How to pickle mushrooms: delicious cooking recipes

Pickled mushrooms are an appetizing dish that is appropriate for any table and can diversify every lunch or dinner. There are many interesting, but at the same time simple ways to pickle fragrant and juicy forest mushrooms.

Is it possible to pickle mushrooms

Mushrooms appear in the second half of summer, it is at this time that mushroom pickers go to coniferous forests in order to find their clusters in the middle of the grass. The collection season is 1-1,5 months, so with a large amount of raw materials collected, you need to figure out a way to save it for the winter. One of the most common is pickling. For this, freshly harvested raw materials are used. If the collection of short mushrooms seems too difficult, they can be bought at any market during the harvest season.

Mushrooms are great for canning for the winter. These mushrooms have a lot of advantages:

• wonderful aroma and taste, not inferior to other mushrooms;
• relatively affordable price on the market (this is important for those who do not collect them on their own);
• ease of processing and cooking, which is important for novice housewives without marinating experience.

Preparations for the winter are very tasty and appetizing. They can be eaten as a separate snack, simply put mushrooms on a plate and seasoned with vegetable oil, or used to make soups, salads and pies. Therefore, a pickled appetizer is considered universal and will be useful to any housewife.

Preparing mushrooms for pickling

Collected (or purchased) forest gifts need preliminary preparation. They are sorted out, rotten and spoiled specimens are removed. Additionally, they are calibrated – sorted by size. The legs are cut with a knife to remove soil-contaminated areas. Further, the raw material is cleaned of large forest debris, twigs, needles, under running water.

After washing (soaking), the raw materials are thrown into a colander, allowing the water to drain. Then it is laid out on paper or a towel until completely dry.

Usually pickled mushrooms are prepared from small specimens. But if there are not many of them, large ones are cut into several parts.

How much to cook mushrooms before pickling

Mushrooms are among those few mushrooms that can be eaten even raw. But many housewives prefer to carry out short-term heat treatment, so the raw material will retain an attractive appearance (it will not darken or turn green during storage). In general, it is recommended to boil mushrooms for 10-15 minutes, but you can reduce this time to 2-3 minutes in order to preserve useful qualities.

Cooking goes like this:

1. Prepared mushrooms are placed in a large saucepan, poured with cold water.
2. Bring to a boil over medium heat.
3. As soon as the water begins to boil, the fire is reduced to a minimum.
4. Mushrooms are boiled without stirring with a spoon (this can deform them), just periodically shake the entire pan.
5. Cooked mushrooms are thrown into a colander, let the water drain.
6. Additionally, they are laid out on a towel to dry.

At this stage, the preparation of raw materials for pickling ends.

How to pickle mushrooms

There are several ways to pickle mushrooms, which differ significantly from each other. Each hostess chooses for herself the most convenient and easy.

hot way

Hot pickling recipes for mushrooms at home involve obtaining a tender and juicy finished product. Fans of crispy mushrooms, this method is not suitable. It consists in adding all the necessary seasonings to the water, adding the mushrooms there and boiling everything together for 30 minutes. The hot mixture is then filled into sterilized jars.

cold way

This method differs sharply from the above technological features. In this case, the mushrooms are boiled separately and the marinade is prepared separately. The standard technology of the cold method is quite simple:

1. Mushrooms are boiled for 10 minutes, dried and laid out in jars. The water remaining after cooking is poured into the sink.
2. In a separate pan, prepare the marinade according to one of the recipes. Then they pour the contents of the cans up to their shoulders.
3. Banks roll up and wait for the blanks to cool to room temperature.
4. Next comes sterilization. Banks are sterilized within 30 minutes from the moment the water boils.

This method allows you to get beautiful and well-stored blanks for the winter with a transparent and fragrant brine.

Without sterilization

There is another method by which mushrooms can be deliciously marinated without additional sterilization of an almost finished product. In fact, it is a cross between a hot and a cold method. Here it is proposed to boil pre-boiled mushrooms in a separately prepared marinade for 5 minutes and pour the entire mixture into clean jars.

The best recipes for pickled mushrooms

So, there are quite a few ways to pickle mushrooms, and there are even more recipes for making this preparation. Each housewife can choose the most convenient pickling method for herself. The following are the most interesting and delicious recipes for pickled mushrooms.

A simple recipe for pickled mushrooms for the winter

Here is the easiest recipe for cooking with standard ingredients, but, nevertheless, the finished product is very tasty. It is not for nothing that this method is considered a classic and is widely used by hostesses.

For cooking, you need 1 kg of mushrooms.

For the marinade:

• water – 1000 ml;
• vinegar (70%) – 0,5 tsp. l.
• salt – 3 tsp;
• sugar – 2 tsp;
• vegetable oil – 4 st. l .;
• bay leaf – 2 pcs .;
• peppercorns – 6 pcs.;

How to do it:

1. Boiled mushrooms for 15 minutes are dried and laid out in clean jars.
2. The recipe for marinade for mushrooms is as follows: salt, butter and sugar, spices from the list of ingredients are poured into the pan, pour the specified amount of water, bring to a boil.
3. As soon as the brine boils, vinegar is added to it.
4. The brine itself is boiled for a couple more minutes and poured into jars filled with mushrooms. Roll up.
5. The last stage is the sterilization of the finished product. Then the jars are cooled in a wrapped state at room temperature.

Ryzhiki in a spicy marinade

Marinade plays an important role in such a preparation. When spices are added, the finished product acquires an exquisite aroma.

You can make it using the following ingredients:

• salt – 2 Art. l .;
• sugar – 20 g;
• vegetable oil (unrefined) – 50 ml;
• cloves – 4 pcs.;
• Garlic – 4 cloves;
• peppercorns – 6 pcs.;
• vinegar (9%) – 50 ml;
• bay leaf – 1 pcs .;
• water – 0,6 l.

This amount of ingredients is designed for 800 g of mushrooms.

Preparation:

1. While the peeled mushrooms are cooked and dried, you can start preparing the marinade. To do this, spices (cloves, pepper, lavrushka), salt and sugar are placed in a separate small saucepan (stewpan) and poured with water.
2. After the brine boils, it is boiled for no more than 15 minutes. During this time, the entire aroma of spices will have time to open.
3. At the very end, after removing from the stove, oil and vinegar are added to the marinade.
4. Mushrooms are laid out in jars, chopped garlic is laid out, then the marinade is poured. The container is rolled up.

Pickled mushrooms with onions

One of the most famous recipes for making pickled mushrooms for the winter is considered to be a blank with onions. It is not in vain that the recipe has become so widespread, the finished product will turn out to be very tasty.

For marinade for 1 kg of mushrooms you will need:

• onions – 100 g;
• salt – 30 g;
• sugar – 80 g;
• peppercorns – 10 g;
• vinegar – 100 ml;
• bay leaf – 2 pcs .;
• mustard (granular) – 10 g;
• water – 0,6 l.

Preparation:

1. While the mushrooms are boiled in a separate pan and then dried, you can prepare the marinade. Boil water in a saucepan, add lavrushka, salt, sugar. Half of the onion, cut into half rings or medium-sized cubes, is also brought here.
2. The brine is cooked for 5-7 minutes, then removed from heat and cooled.
3. Peppercorns, mustard seeds and the remaining chopped onion are laid out in a clean container for preservation. Then lay out the boiled mushrooms.
4. All the contents of the jars are poured with already cooled brine, sterilization is carried out.
5. Rolled jars are cooled upside down at room temperature.

Pickled mushrooms with cinnamon

You can diversify the usual mushroom preparation with cinnamon. This spice will give the finished product originality and new, incomparable spicy notes.

List of ingredients:

• mushrooms – 2 kg.

For the marinade:

• salt – 1 Art. l .;
• sugar – 1,5 st. l .;
• citric acid – 7 g;
• cinnamon – 1 stick;
• black pepper, allspice – 3 peas each;
• water – 1 l.

Instructions for cooking:

1. Mushrooms are prepared according to standard technology: they are cleaned, washed, boiled and left to dry. In the meantime, start preparing the brine. Marinade for mushrooms is prepared as follows: seasonings and spices are added to 1 liter of water, boiled for 10 minutes.
2. As soon as the marinade has cooled slightly, it is filtered through cheesecloth and boiled again.
3. Mushrooms are placed in clean jars, poured with fragrant marinade and sent for sterilization.

Pickled mushrooms for the winter without cooking

This option for preparing winter harvesting is one of the most popular. Here, with the help of citric acid, you can pickle mushrooms without pre-cooking them. By the way, this is one of the recipes for pickled mushrooms not with vinegar, but with citric acid, it is she who acts as a preservative. The finished product retains almost all useful substances, since cooking is not provided, many housewives note that the addition of citric acid makes the preparation unusually tasty.

Ingredients for marinade for 2 kg of rice:

• salt – 1 Art. l .;
• citric acid – 3 g;
• water – 0,3 l.

Instructions for cooking:

1. Mushrooms are washed especially carefully, laid out to dry.
2. The brine is prepared in a saucepan: salt and acid are dissolved in water, boiled for a couple of minutes.
3. Mushrooms are distributed in a clean container, poured with marinade.
4. Banks are sterilized. Cool the finished blanks upside down under a blanket.

Pickled mushrooms fast food

For those who do not like to devote too much time to cooking, there is a quick pickling option. It consists in making a brine without adding spices. The list of components necessary for the marinade per 1 kg of mushrooms is very simple:

• salt – 0,5 Art. l .;
• sugar – 2 tsp;
• vinegar (7%) – 2 tbsp. l .;
• water – 0,5 l.

Instructions:

1. Mushrooms are boiled with a pinch of citric acid and a small amount of salt and dried.
2. Pour water into the saucepan, add salt, sugar, wait until it boils, add vinegar and cook for 3 minutes.
3. Mushrooms are put in jars, poured with brine.
4. Banks with the finished product are sterilized, twisted and cooled at room conditions.

Pickled mushrooms with carrots and onions

Usually this recipe is used when harvesting milk mushrooms, but pickled mushrooms are no worse.

Ingredients:

• mushrooms – 1 kg.

For the marinade:

• salt – 1 Art. l .;
• sugar – 1,5 st. l .;
• vinegar (30%) – 100 ml;
• onion – 1 pcs .;
• carrots – 1 pcs .;
• black pepper, allspice – 5 peas each;
• cloves – 5 pcs.;
• bay leaf – 2 pcs .;
• water – 0,3 l.

Preparation:

1. Boiled and dried mushrooms are placed in jars.
2. Carrots and onions are peeled, cut into small pieces and placed in a saucepan, water is added.
3. All spices are added there (with the exception of vinegar) and boiled until the vegetables are ready.
4. The resulting brine is poured into jars. The container is closed.

Pickled mushrooms in a slow cooker

Usually a slow cooker is used to stew mushrooms, but this device can be a real helper in marinating. To prepare pickled mushrooms in a slow cooker, you need 1 kg of mushrooms.

Ingredients for the marinade:

• salt – 2 tsp;
• sugar – 2 tsp;
• vinegar (9%) – 3 tbsp. l .;
• Garlic – 4 cloves;
• cloves – 3 pcs.;
• bay leaf – 3 pcs .;
• water – 0,4 l;
• vegetable oil.

Preparation:

1. After washing and drying, the mushrooms are put into the working bowl of the multicooker. Water, salt, sugar, a little vegetable oil, and vinegar are also added here.
2. The multicooker is turned on in the “Extinguishing” mode for 15 minutes.
3. Next, add the rest of the spices and minced garlic into thin circles. Again set the “Extinguishing” mode. The processing time is 30 minutes.
4. The entire resulting mass is distributed in clean jars, 2 tablespoons of hot oil are poured into each of them.
5. The container is rolled up and cooled under a blanket.

Pickled mushrooms with mustard

An appetizer prepared according to the proposed recipe has an exquisite aroma and a multifaceted taste. It will definitely appeal to those who like to try “something new”.

Ingredients for marinade for 1 kg of rice:

• salt – 30 g;
• sugar – 50 g;
• vinegar – 100 ml;
• pepper, pod – 1 pc.;
• mustard (grains) – 30 g;
• allspice – 10 g;
• carrots – 200 g;
• tarragon – 20 g;
• water – 0,5 l.

Preparation:

1. Tarragon, peppercorns, mustard and boiled mushrooms are put in sterilized jars. Capsicum hot peppers are carefully cleaned of seeds, divided into pieces of medium size and folded to the mushrooms.
2. Carrots are washed, peeled and cut into narrow slices. Send to banks.
3. The brine is prepared in the following sequence: salt and sugar are added to boiling water, after dissolution, vinegar is added.
4. The brine is poured into jars. After sterilization, they are cooled at room temperature.

Marinated mushrooms in Polish

This slightly unusual dish will appeal to lovers of spicy snacks. To diversify the simplest pickling recipe, you will need 1 kg of mushrooms and the following marinade ingredients:

• salt – 50 g;
• sugar – 80 g;
• vinegar – 500 ml;
• horseradish (small piece) – 1 pc.;
• mustard (powder) – 1 tsp;
• allspice – 5 peas;
• cloves – 2 pcs.;
• bay leaf – 1 pcs .;
• water – 1 l.

Preparation:

1. The brine is prepared 1 day before seaming. First, the specified amount of water is boiled, mustard, pepper, cloves, lavrushka and horseradish are added. The brine is boiled for 30 minutes, then left to infuse for 24 hours.
2. Sugar, salt are added to the cool marinade and boiled again. Boil 10 minutes.
3. In parallel, you can boil the mushrooms, dry them, put them in jars.
4. The brine is poured into containers with mushrooms. Roll up.

Marinated mushrooms with garlic

The appetizer prepared according to this recipe has a great aroma and a rather spicy taste. If desired, the amount of garlic can be increased. To pickle 2 kg of mushrooms with garlic, for the marinade you will need:

• garlic – 30 g;
• citric acid – 7 g;
• vinegar – 30 ml;
• onion – 200 g;
• salt – 30 g;
• sugar – 30 g;
• cinnamon – to taste;
• allspice, black – 5 peas each;
• cloves – 5 pcs.;
• bay leaf – 2 pcs.

Preparation:

1. Boil mushrooms for 5 minutes, then add a little salt and citric acid. With these ingredients, they are boiled for another 20 minutes. Then dry.
2. Pour 1 liter of water into a saucepan, add salt, sugar, spices and spices (except for vinegar), cook for 15 minutes. The fire is turned off, vinegar is added.
3. Mushrooms, garlic cut into thin slices and onion chopped into rings are laid out in jars.
4. From above, the contents of the jars are poured with still hot brine.
5. The final step is sterilization.

When can you eat pickled mushrooms

Opinions differ as to when the pickled product will be ready to eat. Some believe that at least 1 week should pass after the cans are twisted, others assure that during sterilization, the workpiece can be opened the very next day. Most tend to think that 3 days is more than enough, and pickled mushrooms can be consumed after this period of time.

Terms and conditions of storage

The maximum shelf life of blanks directly depends on the material of the covers. For example, if the jars were rolled up for the winter with metal lids, then the blanks are perfectly stored for up to 14 months. In the case of using nylon or screw caps, the shelf life is reduced to six months.

It is necessary to store blanks in a cool room with an air temperature not higher than + 5 ⁰C. For these purposes, a basement, cellar or lower shelves of the refrigerator are suitable. In autumn, the finished product can be temporarily stored on the balcony.

Conclusion

Pickled mushrooms will be a great addition to any table or even an independent dish that will appeal to any gourmet. The main advantage of such a preparation is the ease of preparation, and the result is a tasty and satisfying snack. It is for these reasons that pickling is considered one of the most convenient and tasty ways of harvesting the gifts of the forest.