How at home to pickle mushrooms: recipes for delicious blanks for the winter with photos and videos

To enjoy the gifts of the forest in the cold will come from those who, during the season of mushrooms, will worry about harvesting them for the winter. The most common method available at home is pickling, and together with freezing it is also universal, because in this way it will be possible to prepare any mushrooms. White, poderezozikov, mushrooms, boletus, chanterelles and other species, which the forest generously divides in the autumn season, will be marinated if one follows simple recommendations. When it comes time to serve them to the table with boiled potatoes, then you will not regret the time spent.

Features of selection and preparation of mushrooms for marinating

The process of pickling only seems at first glance difficult if conservation has to be dealt with for the first time. The meaning of harvesting mushrooms for the winter in this way is to prevent the reproduction of microorganisms with the help of heat treatment and some ingredients. But before conservation, the fungi must be prepared, and this stage will begin with the selection of suitable specimens for conservation.

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For pickling, freshly picked up specimens that are no more than 24 hours are ideal. The mushroom pickers, who themselves collected the gifts of the forest, know exactly how much time passed from the moment of "quiet hunting" to the beginning of conservation, whereas with purchased mushrooms there is no certainty in this. This is one of the reasons why it is recommended to collect these rich in protein and other useful substances of nature.
Before marinating mushrooms, they will have to be sorted for worms or other defects, sorted by types, since each requires a certain time for the workpiece.
The size does not affect the taste of the home billet, but large forest gifts are inconvenient when canning in cans, so they must be cut into two or more pieces.
To prevent darkening of the hats and legs during subsequent harvesting, the mushrooms are immersed in a solution of salt( 1 teaspoon) and citric acid( pinch) per liter of water.

How to pickle and pick up the mushrooms

Marinate and salt - these are the two most common ways of harvesting forest delicacies for the winter, except for freezing. The second method is suitable for plate-like species( russula, mushrooms, gingerbreads), and pickled mushrooms are suitable for pickling, among which are whites, honey agarics, podberezoviki, and boletus. How to pickle mushrooms at home? The correct process of harvesting forest products implies that they are cleaned, washed, cut if necessary, and a separate container is prepared for each species.

When pickling, you have to consider that there are two options that allow you to save these natural delicacies for the winter:

Marinade on the mushroom broth. With this option, the specific aroma is kept to the maximum, the pouring turns out to be intense, which does not always look attractive aesthetically. During cooking, mushrooms can crumble, and the marinade becomes unclear and sticky.
Pure marinade, which is prepared separately, pouring to pre-boiled honey mushrooms, oils, etc. . The filling turns out to be transparent, and the preservation is light, but the flavor with taste turns out to be inexpressive.

When salting forest gifts, one of three existing methods will have to be used:

Hot salting, in which honey mushrooms, morels, swine, stitches must necessarily be boiled first to avoid serious poisoning.
Dry pickling is an easy method that is suitable for mushrooms without bitter juices, they include russules, redheads, flywheels, oyster mushrooms.
Cold pickling provides mandatory soaking, and this method is suitable for harvesting mushrooms, freckles, whitewashes, mushrooms.

Recipe marinated and chanterelles with garlic

Hardly in the cold season there is a dish tastes better than pickled honey mushrooms or chanterelles dressed with fragrant oil, onions and served to the table with boiled potatoes. Home preservation is designed to preserve the unique taste with an equally terrific aroma, to treat it turned out before the New Year holidays, and after them. Observing the recipe, without changing the proportion of salt and vinegar, prepare marinade and sterilize the jars well, then the product does not have to be discarded, because it will not deteriorate.

Almost Korean way of making mushrooms with garlic, for which the following ingredients are needed:

1 kg of mushrooms( chanterelles, honey agarics);
1 liter of water;
7-9 peas of black, fragrant pepper;
2 pcs. Bay leaf;
2 pcs.carnations;
1 teaspoon of vinegar;
2 garlic cloves;
for 35 g of sugar, salt.

Preparation:

Chanterelles, honey agaric mushrooms, at a distance of 8-10 mm from the cap cut off the legs, pouring all this with cold water, leave for 1 hour.
After that, add salt, add water to cook, put the saucepan on a slow fire. When it boils, note the time and cook for about half an hour, stirring and collecting the foam.
When chanterelles, honey agarics are welded, discard them in a colander, put them into a saucepan.
Prepare a marinade from one liter of water and spices, when it boils, then pour the vinegar into the hot brine, boiling the dressing for about 3-5 minutes.
Pour the boiled mushrooms with boiling marinade, put it all back on the stove, cook for about 20 minutes.
While the mushrooms are being prepared, pour out finely chopped garlic in a sterilized glass jar, it's also good to add dill umbrella.
After this, pour the mushrooms with the remains of the marinade, roll them up, and turn over the jars, wrap them in a warm blanket until it cools down.

Oils in garlic-mustard marinade

The secret of cooking delicious marinated oils is a thorough preparatory stage. To mushrooms did not give bitterness, the fresh specimens from the hats should be removed thin film, and it will be easy to do if you first pass them with boiling water, then from the edge of the hat with a knife and pull the film. Marinate any mushrooms, but the most appetizing ones are obtained from small oily mushrooms.

To prepare mushrooms in a spicy sauce you need to take:

5 kg oily;
5 liters of water;
60 g of sugar;
100 ml of vinegar 9%;
4 tbsp.mustard spoons( grains);
5-6 heads of garlic;
80 g of salt;
20-25 peas of black pepper;
8-10 leaves of a laurel.

Preparation process:

Oily wash, remove the film from the hats, if large specimens come across - cut, then boil over low heat for about a quarter of an hour.
Marinade is prepared separately from water and spices, bringing it all to a boil. Here also add buttermilk cooked earlier, which must first be thrown to a colander, after which the mushrooms are cooked in the marinade for another 20 minutes.
Roll oyster mushrooms in a spicy sauce in pre-sterilized jars or marinated mushrooms will have to be brought to readiness to save for the winter, another 10 minutes, but already pasteurize in jars on the stove. Before removing mushrooms for storage in a dark cool place they must completely cool, wrapped in warm material.

Delicious marinade for white mushrooms with onions and carrots

White mushrooms are harvested for future use in many ways, the tastiest fresh specimens of this natural delicacy are obtained when pickling them with carrots and onions. Prepared for such a domestic preservation no longer than other recipes for pickling mushrooms, but as a result, you get a delicious marinade, which preserves the taste and appetizing appearance of the mushrooms. For preparation, the following products will be needed:

1 kg of fresh white mushrooms;
100 ml of vinegar;
500 ml of water;
1 carrot( medium size);
1 pepper( sweet Bulgarian);
40 g of sugar;
1 tbsp.a spoonful of salt;
to taste a laurel, black pepper peas.

Preparation:

Boil marinade from water and spices, when it boils, then pour pre-peeled and sliced vegetables. Cook for a few more minutes.
After this, add the purified mushrooms to the boiling marinade, boiling them for 15 minutes. Slow fire and constant stirring is one of the secrets why pickled whites with vegetables turn out so delicious.
The home preparation is poured over sterilized jars, rolled up, and still using nylon caps, leaving it to cool down completely.

How to pickle berry and boletus in banks

Marinated mushrooms at home for the winter on a tested recipe will be able to eat in the cold season and such natural delicacies as the boletus or birch bark. The recipe is allowed to diversify by adding spices, cinnamon is used to lightly color the mushrooms, but the gifts of the forest will only be able to crackle thanks to the vinegar. The most delicious pickled mushrooms are obtained from recipes with hot brine, and the following ingredients are needed for preparation:

1 kg fresh bonsai or boletus;
500 ml of water;
20 ml of vinegar;
30 g of salt;
half a teaspoon of citric acid;
to taste a laurel, bell pepper( black, fragrant).

Preparation:

Prepared marinated forest gifts, pour water, bring to a boil. Taking off the foam and stirring mushrooms, cook them on low heat for about 20 minutes.
When the water becomes clear, add citric acid, spices, vinegar into it. Further cooking is necessary until the moment when the mushrooms begin to sink to the bottom. After that they get a noisy, stack on previously sterilized banks, pour the remaining marinade, roll up the lids.

Picking up mushrooms in a hot way for the winter

For pickling any mushrooms are suitable, and between cold and hot way it is better to give preference to the second, as the gifts of the wood after the heat treatment become softer. And this does not mean that with this option of salting natural delicacies for the winter it will not be possible to preserve their specific crunch. If you follow the advice and recipe, the mushrooms will not lose their form, the original color, taste - everything that makes them special and mouth-watering.

Necessary for pickling products:

1 kg fresh mushrooms;
3 garlic cloves;
0,5 h spoons of fennel seeds;
2-3 cabbage leaves;
60 g of salt( not iodized, medium grind).

Cooking process:

Fresh mushrooms are washed, removing residues of contaminants, placed for several hours in cold water.
Then, using a sponge or toothbrush, each mushroom is thoroughly washed, piled in a saucepan, poured with water, boiling for 20 minutes after boiling.
Using noise to get mushrooms, let cool, and marinade, in which cooked mushrooms, strain, storing in the refrigerator.
For pickles choose the right container, pour salt into it, fennel seeds, chopped garlic, from above evenly lay out the mushrooms. Rotate layers.
Fill the container, put on top oppression( board, on it a jar of water) to extract the brine. Allowed to add a little brine left. Cover it all with a clean towel, leaving the mushrooms for a couple of days for pickling.
Salted mushrooms are rolled into sterilized jars along with a cabbage leaf, which is laid on top. Store in a cool and dark place.

How to prepare a marinade for freckles and ginger without vinegar

Without vinegar to prepare freckles, ryzhiki, flywheel, obobok will be a cold method of salting. To do this, you need suitable dishes, a set of various spices to taste, and the most important preservative - salt - is taken from the calculation of at least 3% per kilogram of fresh mushrooms. If there is a desire to pickle them completely, then put them in a container with their caps down, and with a large volume of packaging, the woods are laid in layers.

Necessary ingredients per 1 kg of product:

50 g of salt;
2 laurels;
2-3 peas of black pepper;
2 garlic cloves;
leaves of black currant, horseradish, dill, cloves - any spices to taste.

Preparation process:

Prepared fresh mushrooms for pickling lay in layers( about 5 cm) with spices and pour salt.
Above put oppression, but not metal objects or brick, leaving mushrooms for 2-3 days.
The brine that appears on top is poured off, a new portion of mushrooms is added in the same way, and again they are left for salting. And so until the container is full, oppression is increased to make the brine appear.
Redheads, freckles and other forest products, salted for winter in this way, put in storage in a cool place, but that they do not freeze, every second week washing the yoke. Mushrooms should not remain without a pickle so as not to turn black.
It takes 12 days to pickle the redheads until ready, and it will take a little more than 40 days for the freckles and bitterns to taste.

Marinated bryanka with vinegar

You will find something to be proud of when you open a jar of pickled mushrooms in the winter. Inhabit the autumn scent of the forest will help the whitecaps if you cook them according to the following recipe. How to pickle mushrooms for the winter in cans? Before proceeding to the house conservation, fresh copies of this type of forest gifts should be properly cleaned of debris, rinsed in cold water and checked for the presence of the following ingredients:

1 kg whiting;
250 ml of water;
30 g of salt;
20 ml of acetic essence 70%;
3 peas of black pepper;
3 pcs.carnations;
1 bay;

Preparation:

In the pot, pour water, pour belyans, add salt and cook over low heat.
When everything boils, spices are poured into the home preparation, boiled for another 20 minutes, poured vinegar 5 minutes before it is ready, when the mushrooms settle on the bottom.
Remove from fire, whites are stacked on sterilized jars, rolled up. Next, you need to wrap them in a blanket, let them cool down before sending conservation to storage.

Simple marinade recipe for ryadovok

It is necessary to start the row correctly as well as with the rest of the mushrooms - with preparation. Gifts of the forest should be washed, cleansing of debris, and cut, if necessary. An important condition for harvesting remains the confidence that they are edible. Otherwise, it is better to abandon canning, so as not to poison yourself or avoid botulism. Remember: the white ranks are a poisonous mushroom, causing nausea and dizziness, it is inedible like a bitter.

Ingredients for marinade:

1 kg ryadovok;
60 ml of vinegar;
40 g of sugar;
5 peas of black pepper;
2 Lavrushki;
2 tbsp.tablespoons of salt.

Preparation:

Prepared ranks are spread in a saucepan, poured into water, brought to a boil. After that, on low heat, it is necessary to boil them for 20 minutes.
Then add the spices, salt, sugar, and when the mushrooms drop down, top up the vinegar and boil for a couple of minutes.
After roll up the mushrooms in the previously sterilized cans, chilling under the blanket.
Store marinated rows in a place where it's dark and cool.

How to pickle champignons in mayonnaise for shish kebab

Champignons in mayonnaise for shish kebab - it's very appetizing, hearty, tasty! Before cooking, mushrooms must be marinated for a short time with an enamel bowl to make them juicy, and to add a spicy taste to them add different spices. Instead of mayonnaise, sour cream is sometimes used, but to cook shish kebab from champignons, pick up mushrooms for at least 10 hours, preferably if you leave them in sour cream with spices for the night. Grilled champignons at the fire will be a good alternative to meat.

Ingredients:

1 kg of champignons( large hats);
150 g of mayonnaise;
5-6 black peppercorns;
3 leaves of laurushki;
salt to taste.