Forest snacks: pickling mushrooms. Simple pickled mushroom recipes

Calorie content: Not specified
Cooking time: Not specified

In order to remember warm days with special pleasure in winter, while continuing to enjoy delicious summer dishes, you need to work hard now and do it. Mushrooms are a product that is fried, salted, etc. Pickled boletus and aspen mushrooms are a very tasty homemade snack, especially good with potatoes. Pickled mushrooms can also be used in salads, and even baked pies with them.

Recipe of the day: mushrooms, pickled for the winter.

Ingredients:
- boletus and aspen mushrooms - how many were collected;
for the marinade (the calculation is given for 1 liter of water):
- water - 1 l.;
- salt - 1.5 tbsp. l .;
- granulated sugar - 1 tbsp. l .;
- vinegar 9% - 2 tbsp. l .;
- black peppercorns - 7-10 pcs.;
- whole cloves - 7-10 pcs .;
- bay leaves - 3 pcs.

Recipe with photo step by step:

Mushroom preparation
Mushrooms selected for pickling for the winter must be young, fresh, firm, so that in jars they look not like "jelly", but a mushroom to the mushroom. After all, you see, a neat look of a dish is always tastier.
So, rinse boletus and aspen mushrooms under cold water, clean the legs, if necessary, with a knife from dirt.




Chop the mushrooms into large pieces and place in a large saucepan.
Usually I cut the legs into 3-4 parts, the caps into 2-4 parts, I leave the caps of small mushrooms entirely, and only very large caps into 8 parts. You will be guided by the size of the plucked specimens.




Pour water over the mushrooms so that it does not reach the top and does not cover the mushrooms, since during cooking the mushrooms will still release liquid themselves and it is necessary to leave space for it. Salt is not required yet. Put the saucepan on the fire and bring to a boil.



Remove the resulting scale and cook boletus and boletus boletus for 15 minutes under a closed lid over low heat. Then put the boiled mushrooms in a colander and wait until the water is completely drained.
Preparing jars for pickling mushrooms for the winter
While the mushrooms are boiling, it is necessary to prepare the dishes in which our workpiece will be stored.
I use glass jars with screw caps.
Pour 0.5 liters of water into a ladle, place cans on it and sterilize for 10 minutes.






Then carefully remove the jars and cover with a clean towel. It is enough to simply scald the lids with boiling water.
Cooking the marinade
Pour water into a saucepan, bring it to a boil, add salt, granulated sugar, vinegar, black peppercorns, cloves, bay leaves in the above proportion. Stir and let it boil for another 2 ÷ 3 minutes.




I recommend trying the marinade to taste, it should taste good, aromatic, slightly salty. If necessary, add one or another ingredient, because, you see, we all have slightly different taste preferences.
Put the boiled mushrooms in the prepared container, filling the jar by ¾.




Strain the marinade through cheesecloth or a strainer and pour the mushrooms over the "shoulders" of the jar.
Place a few peppercorns and a few clove inflorescences in each jar.




Stir the contents of the jar with a tablespoon and pour over the mushrooms with a layer of vegetable oil on top. This will allow the mushrooms pickled according to this recipe to not spoil longer.
Close the jars with lids, let cool and store in the refrigerator.

We cook fast, eat with pleasure!
Bon Appetit!

Autumn is the time to think about how to make preparations from mushrooms and other gifts of nature. Mushrooms for the winter can be prepared in a variety of ways. The most common methods for storing mushrooms for future use are: dry, roll pickled mushrooms in jars, pickle in a barrel or saucepan, or simply freeze. In winter, you can make delicious mushroom soup, salad, side dish sauce and other yummy food from such blanks. The most popular, simple and detailed recipes for mushroom blanks, accompanied by step-by-step photos, are collected in this section of the site. Follow them and be sure that delicious snacks and mushroom dishes will delight you all year round!

The best recipes with photos

The last notes

During the "quiet hunting" season, many are wondering how to preserve the entire harvest of mushrooms. Freezing is a great way to do this. You can freeze both forest mushrooms and those that you purchased in a store or on the market. After all, everyone knows that in the summer, the price of mushrooms is much lower.

There are never too many mushrooms - and not only avid mushroom pickers, who are happy to wander through the forest, will agree with this. The very humane prices for these forest gifts during the harvest season do not allow so easy to pass by private traders, and now a bucket - another mushroom is in your house. Potatoes with fungi are already fried, a good portion has been dried for future use. Where to put the surplus? Of course, cook pickled mushrooms for the winter! The recipes for this appetizer from the series "both in the feast and in the world" are varied. And how simple they are to perform - and the novice hostess will like it!

How to pickle mushrooms for the winter: secrets and basic cooking rules

Marinating mushrooms is easy if you know a few secrets. Be sure to remember them and use them during each mushroom pickle!

1. Small mushrooms? They can be marinated as a whole, without cutting off the stem, but only removing its root part.
2. The mushrooms are rather large, it is better to cut into 2-4 parts.
3. If you marinate boletus or boletus, it is better to preserve the legs and caps separately.
4. Have you decided to pickle butter? Do not forget to first remove the sticky skin from the caps.
5. It is not recommended to roll up the jars with metal lids - in such a "container" the risk of botulism increases.
6. The gifts of the forest are marinated in a bank, and will be ready no earlier than in 3 weeks - you will have to wait.
7. Are you buying mushrooms? In no case do not buy up those that sell along the roads - the product from the forest absorbs all gases and "dirt" from the roadway.
8. Not sure about the edibility of the mushroom - dispose of it, you cannot risk your health (sometimes - and your life).

In general, it is not so important what kind of mushroom variety you decide to prepare for the future - they are all good in their own way, the main thing is to follow the pickling rules and approach business in a good mood. Then the result is perfectly guaranteed.

Preparing mushrooms for pickling

Whether you brought mushrooms from the forest or from the market, you need to sort them out from litter and rotten, wormy ones. Sometimes the wormhole touched only a small part of the cap or leg - it is not necessary to throw out the entire mushroom, you can cut out the damaged area.

Then the mushrooms need to be sorted by type, since not all of them are good neighbors in the bank. For example, when boiling boletus and boletus together, the latter will shrivel and become dark. But boiling boletus with boletus and aspen mushrooms is not worth it - they will boil, since they reach readiness faster than others.

After sorting and sorting the trophies of the "quiet hunt", they need to be soaked in water - medium salted or acidified. This will allow them to cleanse themselves of the remnants of dirt, debris and worms - this "litter" will float up. But you should not overexpose forest gifts for more than an hour - they will be saturated with water, become fragile and lose some of their taste. In soaked mushrooms, the root part of the leg is cut off.

It is better to boil the mushrooms before pickling - this will give confidence that the workpiece will not deteriorate, and that it will not be possible to poison. Dense mushrooms are boiled for about half an hour, and softer ones - ¼ hour is enough.

There are now two pickling options:

1. You can put the mushrooms in salted water flavored with seasonings - boiling water, pour in vinegar, and immediately put in jars and roll up.
2. After boiling, drain the broth from the mushrooms, dry them, and only then send them to jars and fill each with marinade filling.

Pickled mushrooms for the winter - recipes

There are many recipes for pickling mushrooms at home. Let's choose the simplest ones.

Recipes without sterilization

Sterilization, of course, we allow to increase the shelf life of the product, but, you see, it is a troublesome business. You can do without it. How?

1. For the preparation of each kilogram of pre-boiled mushrooms, we take 3 full glasses of water for pouring (it does not matter, spring or from the tap). Pour water into an enamel pan, add 2.5 dessert spoons of coarsely ground salt and half the sugar there. Add lavrushki for spice (5-6 pcs.), Pepper not ground with peas (5-7 peas), you can also season with cloves (but do not overdo it, a couple of pieces are enough.
2. We boil the marinade pouring for about five minutes, put the boiled mushrooms into a saucepan. We put it on the stove, and under the lid after boiling, keep it on medium heat for 20 minutes, do not forget to stir so that it does not burn.
3. Before removing the saucepan from the stove, pour ¼ cups of 6% vinegar into it. In cans (no more than 700 ml in volume), lay out the mushrooms, pour the filling over the upper borders of the can neck.
4. We put under the "fur coat" until cool.

Here's another good, reliable, tried and tested recipe without sterilization.

1. Take any edible mushrooms (how much will fit in a jar), boil until tender, drain the water.
2. Boil 2 tablespoons in a liter of water. sugar and salt, half a glass of 9 percent vinegar, 3 lavrushka leaves, 6 black peppercorns, 3 clove buds, cinnamon on the tip of a knife.
3. Put mushrooms in the marinade, boil, put in sterilized jars, close with lids, wrap for three hours.

Pickled mushrooms with citric acid

We are used to using citric acid as a good preservative; you can also marinate mushrooms with it, and be sure that they will retain their taste and aroma. It's simple.

Recipe Including Sterilization Process:

• We collect warm water in a saucepan. In a liter of liquid, put half a tablespoon of citric acid and salt (2 tablespoons).
• Boil mushrooms (pre-boiled) in brine for 15-25 minutes. The readiness will be indicated by the lowering of the fungi to the bottom of the pan.
• Then the marinade pouring through a sieve must be drained into a separate bowl. Mushrooms - put in sterilized jars, pour hot filling.
• We sterilize filled jars covered with sterile lids. The sterilization time depends on the volume of the can. We withstand small half-liter jars for an hour, and liter jars - an hour and a half.
• Then we put on screw caps or plastic ones on the cans.

Recipes without sterilization:

1. For a kilogram of boiled mushrooms, prepare the marinade base from half a liter of water. Salt the water with non-iodized salt (3 teaspoons), add citric acid in the same volume as the salt. Also, to improve the aroma, it would be nice to season the filling with a couple of bay leaves and pepper (you need not ground, peas, 5 pieces).
2. Boil the marinade fill for about five minutes. In this case, the "lemon" crystals should melt. Pour mushrooms with this brine, which were boiled in advance, and put in jars.
3. You do not need to sterilize if you have diligently subjected both jars and lids to this procedure.

Pickled mushrooms with garlic

Garlic is an amazing spice that goes with literally everything. And especially for mushrooms. And almost all mushrooms, and especially milk mushrooms, are very good with garlic. We take per kilogram of mushrooms boiled in advance:

• half a liter of boiling water;
• not enriched with additives of salt and granulated sugar under Art. spoon;
• 2 leaves of lavrushka, cherry and currant;
• a couple of carnations;
• vinegar 9% per teaspoon in a half-liter jar of mushrooms;
• garlic - 4 medium cloves.

1. Put sugar and salt, lavrushka, cloves in boiling water, boil for 5 minutes.
2. In previously sterilized jars, put a couple of cherry and currant sheets, garlic cut with plastics (2 cloves).
3. We fill half-liter jars with mushrooms. Fill with brine, season with vinegar and seal the jars.

Pickled butter recipes

Before pickling butter mushrooms, free their caps from the sticky skin. We will cook the mushrooms in a garlic-mustard marinade.

1. Boil 2 kilograms of butter for about 25 minutes in plain water, put it on a sieve.
2. Marinade filling must be made from 1.5 liters of water. Put in it grain mustard and salt, 30 grams each. Sweeten a little with 20 grams of sugar. In addition, do not forget to put 3-4 garlic teeth, peppercorns (5 grains), a couple of sheets of lavrushka. Let the marinade boil, add 45 grams of acetic acid 9%.
3. Fill small jars with butter, fill with fragrant brine. We put the lids on the jars immediately.

And another good recipe for butter:

Marinade is designed for 3 liters of water.

• salt - 2 tablespoons without a slide;
• 9% vinegar - 300 ml;
• bay leaf, black peppercorns.

1. After boiling, boil the sorted and washed butter for 10 minutes, then drain this water through a colander, pour in fresh water, cook for another 10 minutes.
2. Boil three liters of water with salt and spices, as it boils - pour in vinegar and add mushrooms, they should be completely covered with marinade, cook for 6 minutes, put in clean jars, close with lids.

Pickled milk mushrooms

Milk mushrooms are good to combine with waves, or you can cook separately.

1. We cook the marinade per kilogram of boiled milk mushrooms: put spices in 700 milliliters of water (dill 1-2 umbrellas, 3 cloves of garlic, bay leaves and black pepper - peas, two tablespoons of salt and granulated sugar). Pour vinegar 5-7 minutes after the marinade boils, a tablespoon of 9% acid is enough, and immediately set aside the saucepan.
2. Boil the milk mushrooms in advance. When the filling is ready, we transfer them to jars and fill the containers to the top with marinade filling. Sterilize for 30 minutes.

Pickled mushrooms

How to pickle mushrooms? It's easier than it sounds. Better to take small mushrooms. We boil them for half an hour.

• A couple of kilos of unboiled mushrooms will need a liter of marinade. We cook it like this: salt water with 2 tablespoons of simple salt. Pour in a couple of tablespoons of non-fragrant refined oil. You can also add sugar - no more than a tablespoon. To add flavor to the water, throw an umbrella of dill, 3 garlic prongs, lavrushka and black peppercorns (6 pieces). Let the filling boil, add acetic acid (9%) - a tablespoon. We set aside the marinade base from the stove. Fill it, hot, mushrooms, laid out in sterilized jars. Sterilize for 20 minutes and close tightly with lids.

Pickled oyster mushrooms

It is better to choose small and not broken mushrooms for pickling. How to pickle oyster mushrooms?

1. For 2 kg of raw oyster mushrooms for the marinade, there is enough water so that the mushrooms can be stirred freely (3-4 liters). Salt the water by adding 3.5 tablespoons of salt. Do not forget about sugar - you need less of it: a couple of spoons. The aroma of the marinade will be given by a bay leaf and 5 pieces of peppercorns. It is better to take wine vinegar - you need 3 tablespoons of it.
2. We wash the oyster mushrooms and throw into the marinade. How to boil - cook for half an hour.
3. Put the finished oyster mushrooms tightly in sterile jars and fill them with the broth in which they were cooked. We seal the banks tightly.

Pickled porcini mushrooms, recipe

Few know how to pickle porcini mushrooms. Or maybe they are simply afraid to spoil this noble mushroom. Calmly! You cannot spoil this beauty if you choose the right recipe for pickled porcini mushrooms for the winter.

We take per kilogram of raw mushrooms:

• about a liter of ordinary water;
• 3 teaspoons of granulated sugar and table salt;
• acetic acid with a strength of 9% - 2 teaspoons;
• a pair of laurel-leaf and spicy cloves;
• black peppercorns - 5 pieces.

1. Boil the mushrooms in two steps: in the first water for 5 minutes from boiling, and half an hour in the second.
2. We cook the marinade by adding all the ingredients to the water, the last - before removing from the stove - is vinegar.
3. Mushrooms, tamping slightly, put them in jars and fill each on top with marinade filling. We close without sterilization.

Pickled mushrooms

Collecting these fungi is easy - I came across a good stump and "mowed" a bucket. But how to pickle mushrooms properly? Honey mushrooms in such a matter are not capricious.

1. We boil 3 kilograms of honey agarics in a double dose: first, after boiling for 10 minutes in the first water, and half an hour in the second. Then we drain the water.
2. And marinade filling is easy to make: dissolve salt in 1.5 liters of water at the rate of 1 tablespoon per liter of liquid (1.5 tablespoons in this recipe). We take a little more sugar - 2 tablespoons. Add 5-7 peas of black, not ground pepper, a couple of bay leaves, an umbrella, two dill. We boil for 6 minutes, add a tablespoon of acetic acid 8%.
3. Pour mushrooms spread over the banks with marinade brine. We sterilize for 15 minutes.

Pickled mushrooms champignons

Cook champignons in winter by pickling - quickly, they come out fragrant and strong. This is a great independent snack, as well as an ingredient in salads, pizzas and other yummy treats.

1. Boil two kilograms of champignons for 15-20 minutes, drain the water. Then we cook the marinade: put 2 tbsp in 750 ml of water. tablespoons of salt and 3 granulated sugar, lavrushka, cloves to taste, black pepper-peas, a couple of tablespoons of vegetable oil.
2. Let it boil. Pour in vinegar (2 teaspoons). We put the champignons more tightly in small jars and fill with brine. It is not necessary to sterilize, you can immediately under the lid.

Calorie content of pickled mushrooms

Recipes for cooking with mushrooms are low-calorie foods, and this quality is not lost even after they have been marinated. On average, one hundred grams of a snack contains about 20-25 kcal. A very dietary dish.

How much pickled mushrooms are stored

Mushrooms are stored in the marinade well, the main thing is to create optimal conditions for this: a dark room and a low temperature. The cellar is just perfect for this. But a refrigerator will work too.

If the mushrooms are closed with a metal lid, you should not store them for more than a year. Under glass and plastic lids, the shelf life can be doubled.

As you can see, there is nothing easier than preparing pickled mushrooms for the winter. Cooking recipes there are so many of them that you will definitely choose the way of harvesting for the most demanding taste! Cook, experiment and enjoy mushrooms all year round!

Every mushroom picker knows how important it is to properly preserve the forest harvest. Marinade for mushrooms is a tasty, aromatic pickle that will allow you to quickly pickle and preserve the taste of mushrooms for the winter. The recipes for its preparation are very diverse, they depend on the specific type of fruit, but the basis is unchanged: a set of spices, herbs, vinegar or other acidic medium, salt, sugar. Check out the best ways to pickle mushrooms and process photos.

How to make a mushroom marinade

Crispy, mouth-watering mushrooms will always be in demand at the table. To correctly and tasty cook pickled mushrooms for the winter, you need to know a few basic rules:

1. Prepare canned food and eat only proven, guaranteed edible fruits. Do not buy them in spontaneous trading places.
2. Prepare the fruits: cut off the legs, cut the large mushrooms into pieces, and leave the small ones in their original form.
3. If you have boletus or aspen mushrooms, then the caps and legs must be pickled separately.
4. The oil must first be freed from the skin.

After preparing the base, you need to prepare a brine for mushrooms for 1 liter of water. Each recipe has its own proportions of salt and vinegar, they depend on the type of fruit. Before preparing the workpiece, the mushrooms are usually soaked, then boiled for 20-25 minutes with the addition of salt. This allows you to disinfect the fruit, remove dirt and moss residues.

Mushroom marinade recipes

Pickling mushrooms at home is not such a difficult process, every housewife can handle it. It is worth remembering that you need to approach it responsibly and be sure to take into account the type of forest fruits. There is a recipe for marinating mushrooms with and without preliminary soaking, a special way to cook boletus and chanterelles with garlic, a quick recipe for pickling mushrooms for consumption after 3-5 days, and others.

Universal marinade

Time: 40 minutes.
Servings Per Container: 6 Persons.
Calorie content: 28 kcal.
Purpose: conservation.
Cuisine: Russian.
Difficulty: easy.

This method is great for cooking both tubular mushrooms (oyster mushrooms, etc.) and aspen mushrooms, chanterelles, etc. Prepare the mushrooms: soak them, chop and boil according to the type of fruit, but experts recommend boiling all types of mushrooms from 15 minutes to half an hour. Vinegar can be replaced with vinegar essence, but it is very important to do it correctly, taking into account the proportions.

Ingredients:

• sugar - 80 g;
• salt - 40 g;
• vinegar - 100 ml (or 30 ml of essence);
• allspice and black peppercorns;
• carnation - 5 buds;
• bay leaf - 2 pcs.;
• water - 1 l.

Cooking method:

1. Boil water. Add salt, sugar and stir well until dissolved.
2. Bring to a boil. Place the spices in a saucepan, pour in the vinegar and let it brew for a couple of minutes.
3. Put the fruits in jars, cover with hot brine, roll up.

Quick marinade

Time: 30 minutes.
Servings Per Container: 5 Persons.
Calorie content: 23 kcal.
Purpose: blank.
Cuisine: Russian.
Difficulty: easy.

For those who do not yet know how to pickle mushrooms, a quick way of preparing a dish with a photo is suitable for testing. Take any mushrooms, chop, prepare. Then fill with brine with the addition of dill, allspice, and other spices, close the lid and let it brew for 24 hours. After that, the cans are sent to the refrigerator, but it is not recommended to store such a product for a long time.

Ingredients:

• carnation - 7 buds;
• bay leaf – 3 pcs .;
• thyme - 2-3 branches;
• onion - 1 pc.;
• water - 3/4 tbsp. ;
• white wine vinegar - 1/3 tbsp.;
• salt –30 g;
• pepper-peas -1.5 tsp;
• mushrooms - 700 g.

Cooking method:

1. Chop the onion finely. Prepare the mushrooms: rinse, peel, cut.
2. Put all the ingredients of the marinade in a saucepan, bring to a boil.
3. Lay out the mushroom mixture. Bring to a boil, reduce heat to low and simmer for another 15 minutes at low heat.
4. Fill the jars with blanks, seal them.

For porcini mushrooms

Time: 40 minutes.
Servings Per Container: 5 Persons.
Calorie content: 29 kcal.
Purpose: blank.
Cuisine: Russian.
Difficulty: easy.

Crispy, mouth-watering boletus mushrooms evoke a genuine appetite even for a sophisticated gourmet. It's a great appetizer and the pickled mushroom recipe isn't all that difficult. Stock up on forest fruits, prepare spices, vinegar, study the recipe from the photo and start preparing the treat. This method is designed for 1 kg of boletus, and you can eat such mushrooms already 3 days after cooking.

Ingredients:

• salt - 20 g;
• acetic acid (30%) - 70 ml;
• water - 1.5 tbsp.;
• black and allspice - 14 peas;
• bay leaf - 2 pcs.;
• sugar - 20 g;
• onions - 1 pc.

Cooking method:

1. Prepare the mushrooms by soaking them for a while and rinsing them. Slice, place in a deep saucepan.
2. Season with salt, add water and bring to a boil.
3. Cook for 5-10 minutes.
4. Add peeled onions, spices, cook for 20-25 minutes.
5. Add vinegar at the very end of cooking.
6. Divide the hot treat into sterilized jars.

For honey agarics

Time: 40 minutes.
Servings Per Container: 5 Persons.
Calorie content: 21 kcal.
Purpose: blank.
Cuisine: Russian.
Difficulty: easy.

Before you cook pickled mushrooms, you need to clean them and fill them with cold water for 30-50 minutes. The mushrooms are washed and immersed in boiling water for 5 minutes to preserve the structure. The peculiarity of this method is that mushrooms are poured with cold marinade, and only then they begin to cook. The brine completely saturates the mushrooms, saturates them with taste and aroma. From spices put: cinnamon, coriander seeds, season with hot pepper.

Ingredients:

• water - 1 l;
• sugar - 60 g;
• salt - 30 g;
• vinegar (9%) - 300 ml;
• carnation - 3 buds;
• coriander - 1 tsp;
• bay leaf - 2 pcs.

Cooking method:

1. Rinse the mushrooms, cover with boiling water, cook for 5 minutes.
2. Throw on a sieve, fill with pre-prepared marinade.
3. To do this, dissolve sugar, salt, vinegar in hot water, add spices.
4. Boil mushrooms for 15 minutes in brine, removing the foam with a slotted spoon.
5. Lay out in banks, roll up.

For oil

Time: 60 minutes.
Servings Per Container: 8 Persons.
Calorie content of the dish: 32 kcal.
Purpose: blank.
Cuisine: Russian.
Difficulty: medium.

Butterlets are whimsical mushrooms, they require lengthy preparation before pickling. First you need to clean the film from the cap, then remove the moss and dirt from the leg. The basic rule of housewives: before you start cooking, butter oil must be cleaned, otherwise they will slide in your hands. Soak mushrooms in salt water, rinse, change water several times to remove sand. Rinse again under running water and proceed to marinate. Please note that 1 liter of marinade is designed for 2 kg of mushrooms.

Ingredients:

• water - 1 l;
• salt - 40 g;
• sugar - 60 g;
• acetic acid - 30 ml;
• cloves, garlic, peppers, laurel - to taste.

Cooking method:

1. Dissolve salt, sugar, spices in boiling water and boil for a few minutes.
2. Cool, pour in vinegar.
3. Arrange the mushrooms in jars, fill with boiling brine, twist.

With soy sauce

Time: 30 minutes.
Servings Per Container: 8 Persons.
Calorie content: 47 kcal.
Purpose: blank.
Cuisine: European.
Difficulty: medium.

If you are going on a picnic and do not know what to cook so delicious, pay attention to the recipe for pickled champignons. This method is very fast, because you only need to wash the mushrooms, prepare the brine, pour them over and wait a couple of hours. For this method, both large and small fruits are suitable, but small mushrooms look more appetizing on the table, and they are pickled much faster than large ones.

Ingredients:

• soy sauce - 50 ml;
• sugar - 30 g;
• balsamic vinegar - 50 ml;
• vegetable oil - 50 ml;
• lavrushka, pepper - to taste;
• parsley, garlic.

Cooking method:

1. Pour sunflower oil, soy sauce into a saucepan, add sugar, salt, spices, heat.
2. As soon as the mixture boils, place the mushrooms, stir, simmer under the lid for 8 minutes.
3. Pour in vinegar, stir again.
4. Let the mushrooms cool. Add chopped parsley and garlic.

With garlic and pepper

Time: 30 minutes.
Servings Per Container: 8 Persons.
Calorie content: 45 kcal.
Purpose: blank.
Cuisine: European.
Difficulty: medium.

In the hot season of May Day and summer picnics, a recipe for barbecue mushrooms will come in handy. They are prepared from pre-pickled mushrooms. To make the pickle, you need spices, garlic, pepper, lemon juice, or citric acid. Mushrooms are strung on a skewer and baked over coals. This is an amazingly tasty side dish for meat and fish dishes. Try to diversify your menu!

Ingredients:

• garlic - 6 teeth;
• dill - 30 g;
• salt - 60 g;
• sugar - 30 g;
• vinegar - 30 ml;
• vegetable oil - 30 ml;
• bay leaf, black pepper - to taste;
• water - 1 l.

Cooking method:

1. Boil water in a saucepan, add salt, laurel, pepper, bring to a boil.
2. In a separate container, combine finely chopped garlic, dill, vinegar, sugar, oil.
3. Add this mixture to boiling brine, turn off heat immediately.
4. Place the mushrooms in the marinade for 10-15 minutes.

For mushrooms in Korean

Time: 30 minutes.
Servings Per Container: 8 Persons.
Calorie content: 54 kcal.
Purpose: blank.
Cuisine: Korean.
Difficulty: medium.

Having tried such mushrooms once, you will no longer buy them in the store, because the taste of the appetizer will not leave anyone indifferent! For cooking, you do not need overseas, expensive products, only champignons, spices, salt, spices. Start the process by preparing the mushrooms: cut large pieces into portions, leave small mushrooms in their original form.

Ingredients:

• vegetable oil - 60 ml;
• apple cider vinegar - 80 ml;
• soy sauce - 2 tablespoons;
• coriander - 1 tsp;
• chili pepper - 1 pc.;
• bay leaf - 2 pcs.;
• dill, parsley greens - 50 g;
• sesame seeds - 20 g;
• garlic - 6 teeth ;
• salt - 20 g.

Cooking method:

1. finely chop the dill, parsley, chop the garlic.
2. Cut hot peppers into very small slices.
3. Pour oil into the cauldron, add coriander, black and hot peppers, laurel, garlic, herbs.
4. Pour in vinegar, soy sauce.
5. Stir, add salt.
6. Fry the sesame seeds in a dry skillet, add to the marinade.
7. Bring the mixture to a boil, add the mushrooms, stir, and boil again.
8. Cool, remove from heat.

Video

Anyone who has ever tried pickled porcini mushrooms forgets about the existence of purchased pickled champignons. But, alas, not everyone decides to cook pickled porcini mushrooms for the winter in jars on their own. And you know, until recently for me the preparation of pickled porcini mushrooms for the winter was some kind of incomprehensible mystery, and it was easier for me to buy ready-made mushrooms in jars than to cook pickled porcini mushrooms at home.

But this year I came across a very successful recipe for a marinade for mushrooms, which my mother's sister, who is also a pro in conservation, a cook I respect and just a wonderful woman, kindly shared with me. She also told me how to properly preserve pickled porcini mushrooms with vinegar, how to prepare mushrooms and which porcini mushrooms are suitable for pickling in jars, and which ones are better to fry or dry.

Especially for you, dear friends, I have prepared a whole story on how to pickle porcini mushrooms at home to give you confidence in yourself in such a responsible matter as pickling porcini mushrooms. Meet: pickled porcini mushrooms - a step-by-step recipe with pictures on the Home Restaurant website.

Ingredients:

• 1-1.2 kg of porcini mushrooms
• 7-8 peas of black pepper
• 3-5 peas of allspice
• 3 pcs. Bay leaf

Marinade for mushrooms:

• 1 liter of water
• 130 ml. 9% vinegar
• 2 tbsp Sahara
• 4 tsp salt

How to marinate porcini mushrooms in jars:

To preserve, we need white mushrooms that are not old and not very spoiled in appearance. Marinating porcini mushrooms will be more pleasant if you pick the porcini mushroom yourself in the forest. But it's okay if you buy porcini mushrooms from the market. The main thing is that the toadstools are not caught.

These mushrooms are ideal for pickling: completely white, small in size, and preferably without worms.

It is better not to use completely adult porcini mushrooms with a green or brown cap on the bottom for preservation. Such substandard porcini mushrooms can be fried or dried.

So, in order to cook pickled porcini mushrooms at home, first of all, fill the mushrooms with cold water, wash, clean, and cut into such large pieces. Do not be intimidated by this size of slicing, because after we boil the porcini mushrooms, they will lose 30% of their volume.

To make our porcini mushrooms tasty for the winter and keep their appearance, you need to rinse the mushrooms with cold running water after cooking. Rinse until the mushrooms in a colander are cold.

Now we are preparing a marinade for mushrooms: pour water and vinegar into a saucepan, also add salt and sugar. Stir, cover, put on the stove and bring to a boil.

We send the washed porcini mushrooms to a boiling marinade, bring to a boil and cook for 15 minutes, constantly stirring the mushrooms with a slotted spoon.

Since we prepare pickled porcini mushrooms in jars for the winter, we need to prepare these jars in advance. We sterilize jars with lids in any convenient way. At the bottom of each jar we spread a bay leaf, a few peas of black and allspice. To make the pickled porcini mushrooms even more flavorful, you can add a few cloves to the jar.

Then, with the help of a ladle, lay out the porcini mushrooms along with the marinade in the jars. It is not necessary to fill the jars with mushrooms too tightly, approximately so that 70% of mushrooms and 30% of marinade are obtained. From this portion I have a little marinade left, this is normal.