Marinated mushrooms for the winter - 7 best cooking recipes

Marinated mushrooms, especially in winter on New Year's Eve or some other winter holidays, are the most favorite and sought-after snack among many Russians, and not only others. These aromatic, moderately salty and sour gifts of nature are simply an adored appetizer on the holiday table.

But not all housewives know how to prepare delicious pickled mushrooms for the winter. And perhaps there is a certain indecision, “it will work out or it won’t work out.” But, as in all endeavors, the main thing here is to start. We’ll talk about this today, especially since the time has come to stock up on mushrooms for the season.

First, a few words about how to properly sterilize jars for seaming mushrooms, what kind of lids to use, and how to store your seams.

How to properly sterilize jars and what lids to use

It is best, in my opinion, to sterilize containers for seaming using the proven “grandmother’s” method, that is, over a pan of boiling water. To do this, we check all containers for cracks and chips; if there are none, we clean the jars with soda and rinse them under running warm water.

Pour water into the pan, bring it to a boil, throw the lids inside, they should also boil, place a colander on top instead of a lid, and place your own jars on top of it, one at a time or, if you add two at a time. In this case, we place the container with the neck down.

We keep liter and two-liter jars over steam for at least 10 minutes, preferably 12-13. We sterilize half-liter containers and containers with a volume of up to a liter for 7-10 minutes. To sterilize a three-liter container in this case it will take 20-25 minutes.

If you are too lazy to bother with boiling water, sterilization can be done in the oven or microwave. To do this, we also wash all the prepared containers, wipe them, fill them two centimeters from the bottom with water, put them in the microwave, set the microwave mode to 800 W. sterilize for 5 minutes. The lids will need to be boiled separately.

Sterilization in the oven. We place containers with their necks down on the grill and place the lids at a temperature of 100 to 120 degrees (no more), sterilize for the same time as over steam for each volume of container, and then leave in the oven for another 5-7 minutes, while turning off the stove .

Pickled mushrooms will be stored for a long time in jars sterilized by any of these methods.

Pickled boletus mushrooms – recipe for 1 liter with cinnamon and garlic

If we talk about a delicacy recipe, then the pickled boletus mushrooms that you prepare for the winter are definitely one of the ways to please yourself, your family and friends.

We take:

– Boletus mushrooms in quantity for the prepared volume (it is best to choose small, beautiful mushrooms, these look very impressive and appetizing in a jar and on the table).

For the marinade you will need:

600 ml. water;
7-8 peppercorns;
ten milliliters of 70% vinegar essence;
Two bay leaves;
4 buds of dried cloves;
A small piece of cinnamon stick, about 5 mm;
2 cloves of garlic;
In equal parts 30 grams. salt and sugar;
One onion.

How we will make preparations from boletus mushrooms

Peel the boletus mushrooms, cut off all spoiled areas, wash thoroughly, place in a saucepan, pour in some water to cover them completely, add the onion cut into 2 parts, add a little salt and boil until tender. In this case, foam will form on the surface and will need to be removed.

Drain the boletus mushrooms in a colander, remove and discard the onion, rinse and set aside for now.

Cook the marinade by placing all the listed ingredients in water, except garlic and vinegar.

As soon as your composition boils and the salt and sugar are completely dissolved, throw your boletus mushrooms into boiling water and boil for exactly 10 minutes.

Add peeled whole garlic cloves and cook for another 3 minutes.

Pour in the essence, wait another 5 minutes, then turn off the heat, spoon the mushrooms into a sterile jar, tamp down a little, pour in your spicy mixture, roll up, wrap the containers and let them cool completely. All is ready!

Taste and benefits of boletus and boletus

These mushrooms are popularly known as obabki. This collective name is not accidental, because these species belong to the same family. In fact, boletus and boletus have an identical structure of the fruiting body. And they differ only in color and place of growth.

These mushrooms have long been considered noble. The point is not only in the small number of natural inedible look-alikes, with which boletus and boletus can be confused. We are talking about the high taste qualities of these forest gifts.

However, obabki are famous not only for their delicate aroma and magical taste. They are also incredibly useful, since they are a real storehouse of vitamins and microelements that the human body needs. Moreover, obabki are very nutritious.

Due to the high concentration of protein, carbohydrates and fiber in the fruiting bodies, mushrooms can replace meat or fish. And due to its low fat content, this product is suitable for people on strict diets, including patients with diabetes.

Boletus mushrooms marinated for the winter

Pickled boletus mushrooms – strong caps and legs, will crunch pleasantly in your mouth and, oddly enough, even children love them. Well, adults won’t be able to be pulled away from the jar at all.

List of things needed for cooking:

Boletus for two, 500 ml each. containers.
Garlic – 4 cloves.
Dill umbrella - two.

For salting:

500 ml. water.
A heaping tablespoon of sugar.
10 black peppercorns.
4 bay leaves.
8 dried cloves.
A tablespoon without a slide of salt.
Half a glass of vinegar (take table vinegar 9%, pour in last along with the boletus themselves).

Step-by-step process for preparing pickled boletus

1. Select beautiful mushrooms, wash them, cut large ones into pieces. Wormy and slimy boletuses (which have been left for some time without treatment) should not be taken; they should be thrown away.

2. Boil the food in slightly salted water until fully cooked. This will take about half an hour. Be sure to remove any foam that forms during cooking.

3. Rinse the finished boletuses under cold running water and let them dry a little.

4. Pour the water prepared according to the recipe into the pan, add all the ingredients according to the list.

5. Bring your mixture to a boil, boil for 3 minutes, add your boletus, pour in vinegar, boil for twenty minutes.

6. Cool the resulting mixture and place it in the refrigerator overnight.

7. In the morning, boil the pickled boletuses for about 5 minutes and place them in jars, into which you place an umbrella of dill in advance and do not forget to add a couple or three cloves of garlic.

8. Cover with lids, seal, turn upside down, cover with a blanket, and let them sit like that for a day. Next, go quietly and await your fate in a dark, cool place.

Other recipes

Without vinegar

Delicious mushrooms with soft caps and elastic legs can be marinated without vinegar. Obabki in a salty and sour marinade turn out very tasty and are not at all inferior to white ones. The legs will remain elastic and the caps soft. This is delicious! Make it without vinegar, I hope you like it.

I really like the option with oil, because the marinade becomes greasy and takes on a jelly consistency. It is generally accepted that pickled obabkas with vegetable oil do not last long, but if you sterilize them and add enough vinegar, they keep well all winter.

Cooking boletus mushrooms with carrots and onions is no more difficult than usual. Simply add onions cut into half rings and carrots chopped on a coarse grater to the boiling marinade. The carrots can be cut larger or, if they are small, put in whole. Mushrooms will look beautiful with vegetables and will turn out very tasty.

Add chopped garlic and a cinnamon stick to the finished marinade. This preparation option does not require sterilization. Garlic will give pungency, and cinnamon will give spice. After boiling the cabbage in the marinade for 10 minutes, you need to take out the cinnamon stick and throw it away. If you put bay leaves in the marinade, then also remove the leaves after cooking, they have already given up their aroma, and if they are left for long-term storage, the marinade will become bitter over time. Mushrooms with garlic and cinnamon will turn out unusual, aromatic and very tasty. Be sure to prepare this version of boletus mushrooms - I’m sure you’ll like it.

Everything is very simple. We marinate as usual, but put 2-3 sprigs of dill with umbrellas on the bottom of the jar. The same branches need to be used to cover the mushrooms on top. Be sure to blanch the dill, otherwise the dill will not stand. Boletus mushrooms with dill will acquire a spicy taste, the marinade will not darken and will receive a bright aroma of freshness. If you love dill, be sure to make this version.

Marinate boletus - canned porcini mushrooms

Boletus is considered the most noble mushroom (of course it is also called “white”). And if you hunted well and collected a large number of these mushrooms. Don’t be lazy and be sure to turn them into pickled boletus. I give you the recipe.

You will need to prepare:

Fresh boletus - kilogram.
Peppercorns – 6 pcs.
Onions – 3 pcs.
Lavrusha - three things
Liter of water.
Salt – two and a half or just take heaping spoons.
Sugar – 1.5 tablespoons.
Ordinary table vinegar without flavorings (9%) – 150 ml.
Citric acid – a pinch.

The process of preparing pickled boletus mushrooms

Wash all the boletus, check for worms, cut into convenient pieces, boil until fully cooked (30-35 minutes), drain in a colander.

Cut the onions into half rings or rings.

Place the mushrooms and chopped onions in the prepared container.

Make the filling by boiling for five minutes in the specified amount of a prepared solution of water, salt, sugar, lemon, bay leaf, pepper and vinegar.

Pour the hot mixture over the mushrooms, distribute the laurel and pepper into the jars, seal, wait until the products have cooled (during the cooling process, the seals should be wrapped in a warm blanket), put them in the refrigerator for storage.

Pickled chanterelle mushrooms in jars

Probably the most beautiful and healthy mushrooms. They are one of the first to appear and delight us in the forest with their reckless, red color. And pickled chanterelles are a beautiful and tasty addition to any meal.

Products for cooking:

Chanterelles.
If desired, you can omit the onion from the recipe (if you use it, cut it into convenient pieces and add it to the jars along with the chanterelles).

To prepare the brine:

A liter of clean water.
200 ml. nine percent table vinegar.
1.5 tablespoons table salt (a little more is possible, adjust to your own taste).
The same amount as the previous ingredient, sugar.
Spices: allspice and black pepper, five peas each, two laurel leaves, three cloves.

How to pickle chanterelles for the winter at home

Clear the fruits of the forest from debris and leaves, cut large mushrooms, cut off the edges of the stems from small ones, soak in cold water for 2 hours, then rinse and strain all the liquid.

Bring a large saucepan of running water to a boil, add forest delicacies, add two tablespoons of salt, cook over low heat for 20 minutes, skim off the foam during cooking. As soon as the chanterelles sink to the bottom, they are ready.

Drain the water from the cooked products and place the chanterelles in a container.

Mix all the ingredients for filling the mushrooms and simmer for seven minutes.

Pour the resulting mixture over the chanterelles, distribute into containers and the spices remaining in the pan, roll up, wrap the jars and leave to cool until the morning.

These pickled mushrooms will brightly decorate your holiday table.

Selection and preparation of ingredients

First of all, all fruits should be washed under running water or even soaked for 1-2 hours to make the dirt easier to separate. Then you need to remove the skin from the caps, scrape the legs with a knife to remove the top layer. After this, larger mushrooms need to be chopped, and small ones should be left whole.

Important! For pickling, it is better to take young mushrooms of small and medium size. They pickle faster and also retain their shape, due to the fact that their flesh is denser than that of the old large specimens.

How to pickle saffron milk caps for the winter

Oddly enough, many novice mushroom pickers neglect collecting these mushrooms. Well, in vain! If you marinate the saffron milk caps, it will definitely be a noble and stately appetizer on your table.

Product composition:

Forest saffron milk caps – kilo.
Clean water - liter.
Salt - two spoons. table.
Granulated sugar - three spoons. dining rooms
Apple cider vinegar – 10 tablespoons.
Lemon – 2 gr.
Laurel - two leaves.
Cloves (buds) – 4 pcs.
Allspice – 6 pcs.
Any greens of your choice (dill and parsley are great).
Sunflower oil - a spoon for each liter of preparation.

Recipe for pickling saffron milk caps step by step

In addition to the saffron milk caps and vinegar, we throw everything into the pan. The solution boils, pour in 5 tablespoons of vinegar.

Dip pre-selected, washed and already boiled saffron milk caps into the marinade, cook for another 10 minutes, add the remaining vinegar and continue to cook over low heat for another twenty minutes.

Place the finished mushrooms in a sterile container, fill with the remaining marinade, pour a spoonful of sunflower oil into each container, and roll up.

Cover the rolls with a warm blanket and leave them for 12 hours. Marinated mushrooms are ready!

Assorted mushrooms - how to marinate different mushrooms in one jar

If you have collected a lot of different mushrooms and don’t really want to sort through them. And if you marinate separately, you can’t get just one type per jar, you can create an assortment of mushrooms. It's delicious, quick and easy.

Should be prepared for seaming:

– Boletus – 2 kilograms.
– Chanterelles – 2 kg.
– Boletus mushrooms – 3 kg.

In addition to the indicated forest gifts, you can use any forest mushrooms in the recipe, for example, add boletus mushrooms or replace one of the indicated names with porcini mushrooms.

Granulated sugar – 150 gr.
Vinegar concentrate – 30 ml.
Pure distilled water - five liters.
Salt – 400 gr.
Mustard seeds - 3 peas for each liter jar.
Allspice peas – 15 pcs.
Carrots – 3 pcs.
Lavrusha - to taste (can be omitted in this preparation).

How to prepare assorted mushrooms for the winter

Go through all the forest delicacies, wash them, cut them into pieces, but I recommend leaving the small mushrooms whole.

Transfer the assortment into an enamel bowl or pan, pour boiling water over it, then turn on the heat and cook for 15 minutes.

Drain the liquid from the mushrooms and leave the food to cool.

Rinse the assortment.

Boil water in a separate bowl, add all the ingredients mentioned above in the recipe, including carrots, which must first be peeled and cut into strips or circles. Boil it all for twenty minutes.

Transfer the assorted mixture into jars, compacting the products tightly, pour everything from the pan, and roll up.

Preparing mushrooms for pickling

Before any cooking option, boletus and boletus go through several preparatory stages. For marinating they are:

Cleaning.
You need to clear away debris in a short time; sometimes aspen and boletus mushrooms begin to deteriorate right in the basket. Then they must be thrown away so as not to spoil the taste of the entire dish. The body needs to be cleaned of sand, leaves, needles, and then you can hold it in water for an additional 10 minutes so that small particles come off.
Sorting. This is usually carried out in parallel with cleaning. Boletus and aspen mushrooms are sorted by size: large ones for frying, and the most beautiful, small and strong ones - for pickling.
Slicing. It is recommended to cut into large pieces; too small pieces will be inconvenient to eat. The thick leg is cut into short “stumps”, the thin leg is left as long “firewood”. The hats look cute sliced through the center like a cake. Sometimes only the caps are marinated, and the legs are set aside for another dish.
Primary boiling. Pour water over everything, boil, skim off the foam and add salt. Boil for 20 minutes, then strain through a colander.

How and where to store marinated mushrooms prepared for the winter

Pickled mushrooms should be stored in the refrigerator or cellar (these are the best storage conditions), but you can also hide them in the pantry or kitchen cabinet for the winter. The main conditions in this case are that the storage areas should not be exposed to sunlight, and the temperature should not exceed +18 C.

The shelf life of sealed jars in this case will depend on temperature conditions. At temperatures from 0 degrees to +8C, the shelf life of mushroom wraps is 2-2.5 years. In other conditions (at higher temperatures), the shelf life of the preparations is slightly reduced and can be up to one year or one and a half years (the higher the temperature when the pickled product is stored, the shorter its shelf life).

Serve pickled mushrooms prepared according to any of the described recipes cold, straight from the refrigerator, sprinkled with fresh onions or green onions, as well as fresh herbs at your discretion. Before serving, you can rinse the pickles and add a little vegetable oil, but this is not for everybody, so decide for yourself what you and your guests like best, and bon appetit!

Good luck and all the best!

Useful tips

When cleaning boletus mushrooms, you don’t need to remove the skin from the cap, but whether or not to peel off the unusual striped “clothing” from the legs is something everyone decides for themselves, because it’s not critical, that is, you can leave it, or you can peel it off to make it more beautiful.
Use a new dish sponge to better wash mushrooms from forest debris.
Be sure to sterilize the jars. You can do this by steam, in the microwave, in the oven or in a convection oven.
If there are a lot of mushrooms, I advise you to pickle only the caps and dry the stems.
To make the mushrooms even tastier, when serving, season them with vegetable oil and add onions or green onions.
When cooking boletus mushrooms, be sure to skim off the foam. Mushrooms are considered boiled when they settle, that is, sink to the bottom of the pan.
The marinade ingredients are given for 1 liter of water, if you need more, just increase the proportions.
The density of caps and legs of boletus mushrooms is different, so I advise you to marinate them separately. Of course, if you have small specimens, then marinate the whole thing, and you will get a mushroom delicacy.
Mushrooms are perishable foods, so they need to be processed, pickled or salted on the day of collection. Marinated mushrooms, in my opinion, are better than salted ones, they stand up well in winter, they are tastier, softer and serve as an excellent addition to other dishes.
Don't pickle fish with wormholes or signs of rot. Such mushrooms should be thrown away without regret!
If you are pickling obabki for the winter and want to preserve them longer, do not put vegetable oil in the marinade; you can always add it right when serving. But if you are going to eat mushrooms in the near future, be sure to add vegetable oil to the marinade; it will add fat to the appetizer and add softness.
You can marinate a mushroom mix in the same way, although I would not mix obabka with russula, chanterelles, champignons and milk mushrooms. They will be good with boletus and boletus.