" "Quick and easy marinating mushrooms

Quick and easy marinating mushrooms

quick and easy pickling fungi

Harvesting of the winter berries, vegetables, mushrooms and herbsIt has become very popular. But for a long time the product was of good quality, did not lose its original taste, recipe cooking must be followed strictly and to withstand all the necessary conditions. Therefore, the topic of conversation is now: proper and, at the same time, simple and quick pickling fungi, i.e. - processing boiled fungi acetic acid with the addition of spices.

Each woman should know what's wronghome cooked canned pathogens can multiply very dangerous illness - botulism. To avoid this, help the creation of the acidic environment of fungi - the marinade in which all the germs are killed. Marinating fungi adapted to be performed in the room, because when these works are very important product purity and sterilization containers.

Marinate can butter mushrooms, mushrooms,birch, aspen, chanterelles. Very tasty marinated Mokhovikov, mushrooms, Greenfinch, blewits, mushrooms, etc. Before marinating mushrooms need to dismantle them by type. It is not recommended, for example, boil aspen with yellow boletus, as the latter will acquire an unpleasant dark color. Such dense mushrooms as white, aspen and birch, do not cook with mushrooms, which have a softer structure, because they require different cooking times. In addition, it should be noted that large caps are boiled longer small, so do not lay them in a bowl at the same time.

Before you start marinating mushrooms should be remembered,that white, aspen, and it is desirable to preserve boletuses feet apart from hats, while the oil to remove the sticky film. Mokhovikov before cooking scalded with boiling water, which is then discarded. This is done in order to further the marinade is not darkened. Svinushki shaft and require an initial soaking in cold water for several hours. Then boiled and washed in cold water. Only after that they are ready for marinating.

mushrooms taste depends on correctly prepared marinade, to which are added strictly on prescription vinegar, herbs and spices. Here are some recipes for marinating mushrooms:

The general recipe for marinating any mushrooms


  • 1 kg of mushroom,
  • two glasses of water,
  • 3 tablespoons of 30% acetic acid,
  • 3 teaspoons of salt,
  • 15 peppercorns,
  • two bay leaves,
  • 1 onion,
  • 1 carrot.


Mushrooms clean, wash, drain off the water. Large specimens cut to pieces. Then a boil for 30 minutes in a small amount of water. Mushrooms desirable to boil by species, particularly bitter. Take another bowl, where to pour the recommended amount of water, boil it for 10 minutes, together with spices, carrots and onions, cut into slices. Before the end of cooking, add acetic acid.

Mushrooms drop into the prepared marinade and cook15 minutes therein. Then shift them in sterilized jars, pour the marinade so that they were completely covered with them. mushrooms is not recommended to stack very tightly. Banks immediately shut down and bring in a cool place.

Marinating ceps


  • 1 kg white mushrooms,
  • 3 teaspoons of salt,
  • 11 peas black pepper,
  • 5 peas allspice,
  • two bay leaves,
  • 4 tablespoons of 30% acetic acid,
  • half a teaspoon of sugar,
  • two glasses of water,
  • 1 onion.


Mushrooms are well washed, cleaned, dry,cut into pieces. Wet the bottom of the pot with water, put it in the mushrooms, sprinkle with salt and put on the fire to warm. When stand out juice, cook for 5 minutes. Add sweet peppers and onions. Cook for another twenty-five minutes.

Prepare the marinade: in the recommended amount of water put sugar, boil and add the acetic acid. The marinade shift the mushrooms, removing varivshiysya with them onions, add the remaining seasoning. After boiling, cook for another 15 minutes, decomposed into prepared jars, immediately close the lids. If the marinade turned a little, add the mushroom broth.

Recipes marinating oyster mushrooms

Marinating oyster

Considering Recipes marinating mushrooms, oyster mushroomsshould not be left unattended. Their marinating - fast and absolutely trouble-free process. Pickled oyster mushrooms, in two days they could have eaten. Just keep in mind that you must strictly comply with the proposed formulation and technology.


  • two kilograms of fresh and not very large oyster mushrooms,
  • Dried dill (fresh will not do, that there was no mold in the marinade)
  • two dozen peas black pepper,
  • half a dozen grains of cloves,
  • 4 tablespoons of salt,
  • two tablespoons of sugar,
  • 4 tablespoons light vinegar.


Oyster mushrooms washed, freed from the main stem,trying not to leave very long legs. Large cap cut in half lengthwise. Mushrooms put in six-liter saucepan, add the chopped coarsely dill, peppercorns and cloves. Pour water up to the top of the pan and put on the fire to cook. When the water boils, add salt and sugar. Mix. When the brine boils again, add the vinegar.

So leave to cook over low heat for 30minutes. Cherries do not need long-term heat treatment, which is required of forest mushrooms. During cooking, it is recommended to try a marinade, and add salt as needed. As a result, the marinade should be a little bit too salty.

When the mushrooms are ready, remove the pan from the heat andleave to cool. When the mushrooms cool, shift them in glass jars with dill and spices, a little spoon Umino. Add the marinade so that it is slightly covered mushrooms. Cover and put into the refrigerator or other cool place. Two days later the mushrooms are ready for use. Marinated oyster mushrooms are stored for about a month.

Marinating honey agaric

Marinating fungi such as mushrooms, it is not a difficult job, but they turn out very tasty and appetizing.


  • 1 kg of fresh honey agaric,
  • 1 liter of water,
  • two tablespoons of salt,
  • two tablespoons of sugar,
  • two bay leaves
  • 6 peas black pepper,
  • 6 peas allspice,
  • 6 pcs. carnation,
  • 1 clove garlic,
  • 1 dessert spoon of 70% essential oils (or 4 tablespoons 9% vinegar).


Mushrooms clean from dirt and rinse, putthem in a saucepan, cover with water and boil for twenty minutes. The broth is drained. In the same bowl with mushrooms pour 1 liter of boiling water, add sugar, salt, chopped garlic and all the spices and vinegar essence. Be careful not to make too sour marinade. It must be a bit salty and slightly acidic than requires your taste.

Cook mushrooms should be additional 15 minutes. After that hot mushrooms are put in jars, pour the marinade so that it covered them. Close lid. After cooling, removed in a cool place. Marinated mushrooms are ready for use the next day.

pickling boletus

We have already said that for marinating mushroomsthey must be cleaned and thoroughly rinsed. Free Butter mushrooms from the top oily skin on the hats, rinsed in cold water, sorted by size and start marinating.


  • 5 kg of clarified butter,
  • 1 liter of water,
  • two tablespoons of salt,
  • 3 tablespoons sugar
  • 9 peas black pepper,
  • 3 pea allspice,
  • two bay leaves,
  • 1 clove inflorescence,
  • 1 clove garlic,
  • a pinch of dried dill seeds,
  • 9% vinegar.


boletus chop and boil If necessary,salted water for 10 minutes, the water can be added in a few drops of vinegar or tip of a teaspoon of citric acid to fungi not darkened. Then drain the water, pour the other salted and acidulated water in which to boil them for 15 minutes. While the mushrooms are cooked, washed cans should be put in the oven for sterilization, or make this procedure over the kettle.

Next, you need to start cookingmarinade. In 1 liter of water to put all the spices, bring to a boil and boil for 5 minutes. The marinade is ready. By this time you must boil and boletus. Hot mushrooms shift into hot jars and pour the hot marinade. Top in one-liter jars pour 1 tablespoon of vinegar, cover and leave until cool. Then tighten the lid, but not very tight, you can use a nylon cap. Store butter mushrooms in the refrigerator.

Bon Appetit!

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