How to pickle mushrooms

Pickled mushrooms are considered an excellent snack for alcoholic drinks. Soups, salads are prepared from mushrooms, fried with potatoes. There are many recipes for preservation of mushrooms for the winter. All of them are similar to each other. Most often, spices differ, thanks to which the final product acquires its exquisite taste.

How to pickle mushrooms

Before you start pickling mushrooms for the winter, you need to perform a number of simple preparatory work. Mushrooms should be sorted by size. First, they will look prettier in a jar. Secondly, mushrooms of the same size will evenly absorb the marinade.

Mushrooms grow on stumps. There is almost no sand in the hats, but they must be washed before cooking. Lightly polluted mushrooms are simply poured several times with cold water. If dry foliage or grass is stuck to the caps, the mushrooms can be soaked for a couple of hours in salted water, then rinsed several times.

What mushrooms can be pickled

It is best to marinate young mushrooms with a strong elastic body. If a large old mushroom is not wormy, it will also work, but first it must be divided into parts. In instant recipes, the use of a frozen product is allowed. If the goal is conservation for the winter, then only fresh mushrooms are used.

The benefits of pickled mushrooms

The body is saturated with calcium and phosphorus. Vitamin C, potassium, a complex of useful acids are present in small quantities. All useful substances in the pickled product are preserved. In winter, an open jar of mushrooms will save you from beriberi. Due to the presence of nicotinic acid, pickled mushrooms are useful for strengthening blood vessels, preventing blood clots, and stimulating memory.

Calorie content of pickled mushrooms

Pickled mushrooms are a low-calorie product. 100 g of mushrooms contains:

• 18 kcal;
• fats – 1 g;
• proteins – 1,8 g;
• carbohydrates – 0,4

The finished product is considered dietary, quickly satisfies hunger. Pickled mushrooms can partially, but not completely replace meat.

How much to cook mushrooms for pickling

You can cook mushrooms in half an hour, but 45 minutes is considered the optimal cooking time. Moreover, the process takes place in two stages. To obtain a good product, adhere to the following technology:

• mushrooms must be cooked no later than two days after collection;
• the dishes are enameled, preferably without a defect in the protective coating;
• add a tablespoon of salt to two liters of water during cooking;
• washed mushrooms are loaded only into boiling water;
• the foam that appears is constantly removed with a spoon;
• when mushrooms are boiled for 5 minutes, the broth is drained;
• mushrooms are immediately poured with cold tap water, brought to a boil and boiled for 30-40 minutes.

You can determine the end time of cooking by settling honey mushrooms in boiling water to the bottom of the pan.

Marinade for mushrooms: the subtleties of cooking

The amount of marinade depends on the recipe. Mistresses usually count practically. If there is harvesting for the winter in the form of preservation, but about 200 ml of marinade goes to a liter jar.

Prepare the marinade in two ways:

1. Cool way based on boiling marinade without mushrooms. Honey mushrooms are added after the liquid has cooled. Mushrooms in a jar look more appetizing floating in a clear marinade.
2. With hot method marinade is boiled together with mushrooms. The liquid turns out to be cloudy, viscous, but more aromatic.

The cooking time of the marinade with any method does not exceed 7-10 minutes.

Marinade recipes for mushrooms for the winter

A marinade prepared according to any recipe necessarily contains the basic ingredients:

• water;
• salt;
• sugar.

Vinegar or citric acid is used as a preservative. It all depends on the purpose of the final product. If this is preservation for the winter, then vinegar is required. It can be 9%, 70%, table or fruit. You can replace vinegar with citric acid, but it is usually used in instant recipes.

Spices are a must. Here the hostess can choose according to her taste. The taste of pickled mushrooms depends on the spices. The product can be made spicy, sweet, sour with a taste of your favorite spices.

How to cook marinade for mushrooms

The taste of marinade depends not only on spices. Initially, it is important to choose good water. In the village, it can be collected from a spring. It is better for urban residents to buy purified water in bottles without the admixture of chlorine. Salt is also desirable to take fine peeled. If it is gray in color, then there is a lot of dust impurities. Iodized marinade salt is not used. It will spoil the mushroom taste.

The general principle of marinade preparation consists of the following:

• after boiling water, add loose sugar, salt, allspice peas;
• boiling is continued until the sugar and salt crystals are dissolved;
• the broth is filtered through thick cheesecloth, vinegar is poured in, spices are added, boiled for 4 minutes.

Despite the fact that any marinade is prepared according to the general principle, it is imperative to follow the norms specified in the recipe. Spice poured “by eye” can greatly change the taste. A large amount of vinegar will make the product sour. The lack of vinegar will lead to the fact that the preservation rolled up for the winter will disappear.

How long can you eat pickled mushrooms

Readiness again for use depends on two important factors:

• Saturation of the marinade. The more vinegar and salt, the faster the pulp will marinate. Only taste depends on the saturation of sugar and spices.
• How to make a marinade. If the mushrooms were cooked immediately, then they can be eaten even hot after being removed from the heat. The hot method of preparing the marinade speeds up the readiness of the mushrooms, but it is better to wait for the product to cool. It will taste better.

Cooking mushrooms according to any recipe provides for an exposure of at least 2 days. After this time, you can take the first sample. It is optimal to withstand 10 days. Then you can fully experience the charm of the taste of the finished product.

Pickled mushrooms: the most delicious and simple recipe

The quick cooking recipe is called a classic. For 2 kg of mushrooms you will need the following ingredients:

• purified water – 1 l;
• fine salt – 1 tbsp. l.;
• loose sugar – 2 tbsp. l.;
• table vinegar with a strength of 9% – 50 ml;
• peppercorns black and allspice – 4 pieces each;
• garlic – 4 lobules;
• cloves – 3 pieces.

The recipe is based on the preparation of the marinade in a hot way:

1. Boil the ingredients from the recipe for about 5 minutes until the salt and sugar crystals dissolve. Vinegar is not poured yet.
2. Mushrooms are thrown into boiling water, boiled for 40 minutes. The foam formed on the surface is removed.
3. After 40 minutes, pour in the vinegar. Boiling is continued for up to 15 minutes.
4. Boiled mushrooms are laid out in jars without liquid. The marinade is boiled again, poured to the neck. Banks are covered with nylon lids, covered with old clothes or a blanket.

After cooling, the jars are sent to the cellar or refrigerator. You can take a sample after 2 days. For harvesting for the winter, the recipe is not very suitable, since the product is not stored for long.

Pickled mushrooms for the winter: a recipe without sterilization

The recipe for harvesting for the winter involves the use of a hot method. For 2 kg of mushrooms, the following ingredients are prepared:

• purified water – 0,7 l;
• fine salt – 1 tbsp. l.;
• table vinegar with a strength of 9% – 70 ml;
• garlic – 5 cloves;
• peas of black and allspice – 7 pieces each;
• bay leaf – 4 pcs.

Preparation:

1. Prepared mushrooms are boiled in salt water for half an hour. At the same time, marinade from the listed ingredients is boiled in another saucepan.
2. Mushrooms are removed from boiling water. Allow a couple of minutes to drain in a colander and immediately combine with a boiling marinade.
3. After half an hour of boiling, mushrooms are laid out in jars, corked with nylon lids.

After cooling under a blanket, the jars are taken out into the cold. You can store such preservation for no more than five months, if the temperature does not exceed +7^оC. The product can be preserved for the winter according to this recipe, but you need to eat everything until spring.

Recipe for pickled mushrooms for the winter with vinegar

Preservation for the winter involves the mandatory use of vinegar. Here it is important to take into account its concentration. The volume in the recipe depends on the strength of the vinegar. Usually for 1 liter of water use 1 tbsp. l. concentrate with a strength of 70%. If ordinary table vinegar 9% is used in the recipe, then up to 10 tbsp. l.

Pickled mushrooms for the winter with 70% vinegar

A recipe with vinegar essence allows you to make blanks for the winter. The number of ingredients is calculated for 1 kg of mushrooms. According to the recipe you need to prepare:

• unrefined sunflower oil – 2 tsp;
• vinegar with a strength of 70% – 1 tbsp. l.;
• purified water – 1 l;
• loose sugar – 1 tbsp. l.;
• fine salt – 1 tbsp. l.;
• bay leaf – 1 piece;
• peppercorns – 3 pieces;
• garlic – 2 cloves;
• carnation — 2 buttons.

The recipe for preservation for the winter consists of the following steps:

1. Jars with metal lids are subjected to sterilization. A machine is being prepared for seaming.
2. Washed mushrooms are sent to the pan, boiled for 40 minutes. Water take 3 liters, adding 3 tbsp. l salt. Readiness can be judged when the mushrooms settle to the bottom of the pan.
3. Mushrooms are discarded in a colander, washed with cold water.
4. From the ingredients listed in the recipe, marinade is cooked. Garlic with sunflower oil is not added, they are then placed directly in jars. When the marinade boils, pour in the vinegar and immediately throw in the mushrooms.
5. Honey mushrooms with marinade are boiled for 7 minutes, laid out in jars, garlic is added, 2 tbsp each. l. sunflower oil.

Banks are rolled up with metal lids and sent for storage. Harvesting pickled mushrooms for the winter is ready.

Pickled mushrooms with 9% vinegar

According to this recipe, you can preserve delicious mushrooms for the winter. The beauty of the finished product lies in the fact that only mushroom caps are made marinated. The legs are sent to caviar or another dish.

For 1,4 kg again you will need:

• spring or purified water – 1 l;
• fine-grained salt – 1 tbsp. l.;
• loose sugar – 1,5 tbsp. l.;
• table vinegar with a strength of 9% – 50 ml;
• laurel – 2 leaves;
• allspice – 5 peas;
• cloves – 3 bud;
• dill – 1 umbrella;
• currant leaves – 2 pieces.

To preserve pickled mushrooms for the winter, perform the following steps:

1. The washed mushrooms remove the legs. The caps are boiled in salt water for about 5 minutes. From 1,4 kg, approximately 750 g of boiled mushrooms will be obtained.
2. Banks with lids are subjected to sterilization.
3. From the ingredients listed in the recipe, they begin to cook the marinade. First, only clean water is put on the fire in a saucepan. Immediately after the start of the boil, mushroom caps are thrown. Foam will appear on the surface of the water, which must be collected all. With the beginning of the second boil, the water is salted and sugar is added. Of the spices, only pepper and clove buds are thrown. Laurel leaves are immersed for 10 minutes, and then thrown away so that bitterness does not appear.
4. Honey mushrooms are boiled for about 25 minutes until the caps sink to the bottom. At the end of cooking, table vinegar is poured in, and the fire is turned off. Boiled hats are laid out in jars without brine.
5. The liquid remaining in the pan is boiled again for 2 minutes, a dill umbrella is added. Mushrooms are poured with ready-made marinade.

The jars are closed with lids, after cooling they are sent for storage in a cellar or refrigerator until the onset of winter.

The video talks about pickling mushrooms for the winter:

How to pickle mushrooms for the winter with apple cider vinegar

With apple cider vinegar, you can also make preparations for the winter. A feature of the recipe is the absence of a bright vinegar aroma.

For 2 kg again, you will need a traditional set of ingredients:

• purified water – 1 l;
• fine-grained salt – 1 tbsp. l.;
• loose sugar – 3 tbsp. l.;
• apple cider vinegar – 9 tbsp l.

Spices in this recipe for the winter are put to your liking. Standard set – garlic, pepper, bay leaf.

How to cook pickled mushrooms:

1. Mushrooms are boiled in salt water, spread in a colander, allowed to drain.
2. From the ingredients listed in the recipe, marinade is cooked. After ten minutes of boiling the spices, pour in the vinegar, add the mushrooms, boil for 15 minutes.
3. Pickled mushrooms are laid out in jars, sterilized for 30 minutes, closed with metal or nylon lids.

Preservation for the winter is ready. If desired, you can conduct a tasting after 10 days.

The most delicious recipe for pickled mushrooms for the winter with balsamic vinegar

The use of balsamic vinegar allows you to get the original taste of the pickled product.

For 2 kg again you will need to cook:

• filtered water – 1 l;
• fine-grained salt – 1,5 tbsp. l.;
• sugar to taste from 2 to 3 tbsp. l.;
• vinegar – 10 ml.
• standard set of spices: pepper, cloves, bay leaf. If desired, you can add a cinnamon stick, mustard seeds, chili pepper.

Procedure:

1. Mushrooms are boiled for no more than 15 minutes, discarded in a colander.
2. Boil spices with salt and sugar in water for 10 minutes, add vinegar and mushrooms, cook for another 15 minutes.
3. Pickled mushrooms are laid out in jars, sent for half an hour to be sterilized, closed with lids.

The product marinated for the winter, after cooling, is sent to be stored in the cellar.

Recipes for mushrooms marinated for the winter without vinegar

For the winter, you can cook pickled mushrooms even without vinegar. Citric acid will act as a preservative.

The recipe only requires four ingredients:

• boiled mushrooms;
• filtered water – 1 l;
• fine crystalline salt – 1 tbsp. l.;
• citric acid powder – 1 tsp.

Procedure:

1. Salt with citric acid powder is dissolved in cold water. The brine is placed on the stove. When the boil begins, throw the mushrooms, cook for 10 minutes.
2. Honey mushrooms, along with the marinade, are laid out in jars. Before seaming, the product is sterilized for 1,2 hours.

At the end of sterilization, the jars are rolled up with lids, sent for storage until the onset of winter.

How to pickle mushrooms without seaming

For the winter, you can prepare pickled mushrooms without seaming. The method involves the use of conventional nylon lids, which are simply covered with jars.

For 3 kg again you will need the following ingredients:

• table vinegar with a strength of 9% – 200 ml;
• filtered water – 600 ml;
• fine-grained salt – 2,5 tbsp. l.;
• loose sugar – 1 tbsp. l.;
• black pepper – 10 peas;
• cloves – 4 bud;
• laurel – 4 leaves.

In a recipe that does not involve seaming with metal lids, mushrooms are not pre-boiled.

Procedure:

1. Mushrooms are poured with water, boiled for 20 minutes, spices, salt and sugar are added.
2. Honey mushrooms are boiled in the marinade for 15 minutes, vinegar is poured in, they wait for the boil to resume, and they are removed from the stove.
3. The pickled product is laid out in jars. Sunflower oil is calcined in a pan, poured in 2 tbsp. l. to each bank.

Pickled mushrooms are covered with a nylon lid, sent for storage. The product will not disappear until winter if everything is done correctly according to the recipe.

Honey mushrooms marinated for the winter under a metal lid

The recipe is based on the hot method. In order for the mushrooms to survive in the winter, vinegar essence is used.

Ingredients for 2 kg of mushrooms:

• purified water – 1 l;
• allspice – 6 peas;
• laurel – 3 leaves;
• loose sugar – 2 tbsp. l.;
• carnation – 5 buds;
• vinegar with a strength of 70% – 3 tsp;
• fine-grained salt – 1,5 tbsp. l.;
• ground cinnamon optional – 0,5 tsp.

Procedure:

1. From the listed ingredients, boil the marinade for three minutes. Vinegar is poured in before removing from heat.
2. Mushrooms are boiled twice in two waters. The first time without salt just bring to a boil. The second time boil with salt until fully cooked for about 30 minutes.
3. Mushrooms are removed from boiling water with a slotted spoon, laid out in jars so that they fill them with about ½ capacity, pour marinade.

Banks are rolled up with metal lids. After cooling, the product is sent to the cellar.

Pickled mushrooms for the winter with cinnamon

You can add cinnamon to any recipe. The spice is specific and is used for an amateur. As a basis, you can take a recipe for marinating mushrooms under a metal lid, only before rolling the product is sterilized for 15-20 minutes.

Honey mushrooms marinated for the winter: a recipe with garlic

Garlic, like any other spice, can be added to a pickled product to taste. For example, take a recipe with vinegar.

Ingredients for 3 kg of mushrooms:

• purified water – 1 l;
• kitchen salt – 1,5 tbsp. l.;
• loose sugar – 3 tbsp. l.;
• vinegar with a strength of 9% – 75 ml;
• garlic – 2 medium-sized heads;
• mustard seeds – 2 tbsp. l.;
• peppercorns, bay leaf – to taste.

Procedure:

1. Mushrooms are boiled for 30 minutes, left to drain in a colander.
2. The brine is boiled for 10 minutes with 1 head of garlic. At the end, table vinegar is poured in, mushrooms fall asleep. The product is boiled for another 10 minutes, laid out in jars, garlic cloves from the second head are added, sent to be sterilized for 30 minutes.

Preservation can be corked with metal or nylon lids.

Pickled mushrooms for the winter in jars

According to the simplest recipe, you can quickly marinate 1 bucket of mushrooms.

From the ingredients you will need:

• fine-grained salt – 2 tbsp. L.;
• loose sugar – 2 tbsp. l.;
• vinegar essence with a strength of 70% – 1 tsp;
• black pepper – 5-6 peas;
• laurel – 5 sheets;
• cloves – 5 buds.

Procedure:

1. Mushrooms are boiled twice in two waters. The first time bring to a boil and immediately drained. The second cooking is performed for 40 minutes, after which the mushrooms are laid out in a colander.
2. In another pot, boil the marinade. Vinegar is poured along with dipping mushrooms. The product is boiled for 10 minutes, laid out in jars, sterilized for 15 minutes.

You can cork pickled mushrooms with a metal or nylon lid. The product will keep until winter.

Quick cooking pickled mushrooms in 15 minutes

According to a quick recipe, it is better to pickle small mushrooms, as they absorb the brine in a short time. The pickled product will be ready to eat in 12 hours.

For 1 kg of honey mushrooms you need to take:

• fine-grained salt – 1 tbsp;
• vinegar with a strength of 70% – 1 tbsp;
• laurel – 3 leaves;
• black pepper – 5 peas;
• garlic – 2 cloves;
• filtered water – 1 l.

Procedure:

1. Prepared mushrooms are boiled for 15 minutes in lightly salted water, allowed to drain in a colander.
2. From the listed ingredients, brine is boiled, mushrooms are added, boiled for 15 minutes.

Honey mushrooms, along with the marinade, are laid out in sterilized jars, covered with nylon lids. After cooling, the pickled product can be eaten.

How to pickle mushrooms with paprika and butter

Oily mushrooms are not only tasty, but also look beautiful. The ingredients in the recipe are for 1 kg of mushrooms.

Need to cook:

• melted butter – 300 g;
• fine-grained salt is taken to taste;
• paprika – 1 tsp.

Procedure:

1. After thorough washing, the mushrooms are boiled in salted water for about 20 minutes, put in a colander, and allowed to drain.
2. Melt butter in a deep frying pan, add mushrooms, stew for half an hour. Paprika is added 10 minutes before removing from heat.
3. The product is laid out in jars, poured with oil.

Banks for short-term storage can be corked with a nylon lid. If harvesting is done for the winter, then it is better to use metal covers.

A simple recipe for pickling mushrooms with vegetable oil

With vegetable oil, it will be possible to preserve the pickled product even without vinegar. In winter, it will be a great snack for the festive table.

Ingredients for 1 kg of mushrooms:

• sunflower or other vegetable oil – 50 ml;
• garlic – 2 tooth;
• fine salt and sugar – 2 tsp each;
• fresh lemon juice – 2 tbsp. l.;
• purified water – 400 ml;
• laurel – 3 leaves;
• allspice and black pepper – 3 peas each.

Procedure:

1. Mushrooms boiled for 20 minutes are allowed to drain.
2. Marinade is boiled together with mushrooms for 15 minutes, lemon juice is added, boiled for another 5 minutes. After removing from heat, the product is left to cool completely.
3. The cold mass is laid out in jars, sent to be sterilized for up to 40 minutes.

Banks are rolled up with metal lids. After cooling, they are lowered into the basement.

Pickled mushrooms for the winter without sterilizing jars

Sterilization takes extra time and not everyone likes it. A simple recipe will help you harvest delicious mushrooms that you can enjoy in the winter.

Ingredients:

• young mushrooms – 2 kg;
• table vinegar with a strength of 9% – 100 ml;
• loose sugar – 2 tbsp. l.;
• fine-grained salt – 1 tbsp. l.;
• purified water – 1 l;
• laurel – 3 leaves;
• black pepper – 7 peas.

Procedure:

1. Before cooking, forest fruit bodies are soaked for 20 minutes. Mushrooms are boiled in new salted water for half an hour.
2. All ingredients are placed in a saucepan, mushrooms are added, boiled for 50 minutes.
3. The pickled product is laid out in jars, rolled up with metal lids.

For storage, choose a place where the temperature does not rise above +12^оC.

Recipe for pickled mushrooms with citric acid

If table vinegar is unacceptable in preservation, a pickled product can be prepared with citric acid. Mushrooms will be an excellent filling for a pie or pizza, as well as just a delicious snack.

Ingredients for 2 kg of mushrooms:

• citric acid – 1 tsp;
• laurel – sheets;
• non-chlorinated water – 1 l;
• loose sugar – 2 tbsp. l.;
• fine-grained salt – 1,5 tbsp. l.

Procedure:

1. Forest fruit bodies are boiled in water with the addition of salt for 15 minutes, after which they are left to drain in a colander.
2. The brine is cooked from the listed ingredients. After boiling, immediately throw the mushrooms, cook for 30 minutes. Do not cover the cookware with a lid.
3. Pickled bodies are laid out in sterilized jars, poured with brine, corked with nylon lids.

The pickled product will be ready for use in a day.

Recipes for pickled mushrooms for the winter with dill umbrellas

Dill umbels are a great marinade spice. They can be used in any recipe. It is optimal to make preservation for the winter so that the dill has time to give all its flavor to the forest bodies. The recipe is designed for 2 cans of mushrooms with a capacity of 1 liter.

The following ingredients are required:

• refined vegetable oil – 700 ml;
• filtered water – 1 l;
• vinegar with a strength of 9% – 2 tbsp. l.;
• fine-grained salt and loose sugar – 3 tbsp. l.;
• garlic – 2 lobules;
• allspice and cloves – 5 pcs.;
• black pepper – 9 peas;
• fresh hot pepper – 1 pc.;
• laurel – 6 sheets;
• dill – 2 umbrellas.

Procedure:

1. Forest bodies are boiled in salt water for 20 minutes, constantly removing the resulting foam. The broth is drained, pour clean water and boil again for 10 minutes.
2. Marinade is boiled from all ingredients except garlic, pepper and vinegar. Vegetable oil is added to the brine only after boiling.
3. Garlic and pepper are poured with boiling water, laid out in liter jars. Here pour in 1 tbsp. l. vinegar.
4. Pickled mushrooms are laid out in jars, poured with brine, rolled up with a metal lid.

In winter, a pickled product is served at the table as an appetizer, cut onion rings on top.

How to pickle mushrooms for the winter in jars with dill

Fresh green dill gives pickled mushrooms a more subtle and fragrant flavor. This appetizer looks delicious. Honey mushrooms are better to collect small ones. Large bodies are cut with a knife several times. The recipe is the same as with umbrellas. The only difference is the use of fresh dill instead of umbrellas. Greens take 2-3 tbsp. l. The product is stored all winter until the next season.

Honey mushrooms marinated for the winter with lingonberry leaves

The recipe is based on the use of balsamic vinegar. Lingonberry leaves give a piquant flavor to the product. If desired, the taste can be diversified by adding a couple of blackcurrant leaves.

For 2 kg of fresh forest bodies, you will need the following ingredients:

• purified water – 1 l;
• fine crystalline salt – 1,5 tbsp. l.;
• loose sugar – 2,5 tbsp. l.;
• carnation – 5 buds;
• laurel – 4 leaves;
• allspice – 7 peas;
• cinnamon – 1 stick;
• lingonberry leaves to taste;
• balsamic vinegar – 150 ml.

Procedure:

1. Forest bodies are boiled for 20 minutes, slightly salting the water. While water is draining from the prepared mushrooms, prepare the marinade.
2. The brine is boiled for 5 minutes. After removing from heat, pour in balsamic vinegar, let stand for 10 minutes.
3. Boiled forest bodies are laid out in jars, marinade is poured. Metal lids are simply placed on the neck of the cans without rolling with a typewriter.
4. Preservation is sterilized for 20 minutes. When using cans with a capacity of 1 liter, the sterilization time is increased to 25 minutes.

At the end of sterilization, the lids are rolled up with a machine. Banks are turned over, covered with old clothes. After cooling, the preservation is sent to the cellar and waiting for winter to try a delicious snack. You can taste earlier, but you need to wait at least 10 days.

Spicy pickled mushrooms: a recipe for cooking with horseradish and chili peppers

Fans of spicy snacks will love the recipe, where hot chili peppers and horseradish are used with spices.

The following ingredients are prepared for 2 kg of forest fruit bodies:

• black pepper – 5 peas;
• fine crystalline salt – 1,5 tbsp. l.;
• loose sugar – 2 tbsp. l.;
• vinegar with a strength of 9% – 80 ml .;
• Carnation – 3 pieces;
• fresh chili pepper – 1 pod;
• horseradish root – 2 pieces.

Procedure:

1. The sorted and washed forest bodies are boiled twice for 15 minutes in different waters. At the second boil, add a little salt. Honey mushrooms are laid out in a colander to glass the water.
2. Of all the listed ingredients, the marinade is cooked. Horseradish is pre-cleaned, cut into rings. The seeds are removed from the pepper. The brine is boiled for 10 minutes, and just before removing from the fire, vinegar is poured in.
3. The pickled product is laid out in sterilized jars, rolled up with metal lids.

After cooling, the preservation is sent to the cellar.

Marinated mushrooms with onion and nutmeg

Onions are considered the best seasoning for pickled mushrooms. Ground nuts are used to give the appetizer a nutmeg flavor.

To prepare the brine, you will need the following ingredients:

• boiled purified water – 0,7 l;
• table vinegar with a strength of 9% – 5 tbsp. l.;
• fine-grained salt – 1,5 tbsp. l.;
• loose sugar – 2 tbsp. l.;
• ground nutmeg – 1 pinch.

Procedure:

1. Peel 0,5 kg of onion, cut into rings. Boiled mushrooms take 2 kg. Mushrooms are laid out in sterilized jars in layers with onion rings.
2. From the listed ingredients, the brine is boiled until the salt and sugar dissolve. Ready marinade is poured into jars with mushrooms, sent to sterilize for 40 minutes.

At the end of sterilization, the jars are rolled up with metal lids. In winter, a simple and tasty snack is served to the table.

How to pickle mushrooms for the winter with currant and cherry leaves

The leaves of fruit trees are an excellent spice for a pickled product. If the preservation will not be stored until winter, you can skip the vinegar in the recipe to preserve the fruity notes.

For 5 kg of forest bodies you will need the following ingredients:

• salt – 50 g / per 1 liter of water;
• dill – 50 g;
• laurel – 10 sheets;
• black pepper – 15 peas;
• carnation – 15 buds;
• cherry and black currant leaves – 20 pieces.

Procedure:

1. Forest bodies are blanched for 3 minutes in salt water. After removing each batch from boiling water, it is immediately dipped in cold water so that the cut on the mushrooms does not darken.
2. Brine is boiled from water and salt, mushrooms are thrown and boiled for 25 minutes.
3. Boiled mushrooms are laid out in jars, alternating with spices and leaves of cherries, black currants.
4. It remains to pour the product with mushroom broth, close with nylon lids.

Due to the lack of vinegar until winter, preservation is not worth storing. After a couple of days, the pickled product is better to eat.

Recipe for pickling mushrooms for the winter in jars with mustard seeds

The recipe with mustard seeds provides for the infusion of the product for about 10 days. During this time, the spices will have time to fully give their aroma to the forest bodies.

For 1,5 kg of mushrooms, you need to prepare the following ingredients:

• loose sugar – 2 tbsp. l.;
• table vinegar – 5 tbsp. l.;
• mustard seeds – 2 tsp;
• laurel – 4 leaves;
• black pepper – 4 peas;
• dill – 2 umbrellas;
• filtered water – 1 liter.

Procedure:

1. Honey mushrooms are boiled in two waters for 10 and 20 minutes. The third time the forest bodies are poured with cold water, boiled for half an hour, adding half a portion of all the spices. Mustard grains toss all the norm. Vinegar is not poured.
2. The boiled product is removed from the heat, left to infuse for a day. The next day, the rest of the spices are boiled for 5 minutes in 1 liter of water, vinegar is poured in.
3. Mushrooms are taken out of the broth, allowed to drain, laid out in jars. It remains to pour a new boiling marinade and cork the jars with metal lids.

In winter, a delicious snack with a pleasant bitterness is served at the table.

How to marinate chicken for the winter: a recipe with cardamom

For lovers of a large set of spices, a special recipe is offered. However, one must not overdo it with spices, otherwise there will be no trace of the mushroom aroma. The recipe traditionally involves the use of 1 tbsp for 1 liter of water. l. salt and sugar. Vinegar 9% is taken to taste, about 5 tbsp. l.

From spices for 1 liter of marinade you will need:

• black pepper – 15 peas;
• ginger – 1 cm of fresh root or a pinch of dry spice;
• tarragon – 3 sprigs;
• cardamom – 5 grains;
• cinnamon, star anise – a small pinch;
• lovage, paprika, mustard seeds, barberry and cranberry fruits – to taste;
• refined oil – 1 tbsp. l.

Procedure:

1. The washed forest mushrooms are boiled until they begin to settle to the bottom of the pan.
2. Marinade is cooked from spices, water, salt and sugar. After 7 minutes at the end of boiling, pour vinegar.
3. Honey mushrooms are laid out in jars, poured with brine, rolled up with metal lids.

The pickled product is stored in the cellar. In winter, it is served as an appetizer for spirits.

What to do if pickled mushrooms become cloudy

A cloudy brine may be due to a violation of the preservation technology or from a spoiled pickled product. If the recipe did not provide for hermetic sealing with metal lids, then there is no botulism in cloudy mushrooms. Honey mushrooms can be tasted. If you feel a fermented product, you just have to throw it away. If the mushrooms are normal, they are washed, seasoned with refined oil, onions and served.

Cloudiness of the brine in hermetically sealed jars may be accompanied by the formation of botulism. The roll is thrown away without regret or trial.

How to pickle frozen mushrooms

The recipe is not suitable for harvesting for the winter. Cooked pickled mushrooms from freezing are consumed a day after cooking.

For 1 kg of frozen forest bodies you will need:

• filtered water – 1 l;
• wine vinegar with a strength of 6% – 200 ml;
• black and allspice – 15 peas each;
• carnation – 5 buds;
• fine-grained salt – 2 tbsp. l.;
• loose sugar – 1 tbsp. l.;
• laurel – 3 leaves;
• garlic – 3 cloves.

Procedure:

1. Freezing is thrown into boiling water without defrosting. After boiling, cook for 10 minutes.
2. Marinade is cooked from spices, salt and sugar. After 10 minutes, vinegar is poured in, boiled mushrooms are thrown. Boiling continues for another 10 minutes. The pickled product is removed from the fire, set aside for infusion.

After cooling, the pickled mushrooms, along with the brine, are laid out in jars and put in the refrigerator. The next day, eat a delicious snack.

The most delicious honey mushrooms marinated in Korean

Fans of spicy snacks are offered another delicious recipe. The finished pickled product cannot be stored until winter. The snack is intended for quick consumption. You can cook a Korean-style dish from fresh forest bodies or freezing.

For 1 kg again, you will need the following ingredients:

• filtered water – 1 l;
• fine-grained salt – 1 tsp;
• loose sugar – 2 tbsp. l.;
• garlic – 2 lobules;
• wine vinegar with a strength of 6% – 3 tbsp. l.
• ground red pepper – ½ tsp.

Procedure:

1. Mushrooms are boiled twice in two waters for 10 minutes. The second time add 2 tbsp. l. salt. Give mushrooms time to drain in a colander.
2. From the ingredients listed in the recipe, marinade is cooked. Forest fruit bodies are laid out in a deep bowl, alternating layers with onion rings. A flat plate is placed on top, pressed down with a load.
3. Mushrooms under oppression are poured with brine, sent to the refrigerator.

After 12 hours, a Korean-style snack is served at the table.

How to quickly pickle mushrooms to the table

A quick recipe not for harvesting for the winter. The pickled product can be consumed after a couple of hours.

Ingredients for 1 kg of forest fruit bodies:

• fine salt – 1 tsp;
• water – 0,5 l;
• loose sugar – 1 tsp;
• apple or grape vinegar with a strength of 6% – 6 tbsp. l.
• spices to taste (garlic, laurel, pepper, cinnamon).

Procedure:

1. Honey mushrooms are boiled in two waters for 10 and 30 minutes. The bodies are left to drain in a colander.
2. All the ingredients are used to make the marinade. Mushrooms are laid out in jars, poured with brine, after cooling they are sent to the refrigerator.

After 2 hours, the snack is ready. Served with onion rings.

What can be cooked from pickled mushrooms

By themselves, pickled mushrooms are an excellent snack. If desired, forest fruiting bodies are used as a filling for pies, pizza. Soup is cooked from mushrooms, salads, casseroles are made, fried with potatoes.

Delicious pickled mushrooms stewed in sour cream. The recipe is shown in the video:

A simple recipe for pickled mushrooms for the winter in a slow cooker

A quick snack can be prepared in a slow cooker from frozen mushrooms. The recipe is designed for 1 kg of freezing.

The following ingredients are required:

• filtered water – 350 ml;
• table vinegar with a strength of 9% – 2 tbsp. l.;
• fine salt – 1 tbsp. l.;
• refined vegetable oil – 2 tbsp. l;
• laurel – 1 leaf;
• black pepper – 5 peas;
• carnation — 3 buttons.

Procedure:

1. Freezing is placed in a multicooker bowl without prior defrosting. Pour water, add all the spices, except for vinegar and oil. The device is switched on for 35 minutes in the “Steamer” mode.
2. After 30 minutes, pour in the vinegar and oil. Steam mode will turn off after 5 minutes. The product is left to cool completely.
3. Cold mushrooms are taken out of the multicooker, laid out in jars, put in the refrigerator.

The pickled product will be ready to eat in 12 hours.

How long pickled mushrooms are stored

Pickled preservation is stored in a dark, cool cellar or refrigerator. It is better to eat the product before the start of the next mushroom season. When corked with nylon caps, the product is stored for about 5-6 months. The metal lid allows you to increase the shelf life up to 2 years, provided that there is a protective food coating.

Conclusion

Pickled mushrooms diversify the table in winter. From them you can cook many delicious dishes, use as an appetizer for alcoholic beverages. However, such a product should be consumed in moderation, as it is heavy for the stomach.