An easy way to pickle mushrooms. Quick recipe for pickled mushrooms

How nice it is to gather your family for dinner on a cold winter evening. But in order to surprise your family and friends with variety every evening, you need to start preparing in advance: make jam, preserve juices, pickle vegetables and, of course, pickle mushrooms.

And although store shelves have not remembered the shortage for a long time, this abundance is significantly inferior to homemade mushrooms prepared with your own hands according to time-tested recipes.

How to pickle mushrooms for the winter

It is better to use small young ones for cooking. tubular mushrooms, But good recipe and the efforts of the housewife will help make a masterpiece out of the plate ones.

Regardless of the recipe, the first step is sorting the mushrooms. They need to be divided by type and size. Each type has its own cooking characteristics, so assorted is not the best option.

How to pickle honey mushrooms?

The second stage is soaking and soaking. Some mushrooms can do without this step, but it’s still better not to skip it. For example, by immersing honey mushrooms in highly salted water for just an hour, and then rinsing them under powerful water pressure, you can significantly save time on cleaning mushrooms. But svinushki and valui generally need to be soaked, and for as long as 2 days. The water should be cold and salted, and it should be changed at approximately equal intervals twice a day.

Next comes cleaning the mushrooms. So, depending on the type, you need to either remove the skin from the cap, or cut the mushroom into pieces, or cut off the stem. To prevent the mushrooms from turning dark after cleaning, you can put them in water, add 1 teaspoon of salt and a few grams of citric acid to each liter.

And only after completing these three steps can you start pickling mushrooms according to the chosen recipe.

Step-by-step recipes for pickled mushrooms

It is best to marinate honey mushrooms, boletus, and pigs this way.

For 2-3 kg of mushrooms you need:

1 tsp. peppercorns;

5 bay leaves;

1/2 tsp. cinnamon;

3 pcs. carnations;

about 3 tbsp. l. sugar, the same amount of salt;

200 g wine vinegar;

5-6 pcs. dill stems;

5 pcs. onions.

Preparation:

1. Boil mushrooms in salted water for 30 minutes. Drain in a colander.

2. Boil 1.5 liters of water, add pepper, bay leaves, cinnamon, bay leaves, cloves, cut into half rings onions. Boil. Add sugar and salt. Continue cooking for about 10 minutes, then add vinegar and cook for another 1 minute.

3. Place the mushrooms in jars and pour the marinade on top. Close the banks. After 8-12 days you can open and enjoy the deliciousness!

2. With boiling mushrooms in marinade.

Suitable for all types of mushrooms.

For one serving of marinade you need:

Liter of water;

2 tbsp. l. Sahara;

4 tsp. salt;

2 bay leaves;

10 peppercorns;

3-4 pcs. carnations;

4 tsp. vinegar essences.

The calculation of ingredients is approximately this: for 3 kg of mushrooms – 2 servings of marinade.

1. Mushrooms must be boiled for 5 minutes, then discarded in a colander.

2. Mix listed ingredients, and keep the mushrooms in the resulting marinade for 10-15 minutes over moderate heat.

3. Together with the marinade, the mushrooms are placed in sterilized jars and rolled up. Then the jars are placed upside down and covered on top.

Marinated porcini mushrooms, recipe

Quickly marinate mushrooms

Cooking steps:

1. Wash 1 kg of small champignons well. You can clean them with a brush.

2. Pour a third of a glass of vinegar and half a glass of water into the pan, add 10 peppercorns, a tablespoon of salt, a teaspoon of sugar, 2 bay leaves and 5 cloves. Then, after boiling, add mushrooms. When the marinade boils again, skim off the foam and simmer for another 20 or 25 minutes.

3. Remove from heat and cool as quickly as possible. To do this you can pour cold water into a basin and place the pan there.

4. Transfer the cooled mushrooms to the prepared jar. Place in the refrigerator.

5. 2-3 hours - and the mushrooms can be seasoned with onions, butter, and served.

Have a delicious winter!

I don’t know about anyone, but I just love pickled mushrooms: a quick recipe for preparing them is just a godsend. And not a single feast in my family is complete without this delicious and spicy snack. Moreover, you can cook absolutely all mushrooms this way - even white ones. This quick recipe will help every housewife prepare amazing pickled mushrooms. Well, if you already have champignons, then let's get down to business.

Ingredients:

• champignons - 600 grams;
• vinegar - 60 milliliters;
• sunflower oil- 120 milliliters (a whole glass);
• salt - 1 teaspoon;
• sugar - 2 teaspoons;
• garlic - 3 cloves;
• bay leaves - 2-3 pieces;
• peppercorns - 10-15 pieces.

Pickled mushrooms. Step by step recipe

1. Take a large saucepan, pour sunflower oil into it, add salt, sugar, bay leaves, peppercorns and vinegar. Place on the fire and stir with a spoon. This is necessary so that the salt and sugar dissolve and become homogeneous mass in our future marinade.
2. While our marinade for instant cooking mushrooms are boiling, we are preparing the champignons.

Be sure to rinse them under running water to remove any remaining soil in which they grew.

1. Cut the clean mushrooms into four parts and place them in the boiling marinade. Add garlic to them, which must be crushed through a press. In this form it will give our mushrooms more flavor.
2. Once again, mix everything with a spoon, let the resulting marinade completely cover our champignons and wait... exactly 5-7 minutes. This is the time during which pickled champignons are prepared in a quick way.
3. Seven minutes have passed, our Korean champignons are ready. Now we transfer them into clean jars, not forgetting to pour hot marinade over them to make the mushrooms even tastier. Place the resulting mushrooms in the refrigerator for four hours, after covering the jars with lids.

That's all: transfer the marinated champignons into a salad bowl and serve. If desired, they can be sprinkled with fresh herbs. With “Very Tasty” it is very easy and simple to cook at home.

1. First of all, buy the right champignons. They should be elastic, which indicates their freshness, and with a closed white cap, this indicates the youth of the product. It is preferable to take tiny mushrooms; they do not darken in the filling and turn out snow-white and appetizing. Never buy wilted, dried out or wormy specimens.

When you bring home the champignons, wash them and put them in a saucepan. Pour boiling water, add 1 tbsp. table vinegar and stir. Close the lid and leave to brew for half an hour.