Recipes for pickled mushrooms prepared without sterilization

Mushroom mushrooms, as you know, are one of the most delicious and favorite fruiting bodies among mushroom pickers. For a long time, these mushrooms have been called “royal” mushrooms, since in terms of taste and nutrient content they are akin to mushrooms.

From mushrooms, you can cook amazing pickled snacks, which have always been considered in demand not only for the festive feast. There is no such person who would be indifferent to crispy and tasty pickled mushrooms.

Experienced housewives call recipes for pickled mushrooms without sterilization especially popular. Although there are two ways to pickle mushrooms: cold and hot, in this article we will only talk about hot.

Marinated mushrooms cooked without sterilization turn out to be just as tasty and fragrant as those that have undergone sterilization. Such a preparation can be used as an independent dish, or it can serve as a side dish for boiled potatoes, fried meat or baked fish.

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Processing mushrooms before pickling

However, mushrooms must be pre-treated before pickling.

• Sort fruit bodies, discarding spoiled and rotten ones, cut off the tips of the legs.
• Remove forest debris from the surface of the hats and from the plates: the remains of blades of grass, needles and foliage.
• Pour cold water and mix the whole mass with your hands for 2-3 minutes.
• Put in a colander, let it drain a little, and then proceed to further processes: boiling and pickling.

Recipe for mushrooms marinated without sterilization with the addition of vinegar

This recipe for pickled mushrooms without sterilization with the addition of vinegar has an incomparable aroma and taste.

Everyone who tries the appetizer notes that the mushrooms are not only tasty and beautiful, but also crispy.

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• 2 kg of the main product;
• 70 ml vinegar 9%;
• 2 pcs. bay leaf;
• 8 peas of black and allspice;
• 700 ml of water;
• 1,5 Art. l salts;
• Vegetable oil;
• 1 Art. liter. sugar;
• Xnumx bud clove.

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How to pickle mushrooms without sterilization for the winter with citric acid

For winter-marinated mushrooms without sterilization, it is necessary to use some kind of preservative. In this case, it is better to use not vinegar, but citric acid. This ingredient will make the appetizer more tender and soft in taste.

• 2 kg of the main product;
• 4 tsp Sahara;
• 1,5 Art. l salts;
• 5 cloves of garlic;
• 3 pcs. bay leaf;
• 6 peas of black and allspice;
• ½ tsp citric acid;
• 1,5 L of water.

How to pickle mushrooms without sterilization for the winter with citric acid, the following description of the recipe will tell.

1. To begin with, the marinade is prepared: in water, combine all the spices and spices, except for citric acid.
2. Let it boil and simmer for 5 minutes over low heat.
3. Introduce peeled and washed mushrooms into the boiling marinade, mix.
4. Press down on top with an inverted lid, smaller in volume of the pan, let the mushrooms boil for 20-25 minutes.
5. Remove the lid, pour citric acid into the marinade and let the mass boil over low heat for 10 minutes.
6. Distribute the mushrooms in sterilized jars, pour the marinade to the very top and roll up.
7. Turn the lids upside down and insulate the top with a blanket.
8. Leave to cool and then take out to a cool room where the temperature does not exceed +12°C.

Recipe for mushrooms with ketchup, marinated for the winter without sterilization

The recipe for mushrooms marinated for the winter without sterilization with the addition of ketchup is a completely simple process. If you prefer a spicy snack, then it is better to take chili ketchup.

• 2 kg of pre-boiled mushrooms;
• 700 g of carrots and onions;
• 400 g of chili ketchup;
• Salt and black pepper to taste.

How to independently pickle mushrooms without sterilization for the winter, a step-by-step description of the recipe will help.

1. Boiled mushrooms are placed in an enamel pan and grated carrots on a Korean grater and onions cut into thin rings are added.
2. Mix with ketchup, add salt and pepper, if necessary.
3. Boil over low heat for 30 minutes with constant stirring.
4. Pour into sterilized jars and seal with lids.
5. They are insulated from above, allowed to cool completely and taken out for storage in the basement. It is worth noting that such an appetizer can be tasted immediately after cooling, or it can be left to decorate the festive table.