Homemade marinated black mushroom recipes

Harvesting forest gifts for the winter is a way to diversify the diet. Marinating black mushrooms allows you to use this valuable mushroom all year round as a complement to side dishes and as a main snack. Each housewife has her own recipe for pickling black mushrooms, but you should know that there are a lot of different ways to prepare this preservation. Try marinating black mushrooms at home according to the layouts suggested below and make sure that many of the methods have every right to exist.

Before pickling black mushrooms, the recipe should be checked for a small portion of mushrooms. Thus, you can make sure that it suits the taste preferences of your family. There are a huge number of ways to pickle black mushrooms: in some cases, more preservatives or spices are added. And this may not have a favorable effect on habitual taste. Therefore, the selection of the recipe should be carefully and carefully.

Recipe for pickling black mushrooms for the winter

According to the recipe for pickling black mushrooms for the winter, you need to take:

• 1 kg of mushrooms; 20 g (3 teaspoons) of salt;
• 15 peas of black pepper; 5 peas of allspice;
• 4 bay leaves; a little nutmeg; 70 g of 30% acetic acid;
• 1 teaspoon of sugar; 2 glasses of water;
• 1 onion.

Peel the mushrooms, rinse quickly with cold water, lay on a sieve. Leave small mushrooms intact, cut large ones into slices. Mushrooms put in a pan with a moistened bottom, sprinkle with salt and warm. Boil the mushrooms in the allocated juice for about 10 minutes. Then add allspice and onion and cook for a few more minutes. For marinade, you can use mushroom juice by adding acetic acid to it (dark marinade). If light marinade is preferred, remove the mushrooms from the juice. And from water, sugar and acetic acid, boil the marinade. Then dip the mushrooms in it along with seasonings, boil for several minutes, then put in jars and immediately close. Store all winter in a cool place.

See how to pickle black mushrooms in a recipe with a photo that shows the basic technological methods.

The easiest black pickling recipe

• 1 kg of black breasts;
• 2 glasses of water; 50-60 g of 30% acetic acid;
• 15 peas of black pepper;
• 3 bay leaves;
• 10 g of salt;
• a little nutmeg.

The simplest recipe for pickling black mushrooms allows even an inexperienced housewife to make high-quality and tasty preparations for the winter. It is best to take small peeled breasts. Rinse them with cold water and place on a sieve. Fill the water with acetic acid and spices and bring to a boil. Boil the mushrooms in slightly salted water for 5 minutes, remove, drain, put in the marinade and cook for a few more minutes.Transfer to jars, immediately close and cool.

Cooking a black loaf of pickling

• 1 kg of mushrooms; 2 glasses of water;
• 70 g of 30% acetic acid;
• 2 tbsp. a spoonful of salt; 2 teaspoons of sugar;
• 12 peas of black pepper;
• 7 pcs cloves;
• 5 bay leaves;
• 2 onions;
• half the carrot root.

Cooking the black loaf with pickling should begin with the fact that the mushrooms are peeled, washed and boiled. Prepare the marinade from water, seasonings and chopped vegetables, add acetic acid to the end of cooking. Put the squeezed mushrooms in the marinade and cook for another 5-10 minutes. Then transfer the mushrooms with the marinade to the jars and immediately close.

Marinovka black gruzhedy

• Prepared black mushrooms - 20 kg;
• salt - 1 kg.

For pickling black mushrooms, filling is prepared:

• vinegar essence 80% - 50 g;
• bay leaf - 20 leaves; allspice - 30 peas;
• cloves - 20 buds; water - 4 l.

Blanch the milk for 3 minutes, then let stand in cold water until it cools. After this, put the mushrooms 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, rinse the mushrooms in cold water and pour in the marinade filling.

Another pickle recipe.

• water - 2 liters
• black mushrooms 2 kg
• vinegar essence - 1 teaspoon
• peppercorns - ½ teaspoon
• salt - ½ tablespoon
• dill

Cook the marinade. In a marinade, throw the diced mushrooms and cook until they settle to the bottom. Throw the old dill (when the seeds ripened on it), meaning, in view of the trunk with a whisk of seeds, and boil. Pour into pre-sterilized jars and close with PLASTIC lids, previously scalded with boiling water. Store on the lower shelves of the refrigerator.

Before use, add sunflower oil and garlic to taste.

Hot marinade of black mushrooms

Hot marinade components include the following products:

• mushrooms - 1 kg.
• salt - 1.5 tablespoons
• vinegar - 0.5 cups
• pepper
• dill
• spices

Rinse the black breasts, boil. Prepare the marinade from water and all cooked spices. Add salt, pepper, bring to a boil. Add vinegar at the end of cooking. At this point, the cooled mushrooms should be cut into small pieces and lowered into the marinade. When the mushrooms sank to the bottom of the pan, this suggests that they are ready to be poured into jars along with the marinade, hot. Store cans in a dark and cool place.

Another recipe for canning at home.

Components:

• mushrooms - 1 kg.
• salt - 20 gr.
• peppercorns - 12 pcs.
• allspice - 5 pcs.
• laurel leaf - 2 pcs.
• sugar - 0.5 teaspoon
• water - 1-2 cups
• vinegar 30% - 60–70 gr.
• onions - 1 pc.
• nutmeg

Prepare the mushrooms, rinse quickly in cold water, lay in a colander or sieve. Leave small mushrooms whole, cut large ones into small pieces. Then put them in a pan with a damp bottom, sprinkle with salt and warm. In the allocated juice, boil the mushrooms, stirring, for 5-10 minutes, adding spices, onions and cook for a few more minutes, then pour vinegar. For marinade, you can use mushroom juice by adding acetic acid to it. This marinade turns out to be dark and not everyone likes it. To get a light marinade, remove the mushrooms from the juice. Boil the marinade from water, sugar and acetic acid, dip the mushrooms in it together with seasonings, boil for several minutes, then put it in jars, which immediately close.

Marinovka black loaf with cinnamon.

Components:

• Black breasts - 1 kg.
• water - 0.3 cups
• vinegar 8% - 120-140 gr.
• salt - 1 tablespoon
• sugar - 1 teaspoon
• allspice - 5 pcs.
• cloves - 2 pcs.
• laurel leaf
• cinnamon

When processing the breasts, cut off the legs. Boil the hats in salted water for 20-30 minutes, fold them onto a sieve or colander to dry. Bring the water into which salt was put and vinegar poured, bring to a boil, dip the mushrooms in it. Cook for 20–25 minutes, then add sugar and spices.Then cool, fill cans, close in sequence and put in a cool place.

Black Pile of Cold Pickling

• 2 kg of black breasts,
• 100 ml of water
• 50 g sugar
• 20 g of salt
• 300 ml of 9% vinegar
• 15 peas of allspice,
• 5 bay leaves
• 6 clove buds
• 2 g of citric acid.

In order for the black1 lump of cold pickling to be crispy, the technology must be strictly observed. Pour some water into the cookware, add salt, 9% vinegar, heat to a boil and lower the prepared mushrooms. When heated, the mushrooms themselves will begin to secrete juice and everything will be covered with liquid. As soon as the mixture boils, reduce the heat and, with careful stirring, continue cooking. Carefully remove the foam that forms on the surface with a slotted spoon. When it stops appearing, add sugar, spices, citric acid (to preserve the color of the mushrooms). Duration of cooking in the marinade: hats - 8-10 minutes, roots - 15-20 minutes. Cooking is finished only when the mushrooms begin to sink to the bottom, and the marinade brightens. It is very important to catch the moment of mushroom readiness, as undercooked mushrooms can turn sour, and overcooked ones become flabby and lose their value. Quickly cool the prepared mushrooms, put them in jars, pour in the chilled marinade. Store in a cool place, covering the jars with plastic lids.

How to pickle a black lump for the winter

800 g of boiled mushrooms, 200 ml of marinade filling.

Before pickling black loafs for the winter, boil the prepared mushrooms in salted water (950 ml of water, 70 g of salt), put in a colander, put in jars, pour in pre-cooked and chilled marinade (830 ml of water, 25 g of salt, 145 ml 9% vinegar, 6 grains of black pepper and allspice, 4 buds of cloves, 1 g of cinnamon, 2 g of citric acid). Cover filled jars with plastic lids. Store in a cool dry place, make sure that the mushrooms are always covered with marinade.

How to pickle black mushrooms for the winter

• 10 kg
• 1 liter of water
• 3 teaspoons of 80% vinegar essence,
• 2 tablespoons of sugar
• 4 teaspoons of salt
• 3 bay leaves,
• 6 peas of allspice,
• 3 buds of cloves,
• 3 pieces of cinnamon.

Before pickling black mushrooms for the winter, put the boiled chilled mushrooms into prepared jars so that their level does not exceed the shoulders of the jar. Pour mushrooms with chilled marinade, pour a layer of vegetable oil about 0.8 - 1.0 cm high over the marinade, cover the jars with parchment paper, tie and store in a very cold room.

How to pickle black mushrooms in jars

• 1 kg of mushrooms
• salt 1 tbsp. spoons
• vinegar - 0.7 cups,
• bay leaf - 5 leaf,
• 3 g of pepper, cloves and cinnamon,
• dill - 4 g.

Before pickling black mushrooms in jars, put the peeled and washed mushrooms in a colander, immerse a couple of times in a bucket of ice water, let the water drain, then you must boil the mushrooms in the prepared marinade.

Pour half a glass of water into the pan, add vinegar and salt, put the cooked mushrooms, put on a stove cook. After boiling water, remove the foam and continue cooking for about 30 minutes, to uniformly boil, carefully mix all the time. Foam formed on the surface with a slotted spoon. During cooking, the mushrooms themselves secrete juice and become covered with liquid.

When the mushrooms are ready (settle to the bottom), put spices (bay leaf, pepper, cloves, cinnamon, dill), 10 g of sugar, 4 g of citric acid, then bring to a boil again and immediately uniformly pack in prepared, steamed cans.

If the marinade is not enough, you can add boiling water to the jars.

Fill the jars 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 should be carried out at low boil for half an hour.

Another recipe for 2 kg of mushrooms.

• Salt 1 kg
• Water 0.5 L
• Allspice 20 peas
• Bow 1pc
• Vinegar 0.5 cup
• 5g cloves and cinnamon

Wash the breasts and cook (for about 15 minutes). At this time, cook the marinade.Pour water into a separate pan, add all the spices except vinegar. After boiling, put the mushrooms in a colander and let the water drain. When the marinade boils, add the vinegar. Put boiled mushrooms in the prepared jars and pour in the chilled marinade. Cover and place in a cool place.

How to marinate black marinated crunchy mushrooms

Rinse thoroughly with a soaked kilogram of mushrooms, then boil. Boil them until the water in the pan becomes slightly viscous. After this, decant and pour the marinade.

Before pickling black marinated crusty mushrooms, you need to prepare the marinade: in 1 liter of water put 1 teaspoon of sugar and 2 teaspoons of salt. Add garlic to taste, 5-6 g cloves. When the water boils put vinegar 2 tbsp. spoons. Add 4 pcs. bay leaf, a couple of leaves of currant and cherry. Boil. Put mushrooms in the prepared jars, with their hats down. Pour with hot marinade. Close cans with lids or roll up. Put in a dark, cool place. After 45 days, you can taste the crispy mushrooms.

Winter pickling recipes

Further, you can see other recipes for pickling black mushrooms for the winter with various layouts of products and spices.

The first recipe.

• Black breasts - 1 kg
• Onions - 350 g
• Garlic - 10 cloves
• Dill - 50 g
• Black peppercorns - 5 amount
• Bay leaf - 5 g
• Table vinegar 9% - 50 ml
• Vegetable oil - 70 ml
• Salt, sugar

Rinse the soaked breasts, put them in a colander and let the water drain. Peel and chop the onions with feathers or half rings. Chop the garlic and dill (leave a couple of branches for decoration).

Put the stewpan or pan with a thick bottom on the stove over high heat. Put black pepper in peas in a stewpan and let it warm up. Then put the mushrooms and fry in a red-hot stewpan (without oil!), Constantly stirring with a spoon, so as not to burn, until the mushrooms begin to give juice. Then add salt, bay leaf and continue to mix. Mushrooms will give maximum of their moisture and will appear as if in a broth.

Add onions and cook together for 5-7 minutes. Then introduce table vinegar, sugar to taste and simmer another 5-10 minutes with the addition of garlic and dill. Trying on salt will be better if the marinade is slightly salted. Add vegetable oil, mix and let cool. Lay out on the banks and roll up. Also, such mushrooms can be eaten after 7 hours.

The second recipe.

Ingredients:

• Black breasts
• Currant leaves
• Cherry Leaves
• Garlic
• Vinegar 9%
• Spices: salt, sugar, bay leaf, allspice, black peas, cloves.

Soak the breasts for about three days, every day, changing the water.

Rinse the mushrooms thoroughly under running water and peel away any residual soil and foliage. Select small and medium sized mushrooms. Large mushrooms can be cut to fit easily in a jar.

Put mushrooms on a fire and cook after boiling, in pre-salted water, for at least 15-20 minutes. Removing dirty foam. Then drain the water, rinse the mushrooms and put in a colander.

Cooking marinade:

per 1 liter of water: 2 tbsp. l of salt + 1 tbsp. l sugar.

Bring the marinade to a boil and put mushrooms in it. Cook the mushrooms in the marinade for 15-20 minutes.

At the bottom of a pre-sterilized jar, lay out washed currant leaves, cherry leaves, garlic, bay leaf, peppercorns and cloves.

Pour vinegar into a jar (1 teaspoon of 9% vinegar per half liter jar of black mushrooms). We spread the mushrooms with their hats down.

We fill the jar with mushrooms to the top, pour the marinade. Close the jar with a capron lid. Let cool and send to storage in the refrigerator.

The recipe is the third.

• 400 g black mushrooms
• 400-500 g of small cucumbers
• 5-6 small tomatoes
• 1 head of cauliflower
• 300 g beans
• 2 cups peeled peas (or whole pods)
• 200 g of small carrots (carrot)

For marinade:

• 1 liter of water
• 100-120 ml of vinegar essence
• 1 tbsp. a spoon of salt
• 1 teaspoon peppercorns
• ginger
• nutmeg
• 5-6 carnations
• 1 teaspoon sugar

Peel small mushrooms, wash and boil in their own juice or in water.Wash cucumbers and tomatoes, peel the remaining vegetables and boil them in steam or in salted water.

To prepare the marinade, combine all the ingredients, bring to a boil and cook for 5 minutes.

Put prepared mushrooms and vegetables in layers in jars, pour hot marinade and close the lids after cooling. Store in a cool place.

The fourth recipe.

• 1 kg of black mushrooms
• 50 g of salt
• 2 tsp sugar
• 2 cups of water
• 2 onion
• 70 ml of vinegar essence
• 15 peas of hot pepper
• 5 peas of allspice
• 3 bay leaves
• nutmeg

See how to pickle black mushrooms in a video that shows all the technology adapted for home use.