Pickled mushrooms for the winter - 12 simple recipes in jars

Fans of “quiet hunting” know firsthand that there will never be too many mushrooms, so you need to collect forest gifts in huge quantities, without worrying about their processing. When marinated, such a delicacy turns out aromatic and piquant; it is indispensable at any feast.

Homemade preparations are much tastier than their store-bought counterpart. It is best to use hot marinade for canning, as it can preserve the rich mushroom flavor for a long time.

Canning mushrooms in jars is a delicate matter; you need to follow all the secrets indicated in the recipe. The preparation can be prepared by adding vinegar or citric acid to the marinade, and it is poured into boiled, raw or fried forest products. By marinating champignons, honey mushrooms or boletus mushrooms yourself, you can add the desired level of pungency or acidity to the preservation.

You should pay special attention to some common myths, for example, that a raw onion will turn blue if there is an inedible mushroom in the pan. Experts say that this is not true; they advise throwing away the suspicious hatter without regret, because health is much more valuable than the most delicious mushroom dish.

How to pickle mushrooms for the winter in jars using a simple recipe

The above recipe is ideal for tubular mushrooms, including boletus, boletus, and boletus, because they do not have to be boiled in advance. The fact is that fresh forest gifts contain 90% water, so they are able to actively secrete their own juice for marinade.

Ingredients:

Mushrooms (moss mushrooms, boletus mushrooms, boletus mushrooms, porcini mushrooms) – 500 g;
Water – 600 ml;
Salt – 2 tbsp;
Sugar – 1 tbsp;
Bay leaf – 2 pcs;
Black pepper (peas) – 5 pieces;
Garlic – 1 clove;
Vinegar – 200 ml.

Sliced mushrooms will immediately darken when exposed to air. To prevent this, they are immersed for 30 minutes in water to which salt and citric acid have been added.

Preparation:

Thoroughly clean the raw materials from moss and sand and rinse several times with running water.

Pour water into a saucepan and boil for half an hour.

Season the mushroom mixture with salt and place in a sieve to completely remove the water. Distribute into glass jars, preferably half-liter, add garlic.

Pour salt, sugar, peppercorns and bay leaf into boiling water. Cool the boiled brine and add vinegar to it.

Pour in the marinade, cover with lids, and place in a saucepan with the bottom covered with a towel.

Sterilize the canned food for 20 minutes, roll it up, turn it upside down and leave until completely cool.

You can pickle mushrooms of one type or place several different types of tubular ones in a jar. If you later sterilize the workpiece, it can be stored at a temperature of 8 degrees above zero, but not more than six months. Mold will not develop in the marinade if you pour a thin layer of vegetable oil into the jar.

What you need to know when pickling mushrooms

You need to start with cleaning. After collecting or purchasing mushrooms, you need to sort them out, remove soil and forest debris. For boletus, remove the film from the cap.

Mushrooms don't last long. If it is not possible to process and cook immediately, it is better to keep them in the refrigerator.

You should wash mushrooms shortly before cooking, and not in advance.

Only lamellar mushrooms (milk mushrooms, russula) are soaked in water.

It is better to marinate strong and young mushrooms, ideally about the same size. If there are large ones, they will have to be cut into pieces and the legs cut off.

Wormy mushrooms should not be used, but if for some reason you really want to, then you need to first soak them in salt water. In this case, when cooking salt, add less than the amount specified in the recipe.

It is recommended to marinate one type of mushroom in one jar.

When cooking, the mushrooms will decrease in volume.

Before marinating, wild mushrooms need to be boiled for 20 to 40 minutes.

Salt for pickling is used coarsely ground, without additives.

For a marinade designed for 2-3 kg of mushrooms, you will need approximately 1 liter of water.

When putting them in jars, fill them with mushrooms not to the very neck, but “up to the shoulders.”

Most often, mushrooms are pickled in sterile jars. How to do this correctly can be found here.

Pickled mushrooms for the winter - recipe for 1 liter of water

The spices in this case are designed for marinade per 1 liter of water, so if desired, the number of all ingredients will simply need to be increased in proportion to the volume of liquid and raw materials. Any mushroom will do, but pay attention to saffron milk caps, as after marinating they turn out dense, juicy and crispy.

List of products:

mushrooms in any quantity;
1 liter of water;
2 tbsp. l. salt;
1 tbsp. l. granulated sugar;
4 tbsp. l. vinegar (9%);
3 tsp. mustard seeds;
5 clove buds;
2 medium bay leaves.

In order for the mushrooms to cook evenly and not burn, they will have to be stirred constantly. During this process, the upper caps are carefully sunk, and the lower ones, on the contrary, are lifted to the surface with a spoon.

Cooking method:

Clean the soil from the stem with a sharp knife, rinse in several waters

Cut the mushrooms into 1x1 centimeter pieces.

Place the mushroom slices in a saucepan, add water and simmer for 20 minutes.

If any mushrooms are marinated, except boletus mushrooms, you will have to change the water 3 times during cooking.

Pour water into a deep saucepan, dissolve salt and sugar in it. Add all the herbs and spices, bring to a boil and simmer for 5-7 minutes.

Place the boiled forest products in a colander and place in sterilized jars. Pour 1 tablespoon of vinegar into each container, hot marinade and roll up the prepared lids.

Wrap the jars in a warm blanket and leave until completely cool.

The readiness of mushrooms can be determined easily: they settle to the bottom. The marinated appetizer should sit for a couple of hours before it reaches the table. The cold appetizer must be sprinkled with chopped onion half rings or finely chopped garlic, and generously sprinkled with vegetable oil.

Useful properties of mushrooms

The benefits of mushrooms lie in their unique balanced composition:

consist of 90% water, so they are easily absorbed by the body;
serve as a source of unique protein, they contain 18 amino acids, which are so necessary for the proper functioning of the body;
rich in vitamins and microelements that have a beneficial effect on the nervous system, hematopoiesis, vascular function, and skin renewal;
contain beta-glucans, which have an anti-cancer effect and support the immune system;
contain organic acids, urea and melanin – a strong natural antioxidant.

The average calorie content of pickled mushrooms is 31.92 kcal. This is quite a bit, but you need to remember that mushrooms are a protein food, and not to overeat. We'll talk more about their beneficial properties in a separate article.

Recipe for pickled mushrooms for the winter without sterilization

Pickled mushrooms can be a decoration for a festive or everyday table. They are used to add spice to salads, you can put forest gifts in a second course, and turn them into a delicious snack. The marinade can be made to sparkle with new colors if you put in it not currant leaves, but cherry leaves.

List of required ingredients:

mushrooms – arbitrary quantity;
2 tbsp. l. (with a slide) granulated sugar;
4 tbsp. l. salt;
1 l. water;
5 pieces. black peppercorns;
5 pieces. allspice;
3 pcs. carnations;
1 laurel leaf;
2 cloves of garlic, sliced;
¼ tsp. citric acid;
100 ml. vinegar.

Do not use iodized salt when pickling. You should only taste the cooled marinade, since when hot it tends to be sour. If you add natural mushroom seasoning to boiling liquid, it will acquire an original flavor.

Cooking process:

Wash the mushrooms thoroughly, cut off the contaminated areas on the stem. Place in a saucepan and cook in boiling water for 25 minutes.

Drain the contents in a colander and put them back into the pan. Pour in cold water with citric acid again, and after boiling, simmer for another half hour.

Drain the water from the mushrooms, pour boiling water in which all the spices and seasonings are dissolved. Boil for 15 minutes, pour in vinegar and add chopped garlic cloves. Place into prepared jars and roll up.

It is strongly recommended to place ready-made canned mushrooms in a cool place where the sun's rays do not reach. The delicacy can be stored for no more than 12 months, and it is served with fried or baked potatoes.

Canned fried mushrooms

Many varieties of mushrooms can be preserved fried. Roasting gives the appetizer a more natural taste and preserves the taste of the cooked dish.

Ingredients:

Mushrooms (ceps, boletus, russula, chanterelles, saffron milk caps, champignons, boletuses) – 2 kg.
Vegetable oil - for frying.
Salt - to taste.

Preparation:

We rinse them well under running water and place them in a deep bowl. If necessary, cut off the rough spots on the cap or stem using a cutting board and knife. Large mushrooms can be cut into small pieces.
We transfer them to a free deep saucepan, fill with plain water so that the components are completely covered with water. Place the pan over high heat; when it boils, reduce the gas and cook for 15 minutes. Drain the water through a colander. Rinse under running water and repeat the procedure from start to finish.
Pour a large amount of vegetable oil into the frying pan and place on medium heat. When the oil is hot, add the boiled mushrooms. From time to time we stir them with a wooden spatula and wait until they begin to stew.
Cover the pan with a lid and simmer for 30 minutes. After the moisture has evaporated, fry for 15 minutes, add salt, taste and turn off the heat.
Sprinkle into jars and roll up.

Remember that for frying, vegetable oil can be replaced with butter, as well as vegetable or animal fat.

The most delicious pickled champignon mushrooms - a quick recipe

It’s easy to marinate the product according to this recipe; it always comes out tasty and juicy. Each champignon will come out fragrant, elastic and whole, so they look beautiful on the holiday table. It is best to pickle young mushrooms whose caps have not yet unfurled.

We will need:

champignons – 1 kg;
water – 1 liter;
1 tbsp. l. granulated sugar;
1 ½ tbsp. l. salt;
2 clove buds;
5 mountains black pepper;
2 bay leaves;
5 tooth garlic;
90 ml. vinegar (9%).

The primary cleaning of tubular mushrooms is carried out dry. After this, each of them is washed 2-3 times, but not soaked so that the pulp does not become watery.

Marinating process:

Wash the mushrooms under running water without removing the film from the caps. Pour boiling water over it, boil for 5 minutes and place in a sieve.

Place bay leaf, remaining spices, salt and granulated sugar into boiling water in a saucepan. Add whole cloves of garlic, boiled mushrooms and simmer for 15 minutes.

Pour vinegar into the marinade and boil for another 5-7 minutes. Distribute the mixture into jars along with the brine, roll up, and place in a towel until it cools completely.

Homemade pickled champignons will be cheaper than store-bought ones. The appetizer can be prepared in about 10-15 minutes, but then you need to wait until the ingredients cool slowly in the marinade. Forest gifts prepared according to this recipe are crunchy, and the liquid in which they are immersed has a balanced taste.

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.

Marinated porcini mushrooms for the winter in jars

Boletus is the king of mushrooms; it is often located in sunny meadows by entire families. If the harvest is impressive, you should quickly begin to preserve them. Please note that it is better to dry small variations, and immerse large and medium ones in your favorite marinade. Porcini mushrooms prepared for the winter according to this recipe are moderately salted, and they retain their natural aroma and color for a long time.

Ingredients:

boletus mushrooms - as many as are available;
cold water – 1 liter;
table salt (not iodized) – 1 tbsp. l.;
vinegar (6%) – 3 tbsp. l.;
bay leaf – 1 pc.;
black peppercorns – 5 pcs.

If the mushrooms have sank to the bottom of the pan and become transparent, then it is enough to cook them. You can add your favorite spices to them, and not just those indicated in the recipe.

Cooking method:

Using the sharpest knife, cut large boletus mushrooms into several pieces, and leave small ones whole. Place in a deep saucepan and add cold water, cover with a lid and boil over medium heat, skimming off the foam.
After boiling, simmer over low heat for 20 minutes without covering the lid.
Pour warm water into a separate container, dissolve salt in it, add pepper and bay leaf.
Throw the mushrooms that have undergone heat treatment into a sieve and rinse under running water.
After the water has drained, place the gifts of nature into a saucepan and pour boiling brine over them.
Cover the container with a lid and bring the mushroom mixture to a boil over low heat.
Pour vinegar into the resulting marinade, cook for another 15 minutes, transfer to sterilized jars and roll up.

Store the products in a cellar or cool pantry; you can put several jars in the refrigerator. Marinated porcini mushrooms are left to sit for at least 30 days before being served on the festive table. They are recommended to be served as a stand-alone snack or as an addition to mashed potatoes.

Tips and tricks

When preparing rolls, it is advised to listen to the recommendations of experienced housewives.

Which lids are best to use?

The question often arises whether it is possible to roll up with iron lids. In fact, you can close them with any kind (plastic, iron), but the main thing is that they are of high quality and sterilized.

How to properly sterilize jars?

Banks are sterilized in a convenient way. For small batches, sterilization in a kettle or microwave is suitable. For large volumes - in the oven.

Honey mushrooms, marinated for the winter according to a delicious recipe

Honey mushrooms are literally filled with fiber, as well as minerals (potassium, phosphorus, calcium), therefore they are close in these indicators to sea fish. Pickled mushrooms are a classic among cold appetizers. Mushrooms of this type have a pleasant crunch in the mouth, so adults and children like them.

The following products will be required:

honey mushrooms – 5 kg;
water - 2,500 ml;
coarse salt - 4 tbsp. l.;
vinegar essence (70%) – 3 tbsp. l.;
laurel – 8 leaves;
cloves – 10 buds;
allspice peas – 14 pcs.;
black peppercorns – 16 pcs.;
refined vegetable oil – 8 tbsp. l.;
garlic - 2 large heads.

It’s a good idea to add dill and a couple of tablespoons of lemon juice to the marinade. In this case, the taste of the finished dish will not change dramatically, the aroma will simply appear.

Detailed description of preparation:

Pour water at room temperature into an enamel pan. Put all the seasonings in it, chopped pieces of garlic and salt.

Boil the brine for 5-7 minutes, place the washed honey mushrooms in it. After the liquid boils again, remove the foam from its surface and let it simmer for another 6 minutes.

Add vinegar essence to the mushrooms, distributing it over the entire surface, and mix everything thoroughly.

After 10 minutes, place into pre-sterilized jars so that there is a 7 mm gap between the neck and the lid.

Pour in vegetable oil and roll up the lids.

This wonderful snack is healthy because mushrooms contain substances that reduce inflammation in the human body. Marinating honey mushrooms at home must follow all the rules, for example, you need to add spices in moderation, otherwise the natural aroma will be lost. If the housewife is not sure about the need to add specific spices, then it is better not to add them, so as not to spoil the preparation.

Steps in the marinating process

Before pickling mushrooms, you will have to go through several stages of cleaning and processing.

Marinating is a process that requires the housewife to strictly follow the technology and pay special attention to detail. Without this, instead of a delicacy, you can end up with health problems. So, the stages are step by step.

Cleaning

The first thing you need to do is clean the mushrooms from contamination. They are a perishable product, so they cannot be left for longer than 4-5 hours. It’s better to start processing right away. When cleaning some mushrooms, you should follow certain rules. And it doesn’t matter whether they are intended for soup, frying or drying:

Just wash the champignons and oyster mushrooms under running water;
the film that covers the cap of the oiler must be removed;
to make it easier to free the stems and caps of wild mushrooms from debris, they are soaked for a short time;
It is advisable to soak some tubular varieties and rinse them more than once.

Soak

Before cooking, place the mushrooms in cold water. If you pour a little salt into it (1 teaspoon per liter is enough) or citric acid (2 g/l), the mushroom pulp will not darken. This is especially true for boletuses; they begin to turn black especially quickly.

Soak the mushrooms for 30 minutes to 3 days. Then they need to be rinsed again and allowed to drain in a colander.

The small mushrooms are left whole; larger mushrooms are cut into pieces.

Heat treatment

Almost any mushrooms undergo this procedure.
First of all, they are boiled, and then placed in a marinade so that they are saturated with the specific aroma of spices and seasonings. The final result is influenced by the choice of spices and cooking time of different varieties of mushrooms. For most of them, it is enough if you blanch for 2-3 minutes or boil for 20 minutes in salted water (50 g/l). When mushrooms have to be cooked in parts, fresh brine is prepared for each portion.

Preparing containers for preservation

In order for the preparation to be stored all winter, it is not enough to properly marinate the mushrooms. It is equally important to preserve them correctly. And this is especially important when the product is prepared at home. Let's talk about how to pickle mushrooms for the winter in jars.

Usually up to a liter in size, glass, pre-washed with soda (maybe mustard powder), and often heated in the microwave. When the time comes to fill them, they must be sterilized. The lids also need processing. Just boil them in water for a couple of minutes and use them while still hot.

The jars in which the mushrooms boiled in the marinade are placed are filled to the top and usually rolled up immediately. It would be better to sterilize them in a water bath. When boiled mushrooms are poured with brine, additional heat treatment is required.

Every housewife knows that rolled up cans are turned over or placed on their side, covered with something warm to let them sit for a couple of days. Now homemade mushrooms pickled for the winter can be stored, but not for longer than a year.

Pickled chanterelles for the winter in jars with vinegar

Many people like snack chanterelles because they are tender and juicy. This dish can significantly diversify the family menu and decorate any feast. You can eat the snack quickly, so it’s better to prepare several jars for the winter.

Product composition:

water – 5 l.;
table salt – 3 tbsp. l.;
sugar – 2 tbsp. l.;
cloves – 5 pcs.;
bay leaf – 5 pcs.;
9% vinegar – ½ tbsp. l. portion into each jar;
spices – coriander, dill inflorescences, black peppercorns.

You can replace regular vinegar with a wine analogue. If acetic acid is undesirable for the human body or you want to add a piquant sourness to the marinade, you should pour a little soy sauce into it.

Preparation:

Rinse and sterilize the jars in the oven at a temperature of 130˚ for about half an hour. At the same time, boil the lids in water for 9 minutes.
Wash the chanterelles in running water, especially carefully rinsing the plates under the cap.
Experts wash the mushrooms in 10 waters, and then put them in a saucepan and cover with salted water. Cook, skimming foam occasionally, for about 7-10 minutes.
Drain the first water, discarding the mushroom mass in a colander. Rinse thoroughly, add new water and repeat the twenty-minute cooking process again.
Add scissor-cut dill and bay leaf.
Send a mixture of peppers and the rest of the spices to the chanterelles. Let it boil for 2-3 minutes, add granulated sugar and salt.
The mushrooms should be placed in suitable jars, compacting them slightly.
Pour vinegar and marinade into each container up to the neck, and then roll up the screw caps.

This vinegar appetizer can be stored at a constant low temperature for at least 90 days. Delicious pickled chanterelles should be served as a separate dish, snack, or added to a holiday salad.

What mushrooms are pickled?

Many centuries have passed since man learned to distinguish inedible mushrooms from edible ones.
And now he is improving in their preparation. Almost everything edible can be pickled. But the best choice is tubular (with a spongy cap), they don’t taste better. The most famous tubular forest mushrooms are boletus, boletus and redhead (boletus). Of the lamellar mushrooms, champignons, honey mushrooms and chanterelles are most often pickled.

Forest gifts contain more useful microelements and essential oils. But artificially grown ones are also tasty and, most importantly, safe.

Delicious pickled oyster mushrooms for the winter in jars

Pickled oyster mushrooms are a classic of the genre and are prepared very quickly. This is a simple and economical recipe that produces crispy and delicious mushrooms. The dish will turn out much more flavorful if, before placing it on the table, you sprinkle it thickly with finely chopped dill or parsley.

List of ingredients:

3 kg. oyster mushroom;
2,000 ml. water;
3 tbsp. l. coarse rock salt;
2 tbsp. l. granulated sugar;
bay leaf – 6 pcs;
6 large cloves of garlic;
6 dill umbrellas;
10 black peppercorns;
12 carnations;
4 tbsp. l. table vinegar (9%).

Before pickling mushrooms, you need to choose the right container, since aluminum pans are definitely not suitable for cooking. There is also no point in doing anything in a galvanized container, since the metal will instantly darken. Only the caps are subject to pickling, because the stalks are a bit harsh.

Step-by-step preparation:

Disassemble the mushrooms into the mycelium and fruit part. Be sure to put the hats in a colander, rinse and boil in boiling water for half an hour.
Remove the foam from the surface using a slotted spoon, boil for 7-10 minutes and drain in a colander.
Pour water into the pan, add salt and garlic cloves, divided into 4 parts, and the rest of the seasonings.
Add dill umbrellas, vinegar, mix thoroughly and bring to a vigorous boil.
Add oyster mushrooms to the marinade, boil for 20-25 minutes, roll them hot in sterilized jars and warm them under a blanket.
After 10 days, the forest gifts will be completely ready, but experienced chefs strongly advise waiting a month for the caps to be perfectly salted.

Pickled oyster mushroom goes perfectly with mashed potatoes, vegetable stew or scrambled eggs. To enhance the taste, you can top the appetizer with sunflower oil, homemade mayonnaise or other suitable sauce. You can store the finished snack in glass jars for 12 months.

Fried mushrooms in breadcrumbs

Let's move away from banal recipes for pickling and pickling. A simple homemade preparation of mushrooms fried in grated croutons with the addition of eggs is easy to prepare, but very tasty and unusual.

Ingredients:

Mushrooms – 1 kg.
Flour – 20 g.
Sunflower oil – 20 g.
Salt - to taste.
Rusks – 100 g.
Eggs – 1-2 pieces.

Preparation:

We peel the main product and chop it into small pieces. Salt them to taste, add egg wash, which is an egg scrambled with a fork.
Roll the plates in flour, then in breadcrumbs. It is better to take homemade crackers, grated or chopped in a blender.
Next we start frying. We put the golden plates in jars and sterilize for 60 to 90 minutes. The larger the container, the longer the sterilization and vice versa. At the end they roll up the cans.

Bon appetit!

Marinated boletus mushrooms for the winter with garlic

Butterflies are delicious, healthy mushrooms that can be successfully pickled; they are low in calories. This kind of appetizer is popular at any feast; it is a real delicacy. You can add a little ginger to it for an amazing flavor combination, but then you don't need the bay leaf and cloves.

List of ingredients:

4 large onions;
boletus;
3+1 l. water;
2 tbsp. salt;
5 tsp. granulated sugar;
4 peas each of black and allspice;
3 bay leaves;
4 tbsp. l. vinegar;
1 tbsp. l. odorless sunflower oil;
4 cloves of garlic.

The skin of the oil is bitter, so it should be carefully removed. It is quite difficult to peel small mushroom caps, so they are dipped in salted boiling water for 2-3 minutes and then washed thoroughly.

Preparation:

Wash the mushrooms, remove contaminated areas and film on the hat.
Place the onion in boiling water and simmer for 40 minutes, skimming off the foam.
At the same time, prepare the brine, to which add garlic slices, pepper and bay leaves. Add salt, sugar, vegetable oil and boil for 5-7 minutes.
Drain the boiled mushrooms, pour in the marinade and boil for another 7 minutes.
Place the mixture with spices in hot jars and roll up. Turn over, wrap in a warm fur coat and wait 10 hours.

When the mushrooms have been in the marinade for 2-3 days, they can be tasted. When preparing the filling, you can pour 9% vinegar essence into the water, in this case, the taste will not change, and the preservation will last in the cellar for a long time. Before serving the delicacy, you need to decorate it with red Yalta onion rings and finely chopped herbs.

Pepper salad with champignons

For lovers of champignons, we suggest preparing them in the form of a salad with the addition of sweet peppers.

Ingredients:

Champignons – 500 g.
Sweet pepper – 300 g.
Onion – 300 g.
Sunflower oil – ½ cup.
Sugar – ½ cup.
Salt – ½ tablespoon.
Vinegar 9% – ½ cup.

Preparation:

Wash the champignons well, cut into slices, pepper into strips, onion into half rings.
For the marinade, mix salt, sugar, sunflower oil, vinegar. Bring it to a boil.
First, add the onion to the marinade, cook for 5 minutes, then the pepper for 15 minutes, the champignons for 15 minutes.
We put the cooked salad into jars, put it in a basin or pan, having previously covered the bottom with a cloth. Pour hot water up to the shoulders of the jar. We sterilize half-liter jars for 15 minutes, liter jars for 30 minutes.
Carefully take it out and roll it up.

Preparing pickled chanterelles for the winter in jars

Chanterelles have become popular since ancient times because they are easy to collect and even easier to clean. Mushrooms will never harbor a worm, slugs do not feed on them, and they cannot be confused with inedible ones. Chanterelle goes well with fried potatoes, but it is best to preserve it for the winter to prolong the pleasure.

Ingredients:

9 kg. chanterelles;
4 onions;
5 l. water;
2 cloves of garlic per 1 jar;
10 buds of cloves;
15 pcs. black pepper;
2 pcs. allspice peas;
bay leaf – 2 pcs;
2 tsp. dried dill;
1 tbsp. l. ground cinnamon;
1 tbsp. l. citric acid;
370 ml. acetic acid (9%);
2.5 tbsp. l. salt and sugar;
1 tbsp. l. salt per 1 liter. water for pre-cooking chanterelles.

To ensure that the mushrooms are marinated equally, you need to select specimens of the same size. Large ones are cut into several parts, but if possible, young small chanterelles should be selected.

Cooking method:

Wash and thoroughly clean the mushrooms from contaminated areas. Cut large chanterelles into pieces, and leave small ones whole.
Boil in salted water for 20 minutes, stirring occasionally and removing foam.
Chop the onion into rings or half rings and separate into individual petals.
Place the slices in water along with the laurel, peppers, cloves, and citric acid broken into pieces.
Pour salt and sugar into the marinade and boil it for about 10 minutes after boiling over low heat.
Drain the water from the mushrooms and place the forest gifts in the brine.
Pour vinegar into the marinade and boil the mushroom mixture for 25 minutes.
Sprinkle with dill and fill the jars.
Place garlic in each container, close the lids and turn over until completely cooled.

Pickled chanterelles are an amazing delicacy that you should learn how to cook correctly. This recipe is interesting and well-known, because onion rings are added to the jars. During the pickling process, this vegetable acquires crispness and becomes tender rather than bitter. All family members like the snack, but canned food should not be offered to children under six years of age.

Stewed canned mushrooms

Stewed canned mushrooms are a good way to prepare for the winter.

Ingredients:

Mushrooms – 1 kg.
Ground red pepper - on the tip of a knife.
Onion – 100 g.
Vegetable oil – 2 tablespoons.
Salt - to taste.
Cumin - on the tip of a knife.
Ground black pepper - on the tip of a knife.

Preparation:

First of all, wash the mushrooms. Leave the small ones whole, and cut the large ones. Onion mode in half rings. Place everything in a stewing container.
Add spices, mix and simmer. After 10 minutes, add salt and vegetable oil. Continue to simmer for 20-30 minutes.
We fill the jars with hot mushrooms, put half-liter jars in a large basin or saucepan to sterilize for 1 hour, and liter jars for 1.25 minutes.
Carefully take out and roll up the jars. After 2 weeks you can already eat it.

Marinated milk mushrooms with 9% vinegar

Milk breast is the best raw material for pickling, but pickled it is also quite tasty. The above recipe contains only the most accessible ingredients, so the mushrooms are crispy and the marinade has a sweet taste. The most important thing is to put in the exact amount of spices and herbs to get a real masterpiece.

Product composition:

white milk mushrooms;
water – 1,000 ml;
granulated sugar – 1 tbsp. l.;
coarse salt - 2 tbsp. l.;
bay leaf – 3 pcs.;
black peppercorns - 20 pcs.;
allspice peas – 15 pcs.;
vinegar (9%) – 1 tsp. for every 1\2 liters. water.

Milk mushrooms should be soaked in cold salted water for 24 hours, changing it twice. This process takes some time, but allows you to completely remove the bitter milky juice. It is strictly forbidden to pickle wormy or old specimens.

Cooking process:

Thoroughly clean the milk mushrooms from the soil with the rough side of a dishwashing sponge, first soaking them completely for 20 minutes.
Soak in cold water for 3 days, changing the liquid periodically.
Cut large specimens into slices, and place the crayons whole in the pan. Boil for 20 minutes, skimming off the foam and stirring with a long spoon.
Add seasonings and spices to water at room temperature. After boiling, place all the mushrooms in the liquid and simmer for 10-15 minutes over low heat.
Divide the hot mixture into glass jars, compacting it slightly.
Pour vinegar in portions, roll it up, turn it upside down and wrap it in a blanket.

Canned milk mushrooms are perfectly stored in a cold room, but you need to make sure that they are completely covered with the marinade. If the mushrooms become moldy, then the affected specimens should be thrown away, and the rest should be thoroughly washed and filled with fresh brine.

Ryzhiki and russula snack bars

The mushrooms turn out delicious, and they take little time to prepare.

Composition of ingredients

mushrooms saffron milk caps and russula about 1 kg;
spring water - 3 l;
salt and sugar 1 tbsp. l;
pepper - 10 pcs.;
cloves - 3 pcs.;
wine vinegar - 1 tbsp. l;
onion and red onion 1 pc.;
garlic - a couple of cloves;
sunflower oil - 1 tbsp. l;
finely chopped greens.

Step-by-step cooking process

First you need to take the mushrooms, clean them of dirt, wash them thoroughly, and throw away the wormy ones.
Add water to the container, add mushrooms and cook on the fire.
Add 1 piece there. whole white onion, as well as the rest of the spices according to the recipe.
Once the pan with the ingredients comes to a boil, cook for 30 minutes.
Next, drain the water.
Then take a jar and rinse it well with soda.
Place the mushrooms in a jar.
Add chopped garlic to it.
Add a spoonful of wine vinegar to the jar, but you don’t have to add it.
Stir all the contents of the jar and when everything has cooled down, you can start tasting.

How to serve a dish

Before serving the dish, you can garnish it with sweet red onion rings and herbs.

What can I add?

Instead of wine vinegar, you can add soy sauce to the dish. This will add some spice to the mushrooms.

Option for honey mushrooms

This is a very quick cooking option that makes honey mushrooms incredibly tasty.

Ingredients:

• water – 240 ml; • salt – 1.5 tbsp. spoons; • vinegar – 30 ml (9%); • cloves – 3 pcs.; • pepper – 3 peas.

Preparation:

1. Boil and place honey mushrooms in a jar. 2. Add marinade ingredients to the water. Boil. Pour in vinegar and pour into jars. Roll up.