Pickled mushrooms for the winter recipes with sugar. Pickled mushrooms for the winter

Marinated honey mushrooms in their own juice.

Ingredients:

100 ml water
125 ml 9% vinegar
45 g salt
1 bay leaf
3-4 black peppercorns
a pinch of dried dill

Cooking method:

For this recipe for mushrooms pickled for the winter, honey mushrooms need to be sorted out, washed thoroughly, put in a pan, and pour in water. Heat over low heat for 10 minutes. During this time, the mushrooms will release juice, foam will appear, it must be removed. Add salt and spices, cook until tender. At the end of cooking, add vinegar. Place the mushrooms with the resulting marinade into sterilized jars, immediately roll them up and wrap them until they cool completely.

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Marinated honey mushrooms with garlic.

Ingredients:

1 kg honey mushrooms
20 g garlic
2 dill umbrellas

For the marinade:

1 liter of water
45 g salt
30 g sugar
90 ml 9% vinegar
3-4 peas each of black and allspice
Bay leaf

Cooking method:

Before pickling mushrooms, they need to be cleaned and rinsed thoroughly in running water. Place in a saucepan with salted boiling water (20 g of salt per 1 liter of water) and cook for 20 minutes, skimming off the foam. When the mushrooms sink to the bottom, remove the container from the heat, drain the mushrooms in a colander and rinse. Mix all the ingredients for the marinade and bring to a boil. Place honey mushrooms in the marinade and cook for 10-15 minutes after boiling. Place the hot honey mushrooms in sterilized jars, sprinkle with finely chopped garlic, add an umbrella of dill, and pour boiling marinade over it. Roll up jars of mushrooms marinated according to this recipe, turn them over and wrap until cool.

Ingredients:

1.5 kg

For the marinade:

1 liter of water
50 g salt
75 g sugar
100 ml apple cider vinegar
5-6 black peppercorns
pair of dill umbrellas

Cooking method:

To marinate mushrooms according to this simple recipe, boletus mushrooms need to be cleaned and washed thoroughly. For large mushrooms, separate the caps from the stems and cut into several parts. Boil water in a saucepan, add salt (30 g of salt per 1 liter of water), add mushroom stems, cook for 10 minutes, then add caps and cook for another 10 minutes. Drain the mushrooms in a colander and rinse with hot water. For the marinade, bring water to a boil, add salt, sugar, dill and pepper, pour in vinegar. Place the mushrooms into the boiling marinade and cook over low heat until they sink to the bottom. Then place the mushrooms in dry sterilized jars and pour hot marinade over them. When the mushrooms have cooled, tie the necks of the jars with parchment paper and store in a cool place.

Ingredients:

For the marinade:

1l water
50 ml 9% vinegar
70 g sugar
50 g salt
6 allspice peas
1 bay leaf
pinch of cinnamon

Cooking method:

Peel the butter, rinse thoroughly under running water. Blanch for 10 minutes in boiling salted water (20 g of salt per 1 liter of water), then rinse with hot water. For the marinade, bring water with spices, salt and sugar to a boil, pour in vinegar. Place the mushrooms in the boiling marinade and cook until they sink to the bottom. Then place in sterilized jars, pour boiling marinade over them, and cover with plastic lids. When the jars of home-pickled mushrooms have cooled, store them in a cool place.

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Ingredients:

2 kg butter
50 g onions
30 g dill
20 g garlic

For the marinade:

1.5 liters of water
30 g salt
20 g sugar
50 ml 9% vinegar
Bay leaf
black peppercorns

Cooking method:

Before pickling mushrooms for the winter, they need to be cleaned and washed thoroughly, changing the water several times. Place in salted boiling water (20 g of salt per 1 liter of water), add a whole onion, cook for 15 minutes. Then place in a colander and let the liquid drain. Combine all ingredients for the marinade, except vinegar, and bring to a boil. Place mushrooms in marinade and cook for 20 minutes. Then add finely chopped dill and garlic, pour in vinegar, cook for another 5 minutes. Place the mushrooms in sterilized jars, pour boiling marinade, roll up, turn over and wrap until cool. Store in a cool place.

Look at the photos for the pickled mushroom recipes presented on this page:

Marinated porcini mushrooms.

Ingredients:

For the marinade:

1 liter of water
30 g salt
5 g sugar
200 ml 9% vinegar
10 black peppercorns
5-7 peas of allspice
2 bay leaves

Cooking method:

To marinate mushrooms in jars as indicated in this recipe, boletus mushrooms must be thoroughly cleaned, washed, and large ones cut into 2 parts. Place the prepared mushrooms in boiling salted water (20 g of salt per 1 liter of water) and cook for 10 minutes. Then place in a colander and let the liquid drain. For the marinade, bring water with spices, salt and sugar to a boil, pour in vinegar. Place the mushrooms in the marinade and cook for 10 minutes. Then use a slotted spoon to place the mushrooms into sterilized jars and pour boiling marinade over them. Immediately roll up the jars, turn them over and wrap them until they cool.

Marinated chanterelles with onions.

Ingredients:

500 g
100 g onions
10 g fresh hot pepper
20 g garlic

For the marinade:

500 ml water
200 ml apple cider vinegar
50 g sugar
10 g salt

Cooking method:

Clean and rinse mushrooms. Blanch for 2-3 minutes in salted boiling water (20 g of salt per 1 liter of water). Place in a colander to drain excess liquid. Cut hot peppers and onions into rings, garlic into slices. For the marinade, bring water to a boil, add salt, sugar, vinegar. Place mushrooms, onions, peppers and garlic into the boiling marinade and boil for 5 minutes. Then place the mushrooms in sterilized jars and pour boiling marinade over them. Jars of mushrooms marinated according to this simple recipe should be closed with plastic lids and stored in the refrigerator.

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Everyone is familiar with the situation when, when going for mushrooms in the nearest forest, sometimes you don’t know what you will eventually be able to find and collect. It's like a nice lottery, where the prize could be a delicious dinner, fried, boiled, baked mushrooms with all the sauces and all the side dishes. What if you hit the jackpot? You came to the forest, and there were mushrooms there, apparently and invisible. And we can’t leave it, and the question is brewing: where are we going to put them in such numbers later? If you don’t eat it overnight, it will spoil in the refrigerator. Common situation? Stand looking at all this beauty on the stumps and under the trees and feel sad. But there is no need to be sad, because we will prepare mushrooms for the winter in every possible way. In today’s article I want to show you the most delicious and simple recipes on how to prepare pickled mushrooms for the winter in jars.

Pickled porcini mushrooms for the winter - a simple recipe for cooking and preserving

I’ll start with porcini mushrooms, firstly, because I love them very much, and secondly, because many people are looking for recipes on how to prepare porcini mushrooms for the winter. I believe that pickling is one of the most reliable and delicious ways to preserve mushrooms. They store well and are ready to eat, just open the jar. Of course, dried mushrooms will allow you to fry them or make soup, just like frozen ones, but we’ll talk about that another time. Now about how to preserve mushrooms for the winter in jars.

Since it is not possible to know in advance exactly how many kilograms of mushrooms you can bring from the forest, I will give approximate volumes and will be based on the amount of marinade that will be required for preservation.

To marinate porcini mushrooms you will need:

fresh porcini mushrooms,
salt - 1 tablespoon,
sugar - 3 tablespoons,
vinegar 9% - 80 grams,
peppercorns - 6 peas,
allspice - 6 peas,
bay leaf - 3 pieces,
garlic optional - 1 clove per jar.

Preparation:

1. Be sure to prepare sterilized jars in advance. Small jars are suitable for pickling mushrooms, but you can use any jars you have at home. Cans are also easy to buy in the store. But don't forget to buy lids for them. The lids also need to be sterilized. To do this, just boil them in a saucepan for about 5 minutes.

2. Clean the mushrooms from any remaining soil and forest debris. To do this, rinse them with your hands under running water, and cut off the ends of the legs with a knife in those places where the soil has become ingrained.

Then, pour water into a large container and rinse the mushrooms. By the way, if you add salt to the washing water, then all the worms and larvae that were previously hiding in them will come out of the mushrooms.

3. Place the mushrooms in a large saucepan or basin, add water to cover them completely and place over medium heat. Let the mushrooms boil and reduce the temperature slightly so that the water and foam that appears do not run off onto the stove.

During the boiling process, the foam must be removed; it contains residual dirt and debris that could not be washed off with water. It often happens that something small goes unnoticed or is hidden somewhere in the cracks and folds of the mushroom.

Porcini mushrooms should be cooked for no more than half an hour. I usually cook for only 15 minutes the first time, since noble mushrooms do not require long cooking; boiling for too long only deprives them of taste and overcooks them.

4. After 15 minutes of boiling, remove the mushrooms from the stove and drain them. The first water is poured out; we won’t need it for the marinade, since it will still not be clean enough and a little sticky. Discard the mushrooms through a sieve or colander, if there are a lot of them, then in batches.

5. Prepare a marinade to marinate mushrooms for the winter. There are a lot of marinade recipes. This option offers a sweet and sour option, which is somewhat similar to a marinade for preparing cucumbers. Although, I know that some people don’t like adding sugar when pickling mushrooms, but I think it’s a matter of taste.

To prepare the marinade, pour a liter of water into a separate pan, add salt and sugar, add spices (except for garlic, which should be placed at the bottom of the jars before adding mushrooms), then put on fire and bring to a boil.

6. Add vinegar to the boiled marinade and immediately remove from heat. Stir and pour this marinade over the still hot, just boiled mushrooms. The mushrooms should be completely covered. That is, if you have a lot of them and there is not enough marinade, then prepare another portion with the same proportions and add. This will take very little time.

7. Place the mushrooms in the marinade (in the required quantity) back on the fire and bring to a boil, this is necessary for additional sterilization.

8. Using a large spoon or ladle, place the prepared mushrooms in the marinade into the prepared jars (if adding garlic, place one clove at the bottom of the jar). Try to fill them to the very top with liquid. The mushrooms will float to the top of the jar by themselves; you don’t need to press them down with anything.

Cover with hot, freshly sterilized lids and screw on.

Turn the twisted or rolled up jars onto the lid and leave to cool at room temperature.

There is another way of placing mushrooms in jars, in which the cooked mushrooms are first placed in a jar, and then pure marinade is poured on top. It is also quite suitable, and if you are more accustomed to closing jars this way, then use it. For me, the first method seems more reliable, since in this case there is absolutely no air left between the mushrooms, and therefore no possibility that the jars will explode later.

Marinated mushrooms for the winter - honey mushrooms in a classic marinade

In principle, honey mushrooms are also a very good and tasty type of mushroom. It’s especially great to marinate them if they are small. It’s great to harvest these mushrooms whole for the winter. Then it’s interesting to eat and they look just great in jars.

If you delve into the marinating recipe, there is no big difference with how porcini mushrooms are prepared for the winter. The only difference is the recipe, which you change to your taste. Put a little more sugar or salt, add bay leaf, pepper, garlic. You can even add a little onion to honey mushrooms. It is placed in small pieces at the bottom of the jar before adding the hot mushrooms and pouring the marinade over it. That is, just like garlic.

For those who want to see how pickled mushrooms are prepared for the winter, I suggest watching a video version of the recipe.

To marinate honey mushrooms according to this recipe you will need for 1 liter of water in the marinade:

1 tablespoon salt,
1 tablespoon sugar,
5 pieces. black peppercorns,
5 pieces. cloves,
5 pieces. bay leaf.

The marinating process is discussed in great detail. Mushrooms for the winter according to this recipe are very tasty and are perfectly preserved for a long time.

Marinated mushrooms for the winter without vinegar - butter with citric acid

In order not to repeat myself, I’ll tell you about an alternative method of pickling mushrooms for the winter - without vinegar.

I have been hearing the opinion for a very long time that marinating in vinegar is harmful and many have begun to abandon it. Of course, there is an alternative to preparing delicious mushrooms for the winter with vinegar - this is the most common citric acid. It also affects the taste of the product. I tried pickled mushrooms with citric acid, but I did not form a categorical opinion that such mushrooms become tastier. I'll let you decide what tastes best to you.

And I’ll tell you about how to pickle mushrooms without vinegar. For example, let's take boletus, because these mushrooms are also often found in our forests, and their preparation is slightly different from others.

To prepare butter for the winter without vinegar you will need:

fresh boletus,
salt - 1 tablespoon,
sugar - 2 tablespoons,
citric acid (powder) - 1 teaspoon,
peppercorns - 4 pcs.,
allspice - 1 piece,
bay leaf - 2 leaves.

Preparation:

1. The first and most important thing to remember when preparing butter. If you are going to remove the film from the caps, do not wash the mushrooms first. The film becomes very slippery and extremely difficult to remove.

In general, this is a matter of long debate about whether it is worth removing the film from the butter caps. In this regard, mushroom pickers are divided into two camps. Some say that the film makes the butternut taste bitter, others say that the taste does not spoil. But I can find one common purpose in this. The film of boletus makes any broth and marinade thick and slimy. If you don't like it, be sure to remove the film.

The film is removed from dry mushrooms before washing. This is done almost like peeling jacket potatoes. Take a knife and use the flat of the blade to pick up the edge of the film on the cap and pull. The film will peel off almost entirely, leaving only a clean white cap.

Peeled boletus turns out very tender and tasty.

2. Clean the butternut legs from any remaining soil and dark spots, then place them in a saucepan and fill with water until it covers them completely.

3. Place the pan on the fire and let it boil. The mushrooms will constantly float, so stir them and swap the top and bottom layers.

4. Be sure to remove any foam that appears with a spoon and throw it away.

5. Boil the mushrooms for 20 minutes, then drain the water. Rinse the mushrooms in running water to remove the remaining broth.

6. In a separate pan, prepare the marinade: dissolve salt, sugar and spices according to the recipe in 1 liter of water. Bring to a boil and add citric acid. Let simmer for 2 minutes and remove from heat.

7. Place the butter in sterilized jars, but not filling them to the very brim, but only up to the “shoulders” of the jar. That is, the place where the bank begins to narrow.

8. Pour the freshly boiled marinade over the mushrooms and immediately screw on the sterilized lids. Turn over and wrap with a towel.

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:

Prepare the mushrooms, load them into the pan.
Add coarsely chopped dill stalks, cloves, and peppercorns.
Fill the oyster mushrooms with water (there should be plenty of room for them) and set to boil.
Has the water boiled? Add salt and sugar, stir until they dissolve.
Add vinegar, reduce heat, cook for 20-30 minutes.
Cool the oyster mushrooms, place them in jars, and fill them with marinade right up to the lid.
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:

Wash the mushrooms, cut into plates, slices, pieces (optional). Small champignons can be pickled whole.
Boil the prepared mushrooms in water without salt for about 20 minutes.
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.
Drain the water from the champignons and place them hot in jars.
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:

If there are a lot of honey mushrooms, calibrate them by size.
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.
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.
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:

Before cooking saffron milk caps, carefully rinse them, place them in a saucepan, and boil for about 20 minutes.
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.
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:

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.
Place the mushroom pieces in a colander and rinse them. Place into jars.
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.
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:

Prepare jars and lids: they require sterilization.
Cook the chopped boletus mushrooms for 30-40 minutes. Drain the water and rinse the pieces under the tap.
Dissolve sugar, salt in one liter of boiling water, add all the necessary seasonings.
Dip mushroom pieces into the brine, cook for 10 minutes before adding vinegar and another five after.
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:

Before you start pickling mushrooms, wash them, boil them for 10-15 minutes and rinse again.
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.
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:

Cut washed and dried mushrooms into slices or slices and fry in heated oil.
Five minutes after the start of frying, add honey, chili, and mustard seeds. If too much liquid has formed, it needs to be evaporated.
Salt the mushrooms and season with chopped parsley. Stir again and remove from heat.
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:

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

How to pickle mushrooms: recipes with photos

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 species. 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.

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.
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.
Now place the peeled mushrooms in a saucepan with the marinade and boil them for about 10 minutes.
Next you need to add vinegar and keep the mixture on the fire for another 5 minutes.
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:

Prepare the mushrooms by peeling them in advance and cutting them into medium-sized pieces.
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.
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.
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:

Pour the required amount of water into a deep container, add salt and pepper, and boil.
Then place the pre-peeled mushrooms there. Boil them for 10 minutes, then drain them in a colander and rinse under running water.
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:

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.
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.
Garlic is placed in a saucepan in crushed form after the water boils.
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.

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.
Boil water in a clean container and dissolve salt and the required amount of sugar in it, then add vinegar.
Turn off the heat and add the mushrooms to the resulting liquid.
At the last stage, add bay leaf and garlic.
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:

Peel the mushrooms and cook them in salted water.
At this time, prepare the jars. Place a sprig of dill and a little lemon zest on the bottom of each.
After the boletus is cooked, place it in jars without waiting for it to cool.
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.
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:

Initially, cook the mushrooms in brackish water. Cooking time depends on their type.
Then the raw materials must be removed from the broth, but the liquid must not be poured out.
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!

Place the selected type of mushroom in a saucepan, add salt and cover with water. Boil and drain the liquid.
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.
Vinegar is added last.
Then transfer the mushrooms to a colander and allow the remaining liquid to drain.
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.
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.

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:

Place all the ingredients in a container and place it over low heat.
At this time, prepare the champignons. You can marinate only the caps.
After the liquid has warmed up, place the mushrooms in it and simmer them over low heat for about 10 minutes. Stir occasionally.
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:

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.
Drain the boletus mushrooms in a colander and wait until all the excess liquid is gone.
Transfer the mushrooms to boiling water, boil for a quarter of an hour, then add all the listed ingredients.
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.

Pickled mushrooms are a great way to prepare mushrooms for the winter. We will tell you how to prepare delicious pickled mushrooms for the winter, because pickling is one of the most common ways to preserve delicious mushrooms. Marinated mushrooms for the winter are especially tasty thanks to the addition of herbs and spices. But pickled mushrooms are valued not only for their delicious taste, but also for the beneficial substances they contain. In order to preserve them, you need to know how to properly prepare mushrooms.

Ingredients:

1 kg butter,
4 tbsp. salt,
1.5 tbsp. Sahara,
Bay leaf,
dill umbrellas,
black peppercorns,
vinegar

Preparation:
Clean the mushrooms thoroughly and rinse them several times in cold water. Cook the mushrooms for about 20 minutes from the moment they boil, stirring occasionally and removing foam. Some time before readiness, add 1 tablespoon of salt and a little vinegar, which will prevent the mushrooms from darkening. Rinse the boiled mushrooms under running water and place in a bowl. Prepare the marinade in a larger container. Boil 1.5 liters of water and cool it, add 3 tablespoons of salt, 1.5 tablespoons of sugar and vinegar to taste, depending on how sour you want the marinade to be. Combine the marinade and cooked and washed mushrooms. Place 1 bay leaf, 1 dill umbrella, 2-3 black peppercorns into sterilized 0.5-liter jars. Then use a wooden spoon to transfer the mushrooms to the jar, scooping out the marinade. Make sure that the mushrooms do not stick together; when the jar is full, check if there is enough marinade. Then cover the jar with a sterilized lid. Now you need to sterilize the mushrooms. To do this, take a tall pan and place a thick cloth folded several times on its bottom. Place the jar in the pan and fill it with water so that its distance to the lid is 1.5-2 cm. Place the pan on low heat and boil for 15-20 minutes. Then take out the jars and roll them up, turn them over, wrap them in a blanket and leave them in a warm place until they cool completely, then put the mushrooms in a cool place.

Ingredients:
2 kg butter,
50 grams of salt,
70-100 grams of sugar,
200 ml. apple cider vinegar,
6 peas of allspice,
1 bay leaf,
1 g cinnamon

Preparation:
Thoroughly clean and rinse the mushrooms several times. Remove the skin from the caps. Small mushrooms can be marinated whole, but for large ones you need to separate the caps from the stems, chop them and marinate separately. Place the mushrooms in a colander and dip them into cold water several times, allowing them to drain. Then immediately plunge into boiling salted water. Cook for about 10 minutes, then drain in a colander and rinse with hot water. Prepare the marinade. To do this, dissolve salt and sugar in 1 liter of boiling water, add allspice, bay leaf and cinnamon. Boil for 5 minutes, then strain the brine, bring to a boil again and pour in the vinegar. Pour the hot marinade over the mushrooms and cook until the mushrooms settle to the bottom. Then transfer the mushrooms to dry, heated jars, leaving 1 cm of empty space in front of the neck. Pour in the marinade and refrigerate. Store these mushrooms in a cool place.

Ingredients:
1 kg of porcini mushrooms,
60 ml 6% vinegar,
3-4 bay leaves,
10 black peppercorns,
3 peas of allspice,
1 head of onion,
3 carnations,
1 tbsp. salt.

Preparation:
Peel and rinse the porcini mushrooms. If the mushrooms are large, then cut them into pieces of the size you need, and if they are small, then you can leave them whole. Place the mushrooms in a saucepan, pour in 1 cup of water, put on the fire and let the water boil, then reduce the heat and cook the mushrooms for 15 minutes, stirring occasionally and not letting them stick to the bottom. Then discard the mushrooms in a colander and pour the broth into another pan. Add salt, bay leaf, pepper and cloves to the broth. Bring to a boil and remove the bay leaf. Pour in vinegar. Add mushrooms to the broth and cook for 10 minutes, stirring and removing foam. Place the mushrooms in a sterilized jar and place thinly sliced onion rings on the bottom. Pour the marinade over the mushrooms and close the jar with a lid. Store these mushrooms in the refrigerator.

Pickled oyster mushrooms

Ingredients:
2 kg oyster mushrooms,
3 umbrellas of dried dill,
20 black peppercorns,
15 grains of cloves,
4 tbsp. salt,
2 tbsp. Sahara,
2-3 tbsp. 6% vinegar

Preparation:
Rinse the oyster mushrooms, carefully remove them from the base, being careful not to leave long legs. If the caps are too large, cut them in half. Place the mushrooms in a saucepan, add dill, pepper and cloves. Fill the mushrooms with water so that there is 2 cm left to the edge of the pan. Place on the fire. Once the water boils, add 4 tablespoons of salt and 2 tablespoons of sugar. Stir the mushrooms, let it boil again and add vinegar. Leave the mushrooms to simmer over low heat for 20-25 minutes. During cooking, taste the marinade; it should be slightly salted. After cooking, let the mushrooms cool and transfer them to a sterilized jar. Then add the marinade so that it slightly covers the mushrooms. Mash the mushrooms in the jar with a spoon, close the lid and put them in the refrigerator.

Ingredients:
1 kg honey mushrooms,
2 tbsp. Sahara,
4 tsp salt,
3 bay leaves,
6 peas of allspice,
4 things. carnations,
3 pieces of cinnamon,
3 tsp 70% vinegar essence

Preparation:
Boil 1 liter of water, add salt, sugar, bay leaf, pepper, cloves and cinnamon. Leave to simmer for 3 minutes, then add vinegar and remove pan from heat. Rinse the mushrooms well, place in cold water and bring to a boil, then drain. Pour water over the mushrooms again and add a little salt, cook without stirring the mushrooms until it boils. When the water boils, carefully stir the mushrooms and skim off any foam. Towards the end of cooking, the mushrooms will begin to settle to the bottom. Remove the mushrooms and place them in sterile jars, filling them loosely to about 2/3 of the way up. Drain the remaining broth left on the mushrooms from the jars and fill with marinade until the end. Close the jars with lids and store in the refrigerator.

Ingredients:
250 g chanterelles,
1 onion,
2 cloves of garlic,
1 chili pod
40 g celery,
100 ml white wine vinegar,
5 black peppercorns,
3 bay leaves,
2 tsp Sahara,
2 sprigs rosemary

Preparation:
Peel the chanterelles, wash them, cut off the mushroom stems where the plates begin. Rinse the mushrooms in running water. Dip the chanterelles in boiling salted water for 1 minute and drain in a colander. Cut the onion into 4 parts, and each clove of garlic in half. Cut the red hot chili pepper in half and remove the seeds. Slice the celery thinly. Mix vinegar with 250 ml of water, chopped vegetables and spices, bring to a boil and cook for 5 minutes. Place the chanterelles in sterilized jars and fill with marinade. Close the jar tightly, turn it over and put it on the lid, let it cool. Store in a cool, dark place.

Ingredients:
800 grams of small champignons,
1 bunch of young onions,
1/2 cup vinegar
4 tbsp. l. vegetable oil,
basil,
parsley,
thyme,
Bay leaf,
peppercorns,
salt

Preparation:
Wash the onion, cut the greens into rings, and cut the onions in half. Add vinegar and oil to 2 cups of water and bring the mixture to a boil. Add onions, washed mushrooms, herbs, peppers and bay leaves to the resulting marinade. Simmer over low heat, stirring constantly, for 5 minutes. Then transfer the mushrooms, onions and spices into sterilized jars and fill them with the marinade brought to a boil. Roll up the jars and store in the refrigerator.

Ingredients:
5 kg champignons,
1 liter of 9% vinegar,
40 black peppercorns,
10 bay leaves,
2 tbsp. l. salt,
1 tbsp. l. grated nutmeg

Preparation:
Clean the mushrooms and rinse them in cold running water. Dip the mushrooms in boiling water for 5 minutes, drain in a colander and let the water drain. Bring 1 liter of water to a boil, add salt, vinegar, bay leaf, pepper, nutmeg and mushrooms. Cook for 3-5 minutes. Place hot mushrooms with marinade in sterilized jars and close with tight lids. When the jars have cooled, store them in a cool place.

Ingredients:
5 kg of young russula,
80 grams of salt,
800 ml 9% vinegar,
20 grams of black peppercorns,
10 bay leaves,
800 grams of onion,
15 grams of sugar,
15 pcs cloves

Preparation:
Thoroughly clean the russula, rinse in cold running water. Place mushrooms in salted water and cook for 5-10 minutes. Boil 2 liters of water, add salt, sugar, pepper, cloves, chopped onion and bay leaf. Cook for 5-10 minutes. At the end of cooking, add vinegar and russula to the marinade. Cook for another 5-10 minutes. Place the mushrooms in a colander and let the marinade drain. Place the mushrooms in sterilized jars, cook the marinade for another 10 minutes, then pour it over the mushrooms. Seal the jars with plastic lids and store in a cool place.

Each housewife always proceeds from her own experience and tastes; each of us keeps her own secrets and methods of processing mushrooms. However, no matter what pickling method you use, it will always be nice to gather the whole family for dinner and open a jar of aromatic mushrooms, use them as a side dish or as an ingredient for preparing the most delicious dishes. Try to cook pickled mushrooms and in winter you will appreciate all their beauty!