Mushrooms for the winter in jars - only photo-tested recipes (12 options)

Autumn means not only rain, slush and wind, but also a rich harvest of mushrooms. There are different ways to prepare them, the most popular being salting, drying, and pickling. Of course, preparing for the winter is always troublesome. But the tasty result is worth the time and effort.

It’s especially nice when a delicious jar of canned mushrooms appears on the table during the cold winter period. The most important thing is properly prepared mushrooms. After all, if wild mushrooms turn out to be poisonous, there may be serious, serious consequences.

To avoid such troubles, you need to carefully sort the mushrooms before cooking. If any mushroom is in doubt, you just need to throw it away or check with knowledgeable mushroom pickers for information about it. This material contains a selection of very simple and tasty recipes for pickling various forest products.

Introduction

The collected mushrooms should be immediately soaked in water, then cleaned from dirt with a brush and rinsed, changing the water several times. Clean mushrooms need to be dried and re-sorted.

Harvest

The fruiting body of the mushroom contains a lot of moisture, so before cooking it is recommended to simmer them in their own juice under a closed lid. This procedure is done in a heated frying pan without vegetable oil, so the product is stewed until softened. If a little of your own liquid is released, then add water.

Sometimes it may be that the mushrooms are already soft, but more than enough mushroom juice has already been released into the pan. Then you just need to drain the excess liquid.

Mushroom caviar for the winter: the best recipe

The caviar turns out delicious!

Products that should be prepared for very tasty mushroom caviar:

Honey mushrooms.
Bulb onions.
Carrot.
Bulgarian pepper.
Carnation.
Salt.
Bay leaf.
Vinegar.

Caviar is prepared as follows:

First, the products are washed from dirt and dust.
Washed honey mushrooms should be infused in cold salted water for about 1 hour. Several times during this time they need to be turned over by hand. There is no need to worry about the mushrooms being damaged. They will not break, since it is a fairly elastic mushroom.
Then water is filled into the pan and honey mushrooms are placed there. As soon as the water boils, turn down the heat. Spices and a spoonful of vinegar are added to the water. Honey mushrooms are cooked for 50 minutes.
While the mushrooms are cooking, you need to do the vegetables. The carrots are grated, and other vegetables are finely chopped.
Then the vegetable preparation is fried in a cauldron until cooked. After this, boiled honey mushrooms are added to the cauldron. Next, the whole mixture is peppered, salted and simmered over fire for 1.5 hours. When 30 minutes have passed, the cauldron can be covered with a lid.

The finished caviar is placed in sterilized jars and rolled up.

Drying mushrooms

Drying process

Drying is one of the most successful ways to prepare this product for the winter. This way they will perfectly retain their properties and be better absorbed by the body.

The aroma becomes more pronounced during the drying process. In first courses this smell will be simply incomparable. Raw materials for blanks should not have wormholes, rotten areas, or mold.

Only fresh mushrooms are suitable for drying.

Strong and healthy, non-wormy mushrooms are suitable for drying. It is important to know that mushrooms selected for drying cannot be washed.
They should be wiped clean with a slightly damp cloth. Ideal for drying porcini mushrooms. You can dry boletus and boletus. Honey mushrooms, chanterelles, saffron milk caps, and russulas in dried form do not retain their aroma; they should not be dried.
Mushrooms for drying are strung on a strong thread using a needle and the resulting bunch of mushrooms is hung in the sun.
You can string mushrooms onto long, planed sticks made from birch or alder branches and dry them.
Mushrooms can be dried in a rustic oven or in a gas oven. The temperature in the oven should be between 40 - 60°C, the mushrooms should be dried on a baking sheet for 3 - 5 hours.
From dried mushrooms you can make mushroom powder, which is convenient to add to first courses, sauces and gravies, for taste and aroma.
Dried mushrooms should be crushed in a mortar or ground in an electric mill.

The resulting powder is poured into glass containers with lids and stored in a kitchen cabinet.

Cold-prepared saffron milk appetizer

Ryzhiki can be prepared in various ways. In this recipe we will look at a method of cold preparation with a universal mushroom - saffron milk cap.

Ingredients:

Saffron milk caps – 1 kg.
Salt – 50-100 g.

Preparation:

We wash the saffron milk caps and remove dirt and debris. Place in a saucepan in layers, salt between layers.
Scatter them and cover with a lid. Cover the top of the container with saffron milk caps with a towel or gauze. Leave to salt. In about three days, this snack will be ready to eat.

Salted mushrooms

Almost any edible mushrooms can be salted. Fans claim that milk mushrooms are especially good when salted. Volushki and honey mushrooms are often salted.

It can be a pity to use porcini mushrooms for pickling, but they are also salted.

All mushrooms need to be peeled, washed and the roots cut off. Only honey mushrooms and saffron milk caps can be salted raw. All other types are boiled in salted boiling water for 10 minutes.

Mushrooms are salted in a barrel, or in a glass jar.

For one kilogram of fresh mushrooms take 5 teaspoons of salt.
Line the bottom of the barrel with washed blackcurrant leaves, add a layer of salt, and place the mushrooms on it, caps up, in one layer.
Then sprinkle this layer with salt, add bay leaves and black and allspice peas.
So alternate layers of mushrooms to the top of the container. You can add dried cloves, dill or garlic to the mushrooms to suit your taste.
Cover the top layer of mushrooms again with currant leaves and press down well with pressure. The mushrooms will release juice, which will mix with salt and serve as brine.
In a week the mushrooms will be ready.

Marinated mushrooms in an air fryer

The recipe is simple - honey mushrooms are marinated and then fried in an air fryer. The end result is very tasty. Try cooking!

Ingredients:

Honey mushrooms - 500 g.
Red pepper - 2 pieces (sweet)
Garlic - 2 cloves
Parsley - 1 piece (bunch)
Sunflower oil - 125 ml.
Salt - to taste
Pepper - to taste

Preparation:

We wash the honey mushrooms, peel them, cut in half, and pepper in strips.
Prepare the marinade by mixing sunflower oil, soy sauce, garlic, parsley, and salt. The marinade is poured over honey mushrooms for 1 hour.
Place everything in the air fryer for five minutes, adding salt and pepper to taste.

The appetizer is ready to serve.

Mushrooms in marinade with and without oil

Marinated porcini mushrooms without oil.

For 1 kg of fresh mushrooms, take one glass of water.
½ cup table vinegar, one and a half tablespoons salt
4 teaspoons sugar
4 bay leaves
5 peas of allspice, dill and parsley - to taste
To marinate, mushrooms need to be peeled, washed and chopped.
Small mushrooms can be beautifully chopped by separating the caps from the stems

Marinated with oil

You can marinate both large and very small mushrooms.
Combine the ingredients for the mushroom marinade and put it on the fire to boil, then add the mushrooms to the marinade and simmer over low heat for an hour.
Then the mushrooms can be rolled up or covered with oil. To do this, pour the cooled mushrooms along with the marinade into jars, leaving ¼ free space in the jar, which is topped up with vegetable oil, but not to the very top.
Cover the jars with tin screw caps or parchment paper, which is tightly tied with rope. Store in the refrigerator.

Recipe for pickling mushrooms for the winter in jars

Almost all mushrooms are suitable for pickling; only the elite are suitable for pickling. The best ones are milk mushrooms and saffron milk caps; the latter do not even require cooking, but they delight you with their dense consistency, retain their color, and become crispy during the pickling process.

Ingredients:

Saffron milk caps – 1 kg.
Salt – 3 tbsp. l.
Garlic – 5 cloves.

Algorithm of actions:

Sort the saffron milk caps, cut off the stems, they can be boiled, fried and eaten.
Pour plenty of boiling water over the caps. Leave for 3 minutes.
Place in a colander to drain completely.
Now transfer the mushrooms from a colander into a large enamel container.
Add salt and chopped garlic cloves. Mix carefully. Leave to salt for 30 minutes.
Sterilize containers and cool.
Place the saffron milk caps quite tightly. Sprinkle salt on top.
Seal with lids.

Keep refrigerated! Patiently wait for winter and holidays to please your family and friends.

Soaking

If you decide to get serious about harvesting mushrooms for the winter, then be prepared for the fact that some of the varieties of these forest gifts will have to be soaked in water. This procedure is necessary due to the presence of milky juice in some types. The record holders for the content of caustic juice are milk mushrooms, white mushrooms and valui.

Black milk mushrooms and valui will have to be soaked for 3 to 4 days.
By the way, in some regions, valui is not soaked, but simply boiled, draining the broth, and then boiled again in fresh water.

To prevent the water in which the mushrooms are soaked from becoming sour, add a little salt (2 tablespoons per liter) and citric acid on the tip of a knife.

Wash raw materials thoroughly before processing

A few words about “mushroom hunting”

The traditional month for collecting these products is September. But you can collect them in the summer.

The following mushrooms are suitable for pickling:

Boletuses.
Black milk mushrooms.
Gladyshi.
Boletus mushrooms.
White mushrooms.
Valui etc.

However, the most delicious winter pickling is made from tubular mushrooms. Preserving them will appeal to anyone’s taste, but it is important to collect only young mushrooms. If they are old, the pickling will not be as tasty.

In what form can they be salted? Yes, in any way! Sometimes, this does not require preliminary work, but you can preserve them raw only if they are young. Many older mushrooms are pre-dried, boiled, boiled, stewed, etc.

The simplest method is dry salting.

It is only suitable for saffron milk caps and some varieties of russula. There is an opinion that you can pickle nigella and other mushrooms using the dry method, but it is worth remembering that the bitterness of the acrid juice will give the product an unpleasant taste.

Russulas and saffron milk caps are excellent for dry pickling. You may ask why the method is called dry? It’s simple, mushrooms are not washed before this method, but are cleaned of debris with soft brushes.

Salting stages:

Place the mushrooms in a saucepan or bottle, generously sprinkling them with salt (for one kilogram of fresh mushrooms you will need 30 grams of salt).
Cover the top layer with gauze and place pressure on top. You can use a plastic bottle filled with water as pressure.
After a few days, the product will settle, release its juice, and a new portion of mushrooms can be added on top.
The time for pickling mushrooms is 1-2 weeks from the moment the last portion is placed on top.

Cold salting of milk mushrooms for the winter

The salting method is easy to work with. If you are lucky enough to collect milk mushrooms, use salting and you will not regret it in winter.

Ingredients:

Milk mushrooms – 1 kg.
Salt – 50 g.
Horseradish leaf – 1 pc.
Bay leaf – 1-2 pcs.
Garlic – 2-3 cloves.

Preparation:

First, soak the milk mushrooms for about 30 minutes in cold water, then start cleaning them.
The prepared milk mushrooms are placed in a container - a large pan, a bucket. A horseradish leaf should be placed on the bottom, and the mushrooms themselves should be laid out with their caps down. The layers are sprinkled with salt. There is no need to add water; the milk mushrooms will release juice on their own.
Dill stems with umbrellas, currant and raspberry leaves are placed on top. Cover the container with a flat plate or lid. Place under pressure in a cool place.
In a month, the milk mushrooms will be ready to eat.

Cold salting mushrooms

Barrel for pickling

From the name it is clear that the product cannot be heat treated.

The mushrooms are thoroughly washed if necessary, soaked, and then the actual cultivation begins.
At the bottom of the prepared container we place a bay leaf, allspice peas, garlic cloves, cumin seeds, and a cherry leaf.
Don't overdo it with spicy ingredients, you may kill the mushroom flavor. Some cooks do not use any herbs and spices, especially for preparations made from milk mushrooms and porcini mushrooms.
Layers of mushrooms are sprinkled with coarse salt (45 grams per kilogram of mushrooms).
The top is covered with gauze, a wooden circle is placed, and oppression is placed.
A product that is under pressure will shrink and release juice in a few days. Therefore, you can safely put a new portion of mushrooms on top.
This operation is performed until the container is completely filled. Very convenient, right? It’s not always possible to come back from a quiet hunt with a rich catch in your basket.

Using the gradual filling method, you can fill the container over several weeks.

Boletus mushrooms in jars for the winter - step-by-step photo recipe

In the photo recipe, the amount of herbs and spices can be determined according to taste. The only exception is vinegar; this ingredient must be taken in certain proportions.

Your rating: (
1 ratings, average: 5.00 out of 5)
Cooking time: 4 hours 0 minutes

Quantity: 3 servings

Hot salting

Preparatory process

The peculiarity of this type of preparation is that the prepared mushrooms are boiled before salting.

Mushrooms are dipped in boiling salted water (45 g per liter) and boiled:

boletus, boletus, boletus, boletus - 10 minutes
Russula and nigella - 12-15 minutes
black milk mushrooms - 7 minutes
champignons, oyster mushrooms - 12-15 minutes
honey mushrooms - 30 minutes
valui – 35 minutes
chanterelles - 15-20 minutes
It is allowed to pour boiling water over 2 – 3 times instead of cooking

The good thing about heat treatment is that after it the mushrooms take on their final size. And you can easily determine what container you will need for pickling. In addition, such mushrooms can be eaten in just a couple of days.

Hot-cooked method of pickling champignons

How do you know if mushrooms are ready?

If the mushrooms have settled to the bottom and become transparent, stop the cooking process. A good housewife's mushrooms retain their elasticity, do not fall apart, and are crunchy.

The cooked products are removed and cooled. Transfer to a bowl, add salt (2.5% by weight of mushrooms), spices to taste. Pour in the prepared brine, place umbrellas of dill and garlic on top, and pour in refined vegetable oil.

Store products in a cellar or refrigerator. The mushrooms should sit for about a month, after which they are ceremonially served to the table.

How to deliciously marinate mushrooms with vegetables

Grocery list:

Any wild mushrooms.
Carrots (for 1 kg of mushrooms there are about 3 large carrots).
Bell pepper (2 pieces).
Black pepper (peas).
Several onions.
Bay leaf.
A couple of cloves of garlic.
Vinegar.

So, the cooking process includes the following steps:

Mushrooms must be sorted and washed.
After this, they should be cut into slices and covered with water in a saucepan. The water should boil, then you need to drain it, pour new water into the pan and repeat the process.
The products should be boiled in new water for 15-20 minutes. While they are cooking, you can do the vegetables. Each vegetable must be peeled and finely chopped.
Then the vegetable mixture is fried along with the mushrooms, which are already sufficiently cooked. The total frying time should not exceed 10 minutes. The pan should be covered with a lid.

The water in which the food was cooked will be the brine. You can fill jars with the fried mixture and pour brine on top. Now the cans can be rolled up.

Butter cooking technology

The boletus should be cleaned dry from blades of grass and pine needles.
It is recommended to remove the top film from the cap; it does not affect the taste of the finished dish in any way.
For marinating, take butter, which is stronger and more beautiful.
We cut the peeled boletus, the small ones in half, and the large ones into strips. Mushrooms marinated in jars look better when they are the same.
Pour the chopped boletus with salted water.
Although boletus is not one of those mushrooms that definitely needs to be soaked, still do this procedure.

Alas, nowadays the environment is not in order, and mushrooms absorb various toxins from the environment. By the way, pre-soaking will help get rid of unwanted worms. Put 4 kg of salt, add 1 tablespoon of oil and leave overnight. In the morning we drain the water.

Fill our boletus with fresh salted (1 tablespoon) water and set to cook.
Cook for 40 – 45 minutes. Mushrooms greatly decrease in volume during heat treatment. It is not recommended to add a new batch of butter to the water where the previous batch was boiled.
While the mushrooms are cooking, you can start preparing the jars; they need to be thoroughly washed and sterilized.

Butternuts like to foam when cooked, so you need to be careful not to run away.