Every housewife should know the recipes for pickled mushrooms, because such an appetizer would be appropriate both on a festive table and on an everyday basis. For winter harvesting resemble the most different types: boletus mushrooms, champignons, fly mushrooms, russula, saffron milk caps, pig mushrooms, oyster mushrooms and many others. If you know the basic rules of canning, you can enjoy winter different tastes mushroom preparations.

Preparing mushrooms for harvesting for the winter

To ensure that pickled mushrooms do not become a source of poisoning and are well preserved until winter, they must be properly prepared for preservation. They should be collected only in dry weather and placed in a basket already cleared of debris and soil. Sterilization of jars with pickled product is of no small importance, because the usual procedure carried out at home will not be able to destroy the development of botulism, which is carried by these porous organisms. Botulism disappears at temperatures of 120 degrees and above, and this is only possible in an autoclave.
Before marinating, you need to sort the main product by type and boil it, but the readiness time is different for everyone. For example, boletus, boletus and boletus need 15 minutes, and white ones need about 25. Autumn chanterelles and honey mushrooms should be boiled for at least half an hour, and it is advisable to boil the caps and stems separately, because the stems have a denser structure, so they will require more time for cooking . Their readiness for pickling is determined by their settling to the bottom of the cooking container.
Small species should be pickled whole for the winter, cutting off only the bottom of the stem. Large caps are cut into four parts, and the legs are cut into rings. To prevent the butter from becoming bitter, you need to remove the sticky skin from them and rinse them under the tap. If you pickle incorrectly, then aspen and boletus mushrooms may turn black, and their marinade may darken; to prevent this from happening, they should be soaked for 10 minutes before salting. boiling water and then rinse cold water.

How to properly marinate and salt mushrooms in jars – recipes with photos

Salted or pickled mushrooms are amazing delicious snack, which decorates any holiday table in all seasons. The delicacy prepared for the winter has a unique spicy taste, which is difficult to find in any other products. But housewives should know that improperly collected and prepared mushrooms can not only lead to poisoning: the price could be someone’s life. If you don't consider yourself to be experienced mushroom pickers, it is better to buy them in the store.

Delicious marinade for porcini mushrooms

Porcini(boletus) is considered the most valuable. This is due to its excellent taste and unique ability to stimulate human digestive function. The benefits for a sore stomach from this product are much higher than from meat and chicken broth. This protein product also known antibacterial properties, rich in copper, iodine, zinc, manganese. Boletus mushrooms marinated in aromatic brine become in winter perfect snack.
Ingredients:

• 2 kg of fresh boletus;
• 2 tbsp. l. Sahara;
• 1 tsp. citric acid;
• 1 tbsp. l. salt;
• 5 pieces of carnations;
• 5 pieces black peppercorns;
• 5 pieces of allspice peas;
• 2 laurel leaf;
• 50 ml 9% vinegar.

Cooking method:

1. Sort through the boletus mushrooms, throw away the rotten and wormy ones.
2. Rinse them several times under the tap.
3. If they are large, then cut them into slices, leave the small ones whole.
4. Pour citric acid into a container with water and boletus and leave for 5 minutes.
5. Then rinse again, fill with new water so that the boletus mushrooms begin to float.
6. Place on the fire, skim off the foam after boiling, cook for 30-40 minutes.
7. When ready, add salt, sugar, spices, Bay leaf, cook for another 20 minutes.
8. Finish marinating with vinegar poured into the water, then stir, place everything in sterilized jars, pour hot marinade, and roll up the lids.

Butter marinated with mustard

Butternuts are very tasty, so they are especially popular among housewives. Besides taste qualities, they are also useful for the body, because quite recently scientists discovered their properties to destroy pathogenic bacteria. The composition contains lecithin, which performs several functions at once: it participates in the protection against damage to cell membranes, restores nerve cells and ensures the normal functioning of liver cells. If you marinate boletus with mustard, it will provide the necessary set of nutrients.
Ingredients:

• 10 l saucepan fresh butter;
• a handful of mustard seeds;
• 3 cloves;
• 20 black peppercorns;
• 8 peas of allspice;
• 7 dill umbrellas;
• 2 tbsp. l. Not iodized salt;
• 1 tbsp. l. Sahara;
• 8 pcs. laurel leaf;
• 100 ml 9% vinegar.

Cooking method:

1. Sort the butter and rinse without removing the skin from the caps.
2. Pour in water so that the main product is completely covered, bring to a boil, then skim off the foam.
3. Cook the butter for 45 minutes, constantly adding water.
4. When ready, add all the ingredients for the marinade.
5. Cook for another 10-12 minutes on the lowest heat.
6. Place the butter in pre-sterilized jars and roll up tin lids, turn it over, wrap it in a blanket.

Recipe for honey mushrooms or chanterelles with garlic

Beneficial features honey mushrooms have been known since ancient times. In addition to a large number of vitamins (groups B, C, PP, E), they contain microelements such as magnesium, copper, iron, zinc, sodium, potassium. In terms of calcium and phosphorus content, honey mushrooms compete worthy with sea ​​fish. The calorie content is low - only 22 kcal per 100 g, so nutritionists recommend consuming the product for those people who are on a diet. Honey mushrooms contain thiamine, which is responsible for the reproductive function and nervous system, and also a natural antibiotic and anti-cancer substance.
Ingredients:

• 1 kg of fresh honey mushrooms;
• 1 liter of water;
• 5 tooth garlic;
• two tbsp. l. Sahara;
• 2 laurel leaf;
• 0.5 tsp. cinnamon (ground);
• 10 pieces. mountains black pepper;
• 6 pcs. carnations;
• one tsp. 70% vinegar.

Cooking method:

1. Rinse the peeled honey mushrooms thoroughly.
2. Place in a bowl, cover with cold water, leave for 1.5 hours, then drain in a colander and rinse again.
3. Place in a saucepan, cover with water, cook after boiling for half an hour, skimming off any foam that forms, and when ready, drain the water.
4. To marinate, pour a liter of water into a clean saucepan, add spices, salt, sugar, vinegar, and bring to a boil.
5. Then add honey mushrooms, boil for 15 minutes, add coarsely chopped garlic to the marinade.
6. Place in prepared jars, roll up, turn over, after which they should be wrapped in a blanket and allowed to cool.

How to deliciously pickle chanterelles with carrots and onions

Cooking method:

1. Boil the peeled and thoroughly washed chanterelles over medium heat for 15 minutes, then drain and rinse.
2. For the marinade, add all of the above ingredients to the water, except vinegar, including carrots cut into thin circles and half rings onion.
3. Add the chanterelles and cook over low heat.
4. After boiling, cook for 7 minutes, remembering to remove the foam.
5. When ready, add vinegar to the marinade, boil for another 3 minutes, then lay out all the sterilized jars, close tightly with nylon lids, and wrap in a blanket.
6. After the jars have cooled, place them in the cellar (basement, refrigerator).

Salted milk mushrooms in tomato dressing

The attitude towards milk mushroom is extraordinary - some experts categorically deny its edibility, others consider it conditionally edible. But the truth, as we know, is somewhere in the middle. Milk mushrooms become edible if processed correctly. This view may be the most different varieties, which differ only in color. But they are all very nutritious, because their protein content is more than 32%, so milk mushrooms are interesting for vegetarians. The product contains a natural antibiotic that fights tubercle bacilli, and vitamins are preserved during any heat treatment.
Ingredients:

• 700 g milk mushrooms;
• 2 onions;
• 300 g tomato. pastes;
• 0.5 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 1 bay leaf;
• 1 tbsp. l. rast. oils

Cooking method:

1. Place the peeled milk mushrooms in water and leave to soak for a day, changing the water from time to time.
2. Afterwards, drain them in a colander, then chop them finely.
3. Fry the onion in oil along with the milk mushrooms, then add water and simmer with the spices for 15 minutes.
4. Then put tomato paste, bay leaf and simmer over low heat for 5 minutes.
5. Place marinated milk mushrooms in tomato in sterilized jars.
6. Then put the jars to pasteurize for 45 minutes at 85 degrees. large saucepan, then roll it up and store it on the balcony or in the cellar.

How to pickle whites in a cold way

Whitefish have a slightly bitter taste, so their taste is best revealed when pickled. These forest gifts become very tender in the marinade, and are perfectly stored in a barrel or refrigerator in glass containers under nylon lids; they just require pre-soaking. Try pickling whites for the winter in a cold way, you will definitely like it.
Ingredients:

• 10 kg fresh whitefish;
• 1 head of garlic;
• 400 g of non-iodized salt;
• 1 horseradish root;
• 50 g dill seeds;
• 20 pcs. allspice;
• 5 pieces. bay leaf.

Cooking method:

1. Be sure to soak the whites for about two days, constantly changing the water.
2. Divide the garlic into cloves and cut lengthwise.
3. Wash the horseradish root, peel it, and cut it thinly lengthwise.
4. Dill seeds and allspice pound in a mortar, mix with salt.
5. Pour the spice-salt mixture into a container (tub, jar, pan), and place whiteberries in rows with their caps down.
6. Cover the last row with gauze, and then place the weight on a wooden circle for marinating.
7. Place the container in a cool place. The snack will be ready to eat in 1.5 months.

Lightly salted boletus mushrooms without vinegar

The special usefulness of boletus lies in unique composition, in which protein, vitamins B, C, D are ideally balanced, and thanks to dietary fiber it absorbs toxins contained in human body. Boletus is considered the most delicious after boletus, which is why it is used for cooking variety of dishes. Below easy option marinating it without vinegar.
Ingredients:

• 800 g fresh boletus;
• 50 g sugar;
• 30 g salt;
• 20 g citric acid;
• 2 glasses of water;
• hot and allspice pepper, bay leaf - at your discretion.

Cooking method:

1. Wash the boletus mushrooms, peel them, and soak them in water for an hour.
2. Cook in salted water until tender for about half an hour.
3. At the end of the time, drain the water, let the mushrooms drain, and put them in jars prepared in advance.
4. For the marinade, boil water with seasonings and citric acid, then pour it into filled jars and roll up.

Recipe for pickling boletus in brine

In the forest, the boletus will not go unnoticed, because it is famous for its bright appearance. The beneficial properties of this species are also known - it is very nutritious and low in calories, so it is suitable for any diet. In addition to vitamins, boletus contains valuable amino acids, which are absorbed by the human body by 80%. It is also useful for anemia, performing an immunostimulating function. The recipe for marinating boletus in the brine that is released during cooking will instantly gather all relatives at one table.
Ingredients:

• 1 kg of peeled boletus;
• 20 g salt;
• 5 mountains allspice;
• 10 mountains black pepper;
• 2 glasses of water;
• 0.5 tsp. Sahara;
• 2 tsp. any spices (Korean can be used);
• 2 laurel leaf;
• 60 ml 30% vinegar.

Cooking method:

1. Rinse the boletus mushrooms quickly so that the caps do not have time to absorb a lot of water.
2. Chop the large ones and leave the small ones whole.
3. Place in a container, add water and add salt.
4. Boil for 10 minutes, stirring occasionally.
5. Next you need to marinate the boletus, to do this, add spices, vinegar, onions, cut into half rings, boil for another 5-7 minutes.
6. Transfer the fritters with brine into sterilized jars, pasteurize them for 40 minutes, then seal them.

A simple marinade recipe for tremors

Volnushki are very revered among the people, because they have unique properties: vitamin A affects the restoration of vision, B and C are beneficial for hair growth, and a large number of amino acids help rejuvenate the body. For the winter, housewives like to pickle volushki, but before cooking they must be thoroughly soaked (at least 12 hours). Here is the simplest recipe for pickling them for the winter.
Ingredients:

• 1 kg of volushki;
• 40 g coarse non-iodized salt;
• dill umbrellas;
• black and allspice peppercorns - at your discretion.
• fresh leaves raspberries, cherries, horseradish, black currants.

Cooking method:

1. Rinse the volnushki, pre-soaked for a day, put in a pan, pour boiling water over it.
2. After 10 minutes, drain the water, repeat the cycle 2 times, then drain them in a colander.
3. Place the volushki in layers in a jar, sprinkle with spices and salt, and arrange with dill umbrellas and leaves.
4. For pickling, take sugar, salt, 1 tsp. vinegar, add currant leaves, boil for 5 minutes.
5. Fill the jars with marinade, roll up, let cool, store in a cool place.

How to salt gobies (valui) using a hot method

Experienced mushroom pickers are always happy when they find valui, because they know how aromatic and tasty they are. Dishes prepared from them are considered delicacies, and bulls salted for the winter have a dense and crispy structure, suitable as an appetizer or addition to a vinaigrette. Here quick recipe marinating bulls under pressure in a hot way, which even a novice cook can do.
Ingredients:

• 1 kg bulls;
• 1.5 tbsp. l. non-iodized salt;
• 2 teeth garlic;
• 3 green rosettes of dill;
• 2 bay leaves;
• 0.5 tsp. Sahara;
• 3 peas of allspice.

Cooking method:

1. Wash the peeled valui, separate the film from the caps.
2. Boil in salted water for 7 minutes.
3. Place the prepared valui in a saucepan, sprinkle with sugar, salt, spices, and garlic.
4. When the container is full, weigh down the contents with a wooden circle and place a weight on top.
5. Keep it under pressure for 3 weeks; if mold appears during this period, it should be removed.
6. After the time has passed, transfer the valui into jars, add a new portion of garlic, put it in the refrigerator for another 2 weeks to ripen, after which the dish is ready to eat.

Assorted wild mushrooms without sterilization

If you don’t want to sort the forest products, then you can pickle assorted ones, just carefully sort through the entire harvest so that you don’t get any toadstools. If there is even the slightest suspicion, it is better to immediately throw away dangerous or suspicious species, because they can be very insidious. Once you have only edible mushrooms left, start pickling. Below is the easiest option for pickling without sterilization.
Ingredients:

• 3 kg assorted forest mushrooms;
• 1.5 liters of mushroom broth;
• 1.5 tbsp. l. salt;
• 0.5 tsp. lemon. to-you;
• 2 tsp. 30% vinegar;
• 3 bay leaves;
• 10 mountains black pepper;
• 6 pieces of carnations.

Cooking method:

1. Sort through the gifts of the forest, cut off damaged or blackened parts, cut into small pieces, and rinse several times.
2. Boil 3 liters of water in a saucepan, add the chopped caps and stems, cook for 15 minutes, skimming off the foam.
3. You should marinate in a mushroom broth, for which all the ingredients are added to boiling mushrooms, after which it is boiled for 3 minutes.
4. Then put everything into pre-sterilized jars with a slotted spoon, pour in hot marinade, and roll up.

Boiled cows with vegetables in vinegar and oil

The cowshed or pig farm is very well known to mushroom pickers, because the first fruits begin to appear on forest glades already in the spring and are pleased with the harvest until late autumn. Fans of this delicacy smile when asked about the edibility of the cowshed, because they are sure that the most delicious mushroom will not be found in the spring. In order for the pig to become edible, it should be boiled a little longer, and it is easy to get poisoned by any forest gifts, if you do not comply with the conditions of collection, storage, cooking or pickling.
Ingredients:

• 1.5 kg barns;
• one kg bell pepper;
• 1 kg of tomatoes;
• 0.7 kg carrots;
• 0.5 kg of onions;
• 300 ml plant. oils;
• 100 ml. 9% vinegar;
• 50 g salt.

Cooking method:

1. Boil the pigs for 40 minutes, rinse, drain, and cut into pieces.
2. Transfer to a frying pan, fry without oil until the water has completely evaporated, remove from heat, and let cool.
3. Wash peppers, carrots and tomatoes, peel and cut as desired.
4. Peel the onion and cut into half rings.
5. Heat vegetable oil in a frying pan, add tomatoes, simmer for 5 minutes.
6. Add pepper, onion, and then pork, simmer for 5 minutes.
7. Add salt, sugar, cover with a lid, simmer everything together for 45 minutes, stirring.
8. Add vinegar 7 minutes before cooking.
9. Place the salad in the prepared jars, roll up the lids, turn them upside down, and wrap them in a blanket or towel.
10. After the jars have cooled, put the salad in a cool, dark place.

Video recipe for delicious marinated mushrooms at home

You can marinate at home for the winter not only well-known varieties. Great taste when salting, there are such types of porous crops as obabok, redhead, row, mustard, bitter and others. Only such gifts of the forest should be pickled at home by confident, experienced mushroom pickers, so as not to harm themselves and their family members. There are a lot of ways to pickle this product for the winter, but there are also universal recipes, one of which can be seen in the video:

What else can decorate the daily table like a jar of pickled mushrooms? You can find various types of mushrooms in stores, but you always want to please your family with your pickled mushrooms. Therefore, in the fall, many go to the forest for the so-called “quiet hunt” for mushrooms. But how to marinate them correctly?

In order for the mushrooms to be exceptionally tasty and not spoil during the marinade process, they must go through certain stages.

Sorting stage

All collected mushrooms need to be sorted depending on type and size. For what? Because each type of mushroom has a specific pickling algorithm.

Also, approximately identical small mushrooms of the same type will look much better on the table than an assortment of them. In addition, when sorting, pay attention to the quality of the specimens; rotten and wormy ones should be thrown away.

Soaking and steeping stage

This process is not necessary for all species. It must be done if:

1. Mushrooms are very dirty. It will be easier to clean them from dirt and sand if you soak them first. It is better to salt the water a little. After such a bath, some types can simply be rinsed under running water and proceed to the next stage, which will significantly save your time. Please note that it is better to peel some mushrooms and only then soak them;
2. Some types of recipes require soaking for a long period. For example, pigs must be soaked for 2 days;
3. There is no need to soak for a long time, because mushrooms tend to absorb great amount moisture, which is undesirable.

Cleaning phase

Each mushroom has its own approach. They need to be inspected, if necessary, peel the stems and caps; large caps must be cut into small pieces.

Mushrooms marinated without cooking for the winter

In this case, boil the mushrooms without marinade. Mushrooms that have passed the cleaning stage are transferred to enamel pan filled with hydrochloric acid solution. Boil over low heat; foam will appear during cooking; it needs to be skimmed off.

How quickly the mushrooms cook depends on their type. For example, champignons - 25 minutes, chanterelles - 30 minutes, boletus - 15 minutes.

Mushrooms are considered ready if they sink to the bottom of the container.

The finished mushrooms are dried and placed in prepared jars. Afterwards they pour ready-made brine. The amount of brine is calculated - 100 ml is required per jar with a capacity of 0.5 liters.

You will need:

• water - 3 l;
• salt - 4 tbsp. spoons;
• sugar - 1.5 tbsp. spoons;
• vinegar - 1 tbsp. spoon;
• bay leaves - 5 pcs;
• cloves - 7 pcs;
• cinnamon - 3 g.

Time: 1.5 hours

Calorie content: depends on the selected variety.

Place all ingredients in a saucepan and put on fire. Initially, you need to boil the marinade without adding vinegar, after 10 minutes add vinegar. Because the vinegar will evaporate during cooking.

To keep mushrooms longer, you need to add sunflower oil. In this case, the jar needs to be sterilized: 500 ml - 30 minutes. Roll up the lid.

If you plan to eat mushrooms this coming winter, then it is not necessary to sterilize them. After pouring the marinade, the jars should be rolled up with a lid and wrapped in a blanket until the jars have cooled completely.

Mushrooms can be eaten within a month.

How to pickle champignon mushrooms with pre-cooking for the winter

Well-known and beloved champignons can also be pickled. Please note that the champignons do not need to be rolled, but stored in the refrigerator.

You will need:

• champignons – 4 kg;
• water – 4 l;
• vinegar – 300 ml;
• peppercorns, bay leaves.

Time: 30 min.

Calorie content: 22 kcal.

Prepare, clean and cook the champignons salt water for 10 minutes. At the same time, start preparing the brine. Give the boiled champignons time to dry a little. Then simmer in the marinade for 10 minutes. Roll the pickled mushrooms into jars.

If you want to get marinated champignons right away, boil them in the marinade for 40 minutes.

How to pickle porcini mushrooms with vinegar for the winter

The porcini mushroom is famous for its usefulness. They are recommended to be consumed at least once a week instead of meat.

You will need:

• mushrooms – 3 kg;
• water - at the rate of 250 ml per liter jar;
• citric acid – 5 g;
• salt -2.5 tablespoons per liter of liquid;
• sugar - 1.5 tablespoons per 1 liter;
• peppercorns - 7 pcs.;
• bay leaves - 4 pieces;
• vinegar - 4 tbsp. spoons;
• carnation - 3 inflorescences.

Time: 60 minutes.

Calorie content: 36 kcal.

Sterilize jars. Clean the mushrooms. Place a pan of well-salted water on the fire. As soon as the water boils, add citric acid.

Add mushrooms and cook for 10 minutes. It is necessary to stir periodically so that they do not stick to the bottom. Their readiness is determined by their position in the pan; if they sink to the bottom, then the mushrooms are ready.

At the same time, prepare the brine. Add all ingredients except vinegar and cook for 10 minutes. Then add vinegar.

Distribute the finished mushrooms into jars and fill with marinade.

To store for more than two months, you need to add vinegar and a tablespoon of sunflower oil to the jars, sterilize for 40 minutes, and roll up.

If the mushrooms will be stored for less than two months, then there is no need to sterilize or add anything. Just roll up and wrap until cool.

In addition, you can experiment with the marinade. For a spicy taste, add peppercorns, for spice - cinnamon, garlic or herbs.

Crispy pickled chanterelles with onions for the winter

The taste of pickled chanterelles is simply divine. And even the legs turn out incredibly tasty. In addition, they look very harmonious on the holiday table.

You will need:

• chanterelles – 2 kg;
• sugar – 4 teaspoons;
• salt – 6 teaspoons;
• peppercorns – 10 pcs.;
• bay leaves – 2 pcs.;
• garlic – 4-6 cloves;
• onions – 2 pcs.;
• cloves – 4 pcs.;
• vinegar - 2 tbsp. spoons.

Time: 60 minutes.

Calorie content: 28 kcal.

Prepare the chanterelles: wash, sort - choose the best, cut off the bad areas.

Prepare the marinade - place all the ingredients in a saucepan, chop the garlic and onion. Cook for up to four minutes and remove from heat.

Rinse the chanterelles. In a separate pan, pour water over the chanterelles, add salt and sugar. Cook for 10 minutes. over low heat.

After cooking, dry the chanterelles and distribute into prepared jars. Pour the brine evenly and close the lids tightly. Wrap the jars until they cool completely. The cans can be turned over - put upside down, this way you can find out which cans are rolled up poorly.

A simple recipe for making pickled milk mushrooms in jars for the winter

Milk mushrooms contain more protein than chicken fillet. In addition, they store very well, so many people like to pickle them rather than dry or freeze them.

You will need:

• milk mushrooms – 2 kg;
• water – 4 l;
• salt – 100 g;
• sugar – 80 g;
• vinegar – 240 ml.

Cooking time: 45 minutes.

Calorie content: 20 kcal.

Sterilize the jars. Boil the milk mushrooms and cook until they sink to the bottom. The water needs to be salted; 1 liter of water requires 10 g of salt. Place the milk mushrooms in a colander and then rinse very well under running water.

Distribute the milk mushrooms among the jars and pour in the marinade. Then roll up the jars. They will be marinated for the next 5 days. During this period they should be in a warm place.

How to deliciously marinate boletus for the winter

These mushrooms will not only be a good snack for hot drinks, but will also serve as an ingredient in various dishes.

You will need:

• mushrooms – 2 kg;
• water – 2 l;
• salt – 1 tbsp. spoon;
• sugar – 4 tbsp. spoons;
• vinegar (9 percent) - 2 tbsp. spoons;
• bay leaves - 6 pcs.;
• black peppercorns - 10 pcs.;
• cloves – 6 pcs.;
• garlic – 6 cloves.

Time: 45 minutes.

Calorie content: 18 kcal.

Process the jars: wash and sterilize thoroughly.

Process the boletus: peel and wash. It is necessary to remove all dirt, sand, needles, remove the film on the cap and clean the leg. Please note that if you soak them, mucus will appear, which will complicate the cleaning process. Therefore, it is better to clean them and wash them afterwards.

Boil the butter for 15 minutes and transfer to a colander.

Prepare the marinade: add all the ingredients and cook for several minutes and remove from heat. Then add vinegar.

Distribute the finished boletus into jars. You need to put a clove of garlic in each jar. Pour hot marinade (from the stove only) and roll up.

A quick recipe for pickled mushrooms for the winter

How to get healthy and crispy mushrooms?

You will need:

• honey mushrooms - how much there is;
• water - glass;
• vinegar 9% - 30 ml;
• garlic - 2 cloves;
• pepper and cloves - 3 pcs each;
• salt - 1.5 tbsp. spoons.

Time: 45 minutes.

Calorie content: 18 kcal.

Prepare honey mushrooms. You need to cook for about 20 minutes. At the same time, prepare the marinade. As soon as the honey mushrooms are ready, transfer them to the marinade and boil for 15 minutes.

Add vinegar and cover with lids. Leave the mushrooms at room temperature until completely cooled.

You can add any other spices.

Pickled oyster mushrooms

Oyster mushrooms are one of the most accessible mushrooms at any time of the year. They can be bought and prepared at any time. But why not stock up and try pickled oyster mushrooms?

You will need:

• oyster mushrooms - 1 kg;
• water – 1 liter;
• salt and sugar - 2 tbsp. spoons;
• bay leaves – 3 pcs. (small);
• peppercorns – 9 pcs.;
• vinegar - 7 tbsp. spoon;
• garlic – 3 cloves.

Cooking time: 55 minutes.

Calorie content: 31 kcal.

Wash and cut the oyster mushrooms. Trim the legs short, as the legs themselves are very hard.

Place oyster mushrooms, spices, salt and sugar in a saucepan. As soon as the water boils, add vinegar and cook for 20 minutes.

Try the marinade, it should be over-salted. If necessary, add more salt.

When the oyster mushrooms have cooled, distribute them into jars and fill with brine. Which covers the oyster mushrooms. You can add vegetable oil on top.

Roll up and allow time to cool. You can also leave the oyster mushrooms in the refrigerator for a day and serve immediately.

Preventive measures to avoid botulism

The best option, in which the chance of getting botulism is minimal, is drying or salting. But not everyone likes such mushrooms. What then should be done?

1. It is better to abandon metal lids and use nylon covers or paper;
2. Choose the right recipe. The marinade should boil. If the recipe does not require cooking the marinade, then the canned food should be stored in the refrigerator for the first 10 days;
3. It is better to cook mushrooms for at least 30 minutes;
4. Botulism bacteria can withstand temperatures of 120 degrees. Therefore, sterilize the jars before sealing;
5. It is necessary to clean the mushrooms very well before cooking;
6. Suspicious jars with cloudy marinade and bulging lids should be thrown away immediately and not consumed.

To avoid troubles with mushrooms, you should:

1. Store canned food at a temperature not exceeding +6°C;
2. Shelf life: no more than one year;
3. It is better to re-process pickled mushrooms - boil or fry;
4. Mushrooms should be marinated after picking.

Almost everyone loves mushrooms. And there are very, very many recipes for their preparation. So, why not pamper your loved ones with pickled mushrooms? Bon appetit!

And another recipe for pickling honey mushrooms is in the next video.

Pickled mushrooms are a great way to prepare mushrooms for the winter. We'll tell you how to cook delicious mushrooms pickled 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 delicious taste, but also for useful material, included in their composition. In order to preserve them, you need to know how to properly prepare mushrooms.

Marinated boletus

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.

Marinated butternut squash with cinnamon

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 You can marinate whole, but for large ones you need to separate the caps from the stems, cut them and marinate separately. Place the mushrooms in a colander and dip them several times cold water, let it drain. Then immediately plunge into boiling salted water. Cook for about 10 minutes, then drain in a colander and rinse 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 again to boil and pour in 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.

Marinated porcini mushrooms

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.

Pickled honey mushrooms

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.

Pickled chanterelles

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. Pod of red hot pepper Cut the chiles 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.

Marinated champignons

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.

Marinated champignons 2

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.

Pickled russula

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!

Calories: Not specified
Cooking time: Not indicated

To remember warm days with special pleasure in winter, while continuing to enjoy delicious summer dishes, you need to work hard now and do it. Mushrooms are a product that is fried, salted and... Pickled boletus and aspen mushrooms are very tasty homemade snack, especially good with potatoes. Marinated mushrooms can be used in salads, and even baked pies with them.

Recipe of the day: mushrooms, marinated for the winter.

Ingredients:
- boletus and boletus - how much were collected;
for the marinade (calculation is given for 1 liter of water):
- water – 1 l.;
- salt – 1.5 tbsp. l.;
- granulated sugar– 1 tbsp. l.;
- 9% vinegar – 2 tbsp. l.;
- black peppercorns – 7-10 pcs.;
- whole cloves – 7-10 pcs.;
- bay leaf – 3 pcs.

Recipe with photos step by step:

Preparing mushrooms
Mushrooms selected for pickling for the winter must be young, fresh, elastic, so that in jars they do not look like “jelly”, but mushroom to mushroom. After all, you must admit that a neat looking dish is always tastier.
So, rinse the boletus and aspen mushrooms under cold water, and if necessary, clean the legs from dirt with a knife.




Cut the mushrooms into large pieces and place in a large saucepan.
Usually I cut the stems into 3-4 parts, the caps into 2-4 parts, the caps of small mushrooms I leave whole, and only the very large caps - into 8 parts. You will be guided by the size of the plucked specimens.




Pour water over the mushrooms so that it does not reach the top and does not cover the mushrooms, since during cooking the mushrooms themselves will release liquid and you need to leave room for it. No need to add salt yet. Place the pan on the fire and bring to a boil.



Remove the accumulated scale and cook the boletus and aspen mushrooms for 15 minutes under a closed lid over low heat. Then place the boiled mushrooms in a colander and wait until the water has completely drained.
Preparing jars for pickling mushrooms for the winter
While the mushrooms are boiling, it is necessary to prepare the dishes in which our preparation will be stored.
I use glass jars with screw caps.
Pour 0.5 liters of water into the ladle, place the jars on it and sterilize for 10 minutes.






Then carefully remove the jars and cover with a clean towel. Simply scald the lids with boiling water.
Preparing the marinade
Pour water into a saucepan, bring it to a boil, add salt, granulated sugar, vinegar, black peppercorns, cloves, bay leaf according to the above proportions. Stir and let simmer for another 2-3 minutes.




I recommend tasting the marinade; it should be pleasant to the taste, aromatic, and slightly salty. If necessary, add one or another ingredient, because, you see, we all have taste preferences slightly different.
Place the boiled mushrooms into the prepared container, filling the jar ¾ full.




Strain the marinade through cheesecloth or a strainer and pour it over the mushrooms up to the shoulders of the jar.
Place a few peppercorns and a few cloves in each jar.




Mix the contents of the jar with a tablespoon and pour a layer of vegetable oil on top of the mushrooms. This will allow the mushrooms marinated according to this recipe not to spoil longer.
Close the jars with lids, let cool and store in the refrigerator.

We cook quickly and eat with pleasure!
Bon appetit!