Marinating mushrooms for the winter in various ways

Mushrooms are considered magnificent gifts of the autumn forest, they have an amazing taste and aroma. They can be saved for the winter in various ways: freeze, pickle, pickle, fry, leaven and dry. One of the best options for canning mushrooms is pickling.

Recipes for pickling mushrooms for the winter are quite diverse and can decorate not only a festive feast, but also enrich an everyday family lunch or dinner with vitamins. Spices and spices added to the marinade for mushrooms give the finished snack a unique aroma and piquant taste.

Below are a few recipes showing how to pickle mushrooms for the winter at home. Universal and simple options for mouth-watering snacks can be prepared even by a novice cook.

How to clean mushrooms before pickling mushrooms at home?

First of all, it is worth noting that even the simplest recipe for marinating mushrooms requires proper primary processing before cooking. How to clean mushrooms so that the end result is a tasty and high-quality dish?

• Mushrooms are sorted out, broken, spoiled and rotten are rejected.
• Cut off the tips of the legs, rinse well in a large amount of cold water and lay out on wire racks to drain.
• Further processes will depend on which pickling option was chosen – cold or hot. With the hot method, the mushrooms are boiled directly in the marinade, and with the cold method, separately from it, in plain water. After that, boiled fruit bodies are poured with hot marinade.

The easiest way to pickle mushrooms for the winter: a step-by-step recipe

A simple way to pickle mushrooms for the winter is not at all a troublesome process for preserving your favorite mushrooms. Even those cooks who have absolutely no experience in such matters can cope with it. 5 days after the start of pickling, mushrooms can already be tasted. However, it must be taken into account that only compliance with the proposed recipe and technology will help prepare a delicious snack.

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• 2 kg of rice;
• 4 Art. water;
• 5 st. l. acetic acid 30%;
• 2 Art. l salts;
• 1 Art. liter. sugar;
• 3 pcs. bay leaf;
• 5 peas of black and allspice.

A simple recipe for pickling mushrooms for the winter is described in stages:

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Cooking rice with onions for the winter in jars: a recipe for marinating mushrooms

Traditionally, glass containers are used for pickling mushrooms, which are great for indoor storage. How to pickle mushrooms in jars on your own so that they do not deteriorate and ferment?

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• 2 kg of rice;
• 1,5 Art. l salts;
• ½ tbsp. l. Sahara;
• 10 peas of black pepper;
• 5 pcs. bay leaf;
• 50 ml vinegar 9%;
• 500 ml of water;
• 2 pcs. onions.

Pickling mushrooms for the winter in glass jars requires a special approach, since both containers and lids must be sterilized.

1. Peeled and washed mushrooms are poured with cold water, peeled whole onions are added and brought to a boil.
2. Boil for 20 minutes and take out in a colander, discarding the onion.
3. Allow the mushrooms to drain and transfer to a saucepan, where the water from the recipe is already boiling.
4. Boil for 5 minutes and add all the spices and spices, except for vinegar.
5. Pour in vinegar and cook for another 3-5 minutes.
6. They are distributed in jars, poured with marinade and rolled up.
7. Turn upside down, cover with a blanket and leave to cool.
8. They are taken out to a dark, cool basement and stored at a temperature not higher than + 10 ° C. You can start tasting such mushrooms in a few days.

Marinating mushrooms for the winter in a hot way: a step by step recipe

Cooking mushrooms for the winter in a hot pickling way will make a stunningly delicious snack for the festive table and sincere gatherings with friends. Mushrooms are tasty, crispy, juicy and fragrant.

• 3 kg of rice;
• 1 L of water;
• 2 Art. l salts;
• 1,5 Art. liter. sugar;
• 10 peas of black and allspice;
• 5 pcs. bay leaf;
• 7 cloves of garlic;
• 4 Cloves;
• 100 ml vinegar 9%.

The recipe for mushrooms prepared for the winter by hot pickling is offered with a step-by-step description.

1. After cleaning, the mushrooms are quickly washed in plenty of water.
2. Spread in a colander in small portions and blanch in boiling water for 2-3 minutes.
3. Spread on a sieve to drain, and pour water from the recipe into the pan, which is allowed to boil.
4. Enter mushrooms, add cloves, pepper, bay leaf, salt and sugar.
5. Boil for 15 minutes, add diced garlic, pour in vinegar.
6. The mushrooms are boiled for another 5 minutes and laid out in sterilized jars.
7. The marinade is filtered, allowed to boil and poured into jars.
8. They are closed with tight nylon lids, and after cooling they are taken out to the basement. After 3 days, the snack can be put on the table and tasted.

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Pickling mushrooms of mushrooms with 6% vinegar

Marinating mushrooms with 6% acidity vinegar makes the appetizer crispy, so any holiday feast is never complete without such a treat.

• 2 kg of rice;
• 800 ml of water;
• 2 tsp Sahara;
• 3 tsp. salts;
• 3 pcs. bay leaf;
• 100 ml vinegar 6%;
• 6 peas of black, red and white peppers.

Marinating mushroom mushrooms is carried out at home as follows:

1. We combine all the ingredients from the recipe, except for mushrooms and vinegar.
2. Boil in an enamel pan over low heat for 15 minutes.
3. Pour in the vinegar and immediately lay the peeled and washed mushrooms.
4. Cook for 15 minutes, distribute into sterilized jars and cover with lids.
5. We put in hot water and sterilize for 20 minutes.
6. We roll it up, turn it upside down and warm it with an old blanket.
7. Let it cool completely and take out a room that meets the conditions for storing mushroom preservation.

Harvesting mushrooms for the winter by cold pickling

Harvesting mushrooms in a cold pickling method involves filling jars with pre-boiled fruiting bodies with marinade. This option makes the mushrooms more attractive, because the marinade is transparent and fragrant.

• 2 kg of rice;
• 1 Art. l salts;
• ½ tbsp. l. Sahara;
• 800 ml of water;
• 4 garlic cloves;
• 2 sprigs of dill;
• 50 ml vinegar 9%.

Cold pickling of mushrooms is a simple process, but you should follow the step-by-step instructions.

1. Prepared mushrooms are subjected to a 10-minute heat treatment.
2. Meanwhile, prepare the marinade from all the ingredients proposed in the list, boil for 5-7 minutes.
3. Mushrooms are laid out in sterilized jars and poured with filtered boiling marinade.
4. Allow to cool completely and place in a saucepan with lukewarm water.
5. Cover with lids and sterilize for 30 minutes after boiling.
6. Roll up, cover with a blanket and leave to cool like that.
7. They take it to the basement or store it in the refrigerator.

Marinating saffron mushrooms without sterilization: a recipe with a photo

Pickling mushrooms without sterilization is a fairly common way to harvest mushrooms. However, it should be remembered that it allows you to save the snack for no more than 4-6 months.

• 1 kg of rice;
• 200 ml of water;
• 3 tsp. salts;
• 2 tsp Sahara;
• 5 Art. l. vegetable oils;
• 4 garlic cloves;
• 3 pcs. bay leaf;
• 5 peas of black and allspice;
• 1 tsp vinegar essence 70%.

We offer a step-by-step recipe with a photo showing how to pickle mushrooms for the winter without sterilization.

The recipe for marinating raw rice without varki

Marinating mushrooms without cooking involves canning the fruiting bodies in their raw form. This is a very interesting option that requires careful observance of the cooking technique.

• 2 kg of rice;
• 1,5 Art. l salts;
• 1 Art. liter. sugar;
• 80 ml vinegar 9%;
• 1 L of water;
• 4 pcs. bay leaf;
• 1 tsp ground black pepper;
• 1 tsp paprika;
• 3 cloves of garlic.

Pickling mushrooms mushrooms should be carried out according to a step-by-step recipe.

1. In an enameled container, combine all the ingredients indicated in the recipe, except for mushrooms, and boil for 5 minutes.
2. Place the cleaned and soaked mushrooms in sterilized jars and pour over the strained marinade.
3. Cover with lids and put on further sterilization. 0,5 l jars with a blank are sterilized for 30 minutes, and 1 l for 40 minutes.
4. Roll up the lids, turn over and cover with a blanket on top.
5. Leave until completely cooled, and then take out to a cool and dark room.

Pickling mushrooms with citric acid

For your household members who love the natural taste of forest mushrooms, we offer a recipe for marinating mushrooms at home for the winter with citric acid. In this version, it is enough to put only bay leaves and garlic in the marinade.

• 2 kg of rice;
• 500 ml of water;
• 1,5 Art. l salts;
• 1 Art. liter. sugar;
• ½ tsp citric acid;
• 3 garlic cloves;
• 2 pcs. bay leaf.

How to pickle mushrooms for the winter with citric acid, step-by-step instructions will tell.

1. Boil the peeled mushrooms in salted water for 20 minutes and drain in a colander.
2. Prepare the marinade: in water, combine all the spices and spices, except for citric acid, boil for 5 minutes.
3. Introduce mushrooms, simmer for 10 minutes and add citric acid.
4. Boil for another 5 minutes and distribute the entire mass into sterilized jars, pulling out the bay leaf from the marinade.
5. Close with tight nylon lids, cover with a blanket on top and leave to cool completely.
6. Transfer cooled jars to a cool room or leave on one of the shelves of the refrigerator.

Recipe for marinated mushrooms with garlic at home

For lovers of spicy mushroom snacks, we suggest using the hot pickling recipe for mushrooms with the addition of garlic.

• 2 kg of rice;
• 10-15 cloves of garlic;
• 1 Art. liter. sugar;
• 2 st. l. salt (without top);
• 3 peas of black and allspice;
• 5 tbsp. l. vinegar 9%;
• 500 ml water.

Marinating saffron mushrooms for the winter is carried out in jars, according to a step-by-step description. In this case, it is better to use screw caps to avoid the development of botulism bacteria inside the container.

1. Rinse the mushrooms well after cleansing and put to boil for 10 minutes in salted water.
2. Drain the water, and rinse the mushrooms and fill with other water, the volume of which is indicated in the recipe.
3. Let it boil and add all the spices and spices, except for vinegar and garlic.
4. Boil the mushrooms in the marinade for 10 minutes and at the end add the garlic chopped into slices, and pour in the vinegar.
5. Boil for 5 minutes and immediately distribute the mushrooms in sterilized jars.
6. Press down a little with a spoon and pour hot marinade over.
7. Screw on the lids, cover with a blanket and leave in this position for 24 hours.
8. Take out to a dark basement and store at a temperature not exceeding + 10 ° C.

How to pickle mushrooms with cumin

The recipe for pickling saffron mushrooms for the winter with the addition of cumin can be prepared in a cold way. However, do not overdo it with this spice, so as not to “kill” the taste and aroma of the main product.

• 1 kg of rice;
• ½ tsp cumin;
• For ½ st. l. salt and sugar;
• 30 ml vinegar 9%;
• 300 ml of water;
• 3 peas of black and allspice.

1. Rinse the peeled mushrooms and boil in salted water with the addition of citric acid for 10 minutes.
2. Drain in a colander, rinse with hot water and let drain.
3. Prepare a separate marinade and boil over low heat for 10 minutes.
4. Distribute the mushrooms in jars, pour over the marinade and sterilize for 15 minutes in hot water.
5. Close with nylon covers and wrap with a blanket until it cools completely, and then take it out to the basement.

Cooking marinated mushrooms with coriander

This recipe for cooking saffron mushrooms by marinating will make the appetizer spicy, as coriander seeds are added to it. Such mushrooms can be used as an additional ingredient to any salads.

• 2 kg of rice;
• 1,5 Art. l salts;
• 1 L of water;
• 1 Art. liter. sugar;
• 1 tsp coriander seeds;
• 70 ml of vinegar;
• 4 cloves of garlic.

1. Pour the pre-peeled mushrooms with water, let it boil and add salt and sugar.
2. Let it boil again and boil over medium heat for 10 minutes.
3. Add coriander seeds, vinegar and sliced ​​garlic.
4. Continue boiling, but already in the marinade, for 7-10 minutes, and then immediately distribute into sterilized jars.
5. Top up with marinade to the very top and close with tight lids.
6. Mashed mushrooms marinated in this way can not be covered with a blanket, but simply left in the room until completely cooled.

Marinating mushrooms for the winter with mustard at home: a recipe with video

The recipe for pickling mushrooms at home with mustard seeds is one of the most popular. Mushrooms in such a marinade will be a great addition to vegetable stew or soup.

• 2 kg of rice;
• 1 dec. l. mustard seeds;
• 5-7 tbsp. l vegetable oil;
• 4 pcs. bay leaf;
• 1,5 Art. l salts;
• 1 Art. liter. sugar;
• 500 ml of water;
• 5 peas of allspice and white peppers;
• 2 tbsp. l. vinegar 9%;
• 4 cloves of garlic.

We offer you to watch a video of marinating mushrooms for the winter with mustard:

The amount of spices can be adjusted depending on the taste preferences of each hostess.

1. Peeled and washed mushrooms are distributed in layers in an enamel pan and poured with water so that it covers the fruiting bodies.
2. Boil the mushrooms for 10 minutes, then immediately drain the water and put in a colander.
3. Prepare the marinade: pour water, oil, as well as all spices and spices into a container.
4. Boil over low heat for 10 minutes and immediately pour into sterilized jars, where mushrooms are already laid out.
5. Close with nylon lids, and after cooling, take out to a cool room.

How to pickle mushrooms with cloves: a recipe with a photo

A distinctive feature of this recipe for marinating mushrooms for the winter is that the mushrooms are juicy and soft, with pleasant notes of spicy cloves.

• 2 kg of rice;
• 2 Art. l salts;
• 800 ml of water;
• 1 Art. liter. sugar;
• 2 dec. l. acetic acid 30%;
• 4 pcs. carnations;
• 3 garlic cloves;
• 2 pcs. bay leaf;
• 2 umbrellas of dill.

Along with the recipe for marinating mushrooms, a photo and a step-by-step description are also offered.

1. Rinse the mushrooms cleaned of dirt and put them in an enameled container.
2. Fill with water and add all the ingredients from the recipe, including cloves.
3. Cook over low heat for 15 minutes with the lid closed, while we do not interfere with the contents with a slotted spoon or spoon, but only shake.
4. Remove from fire and let cool slightly.
5. We lay out the mushrooms in jars, filling in 2/3 parts, and fill the rest of the space with marinade, but without dill umbrellas.
6. We roll up the jars with lids, cover with a blanket and leave to cool.

Recipe for marinating rice with tarragon for the winter

The recipe for marinating mushrooms at home in a spicy marinade is a great option for canning your favorite mushrooms for the winter. The mushrooms are refined, with spicy flavor notes.

• 2 kg of rice;
• 1 L of water;
• 2 st. l. salt (without top);
• 1,5 Art. liter. sugar;
• 12 peas of black pepper;
• 8 carnation inflorescences;
• Bay leaf (1 pc. for each jar);
• 2 tbsp. l. vinegar essence 70%;
• 10 cloves of garlic;
• 1/3 of a chili pepper, finely chopped
• A sprig of tarragon;
• Blackcurrant and cherry leaves.

The recipe for pickling mushrooms for the winter is carried out in jars, so that in winter, by opening one of them, to please your loved ones and guests with a delicious snack.

1. Soak the peeled mushrooms in cold water for 30 minutes and rinse immediately.
2. Large specimens are cut into pieces, small ones are left whole.
3. Boil the mushrooms 2 times for 5 minutes in separate waters and then rinse.
4. In water, mix salt, sugar, peppercorns, cloves and bay leaf.
5. We spread the mushrooms in the marinade and boil for 20 minutes.
6. Turn off the stove and carefully pour in the vinegar essence.
7. We put currant and cherry leaves in sterilized jars, and also add tarragon, chili pepper and chopped garlic slices.
8. Pour hot marinade over and cover with metal lids.
9. We put in a pot of hot water, on the bottom of which we put a small kitchen towel.
10. We sterilize jars with a capacity of 0,5 l for 15 minutes, immediately roll them up and turn them upside down.
11. Wrap with a warm blanket and leave to cool completely.
12. Banks can be stored in a dark pantry or on a glazed balcony for no more than 6-7 months.