Pickled mushrooms for the winter are amazingly tasty homemade preparations and many of us are ready to sacrifice our day off. Especially those who have a summer cottage or a country house. Instead of snoring sweetly, they get up early and go to the forest for a “quiet hunt.”

I am passionate about collecting forest gifts - boletus mushrooms, honey mushrooms, chanterelles or saffron milk caps, boletus, boletus, and boletus.

If, while reading the article, you understand that we are talking about you: you are an incorrigible mushroom picker. This cannot but cause admiration, it does you a great honor.

Most likely, you have already started collecting wild mushrooms, and even some of them have already been processed, sealed in jars with marinade, which will replenish your reserves for the winter.

But many novice mushroom pickers don’t know how to prepare delicious mushrooms for the winter. And there is no limit to perfection - as many people who like to collect them, there are as many recipes for pickled mushrooms, salted or pickled.

And modern chefs and cooks are constantly experimenting in their field, adding new, tasty and interesting recipes for dishes and mushroom preparations for storage.

Pickled porcini mushrooms for the winter - recipe without sterilization

Boletus, or porcini mushroom, is the most valuable mushroom in the world, except perhaps for truffles. Not only does it taste great, but it also stimulates proper digestion. If you have gastrointestinal diseases, then a person will receive much more benefits from mushroom broth made from porcini mushrooms than from meat or chicken broth. This is a fairly simple recipe for pickled mushrooms; a novice cook can handle the preparation.

To prepare you will need:

• porcini mushrooms – 2 kg fresh;
• sugar – 50 g;
• lemon juice or acid – 1 teaspoon;
• coarse rock salt - tbsp. spoon;
• clove seeds – 5-7 pcs.;
• peppercorns – 10 pcs.;
• allspice – 5 pcs.;
• bay leaf – 2 pcs.;
• vinegar 9% - 50 ml. (can be apple).

Pickled porcini mushrooms for the winter - step-by-step recipe with photos:

Mushrooms must be sorted, wormy ones should be discarded, and rinsed thoroughly in cold water. Large porcini mushrooms must be cut into small bite-sized pieces.

Pour selected whole and strong mushrooms with water with diluted citric acid and leave for 5-7 minutes. To clean them of any worms and bugs remaining inside.

Rinse the prepared mushrooms again, add clean water and boil for approximately 25-30 minutes.

Add all the spices to the mushroom broth. Cook for another 15 minutes.

Pour vinegar into the pan, wait until it boils, and while hot, place the pickled mushrooms along with the brine into clean, sterilized jars.

Roll up the lid and turn over to make sure the home-canned food is sealed. Once the jar has cooled completely, it can be stored in a cool, dark place.

Marinated boletus for the winter - the most delicious recipe

Butterfly is an incredibly tasty and healthy mushroom, which is why it is very popular among housewives and tasters. In addition to excellent taste, the mushroom has a unique ability to destroy pathogenic microbes and bacteria.

Be sure to prepare boletus for the winter using our delicious recipe with mustard. The mushrooms turn out strong and crispy with a spicy, finger-licking tang!

Required:

• 10 kg. fresh butter;
• 1 tbsp. spoon of dry mustard seeds;
• three umbrellas of dry cloves;
• pepper mixture – 20 peas;
• allspice – 10 pcs.;
• dill umbrellas – 4 pcs.;
• coarse table salt - 2 tbsp. spoons;
• granulated sugar -1 tbsp. spoon;
• bay leaf – 8 pcs.;
• apple cider vinegar – 125 ml.

Step-by-step recipe for making pickled butter for the winter with mustard:

1. Sort and peel the mushrooms, rinse them in running water. Do not remove the skin from the caps.
2. Place the mushrooms in a saucepan, add water and cook over medium heat. If foam appears, carefully remove it with a slotted spoon. Cook for about 40 minutes, adding water if there is not enough water.
3. After the allotted time, add vinegar and all the spices to the pan, reduce the heat to the lowest setting, and continue to simmer the mushrooms for another 10 minutes.
4. Place the mushrooms with the spice marinade into clean jars prepared for preservation. Tighten with a key, turn over and cool, covering thoroughly.
5. After cooling, the delicious mushrooms can be stored for storage to pamper your family with delicious meals and snacks in winter.

Recipe for lightly salted boletus mushrooms, without adding vinegar

The special benefit of boletus mushrooms is that they contain an optimal amount of protein and important vitamins and microelements necessary for health and well-being. In addition, the mushrooms themselves are very tasty, and without the use of vinegar they are also doubly useful.

To prepare you will need:

• boletus mushrooms – 800 g;
• granulated sugar – 80 g;
• salt – 35 g;
• citric acid (granules) – teaspoon;
• clean drinking water – 2 glasses;
• spices and seasonings - at your discretion.

How to pickle boletus mushrooms for the winter in jars without vinegar:

Peel the mushrooms, rinse them in running water and soak in cold water for 1 hour. Drain the water, pour in clean water and cook over low heat for half an hour.

Transfer the boiled boletus mushrooms into a prepared glass container and pour over the marinade, which is made from salt, sugar, citric acid and your favorite spices.

Carefully roll up the jars of mushrooms, turn them over, making sure they are airtight. Cool and store in a cool place until winter sets in. Now you know the simplest recipe for pickled mushrooms, cook with pleasure and treat your guests.

Marinated champignons at home: quick and tasty

Home-cooked, home-cooked mushrooms are always tastier than store-bought ones. Try making a delicious mushroom appetizer using this recipe for instant marinated champignons and treat your family.

Ingredients:

• champignons - 1 kg;
• marinade: clean water - 3 liters;
• garlic - 5-7 teeth;
• fine salt - 1 tbsp. l.;
• citric acid - on the tip of a knife;
• white granulated sugar - 2 tbsp. l.;
• black and allspice - 3-5 peas;
• vinegar 9% - 120 ml;
• bay leaf - 2-3 pcs.

Recipe for quick marinated champignons:

Sort and wash fresh champignons. Cut them, if necessary, into pieces of any size. Whatever suits you.

Pour the chopped champignons into a wide container and fill with water to the very top. Add lemon to the water and stir. Place the mushrooms on low heat. After the water boils, add salt and sugar. Cook the champignons over low heat for about one hour.

Then add spices and seasonings: garlic, bay leaf, peppers. For those who prefer, add dill with umbrellas or dried. Cook the champignons in the marinade for 5-10 minutes.

Pour in vinegar and boil for 5 minutes. Turn off the stove. While hot, place the pickled champignons into sterilized jars. Fill the jars with mushrooms to 2/3 of the jar. Top each jar with marinade and spices up to the neck.

Roll up and turn the jars with marinated champignons upside down with the lids. Wrap warm and cool. Once cooled, transfer to a cool place until winter.

Video recipe: delicious quick-cooking pickled oyster mushrooms

How to prepare mushrooms for pickling

To prevent mushrooms, for example, when pickled, from causing serious poisoning, they should be carefully prepared for heat treatment or freezing. Mushrooms are collected only in dry weather. They must be placed in the basket after they have been cleaned from large debris with a soft brush.

The cleanliness of the jars when sealing and proper sterilization of them along with the lids are also very important. It is not always possible to fully properly prepare containers for preservation in order to avoid the development of botulism bacteria. Namely, there are a huge number of them in mushrooms and all types of mushrooms are carriers of this pathogen.

Botulism can only be controlled at temperatures above 120 C, so factory products produced in an autoclave are safe, unlike home-canned mushrooms.

Before you start pickling mushrooms, it is advisable to sort them. After all, it is recommended to boil them before cooking, and the time required for this is different for each type of mushroom. For example, porcini mushrooms are cooked for 20-25 minutes, but boletus, chanterelles and boletuses for only 10-15 minutes.

If chanterelles and honey mushrooms are collected in the fall, then boil them for at least half an hour. Moreover, the caps will take less time, and the legs will take more time, due to the dense structure. The readiness of mushrooms for pickling or canning or freezing for further cooking can be judged by how they settle at the bottom of the dish.

Small mushrooms are salted and pickled whole, but the bottom of the stem must be cut off. If the mushroom is large, the caps are cut into several parts, and the mushroom stems are cut into thin rings. If you decide to prepare butter, then in order to remove the bitterness, you need to peel them from the sticky skin and then rinse them.

Boletuses and boletuses can not only darken, but also turn black. This will change the color of the marinade and it may become cloudy. To avoid this, pour the mushrooms with hot water for 10-15 minutes and then rinse.

How to properly pickle mushrooms for the winter

Salted or pickled mushrooms can decorate both a festive and everyday table at any time of the year, and they are also an excellent appetizer for traditional Russian alcoholic drinks. Mushrooms have an incredible and characteristic taste and aroma that is very difficult to find in any other product.

It is worth noting that incorrectly collected or prepared mushrooms served to the table can not only cause someone to be poisoned, but if the poisoning is very serious, then the cost of the festive table and snacks can be someone’s life.

Therefore, if you are an inexperienced mushroom picker and have little understanding of this issue, buy a ready-made product in the store rather than prepare it yourself. Well, in turn, we offer you a selection of the most delicious recipes for pickled mushrooms for the winter.

Tips and secrets for preparing homemade preparations with mushrooms

• It is necessary to marinate and prepare mushrooms at home on the day they are collected. The fruits should not be overripe or wormy, but rather strong and elastic;
• Small fruits can be harvested whole, just by trimming the stem a little and cleaning the mushroom from contamination. But large mushrooms - or rather their caps - need to be cut in half. The skin of the butterfly is additionally removed from the cap; to do this, it is recommended to immerse them in boiling water for a couple of minutes and then cool;
• The cooking time for mushrooms is different for everyone, so it is necessary to cook them, for example, for assorted mushrooms in different ways. It is recommended to prepare the legs separately and then use them for salads, stews, and julienne with mushrooms.

While you have the opportunity, treat yourself to a “quiet hunt” in the forest, prepare homemade pickled and salted mushrooms - in winter this is a real delicacy on the everyday and festive table.

There are a huge number of recipes that allow you to preserve mushrooms for the winter in jars. During the cold season, such preparations will go perfectly with almost any dish on the table. Therefore, every self-respecting housewife should know how to seal mushrooms in jars for the winter. If you follow the described algorithms and tips, you can easily pickle and seal mushrooms at home.

Main features of mushrooms

Many housewives have their own homemade signature dish with which they can surprise their guests. Therefore, many people refuse to buy food in supermarkets and cook it themselves. One such product is canned mushrooms. for the winter, step by step, they will allow you to make the necessary preparations and stock up on them for future use.

Many scientists have argued and discussed for a long time the question of which kingdom mushrooms belong to. The fact is that they have both proteins, which are characteristic of the animal world, and carbohydrates with minerals, characteristic of plants. As a result, it was decided to allocate a separate kingdom for them. This happened in 1960.

Recipe for making pickled butter for the winter

As for the types of mushrooms that are suitable for the process, then you can use any representatives of the kingdom. Naturally, with the exception of poisonous individuals that can harm the human body.

The mushroom kingdom is the most diverse in terms of the number of species. At the moment, there are about two million varieties of mushrooms, of which only about 100 thousand have been fully studied.

Champignons, fat mushrooms, russula, porcini mushrooms, chanterelles, boletus mushrooms, fly mushrooms, row mushrooms, goat mushrooms, saffron milk caps, boletus mushrooms, boletus mushrooms, and so on are best suited for preservation.

Canning methods

There are two most popular recipes with which you can pickle and preserve any mushrooms step by step. You can boil the mushrooms together with the marinade or separately from it. To understand which method to choose, you should familiarize yourself with each of them in detail.

Boiling in marinade

This method can rightfully be called the most popular among skilled housewives. This is due to the fact that when mushrooms are cooked together with the marinade, they receive all the necessary properties from the latter. In this way, you can achieve high taste and aroma characteristics for future preparations.

To prepare the marinade in this way, you will need to prepare the necessary ingredients. These include:

Salting honey mushrooms for the winter: cold and hot cooking methods

After preparing all the necessary ingredients, you will need to take an enamel bowl and add vinegar, water, salt and, of course, cooked mushrooms. The resulting mass is brought to a boil and simmered over low heat.

The cooking time directly depends on the type of mushrooms that the housewife has chosen. Thus, the caps of champignons, chanterelles, porcini mushrooms and boletus are boiled for 20-30 minutes. Their legs should be cooked for no more than 20 minutes. If we are talking about honey mushrooms, then the cooking time will be about half an hour.

During cooking, it is recommended to collect the resulting foam using a slotted spoon. If you neglect this, you may end up with a cloudy marinade. If the mushrooms have sank to the bottom of the container and the foam has stopped releasing, then the cooking process can be completed.

Now you need to add allspice, sugar, bay leaf or cloves to the container, as well as citric acid. You need to give the mixture a little time to cool. All that remains is to place the remaining dish in previously thoroughly washed jars and fill to the top with marinade, then close the lids tightly.

Cooking separately from marinade

As the name implies, in this method the mushrooms will be cooked separately from the marinade in slightly salted water. Moreover, the cooking process itself is practically no different from what was presented in the previous method.

First of all, you need to prepare the ingredients:

How to properly pickle mushrooms for the winter: recipes

Naturally, you will need mushrooms. They are placed in a container with water and salt. For every liter of water you will need approximately 35-40 grams of salt. It is necessary to cook until the mushrooms sink to the bottom of the container. Don’t forget to regularly remove the foam using a slotted spoon. By the end of cooking, the water should become clear.

At the same time, the marinade is being prepared. To do this, all prepared components are mixed in one container with water, stirred and brought to a boil.

Now you can load the cooked mushrooms into jars, and then fill them to the top with the prepared marinade. The jars are tightly closed with lids. It is not recommended to use metal lids for this, as they can cause botulism in the dish.

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

It’s especially nice when a delicious jar of canned mushrooms appears on the table during the cold winter period. The most important thing is properly prepared mushrooms. After all, if wild mushrooms turn out to be poisonous, there may be serious, serious consequences.

To avoid such troubles, you need to carefully sort the mushrooms before cooking. If any mushroom is in doubt, you just need to throw it away or check with knowledgeable mushroom pickers for information about it. This material contains a selection of very simple and tasty recipes for pickling various forest products.

Boletus mushrooms in jars for the winter - step-by-step photo recipe

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

Cooking time: 4 hours 0 minutes

Quantity: 3 servings

Ingredients

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

Cooking instructions

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

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

Ingredients (per 1 kg of mushrooms):

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

Algorithm of actions:

1. Select the most beautiful mushrooms, whole, without worms. Thoroughly clean off sand, dirt, stuck leaves and needles. Rinse.
2. Cut the pieces into fairly large pieces, since the mushrooms will lose a significant part of their volume during the cooking process.
3. Pour a large saucepan of water and add a little salt. Boil.
4. Place mushrooms in a container. Boil for half an hour. Rinse in a colander under running water.
5. Prepare the marinade by putting all the ingredients in the water, with the exception of vinegar.
6. Place the mushrooms in the marinade when it boils. Cook for 15 minutes. Skim off foam constantly.
7. Prepare glass containers, preferably half-liter ones. Sterilize using your favorite method.
8. At the end of cooking the mushrooms, add vinegar and wait until it starts to boil.
9. It's time to pack the boletus mushrooms into jars. You need to do this by distributing the mushrooms and marinade as evenly as possible.
10. Seal with prepared (sterilized) lids.
11. Turn over (this is a way to check the tightness of the closure). Leave under a warm blanket.

How hard it is to wait for winter now!

Honey mushrooms for the winter in jars

After porcini mushrooms, honey mushrooms come in second place. They usually delight with a rich harvest and are especially tasty when pickled, as they retain their shape, consistency and incomparable taste. Good for the daily diet and holiday table.

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

• Salt – 2 tbsp. l.
• Sugar – 2 tbsp. l.
• Bay leaf 3-5 pcs.
• Peppercorns (allspice and hot) – 4-6 pcs.
• Cloves – 4-5 pcs.
• Vinegar – 1 tbsp. l. 9% (per jar).

Algorithm of actions:

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

Honey mushrooms look very appetizing, so if your household does not demand to open a jar of freshly pickled mushrooms, it is better to quickly hide it until winter.

Chanterelle mushrooms for the winter in jars

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

Ingredients:

• Chanterelles – 2 kg.
• Salt – 2 tbsp. l.
• Sugar – 4 tbsp. l. (without top).
• Water – 1.5 l.
• Vinegar essence 70% – 40 ml. (less possible).
• Allspice in peas – 5-6 pcs.
• Cloves – 4-5 pcs.

Algorithm of actions:

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

In exactly one month you can invite your guests and family members to a tasting!

Milk mushrooms in jars for the winter

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

Ingredients:

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

Algorithm of actions:

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

The mushrooms will be ready after 2 days; you can put them in small containers and pour vegetable oil on top. Put it in the cold, dreaming of a quick tasting.

How to seal pickled mushrooms in jars for the winter

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

Ingredients:

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

Algorithm of actions:

1. The first stage is reassembly and washing, a long but necessary stage.
2. Then place the mushrooms in a container and fill with water (without the norm). Bring to a boil, drain, rinse again with cold water, sand, dust, and unnoticed needles will be washed off.
3. To fill with water. Place on the stove again and cook the mushrooms until tender (until they settle to the bottom and the broth becomes clear).
4. Carefully pour the broth into the pan. For each liter of mushroom broth, add the appropriate amount of sugar and salt, seasonings and garlic (put with whole cloves). Just hold on to the vinegar.
5. Place mushrooms in marinade. Boil for 5 minutes.
6. During this time, sterilize the containers (or do it earlier) and the lids.
7. Pour in the vinegar and you can pour it straight away.
8. Seal tightly, turn over, cover with a blanket.

Not too difficult, but very tasty!

Recipe for pickling mushrooms for the winter in jars

Almost all mushrooms are suitable for pickling; only the elite are suitable for pickling. The best ones are milk mushrooms and saffron milk caps; the latter do not even require cooking, but they delight you with their dense consistency, retain their color, and become crispy during the pickling process.

Ingredients:

• Saffron milk caps – 1 kg.
• Salt – 3 tbsp. l.
• Garlic – 5 cloves.

Algorithm of actions:

1. Sort the saffron milk caps, cut off the stems, they can be boiled, fried and eaten.
2. Pour plenty of boiling water over the caps. Leave for 3 minutes.
3. Place in a colander to drain completely.
4. Now transfer the mushrooms from a colander into a large enamel container.
5. Add salt and chopped garlic cloves. Mix carefully. Leave to salt for 30 minutes.
6. Sterilize containers and cool.
7. Place the saffron milk caps quite tightly. Sprinkle salt on top.
8. Seal with lids.

Keep refrigerated! Patiently wait for winter and holidays to please your family and friends.

Fried mushrooms for the winter in jars

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

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

Ingredients:

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

Algorithm:

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

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

Mushrooms with cabbage for the winter in jars

Solyanka is one of the oldest Russian dishes, which is prepared from cabbage and other vegetables. But if you add mushrooms to the vegetables, the dish turns into a delicacy that you wouldn’t be ashamed to serve to foreigners.

Ingredients:

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

Preface

Properly prepared mushrooms are not only very tasty, but also very healthy. One way to process them for the winter is pickling. This preparation is generally not very complicated, but there are some features that you should know.

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.

Fortunately, the recipe for delicious pickled mushrooms for the winter is very simple. So even a green beginner can easily learn how to prepare mushrooms for the winter. Whatever mushrooms you use when creating preparations - wild or greenhouse, you will always be sure of excellent results.

Pickling mushrooms for the winter recipes

It’s not for nothing that in every book of recipes for the most delicious homemade preparations for the winter you will probably find one or more recipes for pickled mushrooms. After all, “silent hunting” every year captivates more and more mushroom pickers, and those buckets of harvest that we bring from the forest in the heat of excitement need to be processed somehow. Some of the mushrooms are dried, some are frozen or fried, and the best, ideal mushrooms are sent to jars to take their place of honor on the holiday table in winter. Mushrooms can be salted or pickled, and during Lent, mushrooms easily replaced meat and meat products; their composition and benefits were comparable. First, let's learn simple and understandable recipes for pickling mushrooms for the winter.

All possible recipes for pickled mushrooms can be divided into two large groups - these are recipes without preliminary boiling and with it. You need to understand well that, unfortunately, the modern environmental situation is such that all mushrooms need to be boiled before marinating, or any other heat treatment. The only exception is greenhouse champignons and oyster mushrooms grown under artificial conditions, which simply have nowhere to accumulate harmful substances. Doctors have long advised to eat just such, sterile and safe mushrooms, to use them for food, but their taste cannot be compared with the taste of porcini mushrooms, honey mushrooms or chanterelles. Therefore, it is still better to pre-boil the mushrooms (the most suspicious people can do this several times) and only then marinate.

The main thing in the process of pickling mushrooms is to follow all the rules so that the mushrooms turn out tasty and, of course, completely safe. It must be remembered that the boiling time for each type of mushroom is different and must be strictly observed. For some species, for example, honey mushrooms, even the boiling time for the legs and caps differs, so it is better to cook them separately. The signal that the mushrooms are sufficiently cooked will be when they immerse closer to the bottom of the pan, which means that they have taken enough water. For pickling, choose the strongest mushrooms, carefully clean and wash them. Before cooking, you must make sure that there is no sand or soil left on them; to do this, completely immerse the mushrooms in salted water for a short time and then all the “garbage” will float to the surface. Also, during the cooking process, do not be lazy to remove the dirty foam that will collect on the surface of the water with a slotted spoon.

Marinade recipes are not particularly different from each other. It should contain vinegar and sugar, which will have a preservative effect. You can’t do without spices in the marinade - black peppercorns, bay leaves and cloves, ideal for mushrooms. You choose the proportion yourself, according to your taste, but do not skimp on the vinegar. If there is too much of it, you can re-cook the mushrooms and their flavor will soften. But you will be absolutely sure of their safety. The approximate proportion for two glasses of water is half a glass of vinegar, a tablespoon of salt, a few peppercorns, a few cloves and a bay leaf, a little sugar. This amount is enough to marinate one jar of mushrooms. The marinade is brought to a boil, and then the hot mushrooms placed in the jar are poured over it. Sterilize the jars, roll them tightly under the lid and turn them over. Make sure that the mushrooms are completely hermetically sealed and that you do not see any air bubbles at the bottom of the jar.

Harvesting mushrooms for the winter - recipes

To select suitable recipes for storing mushrooms for the winter, you can rely not only on your culinary preferences, but also on the type of mushroom itself. We have already mentioned above that not only the appearance and taste of the final product depends on this, but also the cooking time, the size of the pieces, and the use of various additional ingredients.

Let's start with the popular preservation of mushrooms for the winter. Recipes for their preparation form the basis of classical Russian cuisine. And don’t let this surprise you, because, despite the abundance of noble mushrooms, such as porcini or boletus, it was the baby mushrooms that were very highly valued and were happily stored for the winter. Here is one such recipe. Small honey mushrooms are thoroughly washed (you can soak them in water for an hour), then boiled in a pan of salted water. This water must be drained; along with it, the remaining particles of earth and possible harmful substances will go away. Then again you need to pour clean water over the mushrooms and cook for half an hour, removing scale from the surface of the water. Boiled mushrooms are removed from the water (using a colander), cooled, and placed in jars. All that remains is to prepare the marinade from a liter of water, two tablespoons of sugar and two tablespoons of salt, four tablespoons of vinegar (9%), pepper, cloves and bay leaf. It is also worth adding a few peeled cloves of garlic to the marinade. It is best to let the water boil with all the ingredients except vinegar, and pour it in after boiling, then the marinade is poured into jars with honey mushrooms. By adding a small amount of vegetable oil and dill to the marinade, you will give the honey mushrooms a special aroma. Carefully monitor the condition of the marinade in the jar throughout the entire storage period. If the solution becomes cloudy, then do not hesitate to get rid of such a jar, because consuming its contents can be deadly. Ready-made honey mushrooms are used in the most delicious and.

The undisputed king - White mushroom. Recipes for the winter preserved porcini mushrooms are designed not to spoil its noble taste or change color. A jar of such a mushroom, pickled according to all the rules, can even become an excellent gift or souvenir for friends and relatives, because the prices for such jars in stores are steep.

Mushrooms are taken per small jar - 250 grams. You will also need a large onion, one and a half glasses of water, a tablespoon of vinegar, 2.5 tablespoons of refined vegetable oil, salt to taste and a bunch of your favorite herbs. Boil the mushrooms in salted water, removing all the foam with a slotted spoon. Cool the finished mushrooms and grind them in a meat grinder. In the same way, chop the golden onion rings fried in oil. Mix mushrooms, onions, add vinegar, oil, salt, finely chopped herbs. We place the caviar in clean jars and sterilize it in the traditional way, using hot water. Close the lids and put the jars in a cool place.

By the way, caviar can also be prepared from ready-made salted mushrooms Winter cooking recipes They will perfectly complement quick-cooking recipes “for the table.” Salted milk mushrooms are perfect for these purposes. We grind them in a meat grinder, also add fried chopped onions and serve them as a snack paste for sandwiches.

Pickling mushrooms for the winter recipes

In covering all possible methods of conservation, it is impossible not to mention pickling mushrooms for the winter. Recipes, as with pickling, are, in principle, few in number; they can be divided into three groups - dry, hot and cold pickling. The choice of one method or another is determined mainly by the type of mushroom. Thus, dry pickling is used mainly for saffron milk caps. These mushrooms secrete a sufficient amount of milky juice, which, when mixed with salt, forms a natural, aromatic brine that does not require any spices - simple!

For cold brine, dense, hard mushrooms are used, such as svinushki, russula, volushki, and milk mushrooms. The cold method of pickling involves pouring clean, cold water over the mushrooms and keeping them for several days, changing the water once a day. If you come across a recipe that calls for soaking in salt water, then using it you will have to change the water at least twice a day. Place soaked mushrooms in a jar with salt poured into the bottom, in dense layers, cap down, sprinkling each layer with salt, and also using additional ingredients such as garlic, dill, cherry leaves, horseradish, black currant leaves, caraway seeds. The jar should be filled very tightly and to the top. It should be covered not with a metal lid, but with a natural fabric such as canvas and placed in a cool place.

Salted mushrooms for the winter recipes

Last cooking method salted mushrooms for the winter - recipes hot salting. For it they use porcini mushrooms, boletus mushrooms, boletus mushrooms, valui mushrooms, in a word, mushrooms with a dense structure that do not require long soaking. To prepare the brine, pour water into the pan, add salt to it and bring to a boil. When the water is boiling, you can put the mushrooms in it. When cooking, use a slotted spoon to remove excess foam so that the brine is clear. Add spices and cook the mushrooms for about 20 minutes. When the mushrooms settle to the bottom, remove the pan from the heat and transfer the mushrooms along with the brine into jars.

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