Methods for pickling mushrooms: step by step recipes with photos

Honey mushrooms are considered one of the most valuable fruiting bodies in the cuisine of different countries. They are recommended for those who are on a diet or vegetarians. If you know how to cook mushrooms for pickling and carry out this process correctly, guests will never take you by surprise, because a tasty and savory snack will always be at hand.

In order to make a delicious snack for the winter, you need to properly prepare mushrooms for pickling.

Preparing for pickling: how to clean and cook mushrooms

All mushrooms are poured with plenty of water, all forest debris is removed: remnants of grass and leaves. Cut off the bottom of the legs and sort by size: small, young and strong mushrooms are most suitable for pickling. Sometimes housewives pickle only hats, cutting off the legs entirely. However, they are never thrown away – they are used to make mushroom caviar, pastes, sauces, or they are marinated separately.

Before preservation, fruiting bodies are best boiled separately. This procedure serves as a guarantee of the safety of the final product. However, how should mushrooms be cooked for pickling? After cleaning, they are placed in boiling salted water (1 tablespoon of salt is taken for 1 kg of mushrooms). Boil for 20-30 minutes, depending on the size, constantly removing the resulting foam from the surface. When the mushrooms sink to the bottom during cooking, it means that they are cooked. After that, mushrooms are ready for the next stage.

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The easiest and fastest way to pickle mushrooms

The easiest way to pickle mushrooms will help housewives who do not like to spend a lot of time in the kitchen.

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• mushrooms – 2 kg;
• vinegar – 70 ml;
• water – 600 ml;
• salt – 40 g;
• sugar – 60 g;
• bay leaf – 4 pcs .;
• allspice and black pepper – 5 peas each.

Quick pickling of mushrooms will take no more than 40 minutes, except for their preliminary boiling. However, you need to follow some rules: pickled mushrooms are laid out only in sterilized jars, otherwise the snack will not withstand long storage – it will deteriorate.

1. Pre-boiled and drained from excess liquid, honey mushrooms are poured with water from the recipe.
2. Let it boil for 5 minutes and add salt, sugar, vinegar, bay leaf and a mixture of peppercorns.
3. Stir and boil for 20 minutes over low heat.
4. Distribute in sterilized jars with a capacity of 0,5 l and pour hot marinade to the very top.
5. Roll up with metal lids, turn upside down and wrap with a blanket until completely cooled.

Such a blank can be stored in the refrigerator or on a glazed balcony.

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Proper pickling of mushrooms without seaming

Pickling mushrooms without seaming is in no way inferior to blanks that are corked with metal lids.

However, it should always be remembered that if there is a lack of individual ingredients or spices, then this can affect the taste of mushrooms and their shelf life.

• mushrooms – 1,5 kg;
• water (for marinade) – 500 ml;
• citric acid – ½ tsp;
• salt – 30 g;
• sugar – 50 g;
• allspice – 4 pcs.;
• ground black pepper – 1 tsp;
• bay leaf – 4 pcs .;
• garlic cloves – 4 pcs.

Proper pickling of mushrooms without seaming implies compliance with all the rules of the step-by-step instructions.

1. Honey mushrooms are cleaned, washed and cut off part of the leg.
2. Pour in water and boil for 20-25 minutes, constantly removing the foam from the surface.
3. Meanwhile, marinade is prepared: sugar and salt are mixed in hot water, stirred until the crystals dissolve.
4. Cook for 3 minutes and add the rest of the spices and spices, let the marinade boil.
5. Mushrooms are introduced and boiled over low heat for 30 minutes, also removing the resulting foam with a slotted spoon.
6. Distribute in warm sterilized jars and close with tight plastic lids.
7. Allow to cool completely, put in the refrigerator and store no more than 3 months.

Marinated mushrooms in a hot way

Hot pickling of mushrooms is a great option for harvesting mushrooms for the winter. This method helps the fruiting bodies to reveal all their taste and aroma.

And besides, instead of traditional vinegar, we will use another preservative – citric acid.

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• mushrooms – 2 kg;
• water – 700 ml;
• citric acid – ½ tsp;
• sugar – 60 g;
• salt – 40 g;
• dill umbrellas – 3 pcs.;
• black and allspice pepper – 4 peas each;
• bay leaf – 3 pcs.

Boil pre-peeled mushrooms in salted water for 20-25 minutes, take out in a colander and rinse under running water.

1. While the mushrooms drain from excess liquid, prepare the marinade.
2. In hot water we combine salt, sugar, all spices, except citric acid.
3. Let it boil for 10 minutes and lay the boiled mushrooms.
4. Cook for 10 minutes, add citric acid and boil again for 15 minutes.
5. We lay out the mushrooms in prepared sterilized jars, and filter the marinade.
6. Let the strained marinade boil and pour into jars with mushrooms.
7. Close with tight plastic lids (can be screwed) and leave at room temperature for 2 days.
8. After cooling, we take it to the basement for long-term storage.

Recipe for marinating forest hemp mushrooms

Many housewives often resort to cold pickling mushrooms at home, and this has its advantages.

The recipe for pickling wild mushrooms in a cold way gives the appetizer a beautiful transparent marinade with a pleasant, delicate taste. This option is especially well suited for the conservation of hemp mushrooms.

• mushrooms – 2 kg;
• water – 1 l;
• garlic teeth – 5 pcs .;
• vinegar 9%;
• salt – 40 g;
• sugar – 60 g;
• oregano – ½ tsp. l.;
• bay leaf – 5 pcs .;
• white and black pepper – 6 peas each.

The recipe for pickling hemp mushrooms in a cold way should be prepared in stages:

1. Boil peeled and washed mushrooms in water for 20 minutes, constantly removing the foam.
2. Put in a colander, rinse with hot water, let it drain well and place in sterilized jars.
3. While the mushrooms are draining, prepare the marinade: put a pot of water on the fire, let it boil.
4. Add salt, sugar, chopped garlic and all spices except vinegar.
5. Let it boil for 3-5 minutes and pour into jars, where honey mushrooms are already “waiting”.
6. Pour 1 tbsp into each jar. l. vinegar, cover with metal lids, let cool completely and only then roll up.

Marinating mushrooms with citric acid without vinegar

Many housewives do not like acetic acid in preparations for the winter, so they prefer pickling mushrooms without vinegar.

We offer the option of pickling mushrooms with citric acid, which everyone will like, as the appetizer will turn out to be even more tender.

• mushrooms – 1 kg;
• water – 1 l;
• salt – 3 tsp topless;
• sugar – 1,5 st. l .;
• citric acid – ½ tsp;
• carnation – 2 inflorescences;
• coriander – a pinch.

1. We clean the mushrooms from forest debris, cut off the lower part of the leg, rinse and put in boiling water.
2. Cook for 20 minutes and add salt, sugar, cloves, coriander.
3. We continue to cook for another 20 minutes, and then pour in citric acid.
4. We distribute honey mushrooms in sterilized jars, close with tight plastic lids and warm with a blanket.
5. We leave to cool completely and only then we take it out to the basement or cellar. After 10 days, the mushrooms are completely ready for use.

Classic pickling recipe for mushrooms with bay leaf

Pickling mushrooms in the classic way is the most common preservation option.

By slightly changing the set of spices and spices in the recipe, you can cook a completely different preparation with a new taste and aroma.

• mushrooms – 2 kg;
• water (for marinade) – 1 l;
• vinegar – 120 ml;
• salt – 50 g;
• sugar – 60 g;
• bay leaf – 5 pcs .;
• black peppercorns – 8-10 pcs.;
• carnation – 4 inflorescences.

The classic pickling mushroom recipe can be easily prepared by following the step-by-step instructions.

1. Honey mushrooms are cleaned of dirt, washed and put into boiling water.
2. Boil for 25-30 minutes, until they sink to the bottom, recline in a colander to completely drain from excess liquid.
3. We wash the mushrooms, let it drain again and fill it with clean water, bring to a boil.
4. Boil for 15 minutes and add all the spices and spices.
5. Stir and cook over low heat for 15 minutes.
6. We put mushrooms in sterilized jars and pour the marinade in which they were cooked.
7. We roll up the lids, turn over and cover with an old blanket or down jacket.
8. Cooling honey mushrooms should take place at a slow pace in warmth.
9. After cooling, we clean the jars in the basement for the whole winter or until the first need.

The most delicious pickling recipe for mushrooms with garlic and cilantro

One of the most delicious marinating recipes for mushrooms is considered by many to be the option with the addition of garlic and cilantro.

This appetizer will appeal to lovers of spicy dishes.

• mushrooms – 2 kg;
• salt – 50 g;
• sugar – 70 g;
• garlic cloves (medium) – 15 pcs.;
• vinegar 9% – 80 ml;
• vegetable oil – 50 ml;
• water – 800 ml;
• black peppercorns – 8 pcs.;
• bay leaf – 4 pcs .;
• cilantro – 5 branches.

We will do the pickling process of mushrooms with garlic and cilantro, following the step-by-step instructions.

1. Cleaned from forest debris and washed mushrooms, put into boiling water, boil for 20-25 minutes.
2. Throw on a sieve and leave for 30 minutes to glass the water.
3. In the water indicated in the recipe, combine all the spices, except for cilantro, let it boil for 5-7 minutes and add mushrooms.
4. Boil for 30 minutes over low heat, and 10 minutes before the end, put chopped cilantro greens into the marinade.
5. Pour the mushrooms along with the marinade into sterilized jars.
6. Close with tight lids and insulate with an old blanket until the cans are completely cooled.
7. Take out to the basement and store no more than 8-10 months. at a temperature of +10°C.

Recipe for pickling autumn mushrooms with 9% vinegar

The option of pickling mushrooms with 9% vinegar will help you make an excellent appetizer that will decorate any holiday table.

This recipe is suitable for pickling autumn mushrooms – the most popular among mushroom pickers.

• mushrooms – 1 kg;
• water – 500 l;
• table vinegar 9% – 40 ml;
• salt – 1/2 tbsp. L.;
• sugar – 1,5 st. l .;
• bay leaf – 3 pcs .;
• allspice and black pepper – 5 peas each;
• cardamom – 1 pcs.

1. Honey mushrooms are cleaned, washed and boiled in water for 15 minutes. In this case, it is necessary to constantly remove the foam formed on the surface.
2. Sugar and salt are introduced, everything is boiled for 7-10 minutes and all other spices are added.
3. They let it boil on low heat for another 10 minutes, turn off the stove and leave the mushrooms in the marinade.
4. After cooling down to +30°C, the mushrooms are distributed into jars, filled with marinade and closed with tight lids.

Such a blank can be left in the refrigerator or on the balcony.

Marinated boiled mushrooms with onions and cardamom

Methods for marinating mushrooms are very different.

Therefore, we suggest preparing an appetizer according to a recipe in which onions and cardamom are added.

• mushrooms (boil) – 2 kg;
• onion – 8 pcs .;
• water – 600 ml;
• cardamom – 2 pcs.;
• salt – 50 g;
• sugar – 70 g;
• vinegar – 50 ml;
• bay leaf – 5 pcs.

Marinating boiled mushrooms with onions and cardamom is carried out according to the following step-by-step recipe:

1. To begin with, we make a marinade: in water, combine salt, sugar, vinegar, cardamom and bay leaf.
2. Immerse the boiled mushrooms in the prepared boiling marinade, cook for 20 minutes over low heat.
3. In pre-sterilized jars, put the onion cut into thin rings and pickled mushrooms, then pour the hot marinade over.
4. Put in a saucepan with hot water, before that put a kitchen towel on the bottom so that the jars do not burst from the temperature.
5. Sterilize over low heat for 30 minutes, roll up, let cool and take out to the cellar or basement.

The best pickling recipe for mushrooms under nylon lids

For many gourmets, the best pickling recipe for mushrooms is considered to be the option with Korean seasoning.

How to do this serious process so that all members of your family and guests will like an excellent snack?

• mushrooms – 2 kg;
• water – 600 ml;
• salt – 2 Art. l .;
• sugar – 3 st. l .;
• vinegar 9% – 100 ml;
• garlic cloves – 8 pcs.;
• peppercorns – 7 pcs.;
• Korean seasoning for vegetables – 2 tbsp. l.;
• vegetable oil – 50 ml.

In this option, there is one caveat – pickling mushrooms is carried out under nylon lids.

1. Honey mushrooms are cleaned, most of the stem is cut off, washed in water and boiled for 20-25 minutes.
2. They are taken out and laid out on a sieve to drain.
3. A spicy marinade is being prepared: all spices are combined in water, except for vinegar, garlic and Korean seasoning, and brought to a boil.
4. Honey mushrooms are introduced, boiled for 15 minutes over medium heat.
5. Chopped garlic is added, vinegar and oil are poured in, Korean seasoning is poured in.
6. Mushrooms are boiled for another 15 minutes, laid out in jars and topped up with marinade.
7. They are closed with tight plastic lids and covered with a warm old blanket.
8. Time is given for complete cooling, and only then cans are taken out to a cool room.

Pickling mushrooms with dry mustard

The recipe for step-by-step pickling of mushrooms, which uses dry mustard, will be appreciated not only by lovers of gourmet mushroom dishes.

• mushrooms – 2 kg;
• water – 1 l;
• dry mustard – 1 tbsp. l.;
• vinegar 9% – 100 ml;
• garlic teeth – 6 pcs .;
• sugar – 60 g;
• salt – 40 g;
• bay leaf and allspice 4 pcs.;

We suggest following a step-by-step pickling recipe for mushrooms with photos that will show the entire cooking process.

Pickling mushrooms in a marinade with wine vinegar

To prepare a delicious mushroom appetizer for the winter with wine vinegar, every housewife should know how to cook marinade for pickling mushrooms.

This knowledge will help protect your future snack from “explosion”.

• mushrooms – 1 kg;
• water – 500 l;
• salt – 30 g;
• sugar – 50 g;
• wine vinegar (white) – 50 ml;
• black peppercorns and allspice – 5 pcs.;
• cloves – 2 bud;
• garlic cloves – 4 pcs.

First you need to determine how to clean mushrooms for pickling, because this can also affect the quality of the workpiece. For this option, you can leave only the mushroom caps, and use the legs to prepare another dish.

1. We clean the mushrooms from forest debris, cut off the legs completely and wash them.
2. We prepare the marinade from all the ingredients, except for wine vinegar, let it boil for 3-5 minutes.
3. We spread the mushrooms in the marinade and boil for 40 minutes over low heat.
4. Pour vinegar in a thin stream, boil for another 15 minutes.
5. We take out the mushrooms and put them in prepared jars.
6. Let the marinade boil again and pour into jars.
7. Close with tight lids, wrap with a blanket or down jacket and leave for 2 days.
8. Take out to a cool room or leave in the refrigerator.

Pickling mushrooms in brine with cloves and dill

We offer an interesting recipe with a photo of pickling mushrooms with cloves and dill.

This option will really surprise guests with its delicate taste.

• mushrooms – 1,5 kg;
• water – 700 ml;
• carnation – 7 buds;
• salt – 30 g;
• sugar – 50 g;
• black pepper – 5 peas;
• vinegar 9% – 1 tbsp. l.;
• garlic teeth – 4 pcs .;
• dill umbrellas – 4 pcs.

1. We clean the mushrooms, cut off the lower part of the leg and boil in water for 20 minutes.
2. The brine for pickling mushrooms is prepared in this way: we dissolve salt, sugar and all spices in hot water, except for vinegar and garlic.
3. After the marinade boils, add vinegar and sliced ​​garlic to it, cook for 5-7 minutes.
4. Remove the mushrooms from the water and add to the boiling marinade, cook for 20 minutes.
5. We lay out in sterilized jars, removing only dill umbrellas and cloves.
6. Fill with marinade, roll up the lids and cover with an old blanket.
7. After complete cooling, we take it out to the cellar or leave it on the balcony.

Pickling mushrooms with barberry

The recipe for cooking mushrooms mushrooms through pickling will delight your household.

Especially if you make the appetizer original by adding dry barberry berries to it. This ingredient will make the preparation not only “exclusive”, but also very fragrant and tasty.

• mushrooms – 2 kg;
• salt – 40 g;
• sugar – 60 g;
• vinegar 9% – 70 ml;
• water – 700 ml;
• barberry (dry berries) – 15 pcs.;
• garlic cloves – 4 pcs.;
• black pepper – 6 peas;
• bay leaf – 3 pcs.

1. Peeled mushrooms are introduced into boiling water and boiled for 25 minutes.
2. During the cooking of mushrooms, a marinade is made based on all the ingredients and brought to a boil.
3. Take mushrooms out of the water and immediately spread in the marinade.
4. Boil for 15 minutes and pour into prepared sterilized jars.
5. Close with tight plastic lids, insulate, wrapped with a blanket, and allow to cool.
6. Take out to a cool room or leave in the refrigerator.