Pickled mushrooms for the winter. Recipes for preserving mushrooms for the winter. A simple recipe for pickling porcini mushrooms for the winter in jars

Canned mushrooms serve as an independent snack, as well as an addition to other dishes. There are many recipes for preparing a forest harvest for the winter, each of which has its own characteristics.

Canned mushrooms serve both as an independent snack and as an addition to other dishes.

Compliance with the conditions for the preparation of containers and fruits guarantees their long-term storage. Mushrooms must first be processed. It is better to take copies of medium or small sizes so that they fit in a jar. Damaged fruits must be removed.

A healthy forest product has a clean and even surface. Do not put off the conservation process for a long time. Mushrooms need urgent processing. It is recommended to use only hats, because the legs are good for cooking other dishes.

Fruits selected for canning should be soaked and thoroughly cleaned, and the container must be sterilized. Varieties that are bitter (milks, volnushki) should be poured with salted water for a day, changing the water at least twice.

How to pickle milk mushrooms for the winter (video)

The best recipes for canning mushrooms in jars

Of the huge number of possible ways to prepare mushrooms for the winter, some of them are used more often than others.

Many housewives prefer to boil the fruits, believing that due to heat treatment, the product is saturated with the aromas of all the ingredients included in the marinade. This method requires:

• forest harvest 1 kg;
• half a glass of water;
• table vinegar a third of a glass;
• a large spoonful of salt and a little sugar;
• spices (allspice, laurel, citric acid, cloves).

Walkthrough:

1. Pour water into an enamel pan, pour in a third of a glass of vinegar and sprinkle with salt.
2. After boiling, move the mushrooms into a container and cook until cooked, which is determined by their type and parts. For example, the cooking time for hats is slightly longer than for legs.
3. In order to avoid clouding of the marinade, it is important to remove the resulting foam. When the product sinks to the bottom, and the foam stops forming, the fire can be turned off.
4. Add spices to the marinade and, after cooling, transfer to jars, corking tightly.

Mushrooms can be boiled in another container, preparing the marinade separately. Detailed cooking process in this way:

1. Salt the water and boil the forest delicacy in it until it sinks to the bottom. Then strain with a colander.
2. For the marinade, it is necessary to mix 3 teaspoons of 80% vinegar essence (or 250 ml of 9% vinegar), salt, sugar in a lyre of water; peppercorns, bay leaf, dry dill and cloves. If necessary, increase the dose of ingredients. After the composition boils, pour it over the fruits laid out in jars.

To prevent botulism, you can add a pinch of citric acid to each jar. It is also not recommended to close the dishes with metal lids.

To cook boletus deliciously, for 2 kg of raw materials you need to stock up:

• apple cider vinegar (50 ml);
• bay leaf;
• peppercorns.

Washed and peeled boletus must be cut into medium-sized pieces, after which:

1. Place the mushrooms in a bowl, pour water and put on fire. After 10 minutes, rinse and boil again. Rinse again after 30 minutes.
2. Add the rest of the ingredients and boil for another 10 minutes.
3. Transfer to a sterile container and roll up.

Wrap the jars and leave to cool. You don't need to sterilize. To store, place in a refrigerator or other cool place, protected from sunlight.

Method without using vinegar:

1. The natural product is transferred to boiling water. Add 30 g of salt and 2 g of citric acid per 1 liter.
2. A saucepan with mushrooms should boil for at least a third of an hour. At this time, do not forget to remove the foam.
3. Arrange the finished product in sterilized jars and roll up the lids.

If citric acid needs to be replaced with vinegar, then for 1 kg of processed mushrooms you need to take 2 tablespoons of vinegar, which should be added at the final stage of cooking.

How to prepare butter for the winter (video)

Recipes for canned mushrooms in jars

Honey mushrooms grow in whole families, so if you stumble upon a stump strewn with them, you can leave with a full basket. Despite the fact that the fruits are assigned the third category in terms of taste, they are very tasty in pickled form.

• 1 spoon of salt;
• 2 tablespoons of granulated sugar;
• 10 tablespoons of 9% vinegar;
• spices.

So, necessary:

1. Boil the forest product with the addition of salt until it settles to the bottom.
2. In another saucepan, prepare the marinade from all the ingredients.
3. Drain the water from the mushrooms through a colander and place them in a boiling marinade.

After a quarter of an hour, spread the mushrooms in a sterilized glass container and roll up. In order to preserve without seaming, the following recipe is suitable:

• mushrooms 5 kg;
• water 1.5 l;
• 70% vinegar;
• 100 grams of salt and sugar;
• a pinch of cinnamon;
• peppercorns.

How to close chanterelles for the winter (video)

In a separate bowl, prepare the marinade.

1. Soak mushrooms for 30 minutes in cold water. Rinse and strain through a colander.
2. Pour cold marinade over and boil. After half an hour, remove from heat, cool and transfer to jars, into each of which pour vegetable oil. Store in a cool place.

Adding aromatic ingredients such as cinnamon or blackcurrant to the marinade will give the dish an extravagant flavor. As a result, the taste will become more intense. For 5 kg of the main product, you will need:

• 5 leaves of currant and cherry;
• garlic cloves (to taste);
• 2 sprigs of dill;
• 1 tbsp vinegar;
• Bay leaf.

Detailed guide:

1. Salt the water and move the mushrooms into it. Boil. After a third of an hour, strain, leaving 2 cups of broth, which is again poured into the pan.
2. Pour a little vegetable oil into the bottom of the jars.
3. Chop chopped garlic, dill and pepper into a saucepan with mushrooms, and boil for another 20 minutes, adding vinegar at the end.
4. Transfer the contents of the pot to jars. Set to sterilize. Close after 20 minutes.

An unusual way that gives a piquant taste is with cinnamon. For 2 kg of fruits and a liter of water you need:

• a couple of tablespoons of sugar and one salt;
• 4 cloves;
• 3 cinnamon (sticks);
• 3 bay leaves;
• 3 teaspoons of vinegar.

Mushrooms should be well cleaned and dried.

1. Pour all ingredients into hot water. After boiling, you need to wait 5 minutes and add vinegar. Remove from heat after the second boil.
2. Place the mushrooms in another pot of water and boil. After 20 minutes, the fruits should settle. Then strain and arrange in a sterilized container, then top up with marinade.

It is important to consider that it is necessary to lay out the product in such a way that it fills only 2/3 of the can. Serving to the table, pre-rinse.

For those who prefer to buy frozen food rather than collect fresh, there is a special recipe that has the advantage of saving time on cleaning. For 1 kg of raw materials take:

• liter of water;
• 6% vinegar 200 ml;
• salt and granulated sugar;
• allspice peas;
• cloves;
• Bay leaf;
• garlic.

Easy cooking process:

1. Boil the frozen product for 10 minutes without first defrosting.
2. Finely chop the garlic. Bring the marinade of all ingredients to a boil.
3. After boiling, add mushrooms. After 10 minutes, remove from heat and set aside.

Divide into jars and place in a cold place. A day later, the dish is ready to eat.

Honey mushrooms have a sweetish aftertaste, which becomes special when marinated. Depending on the components used in the recipe, the taste of the dish is different. The decoction of mushrooms that remains after cooking can be frozen and used in soups and sauces.

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Canning mushrooms allows you to save the gifts of the forest and the warm months of the year for the winter. Many types of mushrooms are suitable for preservation, for example: milk mushrooms, boletus, boletus, russula, honey mushrooms, mushrooms, boletus, ceps, black mushrooms, pigs, chanterelles. It is better to choose fresh mushrooms that have been harvested at least 8 hours before cooking. They should be small to medium in size, not wormy. It is worth considering that some types of mushrooms do not combine together. To avoid such an incorrect combination, you can use the recipes below.

There are several classic recipes for preparing mushroom preservation for the winter.

Such a variety of recipes is due to the fact that classical canning methods may involve:

• salting;
• pickling;
• cooking in own juice.

There are also various canned mushroom dishes, for example, whole mushrooms, caviar.

Canning mushrooms: a classic recipe for the winter at home

Using classic pickling ingredients, you can cook absolutely any mushrooms for the winter.

For this you need:

• 1 kilo of mushrooms;
• 1.5 glasses of water;
• 20 grams of salt;
• 100 milliliters of olive oil;
• 6 black peppercorns;
• 100 milliliters of 9% vinegar;
• 50 grams of sugar;
• 5 bay leaves;
• 5 clove buds.

Using classic marinating ingredients, you can cook absolutely any mushrooms for the winter.

How to preserve:

1. Fresh forest products are washed, cleaned, immersed in cold water and soaked for 1 hour.
2. The liquid is drained, and the mushrooms are cut into medium pieces.
3. Mushroom pieces are poured with water and boiled for half an hour.
4. Marinade is prepared in a separate pan. To do this, salt, sugar, and other spices dissolve in water. Everything is mixed and put on fire. After boiling, oil and vinegar are poured into the liquid. The contents of the container are again brought to a boil and boiled for 5 minutes.
5. The appetizer is laid out in clean jars and sent to be sterilized for 30 minutes. Then the containers are sealed, placed on the lid and insulated with a blanket.

You can eat the product made already 30 days after its seaming.

The classic recipe for pickling mushroom mix

For this recipe, it is better to use a mixture of porcini mushrooms, butter, boletus and boletus.

Required Ingredients:

• 10 kilos of mushroom mixture;
• 500 grams of salt;
• 20 grams of bay leaf;
• 7 peas of allspice.

For this recipe, it is better to use a mixture of porcini mushrooms, butter, boletus and boletus

How to pickle the gifts of the forest at home:

1. Mushrooms are sorted, washed, cleaned, boiled in salted water for 15 minutes.
2. The mushroom mass is leaned back in a colander and washed under running water.
3. The main ingredients are dried, placed in a container covered with enamel, upside down. Each layer must be sprinkled with salt and spices.
4. The top layer is covered with a gauze napkin, a circle on which oppression is installed.
5. In this state, the gifts of the forest are salted for 2 days. Then the brine is poured into a container and brought to a boil.
6. The mushroom mass is again filled with hot liquid and put under oppression for 30 days.
7. Ready mushrooms can be laid out in jars and closed with polyethylene or nylon lids.

During salting, the fungus must be ensured that they are always in the brine, otherwise the product may become moldy.

Canned mushroom caviar

Mushroom caviar is not only an excellent independent snack, but also a good filling for sandwiches, canapes, pastries, as well as an interesting ingredient that can be used during the preparation of second courses.

In order to make caviar you need:

• 1 kilo of a mixture of porcini mushrooms and chanterelles;
• 200 grams of water;
• 10 grams of salt;
• 4 grams of citric acid;
• 100 grams of olive oil;
• 20 grams of mustard;
• 1 pinch ground black pepper;
• 100 grams of 5% vinegar.

Mushroom caviar is not only an excellent independent snack, but also a good filling for sandwiches, canapes, pastries

How does conservation work?

1. Fresh mushrooms are sorted, cleaned, cut into equal pieces, washed in cold water and leaned back in a colander.
2. In a separate container, water is mixed with salt and citric acid, put on fire and brought to a boil.
3. Prepared mushrooms are immersed in a boiling liquid, which should be cooked until fully cooked, constantly stirring with a spatula. The readiness of the mushrooms can be determined by the fact that all the pieces have sunk to the bottom.
4. During the cooking process, foam will be released, which must be removed with a slotted spoon.
5. The mushroom mixture is leaned back in a colander and dried.
6. The mass is passed through a meat grinder, seasoned with oil, vinegar, salt, pepper and mustard.
7. The mixture is mixed and sent to dry, clean containers.
8. The jars are covered with a lid, sterilized for 40-50 minutes, sealed, turned over and covered with a warm towel.

Mushroom caviar, prepared according to the presented recipe, is moderately spicy and fragrant. Store such a workpiece in a cool dark place.

Salted mushroom caviar: a classic recipe

Mushroom caviar can be not only pickled, but also salted.

To prepare such a dish you will need:

• 7.5 kilos of mushroom mixture of boletus and porcini mushrooms;
• 500 milliliters of water;
• 2 tablespoons of salt.

Mushroom caviar can be not only pickled, but also salted

How to salt:

1. The washed and peeled mushroom mass is cut into small pieces, mixed with salt and 300 milliliters of water. The mass is mixed and placed on the burner.
2. The mixture is brought to a boil and boiled for 30 minutes.
3. Then the rest of the water is poured into the mass, everything is mixed and stewed for another 1 hour. During the extinguishing of the mass, it must be constantly stirred.
4. With the help of a pusher, the mushroom mix is ​​kneaded to a puree state, and then the resulting caviar is evaporated at a temperature of 100 degrees. In this case, caviar must be constantly stirred to prevent burning.
5. Hot caviar is distributed in pre-sterilized jars, corked, placed upside down and covered with a warm towel.

If the hostess plans to store the cooked blank for a long time, it must be re-sterilized.

Mushroom conservation (video)

Canning mushrooms with tomato puree in jars for the winter

In this recipe, it is best to use a mixture of butter, boletus and boletus. It turns out a delicious snack that contains mushrooms with different textures and tastes.

In the canning process you will need:

• 600 grams of mushroom mixture;
• 400 grams of tomato puree;
• 50 milliliters of olive oil;
• 0.5 tablespoon of salt;
• 200 grams of sugar;
• 1 dessert spoon of 9% vinegar;
• 2 bay leaves;
• 2 clove buds.

Step by step preservation:

1. Mushrooms are cleaned, washed, cut into equal pieces and sent to stew until they acquire a soft structure.
2. Salt, sugar, vinegar are added to pre-blanched and mashed tomatoes to a state of puree. The mass is mixed and transferred to mushrooms along with cloves and bay leaves.
3. The mushroom mixture is brought to a boil, distributed in clean jars.
4. The containers are covered with lids and sent for sterilization, which lasts at least 85 minutes.
5. Banks are rolled up, cooled at room temperature.

Mushrooms canned in tomato are endowed with a unique taste that can conquer any gourmet. Such an appetizer will be an excellent option for complementing and serving second courses.

Pickled mushrooms for the winter (video)

But how to properly approach this serious and important procedure - harvesting pickled mushrooms for the winter, and how to make not just an appetizer, but a dish that friends and family will be the first to sweep off the festive table and ask for, we will consider today.

To make pickled mushrooms tasty, beautiful and healthy, they must go through several stages of processing.

Sorting

And on the table, for example, the same small mushrooms will look much more beautiful than a different-sized assortment on one dish.

This step is not required for all mushrooms. But if:

• mushrooms are very dirty, cleaning them can be facilitated by soaking them for a short time in salted water;
• honey mushrooms soak in strongly salted water for 1 hour and then rinse under a strong stream of tap water, they will be perfectly cleaned of dirt and debris, which will save you a lot of time and effort.

• valui and pigs before pickling, they must be soaked in cold salted water for 2 days with a change of water every 10-12 hours.
• Except milkers, mushrooms should not be kept in water for a long time - they will absorb excess water, which is not very good for subsequent processing.

Each mushroom must be examined and processed with an “individual approach”: for some, remove the skin from the cap, for others, remove the leg, and for others, cut into pieces. Some mushrooms ( boletus) dipped in boiling water for a minute - it’s easier to peel the skin; others are categorical opponents of water, they are cleaned dry.

After cleaning, many housewives dip the mushrooms into salted and / or acidified water (1 teaspoon of salt and 2 g of citric acid per 1 liter of water) so that they do not darken.

Marinating mushrooms

There are a few very important things to keep in mind:

• mushrooms with a dense structure (white, boletus and boletus) are not cooked together with mushrooms of a softer structure - they need different heat treatment times;
• even dense mushrooms do not always "get along" in one pan - whites and aspen mushrooms similar cooking time, but boletus it needs less, so cooking them together would be a mistake;
• if cooked together boletus and boletus, in the process of cooking, the oil will darken and become ugly.

• small hats will cook faster than large ones, so you need to either cut large ones and make “equal-sized” pieces, or cook them separately from each other;
• some housewives pickle legs and hats separately whites mushrooms, boletus and boletus;
• flywheels and Polish mushrooms before boiling, it is recommended to scald with boiling water and drain this water, otherwise the marinade in them will darken ugly.

Which pickling method to choose

In practice, apply two ways:

• boiling mushrooms in a marinade.
• boiling mushrooms separately from the marinade.

When directly boiled in marinade the latter acquires a dark shade over time, becomes viscous and unclear. But it will taste rich, fragrant, with a characteristic mushroom flavor, and mushrooms in such a marinade are considered tastier.

When adding marinade to already boiled mushrooms, their appearance in the jar is more attractive - the marinade is transparent and clean. But it will be less fragrant and tasty than with the first method.

Which option to choose is a matter of taste and the task of this batch of blanks - for a home table or for a "representation". We will look at both methods.

After a short preliminary heat treatment, the mushrooms are placed in a marinade, and the entire main process takes place under the influence of high temperature. Of course, the taste of ready-made mushrooms will ultimately depend on the components of the marinade - when cooked, they are saturated with added spices, their taste and aroma.

If your family loves the natural taste of mushrooms, you should not put bright spices and spices in the marinade, a couple of bay leaves (which are removed when placed in jars!) and garlic are quite enough. And lovers of spicy, spicy and savory snacks can cook different marinades of the most original tastes.

Marinade recipe:

• water - 1 l;
• salt - 1-1.5 tbsp. spoons;
• sugar 0.5 -1 tbsp. a spoon;
• vinegar 9% - 50-100 ml. (according to your taste).

• bay leaf - 1-2 pieces;
• garlic - 1-3 cloves;
• carnation - 3 pcs.;
• black pepper (peas) - 4-5 pcs.;
• allspice - 4-5 pcs.;
• horseradish - 1 medium sheet;
• dill - 1 umbrella;
• mustard seeds - 0.5 tbsp. spoons.

I stage:

• Peeled mushrooms are placed in a container with water, brought to a boil and boiled for 5-10 minutes over medium heat under a lid, removing the foam.
• Many already add to this water salt and citric acid so that the mushrooms receive an "anti-botulinum vaccination".
• Some housewives at this stage are limited to boiling mushrooms for 2-3 minutes, considering that they will receive the main heat treatment during subsequent boiling in the marinade.

• can be drained, discarded in a colander, rinsed under water;
• or you can, without draining, move the mushrooms from the first water (or brine) to the marinade with a slotted spoon.

Stage II:

• Place the mushrooms in the boiling marinade, bring to a boil and cook over low heat for 20 minutes.
• Then transfer to prepared sterilized jars, pour boiling marinade over and roll up.
• Invert onto lids and wrap well until cool.

About the way are good, choose any!

Marinating without cooking in marinade

Cooking time for different mushrooms:

• white, boletus, champignons - 20-25 minutes;
• chanterelles, mushrooms - 25-30 minutes;
• boletus, mossiness mushrooms (Polish mushrooms), boletus - 10-15 minutes;
• legs of white mushrooms and aspen mushrooms - 15-20 min.

Throw the boiled mushrooms in a colander, let the broth drain, put on a cloth to dry, then put in prepared sterilized jars and pour boiling marinade. The total amount of marinade can be calculated by planning for each 1 liter jar of 200 ml.

Sample marinade recipe:

• water - 1 l;
• salt - 35-40 g;
• sugar - 20 g;
• vinegar essence - 1-1.5 teaspoons;
• bay leaf 2-3 pieces;
• allspice - 12 pcs.;
• carnation - 3 pcs.;
• cinnamon - 1.5 g (optional).

If you plan to store mushrooms for a long time(up to a year), you need to add sunflower oil (about 50-60 ml per jar) and slightly increase the amount of vinegar. Sterilize filled jars: with a capacity of 0.5 l - for half an hour, with a capacity of 1 l - 40 minutes. Cans can be rolled up both after and before sterilization.

If mushrooms are planned to be put on the table in winter, then sterilization can be omitted. After filling with boiling marinade, cork with metal, polyethylene lids or paper and wrap until cool. Mushrooms will be ready in a month.

In the next video, Oleg Kochetov will introduce us to another recipe and tell you how how to pickle mushrooms in old Russian.

Quick, easy, and most importantly, delicious!

Honey mushrooms - special attention

There are, of course, a couple of subtleties. Long-legged mushrooms it’s good to let them dry, because their leg is a little harsh, but if you wish, you can simply cut the legs in half and dry the remaining halves, and everything else - in the marinade!

Small, strong, fragrant - mushrooms are always the most favorite snack on the winter table!

Marinade for mushrooms:

• water - 1 l;
• salt - 1 tbsp. a spoon;
• sugar - 1-1.5 tbsp. spoons;
• vinegar 9% - 9-10 tbsp. spoons;
• black peppercorns - 5-6 pcs.;
• bay leaf - 1-2 pieces;
• cloves - 2-3 pcs.;
• garlic (optional) - 2-3 cloves;
• grated nutmeg - optional.

And in the next video - a practical lesson of pickling for the winter mushrooms.

Nothing complicated, right?

In order for the pickling process to go like clockwork, it is very advisable to stock up on all the necessary tools in advance.

You will surely find everything you need for canning in our catalog, which includes offers from large online stores. .

Many housewives want to learn how to pickle mushrooms and store them properly. The appetizer is great for any table, can be used as a side dish. A fragrant preparation is also used for making salads. You can preserve both purchased (oyster mushrooms, champignons) and self-collected mushrooms. Dunka (pigs), honey mushrooms and porcini mushrooms are the most popular among mushroom pickers. They are rolled up with carrots, vinegar, oil, seasoned with bay leaves and garlic. Preservation should be stored in jars, while pickled mushrooms can stand for 3-4 months without sterilization. The indicated photo and video recipes will tell you in detail how to pickle mushrooms at home for the winter.

HOW TO MARINE MUSHROOMS FOR THE WINTER IN JARS WITH VINEGAR AND OIL: A STEP-BY-STEP PHOTO RECIPE

Honey mushrooms are one of the most popular mushrooms. The simplicity of their collection and pickling allows you to prepare enough tasty preservation with a minimum waste of time. It, unlike store counterparts, will have a pleasant taste. But before you start seaming, you need to learn how to pickle mushrooms in jars and how to sterilize. Studying these photo tips, it will not be difficult to figure out how to pickle mushrooms in vinegar, how to properly process them before rolling and storing.

INGREDIENTS FOR PREPARING PICKLED MUSHROOMS FOR THE WINTER ACCORDING TO THE RECIPE WITH PHOTO

• honey mushrooms - 1 kg;
• water - 1 l;
• sugar - 2 tbsp;
• salt - 1.5 tbsp;
• oil rast. - 1 glass;
• garlic - 5 small cloves.

PREPARATION RECIPE: HOW TO MARINE MUSHROOMS FOR THE WINTER WITH VINEGAR AND OIL

1. Honey mushrooms are cleared of debris, leaves and earth. Soak in water for 1.5 hours and rinse a couple more times.
   
2. Pure mushrooms are transferred to a saucepan, filled with water and boiled for 1.5 hours. Foam that forms on the surface must be removed immediately.
   
3. Boiled mushrooms recline in a colander. The marinade is prepared: water is poured into the pan, sugar, salt, vinegar (1 tsp) and oil are added. Additionally, bay leaves, cloves and black pepper (peas) are laid down.
   
4. Mushrooms are put into the boiled marinade. Boiled for 20 minutes.
   
5. The garlic is peeled and finely chopped. You need to add it to the marinade at the very end.
   
6. Ready mushrooms are transferred to jars and rolled up, sterilized for 20 minutes. Stand upside down for 1 day.
   

HOW TO MARINE DUNKA MUSHROOMS FOR THE WINTER IN JARS - PREPARATION RECIPE WITH PHOTO

Dunki (pigs) are considered one of the most delicious mushrooms. It is a pleasure to marinate them: after processing, pigs remain dense and crispy, ideal as a snack. But inexperienced housewives need to know how to pickle mushrooms in order to preserve their great taste. It is recommended to strictly observe the indicated proportions - this will help to prepare excellent preservation, which will certainly become a favorite among households and guests.

RECIPE PREPARATION INGREDIENTS: HOW YOU CAN MARINE DUNKA MUSHROOMS FOR THE WINTER

• Dunki - 1 kg;
• water - 1 l;
• salt - 2 tbsp.

STEP-BY-STEP PREPARATION RECIPE: HOW TO MAKE PICKLED DUNKA MUSHROOMS FOR THE WINTER

1. Before cooking, the pigs should be soaked for 2 days, periodically changing the water.
2. When the mushrooms stand, they should be boiled for half an hour. Then the water is changed, the mushrooms are boiled again for 20 minutes. The procedure is repeated one more time.
3. The marinade is being prepared, when it boils, pigs are added, boiled for 20 minutes.
4. Ready mushrooms are transferred to a jar, 2 tablespoons of vinegar are added. Cans are rolled up, they are sterilized for half an hour.

HOW TO MARINE CEP MUSHROOMS FOR THE WINTER WITHOUT STERILIZATION - PREPARATION RECIPE WITH PHOTO

Not all housewives can marinate mushrooms for a long and tiring time in the heat. Therefore, you must definitely have a recipe on hand that indicates how to pickle mushrooms at home quickly and easily. Using it, you can get very tasty mushrooms without the need to sterilize them. You can pickle them with the addition of cloves. It is recommended to store seaming in the refrigerator, basement.

PRECISE INGREDIENTS: HOW TO QUICKLY PICKLE MUSHROOMS FOR THE WINTER

• white mushroom - 1 kg;
• water - 1 l;
• vinegar - 120 ml;
• salt - 1 tbsp;
• sugar - 1 tsp

HOW TO MARINE MUSHROOMS: A RECIPE FOR PREPARING CEP MUSHROOMS FOR THE WINTER

1. Peeled mushrooms are boiled in salted water for 20 minutes.
2. The marinade is being prepared. You can additionally put a couple of bay leaves, 5-7 black peppercorns in it.
3. Boiled mushrooms are laid out in jars, poured with marinade, rolled up.

HOW TO MARINE MUSHROOMS WITH ONIONS AND CARROTS FOR THE WINTER - THE ORIGINAL RECIPE

By adding carrots to a regular mushroom marinade, you can significantly improve the taste of the workpiece. It will be rich and unusual. As a basis, you can take the usual recipe that describes how to pickle mushrooms with onions. But it is necessary to remember the exact observance of proportions. If you put more carrots than indicated, the mushrooms will get excessive sweetness. Its lack will little change their taste. Using a detailed recipe, you can be sure of getting an exquisite snack with a unique aroma and original flavor.

RECIPE INGREDIENTS: PREPARATION OF MUSHROOMS WITH ONIONS AND CARROTS FOR THE WINTER

• champignons - 1 kg;
• carrots - 1 medium;
• vinegar - 50 ml;
• salt - 1.5 tablespoons;
• sugar - 2 tbsp;
• garlic - 5 large cloves;
• bay leaf, black pepper (peas) - 5 pcs.

STEP-BY-STEP RECIPE: HOW TO MARINE MUSHROOMS FOR THE WINTER WITH VINEGAR AND CARROTS

1. Rinse the mushrooms well (you can use a new clean sponge). Trim the ends of the legs.
2. Boil the mushrooms for half an hour over medium heat, then drain in a colander.
3. Mix the marinade: put a saucepan with 1 liter of water on the fire, add the carrots cut into small pieces, boil for 5 minutes. Add minced garlic.
4. Add spices, put mushrooms, boil for 5-10 minutes.
5. Transfer mushrooms to jars, roll up. Sterilization is not necessary: ​​storage in the refrigerator is sufficient. It is recommended to eat within 2 months.

After studying the attached photo and video recipes, you can learn how to pickle mushrooms at home. The given examples of marinade are also suitable for cooking oyster mushrooms, butter. They go great with carrots. The simultaneous addition of both vinegar and oil will significantly improve the taste of preservation. Harvesting snacks for the winter will allow you to open delicious mushrooms at any time (for example, by the new year). If the hostess decided to pickle them without sterilization, then it is not recommended to store the roll for a long time. It is important to ensure that it does not get too sour aftertaste and does not become cloudy. If sediment has formed in the jar, the contents should not be eaten.

Autumn is the time to think about how to make blanks from mushrooms and other gifts of nature. Mushrooms for the winter can be prepared in a variety of ways. The most common methods for harvesting mushrooms for future use are: dry, roll pickled mushrooms in jars, pickle in a barrel or pan, or simply freeze. In winter, from such preparations, you can cook delicious mushroom soup, salad, gravy for a side dish and other yummy. The most popular, simple and detailed recipes for mushroom blanks, accompanied by step-by-step photographs, are collected in this section of the site. Follow them and be sure that delicious snacks and mushroom dishes will delight you all year round!

The best recipes with photos

The last notes

In the season of "silent hunting", many are wondering how to save the entire harvest of mushrooms. Freezing is a great way to do this. You can freeze both forest mushrooms and those that you purchased in a store or on the market. After all, everyone knows that in the summer the price of mushrooms is much lower.