How to cook salted mushrooms without vinegar for the winter - a simple recipe for assorted mushrooms in jars

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Updated: Yulia Malchenko

07/31/2018 Cooking time: 4 hours 0 minutes

Pickled porcini mushrooms without vinegar at home have an amazing taste. I tried it once while visiting and immediately took the recipe from the hostess. Making them couldn't be easier!

Pickled porcini mushrooms for the winter - a simple recipe for cooking and preserving

I’ll start with porcini mushrooms, firstly, because I love them very much, and secondly, because many people are looking for recipes on how to prepare porcini mushrooms for the winter. I believe that pickling is one of the most reliable and delicious ways to preserve mushrooms. They store well and are ready to eat, just open the jar. Of course, dried mushrooms will allow you to fry them or make soup, just like frozen ones, but we’ll talk about that another time. Now about how to preserve mushrooms for the winter in jars.

Since it is not possible to know in advance exactly how many kilograms of mushrooms you can bring from the forest, I will give approximate volumes and will be based on the amount of marinade that will be required for preservation.

To marinate porcini mushrooms you will need:

• fresh porcini mushrooms,
• salt - 1 tablespoon,
• sugar - 3 tablespoons,
• vinegar 9% - 80 grams,
• peppercorns - 6 peas,
• allspice - 6 peas,
• bay leaf - 3 pieces,
• garlic, optional - 1 clove per jar.

Preparation:

1. Be sure to prepare sterilized jars in advance. Small jars are suitable for pickling mushrooms, but you can use any jars you have at home. Cans are also easy to buy in the store. But don't forget to buy lids for them. The lids also need to be sterilized. To do this, just boil them in a saucepan for about 5 minutes.

2. Clean the mushrooms from any remaining soil and forest debris. To do this, rinse them with your hands under running water, and cut off the ends of the legs with a knife in those places where the soil has become ingrained.

Then, pour water into a large container and rinse the mushrooms. By the way, if you add salt to the washing water, then all the worms and larvae that were previously hiding in them will come out of the mushrooms.

3. Place the mushrooms in a large saucepan or basin, add water to cover them completely and place over medium heat. Let the mushrooms boil and reduce the temperature slightly so that the water and foam that appears do not run off onto the stove.

During the boiling process, the foam must be removed; it contains residual dirt and debris that could not be washed off with water. It often happens that something small goes unnoticed or is hidden somewhere in the cracks and folds of the mushroom.

Porcini mushrooms should be cooked for no more than half an hour. I usually cook for only 15 minutes the first time, since noble mushrooms do not require long cooking; boiling for too long only deprives them of taste and overcooks them.

How to close honey mushrooms for the winter without vinegar: a recipe for mushroom caviar

Mushroom caviar is an excellent appetizer for festive and everyday feasts. Caviar in this version is prepared without acetic acid, but this will not affect its safety and taste. Try making honey mushroom caviar for the winter without vinegar, and you will definitely love it!

• Boiled honey mushrooms – 2 kg;
• Onions, carrots – 1 kg each;
• Tomato paste – 400 g;
• Vegetable oil – 700 ml;
• Salt pepper.

How to properly close honey mushrooms for the winter without vinegar?

1. Pass the boiled fruit bodies through a meat grinder and place in a saucepan.
2. Grate the carrots and chop the onion into cubes.
3. Fry the vegetables in sunflower oil until tender, and then add them to the pan with the mushrooms.
4. Also add tomato paste, salt and pepper to taste.
5. Stir, turn on the stove and simmer the mixture over low heat for 60 minutes.
6. If necessary, you can add vegetable oil during the stewing process.
7. Place the mixture in sterilized glass jars and sterilize them again for 15 minutes.
8. Cool the honey mushroom caviar prepared without vinegar, and then take it to the basement for storage.

Marinated mushrooms for the winter - honey mushrooms in a classic marinade

In principle, honey mushrooms are also a very good and tasty type of mushroom. It’s especially great to marinate them if they are small. It’s great to harvest these mushrooms whole for the winter. Then it’s interesting to eat and they look just great in jars.

If you delve into the marinating recipe, there is no big difference with how porcini mushrooms are prepared for the winter. The only difference is the recipe, which you change to your taste. Put a little more sugar or salt, add bay leaf, pepper, garlic. You can even add a little onion to honey mushrooms. It is placed in small pieces at the bottom of the jar before adding the hot mushrooms and pouring the marinade over it. That is, just like garlic.

For those who want to see how pickled mushrooms are prepared for the winter, I suggest watching a video version of the recipe.

To marinate honey mushrooms according to this recipe you will need for 1 liter of water in the marinade:

• 1 tablespoon salt,
• 1 tablespoon sugar,
• 5 pieces. black peppercorns,
• 5 pieces. cloves,
• 5 pieces. bay leaf.

The marinating process is discussed in great detail. Mushrooms for the winter according to this recipe are very tasty and are perfectly preserved for a long time.

Mushrooms in their own juice for the winter - a recipe without vinegar

This method of harvesting mushrooms later in the winter is like a godsend. Often used to prepare a quick dinner.

Cooking method

1. Peel, wash and finely chop young and strong mushrooms.

2. Place them in a frying pan, add salt to taste and fry over low heat in their own juice until semi-dry.

3. Then place them tightly in jars and roll them up.

4. Store in the refrigerator.

5. In winter, use as fresh mushrooms. For example, cook mushroom soup.

Marinated mushrooms for the winter without vinegar - butter with citric acid

In order not to repeat myself, I’ll tell you about an alternative method of pickling mushrooms for the winter - without vinegar.

I have been hearing the opinion for a very long time that pickling in vinegar is harmful and many have begun to abandon it. Of course, there is an alternative to preparing delicious mushrooms for the winter with vinegar - this is the most common citric acid. It also affects the taste of the product. I tried pickled mushrooms with citric acid, but I did not form a categorical opinion that such mushrooms become tastier. I'll let you decide what tastes best to you.

And I’ll tell you about how to pickle mushrooms without vinegar. For example, let's take boletus, because these mushrooms are also often found in our forests, and their preparation is slightly different from others.

To prepare butter for the winter without vinegar you will need:

• fresh boletus,
• salt - 1 tablespoon,
• sugar - 2 tablespoons,
• citric acid (powder) - 1 teaspoon,
• peppercorns - 4 pcs.
• allspice - 1 piece,
• bay leaf - 2 leaves.

Preparation:

1. The first and most important thing to remember when preparing butter. If you are going to remove the film from the caps, do not wash the mushrooms first. The film becomes very slippery and extremely difficult to remove.

In general, this is a matter of long debate about whether it is worth removing the film from the butter caps. In this regard, mushroom pickers are divided into two camps. Some say that the film makes the butternut taste bitter, others say that the taste does not spoil. But I can find one common purpose in this. The film of boletus makes any broth and marinade thick and slimy. If you don't like it, be sure to remove the film.

The film is removed from dry mushrooms before washing. This is done almost like peeling jacket potatoes. Take a knife and use the flat of the blade to pick up the edge of the film on the cap and pull. The film will peel off almost entirely, leaving only a clean white cap.

Peeled boletus turns out very tender and tasty.

2. Clean the butternut legs from any remaining soil and dark spots, then place them in a saucepan and fill with water until it covers them completely.

3. Place the pan on the fire and let it boil. The mushrooms will constantly float, so stir them and swap the top and bottom layers.

4. Be sure to remove any foam that appears with a spoon and throw it away.

5. Boil the mushrooms for 20 minutes, then drain the water. Rinse the mushrooms in running water to remove the remaining broth.

6. In a separate pan, prepare the marinade: dissolve salt, sugar and spices according to the recipe in 1 liter of water. Bring to a boil and add citric acid. Let simmer for 2 minutes and remove from heat.

7. Place the butter in sterilized jars, but not filling them to the very brim, but only up to the “shoulders” of the jar. That is, the place where the bank begins to narrow.

8. Pour the freshly boiled marinade over the mushrooms and immediately screw on the sterilized lids. Turn over and wrap with a towel.

When the mushrooms have cooled, the jars can be stored in a cool place.

Please note that pickling with citric acid is not always as reliable as pickling with vinegar (personal experience), so if possible, eat these mushrooms within 6 months. And monitor the integrity of the cans.

How to salt honey mushrooms with garlic without vinegar

This version of the preparation is very interesting - honey mushrooms are made without vinegar, but with the addition of cucumber brine. This method is a must-try for anyone who wants to try something new and unusual.

• Honey mushrooms – 1 kg (boil);
• Cucumber brine – 500 ml;
• Garlic – 2 cloves;
• Bay leaf, dill umbrellas and cloves - 1 pc.;
• Black pepper grains – 3-5 pcs.;
• Salt – 1 tbsp. l.

How to pickle honey mushrooms without vinegar using the above list of products?

1. In an enamel pan or other suitable container (can be ceramic), place chopped garlic and all the spices on the list, except salt, on the bottom.
2. Distribute all the fruiting bodies along the bottom with their caps down and sprinkle with salt.
3. Pour cucumber brine on top, place the pan under pressure and take it to a cool place for 6-8 days.
4. Then pack the honey mushrooms into jars and close with plastic lids.

After 3-4 weeks, the salted mushrooms will be ready for use.

Step-by-step cooking recipe

To prepare the marinade, pour 400 ml into the pan. water, add salt, sugar, citric acid, bay leaf, black and allspice, chopped garlic and mustard.

Place the pan on the stove.

As soon as the marinade has boiled, add the peeled mushrooms to it.

Cover the pan with a lid and simmer over medium heat for 25 minutes.

Now put the mushrooms in sterilized jars, turn them upside down, and wait for them to cool completely.

In principle, as soon as the mushrooms have cooled, they can be eaten, but the longer the mushrooms sit in jars, the tastier they are.

Mushrooms look especially great on the New Year's table sprinkled with onion rings and flavored with good sunflower oil!

How to salt honey mushrooms in jars without vinegar: a spicy recipe

Salting honey mushrooms for the winter without adding vinegar will appeal to those who love savory snacks. In this case, onions and horseradish leaves will add piquancy to it.

• Honey mushrooms, peeled and boiled – 1.5 kg;
• Salt – 60 g;
• Dill – 2-3 umbrellas;
• Onions – 1 pc.;
• Horseradish - 3 leaves;
• Garlic – 3 cloves.

The following steps will show you how to salt honey mushrooms in a jar without vinegar:

1. Finely chop the garlic, onion and horseradish leaves.
2. Arrange the mushrooms in jars, layering them with salt, garlic, onion and horseradish.
3. Place the jars under pressure for a week, then cover them with boiled plastic lids and take them to the basement.

Additional Information

Very tasty, crispy marinated mushrooms! A simple recipe and most importantly - no vinegar of any kind. Ideal for an appetizer on a holiday table.

Every mushroom picker knows how important it is to properly preserve forest harvests. Marinade for mushrooms is a tasty, aromatic brine that will quickly marinate and preserve the taste of mushrooms for the winter. 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 photos of the process.

How to pickle boletus without vinegar

An important element in preserving pickled butter without vinegar is carefully selected fruits. Preference should be given to young ones, they taste sweeter. Wormy, rotten, overgrown fruits are not allowed for use as food.

Important! Fresh fruits cannot be stored, so they must be processed on the day of collection.

Before you start work, you should make sure that the house has everything you need. The basic ingredients included in recipes for making butter without vinegar are fresh mushrooms, citric acid and spices.

It is necessary to prepare containers for preservation. To do this, rinse the jars and lids with soda. Do not use dishwashing liquids - microscopic particles remaining on the walls will end up in the final product. Sterilize the jars by steaming or in the oven for 20 minutes. Boil metal lids and pour boiling water over nylon lids.

For long-term storage in a cool place, the fruits must be filled with boiling marinade. Then the jars should be sealed and placed upside down to cool slowly. To do this, you can use a blanket or quilted pad.

Preparing butter for salting or pickling without vinegar

Butterflies should be cleared of forest debris. Oily top films can add bitterness to the dish, so it is better to remove them. Peel off the inner white membrane and cut off the root. Dirt on the stalk can be easily removed with a brush or knife. Young fruits can be cooked whole. Cut specimens with caps over 5 cm into pieces and separate the stem.

Advice! It is recommended to wear gloves before cleaning as the caustic sap may stain the skin.

Then the prepared product must be thoroughly rinsed under running water and placed in an enamel or steel pan with salted water. In addition to salt, you can add citric acid at the tip of a knife. Wait for it to boil and leave on low heat for half an hour. Remove foam periodically. Drain the broth and rinse the mushrooms again in running water. It is this semi-finished product that is used for further pickling.

How to prepare marinade for mushrooms

Crispy, delicious mushrooms will always be in demand at the table. To properly and tasty prepare pickled mushrooms for the winter, you need to know a few basic rules:

Prepare canned food and eat only proven, guaranteed edible fruits. Do not buy them in spontaneous trading places.

• Prepare the fruits: cut off the stems, cut large mushrooms into pieces, and leave small ones in their original form.
• If you have boletus or boletus, then the caps and legs need to be marinated separately.
• Butter must first be removed from the skin.

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

Preparing honey mushrooms for pickling or canning without vinegar

Before you start canning honey mushrooms without vinegar, you need to devote time and effort to preparing them. The essence of this process is as follows: sort the harvested crop by size and appearance, clean it of adhering dirt and debris, soak it in salted water and boil it.

Since honey mushrooms by their nature are clean fruiting bodies, they do not need thorough cleaning, with the exception of individual specimens on which a lot of debris and dirt have accumulated. Simply take a knife and cut off the lower parts of the legs. As already noted, our honey mushroom preparations will be carried out without vinegar, so proper initial preparation is the key to good and high-quality preservation. To soak, you need to take 1 liter of water and dilute it with 1.5 tbsp. l. salt, then pour the solution over the mushrooms and leave for 1 hour. Then rinse them under the tap and boil for 20 minutes, do not forget to remove the foam that has formed on the surface. When all the preparation stages are over, you can start canning honey mushrooms for the winter without vinegar.

Mushroom marinade recipes

Pickling mushrooms at home is not such a complicated process; every housewife can handle it. It is worth remembering that it must be approached responsibly and be sure to take into account the variety of forest fruits. There is a recipe for a marinade for mushrooms with and without pre-soaking, a special way to cook boletus and chanterelles with garlic, a quick recipe for pickling mushrooms for consumption in 3-5 days, and others.

Marinating butter without vinegar with cinnamon and cloves

A piquant spicy snack is obtained by marinating butter with citric acid, clove inflorescences and a cinnamon stick.

Required:

• mushrooms – 6 kg;
• water – 7.5 l;
• citric acid – 30 g;
• sugar – 300 g;
• coarse salt – 300 g;
• bay leaf – 18 pcs.;
• 60 pcs. allspice;
• 20 pcs. carnations;
• cinnamon stick – 1 pc. (can be replaced with 1 tsp ground cinnamon).

Cooking method:

1. Pour water into an enamel container, add spices, salt, sugar, and bring to a boil.
2. Place the boiled mushrooms in the marinade.
3. Cook for 20-30 minutes, removing the foam, add citric acid 5 minutes before the end.
4. Place tightly in jars along with the marinade.
5. Seal with metal lids.

Recipe for salted butter without vinegar with garlic

Recipes for salted butter for the winter without vinegar can be different. Every housewife has a favorite pickling recipe. For the classic method you will need:

• mushrooms – 4 kg;
• 20 stalks of dill with umbrellas;
• 12 bay leaves;
• 12 currant leaves;
• 140 g rock salt;
• 4 liters of clean water;

Cooking method:

1. Boil the mushrooms in salted water, removing the foam, for 35 minutes.
2. 10 minutes before the end, add spices.
3. Place currant leaves and dill into jars.
4. Spread the butter as tightly as possible.
5. Roll up or close with regular lids.

There is another way to pickle butter for the winter without vinegar - lactic acid fermentation, which preserves all the richness of taste and gives the finished dish sourness. Required:

• mushrooms – 5 kg;
• coarse salt – 250 g;
• sugar – 80 g;
• water – 4 l;
• whey – 3-6 tbsp. l.;
• black pepper 20 pcs;
• oak or grape leaf 20 pcs.

Cooking method:

1. Place the fruits in rows in a clean enamel, glass or wooden container, alternating with leaves.
2. Prepare the filling - add dry ingredients to boiling water.
3. Cool to 40° and pour in the whey.
4. Pour warm brine over the mushrooms, press down with a heavy weight on an inverted lid or flat plate (you can take a jar or bottle of water).
5. Let it ferment for 3 days, after which the finished mushrooms can be put in the refrigerator.

If long-term storage is necessary, proceed as follows: strain the fermented product through a colander. Rinse and place in a sterilized container, pressing tightly. Boil the strained brine for 10-15 minutes, pour more boiling oil into the jars just below the rim. Sterilize for 30 minutes, seal tightly.

Delicious pickled butter can be served with butter and herbs.