Pickled mushrooms for the winter in jars - recipes with a guarantee of safety. Honey mushrooms for the winter - recipes for cooking at home

For cooking, we need the following products:
fresh mushrooms, best small, not overgrown, with thick legs
water
salt, sugar
acetic acid
Bay leaf
carnation
garlic

How to cook pickled mushrooms

Honey mushrooms must be carefully sorted out to remove debris. Especially in our case, since we collected mushrooms not only from stumps, but also took those that grow on the ground. Moreover, earthen mushrooms have a thicker and softer leg, they are more pleasant to eat later.

Then rinse thoroughly under running water. We put in a saucepan, pour cold water, salt well and put on the stove.

Bring to a boil, let it boil for 5-10 minutes and be sure to drain the first water, because it contains all the harmful substances that could be in the mushrooms. Well, it just looks ugly, all black and dirty!

Again, fill the mushrooms with clean cold water and put on the stove. This time we let them boil for 20-30 minutes, after which we throw them in a colander.

It's time to prepare the marinade
Marinade for mushrooms

Pour cold water into a pot and put the pot on the stove. Add salt and sugar at the rate of 1 tablespoon of salt and 1 tablespoon of sugar per 1 liter of water. Add bay leaf and a few cloves of garlic. Throw in a few nails.

After the water boils, add 1 tablespoon of 70% acetic acid.

Pour the boiled mushrooms into the boiling marinade.

Let them boil a little, not for long, about five minutes.

We remove the pan from the stove and lay out the mushrooms in clean jars. Immediately fill them almost to the brim with hot marinade.

At the end, pour a little vegetable oil into each jar.

Close the jars with lids and set aside to cool. Pickled mushrooms should be stored in a cool place, preferably in the refrigerator.

Honey agaric is one of the favorite mushrooms of every silent hunt fan. It grows in large quantities in forests, and therefore it is a pleasure to collect it. In addition, it is very useful and tasty. That is why it is harvested in various ways - you can later cook delicious dishes from frozen mushrooms, and pickled mushrooms for the winter, made at home, will decorate any lunch or dinner, and will also allow you to enjoy one of the most beloved, fragrant and delicious types of homemade preparations.

Before you start the pickling process of mushrooms, the recipes of which you will find later in the article, it is important to properly prepare them. First of all, the fruiting bodies are sorted out, spoiled and suspicious ones are thrown away.

Honey mushrooms have several types of poisonous twins, so it is important to collect them carefully and carefully. If there are doubts about edibility, it is best to leave them alone.

Fruit bodies are also sorted by size: the smallest ones are perfect for pickling mushrooms. Large fruiting bodies are set aside and used to prepare other dishes. Small mushrooms are poured into a large container and poured with cool water. After that, the fruiting bodies are simply washed - there is no need to peel them from the skin, but it is desirable to remove the film under the hat. Some mushroom pickers also separate the legs from the caps - the former are used for frying, and the latter are just marinated.

After the raw materials have been prepared, you can get acquainted with the recipes and learn how to pickle mushrooms to make delicious preparations at home. The most important ingredient in all cooking methods is the marinade, which is prepared with vinegar and other preservatives.

Recipe 1: Pickled Instant Pot Mushrooms

Not always, especially in autumn, there is time to mess around with mushrooms for a long time, so many housewives are looking for a way to spend as little time as possible on harvesting. Instant pickled mushrooms are a great opportunity not only to easily make a marinade, but also to try a cooked snack very soon.

Ingredients:

mushroom caps or small mushrooms - 2 kg;
table salt - 3 tsp;
just a liter of water for the marinade;
a little sunflower oil;
vinegar (essence) - 2.5 tsp, no longer worth it;
sugar - 2 tsp is enough;
carnation flowers - 3 pcs.;
black peppercorns - 3 pcs.

Prepared mushrooms are placed in a saucepan, which is filled with water. After boiling, the fruiting bodies are boiled for about 10 minutes, removing the foam from the surface. Mushrooms are thrown back in a colander so that liquid is drained from them. This procedure is necessary to remove the remnants of litter and grains of sand, which, during cooking, sank to the bottom of the pan.

Water is again poured into a clean saucepan and, after waiting for it to boil, mushrooms are placed there and also boiled for another 20 minutes. They are waiting for all the fruiting bodies to go down - this is how you can determine readiness - after that they are thrown back into a colander.

Marinade for mushrooms is prepared as follows: sugar is mixed with salt in 1 liter of water, spices are added, and the liquid is boiled. After boiling, vinegar is added and, after mixing, the previously boiled mushrooms are immersed in it. In this mixture, boil them for 5 minutes, and then, together with the marinade, pour them into boiled jars. The workpiece is poured with oil from above and closed. After cooling, the jars are stored in the refrigerator. It will be possible to take a sample from such pickled mushrooms in a couple of days.

Recipe 2: pickled mushrooms with vinegar for the winter in jars

The pickling recipe described below is one of the traditional and familiar. Thus, almost all housewives cook mushrooms at home. This is an easy and, perhaps, the easiest recipe for marinating mushrooms for the winter.

You will need:

mushrooms - 2 kg;
lavrushka - 1 sheet;
salt - enough 2 tbsp. l.;
carnation flowers - 5 pcs.;
water that is used for the marinade (one liter is enough);
ordinary table vinegar 9% - 6 tbsp. l.;
granulated sugar -2 tbsp. l. (then the marinade will be optimal in sweetness);
a couple of cloves of garlic;
pepper (peas) - 6 pcs.;
allspice - 5 pcs.

If desired, you can include nutmeg in the seasoning kit, and also, by adjusting the amount of sugar and vinegar, make the marinade sweeter or sourer.

Before marinating mushrooms, they are boiled in slightly brackish water: they are waiting for boiling, they are lowered into it and boiled for about 12 minutes, and then the broth is drained.

Next, they begin to prepare the marinade: pour mushrooms with a liter of water and, after boiling, put chopped garlic in a saucepan, add seasonings, salt and sugar, mix everything, pour in vinegar. Boil for another 15 minutes, after which it is poured into sterilized jars. The broth should slightly cover the layer of mushrooms, and then they are rolled up with boiled lids. Turning the jars over, wrap them with an old blanket or coat. The cooled pickled mushrooms are put away for storage where it is cool and there is no light.

Recipe 3: pickling mushrooms for the winter without sterilization

You can marinate mushrooms in jars without sterilization. This recipe will save you a lot of hassle in the kitchen and speed up cooking.

Products needed for cooking:

small mushrooms, or hats - 1 kg;
vinegar 9% - 140 ml;
water used for marinade - 1 liter;
lavrushka leaves - 1 pc.;
black pepper - 6 peas;
salt - 1 tbsp. l.;
granulated sugar - enough 2 tbsp. l.

Fruiting bodies prepared in the traditional way are placed in a saucepan, filled with water, and boiled for about 30 minutes until settling. Drain the broth, wash the mushroom caps under running water.

Start preparing the marinade. To do this, in a liter of water boiling in a saucepan, place all the ingredients except vinegar. Then mushrooms are added to the resulting liquid, boiled for 15 minutes. Vinegar is added to the broth, after which the fruiting bodies and marinade are poured into clean jars and closed with tight nylon lids. After cooling, such a workpiece must be stored in the refrigerator.

Recipe 4: Korean pickled mushrooms

The recipe for pickled mushrooms described below will appeal to those who love and respect Asian cuisine. Such mushrooms have a special piquancy. You will need:

honey mushrooms - 1 kg;
onions - enough 1-2 pcs. (quantity depends on size);
sunflower oil for marinade - 1 tbsp. l.;
garlic cloves - 2 pcs.;
granulated sugar - 1.5 tbsp. l.;
boiled water for marinade - 3 tbsp. l.;
vinegar (used ordinary table 9%) - 7 tbsp. l.;
red hot pepper - to taste, but not much;
salt - 1 tsp

Mushrooms are placed in lightly salted water and after boiling has begun, boil for 10 minutes, then the broth is drained.

Onions are cut into rings and laid out in layers in a jar according to the following principle: onions, fruiting bodies of mushrooms, onions again and again mushrooms.

After that, the marinade is prepared: pre-crushed or finely chopped garlic is mixed with spices, vegetable oil and boiled water are added, after mixing everything well, pour in the required amount of vinegar. The resulting marinade is poured into the fruiting bodies. Covered with gauze, put a press on them and leave in the refrigerator for at least 7 hours.

Rules for storing the finished product

Mushrooms, pickled at the factory, can be stored for all 3 years. But prepared at home are edible for 1 year, provided that the jars with them are in the refrigerator or cellar. If they are stored at a temperature not higher than room temperature, then the period is shortened to 3-4 months. Blanks canned in a jar with a nylon lid should not be stored for more than 6 months.

Banks are best stored where it is dark - the sun's rays are harmful to the blanks. Also, before placing the products in the container, it is important to wash and sterilize it well - this is necessary so that mold does not appear inside the cans.

If the technology for pickling fruiting bodies has been violated, then there is a high risk that by using them, you can get poisoned. Therefore, it is important to carefully consider the entire process of creating blanks. But properly prepared mushrooms are safe and very tasty, while they are perfect for creating various culinary masterpieces and as an independent snack.

Autumn is a generous time, it generously endows us with the gifts of the forest. One of the most valuable and loved by many is mushrooms. It is a sin not to take the opportunity to prepare mushrooms for the winter. Today we will cook mushrooms. The easiest thing to cook from them is to marinate.

Hunting for mushrooms is a pleasure. There are a lot of them at once, they grow on old birch trees or cluster next to a birch. The beauty!

Pickled mushrooms without sterilization

Ingredients :

Honey mushrooms - 1 kg

Marinade:

water - 1 l
vinegar essence - 1 tbsp
sugar - 2 tbsp
salt - 1 tbsp
bay leaf - 4 pcs
peppercorns - 6 pcs
cloves - 2 pcs
currant leaf - 2 pcs
dill umbrellas - 1-2 pcs
garlic -3 -4 cloves

Cooking:

Soak fresh mushrooms for 30 minutes in cold water, then it will be easier to sort them out and clean them from forest debris, leaves and specks.

We wash the mushrooms in running water, discard in a colander so that the excess water is glass.

Cooking a pot for boiling mushrooms.

Pour water into the pan, put the mushrooms in it, and set to cook for 20 - 30 minutes.

When the water with mushrooms boils, the foam that appears during cooking must be removed.

Add a little bit of vinegar so that the mushrooms do not turn black.

When all the mushrooms sink to the bottom of the pan, then they are cooked.

As soon as the mushrooms sink to the bottom, they can be removed. Throw the boiled mushrooms into a colander.

We prepare the marinade, pour one liter of water into a clean saucepan, add all the ingredients for the marinade sugar - 2 tbsp, salt - 1 tbsp, peppercorns, cloves, currant leaves, dill. At the end of cooking the marinade, add vinegar essence -1 tablespoon.

We spread the mushrooms in the finished marinade and cook them in the marinade for 10 - 15 minutes.

Preparing sterilized jars. We put garlic in them and ...

When our mushrooms are boiled in the marinade, we lay them out 2/3 hot in sterilized jars and add the marinade in which they were boiled. Honey mushrooms should be completely covered with marinade. Close the lids and let them cool down. Mushrooms can be stored in a cellar or refrigerator.

Cook with pleasure!

The most delicious recipe for pickled mushrooms with garlic

Ingredients:

mushrooms - 1 kg
garlic - 6 cloves

Marinade:

water - 1 l
coarse salt - 2.5 tbsp.
sugar - 2 tbsp.
white wine vinegar - 65 ml
bay leaf - 4 pcs.
cloves - 5 pcs.
black peppercorns - 10 pcs.
allspice - 6 pcs.
fresh thyme - 4 sprigs

Cooking:

Mushrooms must be sorted out, washed. Put the pan on the fire, pour 1 liter of cold water, put the mushrooms and cook them for 10 minutes.

After cooking, drain the water, rinse the mushrooms in cold water.

We are preparing the marinade. Put all the ingredients for the marinade in a saucepan: salt, bay leaf, black peppercorns, cloves, sugar, thyme and allspice. Add mushrooms, cover with cold water and cook again for 10 minutes.

As soon as the mushrooms are cooked, we prepare sterilized clean jars and cut the peeled and chopped garlic into large cloves at the bottom of the jars.

Pour hot marinade with mushrooms into jars. Tighten the lids, they, like jars, must be sterilized. Allow the blanks to cool completely upside down. You can store mushrooms in a dark, cool place.

A day later, you can take a sample of our pickled mushrooms.

Bon appetit!

A simple recipe for pickled mushrooms for the winter in cinnamon jars

A delicious spicy recipe - mushrooms with cinnamon will not leave anyone indifferent at the festive table.

Ingredients:

mushrooms - 2 kg

Marinade:

water - 1 liter
black pepper - 6 peas
cloves - 4 pcs
cinnamon - 3 pcs (sticks)
bay leaf - 3 pcs
sugar - 2 tbsp
salt - 4 tsp
vinegar essence - 3 tsp

Cooking:

Mushrooms must be washed well and cleaned of specks and leaves.
We are preparing the marinade. To do this, boil water in a saucepan, add seasonings (except vinegar) and let it boil for 5 minutes, add vinegar, stir.
We put the peeled and washed fresh mushrooms in a saucepan, pour cold water and put on fire after boiling, cook for 10 minutes. When the mushrooms are boiled, drain the water.
Add water a second time, salt and cook for 45-50 minutes, removing the foam. After cooking, drain the mushroom broth, put the mushrooms out of the pan into sterilized jars, pour the finished marinade over and roll up. Let the jars cool. Banks can be closed with nylon lids, then mushrooms must be stored in the refrigerator.
The main thing to remember is that if the marinade in the jar is cloudy, mushrooms are dangerous to health and you should never eat them.

Delicious preparations for you!

Pickled mushrooms at home with vinegar

Ingredients:

mushrooms - 1 kg

For marinade:

water - 1 liter
garlic - 5 cloves
sugar - 2 tbsp. spoons
salt - 1.5 tbsp. spoons
vinegar 70% - 1 teaspoon
bay leaf - 2 pcs
black peppercorns - 10 pcs
carnation - 6 pcs

Cooking:

We sort out the small mushrooms in size, we will marinate, and large ones can be fried. Rinse well with running water, drain in a colander and let the water drain.
Pour the mushrooms with cold water and leave for 1.5 hours. Then drain the water and rinse again.
We put the washed mushrooms in a deep saucepan, fill it with water and set to boil. We cook mushrooms from the moment of boiling for 1.5 hours, we must remove the resulting foam.
Ready mushrooms are thrown into a colander and let the water drain.
Let's take care of the marinade, pour one liter of water into the pan, add all the ingredients for the marinade
sugar, salt, vinegar 70%, bay leaf, black peppercorns, cloves.
We put the pan on the fire and bring the marinade to a boil.
Cook mushrooms for 20 minutes in a boiling marinade.
At the end of cooking, add garlic, cut into small cubes.
We lay out the mushrooms in sterilized jars.
Cover with lids and set to sterilize for 20 minutes.
We roll up the jars, turn them over and leave it like that until it cools completely. We store mushrooms in a dark cool place.

Delicious preparations for you!

A simple and delicious recipe for pickled mushrooms for the winter

Bon appetit!

Honey mushrooms are probably the most prolific mushrooms. In a successful outing from one stump, you can harvest a large crop of these small mushrooms. They are delicious in any form. But most often they try to pickle or pickle.

There are many recipes for pickled mushrooms. The taste of these mushrooms depends on the spices and spices added to the marinade, as well as on the amount of vinegar, which makes the mushrooms spicy and so appetizing. Vinegar has preservative properties and helps to better preserve the workpieces.

Subtleties of cooking

Honey mushrooms are prepared for pickling in the same way as for salting. They are carefully sorted out, removing wormy, overgrown and broken ones. Only small mushrooms with elastic caps are suitable for pickling. The remaining mushrooms are left for fresh use, such as soup or frying.
It is believed that the legs of mushrooms are a little harsh, so it is recommended to cut them in half. Many housewives pickle only hats from mushrooms, and dry the legs or make mushroom powder out of them.
Honey mushrooms do not require sorting by size and long soaking. But it’s still worth keeping them in the water for some time, in order to get rid of adhering debris and sand more easily. Then the mushrooms are thoroughly washed in several waters.
Honey mushrooms are marinated in two ways: boiled in a marinade until tender, or boiled mushrooms first, and then pour them with marinade.
The number of mushrooms per 1 liter of marinade also depends on how tightly they are packed in jars. If you fill a liter jar with mushrooms to the very top, then you will need 300-500 ml of marinade. If they take half the jar, then the marinade will need much more. Given this, and you need to make a calculation.

Pickled mushrooms without sterilization: the first recipe

prepared mushrooms - 5 kg;
salt - 50 g per 3 liters of water (for boiling mushrooms).

For marinade:

water - 1.5 l;
salt - 2 tbsp. l.;
bay leaf - 5-6 pieces;
bitter peppercorns - 12 pcs.;
cloves - 6 pcs.;
vinegar essence - 30 ml (or 350 ml of 5% vinegar).

Cooking method

Sort honey mushrooms, leaving only whole non-wormy ones. Clear them of debris and earth. Soak in cold water for a few minutes and then wash thoroughly.
Dip in salted water and boil for 20 minutes. Put on a sieve to drain the liquid.
Prepare the filling. To do this, put all the ingredients for the marinade in water and boil over low heat for 20 minutes. Remove from heat, cool slightly, add vinegar essence or vinegar.
Place the mushrooms in clean glass jars, filling them 2/3 of the volume, and pour over the hot marinade. Cool down. Close with regular lids. Mushrooms prepared in this way are stored in the refrigerator.

Pickled mushrooms without sterilization: the second recipe

Ingredients (for two 3-liter jars):

prepared mushrooms - 5 kg;
salt - 120 g per 3 liters of water (for boiling mushrooms).

For marinade:

water - 1.5 l;
vinegar essence 80% - 30 ml;
citric acid - 1.5 g;
bay leaf - 5 pcs.;
cinnamon - 1/4 tsp;
allspice - 10 pcs.;
cloves - 7 pcs.;
salt - 50 g.

Cooking method

Sort honey mushrooms, clean. Soak for at least half an hour in cold water and then wash thoroughly.
Dip in a pot of salted water and boil for 20 minutes. Then drain the water.
Prepare a marinade from all ingredients except vinegar essence. Dip the mushrooms in it and cook for another 20 minutes. At the end of the boil, add the essence.
Remove the saucepan from the stove. Cool the mushrooms in the marinade.
Transfer to glass jars, fill with the resulting marinade. Close with capron lids. Remove to refrigerator.

Pickled mushrooms without sterilization: the third recipe

mushrooms - 10 kg.

For marinade:

water - 1.8 l;
vinegar 6% - 200 ml;
sugar - 2 tbsp. l.;
salt - 100 g;
bay leaf - 3 pcs.;
allspice - 6 peas;
cloves - 3 buds;
cinnamon - 1/4 tsp

Cooking method

Prepared, as in the previous recipes, pour the mushrooms with water, bring to a boil, removing the foam. Salt. Cook until the mushrooms sink to the bottom.
Prepare the marinade. Put sugar, salt, spices into the water. Boil 5 minutes. Add vinegar. Cool the marinade completely.
Throw the finished mushrooms on a sieve and wait until they cool.
Place the mushrooms in sterile jars, filling up to the shoulders. Pour in cold marinade.
Pour a thin layer of calcined vegetable oil over the marinade. Close the jars with parchment and tie. Store in refrigerator.

Pickled mushrooms without sterilization: the fourth recipe

Ingredients for two 3-liter jars or six 1-liter jars:

mushrooms - 5 kg;
sugar - 100 g;
salt - 100 g;
vinegar essence 70% - 1 tbsp. l.;
peppercorns - 10 pcs.;
cinnamon - to taste;
water - 1.5 l;
vegetable oil - 50 ml.

Cooking method

Clean the mushrooms from sand and grass. Fill with water and leave for half an hour. Wash thoroughly.
Blanch mushrooms for 5 minutes in boiling water. Put on a sieve to drain water, and then transfer to a saucepan.
Make a marinade with water and all ingredients except oil. Pour mushrooms with marinade, put on fire. After the liquid boils, cook the mushrooms over moderate heat, removing the foam that appears, for 30-40 minutes.
Transfer to sterilized heated jars. Pour in the marinade. When the mushrooms have cooled, pour a little vegetable oil into each jar so that it covers the contents of the jars with a thin film. Close with plastic lids.

Pickled mushrooms with sterilization: the first recipe

Ingredients for four 3 liter jars:

mushrooms - 10 kg;
water - 1.5 l;
salt - 200 g;
citric acid - 3 g;
vinegar essence - 50 ml;
bay leaf - 6 pcs.;
cinnamon, cloves - 5 pcs.;
other spices - to taste.

Cooking method

Select whole, strong mushrooms. Clear them of earth and debris. Pour cold water for half an hour, then wash thoroughly. Cut the legs in half or cook only one cap for pickling.
Pour the mushrooms into a bowl. Pour water. Add all ingredients except acetic acid. Boil mushrooms over low heat, removing abundant foam. When the mushrooms begin to settle to the bottom, add vinegar essence and boil a little more.
While the mushrooms are cooking, prepare sterile jars. They can be sterilized over steam or in the oven.
Remove the saucepan from the stove. Carefully transfer the mushrooms from the pan to the jars, pour over the hot marinade.
Cover jars with sterile lids. Put in a pot of hot water (it should reach the shoulders of the jars) and put on fire. As soon as the water boils, sterilize half-liter jars for 25 minutes, liter jars for 30 minutes.
Remove the jars from the pan and seal immediately. Turn jars of mushrooms upside down, cover with a blanket and leave to cool completely.

Marinated mushrooms with sterilization: the second recipe

Ingredients for five 1 liter jars:

mushrooms - 5 kg;
salt - 40 g per 400 ml of broth;
vegetable oil - 100 ml;
vinegar essence - 1 tbsp. l.;
peppercorns - 10 pcs.;
bay leaf - 5 pcs.;
dill - 2 umbrellas;
garlic - to taste;
cherry leaves, currants - 5 pcs.

Cooking method

Pour prepared clean mushrooms with cold water, put on fire and cook for 10 minutes. Throw on a sieve.
Cover with cold water again and cook for another 20 minutes.
Transfer the mushrooms to another pan, pour in 400 ml of decoction from under the mushrooms. Add all spices (except vinegar) and vegetable oil. Boil for 20 minutes over low heat.
Remove from heat, add vinegar and stir.
Arrange the mushrooms in sterile jars, pour the marinade in which they were cooked.
Close with lids. Place in a pot of hot water. Sterilize for 20 minutes if the jars are half liter. Keep liter jars in boiling water for 30 minutes.
Take the jars out of the water and seal immediately. Turn upside down, wrap with a blanket. Wait until it cools completely.

Pickled mushrooms with sterilization: the third recipe

Ingredients per 1.5L container:

mushrooms - 1 kg;
salt - 35 g;
sugar - 1 tsp;
bay leaf - 1 pc.;
garlic - 3 cloves;
peppercorns - 10 pcs.;
cinnamon - to taste;
apple cider vinegar - 7 tbsp. l.;
water - 500 ml.

Cooking method

For pickling, select only whole mushrooms with dense caps. Clean them of dirt and grass. Fill with water for half an hour, then rinse well, changing the water several times.
Put the mushrooms in a saucepan, cover with cold water, put on medium heat. Bring to a boil, cook for half an hour, removing the foam.
Throw the cooked mushrooms into a sieve or colander. Wait for the water to completely glass.
In the meantime, prepare the marinade. Pour water into another pan and put all the spices and spices according to the norm. Boil 5 minutes. At the end of cooking, pour in the vinegar.
Mushrooms spread in sterilized jars, pour boiling marinade.
Cover jars with lids. Put in a pot of hot water - it should reach the shoulders of the cans. Sterilize 20 minutes from the moment the water boils.
Seal the heated jars hermetically immediately.
Turn them upside down and wait until they cool completely.

Pickled mushrooms with sterilization: the fourth recipe

Ingredients for six 1 liter jars:

prepared mushrooms - 5 kg.

For the marinade (per 1.5 liters of water):

salt - 40 g;
sugar - 80 g;
vinegar 9% - 7 tbsp. l.;
black peppercorns - 5 pcs.;
cloves - 3 pcs.;
bay leaf - 1 pc.;
garlic - 2 cloves;
nutmeg - a pinch.

Cooking method

Boil peeled and thoroughly washed mushrooms in salted water. As soon as the mushrooms sink to the bottom, put them on a sieve and let the water drain.
Pour water into another pan, put spices and spices (except vinegar), boil for 5 minutes.
Dip the mushrooms into the marinade. Add vinegar. Cook for 15 minutes over moderate heat, skimming off the foam.
Arrange the mushrooms in sterilized liter or half-liter jars. Pour in the marinade.
Put in a pot of water and sterilize half-liter jars for 20 minutes or liter jars for 30 minutes. Roll up hermetically. Cool upside down.

Note to the owner

Pickling mushrooms must be approached with all responsibility, since cases of poisoning with mushroom preparations are not uncommon due to the development of botulinum toxin in hermetically sealed canned mushrooms, a spore-forming bacillus that causes botulism.

Forest mushrooms are the greatest gift of Siberian nature. It is always very interesting to collect them with a large company and then, of course, make a delicious soup, pie or just fry them with potatoes. But no matter how delicious it is to eat them fresh, I would really like to keep this happiness for the winter. To open the refrigerator - and here they are! Delicious, ready, fresh.

Fortunately, this problem has long been found a solution, so we just have to use it correctly. And this, of course, is the marinade. In addition to the long shelf life of even a very large number of mushrooms, it also allows them to always be ready to eat - brightened with various tasty additives and elastic, which freezing cannot give - when thawed, the mushrooms will become more like gruel. Pickled mushrooms among our people for centuries. Milk mushrooms are perhaps the most popular mushrooms for salting. But today we want to talk about other wonderful and beloved mushrooms - honey mushrooms.

It is difficult to find a mushroom picker who would not love them, because they are real luck. It is enough to come across some old, large and forgotten by the people stump, and you're done. At least a couple of buckets of harvest are provided for you, you can safely go home with a sense of accomplishment. In addition, a ton of assiduous work with sorting out the collected mushrooms will not wait for you at home, because mushrooms are not wormy, which means you can wash them and finish with the processing. Isn't it lovely how easy they are to handle? And the choice of dishes that you can cook with them is simply endless. A lot of delicious soups, fried mushrooms baked with vegetables, mushrooms are also great for julienne and pies.

And pickled mushrooms? They make delicious salads, both sauerkraut or fresh, and stewed cabbage with them acquires a completely new, pleasant taste for everyone. Well, the simplest thing is to serve them as a separate appetizer to the table. And this option is perhaps the most delicious - it's "the most juice"!

How to pickle mushrooms for the winter with citric acid?

It is known that one of the best natural preservatives is acid. Many pickle mushrooms in vinegar, and there is nothing wrong with this, in general, but many treat it with some apprehension, as it is a very tough and “thermonuclear” product. I still want to use something softer and more natural. In addition, this method of marinade allows the use of less salt, which is not known to be particularly useful, especially in large quantities.

For example, citric acid is perfect for these purposes. With its mild taste, it forms a very pleasant combination with the taste of the mushroom itself, but at the same time keeps it very fresh, elastic and as if just plucked from a stump.

Best of all, such mushrooms are suitable for the festive table as an unusual and soft snack. You can decorate a salad with them, add them to a pie, or even make a delicious “spread” on bread - all you have to do is grind them into a puree with cheese, chicken liver, or even on their own.

Ingredients:

fresh mushrooms mushrooms - 2.5 kilograms;

citric acid in granules - 1 teaspoon with a small slide;

Lavrushka leaves - 5-6 pieces;

edible salt - 1.5 tablespoons;

granulated sugar - 2 tablespoons;

water - 1.25 liters;

Garlic - 2-3 cloves (optional)

favorite spices (coriander, red or black peppercorns, cloves, etc.).

How to cook?

Step 1. First you will need to process the mushrooms. It is best to soak them in cold water for several hours, and then rinse the mushrooms under a stream of clean water, remove various contaminants and parts that you think are unnecessary.

Then, pour clean mushrooms into a large saucepan, cover with cold salted water and bring it to a boil. Boil the mushrooms for 10-15 minutes after boiling, then put the mushrooms in a colander and let the water drain completely.

Step 2. Now, mix all the ingredients in a new or the same saucepan. Water, citric acid, salt, sugar, spices and parsley. It is recommended to chop the garlic into 2-3 parts of a clove so that it better releases the juice into the marinade. Boil the mixture, and then carefully add the boiled mushrooms to it.

Step 3. Now, set a very low heat and boil the mushrooms in the marinade. Under no circumstances should the lid be covered.

During the cooking process, a slight foam may begin to form. If desired, it can be removed with a tablespoon, but there is no need for this - it is not dangerous in any way and will disperse even at the stage of bottling into jars.

Step 4. Sterilize the jars. Carefully pour the still hot mushrooms into jars. At this stage, you can stick a fresh hot pepper there so that in the process of salting it gives its pointy mushrooms to the mushrooms. Roll up jars or tightly close with plastic lids and leave to cool. For a more reliable effect, you can even turn the jars upside down and wrap them up so that they cool more slowly and all the necessary processes go through.

However, this step is completely optional in this recipe. Just a reinsurance.

Store in the basement or refrigerator and enjoy your deliciousness at any time of the year! Bon appetit!

Honey mushrooms pickled for the winter without sterilization

As we have already seen in the previous recipe, pickling mushrooms for the winter is not difficult at all, and in any quantity. And it would seem that everything is fine, simple and beautiful, but there is one thing…

What kind of sterilization is this? In all recipes, they write about it as something taken for granted, but how to do it is almost nowhere to be found. And if you find it, it doesn’t become clearer somehow at all. For novice cooks, this question is often very acute, and few people understand this. The process seems very complex, long and completely illegible. That is why we have found a recipe for you that does not require sterilization at all! Can you imagine? This can significantly save time and nerves for more than one cook, which means it's time to start!

It is worth mentioning that this does not at all eliminate the need to sterilize the jars - without this, your mushrooms will simply deteriorate during storage. Although, if you plan to store them for a short time, then you can avoid this step, but still it’s not worth the risk. If you don’t know how to sterilize jars, don’t worry, we will tell you about this in the “cooking features” application.

Ingredients:

fresh mushrooms mushrooms - 2 kilograms;

edible salt - 1 tablespoon;

granulated sugar - 2 tablespoons;

table vinegar (9%) - 100 milliliters (slightly more than 1/3 cup);

Lavrushka leaves - 3-5 pieces;

black peppercorns - 5-10 pieces;

garlic - 2-3 large cloves.

How to cook?

Step 1. Clean the mushrooms. It is best to soak them in cold water for several hours, then select the spoiled ones and cut off the lower part of the legs. After that, rinse the mushrooms again.

Step 2. Now, you need to carry out one more cleaning procedure. Pour honey mushrooms with cold but salty water and leave to soak for about half an hour or a little less. During this time, various remnants of earth, sand, small insects and other contaminants will come out completely.

Step 3 Rinse the mushrooms again and fill with a liter of water. Water must be clean and cold. Bring the mixture to a boil and simmer over low heat for about half an hour. In the process, foam will form and this time it will need to be constantly removed. There is nothing difficult in this, you can remove the foam with a slotted spoon, a hand sieve, or just a tablespoon.

Step 4. While mushrooms are boiling, you can prepare the marinade. To do this, you will need to mix all the ingredients - water, vinegar, salt, sugar and spices. Cut the garlic into thin flakes and mix everything thoroughly. Sugar and salt must be allowed to dissolve completely.

Step 5. Throw the finished mushrooms into a colander and let the water drain completely. You can even mix them up a bit. When all the water has drained, transfer the mushrooms back to the pan and pour the finished marinade over.

Bring the marinade to a boil, then reduce the heat to a minimum and boil the mushrooms in the marinade for about 40 minutes - an hour. It is best to cover the pan with a lid. Stir the mixture thoroughly every 5-10 minutes.

Step 6 Using a slotted spoon, spread the finished mushrooms into jars prepared in advance. Then, evenly distribute the marinade, filling the mushrooms with it to the top. Seal jars tightly, turn upside down and let cool completely. Store in a refrigerator or cellar at a temperature not exceeding +12 degrees.

How to pickle mushrooms for the winter with butter?

Vinegar and citric acid perfectly preserve the freshness and taste of mushrooms, and therefore, in some way, one cannot find fault with these types of marinade. But not everyone likes this sour taste, I would like to keep the mushrooms in something softer and more enveloping ... For example, in oil! In many recipes, you still have to use some kind of acid, albeit in smaller quantities - in order to better preserve the mushrooms. But especially for you, we tried and found an absolutely unique recipe that does not require acid or even water at all! Only oil, mushrooms, spices and salt! And with garlic, it’s perfection in general - just serve it to the royal table!

Storing food in oil is a wonderful invention. It practically does not change the taste of the product, in our case, the mushroom, and even more than that, it improves the taste, because it is not in vain that we cook most of our food in oil. In addition, the oil gives the snack nutrition and makes them more satisfying. In this recipe, we will use butter, because it has an excellent quality to soften tastes, give a light creamy note and make the dish richer and more intense. And in winter, it is a real source of energy.

This recipe also uses paprika, and for good reason. Its rich and sweetish taste is ideally combined with oily mushrooms and gives them great saturation, a pleasant reddish color and an unforgettable taste. This recipe is perfect for you if you want to excel in your culinary talents, because very few people know how to cook this!

Ingredients:

melted butter - 300 grams;

fresh mushrooms mushrooms - 1 kilogram;

salt - 1-3 teaspoons (to taste);

garlic - 2 small cloves;

paprika (if desired) - 1 teaspoon.

How to cook?

Step 2. Boil the water, after salting it, and carefully lower the already clean mushrooms into it. You need to cook for about 15-20 minutes and constantly carefully remove the foam that will form on the surface.

Step 3. Then, carefully drain all the water or drain the mushrooms into a colander or large sieve. Let the water drain completely and leave for a while to dry the mushrooms a little.

Step 4. In the meantime, in a small saucepan or in a large saucepan that you plan to use, melt the butter completely, it should become quite liquid. Cut the garlic into thin flakes into the oil and add the dried mushrooms.

Step 5. Stew the mushrooms in oil over medium heat for half an hour, stirring the mushrooms occasionally so that they do not stick to the bottom of the container. Toward the end of cooking, gently stir in paprika, salt and black pepper if desired.

Step 6. Mix the mixture thoroughly again and simmer for about 10-15 more minutes so that the mushrooms are saturated with spices and the salt is completely dissolved.

Step 7. Gently place the prepared mushrooms in the jars prepared in advance, distributing them evenly and pour the remaining oil in the pan on top. There should be a lot of oil, so if there is not enough to pour, it is better to melt more and pour fresh hot on top, this is important. Close the lids tightly, turn the jars upside down and wrap them in a blanket or thick towel. Leave in this state until completely cooled. Mushrooms marinated according to this recipe are great for mushroom pates, pie fillings and just decorating sandwiches or, for example, unsweetened cereals. Especially buckwheat.

Honey mushrooms hot pickled for the winter

In this recipe, we will finally use the good old salting. This marinade method is a little more complicated, especially at first, but experienced housewives assure that it is worth it. You just need to adapt a little, fill your hand and read our article, and you will definitely succeed even the first time. We recommend using hot salting, as it is commonly referred to as the most reliable and not very troublesome.

It is worth mentioning that salted mushrooms should be stored exclusively at low temperatures - not lower than 0 and not higher than 10 degrees. Otherwise, they can simply turn sour. Another important point is that the mushrooms must be brine to the top, otherwise mold will certainly form on the surface, and this is very scary - the whole jar or at least half will just have to be sent to the trash can. Especially to save your precious nerves, we have found the easiest recipe for hot pickling. It turns out the first time almost everyone and it turns out very tasty.

Ingredients:

fresh mushrooms mushrooms - 1.5 kilograms;

edible salt - 35 grams;

Lavrushka leaves - 5-6 pieces;

black peppercorns - 8-10 peas;

garlic cloves - 2 pieces.

How to cook?

Step 1. First of all, as usual, you will need to properly prepare the mushrooms. It is best to soak them in cold water for several hours, then select the spoiled ones and cut off the lower part of the legs. After that, rinse the mushrooms again.

Step 2 Pour the washed mushrooms with fresh cold water and lightly salt it. Bring water to a boil and simmer for 20-30 minutes. Foam will constantly form on the surface, it must be carefully removed - do not neglect this step, it is more important than you might think at first. It is in this foam that dirt, harmful substances and other organic and inorganic debris are collected, which can accidentally end up in mushrooms. Of course, you need to get rid of it.

Step 3. Throw the finished mushrooms into a colander so that all the excess water is glass. Stir the mushrooms a little with a spoon, and then redistribute the mushrooms. You need to get rid of that water as much as possible, you need the mushrooms to even dry a little. However, they must remain hot, this is important. That is why the method is called hot. J

STEP 4. In the meantime, you need to prepare the jars. Place already sterilized and clean jars on the work surface. At the bottom you need to pour a thin but uniform layer of salt, pour a few peppercorns and a couple of parsley leaves on top.

Step 5. Next, lay out a small layer of finished mushrooms. Spread a thin layer of salt again on top, sprinkle with spices and lay out a new one. With such layers, you need to completely fill the banks. When all the mushrooms are laid out, thoroughly compact the mushrooms so that there is room in the jar and all excess air comes out. They should be packed very tightly.

Step 6. Now, close the jars tightly with lids, turn them over and wrap them in a thick blanket. Leave to cool completely. After that, store in the refrigerator or in the basement and do not forget about the temperature!

Features of cooking pickled mushrooms

Feature 1. - Sterilization

So, as promised, we are writing to you about how to properly sterilize marinade jars, and in general this knowledge will come in handy for any blanks.

Step 1. Check jars for defects. It can be the slightest crack, chip - anything. This, albeit minimal, is a source of air and it will ruin your workpiece, on which so much time, effort, and maybe money has been spent.

Step 2. Carefully, using a product, maybe even vinegar and soda, rinse the jars. They must be perfectly clean, this is a very important point.

Step 3. Sterilization. It can be carried out in different ways.

The first is the ferry. To do this, you need to boil water in a saucepan, and install a flat metal sieve on top that can withstand the weight of several cans. Banks must be installed on a sieve upside down so that a strong stream of steam enters directly into the can. Water should boil for 15-20 minutes, this is how long sterilization will take. Then, the finished jars will also need to be laid upside down on a clean towel or any other clean cloth so that the water condenses and excess glass.

The second is in the oven. Put the jars still wet after washing in the oven and bake it to 160-180 degrees. Keep in the oven until all the water has completely evaporated, then carefully place on a hot plate.

The third is in the microwave. Pour cold water into the bottom of the jars. Only about 1 centimeter. Then, turn on the microwave for 4 minutes (+-1 minute) and wait for the water to evaporate. This is steam sterilization. Just be careful, empty jars should not warm up anymore - this is very dangerous. Banks then will also need to be installed upside down on a clean towel so that all the water is glass.

Feature 2. Mushroom soaking

Not every recipe writes about this step, but this is very in vain, the step is very important. The fact is that mushrooms tend to absorb various dirt and toxins from the soil and air. This feature is not fatal and all the dirt is perfectly absorbed by cold salted water, but it needs to be given time to act. So soak for at least a couple of hours. This will also help you get to grips with cleaning the mushrooms faster.

Feature 3. Spices

There are no strict rules regarding spices in pickling honey mushrooms, the main thing is salt, sometimes sugar and vinegar. What herbs or whole spices you use is not so important, and this opens up a lot of room for improvisation. Someone prefers to add bay leaf, garlic or black peppercorns - these are all the most common additives. But also many recommend adding whole cloves, cinnamon, paprika, or, for example, a whole hot pepper. You can also fry the onion until golden brown and add it. Try it!

(Visitors 453 times, 1 visits today)

Categories

Popular