Recipe for pickled expensive mushrooms for the winter. Option with apple cider vinegar. Marinating wild mushrooms without vinegar

At the beginning of autumn, mushrooms are at their peak in the forests, and mushroom pickers return from a “quiet hunt” with buckets and baskets full of these wonderful gifts of nature. As a result, the collected trophies need to be used somehow: some go for frying, some for drying, but most collected mushrooms, as a rule, pickled or salted. Today we will talk about 5 best recipes pickling mushrooms.

In general, pickling any mushrooms is not difficult, but you need to know some features this method mushroom preparations. You can marinate porcini mushrooms, greenfinches, goats, chanterelles, boletus mushrooms, boletus mushrooms, row mushrooms, saffron milk mushrooms, aspen mushrooms, boletus mushrooms, russula, fat mushrooms, champignons and other mushrooms. It is important that when marinating, some types of mushrooms should be prepared following certain rules:
If the mushrooms are small, they are marinated whole; only the lower part of the stem needs to be cut off;
When pickling, large mushrooms are usually cut into 3-4 parts;
In the case of boletus and porcini mushrooms, the legs need to be marinated separately from the caps;
Remove the skin from the butter before marinating;
Valui is soaked for several hours before cooking.

MARINATED MUSHROOMS: SUBTLETS AND STEPS.

First stage: sorting mushrooms. First, the mushrooms need to be sorted into different types, since, as noted above, different mushrooms need to be prepared for marinating in different ways. Also, you cannot boil and pickle some mushrooms together - it is best to do this separately by type.

You cannot cook boletus together with boletus, because... the first ones will darken and take on an unattractive appearance. Boletus mushrooms cannot be cooked with porcini and aspen mushrooms, because they may be overcooked, while white and boletus mushrooms may be undercooked.

Second stage: soaking. To make it easier, more thorough and simpler to clean the mushrooms from dirt and debris, it is better to soak them in cold water for a while; this water can also be salted - everything unnecessary will fall behind even better and float up.

You should not keep mushrooms in water for long - they can absorb excess water.

Stage four: cooking and marinating. It is recommended to boil any mushrooms before pickling; this will eliminate the risk of poisoning and guarantee that the preparation will not deteriorate, but there are two options: preliminary and non-pre-boiling. The method without preliminary boiling is that the mushrooms are placed in boiling salted water, to which vinegar has also been added, boiled and then seasoned with spices and marinated in the same water. The pre-boiling method means that the mushrooms are first boiled in salted water (2 tablespoons of salt per 1 liter of water) until tender, then dried, cooled, placed in jars and poured with pre-chilled marinade.

With the method without pre-boiling, the mushrooms need to be boiled different time depending on their type, time is counted from the moment when the mushrooms placed in boiling water boil again: mushrooms with dense pulp (champignons, boletus, boletus, etc.) are cooked for 20-25 minutes, the legs of boletus and boletus - 15- 20 minutes, honey mushrooms and chanterelles - 25-30 minutes, boil moss mushrooms, butter mushrooms and boletus mushrooms for 10-15 minutes.

RECIPES FOR MARINATED MUSHROOMS.

There are a lot of recipes for pickling mushrooms, we will tell you about the five most universal and simple recipes, according to which you can prepare only tasty and appetizing mushrooms.
Recipe for marinating any mushrooms without pre-boiling

You will need: for 1 kg of mushrooms 2/3 cup of vinegar 8% and 1/3 cup of water, 1 tbsp. salt, spices - 5 peas allspice, 1 tsp. cinnamon, 1 tsp. sugar, cloves, Bay leaf.

How to marinate any mushrooms without first boiling them. Prepare the mushrooms in accordance with the recommendations for the type, bring water with vinegar and salt to a boil in a saucepan, lower the mushrooms into it and bring to a boil. After boiling, cook the mushrooms until tender.

You can also determine that the mushrooms are ready by the following sign: prepared mushrooms sink to the bottom of the pan, and the broth becomes transparent.

3-5 minutes before the mushrooms are ready, you need to add all the spices, then remove the pan from the stove, cool everything and put it in sterilized jars. Then you need to pour a little vegetable oil into the jars and seal them with sterilized plastic lids.

Never roll up pickled mushrooms metal lids- experts do not recommend doing this due to the risk of botulism.

RECIPE FOR MARINATED MUSHROOMS WITH PRE-BOILING.

You will need: for 1 liter of water 60 g of salt, 10 black peppercorns, 5 cloves and bay leaves, star anise, cinnamon, garlic, 40 ml acetic acid 80%.

How to marinate boiled mushrooms. Mushrooms need to be prepared and boiled in salted water (2 tablespoons of salt per liter of water) until tender, placed in a colander, then placed in sterilized jars. Having combined all the ingredients indicated in the recipe, excluding vinegar, you need to boil them after boiling for half an hour at a low boil, then the marinade is cooled, vinegar is poured into it, the mushrooms are poured with the marinade, a little vegetable oil is poured into each jar on top, closed with boiled plastic lids and the mushrooms are removed in the cold for storage.

This marinade is best suited for chanterelles, boletus, saffron milk caps and russula.

RECIPE FOR MARINATED MUMELLISH OR CHANTERELLE WITH GARLIC.

You will need: for 1 liter of marinade - 1 liter of water, 5-6 black peppercorns and 2-3 allspice peas, 2 clove buds, 1-2 bay leaves, 1.5 tbsp each. sugar and salt, 1 tsp. vinegar essence, for 1 1 liter jar - 1 kg of mushrooms, 1-2 cloves of garlic, 1 dill umbrella or its seeds.

How to marinate mushrooms with garlic. Trim the stems of the mushrooms, cutting them off at a distance of 1 cm from the cap, pour cold water, leave for an hour, rinse thoroughly, dry, salt, add cold water, put on the stove, bring to a boil and boil for 30 minutes, constantly removing the foam. Pour water for the marinade into a saucepan, add spices, sugar and salt, taste - the marinade should be a little salty, bring to a boil, pour in vinegar, boil for 5 minutes, taste. Place the cooked mushrooms in a colander, rinse, place in a pan, pour in the boiling marinade, leaving 500 ml of it, put the pan on the fire again, bring to a boil and boil the mushrooms in the marinade for 15-20 minutes. Cut the garlic into thick slices, sterilize the plastic lids and jars, put an umbrella of dill and garlic in each, place mushrooms on top, filling the jar up to the hangers, pour in the remaining boiling marinade to the top, close the lids, turn them over and leave until cool, wrapping the jars with something. then warm.

Mushrooms prepared in this way can spoil due to insufficient vinegar or salt, poor sterilization of lids and jars, or too warm a temperature in the room where they are stored. The fact that the mushrooms have spoiled will be indicated by cloudiness of the marinade; under no circumstances should such mushrooms be eaten; they will have to be thrown away.

RECIPE FOR MARINATIZING BOLE BOLETS, ALENS, BOLETS OR POPE MUSHROOMS.

You will need: for 1 kg of mushrooms 20 g of salt, 60-70 ml of acetic acid 30%, 1-2 glasses of water, 12 black peppercorns and 5 allspice, 2 bay leaves, ½ tsp. sugar, onions, nutmeg pinch.

How to pickle boletuses, boletus mushrooms, porcini mushrooms or boletus mushrooms. Peel and rinse the mushrooms, after soaking them in water, prepare, chop, put in a pan, add salt, pour in a little water and bring to a boil, boil for 5-10 minutes, add spices and chopped onions, boil until tender, pour in vinegar at the end of cooking . Place the mushrooms in sterilized jars and seal with sterile lids.

The last recipe for pickled mushrooms is quick; you can eat such prepared mushrooms within 3 days, but they should be stored in the refrigerator for no more than 1 month.

QUICK RECIPE FOR MARINATED POCI MUSHROOMS.

You will need: 700g mushrooms, 5-7 buds of cloves, 3 bay leaves, 2-3 sprigs of fresh thyme/oregano/marjoram/savory/parsley/celery leaves/basil, 1 onion, 0.75 cups of water, 1/3 cup white wine vinegar, 1 tbsp. sea salt, 1.5 tsp. allspice peas.

How to quickly pickle mushrooms. Sort well, peel, rinse the mushrooms with cold water, leave the small ones whole, chop the large ones, finely chop the onion, place the washed greens on the bottom of a sterilized jar. Combine mushrooms and all ingredients, excluding greens, in a saucepan, bring to a boil, reduce heat to low, simmer for another 15 minutes, then let cool slightly. Pour the mushrooms with the marinade into a jar, let cool, close with a nylon lid, and store in the cold.

RULES FOR MARINATED MUSHROOMS.

Always boil the mushrooms for 15-30 minutes before marinating, placing them in already boiling water.

Do not cover pickled mushrooms with metal lids.

Before use, pickled mushrooms must be kept for at least 25-30 days to achieve optimal taste.

Store any pickled mushrooms for no more than 6-12 months in a dark, dry place.

Before use, pickled mushrooms need to be boiled: put in a saucepan and add a little cold boiled water, boil for 25 minutes, then add vinegar/citric acid and salt to taste, boil for another 5 minutes.

Marinated mushrooms for the winter - amazingly tasty homemade preparations and many of us are willing to sacrifice our day off. Especially those who have country cottage area, Vacation home. Instead of snoring sweetly, they get up early and go to the forest for a “quiet hunt.”

I am passionate about collecting forest gifts - boletus mushrooms, honey mushrooms, chanterelles or saffron milk caps, boletus, boletus, and boletus.

If, while reading the article, you understand that we are talking about you: you are an incorrigible mushroom picker. This cannot but cause admiration, it does you a great honor.

Most likely, you have already started collecting forest mushrooms, and even some of them have already been processed, sealed in jars with marinade, which will replenish your reserves for the winter.

But many novice mushroom pickers don’t know how to prepare delicious mushrooms for the winter. And there is no limit to perfection - as many people who like to collect them, there are as many recipes for pickled mushrooms, salted or pickled.

And modern chefs and cooks are constantly experimenting in their field, adding new, tasty and interesting recipes dishes and preparations of mushrooms for storage.

Pickled porcini mushrooms for the winter - recipe without sterilization

Boletus, or porcini mushroom, is the most valuable mushroom in the world, except perhaps for truffles. Not only does it taste great, but it also stimulates proper digestion. If you have gastrointestinal diseases, then a person will get much more from mushroom broth made from porcini mushrooms. more benefit than from meat or chicken. This is a fairly simple recipe for pickled mushrooms; a novice cook can handle the preparation.

To prepare you will need:

porcini mushrooms – 2 kg per fresh;
sugar – 50 g;
lemon juice or acid – 1 teaspoon;
large rock salt- Art. spoon;
clove seeds – 5-7 pcs.;
peppercorns – 10 pcs.;
allspice – 5 pcs.;
bay leaf – 2 pcs.;
vinegar 9% - 50 ml. (can be apple).

Pickled porcini mushrooms for the winter - step by step recipe with photo:

Mushrooms must be sorted, wormy ones should be discarded, and rinsed thoroughly in cold water. Large porcini mushrooms must be cut into small bite-sized pieces.

Pour selected whole and strong mushrooms with water, diluted citric acid, leave for 5-7 minutes. To clean them of any worms and bugs remaining inside.

Rinse the prepared mushrooms again, pour clean water and boil for approximately 25-30 minutes.

Add to mushroom broth all spices. Cook for another 15 minutes.

Pour vinegar into the pan, wait until it boils, and while hot, place the pickled mushrooms along with the brine into clean, sterilized jars.

Roll up the lid and turn it over to make sure it is sealed. home canning. Once the jar has cooled completely, it can be stored in a cool, dark place.

Marinated boletus for the winter - the most delicious recipe

Maslyata – incredibly tasty and healthy mushroom, therefore, it is very popular among housewives and tasters. In addition to excellent taste qualities, the mushroom has a unique ability to destroy pathogenic microbes and bacteria.

Be sure to prepare boletus for the winter using our delicious recipe with mustard. The mushrooms turn out strong and crispy with a spicy, finger-licking tang!

Required:

10 kg. fresh butter;
1 tbsp. spoon of dry mustard seeds;
three umbrellas of dry cloves;
pepper mixture – 20 peas;
allspice – 10 pcs.;
dill umbrellas – 4 pcs.;
large salt– 2 tbsp. spoons;
granulated sugar-1 tbsp. spoon;
bay leaf – 8 pcs.;
apple cider vinegar – 125 ml.

Step-by-step recipe for making pickled butter for the winter with mustard:

Sort and peel the mushrooms, rinse them in running water. Do not remove the skin from the caps.
Place the mushrooms in a saucepan, add water and cook over medium heat. If foam appears, carefully remove it with a slotted spoon. Cook for about 40 minutes, adding water if there is not enough water.
After the allotted time, add vinegar and all the spices to the pan, reduce the heat to the lowest setting, and continue to simmer the mushrooms for another 10 minutes.
Place the mushrooms with the spice marinade into clean jars prepared for preservation. Tighten with a key, turn over and cool, covering thoroughly.
After cooling delicious mushrooms Can be put away for storage to pamper your family with delicious meals and snacks this winter.

Recipe for lightly salted boletus mushrooms, without adding vinegar

The special benefit of boletus mushrooms is that they contain optimal quantity protein and important vitamins, microelements necessary for health and wellness. In addition, the mushrooms themselves are very tasty, and without the use of vinegar they are also doubly useful.

To prepare you will need:

boletus mushrooms – 800 g;
granulated sugar – 80 g;
salt – 35 g;
citric acid (granules) – teaspoon;
clean drinking water – 2 glasses;
spices and seasonings - at your discretion.

How to pickle boletus mushrooms for the winter in jars without vinegar:

Peel the mushrooms, rinse them in running water and soak in cold water for 1 hour. Drain the water, pour in clean water and cook over low heat for half an hour.

Transfer the boiled boletus mushrooms into a prepared glass container and pour over the marinade, which is made from salt, sugar, citric acid and your favorite spices.

Carefully roll up the jars of mushrooms, turn them over, making sure they are airtight. Cool and store in a cool place until winter sets in. Now you know the simplest recipe for pickled mushrooms, cook with pleasure and treat your guests.

Marinated champignons at home: quick and tasty

Home-cooked, home-cooked mushrooms are always tastier than store-bought ones. Try to cook delicious mushroom appetizer this recipe for marinated champignons instant cooking and treat your family.

Ingredients:

champignons - 1 kg;
marinade: clean water - 3 liters;
garlic - 5-7 teeth;
fine salt - 1 tbsp. l.;
citric acid - on the tip of a knife;
white granulated sugar - 2 tbsp. l.;
black and allspice - 3-5 peas;
vinegar 9% - 120 ml;
bay leaf - 2-3 pcs.

Recipe for quick marinated champignons:

Sort and wash fresh champignons. Cut them, if necessary, into pieces of any size. Whatever suits you.

Pour the chopped champignons into a wide container and fill with water to the very top. Add lemon to the water and stir. Place the mushrooms on low heat. After the water boils, add salt and sugar. Cook the champignons over low heat for about one hour.

Then add spices and seasonings: garlic, bay leaf, peppers. For those who prefer, add dill with umbrellas or dried. Cook the champignons in the marinade for 5-10 minutes.

Pour in vinegar and boil for 5 minutes. Turn off the stove. While hot, place the pickled champignons into sterilized jars. Fill the jars with mushrooms to 2/3 of the jar. Top each jar with marinade and spices up to the neck.

Roll up and turn the jars with marinated champignons upside down with the lids. Wrap warm and cool. Once cooled, transfer to a cool place until winter.

Video recipe: delicious quick-cooking pickled oyster mushrooms

How to prepare mushrooms for pickling

To prevent mushrooms, for example, when pickled, from causing serious poisoning, they should be carefully prepared for heat treatment or freezing. Mushrooms are collected only in dry weather. They must be placed in the basket after they have been cleaned from large debris with a soft brush.

The cleanliness of the jars when sealing and proper sterilization of them along with the lids are also very important. It is not always possible to fully properly prepare containers for preservation in order to avoid the development of botulism bacteria. Namely, in their mushrooms great amount and all types of fungi are carriers of this pathogen.

Botulism can only be controlled at temperatures above 120 C, so factory products produced in an autoclave are safe, unlike home-canned mushrooms.

Before you start pickling mushrooms, it is advisable to sort them. After all, it is recommended to boil them before cooking, and the time required for this is different for each type of mushroom. For example, porcini mushrooms are cooked for 20-25 minutes, but boletus, chanterelles and boletuses for only 10-15 minutes.

If chanterelles and honey mushrooms are collected in the fall, then boil them for at least half an hour. Moreover, the caps will take less time, and the legs will take more time, due to the dense structure. The readiness of mushrooms for pickling or canning or freezing for further cooking can be judged by how they settle at the bottom of the dish.

Small mushrooms are salted and pickled whole, but the bottom of the stem must be cut off. If the mushroom is large, the caps are cut into several parts, and the mushroom stems are cut into thin rings. If you decide to prepare butter, then in order to remove the bitterness, you need to peel them from the sticky skin and then rinse them.

Boletuses and boletuses can not only darken, but also turn black. This will change the color of the marinade and it may become cloudy. To avoid this, mushrooms are poured hot water for 10-15 minutes and then washed.

How to properly pickle mushrooms for the winter

Salted or pickled mushrooms can decorate at any time of the year, both festive and casual table, besides this great snack traditionally Russian alcoholic drinks. Mushrooms have an incredible and characteristic taste and aroma that is very difficult to find in any other product.

It is worth noting that incorrectly collected or prepared mushrooms served to the table can not only cause someone to be poisoned, but if the poisoning is very serious, then the cost of the festive table and snacks can be someone’s life.

Therefore, if you are an inexperienced mushroom picker and have little understanding of this issue, buy already finished product in the store, rather than preparing it yourself. Well, we, in turn, offer you a selection of the most delicious recipes pickled mushrooms for the winter.

Tips and secrets for preparing homemade preparations with mushrooms

It is necessary to marinate and prepare mushrooms at home on the day they are collected. The fruits should not be overripe or wormy, but rather strong and elastic;
Small fruits can be harvested whole, just by trimming the stem a little and cleaning the mushroom from contamination. But large mushrooms - or rather their caps - need to be cut in half. The skin of the butterfly is additionally removed from the cap; to do this, it is recommended to immerse them in boiling water for a couple of minutes and then cool;
The cooking time for mushrooms is different for everyone, so cook them, for example, for assorted mushrooms needed in different ways. It is recommended to prepare the legs separately and then use them for salads, stews, julienne with mushrooms.

While you have the opportunity, treat yourself to a “quiet hunt” in the forest, prepare homemade pickled and salted mushrooms - in winter this a real delicacy on the everyday and holiday table.

Pickled mushrooms are great way prepare mushrooms for the winter. We will tell you how to prepare delicious pickled mushrooms for the winter, because pickling is one of the most common ways to preserve delicious mushrooms. Marinated mushrooms for the winter are especially tasty thanks to the addition of herbs and spices. But pickled mushrooms are valued not only for their delicious taste, but also for the beneficial substances they contain. In order to preserve them, you need to know how to properly prepare mushrooms.

Marinated boletus

Ingredients:

1 kg butter,
4 tbsp. salt,
1.5 tbsp. Sahara,
Bay leaf,
dill umbrellas,
black peppercorns,
vinegar

Preparation:
Clean the mushrooms thoroughly and rinse them several times in cold water. Cook the mushrooms for about 20 minutes from the moment they boil, stirring occasionally and removing foam. Some time before readiness, add 1 tablespoon of salt and a little vinegar, which will prevent the mushrooms from darkening. Rinse the boiled mushrooms under running water and place in a bowl. Prepare the marinade in a larger container. Boil 1.5 liters of water and cool it, add 3 tablespoons of salt, 1.5 tablespoons of sugar and vinegar to taste, depending on how sour you want the marinade to be. Combine the marinade and cooked and washed mushrooms. Place 1 bay leaf, 1 dill umbrella, 2-3 black peppercorns into sterilized 0.5-liter jars. Then use a wooden spoon to transfer the mushrooms to the jar, scooping out the marinade. Make sure that the mushrooms do not stick together; when the jar is full, check if there is enough marinade. Then cover the jar with a sterilized lid. Now you need to sterilize the mushrooms. To do this, take a tall pan and place a thick cloth folded several times on its bottom. Place the jar in the pan and fill it with water so that its distance to the lid is 1.5-2 cm. Place the pan on low heat and boil for 15-20 minutes. Then remove the jars and roll them up, turn them over, wrap them in a blanket and leave them in a warm place until they cool completely, then put the mushrooms in a cool place.

Marinated butternut squash with cinnamon

Ingredients:
2 kg butter,
50 grams of salt,
70-100 grams of sugar,
200 ml. apple cider vinegar,
6 peas of allspice,
1 bay leaf,
1 g cinnamon

Preparation:
Thoroughly clean and rinse the mushrooms several times. Remove the skin from the caps. Small mushrooms can be marinated whole, but for large ones you need to separate the caps from the stems, chop them and marinate separately. Place the mushrooms in a colander and dip them several times cold water, let it drain. Then immediately plunge into boiling salted water. Cook for about 10 minutes, then drain in a colander and rinse with hot water. Prepare the marinade. To do this, dissolve salt and sugar in 1 liter of boiling water, add allspice, bay leaf and cinnamon. Boil for 5 minutes, then strain the brine, bring again to boil and pour in vinegar. Pour the hot marinade over the mushrooms and cook until the mushrooms settle to the bottom. Then transfer the mushrooms to dry, heated jars, leaving 1 cm of empty space in front of the neck. Pour in the marinade and refrigerate. Store these mushrooms in a cool place.

Marinated porcini mushrooms

Ingredients:
1 kg of porcini mushrooms,
60 ml 6% vinegar,
3-4 bay leaves,
10 black peppercorns,
3 peas of allspice,
1 head of onion,
3 carnations,
1 tbsp. salt

Preparation:
Peel and rinse the porcini mushrooms. If the mushrooms are large, then cut them into pieces of the size you need, and if they are small, then you can leave them whole. Place the mushrooms in a saucepan, pour in 1 cup of water, put on the fire and let the water boil, then reduce the heat and cook the mushrooms for 15 minutes, stirring occasionally and not letting them stick to the bottom. Then discard the mushrooms in a colander and pour the broth into another pan. Add salt, bay leaf, pepper and cloves to the broth. Bring to a boil and remove the bay leaf. Pour in vinegar. Add mushrooms to the broth and cook for 10 minutes, stirring and removing foam. Place the mushrooms in a sterilized jar and place thinly sliced onion rings on the bottom. Pour the marinade over the mushrooms and close the jar with a lid. Store these mushrooms in the refrigerator.

Pickled oyster mushrooms

Ingredients:
2 kg oyster mushrooms,
3 umbrellas of dried dill,
20 black peppercorns,
15 grains of cloves,
4 tbsp. salt,
2 tbsp. Sahara,
2-3 tbsp. 6% vinegar

Preparation:
Rinse the oyster mushrooms, carefully remove them from the base, being careful not to leave long legs. If the caps are too large, cut them in half. Place the mushrooms in a saucepan, add dill, pepper and cloves. Fill the mushrooms with water so that there is 2 cm left to the edge of the pan. Place on the fire. Once the water boils, add 4 tablespoons of salt and 2 tablespoons of sugar. Stir the mushrooms, let it boil again and add vinegar. Leave the mushrooms to simmer over low heat for 20-25 minutes. During cooking, taste the marinade; it should be slightly salted. After cooking, let the mushrooms cool and transfer them to a sterilized jar. Then add the marinade so that it slightly covers the mushrooms. Mash the mushrooms in the jar with a spoon, close the lid and put them in the refrigerator.

Pickled honey mushrooms

Ingredients:
1 kg honey mushrooms,
2 tbsp. Sahara,
4 tsp salt,
3 bay leaves,
6 peas of allspice,
4 things. carnations,
3 pieces of cinnamon,
3 tsp 70% vinegar essence

Preparation:
Boil 1 liter of water, add salt, sugar, bay leaf, pepper, cloves and cinnamon. Leave to simmer for 3 minutes, then add vinegar and remove pan from heat. Rinse the mushrooms well, place in cold water and bring to a boil, then drain. Pour water over the mushrooms again and add a little salt, cook without stirring the mushrooms until it boils. When the water boils, carefully stir the mushrooms and skim off any foam. Towards the end of cooking, the mushrooms will begin to settle to the bottom. Remove the mushrooms and place them in sterile jars, filling them loosely to about 2/3 of the way up. Drain the remaining broth left on the mushrooms from the jars and fill with marinade until the end. Close the jars with lids and store in the refrigerator.

Pickled chanterelles

Ingredients:
250 g chanterelles,
1 onion,
2 cloves of garlic,
1 chili pod
40 g celery,
100 ml white wine vinegar,
5 black peppercorns,
3 bay leaves,
2 tsp Sahara,
2 sprigs rosemary

Preparation:
Peel the chanterelles, wash them, cut off the mushroom stems where the plates begin. Rinse the mushrooms in running water. Dip the chanterelles in boiling salted water for 1 minute and drain in a colander. Cut the onion into 4 parts, and each clove of garlic in half. Pod of red hot pepper Cut the chiles in half and remove the seeds. Slice the celery thinly. Mix vinegar with 250 ml of water, chopped vegetables and spices, bring to a boil and cook for 5 minutes. Place the chanterelles in sterilized jars and fill with marinade. Close the jar tightly, turn it over and put it on the lid, let it cool. Store in a cool, dark place.

Marinated champignons

Ingredients:
800 grams of small champignons,
1 bunch of young onions,
1/2 cup vinegar
4 tbsp. l. vegetable oil,
basil,
parsley,
thyme,
Bay leaf,
peppercorns,
salt

Preparation:
Wash the onion, cut the greens into rings, and cut the onions in half. Add vinegar and oil to 2 cups of water and bring the mixture to a boil. Add onions, washed mushrooms, herbs, peppers and bay leaves to the resulting marinade. Simmer over low heat, stirring constantly, for 5 minutes. Then transfer the mushrooms, onions and spices into sterilized jars and fill them with the marinade brought to a boil. Roll up the jars and store in the refrigerator.

Marinated champignons 2

Ingredients:
5 kg champignons,
1 liter of 9% vinegar,
40 black peppercorns,
10 bay leaves,
2 tbsp. l. salt,
1 tbsp. l. grated nutmeg

Preparation:
Clean the mushrooms and rinse them in cold running water. Dip the mushrooms in boiling water for 5 minutes, drain in a colander and let the water drain. Bring 1 liter of water to a boil, add salt, vinegar, bay leaf, pepper, nutmeg and mushrooms. Cook for 3-5 minutes. Place hot mushrooms with marinade in sterilized jars and close with tight lids. When the jars have cooled, store them in a cool place.

Pickled russula

Ingredients:
5 kg of young russula,
80 grams of salt,
800 ml 9% vinegar,
20 grams of black peppercorns,
10 bay leaves,
800 grams of onion,
15 grams of sugar,
15 pcs cloves

Preparation:
Thoroughly clean the russula, rinse in cold running water. Place mushrooms in salted water and cook for 5-10 minutes. Boil 2 liters of water, add salt, sugar, pepper, cloves, chopped onion and bay leaf. Cook for 5-10 minutes. At the end of cooking, add vinegar and russula to the marinade. Cook for another 5-10 minutes. Place the mushrooms in a colander and let the marinade drain. Place the mushrooms in sterilized jars, cook the marinade for another 10 minutes, then pour it over the mushrooms. Seal the jars with plastic lids and store in a cool place.

Each housewife always proceeds from her own experience and tastes; each of us keeps her own secrets and methods of processing mushrooms. However, no matter what pickling method you use, it will always be nice to gather the whole family for dinner and open a jar of aromatic mushrooms, use them as a side dish or as an ingredient for preparing the most delicious dishes. Try to cook pickled mushrooms and in winter you will appreciate all their beauty!

Every housewife should know the recipes for pickled mushrooms, because such an appetizer would be appropriate both on a festive table and on an everyday basis. For winter harvesting resemble the most different types: boletus mushrooms, champignons, fly mushrooms, russula, saffron milk caps, pig mushrooms, oyster mushrooms and many others. If you know the basic rules of canning, you can enjoy winter different tastes mushroom preparations.

Preparing mushrooms for harvesting for the winter

To ensure that pickled mushrooms do not become a source of poisoning and are well preserved until winter, they must be properly prepared for preservation. They should be collected only in dry weather and placed in a basket already cleared of debris and soil. Sterilization of jars with pickled product is of no small importance, because the usual procedure carried out at home will not be able to destroy the development of botulism, which is carried by these porous organisms. Botulism disappears at temperatures of 120 degrees and above, and this is only possible in an autoclave.
Before marinating, you need to sort the main product by type and boil it, but the readiness time is different for everyone. For example, boletus, boletus and boletus need 15 minutes, and white ones need about 25. Autumn chanterelles and honey mushrooms should be boiled for at least half an hour, and it is advisable to boil the caps and stems separately, because the stems have a denser structure, so they will require more time for cooking . Their readiness for pickling is determined by their settling to the bottom of the cooking container.
Small species should be pickled whole for the winter, cutting off only the bottom of the stem. Large caps are cut into four parts, and the legs are cut into rings. To prevent the butter from becoming bitter, you need to remove the sticky skin from them and rinse them under the tap. If you pickle incorrectly, the boletus and boletus mushrooms may turn black, and their marinade may darken. To prevent this from happening, before pickling, they should be poured with boiling water for 10 minutes, and then rinsed with cold water.

How to properly marinate and salt mushrooms in jars – recipes with photos

Salted or pickled mushrooms are amazing delicious snack which decorates any festive table in all seasons. The delicacy prepared for the winter has a unique spicy taste, which is difficult to find in any other products. But housewives should know that improperly collected and prepared mushrooms can not only lead to poisoning: the price could be someone’s life. If you don't consider yourself to be experienced mushroom pickers, it is better to buy them in the store.

Delicious marinade for porcini mushrooms

Porcini(boletus) is considered the most valuable. This is due to its excellent taste and unique ability to stimulate human digestive function. The benefits for a sore stomach from this product are much higher than from meat and chicken broth. This protein product It is also known for its antibacterial properties, rich in copper, iodine, zinc, and manganese. Marinated in aromatic brine boletuses become in winter perfect snack.
Ingredients:

2 kg fresh boletus;
2 tbsp. l. Sahara;
1 tsp. citric acid;
1 tbsp. l. salt;
5 pieces of carnations;
5 pieces black peppercorns;
5 pieces of allspice peas;
2 laurel leaf;
50 ml 9% vinegar.

Cooking method:

Sort through the boletus mushrooms, throw away the rotten and wormy ones.
Rinse them several times under the tap.
If they are large, then cut them into slices, leave the small ones whole.
Pour citric acid into a container with water and boletus and leave for 5 minutes.
Then rinse again, fill with new water so that the boletus mushrooms begin to float.
Place on the fire, skim off the foam after boiling, cook for 30-40 minutes.
When ready, add salt, sugar, spices, bay leaf, cook for another 20 minutes.
Finish marinating with vinegar poured into the water, then stir, place everything in sterilized jars, pour hot marinade, and roll up the lids.

Butter marinated with mustard

Butternuts are very tasty, so they are especially popular among housewives. In addition to their taste, they are also beneficial for the body, because quite recently scientists discovered their properties to destroy pathogenic bacteria. The composition contains lecithin, which performs several functions at once: it participates in the protection against damage to cell membranes, restores nerve cells and provides normal work liver cells. If you marinate boletus with mustard, it will provide necessary set useful substances.
Ingredients:

10 liters pan of fresh butter;
a handful of mustard seeds;
3 cloves;
20 black peppercorns;
8 peas of allspice;
7 dill umbrellas;
2 tbsp. l. Not iodized salt;
1 tbsp. l. Sahara;
8 pcs. laurel leaf;
100 ml 9% vinegar.

Cooking method:

Sort the butter and rinse without removing the skin from the caps.
Pour in water so that the main product is completely covered, bring to a boil, then skim off the foam.
Cook the butter for 45 minutes, constantly adding water.
When ready, add all the ingredients for the marinade.
Cook for another 10-12 minutes low heat.
Place the butter in pre-sterilized jars, roll up with tin lids, turn over, and wrap in a blanket.

Recipe for honey mushrooms or chanterelles with garlic

Beneficial features honey mushrooms have been known since ancient times. In addition to a large number of vitamins (groups B, C, PP, E), they contain microelements such as magnesium, copper, iron, zinc, sodium, potassium. In terms of calcium and phosphorus content, honey mushrooms compete worthy with sea fish. The calorie content is low - only 22 kcal per 100 g, so nutritionists recommend consuming the product for those people who are on a diet. Honey mushrooms contain thiamine, which is responsible for the reproductive function and nervous system, and also natural antibiotic, anticancer substances.
Ingredients:

1 kg of fresh honey mushrooms;
1 liter of water;
5 tooth garlic;
two tbsp. l. Sahara;
2 laurel leaf;
0.5 tsp. cinnamon (ground);
10 pieces. mountains black pepper;
6 pcs. carnations;
one tsp. 70% vinegar.

Cooking method:

Rinse the peeled honey mushrooms thoroughly.
Place in a bowl, cover with cold water, leave for 1.5 hours, then drain in a colander and rinse again.
Place in a saucepan, cover with water, cook after boiling for half an hour, skimming off any foam that forms, and when ready, drain the water.
To marinate, pour a liter of water into a clean saucepan, add spices, salt, sugar, vinegar, and bring to a boil.
Then add honey mushrooms, boil for 15 minutes, add coarsely chopped garlic to the marinade.
Place in prepared jars, roll up, turn over, after which they should be wrapped in a blanket and allowed to cool.

How to deliciously pickle chanterelles with carrots and onions

Cooking method:

Boil the peeled and thoroughly washed chanterelles over medium heat for 15 minutes, then drain and rinse.
For the marinade, add all of the above ingredients to the water, except vinegar, including carrots cut into thin circles and half rings onion.
Add the chanterelles and cook over low heat.
After boiling, cook for 7 minutes, remembering to remove the foam.
When ready, add vinegar to the marinade, simmer for another 3 minutes, then add all the sterilized jars and close tightly. nylon covers, wrap it in a blanket.
After the jars have cooled, place them in the cellar (basement, refrigerator).

Salted milk mushrooms in tomato dressing

The attitude towards milk mushroom is extraordinary - some experts categorically deny its edibility, others consider it conditionally edible. But the truth, as we know, is somewhere in the middle. Milk mushrooms become edible if processed correctly. This view may be the most different varieties, which differ only in color. But they are all very nutritious, because their protein content is more than 32%, so milk mushrooms are interesting for vegetarians. The product contains a natural antibiotic that fights tubercle bacilli, and vitamins are preserved during any heat treatment.
Ingredients:

700 g milk mushrooms;
2 onions;
300 g tomato. pastes;
0.5 tbsp. l. Sahara;
1 tbsp. l. salt;
1 bay leaf;
1 tbsp. l. rast. oils

Cooking method:

Place the peeled milk mushrooms in water and leave to soak for a day, changing the water from time to time.
Afterwards, drain them in a colander, then chop them finely.
Fry the onion in oil along with the milk mushrooms, then add water and simmer with the spices for 15 minutes.
Then put tomato paste, bay leaf and simmer over low heat for 5 minutes.
Place marinated milk mushrooms in tomato in sterilized jars.
Then put the jars to pasteurize for 45 minutes at 85 degrees in a large saucepan, then roll them up and store them on the balcony or in the cellar.

How to pickle whites in a cold way

Whitefish have a slightly bitter taste, so their taste is best revealed when pickled. These forest gifts become very tender in the marinade, and are perfectly stored in a barrel or refrigerator in glass containers under nylon lids, they just require pre-soaking. Try pickling whites for the winter in a cold way, you will definitely like it.
Ingredients:

10 kg of fresh whitefish;
1 head of garlic;
400 g of non-iodized salt;
1 horseradish root;
50 g dill seeds;
20 pcs. allspice;
5 pieces. bay leaf.

Cooking method:

Be sure to soak the whites for about two days, constantly changing the water.
Divide the garlic into cloves and cut lengthwise.
Wash the horseradish root, peel it, and cut it thinly lengthwise.
Grind dill seeds and allspice in a mortar and mix with salt.
Pour the spice-salt mixture into a container (tub, jar, pan), and place whiteberries in rows with their caps down.
Cover the last row with gauze, and then place the weight on a wooden circle for marinating.
Place the container in a cool place. The snack will be ready to eat in 1.5 months.

Lightly salted boletus mushrooms without vinegar

The special usefulness of boletus lies in its unique composition, which perfectly balances protein, vitamins B, C, D, and thanks to dietary fiber it absorbs toxins contained in human body. Boletus is considered the most delicious after boletus, which is why it is used for cooking variety of dishes. Below easy option marinating it without vinegar.
Ingredients:

800 g of fresh boletus;
50 g sugar;
30 g salt;
20 g citric acid;
2 glasses of water;
hot and allspice pepper, bay leaf - at your discretion.

Cooking method:

Wash the boletus mushrooms, peel them, and soak them in water for an hour.
Cook in salted water until tender for about half an hour.
At the end of the time, drain the water, let the mushrooms drain, and put them in jars prepared in advance.
For the marinade, boil water with seasonings and citric acid, then pour it into filled jars and roll up.

Recipe for pickling boletus in brine

In the forest, the boletus will not go unnoticed, because it is famous for its bright appearance. The beneficial properties of this species are also known - it is very nutritious and low in calories, so it is suitable for any diet. In addition to vitamins, boletus contains valuable amino acids, which are absorbed by the human body by 80%. It is also useful for anemia, performing an immunostimulating function. The recipe for marinating boletus in the brine that is released during cooking will instantly gather all relatives at one table.
Ingredients:

1 kg of peeled boletus;
20 g salt;
5 mountains allspice;
10 mountains black pepper;
2 glasses of water;
0.5 tsp. Sahara;
2 tsp. any spices (Korean can be used);
2 laurel leaf;
60 ml 30% vinegar.

Cooking method:

Rinse the boletus mushrooms quickly so that the caps do not have time to absorb a lot of water.
Chop the large ones and leave the small ones whole.
Place in a container, add water and add salt.
Boil for 10 minutes, stirring occasionally.
Next you need to marinate the boletus, to do this add spices, vinegar, onions, cut into half rings, boil for another 5-7 minutes.
Transfer the fritters with brine into sterilized jars, pasteurize them for 40 minutes, then seal them.

A simple marinade recipe for tremors

Volnushki are very revered among the people, because they have unique properties: vitamin A affects the restoration of vision, B and C are beneficial for hair growth, and a large number of amino acids help rejuvenate the body. For the winter, housewives like to pickle volushki, but before cooking they must be thoroughly soaked (at least 12 hours). Here is the simplest recipe for pickling them for the winter.
Ingredients:

1 kg of volushki;
40 g coarse non-iodized salt;
dill umbrellas;
black and allspice peppercorns - at your discretion.
fresh leaves raspberries, cherries, horseradish, black currants.

Cooking method:

Rinse the volnushki, pre-soaked for a day, put in a pan, pour boiling water over it.
After 10 minutes, drain the water, repeat the cycle 2 times, then drain them in a colander.
Place the volushki in layers in a jar, sprinkle with spices and salt, and arrange with dill umbrellas and leaves.
For pickling, take sugar, salt, 1 tsp. vinegar, add currant leaves, boil for 5 minutes.
Fill the jars with marinade, roll up, let cool, store in a cool place.

How to salt gobies (valui) using a hot method

Experienced mushroom pickers are always happy when they find valui, because they know how aromatic and tasty they are. Dishes prepared from them are considered delicacies, and bulls salted for the winter have a dense and crispy structure, suitable as an appetizer or addition to a vinaigrette. Here quick recipe marinating bulls under pressure in a hot way, which even a novice cook can do.
Ingredients:

1 kg bulls;
1.5 tbsp. l. non-iodized salt;
2 teeth garlic;
3 green rosettes of dill;
2 bay leaves;
0.5 tsp. Sahara;
3 peas of allspice.

Cooking method:

Wash the peeled valui, separate the film from the caps.
Boil in salted water for 7 minutes.
Place the prepared valui in a saucepan, sprinkle with sugar, salt, spices, and garlic.
When the container is full, weigh down the contents with a wooden circle and place a weight on top.
Keep it under pressure for 3 weeks; if mold appears during this period, it should be removed.
After the time has passed, transfer the valui into jars, add a new portion of garlic, put it in the refrigerator for another 2 weeks to ripen, after which the dish is ready to eat.

Assorted wild mushrooms without sterilization

If you don’t want to sort the forest products, then you can pickle assorted ones, just carefully sort through the entire harvest so that you don’t get any toadstools. If there is even the slightest suspicion, it is better to immediately throw away dangerous or suspicious species, because they can be very insidious. Once you have only edible mushrooms left, start pickling. Below is the easiest option for pickling without sterilization.
Ingredients:

3 kg of assorted wild mushrooms;
1.5 liters of mushroom broth;
1.5 tbsp. l. salt;
0.5 tsp. lemon. to-you;
2 tsp. 30% vinegar;
3 bay leaves;
10 mountains black pepper;
6 pieces of carnations.

Cooking method:

Sort through the gifts of the forest, cut off damaged or blackened parts, cut into small pieces, and rinse several times.
Boil 3 liters of water in a saucepan, add the chopped caps and stems, cook for 15 minutes, skimming off the foam.
Should be marinated for mushroom broth, for which all ingredients are added to boiling mushrooms, after which they are boiled for 3 minutes.
Then put everything into pre-sterilized jars with a slotted spoon, pour in hot marinade, and roll up.

Boiled cows with vegetables in vinegar and oil

The cowshed or pig farm is very well known to mushroom pickers, because the first fruits begin to appear on forest glades already in the spring and delight with the harvest before late autumn. Fans of this delicacy smile when asked about the edibility of the barn, because they are sure that delicious mushroom can't be found in the spring. In order for the pig to become edible, it should be boiled a little longer, and it is easy to become poisoned by any forest products if the conditions of collection, storage, cooking or pickling are not followed.
Ingredients:

1.5 kg barns;
one kg bell pepper;
1 kg of tomatoes;
0.7 kg carrots;
0.5 kg of onions;
300 ml plant. oils;
100 ml. 9% vinegar;
50 g salt.

Cooking method:

Boil the pigs for 40 minutes, rinse, drain, and cut into pieces.
Transfer to a frying pan, fry without oil until the water has completely evaporated, remove from heat, and let cool.
Wash peppers, carrots and tomatoes, peel and cut as desired.
Peel the onion and cut into half rings.
Heat vegetable oil in a frying pan, add tomatoes, simmer for 5 minutes.
Add pepper, onion, and then pork, simmer for 5 minutes.
Add salt, sugar, cover with a lid, simmer everything together for 45 minutes, stirring.
Add vinegar 7 minutes before cooking.
Place the salad in the prepared jars, roll up the lids, turn them upside down, and wrap them in a blanket or towel.
After the jars have cooled, put the salad in a cool, dark place.

Video recipe for delicious marinated mushrooms at home

You can marinate at home for the winter not only well-known varieties. Great taste when salting, there are such types of porous crops as obabok, redhead, row, mustard, bitter and others. Only such gifts of the forest should be pickled at home by confident, experienced mushroom pickers, so as not to harm themselves and their family members. There are a lot of ways to pickle this product for the winter, but there are also universal recipes, one of which can be seen in the video:

One of the common ways to prepare and store autumn forest gifts is to pickle mushrooms for the winter. There are probably as many options for fillings as there are housewives in the world. Each has its own secret ingredients, which make her mushrooms unique. But in one thing all recipes for pickling mushrooms at home are similar - this is pouring boiled or raw mushrooms marinade that contains acid. It could be vinegar essence, and wine or apple product fermentation, or even citric acid.

For pickling, it is advisable to select stronger and smaller mushrooms.

To avoid any troubles

Only properly prepared and processed mushrooms can be beneficial and provide pleasure. You need to protect yourself and your family even at the stage of collecting them. You should always remember the basic rule of a mushroom picker: “If a mushroom is unfamiliar, then we don’t take it.” It is better to leave all overgrown, moldy, wormy and questionable mushrooms in the forest. This way there will be less work on sorting the forest gifts brought home.

At home, mushrooms need to be sorted by type and size. For pickling, it is best to select medium-sized, strong fruiting bodies. During heat treatment they will shrink a little more and look neat and attractive. Mushrooms are also sorted by type so that their cooking time is the same, and the characteristic taste of one type does not mix with the taste of other mushrooms. If, during sorting, mushrooms of questionable quality are discovered, then it is best to refuse to use them.

For marinating you will need acetic or citric acid.

Selected fruiting bodies must be cleaned of debris, which often sticks quite firmly to the wet surface. You can remove soil, needles and grass from the caps relatively easily if you soak the mushrooms for 1 hour to 24 hours before washing. It is recommended to soak some types of mushrooms, which are called conditionally edible, in salted water for a long time (up to 1-2 days): valui, svinushki, black milk mushrooms, poplar row and others. This simple procedure improves their taste. At the same time, the poplar row is washed much easier than “dry”. When washing and cleaning mushrooms, special attention should be paid to thoroughly removing soil residues from the stems and caps.

It is in the soil that the insidious bacterium lives and gets into the jars with its particles, causing poisoning mushrooms - botulinus. It is customary to remove the skin on the cap from some mushrooms (butter mushrooms, champignons, etc.), and it is usually recommended to cut long-legged honey mushrooms by 1/2 - 2/3 of their length and pickle only the caps with a small stem.

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Technology for marinating various mushrooms

Most often, mushrooms are pickled using a hot method - by boiling the fruiting bodies in water or marinade. This stage of preparation has its own secrets:

It is better to marinate hard, dense mushrooms separately from loose types;
it is necessary to take into account the duration of digestion of each a separate type, if you decide to make assorted pickles;
some mushrooms may darken and look unappetizing if they are adjacent to others during pickling;
The size of the mushrooms in one batch during boiling should be approximately the same so that they are ready at the same time.

Before marinating, mushrooms are thoroughly washed with running water.

You can choose how to marinate mushrooms as you wish. Mushrooms boiled with acid, salt and spices will retain maximum taste and aroma, but the liquid itself may become dark, viscous, cloudy, or include small fragments of cap plates. Separately prepared filling will remain transparent, but the taste sensations will be slightly different.

Mushrooms can be marinated in glass jars, covering them with a lid made of polyethylene, glass or rolling them up. Application tin lid It is usually not recommended for pickling, but if the rules for cleaning and sorting mushrooms are followed, it is not prohibited. The basic composition of the marinade for any type of mushroom includes:

water - 1 l;
salt - 1-1.5 tbsp. l.;
sugar - 0.5-1 tbsp. l.;
vinegar - 50-100 ml (9%) or about 1 tsp. essences;
bay leaf - 1-2 pcs.;
garlic - 2-3 cloves;
black pepper (peas) - 4-5 pcs.

Many people add mustard, coriander, and dill seeds to this set. Mushrooms can be marinated with cinnamon and hot pepper, put horseradish or currant, cherry, oak leaves in a container, replace the vinegar with citric acid or juice. In any case, this will be a choice only of the personal taste of the housewife and household members who will try a healthy snack in winter.

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Quick and easy: marinade recipes

For marinating you will need one and a half tablespoons of salt.

Some types of mushrooms (champignons, oyster mushrooms, porcini mushrooms or boletus mushrooms) can be cooked without prior soaking, immediately after picking or purchasing. This is the recipe quick marinating mushrooms is also suitable for cases when you need to quickly prepare for receiving guests.

For the marinade you need:

carrots - 150-200 g;
vinegar 9% - 5 tbsp. l. or 0.5 tsp. essences, citric acid powder;
vegetable oil - 5 tbsp. l.;
black peppercorns - 4-5 pcs.;
bay leaf - 1-2 pcs.;
garlic - 2-3 cloves;
salt - 2 tsp;
sugar - 3 tsp.

There is no need to add water to the marinade. When heated, the mushrooms release a certain amount of juice, which will serve as the liquid component of the marinade. The given amount of vinegar and ingredients is enough to marinate approximately 1 kg of raw peeled champignons or other mushrooms. Cut the fruiting bodies into pieces of arbitrary size. Grate the carrots on a coarse grater or cut them as for Korean salad. Chop the garlic. Place all the ingredients of the marinade into a saucepan sufficient for the quantity of mushrooms taken and heat the mixture. Place chopped mushrooms into the boiling marinade, stir and cover with a lid. Boil the contents of the pan over medium heat for 10 minutes and remove from heat.

If the marinade is being prepared for the winter, then it should be packaged hot in sterile jars. Cool and store in a cool place (+5 - +8 0 C). For immediate use, the marinade can only be cooled and seasoned to taste with chopped onions and herbs. You can immediately marinate mushrooms and onions:

To marinate mushrooms you will need a dried bay leaf.

mushrooms - 1-1.2 kg;
water - 2 l;
salt and sugar - 1 tbsp. l.;
table vinegar - 100 ml;
black peppercorns - 10 pcs.;
bay leaf - 2-3 pcs.;
onions - 100-150 g;
dill, herbs - to taste.

Pour the entire amount of water into the pan, add pepper and bay leaf, add sugar and salt. Boil the marinade and put the prepared mushrooms in it. Bring to a boil again and cook for 20-25 minutes. Chop the dill and add it to the mushrooms. Pour in vinegar, boil everything together for another 5 minutes and remove from heat. Leave covered to cool and prepare sterile jars. Cut the onion into small cubes. Divide the marinade into jars, sprinkling a pinch of onion every 2-3 tablespoons of mushrooms. Place the completely cooled piece in the refrigerator for storage. This method is suitable for pickling all types of mushrooms. The marinade is ready for immediate use, but can be kept well in the refrigerator for up to 6-8 months.

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Mushrooms are pickled not only in Russia

World cooking does not lag behind Russian cuisine - both in Europe and in the USA people also love this delicacy. They just prepare it a little differently. In Italy, for example, they make antipasti from mushrooms:

fresh champignons - 250 g;
olive oil - 120 ml;
boiled chilled water - 120 ml;
lemon juice - 2 tbsp. l.;
wine vinegar, red - 1 tbsp. l.;
basil, oregano (or oregano herb) - 1 tsp each;
garlic - 1-2 cloves;
salt, pepper, red pepper flakes - to taste.

Some types of mushrooms are often marinated with garlic.

Scald the mushrooms with boiling water and remove the skin from the cap. Mix all the ingredients for the marinade in a separate container, and place the mushrooms in a container or jar where they will be marinated. Pour the marinade over them and leave them in the refrigerator for a day.

Place the marinade in a saucepan and bring to a boil over high heat. Boil for 5 minutes and remove from heat. This snack can be stored in the refrigerator for about 1 week; it is not stored for the winter. Immediately after cooling, the marinade can be consumed as a cold dish. Overseas, in California, they use a fairly simple pickling recipe:

champignons - 450-500 g;
salt - 3 tsp;
sunflower oil - 2 tbsp. l.;
wine vinegar, red - 50 ml;
garlic - 1-2 cloves;
marjoram and parsley, fresh herbs- 1 tbsp. l.;
paprika - 2 tsp;
sugar - 1 tbsp;
onion powder - 2 tsp. or 100 g onions;
lemon - 1 pc.;
ground black pepper - 1 tsp.

Preheat the oven to 180-200 0 C. Place the champignons on a greased vegetable oil baking tray Add salt (1.5 tsp) and bake for 10 minutes. Mix the remaining ingredients for the marinade, zest the lemon and add to the mixture. For this snack, it is better to chop the onion in a blender or grate it and squeeze out the juice. Finely chop the garlic and herbs. Combine mushrooms with marinade and leave for 2 hours for immediate consumption. Covered, this snack can be stored in the refrigerator for 1-2 months.