Crop production

Marinating mushrooms at home

Marinating is such a method of harvesting mushrooms, during which it is necessary to use a preservative substance that protects them from deterioration and rotting - acetic acid. To prepare the marinade, they usually take table vinegar, which gives the mushrooms a slight acidity (1.25-1.5%), which is quite sufficient to store them in a cool room at a steady, even temperature.

Food grade vinegar is also suitable for pickling. In this case, 3 teaspoons are required for 2 liters of water. Citric acid can be used instead of acetic acid, but its action during storage of mushrooms is weaker.

Marinating is suitable for edible and conditionally edible mushrooms. However, white, red mushrooms, aspen mushrooms, duboviki, boletus mushrooms, boletus, boletus mushrooms, autumn chanterelle mushrooms, russules, champignons are preferred.

In the main take young, strong, without wormhole caps. Each type, having previously processed, it is desirable to pickle separately, since the cooking time is different for them, and only then it can be mixed with similar mushrooms.

Marinating mushrooms can be done in several ways. But the most common of them, not requiring much labor and allowing you to do with a minimum amount of preservative substances, is as follows.

Simple pickling of mushrooms, cooking marinade

The mushrooms intended for marinating are put in a usual enameled pan and filled with fresh clean water (1.5 liters per 10 kg of mushrooms). If they are collected in rainy weather, then water is taken less. Then, as usual, they are boiled, maintaining a moderate fire.

To make mushrooms of the highest quality, they must first be dipped in boiling water, and then kept on low heat. In this case, they will be elastic and crispy. During the cooking process, periodically stir the mushrooms with a wooden spatula.

They will stew evenly, do not have time to stick to the wall of the pan and will not burn.

The proportions of adding spices (10 kg. Of mushrooms and 1.5 liters of water) for porcini mushrooms, mushrooms, aspen mushrooms, boletus mushrooms, boletus, chanterelles, and again: salt - 200 g., Acetic essence - 60 g. whites) - 3 years

, bay leaf - 2 g., allspice - 1 g. To obtain a light, almost transparent marinade of good quality, it is necessary to remove with a skimmer during cooking all the foam or scum that appears on the surface of the liquid.

Only after that put spices in the pan.

Duration of cooking of various mushrooms is not the same. On average, white mushrooms, aspen mushrooms, boletus and boletus are boiled, counting from the moment of boiling water, 8-10 minutes, valui and chanterelles - 15-25, and mushrooms and mushrooms - only 5-8 minutes. Cooking is considered complete when the mushrooms begin to sink to the bottom of the pan, and above them appear clean, without foam, brine.

The moment of readiness of the mushrooms must be accurately captured, since the fermentation process begins in undercooked ones and they sour, and the digested become too soft and flabby, and the brine becomes cloudy, giving off thin stretched mushroom threads. Moderately boiled mushrooms look strong, resilient, and the brine is more or less light, almost transparent, only slightly turbid.

When cooking is over, the pan is removed and the mushrooms are immediately laid out in a thin layer, pouring the marinade into low cooked in advance, with a wide bottom of the container.

The faster the mushrooms cool (it is this kind of dishes suitable for this), the better their quality will be. When they cool slowly, keeping warm for a long time, they can overheat. For the same reason, you can not leave the mushrooms in the pan, where they were cooked.

The best thing is to put them in a cellar or some cool shaded place.

Marinade pickle (decoction with spices, salt and vinegar) should be at least half the weight of mushrooms. They must be completely filled with this liquid and then during storage they will not be covered with mold. This method marinates most of the mushrooms. However, when harvesting whites, aspen, bushes, boletus, camelina, mushrooms, chanterelles and chanterelles and some other rules must be observed.

Marinating porcini mushrooms, aspen mushrooms, boletus mushrooms, boletus, brown mushrooms, milk mushrooms, chanterelles and trees

White mushrooms (at the rate of 10 kg.) Are pre-boiled for 10-15 minutes. in a marinade made from 1 liter of water, 2 teaspoons of vinegar and 2 tablespoons of salt. After that, they are thrown back to cool on the sieve. Mushrooms, when cooled, are placed in glass jars or enamel ware.

Then pour fresh marinade with spices, prepared according to the recipe specified for the first method of pickling. In this case, it turns out to be almost transparent (quality improves accordingly).

But if citric acid is added here, then the caps of the boletus become the same color as oranges or lemons.

Oil can be cooked with or without skins. In the first case, the mushrooms are dipped in salted boiling water and marinated in the usual way. In the second - peel is removed from the caps. After this oil is boiled in the marinade again until fully cooked for 7-8 minutes.

Aspen mushrooms, boletins first pour boiling water over so that the brine does not turn black, and keep it closed for 5 minutes, then fold it over a sieve. It is washed with cold water and boiled until complete readiness (5-8 minutes) in the usual way in marinade brine.

Ryzhiki, milk mushrooms are pre-blanched, that is, kept in boiling water for 2-5 minutes, then cooled on a napkin or towel. When cooled down, lay in layers in a dish, pouring each with spices and salt at the rate of 20 grams of salt per 1 kg. mushrooms. Marinade or water is not added, as mushrooms and milk mushrooms themselves will soon give pickle.

Chanterelles and Valui are boiled in lightly salted water for 20 minutes, counting from the moment of boiling. After that, the water is drained and the mushrooms are boiled again for 20-25 minutes in a pre-cooked marinade. Then, as usual, cooled and put in jars for storage.

Valui can not boil, and soak in cold water (where salt is added) for 2-3 days. Water, of course, is changed several times a day.

Storage of pickled mushrooms

Glass jars or enameled dishes, which put pickled mushrooms, it is not recommended to close hermetically. Air must penetrate into the “vaults”, otherwise fungi can cause a serious illness - botulism. Instead of a cover, two sheets of plain or waxed (parchment) paper will completely disappear.

Pickled mushrooms should be stored at a temperature of 8 degrees. If mold has appeared in the jars, then the mushrooms should be thrown back in a colander or sieve, rinsed with boiling water several times. Prepare the marinade according to the same recipe, boil the mushrooms in it and only then fold them into the jars that need to be boiled, pour them with the marinade and close.

Marinated mushrooms are edible in 25-30 days after harvesting.

According to the materials of the book "The Mushroom Handbook".
Yu.K. Doleth

Marinating mushrooms for the winter: preparation of mushrooms, methods and recipes for pickling, storage of pickled mushrooms

What could be better in winter than sturdy pickled mushrooms? Rare Russian holiday table dispenses with them. And although on the shelves of shops you can always find more than a dozen pickled mushrooms of different appearance and taste, each hostess seeks to make mushroom preparations with her own hands.

Because, to confess, such mushrooms are both tastier, and dearer, and healthier! Suitable for marinating:

  • White mushrooms.
  • Aspen birds.
  • Brownberries.
  • Maslata
  • Mokhovikov.
  • Honey agaric.
  • Bbw
  • Ryadovki.
  • Chanterelles
  • Zelenushki.
  • Goats
  • Ryzhiki.
  • Russulae
  • Champignon.
  • Svushki.
  • Valui.

Of course, for marinating it is best to take tubular mushrooms, especially young and small size, but also lamellar with skillful approach are obtained "masterpiece".

But today we will look at how to approach this serious and important procedure - harvesting pickled mushrooms for the winter, and how to make not just a snack, but a dish that friends and relatives will “sweep away” from the holiday table first. To pickled mushrooms turned out tasty, beautiful and useful, they must go through several processing steps.

All mushrooms brought from the forest must be sorted. by type and size. Why? Because each type of mushroom has its own characteristics, flavor, smell, "appearance", each type has its own time of digestion.
And on the table will look much more beautiful, for example, the same small mushrooms, than different-sized platter on one dish.

This stage is not required for all mushrooms.

  • If the mushrooms are very dirty, you can facilitate their cleaning by soaking for a short time in salted water.
  • For example, if honey agaric soak in well-salted water for 1 hour and then rinse under a strong stream of water from the tap, they are perfectly cleaned of dirt and debris, which will save you a lot of time and effort.

  • Valui and svinushki before marinating, they must be soaked in cold salted water for 2 days with a change of water every 10-12 hours.
  • Besides Mlechnikovit is not worth keeping mushrooms in water for a long time - they will absorb excess water, which is not very good for subsequent processing.

Each mushroom needs to be examined and processed with an “individual approach”: for some, remove the skin from the cap, for others to cut off the leg, and others for cutting into pieces. Some mushrooms (boletus) immersed in boiling water for a minute - it is easier to peel, others are categorical opponents of water, they are cleaned dry.

After cleaning, many housewives dip the mushrooms in salted and / or acidified water (1 tsp. Of salt and 2 g of citric acid per 1 liter of water) so that they do not darken. The process of marinating itself includes the heat treatment of mushrooms (boiling) and placing them in a “taste environment” —in the marinade, where they are saturated with the aroma and taste of spices and spice.

In order to not disappoint the final result, you need to know the features of different mushrooms, their compatibility in the same jar or even in the same broth. There are a few very important points to consider:

  • Mushrooms with a dense structure - white, boletus and aspen mushrooms, do not cook along with mushrooms of a softer structure - they need different heat treatment times.
  • Even dense mushrooms do not always “get along” in one pot - whites and aspen birds similar cooking time, and here brownberries it needs less, so cooking them together will be a mistake.
  • If boil together boletus and aspen mushrooms, in the process of cooking boletus will darken and become ugly.

  • Small caps will be cooked faster than large ones, so you need to either cut the large ones and make equal-sized pieces, or cook them separately from each other.
  • Some mistresses separately pickled legs and hats whites mushrooms, brownberries and aspen birds.
  • Mohoviki and Polish before boiling, boil over boiled water and drain the mushrooms, otherwise the marinade in them ugly darkens.

If the heat treatment stage is an integral part of marinating, then the connection of mushrooms with the marinade can occur differently.

In practice, apply two methods of pickling:

  • Boiling mushrooms in marinade.
  • Boil the mushrooms separately from the marinade.

These methods are equivalent, but there are those differences that make the housewives prefer this or that option.

With direct boiling in marinade the latter with time acquires a dark shade, becomes viscous and unclear. But it will taste rich, fragrant, with a characteristic mushroom flavor, and the mushrooms in this marinade are considered tastier.

When adding marinade to boiled mushrooms, their appearance in the can is more attractive - the marinade is transparent and clean. But it will be less fragrant and tasty than with the first method.

Which option to choose - a matter of taste and objectives of this batch of blanks - for the home table or for the "representation". We will consider both ways. After a preliminary short-term heat treatment, the mushrooms are placed in the marinade, and the entire main process takes place under the influence of high temperature. Of course, the components of the marinade will ultimately depend on the taste of the prepared mushrooms - when cooked in the marinade, they are saturated with the added spices, their taste and aroma. If your home likes the natural taste of mushrooms, you should not put bright spices and spices in the marinade, a couple of bay leaves are enough (which, when put into jars, are removed!) And garlic. And lovers of spicy, spicy and savory snacks can cook different marinades of the most original flavors.

Marinade recipe

  • Water - 1 l,
  • Salt - 1-1.5 st. spoons
  • Sugar 0.5 -1 tbsp. spoon,
  • Vinegar 9% - 50-100 ml (according to your taste),

Spices (set to taste):

  • Bay leaf - 1-2 pieces,
  • Garlic - 1-3 cloves,
  • Carnation - 3 pieces,
  • Black pepper (peas) - 4-5 pieces,
  • Allspice - 4-5 pieces,
  • Horseradish - 1 middle sheet
  • Dill - 1 umbrella,
  • Mustard seeds - 0.5 tbsp. spoons.


For piquancy, you can add hot peppers, cinnamon, coriander and other spices.

Stage I: Peeled mushrooms are placed in a container with water, brought to a boil and cook for 5-10 minutes over medium heat under the lid, removing the foam.

  • In this water, many have already added salt and citric acidso that the mushrooms get “anti-tonic vaccine”.
  • Some housewives at this stage are limited to boiling down the mushrooms for 2-3 minutes, assuming that they will receive the main heat treatment during the subsequent boiling in the marinade.

After boiling for the selected time, the mushrooms:

  • You can drain, discard in a colander, rinse under water.
  • And you can, without draining, with a skimmer, move the mushrooms from the first water (or brine) to the marinade.


Stage II
: Put mushrooms into boiling marinade, bring to a boil and cook on low heat for 20 minutes. Then shift into prepared sterilized jars, pour boiling marinade and roll up. Turn on the lid and wrap well to cool. In the next video, Love Hook tells and shows how mushrooms are marinated in a “marinade” way. On the way are good, choose any! In this method, the mushrooms are completely boiled separately from the marinade. To do this, peeled mushrooms are dipped in cold water and placed in a container (enameled pan) with a hydrochloric acid solution at the rate of 50 g of salt and 2 g of citric acid per 1 liter of water. After boiling boil on medium heat, be sure to remove the foam that appears.

Cooking time for various mushrooms:

  • White, aspen mushrooms, champignons - 20-25 minutes.
  • Chanterelles, mushrooms - 25-30 minutes.
  • Brownberries, boletus (Polish mushrooms), boletus - 10-15 minutes.
  • Legs of white mushrooms and aspen mushrooms - 15-20 minutes.

The degree of readiness, in addition to control of time, can be determined visually - ready-made mushrooms sink to the bottom. Pour boiled mushrooms into a colander, let the broth flow, put it on a cloth for drying, then put into prepared sterilized jars and pour boiling marinade. The total amount of the marinade can be calculated by planning 200 ml per each 1 liter can.

Approximate marinade recipe

  • Water - 1 l,
  • Salt - 35-40 g,
  • Sugar - 20 g,
  • Acetic essence - 1-1.5 tsp
  • 2-3 bay leaves,
  • Allspice - 12 pieces,
  • Carnation - 3 pieces,
  • Cinnamon - 1.5 g (optional).

Marinade cook without vinegar for 10-15 minutes.
If you plan to keep mushrooms for a long time - Up to a year, you need to add sunflower oil (about 50-60 ml per can) and slightly increase the amount of vinegar. Sterilized filled cans: 0.5 liter capacity - for half an hour, 1 liter capacity - 40 min. You can roll banks both after and before sterilization.

If mushrooms are planned to be put on the table in winter, sterilization can be omitted. After pouring boiling marinade cork with metal, plastic covers or paper and wrap until cool. Mushrooms will be ready in a month.

In the next video, Oleg Kochetov will introduce us with another recipe and tell you, how to pickle mushrooms in old Russian.

Quick, easy, and most importantly - very tasty! Honey agarics - just wonderful mushrooms! He came to the forest, “stumbled” on a good stump, filled a couple of buckets with small neat, funny mushrooms - and you can go home! And the fussing with honey agarics is much less than with tubular mushrooms: soaked myself in salty water - and prepare jars and marinade originals!

There are, of course, a couple of subtleties. Long-legged honey agaric It’s good to dry, because they have a bit stiff leg, but if you like, you can just cut the legs in half and dry the remaining halves, and everything else is marinated!

Small, strong, fragrant - honey agarics are always the most favorite snack on the winter table!

Marinade for honey agaric

  • Water - 1 l,
  • Salt - 1 tbsp. spoon,
  • Sugar - 1-1.5 Art. spoons
  • Vinegar 9% - 9-10 st. spoons
  • Black pepper peas - 5-6 pieces,
  • Bay leaf - 1-2 pieces,
  • Carnation - 2-3 pieces,
  • Garlic (optional) - 2-3 cloves,
  • Nutmeg grated - optional.

Washed clean mushrooms boiled for 25 minutes in salted water, transfer the mushrooms to the boiling marinade for 15 minutes, spread on sterilized jars, roll, turn on the lids and wrap until cooled. And in the next video - a practical lesson in marinating for the winter experience. Nothing complicated - right? All mushrooms are stored in a cold room at a temperature of about +8 ºС (maximum - +10 ºС). Mushrooms are best kept in a dark, dry room. Usually, The storage period is recommended to be limited to one year.. Subject to preservation under glass covers, it is possible to increase the shelf life by six months or a year.
Ready marinated mushrooms are considered after 25-30 days after preparation.

If on mushrooms mold appearedNo need to panic: Drain the marinade, rinse the mushrooms with boiling water, boil for 10 minutes in the new marinade and store in new clean jars.

If a the lid on the jar swelled - Throw out the contents without hesitation - health is more expensive!

Mushrooms - although a great nutritious and useful product, but in storage pose a great danger: hermetically sealed cans with canned food are a favorite medium for the insidious botulinum botulinum. And what is good for her can end for us with a terrible disease called botulism. To avoid this, it is very important in the process of preparing mushroom blanks for the winter to follow all the rules very carefully and to follow the instructions as precisely as possible:

  • When picking mushrooms you need them cutting down, and not to pull out of the ground. The fact is that the causative agent of botulism is most often in the ground.
  • When cleaning the collected mushrooms, dirt and soil are better too. cut, not rinse with water.
  • At five minutes boiling or warming up Fungi in an environment above +80 ºС for half an hour the vegetative forms of Clostridium botulinum die, therefore heat treatment is obligatory.
  • Additionally, you can insure by adding salt to water during sterilization - then the boiling point rises.
  • Cans and lids for canning mushrooms must also be sterilized.
  • Since the acidic environment prevents the growth of bacteria and the production of toxin, adding acid to marinade serves as a preventive measure.
  • Since the botulinum bacillus propagates in an anaerobic (airless) environment, it is desirable do not store mushrooms under rolled metal caps.
  • All mushrooms, especially rolled up, need to be stored in cool (not higher than +8 ºС… + 10 ºС) place. And not longer than a year.
  • Marinated mushrooms, by and large, are considered prefabricated, not a ready dish, as we are all used to.Before use, they are advised to boil for 20-25 minutes with the addition of acid and salt for 5 minutes before the end of cooking.

Our forest mushrooms are one of the most amazing and unique creatures of nature. Probably, it was not for nothing that she invested so much protein in these small hat-making creatures that they received the respectful name “meat of the plant world”. We would only correctly use this gift of nature!
It will take quite a bit of time - and our tables everywhere will be decorated with pickled mushrooms, tasty and spicy-flavored. And we very much hope that not one can of mushrooms in the coming winter will be the cause of trouble.

Because everyone will read this article and must fulfill all simple, but very important rules of "mushroom safety". And marinated mushrooms will be the safest and most delicious hit of winter!

Marinated mushrooms

Marinated mushrooms - product, long-term storage, obtained as a result of processing raw materials (mushrooms) in a certain way.

The process of marinating is to use solutions of acids - acetic or citric, with the addition of various spices and spices.

Common spices that are added to pickled mushrooms are: black pepper peas, bay leaf, cloves, dill and mustard seeds, cumin, coriander, garlic.

These components prolong the shelf life of mushrooms, impart a spicy spicy aroma, add sourness and spice to the taste.

Types of marinades

By the amount of acetic acid, marinades are divided into categories:

  • Subacid (0.2–0.6% acid)
  • Moderately acidic (0.6–0. 9%)
  • Sour (1–2%)
  • Saturated spicy marinades are typical for Bulgarian, Korean, Hungarian, Georgian, Romanian, Moldavian and Chinese national cuisine.

Important! It is better to use a slightly acid marinade. It is less harmful and more adapted to our body!

For marinating use tubular mushrooms: boletus, orange-cap boletus, white, boletus, boletus, goat. From lamellar: chanterelles, mushrooms, honey agarics, bbw, ryadovki, champignons, valui, pigs, oyster mushrooms. Most often do assorted different types of mushrooms.

Marinating methods

Depending on the technology of the compound of marinade and mushrooms, two methods of marinating are used.

Mushrooms are boiled in marinade. With this method, the marinade darkens, becomes hazy and viscous. The taste is rich, fragrant, with a pronounced mushroom flavor. This method is used in the recipe for pickled aspen mushrooms and other tubular mushrooms.

Marinade is added to pre-boiled mushrooms. Mushrooms in the bank look attractive, the marinade is light, transparent. Unlike the first method, it has a less saturated aroma and taste.

Marinated mushrooms are considered ready after 15–30 days from the date of sealing.

Tip! When marinating mushrooms, do not use metal caps - prepare special thermal plastics made from dense polyethylene.

Composition and useful properties

The benefits of pickled mushrooms are due to a special, balanced composition of biological components: proteins, fats, carbohydrates, fiber, vitamins and microelements. They are much more than in canned mushrooms. The basis of the finished product, along with vinegar, sugar and salt is water - 90% of the content. Therefore, pickled mushrooms, low-calorie, dietary product.

Mushrooms are a source of unique protein compounds, with a total of 18 amino acids: leucine, arginine, tyrosine, glutamine, etc. Among the fatty constituents are especially valuable: fatty acid glycerides, unsaturated fatty acids (stearic, butyric, palmitic) and lycitin.

This set of positive effect on the blood, blood vessels, nervous system. Maintains healthy skin and nails. In the amount of B vitamins, pickled mushrooms are superior to cereals and vegetables.

Trace elements contained in the product: potassium, calcium, manganese, zinc, phosphorus, sulfur, copper.Beneficial effect on the cardiovascular system, remove cholesterol from the blood, are a prophylactic against cancer.

Copper and zinc - participants of metabolic processes, are involved in the production of hormones by the pituitary gland.
The beneficial components of fungi are also: melanin - a powerful natural antioxidant, organic acids, and urea.

Dangerous and harmful properties

  • Marinated mushrooms contain a lot of vinegar and salt, so eating them is not recommended for people suffering from gastrointestinal diseases.
  • Mushrooms - food is quite heavy. One of the proteins - chitin is practically not processed, so do not abuse large quantities of eaten mushrooms. This can cause diseases of the digestive system.
  • The peculiarity of mushrooms is to accumulate heavy metals and radionuclides. When marinating, they do not disappear. Collect mushrooms in familiar, environmentally friendly places.
  • Some types of mushrooms are dangerous to health. Also worms, old fungi have a detrimental effect on the body.
  • Hermetically sealed containers with improperly pickled mushrooms are a favorite habitat for botulinum botulinum. Heat-treat mushrooms that have been standing for a long time without air access!

Store mushrooms in a dry, cold, dark, room at a temperature of + 1 ° C ... + 10 ° C. The recommended shelf life is one year. If the preservation occurred with the use of glass or plastic covers, it is possible that the shelf life will be increased to 2 years.

Tip! Do not panic if mold has appeared on the surface of the mushrooms. Drain marinade, rinse with boiling water, boil for 10 minutes. in fresh marinade and place in new sterile jars.

Use

Marinated mushrooms are perfectly combined with dishes from buckwheat, potatoes. They are served as a separate cold appetizer, seasoned with unrefined sunflower oil, with chopped greens and garlic. Serve pickled mushrooms with fish, meat or as an ingredient in various salads. Marinated mushrooms are good and as raw materials for subsequent zazharki.

How to pickle mushrooms?

In this article we will tell about all the subtleties and nuances of pickling mushrooms and their subsequent storage.

Pickling requires enameled or tinned pans, wooden troughs, trays or enameled basins, cooling bowls for mushrooms, skimmers, glass or glazed clay jars, oak or lime pots and barrels. All metal utensils must be enameled or tinned, otherwise it is eaten away by vinegar.

In addition, you need to have vinegar, fine salt, sugar, alum, saltpeter, pepper, cloves, cinnamon, bay leaf, cumin, and fresh vegetables: carrots, parsley, celery, onion, garlic. There are many varieties of vinegar: bread (natural), aromatic, Rhine (breeding), beer and vinegar essence.

Vinegar from the essence is cheap and strong, marinades in it are stored for a long time, but they get a pungent taste and a yellowish-dirty look. Beer vinegar for the marinade is weak: the mushrooms in it quickly deteriorate, grow moldy. Bread and fruit vinegar is most suitable for marinades.

But the best in quality is Rhine (nesting) and aromatic vinegar.

The best mushrooms for marinating - white, aspen, boletus, boletus, bovine mushrooms, honey agaric. Of them are selected young, strong, without the slightest wormhole. Each type of mushrooms is desirable to pickle separately, especially if there are many of them.

Pre-mushrooms sorted by type and size. They clean, cut off the legs, carefully, wash it several times in cold water, changing it every time. Then throw the mushrooms on a sieve for drying.

It is necessary to wash the mushrooms, not sparing water (so that they are soaked a little at the same time), otherwise they will have to re-process and completely replace the marinade.

Large caps are cut in half or into four parts, the legs of porcini mushrooms, aspen mushrooms and boletus mushrooms - across into slices 2-3 cm thick (marinate them separately from the caps).

In oil, the skin is removed from the caps, but in small mushrooms it is removed with difficulty, therefore the oil is dipped in boiling salted water for 2-3 minutes and then washed in cold water. As a result, the mucous peel is easily separated from the caps. Mokhoviki poured boiling water and then washed with cold water, otherwise the marinade will be dark and ugly. Valui before marinating soaked, boiled in salted water and washed.

Marinating mushrooms is better separately by type. Maslata, for example, darken in the same bowl with aspen mushrooms.

When co-boiling boletus with boletus together, when ready, the first and second remain undercooked. If boletus growers are ready, boletus eels will be overcooked.

In addition, small caps boil faster than large ones, so do not put them in dishes at the same time.

Mushrooms collected in August and September are considered the best for pickling.when they grow slowly and are denser, stronger and smaller.

At home, pickled mushrooms in two ways: they are immediately cooked in a marinade or, after boiling in salted water, poured marinade.

The first method of pickling

In the first case, in an enameled bowl, pour per 1 kg of fresh mushrooms 1/2 cup of water, 1/3 cup of table vinegar and put a tablespoon of salt. As soon as the water boils, the prepared mushrooms are dipped into it and boiled over low heat, stirring gently. Duration of cooking depends on the type, size, age of mushrooms.

But more often it lasts, if you count from the moment of boiling, 8-10 minutes. Mushrooms with dense pulp (such as white, aspen mushrooms, champignons) cook a little longer - 20-25 minutes, chanterelles - 25 minutes, mushrooms - 25-30 minutes, mushroom legs - 15-20 minutes. In the process of cooking abundant foam appears skimmer.

When the marinade becomes brighter, the froth will stop, and the mushrooms will begin to sink to the bottom, boiling is finished. 2-3 minutes before the end of cooking, add 1 teaspoon of granulated sugar, 5 peppers of allspice to the pot, 1 clove to taste, bay leaf and citric acid on the tip of the knife.

Ready mushrooms are quickly cooled, put in jars and poured to the top with the remaining marinade.

The second method of pickling

In the second method, water is poured into the pan, a little salt is added (40-50 g per 1 l of water), then mushrooms are placed and they are boiled. In the process of boiling, remove the formed foam. Cook for 20-25 minutes, stirring gently. When the mushrooms are ready (they will settle on the bottom), they are removed from the heat, thrown back on a sieve, cooled, then transferred to ceramic dishes or glass jars.

Cooking marinade. Per 1 liter of water take 3 teaspoons of 80% acetic essence (or 1 faceted glass of 9% vinegar, then water should be taken for 1 cup less), 2 tablespoons of sugar, 1 tablespoon of salt, 4-5 bay leaves, 10-12 black peppercorns, 6 allspice of allspice, 3 clove buds, 2-3 g of dried dill.

All together bring to a boil and poured into jars of mushrooms so that they have a layer of liquid. After cooling the marinade banks closed with plastic caps.

Depending on their own taste, the pickers often make the marinades sharper or softer, adjusting the amount of vinegar, and even sweetish, adding sugar and garlic. They also change the set of spices: some do not consume it at all, others put more, and so on.

Methods for harvesting mushrooms for the winter - pickling, freezing, salting

I propose to continue the topic of harvesting mushrooms. In the previous article Harvesting mushrooms for the winter: recipes, some rules and features you can find information on how to dry mushrooms and then what can be cooked from them. Today we will talk about other ways of harvesting these forest gifts - about pickling, freezing and salting.

Home-Marinated Mushrooms

Marinating is another way to make mushrooms.The meaning of this method is to protect against pathogens by exposure to high temperatures (when boiling mushrooms), and then - by the action of acetic (or citric) acid and salt.

By and large, to cook mushrooms, marinated at home, only vinegar and salt are needed. Add spices - well, do not add - not bad either. Due to the individual characteristics of each, vinegar can be replaced by citric or tartaric acid. And then it's up to preferences: if you want spicy mushrooms - add more spices, if you want a sour - vinegar.

What mushrooms can be pickled

Most mushrooms are marinated in the tubular family, but some lamellar mushrooms are also allowed. Thus, pickle boldly pickled white mushrooms, aspen, boletus, boletus, boletus, honey agaric, bbw, ryadovki, chanterelles, greenfinchs, goats, mushrooms, russules, champignons, pigs, valui.

How many pickled mushrooms are stored

The shelf life depends on what kind of lids the hostess will roll in pickled mushrooms. If tin, then it is necessary to store jars no more than a year, only glass covers can extend the period to 2 years. The fact is that during long-term storage, the metal reacts with pickled products and releases toxic substances.

Mushrooms can be eaten 25-30 days after pickling.

Frozen Mushrooms - How to Cook

How to freeze mushrooms, perhaps, does not know just lazy. Everything is very simple: clean, chop, boil, drain, dry and send to the freezer.

What to do then, when it comes time to prepare dishes from our frozen mushrooms. To begin with, this is defrosting, it can be thermal, i.e. with the help of cooking, and natural. Cook costs frozen mushrooms, which were purchased in the store. Since you do not know exactly how they were processed before freezing.

Some mushrooms, for example, small mushrooms or champignons can be cooked even without defrosting: throw them directly on a pre-heated pan or stew-pan. Thawed mushrooms are used to make soups, gravy, pates or all sorts of toppings for pies and lasagna.

Salt the mushrooms

To pickle mushrooms, you can use several methods: cold, hot, dry, and pre-blanching.

Only freshly harvested, healthy mushrooms without damage are suitable for salting.

First, the mushrooms are cleaned, washed, sorted by size (large can be cut).

Mushrooms that are peculiar to bitterness, for example, waves or milk mushrooms, must be soaked: leave in water in a cool room for 2-3 days, not forgetting to change the water every 5-6 hours. After such a procedure, the mushroom should not be bitter, and its cap bends well (does not break).

Dry salting

Thoroughly clean the mushrooms, wipe with a moist nylon, finely chop, a little dry in the sun. Next, mix the mushrooms with salt in the pelvis (the main thing is not to break!) At the rate of 150-200 grams of salt per 1 kg of mushrooms. Tightly put in jars so that there is no air between the mushrooms. Top - a thin layer of salt and close the metal lid. Mushrooms will be ready in 10 days.

Thus, if you correctly follow the whole technology of harvesting mushrooms, then you will be able to enjoy many delicious dishes.

Grandma's recipe for pickled mushrooms

1. In boiling salted water (100 g of salt per 6 l of water) boil 10 kg of cleaned medium-sized mushrooms for about 20 minutes.

2. Next, wash the boiled mushrooms in cold water.

3. In another dish cooked marinade. To do this, pour water and add 4 cups of vinegar, boil, then pour 6-10 hours l. sugar and 6-10 pcs. carnations and bay leaf.

4. In just boiling marinade dipped mushrooms. When they are soft, cooking is completed.

5. The cooled finished product is distributed in banks and pour a small amount of vegetable oil. Marinated mushrooms are ready.

Marinated mushroom platter

one.Two kilograms of various mushrooms boil for 8-10 minutes in salt water (60 g of salt).

2. Wash boiled mushrooms in hot water.

3. Boil water with dill (6 pcs.), Allspice (12 pcs.), Sugar (140-200 g.) And salt (100 g) in a separate saucepan for 5 minutes. Filter the marinade and boil it again, then add apple cider vinegar (400 g).

4. Boiled mushrooms are added to boiled marinade and cooked until ready.

5. Hot cans are filled with boiled mushrooms in the marinade so that there is about one centimeter space left from the throat of the cans. Pour the marinade.

6. Bottles of the throat are tied with parchment and fastened with a thread or it is easier to cover with a lid (but you must admit, the parchment is more effective ..)

So, prepare the marinade:

  • In a deep enameled saucepan of a small diameter, pour in 1/3 cup of 9% vinegar (this is about 80 ml, but you can also reduce the amount of vinegar to 40 ml - for an amateur),
  • 1/3 cup refined sunflower oil,
  • 3 petals of garlic there,
  • add 10 pieces of pepper peas (bitter or sweet, or in half),
  • 1 teaspoon salt
  • 1 teaspoon of sugar
  • bay leaf

We put our marinade under the lid on the fire, and when it boils, we put 0.5 kg of medium-sized champignons in it, previously wiped with a damp cloth. If you have large mushrooms, they can be cut in half.

Now it remains only to cover our saucepan with a lid (of course!) And boil the mushrooms for 10 minutes.

Do not be frightened that the marinade is not enough at first - the mushrooms under the lid will give plenty of juice. Ten minutes later, remove the saucepan from the heat and let the mushrooms cool in the marinade. You can try our pickled mushrooms and serve on the table! And you can store in the resulting marinade in the refrigerator, as long as necessary, putting it in a glass jar. Enjoy your meal!

Marinating mushrooms for the winter in large quantities

1. Small mushroom caps (if large we cut ...), in the amount of 5-6 kg, boil in salted water (350 g of salt) for 25-30 minutes.

2. Prepare the marinade separately: boil water with spices for 25-30 minutes. It is important to add salt (600 g), vinegar essence (50-60 g), 40 pcs. bay leaf and 20 pcs. allspice in already boiling water.

3. Next, drain the water and dry the mushrooms.

4. Then they boil for 40 minutes in the marinade.

5. Chilled, extracted from the marinade mushrooms laid out on the banks and poured on top of boiling marinade.

6. Stopping the banks.

Tips for Marinating Mushrooms at Home

To prevent the marinade from dimming, add half or a full glass of vinegar essence (to taste) at the very end of boiling mushrooms. And also carefully remove the foam when cooking and add spices to the marinade already cleaned from foam.

Hot sterilization: banks sterilized, then boiled and cooled mushrooms, put them in jars, cook the marinade and pour them to full coverage.

Before closing, pour a small amount of vegetable oil on top of the jar - this will increase the shelf life of the product.

A couple of grains of citric acid will not allow the mushrooms to darken during cooking.

Here are the pickled mushrooms can be cooked at home. Agree not that there is nothing particularly difficult, quite everything is accessible and simple. All recipes are tested, and passed tasting. It remains only to go into the forest and collect the required number of mushrooms.

Selection and preparation of the product

Speaking about how to pickle mushrooms at home, you need to understand that more often take forest species that have a more pronounced taste and pleasant smell. However, in the absence of a better alternative, you can also take ordinary champignons or oyster mushrooms from the nearest supermarket.

Forest mushrooms must be sorted firstBecause, ideally, a bank should contain only one specific grade. The most popular varieties for such a workpiece: white, honey agaric, boletus, aspen, chanterelles, mushrooms, boletus.The rest of the mushrooms, like pigs or blueberries, have a rather specific taste, which makes them much better when salted, and not when pickled in brine.

If it does not go out to fill a jar of the required volume with mushrooms of the same variety, then it is necessary to observe the elementary rule: boil different types of product in different containers, because each of them has its own characteristics and requires cooking a different amount of time, otherwise their texture and gastronomic qualities may suffer.

Mushrooms collected in the wild forest always need to be thoroughly cleaned.. The product should be left in plain tap water for half an hour in order for the moss, leaves and earth to get wet and move away from the legs and caps themselves. The next step is to thoroughly rinse them under running water and begin cleaning. The bottom layer of the legs is recommended to cut with a knife to check for wormy. Some mushrooms, for example, boletus, need to clean the cap from the film.

If there are difficulties with this, you just need to throw the mushrooms in boiling water for a couple of minutes, then put on a colander, and then the process should be easier. Legs of mushrooms of any kind need to be cleaned with a knife from the skin.

Mushrooms purchased in the store, of course, do not need such a thorough cleaning, because they have already been prepared for use. They just need to rinse. You can remove a thin film from the surface of champignons, but this is optional.

Basic cooking rules

Mushrooms must be boiled before marinating.. Cooking time for different varieties will also be different, but the basis of everything is the separation of dense and soft species, heat treatment at the same time only mushrooms of the same size. If an especially large specimen is found, it should be cut into two or more parts. Also, do not forget that the legs cook longer than caps.

There are various methods of marinating among experienced mushroom pickers that apply to certain types of mushrooms. For example, boletus advised to scald with water before cooking - it will make the marinade more pleasant in color and texture. Valuy is better to soak in cold water for several hours before cooking, as svinushki.

The process of marinating is the processing of boiled mushrooms with acid.. The most common - acetic and lemon. Vinegar is the traditional choice of domestic housewives, but lately they increasingly prefer lemongrass, because it is not capable of harming the liver and the gastrointestinal tract. The acid here becomes a preservative, that is, stops the process of reproduction of microorganisms and decay, which occurs as a result.

Also, the marinade usually contains salt, sugar and spices. Of course, they should be selected on the basis of the natural taste of the product and comply with the measure, because forest mushrooms have a very unusual taste, which can be easily smashed with an excess of spices. Traditional seasonings are various peppers, bay leaves, and carnation sticks. Also in some recipes there is garlic, herbs, carrots, onions, and more.

White mushrooms

White is considered to be the real king of forest mushrooms. Marinate him very carefully, because he has a bright own taste. The preparation procedure is standard: cleaning, rinsing, sorting by size. The process itself:

  • Mushrooms boil five minutes. The first water is drained. In the second white boil for about half an hour, everything here depends on the size, until it is ready.
  • Marinade is prepared in ordinary drinking water, without the addition of acid, for five minutes. On a liter of liquid it is advised to take about one spoonful of salt, the same amount of sugar, a pinch of allspice peas, a couple of bay leaves, the same stuff carnation. After five minutes in boiling water, a spoonful of acetic or other acid is added to the spices.
  • Mushrooms are pre-washed and placed in sterile jars. They must be complete. Hot marinade is poured over the product and rather rolled up with a lid.

Pickled chanterelles

Chanterelles - mushrooms, which will be easiest to collect in the forest.They stand out in a bright orange color, and also tend to grow in huge mycelium, so if a mushroom picker leaves on the trail of chanterelles, it often goes with a half basket.

The taste of this type of mushroom is not as bright as that of many other varieties, but this can be offset by an unusual marinade.

Step-by-step recipe:

  • Clean and wash chanterelles should be careful, they have a fragile texture, and they are easy to crumble with a careless touch. The prepared product is sent to water and boil over medium heat for fifteen minutes.
  • Marinade is cooked at the rate of one liter of water per two kilograms of mushrooms. It includes: a tablespoon of sugar, two tablespoons of salt (due to the less expressive taste of chanterelles), ten peas of pepper, the same stuff of cloves, two tablespoons of vinegar or other acid to choose from.
  • Chanterelles are added directly to the marinade and boiled for another fifteen minutes. After adding finely chopped onion, garlic. Vinegar is also added at this stage. For a couple of minutes everything is brewed together, and after it is packaged in sterile cans for further storage.

Tasty brown cap boletus

Boletus mushrooms, like whites, are loved by many for their bright, expressive taste and, like chanterelles, usually grow in groups, if not so extensive. When marinating, one nuance should be taken into account: if the mushrooms were of a large size and had to be cut into pieces, the process should take place quickly, because the slices on boletus rapidly darken on contact with air. Recipe:

  • It is worth preparing and sterilizing airtight lids and glass jars in advance. Sliced ​​mushrooms are sent to boiling water, where they are cooked for about half an hour. After that, the liquid is drained, and the boletins are rinsed with cool water.
  • Brine is prepared in the proportions of a liter of water per kilogram of raw materials. Salt, sugar should be dissolved in boiling liquid, send about ten peas of allspice, two or three leaves of laurel, three to five pieces of cloves and a quarter of cinnamon sticks.
  • Brownberries are sent to pickle. There they boil for ten minutes before adding fifteen milliliters of vinegar, after which they all languish together for about five minutes. Further, the product is sent to pre-prepared jars and rolled up.

Marinating oyster mushrooms

When preparing these mushrooms for pickling there are nuances. It is necessary to separate the mushrooms from the bunch that connects them together, cutting off most of the leg, which after cooking will be tough. The recipe allows you to taste the product the next day, but still for optimal taste it is worth giving the oyster mushrooms to brew for at least a week. Pickling:

  • Prepared mushrooms are sent to the pan from the calculation so that they feel free in the water. Add coarsely chopped dill stalks, cloves in the amount of ten pieces, the same amount of allspice. Pour with plenty of water. Once it has reached a boil, salt and sugar are added to taste.
  • When the seasoning is dissolved, wine vinegar is poured into the water, at the rate of two or three tablespoons per four kilograms of mushrooms. The fire is reduced to a minimum and all together boil for twenty to thirty minutes.
  • Mushrooms and marinade cool, shift to the bank. You can store such oyster mushrooms for no longer than one month.

Recipe with champignons

Champignons are mushrooms that can be found in any store, so this recipe is the simplest. You can store pickled product in hermetic jars for quite a long time, always having on hand an excellent treat for our dear guests. Step by step preparation:

  • Mushrooms are washed, cleaned from a thin film (optional). You can cut large champignons, small ones can easily be marinated whole. After that, the product is boiled in plain water without salt and spices for about twenty minutes.
  • In parallel, the preparation of the marinade. Seven hundred milliliters of water for two kilograms of mushrooms, two tablespoons of salt, four tablespoons of sugar. Also add seventy milliliters of vegetable oil.Everything boils together for three to five minutes, after which 120 milliliters of vinegar go into the marinade and it is removed from the fire.
  • Water from champignons is drained and, without cooling, they are laid out in glass jars. Mushrooms pour marinade, roll up a sterile cap.

Without the use of vinegar

The most common acid in pickling mushrooms is acetic acid. However, every year the hostesses are beginning to increasingly use citric acid in their preparations, based on the taste of the marinade and the effect of vinegar on human health. The recipe is universal and small changes are possible, depending on the variety of mushrooms, which is marinated:

  • A kilogram of mushrooms is boiled in salted water for twenty minutes. Then the liquid is drained, the product is washed with cold water, allowed to drain.
  • While mushrooms are draining, the marinade is prepared. For 700 milliliters of water, take a teaspoon of citric acid without a slide, allspice to taste, two sliced ​​heads of garlic, a tablespoon of salt and a tablespoon of sugar.
  • Mushrooms go to the preparing marinade, where at the moment there are only spices, and leave to boil for twenty minutes. When they sink to the bottom of the tank, the liquid is drained into a separate tank, and the mushrooms are cooled. At this time, the rest of the ingredients are sent to the marinade and boiled for seven minutes. Then the mushrooms in the bank to the top complement them and hermetically rolled.

How can you pickle mushrooms at home?

How can you pickle mushrooms at home, so that they like our household? 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, boletus, russula, ryadovki, blue leg, bovines and orange-cap boletus are considered the best for this purpose. Each housewife need only follow the recommendations of cooking and observe the proportions of salt and vinegar. And when, on a quiet winter evening, your whole family sits at the table and tastes the marinated mushrooms and potatoes, you realize that you have not wasted time on this preparation.

There is a rule in pickling mushrooms, which is not worth breaking. Never boil different types of mushrooms all together, as they have a different structure, and the heat treatment time for each of them is different. Marinating forest mushrooms is also better separately, because they have different taste qualities.

Marinated mushrooms for the winter in the banks always have their fans. This preparation can be put on the table as a main dish or used as an addition. At first glance, the process of marinating seems difficult if done for the first time. However, the second time you will prepare the workpiece in one breath. It is important to conduct a heat treatment properly to prevent the growth of bacteria and microorganisms that can spoil the fungi.

It is worth noting that even oyster mushrooms and mushrooms from the store are suitable for cooking pickled mushrooms. In canned form, they are no worse than boletus from pine forest. How can you marinate mushrooms for the winter in banks, so that it does not take much time?

A simple recipe for pickled mushrooms for the winter in banks

We want to bring to your attention a simple recipe for pickled mushrooms for the winter in banks.

For this we need the following products:

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

Pour the cleaned mushrooms into the water, add some salt and let them boil.

Noise the mushrooms and remove the foam from the surface.

As soon as the foam ceases to appear, add all the ingredients except for the vinegar essence.

Let the mushrooms boil until they are completely lowered to the bottom of the pan.

Add vinegar essence and let marinade boil for 15 minutes.

Remove from heat, let cool and only then pour on the banks.

Cover with metal lids and send to the basement.

This simple recipe for pickled mushrooms is perfect not only for every day as a snack, but also on holidays.

It is important to know that pickled mushrooms with vinegar only require the use of enameled containers, as well as glass cans. 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 is a series of recipes for pickled mushrooms for the winter with the addition of other ingredients.

Recipe for Pickled Mushrooms with Vinegar

In this case, the marinade is not cooked separately, it is boiled together with mushrooms, which gives the dish maximum spice.

  • mushrooms - 2 kg,
  • water - 300 ml
  • Vinegar 9% - 100 ml,
  • salt - 50 g,
  • bay leaf - 5 pcs.,
  • black pepper peas - 8 pcs.,
  • carnation - 8 pcs.,
  • garlic cloves - 7 pcs.,
  • Dill greens - a bunch.

Capacity with peeled mushrooms fill with water, put on the fire and boil for 20 minutes.

Stir the mushrooms with a skimmer and remove the foam.

Add all ingredients to the container, except for vinegar and herbs, and let it boil for another 20 minutes.

5 minutes before the end of the process, add vinegar and finely chopped dill, mix.

Fill the cans, cork them, using a seamer, and wrap in a blanket until it cools completely.

This variant of pickled mushrooms in cans is very unusual, but the dish is spicy and quite fragrant.

How else to pickle mushrooms for the winter in banks? There is a mass of interesting recipes for cooking pickled mushrooms.

Recipe for pickled mushrooms for soup (with photo)

We offer to prepare an interesting preparation for lovers of mushroom soup - a recipe for pickled mushrooms with a photo of a step by step description.

For this we need the following ingredients:

  • mushrooms - 1 kg
  • water - 0.5 l,
  • salt - 1 tbsp. l.,
  • cinnamon - pinch,
  • Carnation - 7 pcs.,
  • ground black pepper - 0.5 tsp,
  • granulated sugar - 2 tsp,
  • vinegar - 1.5 tbsp. l

Peeled mushrooms pour water, add salt, boil and boil for 20 minutes, constantly removing the foam.

Add all spices to mushrooms, except vinegar and cook for 10 minutes.

Reduce heat, add vinegar and boil for 5 minutes.

Remove from the stove, decompose into jars, add marinade and close.

Put under the blanket and allow to cool completely.

After cooling, take to the basement or refrigerate.

In winter, a jar with such a blank is opened and simply added to the soup. It turns out great broth with the aroma of forest mushrooms.

Recipe for Pickled Mushrooms in Winter

There is also a recipe for pickled mushrooms for the winter with the addition of cardamom and mustard seeds. This dish is suitable for those who love spicy taste of mushrooms.

So, you need to take the following:

  • mushrooms - 1 kg
  • water - 1 l for salting,
  • salt - 3 tbsp. l.,
  • sugar - 1 tsp,
  • black pepper peas - 7 pcs.,
  • bay leaf - 4 pcs.,
  • Carnation - 5 branches,
  • cinnamon - 1 stick,
  • cardamom - 5 pods,
  • mustard seeds - 1.5 tbsp. l.,
  • fennel seeds (dry) - 2 tsp,
  • Vinegar 9% - 100 ml.

Wash the washed mushrooms in a saucepan with water, boil for 15 minutes and strain through a colander.

Rinse and re-pour 1.5 liters of water, boil the mushrooms and throw 200 g of salt.

Simmer for 20 minutes, drain and rinse the mushrooms again under running cold water.

Making marinade: mix cinnamon, bay leaf, mustard seeds, dill, cardamom, pepper and cloves in water. Bring to a boil and boil for 5 minutes.

Put mushrooms in the marinade, add salt, sugar and vinegar.

Boil for about 7 minutes on the fire with a small intensity, remove and spread on the banks, topping up the marinade as needed.

Roll up the lids, turn upside down and wrap in a blanket until it cools, for about 24 hours.

How to pickle mushrooms in jars without vinegar

Many housewives ask how to pickle mushrooms in jars without using vinegar? We suggest trying a simple marinating recipe with citric acid.

Required Products:

  • mushrooms - 1 kg
  • water - 0.7 l,
  • garlic - 2 heads,
  • black pepper - 5 peas,
  • citric acid - 1 tsp. (without top)
  • salt - 1.5 tbsp. l.,
  • sugar - 1 tbsp. l.,
  • bay leaf - 5 pcs.,
  • rosemary - on the tip of a knife.

Boil the peeled mushrooms in salted water for 20 minutes. Discard the sieve so that the glass is completely liquid.

Pour the mushrooms with water for the marinade and, adding spices (pepper, bay leaf, rosemary), let the liquid boil.

Mushrooms should boil until they sink to the bottom, about 20 minutes.

Drain broth, and let the mushrooms cool completely.

Chop the garlic into large slices and put into jars, spread the cooled mushrooms on top.

Add salt, sugar and citric acid to the merged mushroom broth. Allow to boil for 5-7 minutes and remove from heat.

Fill the jars with mushrooms with hot marinade and roll up the lids.

Insulate the jars and allow them to cool for about 24 hours.

Put in the fridge or lower in the basement.

How to Marinate Mushrooms for the Winter in Wine Marinade

Sometimes you want to surprise your guests with unusual pickled mushrooms. We offer several recipes for pickling mushrooms for the winter in a wine marinade, with horseradish and apple cider vinegar.

In the wine marinade, mushrooms are obtained an unusual taste and aroma. Such preparation will be a culinary masterpiece on your table. However, it is worth considering that the mushrooms in the wine marinade are stored not so long, only 3-4 weeks in the refrigerator.

Ingredients:

  • mushrooms - 0.6 kg,
  • dry white wine - 300 ml,
  • olive oil - 150 ml,
  • Vinegar 9% - 30 ml,
  • salt to taste
  • granulated sugar - 2 tsp,
  • allspice and black pepper - 6 peas each,
  • bay leaf - 3 pcs.,
  • lemon zest - 1 tsp.

Marinade: mix vinegar, wine and olive oil. Add salt, sugar, a mixture of peppers, bay leaf, lemon zest.

Bring to a boil and boil for 10 minutes.

Peeled mushrooms cut into large pieces and send in boiling marinade. Let it boil for about 40 minutes, constantly stir and remove the foam from the surface of the marinade.

Cool at room temperature and refrigerate for 3-4 days in a saucepan.

Drain the liquid from the mushrooms, arrange in jars, close with plastic covers and put in the refrigerator again.

The billet is ready to eat and you can enjoy the delicious taste of pickled mushrooms in a wine marinade.

Cooking pickled mushrooms with horseradish

Cooking pickled mushrooms with the addition of horseradish will appeal to those who love dishes with a spicy and bright taste.

Ingredients:

  • mushrooms - 1 kg
  • water - 0.7 l (for marinade),
  • Dill - 3 sprigs,
  • garlic cloves - 4 pcs.,
  • currant leaves - 4 pcs.,
  • horseradish root (small),
  • salt - 1 tbsp. l.,
  • sugar - 1.5 tsp,
  • vinegar essence 70% - 1 tbsp. l.,
  • black pepper - 5 peas.

Cooked and peeled mushrooms boil in salted water for 30 minutes.

Drain and rinse the mushrooms under running water.

Cover the bottom of the sterilized jars with blanched dill, grated with horseradish root, leaves of currant, pepper and garlic cut into slices.

Marinade: mix salt and granulated sugar in water, wait for boiling and pour vinegar, continuing to cook for about 5 minutes.

Spread boiled mushrooms in ready cans and fill each with hot marinade.

Roll up, put on covers, wrap a blanket and allow to cool completely.

Sorting

All mushrooms brought from the forest must be sorted. by type and size. Why? Because each type of mushroom has its own characteristics, flavor and smell, each has its own time of digestion.

And on the table will look much more beautiful, for example, the same small mushrooms, than different-sized platter on one dish.

Soak and soak

This stage is not required for all mushrooms. But if:

  • mushrooms are very dirty, you can facilitate their cleaning, soaking for a short time in salted water,
  • honey agaric soak in well-salted water for 1 hour and then rinse under a strong tap from the tap, they are perfectly cleaned of dirt and debris, which will save you a lot of time and effort.

Soak and soak

  • valui and svinushki before marinating, they must be soaked in cold salted water for 2 days with a change of water every 10-12 hours.
  • Besides Mlechnikovit is not worth keeping mushrooms in water for a long time - they will absorb excess water, which is not very good for subsequent processing.

Each mushroom needs to be examined and processed with an “individual approach”: for some, remove the skin from the cap, remove the leg for others, and cut others for parts. Some mushrooms (boletus) immersed in boiling water for a minute - it is easier to peel, others are categorical opponents of water, they are cleaned dry.

After cleaning, many housewives dip the mushrooms in salted and / or acidified water (1 tsp. Of salt and 2 g of citric acid per liter of water) so that they do not darken.

How mushrooms behave during cooking

There are a few very important points to consider:

  • mushrooms with a dense structure (white, boletus and aspen mushrooms) do not boil with mushrooms of a softer structure - they need different heat treatment times,
  • even dense mushrooms do not always “get along” in one pot - whites and aspen birds similar cooking time, and here brownberries it needs less, so cooking them together will be a mistake
  • if boil together boletus and aspen mushrooms, in the process of cooking boletus will darken and become ugly.

How mushrooms behave during cooking

  • small caps will be cooked faster than large ones, so you need to either cut the large ones and make “equal-sized” pieces, or cook them separately from each other,
  • some housewives separately pickled legs and hats whites mushrooms, brownberries and aspen mushrooms,
  • mohoviki and Polish before boiling, boil over boiled water and drain the mushrooms, otherwise the marinade in them ugly darkens.

What method of pickling to choose

If heat treatment is an integral part of marinating, then the connection of mushrooms with marinade can occur in different ways.

In practice, apply two ways:

  • Boiling mushrooms in marinade.
  • Boil the mushrooms separately from the marinade.

These methods are equivalent, but there are those differences that make the housewives prefer this or that option.

With direct boiling in marinade the latter with time acquires a dark shade, becomes viscous and unclear. But it will taste rich, fragrant, with a characteristic mushroom flavor, and the mushrooms in this marinade are considered tastier.

When adding marinade to boiled mushrooms, their appearance in the can is more attractive - the marinade is transparent and clean. But it will be less fragrant and tasty than with the first method.

Which option to choose - a matter of taste and objectives of this batch of blanks - for the home table or for the "representation". We will consider both ways.

Marinated Cooking

After a short pre-heat treatment, the mushrooms are placed in the marinade, and the entire main process takes place under the influence of high temperature. Of course, the taste of ready-made mushrooms will depend on the components of the marinade - in cooking, they are soaked with added spices, their taste and aroma.


Marinated Cooking

If your home likes the natural taste of mushrooms, you should not put bright spices and spices in the marinade, a couple of bay leaves are enough (which, when put into jars, are removed!) And garlic. And lovers of spicy, spicy and savory snacks can cook different marinades of the most original flavors.

Mint - special attention

Honey agarics - just wonderful mushrooms! He came to the forest, stumbled upon a good stump, filled a couple of buckets with small neat funny mushrooms - and you can go home! And the fussing with honey agarics is much less than with tubular mushrooms: soaked myself in salty water - and prepare jars and marinade originals!

There are, of course, a couple of subtleties. Long-legged honey agaric It’s good to dry, because they have a bit stiff leg, but if you like, you can just cut the legs in half and dry the remaining halves, and everything else is marinated!

Small, strong, fragrant - honey agarics are always the most favorite snack on the winter table!


Wild mushrooms are always the favorite snack on the winter table

Marinade for mushrooms:

  • water - 1 l,
  • salt - 1 tbsp. spoon,
  • sugar - 1-1.5 st. spoons
  • Vinegar 9% - 9-10 st. spoons
  • black pepper peas - 5-6 pcs.,
  • bay leaf - 1-2 pcs.,
  • Clove - 2-3 pcs.,
  • garlic (optional) - 2-3 cloves,
  • nutmeg grated - optional.

Washed clean mushrooms boiled for 25 minutes in salted water, transfer the mushrooms to the boiling marinade for 15 minutes, spread on sterilized jars, roll, turn on the lids and wrap until cooled.

And in the next video - a practical lesson in marinating for the winter experience.

Nothing complicated, right?

To avoid trouble: prevention of botulism

Mushrooms are a great nutritious and healthy product, but when stored they pose a great danger: hermetically sealed cans with canned food are the favorite medium for the insidious botulinum botulinum. And what is good for her can end for us with a terrible disease called botulism.

To avoid this, it is very important in the process of preparing mushroom blanks for the winter to follow all the rules very carefully and to follow the instructions as precisely as possible:

  • when picking mushrooms you need them cutting down, and not to pull out of the ground. The fact is that the causative agent of botulism is most often in the ground,
  • dirt is better in cleaning up collected mushrooms too cut off and not rinse with water
  • at five minutes boiling or warming up mushrooms in an environment above + 80 ºC for half an hour the vegetative forms of Clostridium botulinum die, therefore heat treatment is obligatory,
  • additionally you can insure by adding salt to water during sterilization - then the boiling point rises,
  • jars and lids for canning mushrooms must also be sterilized,
  • because the acidic environment inhibits the growth of bacteria and the production of toxin, adding acid to marinade serves as a preventive measure
  • as the botulinum bacillus propagates in an anaerobic (airless) environment, it is desirable do not store mushrooms under rolled metal caps.
  • All mushrooms, especially rolled up, need to be stored in a cool (not higher than +8. + 10ºС) place. And not longer than a year.
  • marinated mushrooms, by and large, are considered prefabricated, not a ready dish, as we are all used to. Before use, they are advised to boil for 20-25 minutes, with the addition of acid and salt 5 minutes before the end of cooking.


Marinating mushrooms, do not forget about measures to prevent botulism

Our forest mushrooms are one of the most amazing and unique creatures of nature. Probably, it was not for nothing that she invested so much protein in these small hat-making creatures that they received the respectful name “meat of the plant world”. We would only correctly use this gift of nature!

Mushrooms contain a lot of protein

It will take quite a bit of time and our tables everywhere will be decorated with pickled mushrooms, delicious, spicy and aromatic. And we very much hope that not one can of mushrooms in the coming winter will be the cause of trouble. Because everyone will read this article and must fulfill all simple, but very important rules of "mushroom safety". And marinated mushrooms will be the safest and most delicious hit of winter!

Champignon

These mushrooms are always on sale, so it is not necessary to stockpile them for future use. From the section you will learn how to pickle champignons in a universal way, allowing you to eat them immediately or store them in jars for a special occasion. This reserve does not hurt if guests come to you unexpectedly. Sterilize the jars for secure storage and close them tightly. The set of products is designed for two liters of preservation. Mushrooms, closed at home, can not be compared with factory-made seals: they are beautiful, fragrant and incredibly tasty.

  • champignons - 2 kg,
  • vegetable oil - 70 ml,
  • sugar - 4 tbsp. l.,
  • salt - 2 tbsp. lt
  • vinegar - 120 ml,
  • bay leaf - 3-5 pcs.,
  • Black pepper (peas) - 8-10,
  • allspice (peas) - 8-10 pcs.,
  • Carnation - 8-10 pcs.

  1. Rinse the mushrooms, cut into plates, slices, pieces (optional). Small champignons can be pickled whole.
  2. Boil the prepared mushrooms in water without salt for about 20 minutes.
  3. At this time, cook the marinade: sugar, salt, spices, oil, boil with water (700 ml) for 3-5 minutes, add vinegar. Remove the brine from the heat.
  4. Drain the water from the champignons, hot lay them on the banks.
  5. Pour jars of mushrooms with hot marinade, roll up.

Mushroom - late mushroom, it gives its wonderful taste to the mushroom pickers by the very end of autumn. The gift of this generous - the harvest is calculated in buckets, so marinating mushrooms may acquire industrial volumes. That's good, in winter, small crispy mushrooms will revive a boring assortment of snacks. Before you cook the mushrooms, read the recipe below. He will help you with his own hands to create a miracle whose name is pickled marinated honey agaric.

  • honey agaric - 2 kg,
  • Black pepper (peas) - 3-5 pcs.,
  • allspice (peas) - 8-10 pcs.,
  • bay leaf - 2 pcs.,
  • garlic - 2 cloves,
  • salt - 2 tbsp. lt
  • sugar - 1 tbsp. l.,
  • Table vinegar - 2 tbsp. l

  1. If you have a lot of experience, calibrate them by size.
  2. Garbage is a mushroom that you need to boil properly. Be sure to drain the first water after five or seven minutes of boiling, in the second portion of water boil mushrooms for 30-40 minutes.
  3. Cook the marinade with one liter of water, salt, sugar, spices. Pre-cut garlic into thin slices. Get the salt and sugar to dissolve, add vinegar and remove the brine from the heat.
  4. Hot mushrooms add up in containers, pour boiling marinade, roll up.

The traditional way of harvesting mushrooms for the winter is salting, but if you have a kilogram or two of small orange mushrooms with characteristic circles on the caps and a hole inside the leg, nothing prevents them from pickling. Don't be scared while cooking marinated mushrooms will emit a pungent smell, which will go away with the drained broth. The finished product will remain only a pleasant aroma of mushrooms and spices, added by you.

  • mushrooms - 2 kg,
  • vegetable oil - 4-5 tbsp.
  • dried dill stalks and umbrellas - 30-50 g,
  • garlic - 3-4 cloves,
  • salt - 2 tbsp. l.,
  • sugar - 1 tbsp. l.,
  • acetic essence - 1 tsp
  • Black pepper (peas) - 8-10,
  • bay leaf - 2 pcs.

  1. Before cooking mushrooms, rinse them carefully, put them in a saucepan, boil for about 20 minutes.
  2. At this time, prepare the brine: bring one liter of water to a boil, add sugar, butter, salt, chopped garlic, dill stalks. After five minutes, pour in the vinegar and remove the liquid from the heat.
  3. Mushrooms, drain in a colander to remove the decoction. Spoon hot jars in cans, pour freshly boiled marinade, roll them up.

Features and tips for pickling mushrooms

Canned mushrooms for the winter at home ... There are more than enough recipes for making this yummy. And with just one recollection of this breathtaking delicacy, every gourmet flows in a saliva. 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 have to work a little.

We will reveal some of the secrets of the art of cooking this delicacy and learn how to pickle mushrooms at home.

Basic tips on pickling mushrooms

Each hostess loves to surprise her relatives and guests with a homemade dish. In this regard, many people refuse to buy in supermarkets those products that can be prepared personally, especially if the hostess knows the main secrets of witchcraft in the kitchen. Let us reveal the main secrets and recipes of cooking marinated mushrooms for the winter, because such a dish is an unsurpassed delicacy.

  1. The dishes for this process should be chosen only enameled, or tinned, because such packaging is not eaten away by vinegar.
  2. As for the vinegar for the marinade, then your choice is better to stop on the bread, or fruit. The best option - Rhine (breeding) and aromatic vinegar.
  3. Small mushrooms marinate whole, cutting off only the lower part of the leg. This will add to the dish also an unsurpassed look.
  4. If during the "quiet hunt" you only come across great gifts of the forest, they are advised to cut it into 3-4 pieces.
  5. It is recommended to preserve the caps of white mushrooms and aspen mushrooms separately from the roots.
  6. Canned oil must be without skin.
  7. The preparation of the value for the cooking process consists of soaking for several hours.

Boiling mushrooms in marinade

This method is in great demand, because the favorite delicacy in the process of cooking is impregnated with all the components of the marinade, and acquires a particularly fragrant flavor characteristics. To implement this method, you will need:

  • 1 kg of mushrooms,
  • 0.5 tbsp. water,
  • third of glass of vinegar,
  • 1 tbsp. salt,
  • 1 tsp Sahara,
  • 5-6 pieces of allspice,
  • cloves, bay leaf to taste,
  • citric acid (at the tip of the 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 cook over low heat.

Boiling mushrooms separately from marinade

This recipe for preserving mushrooms for the winter is that the forest products are cooked separately from the marinade in lightly salted water. The cooking process itself resembles that indicated in the previous method. Mushrooms are placed in a container filled with salted water (30-40 g of salt per 1 liter of water) and boiled until the product settles onto one and the water becomes transparent, not forgetting to remove the foam. Then brewed delicacy recline in a colander to get rid of excess moisture. During this time, it is necessary to prepare a marinade in parallel, for which the following ingredients will be needed (the doses indicated for 1 l):

  • 80% acetic 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,
  • carnation - 2-3 buds,
  • dry dill - 2-3 g
All components need to be mixed and boiled. Then pour the cooled liquid into jars of cooled mushrooms and close with plastic covers.

Preparing mushrooms for pickling

A successful hunt for forest gifts is only half the battle, although special vigilance is needed here, since the diversity of mushroom species can lead astray even the most experienced mushroom picker. You should pay special attention to each mushroom so that the basket does not contain poisonous.

After harvesting, mushrooms must be prepared for preservation at home.

A common marinating recipe

In addition to these, there is also a universal recipe for preparing pickled mushrooms at home.

To do this, collected forest gifts must be thoroughly cleaned of contamination, debris, wormy and washed. Boil ready and clean mushrooms for 15-20 minutes, in parallel to prepare sterilized jars, lids and dishes that you need in the process.

Sterilize the jars recommended in the oven, and the lids need to be boiled, along with a spoon for stirring.

To determine the amount of the marinade, the mushrooms are placed in a saucepan and water is poured into the cans. The liquid should be poured until it covers the product by about 3 cm. At the same time, consider: how much water is spent, and so much marinade is needed. To prepare a special liquid, you need salt, spices and vinegar, which are added to the right amount of boiling water. This brine should boil for about 5 minutes, after which mushrooms are added to it. All ingredients boil for another 5 minutes. The finished delicacy must be placed in jars, filled with brine and rolled up. Put the result of a “quiet hunt” in a cool place and wait for a good reason to eat. There are a lot of recipes for marinating mushrooms, and every hostess has her own secret arsenal. But, the main rule of each of them is not to eat a tempting delicacy, even while cooking. Also, with any method of conservation, it is necessary to strictly adhere to all instructions and tips, responsibly approach to the preparation and cooking of mushrooms, because this delicacy is quite whimsical. But, if it is cooked in compliance with all the norms, the tasty result will thank for all the efforts.

Watch the video: Marinated Mushrooms (October 2019).

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