How to pickle mushrooms: recipes with photos

The content of the article

• Mushroom pickling
• Marinade
• Pickled Mushroom Recipe
• Oyster mushrooms
• Champignon
• Mushrooms
• Ginger
• White mushrooms
• Boletus
• Bruises
• Instant marinated champignons
• Ryadovki
• Chanterelles
• Mushroom Preservation – Tips

The wonderful gifts of the autumn forest are mushrooms. They are saved for the winter in various ways: dried, frozen, closed in stewed jars. Pickled mushrooms are especially good, decorating the table for the holiday and a warm family dinner. Are you not fond of harvesting forest mushrooms? Try pickling champignons from the nearest supermarket, it’s no less tasty!

Mushroom pickling

The walk was a success, you brought two purses of mushrooms from the forest, and you have to process them. Where to begin, how to pickle mushrooms right, tasty and safe? The main rule: in the bank there should be mushrooms of the same species. Sort the trophies. Different mushrooms are suitable for marinating: honey mushroom, saffron mushroom, chanterelle, butterdish, rowing. Out of competition – boletus, boletus, boletus – they are beautiful in any form. You can pickle milk mushrooms, pigs, saffron mushrooms, milkwort, but they show their best qualities in pickling.

Mushrooms should be washed and cleaned. To make fragments of forest vegetation easier to move away from legs and hats, soak the crop briefly. Cut off part of the leg, scraping off the dirt and remove, if possible, the film from the hat. Be sure to remove the slippery peel from the oil, it spoils the appearance of the dish in a jar. In champignons, this film is also easily removed, but it is not necessary to remove it..

Marinade

Vinegar or other acid (citric, acetylsalicylic) acts as a preservative in the marinade, which does not give a chance of reproduction and development of bacteria that cause decay. In addition to vinegar, salt, sugar, mushroom marinade for the winter add spices: peas of black and allspice, clove sticks, bay leaf. Some recipes contain greens, garlic, onions, carrots. Have your own mushrooms, the unique smell of the forest and autumn, do not get too carried away with spices, so as not to interrupt this wonderful aroma.

Pickled Mushroom Recipe

The hostess always has a favorite in a notebook mushroom pickling recipe. Even a few, because their various types canned in different ways. The choice of food option will depend on the luck of the mushroom picker, but out of season you can hone your culinary skills, pickling oyster mushrooms or champignons, which are always sold in your favorite supermarket. Do not forget to save step by step recipes and photos of pickled forest mushrooms, the next season will definitely be fruitful.

Oyster mushrooms

Choose mushrooms not very large, strong, whole. Before how to pickle oyster mushrooms, they need to be washed, divided, cut off from the base holding the bunch. Do not leave legs too long: they are harsh and do not look too aesthetically pleasing. Mushrooms made according to this recipe can be tasted tomorrow, but they reach their true taste after standing for about a week. From these products are obtained two liter cans of snacks.

Ingredients:

• oyster mushrooms – 2 kg;
• dried dill (stems, peduncles) – 50 g;
• black pepper (peas) – 8-10 pcs.;
• allspice (peas) – 8-10 pcs.;
• cloves – 8-10 pcs.;
• salt – 4 tbsp. l .;
• sugar – 2 tbsp. l .;
• wine vinegar – 2-3 tbsp. l.

Cooking method:

1. Prepare mushrooms, load them in a pan.
2. Add coarsely chopped dill stalks, cloves, peppercorns.
3. Pour oyster mushrooms with water (they should be spacious), set to boil.
4. Is the water boiling? Add salt and sugar, mix to dissolve.
5. Add vinegar, reduce heat, cook for 20-30 minutes.
6. Cool oyster mushrooms, put them in jars, fill with marinade under the very cover.
7. Keep cool for no longer than one month..

Champignon

These mushrooms are always on sale, so it is not necessary to harvest them for future use. From the section you will learn, how to pickle champignons in a universal way, allowing you to eat them immediately or store them in jars for a special occasion. Such a supply will not hurt if guests come to you unexpectedly. Sterilize the jars for safe storage and seal them tightly. The set of products is designed for two liters of preservation. Champignons, closed at home, can not be compared with factory sunsets: they are beautiful, fragrant and incredibly tasty..

Ingredients:

• champignons – 2 kg;
• vegetable oil – 70 ml;
• sugar – 4 tbsp. l .;
• salt – 2 tbsp. l;
• vinegar – 120 ml;
• bay leaf – 3-5 pcs.;
• black pepper (peas) – 8-10 pcs.;
• allspice (peas) – 8-10 pcs.;
• cloves – 8-10 pcs..

Cooking method:

1. Rinse the mushrooms, cut into plates, slices, slices (optional). Small champignons can be pickled whole.
2. Boil prepared mushrooms in water without salt for about 20 minutes.
3. At this time, cook the marinade: sugar, salt, spices, oil, boil with water (700 ml) for 3-5 minutes, add vinegar. Remove the brine from the fire.
4. Drain champignon water, put them hot in cans .
5. Pour jars of mushrooms with hot marinade, roll up.

Mushrooms

The honey agaric is a late mushroom; it gives its marvelous taste to mushroom pickers by the very end of autumn. This gift is generous – the harvest is calculated in buckets, therefore pickling mushrooms may acquire industrial volumes. That’s good, in the winter, small crunchy mushrooms will enliven a boring assortment of snacks. Before you cook mushrooms, study the recipe below. He will help you create a miracle with your own hands, whose name is pickled mushroom.

Ingredients:

• honey agarics – 2 kg;
• black pepper (peas) – 3-5 pcs.;
• allspice (peas) – 8-10 pcs.;
• bay leaf – 2 pcs.;
• garlic – 2 cloves;
• salt – 2 tbsp. l;
• sugar – 1 tbsp. l .;
• table vinegar – 2 tbsp. l.

Cooking method:

1. If there are a lot of mushrooms – calibrate them to size.
2. Honey agaric is a mushroom that needs to be properly boiled. Be sure to drain the first water after five to seven minutes of boiling; in the second portion of water, boil the mushrooms for 30-40 minutes.
3. Cook the marinade from one liter of water, salt, sugar, spices. Cut the garlic into thin slices. Achieve dissolution of salt and sugar, add vinegar and remove brine from heat.
4. Put hot mushrooms in a container, pour boiled marinade, roll up.

Ginger

The traditional way of harvesting saffron mushrooms for the winter is salting, but if you pick up a kilogram or two of small orange mushrooms with characteristic circles on the hats and a hole inside the leg, nothing prevents them from pickling. Do not be alarmed while cooking marinated mushrooms will emit a pungent odor that will go away with the merged broth. The finished product will only have a pleasant aroma of mushrooms and spices added by you.

Ingredients:

• mushrooms – 2 kg;
• vegetable oil – 4-5 tablespoons;
• stalks and umbrellas of dried dill – 30-50 g;
• garlic – 3-4 cloves;
• salt – 2 tbsp. l .;
• sugar – 1 tbsp. l .;
• vinegar essence – 1 tsp;
• black pepper (peas) – 8-10 pcs.;
• bay leaf – 2 pcs..

Cooking method:

1. Before cooking saffron mushrooms, gently rinse them, put them in a pan, boil for about 20 minutes.
2. At this time, prepare the brine: bring to a boil one liter of water, add sugar, butter, salt, chopped garlic, stalks of dill. Five minutes later, pour in the vinegar and remove the liquid from the heat.
3. Throw the mushrooms in a colander to remove the broth. Put hot mushrooms in jars, pour freshly boiled marinade, roll.

White mushrooms

The mushroom king – boletus and his immediate family are well-fried, stewed in sour cream, boiled in soups. Special taste have pickled porcini mushrooms, cooked at home. They are pickled separately from others, but if there are not enough white ones, they make assorted dishes, adding brown mushrooms, Polish mushrooms, and aspen mushrooms. Before preparing the marinade, the mushrooms must be washed, cleaned the contaminated and spoiled places, cut into arbitrary pieces. Do not get carried away with spices: the white handsome man is perfect on his own, he has an unsurpassed taste and smell of the forest.

Ingredients:

• mushrooms – 1.5-2 kg;
• salt – 1 tbsp. l .;
• sugar – 1 tbsp. l .;
• black pepper (peas) – 5 pcs.;
• bay leaf – 2 pcs.;
• cloves – 3-5 pcs.;
• acetic acid – 1 tbsp. l.

Cooking method:

1. Clean mushrooms, cut into pieces. Boil for five minutes. A prerequisite is that the first water must be drained. Pour in fresh water, boil the mushrooms again for about half an hour.
2. Throw the mushroom pieces into a colander and rinse them. Put in jars.
3. Boil everything for the marinade, except acid, in one liter of water. After five minutes, introduce vinegar and immediately pour the mushrooms. Banks must be full.
4. Roll up jars, keep them in a cool cellar, refrigerator.

Boletus

If, walking in a birch grove, you came across a family of mushrooms with a brown hat and a leg the color of birch bark – you are lucky. Before you boletus (obabek) – edible, noble, valuable. Pickling mushrooms not particularly difficult. The only condition: they need to be cleaned, cut and boiled quickly, the slices of the chambers darken in the air. The original recipe below contains cinnamon, which is often used for mushroom pickles..

Ingredients:

• boletus – 1 kg;
• black pepper (peas) – 8-10 pcs.;
• vinegar essence (70%) – 15 ml;
• bay leaf – 2 pcs.;
• cloves – 3-5 pcs.;
• cinnamon – 1/4 sticks;
• garlic – 3 cloves;
• salt – 1 tbsp. l .;
• sugar – 1 tbsp. l.

Cooking method:

1. Prepare jars and lids: they require sterilization.
2. Boiled chopped boletus, cook for 30-40 minutes. Drain, rinse the pieces under the tap.
3. Dissolve sugar, salt in one liter of boiling water, add all the necessary seasonings.
4. Dip the mushroom slices into the brine, cook 10 minutes before adding vinegar and five more after.
5. Fill up the boletus tightly in the jars, pour the marinade to the top, roll up.

Bruises

A variety of rowing with a purple leg is popularly called a little blue boot. Who collected these mushrooms knows that they are beautiful and unpretentious, on the soil rich in humus, a lot of them grow. So many that one day the question arises: how to pickle bruises. Mushrooms for the winter boiled, poured with marinade, corked in glass jars, and bruises are no exception.

Ingredients:

• bruises – 2 kg;
• salt – 2 tbsp. l .;
• sugar – 2 tbsp. l .;
• black pepper, allspice (peas) – 5-7 pcs.;
• leaves of cherry, currant, oak – 2-3 pcs.;
• vinegar – 2 tbsp. l .;
• garlic – 4-5 cloves.

Cooking method:

1. Before you start pickling mushrooms, rinse them, boil them for 10-15 minutes and rinse again.
2. Boil a liter of water, add to it all the components of the marinade, except for vinegar. In brine, mushrooms cook for about another fifteen minutes. Season the marinade with boiling vinegar for another five minutes.
3. Mushrooms are ready. Put them in jars, pour boiling liquid, seal.

Instant marinated champignons

Special, not like others, instant pickled champignon recipe includes an interesting selection of products. The marinade includes honey, French mustard, chili pepper, parsley. Mushrooms are lightly fried before pickling. Strange way, isn’t it? Do not rush to draw conclusions, try to make pickled instant mushrooms according to this recipe, you will certainly like them.

Ingredients:

• champignons – 500 g;
• honey – 1 tbsp. l .;
• vegetable oil – 1 tbsp. l .;
• French mustard (in grains) – 1 tsp;
• dried chili pepper – a slice of about 1 cm;
• parsley – a small bunch;
• salt.

Cooking method:

1. Washed and dried mushrooms cut into slices or slices, fry in warmed oil.
2. Five minutes after the start of frying, add honey, chili, mustard seeds. If too much liquid has formed, you need to evaporate it..
3. Salt the mushrooms, season with chopped parsley. Stir again and remove from heat.
4. Cool the dish. You can feed them guests right away (in the form of a salad with mayonnaise), but a snack will be tastier if you stand for a couple of hours in the cold. In this case, mayonnaise is not useful.

Ryadovki

Riddles are found not only in forests, they are often found in abandoned gardens, parks, forest belts. They grow up in big families, and if you are lucky enough to find one copy, take a closer look around to collect the other two dozen. For such cases, the hostess’s notebook should be simple pickling row seasoning for winter. Jar of mushrooms open for Christmas dinner will remind you of the summer.

Ingredients:

• rowing – 2 kg;
• salt – 3 tbsp. l .;
• sugar – 2 tbsp. l .;
• vinegar essence – 1 tbsp. l .;
• bay leaf – 2 pcs.;
• black pepper, allspice – 5-7 pcs.;
• cloves – 5-7 pcs..

Cooking method:

• Rinse and boil the mushrooms for about half an hour. Drain the broth. Rinse boiled rowers.
• Cook the marinade. In a liter of boiling water, boil salt, spices, sugar.
• Boil the mushrooms in the cooked brine for about 15 minutes. Pour vinegar in a couple of minutes before turning off the fire.
• Lay hot jars on the banks, pour them with marinade, roll them up.

Chanterelles

The cutest edible mushrooms are the chanterelles. They are bright and elegant, look great on a forest glade, behind a glass jar, on a festive table. If you managed to collect a basket of these charming mushrooms, do not be too lazy to pickle a jar or two for the winter. The recipe is interesting in that chanterelle marinade onions added. Its amount can be increased and decreased – to your taste.

Ingredients:

• chanterelles – 2 kg;
• sugar – 1 tbsp. l .;
• salt – 2 tbsp. l .;
• vinegar – 2 tbsp. l .;
• bulb;
• garlic;
• black pepper (peas) – 10 pcs.;
• cloves – 8-10 pcs..

Cooking method:

1. Wash the chanterelles thoroughly, but gently, they are very fragile.
2. Boil the mushrooms for about 15 minutes, then recline in a colander and rinse.
3. Cook marinade from one liter of water, salt, sugar and spices.
4. Add chanterelles to the marinade, cook in it for 10-15 minutes. Add finely chopped garlic and onions, vinegar.
5. After a couple of minutes, pack the dish in jars.

Mushroom Preservation – Tips

Mushroom homemade cooking is not difficult, given the recommendations of experienced housewives. Once again about, how to preserve mushrooms, able to surprise the gourmet:

• Choose mushrooms of one kind.
• Drain the first broth, especially if you plan to harvest mushrooms from the forest.
• Do not put too many spices.
• Put mushroom slices in sterile jars, pour boiling marinade.
• Serve the prepared mushrooms as an independent dish or in the form of a salad with pickled cucumbers, zucchini, eggplant and onions.