Simple pickling of mushrooms at home - ways to pickle mushrooms in jars for the winter. Secrets of canning mushrooms

18.10.2019

Every housewife should know the recipes for pickled mushrooms, because such an appetizer would be appropriate both on a festive table and on an everyday basis. The most suitable for winter preparation are: different types: boletus mushrooms, champignons, fly mushrooms, russula, saffron milk caps, pig mushrooms, oyster mushrooms and many others. If you know the basic rules of canning, then in winter you can enjoy the different tastes of mushroom preparations.

Preparing mushrooms for harvesting for the winter

To ensure that pickled mushrooms do not become a source of poisoning and are well preserved until winter, they must be properly prepared for preservation. They should be collected only in dry weather and placed in a basket already cleared of debris and soil. Sterilization of jars with pickled product is of no small importance, because the usual procedure carried out at home will not be able to destroy the development of botulism, which is carried by these porous organisms. Botulism disappears at temperatures of 120 degrees and above, and this is only possible in an autoclave.
Before marinating, you need to sort the main product by type and boil it, but the readiness time is different for everyone. For example, boletus, boletus and boletus need 15 minutes, and white ones need about 25. Autumn chanterelles and honey mushrooms should be boiled for at least half an hour, and it is advisable to boil the caps and stems separately, because the stems have a denser structure, so they will require more time for cooking . Their readiness for pickling is determined by their settling to the bottom of the cooking container.
Small species should be marinated whole for the winter, cutting off only the bottom of the leg. Large caps are cut into four parts, and the legs are cut into rings. To prevent the butter from becoming bitter, you need to remove the sticky skin from them and rinse them under the tap. If you pickle incorrectly, then aspen and boletus mushrooms can turn black, and their marinade can darken. To prevent this from happening, before pickling, they should be poured with boiling water for 10 minutes and then washed cold water.

How to properly marinate and salt mushrooms in jars – recipes with photos

Salted or pickled mushrooms are amazing delicious snack, which decorates any holiday table in all seasons. The delicacy prepared for the winter has a unique spicy taste, which is difficult to find in any other products. But housewives should know that improperly collected and prepared mushrooms can not only lead to poisoning: the price could be someone’s life. If you do not consider yourself an experienced mushroom picker, it is better to buy them in the store.

Delicious marinade for porcini mushrooms

The porcini mushroom (boletus) is considered the most valuable. This is due to its excellent taste and unique ability stimulate human digestive function. The benefits for a sore stomach from this product are much higher than from meat and chicken broths. This protein product is also known for its antibacterial properties, rich in copper, iodine, zinc, and manganese. Boletus mushrooms marinated in aromatic brine are an ideal winter snack.
Ingredients:

2 kg of fresh boletus;
2 tbsp. l. Sahara;
1 tsp. citric acid;
1 tbsp. l. salt;
5 pieces of carnations;
5 pieces black peppercorns;
5 pieces of allspice peas;
2 laurel leaf;
50 ml 9% vinegar.

Cooking method:

Sort through the boletus mushrooms, throw away the rotten and wormy ones.
Rinse them several times under the tap.
If they are large, then cut them into slices, leave the small ones whole.
Pour citric acid into a container with water and boletus and leave for 5 minutes.
Then rinse again, fill with new water so that the boletus mushrooms begin to float.
Place on the fire, skim off the foam after boiling, cook for 30-40 minutes.
When ready, add salt, sugar, spices, bay leaf, cook for another 20 minutes.
Finish marinating with vinegar poured into the water, then stir, put everything in sterilized jars, pour hot marinade, roll up the lids.

Butter marinated with mustard

Butternuts are very tasty, so they are especially popular among housewives. In addition to their taste, they are also beneficial for the body, because quite recently scientists discovered their properties to destroy pathogenic bacteria. The composition contains lecithin, which performs several functions at once: it participates in the protection against damage to cell membranes, restores nerve cells and ensures normal functioning of liver cells. If you marinate boletus with mustard, it will provide the necessary set of nutrients.
Ingredients:

10 liters pan of fresh butter;
a handful of mustard seeds;
3 cloves;
20 black peppercorns;
8 peas of allspice;
7 dill umbrellas;
2 tbsp. l. non-iodized salt;
1 tbsp. l. Sahara;
8 pcs. laurel leaf;
100 ml 9% vinegar.

Cooking method:

Sort the butter and rinse without removing the skin from the caps.
Pour in water so that the main product is completely covered, bring to a boil, then skim off the foam.
Cook the butter for 45 minutes, constantly adding water.
When ready, add all the ingredients for the marinade.
Cook for another 10-12 minutes on the lowest heat.
Place the butter in pre-sterilized jars, roll up with tin lids, turn over, and wrap in a blanket.

Recipe for honey mushrooms or chanterelles with garlic

Useful properties honey mushrooms have been known since ancient times. In addition to a large number of vitamins (groups B, C, PP, E), they contain microelements such as magnesium, copper, iron, zinc, sodium, potassium. In terms of calcium and phosphorus content, honey mushrooms compete worthy with sea fish. The calorie content is low - only 22 kcal per 100 g, so nutritionists recommend consuming the product for those people who are on a diet. Honey mushrooms contain thiamine, which is responsible for the reproductive function and nervous system, and also a natural antibiotic and anti-cancer substance.
Ingredients:

1 kg of fresh honey mushrooms;
1 liter of water;
5 tooth garlic;
two tbsp. l. Sahara;
2 laurel leaf;
0.5 tsp. cinnamon (ground);
10 pcs. mountains black pepper;
6 pcs. carnations;
one tsp. 70% vinegar.

Cooking method:

Rinse the peeled honey mushrooms thoroughly.
Place in a bowl, cover with cold water, leave for 1.5 hours, then drain in a colander and rinse again.
Place in a saucepan, add water, cook after boiling for half an hour, skimming off any foam that forms, and when ready, drain the water.
To marinate, pour a liter of water into a clean saucepan, add spices, salt, sugar, vinegar, and bring to a boil.
Then add honey mushrooms, boil for 15 minutes, add coarsely chopped garlic to the marinade.
Place in prepared jars, roll up, turn over, after which they should be wrapped in a blanket and allowed to cool.

How to deliciously pickle chanterelles with carrots and onions

Cooking method:

Boil the peeled and thoroughly washed chanterelles over medium heat for 15 minutes, then drain and rinse.
For the marinade, add all of the above ingredients to the water, except vinegar, including carrots cut into thin circles and half rings onions.
Add the chanterelles and cook over low heat.
After boiling, cook for 7 minutes, remembering to remove the foam.
When ready, add vinegar to the marinade, boil for another 3 minutes, then lay out all the sterilized jars, close tightly with nylon lids, and wrap in a blanket.
After the jars have cooled, place them in the cellar (basement, refrigerator).

Salted milk mushrooms in tomato dressing

The attitude towards milk mushroom is extraordinary - some experts categorically deny its edibility, others consider it conditionally edible. But the truth, as we know, is somewhere in the middle. Milk mushrooms become edible if processed correctly. This type may be the most different varieties, which differ only in color. But they are all very nutritious, because their protein content is more than 32%, so milk mushrooms are interesting for vegetarians. The product contains a natural antibiotic that fights tubercle bacilli, and vitamins are preserved during any heat treatment.
Ingredients:

700 g milk mushrooms;
2 onions;
300 g tomato. pastes;
0.5 tbsp. l. Sahara;
1 tbsp. l. salt;
1 bay leaf;
1 tbsp. l. rast. oils

Cooking method:

Place the peeled milk mushrooms in water and leave to soak for a day, changing the water from time to time.
Afterwards, drain them in a colander, then chop them finely.
Fry the onion in oil along with the milk mushrooms, then add water and simmer with the spices for 15 minutes.
Then put tomato paste, bay leaf and simmer over low heat for 5 minutes.
Place marinated milk mushrooms in tomato in sterilized jars.
Then put the jars to pasteurize for 45 minutes at 85 degrees. large saucepan, then roll it up and store it on the balcony or in the cellar.

How to pickle whites in a cold way

Whitefish have a slightly bitter taste, so their taste is best revealed when pickled. These forest gifts become very tender in the marinade, and are perfectly stored in a barrel or refrigerator in glass containers under nylon lids; they just require pre-soaking. Try pickling whites for the winter in a cold way, you will definitely like it.
Ingredients:

10 kg of fresh whitefish;
1 head of garlic;
400 g of non-iodized salt;
1 horseradish root;
50 g dill seeds;
20 pcs. allspice;
5 pcs. bay leaf.

Cooking method:

Be sure to soak the whites for about two days, constantly changing the water.
Divide the garlic into cloves and cut lengthwise.
Wash the horseradish root, peel it, cut it thinly lengthwise.
Grind dill seeds and allspice in a mortar and mix with salt.
Pour the spice-salt mixture into a container (tub, jar, pan), and place whiteberries in rows with their caps down.
Cover the last row with gauze, and then place the weight on a wooden circle for marinating.
Place the container in a cool place. The snack will be ready to eat in 1.5 months.

Lightly salted boletus mushrooms without vinegar

The special usefulness of boletus lies in its unique composition, which perfectly balances protein, vitamins B, C, D, and thanks to dietary fiber, it absorbs toxins contained in the human body. Boletus is considered the most delicious after boletus, which is why it is used to prepare a variety of dishes. Below is an easy option for marinating it without vinegar.
Ingredients:

800 g of fresh boletus;
50 g sugar;
30 g salt;
20 g citric acid;
2 glasses of water;
hot and allspice pepper, bay leaf - at your discretion.

Cooking method:

Wash the boletus mushrooms, peel them, and soak them in water for an hour.
Cook in salted water until tender for about half an hour.
At the end of the time, drain the water, let the mushrooms drain, and put them in jars prepared in advance.
For the marinade, boil water with seasonings and citric acid, then pour it into filled jars and roll up.

Recipe for pickling boletus in brine

In the forest, the boletus will not go unnoticed, because it is famous for its bright appearance. The beneficial properties of this species are also known - it is very nutritious and low in calories, so it is suitable for any diet. In addition to vitamins, boletus contains valuable amino acids, which are absorbed by the human body by 80%. It is also useful for anemia, performing an immunostimulating function. The recipe for marinating boletus in the brine that is released during cooking will instantly gather all relatives at one table.
Ingredients:

1 kg of peeled boletus;
20 g salt;
5 mountains allspice;
10 mountains black pepper;
2 glasses of water;
0.5 tsp. Sahara;
2 tsp. any spices (Korean can be used);
2 laurel leaf;
60 ml 30% vinegar.

Cooking method:

Rinse the boletus mushrooms quickly so that the caps do not have time to absorb a lot of water.
Chop the large ones and leave the small ones whole.
Place in a container, add water and add salt.
Boil for 10 minutes, stirring occasionally.
Next you need to marinate the boletus, to do this, add spices, vinegar, onions, cut into half rings, boil for another 5-7 minutes.
Transfer the fritters with brine into sterilized jars, pasteurize them for 40 minutes, then seal them.

A simple marinade recipe for tremors

Volnushki are very revered among the people, because they have unique properties: vitamin A affects the restoration of vision, B and C are favorable for hair growth, and large number amino acids help rejuvenate the body. For the winter, housewives like to pickle trumpets, but before cooking they must be thoroughly soaked (at least 12 hours). Here is the simplest recipe for pickling them for the winter.
Ingredients:

1 kg of volushki;
40 g coarse non-iodized salt;
dill umbrellas;
black and allspice peppercorns - at your discretion.
fresh leaves of raspberries, cherries, horseradish, black currants.

Cooking method:

Rinse the volnushki, pre-soaked for a day, put in a pan, pour boiling water over it.
After 10 minutes, drain the water, repeat the cycle 2 times, then drain them in a colander.
Place the volushki in layers in a jar, sprinkle with spices and salt, and arrange with dill umbrellas and leaves.
For pickling, take sugar, salt, 1 tsp. vinegar, add currant leaves, boil for 5 minutes.
Fill the jars with marinade, roll up, let cool, store in a cool place.

How to salt gobies (valui) using a hot method

Experienced mushroom pickers are always happy when they find valui, because they know how aromatic and tasty they are. Dishes prepared from them are considered delicacies, and bulls salted for the winter have a dense and crispy structure, suitable as an appetizer or addition to a vinaigrette. Here quick recipe marinating bulls under pressure in a hot way, which even a novice cook can do.
Ingredients:

1 kg bulls;
1.5 tbsp. l. non-iodized salt;
2 teeth garlic;
3 green rosettes of dill;
2 bay leaves;
0.5 tsp. Sahara;
3 peas of allspice.

Cooking method:

Wash the peeled valui, separate the film from the caps.
Boil in salted water for 7 minutes.
Place the prepared valui in a saucepan, sprinkle with sugar, salt, spices, and garlic.
When the container is full, weigh down the contents with a wooden circle and place a weight on top.
Keep it under pressure for 3 weeks; if mold appears during this period, it should be removed.
After the time has passed, transfer the valui into jars, add a new portion of garlic, put it in the refrigerator for another 2 weeks to ripen, after which the dish is ready to eat.

Assorted wild mushrooms without sterilization

If you don’t want to sort the forest products, then you can pickle assorted ones, just carefully sort through the entire harvest so that you don’t get any toadstools. If there is even the slightest suspicion, it is better to immediately throw away dangerous or suspicious species, because they can be very insidious. Once you have only edible mushrooms left, start pickling. Below is the easiest option for pickling without sterilization.
Ingredients:

3 kg of assorted wild mushrooms;
1.5 liters of mushroom broth;
1.5 tbsp. l. salt;
0.5 tsp. lemon. to-you;
2 tsp. 30% vinegar;
3 bay leaves;
10 mountains black pepper;
6 pieces of carnations.

Cooking method:

Sort through the gifts of the forest, cut off damaged or blackened parts, cut into small pieces, and rinse several times.
Boil 3 liters of water in a saucepan, add the chopped caps and stems, cook for 15 minutes, skimming off the foam.
You should marinate in a mushroom broth, for which all the ingredients are added to boiling mushrooms, after which it is boiled for 3 minutes.
Then put everything into pre-sterilized jars with a slotted spoon, pour in hot marinade, and roll up.

Boiled cows with vegetables in vinegar and oil

The cowshed or pig farm is very well known to mushroom pickers, because the first fruits begin to appear in forest clearings in the spring and delight with the harvest until late autumn. Fans of this delicacy smile when asked about the edibility of the barn, because they are sure that delicious mushroom can't be found in the spring. In order for the pork to become edible, it should be boiled a little longer, and it is easy to get poisoned by any forest products if the conditions of collection, storage, cooking or pickling are not followed.
Ingredients:

1.5 kg barns;
one kg bell pepper;
1 kg of tomatoes;
0.7 kg carrots;
0.5 kg of onions;
300 ml plant. oils;
100 ml. 9% vinegar;
50 g salt.

Cooking method:

Boil the pigs for 40 minutes, rinse, drain, and cut into pieces.
Transfer to a frying pan, fry without oil until the water has completely evaporated, remove from heat, and let cool.
Wash peppers, carrots and tomatoes, peel and cut as desired.
Peel the onion and cut into half rings.
Heat vegetable oil in a frying pan, add tomatoes, simmer for 5 minutes.
Add pepper, onion, and then pork, simmer for 5 minutes.
Add salt, sugar, cover with a lid, simmer everything together for 45 minutes, stirring.
Add vinegar 7 minutes before cooking.
Place the salad in prepared jars, roll up the lids, turn them upside down, and wrap them in a blanket or towel.
After the jars have cooled, put the salad in a cool, dark place.

Video recipe for delicious marinated mushrooms at home

You can marinate at home for the winter not only well-known varieties. Such types of porous crops as obabok, redhead, row, mustard, bitter and others have excellent taste when salting. Only such gifts of the forest should be pickled at home by confident, experienced mushroom pickers, so as not to harm themselves and their family members. There are a lot of ways to pickle this product for the winter, but there are also universal recipes, one of which can be seen in the video:

Fans of “quiet hunting”—mushroom pickers—know for sure that there can’t be too many mushrooms. Fragrant mushrooms marinated with vinegar are an irreplaceable, everyone’s favorite snack. No store-bought equivalent can compare with homemade. By marinating mushrooms yourself, you can give the dish that spiciness and sourness that your family loves.

This article contains the most common recipes for pickled mushrooms with vinegar in jars for the winter, some subtleties and secrets that will definitely come in handy during preparations.

Not all mushrooms are suitable for pickling. The most successful blanks are obtained from the following types:

White (boletus)
Boletus
boletus
Butter
Kozlyaki
Mokhoviki
Honey mushrooms
Chanterelles
Champignons
Saffron milk caps
Valui
Milk mushrooms
Oyster mushrooms
Russula

Main processing steps

Mushrooms are processed immediately, as they spoil very quickly. If this is not possible, they can be put in the refrigerator for a while.
The forest harvest is sorted, sorted by size and type, and those that are overgrown, wormy or spoiled are thrown away.
Before heat treatment, the mushrooms are thoroughly (but briefly) washed in cool water. The lower earthy part, damaged and wormy areas are carefully cut off with a knife, the legs are cleaned, and in some species the slippery skin is removed from the caps (boletus, russula, etc.).
Typically, at this stage of preparation, the mushrooms are briefly soaked in water with the addition of salt and citric acid. This helps get rid of worms, maggots or small insects. Citric acid retains its natural color (this is especially important for porcini mushrooms).

Pay attention! It is not customary to soak boletus mushrooms. Their spongy caps absorb a lot of water, become soggy and do not look very aesthetically pleasing when pickled.

Peeled mushrooms are cut into equal parts so that they are evenly boiled and marinated. To preserve the taste, mushrooms are usually cooked for no more than 25-30 minutes over medium heat.

During the cooking process, the foam is regularly removed with a slotted spoon so that the marinade turns out light and transparent.

Additional information! It is believed that if you put a peeled raw onion into a pan during cooking, a change in its color (often it turns blue) will warn of the presence of inedible mushrooms. Unfortunately, this is a myth. If in doubt, it is better to immediately throw away the suspicious mushroom without regret. After all, health is more valuable!

The first water in which the mushrooms were boiled is drained after 5-10 minutes. Small forest debris (blades of grass, leaves, pieces of earth, etc.) is removed along with it.
There are two approaches to this type of preparation:
— mushrooms are boiled directly in the marinade;
— mushrooms are poured with separately prepared hot marinade.
The first option turns out to be richer in taste, but the liquid in the jar will be dark and cloudy. Therefore, if you want to get a product with a clear marinade, prepare it separately.

Pay attention! Taste the cooled marinade, as it may seem sour when hot.

For long-term winter storage glass jars must be pre-washed and sterilized. After rolling the lids, they are turned over and left in this form until they cool completely.

Important! To sterilize jars without hassle, you need to pour 1-1.5 cm of water on the bottom, put them in the microwave at full power until the liquid evaporates.

Mushroom preparations should be stored in a cool, dark place (in the refrigerator, cellar, etc.).

It is better to use small jars - up to 0.5 liters. In this case, your favorite snack is quickly used for its intended purpose. It should not be stored in open form more than a month. The sooner you eat it, the better!

Important! If you have even the slightest doubt about the quality of mushrooms, you should not eat them. Signs such as cloudy marinade, a swollen lid, air bubbles at the bottom of the jar are signs of a spoiled product, which may be caused, among other things, by botulism pathogens.

Universal marinade recipes for wild mushrooms

These recipes are equally suitable for all the mushrooms listed above. Using any type, you are guaranteed to get a delicious snack.

Recipe with 9% vinegar

Spices are designed for 1 liter of water, so increase the amount of all components in proportion to the volume of the marinade.

Ingredients:

5 tbsp. spoons;
2-3 cloves of garlic;
2.5 tbsp. spoons of sugar;
2.5 tbsp. spoons of salt;
8 black peppercorns;
2-3 pcs. carnations;
3-4 bay leaves.

Preparation:

Cut the prepared forest mushrooms into small pieces.
Boil water in a saucepan and add salt.
Add the chopped mushrooms, bring to a boil and simmer for 15-20 minutes over low heat, skimming off foam regularly.
Strain the mushrooms and transfer to another pan, completely covering them with water.
Then pour this water into a measuring jug (or other container whose volume you know) to determine the number of liters. Add all spices in proportion to volume, except garlic and vinegar.
Bring to a boil and cook the marinade for 5 minutes over medium heat.
Add peeled garlic, cut into several pieces, mushrooms and simmer over low heat for another 10 minutes.
Add vinegar, stir the mixture and, without cooling, place in prepared jars.
9. Roll up the lids, turn the jars upside down, and leave until completely cool. You can cover it with a blanket.
Store the product in the refrigerator or any other cool place.

Marinated mushrooms with onions

Ingredients:

1 kg of fresh forest mushrooms;
3 onions;
2 cloves of garlic;
5 bay leaves;
2 tbsp. spoons;
8-10 peas of allspice;
black pepper, sugar and salt - to taste.

Preparation:

Cut the prepared caps and legs into small equal parts.
Fill the mushrooms completely with water, cook over medium heat for about 5 minutes and drain them in a colander.
Refill the mushrooms clean water and bring to a boil.
Add spices, cook the resulting mixture over low heat for about 25 minutes.
Cut the onion into medium-sized cubes, fry it on vegetable oil.
Add onion, garlic, sugar, vinegar to the mushrooms.
Leave the mixture to sit a little at room temperature, after which you can start rolling.

Fragrant mushrooms

Ingredients:

1 kg of fresh mushrooms;
500 ml water;
3 pcs. carnations;
30 gr. salt;
1/3 tbsp. spoons of cinnamon;
2 bay leaves;
1 teaspoon vinegar;
3 bunches of star anise;
4 peas of allspice.

Preparation:

Boil water, add salt, spices and herbs.
Stir and add mushrooms. Boil for 15 -20 minutes over low heat.
Drain the mushrooms in a colander, draining the marinade into a separate container.
Add vinegar to the broth.
Place the mushrooms in sterilized jars, pour hot marinade, and roll up the lids.

Recipe with a twist

Ingredients:

1 kg of wild mushrooms;
250 ml vegetable oil;
1 teaspoon coriander;
100 ml (can be replaced with tableware, 70 ml);
1 teaspoon black pepper;
2 tbsp. spoons of sugar;
½ teaspoon turmeric;
½ - 1 teaspoon red pepper (depending on taste);
1 tbsp. spoon of salt;
4 bay leaves.

Preparation:

Boil 2 liters of water with bay leaf.
Add the prepared mushrooms, cook for 10 minutes over medium heat, skimming off the foam with a slotted spoon.
Drain the marinade into a separate container, remove the bay leaves. Add the remaining ingredients - sugar, salt and vinegar, mix thoroughly.
Place the mushrooms in a large bowl and sprinkle the pepper, coriander and turmeric on top.
Heat vegetable oil in a saucepan, add to mushrooms, mix well.
Pour the hot marinade over the mushrooms. Place the workpiece in sterile jars, roll it up, cool, turning it upside down.

Recipe for the winter without sterilization

Ingredients:

1 kg of mushrooms;
500 ml water (for marinade);
2 teaspoons;
1.5 teaspoons salt;
4 bay leaves;
2 teaspoons of citric acid;
1 teaspoon of sugar.
2-3 teaspoons mustard seeds;
fresh dill - several sprigs.

Preparation:

Pour cold water over peeled and chopped mushrooms and let boil for 5 minutes. Drain the water, pour in new water and boil for another 15-20 minutes.
Boil water for the marinade, add sugar, bay leaf, citric acid, salt, mustard seeds and add vinegar at the very end.
Place the mushrooms in sterilized jars, adding fresh dill.
Pour the marinade into jars and roll up.

This snack should be stored in the refrigerator.

Boletus mushrooms according to grandma's recipe

Ingredients:

1 kg boletus;
1 liter of purified water (for marinade);
2 tbsp. spoons of sugar;
3 cloves of garlic;
6-7 black peppercorns;
3 teaspoons vinegar;
3 pcs. carnations;
4 teaspoons table salt;
1 dill umbrella;
2 bay leaves.

Preparation:

Prepare the boletus mushrooms by boiling them in salted water for 20 minutes over medium heat.
Place the mushrooms in a colander, draining the water.
Boil water for the marinade in a saucepan, adding sugar, vinegar, salt, chopped garlic and other spices.
Add mushrooms to the marinade and cook for another 15 minutes over medium heat.
Sterilize the jars and roll up the blanks.

Quick marinade for porcini mushrooms

Ingredients:

1 kg of porcini mushrooms;
1 liter of water (for marinade);
3 tbsp. spoons of salt;
3 bay leaves;
1 tbsp. spoon of sugar;
5 pcs. carnations;
7 black peppercorns;
¼ teaspoon of cumin;
5 peas of allspice;
2 tbsp. spoons

Preparation:

Cut the peeled large caps into pieces 2–3 cm, and the legs into circles 1–1.5 cm thick. Medium mushrooms can be cut in half, and small ones can be left whole.
Pour water over the mushrooms, bring to a boil and cook for 5-10 minutes over medium heat, regularly skimming off the foam.
Drain the water, rinse the mushrooms, fill them with cold water again, bring to a boil, cook for 15-20 minutes.
Drain the water into a separate container, measuring its volume. Add sugar, salt, cumin, cloves and pepper in the required proportions.
Boil the marinade, add mushrooms and cook for 10 minutes.
Add a few bay leaves and vinegar.
Mix everything, cool a little and you can start rolling.

Boletus and boletus marinated for the winter with cinnamon

The ingredients for the marinade are indicated for 1 liter of water, so adjust the proportions depending on the number of boletus and aspen mushrooms you have.

Ingredients:

2 tbsp. spoons of sugar;
2-3 cloves of garlic;
1 onion;
2.5 tbsp. spoons of salt;
3 bay leaves;
9-10 black peppercorns;
4-5 pcs. carnations;
3 teaspoons;
cinnamon to taste (on average 1/3 teaspoon).

Preparation:

Sort out, wash and cut the boletus and aspen mushrooms into small pieces (1-2cm).
Place a whole peeled onion and mushrooms in a pan of water and bring to a boil. After 10 minutes, drain the dark liquid.
For the marinade, pour water into a large saucepan, adding spices, sugar and salt. Bring to a boil.
Add the mushrooms and cook everything together for about 30 minutes.
Cut the garlic into small pieces.
5 minutes before the end of cooking, pour in vinegar and add chopped garlic.
Hot boletus and boletus mushrooms should be immediately placed in sterilized jars and rolled up.

Pay attention! Do not use iodized salt when pickling.

The best marinade for saffron milk caps

The good thing about saffron milk caps is that when marinated, they turn out crispy and dense.

Ingredients:

1 kg of saffron milk caps;
1 liter of water for marinade;
50 ml sunflower oil;
100 ml;
2 teaspoons salt;
2 tsp sugar;
4-5 cloves of garlic;
1 onion;
3 bay leaves;
3 buds of cloves;
10 peas of allspice.

Preparation:

Peel and rinse the saffron milk caps, trim the stems, leaving about ½ cm.
Pour water over the saffron milk caps, add a little salt, and cook for about 20 minutes over medium heat. Drain the water.
Place pepper, sugar, cloves, salt, bay leaves in a large saucepan and add a liter of clean water.
Boil the marinade over low heat, stirring constantly, until the salt is completely dissolved. Add sunflower oil and vinegar.
Cut the garlic into thin slices, finely chop the onion into quarter or half rings.
Place saffron milk caps, onions, and garlic in layers in small sterilized jars.
Pour the hot marinade over the saffron milk caps and seal the jars.

Chanterelles marinated with onions

Chanterelles have long gained particular popularity: they are very easy to collect and clean. They are not wormy and are difficult to confuse with their inedible counterparts. Chanterelles are most often fried with potatoes. But to prolong the pleasure, they can be pickled in jars for the winter.

To prepare 1 liter of marinade you will need the following ingredients:

2 teaspoons sugar;
2 teaspoons salt;
100 ml table;
1 onion;
2 cloves of garlic;
15 ml vegetable oil;
2 - 3 pcs. carnations;
2 bay leaves;
10 pcs. black peppercorns;
greens to taste.

Preparation:

Clean the chanterelles and rinse them. Cut large caps into 2-3 pieces.
Add 1 teaspoon of salt and mushrooms to 1 liter of water.
Bring to a boil and simmer for 15 - 20 minutes over medium heat.
Drain and immediately rinse the chanterelles in cold water to keep them crispy.
Place cooled chanterelles and fresh herbs into sterilized jars.
In a small saucepan, mix 100 ml vinegar and 100 ml water and bring to a boil.
Cut the onion into thin half rings and the garlic into slices.
Add spices, onions, garlic, sugar and vegetable oil to vinegar water.
Stir, bring to a boil and let simmer for 10 -15 minutes.
Pour the hot marinade over the chanterelles and seal the jars with lids.

In the fall, it’s a busy time for mushroom pickers, when you can unwind your soul by walking through the forest in search of “treasures,” that is, mushrooms. Having brought home full baskets of fragrant, elastic mushrooms, the question immediately arises of how to preserve this delicious beauty. One of the harvesting methods is to seal mushrooms for the winter. After all, they can be stored in jars until the next mushroom season, unlike fresh ones, which quickly deteriorate.

Before you start planting, the harvested crop should be properly prepared. To do this, carefully so that the mushrooms do not break, pour them into a large bowl and sort them thoroughly. You can immediately fill it with water, or you can first remove all the debris (leaves, pine needles) and spoiled mushrooms, and then rinse them in several waters. Large mushrooms need to be cut into pieces so that they fit into the jar.

It is better not to use overripe mushrooms that are too large at all, but to immediately select them and throw them away - they are tasteless. In addition, it is in such specimens that worms are more likely to appear.

If among the mushroom harvest there are varieties that are a little bitter (volnushki, milk mushrooms), they must be soaked in cold, salted water for at least a day so that all the bitterness comes out. The water will need to be changed two or three times.

When the mushrooms have been sorted and washed, you can proceed to storing them for the winter, using one of the popular recipes for rolling mushrooms into jars.

Mushrooms should be harvested “varietally,” that is, each variety should be processed separately: if it is a porcini mushroom, you should not mix it with butter mushrooms. This will save taste qualities and the aroma of each variety.

Mushrooms in marinade

The advantage of this method is that it is quite easy to boil the mushrooms; they do not require additional processing such as sterilization. The whole process won’t take much time, and pickled mushrooms without seaming turn out very tasty, especially if you use sandpipers or milk mushrooms.

First of all, the washed mushrooms should be boiled. You don’t need to pour a lot of water – 1 tbsp is enough. liquid per kilogram. Cooking time is 30 minutes, do not add salt to the water. Strain and rinse the finished mushrooms.

Now you can start the marinade for seaming the mushrooms, or rather, for re-cooking:

Place a saucepan with 1 liter of water on the fire and let it boil.
Add 1 tbsp. l. salt and a little cinnamon (on the tip of a knife).
Put 0.5 tbsp. l. dill seeds, 5 cloves and 2 bay leaves.
Lastly, pour in 1.5 tbsp. l. vinegar.

When the marinade boils for the second time, put the mushrooms in it and simmer for 15 minutes so that they are saturated with spices. Then place them in sterilized jars (along with the liquid), leaving them a little short to the top.
When the mushrooms have cooled, fill the jar sunflower oil and close with a nylon lid. Keep refrigerated.

Video recipe for making salted milk mushrooms

Features of canning porcini mushrooms

It is considered one of the most valuable, so preparations made from it are rightfully called a delicacy. Sealing porcini mushrooms for the winter has its own nuances that you should pay attention to:

to preserve the taste, it is better to use freshly cut porcini mushrooms, in extreme cases - no later than 24 hours after cutting;
white mushroom should not be left in water for long time(soak) because it absorbs liquid well and becomes watery;
Experienced housewives recommend marinating only the mushroom caps, and putting the legs in soup or frying them.

Otherwise, recipes for seaming porcini mushrooms for the winter are similar to canning other mushroom varieties.

Marinated porcini mushrooms

Clean the mushrooms, rinse and separate the caps. Place in a saucepan, add water and simmer for 15 minutes, stirring.

Wash the prepared mushrooms and place them in jars.

After the water in the pan boils, add citric acid at the rate of 2 g per kilogram of mushrooms - this way the caps will retain their color.

While the mushrooms are cooking, place a second pan on the adjacent burner and prepare the marinade (on liter jar 200 g of solution will do). To do this, for each liter of liquid you will need:

1 tbsp. l. granulated sugar;
1.5 tbsp. l. salt;
6 peas of allspice;
2 cloves;
3 bay leaves;
70 ml vinegar (pour in last).

Boil the marinade for 5 minutes, pour it into jars and roll up. This preparation is stored for 2 months.

So that mushrooms can be stored all winter, the jars must be sterilized for 30 minutes, after adding a tablespoon of vegetable oil and vinegar (optional) to each.

Video recipe for preserving greenfinch mushrooms

Sealing salted mushrooms for the winter

The taste of salted mushrooms is significantly different from pickled ones, but it is not always possible to preserve them until winter, because this requires a certain room temperature or a large refrigerator. But experienced mushroom pickers know little secrets long-term preservation of pickles. One of them is seaming salted mushrooms for the winter.

You can pickle mushrooms either raw or after boiling them. To pickle 1 kg of mushrooms you will need 50 g rock salt and seasonings and spices to taste (garlic, horseradish, dill, bay leaf, pepper). Lay all the ingredients in layers, put pressure on top.

When the mushrooms are salted and ready, drain off all the released brine and rinse them. Prepare a fresh solution (0.5 tablespoons of salt per liter of water) and boil the pickled mushrooms in it for about 2 minutes. Then use a slotted spoon to remove the mushrooms and place them in jars. Bring the remaining brine in the pan to a boil, pour it into jars with mushrooms and add 1.5 tsp to each half-liter container. vinegar. Sterilize for at least 30 minutes and roll up. Now the pickles can be safely stored in the cellar all winter.

The most labor-intensive process in packing mushrooms for the winter is preparing the mushrooms themselves. But the time spent is worth it, because in winter such a snack will diversify a diet poor in vitamins and will become pride festive table.

There can never be too many mushrooms - and not only avid mushroom pickers, who are happy to wander through the forest, will agree with this. The very humane prices for these forest gifts during the harvest season do not allow you to easily pass by private traders, and now there is already a bucket of mushrooms in your home. The potatoes with mushrooms have already been fried, a good portion has been dried for future use. Where to put the surplus? Of course, prepare pickled mushrooms for the winter! The recipes for this appetizer from the “both for the feast and for the world” series are varied. And how easy it is to implement - and a novice housewife will love it!

How to pickle mushrooms for the winter: secrets and basic cooking rules

Pickling mushrooms is not difficult if you know a few secrets. Be sure to remember them and use them during every mushroom pickle!

Small mushrooms? They can be pickled whole without cutting off the stem, but only by removing its root part.
The mushrooms are quite large, it is better to cut them into 2-4 parts.
If you pickle boletuses or boletus mushrooms, it is better to preserve the legs and caps separately.
Have you decided to marinate butter? Don't forget to remove the sticky skin from the caps first.
It is not recommended to roll up jars with metal lids - in such “containers” the risk of botulism increases.
The gifts of the forest are marinated in a jar, and will be ready no earlier than in 3 weeks - you will have to wait.
Are you buying mushrooms? Under no circumstances buy those that are sold along the roads - the product from the forest absorbs all the gases and “dirt” from the roadway.
If you are not sure whether a mushroom is edible, dispose of it; you cannot risk your health (sometimes your life).

In general, it is not so important which mushroom variety you decide to prepare for future use - they are all good in their own way, the main thing is to follow the rules of pickling and approach the matter with good mood. Then the result is perfectly guaranteed.

Preparing mushrooms for pickling

Whether you brought mushrooms from the forest or from the market, they need to be sorted out to remove any debris, rotten or wormy ones. Sometimes the wormhole touched only a small part of the cap or stem - it is not necessary to throw away the entire mushroom, you can cut out the damaged area.

Then the mushrooms need to be sorted by type, since not all of them are good neighbors in the jar. For example, when boiling boletus and butter together, the latter will wrinkle and become dark. But you shouldn’t cook boletus mushrooms with boletus and boletus - they will boil over, since they reach readiness faster than others.

Having sorted and sorted the trophies of the “silent hunt”, they need to be soaked in water - medium-salted or acidified. This will allow them to be cleaned of any remaining dirt, debris and worms - this “garbage” will float to the top. But you shouldn’t keep forest gifts for more than an hour - they will become saturated with water, become fragile and lose some of their taste. The root part of the stem of soaked mushrooms is cut off.

Before pickling, it is better to boil the mushrooms - this will give you confidence that the preparation will not spoil and that it will be impossible to get poisoned. Dense mushrooms are boiled for about half an hour, and softer ones - ¼ hour is enough.

Now there are two options for marinating:

You can put the mushrooms in salted water seasoned with seasonings - boiling water, pour in vinegar, and immediately put them in jars and roll them up.
After boiling, drain the broth from the mushrooms, dry them, and only then put them in jars and fill each with marinade filling.

Marinated mushrooms for the winter - recipes

There are many recipes for pickling mushrooms at home. Let's choose the simplest ones.

Recipes without sterilization

By sterilization, of course, we can increase the shelf life of the product, but, you see, it is a troublesome task. You can do without it. How?

To prepare each kilogram of pre-boiled mushrooms, take 3 full glasses of water (no matter spring or tap) for pouring. Pour water into an enamel pan, add 2.5 dessert spoons of coarsely ground salt and half as much sugar. For spice, add bay leaves (5-6 pieces), ground pepper (5-7 peas), you can also season with cloves (but don’t overdo it, a couple of pieces is enough.
Boil the marinade mixture for about five minutes, add the boiled mushrooms to the saucepan. We put it on the stove, and after boiling, keep it under the lid on medium heat for 20 minutes, do not forget to stir so as not to burn.
Before removing the saucepan from the stove, pour ¼ cup of 6 percent vinegar into it. Place the mushrooms in jars (no more than 700 ml in volume), pour the filling along the upper borders of the jar neck.
Place under the “fur coat” until it cools down.

Here is another successful, reliable, tested recipe without sterilization.

Take any edible mushrooms (as many will fit in a jar), boil until tender, strain the water.
Boil 2 tbsp in a liter of water. sugar and salt, half a glass of 9 percent vinegar, 3 bay leaves, 6 black peppercorns, 3 clove buds, cinnamon on the tip of a knife.
Place mushrooms in the marinade, boil, place in sterilized jars, close with lids, and wrap for three hours.

Mushrooms marinated with citric acid

We are used to using citric acid as a good preservative; you can also marinate mushrooms with it, and be sure that they will retain their taste and aroma. It's simple.

Recipe including sterilization process:

Fill a saucepan with warm water. In a liter of liquid, put half a tablespoon of citric acid and salt (2 tablespoons).
Boil the mushrooms (pre-boiled) in brine for 15-25 minutes. Dipping the mushrooms to the bottom of the pan will indicate readiness.
Then pour the marinade mixture through a sieve into a separate bowl. Place the mushrooms in sterilized jars and pour hot pouring over them.
Sterilize filled jars covered with sterile lids. Sterilization time depends on the volume of the jar. We keep small half-liter jars for an hour, and liter jars for an hour and a half.
Then we put screw or plastic lids on the jars.

Recipes without sterilization:

For a kilogram of boiled mushrooms, prepare the marinade base from half a liter of water. Salt the water with non-iodized salt (3 teaspoons), add citric acid in the same volume as the salt. Also, to improve the aroma, it would be a good idea to flavor the filling with a couple of bay leaves and pepper (you need 5 pieces, not ground, peas).
Boil the marinade mixture for about five minutes. In this case, the “lemon” crystals should melt. Pour this brine over the mushrooms, which have been boiled in advance and placed in jars.
There is no need to sterilize if you have faithfully subjected both the jars and the lids to this procedure.

Mushrooms marinated with garlic

Garlic is an amazing spice that goes with literally everything. And especially for mushrooms. And almost all mushrooms, especially milk mushrooms, turn out very well with garlic. For a kilogram of pre-boiled mushrooms we take:

half a liter of boiling water;
not enriched with added salt and granulated sugar according to Art. spoon;
2 leaves each of bay leaf, cherry and currant;
a couple of cloves;
vinegar 9%, a teaspoon per half-liter jar of mushrooms;
garlic - 4 medium cloves.

Put sugar and salt, bay leaf, cloves into boiling water, boil for 5 minutes.
In pre-sterilized jars, put a couple of leaves of cherries and currants, garlic cut into plastic (2 cloves).
Fill half-liter jars with mushrooms. Fill with brine, season with vinegar and seal the jars tightly.

Recipes for marinated butter

Before pickling butter mushrooms, remove their caps from the sticky skin. We will cook the mushrooms in a garlic-mustard marinade.

Boil 2 kilograms of butter for 25 minutes in plain water, place on a sieve.
The marinade filling should be made from 1.5 liters of water. In it we put grain mustard and salt, 30 grams each. Sweeten slightly with 20 grams of sugar. In addition, do not forget to put 3-4 garlic cloves, peppercorns (5 grains), and a couple of bay leaves. Let the marinade boil, add 45 grams of 9% acetic acid.
Fill small jars with butter and add aromatic brine. Place the lids on the jars immediately.

And one more thing good recipe for butter:

The marinade is designed for 3 liters of water.

salt - 2 tbsp. without slide;
9 percent vinegar - 300 ml;
bay leaf, black peppercorns.

After boiling, boil the sorted and washed butter for 10 minutes, then drain this water through a colander, pour in fresh water, and cook for another 10 minutes.
Boil three liters of water with salt and spices, as soon as it boils, pour in vinegar and add mushrooms, they should be completely covered with marinade, cook for 6 minutes, place in clean jars, close with lids.

Pickled milk mushrooms

It’s good to combine milk mushrooms with mushrooms, or you can cook them separately.

Cook the marinade per kilogram of boiled milk mushrooms: add spices to 700 milliliters of water (1-2 dill, 3 cloves garlic, bay leaf and black pepper - peas, two tablespoons each of salt and granulated sugar). Pour in the vinegar 5-7 minutes after the marinade boils, a tablespoon of 9% acid is enough, and immediately set the pan aside.
The milk mushrooms need to be boiled in advance. When the filling is ready, we transfer them to jars and fill the containers to the top with the marinade filling. Sterilize for 30 minutes.

Pickled saffron milk caps

How to pickle saffron mushrooms? Everything is simpler than it seems. It is better to take small saffron milk caps. Boil them for half an hour.

For a couple of kilos of unboiled mushrooms you will need a liter of marinade. We cook it like this: salt the water with 2 tablespoons of plain salt. Pour in a couple of tablespoons of non-fragrant refined oil. You can also add sugar - no more than a tablespoon. To add flavor, throw an umbrella of dill, 3 garlic cloves, bay leaves and black peppercorns (6 pieces) into the water. Let the filling boil, add acetic acid (9%) - a tablespoon. Set aside the marinade base from the stove. Pour it hot over the saffron milk caps, placed in sterilized jars. Sterilize for 20 minutes and close the lids tightly.

Pickled oyster mushrooms

It is better to choose small and unbroken mushrooms for pickling. How to pickle oyster mushrooms?

For 2 kg of raw oyster mushrooms, the amount of water required for marinade is sufficient so that the mushrooms can be stirred freely (3-4 liters). Salt the water by adding 3.5 tablespoons of salt. Don't forget about sugar - you need less of it: a couple of spoons. A bay leaf and about 5 peppercorns will add flavor to the marinade. It is better to take wine vinegar - you need 3 tablespoons.
We wash the oyster mushrooms and add them to the marinade. Once it boils, cook for half an hour.
We place the finished oyster mushrooms tightly in sterile jars and fill them with the broth in which they were boiled. Close the jars hermetically.

Marinated porcini mushrooms, recipe

Few people know how to pickle porcini mushrooms. Or maybe they are simply afraid of spoiling this noble mushroom. Calmly! You cannot spoil this beauty if you choose the right recipe pickled porcini mushrooms for the winter.

For a kilogram of raw mushrooms we take:

about a liter of plain water;
3 teaspoons each of granulated sugar and table salt;
acetic acid with a strength of 9% - 2 teaspoons;
bay leaf and spicy cloves, a couple of pieces each;
black peppercorns - 5 pieces.

Boil the mushrooms in two steps: in the first water for 5 minutes from boiling, and half an hour in the second.
Cook the marinade by adding all the ingredients to the water, the last thing before removing from the stove is vinegar.
Tamp the mushrooms a little, transfer them into jars and fill each top with marinade filling. Close without sterilization.

Pickled honey mushrooms

Collecting these fungi is easy - you come across a good stump and “mow” the bucket. But how to pickle mushrooms correctly? Honey mushrooms are not capricious in this matter.

Boil 3 kilograms of honey mushrooms in double steps: first, after boiling, 10 minutes in the first water, and half an hour in the second. Then drain the water.
And the marinade filling is easy to make: dissolve salt in 1.5 liters of water at the rate of 1 tablespoon per liter of liquid (1.5 tablespoons for this recipe). Take a little more sugar - 2 tablespoons. Add 5-7 black peas ground pepper, a couple of bay leaves, an umbrella and two dill. Boil for 6 minutes, add a tablespoon of 8% acetic acid.
Pour the marinade brine over the honey mushrooms placed in jars. Sterilize for 15 minutes.

Marinated champignon mushrooms

Cooking champignons in the winter by marinating is quick, they come out fragrant and strong. This is an excellent stand-alone snack, as well as an ingredient in salads, pizzas and other delicious things.

Boil two kilograms of champignons for 15-20 minutes, drain the water. Then cook the marinade: add 2 tbsp to 750 ml of water. tablespoons of salt and 3 granulated sugar, bay leaf, cloves to taste, black peppercorns, a couple of tablespoons of vegetable oil.
Let's boil. Pour in vinegar (2 teaspoons). Place the champignons tightly in small jars and fill with brine. It is not necessary to sterilize; you can just put the lid on.

Calorie content of pickled mushrooms

Recipes for cooking with mushrooms refer to low-calorie foods, and this quality is not lost even after they are marinated. On average, one hundred grams of snack contains about 20-25 kcal. A very dietary dish.

How long do pickled mushrooms last?

Mushrooms are stored well in marinade, the main thing is to create optimal conditions for this: a dark room and low temperature. The cellar is simply ideal for this. But a refrigerator will also work.

If the mushrooms are covered with a metal lid, store them more than a year not worth it. Under glass and plastic lids, the shelf life can be doubled.

As you can see, there is nothing easier than preparing pickled mushrooms for the winter. Cooking recipes There are so many varieties of them that you will definitely choose the preparation method to suit the most demanding taste! Cook, experiment and enjoy mushrooms all year round!

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

It’s especially nice when a delicious jar of canned mushrooms appears on the table during the cold winter period. The most important thing is properly prepared mushrooms. After all, if forest mushrooms turn out to be poisonous, there may be serious, serious consequences.

To avoid such troubles, you need to carefully sort the mushrooms 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 pickling various forest products.

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

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

Cooking time: 4 hours 0 minutes

Quantity: 3 servings

Ingredients

Forest mushrooms: how much to eat
Salt: to taste
Cinnamon: pinch
Carnation: several inflorescences
Bay leaf: 2-4 pcs.
Vinegar 9%: 3 teaspoons per 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 clearing and harvest the white ones, then they urgently need to start harvesting them. The smallest ones 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 pepper (peas) – 8 pcs.
Water – 1 l.
Sugar – 2 tbsp. l.
Salt – 4 tsp.
Vinegar 9% – 130 ml.

Algorithm of actions:

Select the most beautiful mushrooms, whole, without worms. Thoroughly clean off sand, dirt, stuck leaves and needles. Rinse.
Cut the pieces into fairly large pieces, since the mushrooms will lose a significant part of their volume during the cooking process.
Pour a large saucepan of water and add a little salt. Bring to a boil.
Place mushrooms in a container. Boil for half an hour. Rinse in a colander under running water.
Prepare the marinade by putting all the ingredients in the water, with the exception of vinegar.
Place the mushrooms in the marinade when it boils. Cook for 15 minutes. Skim off foam constantly.
Prepare glass containers, preferably half-liter ones. Sterilize using your favorite method.
At the end of cooking the mushrooms, pour in vinegar and wait until it starts to boil.
It's time to pack the boletus mushrooms into jars. You need to do this by distributing the mushrooms and marinade as evenly as possible.
Seal with prepared (sterilized) lids.
Turn over (this is a way to check the tightness of the closure). Leave under a warm blanket.

How hard it is to wait for winter now!

Honey mushrooms for the winter in jars

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

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

Salt – 2 tbsp. l.
Sugar – 2 tbsp. l.
Bay leaf 3-5 pcs.
Peppercorns (allspice and hot) – 4-6 pcs.
Cloves – 4-5 pcs.
Vinegar – 1 tbsp. l. 9% (per jar).

Algorithm of actions:

The first stage is the longest - you need to sort out the mushrooms, remove bad, old leaves and needles, cut off the lower part of the stem. Rinse thoroughly, changing the water several times.
Fill with water. Put on fire. Immediately after boiling, drain into a colander and rinse thoroughly again.
Back into the water and onto the fire. Cooking time for honey mushrooms is 20 minutes.
Replace the water again, now add all the seasonings and spices to the mushrooms. Cooking time is reduced - 15 minutes is enough.
Pack in sterilized glass containers. Add marinade almost to the top.
Add vinegar to each container. Seal quickly.
Turn over and wrap for additional sterilization.

Honey mushrooms look very appetizing, so if your household does 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 jars

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

Ingredients:

Chanterelles – 2 kg.
Salt – 2 tbsp. l.
Sugar – 4 tbsp. l. (without top).
Water – 1.5 l.
Vinegar essence 70% – 40 ml. (less possible).
Allspice in peas – 5-6 pcs.
Cloves – 4-5 pcs.

Algorithm of actions:

For this recipe, pre-soak the mushrooms in cold water for 1 hour.
Fill with fresh water. Cook for 20 minutes (or until the chanterelles have settled).
Drain the water. Rinse the chanterelles with cold water.
Fill with new water, add pepper, cloves, salt and sugar to the mushrooms.
Bring to a boil. Cook for 7-10 minutes.
Pour in vinegar essence. Bring to a boil.
Sterilize jars and lids.
Using a slotted spoon, place the chanterelles into containers.
Add marinade. Cork.

In exactly one month you can invite your guests and family members to a tasting!

Milk mushrooms in jars for the winter

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

Ingredients:

Milk mushrooms – 10 kg.
Salt – 0.5 kg.

Algorithm of actions:

Select best mushrooms– without worms and wormholes, not old.
Rinse thoroughly, you can use a soft brush.
The next stage is soaking; you can’t do without it, since milk mushrooms (both white and black) have a bitter taste. Fill a large container (glass or enamel) with water and place the mushrooms in it. Cover the top with a lid so that the mushrooms are completely covered with water. For several days, in the morning and evening, the water needs to be changed and the mushrooms washed.
The longest stage is over, then everything is primitively simple. You need to choose a container for salting; again, it should be glass, enameled.
Place mushrooms caps down. Sprinkle with salt. Then the next layer. Add salt. Do this until you run out of ingredients.
Cover the milk mushrooms with gauze or clean cotton cloth. On top is a wooden circle or lid, bending.
Keep in a cool place.

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

How to seal pickled mushrooms in jars for the winter

For the winter, you can pickle almost all mushrooms (edible ones, of course), but it is best to do this with boletus mushrooms, honey mushrooms, boletuses, and butter mushrooms.

Ingredients:

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

Algorithm of actions:

The first stage is reassembly and washing, a long but necessary stage.
Then place the mushrooms in a container and fill with water (without the norm). Bring to a boil, drain, rinse again with cold water, sand, dust, and unnoticed needles will be washed off.
Fill with water. Place on the stove again and cook the mushrooms until tender (until they settle to the bottom and the broth becomes clear).
Carefully pour the broth into the pan. For each liter of mushroom broth, add the appropriate amount of sugar and salt, seasonings and garlic (put with whole cloves). Just hold on to the vinegar.
Place mushrooms in marinade. Boil for 5 minutes.
During this time, sterilize the containers (or do it earlier) and the lids.
Pour in the vinegar and you can pour it straight away.
Seal tightly, turn over, cover with a blanket.

Not too difficult, but very tasty!

Recipe for pickling mushrooms for the winter in jars

Almost all mushrooms are suitable for pickling; only the elite are suitable for pickling. The best ones are milk mushrooms and saffron milk caps; the latter do not even require cooking, but they delight you with their thick consistency, retain their color, and become crispy during the pickling process.

Ingredients:

Saffron milk caps – 1 kg.
Salt – 3 tbsp. l.
Garlic – 5 cloves.

Algorithm of actions:

Sort the saffron milk caps, cut off the stems, they can be boiled, fried and eaten.
Pour plenty of boiling water over the caps. Leave for 3 minutes.
Place in a colander to drain completely.
Now transfer the mushrooms from a colander into a large enamel container.
Add salt and chopped garlic cloves. Mix carefully. Leave to salt for 30 minutes.
Sterilize containers and cool.
Place the saffron milk caps quite tightly. Sprinkle salt on top.
Seal with lids.

Keep refrigerated! Patiently wait for winter and holidays to please your family 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 this dish say that it is very tasty and does not require any additional culinary processing.

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

Ingredients:

Chanterelles
Salt.
Pepper.
Melted butter.

Algorithm:

The process of harvesting mushrooms begins according to a single scenario - the collected chanterelles need to be sorted out, and this must 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.
Then rinse the mushrooms to remove invisible sand and dust. Small mushrooms are rolled up whole, large ones can be cut or broken.
Place mushrooms in cold water in a large saucepan. Boil. Boil for 5 minutes. Send to a colander.
Melt butter in a large frying pan. Place chanterelles in a frying pan with oil.
Now you need to fry until done, the process will take from 40 to 50 minutes. At the very end add a little salt and pepper. You can experiment - squeeze a few cloves of garlic through a press. Then the dish will acquire a pleasant garlic aroma.
Sterilize containers and lids too.
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, which is prepared from cabbage and other vegetables. But if you add mushrooms to the vegetables, the dish turns into a delicacy that you wouldn’t be ashamed to serve to foreigners.

Ingredients:

White cabbage – 1 kg.
Tomatoes – 0.5 kg.
Carrots – 0.5 kg.
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.