Pickled mushrooms delight not only the stomach, but also the eye. They perfectly retain their appearance and are an aesthetic decoration of every table. This is especially inspiring in winter. Many types of mushrooms are suitable for pickling. These are porcini mushrooms, chanterelles, honey agarics, champignons, boletus, oyster mushrooms, ryadovki, aspen mushrooms. They can be pickled separately or made into an assortment.
Pickled mushrooms per day. Delicious
This is a classic and timeless recipe.
Ingredients for 1 liter can:
- mushrooms - 700 g;
- onion - 1 pc.;
- sea salt - 1 tbsp the spoon;
- fresh thyme - 2-3 branches;
- allspice peas - 1, 5 tsp. Spoons;
- cloves - 5-7 pcs.;
- bay leaf - 3 pcs.;
- white wine vinegar - 1/3 cup;
- water - 3/4 cup.
Sort the mushrooms thoroughly and rinse in cold water.
Chop the onion finely.
Combine all ingredients except thyme in a saucepan and boil the marinade for 15 minutes.
During this time, put thyme at the bottom of the sterilized jar, which can be replaced to taste with various herbs or a combination of them. This, for example, can be: basil, oregano, marjoram, celery or horseradish leaves, savory, parsley.
Pour the slightly cooled mushrooms into a jar, cool completely and close under a nylon lid.
You can start eating in a day, they are stored in the refrigerator for a month.
Pickled chanterelles with cinnamon
Ingredients:
- chanterelles - 1 kilogram;
- water - 600 milliliters;
- salt - 1 tbsp. the spoon;
- sugar - 1 tbsp. the spoon;
- cloves - 2 pieces;
- peppercorns - 4-5 pieces;
- cinnamon - 1 teaspoon;
- vinegar - 1 teaspoon.
First, soak the chanterelles in water for several hours, then rinse and remove dirt and forest debris.
Boil a little in salted water until the mushrooms sink to the bottom, then drain in a colander.
Pour 600 ml of water into a saucepan, add salt, sugar, cinnamon, bring to a boil.
Then add mushrooms and other spices to boiling water.
This composition should boil for another 10 minutes, after which it is necessary to add vinegar to it, arrange the mushrooms in sterile jars, pour marinade over and quickly close or roll them up.
Such pickled chanterelles are stored in the refrigerator or cold cellar.
Pickled honey mushrooms with garlic
Ingredients:
- honey mushrooms - 1 kilogram;
- water - 1 liter;
- garlic - 5 cloves;
- sugar - 2 tbsp. spoons;
- salt - 1, 5 tbsp. spoons;
- vinegar 70% - 1 teaspoon;
- bay leaf - 2 pieces;
- black peppercorns - 10 pieces;
- cloves - 6 pieces.
This is done step by step as follows.
Sort the mushrooms and rinse with running water, then transfer to a saucepan, cover with cold water and leave for an hour and a half, then rinse the mushrooms again.
Put a saucepan with mushrooms on the fire, cook for 1, 5 hours from the moment of boiling, removing the resulting foam.
After cooking, discard the mushrooms in a colander, wait until all the water drains.
At this time, you need to do the marinade. Pour a liter of water into a clean saucepan, put spices, salt, sugar, pour in vinegar, bring the marinade to a boil, then put the mushrooms in it and cook for another 20 minutes.
A few minutes before being ready, add chopped garlic to the composition.
Transfer the mushrooms to sterile jars, cover and sterilize for another 20 minutes.
Roll up the cans, turn upside down and leave in this position until they cool completely.
It is necessary to store pickled mushrooms in a dark place.
Korean mushrooms
Champignons are great for pickling mushrooms in Korean. It turns out to be a spicy and very tasty snack, but you can use other mushrooms as well.
Ingredients:
- onions - 2 pieces;
- vinegar - 3 tbsp. spoons;
- bulgarian pepper - 1 piece;
- salt - 1/2 tbsp. spoons;
- vegetable oil - 5 tbsp. spoons;
- ground red pepper - to taste;
- sugar - 1 tbsp. the spoon;
- parsley - 1 bunch;
- cilantro - 1 bunch;
- garlic - 4 cloves (chopped);
- champignons - 1 kilogram;
- chili pepper - 0.5 pieces.
Wash and peel the mushrooms thoroughly, cut into thin slices.
Put the pan on the stove, add some salt to the water, dip the mushrooms into it and cook for 10 minutes.
Drain the water and leave the mushrooms to cool completely.
Chop the onions in half rings, chop the garlic, finely chop the chili, bell pepper into thin strips, thoroughly wash and dry the herbs, chop finely.
In a separate bowl, mix together: ground pepper, salt, sugar, vinegar, oil.
Pour the cooled mushrooms with this marinade, put the cooked vegetables and herbs on top.
Insist in the refrigerator for 8-10 hours and you can eat. Bon Appetit.
Pickled porcini mushrooms
Ingredients:
- porcini mushrooms - 1 kilogram;
- onion - 1 piece;
- vinegar 6% - 60 milliliters;
- water - 200 milliliters;
- black peppercorns - 1 teaspoon;
- bay leaf - 4 pieces;
- allspice peas - 4 pieces;
- cloves with buds - 4 pieces;
- salt - 1 tbsp. the spoon.
Peel and rinse the mushrooms.
Cook small whole - pickled mushrooms perfectly retain their shape. Cut large into pieces of approximately the same size.
Put the mushrooms in a saucepan, add a little water, cook for 15 minutes.
Throw the boiled mushrooms with a slotted spoon in a colander, and add salt, allspice and black pepper, bay leaf and cloves to the resulting broth.
Bring to a boil, select the bay leaves, then add the vinegar and lower the mushrooms again.
Cook for 10 minutes, skimming off the resulting foam. In parallel, cut the onions into half rings.
Scald the cooked jars with boiling water, put the onion on the bottom, then the mushrooms and pour the marinade.
Cork, cool and refrigerate. The marinated porcini mushrooms are ready.
Pickled mushrooms with ginger
Champignons are good for this recipe, but other mushrooms can be used as well.
Ingredients:
- mushrooms - 1 kg.;
- garlic - 1/2 head;
- ginger - cut off about 5 cm;
- onions - 2 pcs.;
- vinegar 9% - 200 ml.;
- salt - 2 tsp. Spoons;
- soy sauce - 70 ml.
Wash the mushrooms and boil them without salt for 40-50 minutes.
Drain the water, meaning that this broth can be used to make soup or sauce.
Chop the garlic finely and grate the ginger.
Mix soy sauce and vinegar.
Put ginger, garlic, salt and onion, cut into half rings, on the mushrooms.
Pour over soy sauce and vinegar, mix thoroughly.
Put in the refrigerator. If the marinade has not completely filled the mushrooms several times, stir from time to time. The mushrooms will be ready in a day.
Marinated porcini mushrooms for the winter
Ingredients:
- fresh porcini mushrooms - 1 kilogram;
- water - 1 liter;
- vinegar, 80% - 1.5 tbsp. spoons;
- salt - 1 tbsp. the spoon;
- peppercorns - 6 pieces;
- bay leaf - 3 pieces;
- garlic to taste;
- cinnamon to taste.
Clean the mushrooms from forest debris, cut the large ones into pieces, and put them in a saucepan with water, salt, bring to a boil and cook over low heat for 15 minutes, not forgetting to remove the foam.
Then drain the water, pour fresh water, and cook the mushrooms for another 15 minutes. After that, fold the boletus into a colander.
Prepare the marinade. To do this, dissolve in 1 liter of water: 1 tbsp. a spoonful of salt, 1 tbsp. a spoonful of sugar, vinegar, add bay leaf and 2 cloves of garlic.
Bring the marinade to a boil, dip the mushrooms in it and cook for another 5-10 minutes.
Place the mushrooms in sterile jars, pour over the marinade, and seal it with sterile lids. The dish is ready.
Pickled butter for the winter
Today it is difficult to find boletus in the forest, untouched by worms, but if you are lucky enough, you can make an excellent blank out of them that will decorate any festive table. The butter dish is a very tasty mushroom suitable for marinade.
Ingredients:
- boletus - 2 liters;
- water - 1 liter;
- salt - 1, 5 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- vinegar - 1 tbsp. the spoon;
- peppercorns - 20 pieces;
- bay leaf - 2 pieces;
- garlic - 1 piece.
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Peel the mushrooms, remove the films and rinse.
Pour cold water for 20 minutes, then drain.
Pour water again, bring to a boil, and cook after boiling for 10 minutes.
After that, drain the water and leave the mushrooms to cool.
At this time, prepare the marinade. Pour a liter of water into a saucepan, add salt, sugar, bay leaf, peppercorns.
Bring the marinade to a boil, put mushrooms in it and cook for another 5-6 minutes, add pepper and garlic at the end of cooking.
Put mushrooms in sterilized jars, pour marinade, cork, turn over to lids until they cool completely, then store in a cool place.
Pickled waves
Many mushroom pickers pass by the waves completely indifferently. Well cooked, meanwhile, they can be one of the most budget-friendly options for a great winter dinner.
Ingredients:
- waves - 1 kilogram;
- water - 1, 5 glasses;
- salt - 1 tbsp. the spoon;
- sugar - 2 teaspoons;
- vinegar 6 percent - 1 tbsp. the spoon;
- black peppercorns - 0.5 teaspoons;
- cloves in buds - 0.5 teaspoons;
- bay leaf - 2 pieces;
- onion - 1 piece;
- carrots - 1-2 pieces.
Clean and rinse the waves, separating the caps from the legs.
Bring water with 1 tablespoon of salt to a boil and cook the waves in it, removing the foam, for 15 minutes. Then put the mushrooms in a colander.
Start preparing the marinade. Peel the carrots and cut into rings, peel the onion and divide into 4 parts, if desired, you can cut into large rings.
Pour water into a saucepan, put chopped onions, salt, sugar, and other spices into it. Cook the marinade over medium heat until the carrots are cooked.
Then add mushrooms, vinegar to the pan and cook for another 20 minutes.
During this time, sterilize the banks. The ingredients listed are for two liter cans.
Put the mushrooms in them with a slotted spoon and cover with hot marinade.
Roll up the jars with sterilized lids and store.
Champignons for the winter
Champignons are an amateur mushroom, but he has a great variety of such fans. Therefore, the winter version of pickled mushrooms is very popular.
Ingredients:
- champignons - 800-900 grams;
- allspice peas - 6 pieces;
- sugar - 1 t.spoon;
- salt - 1 tbsp. the spoon;
- bay leaf - 5 pieces;
- water - 1, 5 glasses;
- carrots - 1 piece;
- onions - 2 pieces;
- vinegar 9% - 2 tbsp. spoons.
Wash the champignons thoroughly, let the water drain, and wait until they dry out.
During this time, prepare the products for the marinade. Cut the carrots into strips, cut the onion into half rings.
Pour water into a saucepan, lower the mushrooms, bring to a boil and cook for about 5 minutes.
Add carrots, onions, salt, sugar, spices, pour in vinegar. Then cook for another 5 minutes. Arrange the mushrooms in jars, pour the marinade, roll up, turn on the lids, wrap with a blanket until it cools completely. Put away for storage.
Pickled mushrooms for the winter
This homemade recipe is universal for almost all pickled mushrooms.
Ingredients:
- mushrooms - 1 kilogram;
- sugar - 1, 5 tbsp. spoons;
- salt - 1 tbsp. the spoon;
- vinegar 9% - 3 tbsp. spoons;
- bay leaf - 5 pieces;
- black and allspice pepper - 5 pieces;
- water - 2 glasses.
Peel and rinse the mushrooms; the long stems must be trimmed.
Put the mushrooms in a saucepan, cover with water and simmer for 15 minutes.
Prepare and mix all the spices.
Add salt, sugar, spices, vinegar to boiling mushrooms and cook for another 5 minutes. Stir well, arrange the mushrooms in jars, pour with brine and roll up for the winter.
