Mushrooms for the winter in jars - a forest aroma in your pantry. The best ways to preserve mushrooms

Autumn time is a period of procurement of natural gifts. This can be not only crops collected from the beds, but also from the forest. In order to open a fragrant jar of mushrooms on a winter day, you must adhere to some cooking rules.

Autumn is a period of harvesting natural gifts.

When choosing raw materials for canning, you need to pay attention to the freshness of the fruit. Both small and large specimens are suitable. For convenience, it is recommended to cut large specimens in half.

The harvested crop must be placed in a bucket, filled with water and pressed down with a weight on top. After some time, the forest debris will get wet. Some of it will settle to the bottom, and some can be easily cleaned with a cloth or brush. The affected areas and remnants of mycelium are removed with a knife. The caps of young mushrooms absorb water very quickly, so it is not advisable to soak the crop for a long time.

Champignons, boletuses, boletus and many other representatives of the mushroom kingdom change color when oxidized, becoming dark, so after cleaning they should be immersed in water with the addition of salt or citric acid.

How to preserve mushrooms without leaving the forest (video)

A quick way to preserve mushrooms at home

There are many recipes for harvesting fruits for the winter. Some dishes can be eaten already on the fourth day after preparation. But the shelf life of such delicacies is reduced. To preserve in this way you need to stock up on:

• mushrooms 700 g;
• a head of onion;
• white wine vinegar (1/3 cup);
• spices (cloves, celery leaves, Bay leaf, thyme, marjoram, parsley, basil, oregano, peppercorns);
• sea ​​salt (1 tablespoon).

Simple preparation process:

1. Chop the sorted and peeled mushrooms and chop the onion.
2. Place greens at the bottom of a sterilized jar.
3. Combine mushrooms with other ingredients except herbs. Boil for a quarter of an hour.
4. Pour the slightly cooled mushrooms into the jar along with the marinade.

After the jars have cooled, place them in the refrigerator or other cold place for storage.

Mushrooms can be easily cleaned with a cloth or brush

Preserving mushrooms without vinegar for the winter

Even a beginner can make the preparations at home, because the preparation technique is not at all complicated. For a recipe that has a chance to add to the list of favorite dishes, you will need:

• 1 liter of water;
• 2 teaspoons salt;
• 5 g citric acid.

Fresh fruits must be cleaned and the following instructions must be followed:

1. Add salt and acid to the water intended for cooking mushrooms. After boiling, add the fruits.
2. After they decrease in volume and fall to the bottom, turn off the stove. Foam forms during boiling. It needs to be removed.
3. Transfer the finished product into sterilized jars and fill with the same water, but strained through cheesecloth.
4. Cover the glass dishes with lids and place them in a deep saucepan for sterilization. In this case, the water temperature should not exceed 50° C. After 1.5 hours, the jars can be removed and sealed tightly.

For storage, you must choose a cool, dark place. From natural product the dishes are delicious.

Even a beginner can make the preparations at home, because the preparation technique is not at all complicated.

Preserving fried mushrooms in jars

Opening a jar of fried mushrooms on cold winter days, it will be difficult to believe that this is a canned product. The recipe includes:

• 2 kg of any mushrooms;
• 3 teaspoons salt;
• 550 g fat (vegetable oil or butter).

Canning technique:

1. Prepare the fruits by thoroughly peeling and washing them.
2. Pour into water and put on fire.
3. After a quarter, strain. Pour in fresh water and boil for another 10 minutes. Rinse and strain again.
4. Instances large sizes cut into smaller pieces and fry in a dry frying pan until all the moisture has evaporated.
5. Add oil and fry for another half hour. Add salt.
6. Transfer the contents of the pan into sterilized jars and pour oil on top. If there is not enough oil, you need to boil new oil.

The sterilization time for jars with mushrooms should be at least 1.5-2 hours.

Fried mushrooms can also be canned

Recipe for canned mushrooms with tomato paste

Canned mushrooms in tomato paste can be served as an independent dish. This is very convenient, especially when you need to cook a lot of dishes. Required Products:

• 2.5 kg of boiled mushrooms;
• onion- 1 kg;
• tomato sauce;
• vegetable oil;
• 9% vinegar - 2 tablespoons;
• salt, ground garlic and pepper, bay leaf.

Step by step guide:

1. Cut onion rings into quarters.
2. It is necessary to pour vegetable oil into the multicooker so that its height in the bowl is at least 1 cm.
3. Set the “Frying” mode for half an hour. Fry the onion, stirring with a wooden spatula.
4. After 15 minutes from the start of frying, add the boiled mushrooms.
5. Season with spices. Fill tomato sauce and stir.
6. After boiling, switch the mode to “Soup”. After 1.5 hours, turn off.
7. At the final stage of preparation, a couple of bay leaves and vinegar.

Pour the prepared dish into a glass container and close securely.

A quick way to preserve mushrooms (video)

How to properly preserve champignons at home

Due to the peculiar structure of champignons, for canning it is recommended to choose specimens that have reached a size no larger than walnut. Plus, they must be fresh.

1. Purchased or harvested It is necessary to rinse thoroughly and remove debris. Preferably in several waters.
2. Let the champignons cook. After the water boils, add spices (bay leaf, hot red pepper and peas, garlic, salt, 0.5 teaspoon of sugar, 50 ml of vinegar).
3. After half an hour, pour along with the brine into sterilized jars and seal tightly.

A kilogram of raw materials produces three 0.5 liter jars.

Due to the peculiar structure of champignons, for canning it is recommended to choose specimens that have reached a size no larger than a walnut

Preserving boletus for the winter

Gourmets believe that this type mushrooms are best suited for pickling. Important Feature The problem is that if you don’t remove the skin from the caps, the dish will turn out bitter. It is most convenient to remove the skin from dry fruits. After which they need to be washed.

There are many recipes for preservation, but the simplest of them is the following:

• 1 kg of fruit is taken per 3 liters of water;
• table or apple vinegar – 50 g;
• 1 onion;
• garlic (2 cloves);
• bunch of dill, bay leaf;
• allspice and bitter pepper;
• salt and sugar (1 tablespoon each).

After the mushrooms are prepared, you need to:

1. Bring them to a boil, throw the cut or whole onion into the pan. After a quarter of an hour, drain the water.
2. Pour 1.5 liters of water with sugar, salt and spices. After half an hour, pour in the vinegar and chop the dill. Boil for another 5 minutes.

If desired, you can preserve it with cinnamon. In this case, you need to follow this guide:

1. Boil mushrooms in salted water for 10 minutes. Then drain the water.
2. Prepare a marinade from 1 liter of water, 100 ml of 5% vinegar, 70 g of sugar, 50 g of salt, peppercorns, bay leaf and a pinch of cinnamon.
3. Boil the boletus in the marinade until it settles.

Mushrooms with garlic are very unusual. The recipe is similar to the previous one. But when putting the finished product into jars, it must be alternated with garlic slices. Top the jars with boiled oil and cover with plastic lids.

Butter is best suited for pickling

Terms and rules for storing canned mushrooms in winter

Canned mushrooms should be stored in a cool, dark room at approximately 8°C. Ideal place serves as a cellar. It is recommended to use glass containers with glass lids. If all rules are followed, the shelf life can be 2 years. It is not prohibited to put jars in the refrigerator, where they can also stand for at least 2 years.

If you use a tin lid instead of a glass one, the shelf life is reduced. Such jars can only be stored for one year. The shelf life of canned products prepared in production increases due to special processing.

Very good for storage great importance have not only temperature conditions, but also the amount of acetic acid. Dishes must be made of material that is not susceptible to oxidation. If the tin lid is swollen, it means the product is unfit for consumption.

Universal marinade for mushrooms (video)

Canning is a method of preparation in which the product is sterilized and stored in airtight containers. Despite the simple canning recipes, winter time These mushrooms will become a real table decoration. The product can be used in various dishes.

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Every mushroom picker knows how important it is to properly preserve forest harvests. Marinade for mushrooms is a tasty, aromatic brine that will quickly marinate and preserve the taste of mushrooms for the winter. Recipes for its preparation are very diverse, they depend on the specific type of fruit, but the basis is unchanged: a set of spices, herbs, vinegar or other acidic medium, salt, sugar. Check out the best ways to pickle mushrooms and photos of the process.

How to prepare marinade for mushrooms

Crispy, delicious mushrooms will always be in demand at the table. To properly and tasty prepare pickled mushrooms for the winter, you need to know a few basic rules:

1. Prepare canned food and eat only proven, guaranteed edible fruits. Do not buy them in spontaneous trading places.
2. Prepare the fruits: cut off the stems, cut large mushrooms into pieces, and leave small ones in their original form.
3. If you have boletus or boletus, then the caps and legs need to be marinated separately.
4. Butter must first be removed from the skin.

After preparing the base, you need to prepare a brine for mushrooms in 1 liter of water. Each recipe has its own proportions of salt and vinegar, they depend on the type of fruit. Before preparing the preparation, the mushrooms are usually soaked, then boiled for 20-25 minutes with the addition of salt. This allows you to disinfect the fruits and remove remaining dirt and moss.

Mushroom marinade recipes

Pickling mushrooms at home is not such a complicated process; every housewife can handle it. It is worth remembering that it must be approached responsibly and be sure to take into account the variety of forest fruits. There is a recipe for a marinade for mushrooms with and without pre-soaking, a special way to cook boletus and chanterelles with garlic, quick recipe pickling mushrooms for consumption after 3-5 days and others.

Universal marinade

Time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 28 kcal.
Purpose: conservation.
Cuisine: Russian.
Difficulty: easy.

This method is excellent for preparing both tubular mushrooms (oyster mushrooms, etc.), and boletuses, chanterelles, etc. Prepare the mushrooms: soak them, chop them and boil them according to the type of fruit, but experts recommend boiling all types of mushrooms for 15 minutes to half an hour. Vinegar can be replaced with vinegar essence, but it is very important to do this correctly, taking into account the proportions.

Ingredients:

• sugar – 80 g;
• salt – 40 g;
• vinegar – 100 ml (or 30 ml of essence);
• allspice and black peppercorns;
• cloves – 5 buds;
• bay leaf – 2 pcs.;
• water – 1 l.

Cooking method:

1. Boil the water. Add salt, sugar and stir well until completely dissolved.
2. Bring to a boil. Place the spices in the pan, pour in the vinegar and let sit for a couple of minutes.
3. Place the fruits in jars, fill them with hot brine, and roll them up.

Quick marinade

Time: 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 23 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: easy.

For those who don’t yet know how to pickle mushrooms, this is a good place to try quick way cooking a dish with a photo. Take any mushrooms, chop them, prepare them. Then pour in brine with the addition of dill, allspice, and other spices, close the lid and let it brew for 24 hours. After this, the jars are sent to the refrigerator, but it is not recommended to store such a product for a long time.

Ingredients:

• cloves – 7 buds;
• bay leaf – 3 pcs.;
• thyme – 2-3 sprigs;
• onion – 1 pc.;
• water – 3/4 tbsp. ;
• white wine vinegar – 1/3 tbsp.;
• salt –30 g;
• peppercorns –1.5 tsp;
• mushrooms – 700 g.

Cooking method:

1. Finely chop the onion. Prepare the mushrooms: wash, peel, chop.
2. Place all marinade ingredients in a saucepan and bring to a boil.
3. Add mushroom mixture. Bring to a boil, reduce heat to low and cook for another 15 minutes at low temperature.
4. Fill the jars with the preparation and seal.

For porcini mushrooms

Time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 29 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: easy.

Crispy, delicious boletus mushrooms evoke a genuine appetite even for a sophisticated gourmet. This is a great appetizer, and the recipe for pickled mushrooms is not that complicated. Stock up on forest fruits, prepare spices and vinegar, study the recipe with photos and start preparing the delicacy. This method is designed for 1 kg of boletus mushrooms, and you can eat such mushrooms within 3 days after cooking.

Ingredients:

• salt – 20 g;
• acetic acid(30%) – 70 ml;
• water – 1.5 tbsp;
• black and allspice – 14 peas;
• bay leaf – 2 pcs.;
• sugar – 20 g;
• onions – 1 pc.

Cooking method:

1. Prepare the mushrooms by soaking them for a while and rinsing them. Chop and place in a deep saucepan.
2. Add salt, add water and bring to a boil.
3. Cook for 5-10 minutes.
4. Add peeled onion, spices, cook for 20-25 minutes.
5. At the very end of cooking, add vinegar.
6. Place the hot treat into sterilized jars.

For honey mushrooms

Time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 21 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: easy.

Before preparing pickled mushrooms, you need to clean them and pour cold water for 30-50 minutes. The mushrooms are washed and immersed in boiling water for 5 minutes to preserve the structure. Peculiarity this method consists in the fact that honey mushrooms are poured with cold marinade, and only then they begin to cook. The brine completely saturates the mushrooms, saturating them with taste and aroma. Spices include: cinnamon, coriander seeds, and season with hot pepper.

Ingredients:

• water – 1 l;
• sugar – 60 g;
• salt – 30 g;
• vinegar (9%) – 300 ml;
• cloves – 3 buds;
• coriander – 1 tsp;
• bay leaf – 2 pcs.

Cooking method:

1. Rinse the mushrooms, add boiling water, cook for 5 minutes.
2. Place on a sieve and pour in the pre-prepared marinade.
3. To do this, dissolve sugar, salt, vinegar in hot water, add spices.
4. Boil the honey mushrooms for 15 minutes in brine, skimming off the foam with a slotted spoon.
5. Place in jars and roll up.

For the oily ones

Time: 60 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 32 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

Butterflies are fastidious mushrooms; they require lengthy preparation before marinating. First you need to clean the film from the cap, then remove the moss and dirt from the stem. The basic rule of housewives: before you start cooking, the butter must be cleaned, otherwise they will slip in your hands. Soak the mushrooms in salt water, rinse, change the water several times to remove sand. Rinse again under running water and start marinating. Please note that 1 liter of marinade is designed for 2 kg of mushrooms.

Ingredients:

• water – 1 l;
• salt – 40 g;
• sugar – 60 g;
• acetic acid – 30 ml;
• cloves, garlic, peppers, bay - to taste.

Cooking method:

1. Dissolve salt, sugar, spices in boiling water and boil for several minutes.
2. Cool, pour in vinegar.
3. Place the mushrooms in jars, pour boiling brine, and screw.

With soy sauce

Time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 47 kcal.
Purpose: preparation.
Cuisine: European.
Difficulty: medium.

If you are going on a picnic and don’t know what to cook so tasty, pay attention to the recipe for pickled champignons. This method is very fast, because you only need to wash the mushrooms, prepare the brine, pour it over them and wait a couple of hours. For this method, both large and small fruits, but small mushrooms look more appetizing on the table, and they marinate much faster than large ones.

Ingredients:

• soy sauce– 50 ml;
• sugar – 30 g;
• balsamic vinegar – 50 ml;
• vegetable oil – 50 ml;
• bay leaf, pepper - to taste;
• parsley, garlic.

Cooking method:

1. Pour sunflower oil, soy sauce into a saucepan, add sugar, salt, spices, heat.
2. As soon as the mixture boils, place the champignons, stir, and simmer under the lid for 8 minutes.
3. Pour in vinegar and stir again.
4. Let the mushrooms cool. Add chopped parsley and garlic.

With garlic and pepper

Time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 45 kcal.
Purpose: preparation.
Cuisine: European.
Difficulty: medium.

During the busy season of May Day and summer picnics, a recipe for champignon shish kebab will come in handy. They are prepared from pre-pickled mushrooms. To prepare the brine, you will need spices, garlic, pepper, lemon juice or citric acid. Mushrooms are strung on a skewer and baked over coals. This is an incredibly tasty side dish for meats, fish dishes. Try to diversify your menu!

Ingredients:

• garlic – 6 teeth;
• dill – 30 g;
• salt – 60 g;
• sugar – 30 g;
• vinegar – 30 ml;
• vegetable oil – 30 ml;
• bay leaf, black pepper - to taste;
• water – 1 l.

Cooking method:

1. Boil water in a saucepan, add salt, bay, pepper, bring to a boil.
2. In a separate container, mix finely chopped garlic, dill, vinegar, sugar, oil.
3. Add this mixture to the boiling brine and immediately turn off the heat.
4. Place the mushrooms in the marinade for 10-15 minutes.

For mushrooms in Korean

Time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 54 kcal.
Purpose: preparation.
Cuisine: Korean.
Difficulty: medium.

Once you try these mushrooms, you will no longer buy them in the store, because the taste of the snack will not leave anyone indifferent! For cooking, you don’t need overseas, expensive products, just champignons, spices, salt, herbs. Start the process by preparing the mushrooms: cut large specimens into portions, leave small mushrooms in their original form.

Ingredients:

• vegetable oil – 60 ml;
• apple cider vinegar – 80 ml;
• soy sauce – 2 tbsp;
• coriander – 1 tsp;
• chili pepper – 1 pc.;
• bay leaf – 2 pcs.;
• dill, parsley – 50 g;
• sesame seeds – 20 g;
• garlic - 6 teeth. ;
• salt – 20 g.

Cooking method:

1. Finely chop the dill, parsley, chop the garlic.
2. Cut the hot pepper into very small slices.
3. Pour oil into a cauldron, add coriander, black and hot peppers, laurel, garlic, greens.
4. Pour in vinegar, soy sauce.
5. Stir, add salt.
6. Fry sesame seeds in a dry frying pan and add to the marinade.
7. Bring the mixture to a boil, add the mushrooms, stir, and boil again.
8. Cool, remove from heat.

Video

But sooner or later the season ends, and you always want to prolong the pleasure. And that’s why we make supplies with them - we freeze them, salt them and, of course, pickle forest products.

And how good it can be to open a treasured jar of forest delicacy, please your family and treat your guests! Therefore, in the summer there is no need to be lazy. As soon as the season begins, it's time to get ready for forest hunting.

This year in the Urals there was a very hot summer, without rain, with a temperature of 30 degrees. Everyone says that the temperature is abnormal for our area. This is true. And if in July in previous years we were already busy collecting them with all our might, then this year not only them, there wasn’t even grass in the forest.

In fact, there is only one recipe; you can use it to pickle white mushrooms, boletus mushrooms, aspen mushrooms, boletus mushrooms, and honey mushrooms. I also marinate chanterelles and saffron milk caps using the same recipe. I think that other edible species can be pickled in the same way. But I admit, I haven’t tried it; we simply don’t collect other varieties. And presumably I don’t want to write.

But despite the fact that there is only one recipe, each cooking option has its own little secrets and features. Well, the fact is that the taste and color of each type are different, so the recipe is the same, but the taste of the preservation will be different. And the recipe can be called universal.

This recipe has been tried and tested by many people over the years. And everyone who tried it certainly gave it the highest rating. The best gift For any holiday, our friends receive a jar of our pickled forest preparations. And therefore, I always prepare them on an industrial scale. Both for myself and for those who love my pickles.

And today the recipe is for you, dear readers. After all, I won’t be able to treat you all to a delicious delicacy. But you can easily prepare it yourself.

Boletus mushrooms marinated for the winter, recipe for 1 liter of water

I prepare mushrooms in half-liter and 0.650-liter jars. These jars are very convenient; I opened them and ate them right away. You can, of course, make liter ones, if desired.

Therefore, the calculation of salt is given per liter of water, and all ingredients per half liter jar.

We will need (for 1 liter of water):

• birch trees - as many as you want
• dill - two or three sprigs per jar
• horseradish leaf - a piece 2-3 cm wide, depending on the thickness of the leaf
• red bitter Bell pepper- a piece 0.5 cm thick
• cloves - 3 pcs.
• allspice- 2 pcs
• black peppercorns - 7 pcs
• bay leaf - 2 pcs
• vinegar essence - 0.5 teaspoon
• salt - 2 tbsp. spoons per liter of water

Preparation:

As mentioned above, according to this recipe you can marinate different varieties. Today I will pickle boletus (red cap), boletus, boletus and saffron milk caps.

Not all together and at once, but one by one and separately. That is, first one type, then another, etc.

And our first recipe will be considered using boletus mushrooms as an example.

1. First you need to sort them by type and size. We will not pickle the wormy ones; we will not marinate them. It is better to use specimens for pickling small size with strong elastic legs and caps. They will not lose their shape during cooking, and will be tasty, slightly crispy and beautiful in appearance.

That is, we do not chase quantity, but work on quality! This is one of the main principles!

2. We begin to work with those copies that deteriorate most quickly. These are usually boletus and boletus. My butternuts are small, they can easily fit in the refrigerator, and for the time being I send them there. And I’m starting to work with boletus mushrooms.

3. I don’t wash them, but clean them with a knife. I'm cutting it off bottom part, where the remains of mycelium and soil remained. And then I clean the leg the same way as fresh carrots or potatoes are peeled, that is, by scraping upper layer. We also clean the hat of debris, leaves and needles.

It is always better to clean boletus mushrooms “dry”, without using water. Everyone knows the word botulism. So, the causative agent of botulism is usually found in the ground. Therefore, it is better to cut them with a knife, and not “twist them”, as some people advise. And that’s why it’s better to clean them rather than wash them.

4. We cleaned one of them and immediately cut it into pieces of approximately the same size. So, if the cap is more than 5 cm in diameter, cut it into 2-4 parts. If it is smaller, then we leave it entirely.

We cut the leg into 2-4 parts, this is provided that our specimen is not very large. That is, the length of the leg should also be approximately 5 cm.

Keep in mind that when cooking, they will decrease in volume, that is, they will boil down. Therefore, there is no need to cut them very finely.

5. Cut the boletus mushrooms into pieces, putting them immediately into the pan, in which we will boil them.

6. Fill what you have prepared with cold water and put the pan on the fire. When the water starts to warm up, foam will form. It must be carefully removed without waiting for it to boil. If you don’t keep track, the foam will certainly run away. In addition, when boiling, some part will disintegrate into small flakes and will cook together with the product, which will give them an ugly gray appearance.

Together with the foam, we will remove forest debris that remained during cleaning and dirt. The foam will be dark. We remove the foam all the time while the water has not yet boiled, and all the time until the cooking time is up.

7. Lightly salt the water. This must also be done in order to prevent the penetration of the botulism bacillus.

The temperature of salted boiling water is slightly higher than ordinary water. And so this will come in handy for us.

8. After the water has boiled, boil the mushrooms for 20 - 30 minutes.

Heat treatment is required! At a boiling temperature of 80 degrees, the botulism bacillus dies within 30 minutes. Therefore, they should boil for at least 20 - 30 minutes; if you cook them longer, they will be overcooked. And in order to withstand the processing technology, then we will definitely sterilize them!

9. While they are boiling, put washed and scalded dill and horseradish, a mixture of peppers and cloves into prepared and sterilized jars.

10. Put cold water on the fire; it is best to use spring or filtered water. Calculate the amount of water as follows. A half liter jar will use approximately 0.250 ml of water. If you are making 4 half liter jars, then you will need 1 liter of water. For a liter of water, add two tablespoons of salt and two to three bay leaves. Boil for 5 - 7 minutes, then remove the bay leaf. If left, it will give the marinade unnecessary bitterness and extra flavor.

The brine can also be prepared as follows. Instead of putting the spices directly into jars, you can boil them with water, and then pour them into the jars, placing them in each jar in the right amount.

To avoid having to fish out spices, I keep it simple and put all the necessary ingredients directly into jars.

11. Prepare a colander. Pour the contents of the pan into it and give time for all the water to drain. Gently stir the pieces with a spoon, helping to release the water. If you boil a large batch, it is better to put it in a colander in parts, so the water will drain faster.

12. While hot, pour the contents of the colander into the jars using a spoon. There is no need to compact it. They scooped it up with a spoon and put it in, and see where it lays. The boiled pieces should be located freely and not be compressed. This is to ensure that the brine has access to every part and side of the piece.

For canning, I mainly use half-liter and 650 gram jars. It’s very convenient, I opened it and ate it right away, so that the preparations do not need to be stored in the refrigerator for a long time.

13. Lay out the pieces only up to the “shoulders” of the jar. Place another sprig of dill on top.

I don’t use garlic for the marinade so as not to interrupt the “forest” taste. But if you want, you can add it too. I know that many housewives love to do this.

14. Immediately fill with hot brine, also up to the “shoulders” of the jar. Using a teaspoon, slightly push the pieces away from the wall along the entire perimeter of the jar to release air bubbles. Inspect the jar from all sides; if you see bubbles, repeat the procedure. Pour half a teaspoon of vinegar essence.

I only use 70% essence so as not to calculate percentage 3, 6 and 9% vinegar. When you come to visit, very often you can find very sour preparations on the table. This is precisely what happens because of the confusion in percentages.

Add required quantity essences and you will never go wrong.

An acidic environment is known to inhibit bacterial growth. And this procedure is as important for prevention as all the previous ones.

15. Place the jars in a pan for sterilization, add brine to the very top and cover with a lid.

16. Sterilize

0.5 liter jars - 30 minutes

0.650 liter cans - 45 minutes

1 liter jars – 1 hour

17. We take out the jars using special tongs. Make sure that the lid does not open. Screw on the lids. Turn over, cover with a blanket or blanket and leave until completely cool.

I will describe the entire sterilization process in more detail at the end of the article. Be sure to read this information, it is important!

Boletuses marinated for the winter

In my opinion, boletuses marinated in this way are the most delicious. Therefore, let’s look at the recipe using their example.

In our area, boletuses are affectionately called redheads, because of their peculiarity. Most of their hats are red, but with rare exceptions there are also white ones. They are very beautiful, elastic, strong. In the jar they always retain their shape and never become sour.

What a joy it is to find these beautiful, delicious-smelling mushrooms. Every time you find another handsome man with a red hat, you are filled with joy and satisfaction.

They should be pickled in the same way as boletus mushrooms. The only difference is that they should be boiled not for 20, but for 30 - 40 minutes. These forest representatives have a very dense texture, and therefore require a little more time for heat treatment.

Redheads should also be cleaned dry, and the stem should be cleaned. This should also be done for preventive purposes to prevent bacterial spores from getting into the workpiece.

Boletuses have one more distinctive feature. The cap at the bottom and the leg when cleaning and processing have dark color. This is quite normal, this is a feature of this species. Therefore, if only the caps of boletuses were dark when pickling, here all parts turn out dark.

Because of this, redheads should be boiled separately from all other varieties so that others do not darken. The foam, which must also be carefully removed, will also be very dark.

After boiling, drain the water. And we act in the same way as in the previous description. That is, the process of adding accompanying spices, the process of preservation and sterilization itself is exactly the same as in the recipe above.

Proceed according to the same scheme, without any changes.

All the ingredients are exactly the same, and the marinating process is no different from the method already described above.

Chanterelles (butterfish) pickled for the winter

Chanterelles are good because they practically do not need to be peeled. They are always clean and tidy. You just need to clean the leaves and needles from them and that’s it. It is not necessary to wash them.

In addition, chanterelles are not affected by worms at all, and this is their huge advantage over all other mushrooms.

But today’s recipe we will look at using butter as an example. There is a lot of fuss with them, and there are some cleaning features. Therefore, it is better to tell about them. And if you still cook chanterelles, then simply substitute the word butter instead of chanterelles and that’s it.

It is better to take small size oils for preservation and carefully inspect them when cleaning. The butter dish is delicate and very delicious mushroom, and not only people love him, but also worms. But you must admit, you don’t want to eat them with worms!

But everyone who has dealt with boletus knows that when you collect them and examine each of them, you don’t see any worms. But by the time you get them home, and by the time you start cleaning them, they appear out of nowhere, even in the smallest lubricants.

Basically, their spread begins from the stem. Therefore, when collecting in the forest, it is better to immediately cut off the stem, leaving only a small stump no more than 2 cm.

Another peculiarity is that the buttermilk has to remove the film from the cap. For pickled mushrooms, this is a must. Since we are collecting small specimens, we will have to tinker. This takes quite a lot of time.

So I start cleaning them in the car while we are driving back home. Since the drive takes an hour and a half, I already have time to clean some parts. And when I arrive home, I immediately put the butter in the refrigerator. There, worms, if they exist, will no longer spread.

You can clean the film in the same way as the legs, lightly scraping the cap with a knife. Or use it to hook the end of the film and remove it entirely, if possible. The leg, if it is dark, should also be lightly cleaned. But in general, you can part with the leg without regret. The most delicious part is, of course, the hat.

Some housewives immerse the butter in boiling water for a few minutes to make the film easier to remove. But I don't practice this method. I always clean dry.

To prevent the mushrooms from darkening and so that there is not even a hint of worms left in them, put them in cold salted water. If by chance we didn't look, salty water will do its job. In addition, we remember that a salty environment will protect us from harmful bacillus.

They should be kept in it for 10 minutes, no more. The cap has a spongy texture and absorbs a lot of water. And it’s important for us to preserve the natural taste and not let it become watery.

When all the mushrooms have been cleaned, we also boil them in lightly salted water. Since they are very small and tender, they should be boiled for no more than 20 minutes. During cooking, the caps may change their color to pinkish-lilac. It's okay, this is also a feature of cooking butter.

Chanterelles also darken slightly during cooking, but only slightly. And marinated - they turn out very beautiful. They like to be added in their entirety to various salads, as well as decorate them.

And this is a photo of boiled butter. Do you see how the color of the cap has changed?

After boiling them and draining the water, put them in a jar with dill and spices. They should also not be compacted. Pour in brine and sterilize for the same amount of time as the boletus and aspen mushrooms were pickled. Do not forget to complete all the preliminary procedures described in the first recipe.

Don't forget to also add vinegar essence.

Pickled boletus can be considered a real delicacy. Due to the length of collection and cleaning, few people want to bother with them, because you collect them all, no more than 5-7 centimeters in diameter, and carefully select them. Therefore, open in winter period a jar is always especially appreciated!

And of course, its main value is in taste. Marinated boletus always turns out with a pleasant, delicate taste. And until you eat the whole jar, it’s impossible to stop.

How to pickle saffron milk caps

In principle, preserving saffron milk caps in a special way is no different from other recipes, except that they should not be boiled for too long.

But when it comes to canning, I’m still afraid to limit myself to just pouring boiling water over them, and cook them. It may be less than all other varieties, but still I do not replace the cooking stage.

But first, the saffron milk caps need to be washed and cleaned. To make this easier, I pour small batches of saffron milk caps with cold water and leave them in it for 3 - 4 minutes. All the blades of grass and small leaves come unstuck from the cap, and all that remains is to check the stem. If there are remains of soil on it, then it must be cleaned or the contaminated area must be cut off.

It is known that saffron milk caps grow in grass and moss. Often they need to be literally scoop it out. Sometimes you see only a small piece of a red cap, you kneel down, pick a mushroom from the grass and see that there is a whole family of them nearby. And in one small clearing you can immediately collect up to 30 - 40 pieces.

Therefore, you collect mushrooms that are very dirty; there is no time to clean them all at once. And soil often remains on the leg. There is no way to let all this end up in the jar. Therefore, the longest part of harvesting saffron milk caps is cleaning them.

It is better to immediately sort them, fold the small ones separately whole, and cut the large ones into 2 - 4 parts. There are different varieties of saffron milk caps, the so-called boron mushrooms, they are large and fleshy. They need to be cut into pieces in preparation for preservation.

And there are those collected in clearings and slopes, they are smaller and it is not necessary to cut them.

In addition, it turns out very beautifully when only one whole cap is collected in a jar. Imagine how beautifully they can be served for a holiday table.

After the mushrooms have been washed, they should be boiled. To do this, boil water in a large saucepan, lightly salt it, and when it boils, drop the saffron milk caps into it. Cook for 10 - 12 minutes, again after they boil again.

When cooking, carefully remove the foam. It contains the remains of forest litter, and we don’t need it in jars at all.

10 minutes after boiling, drain the water through a colander and leave the saffron milk caps in it for a while so that all the water drains.

Then place them in sterilized jars, to which the necessary spices have already been added.

Don't forget to add vinegar essence.

Then close with iron lids scalded with boiling water and sterilize as indicated above. That is, 0.5 liter jars - 30 minutes, 0.750 liter jars - 45 minutes, liter jars - 1 hour.

Keep upside down until completely cool. Store in a cool, dark place. Do not consume earlier than a month after preservation. The saffron milk caps must be completely marinated.

I had such a case when a work colleague called me quite late in the evening and made the following request: “Margarita, help me out! My husband brought a full basket of saffron milk caps. What should we do with them?

I gave her this recipe. She fussed with them until 4 a.m. (presumably a whole basket of saffron milk caps), and put it in storage. During the month that I had to wait, she called me three times and asked: “What, you can’t even open one jar earlier? I’d like to try it!”

So I immediately answer everyone - NO!

Firstly, the saffron milk caps must be marinated. And secondly, this time is also needed in order to be sure that no harmful bacilli have entered the jar. If somehow the cooking process is disrupted, and if there are any in the jar, during this time the fermentation process will begin in it and the lid will swell.

And such a jar will have to be thrown away, well, not the jar, of course, but what’s in the jar. Under no circumstances should you eat its contents!!!

Therefore, be sure to follow all the rules, and you will get the most delicious mushrooms in the world. And this is discussed below.

By the way, my colleague still always thanks me for the recipe when we meet. And he says that now this is the only way he will marinate all varieties. Fortunately, today's recipe is universal.

I would also like to say that according to this recipe you can also cook honey mushrooms and russula. In general, if I preserve honey mushrooms in a similar way, then if I marinate russula (we call them bruises), then just a little, and just store them in the refrigerator. Cover with simple self-screwing lids.

It’s just that we collect very few russulas, since there are many other mushrooms that are more tasty for this business. But in principle, they can be preserved in the same way.

And honey mushrooms turn out very tasty, and also beautiful.

Another big plus is that they are very quick to assemble. But it should be noted that it is advisable to take only small mushrooms; large ones are no longer suitable for canning. They are best fried in a frying pan with onions and potatoes.

Porcini mushrooms marinated for the winter

This recipe will help you properly preserve porcini mushrooms. They are especially valued both in the preparation of any dishes and in preservation. During any preparation they always remain white, apparently this is where their name comes from. Plus, they have a dense, meaty texture, which is always a delight when eating them.

This recipe is different from the options I suggested. Therefore, if you have collected a lot of mushrooms, you can preserve different batches different ways. Then compare which method you like best.

In this video you can also see how to prepare them for canning, how to clean them, how to cook them, and how to remove the foam. This is especially useful for novice housewives who have never engaged in such culinary activities before.

How to cook delicious pickled mushrooms for the winter

To ensure that mushrooms always turn out tasty, and most importantly, that they are safe to eat, there are several basic rules and features, as well as some secrets. What we will talk about below.

• It is advisable not to store collected mushrooms for a long time. They need to be processed on the same day
• they need to be sorted and sorted by type and size. Small ones can be left for preservation, and large ones can be frozen or fried with potatoes - what could be tastier!
• It is not advisable to preserve large specimens for the reason that they have a large cap with a large tubular surface. During the process of preparation and processing, it loses its shape and the cut pieces do not look very aesthetically pleasing.
• Peel the mushrooms “dry”, remove forest debris from the cap and be sure to clean the stem. We remember that it may contain botulinum bacilli, the causative agents of a very bad disease “botulism”.
• cut them all into approximately the same size; small ones can be left whole.
• Boil in lightly salted water. After boiling, cook them for at least 20 minutes, and specimens with a denser texture - 30 or even 40 minutes.
• Boil different types separately. Otherwise, when boiled with dark varieties, light varieties will darken and lose their characteristic appearance and taste

Subsequently, when all the varieties have already been boiled separately and placed in jars, it happens that a few of some mushrooms and a few of others remain. If desired, they can be combined into one jar. In this way you can mix boletus and boletus, boletus and aspen. Well, I don’t mix whites with others.

• After boiling, drain the water thoroughly. To do this, place the mushrooms in a colander, and do this in not too large batches.

• Be sure to sterilize jars and lids!
• Scald the dill and horseradish leaves with boiling water.
• Place the mushrooms in the jar while they are hot.
• fill only with boiling brine.
• Sterilize jars with contents for at least the specified time!

0.5 liter - 30 minutes

0.650 liter - 45 minutes

1 liter - 60 minutes

Be sure to keep the finished preserve for at least a month! Use only after this period. If the contents of the jars become cloudy or the lid is swollen, do not eat them under any circumstances! Such preparations should be thrown away!

We should always remember that mushrooms are a very tasty delicacy given to us by the forest. And when you pickle them, you should not neglect any of the above points.

How to properly sterilize jars, what lids to use, and how to store them

In each of the recipes for preparations and for the winter, I try to describe the sterilization process. But here the matter is very important, so I will dwell on this process in more detail.

Sterilization of jars and lids, which lids are best to use

• Jars and lids should be thoroughly washed with baking soda or detergent.

Lids for preservation can be used either self-screwing or screwed using a special machine. So, I always choose the second option, especially when it comes to our current preparations. As is known, the majority of cases of botulism poisoning, as a rule, occur in canned mushrooms.

Therefore, only properly and hermetically sealed jars can protect against this. If you did not close the jar hermetically and air got into it, then after two weeks the lid will swell. And this is a signal that such a product is prohibited from being eaten.

And self-screwing lids are somewhat more difficult to control in this regard. And therefore, if I marinate a jar or another and close it with such a lid, then I store it in the refrigerator for no more than a month or two. It is advisable to use it during that time.

But this is just my experience and my opinion! I know many who use the first option. But seeing this, I won’t risk trying such preparations when I’m away.

• Have them sterilized. Sterilize jars by steaming or in the oven. Steam can be sterilized in several ways. You can pour boiling water into a jar and cover it with a scalded lid for 10 minutes. To prevent the jar from bursting when pouring boiling water into it, place a tablespoon in it and a knife blade under it.

• You can also pour water into a saucepan and place a colander in it. And already there are banks in it. When the water boils, the jars will be sterilized using steam. The “finished” jar should be hot to the touch when touched. And now there are special lids with holes for jars on sale. You can use them too.

• Turn the sterilized jars upside down and place them on a towel to drain.
• The lids should be placed in a pan of water and boiled for at least 10 minutes.

Sterilization of jars with blanks and storage

• Fill the jars filled with mushrooms with boiling brine up to the “shoulders” of the jar. Release all air bubbles using a teaspoon.
• Pour vinegar essence and add brine to the very top. So that when you close the jar with a lid, some of the brine spills over the edge.
• Place the jars in a pan filled with water, with gauze or any other fabric placed on the bottom.
• The water should reach the “shoulders” of the jar. Therefore, we add water as needed.

• After the water boils, note the time. We sterilize allotted time, which I have already indicated above. The water should be constantly boiling, but not bubbling. Therefore, adjust the fire for this.
• When the time is up, carefully so that the jar does not open, we take it out using special tongs and screw it on with a metal lid using a seaming machine.
• If, when you take out the jar, the lid accidentally opens, then in this case you need to add boiling brine, cover it again and sterilize the jar for at least another 10 minutes.
• If you are sterilizing several jars at once, take them out and tighten them one by one. Twist one, take it out and screw the next one.
• We turn the twisted jars over and place them under a blanket or blanket until they cool completely. Usually for 24 hours.
• We turn the finished jars over again and see if the brine is leaking. If it leaks, it means you didn't tighten the cap properly. This jar can be opened and used for preparing hot dishes by storing it in the refrigerator for a short time.
• If the brine flows out of the jar after some time, already in an inverted state, or the solution becomes cloudy, or the lid swells, then such a jar should be opened and the contents thrown out without any regret. Such preparations are dangerous to health and even to life!

Botulism bacilli develop in an airless environment, that is, in a closed jar there are all the conditions for this. Therefore, when you are preserving mushrooms, you should not neglect any safety measures. Everything should be done exactly according to the instructions!

• It is recommended to store pickled mushrooms for no more than a year in a cool, dark room.

Follow all the rules and stages of marinating, and then nothing like this will happen to you. Over many years of preparing forest products, my jars do not swell, do not become cloudy and are stored perfectly!

Try to prepare at least a jar or two using this recipe, and next year you will pickle them only this way. Everyone who took the recipe from me now marinates this way!

And in conclusion, I would like to remind you that mushrooms are highly valued for their unique taste and forest aroma. In addition, this is an excellent source of protein, they contain several times more than meat and eggs. And comparatively more than in vegetables.

Therefore, they need to be cooked and eaten in different types. And also stock up on them for the winter. Because it is not only a delicious product, but also a healthy product. Nature itself nourished it with a mass of vitamins, microelements and various useful substances. And she presented it to us - take it, cook it, eat it and enjoy!

Bon appetit!

Fans of “quiet hunting”—mushroom pickers—know for sure that there can’t be too many mushrooms. Fragrant mushrooms marinated with vinegar are an irreplaceable, everyone’s favorite snack. No store-bought equivalent can compare with homemade preparations. By marinating mushrooms yourself, you can give the dish that spiciness and sourness that your family loves.

This article contains the most common recipes for pickled mushrooms with vinegar in jars for the winter, some subtleties and secrets that will definitely come in handy during preparations.

Not all mushrooms are suitable for pickling. The most successful blanks are obtained from the following types:

1. White (boletus)
2. Boletus
3. boletus
4. Butter
5. Kozlyaki
6. Mokhoviki
7. Honey mushrooms
8. Chanterelles
9. Champignon
10. Saffron milk caps
11. Valui
12. Milk mushrooms
13. Oyster mushrooms
14. Russula

Main processing steps

• Mushrooms are processed immediately, as they spoil very quickly. If this is not possible, they can be put in the refrigerator for a while.
• The forest harvest is sorted, sorted by size and type, and those that are overgrown, wormy or spoiled are thrown away.
• Before heat treatment, the mushrooms are thoroughly (but briefly) washed in cool water. The lower earthy part, damaged and wormy areas are carefully cut off with a knife, the legs are cleaned, and in some species the slippery skin is removed from the caps (boletus, russula, etc.).
• Typically, at this stage of preparation, the mushrooms are briefly soaked in water with the addition of salt and citric acid. This helps get rid of worms, larvae or small insects. Citric acid retains its natural color (this is especially important for porcini mushrooms).

Note! It is not customary to soak boletus mushrooms. Their spongy caps absorb a lot of water, become soggy and do not look very aesthetically pleasing when pickled.

• Peeled mushrooms are cut into equal parts so that they are evenly boiled and marinated. To preserve the taste, mushrooms are usually cooked for no more than 25-30 minutes over medium heat.

• During the cooking process, the foam is regularly removed with a slotted spoon so that the marinade turns out light and transparent.

Additional Information! It is believed that if you put a peeled raw onion into a pan during cooking, a change in its color (often it turns blue) will warn of the presence of inedible mushrooms. Unfortunately, this is a myth. If in doubt, it is better to immediately throw away the suspicious mushroom without regret. After all, health is more valuable!

• The first water in which the mushrooms were boiled is drained after 5-10 minutes. Small forest debris (blades of grass, leaves, pieces of earth, etc.) is removed along with it.
• There are two approaches to this type of preparation:
  - mushrooms are boiled directly in the marinade;
  — mushrooms are poured with separately prepared hot marinade.
  The first option turns out to be richer in taste, but the liquid in the jar will be dark and cloudy. Therefore, if you want to get a product with a clear marinade, prepare it separately.

Note! Taste the cooled marinade, as it may seem sour when hot.

• For long term winter storage glass jars must be pre-washed and sterilized. After rolling the lids, they are turned over and left in this form until they cool completely.

Important! To sterilize jars without hassle, you need to pour 1-1.5 cm of water on the bottom, put them in the microwave for full power until the liquid evaporates.

• Mushroom preparations should be stored in a cool place. dark place(in the refrigerator, cellar, etc.).

• It is better to use small jars - up to 0.5 liters. In this case, your favorite snack is quickly used for its intended purpose. It should not be stored in open form More than a month. The sooner you eat it, the better!

Important! If you have even the slightest doubt about the quality of mushrooms, you should not eat them. Signs such as cloudy marinade, a swollen lid, air bubbles at the bottom of the jar are signs of a spoiled product, which may be caused, among other things, by botulism pathogens.

Universal marinade recipes for wild mushrooms

These recipes are equally suitable for all the mushrooms listed above. Using any type, you are guaranteed to get a delicious snack.

Recipe with 9% vinegar

Spices are designed for 1 liter of water, so increase the amount of all components in proportion to the volume of the marinade.

Ingredients:

• 5 tbsp. spoons;
• 2-3 cloves of garlic;
• 2.5 tbsp. spoons of sugar;
• 2.5 tbsp. spoons of salt;
• 8 black peppercorns;
• 2-3 pcs. carnations;
• 3-4 bay leaves.

Preparation:

1. Cut the prepared forest mushrooms into small pieces.
2. Boil water in a saucepan and add salt.
3. Add the chopped mushrooms, bring to a boil and simmer for 15-20 minutes over low heat, skimming off foam regularly.
4. Strain the mushrooms and transfer to another pan, completely covering them with water.
5. Then pour this water into a measuring jug (or other container whose volume you know) to determine the number of liters. Add all spices in proportion to volume, except garlic and vinegar.
6. Bring to a boil and cook the marinade for 5 minutes over medium heat.
7. Add the peeled garlic, cut into several pieces, and mushrooms and cook over low heat for another 10 minutes.
8. Add vinegar, stir the mixture and, without cooling, place in prepared jars.
   9. Roll up the lids, turn the jars upside down, and leave until completely cool. You can cover it with a blanket.
9. Store the product in the refrigerator or any other cool place.

Marinated mushrooms with onions

Ingredients:

• 1 kg of fresh wild mushrooms;
• 3 onions;
• 2 cloves of garlic;
• 5 bay leaves;
• 2 tbsp. spoons;
• 8-10 peas of allspice;
• black pepper, sugar and salt - to taste.

Preparation:

1. Cut the prepared caps and legs into small equal parts.
2. Fill the mushrooms completely with water, cook over medium heat for about 5 minutes and drain them in a colander.
3. Refill the mushrooms clean water and bring to a boil.
4. Add spices, cook the resulting mixture over low heat for about 25 minutes.
5. Cut the onion into medium-sized cubes and fry it in vegetable oil.
6. Add onion, garlic, sugar, vinegar to the mushrooms.
7. Leave the mixture to sit for a while room temperature, after which you can start rolling.

Fragrant mushrooms

Ingredients:

• 1 kg of fresh mushrooms;
• 500 ml water;
• 3 pcs. carnations;
• 30 gr. salt;
• 1/3 tbsp. spoons of cinnamon;
• 2 bay leaves;
• 1 teaspoon vinegar;
• 3 bunches of star anise;
• 4 peas of allspice.

Preparation:

1. Boil water, add salt, spices and spices.
2. Stir and add mushrooms. Boil for 15 -20 minutes over low heat.
3. Drain the mushrooms in a colander, draining the marinade into a separate container.
4. Add vinegar to the broth.
5. Place the mushrooms in sterilized jars, pour hot marinade, and roll up the lids.

Recipe with a twist

Ingredients:

• 1 kg of wild mushrooms;
• 250 ml vegetable oil;
• 1 teaspoon coriander;
• 100 ml (can be replaced with tableware, 70 ml);
• 1 teaspoon black pepper;
• 2 tbsp. spoons of sugar;
• ½ teaspoon turmeric;
• ½ - 1 teaspoon red pepper (depending on taste);
• 1 tbsp. spoon of salt;
• 4 bay leaves.

Preparation:

1. Boil 2 liters of water with bay leaf.
2. Add the prepared mushrooms, cook for 10 minutes over medium heat, skimming off the foam with a slotted spoon.
3. Drain the marinade into a separate container, remove the bay leaves. Add the remaining ingredients - sugar, salt and vinegar, mix thoroughly.
4. Place the mushrooms in a large bowl and sprinkle the pepper, coriander and turmeric on top.
5. Heat vegetable oil in a saucepan, add to mushrooms, mix well.
6. Pour the hot marinade over the mushrooms. Place the workpiece in sterile jars, roll it up, cool, turning it upside down.

Recipe for the winter without sterilization

Ingredients:

• 1 kg of mushrooms;
• 500 ml water (for marinade);
• 2 teaspoons;
• 1.5 teaspoons salt;
• 4 bay leaves;
  2 teaspoons of citric acid;
  1 teaspoon of sugar.
  2-3 teaspoons mustard seeds;
  fresh dill - several sprigs.

Preparation:

1. Pour cold water over peeled and chopped mushrooms and let boil for 5 minutes. Drain the water, pour in new water and boil for another 15-20 minutes.
2. Boil water for the marinade, add sugar, bay leaf, citric acid, salt, mustard seeds and add vinegar at the very end.
3. Place the mushrooms in sterilized jars, adding fresh dill.
4. Pour the marinade into jars and roll up.

This snack should be stored in the refrigerator.

Boletus mushrooms according to grandma's recipe

Ingredients:

• 1 kg boletus;
• 1 liter of purified water (for marinade);
• 2 tbsp. spoons of sugar;
• 3 cloves of garlic;
• 6-7 black peppercorns;
• 3 teaspoons vinegar;
• 3 pcs. carnations;
• 4 teaspoons table salt;
• 1 dill umbrella;
• 2 bay leaves.

Preparation:

1. Prepare the boletus mushrooms by boiling them in salted water for 20 minutes over medium heat.
2. Place the mushrooms in a colander, draining the water.
3. Boil water for the marinade in a saucepan, adding sugar, vinegar, salt, chopped garlic and other spices.
4. Add mushrooms to the marinade and cook for another 15 minutes over medium heat.
5. Sterilize the jars and roll up the blanks.

Quick marinade for porcini mushrooms

Ingredients:

• 1 kg of porcini mushrooms;
• 1 liter of water (for marinade);
• 3 tbsp. spoons of salt;
• 3 bay leaves;
• 1 tbsp. spoon of sugar;
• 5 pieces. carnations;
• 7 black peppercorns;
• ¼ teaspoon of cumin;
• 5 peas of allspice;
• 2 tbsp. spoons

Preparation:

1. Cut the peeled large caps into pieces 2–3 cm, and the legs into circles 1–1.5 cm thick. Medium mushrooms can be cut in half, and small ones can be left whole.
2. Pour water over the mushrooms, bring to a boil and cook for 5-10 minutes over medium heat, regularly skimming off the foam.
3. Drain the water, rinse the mushrooms, fill them with cold water again, bring to a boil, cook for 15-20 minutes.
4. Drain the water into a separate container, measuring its volume. Add to the right proportions sugar, salt, cumin, cloves and pepper.
5. Boil the marinade, add mushrooms and cook for 10 minutes.
6. Add a few bay leaves and vinegar.
7. Mix everything, cool a little and you can start rolling.

Boletus and boletus marinated for the winter with cinnamon

The ingredients for the marinade are indicated for 1 liter of water, so adjust the proportions depending on the number of boletus and aspen mushrooms you have.

Ingredients:

• 2 tbsp. spoons of sugar;
• 2-3 cloves of garlic;
• 1 onion;
• 2.5 tbsp. spoons of salt;
• 3 bay leaves;
• 9-10 black peppercorns;
• 4-5 pcs. carnations;
• 3 teaspoons;
• cinnamon to taste (on average 1/3 teaspoon).

Preparation:

1. Sort out, wash and cut the boletus and aspen mushrooms into small pieces (1-2cm).
2. Place a whole peeled onion and mushrooms in a saucepan with water and bring to a boil. After 10 minutes, drain the dark liquid.
3. For the marinade, pour water into a large saucepan, adding spices, sugar and salt. Bring to a boil.
4. Add the mushrooms and cook everything together for about 30 minutes.
5. Cut the garlic into small pieces.
6. 5 minutes before the end of cooking, pour in vinegar and add chopped garlic.
7. Hot boletus and boletus mushrooms should be immediately placed in sterilized jars and rolled up.

Note! Do not use iodized salt when pickling.

The best marinade for saffron milk caps

The good thing about saffron milk caps is that when marinated, they turn out crispy and dense.

Ingredients:

• 1 kg of saffron milk caps;
• 1 liter of water for marinade;
• 50 ml sunflower oil;
• 100 ml;
• 2 teaspoons salt;
• 2 tsp sugar;
• 4-5 cloves of garlic;
• 1 onion;
• 3 bay leaves;
• 3 buds of cloves;
• 10 peas of allspice.

Preparation:

1. Peel and rinse the saffron milk caps, trim the stems, leaving about ½ cm.
2. Pour water over the saffron milk caps, add a little salt, and cook for about 20 minutes over medium heat. Drain the water.
3. Place pepper, sugar, cloves, salt, bay leaves in a large saucepan and add a liter of clean water.
4. Boil the marinade over low heat, stirring constantly, until the salt is completely dissolved. Add sunflower oil and vinegar.
5. Cut the garlic into thin slices, finely chop the onion into quarter or half rings.
6. Place saffron milk caps, onions, and garlic in layers in small sterilized jars.
7. Pour the hot marinade over the saffron milk caps and seal the jars.

Chanterelles marinated with onions

Chanterelles have long gained particular popularity: they are very easy to collect and clean. They are not wormy and are difficult to confuse with their inedible counterparts. Chanterelles are most often fried with potatoes. But to prolong the pleasure, they can be pickled in jars for the winter.

To prepare 1 liter of marinade you will need the following ingredients:

• 2 teaspoons sugar;
• 2 teaspoons salt;
• 100 ml table;
• 1 onion;
• 2 cloves of garlic;
• 15 ml vegetable oil;
• 2 - 3 pcs. carnations;
• 2 bay leaves;
• 10 pieces. black peppercorns;
• greens to taste.

Preparation:

1. Clean the chanterelles and rinse them. Cut large caps into 2-3 pieces.
2. Add 1 teaspoon of salt and mushrooms to 1 liter of water.
3. Bring to a boil and simmer for 15 - 20 minutes over medium heat.
4. Drain the water and immediately rinse the chanterelles in cold water to keep them crispy.
5. Place cooled chanterelles and fresh herbs into sterilized jars.
6. In a small saucepan, mix 100 ml vinegar and 100 ml water and bring to a boil.
7. Cut the onion into thin half rings and the garlic into slices.
8. Add spices, onions, garlic, sugar and vegetable oil to vinegar water.
9. Stir, bring to a boil and let simmer for 10 -15 minutes.
10. Pour the hot marinade over the chanterelles and seal the jars with lids.

Canned mushrooms serve both as an independent snack and as an addition to other dishes. There are many recipes for preparing forest harvest for the winter, each of which has its own characteristics.

Canned mushrooms serve both as an independent snack and as an addition to other dishes.

Compliance with the conditions for preparing containers and fruits guarantees them long-term storage. Mushrooms must first be processed. It is better to take medium or small specimens so that they fit in the jar. Damaged fruits must be removed.

A healthy forest product has a clean and flat surface. You should not postpone the conservation process for a long time. Mushrooms need urgent processing. It is recommended to use only the caps, since the legs are good for preparing other dishes.

Fruits selected for canning should be soaked and thoroughly cleaned, and the container requires sterilization. Varieties that are bitter (milk mushrooms, milk mushrooms) need to be filled with salted water for a day, changing the water at least twice.

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The best recipes for canning mushrooms in jars

From a huge number possible ways preparing mushrooms for the winter, some of them are used more often than others.

Many housewives prefer to boil the fruits, believing that thanks to heat treatment the product is saturated with the aromas of all the ingredients included in the marinade. For this method you need:

• forest harvest 1 kg;
• half a glass of water;
• table vinegar a third of a glass;
• a large spoon of salt and a small spoon of sugar;
• spices (allspice, bay, citric acid, cloves).

Step by step guide:

1. Pour water into an enamel pan, pour in a third of a glass of vinegar and add salt.
2. After boiling, transfer the mushrooms into a container and cook until done, which is determined by their type and parts. For example, the cooking time for caps is slightly longer than for stems.
3. To avoid clouding of the marinade, it is important to remove any foam that appears. When the product sinks to the bottom and foam stops forming, the fire can be turned off.
4. Add spices to the marinade and after cooling, transfer to jars, sealing tightly.

Mushrooms can be boiled in another container, preparing the marinade separately. Detailed Process preparation in this way:

1. Add salt to the water and cook the forest delicacy in it until it sinks to the bottom. Then strain using a colander.
2. For the marinade, you need to mix 3 teaspoons of 80% vinegar essence (or 250 ml of 9% vinegar), salt, sugar in a liter of water; peppercorns, bay leaf, dry dill and cloves. If necessary, increase the dose of ingredients. After the composition boils, pour it over the fruits placed in jars.

Many housewives prefer to boil the fruits, believing that due to heat treatment the product is saturated with the aromas of all the ingredients included in the marinade

To prevent botulism from developing, you can add a pinch of citric acid to each jar. It is also not recommended to cover dishes with metal lids.

To cook delicious boletus mushrooms, you need to stock up on 2 kg of raw materials:

• apple cider vinegar (50 ml);
• bay leaf;
• peppercorns.

Washed and peeled boletus mushrooms must be cut into medium-sized pieces, after which:

1. Place the mushrooms in a bowl, add water and put on fire. After 10 minutes, rinse and boil again. After 30 minutes, rinse again.
2. Add the remaining ingredients and boil for another 10 minutes.
3. Transfer to a sterile container and roll up.

Wrap the jars and leave until cool. No need to sterilize. To store, place in the refrigerator or other cool place, protected from sunlight.

Method without using vinegar:

1. The natural product is transferred to boiling water. Add 30 g of salt and 2 g of citric acid per 1 liter.
2. The pan with mushrooms should boil for at least a third of an hour. At this time, do not forget to remove the foam.
3. Place the finished product in sterilized jars and roll up the lids.

If citric acid needs to be replaced with vinegar, then for 1 kg of processed mushrooms you need to take 2 tablespoons of vinegar, which should be added at the final stage of preparation.

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Recipes for preparing honey mushrooms canned in jars

Honey mushrooms grow in whole families, so if you come across a stump strewn with them, you can leave with a full basket. Despite the fact that the fruits are assigned the third category in terms of taste, they are very tasty when pickled.

• 1 spoon of salt;
• 2 spoons of granulated sugar;
• 10 spoons of 9% vinegar;
• spices.

So, necessary:

1. Boil the forest product with salt until it settles to the bottom.
2. In another pan, prepare the marinade from all the ingredients.
3. Drain the water from the mushrooms through a colander and place them in the boiling marinade.

After a quarter of an hour, place the mushrooms in a sterilized glass container and roll up. In order to preserve without seaming, the following recipe is suitable:

• mushrooms 5 kg;
• water 1.5 l;
• 70% vinegar;
• 100 grams of salt and sugar;
• a pinch of cinnamon;
• peppercorns.

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The marinade must be prepared in a separate bowl.

1. Soak mushrooms for 30 minutes in cold water. Rinse and strain through a colander.
2. Pour in cold marinade and boil. After half an hour, remove from heat, cool and transfer to jars, pour vegetable oil into each of them. Store in a cool place.

Adding aromatic ingredients such as cinnamon or blackcurrant to the marinade will give the dish an extravagant aroma. As a result, the taste will become more intense. For 5 kg of the main product, you will need:

• 5 leaves of currant and cherry;
• garlic cloves (to taste);
• 2 sprigs of dill;
• 1 tbsp vinegar;
• Bay leaf.

Detailed Guide:

1. Salt the water and add honey mushrooms to it. Boil. After a third of an hour, strain, leaving 2 cups of broth, which is poured back into the pan.
2. Pour a little vegetable oil into the bottom of the jars.
3. Chop chopped garlic, dill and pepper into a saucepan with mushrooms and boil for another 20 minutes, adding vinegar at the end.
4. Transfer the contents of the pan into jars. Set to sterilize. After 20 minutes close.

Adding aromatic ingredients to the mushroom marinade will give the dish an extravagant aroma.

An unusual way to add a piquant taste is with cinnamon. For 2 kg of fruit and a liter of water you need:

• a couple of tablespoons of sugar and one salt;
• 4 pcs cloves;
• 3 cinnamon (sticks);
• 3 bay leaves;
• 3 teaspoons of vinegar.

Mushrooms must be well cleaned and dried.

1. IN hot water add all ingredients. After boiling, wait 5 minutes and add vinegar. After boiling again, remove from heat.
2. Place the honey mushrooms in another pan of water and boil. After 20 minutes the fruits should settle. Then strain and place in a sterilized container, then add marinade.

It is important to note that the product must be laid out in such a way that it fills only 2/3 of the jar. When serving, rinse first.

Depending on the ingredients used in the recipe, the taste of mushrooms varies

For those who prefer to buy frozen food rather than collect fresh food, there is a special recipe, the advantage of which is to save time on cleaning. For 1 kg of raw materials take:

• liter of water;
• 6% vinegar 200 ml;
• salt and granulated sugar;
• allspice;
• carnations;
• Bay leaf;
• garlic.

Simple cooking process:

1. Boil the frozen product for 10 minutes without first defrosting.
2. Finely chop the garlic. Bring the marinade of all ingredients to a boil.
3. After boiling, add mushrooms. After 10 minutes, remove from heat and cool.

Distribute into jars and place in a cool place. After a day, the dish is ready to eat.

It is not recommended to cover dishes with mushrooms with metal lids.

Honey mushrooms have a sweetish taste, which becomes special when marinated. Depending on the ingredients used in the recipe, the taste of the dish varies. The mushroom broth that remains after cooking can be frozen and used when preparing soups and sauces.

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