How to pickle mixed mushrooms recipe. How to marinate porcini mushroom caps

At the beginning of autumn, mushrooms are at their peak in the forests, and mushroom pickers return from a “quiet hunt” with buckets and baskets full of these wonderful gifts of nature. As a result, the collected trophies need to be used somehow: some go for frying, some for drying, and most of the collected mushrooms, as a rule, are pickled or salted. Today we will talk about the 5 best recipes for pickling mushrooms.

Pickling any mushrooms in general is not difficult, but you need to know some of the features of this method of preparing mushrooms. You can marinate porcini mushrooms, greenfinches, goats, chanterelles, boletus mushrooms, boletus mushrooms, row mushrooms, saffron milk mushrooms, aspen mushrooms, boletus mushrooms, russula, fat mushrooms, champignons and other mushrooms. It is important that when marinating, some types of mushrooms should be prepared following certain rules:
If the mushrooms are small, they are pickled whole; only the lower part of the stem needs to be cut off;
When pickling, large mushrooms are usually cut into 3-4 parts;
In the case of boletus and porcini mushrooms, the legs need to be marinated separately from the caps;
Remove the skin from the butter before marinating;
Valui is soaked for several hours before cooking.

MARINAZING MUSHROOMS: SUBTLES AND STEPS.

First stage: sorting mushrooms. First, the mushrooms need to be sorted into different types, since, as noted above, different mushrooms need to be prepared for pickling in different ways. You also cannot boil and pickle some mushrooms together - it is best to do this separately by type.

You cannot cook boletus together with boletus, because... the first ones will darken and take on an unattractive appearance. Boletus mushrooms cannot be cooked with porcini and aspen mushrooms, because they may be overcooked, while white and boletus mushrooms may be undercooked.

Second stage: soaking. To make it easier, more thorough and simpler to clean the mushrooms from dirt and debris, it is better to soak them in cold water for a while; this water can also be salted - everything unnecessary will fall behind even better and float up.

You should not keep mushrooms in water for long - they can absorb excess water.

Stage four: cooking and marinating. It is recommended to boil any mushrooms before pickling; this will eliminate the risk of poisoning and guarantee that the preparation will not deteriorate, but there are two options: preliminary and non-pre-boiling. The method without preliminary boiling is that the mushrooms are placed in boiling salted water, to which vinegar has also been added, boiled and then seasoned with spices and marinated in the same water. The pre-boiling method means that the mushrooms are first boiled in salted water (2 tablespoons of salt per 1 liter of water) until tender, then dried, cooled, placed in jars and poured with pre-chilled marinade.

With the method without preliminary boiling, the mushrooms need to be cooked for different times depending on their type, the time is counted from the moment when the mushrooms placed in boiling water boil again: mushrooms with dense pulp (champignons, boletus, porcini, etc.) are cooked for 20- 25 minutes, legs of boletuses and boletuses - 15-20 minutes, honey mushrooms and chanterelles - 25-30 minutes, boil boletus mushrooms, butter mushrooms and boletus mushrooms for 10-15 minutes.

RECIPES FOR MARINATED MUSHROOMS.

There are a lot of recipes for pickling mushrooms; we will tell you about five of the most versatile and simple recipes, according to which you can prepare only tasty and appetizing mushrooms.
Recipe for marinating any mushrooms without pre-boiling

You will need: for 1 kg of mushrooms 2/3 cup of vinegar 8% and 1/3 cup of water, 1 tbsp. salt, spices - 5 allspice peas, 1 tsp. cinnamon, 1 tsp. sugar, cloves, bay leaf.

How to marinate any mushrooms without first boiling them. Prepare the mushrooms in accordance with the recommendations for the type, bring water with vinegar and salt to a boil in a saucepan, lower the mushrooms into it and bring to a boil. After boiling, cook the mushrooms until tender.

You can also determine that the mushrooms are ready by this sign: the finished mushrooms sink to the bottom of the pan, and the broth becomes transparent.

3-5 minutes before the mushrooms are ready, you need to add all the spices, then remove the pan from the stove, cool everything and put it in sterilized jars. Then you need to pour a little vegetable oil into the jars and seal them with sterilized plastic lids.

Never roll up pickled mushrooms with metal lids - experts do not recommend doing this due to the risk of botulism.

RECIPE FOR MARINATED MUSHROOMS WITH PRE-BOILING.

You will need: for 1 liter of water, 60 g of salt, 10 black peppercorns, 5 cloves and bay leaves, star anise, cinnamon, garlic, 40 ml of acetic acid 80%.

How to marinate boiled mushrooms. Mushrooms need to be prepared and boiled in salted water (2 tablespoons of salt per liter of water) until tender, placed in a colander, then placed in sterilized jars. Having combined all the ingredients indicated in the recipe, excluding vinegar, you need to boil them after boiling for half an hour at a low boil, then the marinade is cooled, vinegar is poured into it, the mushrooms are poured with the marinade, a little vegetable oil is poured into each jar on top, closed with boiled plastic lids and the mushrooms are removed in the cold for storage.

This marinade is best suited for chanterelles, boletus, saffron milk caps and russula.

RECIPE FOR MARINATED MUMELLISH OR CHANTERELLE WITH GARLIC.

You will need: for 1 liter of marinade - 1 liter of water, 5-6 black peppercorns and 2-3 allspice peas, 2 clove buds, 1-2 bay leaves, 1.5 tbsp each. sugar and salt, 1 tsp. vinegar essence, for 1 1 liter jar - 1 kg of mushrooms, 1-2 cloves of garlic, 1 dill umbrella or its seeds.

How to marinate mushrooms with garlic. Cut off the stems of the mushrooms, cutting them at a distance of 1 cm from the cap, pour in cold water, leave for an hour, rinse thoroughly, dry, salt, add cold water, put on the stove, bring to a boil and boil for 30 minutes, constantly removing the foam. Pour water for the marinade into a saucepan, add spices, sugar and salt, taste - the marinade should be a little salty, bring to a boil, pour in vinegar, boil for 5 minutes, taste. Place the cooked mushrooms in a colander, rinse, place in a saucepan, pour in the boiling marinade, leaving 500 ml of it, put the saucepan back on the fire, bring to a boil and boil the mushrooms in the marinade for 15-20 minutes. Cut the garlic into thick slices, sterilize the plastic lids and jars, put an umbrella of dill and garlic in each, place mushrooms on top, filling the jar up to the hangers, pour in the remaining boiling marinade to the top, close the lids, turn them over and leave until cool, wrapping the jars with something. then warm.

Mushrooms prepared in this way can spoil due to insufficient amounts of vinegar or salt, poor sterilization of lids and jars, or too warm a temperature in the room where they are stored. The fact that the mushrooms have spoiled will be indicated by cloudiness of the marinade; under no circumstances should such mushrooms be eaten; they will have to be thrown away.

RECIPE FOR MARINATIZING BOLE BOLETS, ALENS, BOLETS OR POPE MUSHROOMS.

You will need: for 1 kg of mushrooms 20 g of salt, 60-70 ml of acetic acid 30%, 1-2 glasses of water, 12 black peppercorns and 5 allspice, 2 bay leaves, ½ tsp. sugar, onion, pinch of nutmeg.

How to pickle boletuses, boletus mushrooms, porcini mushrooms or boletus mushrooms. Peel and rinse the mushrooms, after soaking them in water, prepare, chop, put in a pan, add salt, pour in a little water and bring to a boil, boil for 5-10 minutes, add spices and chopped onions, boil until tender, pour in vinegar at the end of cooking . Place the mushrooms in sterilized jars and seal with sterile lids.

The last recipe for pickled mushrooms is quick; you can eat such prepared mushrooms within 3 days, but they should be stored in the refrigerator for no more than 1 month.

QUICK RECIPE FOR MARINATED POCI MUSHROOMS.

You will need: 700g mushrooms, 5-7 buds of cloves, 3 bay leaves, 2-3 sprigs of fresh thyme/oregano/marjoram/savory/parsley/celery leaves/basil, 1 onion, 0.75 cups of water, 1/3 cup of white wine vinegar, 1 tbsp. sea ​​salt, 1.5 tsp. allspice peas.

How to quickly pickle mushrooms. Sort well, peel, rinse the mushrooms with cold water, leave the small ones whole, chop the large ones, finely chop the onion, place the washed greens on the bottom of a sterilized jar. Combine mushrooms and all ingredients, excluding herbs, in a saucepan, bring to a boil, reduce heat to low, simmer for another 15 minutes, then let cool slightly. Pour the mushrooms with the marinade into a jar, let cool, close with a nylon lid, and store in the cold.

RULES FOR MARINATED MUSHROOMS.

Always boil the mushrooms for 15-30 minutes before marinating, placing them in already boiling water.

Do not cover pickled mushrooms with metal lids.

Before use, pickled mushrooms must be kept for at least 25-30 days to achieve optimal taste.

Store any pickled mushrooms for no more than 6-12 months in a dark, dry place.

Before use, pickled mushrooms need to be boiled: put in a saucepan and add a little cold boiled water, boil for 25 minutes, then add vinegar/citric acid and salt to taste, boil for another 5 minutes.

Step-by-step preparation of pickled porcini mushrooms in jars:

1. Wash the mushrooms, peel and cut into small slices.
2. Place them in a saucepan and fill with water. Boil, skim off the foam and cook for 15 minutes.
3. Drain the water, rinse them under running water and drain in a colander.
4. For the marinade, pour 2 tbsp. water, add salt, sugar, bay leaf, cloves, pepper. Bring to a boil and cook for 5 minutes. Pour in vinegar.
5. Place the mushrooms in jars and pour marinade over them.
6. For long-term storage, pasteurize the jars for 15 minutes and seal. To store in the refrigerator, cover them with regular lids, and in a few days the snack will be ready to eat.

How to sterilize jars

• Place the jars with lids in a saucepan, add water and boil for 10-15 minutes.
• Leave them in hot water for a while.
• Place the jars in the oven and heat it to 140°C. Do not put them in a hot oven, otherwise they will burst due to temperature changes.
• Hold for 10 minutes. Turn off the oven, open the door, but do not remove the jars. Leave them there until they are filled.

How to sterilize jars with blanks

• Line the bottom of the pan with a kitchen towel to prevent the jars from knocking.
• Fill the jars with mushrooms and place them in a pan of hot water. The water should be up to the cans' shoulders.
• Cover the jars with lids, but do not roll them up, and sterilize for 10 minutes in boiling water. But the specific sterilization time depends on the workpiece, so follow the recommendations in the recipe.
• Screw the lids on the blanks, wrap them in a warm blanket and keep them at room temperature until they cool.

Truly delicious royal porcini mushrooms will be a magnificent decoration for any table, and each jar will be worth its weight in gold.

Ingredients:

• Porcini mushrooms - 1 kg
• Salt - 2 tbsp.
• Sugar - 1 tbsp.
• Bay leaf - 5 pcs.
• Cinnamon - 1 stick
• Cloves - 5 pcs.
• Cardamom - 5 pods
• Mustard - 1 tbsp.
• Vinegar 9% - 70 ml

1. Wash the mushrooms and chop as necessary.
2. Boil water and add mushrooms to it. Bring to a boil and cook for 5 minutes. Drain the water and wash the mushrooms under running water.
3. Prepare brine (150-200 g of salt per 1 liter of water), boil and add mushrooms. Boil, skim off the foam and cook for 20 minutes. Transfer the mushrooms to a colander and rinse.
4. For the marinade, add salt, sugar, bay leaf, cinnamon, mustard, cardamom, pepper, and cloves to the water. Boil and cook for 5-7 minutes. Add mushrooms and cook for 7-10 minutes.
5. 3 minutes before the end of cooking, pour in the vinegar.
6. Leave the mushrooms in the marinade, covered, for 10 hours. Then pour in a little more vinegar, bring to a boil and pour into sterilized jars.
7. Seal the jars with lids, turn them over, wrap them in a warm blanket and leave for a day.
8. Store mushrooms in a dark and dry place.

Ingredients:

• Porcini mushrooms - 1.5 kg
• Water - 1 l
• Salt - 2 tbsp.
• Sugar - 2 tbsp.
• Bay leaf - 3 pcs.
• Allspice - 6 peas
• Vegetable oil - 2 tbsp.
• Vinegar essence - 4 tsp.

1. Cut off the stems from the mushrooms. Wash your hats from forest debris.
2. Boil water in a saucepan and add porcini mushrooms. Cook over medium heat until tender, stirring.
3. When the mushrooms sink to the bottom, they are ready: approximately 15 minutes after boiling.
4. For the marinade, boil 1 liter of water, add salt, sugar, allspice, cloves, cinnamon, bay leaf. Cook for 15 minutes and add vinegar.
5. Place the mushrooms in sterilized jars, pour the marinade under the lid and pour in sunflower oil.
6. Cover the jars with lids and place in hot water. Boil and keep on the stove for 30 minutes.
7. Roll up the lids.

• Salad with chicken, cheese and peas. Cut 250 g chicken fillet. Grate 200 g of cheese. Wash 100 g of mushrooms, dry and chop. Combine the products, add 200 g of green peas. Pour in sour cream, add grated horseradish, salt and stir.
• Pate. Chop 200 g of mushrooms and wash. Chop 2 onions and fry in oil until browned. Combine onions with mushrooms, add chopped herbs, spices and grind everything with a blender.
• Tomatoes stuffed with mushrooms. Cut the tops off 4 tomatoes, scoop out the pulp with a spoon, add salt and pepper. Wash 100 g of mushrooms, dry and chop. Chop dill and green onions. Mix mushrooms, herbs and sour cream. Fill the tomatoes with the filling.

Conservation is a delicate matter: it is important to remember the balance and observe the grammatical order. The editors of Life #Food turned to Yuri Bashmakov, the chef of the Russian cuisine restaurant Oblomov, so that he would reveal his professional secrets and share his findings.

Secret No. 1

Porcini mushrooms that were collected at the end of July and August are best suited for pickling: during this period they are the strongest.

Secret No. 2

Mushrooms must be processed within 10 hours after collection, otherwise most of the beneficial properties will be lost.

Secret No. 3

To make cleaning mushrooms easier, first soak them for 10-15 minutes in salted water and then rinse them under the tap.

Secret No. 4

If there are a lot of porcini mushrooms, sort them by size. This will make them look better on the table.

Secret No. 5

Use only mushroom caps. Place small ones whole, cut large ones. It is better to put the legs in soup or fry.

Pickling is called the processing of boiled mushrooms with acetic or citric acids with the addition of spices, and the use of citric acid is preferable, since it not only protects the mushrooms from spoilage, but also does not have a negative effect on the functioning of the liver and gastrointestinal tract. All tubular mushrooms, as well as lamellar mushrooms that do not have bitter milky juice, chanterelles and hedgehog mushrooms are suitable for pickling. It is best to marinate small caps of young mushrooms. Before pickling, mushrooms are thoroughly washed, cleared of forest debris and soil, sorted by type and size, large caps are cut into small pieces so that they can be immediately picked up on a fork. The analysis of mushrooms by type has its own reasons: firstly, mushrooms look better on a plate, each has its own flavor shades and it is inappropriate to confuse them; secondly, each type has its own boiling time. Boletuses and other mushrooms, the flesh of which changes color when cut, immediately after cutting them into slices, place them in salted or acidified water to preserve their original color. The legs should be marinated separately from the caps, since their boiling time is longer by 5 minutes. True, if there are not many mushrooms, you can marinate them together, but in this case the stems must be cut into smaller slices measuring 1.5 - 2 cm. The stems are cut off for porcini mushrooms, honey mushrooms, chanterelles at a distance of 0.5 cm from the cap, for moss mushrooms and butterflies - up to 1.5 cm, for boletus and boletus - up to 3 cm. Before cooking, the moss mushrooms are doused with boiling water, the boletuses are boiled separately in salted water, washed and only then cooked. It is better to remove the skin from the caps of the oil dishes; to do this, the oil dishes should be lowered into boiling water for 1 - 2 minutes, and then placed in a sieve or colander. The peel will come off easier.

At home, mushrooms are pickled in two ways: in the first, they are boiled in a marinade, in the second, they are boiled in salted water, and only then they are poured with marinade.

First way: For 1 kg of mushrooms, pour 1/3 cup of water, 2/3 cup of 8% table vinegar into an enamel pan, and add one tablespoon of salt, preferably coarsely ground. As soon as the water boils, add the mushrooms and cook with constant stirring over low heat. Usually cooking ends 8 - 10 minutes after boiling. Mushrooms with dense flesh, such as white mushrooms, boletus, champignons, are cooked for up to 20 - 25 minutes, chanterelles and honey mushrooms - for up to 25 - 30, legs - for up to 20 minutes. Cooking is considered complete when the marinade becomes light, the foam stops forming and the mushrooms begin to settle to the bottom of the dish. 2 - 3 minutes before the end of cooking, add a teaspoon of granulated sugar, five - six peas of allspice, cloves, bay leaf (dill, horseradish leaf, cherry, oak, currant, garlic at your discretion) and citric acid on the tip of a knife to the pan. . The finished mushrooms are quickly cooled, placed in pre-sterilized jars and filled to the top with marinade.

Second way: The mushrooms are boiled in lightly salted water (2 tablespoons of salt per 1 liter of water), then drained in a colander and then placed in jars and poured with chilled marinade at the rate of 250 - 300 g of marinade per 1 kg of mushrooms. The marinade is prepared as follows: for 0.4 liters of water, take 1 teaspoon of salt, 5 - 6 peppercorns, bay leaf, cinnamon, cloves, citric acid on the tip of a knife; All this is boiled for 20 -30 minutes over low heat, cooled a little and 6 - 8% vinegar is added in the amount of 1/3 of a faceted glass.

How to pickle mushrooms? Marinating mushrooms is delicious.

Pickled mushrooms are a great way to prepare mushrooms for the winter. We will tell you how to prepare delicious pickled mushrooms for the winter, because pickling is one of the most common ways to preserve delicious mushrooms. Marinated mushrooms for the winter are especially tasty thanks to the addition of herbs and spices. But pickled mushrooms are valued not only for their delicious taste, but also for the beneficial substances they contain. In order to preserve them, you need to know how to properly prepare mushrooms.

Ingredients:

1 kg butter,
4 tbsp. salt,
1.5 tbsp. Sahara,
bay leaf,
dill umbrellas,
black peppercorns,
vinegar

Preparation:
Clean the mushrooms thoroughly and rinse them several times in cold water. Cook the mushrooms for about 20 minutes from the moment they boil, stirring occasionally and removing foam. Some time before readiness, add 1 tablespoon of salt and a little vinegar, which will prevent the mushrooms from darkening. Rinse the boiled mushrooms under running water and place in a bowl. Prepare the marinade in a larger container. Boil 1.5 liters of water and cool it, add 3 tablespoons of salt, 1.5 tablespoons of sugar and vinegar to taste, depending on how sour you want the marinade to be. Combine the marinade and cooked and washed mushrooms. Place 1 bay leaf, 1 dill umbrella, 2-3 black peppercorns into sterilized 0.5-liter jars. Then use a wooden spoon to transfer the mushrooms to the jar, scooping out the marinade. Make sure that the mushrooms do not stick together; when the jar is full, check if there is enough marinade. Then cover the jar with a sterilized lid. Now you need to sterilize the mushrooms. To do this, take a tall pan and place a thick cloth folded several times on its bottom. Place the jar in the pan and fill it with water so that its distance to the lid is 1.5-2 cm. Place the pan on low heat and boil for 15-20 minutes. Then take out the jars and roll them up, turn them over, wrap them in a blanket and leave them in a warm place until they cool completely, then put the mushrooms in a cool place.

Ingredients:
2 kg butter,
50 grams of salt,
70-100 grams of sugar,
200 ml. apple cider vinegar,
6 peas of allspice,
1 bay leaf,
1 g cinnamon

Preparation:
Thoroughly clean and rinse the mushrooms several times. Remove the skin from the caps. Small mushrooms can be pickled whole, but for large ones you need to separate the caps from the stems, chop them and pickle them separately. Place the mushrooms in a colander and dip them into cold water several times, allowing them to drain. Then immediately plunge into boiling salted water. Cook for about 10 minutes, then drain in a colander and rinse with hot water. Prepare the marinade. To do this, dissolve salt and sugar in 1 liter of boiling water, add allspice, bay leaf and cinnamon. Boil for 5 minutes, then strain the brine, bring to a boil again and pour in the vinegar. Pour the hot marinade over the mushrooms and cook until the mushrooms settle to the bottom. Then transfer the mushrooms to dry, heated jars, leaving 1 cm of empty space in front of the neck. Pour in the marinade and refrigerate. Store these mushrooms in a cool place.

Ingredients:
1 kg of porcini mushrooms,
60 ml 6% vinegar,
3-4 bay leaves,
10 black peppercorns,
3 peas of allspice,
1 head of onion,
3 carnations,
1 tbsp. salt.

Preparation:
Peel and rinse the porcini mushrooms. If the mushrooms are large, then cut them into pieces of the size you need, and if they are small, then you can leave them whole. Place the mushrooms in a saucepan, pour in 1 cup of water, put on the fire and let the water boil, then reduce the heat and cook the mushrooms for 15 minutes, stirring occasionally and not letting them stick to the bottom. Then discard the mushrooms in a colander and pour the broth into another pan. Add salt, bay leaf, pepper and cloves to the broth. Bring to a boil and remove the bay leaf. Pour in vinegar. Add mushrooms to the broth and cook for 10 minutes, stirring and removing foam. Place the mushrooms in a sterilized jar and place thinly sliced ​​onion rings on the bottom. Pour the marinade over the mushrooms and close the jar with a lid. Store these mushrooms in the refrigerator.

Pickled oyster mushrooms

Ingredients:
2 kg oyster mushrooms,
3 umbrellas of dried dill,
20 black peppercorns,
15 grains of cloves,
4 tbsp. salt,
2 tbsp. Sahara,
2-3 tbsp. 6% vinegar

Preparation:
Rinse the oyster mushrooms, carefully remove them from the base, being careful not to leave long legs. If the caps are too large, cut them in half. Place the mushrooms in a saucepan, add dill, pepper and cloves. Fill the mushrooms with water so that 2 cm remains to the edge of the pan. Place on the fire. Once the water boils, add 4 tablespoons of salt and 2 tablespoons of sugar. Stir the mushrooms, let it boil again and add vinegar. Leave the mushrooms to simmer over low heat for 20-25 minutes. During cooking, taste the marinade; it should be slightly salted. After cooking, let the mushrooms cool and transfer them to a sterilized jar. Then add the marinade so that it slightly covers the mushrooms. Mash the mushrooms in the jar with a spoon, close the lid and put them in the refrigerator.

Ingredients:
1 kg honey mushrooms,
2 tbsp. Sahara,
4 tsp salt,
3 bay leaves,
6 peas of allspice,
4 pcs. carnations,
3 pieces of cinnamon,
3 tsp 70% vinegar essence

Preparation:
Boil 1 liter of water, add salt, sugar, bay leaf, pepper, cloves and cinnamon. Leave to simmer for 3 minutes, then add vinegar and remove pan from heat. Rinse the mushrooms well, place in cold water and bring to a boil, then drain. Pour water over the mushrooms again and add a little salt, cook without stirring the mushrooms until it boils. When the water boils, carefully stir the mushrooms and skim off any foam. Towards the end of cooking, the mushrooms will begin to settle to the bottom. Remove the mushrooms and place them in sterile jars, filling them loosely to about 2/3 of the way up. Drain the remaining broth left on the mushrooms from the jars and fill with marinade until the end. Close the jars with lids and store in the refrigerator.

Ingredients:
250 g chanterelles,
1 onion,
2 cloves of garlic,
1 chili pod
40 g celery,
100 ml white wine vinegar,
5 black peppercorns,
3 bay leaves,
2 tsp Sahara,
2 sprigs rosemary

Preparation:
Peel the chanterelles, wash them, cut off the mushroom stems where the plates begin. Rinse the mushrooms in running water. Dip the chanterelles in boiling salted water for 1 minute and drain in a colander. Cut the onion into 4 parts, and each clove of garlic in half. Cut the red hot chili pepper in half and remove the seeds. Slice the celery thinly. Mix vinegar with 250 ml of water, chopped vegetables and spices, bring to a boil and cook for 5 minutes. Place the chanterelles in sterilized jars and fill with marinade. Close the jar tightly, turn it over and put it on the lid, let it cool. Store in a cool, dark place.

Ingredients:
800 grams of small champignons,
1 bunch of young onions,
1/2 cup vinegar
4 tbsp. l. vegetable oil,
basil,
parsley,
thyme,
bay leaf,
peppercorns,
salt

Preparation:
Wash the onion, cut the greens into rings, and cut the onions in half. Add vinegar and oil to 2 cups of water and bring the mixture to a boil. Add onions, washed mushrooms, herbs, peppers and bay leaves to the resulting marinade. Simmer over low heat, stirring constantly, for 5 minutes. Then transfer the mushrooms, onions and spices into sterilized jars and fill them with the marinade brought to a boil. Roll up the jars and store in the refrigerator.

Ingredients:
5 kg champignons,
1 liter of 9% vinegar,
40 black peppercorns,
10 bay leaves,
2 tbsp. l. salt,
1 tbsp. l. grated nutmeg

Preparation:
Clean the mushrooms and rinse them in cold running water. Dip the mushrooms in boiling water for 5 minutes, drain in a colander and let the water drain. Bring 1 liter of water to a boil, add salt, vinegar, bay leaf, pepper, nutmeg and mushrooms. Cook for 3-5 minutes. Place hot mushrooms with marinade into sterilized jars and close with tight lids. When the jars have cooled, store them in a cool place.

Ingredients:
5 kg of young russula,
80 grams of salt,
800 ml 9% vinegar,
20 grams of black peppercorns,
10 bay leaves,
800 grams of onion,
15 grams of sugar,
15 pcs cloves

Preparation:
Thoroughly clean the russula, rinse in cold running water. Place mushrooms in salted water and cook for 5-10 minutes. Boil 2 liters of water, add salt, sugar, pepper, cloves, chopped onion and bay leaf. Cook for 5-10 minutes. At the end of cooking, add vinegar and russula to the marinade. Cook for another 5-10 minutes. Place the mushrooms in a colander and let the marinade drain. Place the mushrooms in sterilized jars, cook the marinade for another 10 minutes, then pour it over the mushrooms. Seal the jars with plastic lids and store in a cool place.

Each housewife always proceeds from her own experience and tastes; each of us keeps her own secrets and methods of processing mushrooms. However, no matter what pickling method you use, it will always be nice to gather the whole family for dinner and open a jar of aromatic mushrooms, use them as a side dish or as an ingredient for preparing the most delicious dishes. Try to cook pickled mushrooms and in winter you will appreciate all their beauty!