Excellent mushrooms - honey mushrooms! If you're lucky, you'll remove a couple of buckets from one stump, and you'll be free, and you won't have any troubles like worms. Beauty! Why such a mushroom was assigned only the 3rd category is unclear. Delicious, aromatic pickled mushrooms are always welcome guests on our table. And in winter it’s so nice to open a jar of pickled honey mushrooms! Marinating honey mushrooms is not much different from marinating other mushrooms. Each housewife, starting from the basic recipe, adds something of her own, changes the amount of salt or vinegar to taste, adds spices and seasonings... Our site has selected several recipes for pickled honey mushrooms for you, and you choose.

Honey mushrooms do not require long soaking; the most that can be done is to soak the peeled mushrooms in cold water to remove any remaining sand and debris. For pickling, select whole small mushrooms. The legs of honey mushrooms are quite edible, although they are a little tough, so they can be cut off by a third or half. (Particularly zealous owners dry the legs of honey mushrooms and prepare mushroom powder from them - it makes an excellent dressing for soup or sauce).

Ingredients for marinade:
1 liter of water,
1 tbsp. salt,
2 tbsp. Sahara,
10 tbsp. 9% vinegar,
2-3 buds of cloves,
4-5 black peppercorns,
1 bay leaf,
garlic and grated nutmeg - optional.

Preparation:
Boil the peeled mushrooms in water salted to taste until tender (the mushrooms should sink to the bottom). Remove the foam that forms with a slotted spoon. Then drain the water and place the mushrooms in the boiling marinade. Boil honey mushrooms in the marinade for 15 minutes, place in sterilized jars and seal.

Ingredients:
5 kg mushrooms,
1.5 liters of water,
1 tbsp. 70% vinegar,
100 g sugar,
100 g salt,
0.5 g cinnamon,
0.3 g peppercorns,
50 g vegetable oil.

Preparation:
Pour cleaned honey mushrooms with cold water for half an hour. Then rinse under running water and drain on a sieve. Place mushrooms in boiling water for 5 minutes. Transfer the honey mushrooms to a saucepan, pour in the cold marinade and place on the fire. After boiling, cook over low heat for 30-40 minutes, descaling. Cool the prepared honey mushrooms, transfer them to dry, clean jars and fill with marinade. Pour a little vegetable oil into each jar, close the jars with plastic lids. Keep refrigerated.

Ingredients:
2 kg honey mushrooms,
1 liter of water,
2 tbsp. Sahara,
4 tsp salt,
3 bay leaves,
6 peas of allspice,
4 buds of cloves,
3 cinnamon sticks,
3 tsp 70% vinegar.

Preparation:
Boil water, add spices (except vinegar), simmer for 3 minutes, pour in vinegar and remove from heat. Rinse the mushrooms well, cover with cold water, bring to a boil and drain. Pour the second water over the mushrooms, add salt and cook, without stirring, until it boils. After boiling, carefully stir the mushrooms and skim off the foam. When the mushrooms settle to the bottom, remove them using a slotted spoon, place them in sterilized jars at ⅔ height and fill with marinade to the top. Cover with lids and store in the refrigerator.

Ingredients:
1 kg honey mushrooms,
1-1.5 tbsp. salt,
1 tsp Sahara,
6-7 tbsp. apple or grape vinegar 6%,
3 bay leaves,
2 cloves of garlic,
7-8 black peppercorns,
1 cinnamon stick,
2 stacks water.

Preparation:
Place the peeled mushrooms in boiling water and cook from the moment of boiling for 20-30 minutes, skimming off any foam that forms. Drain in a colander. Prepare the marinade: pour 2 cups into the pan. water, add all the spices, put on fire and boil for 5 minutes. Place the mushrooms in the boiling marinade and simmer for 10 minutes. Transfer the finished honey mushrooms into sterilized jars, fill them with marinade and leave to sterilize for 20 minutes. Roll up.

Ingredients:
1 kg mushrooms,
250 ml 5% vinegar,
salt - to taste,
10 g sugar,
2 g citric acid,
6 peas of allspice,
1 bay leaf,
1 g cinnamon,
400 ml water.

Preparation:
To prepare the marinade, pour water and vinegar into an enamel pan, add salt to taste and boil. Dip the prepared mushrooms into the marinade and cook over low heat until cooked, when the mushrooms settle to the bottom and the marinade becomes transparent. Skim off the foam. Add the remaining spices to the marinade, bring to a boil again and place in clean jars, filling them 1 cm below the top. Cover with lids and set to sterilize: 0.5-liter - 20 minutes, 1-liter - 30 minutes. Roll up.

Marinated honey mushrooms with citric acid No. 2

Ingredients for marinade:
2 stacks water,
1 tsp salt,
10 g sugar,
6 peas of allspice,
1 g cinnamon,
1 clove bud,
3 g citric acid,
5 tbsp. 6% vinegar.
Decoction:
1 liter of water,
50 g salt,
2 g citric acid.

Preparation:
Boil the water for the decoction, add salt and citric acid, add the mushrooms to the decoction and cook, skimming off the foam, until tender. Place the mushrooms in jars. Boil water for the marinade, add salt, sugar, spices, citric acid and vinegar, bring to a boil and remove from heat. Pour the hot marinade over the mushrooms, cover with lids and sterilize for 40 minutes. Roll up.

Ingredients:
1.5-2 kg of peeled honey mushrooms,
1 tsp Sahara,
2 tsp salt,
½ tsp. 70% vinegar,
5-6 black peppercorns,
2 bay leaves.

Preparation:
Place the mushrooms in a saucepan and cover with cold water. Add salt to taste, bring to a boil and drain. Rinse the mushrooms and fill them with cold water again. Cook the mushrooms after boiling for 10-15 minutes. Drain the water again. cook the marinade from 1 liter of water and the indicated spices, except vinegar, boil it for 2-3 minutes and pour in the vinegar. Place the mushrooms in the boiling marinade, boil and cook for another 5 minutes. Using a slotted spoon, place the finished mushrooms in sterilized jars, pour in the marinade and close with nylon lids. Keep refrigerated.

Ingredients:
1 kg honey mushrooms,
1 tbsp. salt,
½ cup water,
1 tsp 70% vinegar,
3 bay leaves,
5 black peppercorns.

Preparation:
Pour the prepared mushrooms with brine and put on fire. Bring to a boil, skim off the foam and add spices (except vinegar). Cook the mushrooms over medium heat for 30 minutes. Place the mushrooms in sterilized jars, cover with lids and sterilize for 15 minutes. Roll up.

Marinated honey mushrooms with garlic

Ingredients:
1 kg honey mushrooms,
30 g salt,
3 peas of allspice,
2 buds of cloves,
2 bay leaves,
1 tsp 70% vinegar,
cinnamon - to taste.

Preparation:
Boil the peeled mushrooms in boiling water for 25-30 minutes. At the end of cooking, add salt and spices (except vinegar). Drain off excess water, season with vinegar, stir and immediately place in sterilized jars. Place for sterilization for 25-30 minutes. Roll up.

Ingredients:
3 kg mushrooms,
1.5 liters of water,
3 tbsp. Sahara,
4 tbsp salt,
16 bay leaves,
10 black peppercorns,
3-4 cloves of garlic,
2-3 buds of cloves,
⅔ stack. 9% vinegar,
2-3 currant leaves.

Preparation:
Boil the peeled mushrooms in boiling water for 15 minutes and drain in a colander. Prepare the marinade, boil it and dip the mushrooms in it. Cook the mushrooms until cooked (the mushrooms will sink to the bottom). Place in sterilized jars, sterilize for 15-20 minutes, and roll up.

Marinated honey mushrooms with dill

Ingredients:
2 kg honey mushrooms,
1 liter of water,
100 ml 5% vinegar,
100 g sugar,
110 g salt,
6 black peppercorns,
2-3 dill umbrellas.

Preparation:
Place peeled and washed mushrooms in salted water (take 30 g of salt for 1 kg of mushrooms) and cook for 10-15 minutes. Fold it back sieve and rinse with hot water. Prepare the marinade: dissolve sugar and 50 g of salt in 1 liter of water, add dill and pepper, bring to a boil and boil for another 5 minutes. Strain, bring to a boil again and pour in the vinegar. Place mushrooms in the hot marinade and cook until they sink to the bottom. Place the finished mushrooms in sterilized jars, pour in the marinade and let cool. Wrap the necks of the jars with parchment and tie them with thread. Store the workpiece in a cool place.

Honey mushrooms marinated with balsamic vinegar

Ingredients for marinade:
1 liter of water,
4 tsp salt,
2 tbsp. Sahara,
3 buds of cloves,
3 bay leaves,
6 peas of allspice,
1 small cinnamon stick,
150-200 ml balsamic vinegar,
lingonberry leaves.

Preparation:
Pour cold water over the prepared mushrooms and put on fire. Bring to a boil and cook, skimming, for 3-5 minutes. Drain the water, cover the mushrooms again with cold water, add a little salt and vinegar and cook for 15-20 minutes from the moment of boiling. If foam appears, remove it. Drain the liquid again and drain the mushrooms in a colander. Prepare the marinade: add salt and sugar to the water, bring to a boil, boil for 2-3 minutes and cool. Then add vinegar. Divide the mushrooms into sterilized jars, add spices and fill with marinade. Cover with lids and set to sterilize: 0.5-liter - 15 minutes, 1-liter - 20 minutes. Roll it up, turn it over, wrap it up.

Happy preparations!

Larisa Shuftaykina

Pickling mushrooms means treating boiled mushrooms with citric or acetic acid, adding seasonings and spices to taste. Almost all mushrooms are suitable for pickling; it is better to use strong young caps. Before marinating, it is preferable to cut them into small pieces, so that later it is convenient to eat.

Pickling mushrooms for the winter will provide you with a tasty and satisfying snack for any table.

Recipes for pickling mushrooms differ in their types: some mushrooms need to be boiled less, others more. There are other nuances, for example, it is recommended to put boletuses in salted water for a short time so that their cap does not change color. And it’s better to remove the skin from the butter, to do this they are thrown into a colander and doused with boiling water. We provide recipes for pickling the most popular and recognizable mushrooms. Be careful: when selecting mushrooms, do not include poorly recognizable specimens.

Pickling mushrooms at home is most often done in two ways: boil them in a marinade or boil them in salted water, and then pour the marinade over them.

For the first method of pickling mushrooms, the standard recipe involves 1/3 cup of water, 2/3 cup of 8% table vinegar and one tablespoon of salt per 1 kg of mushrooms. The mushrooms are boiled in the marinade until it becomes light, the foam stops being released, and the mushrooms settle to the bottom. A couple of minutes before the end of cooking, add a teaspoon of sugar, five to six peas of allspice, cloves, bay leaves (dill, horseradish, cherry, oak, currants, garlic if desired) and a little citric acid to the pan. The finished mushrooms are quickly cooled, placed in sterilized jars and filled with marinade.

In the second method, boil the mushrooms in lightly salted water (2 tablespoons of salt per 1 liter of water), then drain in a colander and cool. The marinade is prepared as follows: for 0.4 liters of water, take 1 teaspoon of salt, 5-6 peppercorns, bay leaf, cinnamon, cloves, citric acid on the tip of a knife; Boil all this for 20-30 minutes over low heat, cool slightly and add 6-8% vinegar in the amount of 1/3 cup. The mushrooms are placed in jars and filled with chilled marinade at the rate of 250-300 ml of marinade per 1 kg of mushrooms.

Marinating porcini mushrooms

Ingredients:
Porcini mushrooms - 1 kg
Salt - 1 1/2 tbsp. spoons
Vinegar - 1/2 cup
Bay leaf - 1 pc.
Black pepper - 3 peas
Cloves - 3 pcs.
Dill - 2-3 g
Cinnamon - to taste

Cooking method
We clean the mushrooms from debris, trim the stems and cut them into pieces. Add vinegar, salt, put it in a pan and start cooking. After the water boils for the first time, remove the foam. Add spices and cook over low heat for another 25 minutes. Stir the mushrooms from time to time to prevent them from sticking together. The mushrooms will be ready when they completely sink to the bottom. In this state, you need to let them cool, and then you can transfer them to glass jars and close them tightly.

Cooking time: 1,5 hour

Pickled chanterelle mushrooms

Ingredients:
Chanterelles - 1 kg
8% vinegar - 1/3 cup
Water - 1/3 cup
Salt - 1 tbsp. l.
Sugar - 1 tsp.
Pepper - 5 peas
Bay leaf - 1 pc.
Cloves - 2 pcs.
Cinnamon - 2 sticks

Cooking method
We cut off the legs of the chanterelles, wash them and cook in salted water for about 20 minutes. Place the boiled mushrooms in a colander and wait until all the liquid has drained. Separately prepare the marinade for the chanterelles: mix vinegar, water, salt and bring the mixture to a boil. Dip the boiled chanterelles into the marinade and cook for another 20-25 minutes. Finally add sugar and seasonings. Before moving the mushrooms into jars, they need to be cooled quickly to ensure they remain crisp and firm.

Cooking time: 1,5 hour

Recipe for pickling butter

Ingredients:
Butter - 1 kg
8% vinegar - 1/3 cup
Water - 1/3 cup
Salt - 1 tbsp. l.
Sugar - 1 tsp.
Pepper - 5 peas
Bay leaf - 1 pc.
Cloves - 2 pcs.
Cinnamon - 2 sticks

Cooking method
Marinating boletus is very similar to the recipe with chanterelles, because... The marinade used for them is the same. The difference is that before cooking, you need to remove the slimy skin from the butter caps. To do this, they are doused with boiling water and then washed in cold water. There is no need to cook the mushrooms additionally. Like chanterelles, they are boiled in a boiling marinade for 20-25 minutes, then cooled and placed in a glass container along with the liquid in which they were boiled.

Cooking time: 1,5 hour

Marinating champignons

Ingredients:
Champignons - 1 kg
Citric acid - on the tip of a knife
8% vinegar - 2 tbsp. l.
Water - 1 l
Salt - 2 tsp.
Pepper - 3 peas
Bay leaf - 1 pc.
Cloves - 2 pcs.

Cooking method
Young champignons with dense caps are trimmed from the stems and washed thoroughly. There is no need to boil the champignons in advance; it is better to blanch them (immerse them in boiling water in a colander for a few minutes). Then the mushrooms are washed in cold water and left to drain off all the liquid. The marinade is prepared at the rate of 2 tsp. salt per 1 liter of water, add citric acid to it. Boil the champignons in this mixture until tender, remembering to stir and skim off the foam. Only before the end of cooking, vinegar and spices are added to the marinade. Chilled champignons are placed in jars, filled with marinade and closed tightly.

Cooking time: 1,5 hour

Recipe for pickling saffron milk caps

Ingredients:
Saffron milk caps - 1 kg
8% vinegar - 1/2 cup
Water - 1/2 cup
Salt - 1 tsp.
Pepper - 3 peas
Bay leaf - 1 pc.
Cloves - 2 pcs.

Cooking method:
Making pickled saffron milk caps is very simple. Their washed caps are poured with salted boiling water for 2-3 minutes and left in the bowl with a lid. After this, the mushrooms are drained and left to cool. At the same time, the marinade is being prepared: water, salt and spices are boiled for 20-30 minutes over low heat. Then the liquid is cooled and vinegar is added. The mushrooms are placed in jars, filled with this marinade and closed.

Cooking timeleniya: 1 hour

Marinating honey mushrooms

Ingredients:
Honey mushrooms - 1 kg
Water - 1 l
Vinegar 9% - 8 tbsp. l.
Sugar - 2 tbsp. l.
Salt - 1 tbsp. l.
Bay leaf - 2 pcs.
Allspice black pepper - 7 pcs.
Cloves - 4 pcs.

Cooking method
The honey mushrooms are washed and boiled together with the legs in boiling salted water for about 30 minutes. After this, the mushrooms are washed with cold water and cooked in a boiling marinade for another 20 minutes. For the marinade, boil water with sugar, salt and all the spices for about 3 minutes, and then add vinegar. Honey mushrooms are placed in sterilized jars while hot and filled with marinade. The jars are closed by rolling a metal lid.

Cooking time: 1 hour

P.S. Despite the fact that pickled mushrooms are very tasty, they can also be dangerous. Severe food poisoning (botulism) when eating salted and pickled mushrooms is not uncommon. With mushrooms, dangerous bacteria from the ground can get into the jar and multiply there. Be careful before using the product! The first sign of botulism is intense gas formation. Tin cans swell and glass lids come off. To avoid this, carefully process the mushrooms, maintain the concentration of salt and acetic acid, and store the mushrooms at a temperature of no more than 4°C. It is recommended to boil mushrooms that have been stored in hermetically sealed jars for a long time for 15 minutes before use in order to destroy possibly accumulated botulism toxin.

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Mushrooms are wonderful gifts of the autumn forest. They are dried, frozen or rolled into jars. If you know how to pickle mushrooms correctly, you will get a delicious appetizer that will become an integral part of both a regular meal and a festive feast.

Mushrooms are almost always pickled using the hot method. It would seem that what could be simpler than boiling anything in water or a marinade?

But even here there are several secrets that will allow you to get a truly tasty finished product:

• It is recommended to marinate dense and hard types of mushrooms separately from loose ones.
• If you decide to make a mushroom platter, be sure to take into account the cooking time for each component.
• Certain types of mushrooms can darken when placed in the same jar with others, which will give them a less than appetizing appearance.
• To ensure all prepared mushrooms are cooked at the same time, choose them of approximately the same size for each batch.

After you bring your “harvest” home, try to separate it by type and size. To get the neatest and most attractive mushrooms during pickling, select small specimens. During heat treatment they will shrink and become even more appetizing.

Before proceeding to the pickling process, the mushrooms must be cleaned of foreign debris. Soil and grass residues are removed much easier if the collected forest products are soaked in water for at least an hour.

When washing, pay special attention to the remaining soil on the stem and caps. This is very important, since it is with the soil that the botulinus bacterium can get into the jars, which can subsequently cause mushroom poisoning.

Calorie content of pickled mushrooms

The average caloric content of pickled mushrooms is 22 kcal. But it should be borne in mind that it may vary depending on the species. Dietary foods include milk mushrooms, boletus and chanterelles – 18 kcal. But porcini mushrooms and champignons have 37 kcal.

Mushrooms contain a lot of protein (on average 2.3 g). Due to the fact that it is difficult to digest, it will not be possible to classify the product under discussion as dietary.

Instant marinated mushrooms

The recipe for instant pickled mushrooms is especially popular among housewives. This product is indispensable in many salads, and can also be served as a separate snack.

Ingredients:

• any type of mushroom – ½ kg;
• cold water – 0.25 ml;
• sunflower oil – 50 ml;
• bay leaf – 2 pcs.;
• garlic – 6 cloves;
• half a lemon;
• rock salt – 1 tbsp. l.;
• dried cloves, peppercorns - to taste;
• table vinegar 9% - 2 tsp.

First you need to start preparing the marinade.

1. To do this, mix all the spices and sunflower oil in an iron container. Add the juice from half the citrus and the garlic, passed through the spade.
2. Pour in water, place the container over low heat, and boil the marinade for no more than 10 minutes. After this, it must be strained.
3. Now place the peeled mushrooms in a saucepan with the marinade and boil them for about 10 minutes.
4. Next you need to add vinegar and keep the mixture on the fire for another 5 minutes.
5. After this time, remove the container from the stove and allow the mushrooms to brew until completely cooled.

The finished product should be stored in the refrigerator; it is not intended for canning.

Before serving, the dish is seasoned with fresh oil and chopped onions.

How to pickle oyster mushrooms for the winter

If you want to get a delicious snack for your holiday feasts, we advise you to pickle oyster mushrooms for the winter. They can be stored in jars for up to 12 months.

Ingredients:

• oyster mushrooms – 1.5 kg;
• table vinegar 9% - 8 tsp;
• garlic – 4 – 6 cloves;
• cold water – 1000 ml;
• granulated sugar – 2 tsp;
• coarse salt - 1.5 tbsp. l.;
• peppercorns - to taste;
• dried cloves (in jars) – optional;
• bay leaves (in jars) – 1 – 2 pieces in each.

The cooking process is not at all complicated:

1. Prepare the mushrooms by peeling them in advance and cutting them into medium-sized pieces.
2. Place them in a saucepan and boil for half an hour in lightly salted water. If foam appears, be sure to remove it. Place the oyster mushrooms in a colander and allow the remaining liquid to drain.
3. At this time, prepare the marinade. Water is poured into a deep saucepan and brought to a boil, then all the remaining ingredients, including mushrooms, are placed there. Vinegar is added last.
4. Boil the mushrooms for about a quarter of an hour, then place them in jars and pour the marinade on top.

The jars are rolled up with iron lids and covered to allow their contents to cool. Oyster mushrooms will be ready in a month.

Delicious marinated champignons

Marinated champignon mushrooms are the most welcome “guest” on every table.

An artificially grown product is considered one of the safest, which is why champignons can even be eaten raw.

Ingredients:

• champignon mushrooms – 500 g;
• 9% table vinegar – ½ cup;
• garlic – 5 – 7 cloves;
• vegetable oil - half a glass;
• salt, pepper - to taste;
• greens - medium bunch.

Let's get started:

1. Pour the required amount of water into a deep container, add salt and pepper, and boil.
2. Then place the pre-peeled mushrooms there. Boil them for 10 minutes, then drain them in a colander and rinse under running water.
3. Make the marinade. To prepare it, combine vegetable oil, vinegar, chopped garlic and herbs. Place the champignons in the prepared mixture and let them brew for 1/4 hour. After this time, the dish is considered ready.

Honey mushrooms or chanterelles with garlic

Even the most sophisticated gourmet will not be able to refuse pickled chanterelles or honey mushrooms. We offer you a recipe that will allow you to get a tasty and healthy product in 24 hours.

Ingredients:

• honey mushrooms or chanterelles – 1 kilogram;
• table vinegar 9% - 6 - 7 tbsp. l.;
• garlic – 1 head;
• allspice – 10 peas;
• granulated sugar – 4 tsp;
• sunflower oil – 50 ml;
• cloves – 4 pcs.;
• bay leaf – 2 – 3 pcs.;
• cold water – 1 glass;
• coarse salt – 2 tsp.

Execution of such a recipe requires following the following algorithm of actions:

1. Clean the selected type of mushroom from any remaining dirt and wash thoroughly. Then place them in a deep saucepan and boil in lightly salted water until tender. Allow the liquid to drain through a colander.
2. At the next stage, transfer the mushrooms to an enamel pan. In a separate container, stir salt and granulated sugar in water and pour the mixture over the mushrooms. Add the rest of the spices.
3. Garlic is placed in a saucepan in crushed form after the water boils.
4. The mushrooms should be cooked in the marinade for no more than 10 minutes, after which they should be placed in jars. Before adding the marinade, remove the bay leaves from it.

To seal jars, it is recommended to use nylon lids. So mushrooms are stored in the main compartment of the refrigerator for no more than 2 months.

White mushrooms

There is nothing complicated about preparing pickled porcini mushrooms.

For the recipe you will need a standard set of ingredients:

• porcini mushroom (boiled) – 1 kg;
• garlic - optional;
• peppercorns – up to 10 pcs.;
• bay leaf – 2 – 3 pcs.;
• rock salt – 1 tbsp. l.;
• table vinegar 9% – 1.5 tbsp. l.;
• ground cinnamon - to taste;
• granulated sugar - to taste.

Porcini mushroom requires preliminary cooking for 20 minutes in lightly salted water.

1. Drain the liquid in which the mushrooms were cooked through a colander, and then start preparing the composition in which they will be further marinated.
2. Boil water in a clean container and dissolve salt and the required amount of sugar in it, then add vinegar.
3. Turn off the heat and add the mushrooms to the resulting liquid.
4. At the last stage, add bay leaf and garlic.
5. Let the mushrooms sit for a few minutes, then return the pan to the stove and boil its contents for another quarter of an hour.

Place the snack in jars, add the required amount of marinade and roll up the lids. You can store containers in any cool room.

Quick pickled boletus

Ingredients:

• boletus – 5 kg;
• cold water – 1000 ml;
• peppercorns – up to 10 pcs.;
• bay leaf – 2 – 3 pcs.;
• rock salt – 2 tbsp. l.;
• dill - a large bunch;
• lemon zest;
• granulated sugar - 3 tbsp. l.;
• garlic - 1 head.

The algorithm of actions is as always simple:

1. Peel the mushrooms and cook them in salted water.
2. At this time, prepare the jars. Place a sprig of dill and a little lemon zest on the bottom of each.
3. After the boletus is cooked, place it in jars without waiting for it to cool.
4. Prepare the marinade. To do this, combine all the ingredients in a saucepan and bring them to a boil. The liquid should boil for about 5 minutes, after which it is poured over the mushrooms.
5. Add a spoonful of vinegar to each jar.

The jars should be closed with nylon lids. Once they have cooled, place them in the refrigerator. In a couple of days the boletus will be ready.

Cooking in Korean

Ingredients:

• mushrooms (oyster mushrooms, honey mushrooms, champignons) – 1 kg;
• garlic - to taste;
• cold water – 2 liters;
• rock salt – 1 tsp;
• Korean carrot seasoning – ½ pack;
• granulated sugar – 3 tsp;
• 9% table vinegar - 3 tbsp. l.;
• sunflower oil – 50 ml.

We will prepare it like this:

1. Initially, cook the mushrooms in brackish water. Cooking time depends on their type.
2. Then the raw materials must be removed from the broth, but the liquid must not be poured out.
3. Add all the spices to a clean bowl with mushrooms, and at the end add half a packet of Korean seasoning. Mix everything thoroughly and pour in the liquid in which the mushrooms were cooked.

To get the finished dish, you need to leave it in a cool place for 10 - 12 hours.

Mushrooms marinated with onions

Ingredients:

• mushrooms (any type) – 2.5 kg;
• onions (large) – 3 pcs.;
• garlic – up to 5 cloves;
• salt – 2 tsp;
• lemon – optional;
• bay leaf – 2 pcs.;
• peppercorns – up to 10 pcs.;
• ground cinnamon – 1 g;
• granulated sugar – 4 tsp;
• cloves – 1 pc.;
• cold water – 1000 ml.
• 9% vinegar - 4 tbsp. l.

Let's get started!

1. Place the selected type of mushroom in a saucepan, add salt and cover with water. Boil and drain the liquid.
2. Place the mushrooms in the same container and add clean hot water. For each liter of water, add salt (1 tablespoon) and citric acid (1 teaspoon). Boil the product for 25 minutes.
3. Vinegar is added last.
4. Then transfer the mushrooms to a colander and allow the remaining liquid to drain.
5. To prepare the marinade, dissolve salt and the indicated amount of sugar in heated water. Bring to a boil. Then add the remaining ingredients and boil the mixture for another couple of minutes.
6. Place the mushrooms in the liquid and cook them for no more than half an hour. Then add vinegar and remove the container from the heat.

Place the finished product with the marinade in jars and roll up.

With soy sauce

Ingredients:

• mushrooms (champignons) – 500 g;
• cold water – 2 tbsp. l.;
• soy sauce – 4 tsp;
• sunflower oil – 50 ml;
• garlic clove;
• 9% table vinegar – 1 tsp;
• mustard seeds - 0.5 tbsp. l.;
• granulated sugar – ½ tsp;
• rock salt – 1/3 tsp;
• allspice and bay leaf - to taste.

Let's prepare it like this:

1. Place all the ingredients in a container and place it over low heat.
2. At this time, prepare the champignons. You can marinate only the caps.
3. After the liquid has warmed up, place the mushrooms in it and simmer them over low heat for about 10 minutes. Stir occasionally.
4. Leave the product in the liquid until it cools, and then the snack can be transferred to jars. It is recommended to serve it with herbs.

The most delicious pickled saffron milk caps

Ingredients:

• saffron milk caps – 1 kilogram;
• cold water – 1000 ml;
• rock salt – 2 tsp;
• garlic – 1 head;
• allspice – 8 peas;
• table vinegar 9% – 16 tsp;
• granulated sugar - 1 tbsp. l.;
• cloves – 3 pcs.;
• bay leaf and dill - to taste.

The marinade for saffron milk caps is prepared in the same way as for other mushrooms. All ingredients are placed in a saucepan and boiled for 5 minutes. Add vinegar before turning off heat.

Place the mushrooms mixed with garlic in clean jars, and at the end pour the marinade to the edges of the containers. Roll up the lids and turn the jars over. After a day, check their tightness.

Boletus mushrooms pickled for the winter

Ingredients:

• boletus mushrooms – 1 kilogram;
• cold water – 1000 ml;
• coarse salt – 40 g;
• dried cloves - optional;
• 9% vinegar – 125 ml;
• bay leaf – 2 – 3 pcs.;
• granulated sugar – 2 tsp;
• allspice – 10 pcs.

And there is nothing complicated in this process either:

1. Place fresh mushrooms in a saucepan and boil for a third of an hour. Specimens that sink to the bottom will indicate readiness. Watch for foam formation during cooking.
2. Drain the boletus mushrooms in a colander and wait until all the excess liquid is gone.
3. Transfer the mushrooms to boiling water, boil for a quarter of an hour, then add all the listed ingredients.
4. Boil for another 15 minutes over low heat, then transfer the boletus mushrooms into jars and roll up the lids.

It turns out that making pickled mushrooms yourself is not at all difficult. But it is very important to buy them from trusted sellers or assemble them yourself away from roads and hazardous industries. These mushrooms make an excellent appetizer, an ingredient in a salad or hot dish, or even a filling in baked goods.

How to pickle mushrooms at home? Recipes. How to marinate boiled mushrooms

Today I want to talk about mushrooms. Very soon the forest will be generous with gifts. Mushrooms are pickled at home in two ways. In this article I will tell you how to marinate mushrooms; you can first boil them in the marinade, or pre-cook them in salted water and then pour the marinade over them. And first you need to prepare the gifts of the forest for pickling.

How to clean mushrooms?

Unpeeled mushrooms do not last long and quickly become unusable. This has happened more than once in the forest: you find yourself in a clearing, there are so many mushrooms that you don’t know how to carry them away. And when you return home, you realize that they need to be processed urgently; you can’t eat them all at once. It's time to think about the cold season, when for the New Year's holiday you can put a plate of pickled mushrooms on the table.

Therefore, if you brought home mushrooms from the forest or bought them at the market, try to immediately sort and clean them correctly. First, review all the mushrooms; it may happen that dangerous, inedible ones, which are popularly called “toadstools,” were accidentally brought from the forest.

After cleaning and processing, external signs become invisible, and forest gifts are difficult to distinguish from edible ones. Even one poisonous mushroom can cause poisoning or serious illness. During the cleaning process, remove overripe and wormy mushrooms, and cut out areas damaged by slugs, insects, and rodents from those left. At the same time, clean fungi from soil, pine needles, sand, and grass. Remove the top layer from the legs and trim them.

Rinse the mushrooms in cold water, change the water several times. Cleaning various mushrooms has special nuances. So, aspen boletuses, boletus mushrooms, white mushrooms, champignons must be properly cleaned and processed as follows: after washing, pour boiling water over them a couple of times, separating the caps from the stems in advance.

Marinating mushrooms

To marinate mushrooms you will need: enamel containers, a slotted spoon, glass jars. Tubs and barrels made of linden and oak are more suitable for the village. Use only dishes protected by a layer of enamel; vinegar is used for pickling, and it reacts with metals.

You will need: salt, vinegar, sugar, cinnamon, allspice, cloves, cumin, bay leaves, fresh vegetables - onions, celery, parsley, carrots, garlic.

The best mushrooms for this method of preservation are boletus, boletus, boletus, boletus, and honey mushrooms. Use young, strong ones that are not damaged by worms. Marinate each type separately.

Before pickling, you should sort them by size and appearance, cut off the stems, and rinse them in cool water. Do not skimp on water, otherwise you will have to process the mushrooms a second time and replace the marinade with fresh one. After washing, drain the mushrooms in a colander and dry.

Cut the large caps into several pieces, and the stems into small pieces of 2-3 cm. The caps are better suited for pickling, but the stems can also be used, but cooked separately.

Some mushroom pickers claim that boletus mushrooms, fly mushrooms, boletus mushrooms, and honey mushrooms are not suitable for pickling. They swell in the marinade and the aroma and taste are lost. In this case, you can take the following actions.

Pour boiling water over the mushrooms before cooking, rinse with cool water, otherwise the marinade will be dark and unappetizing in appearance. Valui, chanterelles initially cook for half an hour, then rinse well. If you marinate boletus with boletus in the same container, the boletus will turn dark. Boletus mushrooms cooked together with boletus mushrooms will become boiled. Small mushroom caps cook faster than large ones, so they should not be placed at the same time as large ones.

Young, strong, small mushrooms are considered the best for pickling. White boletuses will be exceptional; they will retain their color and density in the marinade. Champignons and saffron milk caps will be good. Autumn mushrooms are considered to be the highest quality for pickling; at this time they are strong and dense.

How to pickle mushrooms at home?

You can marinate mushrooms according to two recipes: boil in the marinade, or boil in salted water, cool, and only then pour in the marinade.

1. Pour water into an enamel saucepan for 50 grams. salt and a liter of water, cook the mushrooms until tender. Before the end of cooking (3 minutes), pour diluted vinegar essence (5 grams per liter of water for porcini mushrooms, for the rest - 3 grams)
2. Cooking time depends on the type of mushrooms, their age and size. In most cases, 8-10 minutes from the moment of boiling is enough for the mushrooms to cook. Mushrooms with a dense structure (porcini, boletus, champignons) are cooked longer, about 20 minutes, the same amount for stems, honey mushrooms, chanterelles. The foam that arises during the cooking process is removed with a slotted spoon. This will allow you to get a clear marinade.
3. As soon as the marinade begins to lighten, the foam disappears, the mushrooms end up at the bottom, and cooking stops. 2 minutes before the end, add 5 peas of allspice, cloves, bay leaf, and a teaspoon of sugar. Spices are introduced only into the purified marinade, without foam.
4. The finished pickled mushrooms are immediately cooled in a wide container, covered with gauze, packaged in jars, filled with the rest of the marinade, and covered with plastic lids.

Pickled mushrooms recipe

There is another recipe for pickling mushrooms using this method.

In a saucepan for 1 kg. raw mushrooms need 0.5 cups of water, salt, 0.5 cups of table vinegar, then lay out the prepared mushrooms and start cooking.

Remove the foam, and only then add spices (cloves, pepper, cinnamon, dill, bay leaf), stirring gently, and cook for 20 minutes. The mushrooms sink to the bottom, are removed from the stove, cooled, and transferred to glass containers.

Method two

For 1 kg. raw mushrooms - you will need half a glass of water, the same amount of table vinegar, 1.5 tbsp. spoons of salt, 3 laurel leaves, pepper, cloves, dill, cinnamon - to taste (about 0.1 g of each type). Cook the mushrooms for 20 minutes, add spices to the boiling water.

You can boil the mushrooms in salted water, cool, and then add the marinade (1/2 liter jar).

Mushroom marinade recipes:

For 1 liter of water - 5 g. salt, citric acid - 0.4 g, vinegar essence - 8 g, 2 pcs. cinnamon and cloves, allspice - 3 pcs.

For 1 liter of water - a cut glass of table vinegar (then take one glass less water) or 3 teaspoons of vinegar essence, granulated sugar - 2 tbsp. spoons, salt - 4 teaspoons, allspice - 6 peas, 3 pcs. bay leaf and cloves. Boil all this for 20 minutes over low heat, add vinegar at the very end. Cool the marinade and pour it over the workpiece.

How to pickle mushrooms - saffron milk caps and honey mushrooms?

Marinating saffron milk caps occurs a little differently. Place the prepared saffron milk caps in a saucepan, sprinkle with chopped onions, cover with a lid, and cook over low heat for 20 minutes until the juice is absorbed. Next, add vinegar, let it boil, drain in a colander, cool, put in a bowl, pour in the vinegar brine described in the recipe for pickled mushrooms. Marinated champignon mushrooms are prepared using this method.

When marinating honey mushrooms, the water consumption is three times greater than when marinating porcini mushrooms. It is important to ensure that during the marinating process, after cooking the mushrooms, they are cooled. Placed in jars hot and warm, they retain heat for a week, so the brine becomes cloudy and the product sours.

How to store pickled mushrooms?

Properly prepared pickled mushrooms can be stored for a long time. If stored for a long time, the marinade may have a sour, pungent taste. Then before eating, place the mushrooms in a colander, drain the brine, rinse, and boil again.

If mold is found in the jars, drain the product through a colander, rinse with boiling water, prepare a fresh marinade, digest the mushrooms, put them in clean jars, and pour the marinade again.

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Marinated mushrooms

Preparing mushrooms, as well as vegetables or berries, has long become popular. Why not? After all, how nice it is in winter to get a jar of pickled mushrooms, for example, and enjoy their taste with hot potatoes. There are many recipes for pickling mushrooms. I offer you a “no-fuss” recipe, that is, I’ll tell you how to quickly marinate mushrooms. Just don’t think that because the mushrooms are cooked quickly, they will lose their taste. Not at all! There will be mushrooms everywhere!

Using this recipe, you can quickly marinate porcini mushrooms, boletus, boletus, boletus, fly mushrooms, chanterelles, greenfinches, honey mushrooms, row mushrooms and even champignons.

Ingredients:

• Mushrooms – 1 kg;
• Acetic acid 30% - 3 tablespoons;
• Water – 2 glasses;
• Black peppercorns – 12-15 pcs.;
• Salt – 3 teaspoons;
• Onion – 1 head;
• Bay leaf – 2 leaves;
• Carrot – 1 small.

Required equipment:

• Glass jars;
• Metal covers;
• Colander;
• Large saucepan;
• Kettle;
• Cutting board;
• Spoon.

1. We sort through and wash the mushrooms, if necessary, sort them by type. For example, you should not cook butter with porcini mushrooms, etc. Cut large mushrooms into pieces.

2. Wash the prepared mushrooms using a colander under running cold water.

3. Now pour the mushrooms into an enamel pan, pour clean water into it so that the mushrooms are covered by two centimeters and put on fire. Cook for half an hour. Boil all mushrooms by type! While they are cooking, constantly skim off any foam that appears.

4. Now prepare the marinade. Cut carrots and onions into slices.

5. Pour 2 glasses of water into another saucepan, add spices, salt, prepared carrots and onions and boil it all for 10 minutes. At the very end, literally a minute before turning it off, add acetic acid to the marinade.

6. Now you need to strain the boiled mushrooms through a colander, rinse them under cold running water and boil in the marinade for 15 minutes.

7. Place the pickled mushrooms in sterile jars and immediately seal them with metal lids (don’t forget to sterilize them too).

8. When you serve these mushrooms, season them with a little vegetable oil and garnish with onion rings to make them tastier.

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Pickling mushrooms or how to pickle mushrooms correctly

PICKLED MUSHROOMS OR HOW TO CORRECTLY MARINATE MUSHROOMS FOR THE WINTER. RECIPES FOR MARINATED MUSHROOMS.

Many people prefer pickled mushrooms to salted ones, which, thanks to the spicy marinade, have a special taste and aroma. Almost all edible mushrooms are pickled, with the exception of milkweeds, which have a pungent taste, and russula. For pickling, it is better to select young, strong mushrooms, with intact caps no more than 3-5 cm in diameter. Before you start pickling, the mushrooms must be cleaned of soil, dry twigs and pine needles. For butternuts, you need to remove the skin on the cap, since during pickling it gives bitterness. Caps are mainly used for pickling. If the caps are small, then they are pickled whole; large ones are cut into four parts. The legs are marinated separately. If there are a lot of mushrooms, then they need to be sorted by size and type. The prepared mushrooms are thoroughly washed several times in cold water and dried. This must be done very quickly, as the mushrooms may darken and lose their taste and aroma. After processing, the mushrooms must first be boiled in salted water until they settle to the bottom of the dish. After that, the mushrooms are placed in a colander or sieve, allowing the water to drain, placed in sterilized jars and filled with pre-prepared marinade. Marinating can be cold or hot. When cold pickling, jars are not sterilized. Perhaps the most common method of cold pickling, used by many, is as follows: add 3-5 g of salt, 10 g of vinegar, 0.2 g of citric acid, cinnamon, bay leaf, allspice and cloves to 1 liter of water. The mushrooms are boiled in this marinade, cooled, poured into glass jars and stored in a cool, dry place. With the hot pickling method, the jars are thoroughly sterilized over steam. For 1 kg of mushrooms, take half a glass of water, the same amount of vinegar and spices, which are added to boiling water after removing the foam. Boil the marinade for 30 minutes, stirring constantly, then pour into jars and seal with lids. Boiled mushrooms are quickly cooled, placed in glass jars and filled with marinade. Following some mandatory rules when marinating will help you avoid such unpleasant surprises as swelling of jars, molding, souring and darkening of mushrooms. After you have poured the marinade, add a little vegetable oil to each jar. The mushrooms will remain fresh and will not darken. Store pickled mushrooms in a cool, dry place and make sure they are completely covered with the marinade. If mold appears and the marinade becomes cloudy, rinse the mushrooms with boiling water and pour in freshly prepared marinade. You can avoid cloudiness of the marinade if you add 100-200 g of vinegar essence at the end of cooking the mushrooms (when they settle to the bottom). When cooking mushrooms before marinating, it is very important not to overcook them or undercook them. Undercooked mushrooms drenched in marinade may subsequently become moldy and sour, while overcooked mushrooms may become flabby and tasteless. To keep the marinade clear, remove foam from the surface as often as possible during cooking. Add spices to the marinade when it is completely free of foam. To prevent the mushrooms from darkening during cooking, add a little powdered citric acid (on the tip of a knife) to boiling water.

MARINATED MUSHROOMS “GRANDMOTHER’S SECRET” Sort fresh small mushrooms and rinse thoroughly in cold water. Add salt and mushrooms to boiling water and cook for 20 minutes over low heat. Then carefully remove the mushrooms with a slotted spoon and rinse with cold water. For the marinade, boil water with vinegar, add salt, sugar, pepper, bay leaf, cinnamon, cloves. As soon as the marinade boils, add the mushrooms to it and cook until they become soft. Then cool the marinade, transfer to glass jars, pour in a thin layer of vegetable oil. Mushrooms - 5 kg, water - 3 l, salt - 50 g. For the marinade: table vinegar - 2 cups salt - 30 g, sugar - 3-5 tsp. l., allspice - 5 peas, bay leaf - 3-5 pcs., cloves - 3-5 pcs.

“SIMPLE” MARINATED MUSHROOMS Sort the mushrooms. Clear away grass and twigs. Rinse thoroughly in cold water. Cut large mushrooms into small cubes, leave small ones whole. Boil the mushrooms in salted water for 25-30 minutes, counting from the moment of boiling. Separately, prepare the marinade by boiling water with spices for 20-25 minutes. Then drain the water in which the mushrooms were boiled, pour in the marinade and cook for 40 minutes. Then pour the marinade into another bowl, and place the mushrooms in a pre-sterilized jar, pour boiling marinade over it and seal tightly with a lid. mushrooms - 2-3 kg, salt - 200 g, For the marinade: salt - 300 g, vinegar essence - 20-30 g, bay leaf - 20 pcs., black allspice - 10 peas

MARINATED MUSHROOMS “A GENEROUS GIFT OF THE FOREST” Sort the chanterelles, peel them, wash them thoroughly in cold water and cut each mushroom into two halves. Boil the prepared chanterelles in a weak solution of vinegar and salt, stirring constantly and skimming off the foam. When the mushrooms settle to the bottom of the pan, drain the water and place the mushrooms in a sieve. Transfer to jars, pour boiling marinade and seal with a lid. Chanterelles - 1 kg, water - 2 l, vinegar essence - 4 tbsp. l., salt to taste For the marinade: water - 1 l, table vinegar - 1 glass, sugar - 2 tsp, salt - 3-4 tsp, bay leaf - 3-5 pcs., allspice - 5- 6 peas, cloves - 3 pcs., cinnamon - 1-1.5 tsp. cinnamon.

MARINATED MUSHROOMS “NOBLE APPETIZER” Pour the processed mushrooms with cold water, add vinegar essence, salt, finely chopped garlic. Cook for 20 minutes. Then drain the mushrooms in a colander to drain. Place the cooled mushrooms in pre-sterilized glass jars and fill with marinade. Porcini mushrooms - 5-10 kg, water - 3-5 l, vinegar essence - 30 g, salt - 180 g, garlic - 100 g For marinade filling: water - 1 .5-2 l, salt - 300 g, vinegar essence - 50 g, bay leaf - 15 pcs., cinnamon - 1.5 g, allspice - 10 peas, cloves - 20 pcs.

MARINED MUSHROOMS “CRUNCHY” Blanch washed and peeled mushrooms in boiling water for 3 minutes, then place in cold water until cool and place in layers in a barrel or tub, adding spices and salt. After 15 days, rinse the mushrooms in cold water, put them in jars and fill them with marinade. Mushrooms - 10 kg, salt - 200 g, dry dill - 80 g, allspice - 10 peas For the marinade: water - 2 l, vinegar essence - 50 g , bay leaf - 5-10 pcs., cloves - 20 pcs.

MARINATED MUSHROOMS “THE HOSPITAL HOSTESS” Peel the mushrooms and rinse several times in cold water. Cut large mushrooms in half. Peel the onions, cut into rings, mix with mushrooms and vegetable oil. Place the mushrooms in prepared, steamed jars and pour over the hot marinade. Sterilize the jars for 20 minutes at a temperature of at least 100 degrees. After sterilizing the jars, cool. mushrooms - 10-15 kg, onions - 1 kg, vegetable oil - 300 g For the marinade: water - 5 l, salt - 150 g, table vinegar - 50 g, cinnamon - 10 g, bay leaf - 5 pieces. MARINATED “SPANTIED” MUSHROOMS: Trim the stems of fresh champignons and rinse thoroughly several times with cold water. Immerse the caps in boiling water for 2-3 minutes, drain in a colander and rinse with cold water. Boil water in a saucepan, add salt and add the prepared mushrooms. When the mushrooms sink to the bottom and the brine becomes clear, add vinegar, bay leaf, pepper and cloves. Boil for 10-15 minutes and pour into jars along with the mushrooms. Fresh champignons - 2-3 kg, salt - 1-2 tbsp., water - 3-5 l., vinegar - 2 tbsp., bay leaf - 3 pcs. , allspice - 5 peas, cloves - 3 pcs.

MARINATED “GARLIC” BUTTER Dip the peeled and washed butternuts into boiling salted water for 2-3 minutes, then discard in a colander and rinse with cold water. After processing, separate the films from the caps. Prepare the marinade separately. Bring the water to a boil, add salt, add the mushrooms and cook over low heat. At the end of cooking, add allspice, 8% vinegar, sugar. Boil the mushrooms in the marinade for 15 minutes. Then carefully remove the mushrooms from the marinade with a slotted spoon and cool. Strain the marinade several times. Sterilize the jars over steam for 5-10 minutes, add chopped garlic to each, add mushrooms and fill with marinade. small boletus - 1-2 kg, vinegar essence - 1/3 tbsp., water - 0.5 tbsp., salt - 1 tbsp., sugar - 2 tsp., allspice - 5 peas, garlic - 3 heads.

MARINATED MUSHROOMS “MASTERS OF THE FOREST” Blanch the milk mushrooms soaked in water in boiling water for 3 minutes. Then cool and cut into medium-sized pieces. Place the mushrooms in layers in a glass jar or barrel, add salt and spices; there is no need to add water, since the mushrooms themselves will give juice. After such preliminary salting (20 days), rinse the mushrooms in cold water and pour in the marinade. Milk mushrooms - 10 kg salt - 500 g. For the marinade: water - 2-2.5 l, vinegar essence - 50 g, bay leaf - 10 pcs. , allspice - 15-20 peas, cloves - 10 pcs.

MARINATED VALUI Boil the valui, peeled and washed in cold water, in salted water for 25 minutes, counting from the moment of boiling. Drain the water and immerse the mushrooms in cold water to cool. Prepare the marinade. Add salt, acetic acid, finely chopped garlic, allspice, bay leaf, currant leaves to boiling water, simmer the marinade for 15 minutes over low heat under a closed lid. Place the mushrooms in a jar in layers and pour hot marinade. Valui - 10 kg, salt - 2-3 tbsp. l., For the marinade: salt - 300 g, vinegar essence - 30-50 g, bay leaf - 15 pcs., finely chopped garlic - 3 tbsp., currant leaves - 10 pcs., allspice - 20 peas.

MARINATED MUSHROOMS “FRIENDLY NEIGHBORS” Carefully sort the boletus, aspen and chanterelle mushrooms and wash in cold water. Before cooking, pour boiling water over the mushrooms for 10 minutes. Then drain in a colander, cool and rinse in cold water acidified with vinegar. Prepare the marinade. Boil water, add vinegar essence, salt, allspice, carrots cut into slices and bay leaf. Boil the filling for 20 minutes. Cut the cooled mushrooms into cubes, place in sterilized jars and fill with the prepared marinade. Boletuses - 2 kg, boletus - 3 kg, chanterelles - 2 kg, For the marinade: vinegar essence - 30 g, water - 5 l., salt - 400 g, fragrant pepper - 10 peas, medium-sized carrots - 3 pcs., bay leaf - 3 pcs.

ASSORTED MARINATED MUSHROOMS

dill - 3 pcs., apple cider vinegar - 200 g, water - 1 l, salt - 50 g, sugar - 70-100 g, black peppercorns - 6 pcs. Cook different types of mushrooms (in any ratio) in boiling salted water (30 g per 1 kg of mushrooms) for 8–10 minutes, drain in a colander, and rinse with hot water. For the marinade, dissolve salt and sugar in boiling water, add pepper and dill (umbrellas), boil for 5 minutes. Strain the brine, bring to a boil again, pour in vinegar. Pour the hot marinade over the boiled mushrooms and cook over low heat until they settle to the bottom. Place the mushrooms in dry, heated jars, filling them 1 cm below the neck. Pour in the marinade so that it completely covers the mushrooms and cool. Wrap the necks of the jars with parchment and tie them with thread. Store in a cool place.

MUSHROOM CONCENTRATE mushrooms - 1 kg, water - 0.5 l, salt - 60 g. Finely chop the peeled and washed mushrooms, add 300 g of water, add salt and cook covered over low heat until softened. Then pour in the remaining water and cook the mushrooms for another 15 minutes. Grind the boiled mushrooms along with the broth in a blender, transfer the mass to a wide saucepan and evaporate until the mass thickens slightly. Pour the hot mixture into half-liter jars, filling them 1 cm below the neck level. Cover the jars with lids and sterilize for 40 minutes. After 2 days, carry out the second sterilization (45 minutes), for long-term storage - after another 2 days - the third sterilization (also 45 minutes). Store concentrate in a cool place.