Recipe for rolling mushrooms with citric acid. Marinated boletus with citric acid in a spicy marinade

To delight forest gifts with a wonderful taste in winter, you need to prepare the right marinade for mushrooms. Let's reveal the secrets of a beautiful, transparent marinade and look at recipes for various types mushrooms

The fastest marinade recipe

This cooking variation is suitable for all types of mushrooms.

Ingredients:

Mushrooms;
garlic;
water – 50 ml;
vegetable oil– 1 tbsp. spoon;
sugar – 1 tbsp. spoon;
vinegar – 40 ml;
salt – 1.5 tbsp. spoons;
peppercorns – 5 pcs.;
cloves – 2 pcs.

Preparation:

1. Boil the mushrooms. During the cooking process you will need to change the water three times. Wild mushrooms are cooked for an hour and a half.
2. Pour salt into the water. Add sugar, pepper and cloves. Boil. Remove from stove and pour in vinegar.
3. Scald the jar. Place garlic on the bottom. Place mushrooms in jars. Pour marinade and add oil. Roll up.
4. According to this recipe, they will be ready in a day. Mushrooms keep well all winter.

Cooking for 1 liter of water

The taste of mushrooms directly depends on the marinade. It must be prepared in correct proportions, strictly following the recipe.

Ingredients:

Water – 1 liter;
bay leaf – 2 leaves;
black peppercorns;
cloves – 5 pcs.;
salt – 1 tbsp. heaped spoon;
allspice peas;
table vinegar(9%) – 3 tbsp. spoons.

Preparation:

1. Boil water. Throw in the bay leaves and cloves. Add salt. Add sugar and add peppercorns. Boil for five minutes until the crystals are completely dissolved.
2. Pour in the vinegar, stir and pour into the prepared jar of mushrooms. Roll up.

For porcini mushrooms

A quick and simple option that is suitable for the best representatives of the forest - porcini mushrooms.

Ingredients:

Allspice – 6 peas;
water – 1 liter;
cloves – 2 pcs.;
salt – 1.5 tbsp. spoons;
vinegar – 150 ml;
bay leaf – 3 leaves;
sugar – 1 tbsp. spoon.

Preparation:

1. Everything necessary products In addition to vinegar, mix, boil and simmer for a quarter of an hour.
2. Remove from heat and pour in vinegar. Mix.
3. Ready brine pour in forest gifts and roll up.

Vinegar is always added to the marinade at the end of cooking, when the liquid has been removed from the heat. If you add it at the beginning of cooking, the vinegar will evaporate.

Universal marinade for any mushrooms

A simple marinade for mushrooms for the winter is suitable not only for forest products, but also for champignons.

Ingredients:

Water – 1 liter;
cinnamon – 0.4 teaspoon;
salt – 1 tbsp. spoon;
cloves – 3 buds;
sugar – 1 tbsp. spoon;
peppercorns;
vinegar essence– 1 tbsp. spoon;
bay leaf – 1 leaf;
garlic – 3 cloves;
dill umbrellas – 3 pcs.;
horseradish leaves.

Preparation:

1. Peel and chop the mushrooms. Boil. Place in jars.
2. Boil water. Add salt, add all the ingredients and boil for a quarter of an hour.
3. Pour the essence into the resulting brine and immediately pour it into jars.

Option for honey mushrooms

This is very quick option preparation, which makes honey mushrooms incredibly tasty.

Ingredients:

Water – 240 ml;
salt – 1.5 tbsp. spoons;
vinegar – 30 ml (9%);
cloves – 3 pcs.;
pepper – 3 peas.

Preparation:

1. Boil and place honey mushrooms in a jar.
2. Add marinade ingredients to the water. Boil. Pour in vinegar and pour into jars. Roll up.

With garlic and pepper

There are many various options marinade for mushrooms. This variation has an ideal ratio of products that is suitable for all types of forest products. Thanks to the resulting brine, they will be well preserved throughout the winter.

Ingredients:

Mushrooms (white, boletus, honey mushrooms, morel, Polish);
garlic – 2 cloves;
water – 1 liter;
bay leaf – 3 leaves;
sugar – 2 tbsp. heaped spoons;
cloves – 2 pcs.;
black pepper – 8 peas;
salt – 4 heaped teaspoons;
allspice – 4 peas;
vinegar - 5 tbsp. spoons (9%).

Preparation:

1. Rinse the mushrooms. Sort and cut into pieces. Boil in salted water. During the cooking process, remove the foam from which all the dirt comes out. Drain the liquid.
2. Place all products except garlic and vinegar in water. Boil and cover with a lid. Boil for five minutes.
3. Throw in mushrooms and garlic, cut into pieces. Boil and simmer for a quarter of an hour. Pour in vinegar and stir. Transfer to jars and roll up.

To ensure that the marinade remains transparent, when cooking mushrooms, remove the foam in time and change the water several times.

Korean mushroom marinade

Champignons marinated in the proposed marinade will be an excellent appetizer on the holiday table.

Ingredients:

Champignons – 300 g;
black pepper;
coriander – 0.4 teaspoon ground;
salt;
garlic – 3 cloves;
Apple vinegar– 3 tbsp. spoons;
parsley – 25 g;
sesame – 10 g;
dill – 25 g;
soy sauce– 1 tbsp. spoon;
red hot pepper– 1 pod;
cumin – 0.5 tbsp. spoons;
bay leaf – 2 leaves;
vegetable oil – 60 ml.

Preparation:

1. Boil the mushrooms. Do not forget to remove the foam that forms during the cooking process. Drain off all liquid.
2. Pour soy sauce into vegetable oil. Finely chop the greens and add to the oil. Chop the garlic. Add to the mass. Throw in bay leaf, cumin, coriander, chopped hot pepper. Pour in vinegar and stir.
3. Place sesame seeds in a dry frying pan and fry. The grains should become golden brown. Add to marinade. Stir.
4. Add mushrooms. Cover with lids and store in the refrigerator. If you want to prepare until next season, bring the mushrooms and marinade to a boil. Transfer to jars and roll up.

For oyster mushrooms

Many people don’t know how to cook oyster mushrooms deliciously. We offer an ideal, proven cooking option.

Ingredients:

Oyster mushrooms – 1100 g;
vinegar – 1 teaspoon of essence;
pepper – 6 peas;
water – 600 ml;
garlic – 3 cloves;
salt – 2 tbsp. spoons;
dried dill;
sugar – 1 tbsp. spoon;
cloves – 6 pcs.;
bay leaf – 2 leaves.

Preparation:

1. Cut oyster mushrooms from a bunch. Mushrooms have rubbery and very hard legs, so they need to be trimmed short. Cut the hats.
2. Pour water over the oyster mushrooms and immediately add salt. Add spices. As soon as the water begins to boil, pour in the vinegar. Boil for half an hour. Any foam that appears must be removed.
3. Cool and transfer to jars. The brine should only cover the mushrooms; there is no need to pour too much. Pour a tablespoon of vegetable oil into a jar. Roll up.

General cooking principles

Mushrooms, even if they are strong, should always be checked for worms and divided into types. You can marinate in two ways:
marinade together with mushrooms;
marinade separately from mushrooms.
If you decide to cook together with mushrooms, then the final product will preserve the mushroom flavor as much as possible. The dish will have a special taste, and the marinade will be the richest, but not very pleasant to look at. In the jar, the liquid will appear cloudy, viscous and dark. Will contain crumbled mushroom debris.
If you decide to prepare the marinade separately and then pour in the prepared mushrooms, the final product will be transparent and clean. The aroma will be as rich as in the first version.
Only whole and strong mushrooms are chosen for pickling. They are carefully sorted and the dark spots are cut off. All parts are cut. Small specimens can be left whole. It is recommended to marinate the caps separately from the legs.
Boletuses and boletuses color the marinade in dark color. If you want to keep the brine transparent, first pour boiling water over the mushrooms and then immediately place them in cold water. Only after this procedure start cooking mushrooms.

Everyone good day! Today we will cook amazing food with you delicious snack For potatoes and any feast - pickled boletus. This dish will especially appeal to those who love mushrooms as much as I do. And there is nothing complicated in the cooking technology. Moreover, we have already studied with you recently.

True, some housewives like to complicate their lives by peeling the skin off each oiler cap. They say that if this is not done, the mushrooms will become bitter. However, by nature I am not so hardworking as to spend so much time peeling the butter, so I cook them straight with the skin. And, I must say, I never felt any bitterness.

So you can take my experience into your arsenal and don’t waste your time. Although in the article you will find recipes with different cooking technologies - both with and without cleaning the caps. As they say, it depends on the taste and color... We are still preparing one dish, so we won’t argue.

When cooking butter, experienced mushroom lovers advise adding a teaspoon of citric acid to a pan of salted water so that the mushrooms do not darken. This rule is also optional and is intended for aesthetes. But unlike cleaning the caps, adding citric acid to the pan is not that difficult. So let's get started.

Even an inexperienced housewife can prepare mushrooms using this technology. The main advantage of this recipe: a minimum of effort, available ingredients and no need for sterilization. So cook for your health!

Ingredients:

Butter
Lemon acid
Sugar
Vinegar 9%
Garlic
Peppercorns
Bay leaf
Dill (fennel) seeds

We clean the butter, wash it and boil it in lightly salted water for 15-20 minutes after boiling. To prevent the mushrooms from darkening, add a teaspoon of citric acid to the pan.

Drain the water through a colander and rinse the butter under running water.

Prepare the marinade: put 2 tablespoons of salt, 3 tablespoons of sugar, 80 ml of vinegar 9% per liter of water. We put it on the stove.

After boiling, add mushrooms and seasonings (garlic, peppercorns, Bay leaf, Dill seeds). Boil for 15-20 minutes.

Remove from the stove and place the butter and brine in jars.

Marinate boletus with citric acid without vinegar

What not to cook from mushrooms! But they are especially good in marinades. Preparation delicious butter without a doubt very creative process. So let's do this.

Take:

Butter
Lemon acid
Sugar
Bay leaf
Allspice
Carnation
Cinnamon

Cooking method in stages:

We clean and wash the butter.

Coarsely chop the mushrooms into a saucepan. Fill with water, add some salt and put on fire for 30 minutes.

While the boletus is boiling, prepare the marinade: for a liter of water, take 2 tablespoons of sugar, 4 teaspoons of salt, 3 bay leaves, 6 allspice peas, 3 cloves and 3 pieces of cinnamon.

Place the mushrooms in a colander and rinse with running water.

Place the butter in a saucepan with the marinade and add 2 teaspoons of citric acid. Cook for another 5 minutes. Roll mushrooms with brine into jars.

How to prepare pickled boletus mushrooms for the winter?

This wonderful recipe Reader Marina from Krasnodar shared with me. She wrote to me that even though their winter is not as severe as in other regions of Russia, she likes to pickle mushrooms every year. This is a great appetizer for any meal!

Prepare per liter of marinade:

2 kg butter
2 tablespoons coarse salt
3 tablespoons sugar
3 allspice peas
9 black peppercorns
2 bay leaves
1 piece of clove
1 clove garlic finely chopped
vinegar essence 70%

Cooking method in stages:

To prevent pickled butter from becoming bitter, we remove the skin on the cap. There is no need to pre-wash the mushrooms!

We rinse the peeled boletus under running water. cold water.

Bring a liter of water to a boil and add 1 teaspoon of salt and citric acid on the tip of a knife.

Place the mushrooms in the pan.

After boiling, remove the foam.

Boil the mushrooms until tender for 20 minutes.

Place the butter in a colander.

Prepare the marinade: add salt, sugar, allspice and black pepper, bay leaf, cloves and a clove of garlic to the water. Bring to a boil and keep on fire for another 5 minutes.

Fill the sterilized jars with mushrooms to 2/3 of the volume.

Pour in the prepared marinade and add 70% vinegar essence at the rate of 1 teaspoon per 1.5 liter jar.

Cover with a boiled lid and leave to cool. Then we put it in the cellar or refrigerator. After 10 days, the mushrooms are ready!

We marinate boletus with 9% vinegar in jars not for the winter

This recipe includes sterilization of the preparations. However, if you are not preparing boletus for the winter, then you can do without sterility. So cook for yourself and have fun!

For 1 liter of boiled butter we will need:

2 teaspoons salt (heaped)
2 teaspoons sugar
4 tablespoons vinegar 9%
2 glasses of water
Black and allspice peas
Carnation
Bay leaf

Cooking method in stages:

We sort out the butter, clean it, fill it with water and put it on the fire. Boil for 15-20 minutes after boiling.

Drain the water through a colander and rinse the mushrooms thoroughly.

We transfer the butter into a clean pan, pour sugar and salt into it, pour in water and put it on the stove.

While the mushrooms are boiling, put in each 0.5 liter jar: 2 pieces of black and allspice peas, 2 pieces of cloves, 1 bay leaf.

As soon as the butter boils, add vinegar to the pan and cook for another 15 minutes.

Divide the mushrooms with brine into jars and close them.

Place a cloth at the bottom of the pan and heat the water.

We put our preparations there, pour in water about 2/3 full. Sterilize jars of butter 15 minutes after boiling.

We roll up the jars, cool them for a day and put them away cool place for 10-15 days. After this time, the mushrooms are ready to eat, bon appetit!

How to pickle boletus mushrooms in jars - a simple recipe for 2 liters of water

My mother uses this technology to tighten jars. She is very meticulous about this process, so she peels each mushroom cap. But you don't have to. Despite the simplicity of the recipe, the boletus turns out very tasty.

Ingredients for 1 bucket of mushrooms:

2 liters of water
2 bay leaves
15-20 black peppercorns
1.5 tablespoons salt
1.5 tablespoons 70% vinegar essence
1 onion

Cooking method in stages:

We sort out the butter, peel and cut.

Pour water into a saucepan and put it on fire. As soon as it boils, place the mushrooms in it and boil them for 20 minutes, remembering to skim off the foam.

Wash the boiled boletus under cold water. Place them on the stove again and cook for another 10 minutes.

After cooking, rinse the mushrooms again with cold water. Now put a pan of water on the stove and, after boiling, add the twice-boiled butter. Then add seasonings and cook for 40 minutes. 5 minutes before the end of cooking, add 1.5 tablespoons of vinegar essence 70%.

Place the mushrooms and brine in jars and close them.

Delicious pickled butter for the winter - you'll lick your fingers!

The secret of awesome mushrooms is in a properly prepared marinade. You can add your favorite spices to it when cooking, or you can use this reliable recipe.

Take for 2 kg butter:

liter of water
2 tablespoons vinegar 9%
2-3 bay leaves
8-10 pieces black peppercorns
4-5 pieces of cloves

Cooking method in stages:

We clean the butter and place it in a saucepan with boiling salted water. Boil for 20 minutes, periodically removing the foam.

Drain the water through a colander and rinse the mushrooms under running water.

Put them in the pan again, pour boiling water from the kettle, add seasonings and spices to specified quantity and boil the butter in the marinade for 40-45 minutes. Add vinegar 5 minutes before it’s ready!

Distribute the mushrooms with the brine into the jars and close them.

Recipe for making pickled butter in jars with iron lids

My grandmother taught me this technology. Her boletus always flew off the table at high speed, because she cooked them tastiest of all.

Prepare for 0.5 kg of mushrooms:

300 gr. water
1.5 tablespoons sugar
1 tablespoon salt
5-6 black peppercorns
2 pieces of cloves
1 clove of garlic
coriander
1 teaspoon vinegar essence 70%

Cooking method in stages:

We clean and sort the boletus, removing the wormy ones.

We thoroughly wash each mushroom.

Cut large boletus into slices.

Fill the pan with mushrooms with water and put on fire. After boiling, cook for 15 minutes, then drain the water and boil the butter again for 15 minutes in clean water.

Prepare the marinade in another saucepan while the mushrooms cook. Add sugar, salt, pepper, cloves, garlic and coriander, bring to a boil.

Transfer the mushrooms to the brine and continue boiling for another 10 minutes.

Remove the saucepan from the heat and add vinegar essence.

Place butter into jars.

We close the blanks with iron lids.

Turn the jars over, cover them with a warm blanket and leave to cool for a day.

We prepare marinated butter for the winter in jars under nylon lids (without sealing)

And this recipe is especially for those who do not like to tinker with preparations for a long time. But at the same time, by the way, the mushrooms turn out to be incomparable. Try it, you won't regret it!

We need per liter of water:

1.5 kg butter
2 tablespoons salt
1 tablespoon sugar
3-4 pieces bay leaves
½ teaspoon pepper mixture
20 black peppercorns
1 pistil of cloves
2 tablespoons 9% vinegar
half a lemon
3 cloves garlic

Cooking method in stages:

We sort out the butter and rinse it in a basin. Boil for 15 minutes after boiling. Place in a colander and rinse the mushrooms under running cold water.

Boil them again for 15 minutes, after adding half a lemon to the pan.

Place chopped garlic cloves on the bottom of the jar.

We put the boletus.

Pour boiling marinade over them, add vinegar and close the jars nylon covers.

Recipe for crispy butter with vinegar for a liter jar

Using this technology, you can also pickle other mushrooms: porcini, redheads, saffron milk caps. They turn out very crispy and delicious!

Ingredients:

boletus
garlic
peppercorns
Bay leaf
vinegar 9%
sugar

Cooking method in stages:

We clean the butter, sort it out and, if necessary, cut it into slices. Let it boil for 15 minutes after boiling.

Place in a colander, put the mushrooms back into the pan, fill them with water and boil again.

Place garlic, pepper, and bay leaf in sterilized jars.

Then lay out the butter.

Pour boiling marinade prepared at the rate of 2 tablespoons of salt and 1 tablespoon of sugar per liter of water.

Add 0.5 teaspoon of vinegar 9% to each jar of mushrooms.

Roll up and leave to cool.

Marinating butter at home to eat quickly

We all love to eat delicious food, especially when it comes to mushrooms. Pickled boletus turns out very fragrant if you add a few oak leaves to it.

Take:

boletus
vinegar 9%
sugar
Bay leaf
black or allspice peas
oak leaves

Cooking method in stages:

We clean and cut the dry butter. Then we wash the mushrooms and place them in acidified boiling water (add one teaspoon of 9% vinegar and salt per liter of water).

Cook for 10 minutes over medium heat. We wash the butterfish again and let them cook until they all sink to the bottom.

Separately prepare the marinade. For 250 ml of water, take 0.5 teaspoon of salt, 1 teaspoon of sugar and 1.5 tablespoons of vinegar.

At the bottom of the jar put bay leaf, pepper and 2-3 oak leaves, place the mushrooms and pour in the marinade.

We roll up the jars.

Classic recipe for pickled butter for 1 liter of water

If you are a lover of classics in all its forms, then you will like these mushrooms. For your convenience, the recipe is written per liter of water.

Prepare for 1 liter of water:

2 kg butter
1 teaspoon citric acid
2 tablespoons salt
3 tablespoons sugar
1.5-2 teaspoons vinegar essence 70%
3 bay leaves
7-8 black peppercorns
3-4 cloves of garlic

Cooking method in stages:

We clean the butter, put it on the fire in salted water, add a teaspoon of citric acid. Cook for 20 minutes after boiling.

During the cooking process, remove the foam from the pan.

Place the mushrooms in a colander and rinse them under running cold water.

Add salt, sugar, bay leaf, black peppercorns, crushed garlic cloves to a saucepan with water. After boiling, place the butter in a container with brine and cook for another 15 minutes.

Add 70% vinegar essence.

Place the mushrooms in jars.

Add marinade.

Screw the jars tightly.

Making canned butter at home - a simple recipe with butter

Admit it, who loves pickled mushrooms with onions and butter? Me too! Therefore, I suggest you prepare buttermilk according to this original recipe.

For 1 liter of water we need:

1.5 – 2 kg butter
2 tablespoons salt
1.5 teaspoons sugar
1 onion
2 bay leaves
2 cloves garlic
4 black peppercorns
2 allspice peas
1 tablespoon vegetable oil
4 tablespoons vinegar 9%

Cooking method in stages:

We clean the mushrooms, rinse them and place them in a saucepan with water. Add an onion there at the rate of 1 piece per liter of water. Cook for 40 minutes.

During cooking, periodically remove the foam.

While the butter is cooking, prepare the marinade and bring it to a boil.

Place the mushrooms in a colander and pour boiling brine over them. Put it on the fire again and cook for another 5-7 minutes after boiling.

We distribute the butter with the marinade into jars and close them with sterilized nylon lids. After cooling, put it in a cool place and after 7-10 days we can use it as a tasty snack.

Video on how to prepare the most delicious marinated butter

To make high-quality mushroom preparation, you need to know a few subtleties. Firstly, after collecting butterfish or purchasing them at the market, you need to carefully sort them out, sorting them from wormy and large ones. Since it is best to marinate small and elastic mushrooms.

Secondly, this may sound a little banal, but you need to cook boletus with soul. Watch this video in which the author is very emotional about the process of preparing pickled mushrooms. Try to repeat her experience.

Recipe for marinade for butter for 1 liter of water (with vinegar)

When cooked in this brine, mushrooms are especially piquant. There will be no shame in serving them at the festive table. Moreover, I assure you, guests will also enjoy drinking the marinade for butter.

Ingredients per liter of water:

1 bay leaf
3 pcs. carnations
4 black peppercorns
4 allspice peas
8 tablespoons vinegar 9% or 1 tablespoon vinegar essence 70%
1 tablespoon (heaped) salt
1.5-2 tablespoons sugar

Cooking method in stages:

Place pepper, cloves, and bay leaf in a saucepan with water.

Add 9% vinegar or 70% essence.

Add salt.

Pour in sugar, stir and wait for it to boil.

Place the mushrooms in the boiling marinade and cook for 15-20 minutes.

Prepare brine for butter with garlic and citric acid (for 1.5 liters of water)

The marinade is suitable for both boletus and champignons. Mushrooms cooked in brine according to this recipe can be served immediately after cooling or stored for the winter.

Take:

1.5 liters of water
2 tablespoons sugar
1 tablespoon salt
1 teaspoon cloves
4 allspice peas
2 bay leaves
1 teaspoon coriander seeds
tablespoon vinegar 9%
1 teaspoon citric acid
2-3 cloves of garlic

Cooking method in stages:

Boil 1.5 liters of water and pour sugar and salt into the pan.

Add cloves.

Add 4 peas of allspice.

Add bay leaf, citric acid, garlic and coriander seeds.

Cook over low heat for 7 minutes. When the marinade is ready, pour 9% vinegar into it and add finely chopped garlic.

Cook for another 5 minutes and add to the pan with aromatic brine mushrooms. Keep on medium heat for another 15 minutes. Bon appetit!

Do you like to pickle butter for the winter? Which recipe did you like best? Be sure to write in the comments! It is very important for me to receive feedback from you. In the meantime, see you again on the blog!

Marinated champignons, prepared for the winter, are fragrant and tasty; pickling champignons at home is simple and quick. How to marinate champignons correctly so that they remain white, turn out tasty and last a long time? Fans of mushroom appetizers often ask these questions.

How to marinate champignons for barbecue, how to marinate champignon mushrooms for barbecue, for? In any case, it is better to use proven, safe marinating methods.

It is more convenient to prepare mushrooms for the winter directly in jars; in winter, champignons closed in a jar can be stored long time. These champignons are very tasty, with a spicy aroma, firm and crispy. They deliciously complement fried meat and baked fish. They are used to prepare salads and improve the taste of various dishes.

Advice from the Wonder Chef. For pickling, if possible, choose small mushrooms; they are beautiful in the finished dish and have excellent taste. banks will help out the hostess when she needs to quickly serve cold snack, but time to prepare snack dish few.

So, how to make marinated champignons at home, what quick and easy recipes are best to use for preparing mushroom homemade for the winter in jars? What to cook mushrooms with?

Marinated champignons at home for the winter

Recipes for making pickled mushrooms are popular among housewives every year. Marinating mushrooms at home differs in the methods and composition of the marinade ingredients. Champignons are recognized as the most available mushrooms, they are easy to buy in a store or free of charge along with forest gifts in the forest.

Exactly fresh champignons They are often pickled at home for the winter in order to stock up on tasty ingredients for a long time for preparing salads and many dishes. In winter and at any time of the year they are cooked, filled with them, homemade with a piquant taste.

Mushrooms are known to be a source of plant protein and are low in calories and nutritious. Raw champignons are usually used for barbecue, but pre-marinated mushrooms are baked on the grill.

How to pickle champignons for the winter in jars

It is important to understand how to choose the right mushrooms so that after marinating the champignons remain white and retain their natural color during the winter. White color and clear marinade.

Mushrooms should be white and firm. They should be solid at the bottom, with small round caps. Large unfurled caps on champignons indicate an expired product.
Forest champignons are carefully cleaned of soil and leaves, unlike store-bought ones. The surface of the caps and legs is cleaned with a sharp knife, after which the harvest collected in the forest must be washed under running water.
Greenhouse champignons, as a rule, just need to be wiped with a damp cloth.
Small mushrooms with small caps are pickled whole; large specimens should be cut into pieces.
Homemade winter recipes call for boiling raw champignons, but in addition traditional recipes, there are options for marinating without cooking.
It is not recommended to cook champignons for a long time, otherwise they will lose their crispness and density.
Get poisoned raw champignons difficult, but remember: eating spoiled mushrooms is prohibited.
Follow the recipe instructions when pickling champignon mushrooms for the winter. The guarantor of the safety of the workpiece for a long period of time is (table or apple), vinegar essence, acetic acid and citric acid.
When preparing canned food for the winter with your own hands, try to use natural preservatives, marinate mushrooms with vinegar, citric acid, with salt and sugar, so that the champignons do not darken, become strong and safe to eat after homemade with and without sterilization.

Recipes for marinated champignons

By closing the champignons in jars for the winter, you can quickly and without much hassle prepare your favorite foods at home, which are tastier and safer than store-bought preserves in glass and metal jars.

Stock up for future use delicious preparations at home is good for health and cheaper for family budget. Holiday salad It’s easy and simple to make for yourself and your guests by opening a jar of canned mushrooms.

Recipes for pickled champignons are different, but they are united by one important rule - you need to cook mushroom preservation. For this purpose empty glass containers It is necessary to wash thoroughly and be sure to sterilize in any convenient way.

Quick cooking method

Classic recipe for pickling champignons instant cooking no oil, no garlic, no added onions.

Ingredients:

fresh champignons – 1 kg;
water (for marinade) – 0.5 l;
granulated sugar– 20 g;
salt – 50 g;
table vinegar 9% – 120 ml;
allspice black pepper – 20 peas;
bay leaf – 4 pcs.

Step-by-step cooking recipe.

Fill the prepared mushrooms with water and place the pan on the stove. Once the water boils, cook the champignons for 10 minutes over low heat. We drain the water to the caps and let the legs cool.
Pour 500 ml of water into a separate small container and let it boil. Add sugar, salt and wait until the products dissolve.
Add vinegar, pepper, bay leaf to the marinade. When the marinade boils again, remove it from the heat. Cool until room temperature.
We distribute the mushrooms into clean jars and fill them with marinade to the top. Close tightly and store in the refrigerator.

Instant marinated champignons with bell pepper

Ingredients for the recipe: fresh champignons – 700 g; bell pepper – 2 pcs.; salt – 1 tbsp; water – 1.5 liters; fresh dill – 2 sprigs; garlic – 5 cloves; hot peppers Chili - to taste; celery greens - to taste; onion – 1 head.

Ingredients of the marinade: water – 1 liter; regular vinegar 9 percent - 100 ml; salt – 2 tsp; granulated sugar – 2 tbsp; sunflower oil – 2 tbsp; dried basil – 1 tsp; bay leaf – 1 leaf; black peppercorns – 8 pcs.

Recipe step by step. We clean the champignons and rinse them under running water. Bring 1.5 liters of water to a boil, add. Boil the champignons for 5 minutes. Place in a colander and let the water drain. Slice peppers and onions large pieces, smaller garlic. Layer the greens in a glass jar, add mushrooms and mushrooms on top of the greens. bell pepper. The top layer is garlic and hot chili pepper.

To prepare the marinade, boil water with salt, sugar, peppercorns and basil and bay. Remove from heat, add vinegar and oil. Pour over the mushrooms. Cover the jar with a lid and leave the snack on the kitchen table. After cooling, place in the refrigerator. You can eat right away.

Recipe for pickled champignons with onions for the winter

You will need: fresh champignons – 1 kg; onion – 1 head; sweet bell pepper – 1 pc.; garlic – 4 cloves; hot chili pepper – 1 pc.; water – 1 liter; table vinegar 9% – 80 ml; bay leaf – 4 pcs.; ground black pepper – 1 tsp; granulated sugar – 1 tbsp; salt – 15 g; vegetable oil – 1 tbsp.

How to pickle champignons in jars for the winter. To prepare mushrooms before marinating for the winter, wash the champignons in running water at room temperature. Place the mushrooms in a pan of water and place on the stove. Add some salt to the water. After the start of boiling, boil the mushrooms for 5 minutes, stir to ensure even cooking. Place in a colander and let the water drain.

To prepare the marinade, pour the required amount of water into the saucepan according to the recipe. Add bay leaf and black pepper. Boil for 2 minutes. Add salt and sugar. Reduce heat and heat the brine for 1-2 minutes. Remove the pan from the heat and pour in vinegar and vegetable oil. Cut into pieces Bell pepper And onion cubes. Chop the garlic and hot pepper into small pieces.

Mix vegetables. Place the mushrooms in a jar with vegetables. We sterilize jars and lids at home. Pour the hot marinade into the mushroom-vegetable mixture in a jar and cover the mixture with a lid. Wrap up home canning with a blanket, turning it upside down, leave it until it cools completely.

A jar of pickled champignons can be stored at home; in the cold season, the preservation is used for cooking with mushrooms, quick, for dishes from.

How to pickle wild mushrooms

How to marinate champignons at home, collected from the forest, how to prepare a marinade for champignon mushrooms? The issue of preparing snacks for the winter becomes relevant when the mushroom picker returns from the forest with a basket full of mushrooms.

You will need: Forest mushrooms– 2.5 kg; salt – 1 tbsp; water – 1 liter; vinegar 9% – 500 ml; bay leaf – 4 pcs; ground nutmeg – 0.5 tbsp; black peppercorns – 15 pcs.

Let's marinate forest champignons. Boil the peeled mushrooms for 5 minutes and pour into a colander along with water. Pour 1 liter into a separate saucepan clean water. Let it boil, add mushrooms and marinade ingredients. Cook the champignons in the marinade for another 5 minutes.

We sterilize the jars, place them in them and pour in the marinade. Cover with nylon lids. We put the cooled preparations - pickled champignons for the winter - in the cellar or put them in the refrigerator.

Champignons marinated with wine: recipe

The recipe for pickling champignons is designed for a 1 liter seaming jar. mushroom preparations for the winter. Wine is known to be used as a drink and for meat, but in addition to marinating meat dishes, it is added to home canning. Mushrooms are marinated in wine, usually for long-term storage canned food In wine, pickled champignons retain their white color and are stored for a long time.

Ingredients: fresh mushrooms – 0.5 kg; water – 1 glass; wine - 1 glass; lemon – half a fruit; olive oil – a quarter cup; sugar – 2 tsp; salt – 1 tbsp; cloves - 2 buds; allspice peas – 4 pcs.; bay leaf – 1 leaf.

We marinate the champignons. We prepare mushrooms for pickling by cleansing natural gifts from soil and debris. Fill the prepared champignons with water with the addition of lemon juice so that they remain white and do not darken during processing. Transfer to a saucepan with water.

Place on the fire and bring to a boil. Cook for 5 minutes. Place in a colander. Cook the marinade from the remaining ingredients. Place the champignons in jars and fill with marinade. Sterilize mushrooms for 30 minutes. Close with lids and cool. We put it away for storage in the cellar.

Note!

Champignons marinated for the winter with apple cider vinegar

Based on 2 liters: fresh champignons – 1.5 kg; apple cider vinegar 6% – 150 ml; vegetable oil – 25 ml; water – 1 liter (without cooking mushrooms); garlic – 3 cloves; salt – 20 g; bay leaf – 3 pcs.; black allspice peas – 10 pcs.

How to marinate. Wash the champignons, leave the small ones whole, cut the large mushrooms into several parts. Place in a saucepan and fill with water. Bring to a boil, simmer for 15 minutes. Place the champignons on a sieve to remove excess moisture. IN hot water Stir salt and sugar, boil for a couple of minutes. Add apple cider vinegar and oil and cook for another 2 minutes.

Dip the mushrooms into the marinade and boil them for 3 minutes from the moment they boil. Place equal amounts of seasonings and garlic into sterilized jars. Fill the jars with pickled champignons, screw them on and turn them down onto the lid. Leave the pieces wrapped in warmth to cool for a day. We store cooled canned champignons prepared according to this recipe for the winter at home at a temperature not exceeding 15 degrees.

The recipe for canned champignons with cloves is very tasty.

Mushrooms marinated according to this recipe have excellent taste qualities, are simply prepared and canned without sterilization.

List of products for canning champignons without sterilization: fresh champignons (small) – 1 kg; garlic – 5 cloves; table vinegar 9% – 90 ml; allspice and black pepper – 5 pcs.; cloves – 2 pcs.; salt – 1.5 tbsp; granulated sugar – 1 tbsp; bay leaf – 2 pcs.

Step-by-step cooking recipe. Mushrooms for pickling need to be elastic, small and uniform in size. We wash the champignons under running water. Place the saucepan on the stove and boil water. Place the champignons in boiling water for 5 minutes with the addition of 1 tbsp. vinegar. Place the mushrooms in a colander. Separately prepare the marinade. To 1 liter of water add peppercorns, bay leaves, peeled garlic, salt, sugar and clove buds. Let the marinade boil. Place the champignons in the pan and cook them for 20 minutes. Pour in the rest of the vinegar and heat the mushrooms in the brine for another five minutes.

Sterilize jars and lids. Place the mushrooms in jars, pour hot marinade and roll up metal lids. We put the finished marinated champignons without sterilization, cooled to room temperature, in a cool, dark place for the winter.

Marinated champignons with citric acid

List of ingredients for marinade for 1 kg of mushrooms: cold water - 2 cups, citric acid - 1 tsp; coarse salt – 1 tbsp; granulated sugar – 1 tbsp; table vinegar (9 percent) – 5 tbsp; vegetable oil – 7 tbsp; onion – 1 head; garlic cloves – 4 pcs.; bay leaf – 3 pcs.; black peppercorns – 5 pcs.; cloves – 2 buds.

How to pickle champignons so that they remain white. To prevent the mushrooms from darkening, immerse them in water. Boil for 5 minutes from the moment of boiling. Drain the water and cool the mushrooms.

Add all the ingredients and mushrooms to cold water and simmer for another 10 minutes. We distribute the champignons into sterilized jars, fill them with marinade and roll them with metal lids. Turn it upside down and leave to cool. We store mushroom preparations in the cellar or put them in the refrigerator.

Marinated champignons for the winter with mustard seeds

With mustard, pickled champignons turn out tasty, firm and spicy. Mustard seed added to the marinade gives special taste. Mushroom appetizer made from whole mushrooms on the festive table will whet the appetite of guests and become a favorite holiday dish.

Ingredients: whole mushrooms – 1 kg; mustard seed – 4 tsp; water for marinade – 1 liter; vinegar 9% – 120 ml; black peppercorns – 20 pcs; bay leaf – 3 pcs.; salt – 2 tbsp; sugar – 1 tbsp.

Preparing pickled champignons for the winter. The recipe calls for boiling the mushrooms for 5 minutes. After cooking, drain the broth. Place the mushrooms in a clean pan and add a liter of water and the ingredients for preparing the marinade. Cook the contents of the pan for 4 minutes from the moment of boiling.

We sterilize jars with lids, put champignons in each and fill them with marinade with spices. Close the jars and put them in a cool place.

Recipe for pickling champignon mushrooms with garlic

Ingredients: fresh champignons – 500 g; tomato juice– 0.3 l; table vinegar (9 percent) – 20 ml; salt and sugar - 1 tsp each; dill – 1 bunch; garlic – 2 cloves; allspice – 10 peas; vegetable oil – 1 tbsp.

Recipe. Add salt and sugar to tomato juice. Bring the juice to a boil and add oil and vinegar. Let's boil. Add chopped dill and garlic. Boil the washed champignons in a separate bowl for 10 minutes. Drain the water into the sink. If you plan to fry champignons on the grill in the future, there is no need to boil the mushrooms.

Place the mushrooms in and cook for 2 minutes. Serve the appetizer of boiled champignons immediately to the table. Raw mushrooms After removing from the marinade, you can thread it onto skewers and fry over coals for 5 minutes. To prepare the champignons for the winter, place them in jars and cover them with polyethylene lids. We take it to the cellar.

Champignons marinated with carrots

With carrots, marinated champignons acquire sweet taste, try preparing mushrooms in combination with vegetables - a delicious winter snack - following the recipe.

You will need: small mushrooms – 2 kg; carrots – 4 pcs.; salt – 4 tbsp; granulated sugar – 6 tbsp; apple cider vinegar (can be wine) – 4 tbsp; olive oil – 5 tbsp; black pepper – 3 peas.

Recipe: homemade marinated champignons with carrots. We clean and rinse the mushrooms with running water. Chop carrots into cubes. When preparing the marinade, stir sugar, salt and vinegar. Add pepper. Place mushrooms and carrots in jars, add marinade to the neck. We sterilize the workpieces for a quarter of an hour. We roll up the jars and put them in the refrigerator or cellar for storage. The mushrooms will be soaked in the marinade, and after 5 days they can be eaten.

Marinated champignons are deservedly recognized as a delicious folk snack and low calorie dish. Mushrooms have a delicate taste and are used in cooking recipes, as an appetizer and a delicious crunchy ingredient for various dishes. We are confident that recipes on how to pickle champignons in jars for the winter will take pride of place in the culinary collection of zealous housewives.

Summer and early autumn are a great time to pick mushrooms. Many people follow them into the forests. Mushrooms are tasty, healthy and nutritious; this is what nature itself gives us. Mushroom pickers often have a question: what to do with their big amount? You can fry mushrooms, cook soup with them, or you can make good preparations from them for the winter. In this article we will look at a recipe for pickling mushrooms for the winter, so that you can enjoy frosty evenings great taste and remember summer.

What mushrooms are suitable for pickling?

For marinating, use only good mushrooms. Not only caps are suitable, their stems can be cut into rings of small thickness. Do not roll up the jars, just close them tightly with sterilized plastic lids and place them in a cool, dry place. Remember, each type must be marinated separately, then winter time you can feel the incomparable taste of pickled mushrooms. Mushrooms should also be cooked separately, this will eliminate various unpleasant situations with undercooked foods and avoid the appearance of an unattractive appearance.

How to pickle mushrooms for the winter?

Mushrooms can be pickled for the winter using various recipes, depending on your tastes and preferences. All of them are worthy of your attention and, of course, will take a special place on your table.

Marinated mushrooms with sugar for the winter

For original recipe To prepare pickled mushrooms with sugar for the winter you will need the following ingredients:

Mushrooms - 5 kg;
Water - 1000 ml;
Vinegar 8% - 200 ml;
Sugar - 20 grams;
Salt - 4 teaspoons;
Allspice peas - 7 pieces;
Cloves - 5 pieces.

Mushrooms should be thoroughly washed and cooked; only enamel cookware should be used. Salt the water a little. Foam will form during the cooking process, be sure to remove it. Once all the mushrooms are at the bottom of the dish, strain them through a sieve to drain. excess water. Only when they have cooled down should they be placed in glass jars and completely cover with marinade. To prepare it, add sugar, salt, and spices to boiling liquid and boil everything for 30 minutes. You can only add vinegar to the cooled marinade. Pour about 15 grams on top sunflower oil.

Marinated mushrooms with herbs for the winter

Mushrooms can be marinated with the addition of herbs. Take these products:

Mushrooms - 5 kg;
Salt - 150 g;
Water - 1000 ml;
Peppercorns - 4 pcs.;
Cloves - 4 pcs.;
Granulated sugar - 6 g;
Greens - 60 g;
Vinegar essence 70% - 90 g.

Let the mushrooms cook and add a little salt to the water. The dark foam formed during cooking must be removed with a slotted spoon. When it ceases to stand out, add all other products except acetic acid. The essence must be added to the mushrooms that have sunk to the bottom, and only to a transparent mixture. Cool everything and pour into jars.

Mushrooms: you can quickly and deliciously marinate in jars for the winter; for safety, you must adhere to generally accepted proven recipes

Mushrooms boiled in marinade for the winter

As we already understood, the marinade for mushrooms is not only prepared separately, it can be cooked together with the mushrooms. This will initially give them maximum taste and piquancy. For such unusual recipe The following components will be required:

Mushrooms - 1000 g;
Water - 100 ml;
Vinegar 8% - 100 ml;
Bay leaf - 3 pieces;
Salt - 20 g;
Pepper, cloves - 6 pieces;
Dill - 10 g.

Pour water over mushrooms and boil. The foam released should be skimmed off as usual. Next add everything necessary ingredients, leave to cook for another 20 minutes. Don't forget to stir the mushrooms. Agree, the recipe is quite unusual, and the mushrooms will turn out hot and spicy.

Marinated mushrooms with citric acid for the winter

Such the recipe will work for special gourmets. They will not be so salty, citric acid will give the mushrooms a slight sourness, but at the same time they will become perfect snack for any occasion, and will simply brighten up a long evening cold winter. To prepare delicious mushrooms For this recipe, prepare the following ingredients:

Mushrooms - 5 kg;
Water - 1000 ml;
Salt - 5 g;
Vinegar - 10 g;
Citric acid - 5 g;
Bay leaf - 2 pieces;
Cinnamon - 2 g;
Cloves - 2 pieces;
Allspice - 3 peas.

Start cooking the mushrooms. When practically no foam appears that needs to be removed, add all the other ingredients and cook everything for 15 minutes. After the required time has passed, cool the mixture, pour into glass jars and place in a cool, dry place.

Marinated mushrooms with garlic for the winter

Be sure to try making marinated mushrooms with garlic. It will be both healthy and very tasty. For the recipe you need the following products:

Water - 5 glasses;
Salt - 10 g;
Sugar - 10 g;
Vinegar 30% - 15 g;
Allspice - 6 pcs.;
Black pepper - 10 pcs.;
Cloves - 6 pcs.;
Carrots - 1 pc.;
Onion - 2 pcs.;
Garlic - 3 cloves.

Wash the mushrooms, transfer them to the pan in which they will be cooked, and add cold water. It is recommended to add salt, cooking time is about a quarter of an hour, skim off any foam that appears. To prepare the marinade, add carrots and garlic to the water. Add salt, add sugar, stir everything and boil. As soon as the marinade boils, add chopped onion and all other ingredients. Place the mushrooms there and bring everything to a boil. Place the mushrooms in sterilized jars and close the lids tightly.

In this article we told you a recipe for pickling mushrooms for the winter. In fact, preparation will not take you much time, and the result will be amazing. The mushrooms will turn out much tastier and healthier than store-bought ones, without the addition of preservatives and dyes. Be sure to try our recipes and enjoy the winter months!