How to pickle mushrooms mushrooms for the winter at home (+ 22 photos)?

Pickled mushrooms are a great appetizer, which will complement not only the daily diet, but also decorate the holiday table. Marinating mushrooms mushrooms are quite simple, because there are a lot of different recipes, among which even a novice hostess will choose the appropriate method of pickling.

Features of the view and useful properties

The mushrooms belong to the Fizalakrievye family. Young mushrooms have a convex hat (up to 10 cm in diameter), which, as it grows, becomes flat with wavy edges, acquiring a light brown or green-olive color. On the surface, you can often see light flakes that disappear in adult fruits.

The pulp of the mushroom is whitish, dense and has a pleasant taste and smell, but eventually becomes thin and fibrous. The plates are sparse and often covered with brown spots.

The leg reaches a height of 10 cm, its surface is covered with thin scales. This type of mushroom has a peculiarity - the base of the legs of most fruits grow together.

Honey mushrooms, as you know, are 90% water. Pickled fruits are famous for their excellent taste. And also in mushrooms the following substances are present:

• pantothenic and nicotinic acid;
• riboflavin;
• vitamin C;
• potassium;
• copper.

Pickled honey mushrooms are an excellent source of minerals that participate in hematopoietic processes, normalize the thyroid gland and the reproductive function of the body. Especially valuable elements in mushrooms are vitamins PP and B1, which favorably affect a person.

Among the positive properties, the following are distinguished:

• vascular strengthening;
• improvement of blood circulation of the brain;
• antibacterial effect;
• normalization of the nervous system;
• the full formation of hormones in both men and women.

Preparing for the pickle

After harvesting, you should begin to prepare the crop for pickling. First of all, fruiting bodies are carefully sorted and cleaned of debris. Large mushrooms for workpieces are not suitable, they are best used for cooking other dishes.

When sorting, it is important to pay attention to the appearance of the fruiting body. Wormy and suspicious fruits should be thrown away. Honey mushrooms have many doubles, which are not always edible, so at the slightest doubt you should throw out a suspicious mushroom.

After sorting, the soiled part of the leg is cut off for each fungus and the film is removed under the hat. The crop is placed in a large container and briefly poured with salted water. This procedure is necessary for better cleaning. In addition, undetected worms will certainly float to the surface. After soaking, the fruits are thoroughly washed under running water.

Peeled mushrooms should be properly boiled. Throw them into boiling water and boil for 10 minutes, after which you need to change the water. Mushrooms are cooked in fresh water until tender (30-60 minutes). When most fruits settle to the bottom, you can remove from the fire.

Pickled mushroom recipes for the winter

Pickled mushrooms for the winter are best prepared not on water, but on a decoction that remained after the second cooking. If the water was not drained for the first time, then the liquid should be poured out, because harmful toxic substances have accumulated in it.

Hot way

For hot pickling, it is better to use young and strong mushrooms. You do not need to cut them, because small fruiting bodies are able to soak well with marinade. The following components are prepared for cooking:

• 2 kg honey mushrooms;
• 1 liter of water;
• 50 ml of 9% vinegar;
• 2 tbsp. l Sahara;
• 1 tbsp. l salts;
• 4 cloves of garlic;
• 3 pcs. cloves;
• 4 peas of black and allspice;
• dill.

All components except vinegar are laid out in a pan and boiled over low heat for about 5 minutes. Prepared mushrooms are added to the boiling liquid and boiled for 40 minutes, regularly removing foam. Carefully inject vinegar and cook for another 15 minutes.

The mushroom mass is removed from the container and laid out in sterile jars. The marinade is boiled again, after which honey mushrooms are immediately poured. Banks are rolled up and wrapped until completely cooled.

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Cold way

Basically, cold canned food when you need to prepare a large number of honey mushrooms. To pickle a mushroom crop for the winter, you need to prepare the following ingredients:

• 5 kg of fresh mushrooms;
• 200 g of salt;
• 3-4 heads of garlic;
• 5 bay leaves;
• 5-7 dill umbrellas;
• grated horseradish root;
• a few leaves of cherry and currant;
• 10 pieces. black pepper peas.

Honey mushrooms are carefully sorted, washed and soaked in cold water for 2-3 days. During soaking, water should be changed 1-2 times a day.

After soaking, the cooking process is as follows:

1. Peeled garlic cloves are cut into small pieces.
2. Prepared mushrooms are laid out in layers on containers, sprinkling each layer with salt, spices, horseradish and garlic.
3. After filling the container, the fruits are covered with a cloth, put a bowl on top and set the load.

Mushrooms must be kept under oppression for at least two months. Containers with mushroom mass should be placed in a cool dark place.

With spices

Some gourmets do not like the natural taste and aroma of mushrooms, so they add bright spices and spices to the marinade, for example, rosemary. For this snack you will need the following ingredients:

• 2 kg honey mushrooms;
• 700 ml of water;
• three sprigs of rosemary;
• 4 bay leaves;
• 1 tbsp. l salt;
• 1-2 tbsp. l Sahara;
• 50 ml of 9% table vinegar.

The peeled fruits are boiled for 20 minutes. Water is poured out, and the mushroom mass is left for some time. Then proceed to the preparation of the marinade. In a saucepan, mix the water and the remaining ingredients according to the recipe, except for vinegar, and boil for about 5 minutes.

Spread the mushroom mass in the container and boil for another 20 minutes. Then all bay leaves and rosemary are removed, and the mushrooms are laid out in jars, the marinade is poured and tightly covered with lids. Pickled mushrooms are wrapped in a warm blanket until cool.

In tomato sauce

Mushroom appetizer in tomato sauce will be a great addition to the festive table. The recipe includes the following ingredients:

• 800 g of boiled mushrooms;
• 200 g of tomato sauce or pasta;
• 100 ml of water;
• 70 ml of sunflower oil;
• 30 ml of 9% table vinegar;
• two teaspoons of salt;
• 2 tbsp. l Sahara;
• two bay leaves;
• cloves and black peppercorns to taste.

Salt and sugar must be dissolved in 100 ml of water. Heat the pan with vegetable oil and fry the boiled mushrooms until the liquid evaporates completely. Then pour the sauce and water with salt and sugar. Stew the mixture for no more than 5 minutes and introduce the necessary spices. The pan is closed with a lid and the contents are stewed for no more than 10 minutes.

Before turning off the stove, pour 30 ml of vinegar and mix well.The finished mixture is laid out in sterilized jars, which are placed in a large container for further sterilization. One-liter cans should be sterilized for 45 minutes, and 0.5 liter cans for 35 minutes. The finished snack is rolled up and left to cool, after which it is taken out to the cellar for storage.

With vegetables

To pickle mushrooms with vegetables in tomato sauce, you will need the following ingredients:

• 2 kg of boiled honey mushrooms;
• 500 ml of tomato sauce;
• 1.5 kg of onions and carrots;
• 450 ml of vegetable oil (preferably refined);
• 30 ml of vinegar;
• add sugar, salt and black pepper to taste.

Onions and carrots are peeled and cut: onions are half rings, and carrots are rubbed on a medium grater. Vegetables should be stewed in a deep frying pan for 10 minutes. Mushrooms and the mixture from the pan are spread in the pan, after which they are poured with sauce and stewed for about two hours. After cooking, add the remaining ingredients and mix thoroughly. The finished mixture is laid out in jars and rolled up. The cooled mushrooms are transferred to a cool place.

Answers to Common Questions

If the mushroom picker basket is filled with honey mushrooms - this is an excellent occasion not only for a delicious dinner, but also for preparations for the winter.