Preparing pickled mushrooms for the winter. Marinated mushrooms: simple and tasty recipes

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Wonderful gifts of the autumn forest - mushrooms. They are preserved for the winter in different ways: dried, frozen, sealed in stewed jars. Marinated mushrooms are especially good, decorating the table for a holiday and a warm family dinner. Don't like harvesting wild mushrooms? Try pickling champignons from the nearest supermarket, it’s no less tasty!

Marinating mushrooms

The walk was a success, you brought two bags of mushrooms from the forest, and you have to process them. Where to begin, how to pickle mushrooms correct, tasty and safe? The main rule: there must be one type of mushroom in the jar. Sort the trophies. Various mushrooms are suitable for pickling: honey fungus, saffron milk cap, chanterelle, butterdish, row. There is no competition - boletus, boletus, boletus - they are beautiful in any form. Milk mushrooms, svinushki, saffron milk caps, and volushki can be pickled, but they show their best qualities when pickled.

The mushrooms need to be washed and cleaned. To make fragments of forest vegetation easier to move away from the legs and caps, soak the crop for a short time. Cut off part of the stem, scraping off any dirt and, if possible, remove the film from the cap. Be sure to remove the slippery skin of the butter, it spoils the appearance of the dish in the jar. In champignons, this film is also easily removed, but it is not necessary to remove it.

Marinade

The preservative in the marinade is vinegar or another acid (citric, acetylsalicylic), which does not give bacteria that cause rotting a chance to multiply and develop. In addition to vinegar, salt, sugar, marinade for mushrooms for the winter add spices: black and allspice peas, cloves, bay leaves. Some recipes contain greens, garlic, onions, and carrots. Mushrooms have their own unique smell of forest and autumn; you shouldn’t get too carried away with spices so as not to overwhelm this wonderful aroma.

Pickled mushrooms recipe

The housewife always has a favorite in her notebook mushroom pickling recipe. Even several, because different types of them are preserved in different ways. The choice of dish option will depend on the luck of the mushroom picker, but out of season you can hone your culinary skills by pickling oyster mushrooms or champignons, which are always sold in your favorite supermarket. Don’t forget to save the step-by-step recipes and photos of pickled wild mushrooms, the next season will definitely be fruitful.

Oyster mushrooms

Choose mushrooms that are not very large, strong, and whole. Before how to pickle oyster mushrooms, they need to be washed, separated, cut off from the base that holds the bunch. Do not leave legs that are too long: they are a bit stiff and do not look very aesthetically pleasing. Mushrooms made according to this recipe can be tasted tomorrow, but they reach their true taste after standing for about a week. These products make two liter jars of snacks.

Ingredients:

• oyster mushrooms – 2 kg;
• dried dill (stems, peduncles) – 50 g;
• cloves – 8-10 pcs.;
• salt – 4 tbsp. l.;
• sugar – 2 tbsp. l.;
• wine vinegar – 2-3 tbsp. l.

Cooking method:

1. Prepare the mushrooms, load them into the pan.
2. Add coarsely chopped dill stalks, cloves, and peppercorns.
3. Fill the oyster mushrooms with water (there should be plenty of room for them) and set to boil.
4. Has the water boiled? Add salt and sugar, stir until they dissolve.
5. Add vinegar, reduce heat, cook for 20-30 minutes.
6. Cool the oyster mushrooms, place them in jars, and fill them with marinade right up to the lid.
7. Store refrigerated for no longer than one month.

These mushrooms are always on sale, so there is no need to stock them for future use. From this section you will learn how to pickle champignons a versatile method that allows you to eat them straight away or store them in jars for a special occasion. Such a reserve will not hurt if guests come to you unexpectedly. Sterilize jars for safe storage and seal them tightly. The set of products is designed for two liters of preserved food. Champignons sealed at home cannot be compared with factory-sealed ones: they are beautiful, aromatic and incredibly tasty.

Ingredients:

• champignons – 2 kg;
• vegetable oil – 70 ml;
• sugar – 4 tbsp. l.;
• salt – 2 tbsp. l;
• vinegar – 120 ml;
• bay leaf – 3-5 pcs.;
• black pepper (peas) – 8-10 pcs.;
• allspice (peas) – 8-10 pcs.;
• cloves – 8-10 pcs.

Cooking method:

1. Wash the mushrooms, cut into plates, slices, pieces (optional). Small champignons can be pickled whole.
2. Boil the prepared mushrooms in water without salt for about 20 minutes.
3. At this time, prepare the marinade: sugar, salt, spices, boil oil with water (700 ml) for 3-5 minutes, add vinegar. Remove the brine from the heat.
4. Drain the water from the champignons and place them hot in jars.
5. Fill the jars with mushrooms with hot marinade and roll up.

Honey mushrooms

Honey fungus is a late mushroom; it gives its wonderful taste to mushroom pickers towards the very end of autumn. This gift is generous - the harvest is estimated in buckets, so pickling honey mushrooms can acquire industrial volumes. That’s good, in winter, small crispy mushrooms will greatly enliven a boring assortment of snacks. Before you cook the mushrooms, check out the recipe below. He will help you create a miracle with your own hands, the name of which is pickled honey fungus.

Ingredients:

• honey mushrooms – 2 kg;
• black pepper (peas) – 3-5 pcs.;
• allspice (peas) – 8-10 pcs.;
• bay leaf – 2 pcs.;
• garlic – 2 cloves;
• salt – 2 tbsp. l;
• sugar – 1 tbsp. l.;
• table vinegar - 2 tbsp. l.

Cooking method:

1. If there are a lot of honey mushrooms, calibrate them by size.
2. Honey fungus is a mushroom that needs to be properly boiled. Be sure to drain the first water after five to seven minutes of boiling; cook the mushrooms in the second portion of water for 30-40 minutes.
3. Cook the marinade from one liter of water, salt, sugar, and spices. First cut the garlic into thin slices. Get the salt and sugar dissolved, add vinegar and remove the brine from the heat.
4. Place hot mushrooms in containers, pour boiling marinade over them, and roll up.

The traditional way of preparing saffron milk caps for the winter is pickling, but if you have a kilogram or two of small orange mushrooms with characteristic circles on the caps and a hole inside the stem, nothing prevents you from pickling them. Don't be alarmed, during the cooking process marinated saffron milk caps will emit a pungent odor that will go away with the drained broth. The finished product will only have the pleasant aroma of the mushrooms and spices you added.

Ingredients:

• saffron milk caps – 2 kg;
• vegetable oil – 4-5 tbsp;
• stems and umbrellas of dried dill – 30-50 g;
• garlic – 3-4 cloves;
• salt – 2 tbsp. l.;
• sugar – 1 tbsp. l.;
• vinegar essence – 1 tsp;
• black pepper (peas) – 8-10 pcs.;
• bay leaf – 2 pcs.

Cooking method:

1. Before cooking saffron milk caps, carefully rinse them, place them in a saucepan, and boil for about 20 minutes.
2. At this time, prepare the brine: bring one liter of water to a boil, add sugar, butter, salt, chopped garlic, dill stalks. After five minutes, pour in the vinegar and remove the liquid from the heat.
3. Place the mushrooms in a colander to remove the broth. Place hot saffron milk caps in jars, pour freshly boiled marinade over them, and roll up.

White mushrooms

The king of mushrooms - boletus and its closest relatives are good fried, stewed in sour cream, boiled in soups. Special taste have pickled porcini mushrooms, prepared at home. They are marinated separately from others, but if there are not enough white ones, they make an assortment, adding boletus mushrooms, Polish mushrooms, and boletus mushrooms. Before preparing the marinade, the mushrooms need to be washed, dirty and spoiled areas cleaned, and cut into arbitrary pieces. Don’t get carried away with spices: the white beauty is perfect in itself, it has an unsurpassed taste and smell of forest.

Ingredients:

• boletus mushrooms – 1.5-2 kg;
• salt – 1 tbsp. l.;
• sugar – 1 tbsp. l.;
• black pepper (peas) – 5 pcs.;
• bay leaf – 2 pcs.;
• cloves – 3-5 pcs.;
• acetic acid – 1 tbsp. l.

Cooking method:

1. Peel the boletus and cut it into pieces. Boil for five minutes. A prerequisite is that the first water must be drained. Pour fresh water and cook the mushrooms again for about half an hour.
2. Place the mushroom pieces in a colander and rinse them. Place into jars.
3. Boil everything for the marinade, except the acid, in one liter of water. After five minutes, add vinegar and immediately pour over the mushrooms. The jars must be full.
4. Roll up the jars and store them in a cool cellar or refrigerator.

boletus

If, while walking in a birch grove, you come across a family of mushrooms with a brown cap and a stalk the color of birch bark, you are lucky. Here are boletus mushrooms (boletus mushrooms) - edible, noble, valuable. Marinating boletus mushrooms is not particularly difficult. The only condition is that you need to peel, cut and boil them quickly, as the cuts of the pods darken in the air. The original recipe below contains cinnamon, which is often used in mushroom marinades.

Ingredients:

• boletus - 1 kg;
• black pepper (peas) – 8-10 pcs.;
• vinegar essence (70%) – 15 ml;
• bay leaf – 2 pcs.;
• cloves – 3-5 pcs.;
• cinnamon – 1/4 stick;
• garlic – 3 cloves;
• salt – 1 tbsp. l.;
• sugar – 1 tbsp. l.

Cooking method:

1. Prepare jars and lids: they require sterilization.
2. Cook the chopped boletus mushrooms for 30-40 minutes. Drain the water and rinse the pieces under the tap.
3. Dissolve sugar, salt in one liter of boiling water, add all the necessary seasonings.
4. Dip mushroom pieces into the brine, cook for 10 minutes before adding vinegar and another five after.
5. Place boletus mushrooms tightly into jars, fill them with marinade to the top, and roll them up.

A variety of rowing with a purple leg is popularly affectionately called blueleg. Anyone who has collected these mushrooms knows that they are beautiful and unpretentious; in soil rich in humus, a lot of them grow. So much that one day the question arises: how to pickle bluelegs. Mushrooms for the winter boiled, poured marinade, sealed in glass jars, and bluelegs are no exception.

Ingredients:

• Bluelegs – 2 kg;
• salt – 2 tbsp. l.;
• sugar – 2 tbsp. l.;
• black pepper, allspice (peas) – 5-7 pcs.;
• cherry, currant, oak leaves - 2-3 pcs.;
• vinegar - 2 tbsp. l.;
• garlic – 4-5 cloves.

Cooking method:

1. Before you start pickling mushrooms, wash them, boil them for 10-15 minutes and rinse again.
2. Boil a liter of water, add all the ingredients of the marinade, except vinegar. Cook the mushrooms in the brine for about fifteen minutes. Season the marinade with vinegar and simmer for another five minutes.
3. The mushrooms are ready. Place them in jars, fill them with boiling liquid, and seal them.

Instant marinated champignons

Special, not like others, Instant marinated champignons recipe includes an interesting range of products. The marinade includes honey, French mustard, chili pepper, and parsley. Before marinating, the champignons are lightly fried. Strange way, isn't it? Don’t rush to conclusions, try making quick-cooking pickled mushrooms using this recipe, you will certainly like them.

Ingredients:

• champignons – 500 g;
• honey - 1 tbsp. l.;
• vegetable oil – 1 tbsp. l.;
• French mustard (beans) – 1 tsp;
• dried chili pepper – about 1 cm piece;
• parsley - a small bunch;
• salt.

Cooking method:

1. Cut washed and dried mushrooms into slices or slices and fry in heated oil.
2. Five minutes after the start of frying, add honey, chili, and mustard seeds. If too much liquid has formed, it needs to be evaporated.
3. Salt the mushrooms and season with chopped parsley. Stir again and remove from heat.
4. Cool the dish. You can feed it to guests right away (in the form of a salad with mayonnaise), but the appetizer will taste better if it sits in the cold for a couple of hours. In this case, mayonnaise is not useful.

Rowlings are found not only in forests, they are often found in abandoned gardens, parks, and forest belts. They grow in large families, and if you are lucky enough to find one specimen, take a closer look around to collect the other two dozen. For such cases, the housewife's notebook should have a simple recipe for pickling rows for the winter. A jar of mushrooms opened for Christmas dinner will remind you of summer.

Ingredients:

• rows - 2 kg;
• salt – 3 tbsp. l.;
• sugar – 2 tbsp. l.;
• vinegar essence - 1 tbsp. l.;
• bay leaf – 2 pcs.;
• black pepper, allspice – 5-7 pcs.;
• cloves – 5-7 pcs.

Cooking method:

• Wash and boil the mushrooms for about half an hour. Drain the broth. Boiled rows need to be washed carefully.
• Prepare the marinade. Boil salt, spices, sugar in a liter of boiling water.
• Boil the mushrooms in the prepared brine for about 15 minutes. A couple of minutes before turning off the heat, pour in the vinegar essence.
• Place hot rows in jars, fill them with marinade, and roll them up.

Chanterelles

The cutest edible mushrooms are chanterelles. They are bright and elegant and look great in a forest clearing, behind a glass jar, or on a holiday table. If you managed to collect a basket of these charming mushrooms, do not be lazy to pickle a jar or two for the winter. The recipe is interesting because it marinade for chanterelles onions added. Its amount can be increased or decreased according to your taste.

Ingredients:

• chanterelles – 2 kg;
• sugar – 1 tbsp. l.;
• salt – 2 tbsp. l.;
• vinegar - 2 tbsp. l.;
• bulb;
• garlic;
• black pepper (peas) – 10 pcs.;
• cloves – 8-10 pcs.

Cooking method:

1. Wash the chanterelles thoroughly but gently, they are very fragile.
2. Boil the mushrooms for about 15 minutes, then drain in a colander and rinse.
3. Cook the marinade from one liter of water, salt, sugar and spices.
4. Add chanterelles to the marinade and cook for 10-15 minutes. Add finely chopped garlic and onion, vinegar.
5. After a couple of minutes, pack the dish into jars.

Making homemade mushroom preparations is not difficult, if you take into account the recommendations of experienced housewives. Once again about how to preserve mushrooms that can surprise a gourmet:

• Choose mushrooms of the same type.
• Drain the first decoction, especially if you plan to harvest mushrooms from the forest.
Discuss

How to pickle mushrooms: recipes with photos

In this article, we decided to offer not only various recipes for pickled mushrooms, but also consider in detail all aspects of their preparation and preservation. Since such preparations are associated with a high risk of poisoning, We advise you to exercise caution when picking mushrooms and comply with technological requirements regarding their heat treatment and storage conditions.

Mushrooms are a valuable product containing vegetable proteins, trace elements and vitamins. Experienced mushroom pickers think through options for harvesting them in advance, even during the process of harvesting the forest. Some people prefer mushrooms dry or freeze, using them later to add taste and aroma to any dishes - soups and roasts, pies and cereals, sauces and salads. Others like it better salt ormarinate mushrooms so that in winter you can open a jar and get maximum pleasure from home-made delicious snacks.

Marination, unlike other methods of preparation, is convenient in that it allows you to obtain a finished product that can be used as food immediately or canned and stored. If you are interested in how to pickle mushrooms at home, then let's look at the whole process step by step.

Stage 1. Preparation

Almost all edible mushrooms are suitable for pickling, but the most delicious are the tubular (with a spongy cap) varieties of the 1st-2nd categories of nutritional value: white, boletus, boletus, boletus(oil cans). They are distinguished by dense, fleshy pulp, a pronounced taste and rich aroma. It is better to take from lamellar mushrooms chanterelles,autumn honey mushrooms,saffron milk caps,Champignon(ordinary or cultivated).

The current sanitary rules for the procurement, processing and sale of mushrooms (SP 2.3.4.009-93 of 1993) say: “It is allowed to pickle edible mushrooms without the acrid taste of the pulp - tubular mushrooms, champignons, fat mushrooms, autumn honey fungus, brilliant green, gray row, etc. Before marinating, as well as before salting, it is recommended to boil thoroughly cleaned and washed mushrooms.”

Mushrooms brought home from the forest should not be left for a long time (no more than 4-5 hours), as they perishable product. You need to start cooking them for food or storing them for future use right away.

Cleaning

Cleaning certain types of mushrooms has its own nuances. So, tubular You can clean it with a dry brush or sponge, scraping off dirt with a knife and cutting off damaged areas (some consider it necessary to remove the film from the cap, for example, from a butter dish or from a champignon). Then they are simply washed under running water and placed in a colander or sieve to drain all the liquid. Lamellar mushrooms without a pungent taste are cleaned and briefly soaked in water.

It is very important to thoroughly clean the mushrooms from any remaining soil, sand and plant debris, as they may contain spores of botulism pathogens. In hermetically sealed jars (anaerobic environment), with an insufficient level of acidity in the products and violations of the conservation storage conditions, bacteria are able to actively multiply, releasing one of the most powerful biological poisons - botulinum toxin.

Soak

For soaking, use cold water, often with the addition of salt (1 tsp/1 l) and citric acid (2 g/1 l), so that the remaining impurities quickly acidify and the pulp does not darken. The duration of soaking depends on the taste of the mushrooms and can range from 20-30 minutes to 1-3 days. After this, they are also washed and left to drain in a colander.

Heat treatment

Most types of mushrooms require preliminary heat treatment: blanching for 2-3 minutes or boiling for 10-30 minutes in salt water. The solution is prepared at the rate of 50 g of salt per 1 liter of water.

If mushrooms are boiled in portions (in large quantities) or in several waters (to eliminate the bitter or acrid taste), then before each addition, the dirty water is drained and fresh brine is prepared.

During the preparation process, you also need to wash the jars well. Many housewives advise using natural cleaning products for this: soda or mustard powder. To ensure the safety of preservation, jars and lids must be sterilized, but it is better to do this closer to the end of the mushroom preparation process.

Stage 2. Marinating

Many housewives have their own universal recipe for how to deliciously pickle mushrooms. The composition of the marinade, as a rule, differs slightly. To prepare it, use a standard set of spices (salt, sugar, vinegar and/or citric acid) and herbs (bay leaf, black pepper and allspice, dry cloves, cinnamon, mustard, dill, etc.). The proportions of spices in the marinade, the “bouquet” and the amount of seasonings depend on your preferences.

Our grandmothers and mothers, guided by an authoritative source from Soviet times - the book “On Tasty and Healthy Food” - prepared “elite” pickled mushrooms according to this recipe. It is best suited for tubular varieties (white, boletus, boletus, boletus), which do not require preliminary boiling. Fresh mushrooms contain about 90% water and during the cooking process they actively release their own juice, which becomes the basis of the marinade.

Number of servings/volume: 1-1.5 l

Ingredients:

• fresh mushrooms – 2 kg;
• water – 250 ml (1 glass);
• bite, 6%/natural – 250 ml (1 glass);
• rock salt – 60-70 g (3 tbsp.);
• sugar (optional) – 20-40 g (2 tbsp.);
• bay leaf – 2-3 pcs.;
• allspice black pepper (peas) – 4-5 pcs.;
• dry cloves – 1-2 pcs.;
• cinnamon – 0.5-1 stick;
• dry dill – 5-10 g.

Preparation:

1. Rinse young, strong mushrooms in cold water and place in a colander, allowing the remaining water to drain.
2. Pour water and vinegar into the pan, add salt. Bring the marinade to a boil and add mushrooms to it.
3. When the mushrooms in the marinade boil, remove the foam, add all the spices and cook over low heat for 20-25 minutes. To ensure that the mushrooms cook evenly and do not burn, you need to constantly stir them, gently submerging the top ones and carefully lifting the bottom ones with a spoon. The readiness of mushrooms is determined by their settling to the bottom.
4. The finished mushrooms are transferred to a ceramic or glass bowl, allowed to cool and put in the refrigerator.

At this point, the marinating of mushrooms is actually completed, since they are already ready to eat. No subsequent pasteurization such a workpiece can be stored at a temperature from 0 to 8 ℃ for several months (no more than 6-8). To prevent the development of mold in containers, it is recommended to pour a thin layer of vegetable oil on top of the marinade.

These mushrooms, unlike tubular mushrooms, have a less pronounced taste and aroma, so when pickling them, a larger number of different spices are used. To prepare the marinade, it is permissible to take a mushroom decoction (when preparing certain types: champignons, saffron milk caps, or autumn mushrooms), but generally (for russula, volushek, rows, etc.) it is prepared in clean water.

Number of servings/volume: 2-2.5 l

Ingredients:

• fresh mushrooms – 4 kg;
• water/mushroom broth – 1 l (for marinade);
• rock salt – 4-5 tbsp. l. (for boiling), 1.5-2 tbsp. l. (for marinade);
• sugar – 2 tbsp. l.;
• table vinegar, 9% – 3-5 tbsp. l.;
• allspice black pepper (peas) – 5-7 pcs.;
• bay leaf – 2 pcs.

If desired, you can add to the marinade:

• black pepper (peas) – 10-15 pcs.;
• hot pepper (chili) – 0.5-1 pcs.;
• dry cloves – 3-5 pcs.;
• cinnamon – 1-2 sticks;
• nutmeg – 0.5-1 pcs.;
• mustard, seeds – 0.5-1 tsp;
• dry coriander – 0.5 tsp;
• dill, umbrellas/seeds – 2-3 pcs/1 tsp.

Preparation:

1. Place the washed mushrooms in a saucepan with boiling water and blanch for 3-5 minutes, removing the foam with a slotted spoon.
2. Drain the dirty water, pour clean water over the mushrooms, add salt at the rate of 50 g of salt per 1 liter and boil for 20-30 minutes. Remove the mushrooms to a colander and let the water drain.
3. Prepare the marinade. Pour water (or strained mushroom broth) into a separate pan, add salt, sugar and all the dry spices, and after boiling, pour in the vinegar.
4. Place the boiled mushrooms in prepared containers and pour the marinade over them.

The pickled mushrooms will need some time to brew. They are served at the table as a cold appetizer, sprinkled with chopped onions and/or garlic and sprinkled with vegetable oil.

Stage 3. Preservation

Before preservation, jars and lids must be sterilized. The jars are steamed over boiling water and heated in the oven or microwave. It is necessary that they are hot at the time of laying out the finished product. The lids are boiled in water for 2-4 minutes.

If you fill jars with mushrooms boiled in marinade (as in), then they can be poured to the very top (so that there is no air left) and rolled up immediately, but for safety it is better to sterilize the preparation in a water bath. When pouring boiled mushrooms with hot marinade (by) it is impossible to do without additional heat treatment. It is recommended to do this as follows:

Technology for sterilizing canned mushrooms in a water bath

1. Place a wire rack (cloth napkin) on the bottom of a wide pan or bucket, pour in water, heat it to 50-70 ℃.
2. Fill the jars with mushrooms and marinade up to the shoulders or slightly higher (not to the very top), cover with lids.
3. Carefully place the jars in the pan so that their hangers are covered with water.
4. Sterilize the workpiece at low boiling water. Half-liter jars 20-25 minutes, liter jars 20-30 minutes from the moment of boiling.
5. After this, the jars are immediately sealed with lids, the quality of the closure is checked, they are placed bottom up, covered with a blanket or blanket and left for 1-2 days until they cool completely.

Ready-made canned mushrooms are placed in a cool (away from radiators and heating appliances), dry and dark place. It is recommended to store them for no more than a year.

Video

How experienced housewives suggest pickling mushrooms can be seen in the following videos:

Marinating and salting are different processes. Read about the principles of pickling mushrooms in this article.

For several years she worked as a television program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, pull, shed, water, tie, thin out, etc. I am convinced that the most delicious vegetables and fruits are those grown with your own hands!

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to growing fresh vegetables in buckets, large bags, and foam boxes filled with a special earthen mixture. Such agrotechnical methods make it possible to obtain a harvest even at home.

Oklahoma farmer Carl Burns developed an unusual variety of multi-colored corn called Rainbow Corn. The grains on each cob are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selecting the most colored ordinary varieties and crossing them.

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. They are very similar in properties and appearance, but they should not be confused. Humus is rotted manure or bird droppings. Compost is rotted organic remains of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a higher quality fertilizer; compost is more accessible.

One of the most convenient methods for preparing a harvest of vegetables, fruits and berries is freezing. Some believe that freezing causes the nutritional and health benefits of plant foods to be lost. As a result of the research, scientists have found that there is practically no decrease in nutritional value when frozen.

Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the feedstock. The output is a loose, homogeneous mass with a pleasant smell of fresh earth.

It is believed that some vegetables and fruits (cucumbers, stem celery, all varieties of cabbage, peppers, apples) have “negative calorie content,” that is, more calories are consumed during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.

From varietal tomatoes you can get “your own” seeds for sowing next year (if you really like the variety). But it is useless to do this with hybrids: you will get seeds, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.

The homeland of pepper is America, but the main breeding work on developing sweet varieties was carried out, in particular, by Ferenc Horvath (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, which is why it received its usual name - “Bulgarian”.

Preface

Marinated mushrooms are suitable for any feast. It’s not for nothing that they are even trying to replace them with mushroom-flavored eggplants. To make a delicious dish successful, you need to understand the intricacies of its preparation.

You can pickle any edible mushrooms for the winter. The only, and even then, very conditional, limitation is that for this method of preparation, young, small-sized, dense specimens should be selected. Large ones become limp when boiled and mushrooms marinated for the winter do not turn out crispy.

It is better to marinate mushrooms separately (by type), although you can mix them in any ratio. Of the tubular ones (with a cap having a tubular lower surface), the most often pickled are boletus and flywheels, boletus, boletus (or porcini mushroom), and also boletus. Among the laminae (from the bottom of the cap of the plate), preference is given to honey mushrooms and chanterelles.

The first thing you need to do upon returning from a “quiet hunt” is to immediately soak all the mushrooms in cool water. Thanks to this, the spread of worms from accidentally collected worms to healthy mushrooms will be prevented, and dirt, grass and leaves will also be removed from the “prey”, which will then be easier to clean off. The soaking time for mushrooms should be short. Some you can start rinsing almost immediately. You should not keep them in water for a long time - they will absorb excess moisture.

Cleaning mushrooms should be thorough so that when you eat them in winter, sand doesn’t crunch on your teeth. During the cleaning process, mushrooms should be sorted by size, and also, preferably, by type, as shown in the video. The skin of the boletus must be removed from the cap. To do this, place them in a colander and immerse them in a salted boiling solution for 1 minute, after which, stirring lightly, they are washed with cold water. In this case, the skin will be easily washed off.

It happens that there are a lot of mushrooms, their processing takes a lot of time, and they can darken. To prevent this from happening, they are stored in a solution of cold water with salt and citric acid. For 1 liter of water volume there should be 2 g of citric acid and 10 g of salt.

Very small mushrooms, with a cap up to 2 cm in diameter, must be marinated whole, but for chanterelles, honey mushrooms, white mushrooms and champignons, the stems are cut to 0.5 cm from the cap, for flywheels and butter mushrooms - to about 1.5 cm, up to 3 cm shortened in boletus and aspen boletuses. For larger mushrooms, the stems are completely separated from the caps. Legs with a diameter of up to 2 cm are cut into pieces of arbitrary length, and thicker ones - no longer than 1 cm.

Caps with a diameter of up to 2–4 cm are left as is, and those that are larger are cut into pieces the size of small ones. This preparation is due to the fact that larger specimens cook more slowly, which is why they eventually become loose and soft. It is best to marinate small and large mushrooms, as well as stems, or at least cook them separately, so that all mushrooms in the batch being processed reach the point of readiness at approximately the same time.

Pre-processed mushrooms are boiled and then marinated. Any mushrooms must be boiled before pickling - this will completely eliminate the risk of possible poisoning and also ensure that the finished product will not deteriorate during storage. There are 2 options here:

• preliminary boiling, after which the mushrooms are poured with marinade;
• cooking mushrooms in marinade.

In the first case, the mushrooms are boiled in salted water (salt content - 2 tablespoons per 1 liter) until tender, then cooled and dried, placed in jars, and then poured with pre-prepared and cooled marinade. Mushrooms should be placed in boiling water and cooked for 15–30 minutes.

The second method: the processed mushrooms are placed in boiled salted water, already containing vinegar, boiled and then seasoned with spices in the same solution, and then marinated. Moreover, in this case, different types are cooked for different times. It is detected from the moment when mushrooms placed in boiling water begin to boil in it. Mushroom cooking time in minutes:

• saffron milk caps – about 8–10;
• boletus, flywheel and boletus - 10–15;
• with dense pulp (boletus, champignon, white and similar) – 20–25;
• chanterelles and honey mushrooms – approximately 25–30;
• white and boletus legs – 15–20.

Boiling is completed as soon as the mushrooms begin to sink to the bottom of the pan being used. The marinade should become transparent. Before boiling, moss mushrooms, boletus mushrooms, and boletus mushrooms should be poured with boiling water, kept in it for about 5 minutes, and then rinsed under cold water. Without this procedure, the marinade will become dark. Boletuses must be cooked separately, because other types boiled with them turn dark.

Boletus mushrooms cannot be cooked together with boletus mushrooms and boletus mushrooms, as they cook at different times. The flesh of the former is less dense than that of the latter, and they may be overcooked, while boletus and white ones may be undercooked. The amount of marinade in marinated mushrooms placed in jars for the winter should be approximately 18–20% of the volume of the container used. To obtain this ratio, you should prepare 1 glass of marinade for every 1 kg of processed fresh mushrooms.

It is not recommended to cover mushrooms pickled for the winter with metal lids. According to experts, this can cause botulism. Jars with pickled mushrooms should be sealed with plastic lids, which must first be sterilized (boiled). Before use, pickled mushrooms must be kept for at least 25–30 days so that they acquire optimal taste. They must be stored in a cool, dark, dry place (can be in the refrigerator) and no longer than 6-12 months.

One of the simple recipes for pickled mushrooms for the winter with pre-boiling is offered in the video. When preparing the marinade you will need per 1 liter of water:

• salt – 60 g;
• cloves – 5 buds;
• bay leaf – 5 pcs;
• acetic acid 80% – 40 ml;
• black pepper (peas) – 10 pcs;
• garlic, cinnamon and star anise - to taste.

All ingredients except vinegar are added to the water. After it boils, reduce the heat and cook the marinade for half an hour, maintaining a low simmer. Then they wait until the marinade has cooled down and pour vinegar into it.

Prepared and pre-boiled until tender, as described above, the mushrooms are placed in a colander, and then placed in jars, which should be sterilized in advance, and filled with marinade. Then they pour a little into the jars, just enough to cover the top with a thin layer of marinade and vegetable oil. Close the jars and put the pickled mushrooms away for storage. With this marinade it is best to marinate saffron milk caps, chanterelles, russula and boletus.

Another universal recipe is as follows. When preparing the marinade for each 1 kg of prepared fresh mushrooms you will need:

• water – 0.4 l;
• salt – 1 full teaspoon;
• allspice (peas) – 6 pcs;
• a little citric acid and star anise;
• bay leaf – 3 pcs;
• cinnamon and cloves - to taste;
• vinegar essence 8% – 70 g.

The mixture of all ingredients, except vinegar, is simmered over low heat for approximately 20–30 minutes. After allowing the marinade to cool slightly, vinegar is added to it. Prepared and then boiled as recommended above, transferred to a colander and cooled, place the mushrooms in prepared jars, and then pour in the marinade, which should be cold. The containers are closed and stored.

For any mushrooms without pre-cooking...

One of the recipes for pickled mushrooms for the winter with boiling in a marinade is as follows. For 1 kg of processed fresh mushrooms you will need:

• salt – 1 full tbsp. spoon;
• granulated sugar – 1 full teaspoon;
• allspice (peas) – 5 pcs;
• vinegar 8% and water – 2/3 and 1/3 cup, respectively;
• cinnamon - about 1 teaspoon;
• bay leaf – 2–3 pcs;
• cloves (buds) – 7–9 pcs.

Place the prepared mushrooms in a saucepan with boiling water, in which salt was previously dissolved and vinegar was stirred, heat them to a boil, and then cook until tender. As soon as approximately 3-5 minutes remain until the expected readiness, add all the spices to the marinade. Then remove the pan from the stove and wait for its contents to cool. We transfer the mushrooms into jars, which must be sterilized in advance, then fill them with marinade (the same one in which they were cooked), and then pour a little vegetable oil on top. We seal the jars and put them away for storage.

A quick recipe, also available for viewing on video. To marinate 700 g of any mushrooms, you will need:

• salt – 1 full tbsp. spoon;
• cloves – 5–7 buds;
• allspice (peas) - approximately 1.5 teaspoons;
• onion – 1 piece;
• sprigs of fresh basil/savory/thyme/celery leaves/oregano/parsley/marjoram – 2–3 pcs;
• white wine vinegar and water – 1/3 and 0.75 cups, respectively;
• bay leaf – 3 pcs.

Mushrooms must be prepared according to the above recommendations. We wash the greens and place them at the bottom of the jar, which must be sterilized in advance. Finely chop the onion.

In a saucepan with boiling water, combine all the ingredients except the herbs, then add the mushrooms. Bring the contents of the pan to a boil, reduce the heat until the marinade simmers and cook the mushrooms for as long as they are supposed to according to their type. Let the finished product cool slightly. Then put the mushrooms in the jar and pour in the marinade. After the marinated mixture has cooled completely, close the container with a lid and put it away for storage in a designated place.

Marinating chanterelles or honey mushrooms with garlic for the winter according to the recipe, as in the video. When preparing 1 liter of marinade you will need:

• water – 1 l;
• allspice (peas) – 2–3 pcs;
• granulated sugar - 1.5 teaspoons;
• black pepper (peas) – 5–6 pcs;
• cloves – 2 buds;
• table salt – 1.5 teaspoons;
• bay leaf – 1–2 pcs;
• vinegar essence – 1 teaspoon.

For one liter jar you will need: 1 kg of chanterelles or honey mushrooms, 1 dill or its seeds, 2 cloves of garlic.

You should marinate chanterelles or honey mushrooms with garlic like this. Their legs are cut off, leaving a 1 cm long piece at the cap. Then they need to be filled with cool water and kept in it for about 1 hour. Then the chanterelles or honey mushrooms are thoroughly washed, placed in a colander, and when the water has drained, put in a pan and add salt. The latter is filled with cold water and then placed on the stove. Heat the contents of the pan, and when it boils, cook for 30 minutes, removing the foam. We transfer the cooked chanterelles or honey mushrooms into a colander and rinse them, and then return them back to the pan.

In another pan prepare the marinade. Pour water into it, add salt, spices and sugar. Then we take a sample from the marinade - it should turn out a little salty. Heat the resulting brine until it boils, then pour vinegar into it, and then boil the marinade for 5 minutes and taste it again. Pour boiling marinade over chanterelles or honey mushrooms, leaving about 500 ml. Place the pan with chanterelles or honey mushrooms on the stove, heat them to a boil, and then cook, now in the marinade, for about 15–20 minutes.

After this, put garlic, cut into thick slices, dill, and mushrooms on top, filling the glass containers up to the hangers, into the prepared jars. After this, pour the reserved marinade into the jars to the top. We close the containers with lids, place them bottom up and leave them to cool, wrapped in something warm. We store the cooled mushrooms marinated for the winter for storage.

After bringing the resulting marinade to a boil, add champignons to it and cook until tender. At the same time, they must be stirred, and the foam must be skimmed from the marinade. Before completing cooking, add 8% vinegar to the marinade (for 1 kg of fresh processed champignons you will need 2 tablespoons), clove buds, allspice peas, and bay leaves. We remove the finished champignons from the pan, cool, then put them in jars, and then fill them with the cooled marinade (the same one in which they were boiled) and close the lids. We hide the pickled champignons for storage.

It is important for every housewife to know how to pickle mushrooms for the winter; such an appetizer will be appropriate on the festive table and on weekdays. You can marinate a variety of types of mushrooms - not only boletus, boletus, russula, boletus and aspen, but also greenfinches, fat mushrooms, champignons and many others.

Pickling mushrooms is easy, using step-by-step recipes and basic canning rules, but in winter you can enjoy a variety of mushroom preparations.

Before pickling, mushrooms need to be sorted, peeled, and then soaked, depending on the type of mushroom. Small mushrooms can be marinated whole, but large ones are better cut. When pickling mushrooms, it is important to know that some mushrooms have caps that are pickled separately from the stems (for example, porcini mushrooms, boletus mushrooms). Next, the mushrooms are boiled, placed in jars and filled with marinade. When and how much to boil and what kind of marinade to add depends on the type of mushrooms and the recipe.

How to pickle boletus

The peculiarity of butter is that you need to remove the top film from them. Before pickling boletus, you must boil it several times to get rid of possible radiation. You only need to boil the butter for 10 minutes. The amount of marinade should not exceed a fifth of the number of mushrooms in the jar.

It is best to marinate boletus with seasonings such as cloves, black peppercorns, and bay leaves.

Honey mushrooms pickled

It is believed that honey mushrooms are ideal mushrooms for pickling. It is best to take small and young mushrooms for pickling. Honey mushrooms need to be filled with water for a quarter of an hour, and then washed thoroughly. Then you should prepare the marinade according to the recipe, pour it over the mushrooms and roll up the jars. It is important not to forget about sterilization.

Pickled milk mushrooms

You cannot pickle old milk mushrooms, as well as wormy mushrooms. Good mushrooms should also be washed thoroughly (with the rough side of a dish sponge). Milk mushrooms must be soaked, changing the water every three hours. To improve the taste, you can add horseradish, cherry and currant leaves to the roll.

Marinated white mushrooms

There are two main ways to marinate porcini mushrooms - in the first, the mushrooms are cooked in the future marinade, in the second - separately. There are recipes with sterilization, and there are without it. You should know that in the case of porcini mushrooms, it is important not to overdo it with spices so that they do not “overwhelm” the natural aroma.

Chanterelles pickled for the winter

Chanterelles are easy to prepare. The legs of the chanterelles need to be cut off, washed, put in a low saucepan, salt, add vinegar and seasonings. You don’t need to cook the chanterelles for long – a quarter of an hour. Mushrooms should be cooked over low heat; foam should be skimmed off. To avoid overcooking the mushrooms, you need to remove them in time and rinse them with cold water. You can understand readiness when the mushrooms fall to the bottom and the marinade becomes viscous. Then the chanterelles are placed in jars and filled with marinade, sterilized for half an hour and tasted after three weeks.

To begin with, I’ll tell you what pickling mushrooms is in general and what mushrooms are suitable for harvesting in this way.

The method of preserving mushrooms using an aqueous solution to which salt, sugar, spices and, in some recipes, acetic or citric acid are added - this is pickling.

Tubular mushrooms of such varieties as autumn honey fungus, boletus, boletus, boletus and boletus are best suited for pickling.

It is also allowed to marinate lamellar mushrooms, such as plump mushrooms, brilliant green mushrooms, row mushrooms, and honey mushrooms.

Only undamaged young mushrooms, strong and without wormholes, are suitable for pickling.

I would also like to note that it will be better if different types of mushrooms are marinated separately, but if you wish, you can mix several varieties of mushrooms in any proportions.

To begin with, we will sort the collected mushrooms by type and size. Worthy and old mushrooms should be discarded immediately.

Then, the calibrated mushrooms must be thoroughly cleaned of contaminants (adhered sand, soil, adhering leaves and moss). If you marinate butter mushrooms, do not forget to remove the skin on the cap (otherwise the mushrooms will turn out bitter).

If the mushrooms you selected for pickling are a little large, then it is better to separate the stems from the caps and cut them into small pieces. It’s better not to cut small mushrooms, but to marinate them whole.

A little trick: sliced ​​mushrooms darken very quickly when exposed to oxygen. To prevent this from happening, you need to make a solution of one liter of water, 2 grams of citric acid, a teaspoon of salt, and place them in the resulting solution.

You can marinate in two ways. At the same time, we prepare the same marinade for mushrooms.

A versatile and tasty marinade for mushrooms per liter of water contains:

• salt – 1 tbsp. lodge;
• sugar – 4 tbsp. lodge;
• laurel leaf – 2-3 pcs.;
• black peppercorns – 2-3 pcs.;
• cloves (optional) – 2 pcs.;
• garlic – 2-3 finely chopped cloves.

Method No. 1

This is the easiest way to pickle mushrooms for the winter - boiling them in a marinade.

You need to prepare the marinade and boil the mushrooms directly in it for 15 minutes. Then, remove the mushrooms from the marinade with a slotted spoon and transfer them to a container for storing the workpiece. Fill the top of the jar to the brim with the marinade (hot) in which the mushrooms were cooked.

With this method of marinating, mushrooms are obtained with a richer taste, since, in fact, they begin to marinate during cooking. But there is also a disadvantage to this method of preparation - the marinade turns out cloudy and not transparent, sometimes even viscous.

Method number 2

The mushrooms must first be boiled in boiling water for fifteen minutes. Then we drain the water and pour boiling marinade over the boiled mushrooms. When preparing mushrooms in this way, the marinade will be transparent and without clouding. But the mushrooms will not have such a rich aroma as when harvested using the first method.

Which is the best way - decide for yourself.

You need to store pickled mushrooms in containers that do not oxidize (glass, enamel, stainless steel, food clay). Therefore, in our time, pickling mushrooms in jars is most common.

To prevent mold from forming on our preparations, we need to boil sunflower oil, pour the container with mushrooms on top and tie it with linen napkins. If we marinate mushrooms in jars, then you can simply roll them under the lid. But to avoid contamination of preserved food with botulism, containers with mushrooms must be sterilized for 15-20 minutes.

Our homemade preparation should be stored in the refrigerator or in the cold, again, to avoid the formation of botulinus bacteria. In a cold place this bacterium is not produced.

In winter, open a jar of delicious pickled mushrooms, drain the marinade, sprinkle them with finely chopped onions, pour over aromatic sunflower oil, and enjoy the taste of our homemade mushroom preparation.

See also video: MARINATED MUSHROOMS - an easy-to-prepare recipe.