How to pickle a mushroom: recipe with photos of pickled mushrooms and video

On any table, pickled mushrooms are a delicious snack. Each mistress has her own recipe for pickled mushrooms, but there are subtleties and secrets that help make mushrooms crispy and tasty. We offer you to find out all the necessary information about cooking pickled mushrooms, so that you can always be able to surprise guests and family members with an unusual dish. All recipes for making pickled mushrooms on this page have been tested and guaranteed to make it possible to create a great canned snack. Read on how to pickle mushrooms at home using different sets of spices. See how to pickle mushrooms in recipes with photos, and use all this information in the conduct of your household.

Before pickling mushrooms at home, pick a recipe, study the layout of the products and compare it with the taste preferences of your family.

How to pickle mushrooms mushrooms?

• 1 kg of mushrooms
• 1 head garlic
• spices to taste
• 1,5 l of water
• 0.5 kg of salt
• 0.5 L 3% Vinegar

How to pickle mushrooms - described later in the recipe:

Crispy Pickled Mushrooms

In order to get crispy pickled cargo, you need to take the following products:

• 1 kg of mushrooms
• 1 head garlic
• 0.1 kg of salt
• bay leaf and fragrant
• pepper to taste

Cooking

1. 1. Place the washed breasts in salt water for 8 hours.
2. 2. Transfer to a basin or bucket, alternating a layer of mushrooms with a layer of spices and salt. Press down.
3. 3. In a week, the mushrooms will be ready. Put it in banks.

Marinovka gruzdey at home

For pickling mushrooms at home, you need to prepare the following products:

• 1 kg
• 70 ml of water
• 30 g sugar
• 10 g of salt
• 150 ml 9% table vinegar
• 7 peas of allspice
• 1 bay leaf
• clove
• 2 g citric acid

Pour a little water into the pan, add salt, vinegar, heat to a boil and dip the mushrooms there.

Bring to a boil and cook over low heat, stirring constantly and removing foam.When the water becomes clear, add sugar, spices, citric acid.

Finish cooking as soon as the mushrooms sink to the bottom, and the marinade brightens.

Boil mushroom hats in boiling marinade for 8–10 minutes, and mushroom legs for 15–20 minutes.

Cool the mushrooms quickly, put them in jars, pour in chilled marinade, and close them with plastic lids.

Sterilize at 70 ° C for 30 minutes.

Store in a cool place.

Fast pickling mushrooms

Prepared mushrooms - 10 kg; salt - 500 g.

Marinade fill:

• vinegar essence 80% - 30 g;
• bay leaf - 10 leaves;
• allspice - 20 peas;
• cloves - 15 buds;
• water - 2 l.

A quick pickling of mushrooms allows you to eat them after 56-6 days after canning. Ginger and mushrooms blanch for 2-3 minutes, then stand in cold water until cool. After this, the mushrooms are laid in a barrel in layers with the addition of spices and salt. Water is not added, as the mushrooms themselves produce brine. After such preliminary salting, the mushrooms are washed in cold water and poured with marinade filling.

How to Pickle Crispy Mushrooms

• Gruzdy 2 kg

For marinade per 1 liter of water:

• 1 tbsp. a spoonful of 25% vinegar (in each half-liter jar)
• dill, black peppercorns, garlic, bay leaf, bitter peppers - to taste
• 1 1/2 tbsp. tablespoons of salt

Before pickling crispy mushrooms, select only fresh, strong and whole mushrooms, if there is a darkening on the hats, cut them off.

Be sure to put peeled and prepared mushrooms in an enameled pan, add spices, pour boiling water (1 cup - per 1 kg of mushrooms) and cook for 20 minutes. During cooking, the water evaporates, the mushrooms let the juice. Add salt at the end of cooking. Discard the prepared mushrooms in a colander and let the water drain.

In sterilized jars, put dill, black pepper, garlic, bay leaf (1 sheet in a jar) and bitter peppers. So that after cooking, the mushrooms are crispy, pour 1 tbsp. In each one and a half liter jar. a spoonful of 25% vinegar.

Arrange the mushrooms in prepared jars, pour hot brine and pour 1 teaspoon of boiled hot sunflower oil on top. Roll up the jars, turn them upside down and cover. Boil water for the marinade by adding salt to it.

How to Pickle Mushrooms Delicious at Home

Product Composition:

• 1 kg
• 1 bay leaf
• 1 tbsp. l salt
• 5 peas of allspice

Before you pickle the mushrooms at home tasty, carefully study the following algorithm of actions:

1. Separate the legs from the hats. Boil hats in salt water. Rinse and dry.
2. Stack in jars upwards with hats alternately with salt and spices.
3. Pour in 3 tbsp. l brine, in which the mushrooms were cooked, and cover with lids.

Cold marinade

The ingredients for cold pickling are the following products:

• 1 kg of mushrooms
• 200 ml of vegetable oil,
• 20 ml of 9% vinegar
• 200 g carrots
• 2 cloves of garlic,
• 20 g celery root
• 20 g of dill,
• 20 g parsley,
• 15 g of salt.

Cooking method.

Thoroughly clean and rinse the mushrooms, then dry and fry them in a very hot oil (100 ml).

Cool fried mushrooms. Peel the garlic.

Wash the carrots and cut into circles, then cook until half cooked in salted water.

Grind washed greens, chopped celery root into strips.

Pour the remaining oil on the bottom of the prepared cans and lay the fried mushrooms on top, layer by layer transferring with carrot slices, chopped garlic, celery root and finely chopped dill and parsley.

In the oil remaining after frying the mushrooms, add vinegar and salt, bring everything to a boil, then cool slightly and pour into jars. Banks roll up. After reviewing the recipe, the question "How to pickle the mushrooms in a cold way" will not get you.

How to deliciously and properly marinate the mushrooms in a cold way (with video)

Before you marinate the mushrooms, prepare the following ingredients:

10 kg of mushrooms, 200 g of salt, spices (any).

For brine:

• 2 l of water
• 30 ml of 70% vinegar essence
• 10 bay leaves
• 20 peas of allspice,
• cloves.

How to cook or how to pickle the mushrooms in a cold way with your own hands:

First you need to salt the mushrooms. To do this, wash the mushrooms, put them in an enameled pan with boiling water and blanch for 2-3 minutes. Then throw the mushrooms in a colander and lower them for several minutes in cold water, then transfer to a well-washed wooden barrel, sprinkle with salt and add spices. Leave for a while, so that the mushrooms give juice. After that, wash them, pour the marinade, tightly close the lid and put in a cool room.

Be sure to look at how to properly marry the muffins in the video, where the entire technological process is demonstrated.

How to Pickle Mushrooms Quickly

The recipe for how to quickly pickle the mushrooms is designed for 3 kg of mushrooms. To prepare a marinade per 1 kg of mushrooms is required

• 500 ml of water
• 50-60 ml of 30% acetic acid,
• 10 g of salt
• 10-12 peas of pepper,
• 2-3 bay leaves,
• cinnamon,
• cloves and nutmeg to taste

Mushrooms need to be cleaned, trimmed legs, rinse thoroughly with cold water. Then boil in slightly salted water for 5 minutes, remove with a slotted spoon, allow the water to drain.

Marinade is prepared as follows: acetic acid is poured into water, salt, spices are added and brought to a boil. Prepared mushrooms are dipped in boiling marinade, boiled for several minutes, then transferred to jars and immediately rolled up.

A simple recipe for pickling mushrooms in jars

In order to use this simple recipe for how to pickle mushrooms in jars, you need to take:

• 1kg weight
• 125g 8% vinegar
• 1 tbsp. l salt
• 1 hour l sugar
• 5 peas of allspice
• 2 pcs. cinnamon, cloves, bay leaf
• Citric acid at the tip of a knife

In an enameled bowl, prepare a solution based on 1 kg of mushrooms 125 g of water, 125 g of 8% vinegar (not essence), 1 tbsp. l salt. Pour prepared mushrooms with this solution and put on the stove. When the mushrooms boil, reduce the heat of the stove and cook, gently stirring, removing the foam with a slotted spoon. As soon as the foam ceases to form, pour 1 tsp. granulated sugar, add 5 peas of allspice, 2 pcs. cinnamon, cloves, bay leaf and citric acid on the tip of a knife. When the mushrooms have cooled, they are laid out together with the marinade in clean glass jars.

How to pickle mushrooms in a jar of mushrooms in oil

• Mushrooms - 2 kg
• Table vinegar 6% - 1 l
• Vegetable oil - 1.5 l
• Bay leaf - 5-6 pcs.
• Clove - 5-6 buds
• Salt to taste

Before pickling mushrooms in a jar, they must be thoroughly peeled, poured with water and vinegar, salt and boil for 10-15 minutes from the moment of boiling. Then drain the broth, spread the mushrooms in clean glass jars, on the bottom of which you first put spices, and pour them with hot vegetable oil. Close the banks with lids, cool and put in a dark place in the cold. Shelf life up to 6 months.

How can you pickle the mushrooms

There are several recipes for how to marinate the mushrooms, then we offer one of the best in our opinion.

• 1 kg of prepared milk
• 1 liter of water
• 2 tbsp. tablespoons coarse salt 2 g citric acid

For marinade:

• 2 cups of water
• 1 teaspoon coarse salt
• 1 teaspoon granulated sugar
• 6 peas of allspice
• a small piece of cinnamon
• 3-4 pcs. carnations
• 3 g citric acid
• 5 tbsp. spoons
• 6% table vinegar

Sort out mushrooms, rinse, clean from debris, remove damaged areas. Large mushrooms cut into pieces. Then put the mushrooms in a pan and cook in salted and acidified water. Remove the foam that forms during cooking using a slotted spoon. Cooking can be considered finished as soon as the mushrooms sink to the bottom. Throw the prepared mushrooms into a colander to separate the liquid, and then put them in jars and pour in a pre-prepared marinade.

To prepare the marinade, pour water into the pan, add salt, sugar, citric acid and spices, warm to a boil, then add vinegar and bring to a boil again. After that, pour hot marinade into jars, just below the top of the neck, cover them with prepared lids and sterilize for 40 minutes with weak boiling water. After sterilization, immediately plant mushrooms. Now you know how to pickle mushrooms mushrooms quickly.

How to quickly pickle mushrooms

The following is a way to quickly pickle mushrooms at home using a simple set of spices.

• 1 kg of prepared mushrooms

For marinade:

• 0.5 cups of water
• 0.5 tbsp. tablespoons coarse salt
• 1 bay leaf
• 5-6 peas of black pepper
• 3-4 peas of allspice
• 3-4 pcs. carnations
• small piece of cinnamon
• 1 teaspoon dill seeds
• 1 teaspoon granulated sugar
• 0.5 cups of 6% red grape vinegar
• 2 g citric acid

Sort out mushrooms, rinse, clean from debris, remove damaged areas. Large mushrooms cut into pieces. Put the prepared mushrooms in a colander, rinse in cold water, let it drain, then cook immediately in the marinade.

To do this, pour water into the pan (0.5 cups per 1 kg of prepared mushrooms), add vinegar and salt, then put the prepared mushrooms. When the water boils, remove the foam and cook for another 20-25 minutes, stirring. Remove foam on the surface with a slotted spoon. When the mushrooms are ready (settle to the bottom), put spices, sugar, citric acid, and then bring to a boil again and immediately uniformly pack into prepared steamed jars.If the marinade is not enough, you can add boiling water to the jars. Cans fill just below the top of the neck and cover with lids. Then they are placed in a pan with water heated to 70 ° C for sterilization, which is carried out at a gentle boil for 30 minutes. Immediately after sterilization, the cans are rolled up.

How to Pickle Mushrooms: Recipe with Other Mushrooms

Sometimes I want to cook Assorted. To do this, a special recipe for how to pickle mushrooms with other mushrooms is suitable..

• 1 kg of mushrooms, porcini mushrooms, boletus, boletus, butter
• 20 g of salt
• 12 peppercorns
• 5 peas of allspice
• 2 bay leaves
• a little nutmeg
• 60–70 ml of vinegar essence
• 1/2 teaspoon sugar
• 1-2 cups of water
• 1 onion

Peel the mushrooms, rinse in cold water, put them in a colander. Leave small mushrooms whole, cut large ones into small pieces. Mushrooms put in a pan with a little water, sprinkle with salt and warm.

Boil mushrooms for 5-10 minutes in the resulting juice, then add allspice, onion and cook for a few more minutes.

Boil the marinade from water, sugar and acetic acid, dip the mushrooms in it along with seasonings, boil for several minutes. Then transfer the hot mass to jars and seal it tightly.

How to pickle mushrooms in jars

• 2 kg of fresh bread
• dried dill
• 20 peas of black pepper
• 15 carnations
• 4 tbsp. tablespoons of salt
• 2 tbsp. tablespoons of sugar
• 4 tbsp. tablespoons of vinegar

Before pickling the mushrooms in banks, rinse the mushrooms, free from the main stem, trying not to leave very long legs. Hats cut in half lengthwise.

Put the mushrooms in a pan, add dill, black pepper and cloves. Pour in water and put to boil. When the water boils, add salt and granulated sugar. Mix. When the brine boils again, pour in the vinegar.

Cook over low heat for 30 minutes.

Then remove the pan from the heat and leave to cool. When the mushrooms have cooled, put them in glass jars along with dill and spices, a little dying with a spoon. Pour the marinade.

Cover with lids and put in a cold place. After two days, the mushrooms are ready to eat.

Pickled mushrooms are stored for about 1 month.

How to pickle mushrooms mushrooms

Before pickling mushrooms, you need to prepare the following ingredients:

• mushrooms - 5 kg,
• water - 3 l
• salt - 50 g

For marinade:

• table vinegar - 2 cups
• salt - 30 g
• sugar - 3-5 tsp.,
• allspice - 5 peas,
• bay leaf - 3-5 pcs.,
• cloves - 3-5 pcs.

Sort fresh small mushrooms and rinse thoroughly in cold water. Add salt and mushrooms to boiling water, cook for 20 minutes over low heat. Then carefully select the mushrooms with a slotted spoon and rinse with cold water.Boil water with vinegar for the marinade, add salt, sugar, pepper, bay leaf, cinnamon, cloves. Once the marinade boils, put the mushrooms in it and cook until they become soft. Then cool the marinade, transfer to glass jars, pour a thin layer of vegetable oil.

How to Pickle Salted Mushrooms

Before pickling salted mushrooms, you will need products such as:

• mushrooms - 2-3 kg,
• salt - 200 g.

For marinade:

• salt - 300 g
• vinegar essence - 20-30 g,
• bay leaf - 20 pcs.,
• black allspice - 10 peas.

Sort the mushrooms. Peel the grass and twigs. Rinse thoroughly in cold water. Cut large mushrooms into small cubes, leave the small ones whole. Boil the mushrooms in salted water for 25-30 minutes, counting from the moment of boiling. Separately, prepare the marinade, boiling water with spices for 20-25 minutes. Then drain the water in which the mushrooms were boiled, pour the marinade and cook for 40 minutes. Then pour the marinade into another dish, and put the mushrooms in a pre-sterilized jar, pour boiling marinade and tightly cork the lid. Remember the recipe and you will know how to properly pickle mushrooms.

How to Pickle Dry Mushrooms

• 1 kg of dried mushrooms
• 1-2 bay leaves
• 1 teaspoon white mustard seeds
• 4-5 peas of allspice
• 3-4 peppercorns
• 1 small onion
• 1-2 pieces of horseradish root
• 0.3 tsp caraway seeds (optional)

To fill:

• 1.5 cups of water
• 0.5 cups of 6% red vinegar 1 teaspoon coarse salt

Before pickling dry mushrooms, carefully sort through the mushrooms. Large mushrooms cut into pieces. Then put the dried mushrooms in a pan and cook in salted and acidified water. Remove the foam that forms during cooking using a slotted spoon. Cooking can be considered finished as soon as the mushrooms sink to the bottom. Put spices on the bottom of prepared cans, then put prepared mushrooms in a jar. To prepare the filling, a measured amount of water and salt is heated to 80 ° C, vinegar is added and, carefully stirring the solution, they fill the jars with mushrooms to the top of it. Jars are filled 1.5 cm below the neck, after which they are sterilized by boiling over low heat for 40 minutes and then rolled up.

How to marinate gruzdi: recipes with photos

Recipes with photos located further on this page will help you learn how to pickle mushrooms.

The first recipe.

Structure:

• Gruzdy - 2 kg;
• water - 2 l;
• salt - 50 g;
• bay leaf - 4 pcs.;
• allspice (peas) - 5 pcs.;
• cloves - 5 pcs.;
• vinegar essence (70 percent) - 20 ml.

Cooking method:

Pre-soaked and coarsely cut breasts, pour 1 liter of water, adding 10 g of salt to it, put on fire, bring to a boil and, removing the resulting foam, boil for 20 minutes.

Remove the breasts, rinse, wait until the water completely drains from them.

Prepare the marinade from 1 liter of water, the remaining salt, putting pepper, cloves, laurel leaves in a pan when it boils.

Dip the mushrooms in the marinade, boil for 15 minutes.

Pour in the essence, stir, remove from heat and immediately spread the breasts in previously prepared sterilized jars.

Pour the mushrooms with hot marinade so that it completely covers them.

Close the jars with hermetically pre-boiled lids, place the bottom up.

Wrap with a blanket and wait until the workpieces have completely cooled.

The second recipe.

Structure:

• Gruzdy (already peeled and cut) - 1 kg;
• water - 2 l;
• salt - 50 g;
• sugar - 40 g;
• table vinegar (9 percent) - 120 ml.

Cooking method:

Prepare the loaves, soaking them well in salt water (about 9 hours), and the cans by sterilizing them in the oven or in steam.

In salted water, using 1 liter of water and 10 g of salt from the amount of ingredients indicated in the recipe, boil the breasts. You need to cook them for so long until they sink to the bottom. In this case, it is necessary to carefully remove the foam that will form on the surface.

Throw the mushrooms in a colander, rinse them with plenty of water.

Pour 1 liter of water into a clean pot, dissolve 40 g of salt and sugar in it, bringing to a boil. Put the mushrooms in the pan and cook for 10 minutes, pour in the vinegar and continue cooking the same amount.

Lay out the mushrooms, pouring them with boiling marinade, in banks, roll up the banks.Mushrooms should cool down in heat, while it is better to put the cans with the lids down. They will be marinated for another 5 days, after which they can be removed for the winter in the pantry.

The third recipe.

• 3 kg

For the marinade, 1 liter of water is taken:

• 3 teaspoons of 70% vinegar essence
• 2 tbsp. tablespoons of salt
• 3 teaspoons with a hill of granulated sugar,
• 6-8 pcs. clove buds
• 2-3 umbrellas of chopped dill,
• 8-10 peas of black and allspice,
• 3-4 bay leaves
• some cardamom.

Mushrooms are boiled in salted water, dipping already in boiling water to less boil. Foam during the cooking process is removed with a slotted spoon, boiled until the mushrooms settle. Then the mushrooms are extracted with a colander, washed well with cold boiled water. The washed mushrooms are dipped in a clean enameled pot and poured with marinade. Boil for 4-5 minutes, add 3 teaspoons of 70% vinegar essence, and cool the marinade. Marinade-drenched mushrooms can withstand for 2 days. Then take out the mushrooms, bring the marinade to a boil, cool and pour the mushrooms for a day. After that, the mushrooms are laid out in clean jars, pouring marinade 1 cm above the level of mushrooms. Banks are closed with leaky lids or parchment paper and stored at a temperature not exceeding 2-3 degrees above zero.

Is it possible to pickle mushrooms

Having prepared preservation for this recipe, you will not doubt the question: is it possible to pickle mushrooms.

Trim the legs of the prepared mushrooms, leaving 1-3 cm with a hat. Wash again, then put in enameled dishes, add 200–250 ml of water and 40–45 g of table salt per 1 kg of mushrooms. Cook over moderate heat, gently stirring and removing foam with a wooden spoon. In principle, the answer to the question of whether it is possible to pickle mushrooms is always positive, regardless of whether they are black or white.

When the foaming ends and the broth becomes transparent, add 1 tsp. 80% vinegar essence per 1 kg of mushrooms and to taste - allspice, bay leaf, cloves and cinnamon.

Mushrooms are considered ready as soon as they settle to the bottom, and the marinade becomes transparent, then stop cooking. Cool the pan with boiled mushrooms immediately in running water so that the mushrooms do not digest. Ready cold mushrooms and broth pour into prepared containers and store in a cool room.

See how to pickle mushrooms, pickled mushrooms in a video that shows the whole technology of preserving these mushrooms.