Canning mushrooms for the winter in cans recipes. How to cook delicious marinated porcini mushrooms for the winter. Which pickling method to choose

Many housewives want to learn how to pickle mushrooms and store them correctly. The appetizer goes well with any table, can be used as a side dish. A fragrant preparation is also used for preparing salads. You can preserve both purchased (oyster mushrooms, champignons) and self-picked mushrooms. The most popular among mushroom pickers are dunki (pigs), honey agarics and porcini mushrooms. They are rolled with carrots, vinegar, oil, and seasoned with bay leaves and garlic. It is necessary to store preservation in jars, while pickled mushrooms can stand for 3-4 months without sterilization. The above photo and video recipes will tell you in detail how to pickle mushrooms at home for the winter.

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

Honey mushrooms are among the most popular mushrooms. The simplicity of their collection and pickling allows you to prepare quite tasty canning with a minimum waste of time. She, unlike store counterparts, will have a pleasant taste. But before starting seaming, you need to learn how to pickle mushrooms in jars and how to sterilize. Studying the indicated 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 WINTER ACCORDING TO A RECIPE WITH A PHOTO

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

PREPARATION RECIPE: HOW TO MARINATE MUSHROOMS IN WINTER WITH VINEGAR AND BUTTER

1. Honey mushrooms are cleared of debris, leaves and earth. Soak in water for 1.5 hours and rinse a couple of times.
   
2. Pure honey mushrooms are transferred to a saucepan, filled with water and boiled for 1.5 hours. Any foam that forms on the surface must be removed immediately.
   
3. The boiled mushrooms are reclined 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 added.
   
4. Mushrooms are put into the boiled marinade. Boil for 20 minutes.
   
5. The garlic is peeled and finely chopped. You need to add it to the marinade at the very end.
   
6. Ready mushrooms are transferred to jars and rolled up, sterilized for 20 minutes. Stand upside down for 1 day.
   

HOW TO MARINATE DUNKA MUSHROOMS IN THE WINTER IN BANKS - PREPARATION RECIPE WITH A PHOTO

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

PREPARATION INGREDIENTS: HOW IT IS POSSIBLE TO MARINATE DUNKA MUSHROOMS FOR THE WINTER

• dunki - 1 kg;
• water - 1 l;
• salt - 2 tablespoons

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

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

HOW TO MARINATE WHITE MUSHROOMS FOR WINTER WITHOUT STERILIZATION - PREPARATION RECIPE WITH PHOTOS

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

PREPARATION INGREDIENTS: HOW TO QUICKLY MARINATE MUSHROOMS FOR WINTER

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

HOW TO MARINATE MUSHROOMS: RECIPE FOR PREPARING WHITE MUSHROOMS FOR WINTER

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

HOW TO MARINATE MUSHROOMS WITH ONION AND CARROT FOR WINTER - ORIGINAL RECIPE

By adding carrots to your usual mushroom marinade, you can significantly improve the taste of the preparation. It will be intense and unusual. As a basis, you can take the usual recipe, which describes how to marinate mushrooms with onions. But it is necessary to remember about the exact observance of proportions. If you put more carrots than indicated, the mushrooms will get excessive sweetness. Its deficiency will not change their taste much. Using a detailed recipe, you can be sure of getting an exquisite snack with a unique aroma and original taste.

RECIPE INGREDIENTS: PREPARING MUSHROOMS WITH ONION AND CARROTS FOR 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 MARINATE MUSHROOMS IN WINTER WITH VINEGAR AND CARROT

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

After examining the attached photo and video recipes, you can learn how to pickle mushrooms at home. The above examples of marinade are also suitable for cooking oyster mushrooms, butter. They go well with carrots. The simultaneous addition of both vinegar and oil will significantly improve the taste of preservation. Preparing snacks for the winter will allow you to discover delicious mushrooms at any time (for example, for the new year). If the hostess decides to pickle them without sterilization, then it is not recommended to store the seaming for a long time. It is important to ensure that it does not get an overly sour taste and does not become cloudy. If there is sediment in the jar, do not eat the contents.

Champignons are among the most popular mushrooms among culinary experts. 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 cooking these mushrooms, and almost every housewife has her own, the most delicious champignon recipe for the winter.

The benefits of champignons

Mushrooms are one of the world's favorite foods. Champignons can be used to make soups, main courses, stews, snacks that are distinguished by an exquisite taste. Mushrooms harvested for the winter are suitable not only for everyday meals, but also for a festive feast with a large number of guests. It does not take much time and effort to preserve the mushrooms, and the blanks will be stored for quite a long time.

Champignons are low-calorie foods - there are 41 kcal per 100 grams of mushrooms. Due to its high protein content, the product is recommended for athletes, people involved in hard physical labor, and those who monitor their weight.

Mushrooms are placed in the boiling marinade, the heat is reduced and boiled for about an hour. By the end of boiling, the mushrooms let juice and acquire a yellow tint. The finished product must be laid out in pre-sterilized jars and rolled up. The containers are cooled upside down under a blanket, then put away in a cold place for long-term storage. The snack can be consumed immediately after preparation.

Champignons 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 spicy-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. The water must be drained after the first cooking.

The champignons are again placed in a saucepan, water is poured, salt, sugar, the rest of the seasonings and spices are added and boiled after boiling for at least 10 minutes. The mushrooms are laid out in sterilized containers, filled with marinade, trying to distribute the seasonings equally. Banks need to be closed with iron lids and stored in the cellar. Canned food can be enjoyed after three days.

Garlic recipe

Pickled mushrooms and garlic are a great combination. You won't need a lot of other spices, since garlic will add the necessary pungency and piquancy to the finished dish. It is very important to choose the right mushrooms - 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 per 1 kg of mushrooms:

Before harvesting champignons for the winter, they must be carefully sorted out, discarding spoiled specimens, and rinsed with running water. The legs are lightly trimmed with a sharp knife. If the mushrooms are small, then they are left intact, and large specimens are cut in half or into quarters.

In a large saucepan, boil three liters of water, put mushrooms there and boil for 10 minutes without covering. Mushrooms are thrown into a colander, allowing the liquid to drain. Garlic, cut into thin slices, is placed in sterilized jars.

Marinade is made from water, salt, sugar, bay leaf and pepper. Champignons 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 among the jars, poured with marinade, and vinegar is added. The containers are rolled up and left under the blanket until they cool completely. Canned food prepared in this way is stored in the cellar for up to two years.

Apple Cider Vinegar Option

Champignons can be pickled in apple cider vinegar. This option is considered more delicious and dietary. The taste of the mushrooms is sweet 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, you need to pour in vinegar, add sugar and salt and keep on the stove until all the ingredients are dissolved. Thoroughly washed mushrooms are added to the marinade and boiled for 5-6 minutes. Using a slotted spoon, the mushrooms are laid out in jars, poured with hot liquid and rolled up. For the winter, pickled champignons at home are removed to the cellar or basement.

Pickling in wine

If the hostess is interested in unusual recipes for canning mushrooms at home, then you can try the option using white wine. The following products will be required for a liter jar:

The mushrooms prepared according to all the rules are placed in a saucepan with water, where juice from half a lemon is added. This is to prevent the mushrooms from darkening. After the water has come to a boil, the food is boiled for several minutes and put in a colander. A marinade is made from the rest of the ingredients, boiling it for five minutes.

The 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 placed too tightly in containers - you need to leave free space between them. You need to store the seams in the cellar. You can try the appetizer in a week.

Salted mushrooms

Salting from pickling is different in that this method of harvesting does not use vinegar. 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:

The mushrooms are washed, removing dirt and debris 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 of the salt norm are added, and they wait for the mass to boil. After that, the dishes are kept on low heat for at least ten minutes.

Mushrooms are thrown into a colander, allowing them to dry slightly. Onion, lavrushka, pepper and mustard cut into thin rings are placed in sterilized jars, mushrooms are added, sprinkling each layer with salt. Mushrooms are poured with hot marinade and covered with lids.

Of course, you can buy canned mushrooms at the store. But can they really compare with the homework, in which the hostess put all her skill and soul. You can eat canned food prepared in this way without risk of poisoning. At any time, you can open a jar of fragrant champignons and put them on the table in front of dear guests. Champignons are a part of many salads, go well with potatoes, meat and fish. sprinkled with fresh herbs and seasoned with oil is the best snack for spirits.

Autumn is not only rain, slush and wind, but also a rich harvest of mushrooms. There are different ways to prepare them, the most popular are salting, drying, pickling. Of course, preparing for the winter is always troublesome. But, the delicious result is worth the time and effort.

It is especially pleasant when, in the cold winter period, an appetizing jar of canned mushrooms flaunts on the table. The most important thing is properly prepared mushrooms. Indeed, if forest mushrooms turn out to be poisonous, then there can be serious, grave consequences.

To avoid such troubles, the mushrooms must be carefully sorted out before cooking. If any mushroom is in doubt, you just need to throw it away or check with knowledgeable mushroom pickers for information about it. This material contains a selection of very simple and delicious recipes for pickling various gifts of the forest.

Boletus mushrooms for the winter in jars - a step by step photo recipe

In the photo recipe, the amount of spices and spices can be determined by taste. The only exception is vinegar, this ingredient must be taken in certain proportions.

Your mark:

Cooking time: 4 hours 0 minutes

Quantity: 3 servings

Ingredients

• Forest mushrooms: how much to eat
• Salt: to taste
• Cinnamon: a pinch
• Carnation: several inflorescences
• Bay leaf: 2-4 pcs.
• Vinegar 9%: 3 teaspoons in a 1.5 liter jar

Cooking instructions

Porcini mushrooms for the winter in jars - a very tasty preparation

Boletus is undoubtedly the king among mushrooms, therefore, if the family managed to find a good meadow and harvest the whites, then they urgently need to start harvesting them. The smallest can be dried, the medium ones are suitable for pickling.

Ingredients (per 1 kg of mushrooms):

• Bay leaf - 3 pcs.
• Allspice (peas) - 5 pcs.
• Hot peppers (peas) - 8 pcs.
• Water - 1 liter.
• Sugar - 2 tbsp. l.
• Salt - 4 tsp
• Vinegar 9% - 130 ml.

Algorithm of actions:

1. Select the most beautiful mushrooms, whole, without worms. Thoroughly remove sand, dirt, adhering leaves and needles. Rinse.
2. Cut, the pieces should be rather large, since during the cooking process the mushrooms will lose a significant part of their volume.
3. Pour a large pot of water, add a little salt. Boil.
4. Put mushrooms into a container. Boil for half an hour. Rinse in a colander under running water.
5. Prepare the marinade, for which put all the ingredients in the water, with the exception of vinegar.
6. Dip the mushrooms in the marinade when it boils. Cook for 15 minutes. Skim off the foam constantly.
7. Prepare glass containers, preferably half a liter. Sterilize using your favorite method.
8. At the end of boiling the mushrooms, pour vinegar, wait until it starts to boil.
9. It's time to pack the boletus into banks. This should be done by distributing the mushrooms and marinade as evenly as possible.
10. Seal with prepared (sterilized) lids.
11. Turn over (this is a way to check the tightness of the closure). Leave under a warm blanket.

How difficult it is to wait for winter now!

Honey mushrooms for the winter in banks

Honey mushrooms are in second place after porcini mushrooms. They usually delight with a rich harvest and are especially tasty when pickled, as they retain their shape, consistency and unmatched taste. Good for the daily diet and the festive table.

Ingredients(for 2 kg of honey mushrooms for the marinade - the output is 5-6 half-liter jars):

• Salt - 2 tbsp. l.
• Sugar - 2 tbsp. l.
• Bay leaf 3-5 pcs.
• Peas, pepper (allspice and hot) - 4-6 pcs.
• Cloves - 4-5 pcs.
• Vinegar - 1 tbsp. l. 9% (to each bank).

Algorithm of actions:

1. The first stage is the longest - you need to sort out the mushrooms, remove the bad, old ones, leaves and needles, cut off the lower part of the leg. Rinse thoroughly by changing the water several times.
2. To fill with water. Put on fire. Immediately after boiling, drain into a colander, rinse thoroughly again.
3. Into the water and into the fire again. The boiling time for honey mushrooms is 20 minutes.
4. Change the water again, now add all the seasonings and spices to the mushrooms. The cooking time is shortened - 15 minutes is enough.
5. Pack in sterilized glass containers. Top up with marinade almost to the top.
6. Add vinegar to each container. Seal quickly.
7. Turn over, wrap for additional sterilization.

Honey mushrooms look very appetizing, therefore, if the household did not demand to open a jar of freshly pickled mushrooms, it is better to quickly hide it until winter.

Chanterelle mushrooms for the winter in banks

Red appetizing chanterelles delight mushroom pickers, since there are no worms in the mushrooms, which means you can safely collect everything. They are good both fried and pickled, because they retain their color and have a pleasant taste.

Ingredients:

• Chanterelles - 2 kg.
• Salt - 2 tbsp. l.
• Sugar - 4 tbsp. l. (no top).
• Water - 1.5 liters.
• Acetic essence 70% - 40 ml. (less possible).
• Allspice peas - 5-6 pcs.
• Cloves - 4-5 pcs.

Algorithm of actions:

1. According to this recipe, soak the mushrooms in cold water for 1 hour.
2. Fill with fresh water. Cook for 20 minutes (or until the chanterelles settle).
3. Drain the water. Rinse the chanterelles with cold water.
4. Pour in new water, add pepper, cloves, salt and sugar to the mushrooms.
5. Boil. Cook for 7-10 minutes.
6. Pour in vinegar essence. Boil.
7. Sterilize jars, lids.
8. Place the chanterelles in containers with a slotted spoon.
9. Top up with marinade. Cork.

Exactly in a month, you can invite guests and households for a tasting!

Milk mushrooms for the winter in banks

Salted milk mushrooms are one of the most famous dishes of Russian cuisine. True, for their preparation you will have to try - spend time and effort. But all efforts will pay off handsomely.

Ingredients:

• Milk mushrooms - 10 kg.
• Salt - 0.5 kg.

Algorithm of actions:

1. Select the best mushrooms - no worms or wormholes, not old ones.
2. Rinse thoroughly, you can use a soft brush.
3. The next stage is soaking, you cannot do without it, since milk mushrooms (both white and black) have a bitter taste. Pour water into a large container (glass or enamel), dip the mushrooms into it. Cover the top with a lid, so that the mushrooms are completely covered with water. For several days, in the morning and in the evening, the water must be changed, the mushrooms must be washed.
4. The longest stage is over, then everything is primitively simple. You need to choose a container for salting, again, it should be glass, enameled.
5. Place the mushrooms with their caps down. Sprinkle with salt. Then the next layer. Salt. Do until you run out of ingredients.
6. Cover the mushrooms with gauze or clean cotton cloth. Above - a wooden circle or lid, oppression.
7. Keep in a cool place.

The mushrooms will be ready after 2 days, you can put them in small containers, pour vegetable oil on top. Put away in the cold, dreaming of a quick tasting.

How to close pickled mushrooms in jars for the winter

For the winter, you can pickle almost all mushrooms (of course, edible), but it is best to do it with boletus, honey agarics, aspen mushrooms, boletus.

Ingredients:

• Mushrooms - 2 kg.
• Water - 1 liter.
• Sugar - 2 tbsp. l. (with a slide).
• Salt - 4 tsp (also with a slide).
• Allspice and hot peppers.
• Cloves and bay leaves - 3 pcs.
• Vinegar 9% - 5 tbsp l.
• Garlic - 2 cloves.

Algorithm of actions:

1. The first stage is the bulkhead and washing, the stage is lengthy, but necessary.
2. Then put the mushrooms in a container, add water (no norm). Bring to a boil, drain, rinse again with cold water, sand, dust, unnoticed needles will be washed off.
3. To fill with water. Put on the stove again, cook the mushrooms until tender (until they settle to the bottom and the broth becomes transparent).
4. Drain the broth gently into a saucepan. For each liter of mushroom broth, put sugar and salt, seasonings and garlic at the rate (put with whole teeth). Stick to vinegar only.
5. Place the mushrooms in the marinade. Boil for 5 minutes.
6. During this time, sterilize containers (or do it earlier), lids.
7. Pour in vinegar and pour immediately.
8. Cork hermetically, turn over, cover with a blanket.

Not too difficult, but very tasty!

Recipe for salting mushrooms for the winter in jars

Almost all mushrooms are suitable for pickling, only the elite are suitable for pickling. The best are milk mushrooms and mushrooms, the latter do not even require boiling, but they please with a dense consistency, retain their color, and become crispy during the salting process.

Ingredients:

• Ryzhiki - 1 kg.
• Salt - 3 tbsp. l.
• Garlic - 5 cloves.

Algorithm of actions:

1. Sort out the mushrooms, cut off the legs, they can be boiled, fried and eaten.
2. Pour the hats with a lot of boiling water. Leave for 3 minutes.
3. Send in a colander so that the water is completely glass.
4. Now transfer the mushrooms from a colander to a large enamel container.
5. Season with salt, add chopped chives. Mix gently. Leave to salt for 30 minutes.
6. Sterilize and cool containers.
7. Lay the mushrooms tightly enough. Top with salt.
8. Cork with lids.

Keep refrigerated! Patiently wait for winter and the holiday to please family members and friends.

Fried mushrooms for the winter in jars

One of the ways to prepare mushrooms for the winter, oddly enough, suggests frying them first and then rolling them up. Those who have tasted such a dish say that it is very tasty and does not require any additional culinary treatments.

It can be eaten immediately (if the mushrooms were fried in vegetable oil), or reheated (if ghee was used). Chanterelles that do not lose their shape and look very appetizing are best suited for this method of harvesting.

Ingredients:

• Chanterelles
• Salt.
• Pepper.
• Ghee butter.

Algorithm:

1. The process of harvesting mushrooms begins according to a single scenario - the collected chanterelles need to be sorted out, and this should be done especially carefully. Due to the special structure of the cap, these mushrooms manage to "catch" a lot of forest debris, needles and leaves.
2. Then rinse the mushrooms to remove invisible sand and dust. Small mushrooms are rolled up whole, large ones can be cut or broken.
3. Dip the mushrooms in cold water in a large saucepan. Boil. Boil for 5 minutes. Send to a colander.
4. Melt butter in a large skillet. Put the chanterelles in a pan with butter.
5. Now you need to fry until tender, the process will take from 40 to 50 minutes. Add a little salt and pepper at the very end. You can experiment - squeeze a few cloves of garlic through a press. Then the dish will acquire a pleasant garlic aroma.
6. Sterilize containers, lids too.
7. Place the mushrooms very tightly. Pour in the oil in which they were fried. Cork.

Send to a cold place, the winter holidays will be very fun and bright, because the main decoration of the festive table will be sunny chanterelles!

Mushrooms with cabbage for the winter in jars

Solyanka is one of the oldest Russian dishes made from cabbage and other vegetables. But, if you add mushrooms to the vegetables, then the dish turns into a delicacy, which is not a shame to treat foreigners.

Ingredients:

• White cabbage - 1 kg.
• Tomatoes - 0.5 kg.
• Carrots - 0.5 kg.
• Bulb onions 0.5 kg.
• Mushrooms (boletus, boletus) - 700 gr.
• Allspice - 3-5 pcs.
• Bay leaf - 4 pcs.
• Refined vegetable oil - 0.5 tbsp.
• Vinegar - 3 tbsp. l.
• Salt and sugar - 2 tbsp each l.

Algorithm of actions:

1. The procurement stage begins with the bulkhead, cleaning vegetables and mushrooms. An important process is washing the mushrooms from sand, needles and leaves.
2. Boil the mushrooms in water for 10 minutes.
3. Chop the cabbage, chop the carrots on a grater, turn onions into strips, tomatoes into cubes.
4. Fry the carrots and onions.
5. All vegetables and mushrooms, thrown in a colander, send to a frying pan (in a saucepan), simmer for 30 minutes.
6. Add vinegar, keep on fire for another 5 minutes.
7. Sterilize containers while they are hot, fill them with a hodgepodge with mushrooms.
8. Close with sterilized lids.

Tasty, satisfying, healthy, good as a side dish and as an independent dish.

One of the first tips - before pickling the mushrooms, you need to carefully sort out, cleaning them from forest debris.

1. It is recommended to pour boiling water over them before washing, then they will become dense and will not come apart when washed.
2. If the recipe requires only hats, the legs should not be thrown away. They can be processed into caviar and also closed for the winter.
3. When boiling mushrooms, you should be guided by the time, but they themselves give a hint - as soon as they have sunk to the bottom of the container / pan, the cooking can be finished.
4. Jars and lids require mandatory sterilization. Turning the cans upside down after closing, the hostesses check the tightness of the closure.

Mushrooms are one of the most interesting gifts of the forest, they require special attention when collecting and harvesting, but delight in taste.

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Marinated mushrooms- are very popular, they are used as an independent snack, they are added to salads, they prepare a variety of mushroom dishes.

Recipe for pickled mushrooms for the winter in jars, recipes for preservation marinades. You will learn how to pickle honey mushrooms, champignons, boletus, boletus, chanterelles, porcini mushrooms.

We present you recipes for preserving various forest mushrooms, and not only, at home with a step-by-step description. Pickled mushrooms - 7 recipes for the winter.

Pickled mushrooms

Honey mushrooms- delicate in taste, suitable for preparing various dishes, excellent for pickling for the winter. Pickled honey mushrooms for the winter is a classic recipe for harvesting honey mushrooms.

Ingredients:

• Honey mushrooms - 1 kg per 1 liter can;
• Umbrellas or dill seeds - 1 umbrella;
• Garlic - 2 cloves

Marinade for 1 liter of water:

• Salt - 1 tbsp l. with a slide;
• Sugar - 1 tbsp. l. with a slide;
• Cloves - 2 pcs.;
• Allspice - 3 peas;
• Black pepper - 6 peas;
• Vinegar 9% - 80 ml.;
• Bay leaf - 1 pc.

Pickled honey mushrooms recipe for the winter

Prepare mushrooms for pickling - peel, leave a leg about 1 cm long.

Pour the peeled mushrooms into a large bowl, add water and let stand for 1 hour. During this time, all remaining dirt will get wet and easily washed off.

Thoroughly my honey mushrooms, then add salt.

Pour the mushrooms with cold water, bring to a boil and cook for 30 minutes, during the cooking process, remove the foam that appears.

While the mushrooms are boiling, prepare the marinade: pour water into a saucepan, add salt, sugar and spices.

Bring the marinade to a boil and add vinegar, simmer for another 5 minutes.

Throw boiled mushrooms through a colander.

Put the mushrooms in a saucepan, pour over the marinade and put on fire. After boiling, cook for 15-20 minutes.

Chop the garlic into thick slices.

Prepare half-liter jars and lids - wash and sterilize.

Put umbrellas of dill, garlic in clean jars, and then fill the jars with mushrooms with a slotted spoon.

Pour boiling marinade over the jars with honey mushrooms and roll up the lids.

Turn the cans upside down, wrap them in a blanket and leave to cool completely.

You can store pickled mushrooms in the refrigerator, cellar, basement.

Attention!!! If the marinade in any jar becomes cloudy over time, then they have deteriorated and are unusable. Poorly washed jars, little salt or vinegar, storage of jars of mushrooms in a warm place may be the reason.

Video - A good recipe for pickled honey mushrooms

Instant pickled mushrooms

Delicious champignons can be pickled quickly and can be used for salads and various dishes within a week. You can store such pickled mushrooms in the refrigerator for several months.

Ingredients:

• Champignons - 1 kg.

Marinade for 1 liter of water:

• Wine vinegar, white 6% - 150 ml .;
• Sugar - 2 tbsp. l .;
• Salt - 2 tbsp. l .;
• A mixture of peppers and peas - 15 pcs.;
• Bay leaf - 3 pcs.
• Garlic - 5 cloves;
• Carnation - 5 buds.

Instant pickled champignons recipe

Clean the mushrooms from dirt, wash well.

Pour into a saucepan with water, bring to a boil and cook for 5 minutes. Drain the water.

Prepare the marinade: add salt, sugar, spices to a saucepan and bring to a boil, pour in vinegar. Add mushrooms to the boiling marinade and cook for 7-10 minutes.

Then we leave the mushrooms in the marinade until they cool completely.

During this time, prepare jars and lids for conservation - wash and sterilize in any way.

Put chopped garlic cloves at the bottom of the jar, fill with mushrooms, pour marinade and close tightly with lids.

Delicious pickled champignons can be served with chopped onions and sunflower oil.

Bon Appetit!

Pickled porcini mushrooms

Pickled porcini mushrooms for the winter- an excellent dish for a holiday and for every day. Porcini mushrooms are the most nutritious and delicious, and this is a great success when you manage to pick them up in the forest. Small porcini mushrooms are especially good when pickled.

Ingredients:

• Porcini mushrooms - 1 kg.

Marinade for 0.5 liters of water:

• Salt - 1 tsp;
• Sugar - 1 tsp;
• Vinegar 9% - 1 tbsp a spoon;
• Mustard seeds - 0.25 tsp;
• Black peppercorns - 5 pcs.;
• Carnation - 2 buds;
• Bay leaf - 2 pcs.

Pickled porcini mushrooms recipe

Go through the mushrooms, remove debris, clean the caps and legs.

Cut the boletus into pieces, rinse well under running water.

Pour water into a saucepan, salt (about 1 tablespoon of salt per liter of water) and add mushrooms. After boiling, cook for 25 minutes, skim off the foam during cooking.

Place the boiled mushrooms in a colander.

Prepare the marinade: add sugar, salt to the water. You can try the marinade and add to your liking.

As the marinade boils, add the porcini mushrooms and cook from the moment the mushrooms boil for 10 minutes. At the end, pour in the vinegar and cook for another 2 minutes.

Prepare jars in advance: wash and sterilize.

Put the mushrooms in clean jars, pour boiling marinade to the top and cover with lids.

We sterilize the jars of mushrooms in a pot of water. Half a liter within 12 minutes from the moment the water boils in a saucepan.

We take out the cans and roll up the lids. Turn it upside down, leave it to cool completely. Store in a cool place.

Pickled porcini mushrooms go well with potatoes and as an independent snack!

Video - pickled porcini mushrooms for the winter

Pickled chanterelles for the winter

Chanterelles- universal mushrooms, well suited for pickling, frying, cooking various dishes with mushrooms. Chanterelle mushrooms have one advantage - worms do not eat them, so there is little waste in the process of preparing mushrooms for conservation.

Ingredients:

• Water - 230 ml.;
• Chanterelle mushrooms - 0.5 kg.;
• Sugar - 1 tsp with a slide;
• Salt - 1 hour l. without a slide;
• Black peppercorns - 4 pcs.;
• Allspice peas - 4 pcs.;
• Bay leaf - 1 pc .;
• Vinegar 9% - 1 tbsp l.

Pickled chanterelles recipe

Go through the chanterelles, rinse under running water. Put the mushrooms in a saucepan, cover with water, salt (1 tbsp. L of salt per liter of water).

After boiling, cook for 20 minutes, removing the foam.

Throw the boiled chanterelles in a colander, rinse.

If the mushrooms are large, cut into slices convenient for you.

Prepare the marinade: add sugar, salt, spices to the water. Bring to a boil, add chanterelles and marinate the mushrooms for 10 minutes. Add vinegar at the end and cook for another 3 minutes.

Prepare jars - wash and sterilize in any way.

Fill the jars with mushrooms, pour over the boiling marinade and roll up the lids. Turn the jars upside down, leave to cool.

Store in a cool place or refrigerator.

Pickled boletus

Boletus boletus marinated for the winter- a wonderful snack in winter or as an addition to boiled potatoes. If you collect mushrooms in the fall, they practically do not come across wormy ones. Young, strong aspen mushrooms are best suited for canning.

Ingredients:

• Aspen boletus - 0.5 kg.

Marinade:

• Water - 200 ml.;
• Carnation - 2 buds;
• Sugar - 1.5 tbsp. l .;
• Salt - 1.5 tbsp l .;
• Vinegar 9% - 2 tbsp l .;
• Bay leaf - 1 pc .;
• Sunflower oil - 2 tbsp. l.

Pickled boletus recipe

We clean the mushrooms from the ground, sort through, removing debris, scrape off the skin from the leg. Cut the boletus into slices.

Rinse the mushrooms several times in water. Fill with water, salt (1 tbsp per liter of water) and cook.

Cook the mushrooms after boiling for 40 minutes, removing the foam. Throw the boiled boletus in a colander, rinse well with water.

Put the boiled boletus in the refrigerator overnight.

Cooking the marinade: add salt, sugar, spices to the water. After boiling, add mushrooms and cook after boiling for 5 minutes. Finally add the vinegar and remove the pot from the stove.

Prepare jars and lids - wash, sterilize in any way.

Fill clean half-liter jars with boiled aspen mushrooms, fill with marinade and add 2 tbsp. l. sunflower oil in each jar.

Cover the jars with lids and sterilize in a pot of water for 10 minutes (for half-liter jars).

Take out the jars of mushrooms and immediately roll up the lids, turn upside down. Store pickled boletus in a cool place.

Pickled champignons for the winter

Prepare champignons for the winter for future use. For cooking, young mushrooms with unopened caps that have not overgrown will go.

Ingredients:

• Champignons - 1 kg.

Marinade for 1 liter of water:

• Black peppercorns - 8 pcs.;
• Bay leaf - 2 pcs.;
• Salt - 1 tbsp l .;
• Sugar - 1 tbsp. l .;
• Vinegar 9% - 50 ml.

How to pickle mushrooms for the winter

Sort out the debris from the mushrooms and remove the dirt. Remove the white film from the caps on the underside. Rinse the mushrooms under running water.

Prepare the marinade: add sugar, salt, spices to the water. Boil and pour in vinegar, cook for another 2 minutes.

Pour the marinade over the mushrooms, bring to a boil, cook for 5-7 minutes.

We sterilize jars and lids in any way possible.

We fill the jars with mushrooms, fill with boiling marinade and roll up the lids.

Turn the cans upside down.

Bon Appetit!

Pickled butter for the winter

Pickled butter- an unusually tasty snack in winter. Preparing butter for the winter will not be difficult for you.

Ingredients:

• Butterlets - 1 kg.

Marinade:

• Water - 150 ml.;
• Salt - 1 tbsp l. with a slide;
• Sugar - 1 tbsp. l. without a slide;
• Vinegar 9% - 150 ml.;
• Allspice peas - 5 pcs.;
• Carnation - 2 buds;
• Cinnamon - 1 g;
• Bay leaf - 1 pc.

Pickled butter recipe

Peel the mushroom caps dry. Cut off the bottom of the leg, wash the oil well in water.

If the mushrooms are large, cut into pieces, leave the small ones intact.

Prepare the marinade: add salt, sugar, spices to the water, bring to a boil. Add butter and after boiling, cook for 20-25 minutes, removing the foam. At the end of cooking, add vinegar, cook for another 2 minutes.

Prepare jars and lids - wash, sterilize. Arrange the ready-made mushrooms in jars, pour the marinade and roll up the lids. Turn the jars upside down, wrap them in a blanket and leave to cool completely.

Bon Appetit!

Video - Pickled boletus for the winter

The end of summer and the beginning of autumn in the forests is marked by the height, and many amateurs go on a "quiet hunt" with pleasure, returning with full baskets of generous forest "catch".

So that you get successful, tasty and appetizing , first, get acquainted with some of the features and rules for their preparation.

Remember that mushrooms can be devious and dangerous. The main thing is that you are sure of the safety of the mushroom found. If there is even the slightest suspicion, it is better to throw the mushroom away and not risk it!

What kind of mushrooms can be pickled, except for the well-known champignons? White, boletus, chanterelles, mushrooms, aspen mushrooms, boletus mushrooms, russula, greenfinches, honey mushrooms, milk mushrooms and others.

In general, before dealing with mushrooms, they need to be sorted by type, because different mushrooms can be cooked differently. Even size matters. Small mushrooms are marinated whole, for large ones, the caps should be separated from the legs and, if necessary, also cut. Before marinating, the oil should be peeled.

We offer you to cook pickled mushrooms, which your guests will enjoy with pleasure both now and in winter, if you roll up a couple of jars in reserve. This recipe is for 6 1/2 liter jars of pickled mushrooms.

Pickled mushrooms: recipe without sterilization

Ingredients per liter:

• mushrooms,
• spices to taste (black peppercorns, allspice, bay leaf),
• 1 cup 9% vinegar
• 2 tbsp. tablespoons of sugar
• 1 tbsp. a spoonful of salt
• water 1 l.

Pickled mushrooms - preparation:

1. Sort out the mushrooms, throwing out wormy, spoiled and suspicious ones. Peel the mushrooms, separate the caps from the legs of the large ones and cut them. Then put it in a deep container, fill it with cold water and leave for 30 minutes.
2. Gently rinse and remove the mushrooms from the water, leaving all debris and dirt at the bottom. Rinse well again. An indicator that the mushrooms are washed well will be clear foam during boiling.
3. Prepare a brine for 1 liter of water: add vinegar, salt, sugar to the water and stir until dissolved.
4. Put the washed mushrooms in a saucepan, put in the spices and cover with brine. Put the pan with mushrooms on the fire, bring to a boil and cook, skimming the foam over low heat for 40 minutes.
5. Put the boiled mushrooms in sterilized jars, cover with boiling marinade and roll up.

Bon Appetit!

We remind that earlier we told, how to pick mushrooms... Read the rules, places and times of a quiet hunt.

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