How to pickle mushrooms for the winter in banks: hot and cold, recipes without sterilization * Recipes

Send

There are many ways to prepare honey mushrooms for the winter. Among them, salting is very popular in the hot and cold way, and they can also be pickled. There are other, equally interesting and tasty canning options.

Recipes for pickling mushrooms for the winter

Depending on the method of pickling and pickling, there are many homemade recipes for making fresh mushrooms. Consider the most popular of them.

In banks hot

1 L 1 hour 30 minutes

salt
2 tbsp. l with a small hill
dry bay leaf
1 PC.
black peppercorns peas
7 pcs
sunflower oil
1 tbsp. l

Nutritional value per 100 g:

Pour mushrooms with cold water from the tap, cover the dishes with a lid and put a load on it.
Put for half an hour to soak, drain the water, rinse three times.
Pour 200 ml of water into a large pot and transfer the mushrooms into it. You can pre-cut them into pieces, but this is not necessary.
Wait until everything boils, and then cook over medium heat, not forgetting to constantly stir and remove the foam.
Add dill, dry bay leaf, pepper, and cloves.
Cook from boiling for about 30 minutes.
Sterilize the jars and spread the mushrooms in them.
Put in each jar several plates of fresh chopped garlic, and pour 1 tbsp. sunflower oil.
Close the capron lid, previously also sterilized.
After 3 days, the dish can be eaten.

Did you know? Autumn honey agaric is considered a parasite that parasitizes on 200 species of trees, shrubs, grasses, and even on potatoes.

In banks cold

5 l 2-3 days

dry bay leaf
5 pieces.
old dill (umbrellas)
5 pieces.
black peppercorns
10 pieces.
cherry and currant leaves
taste

Nutritional value per 100 g:

Rinse all the mushrooms very well (at least three times), using cold running water.
Soak them in fairly cold water for about 2-3 days, draining water several times a day and pouring a new one.
Put in each suitable container so that they lay in layers, sprinkle with salt and put in spices, chopped garlic and grated horseradish.
Cover with gauze folded 2-3 times, and press down with a load.
Soak mushrooms for 1.5–2 months.

Pickled without sterilization

3 L 1 hour

lemon acid
on the tip of a knife
dry bay leaf
5 pieces.
allspice
10 pieces.

Nutritional value per 100 g:

Sort out mushrooms, rinse thoroughly under cold tap water to remove sand and dirt. If necessary, cut off the damaged parts of the mushrooms.
Transfer to a large bowl, cut each mushroom into several pieces.
Pour 2 liters of water into a large pot (8-10 l) and throw citric acid on the tip of the knife there, so that honey agarics do not lose their color.
Add mushrooms, bring them to a boil, stirring constantly and removing the foam.
Cook over low heat for about 5 minutes.
Remove from heat and drain by filtering through a colander.
Now you can take the pan a little smaller, with a volume of about 5 liters, pour 1.5 liters of water into it and put on fire.
Boil water and add salt, as well as sugar and spices.
Cook over medium heat for about 20 minutes.
Remove the bay leaf and cook for another 5 minutes.
Remove from heat and distribute to sterilized jars under nylon caps.

Video recipe

Did you know? The largest living organism on Earth is the mushroom mushroom, which grows in Oregon (USA) in the Malur National Wildlife Refuge. It covers an area of 880 hectares, and its age is estimated at 2.4 thousand years.

In banks in cucumber pickle

1 l40 minutes

dry bay leaf
taste
green leaf horseradish
taste
currant leaves
taste

Nutritional value per 100 g:

Clear fresh mushrooms.
Soak in water three times and rinse thoroughly after each time.
Pour with water, put on a stove, bring to a boil.
Boil for 25 minutes over medium heat, stirring constantly and removing foam.
Rinse with tap water and strain through a colander to glass all the water.
Pour half of the salt into the salting container and add all the leaves and spices.
Mushrooms put their hats down and sprinkle with salt.
Pour cucumber pickle to the top so that all honey agarics are covered with it.
Put oppression on top.
After a week, you can put it in jars with nylon caps, and you can leave the mushrooms in a large container.

Important! Before use, it is recommended to soak the salted mushrooms in water for about 30 minutes.

In a barrel

5 l20 minutes

currant leaves
taste
greens or dill seeds
taste
peppercorns peas
taste

Nutritional value per 100 g:

Sort and wash the honey mushrooms well under running water.
Pour half of the salt into the bottom of the barrel.
Lay the mushrooms with their hats down.
Now they can be salted and shifted with currant leaves and herbs.
Put the oppression on top and put the barrel in a cold place.
Brine appearing on top is recommended to be drained.
After a week, salted mushrooms can be eaten.

Features of storage of blanks

If you observe the storage conditions of salted and pickled honey agarics, then they can be stored for about a year. The main thing is that the covers do not swell and mold does not appear, because in this case they can not be eaten. Store pickles in a cold place, in a cellar or refrigerator, at a temperature of 0 ... + 10 ° С. If the thermometer’s mark drops below zero, the mushrooms will freeze strongly and become brittle, and if the air temperature rises above + 10 ° C, they can deteriorate.