This is a good way to prepare for the winter, but you need to know the technology of the process. In addition, not all mushrooms are suitable for pickling. Therefore, I will tell you how to pickle mushrooms, and which types are best suited for this.

Firstly, you need to know that for pickling it is better to take porcini mushrooms, butter mushrooms, honey mushrooms, chanterelles, saffron milk caps, boletus mushrooms, boletus mushrooms and aspen mushrooms. Each individual region may have its own types of mushrooms suitable for harvesting.

Secondly, each individual must be marinated separately. Before this, you need to sort them out very well and separate the wormy and old mushrooms. Mushrooms suitable for pickling need to be washed and damaged areas removed. If the mushrooms are large, then they are cut into smaller pieces. Each type has its own characteristics that need to be taken into account before pickling mushrooms. For example, the stems of porcini mushrooms are cut across the grain into pieces, and the skin of boletus mushrooms is removed from the cap so that they are not bitter.

Many mushrooms turn dark after cutting, so they need to be processed as quickly as possible. It is necessary to avoid prolonged contact with air. To do this, they are placed in slightly salted cold water.

How to pickle mushrooms: recipes

Peeled and chopped mushrooms should be placed in a colander and dipped into water several times. Before this you need to prepare the marinade. Take 200 grams of water, 150 grams of vinegar (5%) and 25 grams of salt. These proportions are calculated for one kilogram of mushrooms. Place the pan with the marinade on the fire and let it boil. Dip the washed mushrooms into the boiling marinade. Cook them until fully cooked. During the process, foam will appear, which must be removed using a slotted spoon.

Do not pay attention to the fact that there is not enough marinade. The mushrooms will give juice and there will be enough liquid. When the mushrooms sink to the bottom of the pan, cooking is finished. At this point, add 10 grams of granulated sugar, a quarter teaspoon of citric acid, and bay leaf. When the mushrooms in the marinade boil, they can be poured into jars. Close them with lids and set to sterilize for 20 minutes.

Porcini mushrooms are considered the most delicious and nutritious. They will decorate any table.

I offer one more recipe, how Naturally they need to be prepared first. We leave small mushrooms whole, and for large representatives we separate the stems from the caps. They need to be marinated separately. First you need to boil the mushrooms. Pour water into a saucepan (take one glass of water for one kilogram of mushrooms) and bring it to a boil. Then we put the mushrooms in it and cook the legs for 15 minutes and the caps for 10 minutes, after the water boils again. Remove the mushrooms using a slotted spoon. Place two bay leaves, peppercorns (allspice or black), cloves and a tablespoon of salt in a saucepan. When the marinade boils, add 60 ml of vinegar (5%). After this, pour the mushrooms into the pan. Cook them for about 10 minutes, and then put them in jars and fill them with marinade. Close with lids.

Each mushroom has its own unique taste. Therefore, further we will talk about how to pickle chanterelle mushrooms. Boil the prepared chanterelles for 25 minutes in slightly salted water. Then we take them out and put them in a colander. Prepare the marinade. For one kilogram of mushrooms you need to take a third of a glass of water, two-thirds of a glass of vinegar (8%) and a tablespoon of salt. Bring this mixture to a boil and drop the mushrooms into it. Cook for about 25 more minutes. At the end of cooking, add a teaspoon of sugar, peppercorns and a few bay leaves. Place the mushrooms in jars and close.

I told you how to pickle mushrooms. Now all that remains is to reap a rich harvest and use one of the recipes.

Mushrooms are wonderful gifts of the autumn forest. They are dried, frozen or rolled into jars. If you know how to pickle mushrooms correctly, you will get a delicious appetizer that will become an integral part of both a regular meal and a festive feast.

Mushrooms are almost always pickled using the hot method. It would seem that what could be simpler than boiling anything in water or a marinade?

But even here there are several secrets that will allow you to get a truly tasty finished product:

• It is recommended to marinate dense and hard types of mushrooms separately from loose ones.
• If you decide to make a mushroom platter, be sure to take into account the cooking time for each component.
• Certain types of mushrooms can darken when placed in the same jar with others, which will give them a less than appetizing appearance.
• To ensure that all prepared mushrooms are cooked at the same time, choose them of approximately the same size for each batch.

After you bring your “harvest” home, try to separate it by type and size. To get the neatest and most attractive mushrooms during pickling, select small specimens. During heat treatment they will shrink and become even more appetizing.

Before proceeding to the pickling process, the mushrooms must be cleaned of foreign debris. Soil and grass residues are removed much easier if the collected forest products are soaked in water for at least an hour.

When washing, pay special attention to the remaining soil on the stem and caps. This is very important, since it is with the soil that the botulinus bacterium can get into the jars, which can subsequently cause mushroom poisoning.

Calorie content of pickled mushrooms

The average caloric content of pickled mushrooms is 22 kcal. But it should be borne in mind that it may vary depending on the type. Dietary foods include milk mushrooms, boletus and chanterelles – 18 kcal. But porcini mushrooms and champignons have 37 kcal.

Mushrooms contain a lot of protein (on average 2.3 g). Due to the fact that it is difficult to digest, it will not be possible to classify the product under discussion as dietary.

Instant marinated mushrooms

The recipe for instant pickled mushrooms is especially popular among housewives. This product is indispensable in many salads, and can also be served as a separate snack.

Ingredients:

• any type of mushroom – ½ kg;
• cold water – 0.25 ml;
• sunflower oil – 50 ml;
• bay leaf – 2 pcs.;
• garlic – 6 cloves;
• half a lemon;
• rock salt – 1 tbsp. l.;
• dried cloves, peppercorns - to taste;
• table vinegar 9% - 2 tsp.

First you need to start preparing the marinade.

1. To do this, mix all the spices and sunflower oil in an iron container. Add the juice from half the citrus and the garlic, passed through the spade.
2. Pour in water, place the container over low heat, and boil the marinade for no more than 10 minutes. After this, it must be strained.
3. Now place the peeled mushrooms in a saucepan with the marinade and boil them for about 10 minutes.
4. Next you need to add vinegar and keep the mixture on the fire for another 5 minutes.
5. After this time, remove the container from the stove and allow the mushrooms to brew until completely cooled.

The finished product should be stored in the refrigerator; it is not intended for canning.

Before serving, the dish is seasoned with fresh oil and chopped onions.

How to pickle oyster mushrooms for the winter

If you want to get a delicious snack for your holiday feasts, we advise you to pickle oyster mushrooms for the winter. They can be stored in jars for up to 12 months.

Ingredients:

• oyster mushrooms – 1.5 kg;
• table vinegar 9% - 8 tsp;
• garlic – 4 – 6 cloves;
• cold water – 1000 ml;
• granulated sugar – 2 tsp;
• coarse salt - 1.5 tbsp. l.;
• peppercorns - to taste;
• dried cloves (in jars) - optional;
• bay leaf (in jars) – 1 – 2 pieces in each.

The cooking process is not at all complicated:

1. Prepare the mushrooms by peeling them in advance and cutting them into medium-sized pieces.
2. Place them in a saucepan and boil for half an hour in lightly salted water. If foam appears, be sure to remove it. Place the oyster mushrooms in a colander and allow the remaining liquid to drain.
3. At this time, prepare the marinade. Water is poured into a deep saucepan and brought to a boil, then all the remaining ingredients, including mushrooms, are placed there. Vinegar is added last.
4. Boil the mushrooms for about a quarter of an hour, then place them in jars and pour the marinade on top.

The jars are rolled up with iron lids and covered so that their contents cool down. Oyster mushrooms will be ready in a month.

Delicious marinated champignons

Marinated champignon mushrooms are the most welcome “guest” on every table.

An artificially grown product is considered one of the safest, which is why champignons can even be eaten raw.

Ingredients:

• champignon mushrooms – 500 g;
• 9% table vinegar – ½ cup;
• garlic – 5 – 7 cloves;
• vegetable oil - half a glass;
• salt, pepper - to taste;
• greens - medium bunch.

Let's get started:

1. Pour the required amount of water into a deep container, add salt and pepper, and boil.
2. Then place the pre-peeled mushrooms there. Boil them for 10 minutes, then drain them in a colander and rinse under running water.
3. Make the marinade. To prepare it, combine vegetable oil, vinegar, chopped garlic and herbs. Place the champignons in the prepared mixture and let them brew for 1/4 hour. After this time, the dish is considered ready.

Honey mushrooms or chanterelles with garlic

Even the most sophisticated gourmet will not be able to refuse pickled chanterelles or honey mushrooms. We offer you a recipe that will allow you to get a tasty and healthy product in 24 hours.

Ingredients:

• honey mushrooms or chanterelles – 1 kilogram;
• table vinegar 9% - 6 - 7 tbsp. l.;
• garlic – 1 head;
• allspice – 10 peas;
• granulated sugar – 4 tsp;
• sunflower oil – 50 ml;
• cloves – 4 pcs.;
• bay leaf – 2 – 3 pcs.;
• cold water – 1 glass;
• coarse salt – 2 tsp.

Execution of such a recipe requires following the following algorithm of actions:

1. Clean the selected type of mushroom from any remaining dirt and wash thoroughly. Then place them in a deep saucepan and boil in lightly salted water until tender. Allow the liquid to drain through a colander.
2. At the next stage, transfer the mushrooms to an enamel pan. In a separate container, stir salt and granulated sugar in water and pour the mixture over the mushrooms. Add the rest of the spices.
3. Garlic is placed in a saucepan in crushed form after the water boils.
4. The mushrooms should be cooked in the marinade for no more than 10 minutes, after which they should be placed in jars. Before adding the marinade, remove the bay leaves from it.

To seal jars, it is recommended to use nylon lids. So mushrooms are stored in the main compartment of the refrigerator for no more than 2 months.

White mushrooms

There is nothing complicated about preparing pickled porcini mushrooms.

For the recipe you will need a standard set of ingredients:

• porcini mushroom (boiled) – 1 kg;
• garlic - optional;
• peppercorns – up to 10 pcs.;
• bay leaf – 2 – 3 pcs.;
• rock salt – 1 tbsp. l.;
• table vinegar 9% – 1.5 tbsp. l.;
• ground cinnamon - to taste;
• granulated sugar - to taste.

Porcini mushroom requires preliminary cooking for 20 minutes in lightly salted water.

1. Drain the liquid in which the mushrooms were cooked through a colander, and then begin preparing the composition in which they will be further marinated.
2. Boil water in a clean container and dissolve salt and the required amount of sugar in it, then add vinegar.
3. Turn off the heat and add the mushrooms to the resulting liquid.
4. At the last stage, add bay leaf and garlic.
5. Let the mushrooms sit for a few minutes, then return the pan to the stove and boil its contents for another quarter of an hour.

Place the snack in jars, add the required amount of marinade and roll up the lids. You can store containers in any cool room.

Quick pickled boletus

Ingredients:

• boletus – 5 kg;
• cold water – 1000 ml;
• peppercorns – up to 10 pcs.;
• bay leaf – 2 – 3 pcs.;
• rock salt – 2 tbsp. l.;
• dill - a large bunch;
• lemon zest;
• granulated sugar - 3 tbsp. l.;
• garlic - 1 head.

The algorithm of actions is as always simple:

1. Peel the mushrooms and cook them in salted water.
2. At this time, prepare the jars. Place a sprig of dill and a little lemon zest on the bottom of each.
3. After the boletus is cooked, place it in jars without waiting for it to cool.
4. Prepare the marinade. To do this, combine all the ingredients in a saucepan and bring them to a boil. The liquid should boil for about 5 minutes, after which it is poured over the mushrooms.
5. Add a spoonful of vinegar to each jar.

The jars should be closed with nylon lids. Once they have cooled, place them in the refrigerator. In a couple of days the boletus will be ready.

Cooking in Korean

Ingredients:

• mushrooms (oyster mushrooms, honey mushrooms, champignons) – 1 kg;
• garlic - to taste;
• cold water – 2 liters;
• rock salt – 1 tsp;
• Korean carrot seasoning – ½ pack;
• granulated sugar – 3 tsp;
• 9% table vinegar - 3 tbsp. l.;
• sunflower oil – 50 ml.

We will prepare it like this:

1. Initially, cook the mushrooms in brackish water. Cooking time depends on their type.
2. Then the raw materials must be removed from the broth, but the liquid must not be poured out.
3. Add all the spices to a clean bowl with mushrooms, and at the end add half a packet of Korean seasoning. Mix everything thoroughly and pour in the liquid in which the mushrooms were cooked.

To get the finished dish, you need to leave it in a cool place for 10 - 12 hours.

Mushrooms marinated with onions

Ingredients:

• mushrooms (any type) – 2.5 kg;
• onions (large) – 3 pcs.;
• garlic – up to 5 cloves;
• salt – 2 tsp;
• lemon – optional;
• bay leaf – 2 pcs.;
• peppercorns – up to 10 pcs.;
• ground cinnamon – 1 g;
• granulated sugar – 4 tsp;
• cloves – 1 pc.;
• cold water – 1000 ml.
• 9% vinegar - 4 tbsp. l.

Let's get started!

1. Place the selected type of mushroom in a saucepan, add salt and cover with water. Boil and drain the liquid.
2. Place the mushrooms in the same container and add clean hot water. For each liter of water, add salt (1 tablespoon) and citric acid (1 teaspoon). Boil the product for 25 minutes.
3. Vinegar is added last.
4. Then transfer the mushrooms to a colander and allow the remaining liquid to drain.
5. To prepare the marinade, dissolve salt and the indicated amount of sugar in heated water. Bring to a boil. Then add the remaining ingredients and boil the mixture for another couple of minutes.
6. Place the mushrooms in the liquid and cook them for no more than half an hour. Then add vinegar and remove the container from the heat.

Place the finished product with the marinade in jars and roll up.

With soy sauce

Ingredients:

• mushrooms (champignons) – 500 g;
• cold water – 2 tbsp. l.;
• soy sauce – 4 tsp;
• sunflower oil – 50 ml;
• garlic clove;
• 9% table vinegar – 1 tsp;
• mustard seeds - 0.5 tbsp. l.;
• granulated sugar – ½ tsp;
• rock salt – 1/3 tsp;
• allspice and bay leaf - to taste.

Let's prepare it like this:

1. Place all the ingredients in a container and place it over low heat.
2. At this time, prepare the champignons. You can marinate only the caps.
3. After the liquid has warmed up, place the mushrooms in it and simmer them over low heat for about 10 minutes. Stir occasionally.
4. Leave the product in the liquid until it cools, and then the snack can be transferred to jars. It is recommended to serve it with herbs.

The most delicious pickled saffron milk caps

Ingredients:

• saffron milk caps – 1 kilogram;
• cold water – 1000 ml;
• rock salt – 2 tsp;
• garlic – 1 head;
• allspice – 8 peas;
• table vinegar 9% – 16 tsp;
• granulated sugar - 1 tbsp. l.;
• cloves – 3 pcs.;
• bay leaf and dill - to taste.

The marinade for saffron milk caps is prepared in the same way as for other mushrooms. All ingredients are placed in a saucepan and boiled for 5 minutes. Add vinegar before turning off heat.

Place the mushrooms mixed with garlic in clean jars, and at the end pour the marinade to the edges of the containers. Roll up the lids and turn the jars over. After a day, check their tightness.

Boletus mushrooms pickled for the winter

Ingredients:

• boletus mushrooms – 1 kilogram;
• cold water – 1000 ml;
• coarse salt – 40 g;
• dried cloves - optional;
• 9% vinegar – 125 ml;
• bay leaf – 2 – 3 pcs.;
• granulated sugar – 2 tsp;
• allspice – 10 pcs.

And there is nothing complicated in this process either:

1. Place fresh mushrooms in a saucepan and boil for a third of an hour. Specimens that sink to the bottom will indicate readiness. Watch for foam formation during cooking.
2. Drain the boletus mushrooms in a colander and wait until all the excess liquid is gone.
3. Transfer the mushrooms to boiling water, boil for a quarter of an hour, then add all the listed ingredients.
4. Boil for another 15 minutes over low heat, then transfer the boletus mushrooms into jars and roll up the lids.

It turns out that making pickled mushrooms yourself is not at all difficult. But it is very important to buy them from trusted sellers or assemble them yourself away from roads and hazardous industries. These mushrooms make an excellent appetizer, an ingredient in a salad or hot dish, or even a filling in baked goods.

Pickling mushrooms is a method of preparing them using acetic or citric acid, spices, salt and sugar. First of all, tubular mushrooms are suitable for pickling - porcini mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms, and autumn mushrooms. You can pickle honey mushrooms, rows of mushrooms, brilliant greens, plump mushrooms, and some other lamellar mushrooms. The mushrooms of the day of pickling are taken young, strong and without the slightest worminess. It is advisable to marinate each type of mushroom separately, but you can also mix them in any ratio.

Fresh mushrooms are sorted by size and type, overripe, flabby, and wormy ones are removed, and any adhering leaves, moss, soil, and sand are removed. For butternuts, you also need to remove the skin from the cap, as it imparts bitterness.

The root roots of sorted mushrooms are cut off and damaged areas are cut out. It is recommended to divide large mushrooms into caps and stems and cut them into pieces; small ones can be pickled whole. The stems of large mushrooms are cut crosswise into small pieces and marinated independently.

To protect mushrooms from darkening due to contact with atmospheric oxygen, they can be placed in cold water, to which 1 teaspoon of salt and 2 g of citric acid (per 1 liter of water) have been added.

You can cook the marinade together with mushrooms in order to preserve as much as possible the aroma and specific extractive substances in the product that give mushroom dishes their special taste. In this case, the marinade turns out to be, indeed, more saturated, but does not always have a pleasant appearance - it is dark, cloudy, viscous, often with debris from mushrooms crumbled during the cooking process.

Another way is to pre-boil the mushrooms intended for pickling and place them in the boiling marinade ready-made. With this method, the marinade turns out lighter, cleaner and more transparent, but is inferior to the product prepared using the first method in terms of the strength of the mushroom smell and taste.

Store pickled mushrooms in glass jars, tinned, clay containers, enamel pans, buckets and other non-oxidizing containers. To protect against mold, mushrooms are poured with boiled oil on top and tied.

You can also store pickled mushrooms in small glass containers under lids for hermetically sealing, but then all precautions must be taken to avoid botulism - a very serious disease associated with the development of botulinus bacteria in the product.

Botulinus, like its spores, lives in large quantities in the soil, and in nature it is a completely harmless microorganism. Oxygen is required for its normal functioning. But under conditions of severe lack of oxygen, it begins to produce a deadly toxic substance - botulinum toxin. This requires a protein environment and the absence of oxygen. These are the conditions that are created in hermetically sealed home canned food, especially mushrooms or meat.

Mainly, difficulties arise due to the fact that in order to completely destroy this bacterium, it is necessary to heat the products in an autoclave at a temperature of 120°C, and this is almost impossible to achieve at home. To avoid the development of botulinus, it is necessary to very carefully clean and wash the mushrooms, since when they come into contact with the soil, they can be infected with botulinus or its spores, which, when in the right conditions, can produce a toxin in canned food. The bacterium itself is destroyed by boiling the mushrooms once, but in order to destroy the spores, such treatment is not enough, so it is recommended to boil the mushrooms 2-3 times with an interval of 20-36 hours: during this time, the spores will germinate and will be killed during subsequent heat treatment.

Mushrooms sterilized in the above manner are boiled in fresh marinade; In this case, the acid is added just before the end of cooking, so that its concentration does not decrease during boiling, the boiling acid is poured into sterilized jars and sealed with boiled lids using a seaming machine. Cooled jars are stored in the refrigerator, cellar or other cold place.

The last precaution is to heat the mushrooms immediately before use. It is relevant due to the fact that the danger is not the bacteria or spores themselves, but the product of their disrupted normal life activity - poisonous botulinum toxin, which causes poisoning, resulting in either death or severe disability. If canned mushrooms are boiled for 15-20 minutes, the poison will be destroyed and the product will become harmless.

COOKING IN MARINADE

The prepared mushrooms are placed in a colander, immersed several times in a bucket of cold water, allowed to drain, and then immediately boiled in the marinade.

Pour water into the pan (0.5 cups per 1 kg of prepared mushrooms), add vinegar and salt, then add the prepared mushrooms and start cooking. When the water boils, you need to remove the resulting foam and cook for another 20-25 minutes, and the mushrooms must be carefully stirred all the time to ensure even boiling. The foam that forms on the surface is removed with a slotted spoon. When cooked, the mushrooms themselves release juice and become covered with liquid.

When the mushrooms are ready (settle to the bottom), you need to add spices (bay leaf, pepper, cloves, cinnamon, dill), 10 g of sugar, 2 g of citric acid, and then bring to a boil again and immediately evenly pack into prepared, heated a couple of cans.

If there is not enough marinade, you can add boiling water to the jars.

The jars are filled just below the top of the neck and covered with lids. Then they are placed in a pan with water heated to 70°C for sterilization, which is carried out at low boil for half an hour.

For 1 kg of mushrooms you usually take:
salt 0.5 tbsp. spoons,
vinegar - 0.5 cups,
bay leaf - 1 leaf,
pepper, cloves and cinnamon 0.1 g each,
dill - 2-3 g.

COOKING SEPARATELY FROM THE MARINADE

The prepared mushrooms are placed in a colander, immersed several times in a bucket of cold water, allowed to drain, after which the mushrooms are placed in an enamel pan and boiled in salted water (50 g of salt and 2 g of citric acid are added to 1 liter of water). The foam that forms during cooking is removed using a slotted spoon. Cooking can be considered complete as soon as the mushrooms sink to the bottom. They are placed in a colander to separate the liquid, placed in jars and filled with pre-prepared marinade.

The marinade is prepared as follows. Pour two glasses of water into an enamel pan, add a teaspoon of salt, 10 g of sugar, 6 grains of allspice, 1 g of cinnamon and cloves, 3 g of citric acid, heat to a boil, add 5 tablespoons of 6% table vinegar, bring again to a boil. After this, the hot marinade is poured into jars, which are filled just below the top of the neck, covered with prepared lids and sterilized with low boiling water for 40 minutes. After sterilization, the mushrooms are immediately sealed and placed in a cool place.

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.

Pickling mushrooms for the winter, recipes for which every experienced cook has, is a great way to make your favorite mushrooms even tastier and preserve them for many months. Methods for pickling mushrooms vary and largely depend on personal taste preferences. However, porcini mushrooms, honey mushrooms, saffron milk caps or chanterelles are great for any recipe.

The easiest way is to quickly marinate mushrooms, which does not require much effort and brilliant culinary skills. To do this, carefully sort the mushrooms, rinse them under cold water and cut them into slices. Next, add onion rings and spices to them, fill them with water and boil for 10-15 minutes. After which you can pour the mushroom broth into sterilized jars of herbs. can be supplemented with such refined ingredients as dry white wine, nutmeg or fresh thyme. They will add new interesting shades to the taste of the dish. Recipes for pickling mushrooms can be supplemented with other products. For example, multi-colored bell peppers, carrots or even pieces of ham. Find more detailed information about pickles and marinated mushrooms, including detailed recipes with photos, on our website.