Porcini mushrooms for the winter - different ways of tasty harvesting. Pickled champignons in their own juice (hot method): a step-by-step recipe with a photo

Mushrooms are a real treasure. Only these mushrooms contain many useful minerals, micro and macro elements, vitamins. And all this combined with great taste. Mushrooms are pickled and salted in jars, added to salads or fried. They can be consumed immediately after preparation or harvested for the winter. Canning porcini mushrooms is the most popular way to harvest them for future use.

Young hostesses will be interested in how to cook porcini for the winter, so that it retains its taste and benefits. Consider whether they can be preserved fried or in the form of caviar.

Before you roll up porcini mushrooms for the winter, they need to be prepared for the process. To begin with, sort out and inspect for wormholes and damage. Then thoroughly clean from grass and leaves. It remains to soak them in water. You need to do this twice. The first time is 30 minutes, and the second - 15. Cut large mushrooms into pieces.

Conservation Options

There are a lot of recipes for preserving mushrooms for the winter at home. Here is some of them.

Recipe #1

Ingredients:

Canned porcini mushrooms for the winter are prepared quite simply:

Prepared main ingredient boil in salt water. Cooking time is about 20 minutes.
In a separate bowl, make a marinade of salt, sugar and vinegar.
Combine the contents of both containers. Boil 7 minutes.
Prepare banks. Put seasonings in them. Put the main product on top.
Pour in marinade and roll up.

Recipe #2

The process of conservation of mushrooms for the winter consists of several stages:

Boil peeled and chopped mushrooms in water with salt and citric acid.
Drain the water. Replace it with oil.
Add seasonings and simmer for 40 minutes.
Cool slightly and put in jars.
Boil the lids.
Roll up jars and sterilize for two hours. The second sterilization lasts about 40 minutes and is carried out after 2 days.

Recipe #3

Sometimes harvesting mushrooms for the winter involves the use of original components, for example, horseradish leaves. Boil the main product in salt water and drain in a colander. It is desirable that the jars are sterilized in advance. Spread horseradish leaves and mushrooms in layers in each of them. At the end of the process, pour everything with sunflower oil and put in a cold place.

Unusual option

Are there any other ways to close porcini mushrooms for the winter? Yes. You can also try . The dish turns out tasty and fragrant. But do mushrooms retain their true taste? Yes, if you cook them fried.

1 kg of the main product;
2 tsp salt;
400 g butter (can be ghee or even ordinary vegetable).

How to cook fried porcini mushrooms for the winter:

with garlic

The recipe for cooking porcini mushrooms for the winter with garlic will delight lovers of fragrant and spicy dishes. Required Ingredients:

Preparation recipe:

Peel mushrooms, wash and cut.
Boil for 10 minutes.
Fry over high heat with salt and pepper.
Put in jars in layers: mushrooms, a layer of greens and so on until the end.
Pour in the remaining oil from frying and close.
Store in a cool place for about a year.

For gourmets

At home, you can cook mushroom caviar. They eat it like independent dish or as an accompaniment to soups and stews.

The recipe for caviar from porcini mushrooms suggests the presence of such products:

Cooking:

Clean and wash the main product. Boil in salted water until completely subsided.
Chop onion and garlic. Fry until golden brown. Any oil can be used, but preference should be given to olive oil.
Sterilize jars.
Grind boiled mushrooms in a meat grinder or in a blender.
Combine with onions and simmer for 15 minutes. At this stage of the process, it is desirable to use enamelware.
Fill prepared containers with caviar. Leave to sterilize for 1 hour.
Close the lids and put in a cool place.

Do you need vinegar essence?

Another recipe for harvesting porcini mushrooms for the winter is mushrooms in own juice. There are two options for their preparation - with vinegar and without vinegar.

We use vinegar

For cooking, you will need mushrooms, currant leaves, horseradish and greens, a couple of cloves of garlic, spices, 45 g of salt, 25 g of granulated sugar and vinegar essence in the amount of 1 tsp.

The secret to cooking lies in the use of a pressure cooker. Peeled and washed mushrooms should be finely chopped and put on green leaves. Sprinkle salt and seasonings on top. Close the pressure cooker with a lid and put on a small fire. Cook for about half an hour. During this time, the mushrooms will boil well, but remain strong and fragrant.

Pour the finished workpiece with vinegar essence. Mix and put in jars. It is desirable to pull out the leaves of greenery beforehand. Cans closed with boiled lids can be stored in a cool place, you can also in the refrigerator.

When You Don't Need Vinegar

The recipe for cooking without vinegar is very simple. Its main components are the mushrooms themselves and 30 g of salt.

Washed and peeled mushrooms should be cut into small pieces. Pour into a prepared container, salt and heat over low heat until juice appears. At the very beginning, you can add a little water so that they do not stick.

Banks for harvesting must be sterilized. Fill them with mushrooms. Pour the resulting juice on top. It remains only to close and let cool. Any cool place will do for storage.

Now it’s clear what you can do with porcini mushrooms - anything. They are usually prepared ahead of time. Who doesn't like to open New Year's table a jar of fragrant and incredible delicious mushrooms? How to close porcini mushrooms in jars - there are countless options. It could be caviar fried mushrooms, in its own juice, with and without vinegar.

The recipes are simple and do not require any exotic ingredients. There is only one rule: before canning porcini mushrooms for the winter, they must be boiled.

Marinated champignons, this is the most tasty snack, which only can be, it's not cucumbers or tomatoes. In stores, often jars of pickled mushrooms are obscenely expensive, plus everything, they are so saturated with vinegar that it is sometimes impossible to eat them. Today we offer you perfect option cooking champignons in their own juice.

We do the process quickly, literally 20 minutes of your time, plus an hour to cool, and you can serve it to the table. The amount of spices and vinegar is chosen optimally, but lovers of more vigorous marinades, during the cooking process, can adjust the marinade for themselves. So, let's go to the kitchen, let's start the process!

Ingredients:

champignons - 600 g

vegetable oil - 80 ml

fruit vinegar - 3 tbsp. l.

allspice peas - 3 pcs.

ground black pepper - a pinch

laurel - 2 sheets

sugar - 30 g

salt - 15 g

cloves - 4-5 pcs.

garlic - 4-5 teeth.

Marinated champignons in their own juice (instant). Cooking process

First of all, let's start preparing the marinade, we need a saucepan that would fit our number of mushrooms. Pour a measured amount of vegetable oil to the bottom and immediately pour fruit vinegar.

Next, we fall asleep granulated sugar, table salt and a pinch of black ground pepper, optionally replace with peas (4-5 pcs.). 30 grams of sugar, this is one tablespoon, salt, respectively, put half as much. During cooking, you can adjust the salt for yourself.

We take good, not small, garlic cloves, peel them, rinse, cut into large strips, throw into the pan. We also immediately put a bay leaf, break it if desired, add peas of allspice and cloves there to enhance the aroma. You can add according to your taste hot pepper, for color, you can throw a pinch of turmeric, it will make the mushrooms yellow in the end.

We put the pan aside, take the mushrooms, wash them thoroughly under a stream of cool water, dry them. If desired, we clean the mushrooms from the top layer. If the mushrooms are large enough, as in our case, cut them into 2-4 parts. Pickle small or medium mushrooms as a whole.

We load the mushroom slices into the pan for the marinade. Yes, at first glance it seems that there are a lot of mushrooms, and the marinade is a drop in the ocean, but don’t worry, the mushrooms will almost instantly release juice, which will combine with the rest of the marinade, and there will be more than enough of it.

We cover the pan with a lid, send it to the stove, set the heating of the burner to the minimum.

After five minutes of boiling, quickly open the lid, mix everything, close the pan again, cook for ten minutes under the lid, all with the same slow heating. In the process, you can try a little marinade, add sugar or salt to your liking, or maybe a drop of vinegar.

Cooking mushrooms for the winter has its peak - this is the end of summer and autumn. At this time, you need to have time to collect and prepare mushrooms for future use. Harvested salted mushrooms for the winter, dried and pickled then will be very useful to you. But first you need to know how to pickle mushrooms for the winter how to pickle mushrooms for the winter, how to freeze mushrooms for the winter, how to prepare dried mushrooms for the winter, how to cook mushrooms for the winter. Almost all edible mushrooms are suitable for harvesting for the winter: milk mushrooms, chanterelles, russula, honey mushrooms, aspen mushrooms, boletus mushrooms, boletus, champignons, volnushki, mushrooms, and of course white mushroom. Recipes for harvesting porcini mushrooms for the winter are very diverse, since this mushroom is very tasty and easy to prepare. That is why many people love to collect and cook porcini mushrooms so much. Recipes for harvesting porcini mushrooms for the winter include all known methods, while many agaric mushrooms you can only salt.

Let's start with a question how to pickle mushrooms for the winter. More often than others, pickling porcini mushrooms for the winter is common. White mushroom is the king of all mushrooms, and marinated white mushrooms for the winter are very tasty. Usually we pickle porcini mushrooms for the winter separately from other mushrooms. When we pickle porcini mushrooms for the winter, we cut large mushrooms into pieces, and pickle small ones whole. These rules, in principle, also work when we prepare others pickled mushrooms for the winter. The video recipe for pickling mushrooms for the winter will show you all the stages of pickling, show you how to prepare and how to roll mushrooms for the winter. Marinade for mushrooms for the winter is standard: salt, sugar, vinegar and spices. Depending on what kind of pickled mushrooms you want to cook for the winter, the recipe may contain different kinds spices and proportions of marinade ingredients.

Another way to save mushrooms for the winter is to salt the mushrooms for the winter. Recipes will show you how to pickle mushrooms for the winter. Perhaps this is the most the old fashioned way how to cook mushrooms for the winter. The recipe for salting mushrooms for the winter for different mushrooms may vary. Some agaric mushrooms are pre-soaked to remove bitterness from them. Salted milk mushrooms, volnushki, mushrooms are classics of the genre, but they need a special approach. Therefore, you should figure out how to salt mushrooms for the winter and which recipe for salted mushrooms for the winter is right for you. For example, the salting of porcini mushrooms for the winter and salted mushrooms chanterelles. Harvesting for the winter, more precisely, salting, possibly in two ways - cold and hot. In both cases, you can prepare salted porcini mushrooms for the winter, chanterelles, milk mushrooms, etc., but hot salting requires preliminary boiling of mushrooms, and cold salting longer.

And if you look at how to boil mushrooms for the winter and how to preserve boiled mushrooms for the winter, then perhaps choose this option for harvesting mushrooms. Usually vinegar or boiling water is added to boiled mushrooms. sunflower oil. After that, the usual preservation of mushrooms for the winter takes place. Recipes with boiled mushrooms can come in handy for pickling mushrooms and hot salting.

Drying mushrooms is the choice of lazy people. So you can prepare boletus, chanterelle, butterdish, porcini mushroom. Preparation for the winter dried mushrooms in winter will pay off handsomely fragrant mushroom soup or gravy. Again, there are several recipes for drying mushrooms for the winter: in the sun and in the oven. For example, some believe that the preparation of dried porcini mushrooms for the winter should be carried out according to classic version- drying on a thread. But keep in mind that not all mushrooms can be dried. Especially often this is how porcini mushrooms are cooked for the winter, as they perfectly retain their aroma. Perhaps this is the most simple blank mushrooms for the winter

Freeze too. great way mushroom preparations. There are many ways to freeze mushrooms for the winter. Can be frozen raw boiled mushrooms for the winter. So if you have collected a lot of porcini mushrooms and want to save them for the winter, freezing porcini mushrooms for the winter will help you. Freeze even fried mushrooms. If you like fried mushrooms, you should definitely read how to fry mushrooms for the winter. For example, at your service are recipes for fried porcini mushrooms for the winter, fried mushrooms oil for the winter, fried chanterelle mushrooms. Recipes for the winter will show you how to preserve mushrooms for the winter in a slow cooker.

There is not just harvesting mushrooms for the winter, recipes will also help you cook practically ready meals from mushrooms for the winter and snacks. These are mushroom pate for the winter, mushroom caviar for the winter, mushroom salad for the winter, mushrooms with vegetables for the winter, cabbage with mushrooms for the winter, hodgepodge with mushrooms for the winter, etc. In addition to marinade and brine, you can cook mushrooms in tomato for the winter , mushrooms in oil for the winter, mushrooms in fat for the winter. So, in particular, the preparation of fried mushrooms for the winter is carried out. So you have a lot of options for how to close the mushrooms for the winter.

Canned mushrooms for the winter should not be stored for too long. Maximum - 1 year. At the same time, preserving mushrooms for the winter does not allow the use of metal lids. Mushrooms for the winter in jars, it is better to cork with glass or plastic lids. Rolling mushrooms for the winter is carried out according to standard rules: sterilization of lids and jars, etc.

White mushrooms are harvested for the winter different ways: they are pickled with vinegar and citric acid, salted, dried, frozen and even closed in fried. In the cold season, such blanks will always be a welcome treat on the table.

How to prepare porcini mushrooms for the winter?

Harvesting porcini mushrooms for the winter is not at all difficult. Mushrooms are a bit capricious product, but if you follow all the recommendations below exactly, everything will definitely work out even for those who deal with blanks for the first time.

If a canned mushrooms store in a cold cellar, you can not sterilize them. Under other storage conditions, long-term sterilization is required.
When boiling, the readiness of porcini mushrooms is determined as follows - when they sink to the bottom, this means that they are ready.
You can also freeze porcini mushrooms for the winter in their raw form, but it is preferable to boil them first.
Before drying, mushrooms should not be washed, because they absorb water very much. They are cleaned of dirt and wiped with a damp cloth.

Porcini mushrooms marinated for the winter - recipe

Pickled porcini mushrooms for the winter will be a great addition to boiled potatoes and other dishes. The set of spices indicated in the recipe can be considered very conditional. You can change it at your discretion, adding or removing something. It is important to remember that it is desirable to store the workpiece in the cold.

Ingredients:

white mushrooms - 1 kg;
salt - 2 tbsp. spoons;
sugar, dry mustard - 1 tbsp. spoon
allspice peas - 10 pcs.;
bay leaf - 5 pcs.;
dill seeds - 2 teaspoons;
vinegar 9% - 70 ml;
water - 1 liter.

Cooking

Mushrooms are poured with water, brought to a boil, boiled for 5 minutes and drained.
The second time the mushrooms are dipped in very salty water - 200 g of salt is needed per 1 liter of water.
Boil for 20 minutes, recline in a colander and rinse.
They prepare a marinade for porcini mushrooms for the winter: put all the spices, mushrooms into the water and boil for 10 minutes after boiling.
Vinegar is added 3 minutes before the end of cooking.
Mushrooms are laid out in jars, poured with marinade and rolled up.

Salting porcini mushrooms for the winter in jars is simple and hassle-free. If the mushrooms are small, they are salted whole. Large specimens are best cut into pieces. In order for the mushrooms to secrete juice, they need to be heated over minimal heat. When sterilizing, a piece of cloth is placed on the bottom of the pan so that the jar does not burst when heated.

Ingredients:

white mushrooms - 1 kg;
salt - 1 tbsp. a spoon.

Cooking

Place the prepared mushrooms in a saucepan, add salt and heat until the juice stands out.
With a slight boil, boil the mushrooms for 20 minutes, put them in clean jars, place them in a saucepan with water and sterilize liter cans about an hour, and then porcini mushrooms in their own juice are corked for the winter.

Porcini mushrooms for the winter with vinegar

Pickling porcini mushrooms for the winter in jars is often carried out with the addition of vinegar. Thanks to this preservative, the blanks are well stored and do not explode. Other blanks with these components are often not sterilized. With mushrooms, this procedure should not be neglected. Mushrooms prepared in this way stand well even without a cellar.

Ingredients:

white mushrooms - 1 kg;
water - 400 ml;
sugar - 30 g;
salt - 10 g;
vinegar 9% - 150 ml;
allspice peas - 7 pcs.;
bay leaf - 1 pc.;
citric acid - a pinch.

Cooking

Water is poured into the pan, salt, vinegar are added, heated to a boil and the prepared mushrooms are lowered there.
On low heat bring to a boil and cook, removing the foam.
When the broth becomes almost transparent, spices, sugar and citric acid are added.
As soon as the mushrooms sink to the bottom, they are laid out in jars, poured with marinade, placed in a container with water and half-liter jars are sterilized in a water bath for half an hour.

For the winter they will be a lifesaver for housewives. boiled or fried potatoes, open jar mushrooms - and dinner for hastily ready. Here is the basic version of the recipe. You can add your favorite spices if you wish. It is not recommended to reduce the amount of oil in the recipe.

Ingredients:

mushrooms - 1 kg;
salt - 3 teaspoons;
vegetable oil - 300 ml;
butter - 50 g.

Cooking

Washed mushrooms cut into slices.
Pour half the oil into the pan, spread the mushrooms and add some salt.
Fry mushrooms for about an hour under a lid over low heat.
Then the lid is removed and the mushrooms are brought to the evaporation of the juice.
Mushrooms are laid out in jars, poured with a boiling mixture of vegetable and butter.
Ceps fried for the winter are sterilized for about an hour, then corked and put away for storage.

Porcini mushrooms for the winter without vinegar

Canned porcini mushrooms for the winter in jars can be prepared without adding vinegar. Citric acid will act as a preservative here. If the mushrooms are small in size, they can be preserved whole. From spices in the marinade, you can add bay leaf, black and allspice peas.

Ingredients:

white mushrooms - 800 g;
citric acid - 1 teaspoon;
sugar - 50 g;
salt - 30 g;
water - 2 glasses;
spices - to taste.

Cooking

Mushrooms are washed, cut into pieces and boiled in salted water for about an hour.
Then they are thrown into a colander and laid out in jars.
From water, sugar, salt, citric acid and spices, marinade is boiled and mushrooms are poured into it.
Ceps are sterilized for the winter in jars for 40-50 minutes and corked.

– excellent workpiece and also universal. Such caviar can be served with anything - you can spread it on bread, and it will be very tasty with a side dish. Caviar cooked according to this recipe does not come out quite homogeneous. If you want a pasty structure, you can puree the finished product with a blender.

Ingredients:

white mushrooms - 1 kg;
water - 1 liter;
salt - 3 tbsp. spoons;
onions - 5 pcs.;
garlic - 3 cloves;
vinegar 9% - 2 tbsp. spoons;
pepper;
frying oil.

Cooking

Washed mushrooms are poured with water and boiled for about 10 minutes.
Then this water is drained, a liter of fresh water is poured in, salt is added and boiled for 15 minutes.
Throw the mushrooms into a colander, and then pass them through a meat grinder.
Finely chop the onion and sauté until golden brown.
Add mushrooms, garlic, stew everything together for another 15 minutes.
Spread mushroom caviar in jars, add 1 tablespoon of vinegar per half-liter jar and cork.

If you managed to collect or buy a lot of porcini mushrooms, they can not only be salted and pickled for the winter. They can also be closed in oil. They are neutral in taste. Then you can already salt them, add spices to them to taste. Such mushrooms are great for further frying, or you can simply add onions, a little vinegar to them and serve immediately.

Ingredients:

caps of porcini mushrooms - 1 kg;
vegetable oil - 1 cup;
salt - 1.5 tbsp. spoons.

Cooking

Mushroom caps are cleaned, washed, dried and cut into slices.
Leave the mushrooms on the table to dry for 4 hours.
Then tightly stack them in sterilized jars.
Pour vegetable oil into a saucepan and bring to a boil.
Pour the mushrooms with hot oil, place the jars in a pot of water and sterilize for half an hour.
Cool the jars, cover with thick paper and tie with a rope.
Store porcini mushrooms for the winter in oil only in the cold.

White mushrooms for the winter without sterilization

Porcini mushrooms marinated for the winter without sterilization should be stored exclusively in the cold. To reduce the likelihood that the jars may explode, they are turned upside down after corking and wrapped in something warm until they cool completely. This simple procedure replaces the sterilization process.

Ingredients:

white mushrooms - 1 kg;
sugar - 1 teaspoon;
salt - 1.5 teaspoons;
spices, bay leaf - to taste;
citric acid - 2 teaspoons;
vinegar - 2 teaspoons.

Cooking

Washed mushrooms are poured with water and placed on the stove.
The mushrooms will be ready when they sink to the bottom of the pot.
Prepare the marinade: boil a liter of water, add sugar, salt, seasonings, vinegar.
Mushrooms are laid out in sterile jars, poured with boiling marinade and rolled up.

For the winter it can be very different. Very appetizing and flavorful mushroom pate. It harmonizes perfectly with white and brown bread. It is used to make lavash rolls and as a filling for snack eclairs and baskets. You can add greens to the finished pate before serving - so the dish will be even more appetizing.

Ingredients:

white mushrooms - 5 kg;
vegetable oil - 500 ml;
onion - 300 g;
carrots - 300 g;
salt - to taste;
bay leaf, pepper, vinegar - to taste.

Cooking

Washed mushrooms are blanched in boiling water and thrown into a colander.
Pass the mushrooms through a meat grinder.
Peeled onions are chopped into cubes, and carrots are rubbed on a grater.
Roast vegetables.
Mix vegetables with mushroom mass, salt, pepper and stew for 2 hours.
At the end, add vinegar and simmer for another 3 minutes.
The finished pate is laid out in jars, sterilized for half an hour and rolled up.

Delicious porcini mushrooms for the winter can not only be preserved, they can also be dried in the sun, in an electric dryer or in an oven. To do this, it is better not to buy mushrooms, but to collect them yourself. Before drying, mushrooms should not be washed, because they will instantly absorb moisture. Therefore, immediately after harvesting, the mushrooms are cleaned and wiped with a damp cloth.

Ingredients:

White mushrooms.

Cooking

The baking sheets are covered with parchment, and the mushrooms are laid out in one layer with their hats down.
Place a baking sheet in the oven and dry the mushrooms at a temperature of 60 degrees for 3-4 hours.
Then they let the mushrooms cool, put them in the oven again, increase the temperature to 70 degrees and dry the porcini mushrooms for the winter for about an hour.

For the winter - it's not at all troublesome. You can freeze completely raw, partially thermally processed or completely ready mushrooms. Mushrooms prepared in this way differ little from fresh ones. They can also be boiled, fried or stewed with your favorite spices.

Old Russian cuisine knew a lot about mushroom snacks for the winter. Since ancient times, mushrooms in Rus' have been dried, salted, pickled. They were added to soups, fried, baked, made from them mushroom fillings for pies. More than 140 inimitable recipes are known by Russian cookery. One white mushroom noodles are worth something. Or mushroom caviar. Or cabbage soup with mushrooms! Yes, just a mushroom roast in a peasant way with an unforgettable taste. There would be excellent mushrooms, but a Russian person will find how to cook them.

It is necessary to dry the mushrooms in a special way: first at a low temperature (60-65 ° C), so that the juice does not leak out, and then at a higher temperature.

A task diner- stimulate the appetite before taking the main meal. Salted and pickled mushrooms are one of the most favorite snacks in the north of Russia, the Urals, and Siberia. Mushrooms, milk mushrooms, volnushki, porcini mushrooms are especially valued. Salt and pickle mushrooms must be skillfully. There are many ways to prepare such a preparation. There is no single recipe. Some housewives, for example, soak mushrooms before salting, others pour boiling water over them, others boil them, and others generally consider it superfluous. In the same way, spices and seasonings seem necessary to some, optional to others. Consider different ways harvesting mushrooms for the winter.

How to cook a mushroom appetizer for the winter - 15 varieties

Honey mushrooms with the addition of vinegar are stored much longer than boiled ones. open in winter fragrant mushrooms with spices and enjoy them every Russian person loves.

To prepare 3 liters finished product would need:

Honey mushrooms - 5 kg.
Boiled water for marinade - 1 l.
Salt - 2 tablespoons.
Pepper sweet peas - 10 pcs.
Bay leaf - 4 pcs.
Sugar - 1 tbsp
Vinegar essence - 1 teaspoon.
Garlic - 1 head or more (to taste).
Vegetable oil - 600 g.

Cooking:

After reviewing and sorting through the mushrooms, we cut them, separating the caps from the legs.
We put the mushrooms in a deep saucepan and pour them with boiling water.
We put on fire and boil for 10 minutes.
Drain the mushrooms in a colander to remove the water. Pour boiling water over them again and repeat the procedure - boil again for 10 minutes.
Drain the water again and rinse the mushrooms well in cold water.
Pour the mushrooms with boiling water for the third time and boil again for about 10 minutes. It should be noted when they sink to the bottom, only then it will be possible to marinate them.
Rinse the mushrooms in cold water a third time.
Prepare the marinade by mixing a liter in a clean container boiled water, salt, pepper, sugar, bay leaf according to the recipe. Pour the mushrooms into the marinade and put on fire to boil.
Boil all 5 minutes, add vinegar and garlic. Remove from heat and immediately place in hot jars.
Cook everything for about 5 minutes. At the end of cooking add vinegar essence and finely chopped garlic, mix everything and remove from heat.
Pour the mushrooms with marinade and boiled vegetable oil. Close with sterile plastic lids and let them cool.
They can be eaten no earlier than 2 weeks later.
Store in a cellar or refrigerator for storage.

Our ancestors salted mushrooms and vegetables only in tubs. To do this, they often used oak products. AT oak tubs products were additionally subjected to antibacterial treatment already with the help of natural ingredients spmogo tree.

Ingredients:

Real milk mushrooms - 1 kg.
Special salt for salting - 30-40 g.
Seeds and sprigs of ripe dill.

Cooking:

Pour mushrooms with cold spring or well water, wash quickly, free from forest debris, lay in layers in tubs.
Salt per 1 kg of mushrooms 30-40 g of salt, shift with dill.
Put tubs in the cellar. Here, at a constant temperature, the mushrooms will be ready in 45-60 days. At the same time, the mushrooms will turn out not only tasty, but also crispy, not flabby, and they will last until next summer.
In the same way, you can salt mushrooms, they will be ready in 7 days.

It turns out that marinated champignons are also tasty, like mushrooms or mushrooms. And now they can be easily purchased at any time of the year.

Ingredients:

Fresh champignons - 1 kg.
Bulgarian Bell pepper- 1 PC.
Onion - 2 pcs.
Sugar - 1 tbsp
Salt - 3 tablespoons
Vinegar - 100 g.
Ground black pepper - 1 tsp. or peas.
Mustard peas - 1 tsp
Bay leaf - 4 pcs.
Coriander - 1 tsp

Cooking:

Wash the mushrooms well beforehand, but do not remove the skin from them.
Put the mushrooms in a saucepan, pour 2 tablespoons of salt there. Pour everything with water so that it protrudes above the mushrooms by the thickness of two fingers. Bring them to a boil. Boil 10 minutes.
While the mushrooms are cooking, we continue to cook the food. We cut the onion into half rings, crush it with our hands until the juice is released and pour it with vinegar.
Cleaned and washed large bell pepper cut into small strips.
We are preparing the marinade. Mix 1 liter of water, all spices, bell pepper, a tablespoon of salt and the same amount of sugar. We put the marinade on the fire.
Drain and wash the mushrooms.
Put the mushrooms, onions and vinegar into the boiled marinade. After boiling, you must immediately turn off the fire and spread the mushrooms with vegetables in hot sterilized jars, filling them completely with marinade.
Banks can be closed nylon lids and store in the refrigerator. Mushrooms prepared in this way are stored for a very long time.

It is more reliable to salt the mushrooms after pre-soaking. For different mushrooms, the soaking time is not the same: for milk mushrooms, whites and volushki - this is 2-5 days, for mushrooms - 3-4 hours. At the same time, salted water should be changed every 3-4 hours.

Ingredients:

For 1 kg of mushrooms:
Horseradish leaf -1 pc.
Currant leaves - 4 pcs.
bay leaves- 4 things.
Cherry leaves - 6 pcs.
Mint leaves - a handful.
Garlic - to taste.

Cooking:

Leaves of plants and garlic are placed at the bottom of the tub and on top.
Mushrooms are stacked in layers, shifting them with spices and salting.
They press down with oppression (a circle of wood, and on it - a well-washed heavy stone).
Often, in order to speed up the salting time, mushrooms must first be boiled for 10 to 30 minutes (depending on the type of mushroom) in salt water.
After that, they are cooled or washed if necessary. cold water. And then they just salt it.
The readiness of the mushroom is determined by lowering it into a glass of water: if it sinks, the cooking is stopped.

There are a lot of hodgepodge recipes. It can be with other vegetables besides cabbage and without, with mushrooms or with meat. We offer you one of the most popular recipes hodgepodges with mushrooms and vegetables.

Ingredients:

Mushrooms - 400 g.
White cabbage- 1 kg.
Salad pepper - 2 pcs.
Onion - 2 pcs.
Carrot - 3 pcs.
Tomato juice- 300 mg.
Vinegar - 1-2 tbsp. l.
Vegetable oil - 100 mg.
Sugar, salt to taste.
Greens, garlic.

Cooking:

Chop mushrooms and all vegetables.
Fry onion, carrot and lettuce together in one pan.
In the second pan, fry the mushrooms until half cooked, stirring them occasionally.
Add garlic to the mushrooms and let it fry a little.
Place mushrooms and garlic in a sauté pan.
Fry chopped white cabbage in parts in vegetable oil.
We put everything in a saucepan for stewing.
Add greens, vinegar, sugar, 0.5 tablespoons of salt, tomato juice.
We put the pan on the fire and boil for 20-25 minutes.
We put the finished hodgepodge hot in jars and cork.

We used to cook chanterelles fried with potatoes, cook soup on their broth. And you can make lots of them. original dishes. Pickled chanterelles have a very unusual and pleasant taste.

Ingredients:

1 kg of mushrooms.
150 ml of water.
150 ml. 9% vinegar.
30 g salt.
st.l. Sahara.
6 peas of allspice.
3 cloves.
1 g cinnamon.
Bay leaf.

Cooking:

Boil the mushrooms in salt water, discard them in a colander, place in a boiling marinade and simmer for 20-25 minutes.
Add sugar and spices before the end of cooking.
Place the mixture in jars and sterilize.
Close with nylon lids or roll up.

Pickling mushrooms is the protection of cooked mushrooms with acetic acid or citric acid with the addition of spices and spices. Spices, with the exception of vinegar and salt, must be put into the mushrooms before cooking. You need to salt them at the end of cooking, and add vinegar only after the dish is removed from the heat.

Mushroom caviar is one of the well-known dishes among those who like to make preparations for the winter. But her recipes are very different. The recipe below is the most traditional, no frills, but most often the hostesses cook this dish according to it.

Ingredients:

Fresh mushrooms - 0.5 kg.
Bulbs - 2 small or 1 large.
Garlic - 1-3 cloves.
Tomato - 1 pc.
Salt, pepper, vinegar, sugar - to taste.

Cooking:

Wash mushrooms, cut and boil in lightly salted water for 15 minutes.
Throw them away in a colander.
Onion cut into large cubes.
Wash the tomato, remove the core from it and also chop coarsely.
Finely chop the garlic.
In a frying pan with heated vegetable oil, fry the garlic for 0.5 minutes over high heat. Add the onion to this and sauté for 2 minutes. Then add tomatoes and fry for another 2 minutes.
Add boiled mushrooms to vegetables and fry everything together for 5-7 minutes.
Skip everything through a meat grinder, put it in the same pan and boil.
Simmer on low heat for 20-25 minutes.
After 15 minutes, salt the caviar, add sugar to it, pepper and try. You can put a little vinegar and herbs.
Put the finished caviar into hot jars and roll up.

The tomato sauce gives traditional dish spicy sourness from mushrooms. Try mushrooms in tomato sauce - and every year you will cook and eat them with pleasure.

Ingredients:

300 g mushrooms.
1.2 kg of tomato puree.
100 ml sunflower oil.
2 bay leaves.
salt to taste.

Cooking:

Prepared large mushrooms, cut into pieces, small ones can be left whole.
Stew them in vegetable oil.
In a separate bowl, heat the tomato puree, add salt and bay leaf to it.
Combine hot tomato puree with mushrooms, mix.
Heat the mixture and put into jars.
Sterilize before capping at 150° cans 0.5 l - 80 minutes.

So that the peeled mushrooms do not turn black, they are dipped in a pan with cold, slightly salted water. Add a little vinegar to the water.

Moss mushrooms with soft fruiting bodies are very tasty fried and stewed. And if you add a few more products to them, you get just an unforgettable dish.

Ingredients:

Boiled mushrooms - 1.5 kg.
fresh eggplant- 1 kg.
Grated carrot- 300 g.
Tomato sauce - 1 liter.
Salt - 1 tbsp. l.
A mixture of black pepper and dried garlic- 1 tbsp. l.
9% vinegar - 1 tbsp. l.
Vegetable oil.

Cooking:

Eggplant, cut into cubes, pour salt water. Let them sit for 25 minutes and rinse under running water.
Cut the onion into cubes too, and grate the carrots.
Place vegetables in a multicooker bowl with boiling oil and cook using the “Frying” program for 40 minutes.
Fry everything together with the added eggplant for another 15 minutes.
With boiled mushrooms placed there, the mass must be evaporated before the end of the program.
Add seasonings and salt.
Pour in the tomato sauce and turn on the high temperature program. Bring to a boil.
Then cook for 1 hour using the Soup program. 10 minutes before the end, add vinegar.
We lay out the snack in sterile dry jars, close and put under a fur coat.

Mushrooms are 60% water. At proper cooking this water with substances dissolved in it will be the best basis for preparing a very juicy dish.

Ingredients:

Mushrooms - 1 kg.
Salt - 1 tbsp. l.

Cooking:

Put the washed, salted and chopped mushrooms in a saucepan moistened with water. Warm them up until the juice is released.
Boil them in juice over low heat for up to 20 minutes.
Fold in prepared jars, pour mushroom juice.
Seal immediately.
If the room intended for their storage does not have a constant temperature, then the mushrooms must be sterilized in boiling water or an oven.

Solyanka and cabbage salad differ in their ingredients. And the process of their preparation is also slightly different. Therefore, snacks that are completely dissimilar in taste are obtained.

Ingredients:

Fresh white cabbage - 1.5 kg.
Fresh mushrooms - 700 g.
Medium-sized carrots - 10 pcs.
Onion- 5 pieces.
6% vinegar - 100 g.
Vegetable oil - 200 g.
Tomato sauce - 500 g.
Ground and allspice pepper - to taste.
Salt - to taste.
Sugar - 2 tbsp. l.
Greens - optional.

Cooking:

Chop cabbage, carrots, onions. Sort, wash and, if necessary, cut the mushrooms.
Saute the mushrooms in a frying pan with hot oil for 2 minutes.
Add carrots and onions there, fry well.
Mix everything and season with oil, vinegar, tomato sauce, sugar and salt. Simmer for 0.5 hours.
Pour the hot mixture into prepared jars, close with nylon lids.

Everyone loves fried chanterelles, boletus, champignons. To enjoy them in the winter, you can use this recipe for harvesting them.

Ingredients:

Mushrooms - 1 kg.
Butter - 300 g.
Melted butter.
Salt - 1 tbsp. l.

Cooking:

Rinse freshly picked mushrooms, dry a little and cut.
In a saucepan with hot oil, cook salted mushrooms for 50 minutes.
Remove the lid and evaporate the juice. Wait until the oil becomes clear.
Fold the mass into half-liter jars and sterilize in the oven.
Pour melted butter or fat into jars with a layer of 1 cm.
Close jars and refrigerate them. Store mushrooms in the refrigerator.

If vegetables are not fried to soften them, but baked, then much more nutrients remain in them. Such caviar, using modern home appliances, is prepared very quickly and pleases with its taste.

Ingredients:

Mushrooms - 1 kg.
Bulgarian pepper - 2 pcs.
Eggplant - 2 pcs.
Zucchini - 0.5 pcs.
Garlic - 4 cloves.
Salt - 1.5 tsp.
Vegetable oil - 100 g.

Cooking:

Cut peppers and eggplants into halves and, together with half a small zucchini, place in the oven for baking for 1 hour at a temperature of 280 °.
We cut the prepared mushrooms and set them to fry in a pan in vegetable oil.
We take out the baked vegetables from the oven and peel them. We put vegetables and mushrooms in a blender, add chopped garlic, salt, a little vegetable oil there. We grind everything to a homogeneous mass.
We spread the finished caviar in prepared jars, close them with lids and place them in an air grill for sterilization for 10 minutes at a temperature of 150 °.

Our whole family loves this recipe. Mushrooms are juicy and flavorful. In winter, you can just open a jar of mushrooms, add a side dish - and dinner is ready.

Ingredients:

Mushrooms - 1 kg.
Water - 1 l.
Salt - 40 g.
Lemon acid- 3 years
Sunflower oil - 350 g.
Onion - 100 g.
Allspice peas - 10 pcs.
Bay leaf.

Cooking:

sliced fresh mushrooms boil in water with an added spoonful of salt and citric acid.
Throw the boiled mushrooms in a colander and put in a saucepan. Add sunflower oil, chopped onion, pepper, a spoonful of salt, bay leaf.
Mix everything and simmer over low heat for 40 minutes.
Arrange in hot jars, cover with boiled lids and sterilize.
Cork jars and put under a fur coat until cool.
Keep refrigerated.

This recipe is for immediate consumption. If you like it, then add vinegar to the mixture and it can be stored for a long time.

Ingredients:

Fresh chanterelles - 1 kg.
Onion - 1 pc.
Thyme - 1 branch.
Dill - a branch.
Butter - 1 tablespoon.
Vegetable oil 2 tbsp.
Garlic - 3 cloves
Salt and pepper - to taste.

Cooking:

Chop clean prepared chanterelles and place on a grill pan. Add chopped onion, thyme, chopped garlic and butter. Close the grill and leave for 7-10 minutes.

Transfer the mushrooms with vegetables to a blender, grind, add pepper and salt and beat again.

Not everyone can eat pickled mushrooms due to the presence of acetic acid, therefore, they prepare salted-boiled mushrooms. They are prepared in the same way as pickled ones, only without the use of vinegar. The amount of salt is increased to 6 kg per 100 kg of mushrooms. By this method, all types of mushrooms suitable for pickling can be processed.