With the onset of the season, lovers of mushroom hunting go to the forest for the gifts of nature. One of the favorite mushrooms among the people is mushrooms. And they are loved not only for their delicate taste, but also for the opportunity to pick up a whole basket of them for a short time, because they grow as a large family in one place. In the case of a successful trip for mushrooms, thoughts will certainly arise about harvesting them for the future for the winter. And mushrooms are perfect for this. And you can prepare them for the winter season in various ways.
Drying mushrooms
A simple and quick way to harvest mushrooms for the winter is to dry them. Previously, mushrooms were dried most often strung on a thread or fishing line and hung in the sun, near the stove or over the stove. This method is still used today, but much less frequently. It is much more convenient to dry mushrooms in two other ways:
- using an electric dryer;
- in the oven.
An electric dryer is probably the most profitable option. It is specially designed for drying vegetables, fruits, mushrooms and other gifts of nature. However, not everyone has such a convenient technique at home. Those who do not have it available can also use the oven. The drying process in this way is phased with a gradual increase in temperature:
Dried mushrooms
- first, the prepared mushrooms are laid out on a metal mesh, grate, baking sheet, then put in an oven preheated to 45-50 degrees for 4-4.5 hours, keeping the door ajar so that there is air circulation. At the same time, mushrooms are periodically turned over for uniform drying;
- then the temperature in the oven is increased to about 80 degrees and the mushrooms are also dried with the door ajar. At this stage, you need to make sure that the mushrooms do not burn out, turn them over regularly and take out the already dried ones.
Mushrooms for drying are selected strong and healthy. Small mushrooms can be dried whole, but for large specimens it is better to separate the cap from the stem and cut them into several parts.
Attention! Before drying, they do not wash the mushrooms, but only clean off the dirt from them, if necessary, or wipe them with a moistened cloth. To make them cleaner, you need to clean them of sand and debris as soon as they are torn off in the forest, and put them in a basket with their hats down.
How to pickle mushrooms?
To prepare mushrooms for the winter, they can also be pickled. This is also a fairly popular method. There are various recipes for marinating mushrooms.
For one of the simple options, you will need about 3 liters of mushrooms, 1 liter of water, 2 tsp. acetic acid, 3 tsp. sugar, 2 tbsp. salt, 2 tbsp. vegetable oil, 2 bay leaves, 5 peas of black and allspice, 5 cloves, 5 cloves of garlic.
Cooking:
- Place peeled and washed mushrooms in a container, filling with water. After 10 minutes, when it boils, pour out this water, boil in a new one for 20 minutes, then put the mushrooms in a colander;
Pickled mushrooms
- to prepare a brine, pour 1 liter of water into a container, throw in salt, granulated sugar, bay leaf, black and allspice, cloves, garlic. After boiling, hold for 10 minutes;
- put the mushrooms in the brine, cook for about 15-20 minutes, then turn off the heat, add acetic acid;
- put hot mushrooms in sterilized jars, pour brine. Pour pre-boiled vegetable oil on top for the duration of storage, tighten with sterilized lids, wrap with something warm and keep it until it cools completely.
Advice. When spinning cans of mushrooms at home, there is some risk of developing botulism. Therefore, it is possible to close the jars not with tin, but with nylon lids, pre-boiled, and then keep the blanks in the cold.
And how to prepare mushrooms for the winter period without vinegar?
Not everyone likes pickled mushrooms. In addition, for use in the preparation of many dishes, this option of harvesting is simply not suitable. But there are other ways to prepare mushrooms for the winter, where vinegar is not required. Mushrooms can be salted or frozen, and caviar can also be made from them.
One of the methods of harvesting mushrooms for the winter period that has become widespread recently is freezing. Mushrooms can be frozen:
- fresh - wash mushrooms, cut large specimens, dry on a towel, put on a plastic tray or bag in 1 layer and put in the freezer, setting the deep freeze mode, if any. When the mushrooms are frozen, pack them in plastic bags, preferably in portions;
- in boiled form - put prepared mushrooms in a saucepan with poured water, bring to a boil, cook for 5-10 minutes. Then remove the mushrooms with a slotted spoon, put them to boil in new water until tender. Then take out the mushrooms and dry on a towel. Once they have cooled, arrange them in plastic containers by placing them in the freezer;
- fried - rinse the mushrooms in water, let it drain, fry without oil until the moisture is gone. Then add vegetable oil, fry until tender, then put them in a colander. When the oil has drained and the mushrooms have cooled, transfer them to containers and put them in the freezer.
Harvesting mushrooms without vinegar
Good in winter and caviar from mushrooms. For 4 liters of mushrooms, you need to take 2 onions, 4 cloves of garlic, half a glass of vegetable oil, salt and black pepper to taste.
Cooking:
- boil the peeled and washed mushrooms, draining the first water after 10 minutes from boiling. Pour in new water, cook for another 10-15 minutes;
- drain the water, wait until the mushrooms cool down, then pass through a meat grinder;
- chop the onion, fry it to become golden;
- add mushrooms scrolled in a meat grinder to the onion;
- simmer for 30 minutes over low heat, then add salt, pepper, chopped garlic. Stir, keep on fire for a few minutes;
- put hot in a sterilized jar, pouring over a little vegetable oil, previously boiled;
- close with a sterilized lid. When cool, refrigerate for storage.
How to salt mushrooms?
You can enjoy mushrooms all winter if you pickle them. They do it in different ways:
- salting pre-boiled mushrooms;
- first soaked, and then salted;
- immediately put on salting without boiling and soaking.
Which method to choose depends on the preferences of the person and established habits. If you pickle pre-boiled mushrooms, they are ready to eat in a few days. When soaked or fresh mushrooms are put on salting, their readiness will come later, only after 1.5-2 months.
Salted mushrooms in jars
There are also a lot of recipes for salting mushrooms. For example, you can consider the option with pre-soaking. For 5 kg of mushrooms, you will need 200 g of salt, 5 bay leaves and dill umbrellas, 10 black peppercorns, 10 cloves of garlic, horseradish roots to taste, blackcurrant leaves.
Cooking:
- put the peeled and washed mushrooms in a container, pour water. Keep for soaking for 3 days, washing the mushrooms every day and replacing the water with fresh water;
- put mushrooms in a selected container in layers, sprinkling each with salt, shifting them with spices, chopped garlic, grated horseradish root;
- put blackcurrant leaves on the last layer and cover with gauze folded in several layers on top. Put a wooden circle on top, oppression is on it. Remove the container with mushrooms for salting in coolness for 1.5-2 months.
Coming from a mushroom hunt with good prey, do not forget about harvesting mushrooms for the future. You can use one of the methods to prepare them for the winter, or several different ones so that there is a variety in the choice.
Pickled mushrooms: video
Harvesting mushrooms for the winter: photo
How to cook pickled mushrooms recipe with photo
Autumn mushrooms are harvested at the end of the mushroom season - in late August and early autumn. They usually grow on rotten stumps and tree trunks. An experienced mushroom picker should collect them, as they can be confused with grebes.
Pickled mushrooms are very tasty, and they can be harvested for the winter at home. Recipes for pickled mushrooms are carefully kept and passed down from generation to generation.
Before marinating mushrooms, they need to be sorted out in size and length. Large long mushrooms are best dried, but small ones are just right for pickling.
Like any mushrooms, before this method of harvesting, they are soaked, and then thoroughly washed and cleaned of dirt.
We marinate the mushrooms according to the following principle: the mushrooms are boiled in salted water for about 30 minutes, at this time the marinade is being prepared. All products for him (salt, sugar, spices) are placed in a saucepan and brought to a boil. Then mushrooms and vinegar are added, boiled for some more time and rolled into jars. But each recipe has its own subtleties and nuances.
Pickled mushrooms simple recipe
This recipe for pickled mushrooms is very simple, but homemade according to it turns out to be very spicy and tasty. Good for preparing salads for the holidays.
Ingredients:
- Honey mushrooms - 1 kg
- Water - 1 liter
- Salt and sugar - 2 tablespoons each
- Acetic acid 70% - tablespoon
- Bay leaf - 2 pieces
- Cloves - 5 pieces
- Allspice pepper - 5 peas
- Garlic - 2 cloves
Cooking:
1. Process the mushrooms, put them in a saucepan with cold water, bring to a boil and cook until they all sink to the bottom, removing the foam. Throw them in a colander, and drain the broth.
2. Pour a liter of water into the pan, add salt, sugar and spices, when it boils, pour in the vinegar and put the mushrooms. Boil for 10 more minutes.
3. Arrange mushrooms in sterilized jars, pour marinade, roll up. After the jars have cooled, put them in a cold place.
A delicious recipe for pickled mushrooms for the winter
You will get fragrant pickled mushrooms for the winter if you follow this recipe exactly.
Compound:
- Honey mushrooms - 5 kg
- 1 tablespoon vinegar essence
- 0.5 cup vegetable oil
- 10 allspice peas
- 5 sheets of cherries, currants
- 5 laurel leaves
- 2 dill umbrellas
- garlic cloves
How to do:
1. Pour clean mushrooms with cold water, boil for 10 minutes, drain the water and pour new water. Cook for another 20 minutes.
2. Measure out 2 cups of broth, drain the rest. In a decoction with mushrooms, add butter, sliced garlic, dill, pepper, leaves, 0.5 tablespoons of salt (or to taste), mix. Let it boil and cook for another 20 minutes over low heat.
3. After turning off the fire, add vinegar and dilute it in the marinade. Transfer delicious pickled mushrooms to clean half-liter jars and sterilize them in water (up to the shoulders) for 20 minutes. Close with boiled lids or roll up.
Recipes for pickled mushrooms
Pickled mushrooms frozen
Who needs to pickle frozen mushrooms? For those who do not go to the forest for them, but are afraid to buy from their hands. After all, a bag of such mushrooms can be easily bought at the store. They are also good because you do not need to spend time soaking and cleaning. And many in the summer, instead of pickling mushrooms, quickly freeze them so that in winter they can cook a delicious dish without haste and fuss.
Ingredients:
- Frozen mushrooms - 1 kg
- Water - 1 l
- Wine vinegar or regular 6% - 200 ml
- 2 table spoons of salt
- 1 tbsp sugar
- 10-15 allspice peas
- 5 pieces. carnations
- 3 bay leaves
- 3 garlic cloves
Recipe:
1. Throw unfrozen mushrooms into boiling water and cook for 10 minutes from boiling.
2. In the meantime, prepare the marinade from the amount of water indicated in the recipe. Finely chop the garlic, put all the spices and vinegar into the water, let it boil.
3. Put the mushrooms into it and cook for another 10 minutes. Cool down. Pour into clean jars and refrigerate. After 24 hours, they can already be eaten.
Honey mushrooms quickly pickled
Not all housewives have a lot of time to pickle mushrooms, so quick pickled mushrooms are a simple recipe especially for you.
Need to:
- Honey mushrooms
- 1.5 tablespoons rock salt
- 1 tablespoon sugar
- 1 tablespoon vinegar essence
- Cloves and peppercorns - 3 pcs.
- Vegetable oil
How to cook:
1. Pour the washed mushrooms with water, bring to a boil, boil for at least half an hour until they settle. Catch with slotted spoon.
It is very desirable after 5-10 minutes to drain the first water, in which debris and harmful substances remain, pour cold water again and cook in it.
2. Prepare a marinade from a liter of water, salt, sugar and spices. When it boils, pour in the vinegar and put the mushrooms. Cook for another 5 minutes.
3. Transfer to sterilized jars. Pour the marinade almost to the top and add 1 more tablespoon of vegetable oil to each jar. Close the lids, cool and store in the refrigerator. You can eat pickled mushrooms according to a quick recipe in 2-3 days.
Pickling mushrooms mushrooms
Marinated mushrooms in Korean
Many people love spicy Korean cuisine. Therefore, we pickle mushrooms of mushrooms in accordance with its rules.
Take:
- Honey mushrooms - 1 kg
- 2 onions
- 2 garlic cloves
- 3 table spoons of boiled water
- Vinegar - 2.5 tablespoons
- Sugar - 2 tablespoons
- Salt - 1 teaspoon
- Hot red pepper
Recipe:
1. Boil mushrooms in salted water (2 tablespoons per 1 liter) - 10 minutes. after boiling. Drain and leave.
2. Crush the garlic, mix all the ingredients for the marinade. Pepper to taste.
4. Cut the onions into thin strips.
5. Lay out the onion and mushrooms in layers, repeating 2 times: L-O-L-O.
6. Pour marinade, put oppression and leave for 6-8 hours.
- On average, 1 kilogram of fresh mushrooms is enough for one liter jar of pickled ones;
- The liquid after boiling the mushrooms, if you drained the first water, can be used to prepare the marinade. So the mushrooms will be much tastier;
- With home pickling, mushrooms always leave a decoction that is a pity to pour out. If it is really clean and fragrant, then you can pour it into trays, freeze it, then transfer it to bags and store it in the freezer for soups and sauces;
- Always sterilize jars and lids when storing mushrooms for the winter;
- If you don't like the fact that peppers and cloves float in the marinade, you can strain it through a sieve.
September is over - the month of the mushroom peak. Experienced mushroom pickers and amateurs have already collected full baskets, buckets, and even bags! It’s no surprise that people try to stock up as much as possible, because mushrooms are an incredible storehouse of vitamins, which also add great flavor to dishes.
Honey mushrooms (or mushrooms) contain a high amount of protein, as well as potassium, magnesium, iron, ascorbic acid, vitamins B2 and B3. The beta-glucan element found in them reduces the risk of the occurrence and development of a cancerous tumor, diabetes mellitus and hypertension.
And that's not it! Most vegetarians and people who are just losing weight must include mushrooms in their diet, because they are low in calories and saturate perfectly.
The special uniqueness of these mushrooms lies in the way they are harvested. They do not lose their beneficial properties when frozen, dried and pickled. That is why today I will introduce you to the best pickling recipes. Look!
Sort the mushrooms well before cooking, then boil in several waters. The first time for about 15 minutes - this will wash out all the dirt, the second time for 20 minutes. After that, proceed to the recipes and do not be afraid to treat someone.
Ingredients:
- mushrooms - 2 kg;
- filtered water - 1 liter;
- cinnamon powder (or cinnamon sticks) - 2 tbsp. spoons (3 pcs.);
- cloves - to taste;
- black peppercorns - to taste;
- lavrushka;
- granulated sugar - 50 gr;
- food salt - 70 gr;
- acetic table acid - 3.5 table. spoons.
Cooking:
1. Put the peeled, washed and boiled mushrooms in a saucepan and fill it with cool water. Put on fire, salt, wait until it boils, then drain the water and put the mushrooms in jars.
Sterilize glass containers in advance, this will significantly reduce the time.
2. Now go to the marinade. Put the pot of water back on a high flame. As you boil, throw in all the indicated seasonings, spices and vinegar. Boil for about 10 minutes.
3. At the end of the time, pour the marinade into jars and seal tightly. Store in a dark cool place.
How to pickle mushrooms in jars without sterilization
Often pasteurization takes a sufficient amount of time. Many housewives will agree that sometimes you want to finish the job as soon as possible. As it turned out, you can do it easier! In this recipe, we will analyze a quick and convenient way without additional sterilization of jars.
Ingredients:
- fresh honey agaric - 1.5 kg;
- table salt - 1 table. spoon;
- soy sauce - 3 tbsp. spoons;
- apple cider vinegar - 40 ml;
- filtered water - half a liter;
- sand sugar - 1 tbsp. spoon;
- bay leaves;
- ground black pepper or a mixture - ½ table. spoons.
Cooking:
1. Select mushrooms. Rinse under cool water, trim off excess. Take a small saucepan, transfer the mushrooms there and cook for ten minutes.
2. Throw the mushrooms in a colander, rinse under water and put back on the boil. This time, leave them for half an hour. Add spices to the pot.
15 minutes before the end, pour in the vinegar and soy sauce.
3. While the dish is being prepared, place the jars for processing. There are a lot of options for this procedure - in the oven, microwave, steamed. Choose the one that suits you and get started.
4. When everything is ready - spread the mushrooms, twist well and put on the floor, after turning it over. Cover the inverted jars with a warm blanket until completely cool, and then put them in a darkened cool room.
Delicious pickled mushrooms with 9% vinegar - you will lick your fingers recipe!
Mushrooms perfectly absorb seasonings and various other additives, which makes their taste more magical. Vinegar will play a major role here, giving the dish a sweet and sour tint. Be sure to try!
Ingredients:
- mushrooms (peeled and cooked) - 3 kg;
- pure water - 1.5 liters;;
- acetic acid 9% - 3.5 tablespoons;
- granulated sugar - 70-80 gr;
- food salt - 60 gr;
- black peppercorns - to taste;
- garlic - medium head.
Cooking:
1. Immediately distribute boiled mushrooms in glass containers. Don't forget to sterilize them.
2. Prepare a large saucepan, pour water into it and put it on a moderate flame. Wait for the water to boil. Add spices, salt and sugar. Boil 20 minutes. Pour vinegar essence 7 minutes before turning off.
3. Peel and finely chop the garlic. Sort it into banks.
4. As soon as the brine is ready - fill them with mushrooms to the very top. Then cork with lids, turn over and cover with warm clothes until cool.
Video recipe for caviar from mushrooms for the winter
In addition to the standard pickling in general, there are other interesting harvesting methods. One of them is mushroom caviar. Those same rejected mushrooms are suitable here. Make at least one jar and you won't regret it!
Ingredients:
- honey mushrooms - 1.2 kg;
- carrot - 1 large;
- onion turnip - 1 large head;
- table salt - to taste;
- garlic - head;
- vegetable oil for frying.
Pickled mushrooms for the winter with citric acid
My grandmother taught me this recipe. Her mushrooms just come out just amazing! Lemon powder is not strongly felt, which is especially good for the taste of the dish.
The recipe is for one liter jar.
Ingredients:
- boiled mushrooms - half a kilo;
- lavrushka - a few leaves;
- allspice peas - 4 peas;
- citric acid - 10-15 grams;
- table salt - 45 gr;
- granulated sugar - 1 teaspoon (possible with a slide);
- filtered water - half a liter.
Cooking:
1. Fill sterilized jars with pre-boiled mushrooms. Add whole garlic cloves if desired.
2. Set the brine to cook. After boiling water, add spices, sugar and salt. Leave for 25-30 minutes. Pour the lemon 10 minutes before readiness.
3. Turn off the burner and carefully pour the marinade into the jars. Then close with treated lids and put away in a dark place.
How to pickle mushrooms with butter at home
Very tasty and satisfying meal! Get ready, it will conquer not only you, but also all your loved ones. I advise you to do more, since such a jar will not stay closed for long.
Ingredients:
- boiled honey agaric - 2 kilos;
- vegetable oil (odorless) - 0.5 l;
- vinegar 70% - 1.5 teaspoons;
- cloves - to taste;
- peppercorns - to taste;
- lavrushka;
- edible salt and granulated sugar - 4 tablespoons each;
- dill umbrellas.
Cooking:
1. Prepare jars and put them on sterilization.
2. Take out the pan, fill it with water and drag it to the stove. Put in it all the ingredients except for the acetic acid. Let the future marinade boil.
3. During the preparation of the brine, distribute the boiled mushrooms into jars.
4. After boiling, pour in the vinegar and cook for another 10 minutes. After the time has elapsed, take a ladle and pour the marinade into jars, filling them to the very top.
While pouring, stir the brine constantly so that the oil and vinegar are evenly distributed.
5. Seal the containers tightly with lids and put them in a cool darkened room.
Hot cooking for the winter
A simple method with mandatory heat treatment. Follow the recipe carefully. Don't worry, it will be easy and very tasty!
Ingredients:
- boiled mushrooms - 1 kg;
- garlic clove - 2 pcs.;
- food salt - 40 grams;
- bay leaf;
- dill umbrellas;
- clove;
- currant or gooseberry leaves.
Cooking:
1. Immediately prepare a deep saucepan. Spread the chopped garlic along with dill and laurel in the lowest layer. Next, lay out the boiled mushrooms, which should be well sprinkled with salt.
After that, distribute the leaves and cloves.
2. Continue alternating these layers until the mushrooms run out. Then press them down with something heavy (for example, put a plate or tray, and on top of a jar filled with water or a small weight) and leave to salt for 5-6 days in a cool place.
3. After a five-day salting, sterilize the jars and arrange mushrooms on them. Move on to rolling. Keep the finished jars in a dark place.
Pickled mushrooms according to the classic recipe
Such recipes are passed down from generation to generation, and the pickles themselves must be present in every home. If you don't already have these blanks, then there is time to fix it. Forward!
Ingredients:
- fresh mushrooms - 1.5 kg;
- table salt - 1 tbsp. spoon;
- granulated sugar - 1 tbsp. spoon;
- bay leaf;
- allspice;
- currant and cherry leaves;
- table vinegar or apple cider vinegar - 1.5 tbsp. spoons;
Cooking:
1. Rinse fresh mushrooms, cut off the legs. Take a medium-sized saucepan, pour some water into it and put it on a large fire. Transfer the mushrooms to boiling boiling water, cooking for five minutes.
2. Throw the caps in a colander, change the water in the pan and put it on the flame again. Wait for a boil, and throw the mushrooms into a container. Introduce spices and sugar, salt well. Boil for a quarter of an hour.
Be sure to remove the emerging foam.
3. A few minutes before turning off, pour vinegar. Arrange the mushrooms in glass containers. Put berry leaves on them. Gently pour in the marinade. Don't forget to sterilize the jars.
4. Roll up, turn over, place on the floor and cover tightly with warm material until cool.
This is where the column ends. Choose the very “your” recipe, bring it to life and treat your loved ones. If you have something to add, be sure to write it in the comments. Share your opinion, it is very important to me! And remember that cooking should be fun. Bon appetit!
For cooking, we need the following products:
fresh mushrooms, best small, not overgrown, with thick legs
water
salt, sugar
acetic acid
Bay leaf
carnation
garlic 
How to cook pickled mushrooms
Honey mushrooms must be carefully sorted out to remove debris. Especially in our case, since we collected mushrooms not only from stumps, but also took those that grow on the ground. Moreover, earthen mushrooms have a thicker and softer leg, they are more pleasant to eat later.
Then rinse thoroughly under running water. We put in a saucepan, pour cold water, salt well and put on the stove.
Bring to a boil, let it boil for 5-10 minutes and be sure to drain the first water, because it contains all the harmful substances that could be in the mushrooms. Well, it just looks ugly, all black and dirty!
Again, fill the mushrooms with clean cold water and put on the stove. This time we let them boil for 20-30 minutes, after which we throw them in a colander. 
It's time to prepare the marinade
Marinade for mushrooms
Pour cold water into a pot and put the pot on the stove. Add salt and sugar at the rate of 1 tablespoon of salt and 1 tablespoon of sugar per 1 liter of water. Add bay leaf and a few cloves of garlic. Throw in a few nails.
After the water boils, add 1 tablespoon of 70% acetic acid. 
Pour the boiled mushrooms into the boiling marinade. 
Let them boil a little, not for long, about five minutes. 
We remove the pan from the stove and lay out the mushrooms in clean jars. Immediately fill them almost to the brim with hot marinade.
At the end, pour a little vegetable oil into each jar. 
Close the jars with lids and set aside to cool. Pickled mushrooms should be stored in a cool place, preferably in the refrigerator.
Read, envy! Yesterday I collected a basket of mushrooms! Believe me, I went over it in one breath, marinated it for the winter. Mushroom pickers will understand me. They certainly know what a fascinating process it is. First, "silent hunting", then cooking pickled mushrooms. Even the monotonous sorting process does not tire.
I want to charge you with the energy of the autumn forest, and at the same time seduce you with recipes for pickled mushrooms for the winter. Suddenly, someone else is lucky with the stump, and mushroom advice is urgently needed.
But let's start from the very beginning. They brought mushrooms home, now they need to be sorted out, re-sorted. I think a few tips will not hurt, especially for beginner mushroom pickers:
- Before starting the process, decide what you want to cook - pickle, make caviar, fry. Set a few bowls in front of you in which you will debug mushrooms for one purpose or another. For canning, small mushrooms will be great. Any kind of substandard will go to caviar, to heat - everything can be used.
- Sort the mushrooms carefully. Without regret, part with those whose hat is distinguished by a bright yellow color, or has a greenish tint.
- If the mushrooms have an unpleasant earthy smell, they should also be thrown away. Honey mushrooms should have a mushroom, rich aroma.
- It is advisable to pour the sorted mushrooms with cold water with the addition of salt and citric acid. You need to hold forest gifts in such a solution for an hour and a half - all the garbage will pop up.
- After this procedure, the mushrooms should be washed thoroughly in two or three waters. And only then send for heat treatment.
- Two boils are required in different waters. In the first water, the mushrooms are boiled for 10 minutes, then the water is drained, the mushrooms are washed.
- The second boiling lasts until the mushrooms begin to settle in the water. Time is min. thirty forty. In both cases, the foam must be removed. After the second boiling, the mushrooms are also washed under running water. I cook mushrooms for a long time, but I can treat them without fear.
And further. Preservation jars must be sterilized. Lids must also be sterile. You can safely take care of the container while the mushrooms are undergoing a water, cleansing procedure.
Now, with peace of mind, you can begin the pickling process.
Preparing a set of ingredients
- Prepared mushrooms (sorted, boiled) approximately 1 kg.
- Water liter
- Garlic 2 - 3 tooth.
- Sugar 2 tablespoons
- Salt 1.5 tablespoons
- Vinegar 9 percent 5 tbsp. spoons
- A couple of bay leaves
- Ten black peppercorns
- Cloves 6 pieces
pickling process
- Pour a liter of water into the pan, lay all the ingredients except garlic.
- After boiling, put the mushrooms, cook for 20 minutes.
- Peel the garlic, cut into cubes, send to the marinade, boil for 10 minutes.
- Send the mushrooms to sterile jars, carefully removing them from the boiling marinade. Fill the container by two-thirds.
- Let the marinade boil already without mushrooms, fill them with jars.
- Close with iron caps.
- Put on the surface upside down, wrap warmly.
- Store in a cold place.
If there is no cellar or other cool place, I would advise you to sterilize jars of mushrooms for 20 minutes. This will be a hundred percent guarantee of reliable storage.
You can enjoy mushrooms and add them to salads and other gourmet dishes.
A classic recipe for pickled mushrooms for the winter
A simple homemade recipe. But honey mushrooms turn out what you need - you can’t pull anyone by the ears. Pure mushroom aroma, balanced taste qualities are the distinctive features of the recipe.
Cooking a set of products
- Honey mushrooms 2 kg.
- Vinegar 9 percent 6 tbsp. spoons
- Water for marinade 1.2 liters
- Sugar 2.5 tablespoons
- Salts 2 tbsp. spoons
- Peppercorns 4 - 5 pieces.
pickling process
- Prepared mushrooms boil min. 7 - 10. Pour out the water, rinse the mushrooms thoroughly.
- Pour cold water over again, boil, cook for 20 minutes. Drain this decoction. Discard mushrooms, wash.
- Pour water for marinade into a saucepan, boil. Lay salt, sugar, pepper, Bring to a boil, add vinegar.
- Put the mushrooms in the marinade, cook for 20 minutes. after boiling.
- Arrange honey mushrooms in prepared sterile jars, filling them two-thirds.
- Pour boiling marinade, twist.
- Send to cool under warm clothes.
- Store in a cool place.
You can serve such mushrooms with the addition of onions. Season with vegetable oil.
Pickled mushrooms for the winter. Recipe with cinnamon
From my notebook to yours - pickled cinnamon mushroom recipes. Amazing mushrooms are obtained, I must tell you. After all, mushrooms readily react to seasonings, gratefully absorb their enchanting aromas. So everything is logical, you need to marinate.
Ingredients
- Honey mushroom 2 kg
- Liter of water
- Carnations 4 pieces
- Cinnamon 3 sticks
- Black pepper six peas
- Bay leaf 3 things
- Sugar 2 tablespoons
- Salt 4 teaspoons
- Vinegar essence 3 tsp.
How to cook
- Cook cleaned and washed mushrooms for 10 minutes. Drain the water, wash the mushrooms.
- Pour cold water a second time, bring to a boil. Add salt to taste and a little citric acid - 2 gr. per 1 liter water. Cook 30 min. after boiling. We recline in a colander, rinse, let the liquid drain.
- We are preparing the marinade. Pour a liter of water into the pan, let it boil. Add all spices, boil for 5 minutes. Then add vinegar essence, let it boil for another 5 minutes.
- While the marinade is being prepared, put the mushrooms in sterile jars. Pour boiling marinade, twist with iron lids.
- We direct the jars to cool under warm clothes upside down, store in a cool place.
With mashed potatoes, such a snack will be very useful.
Pickled mushrooms for the winter with mustard seeds
A very interesting recipe. Honey mushrooms will please with spicy mustard notes, will become a decoration of the table and the pride of the hostess. The attractiveness of the recipe is that the mushrooms are infused in spices for some time. They become so fragrant that it takes your breath away.
We will need
- Honey mushrooms 1.5 kg
- Sugar 2 tbsp. l.
- Vinegar 5 tbsp. l.
- Mustard seeds 2 tsp
- Bay leaf 4 leaves
- Black peppercorns 4 pcs.
- Dill 2 umbrellas
- Water 1 liter.
Cooking a treat
Even biased gourmets will like such mushrooms!
Recipe for pickled mushrooms for the winter with onions
Adding an onion only enriches the occlusion. Our cheerful guys - mushrooms become even tastier, more fragrant.
What is needed in the process
- Honey mushrooms 2 kg.
- Bow 3 pcs.
- Tablespoon of salt
- Lavrushka leaf
- eight carnations
- Garlic 4 cloves
- Tablespoon of sugar
- Vinegar 100 ml.
Step by step cooking process
- First, as usual, boil the peeled mushrooms for 5-10 minutes. Drain the water, wash the mushrooms.
- Boil in the second water for 20 minutes, rinse.
- We clean the onion, cut into half rings.
- We clean the garlic, chop finely.
- We put spices, onion and garlic, salt and sugar, vinegar in a liter of water.
- Bring the marinade to a boil.
- We put the mushrooms.
- Boil no more than 5 minutes.
- We lay out the contents in jars, roll them up with iron lids.
- We put it under a warm shelter to cool, after which we send the jars for storage.
Everyone, we prepared a great snack. It remains only to wait for winter and treat yourself. And at the same time remember the funny stories that accompany us when picking mushrooms.
How to cook pickled mushrooms in a spicy marinade
And this recipe will certainly be appreciated by lovers of savory snacks. Chili peppers and horseradish present mushrooms to us in a completely new role.
Ingredients
- Honey mushrooms - up to 2 kg.
- Chili pepper - 1 pc.
- Horseradish - 40 gr.
- Allspice and black pepper 5 peas each
- Salts - 1.5 tbsp. l.
- Sugar - 2 tbsp. l.
- Vinegar 9 percent 80 ml.
- Cloves - 2 pcs.
Cooking
- Peeled and washed mushrooms should be boiled in two waters. First time 10 minutes, second time 15 minutes.
- Throw the mushrooms in a colander, rinse. Let the liquid drain.
- Remove the seeds from the pepper, thoroughly clean the horseradish. Wash vegetables.
- Pour 1.2 liters into a saucepan. water.
- Lay all the spices, including pepper and horseradish. Only vinegar is not added at this time.
- Boil 10 min. after boiling.
- Strain the hot marinade, thereby relieving small pieces of spices.
- Put the strained marinade on the stove.
- Lay mushrooms, vinegar, cook for 10 minutes.
- Arrange the mushrooms in prepared sterile jars, twist.
- Send to cool, covered with warm clothes.
These can be mushrooms, completely unexpected. That's it for the festive feast.
I wish you a successful mushroom hunt, and more delicious pickled mushrooms on the table!
