How to pickle mushrooms? 11 delicious and quick pickling recipes

Mushrooms are wonderful gifts of the autumn forest. They are dried, frozen or rolled up in jars. If you know how to pickle mushrooms correctly, then you will get a delicious snack, which will become an integral part of both a regular meal and a festive feast.

Pickled mushrooms - technology and subtleties of cooking

Almost always pickling mushrooms is carried out in a hot way. It would seem that it might be easier to digest anything in water or marinade?

But even here there are a few secrets that will allow you to get a truly tasty finished product:

• Dense and hard types of mushrooms are advised to marinate separately from loose.
• If you decide to make assorted mushrooms, then be sure to consider the cooking time of each of its components.
• Certain types of mushrooms can darken, being in the same jar with others, which will give them a not quite appetizing look.
• To achieve the simultaneous readiness of all prepared mushrooms, select approximately the same size for each batch.

After you bring the “crop” home, try to divide it by type and size. In order to get the most accurate and attractive mushrooms during pickling, select medium-sized specimens. During heat treatment, they will decrease and become even more appetizing.

Before proceeding to the pickling process, the mushrooms must be cleaned of extraneous debris. The earth and the remains of the grass are removed much easier if the collected forest products are soaked for at least an hour in water.

When washing, pay special attention to the rest of the earth on the foot and hats.This is very important, since it is with the soil that the botulinus bacterium can enter the banks, which can subsequently cause poisoning by mushrooms.

Calorie pickled mushrooms

The average calorie content of pickled mushrooms is 22 kcal. But it should be borne in mind that it can vary depending on the species. Among the dietary include milk, butter and chanterelles - 18 kcal. But the white mushroom and champignons have 37 kcal.

 

Mushrooms contain a lot of protein (2.3 g on average). Due to the fact that it is difficult to digest, it is not possible to attribute the discussed product to the number of dietary ones.

Pickled Mushrooms

The recipe for pickled instant mushrooms is especially popular with housewives. Such a product is indispensable in many salads, and can also be served as a separate snack.

Ingredients:

• any kind of mushroom - ½ kg;
• cold water - 0.25 ml;
• sunflower oil - 50 ml;
• Lavrushka - 2 pcs.;
• garlic - 6 cloves;
• half a lemon;
• rock salt - 1 tbsp. l .;
• dried cloves, peppercorns - to taste;
• table 9% vinegar - 2 tsp.

Initially, you need to cook marinade.

1. To do this, mix all the spices and sunflower oil in an iron bowl. Add half citrus juice and garlic through the garlic.
2. Pour in water, place the container on low heat, and boil the marinade for no more than 10 minutes. After that, it must be filtered.
3. Now transfer the peeled mushrooms to the pan with the marinade and boil them for about 10 minutes.
4. Next, you need to add vinegar and still hold the composition on fire for about 5 minutes.
5. After this time, remove the container from the stove and let the mushrooms brew until completely cooled.

Store the finished product in the refrigerator, it is not intended for canning.

Before serving, the dish is seasoned with fresh butter and chopped onions.

How to pickle oyster mushrooms for the winter

If you want to get a delicious snack for a festive feast, we advise you to pickle oyster mushrooms for the winter. They can be stored in banks for up to 12 months.

Ingredients:

• oyster mushrooms - 1.5 kg;
• table 9% vinegar - 8 tsp;
• garlic - 4 to 6 cloves;
• cold water - 1000 ml;
• granulated sugar - 2 tsp;
• coarse salt - 1.5 tbsp. l .;
• peppercorns - to taste;
• dried cloves (in jars) - optional;
• Lavrushka (in jars) - 1 - 2 pieces each.

The cooking process is not at all complicated:

1. Prepare the mushrooms by peeling them in advance and cutting them into medium-sized pieces.
2. Put them in a pan and boil for half an hour in slightly salted water. If foam appears, be sure to remove it. Put the oyster mushrooms in a colander and let the remaining liquid drain.
3. Make marinade at this time. Water is poured into a deep pan and brought to a boil, then all remaining ingredients, including mushrooms, are placed there. Vinegar is added last.
4. Boil the mushrooms for about a quarter of an hour, then place them in jars and pour the marinade on top.

The cans are rolled up with iron lids and covered to keep their contents cool. Oyster mushrooms will be ready in a month.

Delicious Pickled Mushrooms

Pickled mushrooms champignons - the most coveted "guest" on every table.

Artificially grown product is considered one of the safest, because mushrooms are allowed to eat even raw.

Ingredients:

• champignon mushrooms - 500 g;
• 9% table vinegar - ½ cup;
• garlic - 5 to 7 cloves;
• vegetable oil - half a glass;
• salt, pepper - to taste;
• greens - an average bunch.

Proceed:

1. Pour the required amount of water into a deep container, add salt and pepper, boil.
2. Then mark the pre-peeled mushrooms there. Boil them for 10 minutes, then drop them in a colander and rinse under running water.
3. Take marinade. To prepare it, combine vegetable oil, vinegar, chopped garlic and herbs. Put the mushrooms in the finished composition and let them brew 1/4 hour. After this time, the dish is considered ready.

Honey mushrooms or chanterelles with garlic

Even the most sophisticated gourmet will not be able to refuse pickled chanterelles or mushrooms. We offer you a recipe that in 24 hours will allow you to get a tasty and healthy product.

Ingredients:

• honey mushrooms or chanterelles - 1 kilogram;
• table 9% vinegar - 6 - 7 tbsp. l .;
• garlic - 1 head;
• allspice - 10 peas;
• granulated sugar - 4 tsp;
• sunflower oil - 50 ml;
• cloves - 4 pcs.;
• Lavrushka - 2 - 3 pcs.;
• cold water - 1 cup;
• coarse salt - 2 tsp.

The execution of such a recipe requires following such an algorithm of actions:

1. Clean the selected type of mushrooms from dirt and wash thoroughly. Then put them in a deep pot and boil in slightly salted water until tender. Through a colander, allow fluid to drain.
2. In the next step, transfer the mushrooms to an enamel pan. In a separate container, mix the salt and granulated sugar in water and pour the composition to the mushrooms. Add the rest of the spices.
3. Garlic is placed in a pan in a crushed form after boiling water.
4. In the marinade, mushrooms should be cooked for no more than 10 minutes, after which they should be sent to jars. Before pouring the marinade, remove the lavrushka from it.

For clogging cans are advised to use nylon caps. So mushrooms are stored in the main compartment of the refrigerator for no more than 2 months.

White mushrooms

There is nothing complicated in making pickled porcini mushrooms.

For the recipe you will need a standard set of ingredients:

• porcini mushroom (boiled) - 1 kg;
• garlic - at will;
• peppercorns - up to 10 pcs.;
• Lavrushka - 2 - 3 pcs.;
• rock salt - 1 tbsp. l .;
• table vinegar 9% - 1.5 tbsp. l .;
• ground cinnamon - to taste;
• granulated sugar - to taste.

White mushroom requires a preliminary 20-minute boil in slightly salted water.

1. Pour through the colander the liquid in which the mushrooms were cooked, and then take on the preparation of the composition, in which they will continue to marinate.
2. Boil water in a clean container and dissolve salt and the right amount of sugar in it, then add vinegar.
3. Turn off the heat and transfer the mushrooms into the resulting liquid.
4. In the last step, add the lavrushka and garlic.
5. Let the mushrooms brew for a few minutes, then return the pan to the stove and boil its contents for another quarter of an hour.

Put the appetizer in jars, add the right amount of marinade and roll up the lids. You can store containers in any cool room.

Quick pickled butter

Ingredients:

• oil - 5 kg;
• cold water - 1000 ml;
• peppercorns - up to 10 pcs.;
• Lavrushka - 2 - 3 pcs.;
• rock salt - 2 tbsp. l .;
• dill - a large bunch;
• lemon zest;
• granulated sugar - 3 tbsp. l .;
• garlic - 1 head.

The algorithm of actions is as always simple:

1. Peel the mushrooms and cook them in salted water.
2. Prepare the jars at this time. At the bottom of each lay a sprig of dill and a little lemon peel.
3. After the butter is cooked, lay them in jars, not waiting until they cool.
4. Make the marinade. To do this, in a saucepan, combine all the ingredients and bring them to a boil. The liquid should boil for about 5 minutes, after which it is filled with mushrooms.
5. Add a spoonful of vinegar to each jar.

Banks should be closed with nylon caps. After they have cooled, put them in the refrigerator. After a couple of days, the oilers will be ready.

Cooking in Korean

Ingredients:

• mushrooms (oyster mushrooms, honey mushrooms, champignons) - 1 kg;
• garlic - to taste;
• cold water - 2 liters;
• rock salt - 1 tsp;
• seasoning for carrots in Korean - ½ pack;
• granulated sugar - 3 tsp;
• 9% table vinegar - 3 tbsp. l .;
• sunflower oil - 50 ml.

We will cook like this:

1. Initially, boil the mushrooms in brackish water. Cooking time depends on their type.
2. Then the raw materials must be removed from the broth, but do not pour out the liquid.
3. Add all the spices to a clean dish with mushrooms, and at the end pour half a packet of Korean seasoning. Mix everything thoroughly and fill with the liquid in which the mushrooms were cooked.

To get the finished dish, you need to insist it in a cool place for 10 - 12 hours.

Mushrooms marinated with onions

Ingredients:

• mushrooms (any kind) - 2.5 kg;
• bulbs (large) - 3 pcs.;
• garlic - up to 5 cloves;
• salt - 2 tsp;
• lemon - optional;
• Lavrushka - 2 pcs.;
• peppercorns - up to 10 pcs.;
• ground cinnamon - 1 g;
• granulated sugar - 4 tsp;
• cloves - 1 pc.;
• cold water - 1000 ml.
• 9% vinegar - 4 tbsp. l

Let's get started!

1. Place the selected type of mushrooms in a pan, salt and pour water. Boil and drain the liquid.
2. Place the mushrooms in the same bowl and pour clean, hot water. For each liter of water, add salt (1 tablespoon) and citric acid (1 teaspoon). Boil the product for 25 minutes.
3. The last thing added is vinegar.
4. Then move the mushrooms in a colander and let the remaining liquid drain.
5. To prepare the marinade in heated water, dissolve the salt and the indicated amount of sugar. Bring to a boil. Then add the remaining ingredients and boil the composition for a couple of minutes.
6. We put mushrooms in a liquid and cook them for no more than half an hour. Then add the vinegar and remove the container from the fire.

Place the finished marinade product in jars and roll up.

With soy sauce

Ingredients:

• mushrooms (champignons) - 500 g;
• cold water - 2 tbsp. l .;
• soy sauce - 4 tsp;
• sunflower oil - 50 ml;
• garlic clove;
• 9% table vinegar - 1 tsp;
• mustard seeds - 0.5 tbsp. l .;
• granulated sugar - ½ tsp;
• rock salt - 1/3 tsp;
• allspice and lavrushka to taste.

Cooking like this:

1. All components are placed in a container and sent to a quiet fire.
2. Prepare the mushrooms at this time. Only hats can be pickled.
3. After the liquid has warmed up, put the mushrooms in it and simmer them for about 10 minutes on a low heat. Stir occasionally.
4. Leave the product in the liquid until it cools, and then the appetizer can be transferred to jars. Serve it with greens.

The most delicious pickled mushrooms

Ingredients:

• mushrooms - 1 kilogram;
• cold water - 1000 ml;
• rock salt - 2 tsp;
• garlic - 1 head;
• allspice - 8 peas;
• table vinegar 9% - 16 tsp;
• granulated sugar - 1 tbsp. l .;
• cloves - 3 pcs.;
• Lavrushka and dill greens - to taste.

Marinade for saffron mushrooms is prepared in the same way as for the other mushrooms. All components are placed in a pan and boiled for 5 minutes. Before you turn off the heat, add vinegar.

Put mushrooms in clean jars mixed with garlic, and at the end pour the marinade to the edges of the containers. Roll up the lids and turn the cans over. After a day, check their tightness.

Winter boletus pickled

Ingredients:

• boletus mushrooms - 1 kilogram;
• cold water - 1000 ml;
• coarse salt - 40 g;
• dried cloves - optional;
• 9% vinegar - 125 ml;
• Lavrushka - 2 - 3 pcs.;
• granulated sugar - 2 tsp;
• allspice - 10 pcs.

And there’s nothing complicated in this process either:

1. Place fresh mushrooms in a pan and boil for a third of an hour. About readiness will speak instances that have sunk to the bottom. Watch for foam during boiling.
2. Throw the boletus into a colander and wait until all excess fluid has gone.
3. Transfer the mushrooms to boiling water, boil for a quarter of an hour, and then add all of the listed ingredients.
4. Boil another 15 minutes over a low heat, then shift the brown boletus into jars and roll them with lids.

It turns out that it is not at all difficult to independently prepare pickled mushrooms. But it is very important to buy them from trusted sellers or assemble them yourself away from roads and hazardous industries. Such mushrooms will be an excellent snack, an ingredient in a salad or a hot dish, or even a filling in baked goods.