Calories: Not specified
Cooking time: Not indicated
Pickled mushrooms are an indispensable attribute of any festive table. They go perfectly with both aromatic juicy potatoes and any meat or fish dish. And, despite the fact that nowadays you can find any kind of pickled mushrooms on store shelves, any housewife always strives to prepare this delicacy with her own hands. After all, in the end it still turns out both tastier and healthier. Especially if your family has lovers of “quiet hunting” who are well versed in the types of mushrooms. In this case, you will definitely be sure of the quality of the product from which you are going to prepare canned food, because you will not have to buy it in dubious places. For pickling, you can use any edible Forest mushrooms that ended up in your kitchen. But traditionally, tubular species are taken for these purposes - boletus, boletus, Polish and others. And it’s better, of course, that they are small, young and not worm-eaten. Our recipe with photos will tell you how to prepare pickled Polish mushrooms.
Ingredients:
- 2 kg of forest mushrooms,
- liter of water,
- 2 heaped tablespoons of salt,
- 3 heaped tablespoons of granulated sugar,
- 10-15 peas of allspice,
- 3-4 bay leaves,
- 5-6 pieces of cloves,
- 10 tablespoons of 9% vinegar.
Recipe with photos step by step:
Using this recipe, you can quickly marinate even store-bought champignons, but their taste, of course, will be significantly different. Clean the mushrooms. This recipe uses Polish mushroom. It's easy and quick to clean and great for pickling. But you can take the mushrooms that you have on hand. 
Rinse them and put them in a saucepan. It is better to take a deep one, since during the first boil a lot of foam is formed, which can “run off” onto the stove. 
Fill with water so that it completely covers the gifts of the forest and place on the stove. Bring to a boil (watch for foam during the process), simmer for 5 minutes. Then pour out the dark water and rinse the mushrooms. Fill them with water again and place them on the stove again. When they boil again, reduce the heat and simmer for 20 minutes. 
Dissolve sugar and salt in a liter of water according to the recipe and add all the spices. Bring to a boil, pour in table vinegar. After 20 minutes, drain the water from the mushrooms, and pour the resulting boiling brine into the pan. Leave the pan to cool in a cool place. Then put it in the refrigerator for a day. 
The next day you can eat the mushrooms, supplementing them with vegetable oil and rings onions. But, if your goal was to stock up on this product for the winter, then return the pan to the stove. Bring the whole mixture to a boil. At the same time, prepare sterilized jars. Place mushrooms in them. 
Roll up the lids tightly. Turn the jars over. Wrap it in a warm blanket so that the preservation cools down gradually. 
And then transfer to a cool place. Open as needed and enjoy. 
You can also
For 1 liter of water
2 tbsp. l. coarse salt (no heap)
5 black peppercorns
2 allspice peas
1 dried clove (spice)
1 Bay leaf
40 ml vinegar 6%
We collected four baskets of Polish mushrooms in the forest, large, beautiful, not wormy, selected smaller, more beautiful ones for canning, and froze the rest, having previously boiled them.
Frozen mushrooms can be used to make mushroom sauce, casserole, or simply fried with onions, and canned mushrooms can be cooked with garlic and vegetable oil or added to a salad.
How to prepare mushrooms for canning?
If you have a lot of mushrooms, like we do, console yourself with the fact that it’s sweat, winter...;)) and sit down to clean the mushrooms from needles and leaves, and the mushroom stems from the ground.
1. Place the peeled mushrooms in an appropriate container, for example in a bathtub, and pour cold water for 10-15 minutes. Select the mushrooms, drain the dirty water, cover the mushrooms with salted water and leave for 20 minutes. If the water after the second wash is dirty, repeat the water procedure again without salt.
2. Then place the mushrooms in large saucepan, pour cold water not to the brim so that the foam does not run off onto the stove, boil the mushrooms for 5-10 minutes, drain in a colander, and rinse.
3. Fill with cold water a second time, cook for 10-15 minutes, then drain the water again.
4. Then place the mushrooms in a saucepan and pour cold water so much so that they don't stick together. Pour water liter jar to make it easier to calculate the amount of spices. Add spices to the mushrooms and cook over low heat for at least 1 hour. Count the time from the moment the water boils.
5. While the mushrooms are boiling, prepare sterile jars and lids. Place mushrooms into hot jars with a spoon, pour marinade to the very edges of the jar and immediately close the lid, roll up with a key, turn upside down until it cools completely. Canned mushrooms Store in a cool, dark place for up to one year.
Before eating, rinse the mushrooms, drain and season with chopped garlic and vegetable oil or cook the mushrooms with pickled onions.
