How to pickle mushrooms: recipes with photos

Pickled porcini mushrooms for the winter - 6 most popular recipes + photos

The first option is with onions and horseradish

Porcini mushrooms marinated with horseradish and onions will be more popular with the stronger sex, who prefer to use mushrooms as an appetizer for strong drinks. The tart taste of horseradish, the pulp of mushrooms and the aroma of onions are the best way to emphasize the water with an increased degree.

Products:

1. 3 kg of boletus;
2. 4 heads of onions;
3. 1/2 pack of peppercorns;
4. a few leaves of lavrushka;
5. 2 liters of water;
6. 300 ml of wine vinegar;
7. 2 horseradish roots;
8. salt, sugar and lemon juice to taste.

Step by step recipe:

• cut the peeled porcini mushrooms into equal parts. Make sure that there are no wormy and rotten fruits in the forest raw materials;
• cut the onion into half rings and set aside;
• boil mushrooms in water with aromatic pepper and table salt. Catch the boletus after boiling and place in sterilized jars in layers along with the onions;
• add the remaining ingredients to the broth and boil for another 30 minutes;
• chop the horseradish and lay on top of the mushrooms;
• pour the cooled mushrooms with hot marinade and tighten the lids;
• turn the cans over, cover with a warm blanket and leave to cool.

The second option is with aspirin

To keep the workpiece in the refrigerator or cellar as long as possible, add 1 aspirin to the jars of mushrooms. This will allow the conservation not to become infected with bacteria, while retaining its beneficial properties for a long time.

The recipe and technology of marinating porcini mushrooms when adding aspirin is not important. You can choose any of the above methods.

The third option is with mustard

Mustard powder can be added as the main ingredient to porcini mushrooms. True, not in the marinade itself, but during the initial boiling of boletus. After removing from heat, they are thrown into a sieve and washed with mineral water without gas, removing excess mustard. Then the recipe is prepared as usual.

The fourth option - with oak, cherry and currant leaves

The leaves of three trees can make the mushroom flesh crisp, similar to the consistency of cask cucumbers. Those wishing to try this recipe should take 2 fresh leaves of each tree for 1 kg of mushrooms.

The fifth option is with gelatin

Those who love jellied meat can try an unusual way of cooking, designed for storage in the refrigerator. The porcini mushrooms in this recipe are cooked exactly like meat. The only difference in this dish is the main ingredient.

Sixth option - with ginger

The last option is ginger root, chopped with a grater. It is added to the marinade before pouring into jars.

This ingredient speeds up the metabolism, allowing the body to work as usual without storing large amounts of fats and carbohydrates.

How can you marinate mushrooms at home?

How can you marinate mushrooms at home so that our household will like them? First you need to know which mushrooms are suitable for pickling. Let's say right away that not all forest mushrooms are suitable for conservation. But boletus, white, chanterelles, honey agarics, brown boletus, russula, ryadovki, blue leg, mushrooms and aspen mushrooms are considered the best for this purpose. Each housewife only needs to follow the cooking recommendations and observe the proportions of salt and vinegar. And when, on a quiet winter evening, your whole family sits down at the table and tastes pickled mushrooms and potatoes, you will understand that you have not wasted your time on this preparation.

There is a rule in pickling mushrooms that should not be broken. Never boil different types of mushrooms all together, as they have a different structure, and the cooking time for each of them is different. It is also better to pickle wild mushrooms separately, because they have different taste qualities.

Pickled mushrooms for the winter in banks always have their fans.This blank can be placed on the table as a main course or used as an addition. At first glance, the pickling process seems complicated when done for the first time. However, the second time you will prepare the workpiece in one go.

It is important that the heat treatment is carried out correctly to prevent the growth of bacteria and microorganisms that can spoil the mushrooms.

It is worth noting that even oyster mushrooms and champignons from the store are suitable for making pickled mushrooms. In canned form, they turn out to be no worse than boletus from pine forest. How can you marinate mushrooms in jars for the winter so that it does not take a lot of time?

A simple recipe for pickled mushrooms for the winter in jars

We would like to bring to your attention a simple recipe for pickled mushrooms in jars for the winter.

For this we need the following products:

• mushrooms - 3 kg;
• filtered water - 0.6 l;
• salt - 100 g;
• allspice - 3 peas;
• cloves - 2 pcs.;
• sugar - 2 tsp;
• vinegar essence 70% - 50 ml;
• parsley, cilantro (fresh) - 100 g.

Put the peeled mushrooms in water, add a little salt and let it boil.

Stir in mushrooms with a slotted spoon and remove foam from the surface.

Once the foam stops appearing, add all the ingredients except the vinegar essence.

Let the mushrooms simmer until they completely sink to the bottom of the pot.

Add the vinegar essence and let the marinade boil for 15 minutes.

Remove from heat, let cool and only then pour into jars.

Seal with metal lids and send to the basement.

It is important to know that pickled mushrooms with vinegar require the use of only enameled containers, as well as glass jars. The fact is that acetic acid reacts with the metal, and harmful substances are released into the marinade, which can be hazardous to health.

Below are a number of recipes for pickled mushrooms for the winter with the addition of other ingredients.

A delicious and simple recipe for pickled porcini mushrooms, how to cook?

The simplest and most delicious cooking option has always been considered a classic recipe. A minimum of ingredients emphasize the incomparable mushroom taste and aroma, and the shortened cooking method saves the hostess time, allowing many household chores to be redone in one day.

To prepare such blanks, you should take:

• 2 kg of porcini mushrooms, peeled and washed;
• 3 table. l. table salt;
• 15-25 peas of white pepper;
• 5 black peppercorns;
• a few leaves of lavrushka;
• 1 spoonful of sugar
• 8 table. l. vinegar essence;
• 3.5 cups of water (can be measured with 200-250 ml circles);
• 2 heads of onions.

1) Boil all spices and seasonings in drinking water until boiling. 2) Arrange the mushrooms, onion rings and vinegar. 3) Cook for another 17-27 minutes until tender. 4) Pour into jars and let cool. 5) Place to sterilize by pouring into each jar on top of 0.5-0.7 cm of oil. Sterilize for 30 minutes. 6) Store the finished blanks under nylon lids in the cellar or refrigerator on a shelf.

How else can you marinate boletus?

By the winter season, in clean sterilized jars, you can close porcini mushrooms with anything. Even with other edible mushrooms. Assorted pickles consisting of porcini and Polish mushrooms, boletus and chanterelles are very popular among mushroom pickers. Less common are combinations with ryadovki and butter mushrooms, mushrooms and mushrooms.

As ingredients, you can add any seasonings and spices that the hostess likes and is combined with other ingredients. As an option: natural honey, chicory, carrots and cauliflower, onions and garlic and other equally popular products.

Modern chefs even manage to cook a stew with the addition of porcini mushrooms for the winter ... what can we say about a simple marinade.

Porcini mushrooms for the winter - marinate or fry?

Today, not only recipes for marinating porcini mushrooms are popular among culinary specialists, but also the option of fried storage for the winter. Which option is better is difficult to judge.Each one is interesting in its own way and can be used in the winter months not only as a main course, but also as an ingredient for a hearty salad, light soup and even baked goods.

All people have different tastes. Some prefer exclusively fried foods, others do not like fatty foods cooked in oil and natural fat. Therefore, the choice in favor of one or the other dish can only be made by the culinary specialist himself.

Marinade for mushrooms for 1 kg of mushrooms. Marinade for any mushrooms

There are methods for pickling mushrooms, which are preferred by most housewives, since these recipes are universal and simple. Experienced cooks will help you to make a marinade for any mushrooms.

Marinated mushrooms. Illustration for the article is used from open sources

This method of preparation not only significantly saves time, but also allows you to preserve useful properties and emphasize the taste of the product.

Universal marinade recipes

It is recommended to marinate small mushrooms. They look more attractive in the bank. Large ones turn out to be no worse in taste, they just have to be cut before canning. For the marinade from this recipe, you can use 5% and 9% vinegar, as well as essence. Due to differences in the concentration of the acid, it is necessary to change its ratio with water. The list of ingredients is as follows:

• 0.8 liters of water and 0.2 liters of 5% vinegar (0.89 liters and 0.11 liters of 9% acid, 1 liter and 3 tsp. 70% essence);
• 4 tsp salt;
• 2 tbsp. l. Sahara;
• 4 inflorescences of a carnation;
• 0.5 tsp cinnamon;
• 3 laurel leaves;
• 6 peas of allspice.

Spices are poured into boiled water. After 3 minutes of cooking, add vinegar.

Preparing mushrooms for pickling. Illustration for articles is used from open sources

The marinade is removed from the heat. Sterilized jars filled with mushrooms by 2/3 are poured with brine. The container is closed and sent to the refrigerator for storage. Pickling mushrooms are prepared like this:

• washed and placed in water;
• put on fire and bring to a boil;
• water is poured, new is poured and salted;
• bring to a boil without stirring;
• remove foam.

The mushrooms that have settled to the bottom are taken out with a slotted spoon. The following recipe differs from the first in the presence of seasonings such as dill and black currant foliage. The proportions of the components are calculated for 2 kg of mushrooms:

• 1 liter of water;
• 0.25 l of 9% vinegar;
• 2 tbsp. l. Sahara;
• 4 tsp salt;
• 2 bay leaves;
• 6 allspice peas
• some currant leaves and cinnamon;
• 3 dill umbrellas.

Salt and sugar are dissolved in water, mushrooms and spices are added. The mixture is brought to a boil. It is supplemented with currant leaves and dill.

A marinade recipe that is considered a classic, since there are no seasonings in it, except for black, allspice and bay leaf. Pickle is made from:

• 1 liter of water;
• 90 ml 9% vinegar;
• 60 g salt;
• 50 g sugar;
• 3 bay leaves;
• 2 peas of allspice and 9 peas of black.

All ingredients are added to boiling water and cooked for 5 minutes. In the following way, you can pickle mushrooms that are not intended for long-term storage.

Marinade for mushrooms. Illustration for the article is used from open sources

The cooking time will take no more than half an hour, but it will be ready after 1 day of infusion in the refrigerator. Ingredient List:

• 700 g of mushrooms;
• ¾ a glass of water;
• 1 onion;
• 1/3 cup white wine vinegar
• 30 g salt;
• 10 peppercorns;
• 3 bay leaves;
• 3 branches of thyme;
• 7 carnation buds.

Chopped onions, washed and chopped mushrooms are poured into a boiled brine. After re-boiling, the fire is reduced. Cooking is continued for another ¼ hour.

Spicy marinade

The growing popularity of Japanese cuisine has resulted in the use of rice vinegar in the preparation of mushroom marinade, but for people who prefer an exotic traditional taste, you can use the dining room. Another difference between the marinade is the pungency. Here is his recipe, calculated for 1 kg of product:

• 2 liters of water;
• 70 ml of table vinegar or 100 ml of rice;
• 0.25 l of refined sunflower oil;
• 1 tsp coriander;
• 1 tsp red pepper;
• 1 tsp black pepper;
• 0.5 tsp turmeric;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 4 laurel leaves.

Bay leaves are poured with water and boiled. Prepared mushrooms are added to them and boiled for 10 minutes, removing the foam. The leaves are removed. The liquid is drained. Sugar, vinegar and salt are dissolved in it. Seasoned mushrooms are poured with heated oil and mixed. After being laid out in the jars, pour the hot marinade. The container is rolled up with lids.

Pickled porcini mushrooms with cloves and star anise for the winter

You will need:

1) 4 kg of porcini mushrooms; 2) 4 liters of water (you can take a little more); 3) 2 table. l. salt with a slide; 4) 15 black peppercorns; 5) cloves and star anise to taste; 6) a pinch of citric acid on the tip of a knife; 7) 1 glass of table vinegar.

Choosing this recipe, culinary specialists know that it involves storage not only under metal lids, but also with nylon lids in the refrigerator. To repeat it, it is worth boiling mushrooms with spices in clean water passed through a filter.

The finished marinand is poured with mushrooms into jars, covered with lids, and after cooling to room temperature, they are hidden for the winter in a pantry or refrigerator, depending on the lid.

Soaking and cleaning

A procedure such as soaking is optional for some species. To resort to this process in case of severe contamination of fruit chalk. In this case, to facilitate cleaning, they should be soaked in slightly salted water for a few minutes.

Soak honey mushrooms in cool salted liquid for at least 1 hour. Valui, pigs, before the pickling process, need to be stored in salt water for 2 days. The rest of the species should not be kept in liquid for a long time, as they can strongly absorb it, and this will complicate the marinating process.

Cleaning mushrooms

When processing a product, it is important to take into account their individual needs, depending on the type. Oil, for example, are placed in boiling water before cleaning to make it easier to remove the skin

Other mushrooms are not supporters of water and when moisture gets on them it is rather difficult to cleanse them.