Marinated mushrooms in sweet and sour marinade. Pickling mushrooms for the winter. Boletus and boletus marinated for the winter with cinnamon

If the marinade is prepared separately and pre-cooked mushrooms are poured over it, then the dish is transparent and clean. Pickling mushrooms at home is quite easy, especially if you have a variety of recipes. The most important rule is to prepare the marinade correctly; the requirements of the recipe must be followed, and of course, your own preferences must be taken into account.

• Useful tips

Recipe for mushroom marinade with vinegar 9%

This marinade is quite simple and suitable for any type of mushroom.

Ingredients:

mushrooms 2 kg;
water – 1 l;
vinegar 9% - 250 ml;
sugar – 2 tbsp;
salt – 4 tsp;
bay leaf – 2 pcs.;
allspice peas – 6 pcs.;
cinnamon - to your taste;
black currant leaves - to your taste;
dill - 3 sprigs.

Preparation:

1. Marinade for mushrooms in 1 liter of water with 9% vinegar is prepared quickly and easily and we will start by transferring all the necessary components into a container (except for the last two ingredients) and stirring.

2. Stir until the salt and sugar dissolve.

3. Then place the container on the fire and boil the contents.

4. Wash the dill, currants (leaves), add to the brine, turn off the heat, set aside, let the marinade infuse.

Classic mushroom marinade

Next, we will present you another no less interesting, the most delicious and simple classic marinade for mushrooms in 1 liter of water with 9% vinegar. If you marinate mushrooms in this brine, they will have a unique taste. The appetizer is a little spicy and goes well with any side dish.

Ingredients:

water 1 l;
vinegar 9% - 90 ml;
salt – 60 g;
sugar – 50 g;
black pepper – 9 peas;
bay leaf – 3 pcs.;
allspice – 2 pcs.

Preparation:

1. So, at the first stage of cooking, boil water.

2. Place each component into boiling liquid and cook for 5 minutes.

3. Pour the finished marinade into jars, which are filled with mushrooms (cooked) in advance.

How much salt to put in mushroom marinade

It is impossible to say exactly how much salt is added to the mushroom marinade, since the amount of this component is calculated based on the amount of other products. If you are interested in the amount of salt for mushroom marinade per 1 liter, then just read the recipes above. You can also find a recipe with photos and step-by-step preparation.

Why can a marinade become cloudy?

Jars filled with mushrooms may become cloudy immediately after you cook them and the reason for this is poor preparation of the components or container. If the brine in the jar during storage of the preparations changed color and became darker, and the lid rose, this indicates that the container is filled with dangerous microorganisms that can cause botulism. Such a jar of mushrooms should be thrown away so as not to face tragic consequences.

Here are some valuable tips, thanks to which the marinade and mushrooms will only delight you with their taste and no botulism will be scary for you:

1. When you pick mushrooms, do not pull them out; use a knife to cut them. Thanks to this, you will reduce the risk of botulism, since this disease lives in the soil, which is the causative agent of this disease. For this reason, the mushroom stem, which has dirt on it, is also cut off a little, and not just washed. The vegetative type of botulism dies 5 minutes after boiling.
2. Be sure to heat the marinade for mushrooms, boil water, add salt and vinegar.
3. Jars and lids should be sterilized. When sterilizing filled containers, use salted water.
4. Pickle small mushrooms as a whole, cutting off only part of the lower stem.
5. Cut large mushrooms into four parts.
6. Porcini mushrooms and boletus mushrooms are marinated separately from the caps.
7. Before dipping the butter into the marinade, remove the skin.
8. Jars filled with marinade and mushrooms are not sealed, using metal lids to prevent botulism from occurring.
9. Mushrooms are marinated for a month, if you do not take into account the quick marinade.
10. Storage of pickled mushrooms should not exceed 1 year.
11. First, the mushrooms are sorted by type, and then they need to be prepared for pickling; this process is also different.
12. Mushrooms are soaked in salted or acidic water in advance. Grass, dirt and worms end up on the surface. The main thing is not to overexpose the product in the liquid so that the mushrooms do not absorb excess water.

The mushrooms must be boiled, this way you will reduce the risk of poisoning to zero and you don’t have to worry that the pickled mushrooms will start to deteriorate. There are several stages of marinating: the first is when you place the mushrooms in boiling salted brine, pour in vinegar, add spices to your taste and cover with a lid. Second: when the mushrooms are boiled, dried, then put into jars and filled with the marinade that you have already prepared.

Well, we hope that the recipes and tips described above will help you quickly and tasty prepare a marinade that will give your mushrooms extraordinary taste and aroma. And if you experiment a little and add other spices, you will get marinated mushrooms with new shades of different tastes. Enjoy your meal!

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, maggots 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 skimmed off 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 first be 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 at full power until the liquid evaporates.

• Mushroom preparations should be stored in a cool, 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. You should not store it open for 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. Cover the mushrooms again with 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 a little at 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 sugar, salt, cumin, cloves and pepper in the required proportions.
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 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.

To delight the forest bounty with its wonderful taste in winter, you need to prepare the right marinade for mushrooms. Let's reveal the secrets of a beautiful, transparent marinade and consider recipes for various types of mushrooms.

This cooking variation is suitable for all types of mushrooms.

Ingredients:

Mushrooms;
garlic;
water – 50 ml;
vegetable oil – 1 tbsp. spoon;
sugar – 1 tbsp. spoon;
vinegar – 40 ml;
salt – 1.5 tbsp. spoons;
peppercorns – 5 pcs.;
cloves – 2 pcs.

Preparation:

1. Boil the mushrooms. During the cooking process you will need to change the water three times. Wild mushrooms are cooked for an hour and a half.
2. Pour salt into the water. Add sugar, pepper and cloves. Boil. Remove from stove and pour in vinegar.
3. Scald the jar. Place garlic on the bottom. Place mushrooms in jars. Pour marinade and add oil. Roll up.
4. According to this recipe, they will be ready in a day. Mushrooms keep well all winter.

Cooking for 1 liter of water

The taste of mushrooms directly depends on the marinade. It must be prepared in the correct proportions, strictly following the recipe.

Ingredients:

Water – 1 liter;
bay leaf – 2 leaves;
black peppercorns;
cloves – 5 pcs.;
salt – 1 tbsp. heaped spoon;
allspice peas;
table vinegar (9%) – 3 tbsp. spoons.

Preparation:

1. Boil water. Throw in the bay leaves and cloves. Add salt. Add sugar and add peppercorns. Boil for five minutes until the crystals are completely dissolved.
2. Pour in the vinegar, stir and pour into the prepared jar of mushrooms. Roll up.

For porcini mushrooms

A quick and simple option that is suitable for the best representatives of the forest - porcini mushrooms.

Ingredients:

Allspice – 6 peas;
water – 1 liter;
cloves – 2 pcs.;
salt – 1.5 tbsp. spoons;
vinegar – 150 ml;
bay leaf – 3 leaves;
sugar – 1 tbsp. spoon.

Preparation:

1. Mix all the necessary products, except vinegar, boil and cook for a quarter of an hour.
2. Remove from heat and pour in vinegar. Mix.
3. The prepared brine is poured over the forest gifts and rolled up.

Vinegar is always added to the marinade at the end of cooking, when the liquid has been removed from the heat. If you add it at the beginning of cooking, the vinegar will evaporate.

Universal marinade for any mushrooms

A simple marinade for mushrooms for the winter is suitable not only for forest products, but also for champignons.

Ingredients:

Water – 1 liter;
cinnamon – 0.4 teaspoon;
salt – 1 tbsp. spoon;
cloves – 3 buds;
sugar – 1 tbsp. spoon;
peppercorns;
vinegar essence - 1 tbsp. spoon;
bay leaf - 1 leaf;
garlic – 3 cloves;
dill umbrellas – 3 pcs.;
horseradish leaves.

Preparation:

1. Peel and chop the mushrooms. Boil. Place in jars.
2. Boil water. Add salt, add all the ingredients and boil for a quarter of an hour.
3. Pour the essence into the resulting brine and immediately pour it into jars.

Option for honey mushrooms

This is a very quick cooking option that makes honey mushrooms incredibly tasty.

Ingredients:

Water – 240 ml;
salt – 1.5 tbsp. spoons;
vinegar – 30 ml (9%);
cloves – 3 pcs.;
pepper – 3 peas.

Preparation:

1. Boil and place honey mushrooms in a jar.
2. Add marinade ingredients to the water. Boil. Pour in vinegar and pour into jars. Roll up.

With garlic and pepper

There are many different options for mushroom marinade. This variation has an ideal ratio of products that is suitable for all types of forest products. Thanks to the resulting brine, they will be well preserved throughout the winter.

Ingredients:

Mushrooms (white, boletus, honey mushrooms, morel, Polish);
garlic – 2 cloves;
water – 1 liter;
bay leaf – 3 leaves;
sugar – 2 tbsp. heaped spoons;
cloves – 2 pcs.;
black pepper – 8 peas;
salt – 4 heaped teaspoons;
allspice – 4 peas;
vinegar - 5 tbsp. spoons (9%).

Preparation:

1. Rinse the mushrooms. Sort and cut into pieces. Boil in salted water. During the cooking process, remove the foam from which all the dirt comes out. Drain the liquid.
2. Place all products except garlic and vinegar in water. Boil and cover with a lid. Boil for five minutes.
3. Throw in mushrooms and garlic, cut into pieces. Boil and simmer for a quarter of an hour. Pour in vinegar and stir. Transfer to jars and roll up.

To ensure that the marinade remains transparent, when cooking mushrooms, remove the foam in time and change the water several times.

Korean mushroom marinade

Champignons marinated in the proposed marinade will be an excellent appetizer on the holiday table.

Ingredients:

Champignons – 300 g;
black pepper;
coriander – 0.4 teaspoon ground;
salt;
garlic – 3 cloves;
apple cider vinegar – 3 tbsp. spoons;
parsley – 25 g;
sesame – 10 g;
dill – 25 g;
soy sauce – 1 tbsp. spoon;
red hot pepper – 1 pod;
cumin – 0.5 tbsp. spoons;
bay leaf – 2 leaves;
vegetable oil – 60 ml.

Preparation:

1. Boil the mushrooms. Do not forget to remove the foam that forms during the cooking process. Drain off all liquid.
2. Pour soy sauce into vegetable oil. Finely chop the greens and add to the oil. Chop the garlic. Add to the mass. Throw in bay leaf, cumin, coriander, chopped hot pepper. Pour in vinegar and stir.
3. Place sesame seeds in a dry frying pan and fry. The grains should become golden brown. Add to marinade. Stir.
4. Add mushrooms. Cover with lids and store in the refrigerator. If you want to prepare until next season, bring the mushrooms and marinade to a boil. Transfer to jars and roll up.

For oyster mushrooms

Many people don’t know how to cook oyster mushrooms deliciously. We offer an ideal, proven cooking option.

Ingredients:

Oyster mushrooms – 1100 g;
vinegar – 1 teaspoon of essence;
pepper – 6 peas;
water – 600 ml;
garlic – 3 cloves;
salt – 2 tbsp. spoons;
dried dill;
sugar – 1 tbsp. spoon;
cloves – 6 pcs.;
bay leaf – 2 leaves.

Preparation:

1. Cut oyster mushrooms from a bunch. Mushrooms have rubbery and very hard legs, so they need to be trimmed short. Cut the hats.
2. Pour water over the oyster mushrooms and immediately add salt. Add spices. As soon as the water begins to boil, pour in the vinegar. Boil for half an hour. Any foam that appears must be removed.
3. Cool and transfer to jars. The brine should only cover the mushrooms; there is no need to pour too much. Pour a tablespoon of vegetable oil into a jar. Roll up.

General cooking principles

Mushrooms, even if they are strong, should always be checked for worms and divided into types. You can marinate in two ways:
marinade together with mushrooms;
marinade separately from mushrooms.
If you decide to cook together with mushrooms, then the final product will preserve the mushroom flavor as much as possible. The dish will have a special taste, and the marinade will be the richest, but not very pleasant to look at. In the jar, the liquid will appear cloudy, viscous and dark. Will contain crumbled mushroom debris.
If you decide to prepare the marinade separately and then pour in the prepared mushrooms, the final product will be transparent and clean. The aroma will be as rich as in the first version.
Only whole and strong mushrooms are chosen for pickling. They are carefully sorted and the dark spots are cut off. All parts are cut. Small specimens can be left whole. It is recommended to marinate the caps separately from the legs.
Boletuses and boletuses color the marinade dark. If you want to keep the brine transparent, first pour boiling water over the mushrooms and then immediately place them in cold water. Only after this procedure start cooking mushrooms.

Canned mushrooms for the winter at home... there are more than enough preparations for this yummy. And just the memory of this mind-blowing delicacy makes every gourmet’s mouth water. After all, such an exquisite dish will qualitatively complement and diversify the menu of any celebration. But to prepare the gifts of the forest, you will have to work a little.

Let's reveal some secrets of the art of preparing this delicacy and learn how to marinate at home.

Every housewife loves to surprise her family and guests with her signature home-cooked dish. In this regard, many refuse to buy products in supermarkets that can be prepared with their own hands, especially if the hostess knows the main secrets of witchcraft in the kitchen.
Let’s reveal the main secrets and recipes for preparing masterpiece pickled mushrooms for the winter, because such a dish is an unsurpassed delicacy.

Did you know? For a long time there were discussions about which kingdom this product should belong to: plants or animals. And as a result, in 1960, a separate kingdom was identified - the kingdom of mushrooms. Its representatives consist of protein (which brings them closer to animals), carbohydrates and minerals (these components are inherent in plants).

1. For this process, you should choose only enameled or tinned containers, since such containers are not corroded by vinegar.
2. As for the vinegar itself for the marinade, it is better to choose bread or fruit vinegar. The best option is Rhine (nest) and aromatic vinegar.
3. Small mushrooms are pickled whole, cutting off only the lower part of the stem. This will also add an unsurpassed look to the dish.
4. If during a “quiet hunt” you came across only large forest gifts, it is recommended to cut them into 3-4 parts.
5. It is recommended to preserve the caps of porcini and aspen mushrooms separately from the roots.
6. Boletus must be preserved without the skin.
7. Preparing valueu for the cooking process involves soaking it for several hours.

What mushrooms are suitable for pickling?

Any representatives of this diverse kingdom are suitable for pickling mushrooms for the winter in jars, except for the poisonous ones, of course.

Did you know? Mushrooms are considered the most diverse of earth's inhabitants. There are about two million varieties, of which only 100,000 have been learned, and even less have been classified.

When looking for a species for conservation, your choice should be on porcini mushrooms, greenfinches, chanterelles, boletus mushrooms, moss mushrooms, row mushrooms, saffron milk caps, aspen mushrooms, boletus mushrooms, goat mushrooms, russula mushrooms, fat mushrooms, champignons, etc.

Pickling methods

There are more than enough recipes for making pickled mushrooms for the winter. But there are only two that all housewives probably resort to.

Boiling mushrooms in marinade

This method is in great demand, since during the cooking process the favorite delicacy is soaked in all the components of the marinade and acquires a particularly aromatic taste characteristics. To implement this method you will need:

• 1 kg of mushrooms;
• 0.5 tbsp. water;
• a third of a glass of table vinegar;
• 1 tbsp. salt;
• 1 tsp Sahara;
• 5-6 pieces of allspice;
• cloves, bay leaf to taste;
• citric acid (on the tip of a knife).

Water is poured into an enamel bowl, vinegar and salt are added, and mushrooms are placed in this mixture. All this must be brought to a boil and cooked over low heat.

Important! The cooking time depends on the type of main ingredient: the caps of porcini and aspen mushrooms, as well as chanterelles and champignons are cooked for 20-25 minutes, their legs - 15-20 minutes, honey mushrooms - 25-30 minutes. During cooking, it is necessary to collect the foam with a slotted spoon so that the marinade does not turn out cloudy.

If your mushrooms have sunk to the bottom of the pan and foam no longer comes out during boiling, you can remove them from the heat. To the almost finished delicacy you can add allspice, sugar, cloves, citric acid and bay leaf. The cooled dish should be placed in jars, filled to the top with fragrant liquid and tightly closed with lids.

Boiling mushrooms separately from the marinade

This recipe for preserving mushrooms for the winter involves boiling the fruits of the forest separately from the marinade in lightly salted water. The cooking process itself resembles that indicated in the previous method.
The mushrooms are placed in a container filled with salted water (30-40 g of salt per 1 liter of water) and cooked until the product settles on one side and the water becomes clear, remembering to remove the foam. Then the cooked delicacy is placed in a colander to get rid of excess moisture. During this time, you need to prepare a marinade in parallel, for which you will need the following ingredients (dosages indicated per 1 liter):

• 80% vinegar essence: 3 tsp, or 9% vinegar (1 faceted glass);
• granulated sugar - 2 tbsp;
• salt - 1 tbsp;
• bay leaves - 4-5 pieces;
• black pepper - 10 peas;
• allspice - 6 peas;
• cloves - 2-3 buds;
• dry dill - 2-3 g.

All components need to be mixed and boiled. Then pour the resulting liquid over the cooled mushrooms placed in jars and cover with plastic lids.

Important! Some housewives add citric acid to the marinade (literally on the tip of a knife). This component is a kind of vaccination of the dish against botulism. For the same purpose, it is not recommended to close jars with metal lids.

Which marinating method to choose?

Both recipes for pickled mushrooms for the winter are equivalent, since in the end you get an unsurpassed dish. But, if you draw a line of division, then the first method can be called more tasty, and the second - representative.
The fact is that the marinade in which the mushrooms were cooked will darken and fade a little over time and become viscous. But the taste of the forest delicacy will be especially aromatic and tantalizing to the taste buds.

With the second method, the marinade will be transparent and light. Therefore, when choosing how to pickle mushrooms for the winter in jars, you need to clearly formulate for yourself the purpose of this process: to prepare a masterpiece dish for the home table, or a copy for “special occasions.”

Preparing mushrooms for pickling

Successful hunting for forest gifts is only half the battle, although special vigilance is needed here, since the diversity of mushroom species can confuse even the most experienced mushroom picker. You should look especially carefully at each mushroom so that there is no poisonous one in the basket.

After harvesting, the mushrooms need to be prepared for canning at home.

Sorting

The collected forest products must be sorted by type, because each variety has its own characteristics (taste, smell, time and behavior during cooking). It is also recommended to divide the species by size. An aesthetic criterion comes into play here: mushrooms of approximately the same size look much more attractive on a holiday table.

Important! If you want to make assorted mushrooms, you should remember that, despite the information indicated in the recipes for preparing pickled mushrooms for the winter, some types should not be cooked together. So, boletus will darken if placed in the same container with boletus. Cooking white boletus, boletus and boletus in one vessel ends with the boletus being overcooked, while the white boletus and boletus are undercooked.

Soaking and soaking

These processes are relevant for such species as honey mushrooms, valui, svinushki, and are unique cleaning methods. For example, it is recommended to soak honey mushrooms for an hour in salted water, and then rinse them under a high-pressure stream of water. This method will save you a lot of time that would be required for manual cleaning.
As for valuev and svinushki, before marinating, they must be soaked for two days in salted cold water. The water needs to be changed every 10-12 hours.

It is not recommended to soak the remaining varieties (white boletuses, boletuses, milkweeds, boletuses, etc.), as they will absorb excess moisture. They just need to be washed in running water.

Cleaning

Almost every mushroom unit needs individual inspection and cleaning. So, for champignons and butter mushrooms, you need to remove the skin from the caps, and the latter are first advised to be immersed in boiling water for 1 minute to facilitate this process. In white boletus, boletus, russula, etc., the legs are separated from the caps, and the chanterelles are thoroughly cleaned of dirt and debris under running water.