Recipes for marinating black mushrooms at home

Harvesting forest gifts for the winter is a way to diversify the diet. Pickling black mushrooms allows you to use this valuable mushroom all year round as an addition to side dishes and as a main snack. Each housewife has her own recipe for pickling black mushrooms, but you should know that there are many different ways to prepare this preservation. Try to pickle black mushrooms at home according to the layouts suggested below and make sure that many of the methods have every right to exist.

Before pickling black mushrooms, the recipe should be tested on a small portion of mushrooms. This way you can make sure that it suits the taste preferences of your family. There are a huge number of ways to pickle black mushrooms: in some cases, more preservatives or spices are added. And this may not have a very favorable effect on the usual taste. Therefore, the recipe should be selected carefully and carefully.

Recipe for pickling black mushrooms for the winter

According to the recipe for pickling black mushrooms for the winter, you need to take:

• 1 kg of mushrooms; 20 g (3 teaspoons) salt;
• 15 black peppercorns; 5 peas of allspice;
• 4 bay leaves; a little nutmeg; 70 g of 30% acetic acid;
• 1 teaspoon of sugar; 2 glasses of water;
• 1 bulb.

[“wp-content/plugins/include-me/goog-left.php”]Peel the mushrooms, rinse quickly with cold water, and drain in a sieve. Leave small mushrooms whole, cut large ones into pieces. Mushrooms put in a pot with a moistened bottom, sprinkle with salt and warm. Boil the mushrooms in the released juice for about 10 minutes. Then add allspice and onion and cook for a few more minutes. For marinade, you can use mushroom juice by adding acetic acid to it (dark marinade). If a light marinade is preferred, remove the mushrooms from the juice. And from water, sugar and acetic acid, cook the marinade. Then dip the mushrooms into it along with seasonings, boil for several minutes, then put in jars and close immediately. Store all winter in a cool place.

See how to pickle black mushrooms in a recipe with a photo that shows the basic technological methods.[ »]

The easiest recipe for pickling black mushrooms

• 1 kg of black mushrooms;
• 2 glasses of water; 50-60 g of 30% acetic acid;
• 15 peas of black pepper;
• 3 laurel leaves;
• 10 g salt;
• a little nutmeg.

The simplest recipe for pickling black mushrooms allows even an inexperienced hostess to make high-quality and tasty preparations for the winter. It is best to take small peeled milk mushrooms. Rinse them with cold water and put them on a sieve. Fill the water with acetic acid and spices and bring to a boil. Boil the mushrooms in lightly salted water for 5 minutes, remove, let the water drain, put in the marinade and cook for a few more minutes. Transfer to jars, close immediately and refrigerate.

Cooking black mushroom pickling

• 1 kg of mushrooms; 2 glasses of water;
• 70 g of 30% acetic acid;
• 2 tbsp. a spoonful of salt; 2 teaspoons of sugar;
• 12 peas of black pepper;
• 7 pcs. carnations;
• 5 laurel leaves;
• 2 bulbs;
• half a carrot root

The preparation of black mushrooms by pickling should begin with the fact that the mushrooms are cleaned, washed and boiled. Prepare the marinade from water, seasonings and chopped vegetables, add acetic acid to the end of cooking. Put the squeezed mushrooms into the marinade and cook for another 5-10 minutes. Then put the mushrooms together with the marinade into jars and close immediately.

Marinated black mushrooms

• Prepared black mushrooms – 20 kg;
• salt – 1 kg.

For pickling black mushrooms, a filling is being prepared:

• vinegar essence 80% – 50 g;
• bay leaf – 20 leaves; allspice – 30 peas;
• cloves – 20 buds; water – 4 liters

Blanch mushrooms for 3 minutes, then soak in cold water until cool. After that, put the mushrooms in a barrel in layers with the addition of spices and salt. Water is not added, as the mushrooms themselves give a brine. After such preliminary salting, rinse the mushrooms in cold water and pour over the marinade filling.

Another marinade recipe.

• water – 2 liters
• black milk mushrooms 2 kg
• vinegar essence – 1 teaspoon
• peppercorns – ½ teaspoon
• salt – ½ tablespoon
• dill

Prepare marinade. Throw the diced mushrooms into the marinade and cook until they settle to the bottom. Throw away the old dill (when the seeds have ripened on it), meaning the stem with a corolla of seeds, and boil it. Pour into pre-sterilized jars and close with PLASTIC lids, previously scalded with boiling water. Store on the bottom shelves of the refrigerator.

Before use, add sunflower oil and garlic to taste.

Hot pickling of black mushrooms

Components for pickling black mushrooms in a hot way include the following products:

• mushrooms – 1 kg.
• salt – 1.5 tablespoon
• vinegar – 0.5 cups
• pepper
• dill
• spices

Rinse black mushrooms, boil. Prepare the marinade from the water and all the cooked spices. Add salt, pepper, bring to a boil. Add vinegar at the end of cooking. At this point, the cooled mushrooms should be cut into small pieces and dipped in the marinade. When the mushrooms sank to the bottom of the pan, this indicates that they are ready to be poured into jars along with the marinade, hot. Store jars in a dark and cool place.

Another recipe for canning milk mushrooms at home.

Components:

• mushrooms – 1 kg.
• salt – 20 gr.
• peppercorns – 12 pcs.
• allspice – 5 pcs.
• laurel leaf – 2 pcs.
• sugar – 0.5 teaspoon
• water – 1-2 cups
• vinegar 30% — 60–70 gr.
• onions – 1 pcs.
• nutmeg

Mushrooms prepare, rinse quickly in cold water, put in a colander or sieve. Leave small mushrooms whole, cut large ones into small pieces. Then put them in a saucepan with a moistened bottom, sprinkle with salt and warm. Boil the mushrooms in the released juice, stirring for 5-10 minutes, adding spices, onions and cook for a few more minutes, then pour in the vinegar. For the marinade, you can use mushroom juice by adding acetic acid to it. This marinade turns out dark and not everyone likes it. To obtain a light marinade, remove the mushrooms from the juice. Boil the marinade from water, sugar and acetic acid, dipping mushrooms into it along with seasonings, boil for several minutes, then arrange in jars, which are immediately closed.

Marinated black mushroom with cinnamon.

Components:

• Black milk mushrooms – 1 kg.
• water – 0.3 glasses
• vinegar 8% — 120–140 gr.
• salt – 1 tablespoon
• sugar – 1 teaspoon
• allspice – 5 pcs.
• cloves – 2 pcs.
• laurel leaf
• cinnamon

When processing mushrooms, cut off the legs. Boil the caps in salted water for 20-30 minutes, put them on a sieve or colander to dry. Bring the water, into which salt and vinegar are poured, bring to a boil, dip the mushrooms into it. Cook for 20-25 minutes, then add sugar and spices. Then cool, fill the jars, close in sequence and put in a cool place.

Cold-pickled black breast

[ »»]

• 2 kg black mushrooms,
• 100 ml of water,
• 50 d Sahara
• 20 g salt,
• 300 ml 9% vinegar,
• 15 peas of allspice,
• 5 laurel leaves,
• 6 carnation buttons,
• 2 g citric acid.

In order for the black 1 cold-pickled mushroom to be crispy, it is necessary to strictly follow the technology. Pour some water into the cooking pot, add salt, 9% vinegar, heat to a boil and lower the prepared mushrooms. When heated, the mushrooms themselves will begin to secrete juice and everything will be covered with liquid. As soon as the mixture boils, reduce the heat and continue cooking while gently stirring. Carefully remove the foam that forms on the surface with a slotted spoon. When it stops appearing, add sugar, spices, citric acid (to preserve the color of the mushrooms). Cooking time in marinade: hats – 8-10 minutes, roots – 15-20 minutes. Finish cooking only when the mushrooms begin to sink to the bottom, and the marinade brightens. It is very important to catch the moment of readiness of mushrooms, as undercooked mushrooms can turn sour, and overcooked mushrooms become flabby and lose their value. Quickly cool the prepared mushrooms, put them in jars, pour over the chilled marinade. Store in a cool place with plastic lids on jars.

How to pickle black mushrooms for the winter

800 g boiled mushrooms, 200 ml marinade filling.

Before marinating the black mushroom for the winter, boil the prepared mushrooms in salted water (950 ml of water, 70 g of salt), put in a colander, put in jars, pour over the pre-prepared and chilled marinade (830 ml of water, 25 g of salt, 145 ml 9% vinegar, 6 grains of bitter black and allspice, 4 cloves, 1 g of cinnamon, 2 g of citric acid). Cover filled jars with plastic lids. Store in a cool dry place, make sure that the mushrooms are always covered with marinade.

How to pickle black mushrooms for the winter

• 10 kg weight,
• 1 liter of water
• 3 teaspoons of 80% vinegar essence,
• 2 tablespoons of sugar,
• 4 teaspoons of salt,
• 3 laurel leaves,
• 6 peas of allspice,
• 3 carnation buttons,
• 3 pieces of cinnamon.

Before marinating black mushrooms for the winter, place the boiled chilled mushrooms in prepared jars so that their level does not exceed the shoulders of the jar. Pour the mushrooms with chilled marinade, pour a layer of vegetable oil about 0,8 – 1,0 cm high over the marinade, close the jars with parchment paper, tie and store in a very cold room.

How to pickle black mushrooms in jars

• 1 kg of mushrooms,
• salt 1 tbsp. spoons,
• vinegar – 0,7 cups,
• bay leaf – 5 leaves,
• pepper, cloves and cinnamon 3 g each,
• dill – 4 g.

Before pickling black mushrooms in jars, put the peeled and washed mushrooms in a colander, immerse them a couple of times in a bucket of ice water, let the water drain, then boil the mushrooms in the prepared marinade.

Pour half a glass of water into the pan, add vinegar and salt, put the cooked mushrooms, put on the stove to cook. After boiling water, remove the foam and continue cooking for about 30 minutes, for even boiling, you need to mix gently all the time. Remove the foam that forms on the surface with a slotted spoon. When cooked, the mushrooms themselves secrete juice and become covered with liquid.

When the mushrooms are ready (settle to the bottom), put the spices (bay leaf, pepper, cloves, cinnamon, dill), 10 g of sugar, 4 g of citric acid, and then bring to a boil again and immediately evenly pack into prepared, steamed banks.

If the marinade is not enough, you can add boiling water to the jars.

Fill jars just below the top of the neck and cover with lids. Then they are placed in a saucepan with water heated to 70 ° C for sterilization, which is carried out at a low boil for half an hour.

Another recipe for 2 kg of mushrooms.

• Salt 1 kg
• Water 0,5 l
• Allspice 20 peas
• Onion 1 pc
• Vinegar 0,5 cup
• Cloves and cinnamon 5g

Wash the mushrooms and put to boil (about 15 minutes). At this time, prepare the marinade. Pour water into a separate pan, add all spices except vinegar. After boiling, put the mushrooms in a colander and let the water drain. When the marinade boils, add the vinegar. Put the boiled mushrooms in prepared jars and pour over the chilled marinade. Cover with a lid and put in a cool room.

How to pickle black mushrooms marinated crispy

Thoroughly rinse the soaked kilogram of mushrooms, then boil. Boil them until the water in the pot is slightly viscous. After that, drain and pour the marinade.

Before pickling pickled crispy black mushrooms, you need to prepare the marinade: for 1 liter of water, put 1 teaspoon of sugar and 2 teaspoons of salt. Add garlic to taste, 5-6 g of cloves. When the water boils put vinegar 2 tbsp. spoons. Add 4 pcs. bay leaf, a couple of currant and cherry leaves. Boil. Put mushrooms in prepared jars, caps down. Pour hot marinade over. Close jars with lids or roll up. Put in a dark, cool place. After 45 days, you can try crispy milk mushrooms.

Recipes for marinating milk mushrooms for the winter

Further, you can see other recipes for pickling black mushrooms for the winter with different layouts of products and spices.

Recipe first.

• Black milk mushrooms – 1 kg
• Onion – 350 g
• Garlic – 10 cloves
• Dill – 50 g
• Black peppercorns – 5 pcs.
• Bay leaf – 5 g
• Table vinegar 9% – 50 ml
• Vegetable oil – 70 ml
• Salt, sugar

Rinse the soaked milk mushrooms, put them in a colander and let the water drain. Peel the onion and cut into feathers or half rings. Chop the garlic and dill (leave a couple of sprigs for decoration).

Place a heavy-bottomed saucepan or saucepan on the stove over high heat. Put black peppercorns in a saucepan and let it warm up. Then put the mushrooms and fry in a hot saucepan (without oil!), Constantly stirring with a spoon so that they do not burn, until the mushrooms begin to give juice. Then add salt, bay leaf and continue to stir. Mushrooms will give up the maximum of their moisture and will be, as if in a broth.

Add the onion and cook together for 5-7 minutes. Then add table vinegar, sugar to taste and simmer for another 5-10 minutes with the addition of garlic and dill. Try for salt – it will be better if the marinade turns out to be a little salty. Add vegetable oil, mix and leave to cool. Arrange in banks and roll up. Also, such mushrooms can be eaten after 7 hours.

The second recipe.

Ingredients:

• Black milk mushrooms
• Currant Leaves
• Cherry leaves
• Garlic
• Vinegar 9%
• Spices: salt, sugar, bay leaf, sweet peas, black pepper, cloves.

Soak mushrooms for about three days, every day, changing the water.

Rinse mushrooms thoroughly under running water and clean from soil and foliage residues. Select mushrooms of small and medium size. Large mushrooms can be chopped to fit easily in a jar.

Put the mushrooms on the fire and cook after boiling, in pre-salted water, for at least 15-20 minutes. Removing dirty foam. Then drain the water, rinse the mushrooms and put them in a colander.

We prepare marinade:

for 1 liter of water: 2 Art. l of salt + 1 tbsp. l of sugar

Bring the marinade to a boil and put the mushrooms into it. Cook the mushrooms in the marinade for 15-20 minutes.

At the bottom of a pre-sterilized jar, lay out the washed currant leaves, cherry leaves, garlic, bay leaf, peppercorns and cloves.

Pour vinegar into the jar (1 teaspoon of 9% vinegar per half liter jar of black mushrooms). Lay the mushrooms upside down.

We fill the jar with mushrooms to the top, pour the marinade. We close the jar with a capron lid. Let cool and store in the refrigerator.

The third recipe.

• 400 g black mushrooms
• 400–500 g small cucumbers
• 5-6 small tomatoes
• 1 cauliflower
• 300 Mr. Bean
• 2 cups split peas (or whole pods)
• 200 g small carrots (caroteli)

For the marinade:

• 1 liters of water
• 100–120 ml vinegar essence
• 1 st. spoon of salt
• 1 teaspoon of peppercorns
• ginger
• nutmeg
• 5–6 cloves
• 1 h. A spoonful of sugar

Peel small mushrooms, wash and boil in their own juice or in water. Wash the cucumbers and tomatoes, peel the rest of the vegetables and boil them for a couple or in salted water.

To prepare the marinade, combine all the ingredients, bring to a boil and cook for 5 minutes.

Place the prepared mushrooms and vegetables in layers in jars, pour over hot marinade and close the lids after cooling. Store in a cool place.

Recipe four.

• 1 kg black mushrooms
• 50 g of salt
• 2 tsp sugar
• 2 cup water
• 2 bulb
• 70 ml vinegar essence
• 15 peas of bitter pepper
• 5 peas allspice
• 3 bay leaves
• nutmeg

Watch how to pickle black mushrooms in the video, which shows all the technology adapted for home use.