How to cook pickled mushrooms for the winter. Pickled mushrooms are very tasty, guys! How to pickle mushrooms at home for the winter and quickly. How to pickle mushrooms with paprika and butter

Pickled mushrooms are very tasty. But many people think that there is nothing useful in them. It is not true. Even pickled mushrooms retain a large amount of vitamins and minerals.

Pickled mushrooms for the winter Recipes:

Today I will share with you how to choose the right mushrooms, and also share recipes for how to pickle them for the winter.

In order for pickled mushrooms to benefit our body, and not harm, they must be chosen correctly. There are good and false mushrooms. And even when buying in a store or on the market, false mushrooms can come across.

Therefore, to distinguish good from false, you need to know that:

poisonous ones have a bright color, while good ones, on the contrary, are muted;
scales on the cap have white flesh, and poisonous - yellow;
on the leg of good mushrooms there is a ring-cuff.

There are a lot of recipes for pickling mushrooms for the winter, and specifically mushrooms: classic, quick, without seaming, and so on. But more about them later.

Pickled mushrooms for the winter with vinegar - a classic step-by-step recipe

From the products below, you will get approximately three liter jars.

Products:

three kilograms of fresh mushrooms;
three liters of water;
vinegar 9% three tablespoons;
salt and sugar - six tablespoons each;
bay leaf - six pieces;
peppercorns - nine things;
garlic - three cloves.

And so, let's start cooking. We take our mushrooms and clean them. Then we put a container of water on the stove, light the fire. Bring to a boil. As the water boils, we throw our mushrooms and cook for about ten minutes in boiling water. Then take the pot off the heat and drain the water.

Again, pour water to our mushrooms and prepare the marinade.

We are waiting for the water to boil and add all the rest of our ingredients. Be sure to try our marinade, the taste should be salty and sour. Cook for about 15-20 more minutes.

When our mushrooms are already ready, put them in jars and pour marinade until they are completely covered with water. And now we roll.

Pickled mushrooms for the winter in jars - in a liter jar with vinegar

For one liter jar we need;

one glass of water;
20-30 milliliters of vinegar 9%;
one tablespoon with a slide of salt;
three or four pieces of peppercorns and cloves.

We wash and clean the mushrooms and pour a glass of boiling water. We return to the fire and wait for the water to boil. Cook for about twenty minutes until the mushrooms are significantly reduced in volume.

Before laying out the mushrooms, the jar must be sterilized together with the lid in a water bath. Now that everything is ready, put our mushrooms in a jar with a slotted spoon and cover with a lid.

We filter the mushroom broth, add salt, cloves and pepper to it and bring it to a boil again. Then pour in the vinegar and pour boiling marinade to the top. Roll up the lid.

In my opinion, pickled mushrooms for the winter with butter can rightfully be considered one of the delicious recipes.

From the following ingredients, you get about two liter jars.

We need:

fresh mushrooms;
odorless vegetable oil - 700 milliliters;
liter of water;
essence of vinegar 70% - a little more than one teaspoon;
salt and sugar - three tablespoons each;
garlic - two cloves;
allspice and cloves - five pieces each;
black peppercorns - eight or ten pieces;
one fresh hot pepper;
bay leaf - six pieces;
dill umbrellas - two pieces.

We wash the mushrooms and put them in a saucepan. Fill with water and cook for twenty minutes, while removing the foam. Then we need to drain the water and fill it again, only clean. Boil again and boil for another ten minutes.

In the meantime, prepare the marinade. And so, we need to pour water into the pan and add all the spices indicated in the recipe, except for garlic, hot pepper and vinegar essence. Bring to a boil and boil lightly. Then add vegetable oil and cook a little more on low heat.

Before putting everything in jars, we need to pour boiling water over hot peppers a couple of times and cut it along with garlic.

When everything is ready, put pepper and garlic on the bottom of sterilized jars, then mushrooms to the neck. Add a tablespoon of vinegar (liter jars) to each jar. And at the end, fill it with boiling marinade to the top and roll it up.

For the winter, it turns out a very tasty snack for any dishes.

You will be interested to see articles on the topic of preparations for the winter:

Pickled Zucchini - 8 Delicious Recipes

Pickled mushrooms for the winter without sterilization

It is very simple and tasty to marinate mushrooms for the winter without sterilizing the jars.

Ingredients we need:

one kilogram of fresh mushrooms;
half a tablespoon of salt;
three tablespoons of soy sauce;
fifty milliliters of vinegar;
two glasses of water;
one tablespoon of sugar;
three pieces of bay leaf;
half a teaspoon of ground black pepper.

We take the mushrooms clean and rinse. Pour into a pot of water and boil for half an hour. Then you need to recline in a colander to get rid of excess water.

We return the mushrooms again and fill them with clean water. We add all the spices we need except sauce and vinegar. Cook for half an hour and add the remaining ingredients, boiling for another fifteen minutes.

Then lay out in jars, cork and leave under the covers until completely cooled. After storing no more than three months in the refrigerator.

Pickled mushrooms for the winter - crispy and tasty

Crispy and tasty, you can cook with the addition of balsamic vinegar, which gives the mushrooms a spicy taste that you just lick your fingers.

fresh mushrooms - two kilograms;
liter of water;
1.5 tablespoons of table salt;
2.5 tablespoons of table sugar;
five or six pieces of cloves;
four pieces of bay leaf;
seven pieces of allspice;
black currant leaves;
150 milliliters of balsamic vinegar.

Let's start. Pour the peeled mushrooms with water and put on fire. We boil, removing the foam. Then we drain the water and leave the mushrooms in a colander so that the liquid is all glass.

We prepare the marinade in parallel. To do this, mix salt with sugar in hot water, boil a little and cool. Then pour in the balsamic vinegar and leave for another ten minutes.

After the finished mushrooms, distribute in jars and add the remaining spices. Pour marinade, cover the jars with lids and sterilize over low heat.

Finally roll up, turn upside down and leave under the covers until completely cool.

Video: Pickled mushrooms for the winter - Lick your fingers

It turns out tasty, lightly salted, odorless and taste of vinegar.

Pickled mushrooms without spin (rolling) and without vinegar

We are all used to the fact that conservation needs to be sterilized and rolled up with lids. But you can do without all this.

And so, we will marinate according to the recipe without spin and vinegar so that they taste amazing.

We will need:

one kilogram of fresh mushrooms;
liter of water;
half a tablespoon of citric acid;
two pieces of bay leaf;
five pieces of black and allspice pepper;
three cloves of garlic.

We begin our preparation by putting a saucepan on the fire and pouring water into it, bring it to a boil and add the mushrooms. Prepare and discard in a colander.

We return the mushrooms to the pan, pour clean water and add all the spices. All together we need to boil a quarter of an hour. At the end of readiness, transfer the mushrooms to washed jars and pour over the finished marinade. When the jars are cool, put them in the refrigerator. Delicious mushrooms can be consumed in a few hours.

Enjoy your meal!

Delicious pickled mushrooms cooked at home quickly and tasty

If you have mushrooms, but there is no time, it does not matter. There is an excellent recipe for marinating mushrooms quickly and tasty. Mushrooms are very tasty and you can eat them in a couple of days.

For easy and quick cooking, we need:

one kilogram of mushrooms;
a little more than one tablespoon of salt;
one tablespoon of sugar;
three pieces of peppercorns and cloves;
vegetable oil.

Pour washed mushrooms with water, wait for boiling and after 5-10 minutes drain the water. Then again fill with clean water and after boiling, cook for another twenty minutes.

To prepare the marinade, pour water into a container and add spices. After boiling, pour in the vinegar, add the mushrooms and cook a bit. Close the lids, after cooling, put in the refrigerator.

Such a delicious appetizer is accompanied by a bright side dish:

How I love such potatoes with such mushrooms!

It's easier than ever to make preparations for the winter from frozen mushrooms. You can freeze them yourself or buy ready-made ones in the store. After that, simply defrost without wasting time cleaning and soaking.

And so, what ingredients are needed:

one kilogram of ice cream mushrooms;
liters of water;
200 milliliters of wine or ordinary vinegar;
two tablespoons of sugar and salt;
about ten peas of allspice;
five pieces of cloves;
three cloves of garlic and the same amount of bay leaf.

Everything is simple, fast and delicious. You can throw fungi without defrosting and boil for about ten minutes after boiling. In parallel, prepare the marinade from the indicated amount of water. Finely chop the garlic and put all the spices together with vinegar in water, let it boil.

Then we put the mushrooms in the marinade and cook for a quarter of an hour. Then turn off the fire and let everything cool down. Arrange in jars and put in the refrigerator. A day later, you can eat pickled mushrooms.

If guests come to you in a few hours and you want to serve pickled mushrooms on the table, but there is no time to pickle. Then catch a step-by-step recipe on how easy and simple it is to pickle mushrooms in just 15 minutes.

We will need:

500 grams of mushrooms;
50 milliliters of vinegar;
100 milliliters of vegetable oil;
three or four cloves of garlic;
two tablespoons of tea sugar;
one teaspoon of salt;
three bay leaves;
half a tablespoon of mustard seeds;
black peppercorns to taste.

We start harvesting from the fact that my honey mushrooms and immediately prepare the marinade. We mix everything in a saucepan except mushrooms and wait for the boiling water to boil. Add our mushrooms and cook just a little bit. Then we put the mushrooms in a glass dish and put them in the refrigerator for at least four hours.

How to pickle mushrooms for the winter at home: secrets and rules

There are such rules that cannot be avoided, before you are going to pickle mushrooms you need to:

soak the mushrooms in salted water with citric acid (to expel worms to preserve color);
it is recommended to remove a little more than half of the legs;
depending on the size, you can cut the hats in half.

Little secrets:

remember that one kilogram of mushrooms fits in three liter jars;
frozen mushrooms do not have to be thawed;
mushrooms should be put only in boiling water, after boiling, drain the first water and pour a new one (harmful substances settle in the first water);
when cooking, be sure to remove the foam;
to get a delicious marinade, it must be boiled not in water, but in a mushroom broth.

Bonus: Video how to make a universal marinade for absolutely any mushrooms

A simple marinade recipe for all kinds of edible mushrooms.

Try and experiment. Enjoy your meal!

Pickled mushrooms for the winter is a delicious and amazing dish in its taste. A jar of these mushrooms prepared for the winter at home can brighten up any rainy winter day for you.

Yes, and you can just eat crispy pickled mushrooms with bread, without everything that is called. Delicious! And you can even feel the aroma of a summer forest or remember the crimson and gold of an Indian summer ...

Pickled mushrooms - the easiest recipe

You will need:

mushrooms - 1.5 kg;
dill umbrellas - 2 pcs;
4-6 peas of allspice;
2-4 bay leaves;
1 teaspoon mustard seeds (optional, but the Chinese add)
1 tbsp salt.
vinegar 9 percent - 5 tbsp. spoons;
garlic - 2 cloves.

How to cook pickled mushrooms - a step by step recipe with a photo:

Delicious mushrooms for the winter in a marinade with garlic

Ingredients:

fresh mushrooms - 1.2 kg .;
For the marinade (per 1 liter of water): 1 dill umbrella;
1-2 bay leaves;
2-3 peppercorns;
2 tbsp. spoons of sugar;
1 st. a spoonful of salt;
5 st. spoons of vinegar 9%.

How to cook delicious pickled mushrooms for the winter - step-by-step instruction:

Sort, wash and boil mushrooms for one and a half hours in clean water. Throw in a colander, let the broth drain and rinse the mushrooms with boiled water. Arrange in sterile jars.

We are preparing a marinade for mushrooms. Pour a liter of water into the empty pan, bring to a boil. Add salt, sugar, peppercorns, bay leaf and dill to the water. Boil the marinade for 5 minutes. Remove from heat and add vinegar. Pour marinade over mushrooms in jars.

Make sure the liquid completely covers the mushrooms.

Close jars with lids. Cool and put in a cool place.

Pickled mushrooms are ideal for dishes made from potatoes and other vegetables, as well as for various cereals. By the way, they make wonderful salads, and as an independent snack, these mushrooms are just great. However, try it yourself!

Pickled mushrooms with cinnamon for the winter

Delicious, fragrant pickled mushrooms are an excellent appetizer, especially if you sprinkle them with an onion and pour over with sunflower oil. Perfect for second courses.

Products:

mushrooms - 1 kg;
sugar - 2 tablespoons;
salt - 4 tablespoons;
bay leaf - 3 pcs.;
allspice - 6 peas;
carnation - 4 stars;
cinnamon - 3 pieces;
70% vinegar essence - 3 tsp

Pickled mushrooms are prepared as follows:

Pickled mushrooms - a recipe without sterilization

For cooking, we need the following products:

fresh mushrooms, best small, not overgrown, with thick legs
salt, sugar
acetic acid
Bay leaf
carnation
garlic

Cooking:

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Honey mushrooms must be carefully sorted out to remove debris. Especially in our case, since we collected mushrooms not only from stumps, but also took those that grow on the ground. Moreover, earthen mushrooms have a thicker and softer leg, they are more pleasant to eat later.

Then rinse thoroughly under running water. We put in a saucepan, pour cold water, salt well and put on the stove.

Bring to a boil, let it boil for 5-10 minutes and be sure to drain the first water, because it contains all the harmful substances that could be in the mushrooms. Well, it just looks ugly, all black and dirty!

Again, fill the mushrooms with clean cold water and put on the stove. This time let them boil for 1 hour-30 minutes, after which we add salt and sugar at the rate of 1 tablespoon of salt and 1 tablespoon of sugar per 2 liters of water.

Add bay leaf and a few cloves of garlic. Throw in a few nails. After the water boils, add 2.3 tablespoons of 9% acetic acid and you can spin it for the winter!

Pickled mushrooms for the winter - the most delicious recipe

Ingredients:

Honey mushrooms - how much will it be
Water - 1 l
Salt - 1 tbsp. a spoon
Sugar - 1 - 1.5 tbsp. spoons
Vinegar 9% - 9-10 st. spoons
Black peppercorns - 5-6 pieces
Bay leaf - 1-2 pieces
Carnation - 2-3 pieces
Garlic - optional - 2-3 cloves
Grated nutmeg - optional

Cooking process:

1. Wash honey mushrooms well, clean them from leaves and earth.
2. Fill with cold water and boil for 10 minutes after boiling. Then drain the water through a colander.

3. Pour the mushrooms again with cold water, about 1 liter, bring to a boil and cook for 10 minutes.
4. Add sugar to the mushroom broth, salt - 1 tbsp each. spoon per 1 liter of water. Bay leaf, pepper, garlic. We cook 5 minutes.
5. Last, add 9% vinegar, as indicated in the recipe, or replace it with acetic acid at the rate of 1 tbsp. spoon per 1 liter of water, cook for 3 minutes and turn off the fire

6. We lay out the hot mushrooms in jars, which must first be sterilized along with the lids. We evenly distribute the marinade itself among the jars.

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If desired, add a fresh clove of garlic to each jar and roll up.

Turn on lids and wrap with a blanket to cool.

Pickled mushrooms at home - a recipe for the winter

Ingredients:

honey mushrooms - a bucket of 10 l;
salt - to taste;
for the marinade: 2 liters of water;
125 g coarse salt;
100 g of vinegar;
bay leaf - 1-2 pcs.;
black pepper - a pinch.

How to cook:

Sort mushrooms, wash in several waters. Put the prepared mushrooms in a large saucepan, fill with water, bring to a boil. We merge. We wash the mushrooms. We repeat this procedure one more time.

For the third time, pour water, bring to a boil, reduce heat and cook until tender (2 hours). Half an hour before the end of cooking, salt to taste. But not much - the marinade is salty. In principle, the mushrooms are ready.

We cook the marinade from water, salt and vinegar. Boiled mushrooms are dipped in a boiling marinade with vinegar for 5 minutes.

In prepared jars, put a bay leaf and a few peppercorns on the bottom. We catch the mushrooms with a slotted spoon and fill the jars with them. Pour marinade for mushrooms. Cover with lids and sterilize. Half liter jars - 30 minutes. We roll up and wrap up for a day.

Video: pickled mushrooms with vinegar

Autumn is the best time to pick mushrooms. September is especially generous for mushrooms. These small mushrooms can be found in large numbers in almost any forest. They are distinguished by a refined taste and a light pleasant aroma. They are widely used in cooking. But canned mushrooms are especially popular. By choosing the right recipe, you can easily and quickly prepare an appetizer for the winter, which you can treat to your dearest guests.

Three types of mushrooms are considered the most common:

Summer. These mushrooms can be found in deciduous forests from early spring to late autumn. In one outlet can grow up to 40 mushrooms. They are distinguished by a small hat, the diameter of which is about 5 cm. Its color can be golden brown or darker.
Autumn. Such mushrooms grow on damaged stumps of alder, birch, elm and aspen. In one outlet, there can be up to 50 mushrooms. They have large hats with a diameter of about 17 cm. The color of the hat can vary from olive to brown, depending on the age of the mushroom. The height of the leg does not exceed 10 cm. Sometimes small scales can be seen on it.
Winter. You should go in search of such mushrooms after the first snow has fallen. Most often they can be seen in deciduous forests. This type of mushroom has a flat hat, the diameter of which does not exceed 10 cm. It is colored red-brown. The height of the leg, as a rule, does not exceed 7 cm.

In addition to the above mushrooms, false mushrooms are also found in Russian forests. Do not eat them as they are poisonous. Externally inedible mushrooms are often difficult to distinguish from edible ones. Therefore, it is necessary to remember a few distinguishing features. First of all, pay attention to the scarf ring, which is located near the cap. False mushrooms do not have such a "skirt". But in some cases, real mushrooms may not have it either. Therefore, further you should carefully study the color of the mushroom cap. False mushrooms, as a rule, have a brick-red, grayish and acid-yellow color.

Pickled mushrooms

Pickled mushrooms can rightfully be called one of the most delicious snacks for the winter. This dish has an unforgettable taste and ease of preparation. The main thing is to carefully study the recipe and follow it clearly.

Stock up on the following ingredients:

2 tablespoons of salt.
One tablespoon of sugar.
2 leaves of laurel.
8 peas of allspice.
2 cloves of garlic.
2 tablespoons of vinegar.

First of all, mushrooms need to be prepared. To do this, mushrooms brought from the forest should be sorted out. Remove wormy specimens and those that show signs of decay. Wash mushrooms thoroughly in running water. Put them in a saucepan, add water to them and put on a small fire and boil.

At this time, you can start preparing the marinade. To do this, pour a liter of water into a saucepan and add salt, sugar, laurel, pepper and garlic to it. Bring this mixture to a boil. Transfer the boiled mushrooms to the marinade and continue to cook for 10 minutes. A few minutes before the end of cooking, pour in the vinegar.

Arrange the mushrooms in pre-sterilized jars, pour over the marinade and seal tightly with sterile lids. Leave the jars to cool at room temperature. Once they have completely cooled down, they can be stored in the refrigerator.

This recipe will help you prepare delicious canned mushrooms without much effort. You can treat your guests with such a dish all winter.

original recipe

If you want to treat your loved ones to a delicious snack that you can enjoy all winter, then this recipe is perfect for you.

For it, you will need the following ingredients for five kilograms of mushrooms:

Two umbrellas of dill.
Five currant leaves.
Five cherry leaves
Five leaves of laurel.
10 peas of allspice.
A couple of cloves of garlic.
Two glasses of sunflower oil.
A tablespoon of vinegar essence.

Prepare mushrooms for canning. Transfer them to a large saucepan and cover with cold water. Add some salt. Place the pot on a low heat and simmer for 20 minutes. After the mushrooms are cooked, pour out two glasses of the resulting liquid. The rest can be drained.

Pour the mushroom broth back into the mushrooms. Send dill, chopped garlic and all other spices there. Bring this mixture to a boil and boil for 20 minutes. A couple of minutes before the end of cooking, add vinegar.

Arrange the mushrooms in pre-sterilized jars. Sterilize mushrooms directly in jars. After that, it will be possible to tightly seal the jars with lids.

This recipe allows you to cook canned mushrooms, which will surely become a favorite snack both at the everyday table and at all celebrations.

Honey mushrooms in Korean

All lovers of spicy oriental cuisine will surely enjoy this recipe for canned mushrooms for the winter.

To prepare such a dish, in addition to a kilogram of the mushrooms themselves, you will need:

2 bulbs.
2 tablespoons of vinegar.
2 tablespoons of sugar.
1 teaspoon of table salt.
3 cloves of garlic.
1 hot red pepper.

Sort and rinse mushrooms thoroughly. Transfer them to a saucepan, fill with water and put on a slow fire. Add a small amount of table salt and boil for 10 minutes. After that, the liquid can be drained.

To prepare the marinade, pour water into the pan and add all the spices to it. Garlic is best finely chopped or passed through a garlic press. Pepper also needs to be crushed.

Onion cut into thin strips. Place part of the onion in a bowl. Then send half of the mushrooms there. Then put the remaining onions and mushrooms back into the pan. Pour this mixture with the prepared marinade. Place a wooden circle on top, on which set the oppression. After eight hours, mushrooms can be decomposed into sterilized jars and corked with lids. This snack needs to be stored in the refrigerator.

With added cloves

This recipe will help you prepare a savory snack that will have a sophisticated flavor.

In addition to two kilograms again, you will need:

2 tablespoons of sugar.
5 teaspoons of salt.
3 teaspoons of vinegar essence.
2 umbrellas of dill.
4 black peppercorns.
2 cloves of garlic.
2 leaves of laurel.
4 cloves.

Place the mushrooms prepared for canning in a saucepan, add cold water to them and wait for the boiling process to begin. Add a teaspoon of salt and continue to cook for 20 minutes. If foam forms during cooking, it must be removed immediately. Drain the resulting broth, and arrange the mushrooms in sterilized jars. At the same time, leave about a third of the can free.

To prepare the marinade, pour all the spices with a liter of water and put on a slow fire. Boil for three minutes. After that, let the marinade cool down a bit. Fill them with mushrooms.

Sterilize jars with mushrooms in boiling water for 20 minutes. After that, they can be corked with lids. They should cool down to room temperature.

By choosing the most suitable recipe for yourself, you can prepare a delicious and satisfying snack that you can enjoy all winter.

Pickled mushrooms are a versatile product. They can become both a separate dish and its ingredient. Pickled mushrooms, very popular and beloved by many, are wonderful in taste and it will not be difficult to prepare them. Indeed, in the season of collection, there are sometimes so many of them that you can’t eat everything at once, no matter how many or. Exit - prepare for the winter.

Most often, pickled mushrooms are used in salads, but there are also other recipes with the addition of mushrooms, such as: pickle, scrambled eggs, baked stuffed meat, various rolls. As for honey mushrooms directly, their collection should be treated with caution, because there are very similar outwardly poisonous mushrooms of the genus Gifoloma. It is important to remember that mushrooms have a characteristic ring on the stem, which is absent from their dangerous counterpart.

Hot pickled mushrooms at home

In winter, it is especially pleasant to get a jar of pickled mushrooms from the cellar to the table. Therefore, it is worth taking note of this simple recipe for marinating mushrooms in a hot way. Before the very process of processing the product, it is necessary to prepare containers, in this case, cans. Wash them squeaky first with foaming dish detergent and rinse several times with cold water.

Then proceed to the sterilization process. You can do this in any way, but boiling in water is the most effective. You will need a large saucepan in which you will put all the jars and lids together or in parts. Before placing them there, check for chips and cracks. Damaged containers must not be used. After all the jars are compactly displayed, completely fill them with water and wait for the boil. They should boil for exactly 5 minutes. Take out sterilized jars and lids carefully so as not to burn yourself. Put them on clean gauze, preferably even ironed.

When the containers are ready, you can start processing the mushrooms themselves. Sort them carefully, discard the spoiled mushrooms, wash and cut off the part of the leg that was underground. Now you can check the presence of all ingredients:

3 kg of mushrooms;
150 gr of salt;
500 ml of pure water;
5 sheets of laurel;
7 black peppercorns;
7 white peppercorns.

When everything is ready, boil the mushrooms for about 20 minutes, put them in a sieve or colander, let dry. In the meantime, prepare the brine: combine salt, 2 types of peppers, parsley, water and boil until boiling, turn off and add vinegar. Distribute honey mushrooms evenly over jars, fill them with the resulting brine to the top.

Now cover the containers with mushrooms with lids, twist and turn upside down. In this position, they should remain until cooled, but this process needs to be stretched a little by wrapping the jars with a warm towel or blanket.

After complete cooling, place the spins in a cold place. Such a product can be stored for many months thanks to vinegar, because in this case it works as a preservative.

If you do not have the desire or time to mess with sterilization - no problem. There is a method that allows you to cook pickled mushrooms, skipping this painstaking process. But still keep in mind that jars and lids must be perfectly clean. Another important point - cooking without sterilization implies a shorter shelf life of the product, so you should strictly observe the temperature regime from +5 to +10 Cº. In this state, mushrooms can be stored for several weeks.

Otherwise, the preparation for cooking is similar - clean the mushrooms from dirt and forest husks, cut off the edge of the leg and spoiled sides (if any). For a more thorough cleansing of mushrooms, fill them with cold running water and leave for half an hour. At this stage, insect larvae and sand will come out of them. Prepare a complete list of ingredients:

2 kilograms of mushrooms (honey mushrooms);
100 ml of table acetic acid (9%);
2 tbsp. a spoonful of granulated sugar;
1-2 tbsp. a spoonful of salt;
1 liter of purified water;
3 leaves of laurel;
7 black peppercorns.

Drain the soaked mushrooms and fill with clean water to completely cover them. Put the mushrooms on the fire, boil for 20 minutes over medium heat. Longer heat treatment can spoil the taste, break the integrity of the mushroom and make them too soft. Also keep an eye on the foam on the surface of the water - it must be constantly removed.

After taking out the boiled mushrooms on a sieve or colander, take care of the marinade. To do this, dissolve salt, sugar and vinegar in 1 liter of water. Pour the mixture over the mushrooms and put on fire again. Boil them for 50 minutes, but make sure that the fire is small.

Immediately after cooking, evenly distribute the mushrooms and marinade into jars, fill them to the top, close with plastic lids and leave to store in the cold.

Honey mushrooms marinated without vinegar with citric acid

Due to digestive sensitivity or heartburn, some people do not consume vinegar. Therefore, such a recipe for mushrooms should be in your culinary arsenal. Do not worry, the absence of such an ingredient as vinegar will not adversely affect the taste of pickled mushrooms. A worthy replacement for it will be citric acid or lemon juice, and an abundance of spices will only emphasize the uniqueness of the taste of mushrooms. For this recipe you will need:

2 kg of mushrooms (honey mushrooms);
1 teaspoon of citric acid without a slide (you can replace 1 tablespoon of lemon juice);
5-6 laurel leaves;
2 tbsp. spoons of granulated sugar;
1.5 st. spoons of salt;
cloves (about 7-8 pieces);
6 black peppercorns.

To make the appetizer more piquant, add another onion, diced or half rings, or chopped garlic to the composition.

The product preparation process consists in purification. To do this, rinse the mushrooms 2-3 times, after discarding the rotten ones. If a small area of the fungus is damaged, then you can carefully cut it off with a knife, and use the rest. After washing, it will not be superfluous to soak the product in salted water for 15-20 minutes.

Now you can start cooking. Mushrooms should boil for about as long as they were soaked: that is, about 15 minutes. After that, throw them on a sieve and let dry. Dissolve dry ingredients in a liter of water. Mushrooms also place in the brine and start cooking. This process lasts 30 minutes, but all this time it is better not to leave the stove. Watch the fire - it should be small, and remove the resulting foam.

Another important point - do not cover the pan for half an hour. This will help keep the temperature low and the mushrooms will not boil. Distribute the finished product into sterilized jars, close the lids and place in the cold. According to this recipe, the dish is ready for use the very next day.

Very worthy and original is the option of preparing pickled mushrooms with cinnamon. It gives the dish an interesting shade and appetizing aroma. It is worth noting that you need to use not ground cinnamon, which is often used in desserts, but cinnamon sticks. Mushrooms according to this recipe go well with potatoes in any form, and also deserve to exist as a separate dish. The optimal taste balance can be achieved with the following proportion of products:

1 kg of mushrooms (honey mushrooms);
1 spoon of salt;
6-6.5 st. tablespoons of malic acid (6%);
1 st. spoons of granulated sugar;
3 shares of garlic;
4 bay leaves;
1 cinnamon pod;
7 black peppercorns;
1 table. a spoonful of mustard seeds;
1 teaspoon dill (seeds).

First of all, take care of the cleanliness of the product, jars and lids. To do this, fill the containers with strong boiling water for a couple of minutes, and rinse the mushrooms meticulously. Also make sure that there are no spoiled barrels on the product, and cracks and chips on the jars. Part of the stem of the mushroom is always cut off. Determine which share to remove yourself: in the place where the color changes to a darker one, you need to cut.

Now put the water on the fire and after it boils, carefully lower the mushrooms there. Once again, bring everything to a boil and boil for about 20-30 minutes. A white foam may form on the surface of the water - it must be removed with a clean spoon. At the end, remove the mushrooms in a colander, let them drain.

Now we prepare the marinade as follows: combine two glasses of water with salt, vinegar, sugar, crushed garlic, bay leaves, cinnamon, pepper, mustard and dill. Put the mixture on the fire and boil it for 5 minutes on low heat. Now add mushrooms there and boil for another 10 minutes. Pack the finished mushrooms tightly into jars, fill with marinade and preserve with metal lids.

And the last stage is the sterilization of the product. To do this, put the closed jars in hot water and cook from the moment of boiling for 25 minutes. Keep the fire low. Take out the finished preservation very carefully, wrap it as tightly as possible with a warm cloth and leave to cool. In the cellar or refrigerator, such a product can be stored even for a year. Pickled mushrooms will not lose their taste and freshness at all.

Recipe for mushrooms marinated with butter

The recipe for pickled mushrooms with butter is radically different from all previous ones. This dish will be more satisfying and tender. They can even be fried, and not only consumed cold. Want to stew potatoes with mushrooms? Easily! Open a jar of mushrooms with butter and cook a delicious roast. Did you miss the fragrant mushroom soup? And for this case, pickled mushrooms with butter will come just right. Experienced housewives are able to create unique author's dishes with such a unique product. To prepare such universal mushrooms, get the following products:

2 kg honey mushrooms;
600 ml of cold clean water;
1.5 st. spoons of granulated sugar;
2 tbsp. spoons of salt;
8 cloves of garlic;
2 tbsp. tablespoons of table acetic acid (9%);
410 ml of oil (refined vegetable);
1 bud of cloves;
2 black peppercorns;
2 white peppercorns.

As in any other recipes, the mushrooms are thoroughly cleaned of dirt, the lower part of the leg and the spoiled sides are cut off. Dip prepared mushrooms in boiling salted water and boil for 20 minutes. After that, throw them into a sieve or colander. This way you will get rid of excess moisture in the dish.

The jars in which you will put the mushrooms must be clean and dry. Having tamped mushrooms and slices of garlic there, proceed to the marinade. Initially, mix three ingredients: water, salt, sugar and put the mixture on fire. Only after boiling, add spices: cloves and pepper.

After 5 minutes, add vinegar and oil to the marinade, boil for a couple more minutes. Pour the mushrooms in jars with the prepared hot marinade so that there is practically no free space left.

Close the product with sterilized lids, place in hot water. At the bottom of the container with water, you must first lay a kitchen towel twice. Sterilize this entire structure for up to 40 minutes, watching the intensity of the fire - it should be minimal.

Turn the sterilized twisted jars upside down, wrap in a few layers of a warm blanket or towels and let cool. Pickled mushrooms will be ready after a few days, but will keep well all winter.

If you decide to surprise your guests or loved ones with delicious pickled mushrooms right today, this recipe is for you. This cooking method allows you to serve mushrooms to the table after 4 hours. For quick cooking, it is best to use small specimens - they are more likely to be marinated and will not disappoint with taste. If you have about 7-8 hours, then you can take large mushrooms. In addition, your employment with this dish will take only 40-50 minutes, and not an hour and a half as in the case of sterilization.

To make mushrooms well soaked and marinated, take the following volume of products:

1 kg of mushrooms (in this case, mushrooms);
1 teaspoon of salt;
1 hour granulated sugar;
20 ml of table acetic acid (9%);
5 black peppercorns;
2 cloves;
2 shares of garlic;
1 small onion;
2 bay leaves.

You can slightly change the portions of this or that component, based on personal preferences, since the recipe is universal. When you have carefully trimmed and rinsed the mushrooms, place them in water and bring to a boil. You need to cook for a long time, about 30 minutes, because the marinating time is relatively short.

To prepare the marinade, boil half a liter of water, combine it with salt, sugar, cloves, pepper, onion, vinegar and garlic. Bring to a boil again and after 2 minutes turn off the heat.

Pour the mixture over the mushrooms. Not only cans, but also bowls or trays that are convenient for you can become containers for quick pickling, because the shelf life of such a product in a cold place does not exceed 72 hours.

Pickled mushrooms with cloves and garlic - video recipe

And for a snack, a very detailed and visual video with the cooking process. After reviewing it, you will definitely be sure that the pickled mushrooms are cooked correctly and will stay safe until the very winter, and the result will be tasty and fragrant.

Gather mushrooms and be sure to harvest them for the winter. You will not regret the time spent for a single minute when delicious pickled mushrooms are on your table.

The hot summer has died down. Ahead of us is the golden autumn time with its autumn gifts of nature. First of all, I would like to note the delicious gifts of the forest, of course, mushrooms.

The article will focus on pickled mushrooms. These delicious mushrooms are one of the most popular on every holiday table. In our family, one has only to open a jar of mushrooms in the morning, and by the evening it is already empty. Sometimes not everyone even has time to try them, pickled mushrooms turn out so tasty.

We put the soaked ones in a saucepan, pour a little water. You do not need to pour a lot of liquids, since the mushrooms give off a huge amount of moisture during cooking. We put the pan on the stove, bring to a boil and cook for 15-20 minutes.
When boiling, foam will appear, it must be removed.

After the water boils, lower the heat and simmer for 30 minutes over low heat. 10 minutes before cooking, pour in the vinegar and mix well.
Now you can lay out the honey mushrooms in sterile jars and tighten the lids tightly.

How to pickle forest mushrooms in jars (recipe for the winter)

In my opinion, the very first and youngest mushrooms are the most delicious. When the mushroom season begins, first of all we make preparations, then we eat ourselves. Since not every year there is a good harvest for mushrooms and you can be left without tasty preservation.

Ingredients.
Mushrooms 3 kg.
Water 1 glass.
Salt 2 tbsp. a spoon.
Sugar 1 tbsp. a spoon.
Black peppercorns 7-8 pcs.
Lavrushka 2-3 leaves.
Carnation 3 pcs.
Umbrellas dill 2 pcs.
Vinegar essence 1 tbsp. a spoon

Cooking process.

Of course, before cooking, you need to rinse and clean everything well. It is better to wash the collected wild mushrooms several times and carefully sort them out for spoiled ones. Change the water several times, only then proceed to the heat treatment.

And so I pour a glass of water into the pan and spread all the prepared material, put it on the stove and, after boiling, cook over low heat for 20-30 minutes.

Sugar, allspice, lavrushka, dill umbrellas, cloves. Cook the mushrooms for another 20 minutes after boiling. At the end, lay out in sterile jars and twist the lids.

Instant pickled mushrooms in 15 minutes

For pickling according to this recipe, it is best to take young and fresh mushrooms. This recipe is not only easy and delicious, it is also very fast. Of course, it will be possible to eat pickled mushrooms not immediately immediately, but in the morning or in the evening it is quite possible. In other words, erase the recipe and you will understand everything yourself.

Ingredients.

Honey mushrooms 1 kg.
Lavrushka 2 sheets.
Table vinegar 2 tbsp. spoons
Garlic 3 cloves

Salt 1 tbsp. a spoon
Water 1 liter

Cooking process.

Clean the mushrooms and rinse well several times.
Put in a saucepan, pour a glass of water and cook after boiling for 25-30 minutes. Be sure to remove the foam that appears.

Drain the first water, rinse the mushrooms, put in a sieve to drain the remaining moisture.

Again we shift the mushrooms into the pan, pour 1 liter of water, add the rest of the ingredients and put on the stove.

The second time, cook for 15 minutes after boiling the mass.
Next, you can decompose the mushrooms into sterile jars, or you can leave it right in the same pan for 12 hours.

After 12 hours, you can treat yourself to delicious pickled mushrooms. Enjoy your meal.

A simple recipe for pickled mushrooms with butter

Such mushrooms will be an excellent cold appetizer on any holiday table. You can also serve them as an addition to mashed potatoes or boiled rice.

Ingredients.

Mushrooms 1 kg.
Butter 350 gr.
Sweet paprika 1 teaspoon.
Salt to taste.

Cooking process.

We put the washed and peeled mushrooms in a saucepan with plain water and cook for 20-25 minutes. Then we drain the water through a colander.

We put the pan on the fire and melt 350 grams of butter in it. Spread mushrooms, salt and add paprika. Fry for 10 minutes. Then cover with a lid and simmer for another 10-15 minutes under a closed lid. Be sure to mix.

Arrange the mushrooms in sterile jars, fill with hot oil and tighten the lids tightly. Shelf life is 6 to 8 months, store only in a cool place. Enjoy your meal.

Recipe with cinnamon

If you're bored with the standard pickled mushroom recipes and want to try a few jars of a brand new recipe, then you've come to the right place. I offer a recipe with the addition of cinnamon, which will give the appetizer a completely new taste.

Ingredients.

Mushrooms 1 kg.
Water 0.5 ml.
Salt 1 tbsp. a spoon.
Cinnamon 1 stick.
Black peppercorns 3-5 pcs.
Carnation 3-5 pcs.
Lavrushka 2 sheets.
Table vinegar 2 tbsp. spoons.

Cooking process.

Wash the mushrooms and boil in clean, slightly salted water. The foam that will appear during cooking must be removed. After the first cooking, drain the water and hold the mushrooms in a sieve to drain excess moisture.

Pour half a liter of water into the pan, put the mushrooms back on the stove. Add salt, pepper, parsley, cinnamon, vinegar and mix well. Cook the mushrooms in brine for 15 minutes and spread the mass still hot in sterile jars.

Universal marinade for all mushrooms.

As a bonus, I want to offer you a marinade recipe that can be used for almost all known forest edible mushrooms. There is no vinegar in the marinade; it was replaced with citric acid. Also in the video clip you can learn something else useful about cooking mushrooms at home.

On this, the selection of pickling mushrooms has come to an end. Cook yourself and share your recipes and impressions in the comments below the article. But also be careful when picking mushrooms, if in any doubt, it's better not to take this mushroom. It is better to buy from trusted suppliers or take an experienced mushroom picker with you who will help you decide on the choice of mushrooms. All the world of kindness and good mood.