This is a good way to harvest for the winter, but you need to know the process technology. In addition, not all mushrooms are suitable for pickling. Therefore, I will tell you how to pickle mushrooms, and which types are best suited for this.
Firstly, you need to know that for pickling it is better to take porcini mushrooms, boletus, mushrooms, chanterelles, mushrooms, boletus, mossiness mushrooms and aspen mushrooms. Each individual region may have its own types of mushrooms suitable for harvesting.
Secondly, each individual must be marinated separately. Before this, it is necessary to sort them out very well and separate the wormy and old mushrooms. Mushrooms suitable for pickling should be washed and damaged areas removed. If the mushrooms are large, then they are cut into smaller pieces. Each species has its own characteristics that must be considered before pickling mushrooms. For example, the legs of porcini mushrooms are cut across the fibers into pieces, and the skin is removed from the cap from the oil so that they are not bitter.
Many mushrooms turn dark after cutting, so they need to be processed as quickly as possible. Prolonged contact with air must be avoided. To do this, they are placed in slightly salted cold water.
How to pickle mushrooms: recipes
Peeled and chopped mushrooms should be put in a colander and dipped several times in water. Before that, you need to prepare the marinade. We take 200 grams of water, 150 grams of vinegar (5%) and 25 grams of salt. These proportions are calculated for one kilogram of mushrooms. We put the pot with the marinade on the fire and let it boil. Dip the washed mushrooms into the boiling marinade. Cook them until fully cooked. In the process, foam will appear, which must be removed with a slotted spoon.
Ignore the fact that there is not enough marinade. Mushrooms will give juice, and there will be enough liquid. When the mushrooms sink to the bottom of the pan, cooking is over. At this point, add 10 grams of granulated sugar, a quarter teaspoon of citric acid, and bay leaf. When the mushrooms in the marinade boil, they can be poured into jars. We close them with lids and set to sterilize for 20 minutes.
Porcini mushrooms are considered the most delicious and nutritious. They will decorate any table.
I offer another recipe, as Naturally they need to be pre-prepared. We leave small mushrooms whole, and for large representatives we separate the legs from the hats. They need to be marinated separately. To begin with, the mushrooms need to be boiled. Pour water into a saucepan (we take one glass of water per kilogram of mushrooms) and bring it to a boil. Then we lower the mushrooms into it and cook the legs for 15 minutes and the hat for 10 minutes, after the water boils again. We take out the mushrooms with a slotted spoon. We put two bay leaves, peppercorns (allspice or black), cloves and a tablespoon of salt in a saucepan. When the marinade boils, take it out and add 60 ml of vinegar (5%). After that, pour the mushrooms into the pan. Cook them for about 10 minutes, and then put them in jars and pour the marinade over them. Close with lids.
Each mushroom has its own unique taste. Therefore, further we will talk about how to pickle chanterelle mushrooms. Boil prepared chanterelles for 25 minutes in lightly salted water. Then we take them out and put them in a colander. We are preparing the marinade. For one kilogram of mushrooms, you need to take a third of a glass of water, two-thirds of a glass of vinegar (8%) and a tablespoon of salt. Bring this mixture to a boil and add mushrooms to it. Cook for about 25 more minutes. At the end of cooking, add a teaspoon of sugar, peppercorns and a few bay leaves. We lay out the mushrooms in jars and close.
I told you how to pickle mushrooms. Now it remains to harvest a rich harvest and use one of the recipes.
Pickled champignons are a delicious appetizer, and also a wonderful ingredient for salads, an excellent filling for pies, pizza, pancakes.
And, in general, you can cook a lot of things with them.
But first of all, you need to marinate the mushrooms themselves.
But what's the best way to prepare a delicious snack?
Pickled champignons at home - general principles of cooking
Mushrooms can be pickled for the winter or in quick ways. Either way, vinegar is used to preserve and improve taste. Sometimes it is replaced with citric acid or juice.
Also put in the marinade:
Salt, sugar;
Garlic, onion;
Bay leaf;
Marinade is not always cooked on the water. Sometimes mushrooms are simply smeared with a fragrant mixture based on oil, vinegar, spices and herbs. Also, instead of water, some kind of juice can be used, most often it is tomato.
Recipe 1: Pickled champignons at home "Delicious"
A wonderful recipe for pickled champignons at home. From this marinade and ingredients, a two-liter jar of mushrooms comes out, which do not darken after cooking and are wonderful in the refrigerator for several weeks.
Ingredients
A kilogram of champignons;
1 bay leaf;
Peppercorns;
100 grams of apple cider vinegar;
Water liter;
1 table. a spoonful of sugar and the same amount of salt.
Cooking
1. We put a pan on the fire, in which we put all the spices and water.
2. We wash the champignons, leave the small mushrooms whole. If large specimens come across, they can be cut in half or into four parts.
3. As soon as the marinade boils, start the mushrooms. If the champignons are not very clean and light (this happens with field mushrooms), then you can first boil them for 10 minutes in one water, and then throw them into the marinade.
4. After boiling the champignons, reduce the heat and boil the mushrooms for half an hour.
5. Cool in the same marinade, then transfer to a jar. Several small ones can be used. Top up with broth to the top, close with plastic lids.
6. Put in the refrigerator for a day and you can try!
Recipe 2: Pickled champignons at home "Quick"
It takes no more than 15 minutes to prepare such pickled champignons at home. And they will be ready the next day. You can make it at night and in the morning the snack will be ready.
Ingredients
Half a kilo of small champignons;
10 peppercorns;
3 cloves of garlic;
20 gr. vinegar 9%;
10 gr. Sahara;
2 stars of carnation;
1 head of onion;
0.5 tsp. spoons of salt;
1/3 cup vegetable oil
Cooking
1. Chop the peeled garlic cloves in circles, throw them on the bottom of the saucepan.
2. There we also lay the onion head cut into half rings and the rest of the spices.
3. Add 150 ml of water and vinegar with oil. It is better to take vegetable oil with a smell.
4. Lay the mushrooms and put on the stove. Be sure to cover the pot. There is not much liquid, but the champignons will release a sufficient amount and will be cooked practically in their juice. But you don't have to let it boil.
5. After boiling, boil the mushrooms for exactly 7 minutes and turn off.
6. After cooling, remove the saucepan for the night or for a day in the refrigerator (you can keep longer).
Recipe 3: Pickled champignons at home with onions and carrots
The recipe for bright and beautiful pickled champignons, which are also easy to prepare. We take any greens: basil, parsley, dill, cilantro.
Ingredients
300 grams of water;
100 grams of carrots;
500 grams of champignons;
Garlic 4 cloves;
100 grams of onion;
1 bunch of mixed greens;
1 tsp with a mountain of salt;
Laurel leaf;
Spoonful of sugar;
2.5 table. spoons of 9% vinegar;
4 tablespoons of oil grows.
Cooking
1. Boil water with the addition of salt and sugar, remove from heat.
2. We throw washed and dried mushrooms into the marinade, cover and leave on the table.
3. Shred the onion into strips, rub the carrots, chop the greens. Throw in the mushrooms and cover again.
4. Peel the garlic, cut into pieces, throw the UK mushrooms.
5. Throw in the rest of the spices, oil and vinegar. We stir.
6. Leave to cool completely under the lid.
7. Arrange in jars, put in a cool place for a day.
Recipe 4: Pickled champignons at home "Korean"
The incomparable aroma of this marinated champignon appetizer will blow your mind. However, like all other Korean salads and pickles.
Ingredients
Half a kilo of mushrooms;
One carrot, onion and pepper;
Garlic 2 cloves;
4 tablespoons of oil;
A spoonful of sugar;
3 peppercorns;
0.5 tsp mixed Korean seasonings;
1 spoon of vinegar 9%;
2 spoons of soy sauce;
1 tsp (incomplete) salt;
1/2 lemon.
Cooking
1. Wash the mushrooms and boil for 10 minutes with the addition of peppercorns, you can throw a bay leaf. Drain into a colander, let the water drain.
2. In the meantime, prepare the vegetables. We clean and chop everything with straws, but do not mix together.
3. Pour oil into the pan, heat it up, fry the onion for a minute, throw in the carrots, then the pepper, fry everything together.
4. Add salt, sugar, Korean seasonings and chopped garlic to the pan, heat for a minute.
5. Add 200 ml of water, put vinegar, soy sauce and let the marinade boil.
6. We shift the champignons into a container, throw a lemon cut into circles, pour in a hot vegetable marinade.
7. Cover and hold until completely cooled. Before sending the mushrooms to the table, it is advisable to cool.
Recipe 5: Pickled champignons at home in Korean No. 2
Another version of champignons in Korean. In this recipe, there are fewer vegetables and the main emphasis is on mushrooms.
Ingredients
Half a kilogram of mushrooms;
600 ml of water;
1 spoon of vinegar 9%;
50 grams of oil;
15 grams of sesame;
1 hot pepper;
Garlic 4 cloves;
Ground pepper;
20 grams of soy sauce;
Parsley (small bunch);
1/2 spoon of salt;
Laurel leaf.
Cooking
1. Boil washed mushrooms for 15 minutes in prescription water with salt and bay leaf.
2. Chop the greens and peeled garlic cloves, throw them into a bowl.
3. Add chopped hot pepper there, throw ground peppers, put soy sauce and vinegar. We mix.
4. Heat the oil well, fry the sesame seeds. We send ruddy seeds to the rest of the spices with herbs.
5. At this time, the champignons should already be cooked. We drain them into a colander, and while they are hot, we immediately throw them into a bowl with fragrant ingredients. You can not wait for all the droplets of decoction to drain from the mushrooms.
6. Cover the bowl with a lid and shake vigorously several times.
7. Cool and refrigerate for 3 hours, but better all night.
Recipe 6: Pickled champignons at home with tomato
Tomato sauce is one of the most delicious additions to marinated mushrooms. Ideally, fresh juice is best, but canned or diluted pasta can also be used. The recipe is universal, you can roll up the mushroom for the winter, spreading it out in sterile jars.
Ingredients
0.5 kg of champignons;
1 spoon of 9% vinegar;
1 tsp salt;
300 grams of tomato juice;
0.5 bunch of dill;
2 cloves of garlic;
4 peppercorns;
0.5 tablespoons of sugar;
20 grams of oil.
Cooking
1. Cook the washed mushrooms in water for exactly 10 minutes. Salt and spices are not needed. Drain the broth.
2. Pour tomato juice into a saucepan, put salt, add oil and vinegar with sugar. We throw peppercorns. Let the marinade boil.
3. Lay the mushrooms, boil for 3 minutes, throw in the chopped garlic and turn off. We insist under the lid until it cools completely and the snack can be sent to the table!
4. If you need to roll the mushrooms into jars, then boil them with garlic for 3 minutes, then arrange them in sterile containers and close them tightly.
Recipe 7: Simple pickled champignons at home for the winter
A feature of this champignon recipe for the winter is the absence of a large amount of spices and all kinds of vegetables. These mushrooms can be opened and used for salads, pies, tomato, onion and all kinds of seasonings can be added to them, various snacks can be prepared on their basis, including Korean ones.
Ingredients
1.5 kg of mushrooms;
250 grams of butter;
3 bay leaves;
1 spoon of salt;
150 grams of apple cider vinegar;
10 peppercorns;
4 cloves of garlic.
Cooking
1. Boil the mushrooms for 15 minutes and drain this water.
2. Pour a liter of clean water into the pan, put salt, peeled garlic cloves, which you can not cut, throw peppercorns and bring to a boil.
3. Pour in the oil with vinegar, put the previously boiled mushrooms and boil for 7 minutes.
4. Pour into sterile jars and screw on the lids. We cool under a fur coat in an inverted form. We store in the basement.
Recipe 8: Pickled champignons at home with citric acid
Mushroom recipe for those who do not like vinegar or have contraindications to its use. But sweet pepper gives a special taste to the appetizer. The recipe is quick, the mushrooms will be ready in a day.
Ingredients
0.6 kg of champignons;
2 grams of citric acid;
5 sprigs of parsley;
50 grams of oil;
1 spoon of sugar;
1 tsp salt;
2 cloves of garlic;
2 sweet peppers.
Cooking
1. Boil the mushrooms in boiling water for exactly 10 minutes, drain the water.
2. Shred the pepper into strips, the color of the pods does not matter.
3. Fry the pepper in hot oil.
4. We dilute citric acid in 40 grams of water, you can use a mushroom decoction. We put salt, chopped garlic, sugar and herbs. Mix vigorously.
5. We combine the aromatic mixture with fried peppers, and then with mushrooms.
6. Mix and put in a container, tamp.
7. Cover and put in a cool place. You can take a sample after 3 hours, but tastier snack after daily pickling.
Pickled champignons at home - tips and tricks
Mushrooms are used even raw. Therefore, do not worry if the gas or electricity suddenly turned off and the mushrooms did not cook for the allotted time. They will come in the marinade.
Fragrant spices, herbs and garlic are best placed in the marinade only after boiling and removing the foam.
It is advisable to boil the salt and sugar in the marinade after laying, as they often contain impurities that can shorten the shelf life of the workpiece.
Field champignons are not as clean as greenhouse ones. And it is desirable for them to arrange a preliminary boiling in clean water, which will get rid of sand in the gills.
Champignon caps are easier for the body to digest than legs. Since they have much less fiber. And if there are problems with digestion, then it is better to exclude the legs.
If the appetizer is being prepared for long-term storage, then it is important to strictly observe the amount of vinegar, since it acts as the main preservative. And pay special attention to the cleanliness of dishes, ingredients, sterility of jars.
Those who, during the mushroom season, take care of harvesting them for the winter, will be able to treat themselves to the gifts of the forest in the cold. The most common method available at home is pickling, and together with freezing it is also universal, because in this way it will be possible to prepare any mushrooms. White, boletus, mushrooms, boletus, chanterelles and other species that the forest generously shares in the autumn season can be marinated if you follow simple recommendations. When the time comes to serve them to the table with boiled potatoes, you will not regret the time spent.
Features of the choice and preparation of mushrooms for pickling
The pickling process only at first glance seems difficult if you have to deal with conservation for the first time. The meaning of harvesting mushrooms for the winter in this way is to prevent the growth of microorganisms with the help of heat treatment and some ingredients. But before conservation, the mushrooms must be prepared, and this stage will begin with the selection of suitable specimens for conservation.
- Freshly picked specimens, which are no more than a day old, are ideal for pickling. Mushroom pickers, who themselves collected the gifts of the forest, know exactly how much time has passed from the moment of “quiet hunting” to the start of conservation, while there is no certainty with purchased mushrooms. This is one of the reasons why it is recommended to collect these gifts of nature rich in protein and other useful substances.
- Before pickling mushrooms, they will have to be sorted out for the presence of worms or with other defects, sorted by type, since each requires a certain time for harvesting.
- Size does not affect the taste of the homemade, but large forest products are inconvenient when preserved in jars, so they must be cut into two or more pieces.
- So that during the subsequent harvesting of the caps and legs do not darken, the mushrooms are dipped in a solution of salt (1 teaspoon) and citric acid (a pinch) per liter of water.
How to pickle and salt mushrooms
Pickling and salting are the two most common ways to prepare forest delicacies for the winter, except for freezing. The second method is suitable for lamellar species (russula, milk mushrooms, mushrooms), and tubular mushrooms are suitable for pickling, including porcini, honey mushrooms, boletus, boletus. How to pickle mushrooms at home? The correct process of harvesting the gifts of the forest implies that they are cleaned, washed, cut if necessary, and a separate container is prepared for each type.
When pickling, you will have to take into account that there are two options that allow you to save these natural delicacies for the winter:
- Marinade on a decoction of mushrooms. With this option, the specific aroma is preserved as much as possible, the filling is intense, which does not always look aesthetically attractive. During cooking, mushrooms can crumble, and the marinade can become cloudy and viscous.
- A pure marinade, which is prepared separately, poured over pre-boiled mushrooms, butter, etc. The filling turns out to be transparent, and the preservation is light, but the aroma with taste turns out to be inexpressive.
When salting the gifts of the forest, you will have to use one of the three existing methods:
- Hot salting, in which mushrooms, morels, pigs, lines, must be pre-boiled to avoid serious poisoning.
- Dry salting is an easy way that is suitable for mushrooms without bitter juices, these include russula, mushrooms, flywheels, oyster mushrooms.
- Cold salting provides for mandatory soaking, and this method is suitable for harvesting milk mushrooms, waves, whites, mushrooms.
Recipe for pickling mushrooms and chanterelles with garlic
In the cold season, there is hardly a dish tastier than pickled mushrooms or chanterelles seasoned with fragrant butter, onions and served at the table along with boiled potatoes. Home preservation is designed to preserve a unique taste with an equally amazing aroma, so that you can treat yourself to it before the onset of new year holidays, and after them. Following the recipe, without changing the proportions of salt and vinegar, prepare the marinade and sterilize the jars well, then the product will not have to be thrown away, because it will not deteriorate.
An almost Korean way to cook mushrooms with garlic, which requires the following ingredients:
- 1 kg of mushrooms (chanterelles, mushrooms);
- 1 liter of water;
- 7-9 peas of black, allspice;
- 2 pcs. Bay leaf;
- 2 pcs. cloves;
- 1 teaspoon of vinegar;
- 2 cloves of garlic;
- 35 g sugar, salt.
Cooking:
- Chanterelles, wash mushrooms, cut off the legs at a distance of 8-10 mm from the cap, pouring it all with cold water, leave for 1 hour.
- After that, salt everything, add water to boil, put the pan on a slow fire. When it boils, note the time and cook for about half an hour, stirring and collecting foam.
- When the chanterelles, mushrooms are cooked, put them in a colander, put them in a saucepan.
- Prepare a marinade from one liter of water and spices, when it boils, then pour vinegar into the hot brine, boiling the dressing for about 3-5 more minutes.
- Pour boiled mushrooms with boiling marinade, put it all back on the stove, cook for about 20 minutes more.
- While the mushrooms are cooking, pour finely chopped garlic into a sterilized glass jar, it’s a good idea to add a dill umbrella as well.
- After that, pour the mushrooms here with the remnants of the marinade, roll up the lids, and, turning the jars over, wrap them in a warm blanket until they cool completely.
Butter in garlic-mustard marinade
The secret to making delicious pickled butter is a thorough preparatory stage. So that the mushrooms do not give off bitterness, a thin film must be removed from the caps of fresh specimens, and this can be easily done if you first pour boiling water over them, then pick up and pull the film from the edge of the cap with a knife. Any mushrooms are marinated, but the most appetizing ones are obtained from small butter mushrooms.
To cook mushrooms in a spicy sauce, you will need to take:
- 5 kg butter;
- 5 liters of water;
- 60 g sugar;
- 100 ml of vinegar 9%;
- 4 tbsp. spoons of mustard (grain);
- 5-6 heads of garlic;
- 80 g of salt;
- 20-25 black peppercorns;
- 8-10 leaves of lavrushka.
Cooking process:
- Wash butternuts, remove the film from the caps, if large specimens come across - cut, then boil over low heat for about a quarter of an hour.
- The marinade is prepared separately from water and spices, bringing it all to a boil. Previously cooked butter is added here, which must first be thrown into a colander, after which the mushrooms are boiled in the marinade for another 20 minutes.
- Oil mushrooms are rolled in a spicy sauce in pre-sterilized jars, or pickled mushrooms will have to be brought to readiness to save for the winter, another 10 minutes, but already pasteurized in jars on the stove. Before storing mushrooms in a dark, cool place, they must cool completely, wrapped in warm material.
Delicious marinade for porcini mushrooms with onions and carrots
Porcini mushrooms are harvested for future use different ways, the most delicious fresh specimens of this natural delicacy are obtained if they are marinated with carrots and onions. Such homemade preservation is prepared no longer than other recipes for marinating mushrooms, but the result is a delicious marinade that retains taste and appetizing appearance mushrooms. For cooking you will need the following products:
- 1 kg of fresh porcini mushrooms;
- 100 ml of vinegar;
- 500 ml of water;
- 1 carrot (medium size);
- 1 pepper (sweet Bulgarian);
- 40 g of sugar;
- 1 st. a spoonful of salt;
- Lavrushka, black peppercorns to taste.
Cooking:
- Boil the marinade from water and spices, when it boils, then pour the previously peeled and chopped vegetables. Cook for a few more minutes.
- After that, add peeled mushrooms to the boiling marinade, boiling them for 15 minutes. Slow fire and constant stirring is one of the secrets why marinated whites with vegetables turn out so delicious.
- Homemade preparation is poured into sterilized jars, rolled up, and also used nylon caps leaving to cool completely.
How to pickle boletus and boletus in jars
Fans will be able to pickle mushrooms at home for the winter according to a proven recipe in cold weather and such natural delicacies as boletus or boletus. It is permissible to diversify the recipe by adding spices, cinnamon is used to lightly color the mushrooms, but the gifts of the forest can crunch only thanks to vinegar. The most delicious pickled mushrooms come from hot brine recipes and require the following ingredients:
- 1 kg of fresh boletus or boletus;
- 500 ml of water;
- 20 ml of vinegar;
- 30 g of salt;
- half a teaspoon of citric acid;
- to taste lavrushka, peppercorns (black, allspice).
Cooking:
- Pour the gifts of the forest prepared for pickling with water, bring to a boil. Remove the foam with a slotted spoon and stir the mushrooms, cook them over low heat for about 20 minutes.
- When the water becomes clear, add citric acid, spices, vinegar to it. Further, it is necessary to cook until the mushrooms begin to sink to the bottom. After that, they are taken out with a slotted spoon, placed in pre-sterilized jars, poured with the remaining marinade, rolled up with lids.
Salting milk mushrooms in a hot way for the winter
Any milk mushrooms are suitable for salting, and between the cold and hot methods, it is better to give preference to the second, since the gifts of the forest become softer after heat treatment. And this does not mean that with this option of salting natural delicacies for the winter, it will not be possible to preserve their specific crunch. If you follow the advice and recipe, then milk mushrooms will not lose their shape, original color, taste - everything that makes them special and appetizing.
Products needed for salting:
- 1 kg of fresh mushrooms;
- 3 cloves of garlic;
- 0.5 teaspoon dill seeds;
- 2-3 cabbage leaves;
- 60 g salt (not iodized, medium grinding).
Cooking process:
- Fresh mushrooms are washed, removing the remnants of contaminants, placed for several hours in cold water.
- Then, with the help of a sponge or a toothbrush, each mushroom is thoroughly washed, put in a saucepan, poured with water, boiled for 20 minutes from the moment of boiling.
- Using a slotted spoon, remove the mushrooms, let cool, and strain the marinade in which the milk mushrooms were boiled, putting it in the refrigerator for storage.
- For salting, choose a suitable container, pour salt, dill seeds, chopped garlic into it, evenly spread milk mushrooms on top. Alternate layers.
- Fill the container, put oppression on top (a board, a jar of water on it) so that the brine stands out. It is allowed to add a little of the remaining brine. Cover it all with a clean towel, leaving the milk mushrooms for a couple of days for salting.
- Salted mushrooms are rolled into sterilized jars along with a cabbage leaf, which is placed on top. Store in a cool and dark place.
How to cook a marinade for flakes and mushrooms without vinegar
Without vinegar, prepare volnushki, mushrooms, flywheel, and obabok will turn out in a cold salting way. To do this, you need suitable dishes, a set of all kinds of spices to taste, and the most important preservative - salt - is taken at the rate of at least 3% per kilogram of fresh mushrooms. If there is a desire to pickle them entirely, then they should be placed in containers with hats down, and with a large volume of containers, the gifts of the forest are laid in layers.
Required ingredients for 1 kg of product:
- 50 g of salt;
- 2 laurels;
- 2-3 black peppercorns;
- 2 cloves of garlic;
- blackcurrant leaves, horseradish, dill, cloves - any spices to taste.
Cooking process:
- Prepared fresh mushrooms for salting are laid in layers (about 5 cm) with spices and sprinkled with salt.
- Oppression is placed on top, but not metal objects or bricks, leaving the mushrooms for 2-3 days.
- The brine that appears on top is drained, a new portion of mushrooms is added in the same way, and again they are left for salting. And so on, until the container is completely filled, the oppression is increased so that the brine appears.
- Ryzhik, volnushki and other gifts of the forest, salted for the winter in this way, are stored in a cool place, but so that they do not freeze, washing the oppression every two weeks. Mushrooms should not be left without brine, so as not to blacken.
- It will take 12 days to salt the saffron milk until ready, and you will be able to taste the thrills and bitters no earlier than 40 days later.
Pickled whites with vinegar
You will find something to be proud of when you open a jar of pickled mushrooms in winter. Whites will help you breathe in the autumn aroma of the forest if you cook them according to the following recipe. How to pickle mushrooms for the winter in jars? Before proceeding with home preservation, fresh specimens of this type of forest gifts should be thoroughly cleaned of debris, rinsed in cold water and checked for the following ingredients:
- 1 kg of whites;
- 250 ml of water;
- 30 g of salt;
- 20 ml of vinegar essence 70%;
- 3 black peppercorns;
- 3 pcs. cloves;
- 1 lavrushka;
Cooking:
- Pour water into a saucepan, pour whites, add salt and cook over low heat.
- When everything boils, homemade spices are poured, boiled for another 20 minutes, vinegar is poured 5 minutes before readiness, when the mushrooms settle to the bottom.
- Removing from the fire, the whites are placed in sterilized jars, rolled up. Next, you need to wrap them in a blanket, let them cool down before sending the preservation for storage.
A simple marinade recipe for rows
Properly start harvesting a row should be the same as with the rest of the mushrooms - with preparation. The gifts of the forest must be washed, cleared of debris, and cut, if necessary. An important condition for harvesting is the certainty that they are edible. Otherwise, it is better to refuse canning in order not to get poisoned or avoid botulism. Remember: the white row is a poisonous mushroom that causes nausea and dizziness, it is inedible like mustard.
Marinade Ingredients:
- 1 kg rows;
- 60 ml of vinegar;
- 40 g of sugar;
- 5 black peppercorns;
- 2 laurels;
- 2 tbsp. spoons of salt.
Cooking:
- Prepared rows are laid out in a saucepan, poured with water, brought to a boil. After that, on low heat, it is necessary to boil them for 20 minutes.
- Then add spices, salt, sugar here, and when the mushrooms go down, add vinegar and boil for a couple of minutes.
- After that, roll the mushrooms into pre-sterilized jars, cooling under the covers.
- Store pickled rows where it is dark and cool.
How to marinate champignons in mayonnaise for barbecue
Mushrooms in mayonnaise for barbecue - it's very appetizing, satisfying, delicious! Before cooking, mushrooms should be marinated for a short time in an enameled bowl so that they turn out juicy, and various spices are added to give them a piquant taste. Instead of mayonnaise, sour cream is sometimes used, but in order to cook champignon skewers later, it will take at least 10 hours to marinate the mushrooms, it is better if you leave them in sour cream with spices overnight. Grilled champignon kebab will be a good alternative to meat.
Ingredients:
- 1 kg of champignons (large caps);
- 150 g of mayonnaise;
- 5-6 black peppercorns;
- 3 leaves of lavrushka;
- salt to taste.
Cooking:
- Mushroom caps prepared for pickling are mixed with mayonnaise and spices.
- Leave to marinate for at least 4 hours until cooked, and then cook like a barbecue on skewers.
Video recipe for delicious pickled mushrooms at home
At home, it will be possible to cook any kind of edible mushrooms - from porcini, redheads and obabok to such as oyster mushroom, flywheel, valui, cowshed and boletus. The first and most important condition for harvesting forest gifts for the winter is the certainty that they will not cause severe poisoning and are not classified as inedible. Prepare them on the basis of even easy way even a novice hostess can pickle or pickle, especially if she uses the recommendations and step by step recipe video on how to make a delicious marinade at home.
How to Pickle Mushrooms: Tips and Recipes
Pickling is one of the most common ways to harvest mushrooms for the winter at home. Today we will tell you how to properly and tasty marinate various types of mushrooms.
The main point of any preparation of vegetables for the winter, in particular mushrooms, is to prevent the reproduction of pest microorganisms. So, during drying, almost all moisture is removed from the mushrooms, so the microorganisms die or become inactive. During preservation, microbes are killed by high temperature. And when pickling, protection against microorganisms is “multi-level”: first, a high temperature acts during cooking, and then salt and acetic or citric acid turn out to be detrimental to microbes.
Homemade pickling of mushrooms begins with preliminary preparation. Mushrooms need to be sorted and sorted. For pickling, you can use only strong, young mushrooms without a wormhole.
Sort the mushrooms by type, as it is correct to pickle different mushrooms separately from each other. Why is it necessary? Firstly, each type of mushroom has its own flavor, and secondly, different types have different durations of boiling until cooked.
Small mushrooms should be marinated whole, and large ones should be cut into pieces. It is considered more correct to pickle hats and legs separately.
So that the pulp of the mushrooms does not darken, after cleaning and cutting them, they must be put in water with the addition of salt or citric acid.
Homemade pickling of mushrooms can be done in two ways. In the first case, the marinade is cooked with mushrooms. It turns out to be more saturated, with a pronounced mushroom taste and smell, but its general appearance is not very aesthetic: the marinade is dark and thick.
You can also boil the marinade and mushrooms separately. Then dip the finished mushrooms into the boiling marinade. Then it will be more transparent, but you will not get a pronounced taste.
Now let's move on to the recipes.
Marinated champignons
Ingredients:
Fresh champignons - 1 kilogram,
Water - 1 l,
Allspice - to taste
Cloves - 3 pieces,
Ground cinnamon - 1 pinch,
Bay leaf - 3 pieces,
Salt - 3 teaspoons,
Sugar - 2 tablespoons,
Vinegar 3% - 150 ml
Cooking:
1. Peel and rinse fresh champignons, cut too large mushrooms into several pieces, leave small ones whole. Pour boiling water, cook for 30 minutes over medium heat, put the mushrooms in a colander.
2. Cook the marinade from all ingredients, except for vinegar, which is added last. Boil the marinade for 25 minutes, then put the prepared mushrooms into it, let them boil in the marinade for 15 minutes and add vinegar.
3. Leave the mushrooms in the marinade until cool
Marinated chanterelles for the winter
Ingredients:
Chanterelles - 1.5 kilograms,
Water - 1 l,
Salt - 1.5 tablespoons,
Sugar - 2 tablespoons,
Vinegar 30% - 2 tablespoons,
Onion - 1 piece,
Carrot - 1 piece
Cooking:
1. We sort through the mushrooms, wash them.
2. We take a saucepan, put the mushrooms in it, then pour the chanterelles with cool water and bring to a boil. Let simmer until mushrooms subside. This process will take about 20 minutes.
3. Drain all the water, rinse the mushrooms again with cold water.
4. Cooking the marinade. Pour water into the pan, add spices, mushrooms, chopped onions and carrots here. After boiling, cook for 5 minutes.
5. Add vinegar, cook for another 2 minutes.
6. We lay out the pickled chanterelles in prepared jars, pour the marinade, roll up.
7. We wrap closed jars with chanterelles in a blanket until they cool
Pickled mushrooms
Ingredients:
Honey mushrooms - 2 kilograms,
Water - 1 l,
Salt - 4 teaspoons,
Sugar - 2 tablespoons,
Bay leaf - 3 pieces,
Black peppercorns - 6 pieces,
Cloves - 4 pieces,
Ground cinnamon - 0.5 teaspoons,
Vinegar 30% - 3 teaspoons
Cooking:
1. Prepare the marinade (this can be done in advance). Boil water, add all the spices there and hold on fire for 3 minutes, then remove from heat and add vinegar.
2. Rinse the mushrooms well and put them in a saucepan. Pour cold water over and bring contents to a boil, then drain.
3. Fill the mushrooms again with water, salt them and cook without stirring until they boil.
4. Stir the mushrooms after the water boils, remove the foam. When the mushrooms begin to settle to the bottom, remove them with a slotted spoon and arrange them in sterile jars.
5. Fill the jars to 2/3 of the height, not higher, drain the broth and fill with the prepared marinade to the very top of the jar.
White mushrooms marinated
Ingredients:
White mushroom - 1 kilogram,
Bay leaf - 2 pieces,
Allspice - 5 pieces,
Black peppercorns - 3 pieces,
Cloves - 3 pieces,
Salt - 1.5 tablespoons,
Ground cinnamon - on the tip of a knife,
Citric acid - 1 teaspoon,
Sugar - 1 teaspoon,
Vinegar 3% - 2 tablespoons
Cooking:
1. Wash the mushrooms, removing the earth and dirt. The legs of young mushrooms can be left, if they are very long, then cut off, leaving 2-3 cm. Put the mushrooms in an enamel pan, pour water, boil. After boiling, we will cook for 5-6 minutes. Ready mushrooms will be at the bottom. Then we will remove them from the fire, put them in a colander, rinse with running water.
2. Then again pour the mushrooms into the pan, fill with water so that its layer is 2-3 cm higher than the mushrooms. Let's make a small fire and cook for 10 minutes.
3. We process clean jars with boiling water and put mushrooms in them with a spoon. Place a bay leaf at the bottom of each jar. We cover the jars with lids and pasteurize over low heat for 20-30 minutes. We close the jars with lids and put them upside down to cool.
Homemade salted mushrooms
Ingredients:
Honey mushrooms - 1 kilogram,
Salt - 3 tablespoons,
Dill - to taste
Garlic - 3 cloves,
Water - 1.5 l
Cooking:
1. Boil the mushrooms in salt water for 10 minutes from the moment it boils and discard them in a colander.
2. If necessary, add more salt, the mushrooms should turn out salty.
3. We lay it out in jars, pressing tightly against each other, and pour it with a very salty marinade.
4. Send to the basement or refrigerator for storage
Pickled milk mushrooms
Ingredients
Fresh mushrooms - 3 kilograms,
Black peppercorns - 10 pieces,
Garlic - 7 cloves,
Cloves - 2 pieces,
Salt - 6 teaspoons,
Vinegar 3% - 100 ml
Cooking:
1. Sort the mushrooms, rinse under running water and leave in the water for several hours. Transfer to a large saucepan, pour in water, boil, cook for 20 minutes.
2. Drain the water in which the mushrooms were boiled and replace with new water to just cover the layer of mushrooms. It will take about 2 liters of water. Add salt (for 1 liter of water - 3 tsp), cloves, black pepper, boil, cook over medium heat for 20 minutes.
3. Arrange hot mushrooms in 3 liter jars, add 3-4 cloves of peeled garlic, pour hot brine, pour 50 ml of vinegar.
4. Close the jars with regular lids, let cool
Spicy mushrooms
Ingredients:
Fresh mushrooms - 3 kilograms,
Salt - 400 grams,
Currant leaves - 200 grams,
Black peppercorns - 12 grams,
Bay leaf - 20 grams,
Allspice - 50 grams,
Hot red pepper - 50 grams
Cooking:
1. Clean fresh mushrooms, rinse thoroughly, put in a sieve or colander, pour boiling water 3 times, then cool with cold and let the mushrooms dry.
2. Place blackcurrant leaves, black pepper, bay leaves on the bottom of wide glass jars. Put the prepared mushrooms in jars vertically, caps down, in a layer of 6 cm.
3. Sprinkle each layer of mushrooms with salt and hot pepper until all the mushrooms run out and the pickling container is full.
4. Sprinkle the last layer of mushrooms with allspice, put bay leaves and cover with currant leaves.
5. Cover the mushrooms on top with a clean cotton cloth and press down with a load. After 1-2 days, juice will appear, and the mushrooms themselves will be ready in a week
Pickled mushrooms
Ingredients:
Ryzhiki - 1 kilogram,
Water - 150 ml,
Citric acid - 1.5 grams,
Salt - 7 grams
Cooking:
1. We clean the mushrooms from dirt and rinse.
2. Cut large mushrooms into pieces, leave small ones as they are.
3. Boil them in the marinade for about 20 minutes.
4. Then we put it in hot sterilized jars and pour the marinade in which the mushrooms were cooked.
5. Close the jars filled with mushrooms with marinade with lids and send them to a saucepan filled with water for further sterilization for 50 minutes.
6. Then we take out and roll up
Marinade for any mushrooms
Ingredients:
Water - 1 l,
Sugar - 2 tablespoons,
Salt - 1 tablespoon,
Vinegar 3% - 3 tablespoons,
Black peppercorns - to taste
Carnation - 5 pieces,
Bay leaf - 2 pieces,
Wild mushrooms - to taste
Cooking:
1. Before pickling, any mushrooms must be thoroughly washed and cleaned of dirt and leaves. Then boil the mushrooms until tender.
2. After that, the mushrooms are tightly placed in washed and sterilized jars. And pour hot marinade.
3. To prepare the marinade, pour water into a saucepan. We put sugar, salt and spices there. Bring the marinade to a boil, then pour in the vinegar. Let it boil for a minute. Then turn off and pour the mushrooms hot.
4. We cover the jars with mushrooms with lids. We sterilize liter jars for about 8-10 minutes. From this set of ingredients, 1 liter of marinade is obtained for any mushrooms
Marinating boletus
Ingredients:
Boletus - 1 kilogram,
Water - 1 l,
Vinegar 9% - 1 tablespoon,
Salt - 1 tablespoon,
Black peppercorns - 12 pieces,
Allspice - 5 pieces,
Bay leaf - 2 pieces,
Sugar - 0.5 teaspoons,
Onion - 1 piece,
Nutmeg - to taste
Cooking:
1. First, the mushrooms are thoroughly washed and cleaned.
2. We spread the mushrooms in a saucepan, in which we pre-wet the bottom. Then we pour salt there and warm it up a little. After the juice is released from the mushrooms, boil the mixture for about 5-10 minutes. In this case, it is necessary to stir constantly.
4. We take out the mushrooms from the marinade, and after 5 minutes, together with the seasonings, lower them into boiling water, where we first add vinegar and sugar. We boil the mixture for several minutes, after which we lay it out in jars (washed and sterilized).
5. Fill the marinated boletus with marinade. Close with lids.
Butter marinated with mustard
Ingredients:
Butter - 3 kilograms,
Bay leaf - 8 pieces,
Dried dill - 10 grams,
Black peppercorns - 20 pieces,
Allspice - 7 pieces,
Carnation - 5 pieces,
Mustard seed - 10 grams,
Salt - 2 tablespoons,
Sugar - 1 tablespoon
Vinegar 9% - 100 ml
Cooking:
1. First, we thoroughly clean the oil from the earth and grass. Then rinse thoroughly. Hats do not need to be peeled off.
2. Fill the pan with oil to the top with water. Then bring to a boil. Cook the mushrooms until cooked, not forgetting to constantly remove the foam. As it boils, add the right amount of water.
3. Boil the mushrooms for about 40-45 minutes. At the end of cooking, add dill, cloves, bay leaves, pepper and dry mustard seeds. Next, put sugar, salt and, of course, vinegar. Sugar and salt can be added to taste, just keep in mind that the marinade should be a little salty.
4. After adding all the spices, boil the oil for about 15 minutes. Next, reduce the fire to a minimum. During this time we are preparing banks. Arrange in jars, close with lids.
How to pickle milk mushrooms
Ingredients:
Milk mushrooms - 1 kilogram,
Salt - 40 grams,
Dill - to taste
Currant leaves - 6 pieces,
Garlic - 4 cloves,
Horseradish root - 30 grams,
Citric acid - 0.5 teaspoons
Cooking:
1. We sort out the milk mushrooms, separate the hats from the legs, wash well and clean all the dirt.
2. Rinse thoroughly again under running water.
3. Prepare the brine by mixing citric acid with salt in a liter of water.
4. Changing the brine at least twice a day, keep the mushrooms in it for 2 days.
5. We prepare a container for salting. At the bottom we pour a layer of salt of not very thick thickness into it. On top of it we put washed herbs, peeled and chopped horseradish root and garlic.
6. Lay out the mushrooms in a layer of 5-7 centimeters, sprinkle with salt. We alternate rows until the container is filled to the top.
7. As the last layer, lay out the greens, peeled and chopped horseradish root, pieces of garlic.
8. We cover with a napkin and leave it under oppression for two to three days. We are waiting for the mushrooms to settle down in a denser layer.
Canned mushrooms for the winter at home ... there is more than enough cooking for this yummy. And at the mere memory of this breathtaking delicacy, every gourmet salivates. After all, such an exquisite dish will qualitatively complement and diversify the menu of any celebration. But to prepare the gifts of the forest, you have to work a little.
We will reveal some of the secrets of the art of preparing this delicacy and learn how to marinate at home.
Every housewife loves to surprise her family and guests with her signature dish of her own making. In this regard, many refuse to buy in supermarkets those products that you can cook with your own hands, especially if the hostess knows the main secrets of witchcraft in the kitchen. 
We will reveal the main secrets and recipes for preparing masterpiece pickled mushrooms for the winter, because such a dish is an unsurpassed delicacy.
Did you know? For a long time there were discussions as to which kingdom this product should be attributed to: plants or animals. And as a result, in 1960, a separate kingdom was identified - the kingdom of mushrooms. Its representatives consist of protein (which brings them closer to animals), carbohydrates and minerals (these components are inherent in plants).
- Dishes for this process should be chosen only enameled or tinned, since such containers are not corroded by vinegar.
- As for the vinegar itself for the marinade, it is better to stop your choice on bread or fruit. The best option- Rhine (nesting) and aromatic vinegar.
- Small mushrooms are pickled whole, cutting off only the lower part of the leg. This will add an unrivaled look to the dish.
- If during the “silent hunt” you came across only large gifts of the forest, they are advised to cut them into 3-4 parts.
- It is recommended to preserve caps of porcini mushrooms and boletus mushrooms separately from the roots.
- Canned without skin.
- Preparation of value for the cooking process consists in soaking for several hours.
What mushrooms are suitable for pickling?
For pickling mushrooms for the winter in jars, any representatives of this diverse kingdom are suitable, except for poisonous ones, of course.
Did you know? Mushrooms are considered the most diverse terrestrial inhabitants. There are about two million varieties, of which only 100,000 have been learned, and even fewer have been classified.
When looking for a species for conservation, your choice should be stopped at greenfinches, rows, mushrooms, boletus, goats, fat women, etc.
Pickling methods
There are more than enough recipes for making pickled mushrooms for the winter. But, there are only two that all hostesses probably resort to.
Boiling mushrooms in a marinade
This method is in great demand, since the favorite delicacy is soaked with all the components of the marinade during the cooking process, and acquires especially aromatic taste characteristics. To implement this method, you will need:
- 1 kg of mushrooms;
- 0.5 st. water;
- a third of a glass of table vinegar;
- 1 tbsp salt;
- 1 tsp Sahara;
- 5-6 pieces of allspice;
- cloves, to taste;
- acid (at the tip of a knife).
Important! Cooking time depends on the type of main ingredient: caps of porcini mushrooms and boletuses, as well as chanterelles and champignons are boiled for 20-25 minutes, their legs - 15-20 minutes, - 25-30 minutes. During cooking, it is necessary to collect foam with a slotted spoon so that the marinade does not turn out cloudy.
If your mushrooms have sunk to the bottom of the pan, and the foam no longer stands out during the boil, you can remove them from the heat. You can add fragrant, sugar, cloves, citric acid and bay leaf to an almost ready delicacy. The cooled dish should be folded into jars, filled to the top with fragrant liquid and tightly closed with lids.
Boiling mushrooms separately from the marinade
This recipe for preserving mushrooms for the winter is that the gifts of the forest are boiled separately from the marinade in lightly salted water. The cooking process itself resembles that indicated in the previous method. 
Mushrooms are placed in a container filled with salted water (30-40 g of salt per 1 liter of water) and boiled until the product settles on one, and the water becomes clear, not forgetting to remove the foam. Then the cooked delicacy is thrown into a colander to get rid of excess moisture. During this time, you need to prepare the marinade in parallel, for which you will need the following ingredients (doses indicated per 1 liter):
- 80% vinegar essence: 3 tsp, or 9% vinegar (1 faceted glass);
- granulated sugar - 2 tablespoons;
- salt - 1 tbsp;
- bay leaves - 4-5 pieces;
- black pepper - 10 peas;
- allspice - 6 peas;
- carnation - 2-3 buds;
- dry - 2-3 g.
Important! Some housewives add citric acid to the marinade (literally at the tip of a knife). This component is a kind of inoculation of the dish against botulism. For the same purpose, banks are not advised to close with metal lids.
Which pickling method to choose
Both recipes for pickled mushrooms for the winter are equivalent, because in the end you get an unsurpassed dish. But, if you draw a division line, then the first method can be called more tasty, and the second - representative. 
The fact is, the marinade in which the mushrooms were boiled will darken and fade a little over time, it will become viscous. But, the taste of the forest delicacy will be especially fragrant and teasing the taste buds.
With the second method, the marinade will be transparent and light. Therefore, when choosing how to pickle mushrooms for the winter in jars, it is necessary to clearly articulate the goal of this process for yourself: to prepare a masterpiece dish for the home table, or a copy for “special occasions”.
Preparing mushrooms for pickling
Successful hunting for forest gifts is only half the battle, although special vigilance is needed here, since the diversity of mushroom species can mislead even the most experienced mushroom picker. You should especially carefully look at each mushroom so that it does not end up in the basket.
After collection, you need to prepare for conservation at home.
Sorting
The collected gifts of the forest must be sorted by type, because each variety has its own characteristics (taste, smell, time and behavior during cooking). Species are also advised to be divided by size. This is where the aesthetic criterion comes into play. holiday table mushrooms look much more attractive, approximately the same size. 
Important! If you want to make a mushroom platter, you should remember that, despite the information indicated in the recipes for preparing pickled mushrooms for the winter, some types should not be cooked together. So, butterflies will darken if they are placed in the same container with boletus. Cooking in one bowl of whites, boletus and boletus ends with the fact that the boletus is digested, and the whites with boletus are undercooked.
Soaking and soaking
These processes are relevant for species such as mushrooms, valui, pigs, and are a kind of cleaning methods. So, for example, mushrooms are advised to soak for an hour in salted water, and then rinse them under a vigorous water jet. This method will save you a lot of time that would be required for manual cleaning. 
As for the value and, before pickling, they must be soaked for two days in salted cold water. Water should be changed every 10-12 hours.
The remaining varieties (white, boletus, milky, boletus, etc.) are not advised to soak, as they will absorb excess moisture. They just need to be rinsed in running water.
cleaning
Almost every mushroom unit needs individual inspection and cleaning. So, in champignons and butter, you need to remove the skin from the caps, and the latter are first advised to dip in boiling water for 1 minute to facilitate this process. In white, boletus, boletus, russula, etc., the legs are separated from the hats, the chanterelles are thoroughly cleaned of dirt and debris under running water. 
