25 simple recipes for pickled mushrooms for the winter

Marinated homemade mushrooms are a delicious and healthy preparation. They'll not only enhance your everyday table but also make a pleasant addition to your holiday table. They can be eaten fresh or cooked further, such as baked with meat or fish or stewed with potatoes and vegetables.

How to prepare mushrooms

Tubular types are ideal for canning—they absorb marinade perfectly and become soft without losing their firmness. But sheet-shaped ones can also be turned into a delicious appetizer with the right ingredients.

Raw vegetables are initially sorted. It's important to select similar varieties based on their size and appearance.

We clean

Each mushroom is cleaned individually. Butter mushrooms are immersed in boiling water to make skinning easier. Other mushrooms require stem removal or cutting. The cleaning method depends on the type.

Soaking and rinsing

If the produce is very dirty, this step is essential. Place it in a basin, lightly salt the water, and let it sit for 2-3 hours. However, specific types of produce have their own cleaning guidelines:

• honey mushrooms should not be in water for more than an hour;
• Piglets and russula are soaked for almost two days in salted water, with the water being changed twice a day.

However, don't soak them in water for too long. The standard soaking time is 30 minutes to 2 hours. Otherwise, they will become too watery and taste unpleasant when preserved. Rinse under a strong stream of cold water.

Heat treatment

Most recipes require boiling. The ingredients are boiled and then immersed in the marinade. It is important to take into account that each type has its own marinade.

Recipes for delicious pickled mushrooms for the winter

Take one of these recipes.

Classic cooking method

A simple option for home cooking is to marinate the vegetables. When placed in high-temperature water, the vegetables will quickly become soft and pliable. Here's the marinade recipe:

• a liter of water;

• 2 tablespoons of salt and sugar;
• 75 ml vinegar 9 percent.

You'll also need spices. The classic version calls for bay leaves, black peppercorns, dill, garlic, and cloves.

The cooking process is quite simple. First, drop the mushrooms into a saucepan and boil for 7 minutes. Then add lemon juice and salt.

After this, prepare the marinade with spices, add the mushrooms again, and simmer over low heat for 20 minutes. Seal the jars immediately.

For tubular mushrooms

What you need for filling:

• 450 ml of water;
• 1 tablespoon of salt;
• 7 peppercorns;
• 3 pieces each of bay leaf, star anise and cloves.

The marinade is cooked for 30 minutes, and at the very end, 200 grams of vinegar and 5 grams of citric acid are added. The fish are boiled in brackish water, then the marinade is poured over them. Sterilization takes 30 minutes.

For lamellar mushrooms

Necessary:

• salt, sugar and vinegar as for the classic recipe;
• seasonings to taste.

Boil the flaky vegetables for 25 minutes in salted water. Place the marinade in a separate container (you can add parsley, dill, garlic, and horseradish, as well as the usual seasonings). Boil the mushrooms in the marinade for 12 minutes and quickly seal them in jars.

Universal marinade

The simplest marinade consists of:

• water - 450 g;
• salt and sugar - 1.5 tbsp each;
• vinegar - 150 g.

Standard seasonings are bay leaf, cloves, and pepper.

This marinade is suitable for any type of mushroom, but the dish will not be original.

Marinating without cooking in a marinade

First, immerse the mushrooms in water with lemon juice. Boil for 15 minutes. Cooking is complete when the mushrooms settle to the bottom.

The marinade is prepared separately. In addition to salt, sugar, and vinegar, add cloves, cinnamon, bay leaf, and pepper.

To increase shelf life, sterilization is carried out (40 minutes).

Marinated mushrooms in their own juice

You'll need half a kilo of mushrooms. The marinade is standard, but without water. Instead, use sunflower oil (70 grams will suffice). Boil the marinade for 7 minutes, then add the mushrooms and boil for another 7 minutes. Cool the mixture and refrigerate for 24 hours. Then remove and reheat to a boil. Cover while hot.

Russula and saffron milk caps

Russula and saffron milk caps are quite easy to pickle, they cook quickly. The mushrooms are quite soft, so the cooking time should be halved compared to the classic recipe.

Fox's Joy

Pickled chanterelles These are perfect for frying with potatoes in winter. They're easy to make. Just peel the ingredients, wash them thoroughly, and fry them in vegetable oil and lard. You can simply freeze them or jar them.

Marinated porcini mushrooms

Cooking porcini mushrooms is quite simple. You need:

• 5 kg of ingredient;
• 1 liter of water;
• 100 g sugar;
• 300 g salt;
• 25 ml of vinegar and 1 teaspoon of citric acid;
• classic seasonings.

Sort the mushrooms and simmer for 40 minutes with lemon juice. Add sugar, salt, and spices to the water 12 minutes before the end of the simmering time. Pour into jars, sterilizing for 10 minutes is essential.

Marinated mushrooms with ginger

The preparation principle is identical to the classic version. However, the taste will differ due to the marinade itself, which is made from:

• 10 heads of garlic;
• 2 onions;
• 100 g ginger;
• 200 ml apple cider vinegar;
• 70 ml soy sauce.

No salt is added to the recipe, as there is enough in the soy sauce.

Recipe with 9% vinegar

The standard number of ingredients is used. The preparation process is quite simple. First, boil the mushrooms for 10 minutes. Then add the lemon juice. Prepare the marinade with spices, add the mushrooms, and simmer for another 15 minutes over low heat. Vinegar is added last (70 grams per 1 kg of mushrooms).

Marinated mushrooms with onions

Prepared according to the classic recipe, any type of mushroom pairs well with onions. Add them 15 minutes before the end of cooking. It's best to cut the onions into half rings, but cubes are also an option.

Fragrant mushrooms

Fragrant mushrooms are made using a special marinade. For this, you'll need:

• 10 black peppercorns;
• half a teaspoon of mustard and cinnamon;
• 10 cloves of garlic;
• dry parsley and dill 1 tsp each;
• 7 star cloves;
• 25 ml vinegar.

The indicated amount of ingredients per 300 ml of water.

A spicy recipe

Marinate according to the standard recipe.

But to get a spicy kick, you need to add hot red pepper cut into pieces or thin half rings.

Without sterilization

Quick recipe without sterilization:

• Boil mushrooms for 7 minutes;
• make a standard marinade;
• pour over the mushrooms;
• leave for 3 hours;
• reheat;
• pour into jars.

It is important that the jars are thoroughly washed and sterilized.

Aspen and birch boletes marinated with cinnamon for the winter

These delicious cinnamon-flavored mushrooms are made in jars. For the marinade (per 400 ml of liquid):

• 50 g apple cider vinegar;
• umbrella of dill;
• a bunch of parsley;
• 8 pieces of garlic;
• 5 cloves;
• 1 teaspoon cinnamon.

You can use a fresh cinnamon stick instead of ground cinnamon. However, in this case, you'll need to remove it before sealing.

Chanterelles marinated with onions

The standard number of ingredients is used. First, drop the mushrooms into the pan and simmer for 10 minutes, covered. Then add lemon juice and finely chopped onion. Prepare the marinade with spices, add the mushrooms, and simmer for another 15 minutes. Add the vinegar at the end.

The most delicious pickled milk mushrooms

Necessary:

• 2 kg of milk mushrooms;
• currant and cherry leaves;
• 200 ml vinegar;
• 2 tablespoons each of sugar and salt;
• 1 liter of water;
• spices, garlic.

First, the mushrooms are cut and boiled for 10 minutes. A secret, delicious brine is made from salt, sugar, pepper, bay leaf, cloves, and garlic. The leaves are placed at the bottom of the jars and filled with mushrooms. Hot marinade is added to each jar, followed by vinegar.

Butterlets in lemon marinade

You can follow the classic recipe, but the brine preparation method is different. In addition to the classic seasonings, lemon zest and a little juice are added to the marinade. This creates a piquant mushroom flavor.

Marinated porcini mushrooms with herbs

Prepared according to the classic recipe, any type of mushroom pairs well with herbs. Add them 10 minutes before the end of cooking. Finely chopped is recommended.

With soy sauce

Making it with soy sauce is quite simple. Take:

• 10 heads of garlic;

• 2 onions;
• 100 g ginger;
• 200 ml apple cider vinegar;
• 100 ml soy sauce;
• 2 tbsp. sugar.

You won't need salt, as there's plenty of it in the sauce.

With garlic and pepper

Almost every recipe includes garlic and pepper. But to appreciate only their aroma, other spices are omitted or used in minimal quantities.

In Korean

Korean-style mushrooms are prepared according to the following algorithm:

• pour vinegar and vegetable oil over the peeled products (70 g per kilo);
• leave in the refrigerator for 24 hours.

Next, cook according to the standard method, using Korean seasoning.

Boletus mushrooms pickled for the winter

Necessary:

• boil for 10 minutes over high heat, skimming off the foam;
• add lemon juice and salt and cook for another 15 minutes;
• add the remaining seasonings.

Forest boletus mushrooms are preserved while hot.

Crispy honey mushrooms

Honey mushrooms are soaked in vinegar and refrigerated for 36 hours. They are then boiled for 10 minutes in a marinade and citric acid. Vegetable oil is not used.

With mustard

Marinate according to the standard recipe. Add mustard 5 minutes before the end of cooking.

In oil

Simmer the mushrooms in butter. Add spices, salt, and sugar. Add vinegar at the very end (1 teaspoon per liter).

Without vinegar

Boil in boiling water and drain in a colander. Make a marinade using standard seasonings. Be sure to add citric acid (2 teaspoons per liter).

Tips and recommendations

When preparing preserves, it is advisable to listen to the recommendations of experienced housewives.

What kind of lids are best to use?

A common question is whether it's okay to use metal lids. In fact, you can use any lids (plastic or metal), but the main thing is that they are high-quality and sterilized.

How to sterilize jars correctly?

Jars are sterilized using a convenient method. For small batches, sterilization in a kettle or microwave is suitable. For larger quantities, sterilization in the oven is recommended.

Rules and duration of storage of blanks

Sterilized with vinegar can be stored for up to two years. Without vinegar, it can be stored for up to six months.