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
- Honey mushrooms are cleared of debris, leaves and earth. Soak in water for 1.5 hours and rinse a couple more times.
- 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.
- 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.
- Mushrooms are put into the boiled marinade. Boiled for 20 minutes.
- The garlic is peeled and finely chopped. You need to add it to the marinade at the very end.
- 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
- Before cooking, the pigs should be soaked for 2 days, periodically changing the water.
- 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.
- The marinade is being prepared, when it boils, pigs are added, boiled for 20 minutes.
- 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
- Peeled mushrooms are boiled in salted water for 20 minutes.
- The marinade is being prepared. You can additionally put a couple of bay leaves, 5-7 black peppercorns in it.
- 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
- Rinse the mushrooms well (you can use a new clean sponge). Trim the ends of the legs.
- Boil the mushrooms for half an hour over medium heat, then drain in a colander.
- 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.
- Add spices, put mushrooms, boil for 5-10 minutes.
- 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.
Pickled porcini mushrooms are prepared by all housewives for the winter, as this is an excellent basis for various salads and snacks. Each family has its own recipe for porcini pickled mushrooms for the winter and it is passed down from generation to generation. But we propose to change the tradition. Try other recipes for cooking porcini pickled mushrooms for the winter with the addition of various ingredients. On this page you can find a simple recipe for pickled porcini mushrooms for the winter, where the layout of the products is the most common. And you can choose such methods of preservation, the results of which will surprise even the most experienced housewives according to your taste and unusual organoleptic properties. See how to cook pickled porcini mushrooms for the winter in the proposed recipe options and choose the right one. If you follow the instructions, then delicious pickled porcini mushrooms for the winter for your family will be guaranteed.
Pickling is based on the preservative effect of acetic acid, which inhibits the development of putrefactive microorganisms. For pickling, a weak solution of acetic acid is used, so pickled products are well preserved only at low temperatures or pasteurized in sealed packaging. It is best to pickle small caps of young mushrooms that do not sag when boiled. Large caps need to be cut so that pieces the size of small caps are obtained and, when boiled, are boiled simultaneously with them. It is better to pickle the legs or at least boil them separately from the hats, after cutting them across into slices 2-3 cm long. A delicious recipe for pickled porcini mushrooms for the winter advises mushrooms to be selected by size, cleaned of adhering debris and rinsed thoroughly. The legs need to be cut to 0.5 cm. It is very important to determine the cooking time of the mushrooms. Porcini mushrooms are boiled for 20-25 minutes. Boiling is completed when the mushrooms begin to sink to the bottom of the pan, and the marinade becomes transparent. The amount of marinade in mushrooms should be 18-20% of the total volume. To do this, 1 cup of marinade is taken for 1 kg of fresh mushrooms.
Porcini mushrooms marinated in jars with vinegar for the winter
To prepare marinated porcini mushrooms in jars for the winter, they need to be sorted out, washed thoroughly, changing the water several times.
Pour fresh mushrooms into an enameled pan, add water, salt, citric or tartaric acid, spices.
Boil the mushrooms, periodically removing the foam, until they begin to settle to the bottom, and the broth becomes transparent.
At the end of cooking, add vinegar essence, after mixing it with mushroom broth.
Pour hot porcini mushrooms marinated for the winter with vinegar, together with the broth, into prepared sterilized jars, close with lids and sterilize in boiling water: half-liter jars - 25 minutes, liter - 30 minutes.
After sterilization, the jars are quickly rolled up and cooled.
For 10 kg of fresh porcini mushrooms:
- 1.5 liters of water
- 400 g salt
- 3 g citric or tartaric acid
- Bay leaf
- cinnamon
- carnation
- allspice and other spices
- 100 ml edible vinegar essence
How to pickle white mushrooms for the winter
Before properly pickling porcini mushrooms for the winter, put the boiled chilled mushrooms into prepared jars so that their level does not exceed the shoulders of the jar. Pour the mushrooms with chilled marinade, pour a layer of vegetable oil about 0.8 - 1 cm high over the marinade, close the jars with parchment paper, tie and store in the refrigerator.
For 1 liter of water:
- 3 teaspoons of 80% vinegar essence or 1 faceted glass of 6% vinegar (in this case, take 1 glass less water)
- 2 tbsp. spoons of sugar
- 4 tsp salt
- 3 bay leaves
- 6 allspice peas
- 3 cloves
- 3 pieces of cinnamon
Before you marinate porcini mushroom deliciously for the winter, pour the marinade into an enameled pan, put on fire, bring to a boil and lower the prepared mushrooms there. When the mushrooms boil, they need to be cooked over low heat, stirring occasionally and removing the resulting foam. For marinade for 1 kg of fresh porcini mushrooms is taken:
- 1 tablespoon salt
- 200 g of a 6% food grade acetic acid solution
When foam stops forming in the boiling marinade, add spices to the pan. At the end of cooking, the mushrooms must be removed from the heat and quickly cooled together with the marinade, covering the pan with gauze or a clean rag. Then put the mushrooms in glass jars and pour the marinade in which they were cooked. Close the jars with plastic lids or glassine and store in a cold place.
For 1 kg of fresh porcini mushrooms:
- 1 teaspoon of granulated sugar
- 5 allspice peas
- 2 cloves and the same amount of cinnamon
- a little star anise
- Bay leaf
- 0.5 g citric acid to preserve the natural color of the mushrooms
How to make the most delicious blanks: pickled porcini mushrooms for the winter
To harvest pickled porcini mushrooms for the winter, boil them in salted water (2 tablespoons of salt per 1 liter of water) until tender. Before making pickled porcini mushrooms for the winter, put them on a sieve, cool, put them in jars and pour over the cold marinade prepared in advance. Close jars with lids and store in a cool place. To prepare the marinade, for 1 kg of fresh porcini mushrooms you need to take:
- 0.4 l water
- 1 teaspoon salt
- 6 allspice peas
- 3 bay leaves
- carnations
- cinnamon
- a little star anise and citric acid
The mixture should be boiled in an enamel pan for 20-30 minutes over low heat. When the marinade cools down a bit, add 8% vinegar there - about 70 g per 1 kg of fresh mushrooms. Store the most delicious pickled porcini mushrooms for the winter at a temperature of about 8 ° C. They can be used for food 25-30 days after pickling. If mold appears in the jars, the mushrooms should be thrown into a sieve or colander, rinsed with boiling water, make a new marinade according to the same recipe, digest the mushrooms in it, and then put them in clean, calcined jars and pour the marinade again.
How to cook pickled porcini mushroom for the winter
White mushrooms, which are used for pickling, should be fresh, strong, not overripe and not wormy. You need to pickle them on the day of collection. Before preparing pickled white mushroom for the winter, mushrooms can be boiled whole, cutting off only the lower part of the root.
Caps and roots of porcini mushrooms marinate separately.
Cut all large caps in half or quarters. Rinse the mushrooms thoroughly and repeatedly with cold water, and then place on a sieve to drain the water. Pour water, vinegar, salt, sugar, put on fire and bring to a boil into the dishes (preferably enamelled). Dip the mushrooms into the boiling liquid, remove the foam and after 10 minutes add the spices. Cooking porcini mushrooms continues after boiling for about 25 minutes. Small mushrooms are ready in 15-20 minutes. Usually ready-made mushrooms sink to the bottom, and the liquid becomes clearer. After cooking, cool the mushrooms and put them in well-washed glass jars, close them with parchment paper, tie and store in a cool place.
For 1 kg of white mushrooms:
- 100 g water
- 100-125 g vinegar
- 1.5 st. spoons of salt
- 5 st. spoons of sugar
- 2 bay leaves
- 3-4 peas
- pepper
- 2 pcs. carnations
A simple recipe for pickling porcini mushrooms for the winter in jars
To pickle porcini mushrooms for the winter in jars, you need the following ingredients:
- 1 kg white mushrooms
- 20 g (3 teaspoons) salt
- 12 black peppercorns
- 5 allspice peas
- 2 bay leaves
- a little nutmeg
- 60-70 g 30% acetic acid
- 0.5 teaspoon sugar
- 1-2 glasses of water
- 1 bulb
This is a simple recipe for pickling porcini mushrooms for the winter: according to it, mushrooms are cleaned, quickly washed with cold water, and thrown into a sieve. Small mushrooms are left whole, large ones are cut into pieces. Mushrooms are placed in a saucepan with a moistened bottom, sprinkled with salt and heated. In the released juice, mushrooms are boiled for 5-10 minutes. Then add allspice and onion and cook for a few more minutes. For marinade, you can use mushroom juice by adding acetic acid to it (dark marinade). If a light marinade is preferred, the mushrooms are removed from the juice. And marinade is cooked from water, sugar and acetic acid. Then the mushrooms are dipped into it along with seasonings, boiled for several minutes, put in jars and immediately closed.
Ways to pickle porcini mushrooms for the winter
Components:
- prepared porcini mushrooms - 10 kg
Marinade filling:
- water - 2 l
- vinegar essence 80% - 60 g
- citric acid - 3 g (1/3 teaspoon)
- bay leaf - 10 leaves
- cinnamon - 1 g (1/2 teaspoon)
- allspice - 20 peas
- cloves-15 buds
- salt - 400 g
Mushrooms are cleaned and boiled for 10-15 minutes in a marinade made from:
- 3 liters of water
- 20 g vinegar essence
- 175 g salt
then recline on a sieve. When the mushrooms have cooled, they are put in a barrel and poured with marinade filling prepared in advance. These methods of pickling porcini mushrooms for the winter can be used with a small amount of raw materials.
The best delicious recipe for marinating porcini mushrooms for the winter
According to this delicious recipe for pickling porcini mushrooms for the winter, you need to take the following composition of products:
- 1 kg white mushrooms
For filling:
- 400 ml water
- 1 teaspoon salt
- 6 black peppercorns
- 3 pcs. bay leaf, cinnamon, cloves, star anise
- 3 g citric acid
- 1/3 cup 9% table vinegar
Using this best recipe for marinating porcini mushrooms for the winter, to prepare the filling, pour water into an enamel bowl, put salt and spices. Boil the mixture for 20-30 minutes over low heat, then cool slightly and add vinegar. Boil the mushrooms in lightly salted water (2 tablespoons of salt per 1 liter of water), removing the foam. As soon as the mushrooms sink to the bottom, throw them in a colander. Then arrange in jars and pour hot marinade (for 1 kg of mushrooms 250–300 ml of marinade filling). Cover with prepared lids and sterilize at low boil for 40 minutes. After sterilization, immediately seal the mushrooms and place in a cold place.
Recipe: how to pickle porcini mushrooms for the winter
Ingredients:
- 1 kg white mushrooms
- 70 ml water
- 30 g sugar
- 10 g salt
- 150 ml 9% table vinegar
- 7 allspice peas
- 1 bay leaf
- carnation
- 2 g citric acid
Before pickling porcini mushrooms for the winter according to this recipe, pour a little water into the pan, add salt, vinegar, heat to a boil and lower the mushrooms there. Bring to a boil and cook over low heat, stirring constantly and skimming off the foam. When the water becomes clear, add sugar, spices, citric acid. Finish cooking as soon as the mushrooms sink to the bottom, and the marinade brightens. Cook mushroom caps in a boiling marinade for 8–10 minutes, and mushroom legs for 15–20 minutes. Cool the mushrooms quickly, put them in jars, pour over the chilled marinade, close with plastic lids. Sterilize at 70°C for 30 minutes. Store in a cool place.
How delicious to pickle porcini mushroom for the winter
Before you marinate porcini mushroom deliciously for the winter, we will collect the following composition of ingredients:
- 1 kg white mushrooms
- 3 tsp salt
- 10 black peppercorns
- 5 allspice peas
- 2 bay leaves
- 4 tbsp. spoons of vinegar essence
- 1 teaspoon sugar
- 2 glasses of water
- 1 head of onion
Rinse the mushrooms well, peel, dry, cut into pieces. Pour a little water into the pan, put mushrooms in it, sprinkle with salt and put on low heat to warm. When the juice stands out, cook for 5 minutes. Add allspice and onion. Cook for another 25 minutes. To prepare the marinade, put sugar in water, boil and add vinegar essence. Transfer the mushrooms to the marinade, remove the onions that were cooked with them, add the remaining seasonings. Bring to a boil, cook for another 15 minutes. Then decompose into prepared jars, immediately close the lids.
How to pickle porcini mushrooms for the winter
Before marinating porcini mushrooms for the winter, dip the peeled and washed young mushrooms into salted boiling water, boil 2–3 times, and put them on a sieve. When dry, put in jars, pour cooled strong vinegar boiled with salt, bay leaf and pepper, tie. After a while, if the vinegar becomes cloudy, drain it and pour it in just as fresh.
How to quickly pickle porcini mushrooms for the winter
Before you quickly pickle porcini mushrooms for the winter, you need to boil vinegar with salt, bay leaf and pepper, put boiled mushrooms in it already in water, let it boil 2 more times. When the mushrooms have cooled, place them in glass jars with their caps up and, so as not to spoil, pour melted butter on top.
How to cook porcini mushrooms for the winter (pickle)
Before you cook and pickle porcini mushrooms for the winter, boil vinegar with a little salt, dip young peeled mushrooms into it. When they boil well, immediately pour them together with vinegar into a stone or earthenware dish and let stand for a day. Then wash them well in the same vinegar, put them on a sieve and put them in jars with hats up. Pour fresh, cooled strong vinegar boiled with bay leaf, pepper and a little salt. Pour olive or melted butter over the top and seal with a bubble. Store in a cool dry place.
Recipes: how to pickle white mushroom for the winter
Ingredients:
- 1 kg fresh porcini mushrooms
- 1-2 glasses of water
- 60–70 g 9% vinegar
- 20 g (3 teaspoons) salt
- 12 black peppercorns
- 5 allspice peas
- 2 bay leaves
- a little nutmeg
- 1/2 teaspoon sugar
- 1 bulb
Before pickling porcini mushrooms for the winter according to this recipe, mushrooms must be carefully sorted by size. Prepared small mushrooms are left whole, large ones are cut into small pieces and put in a saucepan with a moistened bottom, sprinkled with salt and heated. In the released juice, the mushrooms, stirring, are boiled for 5-10 minutes, then spices, onions are added and boiled for a few more minutes, at the end, vinegar is poured in. Often, mushroom juice with all additives is used as a marinade. However, it turns out dark.
Pickled porcini mushrooms (method 2)
Ingredients:
- White mushrooms large and small 50 pieces
- Vinegar 6 cups
- Water 3 cups
- Carnations 8 heads
- Bay leaves 16
- Black pepper 16 balls
- Fine salt 2 tsp riding
- Sugar or honey 2 tbsp. l.
Wash the peeled heads of porcini mushrooms in three waters, cut large mushrooms into 2 or 4 parts, and leave small ones whole, put in a saucepan, adding 8 heads of cloves, 16 bay leaves, 16 balls of black pepper, 2 full teaspoons of fine salt and 2 tablespoons spoons of sugar or honey. Pour everything with glasses of vinegar and 3 glasses of water, boil for 1 hour, be sure to remove the scale. After an hour of cooking the mushrooms, carefully select the mushrooms with a wide or perforated spoon in a deep dish or bowl, pour in your own hot broth in which they were cooked, leave to stand in a cool place for 6 hours. Then you can put it in jars, pour it with the broth in which it was boiled, but already filtered and without spices (which should not be put in jars). Pour the top of the jar with Provencal oil or tepid cow's oil, cork it with a cork or, if the opening of the jar is very wide, then put a wooden circle, tie it with a bubble or harpius, fill it and put it in a cold place.
Pickled porcini mushrooms (method 3)
Compound:
- 1 kg of mushrooms
- 0.5 l water
- 2 tbsp. l. Sahara
- 3 pcs. bay leaf 3 pcs. fragrant and
- 10 pieces. black peppercorns
- 4 tbsp. l. salt
- 5 st. l. 6% vinegar
- 1 bulb
Boil mushrooms. As soon as they sink to the bottom, they are ready. Discard the mushrooms in a colander, pour the broth into another pan. Add salt, spices and spices to it. Boil. Remove the bay leaf from the pan and pour in the vinegar. Return the mushrooms to the marinade and boil for 5-10 minutes, stirring the mushrooms and removing the resulting foam. Transfer the mushrooms to a prepared jar scalded with boiling water, on the bottom of which put thinly chopped onion rings. Pour the marinade over the mushrooms and close the lid.
Pickled porcini mushrooms (Option 1)
Components:
- Boiled porcini mushrooms - 5 kg
- Onion - 7-8 pcs.
- Table vinegar - 1 l
- Water - 1.5 l
- Sweet peppercorns - 2 teaspoons
- Bay leaf -8-10 pcs.
- Ground cinnamon - 0.5 teaspoon
- Salt and sugar - 10 teaspoons each
Peel the mushrooms, rinse and boil in lightly salted water until tender, then squeeze the mushrooms under the load. Peel the onion and chop very finely. Prepare the marinade: dissolve salt and sugar in hot water, add spices and onions, bring to a boil. Put the mushrooms into the boiling brine and boil them for 5-6 minutes, then add vinegar to the mushrooms with the brine and bring to a boil. Transfer the hot mushrooms to a marinating bowl and pour over them with the hot marinade in which they were cooked. Close the container tightly, cool at room temperature, and then take it to a cold place. If mold appears on the surface, it must be collected and discarded, and moldy mushrooms should be washed with boiling water and boiled with marinade for 10 minutes, add a little vinegar, bring to a boil and transfer to a dry, clean dish, filling the mushrooms with hot marinade. Put in a cold place. To protect against mold, a layer of boiled vegetable oil can be carefully poured over the marinade.
Pickled porcini mushrooms (Option 2)
Components:
- Young small white mushrooms - 5 kg
- Vegetable oil - 0.6 l
- Table vinegar - 2.5 cups
- Ground black pepper - 3-4 teaspoons
- Bay leaf - 5-6 pcs.
- Salt - to taste
Peel the mushrooms, rinse thoroughly and air dry. Pour vegetable oil into a saucepan, bring to a boil, put mushrooms in boiling oil and boil for 10 minutes. Then put the mushrooms in jars, evenly pour them with the oil in which they were cooked, add salt to taste, pour in the vinegar, put the spices. Put the jars in a water bath and cook for an hour from the moment the water boils. After this time, remove the jars, carefully pour calcined vegetable oil into each jar, so that the oil layer is 1–2 cm. Cover the necks of the jars with several layers of parchment paper and tie with twine. Store in a dark, cool place.
White mushrooms marinated in oil
Components:
- White mushrooms small - 2 kg
- Table vinegar 6% - 1 l
- Vegetable oil - 1.5 l
- Bay leaf - 5-6 pcs.
- Carnation - 5-6 buds
- Salt - to taste
Pour the peeled mushrooms with vinegar, salt and cook for 10-15 minutes from the moment of boiling. Then drain the broth, put the mushrooms in clean glass jars, put spices on the bottom of which, and pour them with hot vegetable oil. Close the jars with lids, cool and put in a dark place in the cold. Shelf life up to 6 months.
Marinated porcini mushrooms with dill
Ingredients:
- 1.5 kg white mushrooms
For marinade:
- 1 liter of water
- 50 g salt
- 75 g sugar
- 100 ml apple cider vinegar
- 5-6 black peppercorns
- a pair of dill umbrellas
Peel mushrooms, rinse thoroughly. In large mushrooms, separate the caps from the legs and cut into several parts. Boil water in a saucepan, add salt (30 g of salt per 1 liter of water), put the mushroom stalks, cook for 10 minutes, then add the caps and cook for another 10 minutes. Throw the mushrooms in a colander, rinse with hot water. For the marinade, bring the water to a boil, add salt, sugar, dill and pepper, pour in the vinegar. Put the mushrooms into the boiling marinade and cook at a low boil until they settle to the bottom. Then put the mushrooms in dry sterilized jars, pour hot marinade over them. When the mushrooms have cooled, tie the necks of the jars with parchment paper and store in a cold place.
Marinated porcini mushrooms for the winter
Ingredients:
- 10 kg white mushrooms
- 3 liters of water
- 20 ml 70% vinegar essence
- 200 g salt
For marinade:
- 2 liters of water
- 400 g salt
- 60 ml 70% vinegar essence
- 3 g citric acid
- 10 bay leaves
- 1 g cinnamon
- 20 peas of allspice
- cloves to taste
Wash the mushrooms under running water, peel, boil a little in salted boiling water or simply pour boiling water over 2-3 times, then put in an enameled pan. Add water and vinegar essence, salt and cook for 10-15 minutes. Prepare marinade (add spices when water boils). Discard the boiled mushrooms in a colander, cool slightly and put in sterile jars or a thoroughly washed barrel, and then pour over the prepared marinade. Close tightly with lids and store in a cool place.
Watch how to cook pickled porcini mushrooms for the winter in the video, which shows the implementation of several recipes step by step.
Ingredients
Boiled boletus - about 500 g
Water - 1-1.5 cups
Salt - 3/4 tbsp. (or to taste)
Sugar - 1 tbsp. topped (or to taste)
Vinegar - 2 tbsp. or to taste
Carnation - 2-3 pcs.
Bay leaf - 2-3 pcs.
Peppercorns - 5-6 pcs.
Allspice - 5-6 pcs.
- 25 kcal
Cooking process
There is no such thing as too much conservation. Winter is long, but, most likely, we will start eating up culinary preparations in the fall. Therefore, I tried to prepare various mushrooms to the maximum: pickled, dried, and frozen. I usually make pickled mushrooms with mandatory sterilization, as, for example, here. But sometimes, when there is not enough time, I omit the sterilization process. Today I will tell you how to pickle boletus mushrooms for the winter without sterilization at home.
When preparing pickled boletus for the winter without sterilization, I usually do not add much vinegar, but you can make the marinade to your taste. If necessary, vinegar can also be added to an already prepared dish when the jar is opened. It is convenient to do this if the family has different preferences: we preserve the jar in a not too harsh marinade, and when used, everyone will add vinegar to themselves if there is a need for it.
We sort out the boletus, remove the top layer of the skin from the legs, discard the wormy parts of the fungus.
We cut the mushrooms as we like. You can leave whole mushrooms, cut into large or not.
Boil the boletus for half an hour in salted water. We remove the foam during cooking. Put the boiled mushrooms in a colander and rinse.
We put the boiled boletus in an enameled pan and add a glass and a half of water to them. The water should slightly cover the mushrooms. Next, add salt, sugar, spices. I usually throw black ground and allspice peppers without counting, but cloves - no more than two pieces per half-liter jar, since it has a very pronounced taste. We put on fire, bring to a boil and cook under the lid for 20 minutes. At the end, add vinegar. Let's try. Marinade can be made to your taste, it is not necessary to adhere to the amount of sugar, vinegar and salt that is indicated in the recipe. We try and adjust to your taste.
In the meantime, the mushrooms are boiled in the marinade, I will prepare the jars - I will wash and sterilize them. I usually use this facility for steam sterilization. Inside the metal teapot, I fold the lids and fit the jars over the top opening. Liter jars fit perfectly on the hole. Half-liter ones have to be placed at an angle, as in the photo. And I put jars of non-standard size on the grate, which I install above the hole. You can also use a metal colander.
Hot mushrooms tightly laid out in jars.
I cork with lids, turn over and wrap with a blanket.
When used in mushrooms, add vegetable oil (I like it with a smell), onions and herbs.
A great appetizer for potatoes and other dishes too! For the winter, pickled boletus mushrooms without sterilization need to be put in a cool place - in a refrigerator or cellar.
A proven recipe for making pickled boletus for the winter without sterilization, step by step with photos.
Mushrooms pickled for the winter: the best recipes
The end of summer and the beginning of autumn is the mushroom season. Mushrooms, mushrooms, butterflies and chanterelles - just collect, put in a basket and take it home.
But fanatics of mushroom hunting at home usually have a question - how to process prey? You can boil, freeze, make a hodgepodge or mushroom caviar.
Also at home, you can prepare marinated mushrooms for the winter - you will find a selection of cooking recipes for every taste on this page.
Pickled mushrooms "Forest Surprise"
- 5 kg of forest mushrooms;
- 1 st. vinegar;
- 6 bulbs;
- 2 teaspoons of allspice peas;
- 8 bay leaves;
- 1/2 teaspoon of clove buds;
- 1/2 teaspoon ground cinnamon;
- 10 teaspoons of salt and sugar.
Peel the mushrooms, rinse, cut into equal pieces, boil in lightly salted water for 20 minutes. Throw it in a colander.
Prepare the marinade: dissolve salt, sugar in 1.5 liters of hot water, add spices and finely chopped onion. Bring to a boil. Put the mushrooms in the marinade, bring to a boil again and cook for 7 minutes. Pour vinegar into the marinade, bring to a boil.
Arrange hot mushrooms in sterile jars, fill with marinade. Roll up the jars and let cool completely. Store in a cool place.
Mushrooms marinated with cloves
- forest mushrooms (porcini, mushrooms or butter mushrooms);
- 1 st. a spoonful of vinegar per 1 liter jar;
for marinade per 1 liter of water:
- 3-4 peas of allspice;
- 1 bay leaf;
- 2-3 cloves;
- 1 st. a spoonful of salt.
Wash the mushrooms, cover with water, cook for 10 minutes. Drain in a colander, rinse and refill with clean water. Boil for 25-30 minutes, drain in a colander. Make a marinade with water, salt and spices. Put the mushrooms (there should be not too many and not too few), bring to a boil and cook for 10-15 minutes.
Arrange mushrooms in sterile jars, fill with hot marinade, add vinegar, roll up. Let cool down with lids, store in a dark place.
Pickled butternuts without vinegar
marinade for 1 kg of boiled mushrooms:
- 2 tbsp. spoons of salt;
- 2 bay leaves;
- 5 black currant leaves;
- 2 cloves of garlic.
Carefully sort out the oils, clean from the film, wash under running cool water. Put in a saucepan, cover with cold water, bring to a boil. Simmer over medium heat for 5 minutes, stirring and skimming. Drain the mushrooms in a colander, rinse well with cold water. Then weigh and put back in the pan.
Peel and pass the garlic through a press. Add the right amount of salt, bay leaf, black currant leaves, garlic to the pan, mix. Pour everything together with cold water and cook for 10 minutes. Put the mushrooms in sterilized jars, fill with marinade and roll up with boiled lids.
Spicy marinated mushrooms
for marinade per 1 liter of water:
- 3 teaspoons of vinegar essence 70%;
- 2 tbsp. spoons of sugar;
- 4 teaspoons of salt;
- 3 bay leaves;
- 6 peas of allspice;
- 3 pcs. carnations.
Rinse the mushrooms in cold water, boil in an enamel pan with salt for an hour (do not forget to remove the foam). Drain in a colander, put in sterilized jars and pour over the marinade. Tie the jars with tracing paper and store in the refrigerator.
Marinated butter mushrooms
- 1 kg butter;
- 500 ml of water;
- 1 st. a spoonful of salt;
- 1 st. a spoonful of sugar;
- 100 ml of vinegar;
- 2-3 black peppercorns and a clove bud;
- 1-2 bay leaves.
Sort the mushrooms, remove the mucous skin. Separate the leg from large butternuts and cut it into several parts. Rinse the prepared mushrooms under running cold water and dip for 8-10 minutes in boiling salted water. Throw it in a colander.
Prepare the marinade. Bring the water to a boil, add salt, sugar, black peppercorns, the rest of the spices, pour in the vinegar. When the marinade boils, dip the prepared butternuts into it and cook for 10-15 minutes until the mushrooms settle to the bottom and the marinade becomes transparent.
Put the mushrooms in sterilized dry jars first, filling them 1 cm below the neck, pour the marinade so that it completely covers the butternuts. Roll up the jars with lids, turn upside down, wrap with a towel and let cool.
Mushrooms marinated according to grandma's recipe
- 200 ml of water;
- 60 ml 6% vinegar;
- 10 black peppercorns;
- 3 peas of allspice;
- 3 bay leaves;
- 3 cloves;
- 1 st. a spoonful of salt.
Sort the mushrooms, wash, place in an enamel pan and cook for 40 minutes. Throw it in a colander. During this time, boil the marinade. Put the mushrooms in the boiling marinade, boil for 10 minutes. Put a peeled onion on the bottom of the prepared jar, put the mushrooms, pour boiling marinade over. Sterilize in low-boiling water for 20 minutes. Roll up.
Pickled milk mushrooms "Delicious"
- 10 kg of mushrooms;
- 500 g of salt;
- 2 tbsp. spoons of vinegar essence;
- 8-10 bay leaves;
- 20 peas of allspice;
- 5 cloves;
- dill umbrellas;
- currant leaves to taste;
- 3 heads of garlic.
Sort the mushrooms and soak in cold water for 6 hours. Then rinse well and blanch in boiling water for 5 minutes. Transfer to cold water and let cool. Put on the bottom of sterile half-liter jars 1 clove of garlic, a currant leaf, a dill umbrella and 2 peppercorns each. Fill jars with mushrooms.
Make a marinade. Bring 5 liters of water to a boil, add salt, bay leaves and clove buds. Bring the marinade back to a boil, remove from heat, add vinegar essence. Fill jars with mushrooms with marinade, roll up with steamed lids.
Marinated porcini mushrooms for the winter
- 1 kg of white mushrooms;
- 60 ml 6% vinegar;
- 3 black peppercorns;
- 3 peas of allspice;
- 1 onion;
- 3 cloves;
- 1 st. a spoonful of salt.
Clean and wash the mushrooms. Cut large mushrooms into slices, onions into rings. Put the mushrooms in a saucepan, add 1 cup of water, bring to a boil, lower the heat and cook for 15 minutes, stirring occasionally.
Throw the mushrooms in a colander, add salt, bay leaf, pepper and cloves to the broth, bring to a boil, remove the bay leaf, pour in the vinegar. Put the mushrooms and cook for 10 minutes, stirring and removing the foam.
Put onion rings on the bottom of the sterilized jars, fill the jars with mushrooms, fill with marinade, close the lids. Store mushrooms in the refrigerator.
fragrant mushrooms
- 1 kg of forest mushrooms;
- 2 tbsp. water;
- ¼ st. vinegar 9%;
- 1 st. a spoonful of salt;
- 2 teaspoons of sugar;
- 5-6 black peppercorns;
- 5 cloves;
- 2 bay leaves;
- 3-4 cloves of garlic.
Rinse mushrooms in cold water. Cut into slices and cook for 20 minutes in boiling water. Throw the mushrooms on a sieve, rinse with cold water. Pour 2 cups of water into the pan, put salt, sugar, spices, garlic, bring to a boil. Pour in the vinegar.
Put the mushrooms in the marinade and cook for 10 minutes. Arrange mushrooms in sterilized jars, fill with hot marinade and roll up. Store in a cool dark place.
Butter in lemon marinade
- 5 kg butter;
- 4 tbsp. spoons of salt;
- 2 tbsp. spoons of lemon juice;
- 1 bay leaf;
- 5 black peppercorns;
- 1 teaspoon of sugar;
- 100 ml 9% vinegar.
Clean the mushrooms, remove the skin from the caps. Remove stems from larger mushrooms and discard. For small ones, cut off only the lower part of the legs. Cut large hats in half or into 4 parts. So that the oil does not darken, put the peeled mushrooms in acidified water with 1 tbsp. a spoonful of salt.
Drain the mushrooms in a colander, rinse thoroughly, transfer to a saucepan, add 1 tablespoon of salt, cover with water, bring to a boil and cook for 20 minutes. Drain the water. put bay leaf and black pepper in a sterilized jar. Fill with mushrooms.
Make the marinade: Bring 500 ml of water to a boil with the remaining salt, sugar and vinegar. Pour the mushrooms, cover with lids and sterilize for 40 minutes. Roll up and chill.
Butter spicy
marinade per 1 liter of water:
- 1 st. spoons of sugar and 4.5 teaspoons of salt;
- 1 st. a spoonful of spices (cloves, peas of black and allspice, bay leaf);
- 3 teaspoons 70% essence;
- 5 cloves of garlic;
- 4 tbsp. tablespoons of vegetable oil.
Peel and mince the garlic. Sort, clean and rinse the oils. Boil in salted water. Drain in a colander and let the broth drain.
Make a marinade: boil water with sugar, salt and spices. As soon as the marinade boils, immerse the mushrooms in it, bring to a boil again, add the vinegar and put the garlic. Turn off the heat, leave the butter in the marinade for 15 minutes.
Arrange hot mushrooms in sterilized jars, pour a thin layer of vegetable oil on top, close with nylon lids. Cool and store in the refrigerator or cellar.
to protect the mushrooms from browning, place them in cold water with 1 teaspoon of salt and 2 g of citric acid per 1 liter of water
Pickled mushrooms
- 6 kg honey mushrooms;
- 250 g of salt;
- 3 g citric acid;
- 10 bay leaves;
- 5 black peppercorns;
- 6 peas of allspice;
- 4 cloves;
- 430 ml 9% vinegar;
- 3 cinnamon sticks.
Sort, clean and rinse mushrooms. Boil in boiling water, drain in a colander and rinse. Pour cold water over the mushrooms again (it should only cover them), add salt, citric acid and spices.
Cook for 30 minutes, stirring occasionally and skimming off the foam. Arrange the mushrooms in sterile jars for 2/3 of the volume, pour hot marinade mixed with vinegar, roll up the lids.
Delicious pickled honey mushrooms
for marinade in 1 liter of water:
- 2 tbsp. spoons of sugar;
- 4 teaspoons of salt;
- 3 bay leaves;
- 6 peas of allspice;
- 4 things. cloves;
- ½ tsp ground cloves;
- 3 teaspoons of vinegar essence.
Prepare the marinade: boil water, add spices, essence, boil for 3 minutes. Remove from fire. Wash the mushrooms well, put in cold water and bring to a boil. Drain the water along with the foam. Boil the mushrooms in the second water until boiling, salt to taste, without stirring.
Remove the mushrooms from the broth, arrange in sterile jars, let stand, and then drain the rest of the broth that has collected at the bottom. Fill with hot marinade, seal and store in the refrigerator.
Butterfish marinated with onions
- 1 kg butter;
- 2 onions;
- 3 art. spoons of vinegar 9%;
- 2 tbsp. spoons of sugar;
- 4 tbsp. spoons of salt;
- 3-4 bay leaves;
- 2 peas of black pepper and a clove bud;
- a pinch of cinnamon.
Sort the butternuts, remove the skin from the caps. Rinse the mushrooms in a large bowl. Boil butternut squash in boiling water for 10 minutes. Add a few drops of vinegar to keep the mushrooms from browning. Drain the broth, pour the oil with 1 liter of water and cook for another 15 minutes. At the same time, sterilize the jars and lids.
Peel and cut the onion into thin circles. Place in prepared jars, layering with onion rings. The top layer should be mushroom. Boil the broth in which the butter was cooked, add spices, salt and sugar. Pour in the vinegar at the end of cooking. Fill jars with oil with boiling marinade, roll up the lids.
Mushrooms "Aromatic"
- 2 kg of mushrooms;
- 60 g of salt;
- 2 teaspoons of vinegar essence;
- 10 peas of allspice;
- 6 cloves;
- 3 bay leaves;
- 5 cloves of star anise;
- 5 cinnamon sticks;
- 2/3 cup mushroom broth.
Sort freshly picked mushrooms, rinse thoroughly under running water, cut into pieces. Immerse in boiling water, salted and seasoned with spices, cook for 15 minutes. Drain in a colander (over a bowl), let the water drain, transfer to a saucepan.
Dilute vinegar essence in mushroom broth, pour over mushrooms, mix. Put everything together in sterilized jars, cover with lids and pasteurize at 90 degrees for an hour. Roll up and store in a dark, cool place.
Pickled mushrooms for the winter without sterilization
for marinade in 5 liters of water:
- 16 teaspoons of salt;
- 15 teaspoons of sugar;
- 8 teaspoons of vinegar essence;
- allspice, cloves, bay leaf, cinnamon.
Sort freshly picked mushrooms, rinse in water, separate the caps from the legs. Boil in plenty of salted water for half an hour. By the end of cooking, the broth will become transparent, and the mushrooms will sink to the bottom. Throw in a colander, rinse. Boil salted water in a large saucepan, submerge the mushrooms in it and boil for 10 minutes.
Prepare the marinade according to the recipe, bring to a boil, put the mushrooms and cook for another 15 minutes. Arrange the mushrooms in sterilized jars along the “shoulders”, top up with marinade, roll up. Cool and store in a cool place.
to make it easier to remove the mucous skin from the caps, dip them for 2-3 minutes in salted boiling water, and then rinse in cold water
Pickled wild mushrooms
- 10 kg of fresh forest mushrooms;
- 1.5 liters of water;
- 400 g of table salt;
- 3 g citric acid;
- bay leaf, cinnamon, cloves, allspice;
- 100 ml of vinegar essence (70%).
Sort the mushrooms, sort by type and size, cut off the legs. Remove the skin from the oil. Rinse the mushrooms thoroughly, changing the water several times. Transfer to an enamel pan, add water, salt, acid, spices.
Boil the mushrooms, periodically removing the foam, until they begin to settle to the bottom, and the broth becomes transparent. Pour in the vinegar essence at the end of cooking, after mixing it with a small amount of mushroom broth.
Place the hot mushrooms together with the broth in prepared sterilized jars, close with lids and sterilize in boiling water: 0.5 liters - 25 minutes, liter - 30 minutes. After sterilization is completed, quickly roll up and refrigerate.
Chanterelle mushrooms marinated with onions and herbs
- 2 kg of chanterelles;
- 1 onion;
- 1 bunch of dill;
- a mixture of ground black and allspice;
for marinade for 1.25 liters of water:
- 100 ml of 25% vinegar essence;
- 1 teaspoon of sugar;
- salt to taste;
- 1 bay leaf.
Peel the onion, cut into rings. Rinse thoroughly and chop the dill. Peel the selected chanterelles, immerse in salted boiling water and boil until tender. put in a colander, let the water drain. Lightly dry and place in sterile jars, shifting with onion rings, dill and sprinkling with ground pepper.
Prepare the marinade by boiling the spices, salt and sugar in water for 5 minutes. Pour the mushrooms and leave for 8 days.
Drain the marinade into a saucepan, put on the stove, boil. Pour the mushrooms with boiling marinade, cover with lids and sterilize in boiling water for an hour and a half. Roll up, cool and store in a cool place.
Pickled chanterelles
- 1 kg of mushrooms;
- 2/3 st. vinegar 9%;
- 1/3 st. water;
- 1 st. a spoonful of salt;
- 1 teaspoon of sugar;
- 5 peas of allspice;
- Bay leaf;
- 2 pcs. spicy cloves;
- a little cinnamon.
Wash and clean the chanterelles. Cut the legs off the mushrooms. Boil prepared mushrooms in salted water for 20 minutes, drain on a sieve.
Prepare the marinade: Combine the vinegar, water and salt in a large saucepan and bring to a boil. Dip the boiled mushrooms into it and cook for another 20-25 minutes. Add sugar, allspice, bay leaf, cloves and cinnamon before the end of the boil. After cooking, cool the mushrooms quickly and transfer to jars.
Mushrooms marinated for the winter - boletus, mushrooms, porcini mushrooms and chanterelles - one of the most convenient ways to harvest them, along with caviar and salting.
Preserving mushrooms is a very simple task, even a novice cook can handle it. And if, among other things, you are also an avid mushroom picker, then having a few jars of pickles, the ingredients for which you have collected with your own hands, will be doubly pleasant.
Use canned mushrooms in different dishes
Despite the ease of preparation, salted and pickled mushrooms will decorate the festive table as an excellent snack. And also do not forget about various salads, where a similar pickle is also used as an ingredient. Regardless of the purpose of salting, you will get a well-salted dish, perhaps a little spicy and crispy.
How many people, so many opinions and recipes for canning mushrooms
This section contains the most popular and interesting recipes for pickles and marinades. Each cooking method has its own characteristics. Some marinades can be eaten within a few hours, while others need to stand in the cellar longer to get a brighter taste. The section is divided by types of mushrooms: for each you will find a whole list of different ways of salting, where the salting procedure will be described in detail. Thanks to such a variety of recipes, you can try different options and stop at your favorite.
You can also experiment on your own based on existing canning methods. This applies to the addition of components such as pepper (for example, a red hot pod), onions, herbs, various spices, the use of apple cider vinegar instead of regular table cider vinegar, and so on.
Champignons are among the most popular mushrooms among cooks. They do not need to be painstakingly collected in the forest, but you can go to the store and buy the required amount without fear of poisoning. There are a great many options for preparing these mushrooms, and almost every housewife has her own, most delicious champignon recipe for the winter.
The benefits of champignons
Mushrooms are one of the favorite foods around the world. From champignons you can cook soups, main dishes, stews, snacks, distinguished by exquisite taste. Mushrooms prepared for the winter are suitable not only for an everyday meal, but also for a festive feast with a large number of guests. It does not take much time and effort to preserve mushrooms, and the blanks will be stored for quite a long time.
Champignons are low-calorie foods - 41 kcal per 100 grams of mushrooms. Due to the content of a large amount of protein, the product is recommended for athletes, people involved in heavy physical labor, and those who monitor their weight.
Mushrooms are placed in a boiling marinade, reduce the heat and cook for about an hour. By the end of cooking, the mushrooms release juice and turn yellow. The finished product must be decomposed into pre-sterilized jars and rolled up. The containers are cooled upside down under a coverlet, then cleaned in a cold place for long-term storage. The snack can be consumed immediately after preparation.
Mushrooms with mustard
There are a lot of recipes for pickled champignons for the winter, and each housewife chooses the most suitable for her family. For those who prefer the sharp and spicy taste of homemade preparations, mushrooms with mustard seeds are suitable.
Required components:
Carefully selected mushrooms are washed in warm water, boiled for five minutes and washed again. Drain the water after the first boil.
The champignons are again put into the pan, poured with water, salt, sugar, other seasonings and spices are added and boiled after boiling for at least 10 minutes. Mushrooms are laid out in sterilized containers, poured with marinade, trying to ensure that the seasonings are distributed evenly. Banks must be closed with iron lids and stored in the cellar. Canned food can be enjoyed after three days.
Recipe with garlic
Pickled mushrooms and garlic are a great combination. You won’t need much other spices, as garlic will give the necessary pungency and piquancy to the finished dish. It is very important to choose the right champignons - they should be small, dense, with unopened caps. In this case, the marinade will remain transparent, and the mushrooms will retain their white color.
Proportions for 1 kg of mushrooms:
Before harvesting champignons for the winter, they must be carefully sorted out, discarding spoiled specimens, and washed with running water. The legs are slightly trimmed with a sharp knife. If the mushrooms are small, then they are left whole, and large specimens are cut in half or into quarters.
Three liters of water are boiled in a large saucepan, mushrooms are placed there and boiled for 10 minutes, without covering with a lid. Mushrooms are thrown into a colander, allowing the liquid to drain. Garlic, cut into thin slices, is placed in sterilized jars.
The marinade is made from water, salt, sugar, bay leaf and pepper. Mushrooms are placed in a boiling liquid, boiled for 20-25 minutes, reducing the heat to a minimum. The mushrooms brought to readiness are carefully removed with a slotted spoon, distributed in jars, poured with marinade, and vinegar is added. The containers are rolled up and left under the covers until completely cooled. Canned food prepared in this way is stored in the cellar for up to two years.
Apple cider vinegar option
Mushrooms can be marinated in apple cider vinegar. This option is considered more tasty and dietary. The taste of mushrooms is sweetish and slightly spicy.
Compound:
- medium-sized champignons - 2 kg;
- water - 2 l;
- granulated sugar - ½ cup;
- coarse salt - ½ cup;
- apple cider vinegar - 100 ml.
After boiling water, pour in vinegar, add sugar and salt and keep on the stove until all the ingredients are dissolved. Thoroughly washed champignons are added to the marinade and boiled for 5-6 minutes. With the help of a skimmer, the mushrooms are laid out in jars, poured with hot liquid and rolled up. For the winter, pickled champignons at home are cleaned in a cellar or basement.
Marinating in wine
If the hostess is interested in unusual recipes for preserving champignons at home, then you can try the option using white wine. A liter jar will require the following products:
Mushrooms prepared according to all the rules are placed in a saucepan with water, where juice from half a lemon is added. This is done so that the mushrooms do not darken. After the water has reached a boil, the products are boiled for several minutes and laid out in a colander. The rest of the ingredients make a marinade by boiling it for five minutes.
Champignons are placed in jars, poured with marinade and sterilized for half an hour, after which they are rolled up with lids. Mushrooms should not be packed too tightly in containers - you need to leave free space between them. You need to store seamings in the cellar. You can try the snack in a week.
Salted champignons
Salting differs from pickling in that vinegar is not used with this harvesting method. This dish is suitable for people suffering from gastrointestinal diseases and those who simply do not like the taste of vinegar.
For salting 3 kg of mushrooms you will need:
Mushrooms are washed, cleaned of dirt and litter and getting rid of spoiled specimens. It is best to take small specimens for salting. The products are placed in a deep saucepan, water, sugar, half the norm of salt are added and the mass is expected to boil. After that, the dishes are kept on low heat for at least ten minutes.
Mushrooms are thrown into a colander, allowing to dry slightly. Onion, parsley, pepper and mustard, chopped into thin rings, are placed in sterilized jars, champignons are added, each layer is covered with salt. Mushrooms are poured with hot marinade and rolled up with lids.
Of course, you can buy canned champignons in the store. But how can they compare with home-made preparations, in which the hostess has invested all her skill and soul. You can use preservation prepared in this way without the risk of poisoning. At any time, you can open a jar of fragrant champignons and put them on the table in front of your dear guests. Mushrooms are part of many salads, go well with potatoes, meat and fish. , sprinkled with fresh herbs and seasoned with butter - this is the best snack for strong drinks.
