Recipes for pickling mushrooms for the winter at home (with photo)

Simple ways of preserving food allow you to harvest vegetables and berries, herbs and mushrooms. There are many options for how to pickle mushrooms for the winter, but not all of them meet the requirements of safety and organoleptic value. Do not take risks and experiment. This page talks about how to pickle mushrooms for winter and at the same time protect yourself and your loved ones from the risk of infectious diseases. All the recipes for how to pickle mushrooms for the winter have been tested and studied. They meet all safety requirements. This pickling at home allows you to prepare a truly delicious and nutritious product for the winter.

Look at recipes for pickling mushrooms for the winter in the photo, which richly illustrates the article, and select the appropriate harvesting options.

How to quickly pickle mushrooms for the winter

For marinade per 1 kg of fresh breasts, 1 tbsp is taken. tablespoon of salt and 200 g of a 6% solution of food acetic acid.

Before quickly pickling the mushrooms for the winter, the marinade is poured into an enameled pan, put on a fire, brought to a boil and the prepared mushrooms are lowered there. When the mushrooms boil, they need to be cooked over low heat, stirring occasionally and removing the resulting foam.

When the foam ceases to form in the boiling marinade, spices are added to the pan: for 1 kg of fresh breasts - 1 teaspoon of granulated sugar, 5 peas of allspice, 2 cloves and the same amount of cinnamon, a little star anise, bay leaf and 0.5 g of citric acid to preserve the natural color of the mushrooms.

At the end of cooking, the mushrooms must be removed from the heat and, together with the marinade, quickly cool, covering the pan with gauze or a clean rag. Then the mushrooms are transferred to glass jars and poured with the marinade in which they were cooked. Banks are closed with plastic lids or parchment and stored in a cold place.

How to pickle winter mushrooms in jars

Before pickling mushrooms for the winter in jars, mushrooms are boiled in salted water (2 tbsp.spoons of salt per 1 liter of water) until cooked. Then they are thrown into a sieve, cooled, laid out in jars and poured with pre-prepared cold marinade.

For marinade, 1 kg of fresh mushrooms take 0.4 liters of water, 1 teaspoon of salt, 6 peas of allspice, 3 pcs. bay leaf, cloves, cinnamon, a little star anise and citric acid. The mixture must be boiled in an enameled pan for 20-30 minutes over low heat. When the marinade has cooled slightly, add 8% vinegar - about 70 g per 1 kg of fresh mushrooms. Banks are closed with lids and stored in a cold place.
Pickled mushrooms are stored at a temperature of about 8 ° C. For food, they can be used 25-30 days after pickling.
If mold appeared in the jars, the mushrooms should be thrown into a sieve or colander, washed with boiling water, make a new marinade according to the same recipe, digest the mushrooms in it, and then put them in clean, calcined jars and pour the marinade again.

How to pickle mushrooms for the winter

The secret of how to properly marry the mushrooms for the winter is in the right ingredients. Would need:

• Water - 120 ml
• 6% table vinegar - 1 cup
• Mushrooms - 2 kg
• Cinnamon - 1 slice
• Carnation - 3 buds
• Bay leaf - 3 pcs.
• Black peppercorns - 4 pcs.
• Sugar = sand - 2 teaspoons
• Citric acid at the tip of a knife
• Salt - 60 g

Another recipe for winter storage.

For 5 kg of mushrooms, 150 g of salt, spices to taste, 2 l of water, 30 ml of 80% solution of vinegar essence, 15 pcs. bay leaf, 30 peas of allspice, clove to taste.

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

Easy recipe for pickling mushrooms for the winter.
For 3 kg of mushrooms, 2 l of water, 20 ml of an 80% solution of vinegar essence, 100 g of salt, 20 pcs. bay leaf, 30 peas of allspice.
Rinse the mushrooms, place in an enameled pan with boiling salted water for 20 minutes, then discard in a colander and place in an enameled pan again.

Pour the mushrooms with the prepared marinade and cook for 30 minutes, then remove with a slotted spoon, cool and arrange in sterilized jars, cover with lids.

Another recipe "Breasts for the winter"

For 1 kg of porcini mushrooms, 1.5 liters of water, 10 ml of vinegar essence and 100 g of salt.

For marinade:

• 1 liter of water, 200 g of salt,
• 30 ml of an 80% solution of vinegar essence,
• 1 g of citric acid
• 5 pieces. bay leaf
• cinnamon to taste
• 10 peas of allspice, cloves to taste.

Wash the mushrooms under running water, peel, boil a little in salted boiling water or simply pour 2–3 times with boiling water, then place in an enamel pan, pour water and 10 g of an 80% solution of vinegar essence, salt and cook for 30 minutes . Prepare the marinade (add spices when the water boils).

Put the mushrooms on the banks and pour the marinade, close the lids, put in a cool place.

How to pickle dry mushrooms for the winter

• 1 kg of dry breasts;
• 20 cloves of garlic;
• 2 tablespoons of salt;
• one and a half tablespoons of granulated sugar;
• 5 peas of allspice;
• 9% vinegar and a half teaspoon;
• a pair of currant and cherry leaves;
• 5 pieces of bay leaf;
• 5-6 dried clove buds.

Before pickling dry mushrooms for the winter, prepare a pickle: for this, spices are poured into the water, except for vinegar, garlic, cherry leaves and currants.Soaked and boiled mushrooms are boiled in the marinade for fifteen minutes. Glass jars are sterilized in advance, garlic and fruit leaves, vinegar are laid on the bottom, hot mushrooms are laid out, and everything is poured with brine. After rolling up, the metal cover is left under the blanket until it cools completely. If the mushrooms are not intended to be stored until winter, then the lid can not be rolled up. Close the lid of polyethylene, put in the refrigerator and - at any time you can enjoy this delicacy. To prevent mold, sprinkle the top of the mushrooms with dry mustard or cover with a sheet of horseradish.

How to pickle mushrooms for the winter hot way

Ingredients:

• 10 kg
• 20 ml of 70% vinegar essence
• 60 ml of 70% vinegar essence,
• 3 g of citric acid, 20 bay leaves,
• 2 g of cinnamon, 30 peas of allspice,
• 8 clove buds,
• 600 g of salt.

A simple way to pickle mushrooms for the winter in a hot way with blanching mushrooms:

Wash, peel, blanch the mushrooms for 3 minutes in salted (30 g) water, put in an enamel pan. Pour with water (3 L), add vinegar essence, salt (170 g) and cook for 10-15 minutes. To prepare the marinade, bring 2 l of water to a boil, add bay leaf, citric acid, cinnamon, peppercorns, cloves, boil for 5 minutes. Transfer the mushrooms into jars, pour hot marinade, close with plastic lids, and store in a cool place.

How to deliciously pickle mushrooms for the winter: recipe

Ingredients:

• 10 kg
• 5 teaspoons of dill seeds,
• 30 ml of 70% vinegar essence
• 10 bay leaves
• 30 peas of allspice,
• 2 buds of cloves,
• 200 g of salt.

The recipe for how to deliciously marinate the mushrooms for the winter includes several steps:

Wash, peel, blanch the mushrooms for 5 minutes, put in a colander, cool, put in jars, pour with salt, leave for 24 hours.

To prepare the marinade, bring 2 l of water to a boil, add vinegar essence, bay leaf, cloves, dill seeds and peppercorns, boil for 4–5 minutes. Squeeze the mushrooms, transfer to sterilized jars, pour boiling marinade. Banks should be closed with plastic lids and stored in a cool place.

Jar of pickling mushrooms in banks for the winter

Ingredients:

• 1 kg
• 5 bay leaves,
• 3 cloves of garlic,
• 15 g of dill seeds,
• 5–6 peas of black pepper,
• 60 g of salt.

The very recipe for pickling mushrooms in jars for the winter implies preparation and salting itself.

Wash the breasts, clean, fill with cold water, leave for 4 hours, dip in boiling salted (10 g) water for 5 minutes, cool. Peel and wash the garlic.

At the bottom of the can, put garlic and pepper with peas, then put the mushrooms, pouring each layer with the remaining salt and dill seeds.

Cover the jar with gauze and a circle with cargo, leave for 7-8 days, then close with a plastic lid and put in a cool place.

Winter pickling in glass jars

The ingredients for pickling winter mushrooms in glass jars are the following products:

• 1 kg
• 4 onions,
• 5 leaves of black currant,
• 10 g of dill seeds,
• 6 peas of black pepper
• 70 g of salt.

Cooking method:

Peel, wash and chop the onion rings. Wash currant leaves.

Wash the breasts, clean, pour cold water, leave for 1 hour, put in an enameled pan, pour 2 liters of water, add 20 g of salt, cook for 10 minutes, stirring and removing foam.

Discard in a colander, cool and put in a jar, pouring each layer with the remaining salt, pepper, dill seeds and onions. Top with blackcurrant leaves. Cover the jar with gauze and a circle with the load, leave for 3 days in a warm, dry room.

Then close the jar with a plastic lid and put in a cool place.

Pickling mushrooms mushrooms for the winter

This recipe for pickling mushrooms of mushrooms for the winter is designed for 5 kg of raw materials (mushrooms).

• Onions - 7–8 pcs.
• Table Vinegar - 1 L
• Water - 1.5 L
• Allspice - 2 teaspoons
• Bay leaf -8-10 pcs.
• Ground cinnamon - 0.5 teaspoon
• Salt and sugar - 10 teaspoons each

Peel, rinse and boil the mushrooms in slightly salted water until tender, then squeeze the mushrooms under load. Peel the onion and chop it very finely.

Prepare the marinade: dissolve salt and sugar in hot water, add spices and onions, bring to a boil. Put mushrooms in boiling brine and boil them for 5-6 minutes, then add vinegar to mushrooms and brine and bring to a boil. Transfer the hot mushrooms to the dishes for pickling and pour them with the hot marinade in which they were cooked. Close the dishes tightly, cool at room temperature, and then remove them to a cold place. If mold appears on the surface, it must be collected and discarded, and the moldy mushrooms should be washed with boiling water and boiled with marinade for 10 minutes, add a little vinegar, bring to a boil and transfer to a dry clean dish, pour the mushrooms in a hot marinade. Put in a cold place.

To prevent mold on top of the marinade, you can carefully pour a layer of boiled vegetable oil.

Pickling mushrooms mushrooms for the winter in banks

• Young breasts - 5 kg
• Vegetable oil - 0.6 L
• Table vinegar - 2.5 cups
• Ground black pepper -3-4 teaspoons
• Bay leaf - 5-6 pcs.
• Salt to taste

To pickle mushrooms, mushrooms in jars for the winter, they need to be cleaned, washed thoroughly and dried in air. Add vegetable oil to the pan, bring to a boil, put mushrooms in boiling oil and boil for 10 minutes. Then put the mushrooms in jars, pour them evenly with the oil in which they were cooked, add salt to taste, pour vinegar, put spices. Cans put in a water bath and cook for an hour from the moment of boiling water. After this time, remove the jars, carefully pour the calcined vegetable oil into each jar, so that the oil layer is 1–2 cm. Cover the mouths of the jars with several layers of parchment paper and tie them with twine. Store in a dark, cold place.

Another recipe for pickling mushrooms mushrooms in jars for the winter.

• Gruzdi - 10 kg
• Table vinegar - 0.5 L
• Sugar - 100 g
• Water - 1.5 L
• Salt - 500 g
• Tarragon greens
• Bay leaf - 7–8 pcs.
• Allspice - 10-15 peas
• Cinnamon - 1 teaspoon
• Carnation - 6 buds

Peel the mushrooms, wipe with a clean wet towel and put them in a dish for pickling. Prepare the marinade: boil water, add salt, sugar and spices to taste, mix, bring to a boil, add vinegar to a boiling brine and bring to a boil again. Pour mushrooms with a hot marinade, soak for 24 hours at room temperature, and then bring to the cold.

Dry pickling for winter

• Mushrooms (dry) - 5 kg
• Water - 2 cup
• Table vinegar - 0.7 cups
• Salt and sugar - 3 tablespoons each
• Citric acid - 0.25 teaspoon
• Allspice - 20 peas
• Bay leaf - 10 pcs.
• Carnation - 7 buds

Marinating dry mushrooms for the winter is in no way inferior in its simplicity to the recipes described above. Pour salt and sugar into boiling water, put spices and prepared, boiled breasts, cook for 15 minutes with a slight boil, then add vinegar and boil for another 7-8 minutes. Remove the mushrooms from heat and stand for 12 hours at room temperature. Then cover the dishes with mushrooms and store in a cool place.

More ways to pickle mushrooms at home for the winter

Next, we’ll talk about other ways to pickle mushrooms for the winter. Other options for harvesting mushrooms at home will help make the right choice. It is also an opportunity to diversify the diet.

For 10 kg of fresh breasts - 1.5 l of water, 400 g of table salt, 3 g of citric or tartaric acid, bay leaf, cinnamon, cloves, allspice and other spices, 100 ml of food vinegar essence.

For pickling, you need to sort out the mushrooms, sort by type and size, cut off the legs, remove the skin from the butter, rinse thoroughly, changing the water several times. Pour fresh mushrooms into an enameled pan, add water, salt, citric or tartaric acid, spices.Boil the mushrooms, periodically removing the foam, until they begin to settle to the bottom, and the broth will become transparent. At the end of cooking, add vinegar essence, previously having mixed it with mushroom broth. Pour hot mushrooms with broth into prepared sterilized jars, cover with lids and sterilize in boiling water: half-liter jars - 25 minutes, liter - 30 minutes. After sterilization is complete, quickly roll up and cool the jars.

Another recipe.

• For 1 liter of water - 5 teaspoons of 80% vinegar essence or 1 faceted glass of 8% vinegar,
• 3 tbsp. tablespoons of sugar
• 5 teaspoons of salt
• 5 bay leaves
• 10 peas of allspice,
• 5 clove buds,
• 3 pieces of cinnamon.

Put boiled chilled mushrooms in prepared jars so that their level does not exceed the shoulders of the jar. Pour the mushrooms with chilled marinade, pour a layer of vegetable oil about 0.8-1 cm high on top of the marinade, cover the jars with parchment paper, tie and store in the refrigerator.

Pickled mushrooms.
For 1 kg of fresh breasts - 1 teaspoon of granulated sugar, 5 peas of allspice, 2 cloves and the same amount of cinnamon, a little star anise, bay leaf and 0.5 g of citric acid to preserve the natural color of the mushrooms.

For a marinade per 1 kg of fresh mushrooms, 1 tablespoon of salt and 200 g of a 6% solution of edible acetic acid are taken.

Pour the marinade into an enameled pan, put on fire, bring to a boil and lower the prepared mushrooms there. When the mushrooms boil, they need to be cooked over low heat, stirring occasionally and removing the resulting foam.

When the foam ceases to form in the boiling marinade, add spices to the pan. At the end of cooking, the mushrooms must be removed from the heat and, together with the marinade, quickly cool, covering the pan with gauze or a clean rag. Then transfer the mushrooms in glass jars and pour the marinade in which they were cooked.

Banks should be closed with plastic caps or a glassine and stored in a cold place.

Pickled Mushrooms with Lavrushka.

• For 1 kg of mushrooms - 100 g of water,
• 100-125 g of vinegar.
• 1.5 tbsp. tablespoons of salt
• 0.5 tbsp. tablespoons of sugar
• 2 bay leaves
• 3-4 peas, peppers,
• 2 pcs. carnations.

Rinse the mushrooms thoroughly and repeatedly with cold water, and then put them on a sieve to allow the glass to water.

Pour water, vinegar into the dishes, add salt, sugar, put on fire and bring to a boil. Dip the mushrooms in a boiling liquid, remove the foam and add spices in 10 minutes.

Cooking mushrooms continues after boiling for about 25 minutes. Small mushrooms are ready in 15-20 minutes. Usually cooked mushrooms sink to the bottom, and the liquid becomes more transparent.

After cooking, cool the mushrooms and put them in well-washed glass jars, cover them with parchment paper, tie and store in a cool place.

See how to marinate the mushrooms for the winter on a video that shows the process of preparation and the preparation of preservation.