Mushrooms in a marinade without seaming. Mushroom Preservation Recipes for the Winter

Marinating mushrooms for the winter is a simple process. The main thing is to follow the instructions in the recipe. And you can pickle any edible mushrooms, both champignons and oyster mushrooms grown on the site, as well as various forest mushrooms. You will find interesting recipes for pickling mushrooms in our selection.

Homemade pickled mushrooms cannot be compared with those marinades that can be purchased at the store. Indeed, when harvesting mushrooms for the winter at home, you can use your favorite spices and spices, add various herbs and make the marinade of the desired sharpness.

Before harvesting mushrooms, they should be sorted out, removed damaged or worms. After this, the mushrooms must be cleaned and washed under running water. Large mushrooms should be chopped. Then they need to be soaked in cold water, changing it several times, and boil until ready in salted water. Ready boiled mushrooms should be laid out in clean sterilized jars along with spices and spices, pour the marinade and sterilize in boiling water. Cans with a capacity of 1/2 liter must be sterilized for 30-35 minutes, with a capacity of 1 liter - 40-45 minutes. After this, the jars of mushrooms need to be turned upside down, wrapped in a blanket and wait for complete cooling. Rolled cans are best stored in a cool dark place, not rolled up or open - in the refrigerator.

Of course, every housewife has her own proven recipes for pickling mushrooms. We offer you simple and interesting recipes that you can repeat yourself without much effort.

A quick recipe for pickled mushrooms

Mushrooms prepared according to this recipe can be tasted the very next day!

You will need: 1/2 kg champignons, 4 tbsp. vegetable oil, 4 tbsp. wine vinegar, 2 cloves of garlic, half an onion, 1/2 tsp black pepper peas, 1 bay leaf, 1/2 tsp dried oregano, 2 tsp sugar, salt and ground black pepper to taste.

Cooking. In boiling salted water, boil the mushrooms until half cooked, about 5 minutes and drain the water. To the mushrooms add oil, vinegar, chopped onions and garlic, sugar, oregano, pepper and bay leaf. Salt and pepper to taste, mix. Arrange the mushrooms in an airtight container and refrigerate overnight.

Pickled oyster mushrooms for the winter

Oyster mushrooms grown on the plot can be pickled for long-term storage, and in winter serve as an appetizer to the festive table.

You will need: 1 kg oyster mushroom, 2 cloves of garlic, 5 buds of cloves, 5 peas of black pepper, 2 bay leaves, dried dill, 1 tbsp. sugar, 2 tbsp. salt, 3 tbsp 9% vinegar, 0.6 l of water.

Cooking. For mushrooms, carefully separate the hats, discard the legs. Cut the hats, fill with cold water, add the rest of the ingredients (except vinegar) and, bringing to a boil, cook for 25 minutes. Then remove from heat, pour vinegar, mix and arrange the mushrooms with the marinade in sterilized jars, immediately roll up.

Pickled Chanterelles

So that when cooking, the chanterelles do not lose their bright color, add a little vinegar to the water.

You will need: 1 kg of chanterelles, 2 buds of cloves, 5 peas of allspice, 1 bay leaf, 1 tbsp. salt, 1 tsp sugar, 100 ml of 9% vinegar, 100 ml of water.

Cooking. Sort the mushrooms, cut the legs, cut the hats and boil in salted water for about half an hour. Then fold it into a colander and let it drain. For the marinade, mix water, salt and vinegar and bring to a boil. Put the mushrooms, cook for 20-25 minutes and add the remaining ingredients. Cool, put in banks, sterilize and roll up.

Pickled Forest Mushrooms

This recipe is primarily suitable for pickling lamellar mushrooms - saffron mushrooms, chanterelles, mushrooms, mushrooms.

You will need: 1 kg of mushrooms, 1 onion, 3 buds of cloves, 3 peas of allspice, 10 peas of black pepper, 4 bay leaves, 1 tablespoon salt, 3 tbsp 9% vinegar, 1 tbsp. water.

Cooking. Peel, rinse and chop the mushrooms. Pour in water and bring to a boil, cook for 10-15 minutes, stirring and removing the resulting foam. Then discard the mushrooms in a colander, and strain the water in which they were boiled, strain into a clean pan. Add spices and salt here, bring to a boil, put mushrooms and pour vinegar. Cook for 10 minutes, stirring. At the bottom of the sterilized jar, put the onion cut in half rings, put the mushrooms, pour the marinade and cork with a lid. Store mushrooms in the refrigerator.

Pickled porcini mushrooms

Pickling porcini mushrooms for the winter is no different from pickling other, less noble mushrooms. Everything is simple!

You will need: 1.5 kg of mushrooms, 2-3 buds of cloves, 8-10 peas of allspice, 1 tbsp. sugar, 2 tbsp. salt, 1 tbsp 9% vinegar, 1 liter of water.

Cooking. Sort the mushrooms, peel and chop. Pour in water and boil until tender, adding a little citric acid (so the mushrooms will retain their color). Then flip it over in a colander. For the marinade, boil water with salt, sugar and vinegar and add spices (they can be placed in a cloth bag and just dipped in water), cook for 10 minutes. Arrange the mushrooms in jars along with spices, fill with marinade, sterilize and roll.

Pickled Mushrooms

So that the breasts do not turn out to be bitter, they should be carefully soaked in water, and when harvesting, add a little ground cinnamon for an additional flavor.

You will need: 1 kg of mushrooms, 3 bay leaves, 5 peas of allspice, 1/2 tsp ground cinnamon, 1/2 tsp citric acid, 1 tbsp. 9% vinegar.

Cooking. Rinse the mushrooms thoroughly, soak in several waters and boil in salted water for about 5 minutes. Throw the mushrooms in a colander, let drain and transfer to a clean pan. Pour in water to cover the mushrooms, add spices and vinegar. Simmer, stirring, for about half an hour. Then put it in clean jars, pour citric acid into each, sterilize and roll up.

Pickled honey mushrooms

Honey mushrooms prepared according to this recipe are crispy, dense and very tasty. This is a worthy dish on the festive table.

You will need: 1 kg of mushrooms, 2-3 peas of black pepper, dill umbrella, 1 bay leaf, 3 tbsp. salt, 1 tbsp sugar, 4 tbsp. 9% vinegar, 1 liter of water.

Cooking. Clean the mushrooms well, rinse and cook for half an hour, stirring and removing foam. Then add 1 tbsp. salt and 1 tablespoon vinegar, mix, fold in a colander and rinse with water. For brine, mix cold boiled water, 2 tbsp. salt, 1 tbsp sugar, 3 tablespoons vinegar, stir well to dissolve sugar and salt, and put mushrooms in it. Put dill, bay leaf and pepper on the bottom of the sterilized jar. Lay out the mushrooms with the brine (the mushrooms in the jar should float in the brine), sterilize and roll up.

We hope that our recipes for pickling mushrooms for the winter will take not the last place in your cookbook!

Experienced housewives often stock up for the winter, harvesting fruits and vegetables in jars. The most favorite winter harvest are mushrooms. They are universal in cooking, go perfectly to salads, soups, meat dishes and, of course, for a snack. One of the varieties suitable for pickling are chicken mushrooms. Inexplicably, but a fact: for some reason, this particular species is unreasonably not valued by mushroom pickers. They are also edible, like many others, taste like mushrooms. In Europe, this mushroom is generally considered a delicacy.

One of the varieties suitable for pickling is chicken mushrooms

Chickens - edible gifts of the forest, growing in conditions of high humidity.   The ideal picking time is from August to October. In short, it is a mushroom of a light yellow or pink hue with a bell hat, the flesh is dense.

Description of the main parts:

1. A hat. In a young plant, it has the shape of a hemisphere, with the edges lowered and slightly curled down. Color matte white or silver white. In an adult plant, the hat is flat-convex with a hump, the edges are raised up. If the climate is very dry, the hat will crack. Diameter from 5 to 12 cm.
2. Leg. Its height reaches 12 cm high and up to 3 cm thick. It has a cylindrical shape, slightly thickened at the very bottom. Has a membrane membrane.
3. Pulp. Fibrous, dense, slightly watery, has a white color, tastes like mushrooms. It does not have a special smell, prone to worminess.

Chicken mushrooms are also known under other names:

• annular cap;
• turk;
• cap;
• gray sandbox;
• nappies;
• greenfinch;
• cockerels;
• rosette dim;
• the bog is white.

Mushrooms cockerels and chickens (video)

How much to cook chicken mushrooms before harvesting

There is a lot of debate between the hostesses on the topic of how long it takes to cook a bell-shaped cap.   Some argue that it is necessary to cook, changing the water three times, while others insist that these mushrooms can not be cooked at all. In fact, the main prescription for cooking males is the contaminated collection area.

Like any other mushroom, caps like a sponge absorb all the dirt from the soil and their environment. Therefore, it is not recommended to collect near roads and factories. The closer the cockerel grows to the roadway, the longer it needs to be cooked, and the procedure does not consist in the duration of cooking, but in the number of times the water changes.

There is a lot of debate between the housewives on the topic of how much time to cook a bell-shaped cap

If you collected caps in a mixed forest and decided to pickle, it will be enough to change the water 3 times, boiling mushrooms for 5 minutes.

If they were collected in ecologically clean areas, far from factories and roads - they can not be cooked at all.

In the case of pickling, the situation is slightly different, here the cap should be boiled for 20 minutes, and then a couple more minutes. in the marinade.

How to pickle cockerels

Hot, fast salting

The workpiece is crispy and dense, moderately salty.

Products:

• 5 kg of cockerels;
• 160 gr salts;
• 8 pcs black pepper;
• 4-8 pcs. fragrant;
• 3-6 buds of cloves;
• 3-5 sheets of laurel;
• 6-11 cloves of garlic;
• 1 onion;
• 3 liters of water.

The workpiece is crispy and dense, moderately salty

Salting Method:

1. My mushrooms, clean, pour clean water in a pan, boil for 5 minutes.
2. We drain the broth, pour clean water, again boil for 5 minutes.
3. We discard the boiled mushrooms in a colander. Let’s drain.
4. Separately, put a pot with 3 liters of water on the stove, add salt, all spices except laurel, and mushrooms to it.
5. Cook in the brine caps for another 5 minutes.
6. In pre-prepared jars, put garlic 2 cloves in each, 2-3 onion rings and 1 bay leaf.
7. Immediately after boiling, distribute to the banks, pour the marinade.

We roll up the lids, allow to cool in the room, put it into storage in the cold.

Royal salting in a cold way

A dense and crispy annular cap can turn out not only after hot salting, but also after cold. For salting use an oak barrel.

Products:

• 10 kg of mushrooms;
• 1 kg of rock salt;
• 20 gr. carnation flowers;
• 30 gr sweet peas;
• several dill umbrellas.

A dense and crispy annular cap can be obtained not only after hot salting

Salting Method:

1. We steam the container for salting (barrel) with juniper, this will help to kill all microorganisms.
2. My mushrooms, we clean, we spread in a barrel in layers, pour each layer with salt. 1/3 of the total volume of salt is left for re-salting.
3. Pour cold water into the barrel, cover with a lid, press down with cargo.
4. Within a week, remove the foam formed on top.
5. After 7 days, we drain all the water, rinse the container, fill in new water. When re-laying the mushrooms, we also lay in layers sprinkling with salt, and add pepper, cloves and dill.
6. Again we cover the barrel with a lid, press down with the load.
7. Move to a cold place, pantry / basement.

Harvesting can be eaten after 40-45 days.

Chicken salad for the winter

A wonderful winter mushroom salad will decorate any ordinary and festive table.   Vegetables combine well to taste and complement each other.

Products:

• 1.5 kg of chickens;
• 500 gr. Luke;
• 1 kg tomato;
• 2 tbsp. l salts;
• 5 pieces. black pepper;
• 3 laurels;
• 60 ml of vegetable oil (for frying);
• 2.5 liters of water.

Cooking progress:

1. Lids and cans for the preparation of mine, dry, sterilize.
2. We clean the mushrooms, wash them, sort them by size. Large cut into several parts.
3. Bring the water to a boil, cook a quarter of an hour after boiling the mushrooms. Sent in a colander.
4. We clean the onion, cut into large cubes, fry.
5. In a separate pan, fry sliced \u200b\u200btomatoes.
6. Put boiled mushrooms in the pan, add 500 ml of water, fried vegetables, spices, salt.
7. We simmer for 60 minutes under the lid on a quiet fire, we interfere so as not to burn.

We distribute the finished salad in banks, roll up. Wrap the jars warmly, allow to cool completely, remove them for storage.

Greenfinch in a spicy marinade

Thanks to spices, mushrooms according to this recipe are very aromatic with a pleasant spicy taste.

Products:

• 3 kg of green bread;
• In the marinade for 1 liter of water:
• 2.5 tsp 4.5% acetic acid;
• 1 tsp Sahara;
• 1 tsp salts;
• 175 gr. sunflower oil;
• 2 pcs. allspice;
• 8-13 seeds of zira;
• 8-13 rosemary seeds.

Thanks to spices, mushrooms according to this recipe are very aromatic with a pleasant spicy taste.

Pickling Method:

1. Traditionally clean, wash forest products, cook in two waters for 5 minutes. Sent in a colander, washed with clean water.
2. We make a pickle. Pour a liter of water into the pan, bring to a boil, put all the spices, vinegar and mushrooms.
3. As soon as the marinade with mushrooms boils - turn off the fire.
4. We lay out the blank on the banks, fill with marinade, roll up.

After complete cooling, remove to a cool place.

Ring-shaped fermented caps

The recipe is simple, does not take much time to prepare. Ready mushrooms are quite crispy and fragrant.

Products:

• 5 kg of caps;
• 300 gr salt;
• 3-5 peas of black and allspice;
• 2-3 sheets of horseradish;
• 8-10 cm horseradish root;
• 3 tsp mustard seeds;
• 3 tsp dill seeds.

Cooking progress:

1. Mushrooms clean, wash, boil in salted water. Pour 1 tbsp per liter of water. l salt. Pour boiled mushrooms into a colander, rinse with water, let drain.
2. Mix the prepared caps with the remaining salt and all the spices.
3. Put horseradish leaves on the bottom of the pan / bucket, pour mushrooms mixed with spices and horseradish root peeled and cut into several pieces.
4. We cover the container with gauze folded in several layers, a flat plate in diameter and press down with oppression.

After 5-10 days, pickled mushrooms are transferred to jars, tightly closed. Store in the refrigerator or basement.

How to pickle mushrooms (video)

Mushroom harvesting for the winter is always delicious. But never pick these mushrooms yourself unless you know what they look like. And even when you have collected the very hens - if you see mold in the jar with the workpiece - then throw it away. These mushrooms disappeared, and by eating them, you can earn serious food poisoning.

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Our almost complete bins will be replenished with pickled mushrooms prepared for three recipes for the winter. It is pleasant to potter with mushrooms both from the side of preparation, and from the side of absorption. Recipes: pickled mushrooms for the winter (here) today will dominate and relish on all sides. How else?

For me, any mushroom dishes: soups, and stews, salads and snacks - always resemble August or September forest. That forest, where the eyes grab multi-colored mushroom hats from the grass, then fall to the knees and cut off these gifts of the forest, which at this time grow more slowly and are the most dense and durable. To exclude the further creep of thoughts, let us return to the topic and learn how to pickle fresh mushrooms according to recipes, of one species or several.

Pickled mushroom recipes with 9% vinegar

Training

First, we pay attention to pine forest species of mushrooms. For pickling, we immediately exclude large specimens .   The maximum that we can afford in order to get pleasure from eating, dropping a tiny bit in the mouth, these are mushroom caps no more than 4 cm in diameter, a little more, but, further, cut into 2-4 parts.

Otherwise, even with hard mushrooms, in the end we get sluggish and non-crispy specimens. The reason is that larger mushrooms boil faster and eventually become soft and friable. The selection of legs is as strict. In diameter no more than 2 cm, legs are cut arbitrarily in length to look beautiful, but for large diameters - no more than 1 cm. We leave the small mushrooms alone.

So, the best mushrooms for pickling for the winter are porcini, boletus, boletus, mushrooms and butter. Mushrooms are selected young, without the slightest wormhole. We fly the flywheels with boiling water and rinse with cold water, otherwise the marinade will be dark. We clean all the mushrooms, wash. Do not remove the peel on the hats.

If there are a lot of mushrooms, then boil each species separately. This is especially true for oils that darken in the same bowl with boletus. We also take into account the fact that the structure of brown boletus is not as dense as boletus, so it will boil faster. In general, there’s that headache. But the result is worth it.

We prepare mushrooms at home in two ways: boil in salted water and fill with marinade or cook in it.

Option 1

Ingredients:

For cooking

• 1 kg of fresh mushrooms,
• 0.2 liters of water
• 40-50 grams of salt.

For marinade

• water - 1 liter,
• 80% vinegar essence - 3 teaspoons (or a faceted glass of 9% vinegar, then we take the same amount of water)
• sugar - 2 tbsp. spoons
• salt - 1 tbsp. a spoon,
• bay leaf - 4-5 pcs.,
• black pepper, peas - 10-12 pcs.,
• allspice, peas - 6 pcs.,
• cloves (buds) - 3 pcs.,
• dry dill - 2-3 gr.

Pour cold water into an enameled (stainless) container, add salt, put mushrooms and start cooking. In the process of boiling, we constantly remove the resulting foam.

Cook for 20 minutes, stirring regularly over low heat. When the mushrooms settle to the bottom, which will mean their readiness, remove from heat, discard, cool and transfer to clean, sterilized jars.

While the mushrooms are boiling, prepare the marinade. We completely place all the ingredients in water, bring to a boil and fill the jars with mushrooms so that there is a layer of marinade over them. We wait for cooling and close the jars with plastic covers. In no case do not twist metal covers because of the danger of getting botulism, and this is almost a fatal outcome.

In this recipe we will not be conservatives. We adjust the set of spices in the recipe for marinade for mushrooms to taste. Something more, something less, something we don’t put at all.

Option 2

Ingredients:

For cooking

• 1 kg of fresh mushrooms,
• 0.5 cups of water
• 1/3 cup table vinegar
• 1 tablespoon of salt.

For marinade

• 1 kg of mushrooms
• 1 teaspoon of sugar
• 5 peas of allspice,
• on the tip of the knife is citric acid,
• cloves (buds), bay leaf - to taste.

In a stainless dish we put water, vinegar, salt. After boiling water, lower the prepared mushrooms and cook over low heat, stirring gently.

Now about the duration, depending on the type, size and age of the mushrooms. Most often, it lasts, after boiling, for about 10 minutes. Mushrooms with dense pulp (white, boletus) - 20 minutes. Abundantly appearing foam is removed with a slotted spoon.

After clarification of the marinade, the release of foam stops, the mushrooms settle to the bottom, boiling ends. For a couple of minutes before this, add sugar, pepper, taste - cloves, lavrushka and citric acid.

Put the prepared mushrooms in jars and fill with the remaining marinade. We eat a month after pickling. If mold suddenly appears in the jars, which is extremely rare, we discard the mushrooms on a sieve, rinse with cold water, put them in sterilized jars and fill them with fresh marinade.

It is advisable to keep cool, but based on experience I will say that we store them at room temperature.

Option 3

Ingredients:

• fresh mushrooms - 1 kg,
• water - 1-2 glasses,
• vinegar 9% - 60-70 gr,
• salt - 20 gr (3 teaspoons),
• black pepper, peas - 12 pcs.,
• allspice, peas - 5 amount,
• bay leaf - 2 pcs.,
• sugar - 1/2 tsp
• onion - 1 pc.,
• nutmeg - to taste.

Mushrooms are placed in a bowl with a bottom moistened with water, sprinkled with salt and heated. In the allocated juice, stirring, cook for 5-10 minutes, then add spices, onions and boil for a few more minutes. Pour vinegar into the end.

The resulting juice could be used in the recipe as a marinade, but it turns dark. Therefore, we will let it go for soup or sauce, and do something else. We take the mushrooms out of the juice and lower them together with seasonings in boiling water, adding sugar and vinegar there.

Cook for a short time, put the mushrooms in jars, pour the marinade and close the lids. How they eat in the winter, I will say! And if mushrooms with fried meat, such as schnitzel, are laid out on a plate or simply with a crumb onion, it is a sight for the eyes and a pleasure to taste. Good appetite! Oh, I forgot about the pile!

Canned mushrooms serve as an independent snack, but in addition to other dishes. There are many recipes for preparing a forest harvest for the winter, each of which has its own characteristics.

Canned mushrooms serve as an independent snack or as a complement to other dishes

Compliance with the conditions for the preparation of containers and fruits guarantees their long-term storage. Mushrooms must first be processed.   It is better to take copies of medium or small sizes so that they fit in the bank. Damaged fruits must be removed.

A healthy forest product has a clean and even surface. Do not postpone the conservation process for a long time. Mushrooms need urgent processing. It is recommended to use only hats, since it is good to cook other dishes from the legs.

Fruits selected for preservation should be soaked and thoroughly cleaned, and the container requires sterilization. Varieties that are bitter (breasts, trawls) must be filled with salted water for a day, changing the water at least twice.

How to pickle mushrooms for the winter (video)

The best recipes for canning mushrooms in jars

Of the huge number of possible ways to cook mushrooms for the winter, some of them are used more often than others.

Many housewives prefer to boil the fruits, believing that due to the heat treatment the product is saturated with the aromas of all the ingredients in the marinade. This method requires:

• forest yield of 1 kg;
• half a glass of water;
• table vinegar the third part of a glass;
• a large spoon of salt and a little sugar;
• spices (allspice, laurel, citric acid, cloves).

Walkthrough:

1. Pour water into an enamel pan, pour a third of a glass of vinegar and pour salt.
2. After boiling, move the mushrooms into a container and cook until cooked, which is determined by their type and parts. For example, the cooking time of hats is slightly longer than the legs.
3. In order to avoid clouding of the marinade, it is important to remove the emerging foam. When the product sinks to the bottom, and the foam ceases to form, the fire can be turned off.
4. Add spices to the marinade and, after cooling, transfer to jars, corking tightly.

Mushrooms can be boiled in another container, preparing the marinade separately. A detailed cooking process in this way:

1. Salt water and boil a forest delicacy in it until it sinks to the bottom. Then strain with a colander.
2. For marinade, you need to mix 3 teaspoons of 80% vinegar essence (or 250 ml of 9% vinegar) in a lyre of water, salt, sugar; peppercorns, bay leaves, dill and cloves. If necessary, increase the dose of ingredients. After the composition boils, pour them the fruits laid out in jars.

In order not to develop botulism, a pinch of citric acid can be added to each jar. It is also not recommended to cover the dishes with metal lids.

To cook the boletus, you need to stock up on 2 kg of raw materials:

• apple cider vinegar (50 ml);
• bay leaf;
• pepper peas.

Washed and peeled boletus should be cut into medium-sized pieces, after which:

1. Place the mushrooms in the dishes, add water and put on fire. After 10 minutes, rinse and boil again. After 30 minutes rinse again.
2. Add the remaining ingredients and boil for another 10 minutes.
3. Transfer to a sterile dish and roll up.

Wrap banks and leave to cool. No need to sterilize. Store in a refrigerator or other cool place, protected from sunlight.

The method without the use of vinegar:

1. The natural product is transferred to boiling water. Add 30 grams of salt and 2 grams of citric acid per 1 liter.
2. Pan with mushrooms should boil for at least a third of an hour. At this time, do not forget to remove the foam.
3. Arrange the finished product in sterilized jars and roll up the lids.

If citric acid must be replaced with vinegar, then for 1 kg of processed mushrooms you need to take 2 tablespoons of vinegar, which should be added at the final stage of preparation.

How to prepare oil for the winter (video)

Recipes for canned mushrooms in cans

Honey mushrooms grow with whole families, therefore, having come across a stump covered with them, you can leave with a full basket. Despite the fact that the fruits are assigned the third category in terms of taste, in the marinated form they are very tasty.

• 1 tablespoon of salt;
• 2 tablespoons of granulated sugar;
• 10 tablespoons 9% vinegar;
• spice.

So, necessary:

1. Boil the forest product with added salt until it settles to the bottom.
2. In another pan, prepare the marinade from all the ingredients.
3. Drain water from honey mushrooms through a colander and place them in a boiling marinade.

After a quarter hour, spread the mushrooms in a sterilized glass container and roll up.   In order to preserve without seaming, the following recipe is suitable:

• mushrooms 5 kg;
• water 1.5 l;
• 70% vinegar;
• 100 g of salt and sugar;
• a pinch of cinnamon;
• peppercorns.

How to close foxes for the winter (video)

Marinade must be prepared in a separate bowl.

1. Soak the mushrooms for 30 minutes in cold water. Rinse and strain through a colander.
2. Pour with cold marinade and boil. After half an hour, remove from heat, cool and transfer to jars, pour vegetable oil into each of them. Store in a cool place.

The addition of aromatic ingredients such as cinnamon or blackcurrant to the marinade will give the dish an extravagant aroma. As a result, the taste will become more saturated. For 5 kg of the main product, you will need:

• 5 leaves of currant and cherry;
• cloves of garlic (to taste);
• 2 branches of dill;
• 1 tbsp vinegar;
• bay leaf.

Detailed guide:

1. Salt water and transfer honey mushrooms into it. Boil. After a third of an hour, strain, leaving 2 cups of the broth, which again pour into the pan.
2. Pour a little vegetable oil into the bottom of the cans.
3. In a saucepan with mushrooms, chop chopped garlic, dill and pepper, and boil for another 20 minutes, adding vinegar at the end.
4. Transfer the contents of the pan to jars. Put sterilized. Close after 20 minutes.

An unusual way that gives a piquant taste - with cinnamon. For 2 kg of fruits and a liter of water you need:

• a couple of tablespoons of sugar and one salt;
• 4 pcs cloves;
• 3 cinnamon (sticks);
• 3 bay leaves;
• 3 tsp of vinegar.

Mushrooms should be well cleaned and dried.

1. Pour all the ingredients into hot water. After boiling, wait 5 minutes and add vinegar. After boiling again, remove from heat.
2. Honey mushrooms put in another pan with water and boil. After 20 minutes, the fruit should settle. Then strain and arrange in a sterilized container, then add the marinade.

It is important to consider that the product must be laid out in such a way that it fills only 2/3 of the cans. Giving to the table, pre-rinse.

For those who prefer to buy frozen food rather than picking fresh, there is a special recipe whose advantage is to save time on cleaning.   To take 1 kg of raw materials:

• litere of water;
• 6% vinegar 200 ml;
• salt and granulated sugar;
• allspice;
• cloves;
• bay leaf;
• garlic.

Easy cooking process:

1. Boil the frozen product for 10 minutes without first defrosting.
2. Chop the garlic thinly. Bring the marinade to a boil of all the ingredients.
3. After boiling add mushrooms. After 10 minutes, remove from heat and cool.

Distribute into jars and place in a cold place. In a day, the dish is ready to eat.

Honey mushrooms have a sweetish flavor, which becomes special when pickled. Depending on the components used in the recipe, the taste of the dish is different. The broth from mushrooms that remains after cooking can be frozen and used in the preparation of soups and sauces.

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The hot season of harvesting ... There are not enough “gifts of the garden” for us, so the forest is in a hurry to please a good harvest of mushrooms. Different mushrooms are picked in different regions - for example, some appreciate chicken (oh and they are salty!), While others consider them almost toadstools, some don’t disdain a shrimp (prison cell), others trample it without a twinge of conscience. Well, still others do not recognize any mushrooms except ceps and, in extreme cases, aspen mushrooms - where can one look at others when the mushroom is full of forest!

Porcini pickling for winter

This recipe is also suitable for boletus,   boletus, butter and others, only cook them better for longer - 40-60 minutes.

Go through, wash - well, with this, everything is clear to us. We set the mushrooms to boil (should boil for 15-20 minutes) and begin to prepare the marinade filling. On a liter of water we put:

• one and a half tablespoons of salt
• a tablespoon of sugar
• five peas of black and allspice
• several carnations
• one or two bay leaves
• 50 ml of vinegar (pour after boiling)

We take out the boiled mushrooms with a slotted spoon from boiling water and not very tightly laid out on the banks (of course, sterile). Top fill with marinade neck. Done, you can roll up and do as we usually do with conservation - upside down and under the covers.

Mushroom pickling for the winter, a simple “by eye” recipe

If you can’t remember the amount of ingredients you need or find it difficult to calculate, you can use a recipe for mushrooms "by eye". It is very simple and suitable for all mushroom starters. So, our forest gifts, if they are not white, are boiled for 40 minutes, changing one or two waters. For white, 20 minutes is enough (but more - it is also forbidden).

Cooking marinade:

• We boil an arbitrary amount of water.
• We put salt there, determining its amount to taste - the liquid should become "as bitter" as sea water.
• Now pour vinegar - it should be enough to interrupt the taste of salt, you should feel no longer bitterness, but acid.
• Add your favorite “marinade” spices is not difficult - peas, black and allspice, cloves, lavrushka, some put garlic.
• Pour boiled mushrooms into the marinade, boil for 1-2 minutes and pour into jars.