Pickled mushrooms are a very common snack in the places where they grow. True, now they all year round are available in any supermarket, but not everyone is satisfied with their taste. I offer a simple and affordable way to pickle mushrooms without sterilization for the winter at home. Usually they process a considerable amount of mushrooms, today I prepared 1 jar especially for the site. Increase all ingredients proportionally, depending on the weight of the mushrooms.

For pickling, we need the following products.

We sort the mushrooms, wash them, cut the legs to approximately the same length, let the water drain.

Boil mushrooms for 20-30 minutes in water with the addition of salt - an additional 1 tablespoon per 1 liter of water.

Drain in a colander, rinse under running water.

Separately, in a clean saucepan, prepare the marinade from the indicated ingredients. We spread the mushrooms in it and, with a slow boil, boil for 10 minutes.

Cool the mushrooms in a saucepan or put them in clean, dry jars and, without closing the lid, let cool. After complete cooling, add a spoonful of any vegetable oil to each jar and close the lid, it can be plastic, it used to be corked with parchment paper. The marinade should cover the mushrooms, which are not stuffed tightly, take about 30% of the marinade, i.e. mushrooms can move freely in the marinade if we turn the jar over. Pickling mushrooms without sterilization for the winter is completed.

Good day everyone! Mushrooms are on the agenda today, and unusual ones - small, beautiful and very tasty. Such flights leave from holiday table or feasts, celebrations, of course, if you know how to cook them correctly. So let's learn how to make pickled mushrooms for the winter in jars to use them in and for any occasion.

The whole secret of this pickle lies in the marinade, or in another way the brine, which must be properly cooked, know all the necessary proportions, using a proven recipe.

Canning again at home can be done in two ways, cold and hot. In this article, you will get acquainted with the hot cooking method.

Interesting! There is still debate about how mushrooms should be closed. Someone claims that in no case should you roll under a metal cover using a seaming machine, which is supposedly very dangerous for health. Others advise using only a nylon without a twist or a metal screw cap.

There is a lot of information in books and the Internet, so I will show you different options, and you yourself determine what is closer to your soul. I always do things differently, I experiment. After all, mushrooms are a very tasty product that can be used in any dishes, for example, make original savory salads out of them or, for example, serve with

Remember only one thing, that after canning, mushrooms should not be stored for a very long time, and indeed any other mushrooms should not be, it is better to eat them closer to the New Year. Take care of your health and the health of your loved ones!

The first option for preserving mushrooms for the winter will be with vinegar according to a grandmother's recipe. My grandmother always tells me that this matter must be approached responsibly. Anyone can prepare this salting because it is very simple, if you follow all the necessary conditions and rules.

Important! Remember the proportions of water, salt and vinegar. So, how much vinegar should be put in 1 liter of water? If you have 70% vinegar essence, then you need to put 1 tbsp, if 9% - 10 tbsp. Salt is put on 1 liter - 1 tbsp. with a small hill. If you are doing 3 liters of water, then increase the dose by three accordingly.

This recipe uses granulated sugar, if you do not want to put it, then read another cooking option.

We will need:

• mushrooms - 1 kg
• sunflower oil - 2 tsp
• vinegar essence 70% - 1 tbsp
• water - 1 l
• sugar - 1 tbsp
• edible salt - 1 tbsp
• bay leaf - 1 pc.
• peppercorns - 3 pcs.
• garlic - 2 cloves
• cloves - 2 pcs.

Cooking method:

1. As I wrote earlier, there are several ways to pickle mushrooms. In this form, the hostess seamer will be used. Prepare it ahead of time. Sterilize jars in a convenient way for you, together with lids.

2. Clean the mushrooms from all kinds of forest or meadow litter, rinse them well with water. Go through it again so that, God forbid, you don’t get a false mushroom.

Important! If you have time, then mushrooms should be pre-soaked for 1-2 hours in cold water.

Pour the washed and sorted mushrooms into a saucepan, fill them with water (3 l), salt, add 1 tablespoon of salt per liter of water, i.e. you need to put 3 tablespoons

3. Put on fire, bring to a boil. When cooking, you will see the foam, it will be necessary to remove it with a slotted spoon. Cook over low heat after boiling for 40 minutes.

Mushrooms will first float on the surface, and then fall to the bottom, which means that they are completely cooked.

4. Move the mushrooms to a colander and rinse them under running water.

5. Now make a delicious fragrant marinade from the remaining ingredients. Pour water (1 l) into the pan, throw in sugar (1 tbsp), salt (1 tbsp), then bay leaf, three peppercorns and two cloves.

6. While the marinade reaches a boil, finely chop the garlic with a kitchen knife. We will add it separately to each jar.

As soon as the marinade boils, pour 1 tablespoon of vinegar essence into it, stir. The aroma will go through the kitchen extraordinary. Throw the prepared boiled mushrooms into the boiling brine.

Boil the mushrooms in a saucepan with a closed lid after boiling so that the vinegar does not come out for 7 minutes over medium heat.

7. So, 7 minutes have passed, remove from heat. Take a sterilized jar and pour the mushrooms. Add the chopped garlic to each jar.

And also add vegetable oil on top, 2 teaspoons per jar, so that they do not get moldy during storage in the cellar.

8. Seal the jars with a seamer and then turn them upside down to make sure everything is sealed.

Let the jars cool, the mushrooms are ready! They can be served with onions and dill. And you can also make any dish together with them, for example, or fry potatoes with pickled mushrooms. Better yet, add them to

Video: Cooking pickled mushrooms

All the same, store mushrooms are very different in taste from their own, which are made at home. No matter how much I tried to take everything in the store, it’s not like it’s not mushrooms at all, although they are cooked and canned according to GOST.

For you, I specially picked up this video from the YouTube channel, the whole process of cooking and marinating is shown very intelligibly and in detail:

I really liked this option myself, I advise you to make conservation on it.

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

This is the best classic recipe for home, in it all the ingredients are combined and give a unique taste. In general, it turns out flying and super delicious, just a bomb.

And the chip is still used in it, that only mushroom caps are taken as the basis, and the legs go to other dishes, for example, mushroom caviar. You just look at these handsome men, you can fall in love immediately.

I offer you this step by step instructions with pictures so that you can also make such a beautiful culinary masterpiece, and enjoy the fragrant aroma of spices and mushrooms in winter.

We will need:

• honey mushrooms - 1.4 kg

For marinade:

• water - 1-1.2 l
• salt - 1 tbsp
• sugar - 1.5 tbsp
• vinegar 9% - 50 ml
• bay leaf - 1-2 pcs.
• allspice peas - 5-6 pcs.
• cloves - 2-3 pcs.
• dill umbrella - 2 pcs.
• currant leaves - 2 pcs.

Cooking method:

1. Wash fresh mushrooms very thoroughly in running water. Cut off the legs, so it will look better in a jar, if there is no such desire to do such work, then you can not remove them.

Then, in salted water, salt to taste, boil the mushrooms in a saucepan. Cooking time approximately 5 minutes. Then drain the water. There were almost 1.5 kg of fresh mushrooms, and after boiling it will be 750 g, they unfortunately boil down almost twice.

Prepare all the ingredients according to the list.

2. The next step is to prepare the jars. Wash them well with soda, and then sterilize with the lids, in the way you like best. For example, in the microwave or steam.

In this version, I show precisely coated screw caps, you can take nylon ones.

2. Pour 1 l -1.2 l of water into the pan and bring to a boil, throw in the mushrooms. Wait for them to boil again too. Foam will appear, remove it and add salt, sugar, bay leaf, pepper and cloves.

Important! Remove the bay leaf after 10 minutes so that bitterness does not appear in the taste. Sometimes there is such a problem that mushrooms are bitter, here is its solution, this is due to lavrushka, it is she who gives bitterness if she is kept in boiling water for a long time.

Cook mushrooms until tender, about 20-25 minutes. As soon as you see that the mushrooms have fallen to the bottom, then they are completely ready.

3. Immediately add vinegar and bring the mass back to a boil. And turn off the stove, put the pan aside.

4. Arrange the mushrooms without brine in jars on the shoulders.

Important! It is best to do this with a slotted spoon.

5. Now we will make pickled mushrooms in our own juice. To do this, bring the remaining marinade to a boil, throw in a dill umbrella, and currant leaves. Boil these plants for 1-2 minutes, this is done for sterility.

4. Pour jars of mushrooms with boiling marinade. Put dill umbrellas on top, fish them out of the fragrant brine.

Important! Take this action - twist the jars clockwise, shake a little so that all the excess air comes out, or you can knock on the table. Do this carefully, do not burn yourself.

5. Close the jars with lids. That's what happened, two jars of half a liter and one 340 ml.

Advice! Be sure to follow the storage rules, store either in the refrigerator or in the cellar, where it is cool. Do not store mushrooms for years, this year they prepared it, they ate it this year, this is important.

Before use, always check the jar for turbidity, the brine should be light and without mold.

Friends, how do you serve such mushrooms on the table? What do you cook from them, I personally love a very simple salad of mushrooms, namely, season them with vegetable oil and sprinkle with onions. Of course, you can think of something more complicated, for example, for a holiday I do

Instant pickled mushrooms in 15 minutes

It is best to make such salting from small little mushrooms, young and not overgrown, then it will look more appetizing, and it’s more pleasant to eat such, of course))).

This is a simple option, but in fact it is also fast. In just a short period of time, you will make this preparation for the winter. Everyone is interested main question when can you eat pickled mushrooms? These can be eaten almost immediately, namely 12 hours after pickling.

We will need:

• mushrooms - 1 kg

For brine for 1 kg of mushrooms:

• salt - 1 tbsp
• vinegar 70% - 1 tbsp
• bay leaf - 3 pcs.
• peppercorns - 5-6 pcs.
• garlic - 2 peeled cloves
• water - 1 liter per 1 kg of mushrooms

Cooking method:

1. Wash and clean mushrooms from dirt. Pour water into the pan, it does not use the water that is prescribed in the ingredients, but just by eye. In this water we will boil mushrooms.

2. Throw honey mushrooms into boiling water. Cook over high heat for about 15 minutes, stirring and removing foam if it appears.

3. Drain the water and place the mushrooms back in the pan. Pour in 1 liter of water. Add all the spices that were given in the description.

Interesting! Note that this marinade does not use sugar and sunflower oil. But garlic is used.

4. Cook for about 15 minutes after boiling.

5. Arrange honey mushrooms in sterilized jars. Cover them with nylon lids and place in the refrigerator, and tomorrow morning after 12 hours they can be eaten. Cool and very tasty! Try it too! These can also be stored for a long time, and then eaten, as long as they are placed in a cool place, preferably in the cellar.

Bonus: Mushroom Marinade

I would also like to say that you can also preserve mushrooms with the help of a universal marinade, which is suitable for absolutely all varieties of mushrooms (chanterelles, boletus, white, etc.).

It will be without vinegar, but with citric acid. In that short video there are some little tricks in general about cooking mushrooms, I recommend that you look and remember all the details well for yourself:

That's all, let's write our comments below to make a small forum, so that it would be interesting for everyone to come and read. Join me in the contact group. And see you again. All good mushroom picking and good mood!

P.S Yesterday I was just picking mushrooms in the forest, wow, this is an exciting activity. Do you know how beautiful it is there? So clean and fresh! Birdsong and a light breeze, what a beautiful Russian nature we have, and what landscapes, well, just lovely! Here is my mini-report of photos in nature.

Hello again! As promised, we continue the mushroom theme with you, because there are a lot of recipes for preparations for the winter. Today I will share some of them.

I would like to note that this species dishes are not just a great snack, but also have certain benefits for the body.

Honey mushrooms have long been valued in medicine, because they are used as natural antibiotics, because this type of fungus has antiviral properties.

Honey mushrooms are used in the event of malignant tumors, intestinal diseases and treat staphylococcus aureus.

Also, this delicacy contains copper and zinc, so it helps our circulatory system to function without problems. Do not forget about productive and nervous system, forest mushrooms will also help us with this. And also they have a large amount of phosphorus, iodine and potassium.

Well, let's start cooking crispy and useful mushrooms. Do not forget that I already told some recipes for the winter in one.

It's great that mushrooms do not require long soaking, they only need to be thoroughly washed and all forest debris removed. Someone does not recommend marinating mushrooms under a metal lid, but on the contrary, I love this method of winter harvesting.

We will need:

• Fresh mushrooms - 1 kg;
• Salt - 1 tbsp. l. ;
• Bay leaf - 3 pcs.;
• Black pepper - 5 peas;
• Carnation - 2 pcs.;
• Mustard - 1 tsp grains;
• Vinegar 70% - 1 tsp.

COOKING METHOD:

1. To begin with, as I said above, we clean the mushrooms, rinse cold water, large cut into pieces.

2. Pour water into a large saucepan, for 1 kg of mushrooms - 1 liter. As soon as the water boils, reduce the heat, remove the foam and add salt, cook for 30 minutes.

3. At this time, sterilize the jars and lids.

4. Put the boiled mushrooms in a colander with a slotted spoon, let it drain. We do not pour out the remaining broth, but only filter it and again into the pan, put all the seasonings there, put it on fire again.

5. After boiling the broth, put mushrooms into it, cook for 10 minutes, then add vinegar and cook for another 5 minutes.

6. Transfer the hot treat to sterilized jars, adding marinade with spices.

8. Store the snack either in the refrigerator or at room temperature.

The shelf life under a metal lid increases for the winter!!

Delicious recipe for pickled mushrooms with butter

Eh .. how good honey mushrooms cold winter Yes, with potatoes in a bite, I really wanted to try this dish 🙂 I’ll probably have to not wait for winter, but gobble up one jar now 😀

We will need:

• Honey mushrooms - 2 kg;
• Water - 600 ml;
• Sugar - 1.5 tbsp. l.;
• Salt - 2 s. l.;
• Garlic - 8 cloves;
• Vinegar 9% - 2 tbsp. l.;
• Carnation - 1 bud;
• Pepper black and white peas - 2 pcs.

COOKING METHOD:

1. We clean, cut off the lower part of the leg, wash the mushrooms.

2. Pour the mushrooms into boiling salted water, remove the foam, put it in a colander, let the water drain.

3. Place the mushrooms in dry jars along with the garlic cloves.

4. Prepare the marinade from water, salt, sugar, let it boil and then add all the other spices. Boil for 5-7 minutes, pour in vinegar and oil, boil for another 3 minutes.

5. Pour mushrooms in jars with marinade.

6. Cover the jars with sterilized lids and place in hot water on a folded kitchen towel. Sterilize for about 40 minutes over low heat.

7. Roll up, turn over, warm in a blanket and let cool.

Classic recipe for pickled mushrooms

And I think any hostess has the following cooking method, I won’t describe in detail, but I suggest watching a video of YouTube chefs:

I note that usually the classic pickling recipe for mushrooms includes the following ingredients: mushrooms, water, table vinegar, sugar, black and allspice peas, cloves, bay leaves, salt, garlic. Well, the cooking method is typical with the previous ones.

Honey mushrooms marinated with cloves and vinegar

We will need:

• Fresh mushrooms - 3 kg;
• Water - 500 ml;
• Vinegar 9% - 2 tbsp. l.;
• Salt - 1 tbsp. l.;
• Sugar - 25 gr.;
• Cloves - 1 tsp;
• Allspice peas - 1 tsp;
• Black peppercorns - 1 tsp;
• Citric acid - to taste.

COOKING METHOD:

1. Remove all debris and rinse the mushrooms with water.

Publication date: 11/19/2017

Honey mushrooms are one of the most popular mushrooms, although they are not ranked in the highest category in terms of value. And the popularity is probably due to the fact that it is very convenient to collect and cook them. If you are lucky to find a growth of honey mushrooms in the forest, then you will immediately pick up a couple of buckets. It is easy to clean them, there are practically no wormy mushrooms. It remains only to wash and preserve. Well, pickled mushrooms will save you more than once until the next harvest - to feast on yourself, to please guests, and to grab a jar to visit friends.

From my own experience, I can say that we pickle mushrooms, regardless of their variety, according to our favorite basic marinade recipes. And today I want to tell you 6 proven recipes for making delicious pickled mushrooms for the winter.

6 most delicious recipes for pickled mushrooms for the winter:

• Video - recipe "Marinated mushrooms for the winter"

Pickled mushrooms in jars - a simple recipe for the winter

This recipe is without wisdom, without pre-soaking the mushrooms. If you have already attacked mushrooms, then you will not collect less than a bucket. Here from the bucket will be the proportions of this recipe. Just keep in mind that mushrooms boil down more than other mushrooms during cooking.

Ingredients:

• fresh mushrooms - 1 bucket
• salt - 2 tbsp. l.
• sugar - 2 tbsp. l.
• vinegar 70% - 1 tsp
• black peppercorns
• bay leaf - 5 pcs.
• cloves - 4-5 pcs.

1. We sort the mushrooms, separate the mushrooms from each other. I select small ones separately, we are so whole and we will put them in jars. And larger mushrooms can be cut into 2-4 parts if desired.

You can cut off the long legs of mushrooms and dry them separately, and then grind them in a coffee grinder. Get an excellent mushroom seasoning for soups and second courses.

2. Take a large pot and pour 5 liters of water. We put the pan on the fire, start heating the water and put half of all honey mushrooms into the pan, and when they sit down, add the rest. Bring to a boil.

Actual for any mushrooms: so that the mushrooms do not darken during cooking, it is necessary to add citric acid at the tip of the knife to the water in which the mushrooms will be boiled.

3. Throw the mushrooms in a colander, drain the water. With the first dirty water, we are freed from debris that is difficult to clean mechanically with a knife. We wash the mushrooms under running water.

4. Pour the mushrooms with clean water the second time so that the water covers all the mushrooms, bring the water with the mushrooms to a boil and cook for 40 minutes.

5. We take out the mushrooms from the water, and drain the water.

6. In a separate pan, prepare the marinade. Pour 1 liter of water. In boiling water, add 2 tbsp. l. salt, 2 tbsp. l. sugar, 1 tsp vinegar and all spices. Put the mushrooms into the boiling marinade and let them boil for 7-10 minutes.

7. Lay out in clean glass jars, cover with lids and sterilize in boiling water for 15 minutes (for liter jars).

Honey mushrooms marinated with apple cider vinegar - a recipe for the winter

Another delicious recipe, just try to replace ordinary vinegar with apple cider vinegar, and there are more benefits, and it is less spicy than table vinegar.

Ingredients:

• mushrooms - 1 kg
• salt - 1 tbsp. l.
• sugar - 2 tbsp. l.
• apple cider vinegar 9% - 8 tbsp. l.
• water for marinade - 1 liter
• black pepper - 1/2 tsp
• bay leaf - 2 pcs.
• cloves - 3-4 pcs.
• dried dill - 1 tsp
• vegetable oil

2. Put the pot with mushrooms on the stove, bring to a boil, remove the foam that will form. Boil mushrooms for 30 minutes.

3. At the same time, pour 1 liter into another pan pure water, we also put on fire and prepare the marinade. Pour salt, sugar into the water, add spices, pour in apple cider vinegar. Bring the marinade to a boil.

4. At this time, the mushrooms have already boiled, drain the water from the pan and pour the finished marinade into it. Bring the marinade back to a boil, add dried dill (optional) and after boiling, it will be necessary to cook for another 15 minutes. At the same time, stir occasionally.

5. We lay out the finished mushrooms in pre-sterilized jars. Lids also need to be sterilized.

6. So that the mushrooms do not mold on top, pour 1 tsp into each jar. vegetable oil.

7. We cover the jars with lids and sterilize them in a pot of boiling water.

Some housewives manage only by sterilizing the jars. When canning mushrooms, I always play it safe and also sterilize a jar with a blank.

Honey mushrooms marinated at home - a recipe for the winter

Visually see what beautiful mushrooms are obtained in jars. And already the recipe, I think, choose to your liking.

The most delicious recipe for pickled mushrooms

There is no dispute about tastes, everyone has their own favorite mushroom marinade recipe. Some people just love salted mushrooms. others are sourer, others are sharper. And we liked the recipe with a lot of sugar and vinegar. Try it and you, and suddenly it will be the most delicious for you.

Ingredients:

• mushrooms - 1 kg
• salt - 2 tbsp. l.
• sugar - 6 tbsp. l.
• vinegar 9% - 100 ml
• water for marinade - 1 liter
• black peppercorns
• bay leaf - 3-4 pcs.
• cloves - 3-4 pcs.
• cinnamon - 1/3 tsp

1. As in previous recipes, we clean the mushrooms, wash them, and cut the legs if desired. We put the mushrooms in a saucepan, fill it with cold water and put the saucepan on the fire to boil. Cook again for 30 minutes.
2. We are preparing the marinade. Do not be afraid of a large amount of sugar and vinegar, it will definitely be delicious. And to give the mushrooms a special flavor, I add, in addition to traditional spices, cinnamon. It only takes a little, and the aroma is amazing.
3. Drain the water and pour over the hot marinade. After that, cook for another 10-15 minutes.
4. We transfer the mushrooms to clean jars, cover with lids and sterilize in boiling water for 15 minutes.
5. It remains only to tightly close the jars with lids.

Pickled mushrooms for the winter - a recipe without sterilization

This recipe does not require sterilization, since we will not close the jars tightly, but with plastic lids. Store such blanks will need to be in the refrigerator or any other cold room.

Ingredients:

• mushrooms - 1 kg
• salt - 2 tbsp. l.
• sugar - 1 tbsp. l.
• acetic acid 70% - 1 tsp
• water for marinade - 1 liter
• allspice peas
• bay leaf - 4 pcs.
• garlic - 2-3 cloves
• vegetable oil - 70 ml

1. Traditionally, we clean and wash the collected mushrooms. Cut large mushrooms in half if desired. We put the mushrooms in a large saucepan and pour them with boiling water from the kettle. We put the pot with mushrooms on the stove and cook for 10 minutes.

In the process of cooking, honey mushrooms are boiled about 3 times

2. Drain the water, and fill the mushrooms clean again hot water, bring to a boil again and cook for another 10 minutes. Drain the mushrooms in a colander and rinse with cold water.

3. For the third time, fill the mushrooms with hot water and cook again for about 10 minutes. Mushrooms, if they are already ready for pickling, should settle to the bottom. Throw the mushrooms in a colander and rinse with running water.

We offer several simple recipes pickled mushrooms for the winter. The dish will not leave indifferent either your guests or household members. Small beautiful mushrooms (the sizes of mushrooms allow you to close them whole) with an elastic texture, harmonious taste and spicy aroma will perfectly complement any winter feast.

Among the numerous varieties of mushrooms growing almost everywhere, autumn ones are considered optimal for harvesting. Outwardly, they are distinguished by the presence of a membranous ring - a “skirt” on a stem and scales on a dull light brown (brownish or ocher) flat-convex hat with a tubercle. The plates are white or yellowish, with brownish spots. The pulp of autumn mushrooms white color, with a mild (not caustic) taste and a slight pleasant aroma. By nutritional value they are classified as category 3 (out of 4) and are recommended to be boiled before eating and pickling.

The collection and harvesting of mushrooms must be approached with great responsibility in order to prevent the risks of poisoning. Firstly, it is necessary to take only edible varieties that you are sure of, and, secondly, strictly adhere to the established rules for processing and preservation.

Preliminary processing

Mushrooms grow in open places and not singly, but friendly families, so mushroom pickers collect their harvest without a long search.

Fresh mushrooms brought from the forest should be processed immediately, until they are caked. Honey mushrooms cleanse from plant debris and dismantled, cutting off the lower part of the legs. To wash away any remaining dirt and prevent the flesh from browning when exposed to air, the mushrooms are immediately soaked in water. Use both cold and hot water. Many advise adding salt and citric acid to it (1 tsp of salt and 2 g of acid per 1 liter of water). Mushrooms while soaking picking and sorting, rejecting all spoiled (overripe, wormy, etc.) specimens. Small mushrooms for harvesting are left whole, and large ones are cut into pieces. Long-term soaking of mushrooms is not required, as they do not contain bitterness and caustic substances. It is enough to wash them thoroughly and rinse under running water.

Well-washed mushrooms are put in a colander or on a sieve, letting the water drain. Then them without fail blanched or boiled in salt water. The main methods of harvesting mushrooms for the winter are salting and marinating. The main difference between the two is the use of acidic preservatives (vinegar and/or citric acid) that are added to marinades.

O various ways salting mushrooms can be found in the article on our website.

Pickling is convenient because it allows you to prepare mushrooms quickly enough and then store them at home (in a dark, cool place). When preserving mushrooms in hermetically sealed jars, it is necessary to comply with all the requirements of heat treatment and the proportions of products indicated in the recipes. When food is boiled, live bacteria die after 5 minutes, and accumulated toxins are destroyed after 20 minutes. Spores can only be disposed of by sterilization at a temperature of at least 120℃.

Botulism bacteria "do not like" media with a pH above 4.6. The problem is that most people do not like such products either. Table vinegar (9%) has a pH of about 3-3.5, when you mix vinegar with water, this goes up (than more water, the higher the pH). To prepare a marinade with a pH of at least 4.5, you need to dissolve table vinegar 2-2.5 times. What happens will be very sour in taste. That is, you will have protection against botulism, but few people can eat it.

That's why mushrooms intended for harvesting with capping require such thorough cleaning, repeated washing and boiling. This is the only way to get rid of particles of earth in which botulism bacteria live.

Some housewives generally prefer to make only “open” blanks from mushrooms. It is especially difficult for honey mushrooms to wash the legs from the ground, since they grow in a “bouquet” (a lot of mushrooms from one root). Experienced mushroom pickers often collect only hats with the upper part of the legs (1-2 cm). Sometimes only hats are preserved in mushrooms, and the legs are dried, followed by grinding into powder (both tasty and safe).

Here are some of the most popular and simple recipes on how to pickle mushrooms correctly with step-by-step cooking technology.

Popular Recipes

Honey mushrooms do not have a very bright and rich taste, therefore, in addition to the standard set of spices (salt, sugar, vinegar), a variety of spices are added to marinades. Each housewife can adjust their proportions at her own discretion and determine for herself the most successful options for pickling mushrooms for the winter in jars.

This recipe is good first of all because it takes into account all safety requirements.

Servings/Volume: 1.5-2 l

Ingredients:

• fresh mushrooms - 3 kg;
• water - 0.5 l (for marinade);
• rock salt - 50 g (for boiling), 10-15 g (for marinade);
• sugar - 10 g;
• citric acid - 2 g (for boiling), 3 g (for marinade);
• bite, 5% - 75 ml (5 tablespoons);
• black pepper sweet peas - 5-6 pcs.;
• bay leaf - 2-3 pieces;
• dry cloves - 1 g;
• cinnamon - 1 g.

Cooking technology:

1. Put the thoroughly washed mushrooms into a saucepan with boiling brine (50 g of salt and 2 g of citric acid per 1 liter of water), boil until tender (15-20 minutes), removing the foam with a slotted spoon.
2. While the mushrooms are cooking, wash and sterilize the jars, prepare the marinade.
3. For the marinade, pour 2 cups of water into an enamel pan, add salt, sugar, citric acid, allspice, bay leaf, cloves and cinnamon. Boil, mix and pour in the vinegar. Boil.
4. Arrange the boiled mushrooms in hot jars, pour the marinade 1 cm below the top of the neck. Cover jars with lids.
5. Put jars with mushrooms in a saucepan with water heated to 45-50 ℃. Sterilize at a low boil jars with a capacity of 0.5 l - 30 minutes, liter - 40 minutes.
6. After sterilization, immediately roll up the jars with lids, check the tightness of the closure, turn over and leave until completely cooled.

Ready-made mushrooms turn out to be very tasty, they are served as a cold appetizer for strong drinks and as a side dish for meat dishes.

This method is one of the most popular and common, it allows you to pickle mushrooms deliciously and makes the harvesting process faster, which is especially important with large quantities of mushrooms.

Servings/Volume: 3-4 l

Ingredients:

• fresh mushrooms - 5 kg;
• water - 1 l (for marinade);
• rock salt - 4-5 tbsp. l. (for boiling), 1.5-2 tbsp. l. (for marinade);
• sugar - 2 tbsp. l.;
• vinegar essence (70%) / table vinegar (9%) / natural (apple or grape) - 0.5-1 tsp / 3-6 tbsp. l / 10-12 tbsp. l.;
• black pepper sweet peas - 5-7 pcs.;
• bay leaf - 2 pcs.

Optionally, you can add to the marinade:

• black pepper (peas) - 10-15 pcs.;
• dry cloves - 3-5 pcs.;
• cinnamon - 1-2 sticks;
• nutmeg - 0.5-1 pc.;
• dill, umbrellas / seeds - 2-3 pieces / 1 tsp;
• mustard seeds - 0.5-1 tsp;
• dry coriander - 0.5 tsp

Cooking technology:

1. Place the washed mushrooms in a saucepan, pour cold water, salt at the rate of 50 g of salt per 1 liter, put on the stove and quickly bring to a boil over high heat.
2. Cook for 3-5 minutes, skimming off the foam. Drain the dirty water, pour the mushrooms again with clean water, salt and boil for another 20-30 minutes. Put the finished mushrooms in a colander and let the water drain.
3. Prepare the marinade in a separate saucepan. Heat water, add salt, sugar and all dry spices, pour vinegar after boiling.
4. Immerse the mushrooms in the marinade and, after boiling again, boil them for 5 minutes over low heat.
5. Sterilize jars and lids.
6. Arrange the mushrooms in jars, fill them to the top with marinade and immediately roll up the lids.
7. To cool the jars slowly, turn them upside down and wrap them in a warm blanket.

The proportions of spices and spices indicated in the recipe can be adjusted to taste. Experienced housewives advise you to definitely try the marinade during the cooking process, and add vinegar directly to the jars before seaming at the rate of 1 tbsp. l. vinegar (9%) liter jar. Before serving, mushrooms are seasoned with onions and / or garlic, flavored with vegetable oil.

If you do not plan to store pickled mushrooms for a long time, then you can make them hermetically without rolling them up, but you will have to keep such a blank in the refrigerator.

Servings/Volume: 1 l

Ingredients:

• fresh mushrooms - 1.5-2 kg;
• water - 0.5 ml (for marinade);
• rock salt - 50-75 g;
• sugar - 15-20 g;
• table vinegar (9%) / natural - 15-20 ml / 25-50 ml;
• black pepper sweet peas - 3-5 pcs.;
• dry cloves - 1-2 pcs.;
• bay leaf - 1-2 pcs.;
• garlic - 2-3 cloves;
• vegetable oil - 20-50 ml.

Cooking technology:

1. Dip the washed mushrooms into boiling salted water (1 tablespoon per 1 liter). Blanch for 2-3 minutes.
2. Throw the mushrooms in a colander and let the dirty water drain.
3. Put mushrooms in an enamel pan, pour cold water (0.5 l) and put on high heat. When the water boils, add 1 tbsp. l. salt and sugar, dry spices. Boil the mushrooms over low heat for 30-40 minutes, removing the foam with a slotted spoon.
4. Remove the pot with ready mushrooms from the heat, pour in the vinegar, mix and let the workpiece cool.
5. Peel the garlic, cut the cloves into slices or thin slices.
6. Transfer the mushrooms to clean, dry jars, add garlic, pour the remaining marinade. Gently pour a little vegetable oil on top so that it covers the surface of the liquid with a thin layer. Close with tight nylon (polyethylene) lids.
7. Put the jars in the refrigerator.

This technology does not provide for sterilization or pasteurization of the canned product, so it is enough to wash the jars and lids well. Mushrooms stored in the refrigerator are convenient to use as an independent snack or for preparing first and second courses in the daily menu.

Video

They share their recipes for pickled mushrooms experienced housewives in the following videos:

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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