Pickled mushrooms for the winter recipes. Pickled porcini mushrooms for the winter - a recipe without sterilization

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 of the collected mushrooms, as a rule, are pickled or salted. Today we will talk about the 5 best pickled mushroom recipes.

Pickling any mushrooms in general is not difficult, but you need to know some of the features of this method of harvesting mushrooms. 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 during pickling, as a rule, 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 into different types, since, as noted above, different mushrooms need to be prepared for pickling 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 a while, 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. The method without preliminary 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 cooked, then dried, cooled, put in jars and poured with pre-cooled marinade.

With the method without preliminary boiling, mushrooms need to be boiled for different times 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, legs of boletus and white - 15-20 minutes, honey mushrooms and chanterelles - 25-30 minutes, 10-15 minutes cook mushrooms, boletus and boletus.

MUSHROOMS PICKLE RECIPES.

There are a lot of recipes for pickling mushrooms, we will talk about the five most versatile and simple recipes, according to which you can harvest only delicious 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 of 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: the finished 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 vegetable oil into the jars and cork them with sterilized plastic lids.

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 of 80% acetic acid.

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, pinch of nutmeg.

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 / citric acid and salt to taste, boil for another 5 minutes.

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.

Do you like picking mushrooms? Are you able to exchange a quiet Sunday morning, when there is an opportunity to soak up a little longer in bed, a cup of freshly brewed fragrant and such, frankly, cozy coffee for an early rise at dawn, for a sip of icy spring water and for an exciting journey along a dewy forest path to the most impenetrable thickets? If you answered yes, then you are an incorrigible mushroom picker! Which, of course, causes deep respect and does you honor, and also suggests that the first harvests of forest gifts you, of course, have already been harvested and prepared for the winter, the piggy bank of your recipes is replenished annually, and you certainly please your family every season with what - something new. But, as they say, there is no limit to perfection, as many mushroom pickers - as many new, non-banal recipes, which we decided to please you, our dear lovers of collecting and harvesting mushrooms.

Harvesting mushrooms for the winter is carried out in a variety of ways: they can be dried, frozen, pickled, salted or fried. But perhaps the most popular method is salting, it is he who allows you to prepare a large number of collected forest gifts for the winter. Almost all edible mushrooms are suitable for salting. Usually, before salting, they are sorted into varieties and each variety is salted separately, but in some cases it is allowed to salt mushroom "assorted", in particular, mushrooms of the same taste.

Salted milk mushrooms "To the Protection of the Day"

Ingredients:
milk mushrooms,
chopped garlic,
blackcurrant and cherry leaves,
dill umbrellas,
salt - to taste.

Cooking:
Sort the mushrooms, clean them of debris, put them in a large saucepan and cover with cold water. Boil for at least 1 hour over medium heat, constantly skimming off the foam. When the mushrooms begin to settle to the bottom, drain in a colander and rinse thoroughly. Lay the mushrooms prepared for salting in layers in a container, generously sprinkling each layer with salt, chopped garlic, blackcurrant leaves, cherries and dill umbrellas. Put gauze on top, then a flat plate and place a weight on it. Place the container in a cold place and be sure to check the cleanliness of the rag. If it becomes slippery, rinse it and put it back under the load. Mushrooms will be ready by Pokrov Day.

Ingredients:
5 kg porcini mushrooms,
250 g salt
100 g butter,
15 bay leaves.

Cooking:
Sort the white young mushrooms, rinse with cold water and dip in boiling water for 5 minutes. Then drain in a colander, rinse with cold water until completely cooled and let dry. Place the mushrooms in a wooden barrel with their caps up, sprinkling each layer with salt and bay leaves. When the barrel is full, cover the mushrooms with a napkin, a wooden circle and put oppression on top. After a few days, add more mushrooms to the barrel, pour over the cooled melted butter and put the oppression again. Mushrooms will be ready to eat in 20-25 days. Before eating, soak them for several hours in cold water, and then boil or stew as desired.

Ingredients:
5 kg again,
70 g garlic
1.2 tbsp black peppercorns,
1.2 tbsp allspice,
1.3 tbsp carnations,
5-7 oak leaves
7 bay leaves,
1 small bunch of horseradish leaves
250 g salt.

Cooking:
Wash mushrooms thoroughly in cold water and boil in salted boiling water for 10-15 minutes, constantly removing foam. Throw the boiled mushrooms in a colander, let the water drain. Place the mushrooms in a barrel or jar, line the bottom with horseradish leaves. Sprinkle each layer of mushrooms with salt, finely chopped garlic, add spices. On the top layer, put horseradish leaves, a wooden circle, and a load on it. Honey mushrooms will be ready for use in 20-25 days.

Mushroom platter with garlic "Autumn Gifts"

Ingredients:
1 kg of forest mushrooms (milks, boletus, mushrooms),
3 heads of garlic
4 currant leaves,
4 cherry leaves
2 sheets of horseradish
2 branches of dill with inflorescences,
2 bunches of fragrant parsley,
a handful of salt.

Cooking:
Rinse mushrooms, dry. Then scald a large enameled pan with boiling water and wait for it to dry. Next, put horseradish leaves on the bottom of the pan, then a layer of mushrooms with caps up, a layer of chopped garlic, a layer of chopped herbs (1 part), leaves and again a layer of mushrooms. Sprinkle each layer with salt. After the container is filled, place an inverted plate on the top layer of mushrooms, cover with a clean gauze or linen napkin on top and set the load. Send the pan to a cold place, and in two weeks it will be possible to please your household with delicious cold mushrooms.

Harvesting mushrooms for the winter by pickling is suitable for residents of city apartments, because, you see, not everyone has a place for a tub of salted mushrooms.

Ingredients:
3-4 kg mushrooms,
2 bulbs
2 cloves of garlic
2 tbsp 9% vinegar,
1 tsp Sahara,
1 tsp with a top of salt,
2 tbsp vegetable oil.

Cooking:
Rinse the mushrooms thoroughly and boil for 10 minutes after boiling. Then put them in a colander and put them back in a saucepan, pour 500 ml of water and cook over medium heat for 30 minutes. Add chopped onion, garlic, sugar, salt, vegetable oil and vinegar and cook for another 30 minutes. Arrange the finished mushrooms in jars, cover them with lids and store in the refrigerator. Do not rinse mushrooms before serving.

Ingredients:
1 kg porcini mushrooms,
1 bulb.
For marinade:
3 bay leaves,
10 black peppercorns,
3 peas of allspice,
3 cloves,
200 ml of water
1 tbsp salt,
60 ml 6% vinegar.

Cooking:
First, prepare the marinade: boil water, vinegar, spices, salt. Boil the washed and peeled mushrooms for 30-40 minutes. Then discard in a colander. Dip the mushrooms in the boiling marinade and cook for another 5-10 minutes. Put the chopped onion on the bottom of the jar, mushrooms on top and pour the marinade over. Sterilize: 0.5 liter jars 20-25 minutes, 1 liter jars 30 minutes. Then roll up the banks, turn upside down. Wrap and leave to cool completely.

Ingredients:
boletus,
salt - to taste.
For the marinade (for 1 liter of water):
2-3 bay leaves,
3 cloves,
6 black peppercorns,
1 pinch of cinnamon
2 tbsp salt,
3 tsp Sahara,
2 tbsp vinegar.

Cooking:
Sort the butternuts, clean and rinse, removing the top film. Boil them for 40-50 minutes in salted water. Prepare the marinade, boil and put the boiled mushrooms into it. Bring to a boil, cook for 10 minutes and arrange in jars. Sterilize: 0.5-liter jars - 25 minutes, liter - 30. Roll up. Turn upside down, wrap.

Mushroom hodgepodge "Excellent"

Ingredients:
1 kg of boiled forest mushrooms (boletus, mushrooms, boletus, porcini),
1 kg of cabbage
1 kg of tomatoes,
500 g carrots
500 g onion
250 ml non-acidic tomato sauce.
vegetable oil, salt, sugar - to taste.

Cooking:
Vegetables (except tomatoes) cut and fry in vegetable oil. Put the resulting mass in a saucepan, add boiled mushrooms and mix. Then put the diced tomatoes, tomato sauce and simmer everything for 2 hours. Spread the finished hodgepodge into sterilized jars and roll up.

Ingredients:
honey mushrooms,
vegetable oil,
salt.

Cooking:
Thoroughly clean and rinse the mushrooms, boil them for 20 minutes in a small amount of salted water, then drain in a colander and let the water drain. Sauté the mushrooms for 30-40 minutes in plenty of vegetable oil until they begin to bounce around in the pan. Then tightly spread the fried mushrooms in sterilized jars and pour boiling vegetable oil to the top. Sterilize the jars for 30 minutes, then roll them up, turn them upside down, wrap and cool. Keep jars in a cool place.

Mushroom caviar "Winter pleasure"

Ingredients:
1 kg of prepared (selected, thoroughly washed and boiled) mushrooms,
5 st. tablespoons of vegetable oil
1 tbsp mustard,
4 tbsp 5% vinegar
salt and black pepper - to taste.

Cooking:
Carefully select and rinse the mushrooms under running water. After that, put them in a saucepan and fill with water, in which you first dilute salt and citric acid (40 g of salt and 4 g of citric acid per 1 liter of water). Now put the pot of mushrooms on medium heat and cook for 30-40 minutes, skimming off the foam. Throw the boiled mushrooms in a colander, rinse with cold water, squeeze and let dry. After that, pass the mushrooms through a meat grinder. Season the resulting mass with vegetable oil, salt and pepper. To spice up, add mustard diluted in vinegar. Mix the resulting mass thoroughly and place it in pre-prepared sterilized 0.5-liter jars. Put them in a large container of hot water, sterilize in boiling water for 45 minutes and roll up. After the caviar has cooled, put it in a cool place.

For drying, select intact, young and strong mushrooms: porcini, boletus, boletus, boletus, autumn mushrooms. Carefully inspect them, clean them of needles, leaves, sand and wipe with a damp cloth, but do not wash. Cut off the legs, cut large hats into several parts. Dry the mushrooms in the air or in the oven at a temperature of 40-45°C. When they are dried, the temperature can be raised to 60-75 ° C. In this case, the oven door must be open. It is most reliable to dry the mushrooms in an electric dryer - thanks to the temperature controller, they will not burn, and the fan will ensure uniform and complete drying. On dry, cloudless days, mushrooms can be dried in the sun. To do this, they must be strung on thick, strong threads, piercing the legs and caps through the center (40-50 pieces per thread), then hang the threads with strung mushrooms on special supports in sunny places and monitor the process from time to time. Dried mushrooms should certainly be stored for no more than a year in linen bags or glass jars with lids - only in this case their aroma will not disappear.

Dried seasoning from mushrooms "Fragrant"

Ingredients:
dried mushrooms (porcini, mushrooms).

Cooking:
Grind dried mushrooms to a state of flour. Keep such a powder by all means in an airtight container, like dried mushrooms. Before use, mix the powder with warm water and let it swell for 20 minutes, then boil for 15 minutes. This mushroom seasoning is a great addition to soups, as well as meat and vegetable dishes.

Sort the mushrooms thoroughly, clean and rinse quickly, preventing them from soaking in water. Then spread them on a napkin and dry them a little. Small mushrooms can be frozen whole, but large ones are best cut into cubes or slices. Pour prepared foods in a thin layer into a special compartment of the refrigerator for quick freezing. And then put the frozen mushrooms in portions in plastic containers or plastic bags.

Freezing boiled mushrooms

After pre-treatment (sorting, cleaning, washing, drying and slicing), boil the mushrooms in slightly salted water. Then fold in a colander and cool. After cooling, place the finished mushrooms in plastic bags, dividing them into portions, close them tightly, and best of all, seal them with a hot iron through paper and place in the freezer. When using frozen mushrooms, do not defrost first, but immediately put them in a frying pan or boiling broth.

Freezing fried mushrooms

Prepared mushrooms (peeled, washed and chopped) fry until tender. Cool the finished product and place it in bags and containers. Fried mushrooms can be stored for a maximum of 3 months!

It has long been known that any business must be approached creatively. Harvesting mushrooms for the winter is no exception. It is a creative approach to the process that will allow you to find a use for all the collected mushrooms, save and prepare them in such an unusual way that the admiration of the household and the desire to find out the recipe from mushroom pickers are guaranteed to you.

Good luck preparing!

Larisa Shuftaykina

Every mushroom picker knows how important it is to properly preserve the forest harvest. Mushroom marinade is a delicious, fragrant brine that allows you to quickly marinate and preserve the taste of mushrooms for the winter. The recipes for its preparation are very diverse, they depend on the specific type of fruit, but the basis is unchanged: a set of spices, herbs, vinegar or other acidic environment, salt, sugar. Check out the best ways to pickle mushrooms and photos of the process.

How to make mushroom marinade

Crispy, mouth-watering mushrooms will always be in demand at the table. To properly and tasty cook pickled mushrooms for the winter, you need to know a few basic rules:

1. Prepare canned food and eat only proven, guaranteed edible fruits. Do not buy them in places of spontaneous trade.
2. Prepare the fruits: cut off the legs, cut the large mushrooms into pieces, and leave the small ones in their original form.
3. If you have mushrooms or boletus mushrooms, then the hats and legs need to be marinated separately.
4. Butter must first be freed from the skin.

After preparing the base, you need to prepare a pickle for mushrooms in 1 liter of water. Each recipe has its own proportions of salt and vinegar, they depend on the type of fruit. Before preparing the workpiece, mushrooms are usually soaked, then boiled for 20-25 minutes with the addition of salt. This allows you to disinfect the fruit, remove residual dirt and moss.

Mushroom Marinade Recipes

Pickling mushrooms at home is not such a complicated process, every housewife can handle it. It is worth remembering that it must be approached responsibly and be sure to take into account the variety of forest fruits. There is a recipe for marinade for mushrooms with and without pre-soaking, a special way to cook mushrooms and chanterelles with garlic, a quick recipe for marinating mushrooms for consumption in 3-5 days, and others.

Universal marinade

Time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 28 kcal.
Purpose: conservation.
Cuisine: Russian.
Difficulty: easy.

This method is great for cooking both tubular mushrooms (oyster mushrooms, etc.), as well as aspen mushrooms, chanterelles, etc. Prepare the mushrooms: soak them, grind them and boil them according to the type of fruit, but experts recommend boiling all types of mushrooms from 15 minutes to half an hour. Vinegar can be replaced with vinegar essence, but it is very important to do it correctly, taking into account the proportions.

Ingredients:

• sugar - 80 g;
• salt - 40 g;
• vinegar - 100 ml (or 30 ml of essence);
• allspice and black peppercorns;
• carnation - 5 buds;
• bay leaf - 2 pcs.;
• water - 1 l.

Cooking method:

1. Boil water. Add salt, sugar and stir well until completely dissolved.
2. Bring to a boil. Put the spices in the pan, pour in the vinegar and let it brew for a couple of minutes.
3. Put the fruits in jars, fill with hot brine, roll up.

Quick marinade

Time: 30 minutes.
Servings: 5 persons.
Calorie content of the dish: 23 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: easy.

For those who do not yet know how to pickle mushrooms, a quick way to cook a dish with a photo is suitable for testing. Take any mushrooms, chop, prepare. Then pour brine with dill, allspice, other spices, close the lid and let it brew for a day. After that, the jars are sent to the refrigerator, but it is not recommended to store such a product for a long time.

Ingredients:

• carnation - 7 buds;
• bay leaf - 3 pcs.;
• thyme - 2-3 sprigs;
• onion - 1 pc.;
• water - 3/4 tbsp. ;
• white wine vinegar - 1/3 cup;
• salt -30 g;
• peppercorns -1.5 tsp;
• mushrooms -700 g.

Cooking method:

1. Finely chop the onion. Mushrooms prepare: rinse, clean, cut.
2. Place all marinade ingredients in a saucepan and bring to a boil.
3. Lay out the mushroom mass. Bring to a boil, reduce heat to low, and simmer for another 15 minutes at low heat.
4. Fill the jars with the blank, cork.

For white mushrooms

Time: 40 minutes.
Servings: 5 persons.
Calorie content of the dish: 29 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: easy.

Crispy, mouth-watering mushrooms cause a genuine appetite even for a sophisticated gourmet. This is a great appetizer, and the recipe for pickled mushrooms is not that complicated. Stock up on forest fruits, prepare spices, vinegar, study the recipe with a photo and start cooking goodies. This method is designed for 1 kg of mushrooms, and you can eat such mushrooms already 3 days after cooking.

Ingredients:

• salt - 20 g;
• acetic acid (30%) - 70 ml;
• water - 1.5 tbsp.;
• black and allspice - 14 peas;
• bay leaf - 2 pcs.;
• sugar - 20 g;
• onion - 1 pc.

Cooking method:

1. Prepare the mushrooms by soaking them for a while and rinsing. Cut, place in a deep saucepan.
2. Salt, add water and bring to a boil.
3. Boil for 5-10 minutes.
4. Add peeled onions, spices, cook for 20-25 minutes.
5. At the very end of cooking, add vinegar.
6. Divide the hot treat into sterilized jars.

For honey agarics

Time: 40 minutes.
Servings: 5 persons.
Calorie content of the dish: 21 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: easy.

Before you cook pickled mushrooms, you need to clean them and pour cold water for 30-50 minutes. Mushrooms are washed and immersed in boiling water for 5 minutes to preserve the structure. The peculiarity of this method is that mushrooms are poured with cold marinade, and only then they begin to cook. The brine completely saturates the mushrooms, saturates them with taste and aroma. From spices put: cinnamon, coriander seeds, season with hot pepper.

Ingredients:

• water - 1 l;
• sugar - 60 g;
• salt - 30 g;
• vinegar (9%) - 300 ml;
• cloves - 3 buds;
• coriander - 1 tsp;
• bay leaf - 2 pcs.

Cooking method:

1. Rinse the mushrooms, cover with boiling water, cook for 5 minutes.
2. Throw on a sieve, pour in a pre-prepared marinade.
3. To do this, dissolve sugar, salt, vinegar in hot water, add spices.
4. Boil the mushrooms for 15 minutes in brine, removing the foam with a slotted spoon.
5. Put it in banks, roll it up.

For butter

Time: 60 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 32 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

Butter mushrooms are whimsical mushrooms, they require long preparation before pickling. First you need to clean the film from the hat, then remove the moss and dirt from the legs. The main rule of the hostesses: before you start cooking, butter must be cleaned, otherwise they will slip in your hands. Soak mushrooms in salt water, rinse, change water several times to remove grit. Rinse again under running water and proceed to pickling. Please note that 1 liter of marinade is designed for 2 kg of mushrooms.

Ingredients:

• water - 1 l;
• salt - 40 g;
• sugar - 60 g;
• acetic acid - 30 ml;
• cloves, garlic, peppers, laurel - to taste.

Cooking method:

1. Dissolve salt, sugar, spices in boiling water and boil for several minutes.
2. Cool, pour in the vinegar.
3. Arrange the mushrooms in jars, pour boiling brine, twist.

With soy sauce

Time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 47 kcal.
Purpose: preparation.
Cuisine: European.
Difficulty: medium.

If you are going on a picnic and do not know what to cook so delicious, pay attention to the recipe for pickled champignons. This method is very fast, because you only need to wash the mushrooms, prepare the brine, pour them over them and wait a couple of hours. For this method, both large and small fruits are suitable, but small mushrooms look more appetizing on the table, and they marinate much faster than large ones.

Ingredients:

• soy sauce - 50 ml;
• sugar - 30 g;
• balsamic vinegar - 50 ml;
• vegetable oil - 50 ml;
• lavrushka, pepper - to taste;
• parsley, garlic.

Cooking method:

1. Pour sunflower oil, soy sauce into a saucepan, add sugar, salt, spices, heat.
2. As soon as the mixture boils, place the mushrooms, mix, simmer under the lid for 8 minutes.
3. Pour in the vinegar, mix again.
4. Let the mushrooms cool. Add chopped parsley and garlic.

With garlic and pepper

Time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 45 kcal.
Purpose: preparation.
Cuisine: European.
Difficulty: medium.

In the hot season of May Days and summer picnics, you will need a recipe for champignon skewers. They are prepared from pre-pickled mushrooms. To prepare the brine, you will need spices, garlic, pepper, lemon juice or citric acid. Mushrooms are strung on a skewer and baked on coals. This is an amazingly tasty side dish for meat and fish dishes. Try diversifying your menu!

Ingredients:

• garlic - 6 teeth;
• dill - 30 g;
• salt - 60 g;
• sugar - 30 g;
• vinegar - 30 ml;
• vegetable oil - 30 ml;
• bay leaf, black pepper - to taste;
• water - 1 l.

Cooking method:

1. Boil water in a saucepan, add salt, laurel, pepper, bring to a boil.
2. In a separate container, mix finely chopped garlic, dill, vinegar, sugar, oil.
3. Add this mixture to the boiling brine, immediately turn off the heat.
4. Place the mushrooms in the marinade for 10-15 minutes.

For mushrooms in Korean

Time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 54 kcal.
Purpose: preparation.
Cuisine: Korean.
Difficulty: medium.

Having tried such mushrooms once, you will no longer buy them in the store, because the taste of the snack will not leave anyone indifferent! For cooking, you will not need overseas, expensive products, only champignons, spices, salt, and spices. Start the process by preparing the mushrooms: cut large specimens into portions, leave small mushrooms in their original form.

Ingredients:

• vegetable oil - 60 ml;
• apple cider vinegar - 80 ml;
• soy sauce - 2 tablespoons;
• coriander - 1 tsp;
• chili pepper - 1 pc.;
• bay leaf - 2 pcs.;
• dill, parsley - 50 g;
• sesame seeds - 20 g;
• garlic - 6 teeth ;
• salt - 20 g.

Cooking method:

1. finely chop the dill, parsley, chop the garlic.
2. Cut hot pepper into very small slices.
3. Pour oil into a cauldron, add coriander, black and hot peppers, laurel, garlic, herbs.
4. Pour in the vinegar, soy sauce.
5. Stir, add salt.
6. Toast the sesame seeds in a dry frying pan, add to the marinade.
7. Bring the mixture to a boil, add mushrooms, stir, boil again.
8. Cool, remove from fire.

Video

Champignons are among the most popular mushrooms among cooks. They do not need to be painstakingly collected in the forest, but you can go to the store and buy the required amount without fear of poisoning. There are a great many options for preparing these mushrooms, and almost every housewife has her own, most delicious champignon recipe for the winter.

The benefits of champignons

Mushrooms are one of the favorite foods around the world. From champignons you can cook soups, main dishes, stews, snacks, distinguished by exquisite taste. Mushrooms prepared for the winter are suitable not only for an everyday meal, but also for a festive feast with a large number of guests. It does not take much time and effort to preserve mushrooms, and the blanks will be stored for quite a long time.

Champignons are low-calorie foods - 41 kcal per 100 grams of mushrooms. Due to the content of a large amount of protein, the product is recommended for athletes, people involved in heavy physical labor, and those who monitor their weight.

Preparations for the winter

You can make a salad, stew, soup from canned mushrooms, or use them as an independent snack for lunch or dinner. They go great with fish, meat and vegetables. Everyone chooses the most delicious champignon recipe for the winter for himself.

Classic recipe

For one and a half kilograms of champignons you need:

Mushrooms are sorted out, throwing out rotten and wormy specimens, washed thoroughly in running water, and dried. For marinade, add bay leaf, pepper, salt and granulated sugar to boiling water. After waiting for a second boil, you should pour vinegar into the liquid.

Mushrooms are placed in a boiling marinade, reduce the heat and cook for about an hour. By the end of cooking, the mushrooms release juice and turn yellow. The finished product must be decomposed into pre-sterilized jars and rolled up. The containers are cooled upside down under a coverlet, then cleaned in a cold place for long-term storage. The snack can be consumed immediately after preparation.

Mushrooms with mustard

There are a lot of recipes for pickled champignons for the winter, and each housewife chooses the most suitable for her family. For those who prefer the sharp and spicy taste of homemade preparations, mushrooms with mustard seeds are suitable.

Required components:

Carefully selected mushrooms are washed in warm water, boiled for five minutes and washed again. Drain the water after the first boil.

The champignons are again put into the pan, poured with water, salt, sugar, other seasonings and spices are added and boiled after boiling for at least 10 minutes. Mushrooms are laid out in sterilized containers, poured with marinade, trying to ensure that the seasonings are distributed evenly. Banks must be closed with iron lids and stored in the cellar. Canned food can be enjoyed after three days.

Recipe with garlic

Pickled mushrooms and garlic are a great combination. You won’t need much other spices, as garlic will give the necessary pungency and piquancy to the finished dish. It is very important to choose the right champignons - they should be small, dense, with unopened caps. In this case, the marinade will remain transparent, and the mushrooms will retain their white color.

Proportions for 1 kg of mushrooms:

Before harvesting champignons for the winter, they must be carefully sorted out, discarding spoiled specimens, and washed with running water. The legs are slightly trimmed with a sharp knife. If the mushrooms are small, then they are left whole, and large specimens are cut in half or into quarters.

Three liters of water are boiled in a large saucepan, mushrooms are placed there and boiled for 10 minutes, without covering with a lid. Mushrooms are thrown into a colander, allowing the liquid to drain. Garlic, cut into thin slices, is placed in sterilized jars.

The marinade is made from water, salt, sugar, bay leaf and pepper. Mushrooms are placed in a boiling liquid, boiled for 20-25 minutes, reducing the heat to a minimum. The mushrooms brought to readiness are carefully removed with a slotted spoon, distributed in jars, poured with marinade, and vinegar is added. The containers are rolled up and left under the covers until completely cooled. Canned food prepared in this way is stored in the cellar for up to two years.

Apple cider vinegar option

Mushrooms can be marinated in apple cider vinegar. This option is considered more tasty and dietary. The taste of mushrooms is sweetish and slightly spicy.

Compound:

• medium-sized champignons - 2 kg;
• water - 2 l;
• granulated sugar - ½ cup;
• coarse salt - ½ cup;
• apple cider vinegar - 100 ml.

After boiling water, pour in vinegar, add sugar and salt and keep on the stove until all the ingredients are dissolved. Thoroughly washed champignons are added to the marinade and boiled for 5-6 minutes. With the help of a skimmer, the mushrooms are laid out in jars, poured with hot liquid and rolled up. For the winter, pickled champignons at home are cleaned in a cellar or basement.

Marinating in wine

If the hostess is interested in unusual recipes for preserving champignons at home, then you can try the option using white wine. A liter jar will require the following products:

Mushrooms prepared according to all the rules are placed in a saucepan with water, where juice from half a lemon is added. This is done so that the mushrooms do not darken. After the water has reached a boil, the products are boiled for several minutes and laid out in a colander. The rest of the ingredients make a marinade by boiling it for five minutes.

Champignons are placed in jars, poured with marinade and sterilized for half an hour, after which they are rolled up with lids. Mushrooms should not be packed too tightly in containers - you need to leave free space between them. You need to store seamings in the cellar. You can try the snack in a week.

Salted champignons

Salting differs from pickling in that vinegar is not used with this harvesting method. This dish is suitable for people suffering from gastrointestinal diseases and those who simply do not like the taste of vinegar.

For salting 3 kg of mushrooms you will need:

Mushrooms are washed, cleaned of dirt and litter and getting rid of spoiled specimens. It is best to take small specimens for salting. The products are placed in a deep saucepan, water, sugar, half the norm of salt are added and the mass is expected to boil. After that, the dishes are kept on low heat for at least ten minutes.

Mushrooms are thrown into a colander, allowing to dry slightly. Onion, parsley, pepper and mustard, chopped into thin rings, are placed in sterilized jars, champignons are added, each layer is covered with salt. Mushrooms are poured with hot marinade and rolled up with lids.

Of course, you can buy canned champignons in the store. But how can they compare with home-made preparations, in which the hostess has invested all her skill and soul. You can use preservation prepared in this way without the risk of poisoning. At any time, you can open a jar of fragrant champignons and put them on the table in front of your dear guests. Mushrooms are part of many salads, go well with potatoes, meat and fish. Pickled mushrooms sprinkled with fresh herbs and seasoned with butter are the best snack for strong drinks.