How to pickle mushrooms for the winter, with or without sterilization, at home

Mushrooms are a rather original product; they attract the attention of true gourmets with their unsurpassed aroma and rather refined taste. They are prepared fresh, the dried product is very popular, and the festive table is usually varied with pickled product.

Let's figure out what types of mushrooms can be harvested and how to pickle mushrooms for the winter at home.

Content:

• Choosing mushrooms for harvesting
• How to pickle mushrooms for the winter: preparation
• Recipes for pickling honey mushrooms
• Marinate oyster mushrooms and champignons
• Preserving mushrooms for the winter in jars without sterilization
• Canning mushrooms at home

What mushrooms can be harvested

Not everyone knows how to pickle mushrooms for the winter so that it is both simple and tasty. You need to start from the beginning, with the types of mushrooms that are generally pickled.

The regulars in this business are:

• Porcini,
• Chanterelles,
• Saffron milk caps,
• Butter,
• Champignon mushrooms,
• Boletuses.

Boiling them in a marinade is not difficult. A more pressing question remains: how to properly combine different types of mushrooms for preservation? Important information is the body types of mushrooms, as well as the method of their preparation.

In addition, you need to remember that the pickling of some mushrooms should only be carried out according to special recipes. In order to get a tasty product at the end, it is necessary to use only suitable, unaffected bodies.But still, it is better to marinate different types of mushrooms separately.

When discussing the best taste properties of each type, not everyone will answer the same way. For some it will be oiler, white, chanterelle or goat. The choice is yours as to which variety is best to harvest.

If the mushrooms are small in size, then it is more advisable to harvest them whole. Large bodies should be cut into two or three pieces.

When pickling boletus or porcini mushroom, the cap should be separated from the stem. While marinating the butternut squash, remove the mucus film from their caps. Soak the walui for 2-3 hours.

Preparing mushrooms

Mushrooms need to be sorted by type because they have different properties. Also separate them by size, aesthetics play a role here: it’s more pleasant when they have similar sizes.

Important! Many will be delighted with assorted mushrooms, but remember that not every type can be cooked together.

For example, an oil dish darkens when placed in the same container with boletus. When boiling white boletus, boletus and boletus together, the latter will be overcooked.

How to soak

Soaking and steeping is typical in cases where honey mushrooms, valui and svinushki are pickled, in this way they are further cleaned. Such procedures are necessary and represent methods of guaranteed cleaning.

In the case of honey mushrooms, they are soaked for 45-55 minutes in salt water and then washed with plain water. This method saves a lot of time.

In the case of valuya and svinushki, they are soaked for two days; for this purpose, salty cool water is used, which is changed twice a day. Other types are advised to simply rinse under running water.

Cleaning:

• Champignons and boletus require removing the skin from the cap. For boletus, you can make the process easier - dip them in 90+ degree water for 50 seconds.
• For other species, it is enough to separate the hat from the stem.
• Chanterelles should be cleaned and washed. It is better to place clean specimens in a solution made from salted water with the addition of citric acid. Ratio 1 l / 1 tsp / 2 g. This is done to prevent darkening.

Honey mushroom pickling recipes

There are different recipes that differ from each other.

Marinating honey mushrooms with garlic, you will need:

• Mushrooms – 1 kg.
• Boiled water – 1 l.
• Salt - 1.5 tbsp. l.
• Sugar - 2 tbsp. l.
• Garlic - 6 cloves.
• Bay leaf – 2 pcs.
• Black pepper – 8 peas.
• Carnations – 5 umbrellas.
• Vinegar – 1 teaspoon.

Cooking process:

• Remove debris and dirt from mushrooms.
• Place them in a container and fill it with cool water.
• After 1.5 hours, drain the liquid and fill with new one. We repeat the procedure three times.
• Place on gas and boil for 90 minutes.
• It is important to remove foam formations in a timely manner.
• After the specified time, collect the mushrooms using a colander and spatulas, then place them under running cold water.

Marinade:

• Add all the listed spices to the water.
• Two minutes before the marinade is ready, add the garlic.
• We transfer the mushrooms there and wait until it boils.
• Place the mushrooms in jars and roll them up.

Bon appetit!

Crispy honey mushrooms, for preparation you will need:

• Honey mushrooms – 2 kg.
• Water – 1l.
• Salt – 1.5 tbsp. l.
• Sugar – 2.5 tbsp. l.
• Cloves – 5 pcs.
• 5 pcs bay leaves.
• Pepper – 8 pcs.
• Black currant leaves.
• Vinegar – 150 ml.

Preparation:

• Let's begin. Place the pan with honey mushrooms and water on the fire.
• When boiling, we do not allow foam to accumulate; we remove it.
• Drain the water and throw everything into a colander.

Preparing the marinade:

• Mix salt and sugar in hot water, boil and cool.
• Pour in the balm, 150 ml of vinegar and leave for 12 minutes.
• Place the finished mixture into jars and add the remaining spices.
• Pour in the marinade, cover the jars and begin sterilizing over low heat.

Roll it up, turn it upside down and leave it under the blanket until it cools down.

Another recipe for making delicious pickled honey mushrooms for the winter, watch the video:

Marinating oyster mushrooms and champignons

Pickling oyster mushrooms and champignons involves some features of the process.

Recipe for quick pickling of oyster mushrooms, ingredients required:

• Oyster mushroom – 2 kg.
• Black pepper – 20 peas.
• Salt – 4 tbsp. l.
• 9% vinegar – 2-3 tbsp.
• Sugar - 2 tbsp.
• Dry dill with umbrellas.

Preparation:

• Mushrooms are cut from the main stems and cut into small pieces. Folds into a spacious pan with a capacity of 4-6 liters.
• Next, seasoning is added.
• Fill the water to the top and put it on the gas until it boils. Salt and sugar are poured in, after which it is brought to a boil again.
• Add vinegar and cook at low temperature for 35 minutes. It is important to salt the brine a little. After that, cool them and put them in a 3 liter jar.
• Next, the brine is poured in so that it exceeds the level of the mushrooms. Seal with a plastic lid and refrigerate for 24 hours.

Bon appetit!

Quick recipe marinating champignons, prepare the ingredients:

• Champignons – 1 kg.
• Water – 0.5 l.
• Onion – 1 pc.
• Vegetable oil – 3 tbsp. l.
• Vinegar 9% - 3 tbsp.
• Seasonings for Korean carrots – 3 tbsp.
• Sugar - 2 tbsp.
• Salt - 1 tbsp.
• Lemon juice to taste.
• Spicy carrots for appearance – 100 grams.

Cooking process:

• Wash and clean the mushrooms.
• Cut into small pieces.
• Pour water into a container, add salt, sugar, seasoning for carrots, and add vinegar. Add mushrooms, stir, bring to a boil.
• Cook for no more than 20 minutes, stirring occasionally. After this, cool, put the mushrooms in jars and put in the refrigerator for 8-10 hours.

Serve with finely chopped onion, juice, lemon and Korean carrots.

Recipe for making a universal marinade - on video:

Pickling mushrooms without sterilization

Ingredients for 1l:

• Mushrooms.
• Spices.
• 9% Vinegar – 1 tbsp. l.
• Sugar – 2 tbsp.
• Salt – 1 tbsp. l.
• Water - 1 l.

Step by step process:

• It is necessary to sort everything, separating the bad ones. The larger bodies have their tops separated from their legs and cut into small pieces.
• Next, they are placed in a container, after which they are poured and immersed in cool water for up to half an hour.
• Remove the washed trophies and wash them again. A factor of sufficient cleansing is the light color of the foam during the cooking process.

Brine per 1 liter of water:

• Add salt, sweeten with sugar and oxidize with vinegar.
• Stir until everything is dissolved.
• Place the mushrooms in a saucepan, then cover them with brine and add spices.
• Boil on low gas for 40 minutes after boiling.
• The finished mushrooms are placed in sterilized jars; the jars need to be filled with brine and rolled up.

Canning mushrooms at home

We will need:

• Mushrooms – 8 kg.
• Cool water – 1.5 l.
• Citric acid – 3g.
• Table salt – 400 g.
• 1/2 cup vinegar essence.

Cooking process:

• Wash the mushrooms several times, changing the water.
• Place the purified product in a pan of water, to which spices and citric acid have previously been added.
• Boil the mushrooms, periodically removing the foam, and add vinegar essence at the final stage of heat treatment.
• You can tell when the mushrooms are ready by how they sink to the bottom of the container.
• Then remove the pan from the stove and place the mushrooms in sterilized jars.
• Pour in the broth in which they were prepared.

Sterilize jars by boiling. Depending on the volume – 0.5 – 25 minutes, 1 l. - an hour and a half.
Sterilized jars are placed with the lids down and cooled.

Thus, it doesn’t matter at all how you prepare your favorite mushrooms – pickle or can them. The main thing is to follow the technology of preparing the product and the rules for its processing.

Among the many recipes, you are sure to find one that your whole family will like. Enjoy your meal.