Autumn is the time to think about how to make preparations from mushrooms and other gifts of nature. Mushrooms for the winter can be prepared in a variety of ways. The most common methods for storing mushrooms for future use are: dry, roll pickled mushrooms in jars, pickle in a barrel or saucepan, or simply freeze. In winter, you can make delicious mushroom soup, salad, side dish sauce and other yummy food from such blanks. The most popular, simple and detailed recipes for mushroom blanks, accompanied by step-by-step photos, are collected in this section of the site. Follow them and be sure that delicious snacks and mushroom dishes will delight you all year round!
The best recipes with photos
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During the "quiet hunting" season, many are wondering how to preserve the entire harvest of mushrooms. Freezing is a great way to do this. You can freeze both forest mushrooms and those that you purchased in a store or on the market. After all, everyone knows that in the summer, the price of mushrooms is much lower.
There is never too much preservation. The winter is long, but, most likely, we will begin to eat up culinary preparations in the fall. Therefore, I tried to prepare various mushrooms to the maximum: and, and, and. I usually make pickled mushrooms with mandatory sterilization, such as. But sometimes, when there is a lack of 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 aspen mushrooms for the winter without sterilization, I usually add not much vinegar, but you can make a marinade to your taste. If necessary, vinegar can also be added to an already prepared dish when the jar is open. 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 for 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 mushroom.
We cut the mushrooms as we like. You can leave the mushrooms intact, chop coarsely or not very much.
Boil the boletus for half an hour in salted water. Remove the foam during cooking. Put the boiled mushrooms in a colander and rinse.
We put the boiled aspen mushrooms in an enamel pan and add a glass and a half of water to them. The water should cover the mushrooms a little. Then 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 they have a very pronounced taste. Put on fire, bring to a boil and cook covered for 20 minutes. Add vinegar at the end. Let's try. The marinade can be made to your liking, it is not necessary to stick to the amount of sugar, vinegar and salt that is indicated in the recipe. We taste and adjust to our 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 type of construction for steam sterilization. Inside the metal teapot, I fold the lids and adjust the cans over the top opening. One-liter cans fit perfectly into the hole. Half-liter ones have to be set at an angle, as in the photo. And I put cans of non-standard size on a grid, which I set over the hole. You can also use a metal colander.
I put the hot mushrooms tightly in jars.
I seal it with lids, turn it over and wrap it up with a blanket.
When used in mushrooms, add vegetable oil (I love with a smell), onions and herbs.
An excellent appetizer for potatoes and other dishes too! For the winter, pickled aspen mushrooms without sterilization need to be put in a cool place - in a refrigerator or cellar.
Canned mushrooms for the winter at home ... there is more than enough preparation of this yummy. And at the mere recollection of this breathtaking delicacy, every gourmet salivates. After all, such an exquisite dish will qualitatively complement and diversify the menu of any celebration. But, in order to prepare the gifts of the forest, you will have to work a little.
We will reveal some of the secrets of the art of making this delicacy and learn how to pickle at home.
Each hostess loves to surprise her family and guests with a signature dish of her own preparation. In this regard, many refuse to buy in supermarkets those products that can be prepared with their own hands, especially if the hostess knows the main secrets of witchcraft in the kitchen. 
We will reveal the main secrets and recipes for preparing masterpiece pickled mushrooms for the winter, because such a dish is an unsurpassed delicacy.
Did you know? For a long time there were discussions about which kingdom this product should be attributed to: plants or animals. And as a result, in 1960, a separate kingdom was singled out - the kingdom of mushrooms. Its representatives consist of protein (which brings them closer to animals) ma, carbohydrates and minerals (these components are inherent in plants).
- For this process, you need to choose only enameled or tinned dishes, since such containers do not corrode with vinegar.
- As for the vinegar itself for the marinade, it is better to stop your choice on bread or fruit. The best options are Rhine (nest) and aromatic vinegar.
- Small mushrooms are pickled whole, cutting off only the lower part of the leg. This will add an unrivaled look to the dish.
- If during the "quiet hunt" you came across only large gifts of the forest, they are advised to cut them into 3-4 parts.
- It is recommended to preserve the caps of porcini mushrooms and aspen mushrooms separately from the roots.
- It is necessary to preserve the butter without the skin.
- The preparation of the value for the cooking process consists in soaking for several hours.
Which mushrooms are suitable for pickling?
For pickling mushrooms for the winter in jars, any representatives of this diverse kingdom are suitable, except for poisonous ones, of course.
Did you know? Fungi are considered the most diverse earth inhabitants. There are about two million varieties, of which only 100,000 have been learned, and even less classified.
When looking for a species for conservation, you should stop your choice on porcini mushrooms, green leaves, chanterelles, butter mushrooms, ryadovki, saffron milk caps, boletus boletus, boletus boletus, goats, russula, fatties, champignons, etc.
Pickling methods
There are more than enough recipes for making pickled mushrooms for the winter. But, there are only two, which all hostesses probably resort to.
Boiling mushrooms in a marinade
This method is in great demand, since during the cooking process, a favorite delicacy is soaked with all the components of the marinade, and acquires especially aromatic taste characteristics. To implement this method you will need:
- 1 kg of mushrooms;
- 0.5 tbsp. water;
- a third of a glass of table vinegar;
- 1 tbsp salt;
- 1 tsp Sahara;
- 5-6 pieces of allspice;
- cloves, bay leaves to taste;
- citric acid (on the tip of a knife).
Important! The cooking time depends on the type of the main ingredient: caps of white mushrooms and aspen mushrooms, as well as chanterelles and champignons are boiled for 20-25 minutes, their legs - 15-20 minutes, honey mushrooms - 25-30 minutes. During cooking, it is necessary to collect the foam with a slotted spoon so that the marinade does not turn out cloudy.
If your mushrooms have sunk to the bottom of the pan, and the foam no longer comes out during the boil, you can remove them from the heat. Allspice, sugar, cloves, citric acid and bay leaf can be added to an almost finished delicacy. The cooled dish must be folded into jars, filled to the top with a fragrant liquid and tightly closed with lids.
Boiling mushrooms separately from the marinade
This recipe for preserving mushrooms for the winter is that the gifts of the forest are boiled separately from the marinade in slightly salted water. The cooking process itself resembles that indicated in the previous method. 
The mushrooms are placed in a container filled with salted water (30-40 g of salt per 1 liter of water) and boiled until the product settles on one, and the water becomes transparent, remembering to skim off the foam. Then the cooked delicacy is thrown into a colander to get rid of excess moisture. During this time, you need to prepare a marinade in parallel, for which you will need the following ingredients (doses indicated per 1 liter):
- 80% vinegar essence: 3 tsp, or 9% vinegar (1 faceted glass);
- granulated sugar - 2 tablespoons;
- salt - 1 tablespoon;
- bay leaves - 4-5 pieces;
- black pepper - 10 peas;
- allspice - 6 peas;
- carnation - 2-3 buds;
- dry dill - 2-3 g
Important! Some housewives add citric acid to the marinade (literally at the tip of a knife). This component is a kind of inoculation against botulism. For the same purposes, banks are not advised to be closed with metal lids.
Which pickling method to choose
Both recipes for pickled mushrooms for the winter are equal, because in the end you get an unbeatable dish. But, if you draw a line of division, then the first method can be called more tasty, and the second - representative. 
The fact is, the marinade in which the mushrooms were cooked will darken and tarnish a little over time, become viscous. But, the taste of the forest delicacy will be especially aromatic and tantalizing the taste buds.
With the second method, the marinade will be transparent and light. Therefore, when choosing how to pickle mushrooms in jars for the winter, it is necessary to clearly formulate for yourself the purpose of this process: to prepare a masterpiece dish for the home table, or a copy for “special occasions”.
Preparing mushrooms for pickling
A successful hunt for forest gifts is only half the battle, although special vigilance is needed here, since the diversity of mushroom species can confuse even the most experienced mushroom picker. You should pay special attention to each mushroom so that a poisonous one does not end up in the basket.
After harvesting, the mushrooms need to be prepared for preservation at home.
Sorting
The collected gifts of the forest must be sorted by type, because each variety has its own characteristics (taste, smell, time and behavior during cooking). The species are also advised to be divided by size. Here the aesthetic criterion comes into play: mushrooms of approximately the same size look much more attractive on the festive table. 
Important! If you want to make a mushroom platter, remember that, despite the information provided in the recipes for preparing pickled mushrooms for the winter, some types should not be cooked together. So, boletus will darken if they are placed in the same container with aspen. Cooking in one pot white, boletus and boletus boletus ends up with boletus boletus being overcooked, and white boletus with boletus boletus undercooking.
Soaking and soaking
These processes are relevant for species such as honey agarics, valui, pigs, and are a kind of cleaning methods. So, for example, honey mushrooms are advised to soak for an hour in salted water, and then rinse them under an energetic water jet. This method will save you a lot of time, which would be required for manual cleaning. 
As for valuev and pigs, before pickling, they must be soaked for two days in salted cold water. The water needs to be changed every 10-12 hours.
The rest of the varieties (white, boletus, milky, boletus, etc.) are not advised to soak, as they will absorb excess moisture. They just need to be rinsed in running water.
Cleaning
Almost every mushroom unit needs individual inspection and cleaning. So, for champignons and butter, you need to remove the skin from the caps, and the latter are previously advised to be dipped in boiling water for 1 minute in order to facilitate this process. In white, boletus, boletus, russula, etc., the legs are separated from the caps, the chanterelles are thoroughly cleaned of dirt and debris under running water. 
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
Mushrooms are preserved for the winter every year and in almost every home. In summer and autumn, mushroom pickers begin a pleasant time, because mushroom hunting is a joy for them. For some it is a hobby, for others it is another way of earning money. Breathing in the fresh forest air, lovers of "quiet hunting" carry their "prey" home with baskets. There are many ways to preserve this wealth. The most common one is preserving mushrooms in jars for the winter. Each housewife has her own favorite recipe.
We'll consider:
- How to choose the right mushrooms for curling.
- Processing methods.
- How to close mushrooms in jars for the winter.
- Conservation secrets.
Young mushrooms are needed for mushroom preservation for the winter to be successful. They are much tastier and prettier than mature ones. They can be preserved without cooking. Go through the harvest: choose mushrooms that are not rotten or wormy.
Fill the mushrooms with water at room temperature, pressing down on top with something heavy, so it will be easier to wash them of debris. So that they do not absorb a lot of moisture, keep the product in water for a short time. Then rinse in cold water. If the mushrooms are large, cut them open. To prevent darkening, place in water with vinegar and salt. Drain off the water, the excess liquid should go away.
Boil the mushrooms before preserving. Do not boil white, boletus, boletus together: the latter are cooked much faster than the others. When cooking, remove the foam and after 15 minutes it is advisable to change the water.
Cooking canned mushrooms
Where can you find the perfect recipe for canning mushrooms, you ask. Yes, there are many of them, and many of them are available and easy.
How to preserve mushrooms
It is not necessary to remove the film from the hats.
For 1 kg of crop necessary:
Fill the mushrooms with water so that it covers them. Put on fire and cook for about forty minutes. Then drain the water, let the mushrooms drain.
Put in a saucepan garlic, herbs, spices, oil and add some water. Cook for ten minutes. While the brine is cooking, transfer the mushrooms to jars and cover them with marinade. Roll up the cans with lids.
Assorted
For cooking, you need chanterelles, honey mushrooms, champignons, mushrooms, aspen mushrooms, milk mushrooms. Take each type of 500 g.
Rinse the mushrooms well and drain the water, cut off the legs. Boil water and add mushrooms, cook for 30 minutes. After half an hour, add pepper, salt, bay leaf, take spices per 2 pcs. on the can. Cook for another 10 minutes.
Pour into jars and roll up. Banks must be sterilized.
Pickled mushrooms
Honey mushroom conservation is one of the favorite activities of mushroom pickers. Honey mushrooms are very tasty and healthy, they do not need to be cleaned, there are few worms and debris in them. It is better to cut off the legs, so canned mushrooms will be tastier. It is necessary to boil them for about an hour, until the mushrooms sink to the bottom of the stewpan. It is desirable to close it with nylon caps.
The amount of spices you can take to your taste. Pour honey mushrooms with cold water, salt and cook for 20-30 minutes. Drain off some of the water, but so that the remaining liquid covers the mushrooms. Add spices, herbs, oil, garlic and cook for another 20 minutes. Chop the garlic. Add vinegar 3 minutes before the end of cooking.
Sterilize the jars, lay out the mushrooms and close the lids. Canning honey agaric takes a little time, but mushrooms will delight not only households, but guests will also like them.
So that the legs do not disappear, you can make caviar from them. Chop and fry them with salt and ground pepper. Sterilize the jar, lay out the caviar and close.
You can strain the marinade if you don't like spices.
After boiling mushrooms, excess liquid often remains. You can make bouillon cubes from it. Pour the brine into ice cube trays and place in the freezer. They can be used to make soups.
Sterilization
Jars and lids must be washed well. Fill the containers with mushrooms and marinade, cover and place in a saucepan with hot water.
Boil the jars for about 30 minutes. The water should not reach the neck by 2 cm. Roll up the lids and turn the jars upside down until they cool. If the lid is not properly closed, the marinade will leak out. In this case, it is necessary to re-roll the jar with another lid or throw out its contents. Be sure to keep your dishes and hands clean.
We looked at the easiest ways to roll mushrooms in jars for the winter. It is necessary to try different options, with experience each housewife has her own favorite recipes for preserving mushrooms for the winter. It is possible that it will not be possible to preserve the first time. But if you show patience, then soon you will be able to delight your family and friends with culinary delights.
