Pickled mushrooms with citric acid recipe. Pickled champignons at home - delicious mushrooms! How to pickle champignons at home: fast, tasty

In order for forest gifts to please with a wonderful taste in winter, it is necessary to cook the right marinade for mushrooms. We will reveal the secrets of a beautiful, transparent marinade and consider recipes for various kinds mushrooms.

The fastest marinade recipe

This cooking variation is suitable for all types of mushrooms.

Ingredients:

Mushrooms;
garlic;
water - 50 ml;
vegetable oil - 1 tbsp. spoon;
sugar - 1 tbsp. spoon;
vinegar - 40 ml;
salt - 1.5 tbsp. spoons;
peppercorns - 5 pcs.;
cloves - 2 pcs.

Cooking:

1. Boil the mushrooms. During the cooking process, you will need to change the water three times. Forest mushrooms cook for an hour and a half.
2. Pour salt into the water. Add sugar, pepper and cloves. Boil. Remove from stove and pour in vinegar.
3. Scald the jar. Place the garlic on the bottom. Put the mushrooms in jars. Pour in marinade and add oil. Roll up.
4. According to this recipe, they will be ready in a day. Mushrooms are well stored all winter.

Cooking for 1 liter of water

The taste of mushrooms directly depends on the marinade. It must be prepared in correct proportions exactly following the recipe.

Ingredients:

Water - 1 liter;
lavrushka - 2 sheets;
black peppercorns;
cloves - 5 pcs.;
salt - 1 tbsp. spoon with a slide;
allspice peas;
table vinegar(9%) - 3 tbsp. spoons.

Cooking:

1. Boil water. Throw in lavrushka and cloves. Salt. Add sugar and toss in the peppercorns. Boil for five minutes until the crystals are completely dissolved.
2. Pour in the vinegar, mix and pour the prepared jar of mushrooms. Roll up.

For white mushrooms

A quick and easy option that is suitable for the best representatives of forest gifts - porcini mushrooms.

Ingredients:

Allspice - 6 peas;
water - 1 liter;
cloves - 2 pcs.;
salt - 1.5 tbsp. spoons;
vinegar - 150 ml;
lavrushka - 3 sheets;
sugar - 1 tbsp. spoon.

Cooking:

1. All necessary products, except for vinegar, mix, boil and boil for a quarter of an hour.
2. Remove from heat and pour over the vinegar. Mix.
3. Forest gifts are poured with ready-made brine and rolled up.

Vinegar is always added to the marinade at the end of cooking, when the liquid has been removed from the heat. If added at the beginning of cooking, the vinegar will evaporate.

Universal marinade for any mushrooms

A simple marinade for mushrooms for the winter is suitable not only for forest gifts, but also for champignons.

Ingredients:

Water - 1 liter;
cinnamon - 0.4 tsp;
salt - 1 tbsp. spoon;
cloves - 3 buds;
sugar - 1 tbsp. spoon;
peppercorns;
vinegar essence - 1 tbsp. spoon;
lavrushka - 1 sheet;
garlic - 3 cloves;
dill umbrellas - 3 pcs.;
horseradish leaves.

Cooking:

1. Clean and cut the mushrooms. Boil. Place in jars.
2. Boil water. Salt, add all the products and boil for a quarter of an hour.
3. Pour the essence into the resulting brine and immediately pour into jars.

Option for honey agaric

This is very fast option cooking, which makes mushrooms incredibly tasty.

Ingredients:

Water - 240 ml;
salt - 1.5 tbsp. spoons;
vinegar - 30 ml (9%);
cloves - 3 pcs.;
pepper - 3 peas.

Cooking:

1. Boil and place mushrooms in a jar.
2. Add marinade products to the water. Boil. Pour vinegar, pour into jars. Roll up.

With garlic and pepper

There are many various options mushroom marinade. In this variation, the ideal ratio of products, which is suitable for any kind of forest gifts. Thanks to the resulting brine, they will be well preserved throughout the winter period.

Ingredients:

Mushrooms (white, boletus, mushrooms, morel, Polish);
garlic - 2 cloves;
water - 1 liter;
lavrushka - 3 sheets;
sugar - 2 tbsp. spoons with a slide;
cloves - 2 pcs.;
black pepper - 8 peas;
salt - 4 teaspoons with a slide;
allspice - 4 peas;
vinegar - 5 tbsp. spoons (9%).

Cooking:

1. Rinse the mushrooms. Sort and cut into pieces. Boil in salted water. In the process of cooking, remove the foam from which all the dirt comes out. Drain liquid.
2. Place all products in water except garlic and vinegar. Boil and cover with a lid. Boil five minutes.
3. Throw mushrooms and garlic, cut into pieces. Boil and boil for a quarter of an hour. Pour in the vinegar and stir. Move to banks and roll up.

To keep the marinade transparent, when cooking the mushrooms, remove the foam in time and change the water several times.

Marinade for mushrooms in Korean

Mushrooms marinated in the proposed marinade will be a great appetizer on the festive table.

Ingredients:

Champignons - 300 g;
black pepper;
coriander - 0.4 tsp ground;
salt;
garlic - 3 cloves;
Apple vinegar- 3 tbsp. spoons;
parsley - 25 g;
sesame - 10 g;
dill - 25 g;
soy sauce- 1 tbsp. spoon;
red hot pepper- 1 pod;
cumin - 0.5 tbsp. spoons;
lavrushka - 2 sheets;
vegetable oil - 60 ml.

Cooking:

1. Boil the mushrooms. Do not forget to remove the foam that forms during the cooking process. Drain all liquid.
2. Pour soy sauce into vegetable oil. Finely chop the greens and throw into the oil. Chop the garlic. Add to mass. Throw lavrushka, cumin, coriander, chopped hot pepper. Pour in the vinegar and stir.
3. Place sesame seeds in a dry frying pan, fry. The grains must become golden color. Send to the marinade. Stir.
4. Add mushrooms. Cover with lids and store in the refrigerator. If you want to prepare until the next season, bring the mushrooms to a boil with the marinade. Move to banks, roll up.

For oyster mushrooms

Many do not know how to cook oyster mushrooms deliciously. We offer the perfect, proven cooking option.

Ingredients:

Oyster mushrooms - 1100 g;
vinegar - 1 teaspoon of essence;
pepper - 6 peas;
water - 600 ml;
garlic - 3 cloves;
salt - 2 tbsp. spoons;
dried dill;
sugar - 1 tbsp. spoon;
cloves - 6 pcs.;
lavrushka - 2 sheets.

Cooking:

1. Cut oyster mushrooms from a bunch. Mushrooms have rubber and very hard legs, so they should be cut short. Cut the hats.
2. Pour oyster mushrooms with water and salt immediately. Add spices. As soon as the water boils, pour in the vinegar. Boil for half an hour. The resulting foam must be removed.
3. Cool and transfer to jars. The brine should only cover the mushrooms, you should not pour too much. Pour a tablespoon into the jar vegetable oil. Roll up.

General principles of preparation

Mushrooms, even if they are strong, should always be checked for worminess and divided into species. You can marinate in two ways:
marinade together with mushrooms;
marinade separately from mushrooms.
If you decide to cook together with mushrooms, then the final product will retain as much as possible mushroom flavor. The dish will have a special taste, and the marinade will turn out to be the most intense, but not very pleasant in appearance. In the jar, the liquid will become cloudy, viscous and dark in appearance. Will contain crumbled fungus debris.
If you decide to cook the marinade separately, and then pour the prepared mushrooms, then the final product will be transparent and clean. The aroma will be as rich as in the first version.
For pickling choose only whole and strong mushrooms. They are carefully sorted out and cut off darkening. All parts are cut. Small specimens can be left whole. It is recommended to marinate the hats separately from the legs.
Boletus and boletus stain the marinade in a dark color. If you want to keep the brine clear, first pour boiling water over the mushrooms, and then immediately place them in cold water. Only after this procedure proceed to cooking mushrooms.

Canned mushrooms for the winter at home ... there is more than enough cooking for this yummy. And at the mere memory of this breathtaking delicacy, every gourmet salivates. After all, such gourmet dish will qualitatively complement and diversify the menu of any celebration. But to prepare the gifts of the forest, you have to work a little.

We will reveal some of the secrets of the art of preparing this delicacy and learn how to marinate at home.

Every hostess loves to surprise her family and guests. signature dish own cooking. In this regard, many refuse to buy in supermarkets those products that you can cook with your own hands, especially if the hostess knows the main secrets of witchcraft in the kitchen.
We will reveal the main secrets and recipes for preparing masterpiece pickled mushrooms for the winter, because such a dish is an unsurpassed delicacy.

Did you know? For a long time there were discussions about which kingdom to attribute this product: plants or animals. And as a result, in 1960, a separate kingdom was identified - the kingdom of mushrooms. Its representatives consist of protein (which brings them closer to animals), carbohydrates and minerals (these components are inherent in plants).

1. Dishes for this process should be chosen only enameled or tinned, since such containers are not corroded by vinegar.
2. As for the vinegar itself for the marinade, it is better to stop your choice on bread or fruit. The best option is Rhine (nesting) and aromatic vinegar.
3. Small mushrooms are pickled whole, cutting off only the lower part of the leg. This will add an unrivaled look to the dish.
4. If during the “silent hunt” you came across only large gifts of the forest, they are advised to cut them into 3-4 parts.
5. It is recommended to preserve caps of porcini mushrooms and boletus mushrooms separately from the roots.
6. Canned without skin.
7. Preparation of value for the cooking process consists in soaking for several hours.

What mushrooms are suitable for pickling?

For pickling mushrooms for the winter in jars, any representatives of this diverse kingdom are suitable, except for poisonous ones, of course.

Did you know? Mushrooms are considered the most diverse terrestrial inhabitants. There are about two million varieties, of which only 100,000 have been learned, and even fewer have been classified.

When looking for a species for conservation, your choice should be stopped at greenfinches, rows, mushrooms, boletus, goats, fat women, etc.

Pickling methods

There are more than enough recipes for making pickled mushrooms for the winter. But, there are only two that all hostesses probably resort to.

Boiling mushrooms in a marinade

This method is in high demand because favorite treat in the process of cooking, it is saturated with all the components of the marinade, and acquires especially fragrant taste characteristics. To implement this method, you will need:

• 1 kg of mushrooms;
• 0.5 st. water;
• a third of a glass of table vinegar;
• 1 tbsp salt;
• 1 tsp Sahara;
• 5-6 pieces of allspice;
• cloves, to taste;
• acid (at the tip of a knife).

IN enamelware pour water, add vinegar and salt, and place in this mixture mushrooms. All this must be brought to a boil and boiled over low heat.

Important! Cooking time depends on the type of main ingredient: caps of porcini mushrooms and boletuses, as well as chanterelles and champignons are boiled for 20-25 minutes, their legs - 15-20 minutes, - 25-30 minutes. During cooking, it is necessary to collect foam with a slotted spoon so that the marinade does not turn out cloudy.

If your mushrooms have sunk to the bottom of the pan, and the foam no longer stands out during the boil, you can remove them from the heat. You can add fragrant, sugar, cloves, citric acid and Bay leaf OK. The cooled dish should be folded into jars, filled to the top with fragrant liquid and tightly closed with lids.

Boiling mushrooms separately from the marinade

This recipe for preserving mushrooms for the winter is that the gifts of the forest are boiled separately from the marinade in lightly salted water. The cooking process itself resembles that indicated in the previous method.
Mushrooms are placed in a container filled with salted water (30-40 g of salt per 1 liter of water) and boiled until the product settles on one, and the water becomes clear, not forgetting to remove the foam. Then the cooked delicacy is thrown into a colander to get rid of excess moisture. During this time, you need to prepare the marinade in parallel, for which you will need the following ingredients(doses indicated per 1 liter):

• 80% vinegar essence: 3 tsp, or 9% vinegar (1 faceted glass);
• granulated sugar - 2 tablespoons;
• salt - 1 tbsp;
• bay leaves - 4-5 pieces;
• black pepper - 10 peas;
• allspice - 6 peas;
• carnation - 2-3 buds;
• dry - 2-3 g.

All components must be mixed and boiled. Then pour the cooled mushrooms laid out in jars with the resulting liquid and close with plastic lids.

Important! Some housewives add citric acid to the marinade (literally at the tip of a knife). This component is a kind of inoculation of the dish against botulism. For the same purpose, banks are not advised to close metal lids.

Which pickling method to choose

Both recipes for pickled mushrooms for the winter are equivalent, because in the end you get an unsurpassed dish. But, if you draw a division line, then the first method can be called more tasty, and the second - representative.
The fact is, the marinade in which the mushrooms were boiled will darken and fade a little over time, it will become viscous. But the taste forest delicacy will be especially fragrant and tantalizing taste buds.

With the second method, the marinade will be transparent and light. Therefore, when choosing how to pickle mushrooms for the winter in jars, it is necessary to clearly formulate for yourself the purpose of this process: to prepare a masterpiece dish for home table, or an instance for "special occasions".

Preparing mushrooms for pickling

Successful hunt for forest gifts- this is only half the battle, although special vigilance is needed here, since the diversity mushroom species can confuse even the most experienced mushroom picker. You should especially carefully look at each mushroom so that it does not end up in the basket.

After collection, you need to prepare for conservation at home.

Sorting

The collected gifts of the forest must be sorted by type, because each variety has its own characteristics (taste, smell, time and behavior during cooking). Species are also advised to be divided by size. This is where the aesthetic criterion comes into play: mushrooms of approximately the same size look much more attractive on the festive table.

Important! If you wish to do mushroom platter, it should be remembered that, despite the information indicated in the recipes for preparing pickled mushrooms for the winter, some types should not be cooked together. So, butterflies will darken if they are placed in the same container with aspen mushrooms. Cooking in one bowl of whites, boletus and boletus ends with the fact that the boletus is digested, and the whites with boletus are undercooked.

Soaking and soaking

These processes are relevant for species such as mushrooms, valui, pigs, and are a kind of cleaning methods. So, for example, mushrooms are advised to soak for an hour in salted water, and then rinse them under a vigorous water jet. This method will save you a lot of time that would be required for manual cleaning.
As for the value and, before pickling, they must be soaked for two days in salted cold water. Water should be changed every 10-12 hours.

The remaining varieties (white, boletus, milky, boletus, etc.) are not advised to soak, as they will absorb excess moisture. They just need to be rinsed in running water.

cleaning

Almost every mushroom unit needs individual inspection and cleaning. So, in champignons and butter, you need to remove the skin from the caps, and the latter are first advised to dip in boiling water for 1 minute to facilitate this process. In white, boletus, boletus, russula, etc., the legs are separated from the hats, the chanterelles are thoroughly cleaned of dirt and debris under running water.

Summer and early autumn is a great time to pick mushrooms. Many people follow them into the forests. Mushrooms are tasty, healthy and nutritious, this is what nature itself gives us. Often mushroom pickers have a question - what to do with their big amount? You can fry mushrooms, cook soup with them, or you can make good preparations from them for the winter. In this article, we will look at a recipe for marinating mushrooms for the winter so that you can enjoy frosty evenings. great taste and remember summer.

What mushrooms are suitable for pickling?

For pickling, use only good mushrooms. Not only hats are suitable, their legs can be cut into rings of small thickness. Do not roll up the jars, just close them tightly with sterilized polyethylene lids, and send them to a cool, dry place. Remember, each type must be marinated separately, then in winter time you can feel incomparable taste pickled mushrooms. Mushrooms should also be cooked separately, this will eliminate various unpleasant situations with undercooked foods and avoid the appearance of an unattractive appearance.

How to pickle mushrooms for the winter?

Mushrooms can be pickled for the winter using various recipes, depending on your tastes and preferences. All of them are worthy of your attention and, of course, will take a special place on your table.

Pickled mushrooms with sugar for the winter

For original recipe cooking pickled mushrooms with sugar for the winter you will need the following ingredients:

1. Mushrooms - 5 kg;
2. Water - 1000 ml;
3. Vinegar 8% - 200 ml;
4. Sugar - 20 grams;
5. Salt - 4 teaspoons;
6. Allspice peas - 7 pieces;
7. Cloves - 5 pieces.

Mushrooms should be thoroughly washed, start cooking, dishes should be exclusively enameled. Salt the water a little. Foam will form during the cooking process, be sure to remove it. Once all the mushrooms are at the bottom of the dish, strain them through a sieve to glass excess water. Only when they have cooled should they be placed in glass jars and completely cover with marinade. To prepare it, pour sugar, salt, spices into a boiling liquid, boil everything for 30 minutes. Vinegar can be added exclusively to the cooled marinade. Top with about 15 grams sunflower oil.

Pickled mushrooms with herbs for the winter

Mushrooms can be pickled with greens. Take these products:

1. Mushrooms - 5 kg;
2. Salt - 150 g;
3. Water - 1000 ml;
4. Peppercorns - 4 pcs.;
5. Carnation - 4 pcs.;
6. Sugar - 6 g;
7. Greens - 60 g;
8. Acetic essence 70% - 90 g.

Put the mushrooms to boil, salt the water a little. The dark foam formed during cooking must be removed with a slotted spoon. When it ceases to stand out, add all other products, except for acetic acid. The essence must be added to the mushrooms that have sunk to the bottom, and only to a transparent mixture. Cool everything and pour into jars.

Mushrooms: you can quickly and tasty marinate in jars for the winter, for safety, you must adhere to generally accepted proven recipes

Marinated mushrooms for the winter

As we already understood, marinade for mushrooms is prepared not only separately, it can be cooked together with mushrooms. This will initially give them a maximum of taste and piquancy. For such unusual recipe the following components are required:

1. Mushrooms - 1000 g;
2. Water - 100 ml;
3. Vinegar 8% - 100 ml;
4. Bay leaf - 3 pieces;
5. Salt - 20 g;
6. Pepper, cloves - 6 pieces;
7. Dill - 10 g.

Mushrooms pour water, boil. The released foam, as usual, should be removed. Next add everything necessary ingredients leave to cook for another 20 minutes. Don't forget to stir the mushrooms. Agree, the recipe is quite unusual, and the mushrooms will turn out spicy and spicy.

Pickled mushrooms with citric acid for the winter

Such the recipe will do for special gourmets. They will not be so salty, citric acid will give the mushrooms a little sourness, but it will become the perfect snack for any holiday, and just brighten up a long evening cold winter. To prepare delicious mushrooms For this recipe, prepare the following ingredients:

1. Mushrooms - 5 kg;
2. Water - 1000 ml;
3. Salt - 5 g;
4. Vinegar - 10 g;
5. Citric acid - 5 g;
6. Bay leaf - 2 pieces;
7. Cinnamon - 2 g;
8. Carnation - 2 pieces;
9. Allspice - 3 peas.

Start cooking mushrooms. When there is practically no foam that needs to be removed, add all the other ingredients, and cook everything for 15 minutes. After the required time has elapsed, cool the mixture, pour into glass jars and place in a cool, dry place.

Pickled mushrooms with garlic for the winter

Be sure to try cooking pickled mushrooms with garlic. It will be both useful and very tasty. For the recipe you need the following products:

• Water - 5 glasses;
• Salt - 10 g;
• Sugar - 10 g;
• Vinegar 30% - 15 g;
• Allspice - 6 pcs.;
• Black pepper - 10 pcs.;
• Carnation - 6 pcs.;
• Carrot - 1 pc.;
• Bow - 2 pcs.;
• Garlic - 3 cloves.

Wash the mushrooms, transfer to a saucepan in which they will be cooked, and add cold water. It is recommended to salt, the cooking time is about a quarter of an hour, remove the foam that is released. To prepare the marinade, put carrots and garlic in water. Salt, pour sugar, stir everything and boil. As soon as the marinade boils, chopped onion and all other components should be added to it. Put the mushrooms there and bring everything to a boil. Arrange the mushrooms in sterilized jars and close tightly with lids.

In this article, we told you a recipe for marinating mushrooms for the winter. In fact, cooking will not take you much time, and the result will be amazing. Mushrooms will turn out much tastier and healthier than store-bought ones, without the addition of preservatives and dyes. Be sure to check out our recipes and enjoy the winter months!

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

Pickling any mushrooms in general is not difficult, but you need to know some features this method mushroom blanks. You can pickle porcini mushrooms, greenfinches, goats, chanterelles, butterflies, mossiness mushrooms, rows, mushrooms, aspen mushrooms, boletus mushrooms, russula, fatty mushrooms, champignons and other mushrooms. It is important that when pickling, some types of mushrooms should be prepared following certain rules:
If the mushrooms are small, they are pickled whole, you need to cut off only the lower part of the leg;
Large mushrooms 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 by different types, because, as noted above, different mushrooms you need to prepare for marinating in different ways. Also, you can not boil and pickle some mushrooms together - it is best to do this separately by type.

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

Second step: soaking. To make it easier, more thorough and easier to clean the mushrooms from dirt and debris, it is better to soak them in cold water for 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. Method without pre-boiling is that the mushrooms are placed in boiling salted water, to which vinegar is also added, boiled and then seasoned with spices and marinated in the same water. The pre-boiling method consists in the fact that the mushrooms are first boiled in salted water (2 tablespoons of salt per 1 liter of water) until cooked, then dried, cooled, put in jars and poured with pre-cooled marinade.

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

MUSHROOMS PICKLE RECIPES.

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

You will need: for 1 kg of mushrooms 2/3 cup of vinegar 8% and 1/3 cup of water, 1 tbsp. salt, spices - 5 peas 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, nutmeg pinch.

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

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

QUICK RECIPE FOR MARINING WHITE MUSHROOMS.

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

How to pickle mushrooms quickly. It is good to sort, clean, rinse the mushrooms with cold water, leave the small ones whole, chop the large ones, finely chop the onion, put the washed greens on the bottom of the sterilized jar. Combine the mushrooms and all the ingredients, excluding greens, in a saucepan, bring to a boil, reduce the heat to low, simmer for another 15 minutes, then let cool slightly. Pour mushrooms with marinade into a jar, let cool, close nylon cover, 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 porcini mushrooms for the winter can be prepared different ways. But in all cases it will tasty dish, because a mushroom appetizer is appropriate on any table. Will it festive feast, Lenten lunch or quiet family dinner. Many housewives want to learn how to pickle mushrooms and store them properly.

The appetizer is great for any table, can be used as a side dish. Applies fragrant preparation and for salads.

Preservation should be stored in jars, while pickled mushrooms can stand for 3-4 months without sterilization.

We will tell you in detail about how to pickle porcini mushrooms at home for the winter in our article and share the details and secrets of cooking.

Ingredients:

• Fresh white mushrooms - 1 kg.,
• Vinegar (6%) - 60 ml.,
• Bay leaf - 3-4 leaves,
• Black peppercorns - 10 pcs.
• Salt - 1 tbsp. l.,

How to pickle porcini mushrooms for the winter - step by step recipe with photo:

Wash porcini mushrooms, clean, discard the worms, cut into pieces if the mushrooms are too big size. Put in a saucepan, pour cold water.

Do not worry if there are a lot of mushrooms in the pan and there is almost no room left in it, because they will boil down to 1/3 of the pan.

In a saucepan with a closed lid, bring water to a boil over medium heat. When the water in the pan boils, remove the foam that appears and cook for 20 minutes on minimum heat without a lid.

When ready, drain the water. We wash the mushrooms under running water.

Let's take care of the marinade: in a bowl per liter of cold water, take a tablespoon with a slide of salt, add peppercorns and bay leaf.

You can also add spices. Put on fire and bring to a boil.

We shift the finished washed porcini mushrooms into a saucepan and pour them with our brine. Covered, bring to a boil over low heat. When the water boils, add three tablespoons of vinegar, close the lid and cook for a couple more minutes.

We shift the mushrooms into a sterilized jar, add a little marinade, roll up the lid. Marinated porcini mushrooms are ready for the winter. Fast and easy! It is recommended to store blanks in cool place.

Pickled porcini mushrooms for the winter recipe for 1 liter of water

• white mushrooms
• marinade per 1 liter of water
• vinegar 6% - 100 ml
• salt - 50 g
• bay leaf - 1 pc.
• black pepper - 5 peas
• allspice - 3 peas

How to pickle porcini mushrooms for the winter - step-by-step instruction with photo:

For pickling, young, dense porcini mushrooms are used.

1. Remove debris from mushrooms and wash well large mushrooms slice.
2. Boil mushrooms a little (about 5 minutes), put in a colander and rinse with cold water.
3. Prepare marinade. Pour 1 liter of water into a saucepan, add salt, vinegar, spices and bring to a boil.
4. Add porcini mushrooms to the marinade and cook over low heat until they settle to the bottom.
5. Ready mushrooms immediately put into sterilized jars, pour the remaining marinade, roll up the jars.

Recipe for pickled porcini mushrooms for the winter without sterilization

Not all housewives can marinate mushrooms for a long and tiring time in the heat. Therefore, you must definitely have a recipe on hand that indicates how to pickle mushrooms at home quickly and easily. Using it, you can get very tasty mushroom appetizer without the need for sterilization. You can pickle them with the addition of cloves. It is recommended to store seaming in the refrigerator, basement.

Products for 1 liter of marinade:

• white mushroom - 1 kg;
• water - 1 l;
• vinegar - 120 ml;
• salt - 1 tbsp;
• sugar - 1 tsp

How to pickle mushrooms at home - a recipe for 1 liter of water:

Peeled mushrooms are boiled in salted water for 20 minutes.

The marinade is being prepared. You can additionally put a couple of bay leaves, 5-7 black peppercorns in it.

Boiled mushrooms are laid out in jars, poured with marinade, rolled up.

Marinated Instant Porcini Mushrooms with Vinegar

You will need:

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

How to quickly pickle porcini mushrooms with onions for the winter:

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 porcini mushrooms and all ingredients, excluding greens, in a saucepan, bring to a boil, reduce heat to low, simmer for another 15 minutes, then let cool slightly.

Pour the mushrooms with the marinade into a jar, let cool, close with a nylon lid, put it in the cold for storage until the onset of winter.

Pickled porcini mushrooms - the most delicious recipe with garlic

The most valuable representatives of the mushroom kingdom are white mushrooms or mushrooms. They were collected and harvested back in Rus'. Why porcini mushroom gave such a name, but because it does not turn black on the cut. The recipe that I want to offer you is quite simple and even a beginner can do it. And the mushrooms are delicious!

Such pickled porcini mushrooms will become great snack to fried, boiled potatoes, decorate festive table, and will also good addition in the preparation of salads.

Products that will be needed for pickling porcini mushrooms:

• White mushrooms - 1 kg.
• Salt - 1 tablespoon.
• Sugar - a teaspoon.
• Black peppercorns - 10 pcs.
• Bay leaf - 2 pcs.
• Carnation -3 pcs.
• Garlic cloves 4-5 pcs.
• Vinegar 70% - 1 tablespoon.
• 1 liter of water.
• 1 onion is medium.

Cooking:

We clean the mushrooms from the earth and grass, wash them under running cold water, in no case do we soak them (otherwise they will take on excess moisture). We cut our mushrooms so that they are approximately the same size, do not grind. After all, they will significantly decrease during cooking.

Pour cold water into the pan so that it covers the mushrooms on top, salt the water and start cooking. When it boils, reduce the fire. Mushrooms must be constantly stirred so that they do not stick to the bottom of the pan. Be sure to remove the resulting foam.

Add a pinch of citric acid so that the mushrooms retain their White color. We cook 30 minutes. Then transfer to a colander and let the water drain.

Preparation of marinade for porcini mushrooms

For a liter of water, we need one tablespoon of salt (in no case less, otherwise the pickled mushrooms will be insipid), and one teaspoon of sugar. Then add spices - bay leaf, pepper, cloves, you can add a few cloves of garlic.

How much vinegar is needed for 1 liter of water? When everything boils, then add acetic acid, one tablespoon of vinegar essence 70%.

Immediately remove the marinade from the heat. At the bottom of the jars we lay out the onion, cut into rings, and put the porcini mushrooms on it and pour the marinade. Banks need to be filled to the top, there may be excess brine, it must be drained. Pour a little sunflower oil on top and roll up the jars. If in the near future we plan to eat a jar of porcini mushrooms in the marinade, then you can simply screw it on with a lid.

For gourmets, you can suggest experimenting with the ingredients of the marinade, you can add dill umbrellas, horseradish leaves, cinnamon.

You can eat marinated mushrooms prepared according to this recipe in three days. We store our blanks in a dark and cool place, you can in the cellar, you can in the refrigerator.

Recipe for pickled mushrooms with pre-cooking

Ingredients:

• White mushroom - 1 kilogram,
• Bay leaf - 2 pieces,
• Allspice - 5 pieces,
• Black peppercorns - 3 pieces,
• Cloves - 3 pieces,
• Salt - 1.5 tablespoons,
• Ground cinnamon - on the tip of a knife,
• Citric acid - 1 teaspoon,
• Sugar - 1 teaspoon,
• Vinegar 3% - 2 tablespoons

Step-by-step recipe for pickled porcini mushrooms, pre-boiled:

1. Wash the mushrooms, removing the earth and dirt. The legs of young mushrooms can be left, if they are very long, then we will cut them off, leaving 2-3 cm. Put them in enamel pan, pour water, boil. After boiling, we will cook for 5-6 minutes. Ready mushrooms will be at the bottom. Then we will remove them from the fire, put them in a colander, rinse with running water.

2. Then again pour the boiled porcini mushrooms into the pan, fill with water so that its layer is 2-3 cm higher than the mushrooms. Let's make a small fire and cook for 10 minutes.

3. Net banks We process with boiling water and put mushrooms in them with a spoon. Place a bay leaf at the bottom of each jar. We cover the jars with lids and pasteurize for small fire 20-30 minutes. We close the jars with lids and put them upside down to cool.

White mushrooms marinated in jars for the winter

Ingredients:

• Fresh porcini mushrooms
• Vinegar 6% - 60 ml
• Bay leaf - 3-4 pcs.
• Black peppercorns - 10 pcs.
• Allspice peas - 3 pcs.
• Onion - 1 medium head
• Salt - 1 tbsp.

How to pickle mushrooms in jars for the winter with onions and vinegar:

Clean the mushrooms and wash well. Cut into small pieces (small can not be cut). Put the mushrooms in an enamel pan, pour a glass of water, after boiling, cook for 15 minutes over low heat, stirring from time to time.

WITH prepared mushrooms drain the broth, add salt, pepper and bay leaf to it, put on fire. Pour vinegar into the boiling broth, bring to a boil again and add mushrooms to it. Cook for 10 minutes, stirring and removing the foam.

Cut the onion into thin rings and place on the bottom of a dry, sterilized jar. Put the mushrooms in a jar, pour the broth and close the lid. Let cool and put in the refrigerator.

Pickled porcini mushrooms for the winter - a recipe with citric acid

Hats tubular fungi(white, boletus, boletus) blanch in salted boiling water for 2 minutes, and then spread on a sieve to glass the water.

Cooled mushrooms are placed in layers in scalded jars, pouring each layer a small amount salt, and pour boiled and cooled solution (for 1 kg of mushrooms - 1 liter of water, 5 g of crystalline citric acid, 30 g of salt). Banks are closing parchment paper, tied with twine, cleaned in a cold place.

Mushrooms are dipped in a pan with a small amount of boiling water and boiled. A few minutes after boiling, half the norm of salt and citric acid is added to the water (the norm is 30-35 g and 2-2.5 g per liter jar prepared pickled mushrooms).

The foam formed during cooking is removed so that the filling is not cloudy.

After 15-20 minutes of boiling porcini mushrooms taste and add the rest of the salt and citric acid. As soon as the mushrooms settle to the bottom, the pan is removed from the heat, together with the boiling solution, the mushrooms are poured into hot jars and corked.

Instead of citric acid, you can take vinegar essence(5-6 g per 1 kg of boiled mushrooms). She's being watered down mushroom broth(80-90 g per 1 kg of mushrooms) and pour into the pan only 3 minutes before the end of cooking, as the vinegar evaporates when boiled (for this reason, you should not preserve porcini mushrooms according to recipes that recommend boiling them in a marinade that already contains vinegar) .

2. Mushrooms are boiled for 10-25 minutes in a saucepan (readiness can be judged by their settling to the bottom) in a weak solution of citric acid or table vinegar with the addition of salt, be sure to remove the foam (the solution can be used for two or three servings of mushrooms).

Then they are discarded on a sieve or in a colander, dried, laid out in small jars and poured with chilled marinade (250-300 g per 1 kg of mushrooms). After that, the banks are removed for storage. But you can do it differently. Mushrooms are kept in the marinade for 2-3 days, then removed.

The marinade is filtered, salt, sugar, vinegar are added to it to taste, heated to a boil, cooled and the mushrooms are poured again. After 2 days, the marinade is renewed, after which the porcini mushrooms filled with it are covered with plastic lids or parchment paper and cleaned in a cold place.

Marinade for porcini mushrooms is prepared like this. Pour salt and sugar into boiling water (35-40 g and 10-15 g per 1 liter, respectively), add spices (bay leaf, allspice, cloves and cinnamon), boil for 20-30 minutes, then pour in table vinegar or vinegar essence (180-200 g or 15-20 g per 1 liter of water), remove from heat and cool.

You can cook the marinade in Polish. A slice of horseradish, hot and allspice, dry, mustard, cloves and bay leaf are added to boiling water, everything is boiled for 30 minutes on low heat. The solution is kept for a day, then put on fire again, heated to a boil, salt and sugar are added (45 and 80 g per 1 liter of water, respectively), and when they dissolve, vinegar (in equal proportion with water). After 10 minutes, the marinade is removed from the heat and cooled. Its consumption is up to 500 g per 1 kg of mushrooms.