The best pickled mushroom recipes for the winter

General recommendations

The flavor of the finished dish often depends on the spices and seasonings used in the marinade. Most home cooks do not recommend using extra salt in any type of marinade. Even if you're making pickled, marinated, or soaked mushrooms, it's best to use regular table salt.

Video: "Marinated Mushroom Recipe"

This video will show you how to properly marinate mushrooms for the winter.

The best pickling recipes

Below are the best time-tested recipes for beginners and experienced housewives.

Oyster mushrooms

The quickest and easiest way to pickle oyster mushrooms, convenient for home use, involves marinating. There's no need to clean the mushrooms; simply rinse them under running water and separate them.

To properly marinate delicious food, you will need the following ingredients:

• oyster mushrooms (cut off the roots first) - 2 kg;
• 750 ml of water;
• salt, table - 1.5 tbsp;
• bay leaf - 10 pcs.;
• sugar (granulated) - 2 tbsp;
• peppercorns - 10 pcs.;
• vinegar 9% - 4 tbsp.

Boil the mushrooms (10-12 minutes in salted water), place in pre-sterilized jars.

To prepare the marinade, put water on the fire, without bringing it to a boil, add salt, sugar, vinegar, bay leaf and peppercorns.

Let it simmer for 5 minutes. Then pour into jars, seal tightly with lids, and roll them up. It's best to place the jars upside down to create pressure on the lid.

Champignons

Champignons have long been a favorite holiday appetizer. To marinate these delicious mushrooms, you need to prepare a number of ingredients.

To prepare you will need:

• champignons (cleaned and boiled) - 1 kg;
• salt (regular, not iodized) - 1.5 tbsp;
• sugar (granulated) - 2 tbsp;
• black peppercorns - 4 pcs.;
• garlic - 4-5 cloves;
• allspice (peas) - 4 pcs.;
• carnations (buds) - 2 pcs.;
• vinegar essence 9% - 2 incomplete glasses;
• bay leaf - 2-3 pcs.;

The most important rule is to choose small, uniform-sized specimens. The stems should fit tightly to the caps, indicating that the mushrooms are fresh and not overripe.

First, pour the mushrooms into a colander and rinse thoroughly under running water. Place a metal container of water on the stove, bring to a boil, pour in 1 tablespoon of vinegar, and immerse the mushrooms in the boiling water for 5-7 minutes. Then drain the water.

Prepare the marinade with a liter of water. Add salt, pepper, sugar, cloves (buds), bay leaf, and peeled garlic cloves and bring to a boil. Once the brine boils, add the mushrooms and let simmer for 25-30 minutes. Then pour in the remaining vinegar and simmer for another 5-7 minutes. Place the mushrooms in pre-sterilized jars, pour the brine over them, and seal. Store the finished product in a cool, dry, and ventilated area at a temperature no higher than 7°C.

Rows

The presented method of preserving rowan mushrooms is very popular among cooks.

The recipe requires the following ingredients:

• rows - 2 kg;
• salt (table salt) - 1.5 tbsp;
• sugar - 2 tbsp;
• vinegar essence 9% - 4 tbsp;
• black pepper (peas) - 10 pcs.;
• water - 0.5 l.;
• carnations - 3 buds;
• bay leaf – 3 pcs.

Clean each mushroom, removing any forest dirt and grass blades. You can use a toothbrush or a regular kitchen sponge for this. Soak them in lightly salted water for 10-12 hours. After soaking, rinse and simmer for 20-30 minutes, periodically skimming off any foam with a slotted spoon. Remove from heat and rinse thoroughly again, then place on a clean cloth to dry.

Meanwhile, let's prepare the marinade. Place the salt, sugar, and spices in an enamel bowl and cover with water. Bring to a boil, add the vinegar, and simmer for 10 minutes. Place the mushrooms in the prepared jars, fill to the brim with the hot, strained marinade, then seal tightly with the lids and seal. Once the jars have cooled, store them in the cellar or refrigerator.

Porcini mushrooms

The porcini mushroom is considered the most delicious and even medicinal, thanks to its high nutritional content. Both large and small specimens can be used for canning. The caps can be cut into several pieces if needed. Since the stems are not included in the preparation, they can be fried separately or baked with potatoes.

For the pickling recipe you will need the following products:

• mushrooms (only caps) - 1 kg;
• table salt (sea salt optional) - 2.5 tbsp;
• water -1.5 l;
• sugar - 1 tbsp;
• peppercorns - 6 pcs.;
• cloves - 3 pcs.;
• cinnamon (sticks) - 1 pc.;
• garlic - 3 cloves;
• dill (umbrellas) - 3 pcs.;
• vinegar 9% - 5 tbsp.

After separating the caps from the stems, pour the tops into an enamel bowl and cover with water. Don't forget to add salt. Bring to a boil, time the mixture for 30 minutes, skimming off any foam periodically with a slotted spoon. Then remove from the heat, rinse under cold water, and let dry slightly.

Pour water into an iron container, add salt, sugar, pepper, cloves, cinnamon, garlic, and dill sprigs. Once the marinade has boiled, add the vinegar and simmer for 15-20 minutes. Place the mushrooms in pre-sterilized jars. Strain the marinade and fill the jars to the brim. Cover with lids, sterilize for 15-20 minutes, and then begin canning. Once the preserves have cooled, store them in the cellar or refrigerator.

Chanterelles

To preserve pickled chanterelles for the winter, we use a classic recipe. First, soak the forest bounty in acidified and salted water, using the following ratio: 1 liter of water, 1/3 teaspoon of citric acid, and 1 tablespoon of salt. Let the mushrooms soak for an hour; after this, any debris and blades of grass will be easily removed. Boil the peeled chanterelles for 25 minutes, skimming off any foam with a slotted spoon. Place them in a sieve, rinse under cold water, and let them drain.

For the marinade you will need:

• chanterelles - 2 kg;
• water - 1.5 l;
• salt - 1 shot glass (full without a slide);
• sugar (sand) - 100 g;
• vinegar essence 9% - 1.5 glasses;
• peppercorns - 10 - 12 pcs.;
• carnations (buds) - 5 pcs.

Place an enamel container of water on the stove, add salt, sugar, and spices. While the marinade is simmering (approximately 25-30 minutes), prepare and sterilize the jars, arrange the mushrooms, and pour the pre-strained marinade over the jars to fill them to the brim. Sterilize for 20-25 minutes, then seal tightly with tin lids. Store the finished product, unopened, for 1 year.

Honey mushrooms

There are several ways to preserve honey mushrooms for the winter, but the best and quickest step-by-step recipe for pickling them is described below. Soak the mushrooms in salted water for 30–40 minutes, carefully removing any debris or grass blades. Rinse under running water and cook in salted water.

The base includes:

• mushrooms – 2 kg;
• salt – 2 tbsp.

For the marinade you will need:

• water - 2.5 l;
• table salt – 3.5 tbsp;
• sugar – 3 tbsp;
• bay leaf – 4 pcs.;
• onion – 1 pc.;
• black pepper – 9 pcs.;
• vinegar 9% - 1 full glass;
• garlic - 2 cloves.

Boil the pre-cleaned mushrooms in salted water for 10–15 minutes, rinse under cold boiled water.

Bring the water to a boil, add sugar and salt, peppercorns, and bay leaf. Let it simmer for 4-5 minutes, then add diced garlic and vinegar (simmer for another 2 minutes). Add the diced onion to the boiling marinade, then remove from the heat immediately to prevent it from overcooking. There's no need to strain the marinade. Place the mushrooms in jars and pour the marinade over them, along with the onion and spices. Cover the jars with plastic or glass lids. After 7-8 hours, the marinated mushrooms are ready to serve.

Other mushrooms

Marinated mushrooms are a versatile appetizer for any holiday table, and connoisseurs and gourmets add them to a variety of salads.

The basic canning method can also be used for other mushrooms, even without sterilization. Bluelegs, morels, milk mushrooms, green mushrooms, birch boletes, butter mushrooms, aspen mushrooms, and russula can be prepared with mustard seeds or pieces of dried horseradish. These spices will add a touch of spice to the pickled mushrooms.

For preparing hot dishes, mushrooms can be frozen after initial heat treatment, or dried after cleaning and washing.

Forest fruits are nutritious, containing proteins, carbohydrates, lecithin, and B vitamins. However, they should not be overused, as overeating can harm the stomach and negate any benefits.