Marinated mushrooms- are very popular, they are used as an independent snack, added to salads, various mushroom dishes are prepared.
Recipe for pickled mushrooms for the winter in jars, marinade recipes for preservation. You will learn how to pickle mushrooms, champignons, boletus, boletus, chanterelles, porcini mushrooms.
We present you recipes for the preservation of various forest mushrooms, and not only, at home with step by step description. Pickled mushrooms - 7 recipes for the winter.
Pickled mushrooms
Honey mushrooms- delicate in taste, suitable for cooking various dishes Great for pickling for the winter. Pickled mushrooms for the winter - classic recipe blanks again.
Ingredients:
- Honey mushrooms - 1 kg per 1 liter jar;
- Umbrellas or dill seeds - 1 umbrella;
- Garlic - 2 cloves
Marinade for 1 liter of water:
- Salt - 1 tbsp. l. with a slide;
- Sugar - 1 tbsp. l. with a slide;
- Carnation - 2 pcs.;
- Allspice - 3 peas;
- Black pepper - 6 peas;
- Vinegar 9% - 80 ml;
- Bay leaf - 1 pc.
Recipe for pickled mushrooms for the winter
Prepare mushrooms for pickling - peel, leave a leg about 1 cm long.
Pour the peeled mushrooms into a large basin, add water and let stand for 1 hour. During this time, all the remaining dirt will get wet and easily washed off.
Thoroughly wash mushrooms, then add.
pour mushrooms cold water, bring to a boil and cook for 30 minutes, remove the foam that appears during the cooking process.
While the mushrooms are cooking, prepare the marinade: pour water into a saucepan, add salt, sugar and spices.
Bring the marinade to a boil and add vinegar, boil for another 5 minutes.
Throw boiled mushrooms through a colander.
Put the mushrooms in a saucepan, pour over the marinade and put on fire. After boiling, cook for 15-20 minutes.
Cut the garlic into thick slices.
Prepare the floor liter cans and lids - wash and sterilize.
Put dill umbrellas, garlic in clean jars, then fill the jars with mushrooms with a slotted spoon.
Pour jars of mushrooms with boiling marinade and roll up the lids.
Turn the jars upside down, wrap them in a blanket and leave to cool completely.
You can store pickled mushrooms in the refrigerator, cellar, basement.
Attention!!! If the marinade in any jar becomes cloudy over time, then they have deteriorated and are unsuitable for food. The reason may be poorly washed jars, little salt or vinegar, storing jars of mushrooms in a warm place.
Video - A good recipe for pickled mushrooms
Marinated instant mushrooms
Delicious champignons can be marinated quickly and used for salads and various dishes within a week. You can store these pickled champignons for several months in the refrigerator.
Ingredients:
- Champignons - 1 kg.
Marinade for 1 liter of water:
- Wine vinegar, white 6% - 150 ml;
- Sugar - 2 tbsp. l.;
- Salt - 2 tbsp. l.;
- A mixture of peppercorns - 15 pcs.;
- Bay leaf - 3 pcs.
- Garlic - 5 cloves;
- Carnation - 5 buds.
Quick Pickled Mushroom Recipe
Clean mushrooms from dirt, wash well.
Pour into a pot of water, bring to a boil and cook for 5 minutes. Drain the water.
Prepare the marinade: pour salt, sugar, spices into the pan and bring to a boil, pour in the vinegar. Add champignons to the boiling marinade and cook for 7-10 minutes.
Then leave the mushrooms in the marinade until completely cooled.
During this time, prepare jars and lids for conservation - wash and sterilize in any way.
At the bottom of the jar, put chopped garlic cloves, fill with mushrooms, pour marinade and tightly close the lids.
Delicious marinated champignons can be served with chopped onions with the addition of sunflower oil.
Bon Appetit!
Marinated porcini mushrooms
Marinated porcini mushrooms for the winter – great dish for holidays and every day. White mushrooms are the most nutritious and delicious, and it is a great success when you manage to pick them up in the forest. Small porcini mushrooms are especially good in pickled form.
Ingredients:
- White mushrooms - 1 kg.
Marinade for 0.5 liters of water:
- Salt - 1 tsp;
- Sugar - 1 tsp;
- Vinegar 9% - 1 tbsp. a spoon;
- Mustard grains - 0.25 tsp;
- Black peppercorns - 5 pcs.;
- Carnation - 2 buds;
- Bay leaf - 2 pcs.
Pickled porcini mushrooms recipe
Sort the mushrooms, remove debris, clean the hats and legs.
Cut mushrooms into pieces, rinse well under running water.
Pour water into a saucepan, salt (about 1 tablespoon of salt per liter of water) and add mushrooms. After boiling, cook for 25 minutes, remove the foam during the cooking process.
Throw the boiled mushrooms in a colander.
Prepare the marinade: add sugar, salt to the water. You can taste the marinade and add to your liking.
When the marinade boils, add porcini mushrooms and cook from the moment the mushrooms boil for 10 minutes. At the end, add vinegar and cook for another 2 minutes.
Prepare jars in advance: wash and sterilize.
Arrange mushrooms in clean jars, pour boiling marinade to the top and cover with lids.
Sterilize jars with mushrooms in a pot of water. Half-liter within 12 minutes from the moment the water boils in the pan.
We take out the jars and roll up the lids. Turn upside down, leave to cool completely. Store in a cool place.
Marinated porcini mushrooms Pairs well with potatoes and as an independent snack!
Video - pickled porcini mushrooms for the winter
Marinated chanterelles for the winter
Chanterelles- universal mushrooms, well suited for pickling, frying, cooking various dishes with mushrooms. Chanterelle mushrooms have one advantage - they are not eaten by worms, so there is little waste in the process of preparing mushrooms for conservation.
Ingredients:
- Water - 230 ml;
- Chanterelle mushrooms - 0.5 kg;
- Sugar - 1 tsp with a slide;
- Salt - 1 hour. l. without a slide;
- Black peppercorns - 4 pcs.;
- Allspice peas - 4 pcs.;
- Bay leaf - 1 pc.;
- Vinegar 9% - 1 tbsp. l.
Pickled chanterelles recipe
Sort the chanterelles, rinse under running water. Put the mushrooms in a saucepan, pour water, salt (1 tablespoon of salt per liter of water).
After boiling, cook for 20 minutes, removing the foam.
Throw the boiled chanterelles in a colander, rinse.
If the mushrooms are large, cut into pieces convenient for you.
Prepare the marinade: add sugar, salt, spices to the water. Bring to a boil, add the chanterelles and cook the mushrooms in the marinade for 10 minutes. At the end, add vinegar and cook for another 3 minutes.
Prepare jars - wash and sterilize in any way.
Fill the jars with mushrooms, pour boiling marinade over them and roll up the lids. Turn jars upside down and leave to cool.
Store in a cool place or refrigerator.
Pickled boletus
Aspen mushrooms marinated for the winter – wonderful snack in winter or as an addition to boiled potatoes. If you collect mushrooms in the fall, they practically do not come across worms. Young, strong aspen mushrooms are best suited for canning.
Ingredients:
- Aspen mushrooms - 0.5 kg.
Marinade:
- Water - 200 ml;
- Carnation - 2 buds;
- Sugar - 1.5 tbsp. l.;
- Salt - 1.5 tbsp. l.;
- Vinegar 9% - 2 tbsp. l.;
- Bay leaf - 1 pc.;
- Sunflower oil - 2 tbsp. l.
Pickled boletus recipe
We clean the mushrooms from the ground, sort through removing debris, scrape off the skin from the legs. Cut the boletus into pieces.
Rinse the mushrooms several times in water. Fill with water, salt (per liter of water 1 tablespoon of salt) and put to boil.
Cook the mushrooms after boiling for 40 minutes, removing the foam. Throw the boiled boletus in a colander, rinse well with water.
Put the boiled boletus in the refrigerator overnight.
Prepare the marinade: add salt, sugar, spices to the water. After boiling, add mushrooms and cook after boiling for 5 minutes. At the end, add vinegar and remove the pan from the stove.
Prepare jars and lids - wash, sterilize in any way.
Fill clean half-liter jars with boiled boletus, pour marinade and add 2 tbsp. l. sunflower oil in each jar.
Cover the jars with lids and sterilize in a pot of water for 10 minutes (for half-liter jars).
Get jars of mushrooms and immediately roll up the lids, turn upside down. Store pickled boletus in a cool place.
Marinated champignons for the winter
Prepare mushrooms for the winter ahead. For cooking, young mushrooms with unopened caps, not overgrown, will go.
Ingredients:
- Champignons - 1 kg.
Marinade for 1 liter of water:
- Black peppercorns - 8 pcs.;
- Bay leaf - 2 pcs.;
- Salt - 1 tbsp. l.;
- Sugar - 1 tbsp. l.;
- Vinegar 9% - 50 ml.
How to pickle champignons for the winter
Sort the champignons from debris and clean from dirt. Remove the white film from the hats on the underside. Rinse the mushrooms under running water.
Prepare the marinade: add sugar, salt, spices to the water. Boil and pour in the vinegar, cook for another 2 minutes.
Pour mushrooms with marinade, bring to a boil, cook for 5-7 minutes.
We sterilize jars and lids in any way possible.
We fill the jars with mushrooms, pour boiling marinade and roll up the lids.
Turn the jars upside down.
Bon Appetit!
Pickled butternuts for the winter
Pickled butterfish- an unusually tasty snack in the winter. It will not be difficult for you to prepare oil for the winter.
Ingredients:
- Butter - 1 kg.
Marinade:
- Water - 150 ml;
- Salt - 1 tbsp. l. with a slide;
- Sugar - 1 tbsp. l. without a slide;
- Vinegar 9% - 150 ml;
- Allspice peas - 5 pcs.;
- Carnation - 2 buds;
- Cinnamon - 1 g;
- Bay leaf - 1 pc.
Pickled Butter Recipe
Clean mushroom caps dry. Cut off the bottom of the leg, wash the butternuts well in water.
If large mushrooms are cut into pieces, small ones are left whole.
Prepare the marinade: add salt, sugar, spices to the water, bring to a boil. Add butter and after boiling, cook for 20-25 minutes, removing the foam. At the end of cooking, add vinegar, cook for another 2 minutes.
Prepare jars and lids - wash, sterilize. Arrange the finished mushrooms in jars, pour over the marinade and roll up the lids. Turn the jars upside down, wrap them in a blanket and leave to cool completely.
Bon Appetit!
Video - Pickled butterfish for the winter
Canning mushrooms for the winter occurs every year and in almost every home. In summer and autumn, a pleasant time begins for mushroom pickers, because hunting for mushrooms is a joy for them. For some it's a hobby, for others it's just another way to make money. Breathing in the fresh forest air, lovers of "silent hunting" carry their "prey" home in baskets. There are many ways to preserve this wealth. The most common is the preservation of mushrooms for the winter in jars. Every housewife has her favorite recipe.
We'll consider:
- How to choose the right mushrooms for twisting.
- Processing methods.
- How to close mushrooms for the winter in jars.
- Conservation Secrets.
Collection and processing of mushrooms
Young mushrooms are needed in order for the preservation of mushrooms for the winter to be successful. They are much tastier and prettier than mature ones. They can be preserved without pre-cooking. Sort through the crop: choose mushrooms that are not rotten or wormy.
Pour the mushrooms with water at room temperature, pressing something heavy on top, so it will be easier to wash them from debris. So that they do not absorb a lot of moisture, keep the product in water for a short time. Then rinse in cold water. If the mushrooms are large, then cut them. So that they do not darken, place in water with vinegar and salt. Drain the water, excess liquid should be gone.
Before preservation, you can boil the mushrooms. Do not boil together white, boletus, boletus: the latter are cooked much faster than the others. When cooking, remove the foam and after 15 minutes it is advisable to change the water.
Cooking Canned Mushrooms
Where to find perfect recipe canning mushrooms in jars, you ask. Yes, there are many of them, and many of them are affordable and easy.
How to preserve mushrooms
It is not necessary to remove the film from the caps.
For 1 kg of cropnecessary:
Fill the mushrooms with water to cover them. Put on fire and cook for forty minutes. Then drain the water, let the mushrooms drain.
Put in a saucepan garlic, herbs, spices, oil and add some water. Boil for ten minutes. While the brine is cooking, transfer the mushrooms to jars and fill them with marinade. Roll up the jars with lids.
Assorted
For cooking, you will need chanterelles, mushrooms, champignons, mushrooms, boletus, milk mushrooms. Take each type of 500 gr.
Rinse the mushrooms well and drain the water, cut off the legs. Boil water and add mushrooms, cook for 30 minutes. After half an hour, add pepper, salt, bay leaf, spices, take 2 pcs in the calculation. to the bank. Boil for 10 more minutes.
Pour into jars and roll up. Banks must be sterilized.
Pickled mushrooms
Preservation of mushrooms is one of the favorite activities of mushroom pickers. Honey mushrooms are very tasty and healthy, they do not need to be cleaned, there are few worms and debris in them. Legs should be cut off, so canned mushrooms will be tastier. Boil them for about an hour, until the mushrooms sink to the bottom of the saucepan. It is desirable to close with nylon lids.
The amount of spices can be taken to your taste. Pour honey mushrooms with cold water, salt and cook for 20-30 minutes. Drain some water, but so that the remaining liquid covers the mushrooms. Add spices, herbs, oil, garlic and cook for another 20 minutes. Garlic must be minced. Add vinegar 3 minutes before the end of cooking.
Sterilize the jars, put the mushrooms and close the lids. Preserving mushrooms takes a little time, but the mushrooms will please not only the household, but guests will also like it.
So that the legs do not disappear, caviar can be made from them. Cut and fry them, adding salt and ground pepper. Sterilize the jar, lay out the caviar and close.
You can strain the marinade if you don't like spices.
After cooking mushrooms, excess liquid often remains. You can make bouillon cubes out of it. Pour the brine into ice molds and place in the freezer. They can be used to make soups.
Sterilization
Wash jars and lids well. Fill the containers with mushrooms and marinade, cover with lids and place in a pot of hot water.
Boil the jars for 30 minutes. Water should not reach 2 cm to the neck. Roll up the lids and turn the jars upside down until cool. If the lid is not closed properly, the marinade will leak out. In this case, it is necessary to re-roll the jar with another lid or throw out its contents. Be sure to keep your utensils and hands clean.
We have reviewed the most simple ways how to roll up mushrooms for the winter in jars. It is necessary to try different options, with experience, each housewife has her favorite recipes for preserving mushrooms for the winter. It is possible that it will not be possible to preserve the first time. But if you show patience, then soon you will be able to delight your family and friends with culinary delights.
Sunset. Rolling machine. Species, types, classification. Choice, purchase. Tips, personal experience. How to roll up banks
Why does the seam not roll? How to choose and buy a convenient canning (rolling) machine. What to look out for (10+)
The right seaming machine
Let's discuss the choice of seaming. The main task of seaming is to crimp the metal lid on the neck of the can in order to ensure tightness.
Types of canning machines
classical. Crimping is carried out using a crimping element, which is pressed against the edge of the cover and moves along this edge.
experimental. Crimping with some innovative devices.
Classic seams differ in the way the crimp element is fed and in the type of this crimp element.
According to the method of feeding the crimp element
Manual feed
The pressure of the crimp on the edge of the lid is adjusted manually, usually by turning a knob. Turning the handle, we screw it along the thread and, thereby, press the crimping element. The advantage of this approach is that we can control the speed at which we feed the element. For example, if the edge of the lid is not crimped very evenly, you can pass the crimping element several times in a full circle without increasing the pressure. The second advantage is that we ourselves determine when to stop, that is, we can screw the handle exactly to such an extent that the crimp is perfect from our point of view. The second advantage turns into a disadvantage if you are not a very experienced seamer. If the jar is not rolled up tightly enough, then leakage or souring is possible. If you pass, then you can just split the bank.
Automatic feed
The feed of the crimp element depends on how many turns it has made around the edge of the cap. That is, for each revolution, it is fed a certain distance. If such a seaming is well adjusted, then it is convenient to use it. You don't have to think about anything. You put it on the lid, make a fixed number of revolutions, that's it - you're done. But that's only the case when she well regulated. Often, a new seaming is already adjusted incorrectly. As you use the clamping element moves, and the machine stops rolling. Self-adjustment is possible, but very difficult. I won’t even undertake the adjustment process here.
So seaming with automatic feed may not seam at all from the very beginning. And if she rolls up, then after a while (about 200 cans) she stops doing this. Each adjustment is enough for another 50 - 100 cans.
By type of clamping element
Hard. The clamping element is a washer of a special shape. He slides along the edge of the jar. The advantage is reliability and the best quality crimping by smoothing out the folds of the edge of the cover. Disadvantages - quite a lot of effort that needs to be applied to the handle when rolling, and an unpleasant rattle when doing this job.
Bearing. The clamping element is a bearing. It rolls along the edge of the can. Advantage - easy to twist, no unpleasant sounds. Disadvantages - lower reliability and crimp quality. Often, right on the new machine, there is a faulty bearing that is hard to spin or even jammed. When buying, be sure to twist the bearing with your fingers, check that it rotates easily and silently.
The choice of a classic car
Machines that are exactly the same in appearance can work in completely different ways. One rolls up perfectly, the other spoils the lids. What is the reason. The correct operation of the classic seaming is determined by only two gaps. Manufacturers, unfortunately, do not monitor the quality at all. So we will have to check these gaps ourselves when buying.
picture 1
platter I will call the part that is superimposed on the lid. In Figure 1, yellow shows the first gap to be checked. To do this, turn the knob all the way. The gap should be about a millimeter or a little less.
Harvesting mushrooms for the winter: Three easy ways
If it is larger, the seaming will not roll up, but will break and bend the covers.
figure 2
Now let's check the second gap, it is shown in red in Figure 2. The platter is bowl shaped. This bowl has a lid. We need to make sure that the smaller diameter of the pressure element goes inside this bowl by at least 1 mm. If this is not the case, then the supply of the clamping element will not be enough to tightly roll up the can.
Generally speaking, these gaps can be adjusted by removing and sharpening part (2). To reduce the gap shown in figure 1, it is necessary to sharpen the part (2) from above and below. To ensure the protrusion of the edge of the crimping element, it is necessary to sharpen the same part from the side of the support disk, that is, from the side opposite to the handle, because protrusion is just prevented by the abutment of the part (2) against the support disk. I have repaired seams so many times. This does not cause any problems, only very troublesome, requires accuracy, especially undermining from above and below. If you grind too much, then the rolling machine will be completely damaged. So I advise you to just immediately choose a serviceable sample in the store based on the above recommendations.
Innovative machine
The figures show one of the seaming options with the original crimp element. In it, for crimping, a spring is used in it, which, when spreading the antennae to the sides, compresses the cover from all sides at once. With this crimping, the edge is wrinkled, with folds. How does this affect sealing? I tried on several banks. The marriage rate was much higher than classic way crimping. This is not to say that it does not work at all, but sometimes it turns out to be leaky. In general, I did not use it.
If you still decide to use this particular option, please note that you need to properly install the lid before seaming. The cover should go behind the spring installed along the edge of the roll. To do this, you need to press on the cover with quite a lot of effort.
Which sunset to choose
My choice is a classic hand-fed canner with a hard clamp.
The metal cover is equipped with a rubber gasket. Make sure that this gasket lies flat, does not protrude. The edge of the lid should be crimped so that its upper part (1) tightly presses the elastic to the neck of the jar, and the lower part (2) is more crimped, prevents the rubber from popping out and keeps the lid on the jar. In this case, the edge should be crimped evenly, without folds and irregularities.
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Mushrooms for the winter can be harvested both fresh and processed. The easiest way to preserve is to clean the mushrooms without water, quickly freeze, store in the freezer, after defrosting the mushrooms are almost like fresh. If there is not enough space in the freezer, the mushrooms can be boiled in a small amount of water until half cooked, when they are greatly reduced in size, freeze.
Marinated mushrooms
Marinade for 1 kg of prepared mushrooms: 75 g of water, 25 g of table salt, 250 g (1 tbsp.) Table 6% vinegar.
Put the prepared mushrooms in a colander, dip several times in cold water, let the water drain, then immediately boil in the marinade. Pour 75 g of water into an enameled pan, add salt, 1 cup of 6% table vinegar (based on 1 kg of prepared mushrooms), put on fire, bring to a boil, then put the mushrooms in the marinade and cook until tender at a low boil. Remove any foam that forms on the surface with a slotted spoon. When cooked, the mushrooms themselves secrete juices, everything is covered with liquid. Cooking is considered finished. As soon as the mushrooms sink to the bottom. Then add 10 g of sugar, 2 g of citric acid, 6 grains of allspice, bay leaf, 1 g of cinnamon, heat again to a boil and immediately evenly spread into prepared, steamed jars. If the marinade is not enough, you can add them with boiling water. Fill jars 1 cm below the top of the neck, cover with lids. Place in a saucepan with heated water and sterilize with a slight boil of water: jars with a capacity of 0.5 l - 20 minutes, with a capacity of 1 l - 25 minutes. after sterilization, roll up the jars and cool.
Mushrooms in spicy brine
Mushrooms; brine: 5 liters of water, 16 tsp. salt and 16 tsp. without a slide of sugar, 8 tsp. vinegar essence, cinnamon, cloves, allspice to taste, bay leaf.
Rinse the mushrooms well, peel and boil in plenty of water for 1 hour, removing the foam. Then rinse. Prepare brine6 for 5 liters of water - 16 tsp. salt and 16 tsp. without a slide of sugar, 8 tsp. Vinegar essence, cinnamon, cloves, allspice to taste, bay leaf. Boil the brine, put the boiled mushrooms in the brine, cook for 10 minutes.
Then pour out the brine and rinse the mushrooms. Prepare a new brine with the same ingredients. Boil mushrooms in it for 15 minutes. Arrange in prepared jars (1.5 cm from the neck) and roll up. Refrigerate and store in a cool place.
Canned pickled mushrooms
For a 0.5-liter jar - 700 g fresh mushrooms, 30 g of 5% vinegar, 8 g of salt, 3 g of sugar, 1 bay leaf, 1-2 pieces of bitter and allspice.
Prepare and boil the marinade filling at the rate of: for 1 liter of water - 60-80 g of salt and 30 g of sugar. Boil mushrooms for 25-30 minutes. in salted water (for 300 g of water 15 g of salt), stirring and removing the foam. Put spices in jars and pour in vinegar. Then quickly put them in hot boiled mushrooms, fill them with hot filling. Roll up jars with lids and sterilize in boiling water: and 0.5-liter - 15 minutes, liter - 20 minutes.
mushroom salad
Per jar 0.5 l: 450 g boiled mushrooms, 25-30 ml vegetable oil, 10 g of vinegar essence 80%, greens, 2 pcs. hot and allspice pepper, 0.5 tbsp. sugar, 0.5 tbsp. salt.
Sort fresh mushrooms, rinse thoroughly under running water, separate the legs, hats, put in a saucepan with salted water and cook over moderate heat until the mushrooms settle to the bottom. And the broth will not become transparent. From vegetable oil, vinegar, black bitter and allspice, finely chopped greens, sugar and bay leaf, prepare the sauce. Put the mushrooms in jars, pour hot sauce 2 cm below the top of the neck, cover with lids and sterilize jars with a capacity of 0.5 l for 40 minutes. Roll up immediately and place lids down to cool.
Mushrooms in brine
Mushrooms preserved in this way contain little salt and can be used as fresh.
Mushrooms boiled in salt water, acidify with a pinch of citric acid, pour hot brine prepared at the rate of 10 g of salt per 1 liter of water. Fill jars 1.5 cm below the neck. It is necessary to sterilize mushrooms at a temperature of 90 or at a moderate boil for 80-100 minutes. Depending on the capacity of the jars. After sterilization, roll up the jars and put them in a cold place. After 2 days, the mushrooms are again sterilized 1-2 times at the same temperature for 60-90 minutes.
White mushrooms in tomato puree
600 g of white mushrooms, 400 g of tomato puree, 50 ml of vegetable oil, 0.5 tbsp. salt, 200 g sugar, 1 tsp. table vinegar, bay leaf and cloves to taste.
Wash porcini mushrooms, chop and stew until soft in their own juice or with the addition of vegetable oil. Add salt and sugar to the prepared tomato puree. Vinegar mix well and put the mushrooms. Then bring to a boil, put into hot liter jars and sterilize for 80-90 minutes. roll up and chill.
Mushrooms in tomato puree
600 g mushrooms. 400 g tomato puree, 1-2 bay leaves, salt, citric acid and vinegar to taste.
Stew the prepared mushrooms in a closed saucepan in their own juice until soft, add hot fresh tomato puree, seasoned with salt and sugar. Bring the mixture to a boil, bring to a boil citric acid and vinegar, spread in glass jars, close with lids and sterilize in moderately boiling water 0.5-liter - 30 minutes, liter - 40 minutes.
Mushroom caviar "Cheeks are full"
For 1 liter of any fresh mushrooms: 300 g carrots, 300 g onions, 1 tbsp. vegetable oil, 1 tsp. Vinegar, salt - to taste.
Pass onions, carrots and mushrooms through a meat grinder separately. Sauté the onions in vegetable oil, then add the carrots and finally the mushrooms. Mix everything well, put in a saucepan, pour the remaining oil from the pan there, add salt to taste and simmer over low heat, stirring constantly, for about 1 hour. 5 minutes before the end of cooking, pour in 1 tsp. vinegar. Immediately roll the caviar into prepared sterilized jars.
Fresh mushrooms for roasting
For a 0.5-liter jar of mushrooms - 25 g of salt, 1 tsp. table vinegar.
Peeled and washed tubular mushrooms cut into pieces, sprinkle with salt, mix thoroughly, put in glass jars, add vinegar, close with books and sterilize in boiling salted water for 30 minutes. Use these preserves for frying. Before cooking, they should be rinsed in clean water to remove the vinegar and excess salt.
fried mushrooms
For 1 kg of mushrooms - 350 g butter(or lard, vegetable fat, vegetable oil), 20 g of salt.
Prepared fresh mushrooms cut into pieces. Heat oil in a cooking pot, put mushrooms, salt in it, cover with a lid and cook at a low boil for 45-50 minutes. Then fry the mushrooms in the same dish without a lid until all the moisture (mushroom juice) evaporates and the oil becomes transparent. Transfer hot mushrooms to heated jars, pour melted butter on top so that it covers the mushrooms with a layer of at least 1 cm. Close and sterilize the jars in boiling salted water: 0.5-liter - 25-30 minutes. -40 minutes. Be sure to store jars in a dark place.
Mushrooms "Fragrant"
For 1 kg of mushrooms - 30 g of salt, 1 tsp. vinegar essence, 4-5 grains of allspice, 2-3 pieces of cloves, 2 bay leaves, 2-3 cloves of star anise, cinnamon, 1/3 tbsp. mushroom decoction.
Cut the prepared mushrooms into pieces and boil in boiling water containing salt and spices for 10-12 minutes. Then release the mushrooms from the liquid, add the vinegar essence diluted in the mushroom broth with spices, mix thoroughly and place in clean, scalded glass jars, close with lids and sterilize.
stewed mushrooms
1 kg of forest mushrooms, 350 g of sunflower oil, 100 g of finely chopped onion, 10-12 peas of bitter and allspice, bay leaf and 1 tbsp. l. salt.
Chopped, peeled and thoroughly washed mushrooms cut. Boil prepared mushrooms in water for 4-5 minutes. (For 1 liter of water, add 20 g of salt and 3 g of citric acid). Throw the boiled mushrooms into a colander, let the water drain, put in a saucepan and add 350 g of sunflower oil, 100 g of finely chopped onion, 10-12 peas of bitter and allspice, bay leaf and 1 tbsp. salt. Stir the mixture and simmer over moderate heat for 40 minutes, and then spread it hot into dry, heated jars. Cover the jars with metal boiled lids, and sterilize 0.5-liter jars in boiling water for 2 hours. After processing the lids, slightly cork, and after 2 days, re-sterilize the jars for 40 minutes in boiling water. Then roll up the jars tightly and refrigerate.
Solyanka with mushrooms
1 liter of sunflower oil, 1.5 kg of carrots, onions, fresh cabbage, fresh cucumbers, 3 tbsp. sugar, 1 tbsp. vinegar essence, 0.5 kg of sweet pepper, 300 g boiled mushrooms, salt, pepper - to taste, 3-4 bay leaves.
Boil the oil, put the chopped carrots, boil for 5 minutes. Then add chopped onions, boil for 5 minutes. Pour sugar and chopped cabbage, cook for another 58 minutes. Add sliced cucumbers and peppers, vinegar, mushrooms, sliced tomatoes, bay leaf, salt, pepper to taste. Mix everything thoroughly. Simmer for 30-40 minutes, put hot in jars, roll up.
hot pickled mushrooms
For 1 kg of mushrooms - 20 g of salt. When packaged in jars per liter jar - 2 bay leaves, 1 clove of garlic (cut into slices), 3-5 grains of allspice, 5-8 grains of black pepper, dill, sunflower oil (preferably with a smell).
To the bottom enamel pan pour some water, add salt and put the mushrooms. Boil for 20-25 minutes. Ready mushrooms should settle to the bottom. Cool down. At the bottom of a clean scalded jar, put peppercorns and bay leaf. Put a layer of mushrooms, 1-2 cloves of garlic, mushrooms, dill, etc. fill the jar to the "shoulders". Lightly mash, drain off excess water. Put a bay leaf on top and pour 0.5 cm sunflower oil. Close the jars with plastic lids. Keep refrigerated.
Cold pickled mushrooms
For 1 kg of mushrooms - 30 g of salt, 1 clove of garlic (cut into slices), fresh dill.
The cold salting method is used for mushrooms that do not require pre-cooking (saffron mushrooms, milk mushrooms, russula). Pigs, milk mushrooms, volnushki and whites before salting should be soaked for 3 days in brine (10 g of salt and 2 g of citric acid per 1 liter of water). Pour a layer of salt on the bottom of the container, lay the mushrooms in layers, sprinkling with salt, dill sprigs and garlic cloves. Cover with a plate of smaller diameter than the container, and place the load. After 1-3 days, the mushrooms will give juice and settle. After that, you can add fresh mushrooms on top (also sprinkling them with salt and seasonings) or transfer the mushrooms to glass jars. Mushrooms should be completely covered with the resulting brine. Put the containers in the refrigerator for 1.5 months for lactic acid fermentation.
mushrooms in salt
Solid mushrooms (tubular, boletus, talkers, etc.) per 1 kg of peeled mushrooms - 150-200 g of salt.
Peeled mushrooms are weighed, cut into thin plates, laid out on boards or on grates and left to dry slightly in the sun.
Then they are mixed in a basin with a weighed portion of salt so that they are well salted (dangerous bacteria that cause severe poisoning can multiply in poorly salted places), but do not break. Dry, clean jars are stuffed with mushrooms so that there are no air bubbles between the mushrooms, the surface is covered with a thin layer of salt and the jars are covered with metal lids or tied with double cellophane or parchment, which should be wetted on top.
mushroom concentrate
1 kg of fresh mushrooms, 0.5 l. water, 60 g salt.
Peeled washed mushrooms are finely chopped, salted and boiled in part of the water until softened under the lid. Then add the rest of the water and cook further. Soft mushrooms with juice are crushed and evaporated in a wide saucepan so that the concentrate thickens slightly, it is poured into small jars with boiling water (12 mm below the edge), wrapped in a damp towel, the lids are strengthened and sterilized for 90 minutes at 100 degrees. After 2 days, a second sterilization is carried out (45 minutes at 100 * C), and for long-term storage– a third sterilization after 2 days (as well as the second one). Store in a cool place.
frozen mushrooms
Ingredients: freshly picked young mushrooms of all kinds, salt, citric acid.
Peeled mushrooms are washed in water, cut into pieces, gradually poured into boiling salted and slightly acidified water and boiled for about 5 minutes. Strained mushrooms are cooled in a saucepan or in a bowl of chilled water. Well-dried mushrooms are laid out in one layer on foil and frozen in the lower part of the freezer, which at this time is set to the maximum degree of cold (-23 or -26 degrees). Frozen mushrooms are laid out in plastic bags in portions for single use, they are labeled and air is squeezed out of the bags. Mushrooms are stored in the freezer. Mushrooms are not thawed before use, but frozen are immersed in boiling water and consumed without residue.
Mushroom caviar with tomatoes
1 kg mushrooms, 200 g onions, 300 g tomatoes, vegetable oil, salt, pepper.
Boil the peeled and washed mushrooms for 20 minutes in salted water, then drain in a colander, rinse in running water and cool.
Then pass them through a meat grinder and fry for 30 minutes in vegetable oil. Finely chopped onions and sliced tomatoes lightly fry. Then mix everything, add salt and pepper to taste, fry again for 10 minutes. Arrange the hot mass in jars, close with metal lids and heat treat twice - first sterilize the jars for 45 minutes, then hold for 2-3 days at room temperature and sterilize again for 60 minutes.
Chanterelles "For gourmet"
1-2 kg of chanterelles, 1-2 bay leaves, 1 bunch of herbs (dill, parsley, celery), 1 onion, 1 tsp.
Rolling mushrooms for the winter
sugar, 100 ml of vinegar essence (25%), 1.25 liters of water, salt.
Mushrooms clean, wash, boil in boiling salted water, drain the water. Put in jars, shifting with onion rings, seasoning and herbs. From water, vinegar, salt and sugar, boil the marinade with the addition of bay leaf. Cool and cold pour mushrooms. After 8 days, drain the marinade, bring to a boil and pour hot chanterelles again. Pasteurize finished jars for 1.5 hours in boiling water. Roll up hermetically.
canned mushroom soup
For a half-liter jar: 250 g of porcini mushrooms, 170-200 g of red tomatoes, 130 g of carrots, 50 g of parsley root, 20 g of onions, 15 g of salt, 5 g of sugar, parsley and celery, 1 bay leaf, 3- 4 grains of allspice t hot pepper.
Cut off the caps of porcini mushrooms, peel the legs, rinse and cook them together with carrots and parsley roots for 25-30 minutes. Cut boiled mushrooms and vegetables into small strips, add tomatoes cut into slices. Filter the decoction of mushrooms and vegetables through gauze, add salt, sugar and heat to a boil. (Since usually there is more broth than is required for pouring, it is boiled twice). At the bottom of the jar, put celery and parsley, a small head of peeled onions, spices and, if desired, a clove of garlic. Then lay the mixture of mushrooms and vegetables and pour the broth. Sterilize half-liter jars - 20 minutes, liter - 30 minutes.
Salted or pickled mushrooms on the table are like a holiday.
Today you will learn how to preserve mushrooms with carrots. Any mushrooms are suitable for this recipe, even chanterelles, which are now abundant in the forest.
You will need:
- Fresh mushrooms (you can chanterelles) - 1 kilogram,
- carrots - a couple of pieces,
- dill and parsley,
- vegetable oil for frying,
- garlic - one head,
- table vinegar - 70 ml,
- salt - to your taste.
Cooking:
Clean fresh mushrooms from debris and wash thoroughly in water. Better in flow. Then pour the peeled mushrooms with cold water for two hours to remove the remaining sand.
Then very carefully remove the mushrooms from the water and rinse again in running water. Then dry.
Put a frying pan on the fire, heat the vegetable oil strongly and fry the mushrooms in small portions. During frying, juice from the mushrooms is formed. It must be poured into a separate bowl. It also comes in handy for canning.
After all the portions of mushrooms are fried, they have decreased in volume. Put all the mushrooms in the pan and fry everything together again.
Boil carrots in salted water for about fifteen minutes. Cool and clean.
Wash and dry greens.
Purified boiled carrot cut into fairly thick circles. Peel the garlic and cut each clove crosswise. Divide the greens into branches.
Banks for canned mushrooms take half a litre. Sterilize jars in advance.
Put prepared mushrooms in them mixed with circles of carrots, herbs and garlic.
After frying the mushrooms, we still have juice. Pour salt into it, add vinegar, put on fire and bring to a boil. It turned out a dressing, which should be filled with mushrooms in jars.
Most likely not enough liquid. Then you need to calcine the vegetable oil and pour them with mushrooms in jars.
Heat the oil in a dry frying pan until no more steam comes out of it.
Cover jars with lids and sterilize. Half-liter jars are sterilized for 50 minutes.
After that, roll up the banks and cool. You can store in the cellar.
So you can preserve absolutely any mushrooms.
In winter, there is nothing better than a festive table in a warm circle of friends or family. But for the table to be truly festive, it must literally burst with all sorts of various homemade preparations. The best and most popular snacks not only in winter, but at any time of the year mushroom blanks for the winter. Why mushrooms? The answer is very simple. Because there are practically no people who would be completely indifferent to mushrooms.
In this section of our culinary site you will find a lot of interesting, unusual and even extraordinary mushroom preparation recipes with a detailed description of the cooking process, as well as with bright and colorful step by step photos. It is here that the most popular, delicious and original snacks and mushroom preparations are located. For example, recipes for light and nutritious author's salads, fragrant and rich mushroom caviar, recipes for pickled, fried, baked and pickled mushrooms.
We invite you to read and prepare preparations of mushrooms for the winter according to recipes leading culinary specialists of our country and not only ours, as well as recipes from a wide variety of countries and peoples around the world.
Thanks to our recipes, even novice cooks will be able to cook mushroom caviar, pickled champignons, chanterelles, mushrooms and milk mushrooms for the winter. We will help you become a true culinary professional. If you are already a culinary professional, then with our recipes for mushroom preparations you can experiment in your kitchen, improving and adapting them to your household.
Recipes for canning mushrooms for the winter
We have snacks and recipes for mushroom preparations, both exquisite and extravagant, as well as light, prepared on quick hand recipes delicious meals just in case you suddenly have unexpected guests. In our assortment of recipes you will find festive and lenten mushroom blanks, as well as practical advice how quickly, useful, and most importantly, beautifully decorate any mushroom dish.
Preservation of salted mushrooms (for long-term storage)
The process takes place in 2 stages: salting and canning.
1. Salting. Collected mushrooms (about 2 baskets, to end up with a bucket) are cleaned of debris, washed and boiled in salted water, removing the foam and stirring slightly (butter mushrooms, moss mushrooms and other tubular mushrooms - 12 minutes, milk mushrooms, smoothies, valui, mushrooms, chanterelles - 25-30 minutes).
Mushrooms are thrown into a colander, washed with cold water. Then the mushrooms are laid in layers in an enameled bucket or pan, sprinkling each layer with salt and adding dill and garlic. A plate is placed on top, and a load (a jar of water) is placed on it. The load should be such that the mushrooms are completely covered with brine. From 4 to 7 days, the mushrooms are salted, then they are preserved. Russula, chanterelles, white, etc. can be eaten immediately. Milk mushrooms, nigella, bitters and other “milky” need to be salted longer (from 7 days to a month) so that the bitterness goes away and the mushrooms absorb the whole bouquet of flavors from the seasoning.
Do you know that…
Even more interesting...
2. Canning. We carefully sterilize jars with steam (size from 0.5 to 1 liter) and metal lids (boil for 10 minutes).
Cook the marinade: add peppercorns, cloves, cinnamon to the water. Salt is added based on the salinity of the mushrooms. We try them: if you oversalted (which is better not to do!) - then it is permissible not to salt at all, in short - we can regulate the process in one direction or another.
We put the mushrooms in jars (discard the dill and garlic), pour the marinade (you can add vegetable oil on top, and put a sheet on the bottom black currant). We cover the jars with lids and put them in a saucepan with water heated to 60-70 degrees. The water level is 2/3 of the height of the can. At the bottom of the pan - a rag so that the jars do not burst.
How to pickle mushrooms for the winter in jars and how long they are stored
The water is brought to a boil. 0.5 liter jars boil for 20-25 minutes, liter jars - 30 minutes.
Then the jars are taken out, trying not to move the lids and rolled up with the help of a typewriter (those who love take jars and threaded lids). Banks are turned upside down and allowed to cool. Store in a cool place (in the summer - on the balcony, in the winter - in the apartment, in the spring - they usually run out).
P.S. Mushrooms are fragrant, tasty, with garlic "sourness". The main thing is to guess with salt.
How do you understand pickled mushroom recipes great multitude! Since I am an avid mushroom picker, I also bring a lot of mushrooms, of course there are assistants in processing, but close mushrooms account for on its own. Exactly because of this reason intricate recipes, which require a lot of time and labor - I do, like experiments, a little, just to try and evaluate the recipe. But now we are not talking about this, but about the simplest, which does not require much time and effort, but with all this it is very delicious way pickling mushrooms.
I use this method for all mushrooms: and tubular, and lamellar, and even liverwort I close it with this method, by the way, the liverwort corked in this way crunches almost like a cucumber, and the taste is such that not everyone porcini will compete!!!
Heading “Canning mushrooms”
True, he needs special pre-processing, but I mentioned this, when he talked about the liverwort.
Of course, there are nuances, for example, all mushrooms take vinegar in different ways, tubular ones are saturated and can be sour, but in lamellar ones it will not be felt at all! But knowing these features, certain mushrooms can be varied. You need to know that opening a jar pickled mushrooms and feeling that you have overdone the vinegar, you can rinse them thoroughly under running water in a colander - this will bring the mushrooms back to normal. By the way, according to this recipe, you can perfectly marinate and bought in a supermarket Champignon! But I will not bore you with more chatter, but will go directly to the recipe.
So, processed mushrooms (depending on the type of mushroom, each mushroom may have certain features in pre-treatment, for example, some darken, some are bitter and therefore must be soaked, etc., you can read about these features in the recommendation for cooking a particular mushroom), peeled, washed, soaked (if necessary), boil in a large container (remember that some mushrooms do not cook for very long, and some need to be allowed to boil longer), the main rule that I personally use is to always drain the first water (after 10-20 minutes of boiling) , and in the second I already boil until cooked (when the mushroom settles to the bottom of the pan, it is ready). By the way, if you are not sure about the region in which you picked mushrooms or you are canning liverwort, then it makes sense to boil 3 times for 20 minutes with a change of water, and be sure to salt the last water. It is worth throwing an onion during cooking, of course, into the myth that if a poisonous mushroom comes across, it will turn blue, you should not believe it, but it will destroy the microorganisms that may be present in some forest mushrooms. Now, while the mushrooms are being cooked, it is worth preparing boiling water (just pure water brought to a boil and left on low heat) and prepare the jars, they must be thoroughly washed with soda and sterilized.
Next, you need to act quickly!
in a hot sterilized half-liter jar (only removed from steam) we throw:
- 1 teaspoon of salt with a small slide (stone! Not extra! Extra will burn all the mushrooms and they will be like mochmola.)
- 1 heaping teaspoon sugar
- 1 tablespoon of vinegar (not apple, not wine! But just vinegar! Apple can break the cork.)
- 3-5 sweet peas pepper
- 3-5 bitter peppercorns
- 1 garlic clove (optional)
- 2 carriages of horseradish root (optional)
- 1-2 bay leaves
- a few grains of coriander or mustard - 0.5 teaspoon
After all this, we take out the boiling mushrooms from the pan with a slotted spoon and put them in a jar.
We put a dill umbrella on top (although this is an amateur) and pour boiling water prepared in advance until the mushrooms disappear. Now add 1 tablespoon of odorless vegetable oil and roll it up!
We immediately wrap the rolled up jar so that it cools as slowly as possible! After cooling (after about 12 hours), the jars can be taken out to the pantry or cellar, after a couple of weeks you can try. If you are using liter jars, then multiply the ingredients by 2 and so on. BON APPETIT!!!
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
- Honey mushrooms are cleared of debris, leaves and earth. Soak in water for 1.5 hours and rinse a couple more times.
- 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.
- 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.
- Mushrooms are put into the boiled marinade. Boiled for 20 minutes.
- The garlic is peeled and finely chopped. You need to add it to the marinade at the very end.
- 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 festive 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. Breakage of the mushroom during harvesting does not affect its taste. 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
- Before cooking, the pigs should be soaked for 2 days, periodically changing the water.
- 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.
- The marinade is being prepared, when it boils, pigs are added, boiled for 20 minutes.
- 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 delicious mushrooms without the need for sterilization. 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
- Peeled mushrooms are boiled in salted water for 20 minutes.
- The marinade is being prepared. You can additionally put a couple of bay leaves, 5-7 black peppercorns in it.
- 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 a detailed recipe, you can be sure of getting an exquisite 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
- Rinse the mushrooms well (you can use a new clean sponge). Trim the ends of the legs.
- Boil the mushrooms for half an hour over medium heat, then drain in a colander.
- 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.
- Add spices, put mushrooms, boil for 5-10 minutes.
- 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.
In this article, we decided to offer not only various recipes for 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 respect technological requirements concerning 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 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 need to 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 at the table as a cold appetizer, sprinkled with chopped onions and / or garlic and sprinkled 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.
Canning mushrooms allows you to save the gifts of the forest and the warm months of the year for the winter. Many types of mushrooms are suitable for conservation, for example: milk mushrooms, boletus, boletus, russula, honey mushrooms, mushrooms, butter, ceps, black mushrooms, pigs, chanterelles. It is better to choose fresh mushrooms that have been harvested at least 8 hours before cooking. They should be small to medium in size, not wormy. It is worth considering that some types of mushrooms do not combine together. To avoid such an incorrect combination, you can use the recipes below.
There are several classic recipes for cooking mushroom preservation for the winter.
Such a variety of recipes is due to the fact that classical canning methods may involve:
- salting;
- pickling;
- cooking in own juice.
There are also various canned mushroom dishes, for example, whole mushrooms, caviar.
Canning mushrooms: a classic recipe for the winter at home
Using classic ingredients for pickling, you can cook absolutely any mushrooms for the winter.
For this you need:
- 1 kilo of mushrooms;
- 1.5 glasses of water;
- 20 grams of salt;
- 100 milliliters of olive oil;
- 6 black peppercorns;
- 100 milliliters of 9% vinegar;
- 50 grams of sugar;
- 5 bay leaves;
- 5 clove buds.
Using classic marinating ingredients, you can cook absolutely any mushrooms for the winter.
How to preserve:
- Fresh forest products are washed, cleaned, immersed in cold water and soaked for 1 hour.
- The liquid is drained, and the mushrooms are cut into medium pieces.
- Mushroom pieces are poured with water and boiled for half an hour.
- Marinade is prepared in a separate pan. To do this, salt, sugar, and other spices dissolve in water. Everything is mixed and put on fire. After boiling, oil and vinegar are poured into the liquid. The contents of the container are again brought to a boil and boiled for 5 minutes.
- The appetizer is laid out in clean jars and sent to be sterilized for 30 minutes. Then the containers are sealed, placed on the lid and insulated with a blanket.
You can eat the product made already 30 days after its seaming.
The classic recipe for pickling mushroom mix
For this recipe, it is better to use a mixture of porcini mushrooms, butter, boletus and boletus.
Required Ingredients:
- 10 kilos of mushroom mixture;
- 500 grams of salt;
- 20 grams of bay leaf;
- 7 peas of allspice.
For this recipe, it is better to use a mixture of porcini mushrooms, butter, boletus and boletus
How to pickle the gifts of the forest at home:
- Mushrooms are sorted, washed, cleaned, boiled in salted water for 15 minutes.
- The mushroom mass is leaned back in a colander and washed under running water.
- The main ingredients are dried, placed in a container covered with enamel, upside down. Each layer must be sprinkled with salt and spices.
- The top layer is covered with a gauze napkin, a circle on which oppression is installed.
- In this state, the gifts of the forest are salted for 2 days. Then the brine is poured into a container and brought to a boil.
- The mushroom mass is again filled with hot liquid and put under oppression for 30 days.
- Ready mushrooms can be laid out in jars and closed with polyethylene or nylon lids.
During salting, the fungus must be ensured that they are always in the brine, otherwise the product may become moldy.
Canned mushroom caviar
Mushroom caviar is not only an excellent independent snack, but also good stuffing for sandwiches, canapes, pastries, as well as an interesting ingredient that can be used during the preparation of second courses.
In order to make caviar you need:
- 1 kilo of a mixture of porcini mushrooms and chanterelles;
- 200 grams of water;
- 10 grams of salt;
- 4 grams of citric acid;
- 100 grams of olive oil;
- 20 grams of mustard;
- 1 pinch ground black pepper;
- 100 grams of 5% vinegar.
Mushroom caviar is not only an excellent independent snack, but also a good filling for sandwiches, canapes, pastries
How does conservation work?
- Fresh mushrooms are sorted, cleaned, cut into equal pieces, washed in cold water and leaned back in a colander.
- In a separate container, water is mixed with salt and citric acid, put on fire and brought to a boil.
- Prepared mushrooms are immersed in a boiling liquid, which should be cooked until fully cooked, constantly stirring with a spatula. The readiness of the mushrooms can be determined by the fact that all the pieces have sunk to the bottom.
- During the cooking process, foam will be released, which must be removed with a slotted spoon.
- The mushroom mixture is leaned back in a colander and dried.
- The mass is passed through a meat grinder, seasoned with oil, vinegar, salt, pepper and mustard.
- The mixture is mixed and sent to dry, clean containers.
- The jars are covered with a lid, sterilized for 40-50 minutes, sealed, turned over and covered with a warm towel.
Mushroom caviar, prepared according to the presented recipe, is moderately spicy and fragrant. Store such a workpiece in a cool dark place.
Salted mushroom caviar: a classic recipe
Mushroom caviar can be not only pickled, but also salted.
To prepare such a dish you will need:
- 7.5 kilos of mushroom mixture of boletus and porcini mushrooms;
- 500 milliliters of water;
- 2 tablespoons of salt.
Mushroom caviar can be not only pickled, but also salted
How to salt:
- The washed and peeled mushroom mass is cut into small pieces, mixed with salt and 300 milliliters of water. The mass is mixed and placed on the burner.
- The mixture is brought to a boil and boiled for 30 minutes.
- Then the rest of the water is poured into the mass, everything is mixed and stewed for another 1 hour. During the extinguishing of the mass, it must be constantly stirred.
- With the help of a pusher, the mushroom mix is kneaded to a puree state, and then the resulting caviar is evaporated at a temperature of 100 degrees. In this case, caviar must be constantly stirred to prevent burning.
- Hot caviar is distributed in pre-sterilized jars, corked, placed upside down and covered with a warm towel.
If the hostess plans to store the cooked blank for a long time, it must be re-sterilized.
Mushroom conservation (video)
Canning mushrooms with tomato puree in jars for the winter
In this recipe, it is best to use a mixture of butter, boletus and boletus. It turns out delicious snack, containing mushrooms with different textures and tastes.
In the canning process you will need:
- 600 grams of mushroom mixture;
- 400 grams of tomato puree;
- 50 milliliters of olive oil;
- 0.5 tablespoon of salt;
- 200 grams of sugar;
- 1 dessert spoon 9% vinegar;
- 2 bay leaves;
- 2 clove buds.
Step by step preservation:
- Mushrooms are cleaned, washed, cut into equal pieces and sent to stew until they acquire a soft structure.
- Salt, sugar, vinegar are added to pre-blanched and mashed tomatoes to a state of puree. The mass is mixed and transferred to mushrooms along with cloves and bay leaves.
- The mushroom mixture is brought to a boil, distributed in clean jars.
- The containers are covered with lids and sent for sterilization, which lasts at least 85 minutes.
- Banks are rolled up, cooled at room temperature.
Mushrooms canned in tomato are endowed with a unique taste that can conquer any gourmet. Such an appetizer will be an excellent option for complementing and serving second courses.
Pickled mushrooms for the winter (video)
