How to pickle mushrooms for the winter

Russian hospitable feasts are rarely dispensed with mushrooms prepared in different ways. Naturally, hand-made blanks cannot be compared with purchased ones. Experienced housewives have their own recipes for mushroom dishes, while young ones are wondering how to pickle mushrooms for the winter.

Pick your recipe

For pickling for the winter season, honey agarics, boletus, boletus, oily mushrooms, porcini mushrooms, mushrooms, russula, pigs, mushrooms, and valui are suitable.

Tubular mushrooms are ideal for pickling if they are very young, small in size and very sturdy.

You can pickle mushrooms for the winter in two ways: the first involves pouring the boiled mushrooms in the marinade, in the second case they are boiled in the marinade, which is then poured.

Mushrooms pickled in the second way are much more aromatic and tastier. But over time, the brine becomes unclear and viscous. The first option gives beautiful blanks, but they lose in taste. Therefore, in what way it is better to pickle mushrooms for the winter, each housewife must decide for herself.

How to pickle mushrooms for the winter: the first way

Mushroom marinade recipe:

One and a half tablespoons of salt, 1 tablespoon of sugar and 9% vinegar about 100 ml are taken per liter of water, a little less is possible.

Everyone chooses spices based on their taste:

- garlic - 3 cloves;

- bay leaf - 3 pcs;

- cloves - 2-3 pcs;

- dill - a pair of umbrellas;

- horseradish - 1 sheet or spine;

- black pepper or allspice - 5 pcs each;

- mustard seeds - 0.5 tsp

First, the mushrooms are cleaned, some are sized to fit, put in cold water, and, removing the foam, bring to a boil. Pre-cooking can be 2-3 minutes, or can be increased to 10 minutes.

Then the mushrooms are either thrown into a colander for their subsequent transfer to a boiling marinade, or they are done using a slotted spoon.

Mushrooms are boiled in the marinade for about 20 minutes. A sure indicator of readiness is a light, transparent brine. Then the usual procedure for unfolding in jars, pouring marinade, capping.