Rolling mushrooms with citric acid. Recipe for pickled mushrooms with pre-cooking

Summer and early autumn is 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. Often mushroom pickers 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 marinating mushrooms for the winter so that you can enjoy frosty evenings. great taste and remember summer.

What mushrooms are suitable for pickling?

For pickling, use only good mushrooms. Not only hats are suitable, their legs can be cut into rings of small thickness. Do not seal the jars, just close them tightly with sterilized polyethylene lids, and send them to a dry cool place. Remember, each type must be marinated separately, then in 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.

Pickled mushrooms with sugar for the winter

For original recipe cooking 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, start cooking, dishes should be exclusively enameled. 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 glass excess water. Only when they have cooled should they be placed in glass jars and completely covered with marinade. To prepare it, pour sugar, salt, spices into a boiling liquid, boil everything for 30 minutes. Vinegar can be added exclusively to the cooled marinade. Pour about 15 grams of sunflower oil on top.

Pickled mushrooms with herbs for the winter

Mushrooms can be pickled with greens. Take these products:

Mushrooms - 5 kg;
Salt - 150 g;
Water - 1000 ml;
Peppercorns - 4 pcs.;
Carnation - 4 pcs.;
Sugar - 6 g;
Greens - 60 g;
Acetic essence 70% - 90 g.

Put the mushrooms to boil, salt the water a little. The dark foam formed during cooking must be removed with a slotted spoon. When it ceases to stand out, add all other products, except for 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 tasty marinate in jars for the winter, for safety, you must adhere to generally accepted proven recipes

Marinated mushrooms for the winter

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

Mushrooms pour water, boil. The released foam, as usual, should be removed. 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 spicy and spicy.

Pickled mushrooms with citric acid for the winter

Such the recipe will do for special gourmets. They will not be so salty, citric acid will give the mushrooms a little sourness, but it will become the perfect snack for any holiday, and just 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;
Carnation - 2 pieces;
Allspice - 3 peas.

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

Pickled mushrooms with garlic for the winter

Be sure to try cooking pickled mushrooms with garlic. It will be both useful 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.;
Carnation - 6 pcs.;
Carrot - 1 pc.;
Bow - 2 pcs.;
Garlic - 3 cloves.

Wash the mushrooms, transfer them to a saucepan in which they will be cooked, and add cold water. It is recommended to salt, the cooking time is about a quarter of an hour, remove the foam that is released. To prepare the marinade, put carrots and garlic in water. Salt, pour sugar, stir everything and boil. As soon as the marinade boils, chopped onion and all other components should be added to it. Put the mushrooms there and bring everything to a boil. Arrange the mushrooms in sterilized jars and close tightly with lids.

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

There are never too many mushrooms - and not only avid mushroom pickers, who are happy to wander through the forest, will agree with this. Very humane prices for these forest gifts during the harvest season do not allow you to easily pass by private traders, and now a bucket - another mushroom is in your house. Potatoes with mushrooms are already fried, a good portion is dried for future use. Where to put the surplus? Of course, cook marinated mushrooms for the winter! The recipes for this appetizer from the series “both to the feast and to the world” are varied. And how easy it is to perform - and the novice hostess will like it!

How to pickle mushrooms for the winter: secrets and basic cooking rules

Marinating mushrooms is easy if you know a few secrets. Be sure to remember them and use them during each mushroom pickle!

Small mushrooms? They can be marinated whole without cutting off the leg, but only by removing its root part.
Mushrooms are quite large, it is better to cut into 2-4 parts.
If you pickle boletus or mushrooms, then it is better to preserve the legs and hats separately.
Decided to marinate butterfish? Do not forget to remove the sticky skin from the hats first.
It is not recommended to roll jars with metal lids - in such a “container” the risk of botulism increases.
The gifts of the forest are marinated in a jar, and will be ready no earlier than in 3 weeks - you have to wait.
Do you buy mushrooms? In no case do not buy those that are sold along the roads - the product from the forest absorbs all the gases and "dirt" from the roadway.
If you are not sure about the edibility of the mushroom - dispose of it, you cannot risk your health (sometimes life).

In general, it is not so important which mushroom variety you decide to prepare for the future - they are all good in their own way, the main thing is to follow the pickling rules and approach the matter with good mood. Then the result is perfectly guaranteed.

Preparing mushrooms for pickling

Whether you brought mushrooms from the forest or from the market, they must be sorted out from litter and rotten, wormy ones. Sometimes the wormhole touched only a small part of the cap or stem - it is not necessary to throw away the entire mushroom, you can cut out the damaged area.

Then the mushrooms need to be sorted by type, since not all of them are good neighbors in the bank. For example, when cooking boletus and butter together, the latter will wrinkle and become dark. And you should not cook boletus with boletus and boletus - they will boil soft, as they reach readiness faster than the others.

Going through and sorting the trophies " silent hunting”, they need to be soaked in water - medium salted or acidified. This will allow them to be cleansed of the remnants of dirt, debris and worms - this "rubbish" will float to the top. But overexposing forest gifts for more than an hour is not worth it - they will be saturated with water, become brittle and lose some of their taste. In soaked mushrooms, the root part of the leg is cut off.

Before pickling, it is better to boil the mushrooms - this will give confidence that the workpiece will not deteriorate, and that it will not be possible to get poisoned. Dense mushrooms are boiled for about half an hour, and softer ones - ¼ hour is enough.

Now there are two pickling options:

You can put mushrooms in seasoned salted water - boiling water, pour in vinegar, and immediately arrange in jars and roll up.
After boiling, drain the broth from the mushrooms, dry them, and only then send them to jars and fill each with marinade filling.

Pickled mushrooms for the winter - cooking recipes

There are many recipes for pickling mushrooms at home. Let's choose the simplest ones.

Recipes without sterilization

Sterilization, of course, allows us to increase the shelf life of the product, but, you see, it is a troublesome business. You can do without it. How?

To prepare each kilogram of mushrooms boiled in advance, we take 3 full glasses of water for pouring (it doesn’t matter if it’s spring or from the tap). Pour water into enamel pan, there we pour 2.5 dessert spoons coarsely ground salt and half the amount of sugar. We add laurels (5-6 pieces) for spice, pepper is not ground with peas (5-7 peas), you can season with cloves (but do not overdo it, a couple of pieces are enough.
Boil the marinade filling for about five minutes, drop the boiled mushrooms into a saucepan. We put it on the stove, and under the lid after boiling, keep it on medium heat for 20 minutes, do not forget to stir so as not to burn.
Before removing the saucepan from the stove, pour ¼ cup of 6% vinegar into it. In jars (no more than 700 ml in volume), lay out the mushrooms, pour in the filling along the upper borders of the jar neck.
We put under the "fur coat" until they cool down.

Here is another successful, reliable, tried and tested recipe without sterilization.

Take any edible mushrooms(how much will fit in a jar), boil until tender, drain the water.
Boil 2 tablespoons in a liter of water. sugar and salt, half a glass of 9% vinegar, 3 bay leaves, 6 black peppercorns, 3 clove buds, cinnamon on the tip of a knife.
Put mushrooms in the marinade, boil, arrange in sterilized jars, close with lids, wrap for three hours.

Mushrooms marinated with citric acid

We are used to using citric acid as a good preservative, you can also pickle mushrooms with it, and be sure that they will retain their taste and aroma. Everything is simple.

Recipe including sterilization process:

We collect warm water in a saucepan. In a liter of liquid, put half a tablespoon of citric acid and salt (2 tablespoons).
Boil mushrooms (pre-boiled) in brine for 15-25 minutes. Readiness will be indicated by lowering the fungi to the bottom of the pan.
Then the marinade filling through a sieve must be drained into a separate bowl. Mushrooms - spread out in sterilized jars, pour hot filling.
We sterilize filled jars covered with sterile lids. Sterilization time depends on the volume of the jar. We keep small half-liter jars for an hour, and liter jars for an hour and a half.
Then we put screw caps or plastic ones on the jars.

Recipes without sterilization:

per kilogram boiled mushrooms We prepare the marinade base from half a liter of water. We do not salt the water iodized salt(3 teaspoons), add citric acid in the same volume as salt. Also, to improve the flavor, it would be nice to flavor the filling with a couple of bay leaves and pepper (you need not ground, peas, 5 pieces).
Boil the marinade for five minutes. In this case, the "lemon" crystals should melt. Pour the mushrooms with this brine, which were boiled in advance, and laid out in jars.
It is not necessary to sterilize if you conscientiously subjected both jars and lids to this procedure.

Mushrooms marinated with garlic

Garlic is an amazing spice that goes with literally everything. And especially for mushrooms. And almost all mushrooms, and especially milk mushrooms, turn out very well with garlic. For a kilogram of pre-boiled mushrooms we take:

half a liter of boiling water;
not enriched with salt and granulated sugar according to Art. spoon
2 leaves of lavrushka, cherry and currant;
a couple of cloves;
vinegar 9% per teaspoon half- liter jar mushrooms;
garlic - 4 medium cloves.

We put sugar and salt, lavrushka, cloves in boiling water, boil for 5 minutes.
In pre-sterilized jars, put a couple of sheets of cherries and currants, chopped garlic (2 cloves) with plastics.
We fill half-liter jars with mushrooms. Fill with brine, season with vinegar and tightly close the jars.

Pickled Butter Recipes

Before marinating butter mushrooms, we release their caps from the sticky skin. We will cook mushrooms in garlic-mustard marinade.

Boil 2 kilograms of butter for 25 minutes in plain water, put it on a sieve.
Marinade filling must be made from 1.5 liters of water. We put grain mustard and salt in 30 grams each. Slightly sweeten with 20 grams of sugar. In addition, do not forget to put 3-4 garlic cloves, peppercorns (5 grains), a couple of sheets of parsley. Let the marinade boil, add 9% acetic acid 45 grams.
We fill small jars with oil, pour fragrant brine. We put the lids on the jars immediately.

And further good recipe for oils:

Marinade is designed for 3 liters of water.

salt - 2 tbsp. without a slide;
9% vinegar - 300 ml;
Bay leaf, black peppercorns.

Boil the sorted and washed butternuts after boiling for 10 minutes, then drain this water through a colander, pour in fresh water, cook for another 10 minutes.
Boil three liters of water with salt and spices, as it boils - pour in vinegar and add mushrooms, they should be completely covered with marinade, cook for 6 minutes, put in clean jars, close with lids.

Pickled milk mushrooms

Milk mushrooms are well combined with waves, and can be cooked separately.

We cook the marinade per kilogram of boiled mushrooms: put spices in 700 milliliters of water (dill 1-2 umbrellas, garlic 3 cloves, bay leaf and black pepper - peas, two tablespoons of salt and granulated sugar). We pour the vinegar 5-7 minutes after the marinade boils, a tablespoon of 9% acid is enough, and immediately set the saucepan aside.
Mushrooms need to be boiled in advance. When the filling is ready, we transfer them to jars and fill the containers to the top with marinade filling. Sterilize for 30 minutes.

Pickled mushrooms

How to pickle saffron mushrooms? Everything is easier than it seems. It is better to take small mushrooms. Boil them for half an hour.

For a couple of kilos of unboiled mushrooms, you will need a liter of marinade. We cook it like this: salt the water with 2 tablespoons of plain salt. Pour a couple of tablespoons of unflavored refined oil. You can also add sugar - no more than a tablespoon. To add flavor to the water, throw an umbrella of dill, 3 garlic cloves, parsley and black peppercorns (6 pieces). Let the filling boil, add acetic acid (9%) - a tablespoon. We set aside the marinade base from the stove. Pour it, hot, mushrooms, laid out in sterilized jars. Sterilize for 20 minutes and close tightly with lids.

Pickled oyster mushrooms

It is better to choose small and not broken mushrooms for pickling. How to pickle oyster mushrooms?

For 2 kg raw oyster mushrooms for the marinade, the amount of water is sufficient so that the mushrooms can be freely stirred (3-4 liters). Salt the water by adding 3.5 tablespoons of salt. Do not forget about sugar - you need less of it: a couple of spoons. The aroma of the marinade will add bay leaf and 5 pieces of peppercorns-peas. Vinegar is better to take wine - it needs 3 tablespoons.
We wash the oyster mushrooms and throw them into the marinade. When it boils, cook for half an hour.
We put the finished oyster mushrooms tightly in sterile jars and pour the broth in which they were cooked. Seal the jars tightly.

Pickled porcini mushrooms, recipe

Few people know how to pickle porcini mushrooms. Or maybe they are simply afraid to spoil this noble mushroom. Calmly! You can't spoil this beauty if you choose the right recipe pickled porcini mushrooms for the winter.

For a kilogram of raw mushrooms we take:

about a liter of ordinary water;
3 teaspoons of granulated sugar and table salt;
acetic acid with a strength of 9% - 2 teaspoons;
lavrushka-leaf and spicy cloves in a couple of pieces;
black peppercorns - 5 pieces.

We boil the fungi in two steps: in the first water for 5 minutes from boiling, and half an hour in the second.
We cook the marinade by adding all the ingredients to the water, the last - before removing from the stove - vinegar.
Mushrooms, slightly tamping, put into jars and fill each top with marinade filling. We close without sterilization.

Pickled mushrooms

Collecting these fungi is easy - I came across a good stump and "mowed" the bucket. But how to pickle mushrooms? Honey mushrooms in this matter are not capricious.

We boil 3 kilograms of mushrooms in a double dose: first, after boiling, 10 minutes in the first water, and half an hour in the second. Then we drain the water.
And it’s easy to make a marinade filling: dissolve salt in 1.5 liters of water at the rate of 1 tablespoon per liter of liquid (1.5 tablespoons per this recipe). We take a little more sugar - 2 tablespoons. Add 5-7 black peas ground pepper, a couple of bay leaves, an umbrella, two dill. Boil for 6 minutes, add a tablespoon of acetic acid 8%.
Pour the mushrooms laid out in jars with marinade brine. Sterilize for 15 minutes.

Marinated champignon mushrooms

To cook champignons in the winter by marinating - quickly, they come out fragrant and strong. This is great independent snack, as well as an ingredient in salads, pizzas and other yummy.

Boil two kilograms of champignons for 15-20 minutes, drain the water. Then we cook the marinade: in 750 ml of water we put 2 tbsp. tablespoons of salt and 3 granulated sugar, lavrushka, cloves to taste, black peppercorns, a couple of tablespoons of vegetable oil.
Let's boil. Pour vinegar (2 teaspoons). We put the mushrooms tightly in small jars and fill them with brine. Sterilization is not necessary, you can immediately under the lid.

Calorie pickled mushrooms

Mushroom recipes are low-calorie foods, and this quality is not lost even after they have been marinated. On average, one hundred grams of a snack contains about 20-25 kcal. A very diet food.

How long pickled mushrooms are stored

Mushrooms are stored well in the marinade, the main thing is to create optimal conditions for this: dark room and low temperature. Just perfect for this cellar. But a fridge is fine too.

If the mushrooms are covered with a metal lid, they should not be stored for more than a year. Under glass and plastic lids, the shelf life can be doubled.

As you can see, there is nothing easier than preparing pickled mushrooms for the winter. cooking recipes they are so diverse that you will definitely choose the method of harvesting for the most demanding taste! Cook, experiment and enjoy mushrooms all year round!

If the lion is the king of beasts, then the recognized "king" mushroom kingdom is definitely a boletus or White mushroom. This product has a wonderful taste and attractive aroma, and is perfect for cooking any dishes and canning. Let's figure out how to pickle porcini mushrooms for the winter in jars so that the appetizer is a success.

Porcini mushrooms are easy to cook, as it is almost impossible to spoil their taste. But, of course, you need to know some of the subtleties and nuances of preparing the workpiece.

Ideally, you need to use self-picked mushrooms for pickling. The fact is that when buying mushrooms in the markets, we do not have the opportunity to find out exactly where they are collected. Meanwhile, mushrooms collected in ecologically disadvantaged areas can be harmful, as they have the ability to accumulate various toxins from the environment.

Collected mushrooms must be thoroughly washed and cleaned. For cleaning, it is recommended to use a brush (you can even use a toothbrush), since this is the only way to remove all adhering grains of sand and other debris. But there is no need to soak them. Moreover, prolonged soaking can cause mushrooms to become tasteless.

For pickling, it is best to select young small mushrooms. Large mushrooms are best sent for drying or frying. It is not necessary to boil porcini mushrooms, however, preliminary blanching in water with salt and citric acid helps keep the color of the fungus bright.

It is convenient to pickle mushrooms in glass jars. Canned food can be made without sterilization by covering the jars nylon lids. This preparation must be stored strictly in the refrigerator.

You can also cook canned food rolled up with tin lids. But since this method of preservation is dangerous for the development of botulism, it is necessary to additionally sterilize canned food. In addition, jars with airtight closures are recommended to be stored for a short time - 1-2 months. But jars covered with plastic lids, if stored in the cold, can be used throughout the year.

Interesting facts: porcini mushrooms can only be collected in forests. Their industrial cultivation is unprofitable. Besides, fresh mushrooms very poorly stored.

A simple recipe for pickling porcini mushrooms with vinegar

You can pickle porcini mushrooms using a simple vinegar marinade recipe. For pickling, we select young mushrooms of a small size.

1.2-1.5 kg of porcini mushrooms (fresh weight);
7-8 black peppercorns;
3-5 peas of allspice;
3 bay leaves;
1 liter of water;
130 ml of vinegar (9%);
2 tablespoons of sugar;
4 teaspoons of salt.

We wash mushrooms cold water using a brush, cut into large pieces. Then pour a sufficient amount of water into the pan, add some salt to it. We lower the chopped mushrooms into boiling water and cook for half an hour from the moment of boiling. During the cooking process, stir the mushrooms.

Read also: Tomatoes for the winter with onions - 8 "golden" recipes

Drain the boiled mushrooms in a colander and rinse with cold water. Water the mushrooms with cold water until they are completely cool.

To prepare the marinade, pour 1 liter into the pan, add salt and sugar, bring to a boil and boil for several minutes. Then add vinegar and stir. Dip the prepared mushrooms into the marinade and cook at a low boil for half an hour.

We wash the jars, sterilize over steam or in the oven. At the bottom of the container we lay a bay leaf and a few peppercorns.

Advice! Optionally, you can add 1-2 cloves to the jars.

We lay out the mushrooms along with the marinade in prepared jars. It is not necessary to fill the container too tightly, the optimal layout is considered to be 70% mushrooms and 30% liquid.

We close the jars tightly with lids, put them on the lids upside down and cool. Then we put the jars in the refrigerator for storage. Eat mushrooms preferably within two months.

Recipe with citric acid

You can pickle mushrooms without vinegar. The marinade is prepared with citric acid.

800 gr. white mushrooms;
1 teaspoon of citric acid;
50 gr. Sahara;
30 gr. salt;
2 glasses of water;
bay leaf, black and allspice peas to taste.

We select young mushrooms, wash them well, cut off the lower part of the legs. Cut the mushrooms into 4 pieces. Heat water in a saucepan, lightly salt it. We lower the prepared mushrooms into boiling water, cook for 30-40 minutes. Then drain the mushrooms through a colander, pour over them with cold water and let cool.

We lay out the cooled mushrooms in clean, sterilized jars. Prepare the marinade: pour two glasses of water into the pan, add sugar and salt, add citric acid. Boil until all seasonings are dissolved. Pour the boiling marinade into jars. We close them with ordinary nylon lids and let the jars cool. Then we store it in the refrigerator.

Marinating frozen porcini mushrooms for the winter

Harvested porcini mushrooms need to be processed as quickly as possible. However, there is not always time to mess with the preparation of the marinade. Therefore, it makes sense to freeze washed mushrooms. And then, when there is time, it will be possible to marinate frozen mushrooms.

1 kg of frozen mushrooms;
1 tablespoon of salt;
1 tablespoon of vinegar;
4 cloves;
2 tablespoons of sugar;
6 cloves of garlic;
6 black peppercorns.

We put a pot of water on the fire, bring it to a boil and add salt to it. We get from freezer mushrooms and dip them in boiling water without defrosting. Cook mushrooms for a quarter of an hour from the moment of boiling. Then we discard the mushrooms in a colander and pour over with cold water.

Read also: Shchi for the winter in jars - 5 recipes

We wash the marinating jars well and sterilize them. For example, you can warm the jars in the oven. At the bottom of each jar we put garlic cut in half, add peppercorns and clove buds. We lay out the mushrooms in the prepared container, it is necessary to lay it tightly enough, but without additional tamping.

Pour a liter of water into the pan, add sugar and salt. Boil the marinade for at least three minutes. After making sure that the sugar and salt have dissolved, pour in the vinegar and immediately remove from heat. Pouring hot marinade on banks, cover with plastic lids. Let the jars cool and store in the refrigerator.

Winter-marinated butternuts with citric acid are considered the most favorite preparations for many housewives. However, any conservation requires pre-treatment mushrooms. They must be thoroughly cleaned of sand and dirt, removing the oily slippery film from each hat. If this is not done, then the butter marinated with citric acid will be unpleasantly bitter.

There are two recipes for butter marinated with citric acid: cold and hot. hot way means boiling mushrooms in a marinade. In this case, the filling in the jars becomes cloudy, but this does not affect the taste and aroma. cold way done differently: butter and marinade are cooked separately from each other. Ready mushrooms are distributed in jars and filled with hot marinade, while the liquid does not become cloudy, remaining transparent.

How to pickle oil with citric acid at home to make it quick and tasty?

Recipe for marinating mushrooms oiled with citric acid

Marinade for 2 kg of fresh oil:

500 ml of water;
60 ml 9% vinegar;
1 tsp black ground pepper;
4 grains of allspice;
1 st. l. salt;
1 st. l. granulated sugar;
1 sachet (10 g) citric acid.

Bring the water to a boil with vinegar, then throw in all the other spices, except for citric acid. The marinade filling should boil for 5 minutes, and then you can safely lay the peeled butternuts. Cook everything together for 25-30 minutes over low heat.

Remove the marinade from heat, add citric acid, mix thoroughly and leave to cool completely.

Put the oil in sterilized jars, cork and store in a cold place.

Often, marinating oil with citric acid implies the need to add various spices and seasonings for preservation. However, there is no need to overdo it so as not to drown out the aroma of forest mushrooms.

Detailed recipes for cooking butter marinated with citric acid help even young and inexperienced cooks to surprise their relatives by creating real mushroom “masterpieces”.

Marinated boletus with citric acid in a spicy marinade

According to the complexity of cooking, marinating recipes with citric acid are about the same. However, everyone has their own taste preferences for marinade with citric acid, because they are prepared with the addition of various spices. These preserves are perfect as a snack.

For spicy recipe pickled mushrooms we need:

2 kg of fresh oil;
1 liter of water;
1 st. l. salt (without top);
2 tbsp. l. Sahara;
0.5 st. l. soy sauce;
1 PC. small chili pepper;
3 grains of black pepper;
2 grains of allspice;
0.5 tsp dill seeds;
2 bay leaves;
6 cloves of garlic;
1 tsp citric acid.

Boil the butternut squash in salted water for 20 minutes. Drain the water and rinse the mushrooms in a colander under warm running water.

Separately, pour 1 liter of water into the container, add salt, granulated sugar, soy sauce, chopped chili, pepper, dill seeds, bay leaf and garlic grated on a fine grater.

Bring the marinade to a boil, add citric acid, mix well and dip the oil into it. Cook the whole mixture over low heat for no more than 20 minutes.

Carefully remove the mushrooms from the pan and put them directly into sterilized jars, pour the marinade on top. close plastic lids(do not wrap), let cool. After about 10 hours, change the covers to metal ones and put them in the basement.

Other recipes for marinated butter with citric acid

Another way to pickle butter with citric acid will save a lot of time, as it does not need to be sterilized. It involves boiling the mushrooms separately from the marinade.

1 kg of boiled oil;
500 ml of water;
1 st. l. salt;
1.5 tsp citric acid;
4 grains of black pepper;
3 bay leaves;
4 things. cloves;
0.5 tsp coriander seeds.

AT warm water mix all the ingredients except citric acid and mushrooms. Wait until it boils and boil for about 5 minutes.

Then pour citric acid into the marinade, stir thoroughly (until the crystals dissolve) and remove from the stove.

Distribute boiled mushrooms over sterilized jars, pour marinade on top and cork with lids.

Put the jars in a warm place, after turning them over with the lids down, and wrap them with a blanket. In this position of conservation, it is recommended to be about 10-12, after which the jars should be taken out to a cool room.

Not less than popular recipe among housewives, pickling butter with citric acid, onions and mustard seeds is considered. For 2 kg of fresh peeled butter, it is necessary to prepare such a marinade:

700 ml filtered water;
2 tbsp. l. salt;
3 art. l. (without a slide) sugar;
1 tsp citric acid;
2 tsp mustard seeds;
4 bay leaves;
7 peas of allspice and black pepper;

Oil fill with tap water and bring to a boil. Then it is necessary to completely remove the liquid from the pan by filling the mushrooms with new water with the addition of a pinch of salt. Let it boil for 15 minutes, drain the water again, and discard the mushrooms in a colander.

Marinade: pour citric acid, salt, sugar into filtered water, mix thoroughly and let it boil.

Put bay leaf, mustard seeds, black and allspice at the bottom of sterilized jars. Put mushrooms in them, and pour hot marinade on top. Cover the marinated mushrooms prepared in jars with metal lids and place in a saucepan with hot water.

Important: jars must be placed in a saucepan on a towel. Otherwise, the glass may burst during further heat treatment.

Showing imagination, each hostess will be able to create her own unique recipe. Experiment with spices and surprise your guests delicious preparations from oils.

Pickled champignons, harvested for the winter, fragrant and tasty, marinating champignon mushrooms at home is simple and fast. How to pickle champignons correctly so that they remain white, turn out tasty and keep for a long time? Fans of mushroom snacks often ask such questions.

How to pickle champignons for barbecue, how to pickle champignons for barbecue, for? In any case, cooking recipes are better to use proven, safe pickling 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. Such champignons are very tasty, with a spicy aroma, firm and crispy. They deliciously complement fried meat and baked fish. Salads are prepared with them and improve the taste of various dishes.

Advice from the Miracle Chef. For pickling, if possible, choose small mushrooms, they are beautiful in ready dish, possess excellent taste. banks will help out the hostess when you need to quickly serve cold appetizer but cooking time diner few.

So, how to make pickled champignons at home, what recipes are quick and easy to use for cooking mushroom homemade for the winter in banks? What to cook mushrooms with?

Marinated champignons at home for the winter

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

Exactly fresh champignons they are often marinated at home for the winter in order to stock up on tasty preparations 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, made homemade with a spicy taste.

Mushrooms are known to be a source of vegetable protein, they are low in calories and nutritious. Raw champignons, as a rule, are used for barbecue, but pre-pickled 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 pickling the champignons remain white, preserve their natural color during the winter. White color and clear marinade.

Mushrooms need to choose white, dense. They should be solid from below, with round small hats. Expanded large caps on champignons indicate an expired product.
Forest champignons are carefully cleaned from the ground, leaves, unlike those bought in a store. The surface of the hats and legs is cleaned with a sharp knife, after which the crop harvested in the forest must be washed under running water.
Greenhouse champignons, as a rule, are enough to wipe with a damp cloth.
Small mushrooms with small caps are pickled whole, large specimens should be cut into pieces.
Homemade recipes for the winter include boiling raw champignons, but, in addition to traditional recipes, there are options for pickling without cooking.
It is not recommended to cook champignons for a long time, otherwise they will lose their crunchiness and density.
get poisoned raw champignons difficult, but remember: eating spoiled mushrooms is prohibited.
Follow the recipe instructions for marinating 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 lemon.
When preparing canned food for the winter with your own hands, try to use natural preservatives, pickle mushrooms with vinegar, citric acid, salt and sugar so that the mushrooms do not darken, turn out strong and safe to eat after home cooking with sterilization and without sterilization.

Pickled Champignon Recipes

Having closed champignons for the winter in jars, you can quickly and without much hassle cook your favorite dishes at home, tastier and safer than from store preservation in glass and metal jars.

Stocking up on tasty preparations at home is good for health and cheaper for family budget. Festive salad easy and simple to make for yourself and guests by opening a jar of canned mushrooms.

Pickled champignon recipes are different, but they have one thing in common important rule- needed for cooking mushroom preservation. For this empty glass containers must be thoroughly washed and be sure to sterilize in any convenient way.

Fast cooking method

Classic recipe for marinated champignons fast food no oil, no garlic, no onion added.

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.

Pour the prepared mushrooms with water and put the pan on the stove. As the water boils, cook the mushrooms for 10 minutes over low heat. Drain the water from the hats and let the legs cool.
Pour 500 ml of water into a separate saucepan of a small container, 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 down to room temperature.
Distribute the mushrooms clean banks and top with marinade. Close tightly and store in the refrigerator.

Marinated champignons with bell pepper

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

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

Recipe step by step. We clean the mushrooms and wash them under running water. Bring 1.5 liters of water to a boil, pour. Boil mushrooms for 5 minutes. We recline in a colander, let the water drain. Chopped peppers and onions large pieces, garlic smaller. AT glass jar lay out the greens in layers, mushrooms and mushrooms on top of the greens bell pepper. The top layer is garlic and hot chili peppers.

To prepare the marinade, boil water with salt, sugar, peppercorns and basil with laurel. Remove from heat, add vinegar and oil. We pour the mushrooms. We cover the jar with a lid and leave the snack on the kitchen table. After cooling, send to 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; Bulgarian sweet 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 for the winter in jars. To prepare the mushrooms before pickling for the winter, wash the mushrooms in running water at room temperature. Mushrooms are immersed in a pot of water and put on the stove. We salt the water. After the start of boiling, boil the mushrooms for 5 minutes, mix for even boiling. We recline in a colander and let the water drain.

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

We mix vegetables. We put the mushrooms in a jar with vegetables. We sterilize jars and lids at home. Pour the mushroom-vegetable mixture in a jar with hot marinade and roll up the workpiece with a lid. We wrap home preservation with a blanket, turning it upside down, leave to cool completely.

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

How to pickle wild mushrooms

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

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.

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

We sterilize the jars, put them in them and pour the marinade. Close with capron lids. The cooled blanks - pickled champignons for the winter - are put in the cellar or sent to the refrigerator.

Champignons marinated with wine: recipe

The mushroom pickling recipe is designed for a 1 liter jar for rolling mushroom blanks for the winter. Wine, as you know, is used as a drink and for meat, but, in addition to marinating meat dishes, it is added to home preservation. Mushrooms are pickled 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.

Marinate mushrooms. We prepare mushrooms for pickling by cleaning natural gifts from earth and debris. Pour 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 bowl with water.

Put on fire, bring to a boil. Cook for 5 min. We throw it away in a colander. Cook the marinade from the remaining ingredients. We put the mushrooms in jars, pour the marinade. Sterilize mushrooms for 30 minutes. We close the lids, cool. We store in the cellar.

Note!

Champignons marinated for the winter with apple cider vinegar

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

How to marinate. Wash the mushrooms, leave the small ones whole, cut the large mushrooms into several parts. Transfer to a saucepan and fill with water. Bringing to a boil, boil for 15 minutes. We recline the mushrooms on a sieve to remove excess moisture. AT hot water Stir salt and sugar, boil for a couple of minutes. Pour in apple cider vinegar and oil, cook for another 2 minutes.

We lower the mushrooms into the marinade, boil them for 3 minutes from the moment of boiling. In sterilized jars, we lay out the seasonings and garlic equally. We fill the jars with pickled champignons, twist and turn down onto the lid. We leave the blanks wrapped in heat to cool for a day. Cooled canned champignons prepared according to this recipe for the winter are stored at home at a temperature not exceeding 15 degrees.

The recipe for canned champignons with cloves is very tasty

Mushrooms pickled according to this recipe have excellent palatability, are prepared simply, 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 peas and black - 5 pcs.; cloves - 2 pcs.; salt - 1.5 tbsp; granulated sugar - 1 tbsp; lavrushka - 2 pcs.

Step by step cooking recipe. Mushrooms for pickling need elastic, small and the same size. Wash mushrooms under running water. We put a saucepan on the stove and boil water. Dip the champignons in boiling water for 5 minutes with the addition of 1 tbsp. vinegar. Throw the mushrooms in a colander. Separately, prepare the marinade. To 1 liter of water, add peppercorns, bay leaf, peeled garlic, salt, sugar and clove buds. Let the marinade boil. Immerse the mushrooms 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. Mushrooms are laid out in jars, poured with hot marinade and rolled up with metal lids. Ready-made pickled champignons without sterilization, cooled to room temperature, put away for the winter in a cool dark place.

Marinated champignons with citric acid

List of ingredients for marinade per 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 tablespoons; vegetable oil - 7 tablespoons; onions - 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. So that the mushrooms do not darken, immerse them in water. Boil for 5 minutes from the moment of boiling. Drain the water, cool the mushrooms.

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

Marinated champignons for the winter with mustard seeds

With mustard, pickled champignons are tasty, firm and spicy. Mustard seed added to the marinade gives special taste. mushroom snack from whole mushrooms holiday table will make the guests appetite and will become a favorite dish of the holiday.

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 tablespoons; sugar - 1 tbsp.

Cooking marinated champignons for the winter. The recipe for cooking provides for 5 minutes of boiling mushrooms. Drain the broth after boiling. We put the mushrooms in a clean saucepan and add a liter of water, the ingredients for making the marinade. Boil the contents of the pan for 4 minutes from the moment of boiling.

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

Recipe for marinated 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. Pour salt and sugar into tomato juice. Bring the juice to a boil and pour in the oil, vinegar. Let's boil. Throw in the chopped dill and garlic. Boil the washed champignons in a separate bowl for 10 minutes. Drain the water into the sink. If in the future it is planned to fry champignons on the grill, it is not necessary to boil the mushrooms.

Dip the mushrooms in and boil in it for 2 minutes. An appetizer of boiled champignons is served immediately to the table. raw mushrooms, removing from the marinade, you can string on skewers and fry on coals for 5 minutes. To harvest the mushrooms for the winter, put them in jars and close them with polyethylene lids. We take it to the cellar.

Champignons marinated with carrots

With carrots, pickled champignons get sweet taste, try to prepare mushrooms in combination with vegetables - delicious snack for the winter - following the recipe.

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

Recipe: pickled champignons at home with carrots. We clean and wash the mushrooms with running water. Chop the carrot into cubes. When preparing the marinade, stir in hot water sugar, salt and wine vinegar. Add pepper. We put mushrooms and carrots in jars, add marinade to the neck. We sterilize the blanks for a quarter of an hour. We roll up the jars and put them in the refrigerator or cellar for storage. Mushrooms are saturated with marinade, and after 5 days they can be eaten.

Pickled champignons are deservedly recognized as a delicious folk snack and low calorie meal. Mushrooms have a delicate taste and are used in culinary recipes as an appetizer and a delicious crunchy component to various dishes. We are sure that recipes for marinating champignons for the winter in jars will take pride of place in the culinary collection of diligent housewives.