How to prepare boiled mushrooms for the winter. Harvesting mushrooms for the winter. Harvesting porcini mushrooms for the winter by drying

Do you like picking mushrooms? Are you able to exchange a quiet Sunday morning, when there is an opportunity to soak up a little longer in bed, a cup of freshly brewed fragrant and such, frankly, cozy coffee for an early rise at dawn, for a sip of icy spring water and for an exciting journey along a dewy forest path to the most impenetrable thickets? If you answered yes, then you are an incorrigible mushroom picker! Which, of course, causes deep respect and does you honor, and also suggests that the first harvests of forest gifts you, of course, have already been harvested and prepared for the winter, the piggy bank of your recipes is replenished annually, and you certainly please your family every season with what - something new. But, as they say, there is no limit to perfection, as many mushroom pickers - as many new, non-banal recipes, which we decided to please you, our dear lovers of collecting and harvesting mushrooms.

Harvesting mushrooms for the winter is carried out in a variety of ways: they can be dried, frozen, pickled, salted or fried. But perhaps the most popular method is salting, it is he who allows you to prepare a large number of collected forest gifts for the winter. Almost all edible mushrooms are suitable for salting. Usually, before salting, they are sorted into varieties and each variety is salted separately, but in some cases it is allowed to salt mushroom "assorted", in particular, mushrooms of the same taste.

Salted milk mushrooms "To the Protection of the Day"

Ingredients:
mushrooms,
chopped garlic,
blackcurrant and cherry leaves,
dill umbrellas,
salt - to taste.

Cooking:
Sort the mushrooms, clean them of debris, put them in a large saucepan and cover with cold water. Boil for at least 1 hour over medium heat, constantly skimming off the foam. When the mushrooms begin to settle to the bottom, drain in a colander and rinse thoroughly. Lay the mushrooms prepared for salting in layers in a container, generously sprinkling each layer with salt, chopped garlic, blackcurrant leaves, cherries and dill umbrellas. Put gauze on top, then a flat plate and place a weight on it. Place the container in a cold place and be sure to check the cleanliness of the rag. If it becomes slippery, rinse it and put it back under the load. Mushrooms will be ready by Pokrov Day.

Ingredients:
5 kg porcini mushrooms,
250 g salt
100 g butter,
15 bay leaves.

Cooking:
Sort the white young mushrooms, rinse with cold water and dip in boiling water for 5 minutes. Then drain in a colander, rinse with cold water until completely cooled and let dry. Place the mushrooms in a wooden barrel with their caps up, sprinkling each layer with salt and bay leaves. When the barrel is full, cover the mushrooms with a napkin, a wooden circle and put oppression on top. After a few days, add more mushrooms to the barrel, pour over the cooled melted butter and put the oppression again. Mushrooms will be ready to eat in 20-25 days. Before eating, soak them for several hours in cold water, and then boil or stew as desired.

Ingredients:
5 kg again,
70 g garlic
1.2 tbsp black peppercorns,
1.2 tbsp allspice,
1.3 tbsp carnations,
5-7 oak leaves
7 bay leaves,
1 small bunch of horseradish leaves
250 g salt.

Cooking:
Wash mushrooms thoroughly in cold water and boil in salted boiling water for 10-15 minutes, constantly removing foam. Throw the boiled mushrooms in a colander, let the water drain. Place the mushrooms in a barrel or jar, line the bottom with horseradish leaves. Sprinkle each layer of mushrooms with salt, finely chopped garlic, add spices. On the top layer, put horseradish leaves, a wooden circle, and a load on it. Honey mushrooms will be ready for use in 20-25 days.

Mushroom platter with garlic "Autumn Gifts"

Ingredients:
1 kg of forest mushrooms (milks, boletus, mushrooms),
3 heads of garlic
4 currant leaves,
4 cherry leaves
2 sheets of horseradish
2 branches of dill with inflorescences,
2 bunches of fragrant parsley,
a handful of salt.

Cooking:
Rinse mushrooms, dry. Then scald a large enameled pan with boiling water and wait for it to dry. Next, put horseradish leaves on the bottom of the pan, then a layer of mushrooms with caps up, a layer of chopped garlic, a layer of chopped herbs (1 part), leaves and again a layer of mushrooms. Sprinkle each layer with salt. After the container is filled, place an inverted plate on the top layer of mushrooms, cover with a clean gauze or linen napkin on top and set the load. Send the pan to a cold place, and after two weeks it will be possible to please your household with delicious cold mushrooms.

Harvesting mushrooms for the winter by pickling is suitable for residents of city apartments, because, you see, not everyone has a place for a tub of salted mushrooms.

Ingredients:
3-4 kg mushrooms,
2 bulbs
2 cloves of garlic
2 tbsp 9% vinegar,
1 tsp Sahara,
1 tsp with a top of salt,
2 tbsp vegetable oil.

Cooking:
Rinse the mushrooms thoroughly and boil for 10 minutes after boiling. Then put them in a colander and put them back in a saucepan, pour 500 ml of water and cook over medium heat for 30 minutes. Add chopped onion, garlic, sugar, salt, vegetable oil and vinegar and cook for another 30 minutes. Arrange the finished mushrooms in jars, cover them with lids and store in the refrigerator. Do not rinse mushrooms before serving.

Ingredients:
1 kg porcini mushrooms,
1 bulb.
For marinade:
3 bay leaves,
10 black peppercorns,
3 peas of allspice,
3 cloves,
200 ml of water
1 tbsp salt,
60 ml 6% vinegar.

Cooking:
First, prepare the marinade: boil water, vinegar, spices, salt. Boil washed and peeled mushrooms for 30-40 minutes. Then discard in a colander. Dip the mushrooms in the boiling marinade and cook for another 5-10 minutes. Put the chopped onion on the bottom of the jar, mushrooms on top and pour the marinade over. Sterilize: 0.5 liter jars 20-25 minutes, 1 liter jars 30 minutes. Then roll up the banks, turn upside down. Wrap and leave to cool completely.

Ingredients:
boletus,
salt - to taste.
For the marinade (for 1 liter of water):
2-3 bay leaves,
3 cloves,
6 black peppercorns,
1 pinch of cinnamon
2 tbsp salt,
3 tsp Sahara,
2 tbsp vinegar.

Cooking:
Sort the butternuts, clean and rinse, removing the top film. Boil them for 40-50 minutes in salted water. Prepare the marinade, boil and put the boiled mushrooms into it. Bring to a boil, cook for 10 minutes and arrange in jars. Sterilize: 0.5-liter jars - 25 minutes, liter - 30. Roll up. Turn upside down, wrap.

Mushroom hodgepodge "Excellent"

Ingredients:
1 kg of boiled forest mushrooms (butter mushrooms, mushrooms, aspen mushrooms, porcini),
1 kg of cabbage
1 kg of tomatoes,
500 g carrots
500 g onion
250 ml non-acidic tomato sauce.
vegetable oil, salt, sugar - to taste.

Cooking:
Vegetables (except tomatoes) cut and fry in vegetable oil. Put the resulting mass into a saucepan, add boiled mushrooms and mix. Then put the diced tomatoes, tomato sauce and simmer everything for 2 hours. Spread the finished hodgepodge into sterilized jars and roll up.

Ingredients:
honey mushrooms,
vegetable oil,
salt.

Cooking:
Thoroughly clean and rinse the mushrooms, boil them for 20 minutes in a small amount of salted water, then drain in a colander and let the water drain. Sauté the mushrooms for 30-40 minutes in plenty of vegetable oil until they begin to bounce around in the pan. Then tightly spread the fried mushrooms in sterilized jars and pour boiling vegetable oil to the top. Sterilize the jars for 30 minutes, then roll them up, turn them upside down, wrap and cool. Keep jars in a cool place.

Mushroom caviar "Winter pleasure"

Ingredients:
1 kg of prepared (selected, thoroughly washed and boiled) mushrooms,
5 st. tablespoons of vegetable oil
1 tbsp mustard,
4 tbsp 5% vinegar
salt and black pepper - to taste.

Cooking:
Carefully select and rinse the mushrooms under running water. After that, put them in a saucepan and fill with water, in which you first dilute salt and citric acid (40 g of salt and 4 g of citric acid per 1 liter of water). Now put the pot of mushrooms on medium heat and cook for 30-40 minutes, skimming off the foam. Throw the boiled mushrooms in a colander, rinse with cold water, squeeze and let dry. After that, pass the mushrooms through a meat grinder. Season the resulting mass with vegetable oil, salt and pepper. To spice up, add mustard diluted in vinegar. Mix the resulting mass thoroughly and place it in pre-prepared sterilized 0.5-liter jars. Put them in a large container of hot water, sterilize in boiling water for 45 minutes and roll up. After the caviar has cooled, put it in a cool place.

For drying, select intact, young and strong mushrooms: porcini, boletus, boletus, boletus, autumn mushrooms. Carefully inspect them, clean them of needles, leaves, sand and wipe with a damp cloth, but do not wash. Cut off the legs, cut large hats into several parts. Dry the mushrooms in the air or in the oven at a temperature of 40-45°C. When they are dried, the temperature can be raised to 60-75 ° C. In this case, the oven door must be open. It is most reliable to dry the mushrooms in an electric dryer - thanks to the temperature controller, they will not burn, and the fan will ensure uniform and complete drying. On dry, cloudless days, mushrooms can be dried in the sun. To do this, they must be strung on thick, strong threads, piercing the legs and caps through the center (40-50 pieces per thread), then hang the threads with strung mushrooms on special supports in sunny places and monitor the process from time to time. Dried mushrooms should certainly be stored for no more than a year in linen bags or glass jars with lids - only in this case their aroma will not disappear.

Dried seasoning from mushrooms "Fragrant"

Ingredients:
dried mushrooms (porcini, mushrooms).

Cooking:
Grind dried mushrooms to a state of flour. Keep such a powder by all means in an airtight container, like dried mushrooms. Before use, mix the powder with warm water and let it swell for 20 minutes, then boil for 15 minutes. This mushroom seasoning is a great addition to soups, as well as meat and vegetable dishes.

Sort the mushrooms thoroughly, clean and rinse quickly, preventing them from soaking in water. Then spread them on a napkin and dry them a little. Small mushrooms can be frozen whole, but large ones are best cut into cubes or slices. Pour prepared foods in a thin layer into a special compartment of the refrigerator for quick freezing. And then put the frozen mushrooms in portions in plastic containers or plastic bags.

Freezing boiled mushrooms

After pre-treatment (sorting, cleaning, washing, drying and slicing), boil the mushrooms in slightly salted water. Then fold in a colander and cool. After cooling, place the finished mushrooms in plastic bags, dividing them into portions, close them tightly, and best of all, seal them with a hot iron through paper and place in the freezer. When using frozen mushrooms, do not defrost first, but immediately put them in a frying pan or boiling broth.

Freezing fried mushrooms

Prepared mushrooms (peeled, washed and chopped) fry until tender. Cool the finished product and place it in bags and containers. Fried mushrooms can be stored for a maximum of 3 months!

It has long been known that any business must be approached creatively. Harvesting mushrooms for the winter is no exception. It is a creative approach to the process that will allow you to find a use for all the collected mushrooms, save and prepare them in such an unusual way that the admiration of the household and the desire to find out the recipe from mushroom pickers are guaranteed to you.

Good luck preparing!

Larisa Shuftaykina

Borovik is considered the king of the entire mushroom kingdom. It surpasses even meat in protein content and is considered its natural substitute, for which it was nicknamed white meat. Therefore, it is worth including this product in the diet.

But if it is easier to get it in summer-autumn, then what to do in winter? Of course, to eat delicious preparations made in the summer. Let's learn how to pickle and jar porcini mushrooms.

What you need to know about white mushrooms?

For an experienced mushroom picker, it will not be difficult to distinguish a good mushroom from a poisonous one. But there are chances that the fungus may mutate and become unsuitable for food. Therefore, it is better to buy mushrooms, which are specially grown on farms.

The white fungus has a characteristic brown cap (color may vary depending on soil composition and age) and a white stem. A distinctive characteristic is the white color of its tubular layer between the cap and stem, which will always be white regardless of the state or method of preparation.

Before cooking, you should make sure that there is no poisonous satanic or bile mushroom that accidentally got into it, which look like a boletus.

It is worth dealing with mushrooms in the very first hours after picking or buying them, since this product quickly deteriorates and it is better to prepare them for consumption or pickling in the first 5-6 hours. They can be pickled, salted, dried and frozen - they are tasty in any state.

First of all, you need to select good specimens, sort them by size and rinse.

A good mushroom must be strong, whole, not crushed and without wormholes, otherwise it will not only not be stored for a long time, but may also contain toxic substances.

Regardless of the method of further storage, they must first be sorted, carefully examined for dents, cuts, wormholes and the affected areas removed. It is best, of course, not to use spoiled mushrooms for long-term storage and eat immediately, but after removing the affected area, they can still be pickled or salted.

For preparation, you need a large container for washing and soaking. Of course, the size of the container depends on the amount of product, but it is better to take a large basin or use a bathroom so that the mushrooms fit freely in it in one layer.

They can be cleaned of dirt in three ways:

soaking first for 30 minutes, then again for 15 minutes in plenty of cold water;
doused with boiling water up to 5 times;
rinse with plenty of running water.

As soon as the dirt and grass are washed off, the mushrooms must be dried and prepared for further cooking. Whatever storage method is chosen, it is best to use small and medium-sized specimens whole, and especially large ones - cut in half. For pickling or pickling, you can use only hats, and put the legs into food.

Marinated porcini mushrooms

Pickled mushrooms are perfectly stored for a long time in an airtight container. Usually they are pickled with acid - acetic or citric. There are many varieties of marinade, but boletus goes well with any of them. Consider the recipes for cooking for the winter, which, in our opinion, are the most successful.

Mushrooms marinated with citric acid

If you do not want to use vinegar, then it can be easily replaced with citric acid. The taste of the mushrooms is spicy and they are stored for the same long time as with the use of vinegar marinade.

boletus - 800 gr;
citric acid - 20 gr;
salt - 60 gr;
sugar - 10 gr;
water - 2 glasses.

Time spent: 3.5 hours.

Calories: 30 calories.

A quick recipe for marinated porcini mushrooms

Thanks to this marinade, mushrooms are stored for a long time. The recipe is based on the use of 1 liter jar.

Ingredients:

white mushroom - 1 kilo;
water - 750 ml;
salt - 90 gr;
granulated sugar - 25 gr;
vinegar - 30 ml;
laurel - 2-3 pieces;
allspice and black peas - 3-4 pcs.;

Time spent: 30 minutes.

Calories: 25 calories.

Boil pre-prepared mushrooms for 20 minutes in boiling water;
In parallel, boil the marinade: dissolve salt with sugar and vinegar in 500 ml of water;
After the mushrooms are cooked in the first water, move them to the marinade and cook in it for 8 minutes;
In a sterile jar, put bay leaves, peppers on the bottom, and mushrooms on top. It is necessary to lay carefully, as soft mushrooms are easily deformed;
Fill the jar with marinade and roll up the lid using a special machine;
Instant porcini mushrooms are ready for the winter. You need to store them in a dark cool place.

Salted porcini mushrooms

An equally popular storage option for porcini mushrooms is salting for the winter. This is the most ancient and proven way to store this product. There are several types of salting.

Classic recipe

It was in this way that most housewives used it at a time when neither citric acid nor acetic acid was widely available. Salted mushrooms are perfectly stored and have a unique taste.

Products:

1 bucket of mushrooms;
100 ml of sunflower oil;
2 cups of salt.

Preparation time: 4 days.

Calorie content: 24 kcal.

Pour the mushrooms with salt (they should already be cleaned and washed) and leave them for a day;
After that, drain the resulting juice into a saucepan and heat a little. Pour the juice back into the tub and leave for another day;
Repeat the procedure with juice, only heat it more;
On the third day, drain the juice again, boil it and return it hot to the container;
After three days, boil the mushrooms with the juice and cool;
Put the mushrooms upside down in a container (it is better to use a wooden tub) and pour over the juice;
Pour vegetable oil on top, tie the container with a bag and cover tightly with a lid;
Before use, you need to hold them for several hours in cold water, and then boil 2 times in two waters.

hot salting

Using this salting method for the winter, the mushrooms are heat-treated in hot water. Their taste does not change from this, and time is saved.

Products:

mushrooms - 1 kg;
water - 1 l;
salt - 30 g for brine and 50 g for salting;
lavrushka - 3-4 pcs.;
cloves - 3 pcs.;
peppercorns - 3 pcs.;
cherry or currant leaves - 2-3 pieces;
dill - 30 gr.

Cooking time: 4 hours for cooking and 45 days for salting.

Calories: 40 calories.

Boil water with salt and place mushrooms in it;
As soon as foam forms on the surface, remove it and add all the spices;
Cook for 30 minutes, stirring;
Cool and arrange in jars, sprinkle with salt and fill with brine so that it covers only 1/3 of the jar;
After 45 days you can eat.

Cold salting

Another option for salting for the winter, but without cooking, instead of which long soaking is used.

Products:

white mushroom - 1 kg;
salt - 30 gr;
garlic - 1 head;
dill - 10 gr;
cherry leaves - 10 pcs.

Preparation time: 3 days for preparation and 40 days for salting.

Calories: 30 calories.

How to freeze porcini mushrooms for the winter

Freezing is the fastest and easiest way to preserve any food, and not just for the winter. This does not require much time and effort.

Ingredients:

mushrooms - 1 kilogram.

Elapsed time: 15 minutes.

Calories: 24 calories.

Dry the peeled and washed porcini mushrooms. For convenience, you can immediately cut them into pieces;
Place them on a pallet so that they do not touch each other;
Send to pre-freeze for 10 minutes;
Get mushrooms and move to a bag or container;
Send back to freezer. Defrost before using.

Any product can be turned into a masterpiece if it is prepared correctly. To avoid trouble, you need to use little secrets:

When cooking, it is necessary to use mushrooms of the same size or make them so, since small parts will quickly boil soft and lose their shape, while large pieces will not be ready yet;
White mushrooms must be cooked separately from other species due to different cooking times;
Follow the recipe exactly and do not change it;
With cold salting, a small mold coating may form on top of the surface of the tub, there is nothing to worry about and you can simply remove it with a spoon;
When frozen, you can mix them with other frozen vegetables to make a ready mix for soups or stews.

These tips will help you avoid mistakes and food spoilage. Using proven recipes and knowing the secrets of delicious preparation of blanks for the winter, you can enjoy the unique taste of porcini mushrooms all year round!

How to properly dry porcini mushrooms for harvesting them for the winter can be found in the following video.

In this article, we decided to offer not only various recipes for pickled mushrooms, but also consider in detail all aspects of their preparation and preservation. Since such blanks are associated with a high risk of poisoning, we advise you to be careful when picking mushrooms and comply with technological requirements regarding their heat treatment and storage conditions.

Mushrooms are a valuable product containing vegetable proteins, trace elements and vitamins. Experienced mushroom pickers think over the options for harvesting them in advance, even in the process of harvesting the forest harvest. Some prefer mushrooms dry or freeze, using them later to add flavor and aroma to any dishes - soups and roasts, pies and cereals, sauces and salads. Others like it better salt ormarinate mushrooms, so that in winter you can open a jar and get the maximum pleasure from delicious snacks of our own production.

Marinating, unlike other harvesting methods, is convenient in that it allows you to get finished products “at the exit”, which can be used as food immediately or canned and stored. If you are interested in how to pickle mushrooms at home, then let's take a look at the whole process step by step.

Stage 1. Preparation

Almost all edible mushrooms are suitable for pickling, but tubular (with a spongy hat) varieties of 1-2 categories of nutritional value are the most delicious: white, boletus, boletus, boletus(butter cans). They are distinguished by dense fleshy pulp, pronounced taste and rich smell. From agaric mushrooms it is better to take chanterelles,autumn honey mushrooms,mushrooms,Champignon(common or cultivated).

The current sanitary rules for the harvesting, processing and sale of mushrooms (SP 2.3.4.009-93 of 1993) say: “It is allowed to marinate edible mushrooms without a pungent taste of pulp - tubular, champignons, fat mushrooms, autumn honey agaric, brilliant green, gray row, etc. Before pickling, as well as before salting, it is recommended to boil thoroughly cleaned and washed mushrooms.

Mushrooms brought home from the forest should not be left for a long time (no more than 4-5 hours), as they - perishable product. Their preparation for food or harvesting for the future should be started immediately.

Cleaning

There are some nuances in cleaning certain types of mushrooms. So, tubular can be cleaned with a dry brush or sponge, scraping off the dirt with a knife and cutting off the damaged areas (some consider it necessary to remove the film from the cap, for example, from a butter dish or champignon). Then they are simply washed under running water and laid out in a colander or sieve so that all the liquid is glassed. lamellar mushrooms without a pungent taste are cleaned and briefly soaked in water.

It is very important to thoroughly clean the mushrooms from the remnants of earth, sand and plant debris, as they may contain spores of botulism pathogens. In hermetically sealed jars (anaerobic environment), with an insufficient level of acidity in the blanks and violations of the conservation storage conditions, bacteria are able to actively multiply, releasing one of the most powerful biological poisons - botulinum toxin.

Soak

Cold water is used for soaking, often with the addition of salt (1 tsp / 1 l) and citric acid (2 g / 1 l), so that the remaining impurities quickly acidify and the flesh does not darken. The duration of soaking depends on the taste of the mushrooms and can range from 20-30 minutes to 1-3 days. After that, they are also washed and left to drain in a colander.

Heat treatment

Most types of mushrooms require preliminary heat treatment: blanching for 2-3 minutes or boiling for 10-30 minutes in salt water. The solution is prepared at the rate of 50 g of salt per 1 liter of water.

If the mushrooms are boiled in portions (in large quantities) or in several waters (to eliminate a bitter or caustic taste), then before each laying, the dirty water is drained and fresh brine is prepared.

In the process of preparation, you also need to wash the jars well. Many housewives advise using natural cleaning products for this: soda or mustard powder. To ensure the safety of preserving preservation, jars and lids must be sterilized without fail, but this is best done closer to the end of the mushroom cooking process.

Stage 2. Marinating

Many housewives have their own universal recipe for how to marinate mushrooms deliciously. The composition of the marinade, as a rule, differs slightly. For its preparation, a standard set of spices (salt, sugar, vinegar and / or citric acid) and spices (bay leaf, black pepper and allspice, dry cloves, cinnamon, mustard, dill, etc.) are used. The proportions of spices in the marinade, the “bouquet” and the amount of seasonings depend on your preferences.

Our grandmothers and mothers, guided by an authoritative source of Soviet times - the book "On Tasty and Healthy Food", prepared "elite" pickled mushrooms according to this recipe. It is best suited for tubular varieties (white, butter, boletus, boletus), which do not require pre-boiling. Fresh mushrooms contain about 90% water and during the cooking process they actively release their own juice, which becomes the basis of the marinade.

Servings/Volume: 1-1.5 l

Ingredients:

fresh mushrooms - 2 kg;
water - 250 ml (1 glass);
bite, 6%/natural - 250 ml (1 cup);
rock salt - 60-70 g (3 tablespoons);
sugar (optional) - 20-40 g (2 tablespoons);
bay leaf - 2-3 pieces;
allspice black pepper (peas) - 4-5 pcs.;
dry cloves - 1-2 pcs.;
cinnamon - 0.5-1 stick;
dry dill - 5-10 g.

Cooking:

Rinse young strong mushrooms in cold water and put in a colander, let the remaining water drain.
Pour water and vinegar into the pan, add salt. Bring the marinade to a boil and put the mushrooms in it.
When the mushrooms in the marinade boil, remove the foam, put all the spices and cook over low heat for 20-25 minutes. In order for the mushrooms to boil evenly and not to burn, they need to be constantly mixed, gently melting the top ones and gently lifting the bottom ones with a spoon. The readiness of mushrooms is determined by their subsidence to the bottom.
Ready mushrooms are transferred to ceramic or glassware, allowed to cool and put in the refrigerator.

This completes the pickling of mushrooms, as they are already ready to eat. No post-pasteurization such a blank can be stored at a temperature of 0 to 8 ℃ for several months (no more than 6-8). To prevent the development of mold in containers, the marinade is advised to pour a thin layer of vegetable oil on top.

These mushrooms, unlike tubular ones, have a less pronounced taste and aroma, therefore, when pickling them, they use a larger number of various spices. To prepare the marinade, it is permissible to take a mushroom broth (when harvesting certain types: champignons, mushrooms or autumn mushrooms), but basically (for russula, volnushki, rows, etc.) it is prepared in clean water.

Servings/Volume: 2-2.5 l

Ingredients:

fresh mushrooms - 4 kg;
water / mushroom broth - 1 l (for marinade);
rock salt - 4-5 tbsp. l. (for boiling), 1.5-2 tbsp. l. (for marinade);
sugar - 2 tbsp. l.;
table vinegar, 9% - 3-5 tbsp. l.;
allspice black pepper (peas) - 5-7 pcs.;
bay leaf - 2 pcs.

Optionally, you can add to the marinade:

black pepper (peas) - 10-15 pcs.;
hot pepper (chili) - 0.5-1 pc.;
dry cloves - 3-5 pcs.;
cinnamon - 1-2 sticks;
nutmeg - 0.5-1 pc.;
mustard, seeds - 0.5-1 tsp;
dry coriander - 0.5 tsp;
dill, umbrellas / seeds - 2-3 pieces / 1 tsp.

Cooking:

Place the washed mushrooms in a pot of boiling water and blanch for 3-5 minutes, removing the foam with a slotted spoon.
Drain the dirty water, pour the mushrooms with clean water, salt at the rate of 50 g of salt per 1 liter and boil for 20-30 minutes. Take out the mushrooms in a colander and let the water drain.
Prepare marinade. Pour water (or strained mushroom broth) into a separate saucepan, add salt, sugar and all dry spices, pour vinegar after boiling.
Arrange the boiled mushrooms in prepared containers and pour them with marinade.

Pickled mushrooms will take some time to infuse. They are served at the table as a cold appetizer, sprinkled with chopped onions and / or garlic and sprinkled with vegetable oil.

Stage 3. Conservation

Jars and lids must be sterilized before preservation. Banks are steamed over boiling water, heated in the oven or microwave. It is necessary that they be hot at the time of laying out the finished product. Covers are boiled in water for 2-4 minutes.

If you fill jars with mushrooms boiled in a marinade (as in), then they can be poured to the very top (so that there is no air left) and rolled up immediately, but for safety it is better to sterilize the workpiece in a water bath. When pouring boiled mushrooms with hot marinade (according to), it is impossible to do without additional heat treatment. It is advised to do this as follows:

Sterilization technology of canned mushrooms in a water bath

In a wide pan or bucket, put a grate (cloth napkin) on the bottom, pour water, heat it to 50-70 ℃.
Fill the jars with mushrooms and marinade up to the shoulders or slightly higher (not to the very top), cover with lids.
Carefully place the jars in the pan so that their hangers are covered with water.
Sterilize the workpiece at a low boil of water. Half-liter jars 20-25 minutes, liter - 20-30 minutes from the moment of boiling.
After that, the jars are immediately rolled up hermetically with lids, the quality of the closure is checked, put upside down, covered with a blanket or blanket and left for 1-2 days until completely cooled.

Ready canned mushrooms are placed in a cool (away from batteries and heaters), dry and dark place. It is recommended to store them for no more than a year.

Video

How experienced housewives offer to pickle mushrooms can be seen in the following videos:

Pickling and salting are different processes. Read about the principles of salting mushrooms in this article.

For several years she worked as an editor of a television program with leading ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, chop, stepchild, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits are self-grown!

Convenient applications for Android have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, collections of useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their maturation and harvest on time.

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to grow fresh vegetables in buckets, large bags, foam boxes filled with a special earthen mixture. Such agrotechnical methods allow you to get a crop even at home.

In Australia, scientists have begun cloning experiments on several cold-weather grape varieties. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

Oklahoma farmer Carl Burns developed an unusual variety of colorful corn called Rainbow Corn. The grains on each cob are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selection of the most colored ordinary varieties and their crossing.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes die (and potatoes too), no matter what is said in the description of the varieties (“late blight-resistant varieties” is just a marketing ploy).

Freezing is one of the most convenient methods for preparing a grown crop of vegetables, fruits and berries. Some believe that freezing leads to the loss of nutritional and beneficial properties of plant foods. As a result of the research, scientists have found that there is practically no decrease in nutritional value during freezing.

Humus - rotted manure or bird droppings. It is prepared like this: manure is piled in a heap or pile, interbedded with sawdust, peat and garden soil. The collar is covered with a film to stabilize the temperature and humidity (this is necessary to increase the activity of microorganisms). Fertilizer "ripens" within 2-5 years - depending on external conditions and the composition of the feedstock. The output is a loose homogeneous mass with a pleasant smell of fresh earth.

It is believed that some vegetables and fruits (cucumbers, stalk celery, all varieties of cabbage, peppers, apples) have a “negative calorie content”, that is, more calories are expended during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.

An appetizer of mushrooms for the winter is an amazing preparation for a home arsenal. It is easy to cook soup, salad, gravy for a side dish, dressing for dishes, pate from them. Rest assured, the dishes will delight you all year round.

Mushrooms are harvested in a variety of ways. They are dried, canned, salted in barrels, frozen. The white mushroom is considered the king of blanks. Milk mushrooms, chanterelles, russula, honey mushrooms, boletus, champignons, mushrooms are widely used.

Pickling mushrooms of large varieties is used in parts, and small ones - in pieces. A standard marinade is used, which includes salt, sugar, vinegar and spices. The variety affects the type of spices, the proportions that form the basis of the marinade.

Salting is considered the second way to prepare snacks. Salting recipes for each variety are different. Hot and cold salting is used. For hot pickling, mushrooms are boiled directly, for cold pickling, a lot of time is required.

Remember! Canned mushrooms store no more than twelve months. They are corked with glass or plastic lids, but not metal ones.

How to cook a mushroom appetizer for the winter - 18 varieties

The recipe will allow you to cook a pickled preparation from mushrooms in a marinated way. A simple canning procedure is suitable for novice cooks.

Ingredients:

Ryzhik - 1 kg.
Water - 100 ml.
Salt - 3 teaspoons.
Sugar - 2 teaspoons.
Vegetable oil - 4 tablespoons.
Bay leaf - 2 pcs.
Black peppercorns - 6-7 pcs.
Acetic essence 70% - ½ teaspoon.
Garlic - 3 cloves

Cooking:

We take mushrooms, wash, clean. We put to cook for 15 minutes, then drain into a colander.
We prepare the marinade in the usual way: water, salt, sugar, vegetable oil, spices, bring everything to a boil. Add vinegar essence to the marinade, boil for another 4 minutes.
At the end of cooking, add garlic, mix and turn off.
We lay out the workpiece in jars, fill it with marinade and twist the lids.

For fans of mushrooms - this is the best recipe for harvesting for the winter. Such a jar will decorate any table, add spice to the dish.

Ingredients:

Honey mushrooms of any weight.
For marinade per 1 liter of water:
Salt - 2 tablespoons.
Sugar - 2 tablespoons.
Allspice peas - 4 pieces.
Black peppercorns - 10 pieces.
Bay leaf - 2 pieces.
Garlic - 2 cloves.
Vinegar (70%) - 1 teaspoon.

Cooking:

Mushrooms are well washed, the best are selected.
A little water and citric acid on the tip of a knife are added to the pan.
Then mushrooms fall asleep. When they boil, remove the foam and cook until tender for 30 minutes.
To prepare the marinade, you need to pour a liter of water into the pan, add salt, sugar, spices. Boil for 5 minutes, pour in the vinegar.
Honey mushrooms are stacked in jars, poured with marinade. The jar must be allowed to cool, and then closed with a lid.

So that a fungus does not form on the surface of the jar, it is necessary to pour a little vegetable oil on top of the marinade.

The method of salting is easy in the process. If you are lucky enough to collect milk mushrooms - apply salting and you will not regret it in winter.

Ingredients:

Milk mushrooms - 1 kg.
Salt - 50 g.
Horseradish leaf - 1 pc.
Bay leaf - 1-2 pcs.
Garlic - 2-3 cloves.

Cooking:

First, milk mushrooms are soaked for 30 minutes in cold water, then they begin to clean them.
Prepared milk mushrooms are put in a container - a large saucepan, a bucket. A sheet of horseradish should be put on the bottom, the mushrooms themselves are laid out with hats down. The layers are sprinkled with salt. Water should not be added, milk mushrooms will release juice themselves.
Dill stalks with umbrellas, currant leaves, raspberries are placed on top. The container is covered with a flat plate or lid. Put under oppression in a cool place.
In a month, mushrooms will be ready for use.

Mushroom caviar - harvesting for the winter

You can cook mushroom caviar from any mushrooms. Suitable: russula, undergrowths, boletus, boletus, but mushrooms are considered a favorite. If you are making caviar from mushrooms, then you can take any - both young and overgrown, legs are also used.

Ingredients:

Mushrooms (boiled) - 2 kg.
Bulb onion - 500 g.
Carrots - 500 g.
Vegetable oil - 500 g.
Black peppercorns - 10 pcs.
Ground red pepper (hot) - ½ teaspoon.
Bay leaf - 3 pcs.
Vinegar 9% - 4 tablespoons.

Cooking:

They are sorted out, washed at least three times. Coarsely chop large species, and leave small ones whole. Put them in a saucepan, pour half of the cold water. Put on fire, when it boils add a little salt. Remove the foam, cook for 15 minutes, then drain them through a colander.
Chop the onion not very finely, grate the carrots on a coarse grater. Fry the onion in vegetable oil for 25 minutes, then add the carrots, fry for 20 minutes.
While the vegetables are fried, twist the cooled mushrooms through a meat grinder, add to the vegetables, salt, add spices and simmer the caviar for 45-50 minutes. At the very end, add vinegar, mix.
Arrange hot caviar in sterilized jars, close with hot dry metal lids, roll up. It is better to store the workpiece in a cold place.

For lovers of champignons, we offer to prepare them in the form of a salad with the addition of sweet pepper.

Ingredients:

Champignons - 500 g.
Sweet pepper - 300 g.
Onion - 300 g.
Sunflower oil - ½ cup.
Sugar - ½ cup.
Salt - ½ tablespoon.
Vinegar 9% - ½ cup.

Cooking:

We wash the champignons well, cut into plates, pepper - into strips, onion - into half rings.
For the marinade, mix salt, sugar, sunflower oil, vinegar. Bring it to a boil.
First, put the onion in the marinade, cook for 5 minutes, then pepper - 15 minutes, mushrooms - 15 minutes.
We put the boiled salad in jars, put it in a basin, a saucepan, after covering the bottom with a cloth. Pour hot water up to the shoulders of the jar. We sterilize half-liter jars for 15 minutes, liter - 30 minutes.
Carefully take out and roll up.

It turns out very tasty preparation from vegetables, mushrooms cooked in a slow cooker. Such an appetizer will not leave indifferent even a sophisticated gourmet.

Ingredients:

White cabbage - 1.5 kg
Carrot - 0.5 kg
Onion - 0.3 kg
Fresh mushrooms - 450-500 g
Tomato sauce (such as "Krasnodar" or "Universal") - 200 ml
Vegetable oil - 180 ml
Salt - 1.25 tbsp.
Sugar - 2.5 tbsp.
Vinegar 9% - 2 tablespoons
Black pepper (ground) - to taste
Bay leaf - to taste
Water (for boiling mushrooms) -3 multi-glasses

Cooking:

Wash, peel, cut, put in a multicooker bowl.
Pour in water and cook in the "Multivar" mode at a temperature of 150 degrees for 15 minutes. Then throw them in a colander. The broth can be used to make sauces.
Chop the cabbage, grate the carrots on a coarse grater. Add salt, sugar. Wash with hands.
Chopped onion, fry in vegetable oil until golden brown in the “Frying” mode. Add cabbage and mushrooms. Stir, cook in the "Multipovar" mode for 40 minutes at a temperature of 130 degrees.
Add tomato sauce, pepper. Stir and continue cooking in the same mode for another 30 minutes at a temperature of 100 degrees. 5-7 minutes before the end of cooking, add vinegar, mix.
Sterilize jars and lids in a convenient way for you.
Put the finished hodgepodge into sterilized jars, close with lids and wrap in a blanket until it cools completely (self-sterilization).

Stewed canned mushrooms are a good way to prepare for the winter.

Ingredients:

Mushrooms - 1 kg.
Ground red pepper - on the tip of a knife.
Onion - 100 g.
Vegetable oil - 2 tablespoons.
Salt - to taste.
Cumin - on the tip of a knife.
Ground black pepper - on the tip of a knife.

Cooking:

Wash the mushrooms first. Leave small ones whole and cut large ones. Bow mode in half rings. We put everything in a container for stewing.
Add spices, mix and set to simmer. After 10 minutes, add salt, vegetable oil. We continue to simmer for 20-30 minutes.
We fill jars with hot mushrooms, put half-liter jars in a large basin or saucepan to sterilize for 1 hour, liter jars for 1.25 minutes.
We carefully take out and roll up the banks. After 2 weeks, you can already eat.

White fungus is considered the king among its relatives. Not surprising, since it has a different characteristic taste.

Ingredients:

White mushrooms - 400 g.
Water - 300 ml.
Sugar - 12 g.
Salt - 1/3 tablespoon.
Allspice peas - 6 pcs.
Black peppercorns - 8 pcs.
Bay leaf - 5 pcs.
Carnation - 5 pcs.
Vinegar - 40 ml.

Cooking:

Cut the mushrooms, cook in boiling water for 7 minutes.
We are preparing the marinade. To do this, pour water, sugar, salt and spices into the pan. Bring to a boil, put on a sieve, add the marinade. Then boil everything for 2 minutes, add vinegar.
We throw the workpiece into a jar, close it. We put pasteurized in an air grill for 15 minutes at a temperature of 150 degrees. You can also put the jar in boiling water by placing a rag on the bottom of the pan. Let's cool down.
We store the workpiece for up to one year in the refrigerator or at room temperature.

Bon appetit!

This is a simple recipe for harvesting mushrooms in lightly salted brine. Cooked and canned according to this homemade recipe, they will come in handy for us in the winter.

Ingredients:

Mushrooms - 2 kg.
Water - 1 l.
Salt - 10 g.
Citric acid - 5 g.

Cooking:

Mushrooms are washed, boiled in water with salt and citric acid. Then they are laid in a colander, and then in jars.
The brine itself is boiled again and added to jars.
Sterilization must be carried out twice. The first time at a temperature of 90 ° C for 80-100 minutes. The second time - at the same temperature, but already 60-90 minutes.
As a result, the mushrooms are lightly salted, they can be used instead of fresh ones.

Bon appetit.

Lettuce is one of the types of harvesting for the winter. It is perfect for side dishes, appetizers for the festive table.

Ingredients:

Mushrooms (with forest tastier, but champignons are also suitable) - 1.5 kg.
Tomatoes - 1 kg.
Bulgarian red pepper - 1 kg.
Bulb onion - 500 g.
Carrot - 700 g.
Sugar - 150 g.
Sol 50 - g.
Vinegar 9% - 100 ml.
Vegetable oil - 300 ml.
Spices (garlic, bay leaf, allspice, hot pepper, etc.) - to taste.

Cooking:

Mushrooms choose young, intact and beautiful. Sort, rinse, clean, cut into pieces if necessary.
Place in a medium saucepan, cover with cold water and place over medium heat. Bring to a boil, cook for 7-10 minutes, drain in a colander. Then transfer to a dry preheated pan, stirring occasionally, fry over medium heat until all the moisture has evaporated.
Peel the carrots, rinse well, dry and chop with a medium or large grater. Peel the onions, rinse with cold water, cut into rings or feathers, as you prefer.
Rinse the tomatoes, cut out the seals at the top, and cut the tomatoes themselves into medium-sized cubes. Cut the bell peppers in half, remove the tail, cut out the core with seeds and cut off the whitish partitions. Rinse the remaining pulp, dry and cut into pieces of arbitrary size and shape, but not very large.
Pour vegetable oil into a large saucepan and heat it over medium heat. Pour the pieces of tomato into the hot oil, stirring them, simmer until they give juice, that is, about 3-5 minutes.
After the tomatoes, put the carrots, bell peppers, onions and mushrooms in the pan at the very end. Pour out sugar, but not all, but about 90 - 100 grams, it's better to add more later than too much now. Add salt and stir in vegetables. Simmer the salad over medium heat until it boils.
As soon as the salad comes to a boil, cover the pot with a lid, reduce the heat and simmer for 40-60 minutes. Do not forget to periodically open the pan and stir the vegetables so that they do not burn. A few minutes before cooking, add the spices you want. You can make the dish spicier, you can just add flavor. Taste it, maybe you need a little more sugar or salt. And at the very end, 5 minutes before readiness, pour in the vinegar. Stir and remove salad from heat.
And immediately, while the salad with mushrooms is hot, arrange it in pre-sterilized and heated glass jars. Immediately roll up the blanks or close them tightly with lids, wrap them with a kitchen towel and set to cool in this form. After about a day, the salad can be unwrapped and rearranged in a cool dark place.

If you are making preparations for the first time, then it is better to sterilize the jars twice, first empty, then along with the salad.

We present to your attention the original home-made method of harvesting mushrooms. Mushrooms in tomato - a new trend in conservation.

Ingredients:

Mushrooms - 500 g.
Bay leaf - 1-2 pcs.
Sunflower oil - 30-50 g.
Tomatoes - 1 kg.
Sugar - 40 g.
Salt - 20 g.
Vinegar - to taste.

Cooking:

Peel the tomatoes, add granulated sugar, salt to the puree and boil the mass.
Boil the mushrooms, and then stew in the mushroom broth with the addition of vegetable oil until they become soft - ready. Add tomato puree to the main ingredient. It is allowed to use tomato paste up to 30%, previously diluted 50/50 with boiled water.
Tomato sauce with mushrooms is brought to a boil, and then laid out in jars. Liter jars sterilize an hour, and 0.5 liter jars - 40 minutes.
Banks are rolled up, cooled and sent for storage.

Ribs can be cooked in a variety of ways. In this recipe, we will consider the method of cold harvesting with a universal mushroom - camelina.

Ingredients:

Ryzhik - 1 kg.
Salt - 50-100 g.

Cooking:

We wash the mushrooms, clean them of dirt, debris. Lay in the pan in layers, salt between layers.
Scatter them, cover with a lid. From above, cover the container with mushrooms with a towel or gauze. We leave to salt. After about three days, such an appetizer will be ready to eat.

Let's move away from the banal recipes for pickling, pickling. A simple homemade preparation of mushrooms fried in grated crackers with the addition of an egg is easy to prepare, but very tasty and unusual.

Ingredients:

Mushrooms - 1 kg.
Flour - 20 g.
Sunflower oil - 20 g.
Salt - to taste.
Rusks - 100 g.
Eggs - 1-2 pieces.

Cooking:

The main product is peeled, chopped into small plates. Salt them to taste, add the egg filling, which is an egg sloshed with a fork.
Roll the plates in flour, then in breadcrumbs. It is better to take crackers of your own preparation, grated or chopped with a blender.
Next, let's start roasting. We put the golden plates in jars and sterilize from 60 to 90 minutes. The larger the container, the longer the sterilization and vice versa. At the end roll up the banks.

Bon appetit!

Do not be afraid to cook such an appetizer. The combination of cabbage with mushrooms has been used since ancient times. This recipe will become a permanent item on your menu.

Ingredients:

Mushrooms (in the recipe we use mushrooms) - 2 kg.
Tomato paste - 300 g.
Cabbage - 1 kg.
Carrot - 800 g.
Bulb onion - 600 g.
Vegetable oil - 100 ml.
Vinegar - 2 tablespoons.
Spices - to taste.

Cooking:

Chop the onion. Boil mushrooms using cold water. If you replace mushrooms with champignons, then the latter can be fried immediately. Pour oil into a deep frying pan, when it warms up, add mushrooms and onions.
Stirring occasionally, fry the mixture for 5-7 minutes. Wash the cabbage well and cut. Wash the carrots, peel and rub on a grater.
Put carrots, cabbage into the stewing dish, mix. When the mushrooms and onions are fried, then add them to the vegetables. Add the tomato paste to the mixture and mix well.
Add salt, pepper, bay leaf, vinegar, a little sunflower oil, water. Mix everything thoroughly again, cover with a lid.
Simmer the mixture for 30-40 minutes until cooked through.
Sterilize the jars, place the hot workpiece in them, roll up with sterile lids.

Now let's get acquainted with the preparation of an almost oriental dish. Such an original recipe will not leave indifferent any lover of spicy snacks.

Ingredients:

Oyster mushrooms - 300 g.
Carrot - 1 pc.
Garlic - 5 cloves.
Green onion - 1 piece (1 bunch)
Vegetable oil - 50 ml.
Soy sauce - 3 tbsp. spoons
Salt - to taste
Pepper - to taste

Cooking:

Wash mushrooms, finely chop.
Three carrots on a grater for carrots in Korean.
Chop the onion and garlic randomly.
Fry carrots until golden brown.
Add onion, garlic and fry for a few more minutes.
Lay oyster mushrooms, fry for another 3 minutes, remove from heat. Add vinegar, salt, pepper. We roll up the banks, send them to storage.

Many varieties of mushrooms can be preserved fried. Roasting gives the appetizer a more natural taste, preserves the taste of only the cooked dish.

Ingredients:

Mushrooms (porcini, boletus, russula, chanterelles, mushrooms, champignons, boletus) - 2 kg.
Vegetable oil - for frying.
Salt - to taste.

Cooking:

We wash them well under running water, put them in a deep bowl. If necessary, we cut off the coarsened places on the hat or leg, using a cutting board and a knife. Large mushrooms can be allowed into small pieces.
We shift them into a free deep pan, fill it with plain water so that the components are completely covered with water. We put the pan on a large fire, when it boils, reduce the gas and cook for 15 minutes. Drain the water through a colander. Rinse under running water and repeat the procedure from start to finish.
Pour a large amount of vegetable oil into the pan, put on medium heat. When the oil warms up well, spread the boiled mushrooms. From time to time, stir them with a wooden spatula, wait until they begin to stew.
Cover the pan with a lid and simmer for 30 minutes. After evaporation of the moisture, fry for 15 minutes, add salt, taste and turn off the heat.
We scatter on the banks, roll up.

Remember that for frying, vegetable oil can be replaced with butter, as well as vegetable or animal fat.

The recipe is simple - mushrooms are marinated and then fried in an air grill. The end result is very tasty. Try to cook!

Ingredients:

Honey mushrooms - 500 g.
Red pepper - 2 pieces (sweet)
Garlic - 2 cloves
Parsley - 1 piece (bunch)
Sunflower oil - 125 ml.
Salt - to taste
Pepper - to taste

Cooking:

We wash the mushrooms, clean them, cut them in half, and pepper in strips.
We prepare the marinade by mixing sunflower oil, soy sauce, garlic, parsley, salt. Mushrooms are poured with marinade for 1 hour.
We put everything in the air grill for a five-minute frying with the addition of salt and pepper to taste.

The appetizer is ready to roll.

Lecho is not difficult to prepare and a very tasty dish. The dish looks great as an appetizer on the festive table.

Ingredients:

Tomatoes - 2.5 kg.
Sweet pepper - 1 kg.
Apples (sour) - 1 kg.
Carrots - 0.5 kg.
Garlic - 150g.
Chili pepper - 2-3 pcs.
Salt - 3 tbsp. spoons.
Sugar - 1 glass.
Sunflower oil - 200 ml.
Eggplant - 2.5 kg.
Champignons - 1.5 kg.
Vinegar 9% - 100 g.

Cooking mushrooms for the winter has its peak - this is the end of summer and autumn. At this time, you need to have time to collect and prepare mushrooms for future use. Harvested salted mushrooms for the winter, dried and pickled then will be very useful to you. But first you need to know how to pickle mushrooms for the winter how to pickle mushrooms for the winter, how to freeze mushrooms for the winter, how to prepare dried mushrooms for the winter, how to cook mushrooms for the winter. Almost all edible mushrooms are suitable for harvesting for the winter: milk mushrooms, chanterelles, russula, honey mushrooms, aspen mushrooms, boletus mushrooms, boletus, champignons, volnushki, mushrooms, and of course white mushroom. Recipes for harvesting porcini mushrooms for the winter are very diverse, since this mushroom is very tasty and easy to prepare. That is why many people love to collect and cook porcini mushrooms so much. Recipes for harvesting porcini mushrooms for the winter include all known methods, while many agaric mushrooms can only be salted.

Let's start with a question how to pickle mushrooms for the winter. More often than others, pickling porcini mushrooms for the winter is common. White mushroom is the king of all mushrooms, and marinated white mushrooms for the winter are very tasty. Usually we pickle porcini mushrooms for the winter separately from other mushrooms. When we pickle porcini mushrooms for the winter, we cut large mushrooms into pieces, and pickle small ones whole. These rules, in principle, also work when we prepare others pickled mushrooms for the winter. The video recipe for pickling mushrooms for the winter will show you all the stages of pickling, show you how to prepare and how to roll mushrooms for the winter. Marinade for mushrooms for the winter is standard: salt, sugar, vinegar and spices. Depending on what kind of pickled mushrooms you want to cook for the winter, the recipe may contain different types of spices and proportions of marinade ingredients.

Another way to save mushrooms for the winter is to salt the mushrooms for the winter. The recipes will show you how to pickle mushrooms for the winter. Perhaps this is the oldest way to cook mushrooms for the winter. The recipe for salting mushrooms for the winter for different mushrooms may vary. Some agaric mushrooms are pre-soaked to remove bitterness from them. Salted milk mushrooms, volnushki, mushrooms are classics of the genre, but they need a special approach. Therefore, you should figure out how to salt mushrooms for the winter and which recipe for salted mushrooms for the winter is right for you. For example, salting porcini mushrooms for the winter and salted chanterelle mushrooms will be slightly different. Harvesting for the winter, more precisely, salting, possibly in two ways - cold and hot. In both cases, you can prepare salted porcini mushrooms for the winter, chanterelles, milk mushrooms, etc., but hot salting requires preliminary boiling of mushrooms, and cold salting is longer.

And if you look at how to boil mushrooms for the winter and how to preserve boiled mushrooms for the winter, then perhaps choose this option for harvesting mushrooms. Vinegar or boiling sunflower oil is usually added to boiled mushrooms. After that, the usual preservation of mushrooms for the winter takes place. Recipes with boiled mushrooms can come in handy for pickling mushrooms and hot salting.

Drying mushrooms is the choice of lazy people. So you can prepare boletus, chanterelle, butterdish, porcini mushroom. Harvesting dried mushrooms for the winter in winter will pay off handsomely with fragrant mushroom soup or gravy. Again, there are several recipes for drying mushrooms for the winter: in the sun and in the oven. For example, some believe that harvesting dried porcini mushrooms for the winter should be carried out according to the classic version - drying on a string. But keep in mind that not all mushrooms can be dried. Especially often this is how porcini mushrooms are cooked for the winter, as they perfectly retain their aroma. Perhaps this is the easiest preparation of mushrooms for the winter.

Freezing is also a great way to harvest mushrooms. There are many ways to freeze mushrooms for the winter. You can freeze raw and boiled mushrooms for the winter. So if you have collected a lot of porcini mushrooms and want to save them for the winter, freezing porcini mushrooms for the winter will help you. Freeze even fried mushrooms. If you like fried mushrooms, you should definitely read how to fry mushrooms for the winter. For example, at your service are recipes for fried porcini mushrooms for the winter, fried butter mushrooms for the winter, fried chanterelle mushrooms. Recipes for the winter will show you how to preserve mushrooms for the winter in a slow cooker.

There is not just harvesting mushrooms for the winter, recipes will also help you prepare almost ready-made mushroom dishes for the winter and snacks. These are mushroom pate for the winter, mushroom caviar for the winter, mushroom salad for the winter, mushrooms with vegetables for the winter, cabbage with mushrooms for the winter, hodgepodge with mushrooms for the winter, etc. In addition to marinade and brine, you can cook mushrooms in tomato for the winter , mushrooms in oil for the winter, mushrooms in fat for the winter. So, in particular, the preparation of fried mushrooms for the winter is carried out. So you have a lot of options for how to close the mushrooms for the winter.

Canned mushrooms for the winter should not be stored for too long. Maximum - 1 year. At the same time, preserving mushrooms for the winter does not allow the use of metal lids. Mushrooms for the winter in jars, it is better to cork with glass or plastic lids. Rolling mushrooms for the winter is carried out according to standard rules: sterilization of lids and jars, etc.

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