Pickled mushrooms are one of the most popular preparations for the winter, for which almost all types are suitable - from conditionally edible gobies to noble mushrooms. This technology allows you to preserve the unsurpassed taste of the product, and also insures against possible bacteria and botulism by adding vinegar or citric acid.
There is more than one recipe for the winter of this seaming, however, it is worth considering the varieties of mushrooms used and correctly follow all the recommendations and instructions for their pre-treatment.
How to prepare mushrooms for pickling
Despite the fact that a large number of types of mushrooms can be rolled with vinegar, the preparatory steps remain practically unchanged for any recipe.
Do I need to boil and what
Before closing the mushrooms in a jar, they must be boiled in any case, and how long this process will take depends on the type of product. The average duration of heat treatment varies around 45 minutes. However, there are a number of factors that are worth considering.
It is not recommended to boil dense and softer mushrooms in one container. For example, white and boletus should not be combined with flywheels or boletus. Given the different time to reach readiness, the latter will turn into porridge during the heat treatment.
You should not load boletus and boletus into the pan if you are striving to get the perfect result. In the case of such a neighborhood, the color will be spoiled both for mushrooms and for decoction.
Advice: do not cook large and small items together. In this case, it is worth either distributing into different containers, or grinding those that are larger.
How to clean and cut
When preparing for each type of mushroom, there should be a different approach, but first of all, it is worth wiping the raw materials from excess sand and earth, and then rinse thoroughly in water. One condition should be taken into account - some varieties actively absorb moisture, so the washing procedure must be done extremely quickly.
Do not use dubious and wormy mushrooms. In this matter, you should not be greedy in an effort to prepare as much as possible - even a small amount of worminess will be noticeable in the marinade, which is far from aesthetically pleasing, and it is unlikely that anyone will want to taste such a “delicacy”.
If you are going to pickle russula, milk mushrooms or boletus, you need to peel off the top layer of the cap. So that the skin of the latter is easily removed, place the mushrooms for a couple of seconds in a boiling liquid. We also recommend using gloves when cleaning to keep your hands free of stains.
At the waves, the terry edge is necessarily removed. They, like milk mushrooms, need to be soaked for a long time with periodic water changes.
After cutting, place the boletus in a salted liquid with a couple of drops of citric acid to preserve their color and prevent the product from turning black when exposed to air. With chanterelles, everything is much simpler - just cut off the part close to the mycelium and wipe the forest debris.
Advice: separate the caps from the legs, because these parts have a different density and, accordingly, a different cooking period. Pickle should be in separate containers, however, if you do it in the form of an assortment, cut the legs into smaller pieces.
Marinade preparation
There is a basic marinade with vinegar - it contains all the necessary components in balance, which are responsible not only for taste, but also for the proper storage of winter preparations.
Calculation of ingredients per 1 liter
On average, 1.5 tablespoons must be added to 1 liter of water. rock salt and one granulated sugar, as well as 50-100 milliliters of table vinegar (9%). Use water for harvesting only purified through a filter or well or bottled. This will ensure that the mushrooms will stand for the entire winter season.
To prepare the marinade, the liquid, together with bulk components, is boiled for about five minutes until sugar and salt are completely dissolved, and then removed from the burner and vinegar is added.
Advice: To expand the flavor spectrum of the marinade, you can add any spices. The most common are lavrushka, different kinds pepper, cloves, as well as dill seeds, oak or horseradish leaves, garlic. Pod will add piquancy hot pepper or grain mustard.
Pickling recipe without sterilization
Cooking without pasteurization allows you to get a snack that will crunch, even after standing for more than one month. The secret lies in the absence of excessive heat treatment. This simple recipe in jars will tell you step by step how to prepare an appetizer tasty and fast enough. For this recipe, absolutely any mushroom is suitable - camelina, mushroom or white, it all depends on your preferences.
Ingredients
Servings: - + 20
- Mushrooms 1 kg
- Salt 10 g
- Allspice 5 peas
- Granulated sugar 20 g
- Black pepper 5 peas
- Bay leaf 2 pcs.
- Carnation spicy 3 pcs.
- Table vinegar (9%) 100 ml
- dill inflorescences 3 pcs.
per serving
Calories: 17 kcal
Proteins: 1.6 g
Fats: 0.4 g
Carbohydrates: 1.8 g
45 min. Video recipe Print
- caloric content - 83.3 kcal;
- proteins - 1.8 g;
- fats - 6.6 g;
- carbohydrates - 4.2 g.
- mushrooms - 400 g;
- olive oil - 50 ml;
- fresh thyme (twigs) - 5 pcs.;
- garlic cloves - 3 pcs.;
- red vinegar (wine) - 50 ml;
- granulated sugar - 1 tbsp;
- table salt - 0.5 tbsp;
- grain mustard - 1 tsp
- Cut clean mushrooms into medium pieces, soak briefly in a weak salt solution with the addition of lemon. After recline in a colander, rinse. Place in a saucepan, pour in cold water and boil for about 20 minutes. Skim off the resulting foam regularly.
- Prepare the marinade - add garlic slices, thyme, oil, sugar, mustard and salt to a liter of water. After boiling, leave for 7 minutes on the stove, then add red vinegar and mushrooms. Cook for four more minutes.
- Catch the mushrooms with a slotted spoon, put in a tight container. After the marinade has cooled sufficiently, pour it into a common container. Cover with a lid and place on a shelf in the refrigerator. Shake the snack periodically.
- calorie content - 16 kcal;
- proteins - 1.6 g;
- fats - 0.4 g;
- carbohydrates - 1.6 g.
- fresh mushrooms - 1.2 kg;
- citric acid - ½ tsp;
- carnation - 4 inflorescences;
- laurel - 2 sheets;
- table salt - 2 tsp;
- allspice - 4 peas;
- granulated sugar - 3 tsp
- Sort the mushrooms, clean. It is better to give preference to small, the same size. If there are none, then divide the large ones into several parts, simultaneously checking the presence of “living creatures” inside. Boil in half a liter of water until tender (about 25 minutes), drain, rinse.
- Dissolve spices and salt with sugar in 700 ml. Add mushrooms and leave on the stove for another quarter of an hour. Throw in a lemon. Sort into banks. Seal tightly.
- calorie content - 19.4 kcal;
- proteins - 2.2 g;
- fats - 0.5 g;
- carbohydrates -1.5 g.
- champignons - 1 kg;
- buds of spicy cloves - 2 pcs.;
- salt - 1.5 tbsp;
- garlic - 5 cloves;
- granulated sugar - 1 tbsp;
- table vinegar (9%) - 90 ml;
- laurel - 2 sheets;
- sweet peas - 4 pcs.
- Rinse the mushrooms in running water. Boil for 20 minutes in liquid with the addition of one tablespoon of vinegar. After recline to drain.
- Prepare a spicy marinade from bulk ingredients and spices. For it you will need one liter of liquid. Pour the mushrooms into the pan, and after ¼ hour add the remaining vinegar. After three minutes, distribute the snack in sterilized jars. Twist.
Boil the sorted, peeled and, if necessary, chopped mushrooms in water for a quarter of an hour, then put them in a colander and wait for the liquid to drain completely.
At this time, in another saucepan, mix all the spices with half a liter of water, boil for 5 minutes. After a few minutes, slowly pour in table vinegar, add mushrooms. Boil in brine for 40 minutes.
During this time, prepare the jars. They, like the lids, must be sterilized over steam. For containers with a nominal value of 0.5 liters, it will take 15 minutes.
Arrange the mushrooms along with the marinade in prepared jars. Twist. Flip over and cover with a blanket.
For greater insurance, you can sterilize the seams: cover the already filled containers with lids and place them in a large saucepan, line the bottom of which with a cloth. In this way, you will prevent the container from fidgeting in the dishes. After pour hot water to the level of the shoulders of the cans and boil for about 15 minutes. Then twist, being careful not to let air in.
Recipe for homemade canned mushrooms with vinegar
An exquisite appetizer with an Italian accent, which is given to the dish by fragrant thyme and spicy mustard. Such a delicacy will be ready after three days, however, you can stock up on it for the winter, placing it not in a container, but in sterile jars. If desired, vinegar can be replaced with ordinary table vinegar, only then the taste will not be so original.
Servings: 8
Cooking time: 30 minutes
The energy value
Ingredients
Step by step cooking
Advice: sprigs of thyme can be replaced with rosemary in case of difficulty finding the first one.
Recipe for pickled mushrooms without vinegar
Many housewives do not add vinegar to the blanks. This is due to the fact that it is quite harmful to the body, especially to the liver. A healthier alternative, citric acid, is often used. The result is mushrooms that are as close to fresh as possible.
Servings: 24
Cooking time: 1 hour
The energy value
Ingredients
Step by step cooking
Important: You can control the quality of the spin of the containers by turning the container over several times. If you notice a trail of bubbles from the bottom to the lid, you made a mistake when seaming.
Recipe for canned champignons at home
Champignons have a not too pronounced aroma. However, the advantages are undeniable - this mushroom, with the right approach, turns into wonderful snack and is available at any time of the year, besides cooking without sterilization is possible.
We suggest that you familiarize yourself with the recipe for pickled champignons, for which you should give preference to a small-sized product. Using this technology, you can also harvest oyster mushrooms.
Servings: 20
Cooking time: 45 minutes
The energy value
Ingredients
Step by step cooking
Advice: store the workpiece in a place with low light and moderate temperatures.
If you have never been involved in the preservation of pickled mushrooms before, but only made salted ones, we recommend trying to prepare a couple of jars for each recipe - this way you will surely decide on your favorite seaming. Photos and videos will help to avoid mistakes. Good luck!
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There are several ways to prepare pickled porcini mushrooms for the winter without sterilization at home. All of them have advantages and disadvantages. We offer several recipes to choose from. And you can choose the way how to cook porcini mushrooms without sterilization yourself.
It is worth observing the entire technology, since porcini mushrooms for the winter without sterilization will be at risk of developing pathogenic microflora in conservation. At proper preparation this product is absolutely safe and perfectly stored in a city apartment.
White mushrooms used for pickling should be fresh, firm, not overripe and not wormy. Pickling porcini mushrooms without sterilization should be carried out on the day of collection. Small mushrooms can be boiled whole, cutting off only the lower part of the root. Caps and roots of porcini mushrooms should be marinated separately. Large caps are cut in half or into four parts. Before pickling porcini mushrooms for the winter without sterilization, you need to clean them, cut off the roots, retreating from the cap of porcini no more than 2.5 cm. Porcini mushrooms are boiled for 10-15 minutes from the moment of boiling.
For 1 kg of prepared mushrooms, take 180–200 ml of water and 40–45 g of salt, bring the brine to a boil and put the mushrooms into it.
You should not lay them in large portions. As soon as the mushrooms boil, the fire is reduced.
For uniform boiling of mushrooms, they must be carefully mixed with a wooden spoon or spatula.
When the foam stops appearing, sugar and spices are added - when sugar is added to the marinade, the taste of mushrooms improves significantly.
At the end of mushroom cooking, add 5-6 ml of 80% vinegar essence.
If pickling porcini mushrooms in jars without sterilization is intended for long-term storage, the amount of acid can be increased to 10 grams. When the mushrooms sink to the bottom of the dish, and the marinade brightens, the cooking is finished. It is important not to overcook the mushrooms, otherwise the marinade will be cloudy, with floating mushroom threads. After cooking, the mushrooms, together with the filling, are cooled in a wide dish (enamelled basin, bowl), transferred to a wooden barrel and sealed. The filling should cover the mushrooms. Pickled mushrooms are stored in a cellar, glacier or other cool place. In a month they will be ready for use.
Recipes for porcini mushrooms for the winter without sterilization
Before marinating porcini mushrooms without sterilization, spices are placed on the bottom of the dishes - blackcurrant leaves or bay leaves, garlic, dill, horseradish leaves, and, if desired, allspice, cloves, or others. Mushrooms are placed on the spices with their legs up in layers 5–8 cm thick, each of which is sprinkled with salt.
At home, take 3% salt by weight of mushrooms or 1 kg: for example, for volnushki and russula - 50 g, mushrooms - 40 g, etc. Also add 2 g of bay leaf and 1 g of allspice per 10 kg of mushrooms. On top of the mushrooms with a clean linen cloth, and then - a freely incoming lid (a wooden circle, an enameled lid with the handle down, etc.), on which oppression is placed - a stone, previously cleanly washed and scalded with boiling water or boiled. It is better to wrap the stone with clean gauze. Metal objects, bricks, limestone and easily collapsing stones cannot be used for oppression. After 2-3 days, the excess brine that has appeared is drained and a new portion of mushrooms is added. This operation is repeated until the mushrooms stop settling and the containers are filled to the maximum.
If after 3-4 days a brine does not appear over the mushrooms, the oppression is increased.
Salted mushrooms are stored in a cool place, periodically (at least once every two weeks) washing the wooden oppression and changing the napkin. 
You can pickle porcini mushrooms according to a recipe without sterilization in a slightly different way: mushrooms are placed on the spices with their caps up (and not down) with a layer 8-10 cm thick (and not 5-8), sprinkle it with salt, then the spices are laid again, and mushrooms and salt are placed on them. So layer by layer fill the entire container. After that, cold boiled water is poured there, the dishes are covered with a wooden circle entering into it, and oppression is placed on top. When the mushrooms settle down a little, they are compressed, the container is supplemented with fresh mushrooms, tightly sealed and placed in a glacier, where every week it is shaken, rocked or rolled from place to place (for example, barrels) to evenly distribute the brine. In order to cook delicious porcini mushrooms for the winter, recipes without sterilization must be selected using a large amount of brine. As you know, mushrooms without brine turn black, moldy, and from freezing become flabby, tasteless and quickly deteriorate. Particular care is taken to ensure that the container does not leak, and that the mushrooms are not exposed from the brine and do not freeze in the cold.
How to pickle porcini mushrooms without sterilization
Before pickling porcini mushrooms without sterilization, we recommend choosing the right recipe and strictly following its instructions.
Marinated porcini mushrooms without sterilization according to a pickling recipe are very tasty and crispy.
For 1 bucket of porcini mushrooms, take 1.5 cups of salt. Dip young mushrooms in boiling water, boil 1-2 times, put on a sieve and pour cold water until cool. Let them dry on the same sieves, turning over several times. Then put the mushrooms in jars with their caps up, sprinkling each row with salt, cover with a dry circle, put a stone on top. After a few days, if the bank is incomplete, add fresh mushrooms, pour melted, barely warm butter, and it is best to tie it with a bubble. 
Store in a cool dry place.
Soak mushrooms for 1 hour before use. cold water(and if salted for a long time, then you can soak for a whole day), then rinse in several waters. Mushrooms prepared in this way do not differ in taste from fresh ones, especially if they are cooked in broth with porcini mushroom powder.
Recipes for pickled porcini mushrooms without sterilization allow you to cook delicious snacks safe for human health.
For example, you can take freshly picked autumn mushrooms, put them in a pot, salt and let stand for a day, stirring often. 
- Then pour the resulting juice into a saucepan, filtering through a sieve, heat this juice on the stove so that it becomes barely warm, and pour mushrooms over it again.
- The next day, drain the juice again, heat it to a slightly higher temperature than the first time, and pour the mushrooms again.
- On the third day, heat the drained juice so that it is quite hot, pour mushrooms over it and leave for 3 days.
- Then boil the mushrooms together with the juice.
- When cool, transfer to a jar, pot or oak bucket with hats up, pour the same brine, and melted, but barely warm, butter on top and tie with a bubble.
Before use, soak the mushrooms for several hours in cold water, then put them together with water on the stove, heat up and drain the water. Do this several times, changing the water, until all the salt comes out of the mushrooms.
In this article, we decided to offer not only various recipes pickled mushrooms, but also consider in detail all aspects of their preparation and preservation. Since such blanks are associated with a high risk of poisoning, we advise you to be careful when picking mushrooms and comply with technological requirements regarding their heat treatment and storage conditions.
Mushrooms are a valuable product containing vegetable proteins, trace elements and vitamins. Experienced mushroom pickers think over the options for harvesting them in advance, even in the process of harvesting the forest harvest. Some prefer mushrooms dry or freeze, using them later to add flavor and aroma to any dishes - soups and roasts, pies and cereals, sauces and salads. Others like it better salt ormarinate mushrooms, so that in winter you can open a jar and get the maximum pleasure from delicious snacks of our own production.
Marinating, unlike other harvesting methods, is convenient in that it allows you to get "at the exit" finished products, which can be used as food immediately or canned and stored. If you are interested in how to pickle mushrooms at home, then let's take a look at the whole process step by step.
Stage 1. Preparation
Almost all edible mushrooms are suitable for pickling, but tubular (with a spongy hat) varieties of 1-2 categories are the most delicious. nutritional value: white, boletus, boletus, boletus(butter cans). They are distinguished by dense fleshy pulp, pronounced taste and rich smell. From agaric mushrooms it is better to take chanterelles,autumn honey mushrooms,mushrooms,Champignon(common or cultivated).
The current sanitary rules for the harvesting, processing and sale of mushrooms (SP 2.3.4.009-93 of 1993) say: “It is allowed to marinate edible mushrooms without a pungent taste of pulp - tubular, champignons, fat mushrooms, autumn honey agaric, brilliant green, gray row, etc. Before pickling, as well as before salting, it is recommended to boil thoroughly cleaned and washed mushrooms.
Mushrooms brought home from the forest should not be left for a long time (no more than 4-5 hours), as they - perishable product. Their preparation for food or harvesting for the future should be started immediately.
Cleaning
There are some nuances in cleaning certain types of mushrooms. So, tubular can be cleaned with a dry brush or sponge, scraping off dirt with a knife and cutting off damaged areas (some people find it necessary to remove the film from the cap, for example, from a butter dish or from champignon). Then they are simply washed under running water and laid out in a colander or sieve so that all the liquid is glassed. lamellar mushrooms without a pungent taste are cleaned and briefly soaked in water.
It is very important to thoroughly clean the mushrooms from the remnants of earth, sand and plant debris, as they may contain spores of botulism pathogens. In hermetically sealed jars (anaerobic environment), with an insufficient level of acidity in the blanks and violations of the conservation storage conditions, bacteria are able to actively multiply, releasing one of the most powerful biological poisons - botulinum toxin.
Soak
Cold water is used for soaking, often with the addition of salt (1 tsp / 1 l) and citric acid (2 g / 1 l) so that the remaining impurities quickly acidify and the flesh does not darken. The duration of soaking depends on the taste of the mushrooms and can range from 20-30 minutes to 1-3 days. After that, they are also washed and left to drain in a colander.
Heat treatment
Most types of mushrooms require prior heat treatment: blanch for 2-3 minutes or boil for 10-30 minutes in salted water. The solution is prepared at the rate of 50 g of salt per 1 liter of water.
If the mushrooms are boiled in portions (in large quantities) or in several waters (to eliminate a bitter or caustic taste), then before each laying, the dirty water is drained and fresh brine is prepared.
In the process of preparation, you also need to wash the jars well. Many housewives advise using natural cleaning products for this: soda or mustard powder. To ensure the safety of preserving preservation, jars and lids must be sterilized without fail, but this is best done closer to the end of the mushroom cooking process.
Stage 2. Marinating
Many hostesses have their own universal recipe how to marinate mushrooms deliciously. The composition of the marinade, as a rule, differs slightly. For its preparation, a standard set of spices (salt, sugar, vinegar and / or citric acid) and spices (bay leaf, black pepper and allspice, dry cloves, cinnamon, mustard, dill, etc.) are used. The proportions of spices in the marinade, the “bouquet” and the amount of seasonings depend on your preferences.
Our grandmothers and mothers, guided by an authoritative source of Soviet times - the book "On Tasty and Healthy Food", prepared "elite" pickled mushrooms according to this recipe. It is best suited for tubular varieties (white, butter, boletus, boletus), which do not require pre-boiling. fresh mushrooms contain about 90% water and actively release during cooking own juice, which becomes the basis of the marinade.
Servings/Volume: 1-1.5 l
Ingredients:
- fresh mushrooms - 2 kg;
- water - 250 ml (1 glass);
- bite, 6%/natural - 250 ml (1 cup);
- rock salt - 60-70 g (3 tablespoons);
- sugar (optional) - 20-40 g (2 tablespoons);
- bay leaf - 2-3 pieces;
- allspice black pepper (peas) - 4-5 pcs.;
- dry cloves - 1-2 pcs.;
- cinnamon - 0.5-1 stick;
- dry dill - 5-10 g.
Cooking:
- Rinse young strong mushrooms in cold water and put in a colander, let the remaining water drain.
- Pour water and vinegar into the pan, add salt. Bring the marinade to a boil and put the mushrooms in it.
- When the mushrooms in the marinade boil, remove the foam, put all the spices and cook over low heat for 20-25 minutes. In order for the mushrooms to boil evenly and not to burn, they must be constantly mixed, gently melting the top ones and gently lifting the bottom ones with a spoon. The readiness of mushrooms is determined by their subsidence to the bottom.
- Ready mushrooms are transferred to ceramic or glassware, allowed to cool and put in the refrigerator.
This completes the pickling of mushrooms, as they are already ready to eat. No post-pasteurization such a blank can be stored at a temperature of 0 to 8 ℃ for several months (no more than 6-8). To prevent the development of mold in containers, the marinade is advised to pour a thin layer of vegetable oil on top.
These mushrooms, unlike tubular ones, have a less pronounced taste and aroma, therefore, when pickling them, they use a larger number of various spices. To prepare the marinade, it is permissible to take a mushroom broth (when harvesting certain types: champignons, mushrooms or autumn mushrooms), but basically (for russula, volnushki, rows, etc.) it is prepared in clean water.
Servings/Volume: 2-2.5 l
Ingredients:
- fresh mushrooms - 4 kg;
- water / mushroom broth - 1 l (for marinade);
- rock salt - 4-5 tbsp. l. (for boiling), 1.5-2 tbsp. l. (for marinade);
- sugar - 2 tbsp. l.;
- table vinegar, 9% - 3-5 tbsp. l.;
- allspice black pepper (peas) - 5-7 pcs.;
- bay leaf - 2 pcs.
Optionally, you can add to the marinade:
- black pepper (peas) - 10-15 pcs.;
- hot pepper (chili) - 0.5-1 pc.;
- dry cloves - 3-5 pcs.;
- cinnamon - 1-2 sticks;
- nutmeg - 0.5-1 pc.;
- mustard, seeds - 0.5-1 tsp;
- dry coriander - 0.5 tsp;
- dill, umbrellas / seeds - 2-3 pieces / 1 tsp.
Cooking:
- Place the washed mushrooms in a pot of boiling water and blanch for 3-5 minutes, removing the foam with a slotted spoon.
- Drain the dirty water, pour the mushrooms with clean water, salt at the rate of 50 g of salt per 1 liter and boil for 20-30 minutes. Take out the mushrooms in a colander and let the water drain.
- Prepare marinade. Pour water (or strained mushroom broth) into a separate saucepan, add salt, sugar and all dry spices, pour vinegar after boiling.
- Arrange the boiled mushrooms in prepared containers and pour them with marinade.
Pickled mushrooms will take some time to infuse. They are served to the table as cold appetizer, sprinkling with chopped onions and / or garlic and sprinkling with vegetable oil.
Stage 3. Conservation
Jars and lids must be sterilized before preservation. Banks are steamed over boiling water, heated in the oven or microwave. It is necessary that they be hot at the time of laying out the finished product. Covers are boiled in water for 2-4 minutes.
If you fill jars with mushrooms boiled in a marinade (as in), then they can be poured to the very top (so that there is no air left) and rolled up immediately, but for safety it is better to sterilize the workpiece in a water bath. When pouring boiled mushrooms with hot marinade (according to), it is impossible to do without additional heat treatment. It is advised to do this as follows:
Sterilization technology of canned mushrooms in a water bath
- In a wide pan or bucket, put a grate (cloth napkin) on the bottom, pour water, heat it to 50-70 ℃.
- Fill the jars with mushrooms and marinade up to the shoulders or slightly higher (not to the very top), cover with lids.
- Carefully place the jars in the pan so that their hangers are covered with water.
- Sterilize the workpiece at a low boil of water. Half-liter jars 20-25 minutes, liter - 20-30 minutes from the moment of boiling.
- After that, the jars are immediately rolled up hermetically with lids, the quality of the closure is checked, put upside down, covered with a blanket or blanket and left for 1-2 days until completely cooled.
Ready canned mushrooms are placed in a cool (away from batteries and heaters), dry and dark place. It is recommended to store them for no more than a year.
Video
How to pickle mushrooms experienced housewives can be seen in the following videos:
Pickling and salting are different processes. Read about the principles of salting mushrooms in this article.
For several years she worked as an editor of a television program with leading ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, chop, stepchild, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits - hand-grown!
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Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves taste qualities vegetables and fruits. By properties and appearance they are very similar, but they should not be confused. Humus - rotted manure or bird droppings. Compost - rotted organic residues of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a better fertilizer, compost is more accessible.
"Frost-resistant" varieties garden strawberries(more often simply - "strawberry") also need shelter, like ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter, they freeze out. Assurances of sellers that strawberries are “frost-resistant”, “winter-hardy”, “tolerate frosts down to -35 ℃”, etc. are a lie. Gardeners should remember that no one has yet been able to change the root system of strawberries.
In Australia, scientists have begun cloning experiments on several cold-weather grape varieties. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.
Natural toxins are found in many plants; no exception, and those that are grown in gardens and vegetable gardens. So, in the bones of apples, apricots, peaches there is hydrocyanic (hydrocyanic) acid, and in the tops and peel of unripe nightshade (potatoes, eggplants, tomatoes) - solanine. But do not be afraid: their number is too small.
Humus - rotted manure or bird droppings. It is prepared like this: manure is piled in a heap or pile, interbedded with sawdust, peat and garden soil. The collar is covered with a film to stabilize the temperature and humidity (this is necessary to increase the activity of microorganisms). Fertilizer "ripens" within 2-5 years - depending on external conditions and the composition of the feedstock. The output is a loose homogeneous mass with a pleasant smell of fresh earth.
Freezing is one of the most convenient methods for preparing a grown crop of vegetables, fruits and berries. Some believe that freezing leads to a loss of nutrients and useful properties vegetable products. As a result of the research, scientists have found that there is practically no decrease in nutritional value during freezing.
Convenient applications for Android have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, collections useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their maturation and harvest on time.
It is believed that some vegetables and fruits (cucumbers, stalk celery, all varieties of cabbage, peppers, apples) have " negative calorie”, that is, during digestion, more calories are expended than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.
Canned mushrooms for the winter at home ... there is more than enough cooking for this yummy. And with one memory of this breathtaking delicacy, every gourmet salivates. After all, such gourmet dish will qualitatively complement and diversify the menu of any celebration. But to prepare the gifts of the forest, you have to work a little.
We will reveal some of the secrets of the art of preparing this delicacy and learn how to marinate at home.
Every housewife loves to surprise her family and guests with a signature dish. own cooking. In this regard, many refuse to buy in supermarkets those products that you can cook with your own hands, especially if the hostess knows the main secrets of witchcraft in the kitchen. 
We will reveal the main secrets and recipes for preparing masterpiece pickled mushrooms for the winter, because such a dish is an unsurpassed delicacy.
Did you know? For a long time There were discussions as to which kingdom this product should be assigned to: plants or animals. And as a result, in 1960, a separate kingdom was identified - the kingdom of mushrooms. Its representatives consist of protein (which brings them closer to animals), carbohydrates and minerals (these components are inherent in plants).
- Dishes for this process should be chosen only enameled or tinned, since such containers are not corroded by vinegar.
- As for the vinegar itself for the marinade, it is better to stop your choice on bread or fruit. The best option is Rhine (nesting) and aromatic vinegar.
- Small mushrooms are pickled whole, cutting off only the lower part of the leg. This will add an unrivaled look to the dish.
- If during the “silent hunt” you came across only large gifts of the forest, they are advised to cut them into 3-4 parts.
- It is recommended to preserve caps of porcini mushrooms and boletus mushrooms separately from the roots.
- Butter must be preserved without skin.
- Preparation of value for the cooking process consists in soaking for several hours.
What mushrooms are suitable for pickling?
For pickling mushrooms for the winter in jars, any representatives of this diverse kingdom are suitable, except for poisonous ones, of course.
Did you know? Mushrooms are considered the most diverse terrestrial inhabitants. There are about two million varieties, of which only 100,000 have been learned, and even fewer have been classified.
When looking for a species for conservation, your choice should be on white mushrooms, greenfinches, chanterelles, butterflies, mossiness mushrooms, rows, mushrooms, boletus, boletus, goats, russula, fat women, champignons, etc.
Pickling methods
There are more than enough recipes for making pickled mushrooms for the winter. But, there are only two that all hostesses probably resort to.
Boiling mushrooms in a marinade
This method is in high demand because favorite treat during the cooking process, it is impregnated with all the components of the marinade, and acquires especially aromatic taste characteristics. To implement this method, you will need:
- 1 kg of mushrooms;
- 0.5 st. water;
- a third of a glass of table vinegar;
- 1 tbsp salt;
- 1 tsp Sahara;
- 5-6 pieces of allspice;
- cloves, bay leaf to taste;
- citric acid (at the tip of a knife).
Important! Cooking time depends on the type of main ingredient: caps of white mushrooms and aspen mushrooms, as well as chanterelles and champignons are boiled for 20-25 minutes, their legs - 15-20 minutes, mushrooms - 25-30 minutes. During cooking, it is necessary to collect foam with a slotted spoon so that the marinade does not turn out cloudy.
If your mushrooms have sunk to the bottom of the pan, and the foam no longer stands out during the boil, you can remove them from the heat. To an almost ready delicacy, you can add allspice, sugar, cloves, citric acid and bay leaf. The cooled dish should be folded into jars, filled to the top with fragrant liquid and tightly closed with lids.
Boiling mushrooms separately from the marinade
This recipe for preserving mushrooms for the winter is that the gifts of the forest are boiled separately from the marinade in lightly salted water. The cooking process itself resembles that indicated in the previous method. 
Mushrooms are placed in a container filled with salted water (30-40 g of salt per 1 liter of water) and boiled until the product settles on one, and the water becomes clear, not forgetting to remove the foam. Then the cooked delicacy is thrown into a colander to get rid of excess moisture. During this time, you need to prepare the marinade in parallel, for which you will need the following ingredients (doses indicated per 1 liter):
- 80% vinegar essence: 3 tsp, or 9% vinegar (1 faceted glass);
- granulated sugar - 2 tablespoons;
- salt - 1 tbsp;
- bay leaves - 4-5 pieces;
- black pepper - 10 peas;
- allspice - 6 peas;
- carnation - 2-3 buds;
- dry dill - 2-3 g.
Important! Some housewives add citric acid to the marinade (literally at the tip of a knife). This component is a kind of inoculation of the dish against botulism. For the same purpose, banks are not advised to close with metal lids.
Which pickling method to choose
Both recipes for pickled mushrooms for the winter are equivalent, because in the end you get an unsurpassed dish. But, if you draw a division line, then the first method can be called more tasty, and the second - representative. 
The fact is, the marinade in which the mushrooms were boiled will darken and fade a little over time, it will become viscous. But, the taste of the forest delicacy will be especially fragrant and teasing the taste buds.
With the second method, the marinade will be transparent and light. Therefore, when choosing how to pickle mushrooms for the winter in jars, it is necessary to clearly formulate for yourself the purpose of this process: to prepare a masterpiece dish for home table, or an instance for "special occasions".
Preparing mushrooms for pickling
Successful hunting for forest gifts is only half the battle, although special vigilance is needed here, since the diversity of mushroom species can mislead even the most experienced mushroom picker. You should carefully look at each mushroom so that there is no poisonous one in the basket.
After harvesting, mushrooms need to be prepared for conservation at home.
Sorting
The collected gifts of the forest must be sorted by type, because each variety has its own characteristics (taste, smell, time and behavior during cooking). Species are also advised to be divided by size. This is where the aesthetic criterion comes into play. holiday table mushrooms look much more attractive, approximately the same size. 
Important! If you wish to do mushroom platter, it should be remembered that, despite the information indicated in the recipes for preparing pickled mushrooms for the winter, some types should not be cooked together. So, butterflies will darken if they are placed in the same container with boletus. Cooking in one bowl of whites, boletus and boletus ends with the fact that the boletus is digested, and the whites with boletus are undercooked.
Soaking and soaking
These processes are relevant for species such as mushrooms, valui, pigs, and are a kind of cleaning methods. So, for example, mushrooms are advised to soak for an hour in salted water, and then rinse them under a vigorous water jet. This method will save you a lot of time that would be required for manual cleaning. 
As for the value and pigs, before marinating, they must be soaked for two days in salted cold water. Water should be changed every 10-12 hours.
The remaining varieties (white, boletus, milky, boletus, etc.) are not advised to soak, as they will absorb excess moisture. They just need to be rinsed in running water.
cleaning
Almost every mushroom unit needs individual inspection and cleaning. So, in champignons and butter, you need to remove the skin from the caps, and the latter are first advised to dip in boiling water for 1 minute to facilitate this process. In white, boletus, boletus, russula, etc., the legs are separated from the hats, the chanterelles are thoroughly cleaned of dirt and debris under running water. 
Pickled mushrooms for the winter are a very tasty and nutritious product. It is not difficult to prepare such a preparation at home. The main thing is to choose the recipe you like for cooking pickled mushrooms for the winter and bring it to life.
Wild mushrooms can be cooked in many ways, while experimenting with spices and cooking options. As a result, the new dish will have its own originality. Pickled mushrooms at home can never get bored, because each time the workpiece turns out to be completely different in taste. And your relatives and friends will always enjoy the variety of mushroom dishes on the festive table.
How can you pickle mushrooms at home so that our households like them? First you need to know which mushrooms are suitable for pickling. Let's just say that not all Forest mushrooms suitable for conservation. And here, white, blue leg, and are considered the best for this purpose. Each housewife only needs to follow the cooking recommendations and observe the proportions of salt and vinegar. And when, on a quiet winter evening, your whole family sits down at the table and tries pickled mushrooms with potatoes, you will understand that you did not waste your time on this preparation.
There is a rule in pickling mushrooms that you should not break. Never boil different types mushrooms all together, as they have a different structure, and the heat treatment time for each of them is different. Pickling forest mushrooms is also better separately, because they have different tastes.
Pickled mushrooms for the winter in jars always have their fans. This preparation can be put on the table as a main dish or used as an addition. At first glance, the pickling process seems complicated if you do it for the first time. However, the second time you will cook the workpiece in one breath. It is important to properly heat treat to prevent the growth of bacteria and microorganisms that can spoil the mushrooms.
It is worth noting that for the preparation of pickled mushrooms, even from the store are suitable. In canned form, they turn out no worse than mushrooms from a pine forest. How can you pickle mushrooms for the winter in jars so that it does not take much time?
A simple recipe for pickled mushrooms for the winter in jars
We would like to bring to your attention a simple recipe for pickled mushrooms for the winter in jars.
For this we need the following products:
- mushrooms - 3 kg;
- filtered water - 0.6 l;
- salt - 100 g;
- allspice - 3 peas;
- cloves - 2 pcs.;
- sugar - 2 tsp;
- vinegar essence 70% - 50 ml;
- parsley, cilantro (fresh) - 100 g.
Throw the peeled mushrooms into the water, salt a little and let it boil.
Stir the mushrooms with a slotted spoon and remove the foam from the surface.
As soon as the foam stops appearing, add all the ingredients except for the vinegar essence.
Let the mushrooms boil until they completely sink to the bottom of the pan.
Add vinegar essence and let the marinade simmer for 15 minutes.
Remove from heat, let cool and only then pour into jars.
Cork with metal lids and send to the basement.
This simple recipe for pickled mushrooms is perfect not only for every day as a snack, but also for the holidays.
It is important to know that pickled mushrooms with vinegar require the use of only enameled containers, as well as glass jars. The fact is that acetic acid reacts with the metal, and harmful substances are released into the marinade, which can be hazardous to health.
Below are a number of recipes for pickled mushrooms for the winter with the addition of other ingredients.
Pickled Mushrooms with Vinegar Recipe
In this case, the marinade is not prepared separately, it is boiled together with mushrooms, which gives the dish a maximum of piquancy.
- mushrooms - 2 kg;
- water - 300 ml;
- vinegar 9% - 100 ml;
- salt - 50 g;
- bay leaf - 5 pcs.;
- black peppercorns - 8 pcs.;
- cloves - 8 pcs.;
- garlic cloves - 7 pcs.;
- dill greens - a bunch.
Fill a container with peeled mushrooms with water, put on fire and boil for 20 minutes.
Stir the mushrooms with a slotted spoon and remove the resulting foam.
Add all the ingredients to the container, except for vinegar and herbs, and let it boil for another 20 minutes.
5 minutes before the end of the process, add vinegar and finely chopped dill, mix.
Fill the jars, cork them using a seamer, and wrap them in a blanket until they cool completely.
This variant of pickled mushrooms in jars is very unusual, but the dish turns out to be spicy and quite fragrant.
How else to pickle mushrooms for the winter in jars? There is a mass interesting recipes cooking pickled mushrooms.
Pickled mushrooms at home with carrots and garlic
List of products for harvesting:
- mushrooms - 1.5 kg;
- water - 300 ml;
- salt, granulated sugar - 2-3 tsp each;
- vinegar 9% - 3 tbsp. l.;
- allspice and black pepper - 7 peas each;
- cloves - 7 pcs.;
- carrots - 2 pcs.;
- onion - 4 pcs.;
- garlic cloves - 10 pcs.
Boil the pre-peeled mushrooms in salted water for about 20 minutes, stirring constantly and removing the foam.
Throw the mushrooms on a sieve and let the water drain.
Put diced carrots and finely chopped garlic into the water for the marinade.
Add salt and granulated sugar, stir until the crystals dissolve and let it boil.
Immediately add chopped onion and other ingredients.
Add the mushrooms to the marinade and let it simmer for 10 minutes over low heat.
Remove from stove, pour over glass jars and roll up.
Leave in the room until completely cooled, and then take it out to a cool room.
This recipe, showing how to pickle mushrooms for the winter, will not take too much of your time, but in the end the workpiece will turn out with amazing taste. Indeed, at home, mushrooms are more nutritious and healthier, as they are preserved without dyes and preservatives.
Recipe for pickled mushrooms for soup (with photo)
We offer to prepare an interesting preparation for lovers mushroom soup- a recipe for pickled mushrooms with a photo of a step-by-step description.
For this we need the following ingredients:
- mushrooms - 1 kg;
- water - 0.5 l;
- salt - 1 tbsp. l.;
- cinnamon - a pinch;
- cloves - 7 pcs.;
- ground black pepper - 0.5 tsp;
- granulated sugar - 2 tsp;
- vinegar - 1.5 tbsp. l.
Pour the peeled mushrooms with water, add salt, let it boil and cook for 20 minutes, constantly removing the foam.
Add all the spices to the mushrooms, except for the vinegar, and cook for 10 minutes.
Reduce heat, add vinegar and boil for 5 minutes.
Remove from stove, place in jars, add marinade and close.
Place under a blanket and let cool completely.
After cooling, take it to the basement or put it in the refrigerator.
In winter, a jar with such a preparation is opened and simply added to the soup. It turns out an excellent broth with the aroma of forest mushrooms.
Recipe for spicy pickled mushrooms for the winter
There is also a recipe for pickled mushrooms for the winter with the addition of cardamom and mustard seeds. This dish is suitable for those who love spicy mushrooms.
So, you need to take the following:
- mushrooms - 1 kg;
- water - 1 liter for salting;
- table salt - 3 tbsp. l.;
- sugar - 1 tsp;
- black peppercorns - 7 pcs.;
- bay leaf - 4 pcs.;
- carnation - 5 branches;
- cinnamon - 1 stick;
- cardamom - 5 pods;
- mustard seeds - 1.5 tbsp. l.;
- dill seeds (dry) - 2 tsp;
- vinegar 9% - 100 ml.
Dip the washed mushrooms into a pot of water, boil for 15 minutes and strain through a colander.
Rinse and pour 1.5 liters of water again, let the mushrooms boil and add 200 g of salt.
Cook over low heat for 20 minutes, drain the water and rinse the mushrooms again under running cold water.
Make the marinade: mix cinnamon, bay leaf, mustard seeds, dill, cardamom, pepper and cloves in water. Bring to a boil and boil for 5 minutes.
Put the mushrooms in the marinade, add salt, granulated sugar and vinegar.
Boil for about 7 minutes on fire with low intensity, remove and arrange in jars, adding marinade as needed.
Roll up the lids, turn upside down and wrap in a blanket until cool, about 24 hours.
Marinated mushrooms in jars with vegetables
No less tasty is the recipe for pickled mushrooms in jars with vegetables.
Ingredients:
- mushrooms - 1 kg;
- water (for marinade) - 500 ml;
- vinegar 9% - 100 ml;
- medium carrot -2 pcs.;
- Bulgarian pepper - 2 pcs.;
- onion - 2 pcs.;
- sugar - 2.5 tbsp. l.;
- salt - 2 tbsp. l.;
- lavrushka - 4 leaves;
- black and allspice - 6 peas each.
Boil the peeled mushrooms for 20 minutes, remove from the pan and rinse with tap water. Then strain the fruiting bodies through a sieve or put on a paper towel to remove the liquid.
Pour marinade water into a saucepan and bring to a boil. Add salt, sugar, a mixture of peppers and bay leaf, let it boil for 10 minutes.
Grate carrots with large divisions.
Remove seeds from pepper and cut into thin strips.
Cut the onion into half rings, combine with carrots, pepper and fry until transparent.
Combine the vegetable mixture with mushrooms and dip into the marinade. Let it boil for 10 minutes, pour in the vinegar and simmer for another 5 minutes.
Pack mushrooms with vegetables in jars, add marinade and roll up.
Pickled mushrooms for the winter according to this recipe can not be rolled up, but consumed after complete cooling.
How to pickle mushrooms in jars without vinegar
Many housewives ask how to pickle mushrooms in jars without using vinegar? We suggest trying a simple recipe for marinating with citric acid.
Required products:
- mushrooms - 1 kg;
- water - 0.7 l;
- garlic - 2 heads;
- black pepper - 5 peas;
- citric acid - 1 tsp. (without top);
- salt - 1.5 tbsp. l.;
- sugar - 1 tbsp. l.;
- bay leaf - 5 pcs.;
- rosemary - on the tip of a knife.
Boil pre-peeled mushrooms in salted water for 20 minutes. Discard on a sieve so that the glass is completely liquid.
Pour the mushrooms with water for the marinade and, adding spices (pepper, bay leaf, rosemary), let the liquid boil.
The mushrooms should cook until they sink to the bottom, about 20 minutes.
Drain the broth and let the mushrooms cool completely.
Cut the garlic into large slices and put in jars, spread the cooled mushrooms on top.
In merged mushroom broth add salt, sugar and citric acid. Let it boil for 5-7 minutes and remove from heat.
Fill jars with mushrooms with hot marinade and roll up the lids.
Insulate the jars and let them cool for about 24 hours.
Put in the refrigerator or put in the basement.
How to pickle mushrooms for the winter in a wine marinade
Sometimes you want to surprise your guests with unusual pickled mushrooms. We offer several recipes for pickling mushrooms for the winter in a wine marinade, with horseradish and apple cider vinegar.
In a wine marinade, mushrooms are obtained with an unusual taste and aroma. Such a preparation will culinary masterpiece on your table. However, it is worth considering that mushrooms in a wine marinade are not stored for so long, only 3-4 weeks in the refrigerator.
Ingredients:
- mushrooms - 0.6 kg;
- dry white wine - 300 ml;
- olive oil- 150 ml;
- vinegar 9% - 30 ml;
- salt - to taste;
- granulated sugar - 2 tsp;
- allspice and black pepper - 6 peas each;
- bay leaf - 3 pcs.;
- lemon zest - 1 tsp
Marinade: mix vinegar, wine and olive oil. Add salt, sugar, pepper mixture, bay leaf, lemon zest.
Bring to a boil and boil for 10 minutes.
Peeled mushrooms cut into large pieces and put in a boiling marinade. Let it boil for about 40 minutes, stir constantly and remove the foam from the surface of the marinade.
Cool down at room temperature and refrigerate directly in the pan for 3-4 days.
Drain the liquid from the mushrooms, arrange in jars, close with plastic lids and put back in the refrigerator.
The blank is ready to eat and you can enjoy the delicious taste of pickled mushrooms in a wine marinade.
Cooking pickled mushrooms with horseradish
Cooking pickled mushrooms with the addition of horseradish will appeal to those who love dishes with a spicy and bright taste.
Ingredients:
- mushrooms - 1 kg;
- water - 0.7 l (for marinade);
- dill greens - 3 sprigs;
- garlic cloves - 4 pcs.;
- currant leaves - 4 pcs.;
- horseradish root (small);
- salt - 1 tbsp. l.;
- sugar - 1.5 tsp;
- vinegar essence 70% - 1 tbsp. l.;
- black pepper - 5 peas.
Boil cooked and peeled mushrooms in salted water for 30 minutes.
Drain the liquid and rinse the mushrooms under running water.
Cover the bottom of sterilized jars with blanched dill, grated horseradish root, currant leaves, pepper and sliced garlic.
Marinade: mix salt and granulated sugar in water, wait for it to boil and pour in the vinegar, continuing to cook for about 5 more minutes.
Arrange the cooked mushrooms in ready-made jars and fill each with hot marinade.
Roll up, put on lids, wrap with a blanket and let cool completely.
Pickled mushrooms for the winter in jars with apple cider vinegar
Pickled mushrooms for the winter in jars can also be closed with apple cider vinegar, which will only change the taste of the workpiece for the better and enable the whole family to enjoy the dish.
Ingredients:
- mushrooms - 1 kg;
- salt - 1 tbsp. l.;
- granulated sugar - 2 tsp;
- water - 2.5 tbsp.;
- apple cider vinegar - 8 tbsp. l.;
- bay leaf - 4 pcs.;
- black pepper - 10 peas;
- cinnamon - 1 stick;
- garlic cloves - 5 pcs.
Pour the cleaned and cooked mushrooms with water and boil for 30 minutes. At the same time, do not forget to stir occasionally and remove the resulting foam.
Drain the water and put the mushrooms on a sieve.
Marinade: combine water with salt, sugar, pepper, cinnamon, bay leaf, finely chopped garlic cloves and apple cider vinegar.
Putting the marinade on a slow fire, boil for 5-7 minutes.
Arrange mushrooms in jars, pour hot marinade over and sterilize for 15 minutes.
Close the lids and leave to cool in the room.
Completely cooled jars with blanks should be taken out to a cool room.
Be sure to check out these Winter Pickled Mushroom Recipes and spend the winter months healthy and delicious!
