The most delicious canning recipes pickled mushrooms. The most delicious pickled mushrooms for the winter, recipes for cooking in jars

Is it possible to resist homemade mushrooms marinated in jars for the winter? Oh, and they make a delicious snack!

When autumn is in full swing, not going to the forest for mushrooms is an unaffordable luxury for a real hostess. Forest mushrooms are a delicacy for a mushroom picker.

Pickled mushrooms in jars, the recipe of which I am happy to share on Yamkuk, I got from my mother. In distant childhood, honey agarics with us was apparently invisible. Washed two baths per day. I remember, as now, a pantry with shelves strewn with half-liter jars of pickled mushrooms.

To pickle mushrooms for the winter in jars, in addition to wild mushrooms, you will need ingredients for the marinade: vinegar, salt, sugar, bay leaf, garlic, peppercorns, a few cloves or a ready-made seasoning for pickling mushrooms, where all these spices are already in the composition.

Before pickling, honey mushrooms must be sorted out and washed with running water. It is better to leave small ones for jars, and larger ones - to put them on roast or caviar. It is better to cut off too long legs of mushrooms. Honey mushrooms are sent to a cooking container.

Pour in water and bring to a boil. The resulting foam is removed. Mushrooms are boiled for 10-15 minutes, depending on the size. Large fungi are best divided into parts by removing part of the leg.

While the mushrooms are cooking, jars are being prepared. Sterilized in the oven and cooled. For small mushrooms, it is preferable to choose miniature containers. Of course, you can pickle mushrooms for the winter in a three-liter jar, but you must admit - it’s not entirely aesthetically pleasing. Screw caps are boiled in a saucepan for at least 10 minutes.

"Varenochki" are leaned back on a sieve or colander and washed.

While draining, prepare the marinade. In a separate clean bowl of water, salt and sugar are diluted. Then you need to add spices and seasonings, and after boiling add vinegar. Spices and seasonings can be replaced with a ready-made store selection. If you want to dilute the marinade with whole garlic, then it must be put in the marinade for only 5 minutes, and then decomposed into sterile jars.

Honey mushrooms are boiled for 20 minutes over low heat in the marinade.

Pickled mushrooms are poured into jars along with the marinade, but so that the mushrooms completely drown in it. The containers are tightly closed with lids. There should be as little air as possible in the jars.

Jars with honey mushrooms turn over on the lid and are well insulated. Pickled mushrooms in jars are ready for the winter!

The cooled jars are transferred to the refrigerator or cellar for storage.

Greetings, my wonderful cooks. Mushrooms have a special place among pickles and pickled snacks. After all, they are perfectly combined with both festive meals and everyday dishes. Pickled recipes for making this snack are especially delicious, I have in store for you.

The taste of the snack directly depends on what spices you put in the marinade for mushrooms. Dill, cloves, garlic, black peppercorns and other aromatic additives are used as spices. Yes, and the brine can be of different tastes - sweetish, sour, sweet and sour, etc.

Fans of spicy snacks can enrich the marinade with chili peppers and horseradish. To spice up the dish, you can add cloves and cinnamon to the brine.

Here are a few marinade options for you. Each of them has its own zest, so cook and try. Only then do not forget to write which appetizer you liked best.

Yes, you will need sterile jars. And I have good news - you can sterilize very quickly in the microwave 🙂

Cooking "under the iron lid" - in a hot way

For this winter snack you will need:

• 1 liter of water;
• 6 peas of allspice;
• 3 laurels;
• 2 tbsp Sahara;
• 5 pieces. cloves;
• 3 tsp 70% vinegar essence;
• 4 tsp salt;
• 0.5 tsp cinnamon powder.

We cook the marinade. To do this, boil water and add all the spices here, except for vinegar essence. And then cook for about 3 minutes. Before removing it from the heat, add vinegar and mix everything thoroughly.

Prepared mushrooms (take a couple of kilos, because they are boiled down) pour cold water. And bring the liquid to a boil. Then drain the broth, and fill the mushrooms with cold clean water. We add the brine and cook mushrooms, without stirring, until the water boils. As soon as the liquid boils, the mushrooms must be carefully mixed and the foam carefully removed. It is not difficult to determine the readiness of the mushrooms - they settle to the bottom of the dish.

Banks are covered with iron lids. And, after the snack has cooled, we send the dishes to the refrigerator.

Step by step quick cooking recipe

According to the recipe, this is a pickling method without seaming. For a kilo of mushrooms you will need:

• 0.5 l of water;
• 1 tbsp (without a slide) salt;
• 1 pea allspice;
• 1 PC. lavrushki;
• 1 clove;
• 0.5 tsp citric acid;
• 2 garlic cloves;
• 1 tbsp vegetable oils.

Dip the peeled mushrooms into boiling water and cook for 5 minutes. In this water, you can add a slice of lemon and a little salt. Separately, we prepare the marinade - add citric acid, salt, cloves, pepper and lavrushka to the water. Cool the marinade to a comfortable temperature. Next, add oil and crushed garlic to the gruel. We mix everything well.

We lay out the mushrooms in sterile jars (mushrooms should occupy about 2/3 of the container). And fill them with warm marinade. We cover the dishes with plastic lids, cool the workpiece and send it to the refrigerator.

Caviar under an iron lid for the winter

You will need:

• 10-liter bucket of mushrooms;
• ¼ cup vegetable oil;
• salt;
• 70% vinegar essence (1 tsp per liter of mushroom preparation);
• water (for cooking).

Pour the washed mushrooms with water, bring the liquid to a boil and salt. Then boil for half an hour. Next, honey mushrooms need to be thrown into a colander, and then passed through a meat grinder. Then we shift the mushroom gruel into a cauldron, add oil here and simmer. Stir occasionally, otherwise everything will burn. You need to simmer with the lid closed for 40-60 minutes over low heat.

Add salt little by little while cooking. It's just hard to guess the first time, so there is a chance to either undersalt or oversalt the caviar. At the end of the stew, add vinegar essence.

We transfer the finished caviar to sterile half-liter jars. We cover the dishes with boiled metal lids and roll them up. After the jar you need to turn over and wrap. And when the caviar has cooled, the conservation should be moved to the cellar or closet.

Pickling mushrooms in a hot way

For 5 kg of fresh mushrooms for marinade, take the following components:

• 1.5 liters of water;
• 2 tbsp salt;
• 13-15 pcs. black peppercorns;
• 5 pieces. cloves;
• 3-4 pcs. bay leaf;
• 3 tbsp (without a slide) sugar;
• 5 tbsp 9% vinegar.

Place the cleaned mushrooms in a large saucepan. Fill them with cold water and put the container on fire. Cook over low heat for an hour. During the cooking process, periodically remove the foam with debris that appears on the surface of the liquid. Next, we recline the mushrooms in a colander and rinse them well with clean water.

The marinade is very easy to make. Mix all the ingredients, boil and, reducing the heat to low, cook for 2-3 minutes. Next, immerse the boiled mushrooms in the marinade and cook them over medium heat for about 20 minutes. In order not to waste time while the mushrooms are being prepared, sterilize the jars and scald the lids with boiling water. After spreading the mushroom mixture (honey mushrooms + marinade) in jars and roll up. Be sure to turn the jars over and wrap them.

Delicious mushrooms in their own juice

For a kilo of mushrooms for marinade, stock up on the following set of products:

• a head of garlic;
• 1.5 tbsp Sahara;
• 5 pieces. allspice;
• 5 pieces. cloves;
• 5 pieces. black peppercorns;
• 4 tsp salt;
• 3 tsp acetic 70% essence;
• 2 bay leaves;
• 1 liter of water.

Pour the sorted mushrooms with clean cold water and leave for an hour. Then we thoroughly wash the mushrooms, drain the dirty water, fill it with clean water and boil the mushrooms. The recommended cooking time after boiling water is 20 minutes. Next, drain the broth, rinse the mushrooms with clean water and recline them in a colander.

Meanwhile, cook the marinade. We combine all the components intended for the brine (except vinegar and garlic). Bring this mixture to a boil. Then reduce the heat to low and send the mushrooms to the marinade. Continue cooking for another 10 minutes. Next, remove the dishes from the heat, pour in the vinegar and enrich the mixture with crushed garlic.

Then spread the mushrooms with a slotted spoon in sterile half-liter jars and pour the marinade on top. After the dishes, cover with lids, cool the snack and send it to the refrigerator. Serve this delicacy with chopped green onions and olive oil.

Preparing mushrooms for the winter

For 1 kg of fresh mushrooms you need to take:

• 3 pcs. cloves;
• 1 bay leaf;
• 3 tbsp (with a slide) salt;
• 5 pieces. black peppercorns.

Soak mushrooms in cold clean water (it is better to do this at night). Then we wash them well. If there are large ones among them, you can cut them. Next, put the mushrooms in a saucepan and fill with water completely. We put the dishes on the fire and bring to a boil. Then we reduce the flame to small, and cook the product for about 40 minutes.

10 minutes before the end of cooking, salt the water, add lavrushka, pepper and cloves. Then we continue to cook. Then we remove the dishes from the fire and transfer the mushrooms with brine into sterile liter jars. After that, add 9% vinegar to each jar (pour 1 tablespoon of vinegar into a liter container). We twist and wrap the workpiece until it cools.

Nutritional value

The calorie content of these mushrooms is 15.7 kcal. Proteins are in the lead here - there are 1.5 g of them. They are followed by fats - 0.8 g. And then there are carbohydrates - only 0.5 g.

and B9. It also improves eyesight. And it has a beneficial effect on the condition of nails, skin and hair.

Ascorbic acid, which mushrooms are rich in, improves immunity. Also, this vitamin relieves bleeding gums. It also strengthens blood vessels, tightens wounds and prevents tissue destruction.

In addition, this forest product improves thyroid function and restores sleep. And since there are few calories in mushrooms, these mushrooms do not harm the figure. This product is also a wonderful antidepressant. Therefore, if you feel sad, crunch honey mushrooms 🙂 Just do not forget that mushrooms, among other things, also have a laxative effect.

Additional Tricks

You can cook an appetizer not only from fresh, but also from frozen mushrooms. Only in this case, you need to wait until the product is defrosted, and only then marinate the thawed mushrooms.

When boiling mushrooms, use as much water as possible - this will help get rid of the mucus. In addition, remove the foam that floats to the surface of the liquid. It will spoil the appearance of the workpiece and its taste.

Any mushrooms are a perishable product. Therefore, try to process them as quickly as possible. Ideally, this should be done on the day of collection or, in extreme cases, not the next day.

For cooking, it is better to use enameled dishes. The pan should be intact - without chips or damage. Bacteria accumulate in cracks. And the tandem "mushrooms-bacteria" is dangerous.

And yet, do not rush to pour out the broth left after boiling the mushrooms. It can be poured into ice cube trays and frozen. As a result, you will get mushroom bouillon cubes of your own production. Shop cubes do not compete with them. Add this "mushroom ice" to a sauce or soup, and the dish will acquire an indescribable flavor.

Take a look at the article " recipes with pickled mushrooms". Here you will find many interesting dishes that can be prepared from this snack. You can also send a link to your friends. In general, recharge with positive emotions and create culinary masterpieces. And then unsubscribe in the comments about your "exploits" 🙂 I have everything for today: bye-bye!

Pickled mushrooms evoke memories of my youth. We had a distant relative who was already a grandfather even for my parents, but for me in general, old, old. He lived in the suburbs, but a forest began a kilometer from his house. And his cellar was always filled with various canned foods, his preparations.

It was in those days that I remembered pickled mushrooms. He marinated them in a bottle. I took those mushrooms that freely passed into the neck. I don’t remember, much to my regret, now the recipe for his marinade, but when he took out these mushrooms, opened the bottle, the smell of the forest was carried around the house.

And these mushrooms tasted absolutely like fresh. There was no taste of salt or vinegar at all. Yes, as far as I remember, they were not there. Maybe there was a little salt, but there was definitely no vinegar. How he did it, that they were kept with him until next autumn, I don’t know.

Unfortunately, I have not written about mushrooms yet. And the only article reminiscent of mushrooms is that they taste like mushrooms and are also harvested for the winter.

Recipes for pickled mushrooms for the winter cooked at home

The most important thing in pickling mushrooms, I think is that there are no false mushrooms in the basket. Therefore, select mushrooms carefully. If you have any doubts whether this is a real honey agaric or a false one, do not hesitate, throw it away.

Well, the rest is much easier. Here we will look at how to prepare and then pickle mushrooms for the winter, with various ingredients.

Well, at the end I put a video, it's like a bonus for you, and for me, because I really love Korean-style marinated mushrooms. It's not for winter. It's for fun after work. Start marinating them first and while you're winterizing these will be your immediate reward.

Good luck! You will succeed.

Menu:

1. How to pickle mushrooms for the winter

For marinade:

per 1 liter of water

• Bay leaf - 3-4 pcs.
• Allspice - 5-6 peas
• Hot pepper - 10 peas
• Vinegar 9% - 2 tbsp. l.
• Salt - 1 tbsp.

Cooking:

1. We collected mushrooms, it's time to start processing. First, the mushrooms must be cleaned.

2. There is a film under the hat, as if such an umbrella descends on the leg. This film must be removed. We do it with a knife

and immediately clean the film from the stem of the mushroom. From the cap we clean the dirt, various uselessness, but we do not remove the film.

3. Sprinkle the mushrooms randomly with salt, do not fall asleep like lard, salt a little on top and pour cold water, rinse lightly with handfuls in water and let stand in this state for 30 minutes.

4. After 30 minutes, our mushrooms become white, clean, and the water is very dirty. Drain this water and fill with fresh water. We wash, sorting through, mushrooms. Usually twice is enough so that you can drain everything and rinse the mushrooms again under running water. But if your water is still dirty, rinse in the basin until the water is clear. After that, you can rinse under running water.

5. Washed under running water, poured mushrooms with fresh water and set to boil. The water boils, foam may appear.

It is desirable to remove it. Continue to cook for another 30 minutes.

We begin to prepare the marinade.

6. Pour a liter of water into the pan. We throw in a couple of leaves of lavrushka, allspice and bitter peppers, a spoonful of salt and two tablespoons of vinegar. This marinade should boil. We usually let it simmer for 4-5 minutes.

7. Drain the water from the mushrooms through a colander and send the mushrooms to the boiling marinade. Let them boil in the marinade for 15 minutes. After 15 minutes, the mushrooms are ready.

8. Directly from the pan standing on the stove, we begin to pour or rather lay them out in sterilized jars.

9. We filled the jar, immediately roll up the lid, then the next one, etc.

10. Turn the lids down. Wrap with a warm blanket or towel. Leave it like this until it cools down completely. We store in a cool place.

It turned out excellent pickled mushrooms.

How delicious they will be in winter, with potatoes.

And as a snack, just do not come off.

Bon appetit!

1. Recipe for pickled mushrooms in the original marinade

For marinade:

For 1 liter of water

• Salt - 1 tbsp.
• Sugar - 1 tsp
• Bay leaf - 3 pcs.
• Carnation buds - 2-3 pcs.
• Allspice - 2-4 peas
• Black pepper - 3-5 peas
• Garlic - 3 cloves
• Dill seeds and stalks - to taste
• Vinegar 9% - 4 tablespoons

Cooking:

Of course, it is very good if mushrooms are collected in the forest. But store-bought and even frozen mushrooms are also suitable.

Since we have mushrooms from the forest, we cook as follows:

1. We clean the mushrooms as described in the first recipe. Place in bowl and fill with water. If your mushrooms are clean, then you can wash them, let stand for 10-15 minutes. After that, rinse with running water and set to boil. It is not necessary to rinse them 2-3 times, as we will cook in two waters.

Cooking mushrooms

2. We throw the mushrooms into boiling water and cook for 20 minutes, removing the foam, just as we do it in meat soup. Then drain the water from the mushrooms through a colander. Mushrooms are again sent to the pan, pour fresh water, bring to a boil and cook for another 10 minutes.

3. When cooking in mushrooms, put a whole onion. It is often said that if the bulb turns black, then there are poisonous mushrooms among them. I think it's just a legend. But the fact that onions will draw harmful substances onto themselves is true. Although they may not be.

Mushrooms are ready.

4. Pour water into the pan, take the amount of water depending on the number of mushrooms. So that you have enough marinade for all the jars. The quantity of ingredients is indicated based on 1 liter of water.

5. We send all the ingredients of the marinade to the water. Salt, sugar, bay leaf, cloves, peppers, garlic cloves cut into 3-4 parts, dill stems and seeds.

6. Bring the marinade to a boil, add vinegar and let it boil for another 5 minutes.

7. After 5 minutes, add mushrooms to the marinade, we drained the water in advance. Bring to a boil and boil for 10-15 minutes.

8. In principle, mushrooms will be ready for use after they have cooled, but we will arrange them in jars and close them for the winter.

9. So, we lay out the mushrooms in jars. Lay the mushrooms hot. Then we close or roll up if you have metal lids. Turn the jars upside down, cover with something warm and let cool completely.

We store all canned food in a cool place, on the loggia. In severe frost and heat, we bring it into the house. Then we take it out again. Or you can store it in the fridge if you have a large one. I think that with this amount of vinegar, they will stand well at room temperature.

Well. Our mushrooms marinated for the winter are ready.

Now just to wait until we start to open.

Bon appetit!

1. Video - Pickled mushrooms

2. Video - Korean Pickled Mushrooms

Bon appetit!

In the midst of the mushroom season, it's time to close the pickled mushrooms for the winter. We have picked up some great recipes for making this spin at home.

It would seem that it is enough to learn one recipe for cooking mushrooms - and you can use it all your life. But different varieties differ in taste, density, porosity, and therefore require a unique approach. In addition, from this raw material it is possible to prepare not only pickled preservation, but also various snacks, salads and.

Adding vinegar preserves the product for a longer time, but with oil, a completely different option is obtained. I don't really like a long process, so for pickling I use a recipe without sterilization.

The most common pickling method is hot, that is, with boiling in several stages. This allows you to remove dirt from the product, harmful substances absorbed from the soil and air during growth, and then flavor the raw material with salt, spices, vinegar for an excellent taste.

We will need:

• Mushrooms - 3 kg
• Garlic - 6 cloves
• Bay leaf - 5 leaves
• Sweet pea pepper - 10 pcs.
• Salt - 3-4 tbsp.
• Sugar - 2 tbsp.
• Carnation - 6 pcs.
• Acetic acid 70% - 3 tsp

Sort the raw materials from debris, rinse well, cut into pieces.

• Fill a large saucepan (with a volume of at least 5-6 liters) with water, add mushrooms (how much will go in), heat. As the product heats up, it will settle, decreasing in volume, then it will be possible to add the rest of the raw materials.
• Pour a little citric acid (on the tip of a knife) or vinegar into the water to preserve the beautiful color of the mushrooms.

• After boiling, it is necessary to carefully remove the resulting foam. It contains all unnecessary substances, dirt (sometimes housewives advise draining the first water 5 minutes after boiling, replacing it with clean water, while opponents say that you can’t get a thick marinade, as if reaching for a spoon, so decide for yourself).
• Then add salt, spices to the pan, cook for 25 minutes.
• At the end of the cooking process, add vinegar essence, mix, boil for another 5 minutes.

• We lay out the raw materials in sterile jars on the shoulders (it is better to use a slotted spoon so that sand that accidentally gets into the product remains at the bottom), fill it with marinade to the brim, put it on a plate to collect excess liquid and close it with a thick vacuum nylon lid.
• We specially leave the remaining marinade, boil it the next morning or at least 8 hours later and add it hot in jars (during this time the mushrooms absorb the liquid).

• We again close the containers with lids, put them in a cool place without access to light. A refrigerator will do, a good pantry, you can even hide it under the bed, but then you have to wrap the jars with a thick cloth.
• Mushrooms harvested in this way are perfectly stored for a year, or even two.

The easiest way to pickle mushrooms with vinegar without sterilization

A very simple option for preparing preservation without unnecessary sterilization involves the addition of a large amount of vinegar, which ensures long-term storage without the danger of fermentation or, God forbid, botulism.

The products you need are:

• Mushrooms - 7 liters by volume
• Water - 3-6 liters
• Salt - 2 tbsp. no slide for every liter of water
• Sugar - 1 tbsp. sugar per liter of water
• Vinegar - 2 tbsp. per 1 liter
• Bay leaf - 1 large or 2 small for each liter of liquid
• Allspice, black peas - 4-6 pcs.

The cooking technology is as follows:

• Soak mushrooms in warm water for 5-10 minutes, then wash each fungus.
• For too large specimens, we remove the leg at a distance of about 1 cm from the cap, otherwise such overgrowths will look ugly in the finished dish.

• We put the raw materials in a saucepan, fill it with water (the quantity does not matter here, the main thing is that the product is completely floating), put on fire.

• After 5-10 minutes of boiling, decant.

• We wash mushrooms under running cold water.

• We again put the raw materials in the same pan, pour enough water so that the mushrooms float easily (at the same time, you do not need a large volume, which then you just have to pour out).
• Add spices, salt, sugar, vinegar in accordance with the volume of water.
• Cook for 30 minutes, constantly removing the foam, it may contain dirt, twigs, dust, preserved after washing.

• We fill ¾ sterile jars with the finished dish, it is convenient to catch the mushrooms either with a slotted spoon or a pouring spoon.
• Fill to the brim with marinade, twist with clean lids.

• We turn the jars over, cool on the table without wrapping, then transfer to the cold for storage.
• Such a twist is distinguished by the optimal ratio of salt-vinegar-sugar, it does not need to be washed before use. .

Pickled instant mushrooms at home in jars (crispy)

The addition of garlic gives a special aroma and taste to the product. And all the spices are chosen so well that our family has considered this recipe the best for many years. True, it involves long-term cooking and sterilization, but the result justifies all the trouble. We get tender, crispy, juicy mushrooms!

For cooking, you need to prepare:

• Honey mushrooms - 1 kg
• Water - 1 l
• Garlic - 4-5 cloves
• Salt - 1.5 tbsp.
• Sugar - 2 tbsp.
• Acetic essence 70% - 1 tsp
• Bay leaf - 2 pcs.
• Peppercorns - 8-10 pcs.
• Carnation - 6 pcs.

We sort out the raw materials, wash them thoroughly.

• We put it in a saucepan, fill it with water, cook for 1.5 hours, drain, rinse the mushrooms.
• Fill with clean water, cook again for 1.5 hours, removing the resulting foam, drain with a colander.

• Pour water again, having already carefully measured the right amount for the marinade, add spices, salt, sugar, vinegar.
• Cook after boiling for 20 minutes.
• Add diced garlic a couple of minutes before the end of the cooking process.

• We lay out the future snack in sterile jars.

• We cover with lids, sterilize by placing in a pan of a suitable size and pouring warm water up to the shoulders, cook for 20 minutes after boiling.

• We roll up, turn over on the lids, after cooling we store the jars in a cool, dark place.

Video how to pickle mushrooms according to the classic recipe with butter

The classic way to pickle mushrooms involves adding oil. His opponents say that the oil will go rancid over time, worsening the taste of the dish, but if you use refined vegetable fat and eat twists in the first year, then you should not be afraid of such consequences.

But we get a snack with excellent taste, original aroma, pleasant texture. All the secrets of cooking are revealed in this video.

A simple recipe for making delicious mushrooms for the winter (you will lick your fingers)

Simply, in a city manner, mushrooms are prepared for the winter according to such a recipe. What I like about it is that you do not need to cook the product for a long time, everything is as easy as possible, without unnecessary problems.

We take these ingredients

• Honey mushrooms - over 1 kg
• Water - 3 liters
• Salt - 6 tbsp.
• Sugar - 3 tablespoons
• Carnation - 6 pcs.
• Allspice peas - 6 pcs.
• Bay leaf - 6 pcs.
• Vinegar 9% - 15 tablespoons

• We clean the raw materials from debris, sort through - we remove the large ones (you can cook caviar from them or just fry them), wash them in a large amount of water, trying to preserve the integrity of the mushrooms.

• Boil in a sufficient amount of water for 10 minutes after boiling, strain, rinse with running water.
• We prepare the marinade from water and the specified amount of products, spices.

• Add mushrooms, cook for 30 minutes, removing foam.
• Add vinegar, mix.
• Sterilized jars (it is convenient to clean them with a microwave oven, pouring them into clean containers of 30-50 ml each and setting them to warm for 10 minutes), fill them up to the shoulders with the resulting snack, add marinade, close with sterilized lids.

• Turn over, leave on the table to cool.
• You can try such preservation after 8-10 days, it is stored at a moderate temperature for more than a year.

If you are lucky enough to harvest a good harvest of mushrooms - do not be too lazy to pickle them for the winter - such a preparation is perfect for potatoes, other main courses, as an ingredient in salads and just a good snack. I sincerely wish you a successful “quiet hunt” and bon appetit!

We offer several simple recipes for pickled mushrooms for the winter. The dish will not leave indifferent either your guests or household members. Small beautiful mushrooms (the sizes of mushrooms allow you to close them whole) with an elastic texture, harmonious taste and spicy aroma will perfectly complement any winter feast.

Among the numerous varieties of mushrooms growing almost everywhere, autumn ones are considered optimal for harvesting. Outwardly, they are distinguished by the presence of a membranous ring - a “skirt” on a stem and scales on a dull light brown (brownish or ocher) flat-convex hat with a tubercle. The plates are white or yellowish, with brownish spots. The pulp of autumn mushrooms is white, with a mild (not caustic) taste and a slight pleasant aroma. According to nutritional value, they are classified as category 3 (out of 4) and are recommended to be boiled before eating and pickling.

The collection and harvesting of mushrooms must be approached with great responsibility in order to prevent the risks of poisoning. Firstly, it is necessary to take only edible varieties that you are sure of, and, secondly, strictly adhere to the established rules for processing and preservation.

Preliminary processing

Mushrooms grow in open places and not singly, but in friendly families, so mushroom pickers collect their harvest without a long search.

Fresh mushrooms brought from the forest must be processed immediately, until they are caked. Honey mushrooms cleanse from plant debris and dismantled, cutting off the lower part of the legs. To wash away any remaining dirt and prevent the flesh from browning when exposed to air, the mushrooms are immediately soaked in water. Use both cold and hot water. Many advise adding salt and citric acid to it (1 tsp of salt and 2 g of acid per 1 liter of water). Mushrooms while soaking picking and sorting, rejecting all spoiled (overripe, wormy, etc.) specimens. Small mushrooms for harvesting are left whole, and large ones are cut into pieces. Long-term soaking of mushrooms is not required, as they do not contain bitterness and caustic substances. It is enough to wash them thoroughly and rinse under running water.

Well-washed mushrooms are put in a colander or on a sieve, letting the water drain. Then them without fail blanched or boiled in salt water. The main methods of harvesting mushrooms for the winter are salting and marinating. The main difference between the two is the use of acidic preservatives (vinegar and/or citric acid) that are added to marinades.

You can learn about the various methods of salting mushrooms from the article on our website.

Pickling is convenient because it allows you to prepare mushrooms quickly enough and then store them at home (in a dark, cool place). When preserving mushrooms in hermetically sealed jars, it is necessary to comply with all the requirements of heat treatment and the proportions of products indicated in the recipes. When food is boiled, live bacteria die after 5 minutes, and accumulated toxins are destroyed after 20 minutes. Spores can only be disposed of by sterilization at a temperature of at least 120℃.

Botulism bacteria "do not like" media with a pH above 4.6. The problem is that most people do not like such products either. Table vinegar (9%) has a pH of around 3-3.5, when you mix vinegar with water this goes up (the more water, the higher the pH). To prepare a marinade with a pH of at least 4.5, you need to dissolve table vinegar 2-2.5 times. What happens will be very sour in taste. That is, you will have protection against botulism, but few people can eat it.

That's why mushrooms intended for harvesting with capping require such thorough cleaning, repeated washing and boiling. This is the only way to get rid of particles of earth in which botulism bacteria live.

Some housewives generally prefer to make only “open” blanks from mushrooms. It is especially difficult for honey mushrooms to wash the legs from the ground, since they grow in a “bouquet” (a lot of mushrooms from one root). Experienced mushroom pickers often collect only hats with the upper part of the legs (1-2 cm). Sometimes only hats are preserved in mushrooms, and the legs are dried, followed by grinding into powder (both tasty and safe).

Here are some of the most popular and simple recipes on how to pickle mushrooms correctly with step-by-step cooking technology.

Popular Recipes

Honey mushrooms do not have a very bright and rich taste, therefore, in addition to the standard set of spices (salt, sugar, vinegar), a variety of spices are added to marinades. Each housewife can adjust their proportions at her own discretion and determine for herself the most successful options for pickling mushrooms for the winter in jars.

This recipe is good first of all because it takes into account all safety requirements.

Servings/Volume: 1.5-2 l

Ingredients:

• fresh mushrooms - 3 kg;
• water - 0.5 l (for marinade);
• rock salt - 50 g (for boiling), 10-15 g (for marinade);
• sugar - 10 g;
• citric acid - 2 g (for boiling), 3 g (for marinade);
• bite, 5% - 75 ml (5 tablespoons);
• black pepper sweet peas - 5-6 pcs.;
• bay leaf - 2-3 pieces;
• dry cloves - 1 g;
• cinnamon - 1 g.

Cooking technology:

1. Put the thoroughly washed mushrooms into a saucepan with boiling brine (50 g of salt and 2 g of citric acid per 1 liter of water), boil until tender (15-20 minutes), removing the foam with a slotted spoon.
2. While the mushrooms are cooking, wash and sterilize the jars, prepare the marinade.
3. For the marinade, pour 2 cups of water into an enamel pan, add salt, sugar, citric acid, allspice, bay leaf, cloves and cinnamon. Boil, mix and pour in the vinegar. Boil.
4. Arrange the boiled mushrooms in hot jars, pour the marinade 1 cm below the top of the neck. Cover jars with lids.
5. Put jars with mushrooms in a saucepan with water heated to 45-50 ℃. Sterilize at a low boil jars with a capacity of 0.5 l - 30 minutes, liter - 40 minutes.
6. After sterilization, immediately roll up the jars with lids, check the tightness of the closure, turn over and leave until completely cooled.

Ready-made mushrooms turn out to be very tasty, they are served as a cold appetizer for strong drinks and as a side dish for meat dishes.

This method is one of the most popular and common, it allows you to pickle mushrooms deliciously and makes the harvesting process faster, which is especially important with large quantities of mushrooms.

Servings/Volume: 3-4 l

Ingredients:

• fresh mushrooms - 5 kg;
• water - 1 l (for marinade);
• rock salt - 4-5 tbsp. l. (for boiling), 1.5-2 tbsp. l. (for marinade);
• sugar - 2 tbsp. l.;
• vinegar essence (70%) / table vinegar (9%) / natural (apple or grape) - 0.5-1 tsp / 3-6 tbsp. l / 10-12 tbsp. l.;
• black pepper sweet peas - 5-7 pcs.;
• bay leaf - 2 pcs.

Optionally, you can add to the marinade:

• black pepper (peas) - 10-15 pcs.;
• dry cloves - 3-5 pcs.;
• cinnamon - 1-2 sticks;
• nutmeg - 0.5-1 pc.;
• dill, umbrellas / seeds - 2-3 pieces / 1 tsp;
• mustard seeds - 0.5-1 tsp;
• dry coriander - 0.5 tsp

Cooking technology:

1. Place the washed mushrooms in a saucepan, pour cold water, salt at the rate of 50 g of salt per 1 liter, put on the stove and quickly bring to a boil over high heat.
2. Cook for 3-5 minutes, skimming off the foam. Drain the dirty water, pour the mushrooms again with clean water, salt and boil for another 20-30 minutes. Put the finished mushrooms in a colander and let the water drain.
3. Prepare the marinade in a separate saucepan. Heat water, add salt, sugar and all dry spices, pour vinegar after boiling.
4. Immerse the mushrooms in the marinade and, after boiling again, boil them for 5 minutes over low heat.
5. Sterilize jars and lids.
6. Arrange the mushrooms in jars, fill them to the top with marinade and immediately roll up the lids.
7. To cool the jars slowly, turn them upside down and wrap them in a warm blanket.

The proportions of spices and spices indicated in the recipe can be adjusted to taste. Experienced housewives advise you to definitely try the marinade during the cooking process, and add vinegar directly to the jars before seaming at the rate of 1 tbsp. l. vinegar (9%) per liter jar. Before serving, mushrooms are seasoned with onions and / or garlic, flavored with vegetable oil.

If you do not plan to store pickled mushrooms for a long time, then you can make them hermetically without rolling them up, but you will have to keep such a blank in the refrigerator.

Servings/Volume: 1 l

Ingredients:

• fresh mushrooms - 1.5-2 kg;
• water - 0.5 ml (for marinade);
• rock salt - 50-75 g;
• sugar - 15-20 g;
• table vinegar (9%) / natural - 15-20 ml / 25-50 ml;
• black pepper sweet peas - 3-5 pcs.;
• dry cloves - 1-2 pcs.;
• bay leaf - 1-2 pcs.;
• garlic - 2-3 cloves;
• vegetable oil - 20-50 ml.

Cooking technology:

1. Dip the washed mushrooms into boiling salted water (1 tablespoon per 1 liter). Blanch for 2-3 minutes.
2. Throw the mushrooms in a colander and let the dirty water drain.
3. Put mushrooms in an enamel pan, pour cold water (0.5 l) and put on high heat. When the water boils, add 1 tbsp. l. salt and sugar, dry spices. Boil the mushrooms over low heat for 30-40 minutes, removing the foam with a slotted spoon.
4. Remove the pot with ready mushrooms from the heat, pour in the vinegar, mix and let the workpiece cool.
5. Peel the garlic, cut the cloves into slices or thin slices.
6. Transfer the mushrooms to clean, dry jars, add garlic, pour the remaining marinade. Gently pour a little vegetable oil on top so that it covers the surface of the liquid with a thin layer. Close with tight nylon (polyethylene) lids.
7. Put the jars in the refrigerator.

This technology does not provide for sterilization or pasteurization of the canned product, so it is enough to wash the jars and lids well. Mushrooms stored in the refrigerator are convenient to use as an independent snack or for preparing first and second courses in the daily menu.

Video

Experienced housewives share their recipes for pickled mushrooms in the following videos:

For several years she worked as an editor of a television program with leading ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, chop, stepchild, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits are self-grown!

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