How to pickle autumn mushrooms: recipes for the winter

Honey mushrooms are amazing autumn mushrooms that grow in large families and are very beneficial for the human body. They contain vitamins and nutrients that can replace foods such as meat and fish. In addition, a variety of homemade preparations for the winter can be prepared from autumn mushrooms. They are pickled, fried, dried, frozen and salted.

Pickled autumn mushrooms are considered by many to be the most delicious and fragrant dish. Therefore, this article will focus on this process.

Each hostess, having familiarized herself with the proposed recipes, will know how to properly pickle autumn mushrooms for the winter. Starting from the basic version, you can add your own touch of spices and spices.

Honey mushrooms have their advantages over other mushrooms: they do not require long soaking and thorough cleaning. It is enough to lower them into cold water and simply rinse them from debris and sand. The legs of mushrooms, although tough, are quite edible. They can be cut whole or in half and then dried to be used as a dressing for soups or mushroom sauces.

It is worth saying that in recipes for pickled autumn mushrooms, it is not recommended to add all known spices and spices at once. Even if you decide to use something unusual, do not overdo it so as not to overpower the taste of the mushrooms themselves. There are 2 ways to pickle mushrooms: cold and hot. The first involves a separate boiling of mushrooms, and then boiling in a marinade. The second option is when the fruiting bodies are immediately boiled in the marinade.

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How to pickle autumn mushrooms with garlic

How to pickle autumn mushrooms with garlic correctly so that your loved ones appreciate the final result of harvesting?

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• 3 kg of copper;
• 1 L of water;
• 2,5 Art. liter. sugar;
• 1,5 Art. l salts;
• 70 ml vinegar 9%;
• 15 cloves of garlic;
• 2 bud of carnation;
• 3 bay leaf.

1. Clean mushrooms from forest debris, cut off most of the stem and rinse in plenty of water, such as in a bucket.
2. Put the mushrooms in a pot of boiling water and let it boil for 20-30 minutes over medium heat, constantly skimming off the foam from the surface.
3. Drain the water, let the mushrooms drain and dip them into the boiling marinade.
4. Preparing the marinade: put salt and sugar into hot water, stir and add all the other spices and spices, including vinegar.
5. Boil the mushrooms in the marinade for 20 minutes over low heat and distribute in sterilized jars, pouring the marinade to the very top.
6. Close with tight plastic lids and cover with an old blanket until completely cool.
7. Put the mushrooms in the refrigerator or store in the basement.

How to cook pickled autumn mushrooms for the winter with onions

Pickled autumn mushrooms cooked in the winter with the addition of onions are an excellent snack option for a festive feast. Onions will give the workpiece its unique taste and aroma.

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• 2 kg of copper;
• 500 g of onions;
• 1 L of water;
• 1,5 Art. liter. sugar;
• 1 Art. l salts;
• 50 ml vinegar 9%;
• 3 bay leaves;
• 7 black peppercorns.

How to cook pickled autumn mushrooms for the winter thanks to step-by-step instructions?

1. Peeled mushrooms, in which most of the legs are cut off, put in a bucket of water and rinse from sand.
2. Transfer with a slotted spoon to a pot of water, salt, bring to a boil and drain.
3. Rinse with cold water, put the mushrooms in boiling water (1 l) and let it boil.
4. Introduce all the spices and spices, except for vinegar and onions, cook for 5 minutes and carefully pour in the vinegar.
5. Boil the mushrooms in the marinade for another 10 minutes and put them in sterilized jars, on the bottom of which the onion cut into half rings is laid.
6. Pour marinade over, cover with lids and put in hot water to sterilize.
7. Sterilize jars with a capacity of 0,5 liters over low heat for only 30 minutes.
8. Close with tight lids, insulate with a blanket and, after cooling, take it out to the basement.

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How to cook autumn pickled mushrooms with horseradish

To cook pickled autumn mushrooms with horseradish, you do not need to have special skills and abilities.

It is enough to follow a simple step-by-step recipe and you will get crispy, savory mushrooms.

• 2 kg of copper;
• 2 small horseradish roots;
• 1 L of water;
• 1,5 Art. liter. sugar;
• 1 Art. l salts;
• 7 peas of sweet pepper;
• 80 ml of table vinegar 9%;
• 5-8 black currant leaves.

How to pickle autumn mushrooms for the winter with horseradish root, you can learn from the step-by-step description.

1. Mushrooms are cleaned of dirt and washed in water from sand.
2. Pour cold water in an enamel pan and simmer for 10 minutes.
3. Drain the water and fill it with a new one, add a little salt and vinegar, boil for 20 minutes from the time of boiling and drain the water again.
4. Throw in a colander, give the mushrooms time to drain completely.
5. In the meantime, marinade is prepared: salt, sugar, all spices are combined in water (horseradish roots are cut into small pieces), except for vinegar, brought to a boil and boiled for 3-5 minutes.
6. Allow to cool slightly and only then pour in the vinegar.
7. Boiled mushrooms are laid out in jars, poured with marinade and sterilized for 20 minutes over low heat.
8. Roll up, turn over, insulate with an old blanket and leave to cool.
9. For long-term storage take out in a cool dark room.

Recipe for autumn pickled mushrooms with mustard seeds

This recipe, which allows you to learn how to pickle autumn mushrooms with mustard and butter, will help you prepare an amazingly delicious snack for any day. Vegetable oil will make the taste of mushrooms more tender, and mustard seeds – piquant.

• 3 kg of copper;
• 1,5 L of water;
• 2,5 Art. liter. sugar;
• 1,5 Art. l salts;
• 150 ml of refined oil;
• 1 tbsp. l. mustard seeds;
• 4 bay leaves;
• 5-8 allspice peas;
• 70 ml vinegar 9%.

We offer a step-by-step description of the recipe with a photo showing how to pickle autumn mushrooms:

How to cook pickled autumn mushrooms with honey and cloves

The recipe for pickled autumn mushrooms with honey and cloves is a very interesting and tasty snack option.

Mushrooms are sweet-sour with honey notes and clove aroma. Such a preparation can be served on the table as an independent dish or added to salads.

• 3 kg of copper;
• 1,5 L of water;
• 3 tbsp. l. honey;
• 1 Art. liter. sugar;
• 1,5 Art. l salts;
• 7-9 peas of black pepper;
• 3 tbsp. l. vinegar 9%;
• Xnumx buds clove;
• 2 bay leaves.

How to pickle autumn mushrooms with honey so that your guests are satisfied with the snack?

1. We wash the peeled mushrooms with half-cut legs and put them in a saucepan with water to boil for 15 minutes.
2. We recline on a sieve or colander and let it drain.
3. Pour sugar and salt into the water indicated by the recipe, add all the spices and spices, except for honey and vinegar.
4. Let it boil for 3-5 minutes and pour in the vinegar and honey.
5. Add mushrooms and simmer for 15 minutes over low heat.
6. Distribute honey mushrooms in jars, press down a little and pour strained marinade to the very neck.
7. Close with tight plastic lids and leave upside down to cool under a blanket.
8. We take out the cooled cans with the workpiece into the basement.

How to pickle autumn mushrooms with dill: a recipe with a photo

This recipe for pickled autumn mushrooms for the winter with dill can be eaten in a few hours. It is better not to reduce the amount of vinegar so that the pickling goes as it should.

• 1 kg of copper;
• 40 ml vinegar 6%;
• 500 ml of water;
• 1 tsp. salts;
• 1,5 tsp Sahara;
• 4 garlic cloves;
• 4 dill umbrellas / or 1 dess. l. seeds;
• 6 black peppercorns.

How to cook autumn mushrooms marinated with dill, following the step-by-step instructions?

1. We clean the forest mushrooms from dirt and cut off half of the legs.
2. We wash in a large amount of water and boil for 25-30 minutes in an enamel pan.
3. Drain the liquid, put the mushrooms in a colander and leave to drain.
4. We prepare the marinade: let the water boil along with all the spices and spices.
5. After the marinade has boiled for 2-4 minutes, turn off the heat and filter.
6. We distribute the mushrooms in sterile and dry jars, pour hot marinade to the very top.
7. We close with simple plastic lids and cover with a warm blanket.
8. After 2 hours, we put the cans with snacks on the bottom shelf of the refrigerator, let them cool for 2-3 hours and you can eat.