Pickled mushrooms in jars hot way. Pickled mushrooms for the winter - simple and delicious recipes. Recipe for pickled mushrooms for the winter with a special taste
Autumn is a mushroom time, and Indian summer is a time for collecting autumn mushrooms. "Silent hunting" in itself is a very exciting activity, and if you manage to find a good stump with a family of mushrooms, then this is just wonderful. How to prepare collected mushrooms for the winter? You can dry, salt, freeze, but I will tell you the simplest recipe for pickled mushrooms. Mushrooms are very tasty, firm and fragrant.
To prepare 2 half-liter jars of pickled mushrooms for the winter, we need:
- 1 kg honey mushrooms
For marinade:
- 1 liter of water
- 1.5 tablespoons salt
- 2 tbsp. Sahara
- five cloves of garlic
- 2 bay leaves
- 10 black peppercorns
- 6 sticks of cloves
- 1 tsp 70% vinegar
How to pickle mushrooms in jars for the winter - a simple step-by-step recipe with a photo:
1. We sort the collected mushrooms into large and small ones, remove excess dirt, twigs and leaves.
2. Pour mushrooms cold water and leave for 1.5 hours. After the time has elapsed, drain the dirty water and rinse the mushrooms in new water. When pickling, I wash the mushrooms three times.
3. Put the selected small mushrooms in a deep saucepan, fill with water, put on fire and cook for 1.5 hours.
When the water boils, foam will appear - it must be removed.
4. Another tip: when cooking mushrooms, I add half an onion. I do this in order to determine if I accidentally fell into a pan poisonous mushroom. The bulb in this case turns blue. If the bulb remains white, then everything is in order.
5. When the cooking time is over, rinse the mushrooms in a colander with cold water.
6. And let the extra drops of water drain.
8. At the same time, we sterilize jars for mushrooms.
9. When the marinade boils, lower the mushrooms there and cook for 20 minutes.
10. Cut the garlic into small cubes ...
... and two minutes before the end of cooking, we lower the garlic into a saucepan with mushrooms.
11. Lay out the hot mushrooms along with the marinade in jars.
12. And set to sterilize for 20 minutes.
13. Then we roll up ...
... and turn the lid down to determine if there is a leak.
When the jars have cooled completely, they are placed in the refrigerator or cellar. Pickled mushrooms for the winter are very tasty, and the garlic flavor gives them a special piquancy. Try it, surprise your loved ones and enjoy your meal!
Hello! I think you will not argue with me that autumn is the most best time for harvesting mushrooms for the winter. In my opinion, the most delicious of all types of mushrooms, of course, if they are cooked correctly.
They can be used in salads or served separately. They are easy to clean, it remains only to rinse and marinate properly. After all, it is the marinade that is the key to the success of your dish!
This wonderful snack is not only tasty, but also healthy. Also this species mushrooms is an excellent prophylactic against many inflammatory processes in the body.
And for us, beloved girls and women, I will say that these representatives of the forest kingdom are also low-calorie.
There are a lot of ways to prepare such a wonderful snack, because this is a primordially Russian dish. Today I want to please you with the most popular and most delicious recipes. The collected options are quite simple and fast enough, so you can easily pickle a couple of jars at home without anyone's help.
As you know, any taste of a dish is enhanced by a variety of additives, namely spices. For mushrooms, the following ingredients can act as spices: black peppercorns, ginger, tarragon, cardamom, cinnamon and star anise, paprika and mustard, barberry and cranberries, garlic and sunflower oil. You can safely add all these spices to any recipe and as a result you will get a unique taste.
However, do not overdo it with additives! Otherwise, you will not feel the natural taste and smell of mushrooms themselves. And if you are not sure about the need to add certain spices, then it is better to refuse them altogether. Otherwise, you risk spoiling the whole dish.
Ingredients:
- Honey mushrooms - 1 kg;
- Water - 1 l;
- Sugar - 2 tbsp. spoons;
- Vinegar 9% - 6 tbsp. spoons;
- Salt - 2 tbsp. spoons;
- Dill - a couple of inflorescences;
- Black peppercorns - 8 pcs.;
- Bay leaf - 2 pcs.;
- Carnation - 5 buds;
- Sunflower oil - 1 tbsp. spoon (on a jar).
Cooking method:
1. First of all, you need to properly prepare the mushrooms. Clean them of twigs and dirt, cut off the lower part of the leg, and then rinse thoroughly in plenty of cold water.
2. Now transfer the raw materials to a large pot of water. Place over moderate heat and bring contents to a boil. When foam appears, be sure to remove it. Boil the mushrooms until they sink to the bottom. Then turn off the heat and drain the water using a colander.
3. Let the mushrooms cool down a bit, while you prepare the marinade at this time. Pour clean water into a small saucepan and add salt, sugar, all spices except vinegar. When the water boils and the loose spices dissolve, pour in the vinegar and carefully transfer the boiled mushrooms to the boiling marinade. Continue to cook our mixture for 7-10 minutes.
By the way, the stronger the brine, the better the mushrooms will be stored, but you should not oversalt them.
4. After the time has elapsed, place the mushrooms in prepared sterilized jars and add one tablespoon of sunflower oil. And then fill them with hot marinade to the very top.
Do not forget that air should not remain in the jar!
5. Then roll up the jars, wrap them in a blanket and cool. Store in a cool and dark place.
How to quickly and tasty pickle mushrooms without sterilization
Well, this recipe is for those who recognize pickling without sterilization, as well as for those who want to quickly cook mushrooms. But that doesn't make them any less delicious! And you can be sure of this if you use the following photo instruction.
Ingredients:
- Honey mushrooms - 1 kg;
- Salt - 1/2 tbsp. spoons;
- Soy sauce - 3 tbsp. spoons;
- Vinegar - 50 ml;
- Water - 2 tbsp.;
- Sugar - 1 tbsp. a spoon;
- Bay leaf - 3 pcs.;
- Black ground pepper - 1/2 teaspoon.
Cooking method:
1. Prepare the mushrooms in advance: clean and rinse, cut off the lower part of the leg. Then boil them in boiling water for 25 minutes. Then throw the raw material into a colander.
2. Transfer the boiled mushrooms to a clean saucepan, cover with water (2 cups) and add salt, sugar, bay leaf and ground black pepper.
3. Boil the contents for 30 minutes. Do not forget to remove the emerging foam. At the very end, add vinegar and soy sauce. Mix everything well and boil for another 15 minutes.
4. Now you just have to put the mushrooms into jars, roll up and cool the blanks.
Remember that such an appetizer is stored for 3 months at a constant temperature in the refrigerator.
Pickled mushrooms - a quick recipe at home
But for the next option, young and freshly picked mushrooms are suitable. The appetizer will turn out to be very tasty and nutritious, and the fruits will retain all their elasticity.
Ingredients:
- Honey mushrooms - 1 kg;
- Bay leaf - 2 pcs.;
- Table vinegar - 2 tbsp. spoons;
- Garlic - 3 cloves;
- Black peppercorns - 5 pcs.;
- Salt - 1 tbsp. a spoon;
- Water - 1 liter.
Cooking method:
1. As usual, sort the mushrooms from twigs and dirt, rinse thoroughly. Put them in a saucepan, pour 1 cup of water and cook over medium heat after boiling for 25-30 minutes, respectively removing the foam that appears.
2. Drain the first water and rinse the mushrooms.
3. Put the mushrooms back in the pan, fill with clean water, add all the ingredients according to the list (cut the garlic into thin slices) and cook on fire for 15 minutes after boiling.
4. Now spread the raw materials in sterilized jars and fill them with the remaining marinade. Roll up jars with lids and leave for 12 hours at room temperature.
5. After this time, you can start eating or put away the jars for storage.
Video recipe on how to cook marinade for mushrooms for the winter
Now I present to your attention a plot in which the author tells in great detail all the subtleties of preparing our snack. I advise everyone to watch! So, for example, you will learn that large mushrooms need to be chopped, but small ones should not be touched, they are already good.
Step-by-step recipe for marinating mushrooms in 15 minutes
But the next pickling option is suitable for everyone without exception. This is a classic of the genre. A method that all hostesses use, and myself included. Because he is proven and successful.
Do not forget that you can add any spices and spices to taste, making the appetizer even richer and more delicious.
Ingredients:
- Mushrooms - 1 kg;
- Water - 1 l;
- Salt - 1.5 tbsp. spoons;
- Vinegar 9% - 50 ml;
- Peppercorns, cloves - to taste.
Cooking method:
1. Be sure to clean and thoroughly rinse the harvested crop. Next, lower the mushrooms into boiling water and cook over a fire until the mushrooms sink to the bottom.
Beware of poisonous mushrooms! If you can’t say for sure whether you cut the mushrooms, then it’s better to throw these mushrooms away. Health is more important!
2. Transfer the cooked mushrooms to a container (in clean sterile jars).
You can add a little lemon juice or citric acid to the jars, then your mushrooms will not change color.
3. Now prepare the marinade based on the mushroom broth. Just add salt and spices. And then boil the mixture over moderate heat for 15 minutes.
5. Close the lids tightly enough to prevent air from entering.
6. Cool and store in a cellar or refrigerator.
Pickled mushrooms of quick salting not for the winter (simple recipe)
I want to offer another way of cooking, but not for the winter, but for eating right away, that is, without seaming. You can eat mushrooms the next day. The advantage of this recipe is its simplicity and speed of preparation without additional cooking of mushrooms themselves.
Result delicious dish will depend entirely on the preparation of our mushrooms. To do this, carefully sort them, clean, cut off the lower part of the leg and rinse. And also the raw materials should be left in lightly salted water for 20 minutes. So all the larvae and insects that were not visible to our eyes will float to the surface.
Do not overdo the mushrooms in the water! Otherwise, they will absorb excess moisture.
Ingredients:
- Honey mushrooms - 3 kg;
- Vinegar 9% - 200 ml;
- Water - 3 tbsp.;
- Salt - 2.5 tbsp. spoons;
- Sugar - 1 tbsp. a spoon;
- Black peppercorns - 10 pcs.;
- Carnation - 4 pcs.;
- Bay leaf - 4 leaves.
Cooking method:
1. Transfer our already prepared mushrooms to a saucepan and fill with water. Boil them for 20 minutes after boiling.
2. Enter additives in the form of sugar, salt and spices. Boil everything for another 15 minutes.
3. Now pour in the vinegar and wait until our workpiece boils, and then remove the pan from the heat.
4. When the mass has cooled, spread the mushrooms along with the marinade in jars.
5. Close the jars with ordinary plastic lids and place in a cool place. Enjoy a crunchy snack the next day.
Today's episode has come to an end. And I am sure that the recipes I have proposed will help not only novice housewives, but also experienced mothers and fathers. 😉 And your pickled mushrooms will delight not only you, but also your guests, and will also decorate any holiday table. Cook and experiment to your health!
Mushroom time has come for a trip to the forest for autumn mushrooms. Mushroom pickers go to the forest with one goal - to pick up mushrooms and cook pickled mushrooms according to various recipes at home.
First of all, the mushrooms must be thoroughly washed and cleaned. Often leaves, moss, grass, needles and dry twigs stick to mushroom caps. For washing and cleaning, mushrooms are placed in a bucket, basin or large pot and filled with water. Mushrooms are lighter than water and float to the top.
Therefore, a plate with a load is placed on top so that all the mushrooms are covered with water, and the garbage lags behind them. All other step-by-step steps you will learn from the article itself.
From the article you will learn:
Honey mushrooms marinated for the winter - in jars at home
Ingredients:
- Bucket - fresh mushrooms
- 2 tbsp. spoons of salt
- 1 teaspoon - vinegar essence 70% per liter jar honey agarics
For marinade per 1 liter of water you will need:
- 1 st. - a spoonful of salt
- 1 st. - a spoonful of sugar
- 5 pieces. - black peppercorns
- cloves - 5 pcs.
- 5 pieces. - bay leaf
We will cook mushrooms in a large saucepan with a capacity of 10 liters.
Pour half the water into the pan and put the mushrooms.
We put mushrooms in the pan as much as it will go in. We will add the rest of the mushrooms when the mushrooms settle in the pan.
Mushrooms boiled with us, remove from heat and rinse them well under running water.
Put the washed mushrooms back into the pot.
Pour clean water in such an amount that when boiling it does not flow out. Put 2 tablespoons of salt, bring to a boil and cook for 40 minutes.
After 40 minutes, drain the water and let the water drain completely. While the water drains from the mushrooms, we will prepare the marinade.
Marinade preparation
We prepare the marinade based on 1 liter of water.
Pour a liter of water into the pan, add: salt, sugar, black peppercorns, cloves, bay leaf. We put the marinade on the fire and bring to a boil.
We marinate mushrooms
Water from glass honey mushrooms and now you can lay them out in pre-sterilized jars. We put honey mushrooms freely (do not press down) to the very shoulders and two fingers from the top of the edge of the can.
Mushrooms stood in jars and settled a little, but no need to add. Pour hot marinade into each jar.
Pour 1 teaspoon of vinegar essence 70% into each jar.
And immediately close the lid tightly for the winter. It turned out only 3 cans of liter and 4 cans of 720 g each.
Turn the jars upside down and leave to cool completely.
It remains to wish the mushroom pickers full buckets of mushrooms on the spot.
And sunny autumn days.
Honey mushrooms marinated for the winter with cinnamon
Cinnamon gives the mushrooms a special aroma and slightly sweet taste.
You will need:
- 1 kg - mushrooms
For marinade:
- 1 - 1.5 st. spoons of salt
- 1 st. spoon - sugar
- 7 art. spoons - apple cider vinegar 6%
- 3 pcs. - bay leaf
- 3 cloves - garlic
- 8 peas - black pepper
- 1/2 sticks - cinnamon
- 1 teaspoon - dill seeds
- 1 st. spoon - mustard seeds
Preparing the recipe - Pickled mushrooms:
- Sort fresh mushrooms and clean of debris, then wash.
- Pour water into a large saucepan and bring it to a boil. Dip mushrooms in water, bring to a boil. Dip the mushrooms into the water, bring to a boil and cook for 20-30 minutes, stirring occasionally and removing the resulting foam from the surface.
- Throw the boiled mushrooms in a colander to glass the liquid.
- Preparation of the marinade: Pour 2 cups of water into a small saucepan. Pour sugar, salt, pepper, cinnamon, peeled and finely chopped garlic, bay leaf, mustard seeds, dill seeds, pour vinegar. Boil the marinade over low heat for 5 minutes.
- Pour mushrooms with marinade and cook together for 10 minutes.
- Put the mushrooms in sterilized jars, tamp tightly.
- Pour mushrooms in jars with marinade, cover with boiled lids and put in hot water. Sterilize from the moment of boiling for about 25 minutes.
- Then remove the jars from the water, seal hermetically, cover with a thick cloth and leave overnight.
Here they are, pickled mushrooms in
How to pickle mushrooms for the winter correctly? - video recipe
Pickled mushrooms - a simple and tasty recipe for the winter
Ingredients:
- Honey mushrooms
- For 1 liter of marinade: 2 tbsp. tablespoons of salt, 2 bay leaves, 1 tbsp. a spoonful of sugar, 6 - 8 peas of allspice, 2 cloves of garlic, 2 tbsp. spoons of vinegar.
Cooking:
- Sort mushrooms, clean, wash.
- Pour into a saucepan cold water and put the prepared mushrooms, bring to a boil. Cook until they sink to the bottom of the pot. Then drain the broth.
- Pour 1 liter of water into a saucepan, add bay leaves, salt, sugar, garlic, peppercorns and bring to a boil. Then pour in the vinegar. Put mushrooms in the marinade and cook from the moment of boiling for 10 minutes.
- Arrange the mushrooms in sterile jars, pour over the marinade and close with screw caps.
When the jars are cool, store in the refrigerator.
Recipe for pickled mushrooms for the winter with a special taste
You will need:
- 5 kg - mushrooms
- 2 umbrellas - dill
- 5 pieces. - bay leaves
- currant leaf - 5 pcs.
- 5 pieces. - cherry leaves
- 10 peas - allspice
- garlic - to taste
- 2 cups - vegetable oil
- salt - to taste
- 1 - 2 tbsp. spoons - vinegar essence
Cooking:
- Peel the mushrooms, wash and cook in a 5 liter saucepan in salted water for 20 minutes. Then drain the broth, but leave 2 cups.
- Add dill umbrellas, currant and cherry leaves, allspice peas, chopped garlic, vegetable oil to the mushrooms, pour in the mushroom broth and vinegar essence. Mix everything, salt to taste and cook, stirring, from the moment of boiling for 20 minutes.
- Then remove the pan from the heat, remove the currant and cherry leaves and arrange the hot mushrooms in sterilized half-liter jars.
- Sterilize jars for 15 - 20 minutes, then close with screw caps.
Honey mushrooms marinated for the winter with mustard - a delicious video recipe
Honey mushrooms marinated in Korean for the winter - with onions and carrots
You will need:
- 3.5 kg - boiled mushrooms
- 1 kg - onion
- 500 g - carrots
- 2 large heads - garlic
- hot peppers - 2 pcs.
- 2 packs of seasoning - for Korean carrots
- 300 ml - vegetable oil
- 200 ml - vinegar
- 8 art. spoons of sugar
- 8 teaspoons - salt
Preparing the recipe - Pickled mushrooms:
- Add finely chopped carrots, sugar, salt, seasoning for Korean carrots to boiled mushrooms. Mix everything and leave.
- Finely chop the onion and fry in vegetable oil.
- Put the onion to the carrot-mushroom mass. Mix. Add chopped garlic and hot peppers. Pour in the vinegar and mix again.
- Arrange the resulting mass in sterilized half-liter jars and sterilize for 15 minutes.
- Then roll up with metal lids, turn upside down and wrap until cool.
Acquaintance with honey mushrooms took place. This is how they grow and wait for mushroom pickers.
As you already understood from the article, there are two ways to pickle:
- Mushrooms boiled in immediately prepared marinade
- Pre-boil the mushrooms in salted water - pour the marinade
Almost anything can be marinated edible mushrooms, but the most delicious are porcini mushrooms and mushrooms.
Forest mushrooms are the greatest gift of Siberian nature. collect them big company it is always very interesting and then, of course, make a delicious soup, pie or just fry them with potatoes. But no matter how delicious it is to eat them fresh, I would really like to keep this happiness for the winter. To open the refrigerator - and here they are! Delicious, ready, fresh.
Fortunately, this problem has long been found a solution, so we just have to use it correctly. And this, of course, is the marinade. Apart from long term storage even very a large number mushrooms, it also allows them to always be ready to eat - brightened up with various tasty additives and elastic, which freezing cannot give - when thawed, the mushrooms will become more like gruel. Pickled mushrooms among our people for centuries. Milk mushrooms are perhaps the most popular mushrooms for salting. But today we want to talk about other wonderful and beloved mushrooms - honey mushrooms.
It is difficult to find a mushroom picker who would not love them, because they are real luck. It is enough to come across some old, large and forgotten by the people stump, and you're done. At least a couple of buckets of harvest are provided for you, you can safely go home with a sense of accomplishment. In addition, a ton of assiduous work with sorting out the collected mushrooms will not be waiting for you at home, because mushrooms are not wormy, which means you can wash them and finish with the processing. Isn't it lovely how easy they are to handle? And the choice of dishes that you can cook with them is simply endless. Weight delicious soups, fried mushrooms baked with vegetables, mushrooms are also great for julienne and pies.
And pickled mushrooms? They make delicious salads, both sauerkraut or fresh, and stewed cabbage with them acquires a completely new, pleasant taste for everyone. Well, the simplest thing is to serve them as a separate appetizer to the table. And this option is perhaps the most delicious - it's "the most juice"!
How to pickle mushrooms for the winter with citric acid?
It is known that one of the best natural preservatives is acid. Many pickle mushrooms in vinegar, and there is nothing wrong with this, in general, but many treat it with some apprehension, as it is a very tough and “thermonuclear” product. I still want to use something softer and more natural. In addition, this method of marinade allows the use of less salt, which is not known to be particularly useful, especially in large quantities.
For example, lemon acid perfect for these purposes. With its mild taste, it forms a very pleasant combination with the taste of the mushroom itself, but at the same time keeps it very fresh, elastic and as if just picked from a stump.
Best of all, such mushrooms are suitable for the festive table as an unusual and soft snack. You can decorate a salad with them, add them to a pie, or even make a delicious “spread” on bread - just grind them into mashed potatoes with cheese, chicken liver, or even by themselves.
Ingredients:
fresh mushrooms mushrooms - 2.5 kilograms;
citric acid in granules - 1 teaspoon with a small slide;
Lavrushka leaves - 5-6 pieces;
edible salt - 1.5 tablespoons;
granulated sugar - 2 tablespoons;
water - 1.25 liters;
Garlic - 2-3 cloves (optional)
favorite spices (coriander, red or black peppercorns, cloves, etc.).
How to cook?
Step 1. First you will need to process the mushrooms. It is best to soak them in cold water for several hours, and then under running water. pure water rinse the mushrooms, remove various contaminants and unnecessary parts in your opinion.
Then, pour clean mushrooms into a large saucepan, cover with cold salted water and bring it to a boil. Boil the mushrooms for 10-15 minutes after boiling, then put the mushrooms in a colander and let the water drain completely.
Step 2. Now, mix all the ingredients in a new or the same saucepan. Water, citric acid, salt, sugar, spices and parsley. It is recommended to chop the garlic into 2-3 parts of a clove so that it better releases the juice into the marinade. Boil the mixture, and then carefully add the boiled mushrooms to it.
Step 3. Now, set a very low heat and boil the mushrooms in the marinade. Under no circumstances should the lid be covered.
During the cooking process, a slight foam may begin to form. If desired, it can be removed with a tablespoon, but there is no need for this - it is not dangerous in any way and will disperse even at the stage of bottling into jars.
Step 4. Sterilize the jars. Carefully pour the still hot mushrooms into jars. At this stage, you can stick a fresh hot pepper there so that in the process of salting it gives its pointy mushrooms to the mushrooms. Roll up jars or tightly close with plastic lids and leave to cool. For a more reliable effect, you can even turn the jars upside down and wrap them up so that they cool more slowly and all the necessary processes go through.
However, this step in this recipe not required at all. Just a reinsurance.
Store in the basement or refrigerator and enjoy your deliciousness at any time of the year! Enjoy your meal!
Honey mushrooms pickled for the winter without sterilization
As we have already seen in the previous recipe, pickling mushrooms for the winter is not difficult at all, and in any quantity. And it would seem that everything is fine, simple and beautiful, but there is one thing…
What kind of sterilization is this? In all recipes, they write about it as something taken for granted, but how to do it is almost nowhere to be found. And if you find it, it doesn’t become clearer somehow at all. For novice cooks, this question is often very acute, and few people understand this. The process seems very complex, long and completely illegible. That is why we have found a recipe for you that does not require sterilization at all! Can you imagine? This can significantly save time and nerves for more than one cook, which means it's time to start!
It is worth mentioning that this does not at all eliminate the need to sterilize the jars - without this, your mushrooms will simply deteriorate during storage. Although, if you plan to store them for a short time, then you can avoid this step, but still it’s not worth the risk. If you don’t know how to sterilize jars, don’t worry, we will tell you about this in the “cooking features” application.
Ingredients:
fresh mushrooms mushrooms - 2 kilograms;
edible salt - 1 tablespoon;
granulated sugar - 2 tablespoons;
table vinegar (9%) - 100 milliliters (slightly more than 1/3 cup);
Lavrushka leaves - 3-5 pieces;
black peppercorns - 5-10 pieces;
garlic - 2-3 large cloves.
How to cook?
Step 1. Clean the mushrooms. It is best to soak them in cold water for several hours, then select the spoiled ones and cut off the lower part of the legs. After that, rinse the mushrooms again.
Step 2. Now, you need to carry out one more cleaning procedure. Pour honey mushrooms with cold but salty water and leave to soak for about half an hour or a little less. During this time, various remnants of earth, sand, small insects and other contaminants will come out completely.
Step 3 Rinse the mushrooms again and fill with a liter of water. Water must be clean and cold. Bring the mixture to a boil and simmer over low heat for about half an hour. In the process, foam will form and this time it will need to be constantly removed. There is nothing difficult in this, you can remove the foam with a slotted spoon, a hand sieve, or just a tablespoon.
Step 4. While mushrooms are boiling, you can prepare the marinade. To do this, you will need to mix all the ingredients - water, vinegar, salt, sugar and spices. Cut the garlic into thin flakes and mix everything thoroughly. Sugar and salt must be allowed to dissolve completely.
Step 5. Throw the finished mushrooms into a colander and let the water drain completely. You can even mix them up a bit. When all the water has drained, transfer the mushrooms back to the pan and pour the finished marinade over.
Bring the marinade to a boil, then reduce the heat to a minimum and boil the mushrooms in the marinade for about 40 minutes - an hour. It is best to cover the pan with a lid. Stir the mixture thoroughly every 5-10 minutes.
Step 6 Using a slotted spoon, spread the finished mushrooms into jars prepared in advance. Then, evenly distribute the marinade, filling the mushrooms with it to the top. Seal jars tightly, turn upside down and let cool completely. Store in a refrigerator or cellar at a temperature not exceeding +12 degrees.
How to pickle mushrooms for the winter with butter?
Vinegar and citric acid perfectly preserve the freshness and taste of mushrooms, and therefore, in some way, one cannot find fault with these types of marinade. But not everyone likes this sour taste, I would like to keep the mushrooms in something softer and more enveloping ... For example, in oil! In many recipes, you still have to use some kind of acid, albeit in smaller quantities - in order to better preserve the mushrooms. But especially for you, we tried and found an absolutely unique recipe that does not require acid or even water at all! Only oil, mushrooms, spices and salt! And with garlic, it’s perfection in general - just serve it to the royal table!
Storing food in oil is a wonderful invention. It practically does not change the taste of the product, in our case, the mushroom, and even more than that, it improves the taste, because it is not in vain that we cook most of our food in oil. In addition, the oil gives the snack nutrition and makes them more satisfying. In this recipe, we will use butter, because it has an excellent quality to soften tastes, give a slight creamy touch and make the dish richer and more intense. And in winter, it is a real source of energy.
This recipe also uses paprika, and for good reason. Its rich and sweet taste is ideally combined with oily mushrooms and gives them great saturation, a pleasant reddish color and an unforgettable taste. This recipe is perfect for you if you want to excel in your culinary talents, because very few people know how to cook this!
Ingredients:
melted butter - 300 grams;
fresh mushrooms mushrooms - 1 kilogram;
salt - 1-3 teaspoons (to taste);
garlic - 2 small cloves;
paprika (if desired) - 1 teaspoon.
How to cook?
Step 2. Boil the water, after salting it, and carefully lower the already clean mushrooms into it. You need to cook for about 15-20 minutes and constantly carefully remove the foam that will form on the surface.
Step 3. Then, carefully drain all the water or drain the mushrooms into a colander or large sieve. Let the water drain completely and leave for a while to dry the mushrooms a little.
Step 4. In the meantime, in a small saucepan or in a large saucepan that you plan to use, melt the butter completely, it should become completely liquid. Cut the garlic into thin flakes into the oil and add the dried mushrooms.
Step 5. Stew the mushrooms in oil over medium heat for half an hour, stirring the mushrooms occasionally so that they do not stick to the bottom of the container. Toward the end of cooking, gently stir in paprika, salt and black pepper if desired.
Step 6. Mix the mixture thoroughly again and simmer for about 10-15 more minutes so that the mushrooms are saturated with spices and the salt is completely dissolved.
Step 7. Gently place the prepared mushrooms in the jars prepared in advance, distributing them evenly and pour the remaining oil in the pan on top. There should be a lot of oil, so if there is not enough to pour, it is better to melt more and pour fresh hot on top, this is important. Close the lids tightly, turn the jars upside down and wrap them in a blanket or thick towel. Leave in this state until completely cooled. Honey mushrooms marinated according to this recipe are great for mushroom pates, pie fillings and just decorating sandwiches or, for example, unsweetened cereals. Especially buckwheat.
Honey mushrooms hot pickled for the winter
In this recipe, we will finally use the good old salting. This marinade method is a little more complicated, especially at first, but experienced housewives assure that it is worth it. You just need to adapt a little, fill your hand and read our article, and you will definitely succeed even the first time. We recommend using hot salting, as it is commonly referred to as the most reliable and not very troublesome.
It is worth mentioning that salted mushrooms should be stored exclusively at low temperatures - not lower than 0 and not higher than 10 degrees. Otherwise, they can simply turn sour. Another important point- this is that the mushrooms must be brine to the top, otherwise mold will certainly form on the surface, and this is very scary - the whole jar or at least half will just have to be sent to the trash can. Especially to save your precious nerves, we have found the easiest recipe hot salting. It turns out the first time almost everyone and it turns out very tasty.
Ingredients:
fresh mushrooms mushrooms - 1.5 kilograms;
edible salt - 35 grams;
Lavrushka leaves - 5-6 pieces;
black peppercorns - 8-10 peas;
garlic cloves - 2 pieces.
How to cook?
Step 1. First of all, as usual, you will need to properly prepare the mushrooms. It is best to soak them in cold water for several hours, then select the spoiled ones and cut off the lower part of the legs. After that, rinse the mushrooms again.
Step 2 Pour the washed mushrooms with fresh cold water and lightly salt it. Bring water to a boil and simmer for 20-30 minutes. Foam will constantly form on the surface, it must be carefully removed - do not neglect this step, it is more important than you might think at first. It is in this foam that dirt collects, harmful substances and other organic and inorganic debris that may accidentally end up in mushrooms. Of course, you need to get rid of it.
Step 3. Throw the finished mushrooms into a colander so that all the excess water is glass. Stir the mushrooms a little with a spoon, and then redistribute the mushrooms. You need to get rid of that water as much as possible, you need the mushrooms to even dry a little. However, they must remain hot, this is important. That is why the method is called hot. J
STEP 4. In the meantime, you need to prepare the jars. Place already sterilized and clean jars on the work surface. At the bottom you need to pour a thin but uniform layer of salt, pour a few peppercorns and a couple of parsley leaves on top.
Step 5. Next, lay out a small layer of finished mushrooms. Spread a thin layer of salt again on top, sprinkle with spices and lay out a new one. With such layers, you need to completely fill the banks. When all the mushrooms are laid out, thoroughly compact the mushrooms so that there is room in the jar and all excess air comes out. They should be packed very tightly.
Step 6. Now, close the jars tightly with lids, turn them over and wrap them in a thick blanket. Leave to cool completely. After that, store in the refrigerator or in the basement and do not forget about the temperature!
Features of cooking pickled mushrooms
Feature 1. - Sterilization
So, as promised, we are writing to you about how to properly sterilize marinade jars, and in general this knowledge will come in handy for any blanks.
Step 1. Check jars for defects. It can be the slightest crack, chip - anything. This, albeit minimal, is a source of air and it will ruin your workpiece, on which so much time, effort, and maybe money has been spent.
Step 2. Carefully, using a product, maybe even vinegar and soda, rinse the jars. They must be perfectly clean, this is a very important point.
Step 3. Sterilization. It can be carried out in different ways.
The first is the ferry. To do this, you need to boil water in a saucepan, and install a flat metal sieve on top that can withstand the weight of several cans. Banks must be installed on a sieve upside down so that a strong stream of steam enters directly into the can. Water should boil for 15-20 minutes, this is how long sterilization will take. Then, the finished jars will also need to be laid upside down on a clean towel or any other clean cloth so that the water condenses and excess glass.
The second is in the oven. Put the jars still wet after washing in the oven and bake it to 160-180 degrees. Keep in the oven until all the water has completely evaporated, then carefully place on a hot plate.
The third is in the microwave. Pour cold water into the bottom of the jars. Only about 1 centimeter. Then, turn on the microwave for 4 minutes (+-1 minute) and wait for the water to evaporate. This is steam sterilization. Just be careful, empty jars should not warm up anymore - this is very dangerous. Banks then will also need to be installed upside down on a clean towel so that all the water is glass.
Feature 2. Mushroom soaking
Not every recipe writes about this step, but this is very in vain, the step is very important. The fact is that mushrooms tend to absorb various dirt and toxins from the soil and air. This feature is not fatal and all the dirt is perfectly absorbed by cold salted water, but it needs to be given time to act. So soak for at least a couple of hours. This will also help you get to grips with cleaning the mushrooms faster.
Feature 3. Spices
There are no strict rules regarding spices in pickling honey mushrooms, the main thing is salt, sometimes sugar and vinegar. What herbs or whole spices you use is not so important, and this opens up a lot of room for improvisation. Someone prefers to add bay leaf, garlic or black peppercorns - these are all the most common additives. But also many recommend adding whole cloves, cinnamon, paprika, or, for example, a whole hot pepper. You can also fry the onion until golden brown and add it. Try it!
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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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