Pickled mushrooms for the winter in jars: a simple recipe with a photo

The usual story - they gathered mushrooms in the forest or bought them at the market, but you don’t know how to pickle mushrooms, there is no recipe for processing. It's OK. I have a whole selection of pickled mushroom recipes. A good recipe with pictures - 50% of success in harvesting mushrooms for the winter, the second half of success depends on the diligence of the hostess and the quality preparation of raw materials.

Preparation again

Although they picked mushrooms on stumps, there is enough garbage on them. A short soak in the basin will facilitate the laborious process of cleaning hats and legs from the ground and any forest dirt.Overripe specimens should be put aside in a separate basin. I usually freeze all mushroom sorting and I advise you. We select all the little things with elastic caps and intact roots - this is an excellent raw material for pickling.

Before pickling mushrooms, you need to boil them. We will do this in two stages:

1. The first stage - boil the mushrooms after boiling for 10 minutes, drain the water along with the garbage that came off during cooking.
2. Second stage - boil mushrooms after boiling for 20 minutes. Take clean water for cooking. Readiness is determined by mushrooms. They sink to the bottom when boiled.

Ready-made mushrooms of mushrooms to throw in a colander. All water must drain. The raw materials are prepared, it's time to learn how to pickle mushrooms for the winter.

Instant Recipe

There is an easy recipe - instant pickled mushrooms in 15 minutes. For cooking, you need 2 kg of mushroom raw materials. We will cook the marinade from a liter of water and spices. Pour 2 tsp into boiled water. s alt and sugar, throw in a few peas of allspice and black pepper.

We lower the mushrooms into a moderately boiling marinade and cook for 5 minutes, and at the very end we pour in the vinegar essence. In 1 liter it needs a little more than 2 teaspoons, I usually take 2.5. Pickled mushrooms are ready, it remains to pour them into sterile jars. For tightness, pour vegetable oil into the jars, roll up the containers, cool down, store only in the refrigerator. Pickled mushrooms can be enjoyed in a day.

Marine without sterilization

You will definitely need a recipe for honey mushrooms marinated for the winter in large jars. Take 2 three-liter jars, wash with soda, steam sterilize. We will process 5 kg of honey mushrooms: clean it of debris, wash it. We will pre-boil them in s alt water. We will adhere to the concentration: water - 3 liters, s alt - 120 g. Cook the mushrooms in s alted water for about 20 minutes, then drain the water.

Preparing marinade for mushrooms. We take 1.5 liters of water, pour it into a fairly large saucepan.Pour 50 g of s alt into boiling water, throw 5 pieces of bay leaf, send 7 pieces of cloves and 10 peas of allspice there. Add 1.5 g of citric acid crystals and cinnamon at the tip of a teaspoon.

When the spices boil a little, send the prepared raw materials to the marinade, boil it for 20 minutes. In the last minutes, add vinegar essence, 30 ml is enough. Remove the pot of mushrooms from the stove and set aside. The workpiece must cool down. We lay out the cooled mushrooms in jars.

Cooking without sterilization, pour cold marinade, close with ordinary plastic lids. We store pickled mushrooms for the winter only in the refrigerator.

Marine frozen mushrooms

A proven recipe for my pickled frozen mushroom mushrooms will come in handy if you are not a fan of walking through the forest in search of mushrooms. I'll tell you how to pickle frozen mushrooms.

We lower kg of mushrooms into boiling water without preliminary defrosting. Cook for 10 minutes.

In another pot, prepare the marinade. For 1 liter of filtered water you need:

• black pepper 15 peas;
• 3 lavrushka leaves;
• sweet pea pieces 15;
• cloves pieces 3 - 4, you can also 5;
• s alt - 2 tablespoons are enough;
• less sugar, just a tablespoon;
• we take 6% wine vinegar, it needs 200 ml;
• garlic - 3 cloves.

Transfer the mushrooms with a slotted spoon from one pan to another, the brine in the second pan should boil. Boil for 10 minutes, cool the mushrooms without removing from the marinade. Pickling is almost finished.

After they have completely cooled, put them in clean jars and seal. There will be no winter snack in the pantry, only in the refrigerator.

Classic pickle recipe

Recipe for pickled mushrooms from my grandmother. She always harvested mushrooms at home:

• s alty;
• marinated;
• freezer.

The classic recipe includes 2 kg of mushrooms and 2 tbsp. l. vinegar, s alt and sugar for brine. In addition, you will need the usual spicy spices for canned mushrooms, each take 4 things - this will be enough for a liter of water:

• black peppercorns;
• allspice;
• garlic cloves;
• lavrushka;
• carnation.

Next, cook using a step-by-step recipe:

1. S alt, spices and sugar are thrown into the liquid. Vinegar is not needed at this stage.
2. 5 minutes after the brine has boiled, lower the mushroom raw material.
3. Make the heat small, cook the mushrooms for 40 minutes, pour in the right amount of vinegar, cook for 15 minutes.
4. Sterilize jars.
5. Spread the mushrooms into a container with a slotted spoon.
6. Boil the marinade and fill the jars to the top with it.
7. We roll up (close) the jars tightly with lids, put them upside down, cover with a blanket.

This easy recipe helps me get through my summer mushroom harvest every year.

Korean pickled mushroom snack

I advise you to try in your kitchen the most delicious recipe of mushrooms with hot peppers. In addition to one kilogram of mushrooms (prepared, boiled), you will need onion (2 heads), garlic (2 cloves), hot pepper (ground red chili to taste).

Prepare a small amount of marinade. The preservative ingredients will be: vinegar (7 tablespoons), s alt (1 tsp.l.), fragrant oil (sunflower or vegetable) - a tablespoon. Be sure to take 3 tablespoons of boiled, cold water. I also need sugar, I usually take 1.5 tablespoons of it.

Onions take large heads, peel, rinse, cut into thin half rings. We clean the garlic, grind it in any way (with a knife, a special press, a grater).

Sterilize the jar in the microwave. Lay layers of mushrooms and onions. Punch down the layers with a spoon so that they lie tightly. Mix all the dressing ingredients and pour into a jar. Canned for 7 days in the refrigerator. So that the mushrooms are all in brine, we put clean gauze and weight on top of them. A week later, a jar of delicious mushrooms is ready.

Marinated honey mushrooms with onion and nutmeg

The taste of a mushroom, pickled dish depends on the seasonings and vegetable additives with which we marinate our mushrooms. We slightly increased the proportions of the onion upwards, and the appetizer acquires a completely different taste.

For 2 kg of washed, boiled mushrooms, we clean 500 g of onions. Peel the onion, cut into strips. Cooking jars: wash them with soda, then sterilize them in the oven or in the microwave.

Beautifully fill the prepared container. We will alternate the layer of mushrooms with a layer of onions. Prepare the brine for dressing:

1. Take 700 ml of water. It should be boiled.
2. Add vinegar. I take a canteen, 5 tbsp is enough. l.
3. Put s alt 1.5 tbsp. l. and sugar 2 tbsp. l.
4. From spicy seasonings, only a pinch of nutmeg (ground).

After the s alt, sugar dissolve in water, pour the brine into a jar of mushrooms. We will sterilize the blank for 40 minutes. To prevent the glass jar from cracking, during the sterilization process, we put a folded kitchen towel on the bottom of the pot with cold water.We put the jar on a towel, the pan with the jar on the stove. After 40 minutes of boiling, take out the jar of pickled mushrooms, close, cool. In winter, we eat delicious mushrooms with onions.

Do you have honey mushrooms? Check out my recipes. I assure you, you will not regret it.

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