Pickled mushrooms with vinegar essence. Pickled mushrooms for the winter - the most delicious cooking recipes. Delicious and simple recipe for cooking mushrooms
September is over - the month of the mushroom peak. Experienced mushroom pickers and amateurs have already collected full baskets, buckets, and even bags! It’s no surprise that people try to stock up as much as possible, because mushrooms are an incredible storehouse of vitamins, which also add great flavor to dishes.
Honey mushrooms (or mushrooms) contain a high amount of protein, as well as potassium, magnesium, iron, ascorbic acid, vitamins B2 and B3. The beta-glucan element found in them reduces the risk of the occurrence and development of a cancerous tumor, diabetes and hypertension.
And that's not it! Most vegetarians and people who are just losing weight must include mushrooms in their diet, because they are low in calories and saturate perfectly.
The special uniqueness of these mushrooms lies in the way they are harvested. They don't lose useful properties being frozen, dried and pickled. That is why today I will introduce you to the most the best recipes pickling. Look!
Sort the mushrooms well before cooking, then boil in several waters. The first time for about 15 minutes - this will wash out all the dirt, the second time for 20 minutes. After that, proceed to the recipes and do not be afraid to treat someone.
Ingredients:
- mushrooms - 2 kg;
- filtered water - 1 liter;
- cinnamon powder (or cinnamon sticks) - 2 tbsp. spoons (3 pcs.);
- cloves - to taste;
- black peppercorns - to taste;
- lavrushka;
- granulated sugar - 50 gr;
- food salt - 70 gr;
- acetic table acid - 3.5 table. spoons.
Cooking:
1. Put the peeled, washed and boiled mushrooms in a saucepan and fill it with cool water. Put on fire, salt, wait until it boils, then drain the water and put the mushrooms in jars.
Sterilize glass containers in advance, this will significantly reduce the time.
2. Now go to the marinade. Put the pot of water back on a high flame. As you boil, throw in all the indicated seasonings, spices and vinegar. Boil for about 10 minutes.
3. At the end of the time, pour the marinade into jars and seal tightly. Store in a dark cool place.
How to pickle mushrooms in jars without sterilization
Often pasteurization takes a sufficient amount of time. Many housewives will agree that sometimes you want to finish the job as soon as possible. As it turned out, you can do it easier! In this recipe, we will analyze a quick and convenient way without additional sterilization of jars.
Ingredients:
- fresh honey agaric - 1.5 kg;
- table salt - 1 table. a spoon;
- soy sauce - 3 tbsp. spoons;
- apple cider vinegar - 40 ml;
- filtered water - half a liter;
- sand sugar - 1 tbsp. a spoon;
- bay leaves;
- ground black pepper or a mixture - ½ table. spoons.
Cooking:
1. Select mushrooms. Rinse under cool water, trim off excess. Take a small saucepan, transfer the mushrooms there and cook for ten minutes.
2. Throw the mushrooms in a colander, rinse under water and put back on the boil. This time, leave them for half an hour. Add spices to the pot.
15 minutes before the end, pour in the vinegar and soy sauce.
3. While the dish is being prepared, place the jars for processing. There are a lot of options for this procedure - in the oven, microwave, steamed. Choose the one that suits you and get started.
4. When everything is ready - spread the mushrooms, twist well and put on the floor, after turning it over. Cover the inverted jars with a warm blanket until completely cool, and then put them in a darkened cool room.
Delicious pickled mushrooms with 9% vinegar - you will lick your fingers recipe!
Mushrooms perfectly absorb seasonings and various other additives, which makes their taste more magical. Vinegar will play a major role here, giving the dish a sweet and sour tint. Be sure to try!
Ingredients:
- mushrooms (peeled and cooked) - 3 kg;
- pure water - 1.5 liters;;
- acetic acid 9% - 3.5 tablespoons;
- granulated sugar - 70-80 gr;
- food salt - 60 gr;
- black peppercorns - to taste;
- garlic - medium head.
Cooking:
1. Immediately distribute boiled mushrooms in glass containers. Don't forget to sterilize them.
2. Prepare a large saucepan, pour water into it and put it on a moderate flame. Wait for the water to boil. Add spices, salt and sugar. Boil 20 minutes. Pour vinegar essence 7 minutes before turning off.
3. Peel and finely chop the garlic. Sort it into banks.
4. As soon as the brine is ready - fill them with mushrooms to the very top. Then cork with lids, turn over and cover with warm clothes until cool.
Video recipe for caviar from mushrooms for the winter
In addition to the standard pickling in general, there are other interesting harvesting methods. One of them is mushroom caviar. Those same rejected mushrooms are suitable here. Make at least one jar and you won't regret it!
Ingredients:
- honey mushrooms - 1.2 kg;
- carrot - 1 large;
- onion turnip - 1 large head;
- table salt - to taste;
- garlic - head;
- vegetable oil for frying.
Pickled mushrooms for the winter with citric acid
My grandmother taught me this recipe. Her mushrooms just come out just amazing! Lemon powder is not strongly felt, which is especially good for the taste of the dish.
The recipe is for one liter jar.
Ingredients:
- boiled mushrooms - half a kilo;
- lavrushka - a few leaves;
- allspice peas - 4 peas;
- citric acid - 10-15 grams;
- table salt - 45 gr;
- granulated sugar - 1 teaspoon (possible with a slide);
- filtered water - half a liter.
Cooking:
1. Fill sterilized jars with pre-boiled mushrooms. Add whole garlic cloves if desired.
2. Set the brine to cook. After boiling water, add spices, sugar and salt. Leave for 25-30 minutes. Pour the lemon 10 minutes before readiness.
3. Turn off the burner and carefully pour the marinade into the jars. Then close with treated lids and put away in a dark place.
How to pickle mushrooms with butter at home
Very tasty and satisfying meal! Get ready, it will conquer not only you, but also all your loved ones. I advise you to do more, since such a jar will not stay closed for long.
Ingredients:
- boiled honey agaric - 2 kilos;
- vegetable oil (odorless) - 0.5 l;
- vinegar 70% - 1.5 teaspoons;
- cloves - to taste;
- peppercorns - to taste;
- lavrushka;
- edible salt and granulated sugar - 4 tablespoons each;
- dill umbrellas.
Cooking:
1. Prepare jars and put them on sterilization.
2. Take out the pan, fill it with water and drag it to the stove. Put in it all the ingredients except for the acetic acid. Let the future marinade boil.
3. During the preparation of the brine, distribute the boiled mushrooms into jars.
4. After boiling, pour in the vinegar and cook for another 10 minutes. After the time has elapsed, take a ladle and pour the marinade into jars, filling them to the very top.
While pouring, stir the brine constantly so that the oil and vinegar are evenly distributed.
5. Seal the containers tightly with lids and put them in a cool darkened room.
Hot cooking for the winter
A simple method with mandatory heat treatment. Follow the recipe carefully. Don't worry, it will be easy and very tasty!
Ingredients:
- boiled mushrooms - 1 kg;
- garlic clove - 2 pcs.;
- food salt - 40 grams;
- bay leaf;
- dill umbrellas;
- clove;
- currant or gooseberry leaves.
Cooking:
1. Immediately prepare a deep saucepan. Spread the chopped garlic along with dill and laurel in the lowest layer. Next, lay out the boiled mushrooms, which should be well sprinkled with salt.
After that, distribute the leaves and cloves.
2. Continue alternating these layers until the mushrooms run out. Then press them down with something heavy (for example, put a plate or tray, and on top of a jar filled with water or a small weight) and leave to salt for 5-6 days in a cool place.
3. After a five-day salting, sterilize the jars and arrange mushrooms on them. Move on to rolling. Keep finished jars in a dark place.
Pickled mushrooms according to the classic recipe
Such recipes are passed down from generation to generation, and the pickles themselves must be present in every home. If you don't already have these blanks, then there is time to fix it. Forward!
Ingredients:
- fresh mushrooms - 1.5 kg;
- table salt - 1 tbsp. a spoon;
- granulated sugar - 1 tbsp. a spoon;
- bay leaf;
- allspice;
- currant and cherry leaves;
- table vinegar or apple cider vinegar - 1.5 tbsp. spoons;
Cooking:
1. Rinse fresh mushrooms, cut off the legs. Take a medium-sized saucepan, pour some water into it and put it on a large fire. Transfer the mushrooms to boiling boiling water, cooking for five minutes.
2. Throw the hats in a colander, change the water in the pan and put it on the flame again. Wait for a boil, and throw the mushrooms into a container. Introduce spices and sugar, salt well. Boil for a quarter of an hour.
Be sure to remove the emerging foam.
3. A few minutes before turning off, pour vinegar. Arrange the mushrooms in glass containers. Put berry leaves on them. Gently pour in the marinade. Don't forget to sterilize the jars.
4. Roll up, turn over, place on the floor and cover tightly with warm material until cool.
This is where the column ends. Choose the very “your” recipe, bring it to life and treat your loved ones. If you have something to add, be sure to write it in the comments. Share your opinion, it is very important to me! And remember that cooking should be fun. Enjoy your meal!
Good afternoon dear readers!
The mushroom harvest is ripe, which means it's time to discuss them. Today we will pickle mushrooms different ways. I will be glad that one of the options will be without sterilization and seaming. But keep in mind that this method still reduces the shelf life.
We have already talked with you about the ways. But I know that there are lovers of pickled billets. Which, despite its simplicity in preparation, turns out to be surprisingly very tasty. And I'll tell you a secret, indispensable on any holiday table. Personally, I will say about myself that such an appetizer is very popular.
Let's figure out what kind of mushrooms are they? Of course, honey agaric is an edible vegetable. It grows not alone, but in groups. It probably happened to you too, you will meet one fungus, and behind it, like a path, a whole “heap” spreads. You sit near one of these paths and pick up half a bucket. Familiar? It's not the first time I've encountered something like this.
Storage of such a snack is no more than 6 months from the date of preparation. Remember that this is not a vegetable grown in your garden. And with a long exposure, such a dish can emit harmful substances. Do not take risks, it is better to wait for a fresh harvest.
Another plus of pickled mushrooms is that they are prepared quite easily. With a minimum number of ingredients, you can prepare a wonderful marinade. Which will be the basis for our production.
Pickled mushrooms. The most delicious hot recipe
I propose to initially proceed with a more popular cooking option. We will marinate mushrooms in a hot way. It is this method that will disinfect the mushrooms and give us great confidence.
Despite the simplicity in preparing such a snack, it tastes amazing. Especially in demand in holidays. Or it is preferable to serve it with potatoes. Cooked in any form: fried or boiled, it does not matter at all.
We will need:
- honey mushrooms
- Water - 1 liter
- Sugar - 1 tablespoon
- Salt - 2 tablespoons
- Vinegar 9% - 75 ml.
- Bay leaf, peppercorns - to taste
- Allspice and cloves - to taste
Cooking:
1. Before you start cooking mushrooms, you need to process them. We sort them out from debris and dirt. Then we remove the leg a little, at the place of the cut. Thoroughly wash the prepared mushrooms.
Pour them into a saucepan and fill with water, to the very top of the product. Put on fire and bring to a boil.
2. A foam will form on the surface; it must be removed with a slotted spoon. We are engaged in a similar process right during cooking.
After boiling, cook the mushrooms over medium heat for 20 minutes.
At the end of time, drain the entire mass through a sieve. You can rinse the mushrooms so that they are not snotty. Then fill again clean water and put on fire. Now we will cook mushrooms in the marinade. Therefore, we add all the bulk ingredients: salt, sugar, bay leaf, two types of pepper.
The volume of water can vary, keep this in mind. The calculation of dry products will be calculated using the recipe indicated at the beginning of the article. In our case, it took 2 liters of liquid.
Mix everything thoroughly, bring to a boil. Reduce the gas to the minimum and continue to cook for 30 minutes.
After this time, pour in the required amount of vinegar and continue the cooking process for 10 minutes.
3. Now that the mushrooms are ready, you can start laying them out in sterilized jars. Initially, we will put only the thick part, that is, only mushrooms. And only then, when the jar is full, add a little ready-made brine.
We roll up the filled jars with sterile lids and put them on a level place. Turned upside down first. Leave in this position until completely cooled.
We will store mushrooms in a cool place. If you decide to leave them in the apartment, it will be safer to put them in the refrigerator.
A simple option for cooking pickled mushrooms for the winter
Yes, there are a lot of options for pickled mushrooms. I suggest you consider another recipe. Which differs from the rest in its simplicity. And what an amazing taste this snack has, and appearance will not let you down.
We will need:
- honey mushrooms
- Water - 1 liter
- Salt - 1 tablespoon
- Sugar - 1 tablespoon
- Vinegar essence - 1 tablespoon
- Bay leaf - 2 pcs.
- Peppercorns - 10 pcs.
Cooking:
1. First of all, we clean the mushrooms from debris and excess dirt. Rinse thoroughly under running water.
Now that the mushrooms are clean, put them in a saucepan and fill with water. We put on fire and bring to a boil, then cook for 5 minutes.
At the end of the required time, drain the water through a sieve. Rinse the mushrooms again and pour them back into the pan. Immediately fill with clean water and put on fire
In this case, the cooking time increases and it will take from 30 to 40 minutes. During cooking, foam will form on the surface, be sure to remove it with a slotted spoon.
At the end of the time, drain the water again and rinse the mushrooms.
2. Now you need to prepare the marinade. In which the cooking process will continue. Pour the required amount of liquid into the pan. In our case, this is a liter. Add salt, sugar, black peppercorns and bay leaf. Put on fire and bring to a boil.
We lower the mushrooms into the boiling brine and cook them for 10 minutes.
Vinegar essence should be poured into the broth 5 minutes before readiness.
At the end of the time, without removing from the heat, we lay out the pickled mushrooms in sterilized jars.
When you lay the mushrooms with a ladle, lightly press it against the wall of the pan. Thus, excess brine will drain. If suddenly it seems to you that there is very little marinade in the jar, you can add it a little just before the spin itself.
Roll-up lids should be used as sterile as the jars themselves.
Leave the finished snack at room temperature until completely cooled. Then we put it in the pantry for further storage.
Marinate mushrooms with garlic at home
Pickled mushrooms are the most popular preparation in Russian cuisine. You can salt absolutely all varieties, but today we are talking about mushrooms. They are one of the most common types. Yes, and in cooking they are completely non-capricious. But for a certain sharpness, you should add a little garlic.
I present to your attention a small video tutorial. Where recommendations are given step by step and it will not be difficult to cook mushrooms according to them.
In my opinion, the option really turned out to be amazing, I suggest you use it. Enjoy your meal!
Step-by-step recipe for pickled mushrooms with butter without sterilization
How sometimes you want to do everything quickly and not bother with the sterilization processes. That's when these recipes come to the rescue. But keep in mind that this method significantly reduces the shelf life. And it’s best to store this snack in the refrigerator. My opinion is that this perfect option if again you have collected a little. We marinated two jars and on the first occasion, enjoy their amazing taste.
We will need:
- Honey mushrooms
- Water - 2 liters
- Salt - 4 tablespoons
- Sugar - 2 tablespoons
- Bay leaf - 6 pieces
- Citric acid - 1/2 teaspoon
- Vegetable oil - 70-100 ml.
- Allspice black pepper - 8-10 pcs.
Cooking:
1. We sort the mushrooms and thoroughly wash each one from dirt. If the honey agaric is quite large in size, cut off its leg, leaving half. So, as the leg of such mushrooms will be much denser than the rest. And it will not be very pleasant during their use.
2. Pour the washed mushrooms into a fairly large saucepan and pour cold water. Put on high heat to bring to a boil. Then reduce to medium or minimum, and continue to cook mushrooms for 10 minutes.
3. At the end of time, drain the water, rinse the mushrooms. Thoroughly wash the pan in which they were cooked. Lay them back and fill with water to the very top.
Put on fire, bring to a boil. Then add salt, sugar, bay leaf, and peppercorns. We will cook mushrooms from the moment of boiling for 30-40 minutes.
During the boil, be sure to remove the foam. It can collect excess debris and dirt.
5-10 minutes before readiness, add citric acid and pour in vegetable oil.
After the cooking time has elapsed, you can arrange the pickled mushrooms in jars and tightly close the lids.
Before filling, jars must be thoroughly washed with the addition of soda and poured over with boiling water. We do the same with lids.
Mushrooms should be laid out with a minimum amount of brine. The best way will add it at the very end.
Delicious fast food mushrooms
And in conclusion, I propose to consider one more recipe. We will cook mushrooms in a completely different way. Cooking will be divided into two points. First, we boil until cooked mushrooms. And then we prepare the marinade, but without mushrooms. Yes, what is there to explain, let's look at everything in practice.
We will need:
- Honey mushrooms - 3 kg.
- Water - 1.5 liters
- Sugar - 2 tablespoons
- Salt - 3 tablespoons
- Garlic - 10 cloves
- Vinegar 9% - 3 tablespoons
- Carnation - 1 pc.
- Black peppercorns - 6 pcs.
Cooking:
1. We sort out the mushrooms, remove any rubbish that comes across. Rinse thoroughly and cut off the tip of the leg.
2. Put the washed mushrooms in a saucepan. Fill with cold water to the very top and put on a strong fire. Bring to a boil, then reduce to medium and simmer for 30 minutes. Periodically remove the foam from the surface.
After a while, drain the broth through a sieve. We remove the mushrooms to the side so that excess liquid drains.
3. At this time, we will prepare the marinade ourselves. Pour water into the saucepan. We put on a strong fire, add salt and sugar. Bring to a boil and add the rest of the spices (bay leaf, cloves, black pepper), except garlic. Then pour in the required amount of vinegar.
Boil for 5 minutes. At the end of time, our brine will be ready.
In the meantime, fill clean and dry jars with boiled mushrooms. Sprinkle thinly sliced garlic in layers. We fill the entire jar up to the shoulders.
Then we pour the finished brine into the jars. You need to pour to the very top so that the marinade completely fills the entire space of the jar. And there was no air left in it.
3. Now we cover the jars with lids. And put them in a bowl. At the bottom of which you must initially lay out a towel folded in half. Pour water up to the shoulders of the glass container. We put on a small fire and sterilize the contents for 40-50 minutes.
Then carefully remove the jars from the pan. Roll up the lids tightly. Turn upside down and place on a flat surface. We leave it in this position overnight.
In the morning, you can remove the finished pickled snack in a cool place. And in winter, please yourself with the amazing taste of crispy mushrooms.
Just don't forget to season them deliciously before eating. Personally, my experience is that I wash them, add pickled onions and pour in a small amount of vegetable oil. It turns out very tasty, and even with potatoes.
This is where I end, and you decide on the option. I would love your feedback below in the comments. And of course, I will be happy to wait for you in my new articles. See you soon dear readers!!!
Pickled mushrooms in our family leave the very first. Not one of the prepared jars has survived at least until January. These mushrooms are suitable for many salad recipes. But they are delicious and just like that, on their own.
Marinating, in my opinion, is the easiest way to harvest mushrooms and mushrooms, in particular.
Pickled mushrooms for the winter with garlic
Garlic is a healthy vegetable, it will save you from colds in winter and make the pickled dish only tastier. And if you have 5 cloves of garlic stale, you can always find a use for them, for example, for this recipe.
Ingredients:
- mushrooms - one kilogram;
- a liter of boiled or filtered water;
- one and a half tablespoons of salt;
- two tablespoons of granulated sugar;
- five garlic cloves;
- a couple of bay leaves;
- ten peas of black allspice;
- six umbrellas of carnation;
- 1 teaspoon 70% vinegar.
Cooking progress
- Those mushrooms that we have collected must be sorted out: remove twigs, leaves, clean of dirt.
- Now you need to put them in a saucepan and pour cool water, you can from the tap. Let's leave it for an hour and a half. When the time runs out, we drain this so-called first water, and fill in a new one. We are waiting again. This procedure must be repeated three times.
- Now put them to cook for an hour and a half. When boiling, it will be necessary to remove the foam (as if we were making jam). After the lapse of time, we recline the mushrooms in a colander and rinse them with cold water.
- Next, we'll move on to the marinade. Pour pepper, salt, sugar, vinegar and other spices into a liter of water. Two minutes before the marinade is cooked, we put our garlic there. We shift the mushrooms into the marinade, bring to a boil.
Now the mushrooms can be laid out in jars and rolled up! Enjoy your meal!
Pickled mushrooms without vinegar - a recipe for the winter
Someone does not like the bite as part of pickled mushrooms - I understand you perfectly, so I found a recipe without this component. Let pickled mushrooms be without vinegar, but they do not lose from this. Mushrooms are just as delicious!Ingredients
- kilogram of mushrooms of any size;
- water - 1 liter;
- salt - a tablespoon without a slide;
- granulated sugar - a tablespoon;
- lemon - a dessert spoon with a small slide;
- garlic;
- lavrushka;
- carnation umbrellas - 2 - 3 things.
Cooking progress:
- Sort honey mushrooms and rinse well. Now fill the mushrooms with water and put on gas. After boiling the liquid, cook mushrooms for another 8 minutes.
- Drain this first water and pour new. We return the pan to the stove and wait for it to boil. After that, we throw the mushrooms into a colander.
- Let's do the marinade: pour cold water into a saucepan and put all the spices from the recipe into it. Bring the marinade to a boil and put a lemon in it. Let it boil again.
Now taste it - now it can still be salted or sweetened.
- We shift the boiled mushrooms into it and cook them for another 15 minutes. Put the mushrooms in a jar and pour evenly with the marinade.
Close the jars and let them cool. Enjoy your meal!
Recipes for pickled mushrooms for the winter in jars
it classic recipe. Few ingredients are needed, the dish is quick and easy to prepare. As for the taste, it will turn out no worse than the previous ones.
Ingredients
- a bucket of mushrooms;
- bay leaf - five pieces;
- acetic acid 70%;
- salt - two tablespoons with a slide;
- granulated sugar - a tablespoon without a slide;
- black peppercorns, cloves - five each.
Cooking progress:
- We will cook mushrooms in a 10 liter saucepan. Fill half the volume with water. Lay the mushrooms (half), when they fall, you can add the rest. Bring to a boil.
- Remove from heat and drain liquid. Then the mushrooms will need to be washed under running water.
- We put it in a saucepan, add enough water there so that it does not “run away” when boiling. Salt, bring to a boil and continue to cook for 40 minutes. Remove from heat, pour out the water and let the mushrooms drain completely.
- In the meantime, let's make the marinade. Pour a liter of water into a separate pan, pour a spoonful of salt with a slide, add a tablespoon of sugar without a slide. We put 5 bay leaves, pepper - 5 peas, 5 cloves. We put the marinade on the fire and bring to a boil.
- We shift the mushrooms into the marinade, bring to a boil and after 10 minutes lay out in jars.
Enjoy your meal!
Instant pickled mushrooms in 15 minutes
I want pickled mushrooms, but time is running out or too lazy to cook for a long time, you can solve the problem very quickly. The recipe is simple, perfect for a beginner. Fast doesn't mean bad! It’s just that this dish is cooked faster, and the aroma and taste remain the same as in the “classic”.
Ingredients
- honey mushrooms;
- two tablespoons without a hill of salt;
- a spoonful of granulated sugar without a slide;
- 2-3 bay leaves;
- six pieces of peppercorns;
- three umbrellas of carnation;
- 1 teaspoon of acetic acid (70%).
Cooking progress:
- Clean mushrooms from dirt, from twigs. We wash it several times and put the mushrooms in a saucepan. Add some water and let them boil.
- After the mushrooms boil, remove the foam and continue to cook for 15 minutes. Next, drain this water and put the mushrooms back into the pan. Fill with brine, that is, marinade.
- We prepare the marinade in this way. We put salt, granulated sugar, bay leaf, pepper and cloves per liter of water.
- Pour the mushrooms with this brine and cook for the next 30 minutes. Remove the same foam, stir. 5 minutes before the end of cooking, add a teaspoon of acetic acid.
Everything, now you can lay out the banks.
A simple recipe for pickled mushrooms with butter
Pickled mushrooms prepared according to this recipe are very tasty. They will be an excellent cold appetizer, and guests will definitely ask you for this unusual recipe. These mushrooms go well with potatoes and boiled rice.
Ingredients:
- kilogram again;
- butter - 350 grams;
- salt - a guide to your taste;
- sweet paprika - a teaspoon without a slide.
Cooking:
- Boil water, salt, and put the mushrooms washed in advance into it. Boil mushrooms for twenty minutes, constantly removing the resulting foam. Then we throw the mushrooms into a colander - let the liquid drain completely.
- Melt a little in a deep frying pan and simmer the boiled mushrooms in it for half an hour. At the very end, salt to taste and season them with paprika.
- Then stir and cook for another 10 minutes.
- We lay out honey mushrooms in sterile jars. Pour a little hot oil from the pan on top and roll up the lids.
Such mushrooms are stored for about 8 months. Enjoy your meal!
The most delicious recipe for pickled mushrooms without sterilization
Some people like it, some don't. But there is one fact - you do not need to worry about the sterilization of cans. Quite unusual, because our mothers and grandmothers always sterilized jars before putting jam or mushrooms in them.
Ingredients:
- 2.8 kilograms of mushrooms;
- 2 liters of water;
- lemon acid;
- acetic acid 70%;
- peppercorns, salt, sugar, garlic, bay leaf;
- three tablespoons of salt soy sauce.
Cooking progress:
- First of all, you need to rinse all mushrooms under running water. cold water and sort out. Now cut off the stem of small fungi in half. For large ones, we cut off completely and cut the hats into two parts.
- Now take an 8-liter pan, pour water into it and pour citric acid on the tip of the knife. Throw in 2/3 mushrooms. We are waiting for the boil and add the rest of the mushrooms. Cook mushrooms for 5 minutes. Now remove from heat and drain the water through a colander.
- Now we take a 5-liter pan and pour two liters of water into it. We put on gas and after it boils, add 5 small bay leaves, 10 peas of black allspice and 6 cloves of garlic for taste, 2 tablespoons of salt, 3 tablespoons of sugar. Stir and after boiling add the mushrooms.
- Stir and pour in 3 teaspoons of vinegar and 3 tablespoons of soy sauce. We are waiting for the boil and cook under a closed lid for about 20 minutes. Remove bay leaves and continue cooking for another 5 minutes. Remove the pan from the heat and transfer to jars.
All is ready. After cooling, the mushrooms can be stored in the cellar.
Good luck with your preparations and bon appetit!
Read, envy! Yesterday I collected a basket of mushrooms! Believe me, I went over it in one breath, marinated it for the winter. Mushroom pickers will understand me. They certainly know what a fascinating process it is. First, "silent hunting", then pickle mushrooms. Even the monotonous sorting process does not tire.
I want to charge you with the energy of the autumn forest, and at the same time seduce you with recipes for pickled mushrooms for the winter. Suddenly someone else will be lucky with a stump, and mushroom advice will be urgently needed.
But let's start from the very beginning. They brought mushrooms home, now they need to be sorted out, re-sorted. I think a few tips will not hurt, especially for beginner mushroom pickers:
- Before starting the process, decide what you want to cook - pickle, fry. Set a few bowls in front of you in which you will debug mushrooms for one purpose or another. For canning, small mushrooms will be great. Any kind of substandard, including the legs of the mushrooms are larger, will go to caviar, to heat - everything can be used.
- Sort the mushrooms carefully. Without regret, part with those whose hat is distinguished by a bright yellow color, or has a greenish tint.
- If the mushrooms have an unpleasant earthy smell, they should also be thrown away. Honey mushrooms should have a mushroom, rich aroma.
- It is advisable to pour the sorted mushrooms with cold water with the addition of salt and citric acid. You need to hold forest gifts in such a solution for an hour and a half - all the garbage will pop up.
- After this procedure, the mushrooms should be washed thoroughly in two or three waters. And only then send for heat treatment.
- Two boils are required in different waters. In the first water, the mushrooms are boiled for 10 minutes, then the water is drained, the mushrooms are washed.
- The second boiling lasts until the mushrooms begin to settle in the water. Time is min. thirty forty. In both cases, the foam must be removed. After the second boiling, the mushrooms are also washed under running water. I cook mushrooms for a long time, but I can treat them without fear.
And further. Preservation jars must be sterilized. Lids must also be sterile. You can safely take care of the container while the mushrooms are undergoing a water, cleansing procedure.
Now, with peace of mind, you can start the pickling process at home.
Do you really like pickled mushrooms?
Love!Not really
Preparing a set of ingredients:
- Prepared mushrooms (sorted, boiled) approximately 1 kg.
- Water liter
- Garlic 2 - 3 tooth.
- Sugar 2 tablespoons
- Salt 1.5 tablespoons
- Vinegar 9 percent 5 tbsp. spoons
- A couple of bay leaves
- Ten black peppercorns
- Cloves 6 pieces
pickling process:
- Pour a liter of water into the pan, lay all the ingredients except garlic.
- After boiling, put the mushrooms, cook for 20 minutes.
- Peel the garlic, cut into cubes, send to the marinade, boil for 10 minutes.
- Send the mushrooms to sterile jars, carefully removing them from the boiling marinade. Fill the container by two-thirds.
- Let the marinade boil already without mushrooms, fill them with jars.
- Close with iron caps.
- Put on the surface upside down, wrap warmly.
- Store in a cold place.
If there is no cellar or other cool place, I would advise you to sterilize jars of mushrooms for 20 minutes. This will be a hundred percent guarantee of reliable storage. I do not recommend leaving jars without sterilization for a long winter, because. mushrooms can go bad.
You can enjoy mushrooms and add them to salads and other gourmet dishes.
A classic recipe for pickled mushrooms for the winter
A simple homemade recipe. But honey mushrooms turn out what you need - you can’t pull anyone by the ears. Pure mushroom aroma, balanced taste qualities - distinctive features prescription.
We are preparing a set of products:
- Honey mushrooms 2 kg.
- Vinegar 9 percent 6 tbsp. spoons
- Water for marinade 1.2 liters
- Sugar 2.5 tablespoons
- Salts 2 tbsp. spoons
- Peppercorns 4 - 5 pieces.
pickling process:
- Prepared mushrooms boil min. 7 - 10. Pour out the water, rinse the mushrooms thoroughly.
- Pour cold water over again, boil, cook for 20 minutes. Drain this decoction. Discard mushrooms, wash.
- Pour water for marinade into a saucepan, boil. Lay salt, sugar, pepper, Bring to a boil, add vinegar.
- Put the mushrooms in the marinade, cook for 20 minutes. after boiling.
- Arrange honey mushrooms in prepared sterile jars, filling them by two-thirds.
- Pour boiling marinade, twist.
- Send to cool under warm clothes.
- Store in a cool place.
Pickled mushrooms for the winter. Recipe with cinnamon
From my notebook to yours - marinated meadow mushrooms, recipes for cooking with cinnamon. Amazing mushrooms are obtained, I must tell you. After all, mushrooms readily react to seasonings, gratefully absorb their enchanting aromas. So everything is logical, you need to marinate.
Ingredients:
- Honey mushroom 2 kg
- Liter of water
- Carnations 4 pieces
- Cinnamon 3 sticks
- Black pepper six peas
- Bay leaf 3 things
- Sugar 2 tablespoons
- Salt 4 teaspoons
- Vinegar essence 3 tsp.
How to cook:
- Cook cleaned and washed mushrooms for 10 minutes. Drain the water, wash the mushrooms.
- Pour cold water a second time, bring to a boil. Add salt to taste and a little citric acid - 2 gr. per 1 liter water. Cook 30 min. after boiling. We recline in a colander, rinse, let the liquid drain.
- We are preparing the marinade. Pour a liter of water into the pan, let it boil. Add all spices, boil for 5 minutes. Then add vinegar essence, let it boil for another 5 minutes.
- While the marinade is being prepared, put the mushrooms in sterile jars. Pour boiling marinade, twist with iron lids.
- We direct the jars to cool under warm clothes upside down, store in a cool place.
To mashed potatoes this appetizer will come in very handy.
Mustard seed option - step by step recipe with pictures
A very interesting recipe. Honey mushrooms will please with spicy mustard notes, will become a decoration of the table and the pride of the hostess. The attractiveness of the recipe is that the mushrooms are infused in spices for some time. They become so fragrant that it takes your breath away.
We will need:
- Honey mushrooms 1.5 kg
- Sugar 2 tbsp. l.
- Vinegar 5 tbsp. l.
- Mustard seeds 2 tsp
- Bay leaf 4 leaves
- Black peppercorns 4 pcs.
- Dill 2 umbrellas
- Water 1 liter.
Cooking a treat, marinating mushrooms with a photo:
- Boil the mushrooms for 10 minutes, drain the water, rinse the mushrooms.
- The second cleansing boil should be carried out within 20 minutes. Then rinse the mushrooms again.
- Refill with cold water and bring to a boil.
- Boil for 25-30 minutes, add half the sugar, bay leaf, black pepper, dill.
- Send all the mustard here.
- Let it boil, then turn off the oven. And leave the mushrooms in the broth overnight, or for 10 hours. During this time, the mushrooms will absorb the entire spicy bouquet.
- In the morning, pour a liter of water into a separate pan, put all the remaining ingredients and vinegar there. Let it boil, boil for 5 minutes.
- Remove the mushrooms from the broth, put them on a sieve so that the liquid is glass.
- Arrange in sterile jars, pour boiling marinade, twist.
- Send to cool under a warm shelter.
- Store in a cool place.
Even biased gourmets will like such mushrooms!
Recipe for pickled mushrooms for the winter with onions
Adding an onion only enriches the occlusion. Our cheerful guys - meadow mushrooms become even tastier, more fragrant.
What will be needed in the process:
- Honey mushrooms 2 kg.
- Bow 3 pcs.
- Tablespoon of salt
- Lavrushka leaf
- eight carnations
- Garlic 4 cloves
- Tablespoon of sugar
- Vinegar 100 ml.
Step by step cooking process:
- First, as usual, boil the peeled mushrooms for 5-10 minutes. Drain the water, wash the mushrooms.
- Boil in the second water for 20 minutes, rinse.
- We clean the onion, cut into half rings.
- We clean the garlic, chop finely.
- In a liter of water we put spices, onions and garlic, salt and sugar, vinegar.
- Bring the marinade to a boil.
- We put the mushrooms.
- Boil no more than 5 minutes.
- We lay out the contents in jars, roll them up with iron lids.
- We put it under a warm shelter to cool, after which we send the jars for storage.
Everyone, we prepared a great snack. I will note how many calories in this blank - only 18 kcal! It remains only to wait for winter and treat yourself. And at the same time remember the funny stories that accompany us when picking mushrooms.
How to cook pickled mushrooms in a spicy marinade
And this recipe will certainly be appreciated by lovers of savory snacks. Chili peppers and horseradish present mushrooms to us in a completely new role.
Ingredients:
- Honey mushrooms - up to 2 kg.
- Chili pepper - 1 pc.
- Horseradish - 40 gr.
- Allspice and black pepper 5 peas each
- Salt - 1.5 tbsp. l.
- Sugar - 2 tbsp. l.
- Vinegar 9 percent 80 ml.
- Cloves - 2 pcs.
Cooking:
- Peeled and washed mushrooms should be boiled in two waters. First time 10 minutes, second time 15 minutes.
- Throw the mushrooms in a colander, rinse. Let the liquid drain.
- Remove the seeds from the pepper, thoroughly clean the horseradish. Wash vegetables.
- Pour 1.2 liters into a saucepan. water.
- Lay all the spices, including pepper and horseradish. Only vinegar is not added at this time.
- Boil 10 min. after boiling.
- Strain the hot marinade, thereby relieving small pieces of spices.
- Put the strained marinade on the stove.
- Lay mushrooms, vinegar, cook for 10 minutes.
- Arrange the mushrooms in prepared sterile jars, twist.
- Send to cool, covered with warm clothes.
Ideal mushrooms for pickling - mushrooms. Before cooking, they do not need to be cleaned, repeatedly soaked and washed from sand. In addition, they are rarely wormy. Therefore, in a short time it will be possible to make a tasty and healthy snack with a low calorie content.
100 grams contains an average of 24 kcal.
The pickling process is again very simple: you need to boil a little in their marinade, then sterilize in a jar and roll up. Thanks to sterilization, it is not necessary to store mushrooms in the cellar or in the refrigerator, the mushrooms will be perfectly preserved under normal room conditions.
These mushrooms are also held in high esteem by mushroom pickers: mushrooms usually grow in bunches, so that in one place you can pick up a whole basket.
Pickled mushrooms with vinegar for the winter in jars - a step by step photo recipe
Pickled honey mushrooms are especially held in high esteem in winter. This is both a great appetizer and a great addition to potatoes. And with them you can cook various salads - meat, vegetable and mushroom.
Your mark:
Time for preparing: 2 hours 0 minutes
Quantity: 1 portion
Ingredients
- Fresh mushrooms: 350 g
- Water: 200 ml
- Sugar: 2 tbsp. l.
- Salt: 1.5 tsp
- Vinegar: 2 tbsp. l.
- Carnation: 2 stars
- Allspice: 4 mountains.
- Black pepper: 6 mountains.
- Bay leaf: 1 pc.
Cooking instructions
Pickled mushrooms are ready. This is a great snack on its own and a great addition to side dishes.
How to pickle mushrooms for the winter without vinegar
This cooking option is suitable for those who do not like winter preparations using vinegar.
You will need:
- coarse salt - 250 g;
- water - 5 l;
- cherry leaves - 20 pcs.;
- cloves - 9 pcs.;
- lavrushka - 5 pcs.;
- mushrooms - 2.5 kg;
- currant leaves - 9 pcs.;
- black pepper - 9 peas.
How to cook:
- Sort honey mushrooms. Do not use large copies. Cover with water and boil the mushrooms for 15 minutes.
- Prepare saline solution. To do this, boil water with salt so that its crystals are completely dissolved.
- Add mushrooms and cook for another half an hour. Take out and put into banks.
- Add evenly peppercorns, currant and cherry leaves, parsley, cloves.
- Fill with brine. Close with lids.
- Turn containers over. Leave to cool under the covers.
Prescription without sterilization
Such pickled mushrooms are tasty and fragrant. They will serve as a good snack at any feast and diversify the daily menu.
You will need:
- mushrooms - 2 kg;
- black pepper - 8 mountains;
- vinegar - 110 ml (%);
- lavrushka - 4 pcs.;
- sugar - 50 g;
- water - 1100 ml;
- salt - 25 g.
How to marinate:
- Sort mushrooms. Remove spoiled, rotten and sharpened by worms. Trim the bottom of the legs. Rinse.
- Inside may be sand and beetle larvae. To get rid of them, forest gifts must be placed in salted water for half an hour. Drain the liquid.
- Transfer the mushrooms to a saucepan. Fill with clean water. Boil for half an hour. The foam that forms on the surface must be constantly removed. The rest of the garbage comes out with it. Drain the liquid.
- Pour sugar and salt into the volume of water indicated in the recipe. Pour in the vinegar and stir until the ingredients are dissolved. Drop the mushrooms. Add pepper and parsley. Boil 55 minutes.
- Transfer mushrooms to jars. Pour in boiling marinade. Roll up.
- Leave to cool upside down under a warm blanket.
A very simple and quick recipe for pickling mushrooms at home
This recipe will allow you to enjoy the taste of mushrooms after 4 hours. A great appetizer suitable for a family dinner and will be the highlight of a fun feast.
For lovers of sour dishes, you can increase the amount of vinegar.
You will need:
- mushrooms - 1 kg;
- garlic - 2 cloves;
- salt - 13 g;
- water - 550 ml;
- pepper - 6 peas;
- cloves - 2 stars;
- sugar - 13 g;
- lavrushka - 2 sheets;
- vinegar - 30 ml (6%);
Step by step process:
- Pick mushrooms. Use only young specimens. Cut off the bottom of the leg.
- Place in saucepan. To fill with water. Boil for half an hour. Drain the liquid.
- For the marinade, pour all the necessary components into the water. Boil 12 minutes. Add parsley and vinegar. Remove from heat after 2 minutes.
- Place mushrooms in a container. Pour in marinade, add chopped onion and garlic cloves.
- Cover with a lid. Cool down. Mix and try. If there is not enough salt or spices - add.
- Rearrange for 2 hours in the refrigerator.
For marinating choose small mushrooms. The hat should be round and strong in shape. Honey mushrooms are very slimy, so the brine becomes stretchy and thick. To get a clear liquid, it is recommended to first boil the mushrooms in plain water, and then bring to readiness in the marinade. Besides:
- Store workpieces in a cool room. temperature +8°…+11°.
- The foam that forms on the surface spoils the appearance of the mushrooms and their taste, so it is immediately removed.
- If garlic is indicated in the recipe, then it is added at the end of cooking or placed directly in the container. This allows you to preserve the garlic flavor and aroma.
- Pickled not only fresh mushrooms, but also frozen ones. They are pre-thawed and drained of all the released liquid. It is necessary to defrost only in natural conditions at room temperature or on the lower shelf of the refrigerator compartment. It is unacceptable to place the product in a microwave oven and thaw in hot water.
- Before you start harvesting, you need to prepare the container. The jars are washed with soda, rinsed well with boiling water and sterilized in an oven for half an hour at a temperature of 100 °.
- Cinnamon, nutmeg or ginger will help spice up the marinade. Thanks to this, mushrooms will acquire an interesting aftertaste.
In order for the mushrooms to stand until the next season, the jars must be turned upside down and covered with a warm cloth. Leave for two days to cool completely. Then they are transferred to storage in the pantry or basement. An open snack is stored in the refrigerator for no more than a week.
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