Mushroom rolls for the winter. Pickled mushrooms for the winter. Recipes for pickling honey mushrooms, butter, champignons, chanterelles, porcini mushrooms. Pickled porcini mushrooms for the winter - wait a recipe for cooking and preservation

I treat them quite evenly, sometimes I can pickle a few jars for the winter to please the guests. As a rule, such snacks leave first. They are perfect for salads, first and second courses, roasts, stuffing and so on.

Let's start with the simplest recipe.

How to pickle mushrooms for the winter in jars - a simple recipe

To prepare pickled mushrooms for the winter, the following ingredients are needed:

• kg of mushrooms;
• 6 - 7 garlic;
• 50 ml of water;
• Art. a spoonful of sugar, vegetable oil;
• 40 ml of table vinegar;
• 1.5 st. spoons of salt;
• 5 peppercorns;
• a couple of cloves.

Required: 2 jars of 500 ml.

Note: for 1 kg of mushrooms, it is enough to take 1 liter jar or 2 x 500 ml. This is an approximate calculation. It is necessary to look in each individual situation, taking into account the size of the mushrooms themselves.

How to cook:

Mushrooms are thoroughly washed and boiled. During the cooking period, it is necessary to replace the water three times with a new one.

Salt, peppercorns and dried clove flowers are added to the water, as well as the indicated amount of sugar. Everything is thoroughly boiled.

After boiling, remove from the stove and add vinegar.

Banks are poured over with boiling water, after which garlic cloves are placed on the bottom. Spread the mushrooms on top and pour the marinade, adding oil.

Tightly close the lids: after 24 hours, the blanks will be ready.

Such blanks can be easily stored winter period. You don't have to worry about getting spoiled.

Preparing mushrooms for pickling: cleaning, soaking, boiling

Before you start pickling mushrooms, they should be carefully prepared. Important condition for this: lack of bitterness in taste. In general, absolutely all mushrooms can be marinated. However, the most delicious are those that have a sponge hat.

So, how to cook mushrooms correctly ...

Cleaning

First of all, you need to clean them dry, without soaking, and then rinse several times.

Attention! Mushrooms do not need to be soaked. They might just loosen up. It is enough that the pulp is slightly saturated with moisture.

Cleaning has its own characteristics, depending on the belonging of the fungus to a particular species. So, for example, tubular ones can only be cleaned with a dry brush and a knife to remove individual contaminants, cutting off those areas that are damaged, after which they are washed well.

Agaric mushrooms should be without a pungent taste. They can be soaked in water for a while, after removing the remnants of earth or sand, if any.

Soak

Soaked in cold water by adding 1 teaspoon of salt to 1 liter of water. Additionally, you can add citric acid in the amount of 2 grams. This will prevent the pulp from browning. The soaking period can be completely different: from half an hour to several days. It is determined by the taste characteristics of mushrooms.

heat treatment

Many mushrooms need to be processed with additional high temperatures. Enough blanching (no more than 3 minutes). To do this, you just need to put it in a colander and place it in a larger pot, in boiling water. When there is a lot of bitterness in the mushrooms, they are boiled in parts, draining the water several times until all the bitterness comes out.

If you prefer to boil, you must do it in salt water. For 1 liter of water take 50 grams of salt.

During the blanching or boiling period, in order not to waste time in vain, you can prepare glass jars. For example, I just wash them with soda and rinse with clean water, after which I wipe them dry. Some housewives use mustard powder. It also disinfects well. Sterilization is best done closer to the conservation process.

Standard recipe for marinated tubular mushrooms

In principle, almost all types of mushrooms can be marinated in this way. But it is the noble ones who cook (boletus, boletus, white, oily)

Ingredients:

• kg white;
• salt - 1.5 tbsp. spoons;
• 6% vinegar - 0.1 l;
• 500 ml of water;
• three cloves of garlic;
• 2 cloves, black pepper.

Washed thoroughly porcini mushrooms cut into large pieces. Place in a saucepan and cook until boiling.

After the water boils, the fire is turned off. Boil 15 minutes.

In a separate container, mix spices with water and put on the stove, bringing to a boil. This is our marinade.

Mushrooms are laid out in jars, after which they are hermetically sealed with lids and wait for complete cooling.

Easy Pickled Agaric Mushroom Recipe

I like to cook agaric mushrooms (honey agarics, volnushki, milk mushrooms, russula, champignons, mushrooms). Only they lack a distinct aroma and taste. You can safely use spices and spices.

Ingredients (for 2 - 2.5 liters):

• 4 kg of fresh mushrooms;
• 4 - 5 tbsp. spoons of salt;
• 2 tbsp. spoons of sugar;
• 3.5 st. tablespoons of vinegar 9%;
• 5 - 7 black peppercorns;
• 2 bay leaves.
• For marinade:
• 1 liter of water;
• 1.5 - 2 tbsp. spoons of salt.
• Additionally:
• 13 - 15 black peppercorns;
• Chile;
• 1/2 teaspoon dry coriander;
• 3 dill umbrellas.

You will need: 4 cans of 1 liter each.

How to cook:

Honey mushrooms are washed and thrown into already boiling water. Blanch for 3-5 minutes, periodically removing the foam.

Drain the resulting broth and fill the pan with fresh water. For 1 liter, it is enough to take 50 grams of salt. Cooking time - 25 - 30 minutes.

Mushrooms are thrown into a colander so that the water is glass.

The liquid is prepared in a separate container. Pour water, add sugar, salt, other spices. After boiling, pour in the vinegar.

All mushrooms are laid out in containers, after which they are poured with marinade. Honey mushrooms should be infused for some time.

Served cold, topped with chopped herbs.

Preservation and sterilization in banks

It is important to preserve mushrooms correctly so that they are hermetically sealed. In this form, they can be safely stored throughout the year at a temperature not exceeding 15 degrees.

Jars and lids also need to be steamed. When the mushrooms are already boiled in, the jars can be poured under the very neck and tightly closed. For safety, it is worth sterilizing the workpiece in a water bath.

Sterilization technology of mushrooms in a water bath

Take a larger pan with a grate at the bottom. You can replace it with a cloth napkin. The container is filled completely and heated to a temperature of 50 - 70 degrees. Mushrooms placed to the level of the shoulders, but not to the very top.

The jars are placed inside the pot so that the water covers the shoulders. You do not need to bring to a strong boil, the water should only boil a little. Sterilization takes no more than half an hour for jars with a volume of 500 ml.

Liter containers are sterilized for 20-30 minutes from the moment the water boils, after which they are hermetically sealed and placed upside down, covering with a warm blanket or blanket for a couple of days. Store such blanks in cool places, protected from light, no longer than 1 year.

This method can also be considered standard recipe cooking.

For 1 liter of marinade you will need:

• sugar - 80 gr;
• salt - 50 - 80 gr;
• 9% vinegar - 50 ml;
• 4 - 5 garlic cloves;
• 6 black peppercorns and cloves;
• 3 bay leaves.

Pickling:

Mushrooms are thoroughly cleaned of moss, earth, sand and cut, preferably in equal pieces. They put it on to cook.

During the cooking process, the foam must be removed.

After boiling, cook for about a quarter of an hour. Throw in a colander and rinse.

To prepare the marinade, sugar, salt, acetic acid and water are combined in one container. Add the resulting solution along with spices to the mushroom mass.

Mushrooms are cooked a second time. When boiling, make the fire minimal. Then within an hour they should sweat. Also stir occasionally and remove the foam.

At the very end add chopped garlic. Part of the water will evaporate during the cooking process, and therefore, by the time it is distributed into jars, the marinade will be quite thick.

A recipe for those who love boletus.

• Would need:
• kg of mushrooms;
• litere of water;
• 40 grams of rock salt and sugar;
• 125 ml of 9% table vinegar;
• 3 cloves;
• a couple of laurel leaves;
• 10 peppercorns.

Cooking method:

Boletus mushrooms are well washed, sorted, cleaned, and then boiled for 20-25 minutes. They will be ready when they sink to the bottom. Remove the foam during the cooking process.

Throw ready-made mushrooms into a colander and rinse.

Put it back in a saucepan and pour it with boiling water in the amount of 1 liter. After boiling, cook for 10 minutes.

Spices are added: salt and sugar, as well as vinegar. Cook for about 15 minutes over low heat.

Hot boletus is laid out in prepared jars. The marinade is poured up to the very neck and tightly closed, wrapped in a warm towel or blanket.

This is one of best recipes pickling exactly boletus, which I know.

This recipe for marinating boletus will help you prepare a delicious and crispy snack for the winter.

The number of ingredients is indicated for 2 jars of 0.5 liters.

You will need:

• kg of mushrooms;
• 4 garlic;
• a pair of dill umbrellas;
• For marinade:
• 0.5 l of water;
• Art. a spoonful of sugar;
• 10 peppercorns;
• 4 bay leaves;
• 8 carnations;
• Art. a spoonful of salt;
• 100 ml of vinegar 9%.

How to cook:

Mushrooms are carefully selected, without damage. Washed and cut into pieces.

Add a little salt to the water and cook until tender. It will take approximately 30 minutes. In the process, the foam is removed, after which the ready-made boletuses are washed with clean water and allowed to dry.

Pour water into a separate saucepan and bring to a boil. Cook for only 3 minutes, after which mushrooms are poured, vinegar is poured in and cooked until fully cooked for 20 minutes.

Allow the composition to cool and send to the refrigerator for the whole night.

Once again bring to a boil in the morning. Boil for about 5 minutes and lay out in containers. Dill umbrellas are placed in jars in advance, as well as several cloves of garlic.

Cover tightly with lids, turn upside down and wrap with a blanket or blanket.

Delicious preparation as an addition to second courses and just for sandwiches.

Here is another recipe for marinating pigs.

Would need:

• 2 kg fat pigs;
• medium head of garlic;
• salt.
• For a liter of marinade you will need:
• Art. a spoonful of sugar and salt;
• Art. a spoonful of acetic acid;
• 5 peas of pepper and cloves;
• a pinch of coriander (peas);
• 3 - 5 bay leaves.

Required: 2 cans of 1 liter.

Salt and preserve:

Pigs belong to those mushrooms that require long soaking or, as you can say, “bathing”. They are soaked for 10 hours in salt water. Carefully inspect each mushroom so that there is no dirt and foliage.

Cooking takes place in 3 stages, each of which has a duration of 15 minutes. At the end of each boil, the foam is removed from the surface, and the pigs are washed with clean water in a colander.

Before rolling, the pigs are boiled in the marinade for a quarter of an hour - they are cooked separately, diluting sugar and salt along with other spices. Add acetic acid.

Pigs are laid out in the finished marinade.

Lastly, lay out the garlic cloves and hermetically close the jars with lids. They put it under a blanket.

After a day, you can put the blanks in the refrigerator and store them there until winter. The most delicious pigs are obtained after 2 months of storage.

Pickled butter mushrooms (chanterelles) - a delicious recipe for the winter

Chanterelles are my favorite mushrooms. Preparations from them are especially tasty. Marinated chanterelles are a great addition to any table.

Ingredients:

• 2 kg of chanterelles;
• 1.5 liters of water;
• 50 grams of salt;
• 100 grams of sugar;
• 60 ml of vinegar 9%;
• 25 peppercorns;
• 10 cloves.

Conservation:

Before cooking, chanterelles must be soaked for exactly 1 hour.

Washed, peeled, cut into pieces of the same size.

The end of the cooking process is the settling of mushrooms to the bottom of the container.

The resulting broth is poured into another container. Boiled chanterelles are placed in a colander and washed under running water.

V mushroom broth add salt, pepper, sugar, cloves. After boiling the marinade, spread the chanterelles and cook them for 7 minutes. Then add vinegar and cook for another 5 minutes.

Mushrooms are laid out in sterilized jars and poured so that it completely covers the chanterelles.

The jars are hermetically sealed with lids and after cooling they are stored in a cool place for no more than 1 year.

Pickled mushrooms - 10 harvesting options

This is an express recipe. delicious champignons. It will be a real find for those who do not like to fiddle with blanks for a long time.

Products:

• kg of champignons.
• For marinade:
• 1 liter of water;
• 150 ml of 6% white wine vinegar;
• 2 tbsp. spoons of salt;
• 2 teaspoons of sugar;
• 15 peas of pepper (black or white, at your discretion);
• 5 cloves and garlic cloves;
• 3 - 5 bay leaves.

Quick Recipe:

Mushrooms are thoroughly washed and cleaned. Boil for 5 minutes, then drain the water.

Combine all spices and spices, bring to a boil.

Mushrooms are placed in the marinade and boiled for about 10 minutes. Turn off the stove and leave to cool completely in the pan.

Mushrooms are placed in jars, adding garlic. Pour in the marinade and seal tightly with lids. They put it in the refrigerator.

Such a preparation can be eaten in a week. There is no need to rush to eat everything at once. Mushrooms will keep well for a whole month.

6 peppercorns;

0.6 liters of water;

3 garlic cloves;

2 tbsp. spoons of salt;

Dill;

Art. a spoonful of sugar;

6 peas of carnations;

2 bay leaves.

Oyster mushrooms are prepared: the legs are removed, the caps are cut into several parts.

Pour the mushrooms with water and immediately add salt and spices.

When water boils, add vinegar and cook for 30 minutes. Periodically remove the foam.

Banks are cooled and added to each according to Art. a spoonful of vegetable oil. Hermetically closed.

It's so quick and easy to do delicious preparations from oyster mushrooms.

Would need:

• 1 kg of blue legs;
• 3 leaves of laurel;
• a couple of peppercorns.
• For marinade:
• 0.7 l of water;
• 3 art. spoons of 9% vinegar;
• Art. a spoonful of salt;
• 1.5 st. spoons of sugar.

How to cook:

All mushrooms are thoroughly washed, and then boiled for half an hour. The foam is removed in a timely manner.

At the bottom of the jars lay peppercorns, laurel leaves, and only after - oyster mushrooms.

For cooking, take water, adding salt and sugar to it. Bring to a boil. At the very end, vinegar is added.

Jars with mushrooms are filled with marinade and twisted tightly with lids.

It is necessary to wait for cooling, after which they put the containers in a cold dark place for storage.

Universal marinade for any and all mushrooms - Video recipe

That's all the recipes for today. I am sure that among the variety presented, you will easily and simply find exactly the one that suits you. Mushrooms in a marinade are a great addition to any table.

Many housewives want to learn how to pickle mushrooms and store them properly. The appetizer is great for any table, can be used as a side dish. A fragrant preparation is also used for making salads. You can preserve both purchased (oyster mushrooms, champignons) and self-collected mushrooms. Dunka (pigs), honey mushrooms and porcini mushrooms are the most popular among mushroom pickers. They are rolled up with carrots, vinegar, oil, seasoned with bay leaves and garlic. Preservation should be stored in jars, while pickled mushrooms can stand for 3-4 months without sterilization. The indicated photo and video recipes will tell you in detail how to pickle mushrooms at home for the winter.

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

Honey mushrooms are one of the most popular mushrooms. The simplicity of their collection and pickling allows you to prepare enough delicious preservation. It, unlike store counterparts, will have a pleasant taste. But before you start seaming, you need to learn how to pickle mushrooms in jars and how to sterilize. Studying these photo tips, it will not be difficult to figure out how to pickle mushrooms in vinegar, how to properly process them before rolling and storing.

INGREDIENTS FOR PREPARING PICKLED MUSHROOMS FOR THE WINTER ACCORDING TO THE RECIPE WITH PHOTO

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

PREPARATION RECIPE: HOW TO MARINE MUSHROOMS FOR THE WINTER WITH VINEGAR AND OIL

1. Honey mushrooms are cleared of debris, leaves and earth. Soak in water for 1.5 hours and rinse a couple more times.
   
2. Pure mushrooms are transferred to a saucepan, filled with water and boiled for 1.5 hours. Foam that forms on the surface must be removed immediately.
   
3. Boiled mushrooms recline in a colander. The marinade is prepared: water is poured into the pan, sugar, salt, vinegar (1 tsp) and oil are added. Additionally, bay leaves, cloves and black pepper (peas) are laid down.
   
4. Mushrooms are put into the boiled marinade. Boiled for 20 minutes.
   
5. The garlic is peeled and finely chopped. You need to add it to the marinade at the very end.
   
6. Ready mushrooms are transferred to jars and rolled up, sterilized for 20 minutes. Stand upside down for 1 day.
   

HOW TO MARINE MUSHROOMS AT HOME IN JARS: VIDEO RECIPE

canning white fungus- a noble cause. Original appetizer perfect for the holiday table. It is especially pleasant to cook such a seam when you collect large beautiful mushrooms on your own. Even after cooking, they will retain their density and will have a rich aroma. How to pickle mushrooms in the attached video is described in great detail: from the requirements for preparing ingredients to the correct seaming of cans.

It is allowed to pickle not only large mushrooms, but also pieces of hats, legs. Mushroom breakage during harvesting does not affect its palatability. Canned small pieces are very convenient to add to salads. If there are very few leftovers, you should simply rinse them and put them in a bag, freeze them. Such ingredients will become indispensable when cooking. mushroom soup or when stewing stew.

HOW TO MARINE DUNKA MUSHROOMS FOR THE WINTER IN JARS - PREPARATION RECIPE WITH PHOTO

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

RECIPE PREPARATION INGREDIENTS: HOW YOU CAN MARINE DUNKA MUSHROOMS FOR THE WINTER

• Dunki - 1 kg;
• water - 1 l;
• salt - 2 tbsp.

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

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

HOW TO MARINE CEP MUSHROOMS FOR THE WINTER WITHOUT STERILIZATION - PREPARATION RECIPE WITH PHOTO

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

PRECISE INGREDIENTS: HOW TO QUICKLY PICKLE MUSHROOMS FOR THE WINTER

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

HOW TO MARINE MUSHROOMS: A RECIPE FOR PREPARING CEP MUSHROOMS FOR THE WINTER

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

HOW TO MARINE MUSHROOMS WITH ONIONS AND CARROTS FOR THE WINTER - THE ORIGINAL RECIPE

By adding carrots to a regular mushroom marinade, you can significantly improve the taste of the workpiece. It will be rich and unusual. You can take as a basis regular recipe which describes how to pickle mushrooms with onions. But it is necessary to remember the exact observance of proportions. If you put more carrots than indicated, the mushrooms will get excessive sweetness. Its lack will little change their taste. Using detailed recipe, you can be sure of getting a gourmet snack with a unique aroma and original flavor.

RECIPE INGREDIENTS: PREPARATION OF MUSHROOMS WITH ONIONS AND CARROTS FOR THE WINTER

• champignons - 1 kg;
• carrots - 1 medium;
• vinegar - 50 ml;
• salt - 1.5 tbsp;
• sugar - 2 tbsp;
• garlic - 5 large cloves;
• bay leaf, black pepper (peas) - 5 pcs.

STEP-BY-STEP RECIPE: HOW TO MARINE MUSHROOMS FOR THE WINTER WITH VINEGAR AND CARROTS

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

After studying the attached photo and video recipes, you can learn how to pickle mushrooms at home. The given examples of marinade are also suitable for cooking oyster mushrooms, butter. They go great with carrots. The simultaneous addition of both vinegar and oil will significantly improve the taste of preservation. Harvesting snacks for the winter will allow you to open delicious mushrooms at any time (for example, by the new year). If the hostess decided to pickle them without sterilization, then it is not recommended to store the roll for a long time. It is important to ensure that it does not get too sour aftertaste and does not become cloudy. If sediment has formed in the jar, the contents should not be eaten.

Mushrooms for the winter can be prepared in a variety of ways, as long as they are edible. Of course, they all differ in both taste and aroma, so pickling and salting most often occur according to a special technology. There are also universal ways to cook mushrooms for the winter, which are suitable for all their varieties at once. Nevertheless, before pickling certain mushrooms, it is better to understand their features, primary preparation, cooking time, frying, salting, etc.

Mushrooms for the winter can be salted or pickled raw, pre-boiled or fried. For boiled and fresh mushrooms they use special brines, but they simply add vegetable or butter. Along with the mushrooms, fragrant leaves, herbs, roots, garlic, etc. also get into the jars. For brine, they use the most ordinary water and add salt to it. If we are talking about the marinade, then sugar and vinegar are also added to these ingredients. Sometimes black and allspice peas are added to them.

Mushrooms for the winter, modern housewives are most often placed in ordinary glass jars, where they are stored until needed. This simple preservation method makes it easy to keep food fresh and tasty, no matter how it is prepared. At the same time, they will feel great in any cool place (balcony, cellar, pantry), without taking up space in the refrigerator.

From ready-made mushrooms in winter it turns out delicious hodgepodge and other first courses, salads, meat, fish, etc. They are also put in pies and pies, added to cereals and sauces. At the same time, pickled or salted mushrooms themselves are an excellent snack for any meal.

This recipe came to Russian cuisine from Siberia and quickly fell in love with all housewives without exception. You can find the necessary ingredients not only in the northern latitudes, so the preparation of products will not be difficult. This cooking method is suitable for any edible mushrooms. During the salting process, the mushrooms will secrete juice, which will rise above the lid - it should be removed.

Ingredients:

• 5 kg of mushrooms;
• 1 kg of salt;
• 7 sprigs of juniper;
• 3 oak leaves;
• 3 sheets of horseradish;
• 15 cherry leaves;
• 15 currant leaves.

Cooking method:

1. Put juniper leaves in a wooden bowl and pour boiling water over them.
2. Cover the tub with a towel and leave for 30 minutes.
3. Remove the juniper from the tub, drain the water, and in its place put part of the leaves of cherries, currants and horseradish.
4. Peel the mushrooms with a brush and put in a tub in layers, alternating with leaves.
5. Salt each layer a little.
6. Fold gauze in three layers and cover the dish with mushrooms with it. Pour all the remaining salt onto cheesecloth.
7. Put another similar piece of gauze on top of the salt, then cover everything with a lid and put a load on top.
8. Store the tub with mushrooms in a cool place for 2 months, then you can arrange the mushrooms in jars for longer storage.

Interesting from the network

Many housewives prefer to preserve raw mushrooms right away, but it’s better to find a couple of minutes and boil the main ingredient of the dish. Firstly, it will make the mushrooms stronger, and secondly, it will definitely exclude the possibility of poisoning. The recipe is suitable for any mushrooms. If you have mushrooms that contain bitterness, increase the cooking time to 30 minutes. We are talking about chanterelles, mushrooms, rubella, etc.

Ingredients:

• 1 kg of mushrooms;
• 60 g of salt;
• 2 stalks of dill;
• 2 leaves of horseradish;
• 1 onion;
• 3 cloves of garlic.

Cooking method:

1. Rinse mushrooms, dry and place in an enamel saucepan.
2. Pour the mushrooms with salted water and cook until cooked (depending on the variety - from 5 to 30 minutes).
3. Remove the mushrooms from the pan and put in a colander, rinse with water and let it drain.
4. Grind onion, garlic dill and horseradish leaves.
5. Put the mushrooms in jars, salt, add herbs, onions and garlic.
6. Put under oppression for 6-8 days, then close the jars with lids and store in a cool place.

This recipe is relatively simple and perfect for marinating chanterelles. These mushrooms are quite unpretentious, so the process does not take much time. By the way, chanterelles are best eaten in a pickled form - other methods of their preparation significantly lose to such a delicious winter dish.

Ingredients:

• 3.5 kg of chanterelles;
• 3 art. l. salt;
• 1 cup of sugar;
• ¾ cup vegetable oil;
• 2 bay leaves;
• 5 black peppercorns;
• 5 peas of allspice;
• 1 glass of vinegar.

Cooking method:

1. Rinse the mushrooms, cut into large pieces and boil for 20 minutes.
2. Transfer the chanterelles to a colander and let the water drain.
3. Boil water in a separate saucepan, put salt, sugar and bay leaves in it.
4. Add both types of pepper, vegetable oil and vinegar.
5. Boil the marinade a little, then put the chanterelles in it and cook for another 7 minutes.
6. Put the mushrooms in clean jars, pour over the marinade and sterilize for 10 minutes.
7. Roll up the jars with lids, turn them upside down and wait for them to cool completely.

This salting method is suitable for almost any mushroom, but it is the white ones that turn out to be the most delicious and fragrant with it. In addition, these mushrooms are rightfully considered one of the most beloved and popular. Novice cooks will appreciate the speed of cooking this dish. Unlike many salting options, this one does not require lengthy preparation and sterilization.

Ingredients:

• 2 kg of white mushrooms;
• 3 cloves of garlic;
• 3 ½ cups of water;
• 3 sprigs of dill;
• 3 art. l. salt;
• 3 art. l. vinegar.

Cooking method:

1. Sort the mushrooms, rinse under cold water and cut them into large pieces.
2. Put the mushrooms in a saucepan with water, cook after boiling for 30 minutes.
3. Add salt and vinegar, stir and boil a little more.
4. Put the peeled garlic cloves and dill in jars.
5. Put mushrooms in jars, pour marinade, roll up lids.

Fried mushrooms for the winter will require a lot of time to prepare, but in the end it will turn out very tasty snack which is sure to come in handy during the cold season. Be sure to change the water to the mushrooms during cooking, so that all unwanted elements and mucus are gone from them. To get more delicate taste dishes, replace vegetable oil with butter. Fry small mushrooms whole, and large ones - cut into several parts.

Ingredients:

• 2 kg of mushrooms;
• 500 ml of vegetable oil;
• 3 tsp salt.

Cooking method:

1. Place the mushrooms in a large saucepan, cover with salted water and leave for 3 hours.
2. Change the water, cook the mushrooms for 15 minutes, then rinse.
3. Change the water again and cook the mushrooms for another 10 minutes.
4. Rinse the mushrooms, put them in a colander to drain the water.
5. Heat the pan and put the mushrooms on it, fry until the liquid has completely evaporated.
6. Add oil and continue cooking for 30 minutes, constantly stirring the contents of the pan.
7. Salt the mushrooms, fry a little more and place in sterilized jars.
8. Pour the remaining oil in the pan into the jars.
9. Sterilize jars with mushrooms for 2 hours in boiling water, then roll up the lids.

Now you know how to cook mushrooms for the winter in jars according to a recipe with a photo. Bon Appetit!

Mushrooms in jars are stored for several years, delighting all guests and households with their piquant taste and forest aroma. With them, any dish becomes more interesting and rich, and festive table complemented by another amazing appetizer. Every caring housewife should know how to pickle mushrooms for the winter, so it's time to heed the advice of professionals and start conservation:

• Before cooking mushrooms, leave them in salted water for a couple of hours to remove all the mucus;
• For salting mushrooms, it is best to use wooden utensils;
• In the process of cooking mushrooms, do not forget to remove the foam;
• To fry mushrooms, use butter or ghee - this will make the dish more tender and fragrant. However, mushrooms filled with vegetable oil, will also be quite tasty;
• Mushrooms should be boiled before salting so that they do not lose their shape during storage.

There are a huge number of recipes that allow you to preserve mushrooms for the winter in jars. In the cold season, such blanks will go well with almost any dish on the table. Therefore, every self-respecting housewife should know how to close mushrooms for the winter in jars. If you follow the described algorithms and tips, you can easily pickle and close the mushrooms at home.

The main features of mushrooms

Many housewives have their own signature dish own cooking to wow your guests. Therefore, many refuse to buy products in supermarkets and cook them themselves. One such product is canned mushrooms. for the winter step by step will allow you to make the necessary blanks and stock them up for future use.

Many scientists for a long time argued and discussed the question of which kingdom mushrooms belong to. The fact is that they have proteins that are inherent in the animal world, and carbohydrates with minerals that are characteristic of plants. As a result, it was decided to allocate a separate kingdom for them. This happened in 1960.

Delicious recipes for pickled oyster mushrooms at home

As for the types of mushrooms that are suitable for the process, then you can use any representatives of the kingdom. Naturally, with the exception of poisonous individuals that can harm the human body.

The kingdom of mushrooms is the most diverse in terms of the number of species. At the moment, there are about two million varieties of mushrooms, among which only about 100 thousand have been fully studied.

Mushrooms, fat mushrooms, russula, porcini mushrooms, chanterelles, butterflies, mushrooms, rows, goats, mushrooms, boletus, boletus and so on are best suited for preservation.

Canning methods

There are two most popular recipes that can be used to pickle and preserve any mushrooms step by step. You can boil the mushrooms together with the marinade or separately from it. To understand which method to choose, you should familiarize yourself with each of them in detail.

Boiling in marinade

This method can rightly be called the most popular among skilled housewives. This is due to the fact that when cooking mushrooms together with marinade, they receive all the necessary properties from the latter. Thus, it is possible to achieve high taste and aromatic characteristics for future harvesting.

To prepare the marinade in this way, you will need to prepare the necessary ingredients. These include:

Recipes for pickled mushrooms for the winter

After preparing all the necessary ingredients, you will need to take enameled dishes and add vinegar, water, salt and, of course, cooked mushrooms to it. The resulting mass is brought to a boil and simmered over low heat.

Cooking time directly depends on the type of mushrooms that the hostess has chosen. Thus, the caps of champignons, chanterelles, porcini mushrooms and aspen mushrooms are boiled for 20-30 minutes. Their legs should be cooked for no more than 20 minutes. If we are talking about mushrooms, then the cooking time will be about half an hour.

During cooking, it is recommended to collect the resulting foam with a slotted spoon. If you neglect this, you can get a cloudy marinade. If the mushrooms have sunk to the bottom of the container, and the foam has ceased to stand out, then the cooking process can be completed.

Now add allspice, sugar, bay leaf or cloves to the container and also citric acid. You need to give the mass a little time to cool. It remains only to decompose the remaining dish into carefully washed jars in advance and pour the marinade to the top, then close the lids tightly.

Cooking separately from the marinade

As the name implies, in this method, the mushrooms will be cooked separately from the marinade in slightly salted water. Moreover, the cooking process itself practically does not differ from what was presented in the previous method.

First of all, you need to prepare the ingredients:

Recipes for pickled porcini mushrooms for the winter

Naturally, mushrooms will be required. They are placed in a container with water and salt. For every liter of water, about 35-40 grams of salt will be required. It is necessary to cook until the mushrooms go down to the bottom of the container. Do not forget to regularly remove the foam with a slotted spoon. By the end of cooking, the water should be clear.

In parallel with this, the marinade is prepared. To do this, all prepared components are mixed in one container with water, mixed and brought to a boil.

Now you can load the cooked mushrooms into jars, and then fill them to the top with the cooked marinade. Banks are tightly closed with lids. It is not recommended to use metal lids for this, as they can cause dish botulism.

Champignons are among the most popular mushrooms among cooks. They do not need to be painstakingly collected in the forest, but you can go to the store and buy the required amount without fear of poisoning. There are a great many options for preparing these mushrooms, and almost every housewife has her own, most delicious recipe champignons for the winter.

The benefits of champignons

Mushrooms are one of the favorite foods around the world. From champignons you can cook soups, main dishes, stews, snacks that differ exquisite taste. Mushrooms prepared for the winter are suitable not only for an everyday meal, but also for a festive feast with a large number of guests. It does not take much time and effort to preserve mushrooms, and the blanks will be stored for quite a long time.

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

Mushrooms are placed in a boiling marinade, reduce the heat and cook for about an hour. By the end of cooking, the mushrooms release juice and turn yellow. The finished product must be decomposed into pre-sterilized jars and rolled up. The containers are cooled upside down under the covers, then cleaned in a cold place for long-term storage. The snack can be consumed immediately after preparation.

Mushrooms with mustard

There are a lot of recipes for pickled champignons for the winter, and each housewife chooses the most suitable for her family. For those who prefer the sharp and spicy taste of homemade preparations, mushrooms with mustard seeds are suitable.

Required components:

Carefully selected mushrooms are washed in warm water, boiled for five minutes and washed again. Drain the water after the first boil.

The champignons are again put into the pan, poured with water, salt, sugar, other seasonings and spices are added and boiled after boiling for at least 10 minutes. Mushrooms are laid out in sterilized containers, poured with marinade, trying to ensure that the seasonings are distributed evenly. Banks must be closed with iron lids and stored in the cellar. Canned food can be enjoyed after three days.

Recipe with garlic

Pickled mushrooms and garlic are a great combination. You won't need a lot of other spices, as garlic will give the necessary pungency and piquancy. ready meal. It is very important to choose the right champignons - they should be small, dense, with unopened caps. In this case, the marinade will remain transparent, and the mushrooms will retain their white color.

Proportions for 1 kg of mushrooms:

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

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

The marinade is made from water, salt, sugar, bay leaf and pepper. Mushrooms are placed in a boiling liquid, boiled for 20-25 minutes, reducing the heat to a minimum. The mushrooms brought to readiness are carefully removed with a slotted spoon, distributed in jars, poured with marinade, and vinegar is added. The containers are rolled up and left under the covers until completely cooled. Canned food prepared in this way is stored in the cellar for up to two years.

Apple cider vinegar option

Mushrooms can be marinated in apple cider vinegar. This option is considered more tasty and dietary. The taste of mushrooms is sweetish and slightly spicy.

Compound:

• medium-sized champignons - 2 kg;
• water - 2 l;
• granulated sugar - ½ cup;
• coarse salt - ½ cup;
• apple cider vinegar - 100 ml.

After boiling water, pour in vinegar, add sugar and salt and keep on the stove until all the ingredients are dissolved. Thoroughly washed champignons are added to the marinade and boiled for 5-6 minutes. With the help of a skimmer, the mushrooms are laid out in jars, poured with hot liquid and rolled up. For the winter, pickled champignons at home are cleaned in a cellar or basement.

Marinating in wine

If the owner is interested unusual recipes canning champignons at home, you can try the option using white wine. A liter jar will require the following products:

Mushrooms prepared according to all the rules are placed in a saucepan with water, where juice from half a lemon is added. This is done so that the mushrooms do not darken. After the water has reached a boil, the products are boiled for several minutes and laid out in a colander. The rest of the ingredients make a marinade by boiling it for five minutes.

Champignons are placed in jars, poured with marinade and sterilized for half an hour, after which they are rolled up with lids. Mushrooms should not be packed too tightly in containers - you need to leave free space between them. You need to store seamings in the cellar. You can try the snack in a week.

Salted champignons

Salting differs from pickling in that vinegar is not used with this harvesting method. This dish is suitable for people suffering from gastrointestinal diseases and those who simply do not like the taste of vinegar.

For salting 3 kg of mushrooms you will need:

Mushrooms are washed, cleaned of dirt and litter and getting rid of spoiled specimens. It is best to take small specimens for salting. The products are placed in a deep saucepan, water, sugar, half the norm of salt are added and the mass is expected to boil. After that, the dishes are kept on low heat for at least ten minutes.

Mushrooms are thrown into a colander, allowing to dry slightly. Onion, parsley, pepper and mustard, chopped into thin rings, are placed in sterilized jars, champignons are added, each layer is covered with salt. Mushrooms are poured with hot marinade and rolled up with lids.

Of course, you can buy canned champignons in the store. But how can they compare with home-made preparations, in which the hostess has invested all her skill and soul. You can use preservation prepared in this way without the risk of poisoning. Can be opened at any time fragrant champignons and put them on the table in front of dear guests. Mushrooms are part of many salads, go well with potatoes, meat and fish. sprinkled with fresh herbs and seasoned with butter is the best snack to strong drinks.