Recipes for pickled white mushrooms (with photo)

Home preservation, prepared with love on the abundant summer and autumn days, allows you to diversify the diet of the family in winter. Pickled white mushrooms are a favorite crispy snack for hot main dishes.

They can be used as an independent dish. White mushrooms, pickled for the winter hot or cold, are perfectly stored and do not pose a threat to human health. On this page you can find a suitable recipe for pickled white mushrooms using a variety of brine ingredients and additives. See the recipes for pickled white mushrooms for the winter in the photo, read the instructions for their preparation and try canning at home.

Recipes for pickling white mushrooms for the winter

Marinating is based on the preservative effect of acetic acid, which inhibits the development of putrefactive microorganisms. For pickling, a weak solution of acetic acid is used, so pickled products are well preserved only at low temperatures. The following offers a variety of recipes for pickling white mushrooms for the winter, among which you can find a suitable way of preserving forest gifts.

The amount of marinade in mushrooms should be 18–20% of the total. For this, 1 cup of marinade is taken per 1 kg of fresh mushrooms. 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, after mixing 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. At the end of the sterilization cans quickly roll up and cool.
For 10 kg of fresh mushrooms - 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.

How to pickle white mushrooms in a hot way

Before pickling the white mushrooms in a hot way, boil the mushrooms and dip them into the boiling marinade already ready. With this method, the marinade turns out to be lighter, purer and more transparent, but inferior to the product prepared in the first way in terms of the strength of the mushroom smell and taste. The salt is stirred until complete dissolution, the solution is brought to a boil and the prepared mushrooms are loaded into the boiler. Mushrooms are boiled with low boiling and stirring, while removing the resulting foam. When cooking white mushrooms, citric acid (3 g per 10 kg of mushrooms) is added to give them a beautiful golden hue.The subsidence of mushrooms at the bottom and the transparency of the brine are signs of their readiness.

You need to know how to properly pickle white mushrooms, for example, to get delicious mushrooms 3-5 minutes before the end of cooking, 80% acetic acid diluted 2-3 times and spices are added to the brine. The marinade should cover the mushrooms. If the room is dry and the cans are not tightly closed, you sometimes need to add marinade or water during the winter. Usually pickled mushrooms are stored in jars with a plastic lid and other non-oxidizing dishes. To protect against mold from above, mushrooms are poured with boiled oil. Instead of acetic acid, citric acid can be used, but its effect on storage of mushrooms is much weaker.

Recipes for pickling white mushrooms for the winter in a jar

A variety of recipes for preparing white pickled mushrooms for the winter allow you to use hot and cold pouring methods.

You can cook pickled white mushrooms for the winter in a jar, this will require 1 kg of white mushrooms.

To fill:

• 400 ml of water
• 1 teaspoon of salt
• 6 peas of black pepper
• 3 pcs. bay leaf
• cinnamon cloves
• star anise
• 3 g citric acid
• 1/3 cup 9% table vinegar

Recipe for pickled white mushrooms for the winter with a classic layout of ingredients:

• 1 kg white breast
• 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, honey mushrooms - 25-30 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.

Is it possible to pickle a white lump?

Many housewives are wondering if it is possible to pickle a white breast at home and get an excellent snack option. Yes you can. To prepare it is worth taking:

• 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.

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 cook pickled white mushrooms?

Before you cook pickled white mushrooms at home, you need to take the following components:

• Boiled mushrooms - 5 kg
• 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.

The recipe for pickling white weights for the winter

There are various recipes for how to pickle white mushrooms for the winter, but the following method breaks all records due to its unusual taste. To prepare white breasts sterilized in a sweet-sour fill, you will need to take the following products.

Pouring (per 1 kg of mushrooms):

• water - 350 ml
• 8% vinegar - 150 ml
• salt - South C / 2 tbsp. spoons)
• sugar - 30 g (1.5 tbsp)
• Spices and additives (for a liter can)
• 1 bay leaf
• 1 teaspoon yellow mustard seeds
• allspice
• 3-4 peppercorns black pepper
• Onions, horseradish, carrots to taste

Mushrooms are sterilized no later than 24 hours after harvest. Mushrooms, which should be cleaned in the forest, are washed several times in cold water at home. Small mushrooms are left intact, only the legs are cut, and large ones are cut into 2 or 4 parts. Cooked mushrooms are boiled for 5–7 minutes (depending on their hardness) in boiling salted and acidified water (per 1 liter of water, 20 g of salt and 1 teaspoon of citric acid or 8% vinegar so that the mushrooms turn white), then they are immersed in cold water, cooled and, after drying, laid out in clean jars. Mushrooms are spread with spices and additives and poured with hot pouring (water with sugar and salt is heated to a boil, vinegar is added and boiled again; pouring with vinegar is not boiled so that vinegar does not evaporate) so that all the mushrooms are completely flooded. Banks are immediately closed, installed in a sterilization tank with hot water and sterilized. Sterilization is carried out at a temperature of 95 ° C: jars with a volume of 0.7–1 l - 40 minutes, jars with a volume of 0.5 l - 30 minutes.

At the end of the sterilization, the banks are immediately cooled.

How to marinate porcini mushrooms at home

Before pickling porcini mushrooms with vegetables, you need to cook the following foods:

• Mushrooms - 10 kg
• cucumbers - 10 kg
• tomatoes (small) - 10 kg
• cauliflower - 5 kg
• beans - 3 kg
• peas - 3 kg
• carrots - 3 kg
• 9% vinegar - 10 l
• salt - 400 g
• black pepper - 100 g
• nutmeg - 30 g
• cloves - 100 g
• sugar - 150 g

Before pickling white mushrooms at home, bring the water to a boil, dissolve salt, sugar, add vinegar, pepper, nutmeg, cloves and immediately remove from heat. Clean mushrooms, rinse in running cold water. Rinse cucumbers and tomatoes thoroughly. Cauliflower is divided into small parts, immersed in boiling salted water and cook for 10 minutes, then immediately cool in cold water. Boil carrots, beans, peas in salted water until tender and strain. Put prepared chilled products in layers in jars, pour hot marinade prepared earlier and put into storage in a cold place. For long-term storage, sterilize the cans for 60 minutes at a temperature of 100 ° C, roll up the lids and put in a cool place for storage.