Popular wisdom says: “Spring is red with flowers, and autumn is with mushrooms.” The love for mushrooms is no coincidence. In ancient times, it was impossible to survive in the harsh climate in winter and early spring without supplies. Mushrooms were dried and salted, soups and fillings for pies and pancakes were prepared. During Lent mushroom dishes replaced meat. Let's discuss how to pickle boletus mushrooms for the winter.
The population's passion for “silent hunting” does not weaken. Seeing a birch grove in the forest, mushroom pickers rush in the hope of finding a boletus in the grass. Dishes made from boletus mushrooms are useful for diabetics, people with kidney and nervous system diseases.
On store shelves all year round you can find jars of pickled mushrooms, but in terms of taste and health benefits, store-bought products are usually inferior to pickles homemade. After all, store-bought pickles contain artificial preservatives, dyes and flavor enhancers.
In homemade marinades, the role of preservatives is played by salt, vinegar, lemon acid. Adding herbs and spices will add taste and aroma to the dish and enrich it with useful substances. Exists a large number of methods for marinating boletus mushrooms, every housewife can choose suitable recipe and please the family with beautiful and delicious dish.
Classic recipe for marinating in jars
An accessible and proven recipe will help even novice housewives cope with pickling at home.
Ingredients:
- Boletus mushrooms – 1 kg;
- Water – 1 l;
- Rock salt – 40 g;
- Sugar – 40 g;
- Vinegar 9% – 125 ml;
- Peppercorns – 10 pcs.;
- Bay leaf – 2 pcs.;
- Cloves – 3 pcs.
How to cook:
- Place the prepared and chopped mushrooms in a saucepan and add water. Cook for 20-25 minutes until they drop down. Remove any foam that appears.
- Drain the water and rinse the boletus mushrooms. Boil 1 liter of water in a saucepan and place the mushrooms in it.
- When the water boils again, wait 10 minutes and add the rest of the ingredients. Keep on low heat for another 15 minutes.
- Place boletus mushrooms in sterilized jars. Fill with marinade to the very top and roll up.
- Insulate the inverted jars with a cotton blanket or old outerwear (jacket, down jacket) so that they cool slowly.
When they have cooled completely, store the jars. To prevent them from deteriorating over the winter, the room should be cool.
Video recipe
Cold way
As a result of heat treatment, part useful substances contained in boletus mushrooms is destroyed. Cold way marinating is longer and more labor-intensive, but the result is healthy dish with wonderful taste.
Ingredients:
- Boletus mushrooms – 1 kg;
- Salt – 50 g;
- Peppercorns;
- Bay leaf;
- Garlic;
- Horseradish;
- Currant and cherry leaves.
Preparation:
- To prevent boletus mushrooms from turning sour, you need to carefully sort them out. They should be strong, without damage, preferably small.
- Rinse well and place in a large bowl. Pour cold water and soak for 5-6 hours.
- Place tightly in layers in a marinating container, sprinkling with salt and spices.
- Cover the laid boletus mushrooms with cotton cloth or gauze, and place a circle of wood on top. To start releasing juice, a not too heavy load is placed on the circle.
- When the brine begins to stand out, remove the container to a cool place. At this stage, it is important to control the brine formation process. If it is small, it means that the weight of the load is not heavy enough and needs to be increased.
- Make sure that mold does not form on the fabric or circle. If it appears, you need to clean the circle and change the fabric.
- Check the mushrooms and remove those that have begun to spoil.
The cold marinating process will take about 2 months.
Hot way
Ingredients:
- Boletus mushrooms – 1 kg;
- Water – 2 glasses;
- Acetic acid 30% – 3 tbsp. l.;
- Salt – 2 tsp;
- Peppercorns – 15 pcs.;
- Bay leaf – 3 pcs.;
- Onion – 1 pc.;
- Carrots – 1 pc.
Preparation:
- Wash and dry the peeled mushrooms and place them on a towel. Cut large ones into pieces.
- Add a little water and boil for 30 minutes. Remove and place in a colander.
- To make the marinade, simmer the chopped vegetables in 2 cups of water for 10 minutes. Two minutes before the end of cooking, pour in acetic acid.
- Mix the boletus mushrooms with the marinade and cook for 15 minutes, then place in sterilized jars.
- Fill the jars with marinade, which should completely cover the mushrooms. The laying should not be too tight; they should float freely in the marinade.
- Seal the jars and store in a cool place.
How to marinate with citric acid
Recipes using vinegar are not suitable for everyone, especially people with stomach problems. In this case, citric acid can be used as a preservative. This marinade is more gentle, and the cinnamon adds a spicy aroma.
Ingredients:
- Boletus mushrooms – 1 kg;
- Water – 1 l;
- Sugar – 10 g;
- Salt – 10 g;
- Citric acid – 2 g;
- Bay leaf – 1 pc.;
- Peppercorns – 5 pcs.;
- Ground cinnamon – 2 g.
Step-by-step preparation:
- Go through the boletus mushrooms, cut out areas with darkening and dents. Rinse thoroughly. Cut large ones into smaller pieces.
- Boil in 2 liters of water with the addition of 1 tbsp. l. salts until they go down. Remove foam regularly.
- Place in a colander and let the liquid drain.
- Pour all spices, except citric acid, into water and bring the marinade to a boil.
- Pour the marinade over the boletus mushrooms and cook for 15 minutes. Turn off the heat and add citric acid, mix the mushroom mixture thoroughly.
- Place in sterilized jars, compact, and pour in hot marinade.
- Cover the jars with plastic lids and let cool completely.
- Marinade with citric acid is weaker than vinegar, so boletus mushrooms should be stored at low temperatures, in a cellar or refrigerator.
Delicious marinade with garlic and cinnamon
Fans of culinary experiments can try a recipe with garlic and cinnamon. Thanks to these products, the snack acquires a piquant and original taste.
Ingredients:
- Boletus mushrooms – 1 kg;
- Water – 1 l;
- Peppercorns – 10 pcs.;
- Vinegar essence 70% – 15 ml;
- Sugar – 40 g;
- Salt – 40 g;
- Onion – 1 pc.;
- Garlic – 3 cloves;
- Cinnamon sticks – 1 pc.;
- Cloves – 5 pcs.;
- Bay leaf – 3 pcs.
Preparation:
- Prepare boletus mushrooms: peel, wash, cut, put in a pan. Pour water and add the peeled onion. Cook, skimming off any foam that appears, until they sink to the bottom, then rinse under running water.
- Add spices to the marinade water and boil. Place the mushrooms in the marinade and put on fire.
- After 10 minutes, add the garlic, cut into thin slices. After 5 minutes, pour vinegar essence, after 5 minutes remove from heat.
The stems of boletus mushrooms, unlike the caps, are tougher and have a fibrous structure, so it is better to pickle them separately. Legs prepared according to this recipe turn out crispy.
Ingredients:
- Boletus mushrooms – 1 kg;
- Rock salt – 25 g;
- Sugar – 10 g;
- Table vinegar – 50 g;
- Bay leaf – 5 pcs.;
- Peppercorns – 5 pcs.
Preparation:
- Wash the mushrooms, separate the caps and stems. Cut large legs into rings. Place in salted water and cook for about 30 minutes.
- Drain and rinse. Boil water with spices, pour the marinade over the legs and place on the fire.
- After 10 minutes, add vinegar and boil for 2-3 minutes.
- Place in sterilized jars, add marinade and roll up.
The legs can be served as soon as they have cooled down. Pickled legs, onions and sunflower oil make a very tasty snack.
- Before pickling, boletus mushrooms must be thoroughly cleaned of dirt and adhering debris. Do this quickly enough, because mushrooms are a perishable product. Can be put in warm water, so it's easier to clean. Do not keep in water for longer than 15 minutes to prevent liquid absorption.
- Boletus mushrooms with wormholes and dents are not suitable for pickling because they can spoil the preparation. Bad areas need to be cut out. In air, sections quickly darken, so processing is carried out as quickly as possible.
- If you want to marinate whole mushrooms, choose small boletus mushrooms. Caps and legs vary in density, so it is better to marinate them separately.
- Peeled mushrooms are boiled in salted water (1 tablespoon of salt per 1 liter of water). To keep the broth clear, you need to regularly remove the foam. The finished boletus mushrooms will begin to sink to the bottom of the pan.
- To preserve the pickling until the next harvest, it is necessary to thoroughly sterilize the jars intended for storage.
- A lack of salt, vinegar or citric acid in the marinade can lead to spoilage of the twists, so it is important to strictly follow the chosen recipe.
How to distinguish false boletus
False boletus (gall mushroom) differs from the real one in having a very bitter taste. Even a small piece of false boletus will hopelessly ruin the preparation. We list the main features that will help distinguish them in the table:
| Sign | Real boletus | Gall mushroom |
|---|---|---|
| Drawing on the leg | Reminds me of the color of birch bark | Veins that look like blood vessels |
| Cap color | Muted brown | Bright brown, brick green |
| Bottom color of the cap | White | Pink |
| The surface of the cap feels | Smooth | Velvety |
| Fracture color | White | Pink |
Video tip
On a frosty winter day, a jar of pickled boletus will give you the aroma of a summer forest. And guests will certainly appreciate their taste. Mushrooms with onions and sunflower oil will decorate the festive table. They can be used to prepare appetizers and salads, pizza and pies.
How nice it is cold winter evening gather the family for dinner. But in order to surprise your family and friends with variety every evening, you need to start preparing in advance: make jam, preserve juices, pickle vegetables and, of course, pickle mushrooms. And although store shelves do not remember a shortage for a long time, this abundance is significantly inferior to home-cooked mushrooms with my own hands according to time-tested recipes.
How to pickle mushrooms for the winter
Among the many types of mushrooms, there will be no problem choosing those that can be pickled. These are champignons, honey mushrooms, porcini mushrooms, butter mushrooms, chanterelles, boletus, aspen mushrooms, saffron milk caps, moss mushrooms, fat mushrooms, russula, greenfinches, rows, goats, pigs and valui.It is better to use small young tubular mushrooms for cooking, but good recipe and the efforts of the housewife will help make a masterpiece out of the plate ones.
Regardless of the recipe, the first step is sorting the mushrooms. They need to be divided by type and size. Each type has its own cooking characteristics, so assorted is not the best option.
How to pickle honey mushrooms?
The second stage is soaking and soaking. Some mushrooms can do without this step, but it’s still better not to skip it. For example, by immersing honey mushrooms in highly salted water for just an hour, and then rinsing them under powerful water pressure, you can significantly save time on cleaning mushrooms. But svinushki and valui generally need to be soaked, and for as long as 2 days. The water should be cold and salted, and it should be changed at approximately equal intervals twice a day.
Next comes cleaning the mushrooms. So, depending on the type, you need to either remove the skin from the cap, or cut the mushroom into pieces, or cut off the stem. To prevent the mushrooms from darkening after cleaning, you can put them in water, add 1 teaspoon of salt and a few grams of citric acid to each liter.
And only after completing these three steps can you start pickling mushrooms according to the chosen recipe.
Step-by-step recipes for pickled mushrooms
1. Preparing the marinade without boiling the mushrooms in it.It is best to marinate honey mushrooms, boletus, and pigs this way.
For 2-3 kg of mushrooms you need:
1 tsp. peppercorns;
5 bay leaves;
1/2 tsp. cinnamon;
3 pcs. carnations;
about 3 tbsp. l. sugar, the same amount of salt;
200 g wine vinegar;
5-6 pcs. dill stems;
5 pieces. onions.
Preparation:
1. Boil mushrooms in salted water for 30 minutes. Drain in a colander.
2. Boil 1.5 liters of water, add pepper, bay leaves, cinnamon, bay leaves, cloves, cut into half rings onion. Boil. Add sugar and salt. Continue cooking for about 10 minutes, then add vinegar and cook for another 1 minute.
3. Place the mushrooms in jars and pour the marinade on top. Close the banks. After 8-12 days you can open and enjoy the deliciousness!
2. With boiling mushrooms in marinade.
Suitable for all types of mushrooms.
For one serving of marinade you need:
- liter of water;
- 2 tbsp. l. Sahara;
- 4 tsp. salt;
- 2 bay leaves;
- 10 peppercorns;
- 3-4 pcs. carnations;
- 4 tsp. vinegar essences.
The calculation of ingredients is approximately this: for 3 kg of mushrooms – 2 servings of marinade.
1. Mushrooms must be boiled for 5 minutes, then discarded in a colander.
2. Mix the indicated ingredients and keep the mushrooms in the resulting marinade for 10-15 minutes over moderate heat.
3. Together with the marinade, the mushrooms are placed in sterilized jars and rolled up. Then the jars are placed upside down and covered on top.
Marinated porcini mushrooms, recipe
Quickly marinate mushrooms
And one more recipe that will allow you to enjoy the taste of home-cooked mushrooms in just a few hours. The ingredients for the marinade remain the same as in the second recipe, only their quantities change.Cooking steps:
1. Wash 1 kg of small champignons well. You can clean them with a brush.
2. Pour a third of a glass of vinegar and half a glass of water into the pan, add 10 peppercorns, a tablespoon of salt, a teaspoon of sugar, 2 bay leaves and 5 cloves. Then, after boiling, add mushrooms. When the marinade boils again, skim off the foam and simmer for another 20 or 25 minutes.
3. Remove from heat and cool as quickly as possible. To do this, you can pour cold water into a basin and place the pan there.
4. Transfer the cooled mushrooms to the prepared jar. Place in the refrigerator.
5. 2-3 hours - and the mushrooms can be seasoned with onions, butter, and served.
Have a delicious winter!
How to pickle mushrooms for the winter is important for every housewife to know; such an appetizer would be appropriate for festive table and on weekdays. You can marinate the most different types mushrooms - not only boletus, boletus, russula, boletus and aspen, but also greenfinches, fat mushrooms, champignons and many others.
It’s easy to marinate mushrooms using step by step recipes and the basic rules of canning, but in winter you can enjoy a variety of mushroom preparations.
Before pickling, mushrooms need to be sorted, peeled, and then soaked, depending on the type of mushroom. Small mushrooms You can marinate whole, but large ones are better cut. When pickling mushrooms, it is important to know that some mushrooms have caps that are pickled separately from the stems (for example, porcini mushrooms, boletus mushrooms). Next, the mushrooms are boiled, placed in jars and filled with marinade. When and how much to boil and what kind of marinade to add depends on the type of mushrooms and the recipe.
How to pickle boletus
The peculiarity of butter is that you need to remove the top film from them. Before pickling boletus, you must boil it several times to get rid of possible radiation. You only need to boil the butter for 10 minutes. The amount of marinade should not exceed a fifth of the number of mushrooms in the jar.
It is best to marinate boletus with seasonings such as cloves, black peppercorns, Bay leaf.
Honey mushrooms pickled
It is believed that honey mushrooms - perfect mushrooms for marinating. It is best to take small and young mushrooms for pickling. Honey mushrooms need to be filled with water for a quarter of an hour, and then washed thoroughly. Then you should prepare the marinade according to the recipe, pour it over the mushrooms and roll up the jars. It is important not to forget about sterilization.
Pickled milk mushrooms
You cannot pickle old milk mushrooms, as well as wormy mushrooms. Good mushrooms It’s also worth washing thoroughly (with the rough side of a dish sponge). Milk mushrooms must be soaked, changing the water every three hours. For improvement taste qualities You can add horseradish, cherry and currant leaves to the roll.
Marinated white mushrooms
There are two main ways to marinate porcini mushrooms - in the first, the mushrooms are cooked in the future marinade, in the second - separately. There are recipes with sterilization, and there are without it. You should know that in the case of porcini mushrooms, it is important not to overdo it with spices so that they do not “overwhelm” the natural aroma.
Chanterelles pickled for the winter
Chanterelles are easy to prepare. The legs of the chanterelles need to be cut off, washed, put in a low saucepan, salt, add vinegar and seasonings. You don’t need to cook the chanterelles for long – a quarter of an hour. Mushrooms should be cooked over low heat; foam should be skimmed off. To avoid overcooking mushrooms, you need to remove them in time and rinse them. cold water. You can understand readiness when the mushrooms fall to the bottom and the marinade becomes viscous. Then the chanterelles are placed in jars and filled with marinade, sterilized for half an hour and tasted after three weeks.
Photo by: serezniy/Rusmediabank.ru
By pickling mushrooms we mean processing boiled mushrooms citric or acetic acid, seasonings and spices are added to taste. Almost all mushrooms are suitable for pickling; it is better to use strong young caps. Before marinating, it is preferable to cut them into small pieces, so that later it is convenient to eat.
Pickling mushrooms for the winter will provide you with tasty and hearty snack to any table.
Recipes for pickling mushrooms differ in their types: some mushrooms need to be boiled less, others more. There are other nuances, for example, it is recommended to put boletuses in salted water for a short time so that their cap does not change color. And it’s better to remove the skin from the butter, to do this they are thrown into a colander and doused with boiling water. We provide recipes for pickling the most popular and recognizable mushrooms. Be careful: when selecting mushrooms, do not include poorly recognizable specimens.
Pickling mushrooms at home is most often done in two ways: boil them in a marinade or boil them in salted water, and then pour the marinade over them.
For the first method of pickling mushrooms standard recipe implies 1/3 cup water, 2/3 cup 8% table vinegar and one tablespoon of salt per 1 kg of mushrooms. The mushrooms are boiled in the marinade until it becomes light, the foam stops being released, and the mushrooms settle to the bottom. A couple of minutes before the end of cooking, add a teaspoon of sugar, five to six peas of allspice, cloves, bay leaves (dill, horseradish, cherry, oak, currants, garlic if desired) and a little citric acid to the pan. Ready mushrooms cool quickly, place in sterilized jars and fill with marinade.
In the second method, boil the mushrooms in lightly salted water (2 tablespoons of salt per 1 liter of water), then drain in a colander and cool. The marinade is prepared as follows: for 0.4 liters of water, take 1 teaspoon of salt, 5-6 peppercorns, bay leaf, cinnamon, cloves, citric acid on the tip of a knife; Boil all this for 20-30 minutes over low heat, cool slightly and add 6-8% vinegar in the amount of 1/3 cup. The mushrooms are placed in jars and filled with chilled marinade at the rate of 250-300 ml of marinade per 1 kg of mushrooms.
Marinating porcini mushrooms
Ingredients:
Porcini mushrooms - 1 kg
Salt - 1 1/2 tbsp. spoons
Vinegar - 1/2 cup
Bay leaf - 1 pc.
Black pepper - 3 peas
Cloves - 3 pcs.
Dill - 2-3 g
Cinnamon - to taste
Cooking method
We clean the mushrooms from debris, trim the stems and cut them into pieces. Add vinegar, salt, put it in a pan and start cooking. After the water boils for the first time, remove the foam. Add spices and cook over low heat for another 25 minutes. Stir the mushrooms from time to time to prevent them from sticking together. The mushrooms will be ready when they completely sink to the bottom. In this state, you need to let them cool, and then you can transfer them to glass jars and close tightly.
Cooking time: 1,5 hour
Pickled chanterelle mushrooms
Ingredients:
Chanterelles - 1 kg
8% vinegar - 1/3 cup
Water - 1/3 cup
Salt - 1 tbsp. l.
Sugar - 1 tsp.
Pepper - 5 peas
Bay leaf - 1 pc.
Cloves - 2 pcs.
Cinnamon - 2 sticks
Cooking method
We cut off the legs of the chanterelles, wash them and cook in salted water for about 20 minutes. Place the boiled mushrooms in a colander and wait until all the liquid has drained. Separately prepare the marinade for the chanterelles: mix vinegar, water, salt and bring the mixture to a boil. Dip the boiled chanterelles into the marinade and cook for another 20-25 minutes. Finally add sugar and seasonings. Before moving the mushrooms into jars, they need to be cooled quickly to ensure they remain crisp and firm.
Cooking time: 1,5 hour
Recipe for pickling butter
Ingredients:
Butter - 1 kg
8% vinegar - 1/3 cup
Water - 1/3 cup
Salt - 1 tbsp. l.
Sugar - 1 tsp.
Pepper - 5 peas
Bay leaf - 1 pc.
Cloves - 2 pcs.
Cinnamon - 2 sticks
Cooking method
Marinating boletus is very similar to the recipe with chanterelles, because... The marinade used for them is the same. The difference is that before cooking, you need to remove the slimy skin from the butter caps. To do this, they are doused with boiling water and then washed in cold water. There is no need to cook the mushrooms additionally. Like chanterelles, they are boiled in a boiling marinade for 20-25 minutes, then cooled and placed in a glass container along with the liquid in which they were boiled.
Cooking time: 1,5 hour
Marinating champignons
Ingredients:
Champignons - 1 kg
Citric acid - on the tip of a knife
8% vinegar - 2 tbsp. l.
Water - 1 l
Salt - 2 tsp.
Pepper - 3 peas
Bay leaf - 1 pc.
Cloves - 2 pcs.
Cooking method
Young champignons with dense caps are trimmed from the stems and washed thoroughly. There is no need to boil the champignons in advance; it is better to blanch them (immerse them in boiling water in a colander for a few minutes). Then the mushrooms are washed in cold water and leave until all the liquid drains. The marinade is prepared at the rate of 2 tsp. salt per 1 liter of water, add citric acid to it. Boil the champignons in this mixture until tender, remembering to stir and skim off the foam. Only before the end of cooking, vinegar and spices are added to the marinade. Chilled champignons are placed in jars, filled with marinade and closed tightly.
Cooking time: 1,5 hour
Recipe for pickling saffron milk caps
Ingredients:
Saffron milk caps - 1 kg
8% vinegar - 1/2 cup
Water - 1/2 cup
Salt - 1 tsp.
Pepper - 3 peas
Bay leaf - 1 pc.
Cloves - 2 pcs.
Cooking method:
Making pickled saffron milk caps is very simple. Their washed caps are poured with salted boiling water for 2-3 minutes and left in the bowl with a lid. After this, the mushrooms are drained and left to cool. At the same time, the marinade is being prepared: water, salt and spices are boiled for 20-30 minutes over low heat. Then the liquid is cooled and vinegar is added. The mushrooms are placed in jars, filled with this marinade and closed.
Cooking timeleniya: 1 hour
Marinating honey mushrooms
Ingredients:
Honey mushrooms - 1 kg
Water - 1 l
Vinegar 9% - 8 tbsp. l.
Sugar - 2 tbsp. l.
Salt - 1 tbsp. l.
Bay leaf - 2 pcs.
Allspice black pepper - 7 pcs.
Cloves - 4 pcs.
Cooking method
The honey mushrooms are washed and boiled together with the legs in boiling salted water for about 30 minutes. After this, the mushrooms are washed with cold water and cooked in a boiling marinade for another 20 minutes. For the marinade, boil water with sugar, salt and all the spices for about 3 minutes, and then add vinegar. Honey mushrooms are placed in sterilized jars while hot and filled with marinade. The jars are closed by rolling a metal lid.
Cooking time: 1 hour
P.S. Despite the fact that pickled mushrooms are very tasty, they can also be dangerous. Heavy food poisoning(botulism) when eating salted and pickled mushrooms is a common occurrence. With mushrooms, dangerous bacteria from the ground can get into the jar and multiply there. Be careful before using the product! The first sign of botulism is intense gas formation. Cans they swell, glass lids come off. To avoid this, process the mushrooms carefully, maintain the salt concentration and acetic acid and store the seams at a temperature of no more than 4°C. Stored hermetically for a long time closed banks Before eating, it is recommended to boil mushrooms for 15 minutes to destroy possibly accumulated botulism toxin.
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There are many recipes and video instructions that tell you how you can pickle mushrooms at home for the winter. Some housewives prefer quick ways and do simple blank in vinegar, others consider a longer process to be correct, add onions and a large amount of spices to the marinade and be sure to sterilize the preserved food rolled into jars. We have collected for you the most popular options for winter mushroom pickles. Cook with us and delight your loved ones with spicy, tasty and aromatic dishes.
How to pickle mushrooms for the winter in jars with vinegar and onions
This is the most popular way to pickle mushrooms for the winter in jars with onions and vinegar. The only difficulty is that the cans of preserves must be sterilized. Only then will they last until the very frosts.
Ingredients for marinating mushrooms in jars with vinegar
- mushrooms – 2 kg
- onion – ½ kg
- water – 150 ml
- table vinegar – ½ l
- salt – 50 g
- sugar – 20 g
- citric acid – 4 g
- cinnamon – 2 g
- allspice – 10 pcs
- bay leaf – 4 pcs
Step-by-step instructions on how to marinate mushrooms with vinegar and onions in jars
How to pickle mushrooms at home for the winter - recipe with garlic
Fans of sharp, vigorous tones will certainly like this recipe, which tells how to marinate mushrooms for the winter with garlic at home. Ready dish It has a distinct aroma and a rich spicy taste. Ingredients for making marinated mushrooms with garlic at home
- mushrooms – 3 kg
- salt – 2 tbsp
- garlic - 2 heads
- sugar – 2 tbsp
- table vinegar – 8 tbsp
- black peppercorns – 10 pcs
- barberry – 10 dried berries
- vegetable oil– 75 ml
- water - 1 l
- bay leaf – 2 pcs
Step-by-step instructions on how to pickle mushrooms for the winter at home
- Clean the mushrooms from soil and debris, wash, dry, place in a saucepan, add cool water, bring to a boil over medium heat and boil for 5 minutes.
- Drain off the first liquid, add fresh water to the mushrooms, add a little salt and reheat. When it boils, reduce heat and simmer for at least 20 minutes. Then place in a colander and leave to drain excess liquid.
- For the marinade, pour water into a saucepan, add sugar, salt, peppers, garlic cloves and barberries. When the mixture boils, add vinegar, stir and add boiled mushrooms. Boil for about 5-6 minutes, distribute into sterilized jars, pour marinade, and add sunflower oil.
- Roll up iron lids, turn over, wrap in a blanket and cool. Then put the pickled mushrooms in jars in the pantry or basement until winter.
How to make pickled mushrooms from frozen - recipe with photo
Make delicious, savory snacks from fresh forest mushrooms It is possible only during the ripening season. But if you want to pamper your family with something tasty on a cold winter day, you can use frozen mushrooms for pickling. Made according to this simple recipe with the photo, they will turn out tender and juicy, and those who try them will never understand that the main component was frozen and not a fresh product. Ingredients for a recipe for pickling mushrooms at home
- frozen mushrooms - 1.5 kg
- water – 1.5 l
- vinegar 6% - 300 ml
- bay leaf – 5 pcs
- mustard seeds – 10 pcs.
- black peppercorns – 15 pcs.
- allspice – 10 pcs
- garlic – 4 cloves
- sugar – 1.5 tbsp
- salt – 3 tbsp
Step-by-step instructions for the recipe for marinating frozen mushrooms at home
- IN enamel pan to boil water. Throw in the unfrozen mushrooms and cook over medium heat for 10 minutes.
- Make the marinade in a separate container. To do this, add salt, sugar, spices, garlic to the water and bring to a boil.
- Remove the boiled mushrooms from the water with a slotted spoon and transfer them to the actively boiling marinade. Boil for 15 minutes, remove from heat and cool until room temperature.
- Pack the cooled mushrooms into dry, sterilized jars, close with screw caps and put in the refrigerator for three days. During this time, they will be well saturated with spices and will become suitable for eating.
How to pickle mushrooms in vinegar correctly - a recipe at home
Don’t know how to pickle mushrooms in vinegar correctly? Then use it simple recipe and you will get tasty, juicy and aromatic preparation for the winter. Any mushrooms are suitable, from ordinary champignons and oyster mushrooms, to more rare boletus, saffron milk caps or boletuses. It is better to preserve each type separately, as many Forest mushrooms have unequal density and require different quantities time to get ready. Ingredients for homemade pickled mushrooms recipe
- mushrooms – 2 kg
- water - 2 l
- black peppercorns – 12 pcs.
- allspice – 6 pcs
- cloves – 4 buds
- sugar – 3 tbsp
- salt – 3 tbsp
- vinegar essence– 2 tsp
- garlic – 6 cloves
- dill umbrella – 2 pcs
Step-by-step instructions on how to pickle mushrooms in vinegar at home
- Sort the mushrooms, wash and soak in cool water for one hour. Then rinse, place in a colander to drain excess liquid, add a little salt, put in a pan with water at room temperature and put on the stove.
- Bring the mixture to a boil over medium heat, then reduce the heat level and simmer for half an hour. Stir regularly and carefully remove any foam that forms on the surface.
- Prepare the marinade in a separate enamel container. To do this, dissolve salt, sugar, spices and seasonings in water, mix well and put on the stove to heat. When the liquid begins to actively boil, add vinegar and simmer for another 5-7 minutes.
- Remove the boiled mushrooms from the water using a slotted spoon, rinse, place in a saucepan, pour in the boiling marinade, bring to a boil and cook the mushrooms for another 15-20 minutes.
- Peel the garlic, separate it into cloves and cut into thick slices.
- Place an umbrella of dill and garlic on the bottom of dry, sterilized jars. Fill the jar up to the hanger boiled mushrooms, then pour boiling marinade to the top, roll up tin lids, turn it upside down, wrap it in a warm blanket and leave until completely cool. On winter storage put the pickled mushrooms on the balcony or in the pantry.
How to pickle mushrooms quickly and easily for the winter and for every day
Knowing how to pickle mushrooms quickly and easily, you can do this savory snack in any season. The preparation will be a pleasant addition to fish and meat dishes, will give a new, original flavor to traditional potato side dishes or act as an original filler for Italian pasta. Necessary ingredients for quick pickling of mushrooms in vinegar
- champignons – 1 kg
- vinegar – 150 ml
- water – 150 ml
- vegetable oil – 150 ml
- salt – 2 tsp
- sugar – 4 tsp
- garlic – 6 cloves
- black peppercorns – 20 pcs.
- dill – 1/3 bunch
- bay leaf – 5 pcs
Step-by-step instructions for a quick and simple recipe for pickled mushrooms for the winter and daily menu
- Sort and peel the mushrooms. Leave small ones whole, cut large ones into pieces of arbitrary shape.
- Tie the dill sprigs with twine, and beat off the stems a little with the back of a knife blade.
- For the marinade, in a separate container, combine water, vinegar, sugar, salt and mix very thoroughly.
- Pour sunflower oil into a deep, thick-bottomed saucepan, place slices of mushrooms and garlic, passed through a press.
- Sprinkle with peppercorns, add dill and bay, add marinade, cover with a lid and bring to a boil over low heat.
- When the mixture begins to actively bubble, stir again, remove the lid and let it boil for 10 to 15 minutes.
- Using a slotted spoon, remove the mushroom pieces and pack into dry, sterile jars. Bring the marinade remaining in the pan to a boil again, pour it into the jars of mushrooms, seal tightly with plastic lids and cool to room temperature.
- After four hours, remove the mushrooms from the marinade, sprinkle with chopped herbs and serve.
