people prefer preparations with a natural mushroom flavor - in this case, bright spices should not be added, but instead of them it is better to take a few bay leaves (they should be removed when arranging them in jars) and garlic.

Marinade recipe:

• liter of water;
• 1-1.5 tablespoons of salt;
• half or a tablespoon of sugar;
• 50-100 milliliters of 9% vinegar.

Then you can drain the water from the pot with boiled mushrooms, discard them in a colander and rinse under water, or transfer them with a slotted spoon, without draining the water, from the pan into the marinade.

When the mushrooms are cooked, they must be transferred to a boiling marinade, bring to a boil and cook for another 20 minutes over low heat. Then they are laid out in sterilized jars, poured with marinade (necessarily boiling!) And immediately rolled up. All rolled cans are turned upside down and wrapped until completely cool.

Autumn is not only rain, slush and wind, but also a rich harvest of mushrooms. There are different ways of harvesting them, the most popular are salting, drying, pickling. Of course, preparations for the winter are always troublesome. But, the delicious result is worth the time and effort.

It is especially pleasant when, in the cold winter period, an appetizing jar of canned mushrooms will flaunt on the table. The most important thing is properly prepared mushrooms. After all, if forest mushrooms turn out to be poisonous, then there can be serious, serious consequences.

To avoid such troubles, mushrooms must be carefully sorted before cooking. If any mushroom is in doubt, you just need to throw it away or clarify information about it with knowledgeable mushroom pickers. In this material, a selection of very simple and delicious recipes for marinating various gifts of the forest.

Butter mushrooms for the winter in jars - a step by step photo recipe

In the photo recipe, the amount of spices and spices can be determined to taste. The only exception is vinegar, this ingredient must be taken in certain proportions.

Cooking time: 4 hours 0 minutes

Quantity: 3 servings

Ingredients

• Forest mushrooms: how much to eat
• Salt: to taste
• Cinnamon: pinch
• Carnation: several inflorescences
• Bay leaf: 2-4 pcs.
• Vinegar 9%: 3 teaspoons per 1.5 liter jar

Cooking instructions

Porcini mushrooms for the winter in jars - a very tasty preparation

Borovik is undoubtedly the king among mushrooms, therefore, if the family managed to find a good clearing and harvest whites, then they urgently need to start harvesting them. The smallest ones can be dried, the medium ones are suitable for pickling.

Ingredients (for 1 kg of mushrooms):

• Bay leaf - 3 pcs.
• Allspice (peas) - 5 pcs.
• Hot pepper (peas) - 8 pcs.
• Water - 1 l.
• Sugar - 2 tbsp. l.
• Salt - 4 tsp
• Vinegar 9% - 130 ml.

Action algorithm:

1. Select the most beautiful mushrooms, whole, without worms. Thoroughly clean from sand, dirt, adhering leaves and needles. Rinse.
2. Cut, the pieces should be quite large, since during the cooking process, the mushrooms will lose a significant part of the volume.
3. Pour a large pot of water, add a little salt. Boil.
4. Drop the mushrooms into the container. Boil for half an hour. Rinse in a colander under running water.
5. Prepare the marinade, for which put all the ingredients in the water, with the exception of vinegar.
6. Dip the mushrooms into the marinade when it boils. Cook for 15 minutes. Remove foam constantly.
7. Prepare glass containers, half a liter is best. Sterilize in your preferred way.
8. At the end of cooking mushrooms, pour vinegar, wait until it starts to boil.
9. It's time to pack mushrooms in jars. You need to do this, distributing mushrooms and marinade as evenly as possible.
10. Seal with prepared (sterilized) lids.
11. Turn over (this is a way to check the tightness of the closure). Leave under a warm blanket.

How difficult it is now to wait for winter!

Mushrooms mushrooms for the winter in jars

After white mushrooms, mushrooms are in second place. They usually produce a rich harvest and are especially tasty when pickled, as they retain their shape, texture and incomparable taste. Good for daily diet and festive table.

Ingredients(for 2 kg mushrooms for marinade - the output of 5-6 half-liter jars):

• Salt - 2 tbsp. l.
• Sugar - 2 tbsp. l.
• Bay leaf 3-5 pcs.
• Peppercorns (allspice and hot) - 4-6 pcs.
• Carnation - 4-5 pcs.
• Vinegar - 1 tbsp. l. 9% (in each bank).

Action algorithm:

1. The first stage is the longest - you need to sort out the mushrooms, remove the bad, old, leaves and needles, cut off the lower part of the leg. Rinse thoroughly, changing the water several times.
2. To fill with water. Put on fire. Immediately after boiling, drain into a colander, rinse thoroughly again.
3. Again into the water and into the fire. Cooking time again - 20 minutes.
4. Again, replace the water, now add all the seasonings and spices to the mushrooms. Cooking time is reduced - 15 minutes is enough.
5. Packed in sterilized glass containers. Top up with marinade almost to the top.
6. Pour vinegar into each container. Seal quickly.
7. Turn over, wrap for additional sterilization.

Mushrooms look very appetizing, therefore, if the household did not demand to open a jar of freshly pickled mushrooms, it is better to quickly hide it before winter.

Chanterelle mushrooms for the winter in jars

Red mouth-watering chanterelles delight mushroom pickers, since there are no worms in mushrooms, which means you can safely collect everything in a row. They are good both fried and pickled, because they retain their color and have a pleasant taste.

Ingredients:

• Chanterelles - 2 kg.
• Salt - 2 tbsp. l.
• Sugar - 4 tbsp. l. (no top).
• Water - 1.5 liters.
• Acetic essence 70% - 40 ml. (possibly less).
• Allspice in peas - 5-6 pcs.
• Carnation - 4-5 pcs.

Action algorithm:

1. According to this recipe, soak the mushrooms in cold water for 1 hour.
2. Fill with fresh water. Cook for 20 minutes (or until the chanterelles have settled).
3. Drain the water. Rinse the chanterelles with cold water.
4. Pour in new water, add pepper, cloves, salt and sugar to the mushrooms.
5. Boil. Cook for 7-10 minutes.
6. Pour in the vinegar essence. Boil.
7. Sterilize jars and lids.
8. With a slotted spoon, spread the chanterelles into containers.
9. Top up with marinade. Cork.

Exactly one month later, you can invite guests and family members for a tasting!

Milk mushrooms for the winter in banks

Salted milk mushrooms are one of the most famous dishes of Russian cuisine. True, for their preparation you will have to try - to spend time and effort. But all efforts will pay off handsomely.

Ingredients:

• Milk mushrooms - 10 kg.
• Salt - 0.5 kg.

Action algorithm:

1. Select the best mushrooms - without worms and wormholes, not old ones.
2. Rinse thoroughly, you can use a soft brush.
3. The next stage is soaking, you can’t do without it, since milk mushrooms (both white and black) have a bitter taste. Fill a large container (glass or enameled) with water, dip the mushrooms into it. Cover the top with a lid so that the mushrooms are completely covered with water. For several days in the morning and evening, the water needs to be changed, the mushrooms should be washed.
4. The longest stage is over, then everything is primitively simple. You need to choose a container for salting, again, it should be glass, enameled.
5. Lay the mushrooms head down. Sprinkle with salt. Then the next layer. Salt. Keep doing it until you run out of ingredients.
6. Line the mushrooms with gauze or a clean cotton cloth. Above - a wooden circle or lid, oppression.
7. Keep in a cold place.

Mushrooms will be ready after 2 days, you can arrange them in small containers, pour vegetable oil on top. Clean in the cold, dreaming of an early tasting.

How to close pickled mushrooms for the winter in jars

For the winter, you can pickle almost all mushrooms (of course, edible), but it is best to do this with boletus mushrooms, honey mushrooms, boletus mushrooms, butter mushrooms.

Ingredients:

• Mushrooms - 2 kg.
• Water - 1 l.
• Sugar - 2 tbsp. l. (with a slide).
• Salt - 4 tsp (also with a slide).
• Fragrant and hot pepper.
• Carnation and bay leaf - 3 pcs.
• Vinegar 9% - 5 tbsp. l.
• Garlic - 2 cloves.

Action algorithm:

1. The first stage is sorting and washing, the stage is long, but necessary.
2. Then put the mushrooms in a container, pour water (without the norm). Bring to a boil, drain, rinse again with cold water, sand, dust, unnoticed needles will be washed off.
3. To fill with water. Put on the stove again, cook the mushrooms now until cooked (until they settle to the bottom, and the broth becomes transparent).
4. Carefully pour the broth into the saucepan. For each liter of mushroom broth, put sugar and salt, seasonings and garlic according to the norm (put whole teeth). Keep only the vinegar.
5. Put the mushrooms in the marinade. Boil 5 minutes.
6. During this time, sterilize containers (or do it earlier), lids.
7. Pour in the vinegar and you can immediately pour.
8. Seal tightly, turn over, cover with a blanket.

Not too difficult, but very tasty!

Recipe for pickling mushrooms for the winter in jars

Almost all mushrooms are suitable for pickling, only the elite are suitable for pickling. The best are milk mushrooms and mushrooms, the latter do not even require cooking, but they please with a dense texture, retain their color, and become crispy in the process of salting.

Ingredients:

• Ryzhik - 1 kg.
• Salt - 3 tbsp. l.
• Garlic - 5 cloves.

Action algorithm:

1. Sort the mushrooms, cut off the legs, they can be boiled, fried and eaten.
2. Pour the caps with plenty of boiling water. Withstand 3 minutes.
3. Send in a colander so that the water is completely glass.
4. Now transfer the mushrooms from a colander to an enameled large container.
5. Salt, add chopped garlic cloves. Mix carefully. Leave to salt for 30 minutes.
6. Sterilize containers and refrigerate.
7. Lay mushrooms tightly enough. Top with salt.
8. Seal with lids.

Keep refrigerated! Patiently wait for the winter and the holiday to please the household and friends.

Fried mushrooms for the winter in jars

One of the ways to harvest mushrooms for the winter, oddly enough, suggests frying them first, and then rolling them up. Those who tasted such a dish say that it is very tasty, does not require any additional culinary treatments.

It can be eaten immediately (if the mushrooms were fried in vegetable oil), or heated (if ghee was used). Chanterelles are best for this harvesting method, they do not lose their shape and look very appetizing.

Ingredients:

• Chanterelles
• Salt.
• Pepper.
• Melted butter.

Algorithm:

1. The process of harvesting mushrooms begins according to a single scenario - the collected chanterelles need to be sorted out, and this should be done especially carefully. Due to the special structure of the cap, these mushrooms manage to "hook" a lot of forest debris, needles and leaves.
2. Then rinse the mushrooms to remove invisible sand and dust. Small mushrooms roll up whole, large ones can be cut or broken.
3. Place mushrooms in cold water in a large saucepan. Boil. Boil 5 minutes. Send to the colander.
4. Melt butter in a large frying pan. Put the chanterelles in a pan with oil.
5. Now you need to fry until cooked, the process will take from 40 to 50 minutes. At the very end, add some salt and pepper. You can experiment - squeeze a few cloves of garlic through the press. Then the dish will acquire a pleasant garlic aroma.
6. Sterilize containers, lids too.
7. Pack the mushrooms very tightly. Pour in the oil they were fried in. Cork.

Send to a cold place, the winter holidays will be very fun and bright, because the main decoration of the festive table will be sunny chanterelles!

Mushrooms with cabbage for the winter in jars

Solyanka is one of the oldest Russian dishes, which is made from cabbage and other vegetables. But, if you add mushrooms to vegetables, then the dish turns into a delicacy, which is not ashamed to treat even foreigners.

Ingredients:

• White cabbage - 1 kg.
• Tomatoes - 0.5 kg.
• Carrots - 0.5 kg.
• Bulb onion 0.5 kg.
• Mushrooms (boletus, boletus) - 700 gr.
• Allspice - 3-5 pcs.
• Bay leaf - 4 pcs.
• Refined vegetable oil - 0.5 tbsp.
• Vinegar - 3 tbsp. l.
• Salt and sugar - 2 tbsp. l.

Every housewife should know the recipes for pickled mushrooms, because such an appetizer will be appropriate both on the festive table and on the everyday one. A variety of species are suitable for winter harvesting: mushrooms, champignons, flywheels, russula, mushrooms, pigs, oyster mushrooms and many others. If you know the basic rules of canning, then in winter you can enjoy the different tastes of mushroom preparations.

Preparing mushrooms for harvesting for the winter

So that pickled mushrooms do not become a source of poisoning and are well preserved until winter, they must be properly prepared for conservation. They should be collected only in dry weather, put in a basket already cleared of debris and earth. Of no small importance is the sterilization of jars with a pickled product, because the usual procedure carried out at home will not be able to destroy the development of botulism, which these porous organisms are carriers of. Botulism disappears at a temperature of 120 degrees and above, and this is possible only in an autoclave.
Before pickling, you need to sort the main product by type and boil, but everyone has a different cooking time. For example, boletus, boletus and boletus take 15 minutes, and whites need about 25. Autumn chanterelles and mushrooms should be boiled for at least half an hour, and it is advisable to boil the hats and legs separately, because the legs have a denser structure, so they will take more time to cook. Their readiness for pickling is determined by settling to the bottom of the cooking container.
Small species should be marinated for the winter as a whole, cutting off only the bottom of the leg. Large caps are cut into four parts, and the legs are cut into rings. So that the oil does not taste bitter, you need to remove the sticky skin from them and rinse under the tap. If marinated incorrectly, then boletus and boletus can turn black, and their marinade can darken, so that this does not happen, they should be poured with boiling water for 10 minutes before salting, and then rinsed with cold water.

How to pickle and salt mushrooms in jars - recipes with photos

Salted or pickled mushrooms are an amazingly tasty appetizer that brightens up any holiday table in all seasons. The delicacy prepared for the winter has a unique spicy taste that is difficult to find in any other products. But housewives should be aware that improperly collected and cooked mushrooms can not only lead to poisoning: someone's life can be the price. If you do not consider yourself an experienced mushroom picker, it is better to buy them in a store.

Delicious marinade for porcini mushrooms

White mushroom (boletus) is considered the most valuable. This is due to the excellent taste and unique ability to stimulate the human digestive function. The benefits for a sick stomach from this product are much higher than from meat and chicken broths. This protein product is also known for antibacterial properties, rich in copper, iodine, zinc, manganese. Mushrooms marinated in fragrant brine become an ideal snack in winter.
Ingredients:

• 2 kg of fresh mushrooms;
• 2 tbsp. l. Sahara;
• 1 tsp citric acid;
• 1 st. l. salt;
• 5 pieces of carnations;
• 5 pieces of black peppercorns;
• 5 pieces of allspice peas;
• 2 laurel. sheet;
• 50 ml 9% vinegar.

Cooking method:

1. Sort out mushrooms, throw away rotten, wormy ones.
2. Rinse them several times under the tap.
3. If they are large, then cut into slices, leave the small ones whole.
4. Pour citric acid into a container with water and mushrooms, leave for 5 minutes.
5. Then rinse again, fill with new water so that the mushrooms begin to float.
6. Put on the fire, remove the foam after boiling, cook for 30-40 minutes.
7. When ready, add salt, sugar, spices, bay leaf, cook for another 20 minutes.
8. Finish marinating with vinegar poured into water, then mix, put everything in sterilized jars, pour hot marinade, roll up the lids.

Butterfish marinated with mustard

Butterfish are very tasty, so they are especially popular among housewives. In addition to taste, they are also useful for the body, because more recently, scientists have discovered that they have the ability to destroy pathogenic bacteria. The composition contains lecithin, which performs several functions at once: it is involved in protecting cell membranes from damage, restores nerve cells and ensures the normal functioning of liver cells. If you marinate oil with mustard, they will provide the necessary set of useful substances.
Ingredients:

• 10 l pan of fresh oil;
• a handful of mustard seeds;
• 3 cloves;
• 20 black peppercorns;
• 8 peas of allspice;
• 7 umbrellas of dill;
• 2 tbsp. l. non-iodized salt;
• 1 st. l. Sahara;
• 8 pcs. laurel sheet;
• 100 ml 9% vinegar.

Cooking method:

1. Sort the butterflies and rinse without removing the skin from the caps.
2. Pour in water so that the main product is completely covered, bring to a boil, then remove the foam.
3. Boil the butternut squash for 45 minutes, constantly adding water.
4. When ready, add all the ingredients for the marinade.
5. Cook for another 10-12 minutes on the smallest fire.
6. Arrange the oil in pre-sterilized jars, roll up with tin lids, turn over, wrap with a blanket.

Recipe for mushrooms or chanterelles with garlic

Useful properties of mushrooms have been known since antiquity. In addition to a large number of vitamins (groups B, C, PP, E), they contain trace elements such as magnesium, copper, iron, zinc, sodium, and potassium. According to the content of calcium and phosphorus, mushrooms compete with marine fish. The calorie content is low - only 22 kcal per 100 g, so nutritionists recommend using the product for those people who are on a diet. Honey mushrooms contain thiamine in their composition, which is responsible for the functioning of the reproductive function and the nervous system, as well as a natural antibiotic, anti-cancer substances.
Ingredients:

• 1 kg of fresh mushrooms;
• 1 liter of water;
• 5 tooth garlic;
• two st. l. Sahara;
• 2 laurel. sheet;
• 0.5 tsp cinnamon (ground);
• 10 pieces. mountains black pepper;
• 6 pcs. cloves;
• one tsp 70% vinegar.

Cooking method:

1. Rinse the peeled mushrooms thoroughly.
2. Transfer to a bowl, cover with cold water, leave for 1.5 hours, then drain in a colander and rinse again.
3. Put in a saucepan, fill with water, cook after boiling for half an hour, removing the resulting foam, drain the water when ready.
4. To marinate, pour a liter of water into a clean saucepan, add spices, salt, sugar, vinegar, bring to a boil.
5. Then add mushrooms, boil for 15 minutes, put coarsely chopped garlic in the marinade.
6. Arrange in prepared jars, roll up, turn over, after which they should be wrapped in a blanket and allowed to cool.

How delicious to pickle chanterelles with carrots and onions

Cooking method:

1. Boil the cleaned and thoroughly washed chanterelles over medium heat for 15 minutes, then drain the water and rinse.
2. For the marinade, add all of the above ingredients to the water, except for vinegar, including thinly sliced ​​carrots and onions in half rings.
3. Put the chanterelles, put to cook on a slow fire.
4. After boiling, cook for 7 minutes, not forgetting to remove the foam.
5. When ready, add vinegar to the marinade, boil for another 3 minutes, then lay out all the sterilized jars, close tightly with nylon lids, wrap with a blanket.
6. After the jars have cooled, put them in the cellar (basement, refrigerator).

Salted milk mushrooms in tomato dressing

The attitude to the mushroom is extraordinary - some experts categorically deny its edibility, others consider it conditionally edible. But the truth, as you know, is somewhere in the middle. Milk mushrooms become edible if handled properly. This species can be of various varieties, which differ only in color. But they are all very nutritious, because the protein content in them is more than 32%, so milk mushrooms are interesting for vegetarians. The product contains a natural antibiotic that fights tubercle bacillus, and vitamins are also preserved during any heat treatment.
Ingredients:

• 700 g of mushrooms;
• 2 onions;
• 300 g tomato. pastes;
• 0.5 st. l. Sahara;
• 1 st. l. salt;
• 1 bay leaf;
• 1 st. l. rast. oils.

Cooking method:

1. Put the cleaned mushrooms in water, leave to soak for a day, changing the water from time to time.
2. Then fold them into a colander, then chop finely.
3. Fry the onion in oil along with mushrooms, then add water and boil with spices for 15 minutes.
4. Then put the tomato paste, bay leaf and simmer over low heat for 5 minutes.
5. In sterilized jars, put pickled milk mushrooms in tomato.
6. Then put the jars to pasteurize for 45 minutes at 85 degrees in a large saucepan, then roll up and store on the balcony or in the cellar.

How to pickle whites in a cold way

Whites have a slightly bitter taste, so their taste is best revealed in a pickled form. These forest gifts in the marinade become very tender, and are perfectly stored in a barrel or refrigerator in glass containers under nylon lids, they only require pre-soaking. Try pickling whites for the winter in a cold way, you will definitely like it.
Ingredients:

• 10 kg of fresh whites;
• 1 head of garlic;
• 400 g non-iodized salt;
• 1 horseradish root;
• 50 g dill seeds;
• 20 pcs. allspice;
• 5 pieces. bay leaf.

Cooking method:

1. Whites must be soaked for about two days, constantly changing the water.
2. Divide the garlic into slices, cut lengthwise.
3. Rinse the horseradish root, peel, cut thinly along.
4. Pour dill seeds and allspice in a mortar, mix with salt.
5. In a container (tub, jar, pan), pouring the spicy-salt mixture, lay the whites in rows with their hats down.
6. Cover the last row with gauze, and then place the weight on a wooden pickling circle.
7. Place the container in a cool place. The snack will be ready to eat in 1.5 months.

Salted boletus without vinegar

The special usefulness of the boletus lies in its unique composition, in which protein, vitamins of groups B, C, D are perfectly balanced, and thanks to dietary fiber, it absorbs toxins contained in the human body. The boletus is considered the most delicious after the boletus, so it is used to prepare a variety of dishes. Below is an easy version of pickling it without vinegar.
Ingredients:

• 800 g of fresh boletus;
• 50 g of sugar;
• 30 g of salt;
• 20 g of citric acid;
• 2 glasses of water;
• bitter and allspice pepper, bay leaf - at your discretion.

Cooking method:

1. Rinse the boletus, peel, soak in water for an hour.
2. Boil in salted water until tender, about half an hour.
3. At the end of the time, drain the water, let the mushrooms drain, put them in jars prepared in advance.
4. For the marinade, boil water with seasonings and citric acid, then fill it with filled jars, roll up.

Recipe for marinating boletus in brine

In the forest, the boletus will not go unnoticed, because it is famous for its bright appearance. The beneficial properties of this species are also known - it is very nutritious and low in calories, therefore it is suitable for any diet. The boletus contains, in addition to vitamins, valuable amino acids that are absorbed by the human body by 80%. It is also useful for anemia, performing an immunostimulating function. The recipe for pickling boletus in brine, which is released during cooking, will instantly gather all relatives at the same table.
Ingredients:

• 1 kg of peeled boletus;
• 20 g of salt;
• 5 mountains allspice;
• 10 mountains black pepper;
• 2 glasses of water;
• 0.5 tsp Sahara;
• 2 tsp any spices (you can Korean);
• 2 laurel. sheet;
• 60 ml 30% vinegar.

Cooking method:

1. Rinse the boletus quickly so that the caps do not have time to absorb a lot of water.
2. Chop the large ones and leave the small ones whole.
3. Put in a container, pour water, salt.
4. Boil for 10 minutes, stirring occasionally.
5. Next, you need to marinate the boletus, for this, add spices, vinegar, onion, cut into half rings, boil for another 5-7 minutes.
6. Transfer the pickles with brine to sterilized jars, which are pasteurized for 40 minutes, then roll up.

A simple marinade recipe for fritters

Volnushki are very revered by the people, because they have unique properties: vitamin A affects the restoration of vision, B and C are favorable for hair growth, and a large number of amino acids contribute to the rejuvenation of the body. For the winter, housewives like to pickle volushki, but before cooking, they must be thoroughly soaked (at least 12 hours). Here is the easiest recipe for salting them for the winter.
Ingredients:

• 1 kg of waves;
• 40 g of coarse non-iodized salt;
• dill umbrellas;
• black and allspice peas - at your discretion.
• fresh leaves of raspberries, cherries, horseradish, black currants.

Cooking method:

1. Rinse the volnushki, pre-soaked for a day, put in a saucepan, pour boiling water.
2. After 10 minutes, drain the water, repeat the cycle 2 times, then fold them into a colander.
3. Lay the waves in layers in a jar, sprinkling with spices and salt, shifting with dill umbrellas and leaves.
4. For pickling, take sugar, salt, 1 tsp. vinegar, add currant leaves, boil for 5 minutes.
5. Fill jars with marinade, roll up, let cool, store in a cool place.

How to salt gobies (valui) in a hot way

Experienced mushroom pickers are always happy if they find valui, because they know how fragrant and tasty they are. Dishes prepared from them are considered delicacies, and gobies salted for the winter are distinguished by a dense and crispy structure, suitable as a snack or addition to a vinaigrette. Here is a quick recipe for pickling gobies under oppression in a hot way that even a novice cook can make.
Ingredients:

• 1 kg bulls;
• 1.5 st. l. non-iodized salt;
• 2 tooth garlic;
• 3 green rosettes of dill;
• 2 bay leaves;
• 0.5 tsp Sahara;
• 3 peas of allspice.

Cooking method:

1. Wash the cleaned valui, separate the film from the caps.
2. Boil in salted water for 7 minutes.
3. Put ready-made valui in a saucepan, sprinkle with sugar, salt, spices, garlic.
4. When the container is full, press down the contents with a wooden circle, and place the weight on top.
5. Keep under pressure for 3 weeks, if mold appears during this period, then it should be removed.
6. After the time has elapsed, transfer the valui to jars, sprinkle with a new portion of garlic, refrigerate for another 2 weeks to ripen, after which the dish is ready to eat.

Assorted forest mushrooms without sterilization

If you do not want to sort forest gifts, then you can pickle and assorted, just carefully sort through the entire crop so that grebes do not get caught. If there is even the slightest suspicion, it is better to immediately throw out dangerous or suspicious species, because they can be very insidious. After you have only edible mushrooms left, proceed to salting. Below is the easiest pickling option without sterilization.
Ingredients:

• 3 kg assorted forest mushrooms;
• 1.5 liters of mushroom broth;
• 1.5 st. l. salt;
• 0.5 tsp lemon. to-you;
• 2 tsp 30% vinegar;
• 3 bay leaves;
• 10 mountains black pepper;
• 6 pieces of carnations.

Cooking method:

1. Sort through the gifts of the forest, cut off the spoiled or blackened parts, cut into small pieces, rinse several times.
2. Boil 3 liters of water in a saucepan, lower the chopped caps and legs, cook for 15 minutes, removing the foam.
3. Marinate should be done on mushroom broth, for which all ingredients are added to boiling mushrooms, after which it is boiled for 3 minutes.
4. After that, put everything in pre-sterilized jars with a slotted spoon, pour hot marinade over it, roll it up.

Boiled barns with vegetables in vinegar and oil

The cowshed or pig is very well known to mushroom pickers, because the first fruits begin to appear in forest glades in the spring and delight with the harvest until late autumn. Fans of this delicacy smile at the question of the edibility of the barn, because they are sure that the most delicious mushroom cannot be found in spring. In order for the pig to become edible, it should be boiled a little longer, and it is easy to poison yourself with any forest gifts if you do not follow the conditions for collection, storage, cooking or pickling.
Ingredients:

• 1.5 kg of barns;
• one kg of bell pepper;
• 1 kg of tomatoes;
• 0.7 kg of carrots;
• 0.5 kg of bulbs;
• 300 ml sol. oils;
• 100 ml. 9% vinegar;
• 50 g salt.

Cooking method:

1. Boil the pigs for 40 minutes, rinse, let drain, cut into pieces.
2. Transfer to a frying pan, fry without oil until the water has completely evaporated, remove from heat, let cool.
3. Peppers, carrots and tomatoes, rinse, peel, cut arbitrarily.
4. Peel the onion, cut into half rings.
5. Heat vegetable oil in a frying pan, put the tomatoes, simmer for 5 minutes.
6. Add peppers, onions, and then pigs to them, simmer for 5 minutes.
7. Add salt, sugar, cover, simmer everything together for 45 minutes, stirring occasionally.
8. Add vinegar 7 minutes before done.
9. Put the salad in prepared jars, roll up the lids, turn them upside down, wrap them in a blanket or towel.
10. After the jars have cooled, put the salad in a cool, dark place.

Video recipe for delicious pickled mushrooms at home

You can marinate at home for the winter not only varieties known to everyone. Such types of porous crops as obabok, red-headed, rowing, bitter, bitter and others have an excellent taste when salted. Only such gifts of the forest should be pickled at home by self-confident mushroom pickers with experience, so as not to harm themselves and their family members. There are a lot of ways to salt this product for the winter, but there are also universal recipes, one of which can be seen in the video: