How to close mushrooms for the winter in jars. Mushrooms for the winter in jars - a forest flavor in your pantry

Autumn is the time to think about how to make blanks from mushrooms and other gifts of nature. Mushrooms for the winter can be prepared most different ways. The most common methods for harvesting mushrooms for future use are: dry, roll pickled mushrooms in jars, pickle in a barrel or pan, or simply freeze. In winter, from such blanks you can cook delicious mushroom soup, salad, gravy for garnish and other yummy. The most popular, simple and detailed recipes mushroom blanks, accompanied by photographs taken step by step, are collected in this section of the site. Follow them and be sure that delicious snacks and mushroom dishes will delight you. all year round!

The best recipes with photos

The last notes

In the season silent hunting”, many are wondering how to save the entire harvest of mushrooms. in a great way for this is freezing. You can freeze both forest mushrooms and those that you purchased in a store or on the market. After all, everyone knows that in the summer the price of mushrooms is much lower.

Do you like picking mushrooms? Are you able to exchange a quiet Sunday morning, when there is an opportunity to soak up a little longer in bed, a cup of freshly brewed fragrant and such, frankly, cozy coffee for an early rise at dawn, for a sip of icy spring water and for an exciting journey along a dewy forest path to the most impenetrable thickets? If you answered yes, then you are an incorrigible mushroom picker! Which, of course, causes deep respect and does you honor, and also suggests that the first harvests of forest gifts you, of course, have already been harvested and prepared for the winter, the piggy bank of your recipes is replenished annually, and you certainly please your family every season with what - something new. But, as they say, there is no limit to perfection, as many mushroom pickers - as many new, non-banal recipes, which we decided to please you, our dear lovers of collecting and harvesting mushrooms.

Harvesting mushrooms for the winter is carried out in a variety of ways: they can be dried, frozen, pickled, salted or fried. But perhaps the most popular method is salting, it is he who allows you to prepare a large number of collected forest gifts for the winter. Almost all edible mushrooms are suitable for salting. Usually, before salting, they are sorted into varieties and each variety is salted separately, but in some cases it is allowed to salt mushroom "assorted", in particular, mushrooms of the same taste.

Salted milk mushrooms "To the Protection of the Day"

Ingredients:
mushrooms,
chopped garlic,
leaves black currant and cherries
dill umbrellas,
salt - to taste.

Cooking:
Sort the mushrooms, clean of debris, put in a large saucepan and pour cold water. Boil for at least 1 hour over medium heat, constantly skimming off the foam. When the mushrooms begin to settle to the bottom, drain in a colander and rinse thoroughly. Lay the mushrooms prepared for salting in layers in a container, generously sprinkling each layer with salt, chopped garlic, blackcurrant leaves, cherries and dill umbrellas. Put gauze on top, then a flat plate and place a weight on it. Place the container in a cold place and be sure to check the cleanliness of the rag. If it becomes slippery, rinse it and put it back under the load. Mushrooms will be ready by Pokrov Day.

Ingredients:
5 kg porcini mushrooms,
250 g salt
100 g butter,
15 bay leaves.

Cooking:
Sort the white young mushrooms, rinse with cold water and dip in boiling water for 5 minutes. Then drain in a colander, rinse with cold water until completely cooled and let dry. IN wooden barrel lay the mushrooms with their caps up, sprinkling each layer with salt and bay leaves. When the barrel is full, cover the mushrooms with a napkin, a wooden circle and put oppression on top. After a few days, add more mushrooms to the barrel, pour over the cooled melted butter and put the oppression again. Mushrooms will be ready to eat in 20-25 days. Soak them for several hours before use. cold water, and then boil or stew as desired.

Ingredients:
5 kg again,
70 g garlic
1.2 tbsp black peppercorns,
1.2 tbsp allspice,
1.3 tbsp carnations,
5-7 oak leaves
7 bay leaves,
1 small bunch of horseradish leaves
250 g salt.

Cooking:
Wash mushrooms thoroughly in cold water and boil in salted boiling water for 10-15 minutes, constantly removing foam. boiled mushrooms put in a colander, let the water drain. Place the mushrooms in a barrel or jar, line the bottom with horseradish leaves. Sprinkle each layer of mushrooms with salt, finely chopped garlic, add spices. On the top layer, put horseradish leaves, a wooden circle, and a load on it. Honey mushrooms will be ready for use in 20-25 days.

Mushroom platter with garlic "Autumn Gifts"

Ingredients:
1 kg forest mushrooms(milk mushrooms, boletus, mushrooms),
3 heads of garlic
4 currant leaves,
4 cherry leaves
2 sheets of horseradish
2 branches of dill with inflorescences,
2 bunches of fragrant parsley,
a handful of salt.

Cooking:
Rinse mushrooms, dry. Then a big enamel pan scald with boiling water and wait for it to dry. Next, put horseradish leaves on the bottom of the pan, then a layer of mushrooms with caps up, a layer of chopped garlic, a layer of chopped herbs (1 part), leaves and again a layer of mushrooms. Sprinkle each layer with salt. After the container is filled, place an inverted plate on the top layer of mushrooms, cover with a clean gauze or linen napkin on top and set the load. Send the pan to a cold place, and in two weeks it will be possible to please your household with delicious cold mushrooms.

Harvesting mushrooms for the winter by pickling is suitable for residents of city apartments, because, you see, not everyone has a place for a tub of salted mushrooms.

Ingredients:
3-4 kg mushrooms,
2 bulbs
2 cloves of garlic
2 tbsp 9% vinegar,
1 tsp Sahara,
1 tsp with a top of salt,
2 tbsp vegetable oil.

Cooking:
Rinse the mushrooms thoroughly and boil for 10 minutes after boiling. Then put them in a colander and put them back in a saucepan, pour 500 ml of water and cook over medium heat for 30 minutes. Add chopped onion, garlic, sugar, salt, vegetable oil and vinegar and cook for another 30 minutes. Arrange the finished mushrooms in jars, cover them with lids and store in the refrigerator. Do not rinse mushrooms before serving.

Ingredients:
1 kg porcini mushrooms,
1 bulb.
For marinade:
3 bay leaves,
10 black peppercorns,
3 peas of allspice,
3 cloves,
200 ml of water
1 tbsp salt,
60 ml 6% vinegar.

Cooking:
First, prepare the marinade: boil water, vinegar, spices, salt. Boil washed and peeled mushrooms for 30-40 minutes. Then discard in a colander. Dip the mushrooms in the boiling marinade and cook for another 5-10 minutes. Put the chopped onion on the bottom of the jar, mushrooms on top and pour the marinade over. Sterilize: 0.5 liter jars 20-25 minutes, 1 liter jars 30 minutes. Then roll up the banks, turn upside down. Wrap and leave to cool completely.

Ingredients:
boletus,
salt - to taste.
For the marinade (for 1 liter of water):
2-3 bay leaves,
3 cloves,
6 black peppercorns,
1 pinch of cinnamon
2 tbsp salt,
3 tsp Sahara,
2 tbsp vinegar.

Cooking:
Sort the butternuts, clean and rinse, removing the top film. Boil them for 40-50 minutes in salted water. Prepare the marinade, boil and put the boiled mushrooms into it. Bring to a boil, cook for 10 minutes and arrange in jars. Sterilize: 0.5-liter jars - 25 minutes, liter - 30. Roll up. Turn upside down, wrap.

Mushroom hodgepodge "Excellent"

Ingredients:
1 kg of boiled forest mushrooms (butter mushrooms, mushrooms, aspen mushrooms, porcini),
1 kg of cabbage
1 kg of tomatoes,
500 g carrots
500 g onion
250 ml non-acidic tomato sauce.
vegetable oil, salt, sugar - to taste.

Cooking:
Vegetables (except tomatoes) cut and fry in vegetable oil. Put the resulting mass into a saucepan, add boiled mushrooms and stir. Then add the diced tomatoes tomato sauce and put it out for 2 hours. Ready hodgepodge Arrange in sterilized jars and roll up.

Ingredients:
honey mushrooms,
vegetable oil,
salt.

Cooking:
Thoroughly clean and rinse the mushrooms, cook them for 20 minutes in in large numbers salted water, then drain in a colander and let the water drain. Sauté the mushrooms for 30-40 minutes in plenty of vegetable oil until they begin to bounce around in the pan. Then tightly spread the fried mushrooms in sterilized jars and pour boiling vegetable oil to the top. Sterilize the jars for 30 minutes, then roll them up, turn them upside down, wrap and cool. Keep jars in a cool place.

Mushroom caviar "Winter pleasure"

Ingredients:
1 kg of prepared (selected, thoroughly washed and boiled) mushrooms,
5 st. tablespoons of vegetable oil
1 tbsp mustard,
4 tbsp 5% vinegar
salt and black pepper - to taste.

Cooking:
Carefully select and rinse the mushrooms under running water. After that, put them in a saucepan and fill with water, in which you first dilute salt and citric acid (for 1 liter of water, 40 g of salt and 4 g citric acid). Now put the pot of mushrooms on medium fire and cook for 30-40 minutes, removing the foam. Throw the boiled mushrooms in a colander, rinse with cold water, squeeze and let dry. After that, pass the mushrooms through a meat grinder. Send the resulting mass vegetable oil, salt and pepper. To spice up, add mustard diluted in vinegar. Mix the resulting mass thoroughly and place it in pre-prepared sterilized 0.5-liter jars. Put them in a large container with hot water, sterilize in boiling water for 45 minutes and roll up. After the caviar has cooled, put it in cool place.

For drying, select intact, young and strong mushrooms: porcini, boletus, boletus, boletus, autumn mushrooms. Carefully inspect them, clean them of needles, leaves, sand and wipe with a damp cloth, but do not wash. Cut off the legs, cut large hats into several parts. Dry the mushrooms in the air or in the oven at a temperature of 40-45°C. When they are dried, the temperature can be raised to 60-75 ° C. In this case, the oven door must be open. It is most reliable to dry the mushrooms in an electric dryer - thanks to the temperature controller, they will not burn, and the fan will ensure uniform and complete drying. On dry, cloudless days, mushrooms can be dried in the sun. To do this, they must be strung on thick, strong threads, piercing the legs and caps through the center (40-50 pieces per thread), then hang the threads with strung mushrooms on special supports in sunny places and monitor the process from time to time. Dried mushrooms must certainly be stored for no more than a year in linen bags or glass jars with lids - only in this case their aroma will not disappear.

Dried seasoning from mushrooms "Fragrant"

Ingredients:
dried mushrooms(white, mushrooms).

Cooking:
Grind dried mushrooms to a state of flour. Keep such a powder by all means in an airtight container, like dried mushrooms. Before use, mix the powder with warm water and let swell for 20 minutes, then boil for 15 minutes. Such mushroom seasoning great addition to soups, as well as to meat and vegetable dishes.

Sort the mushrooms thoroughly, clean and rinse quickly, preventing them from soaking in water. Then spread them on a napkin and dry them a little. Small mushrooms can be frozen whole, but large ones are best cut into cubes or slices. Pour prepared foods in a thin layer into a special compartment of the refrigerator for quick freezing. And then put the frozen mushrooms in portions in plastic containers or plastic bags.

Freezing boiled mushrooms

After pre-treatment(sorting, cleaning, washing, drying and cutting) boil the mushrooms in slightly salted water. Then fold in a colander and cool. After cooling, place the finished mushrooms in plastic bags, dividing them into portions, close them tightly, and best of all, seal them with a hot iron through paper and place in the freezer. When using frozen mushrooms, do not defrost first, but immediately put them in a frying pan or boiling broth.

Freezing fried mushrooms

Prepared mushrooms (peeled, washed and chopped) fry until tender. finished product refrigerate and place in bags and containers. Fried mushrooms can be stored for a maximum of 3 months!

It has long been known that any business must be approached creatively. Harvesting mushrooms for the winter is no exception. Exactly creativity to the process will allow you to find a use for all the collected mushrooms, save and prepare them in such an unusual way that the admiration of the household and the desire to find out the recipe from mushroom pickers are provided to you.

Good luck preparing!

Larisa Shuftaykina

Mushrooms for the winter can be prepared in a variety of ways, as long as they are edible. Of course, they all differ in both taste and aroma, so pickling and salting most often occur according to a special technology. There are also universal ways how to cook mushrooms for the winter, which are suitable immediately for all their varieties. Nevertheless, before pickling certain mushrooms, it is better to understand their features, primary preparation, cooking time, frying, salting, etc.

Mushrooms for the winter can be salted or pickled raw, pre-boiled or fried. For boiled and fresh mushrooms they use special brines, but vegetable or vegetable are simply added to the fried ones. butter. Together with mushrooms, they also get into jars fragrant leaves, greens, roots, garlic, etc. For brine, use the most plain water and add salt to it. If we are talking about the marinade, then sugar and vinegar are also added to these ingredients. Sometimes they put black and allspice peas.

Mushrooms for the winter, modern housewives are most often placed in ordinary glass jars, where they are stored until needed. This simple preservation method makes it easy to keep food fresh and tasty, no matter how they are prepared. At the same time, they will feel great in any cool place (balcony, cellar, pantry), without taking up space in the refrigerator.

From ready-made mushrooms in winter it turns out delicious hodgepodge and other first courses, salads, meat, fish, etc. They are also put in pies and pies, added to cereals and sauces. At the same time, pickled or salted mushrooms themselves are great snack for any meal.

This recipe came to Russian cuisine from Siberia and quickly fell in love with all housewives without exception. Find necessary ingredients possible not only in northern latitudes, so the preparation of products will not be difficult. This cooking method is suitable for any edible mushrooms. During the salting process, the mushrooms will secrete juice, which will rise above the lid - it should be removed.

Ingredients:

• 5 kg of mushrooms;
• 1 kg of salt;
• 7 sprigs of juniper;
• 3 oak leaves;
• 3 sheets of horseradish;
• 15 cherry leaves;
• 15 currant leaves.

Cooking method:

1. IN wooden utensils lay out the juniper leaves and pour them with boiling water.
2. Cover the tub with a towel and leave for 30 minutes.
3. Remove the juniper from the tub, drain the water, and in its place put part of the leaves of cherries, currants and horseradish.
4. Peel the mushrooms with a brush and put in a tub in layers, alternating with leaves.
5. Salt each layer a little.
6. Fold gauze in three layers and cover the dish with mushrooms with it. Pour all the remaining salt onto cheesecloth.
7. Put another similar piece of gauze on top of the salt, then cover everything with a lid and put a load on top.
8. Store the tub with mushrooms in a cool place for 2 months, then you can arrange the mushrooms in jars for longer storage.

Interesting from the network

Many housewives prefer to preserve mushrooms immediately raw, but it’s better to find a couple of minutes and boil them. main ingredient dishes. Firstly, it will make the mushrooms stronger, and secondly, it will definitely exclude the possibility of poisoning. The recipe is suitable for any mushrooms. If you have mushrooms that contain bitterness, increase the cooking time to 30 minutes. We are talking about chanterelles, mushrooms, rubella, etc.

Ingredients:

• 1 kg of mushrooms;
• 60 g of salt;
• 2 stalks of dill;
• 2 leaves of horseradish;
• 1 onion;
• 3 cloves of garlic.

Cooking method:

1. Rinse mushrooms, dry and place in an enamel saucepan.
2. Pour the mushrooms with salted water and cook until cooked (depending on the variety - from 5 to 30 minutes).
3. Remove the mushrooms from the pan and put in a colander, rinse with water and let it drain.
4. Grind onion, garlic dill and horseradish leaves.
5. Put the mushrooms in jars, salt, add herbs, onions and garlic.
6. Put under oppression for 6-8 days, then close the jars with lids and store in a cool place.

This recipe is relatively simple and perfect for marinating chanterelles. These mushrooms are quite unpretentious, so the process does not take much time. By the way, chanterelles are best eaten in a pickled form - other methods of their preparation significantly lose to such a delicious winter dish.

Ingredients:

• 3.5 kg of chanterelles;
• 3 art. l. salt;
• 1 cup of sugar;
• ¾ cup vegetable oil;
• 2 bay leaves;
• 5 black peppercorns;
• 5 peas of allspice;
• 1 glass of vinegar.

Cooking method:

1. Wash mushrooms, cut large pieces and boil for 20 minutes.
2. Transfer the chanterelles to a colander and let the water drain.
3. Boil water in a separate saucepan, put salt, sugar and bay leaves in it.
4. Add both types of pepper, vegetable oil and vinegar.
5. Boil the marinade a little, then put the chanterelles in it and cook for another 7 minutes.
6. Put the mushrooms in clean jars, pour over the marinade and sterilize for 10 minutes.
7. Roll up the jars with lids, turn them upside down and wait for them to cool completely.

This salting method is suitable for almost any mushroom, but it is the white ones that turn out to be the most delicious and fragrant with it. In addition, these mushrooms are rightfully considered one of the most beloved and popular. Novice cooks will appreciate the speed of cooking this dish. Unlike many salting options, this one does not require lengthy preparation and sterilization.

Ingredients:

• 2 kg of white mushrooms;
• 3 cloves of garlic;
• 3 ½ cups of water;
• 3 sprigs of dill;
• 3 art. l. salt;
• 3 art. l. vinegar.

Cooking method:

1. Sort the mushrooms, rinse under cold water and cut them into large pieces.
2. Put the mushrooms in a saucepan with water, cook after boiling for 30 minutes.
3. Add salt and vinegar, stir and boil a little more.
4. Put the peeled garlic cloves and dill in jars.
5. Put mushrooms in jars, pour marinade, roll up lids.

Fried mushrooms for the winter will require a lot of time to prepare, but in the end it will turn out very tasty snack which is sure to come in handy during the cold season. Be sure to change the water to the mushrooms during cooking, so that all unwanted elements and mucus are gone from them. To get more delicate taste dishes, replace vegetable oil with butter. Fry small mushrooms whole, and large ones - cut into several parts.

Ingredients:

• 2 kg of mushrooms;
• 500 ml of vegetable oil;
• 3 tsp salt.

Cooking method:

1. Place the mushrooms in a large saucepan, cover with salted water and leave for 3 hours.
2. Change the water, cook the mushrooms for 15 minutes, then rinse.
3. Change the water again and cook the mushrooms for another 10 minutes.
4. Rinse the mushrooms, put them in a colander to drain the water.
5. Heat the pan and put the mushrooms on it, fry until the liquid has completely evaporated.
6. Add oil and continue cooking for 30 minutes, constantly stirring the contents of the pan.
7. Salt the mushrooms, fry a little more and place in sterilized jars.
8. Pour the remaining oil in the pan into the jars.
9. Sterilize jars with mushrooms for 2 hours in boiling water, then roll up the lids.

Now you know how to cook mushrooms for the winter in jars according to a recipe with a photo. Bon appetit!

Mushrooms in jars are stored for several years, delighting all guests and households with their piquant taste And forest scent. With them, any dish becomes more interesting and rich, and the festive table is complemented by another amazing appetizer. Every caring housewife should know how to pickle mushrooms for the winter, so it's time to heed the advice of professionals and start conservation:

• Before cooking mushrooms, leave them in salted water for a couple of hours to remove all the mucus;
• For salting mushrooms, it is best to use wooden utensils;
• In the process of cooking mushrooms, do not forget to remove the foam;
• For sautéing mushrooms, use butter or melted butter- this will make the dish more tender and fragrant. Nevertheless, mushrooms drenched in vegetable oil will also be quite tasty;
• Mushrooms should be boiled before salting so that they do not lose their shape during storage.

Choose amazing reliable recipes mushrooms for the winter on the Internet resource site. Try blank variations various kinds mushrooms, evaluate the methods of boiling mushrooms in the marinade and separately. Give the appetizer amazing colors with a variety of spices.

For harvesting, tubular mushrooms are best suited, strong, young and small in size. However, their lamellar counterparts, subject to right technology nothing worse. Before cooking, carefully sort, clean, wash all the mushrooms. Large specimens of mushrooms can be cut into approximately equal parts.

Interesting recipe:
1. Carefully clean and rinse the mushrooms.
2. Boil in well-salted water for 10-12 minutes, while removing the accumulated foam.
3. Having thrown the mushrooms into a colander, let the liquid drain.
4. Peel the carrot and give it an attractive shape (grate, cut into circles, cubes, cubes).
5. Prepare the marinade filling: add the required volume of salt, sugar, vinegar into boiling water.
6. Arrange boiled mushrooms in sterile jars, adding lavrushka, onion, carrot, pepper, mustard seeds to them.
7. Fill the jars with hot filling to the top. Cover with lids, put for 20-25 minutes to sterilize in a large gastronorm container.
8. After the lapse of time, take out the jars, cork, turn over. Wrap in a warm "fur coat" until cool.

The five most commonly used ingredients in mushroom recipes for the winter are:

Helpful Hints:
. The marinade will turn out perfectly transparent if, in the process of boiling the mushrooms, remove the foam in time.
. Some types of mushrooms, for example, champignons, can be pickled without pre-cooking, pour the mushrooms with boiling marinade, cork the jars and put them in a cool place for infusion.

Pickling mushrooms is easy using step by step recipes and the basic rules of canning, but in winter you can enjoy a variety of mushroom preparations.

Before pickling, mushrooms need to be sorted, cleaned, then soaked - depending on the type of mushroom. small mushrooms can be marinated whole, but large ones are better cut. When pickling mushrooms, it is important to know that in some mushrooms, the caps are marinated separately from the legs (for example, in porcini mushrooms, boletus). Next, the mushrooms are boiled, put in jars and poured with marinade. When and how much to boil and what kind of marinade to pour depends on the type of mushrooms and the recipe.

How to pickle butternut squash

The peculiarity of butter is that you need to remove the top film from them. Before marinating the butternuts, it is necessary to boil them several times to get rid of possible radiation. It only takes 10 minutes to boil butternut squash. The amount of marinade should not exceed a fifth of the amount of mushrooms in the jar.

It is best to pickle butternuts with seasonings such as cloves, black peppercorns, bay leaves.

Pickled mushrooms

It is believed that mushrooms - perfect mushrooms for pickling. It is best to take small and young mushrooms for pickling. Honey mushrooms need to be filled with water for a quarter of an hour, and then washed thoroughly. Then you should prepare the marinade according to the recipe, pour mushrooms over it and roll up the jars. It is important not to forget about sterilization.

Pickled mushrooms

You can not pickle old milk mushrooms, as well as worm mushrooms. good mushrooms should also be washed thoroughly (with the rough side of a dish sponge). Milk mushrooms must be soaked, changing the water every three hours. For improvement palatability you can add horseradish, cherry and currant leaves to the roll.

White mushrooms marinated

There are two main ways to pickle porcini mushrooms - in the first, the mushrooms are boiled in the future marinade, in the second, separately. There are recipes with sterilization, and there are without it. You should know that in the case of porcini mushrooms, it is important not to overdo it with spices so that they do not "kill" the natural aroma.

Chanterelles marinated for the winter

Chanterelles are easy to prepare. Chanterelles need to cut off the legs, rinse, put in a low saucepan, salt, add vinegar and seasonings. Cooking chanterelles should not be long - a quarter of an hour. Mushrooms should be cooked over low heat, it is necessary to remove the foam. To avoid overcooking mushrooms, you need to take them out in time and rinse with cold water. Readiness can be understood when the mushrooms lie on the bottom, and the marinade becomes viscous. Then the chanterelles are laid out in jars and poured with marinade, sterilized for half an hour and tasted after three weeks.