The marinade for mushrooms is delicious. Pickled mushrooms for the winter in jars: simple step-by-step recipes with pictures

Pickled mushrooms, yes with finely chopped onions, but poured with oil, yes with potatoes, and with a glass of white. I think that it makes no sense to describe the whole host of impressions from such a still life.

We got lucky with the mushrooms this year. Lucky year. Almost the whole autumn was spent in "silent hunting".

White, boletus, boletus, boletus, honey mushrooms - I did not even collect other mushrooms. There was no point. Only take up space in buckets.

You will wander for an hour and a half through the forest, pick up a bucket of white and boletus with boletus, and go home ...

And then they went again. Somehow, once again, having gone for mushrooms with a neighbor, having already abandoned the car and slowly moving towards the well-known mushroom places, we came across a couple of men who concentratedly carried on their shoulders a 200-liter garbage bag tightly stuffed with mushrooms. Somehow it even became uncomfortable - they just took with them a bucket and a large package. True, they quickly remembered that they would still have to clean the mushrooms on their own - households powerfully deny this work. After that, reassured, they went to collect.

Already in the forest they realized that they would not have to be picky. We'll have to be impudent and collect exclusively calibrated mushrooms. That is, small and neat. Do not take a trifle, do not take fully opened ones, do not take darkened ones.

Which is what was done.

At home, these mushrooms were sent to marinate.

For pickled mushrooms you will need:

Based on 1 liter. marinade.

• Water. 1l. Better spring.
• Salt. 1½ st. spoons
• Sugar. 1½ st. spoons
• Cloves - 2 buds
• Allspice 2-3 peas
• Black pepper. 5-6 peas
• Vinegar essence. 1 dessert (incomplete tablespoon) spoon
• Bay leaf 1 large or 2 small (not pictured)

For mushrooms

• Mushrooms. 1 kg per liter jar.
• Dill. Umbrellas or seeds. 1 umbrella per jar.
• Garlic. 1-2 cloves per jar.

Cooking pickled mushrooms.

The consumption of mushrooms is approximately the following: 1 kg of mushrooms - 1 can in 1 liter.

I had 2 buckets of mushrooms.

After a ruthless cleaning, when I took only hats with about 1 cm of legs, only a basin remained.

Net weight - 3.5 kg of mushrooms prepared for further processing.

Pour the mushrooms into the water and leave them in the water for about 1 hour, so that all the dirt that remains on them is calmly soaked and easily washed off.

After an hour, wash the mushrooms very carefully.

We add mushrooms

Pour cold water and put on fire. Bring to a boil and cook for 30 minutes, skimming off the foam all the time.

Mushrooms will noticeably decrease in volume and begin to gradually lose buoyancy and will sink to the bottom of the pan.

While the mushrooms are cooking, prepare the marinade. I prefer to make the marinade deliberately larger than the recipe calls for. Just for reasons that it is better to pour out too much than not enough. Therefore, for 3½ kg of mushrooms, I took 4 liters of marinade.

Pour 4 liters of cold water into the pan, proportionally add salt, sugar and spices. Let's taste the marinade. It should be slightly salty, as the mushrooms will absorb some of the salt. Adjust if necessary for salt and sugar.

Bring the marinade to a boil, pour vinegar into it and boil for another 5 minutes. We try the marinade again to make sure that we didn’t miss the amount of vinegar either.

We throw the boiled mushrooms into a colander, rinse thoroughly and put them back into the pan.

Pour the marinade, leaving about 0.5 liters to top up the jars with boiling marinade.

We put the pot with mushrooms in the marinade back on the fire.

Bring to a boil again and cook the mushrooms in the marinade for 15-20 minutes.

During this time, cut the garlic into thick slices.

We can sterilize jars and lids, you can in the oven at 120ºС, you can over steam, as you like.

Put a little garlic and dill in sterilized jars. After that, we begin to spread the mushrooms in a jar with a slotted spoon.

We fill the jar up to the “shoulders”, then fill it with boiling marinade, which we left in stock.

Close the lid and, turning the jar over, set to cool.

You can wrap the jars in something warm to cool longer.

When the jars have cooled, I just leave them overnight, turn them over again to their regular position, and put them away for storage in a cool place - a refrigerator, for example, or a cellar.

Since I used mainly 500-gram cans (1 can per 800 grams), I got 6 of them. Plus, I just put another 150 grams of mushrooms in a separate jar, for testing.

You can eat mushrooms the next day, but keep in mind that the longer they stand, the tastier they will be.

Important! If the marinade in jars becomes cloudy during storage, it means that the mushrooms in them have definitely deteriorated and are unsuitable for food. This can happen for various reasons: Insufficiently sterile jars, not enough salt or vinegar, too warm in the place where the jars were stored. In any case, these mushrooms must be thrown away.

We serve pickled mushrooms as follows: Finely chop the onion, mix it with mushrooms, pour vegetable oil on top, if there is unrefined sunflower oil with a smell - this is generally a song.

And serve with boiled potatoes, for example, or just as a stand-alone snack. Drink - you know what. Although exactly the opposite - do not drink, but first drink, and then prick the honey agaric with a fork, and he is smart, slides on a plate, and immediately have a bite.

And if there is very little time, then you can quickly cook.

Good day everyone! Mushrooms are on the agenda today, and unusual ones - small, beautiful and very tasty. Such flights leave the festive table or feast, celebrations, of course, if you know how to cook them correctly. So let's learn how to make pickled mushrooms for the winter in jars to use them in and for any occasion.

The whole secret of this pickle lies in the marinade, or in another way the brine, which must be properly cooked, know all the necessary proportions, using a proven recipe.

Canning again at home can be done in two ways, cold and hot. In this article, you will get acquainted with the hot cooking method.

Interesting! There is still debate about how mushrooms should be closed. Someone claims that in no case should you roll under a metal cover using a seaming machine, which is allegedly very dangerous for health. Others advise using only a nylon without a twist or a metal screw cap.

There is a lot of information in books and the Internet, so I will show you different options, and you yourself determine what is closer to your soul. I always do things differently, I experiment. After all, mushrooms are a very tasty product that can be used in any dishes, for example, to make original spicy salads out of them or, for example, serve with

Remember only one thing, that after canning, mushrooms should not be stored for a very long time, and indeed any other mushrooms should not be, it is better to eat them closer to the New Year. Take care of your health and the health of your loved ones!

The first option for preserving mushrooms for the winter will be with vinegar according to a grandmother's recipe. My grandmother always tells me that this matter must be approached responsibly. Anyone can prepare this salting because it is very simple, if you follow all the necessary conditions and rules.

Important! Remember the proportions of water, salt and vinegar. So, how much vinegar should be put in 1 liter of water? If you have 70% vinegar essence, then you need to put 1 tbsp, if 9% - 10 tbsp. Salt is put on 1 liter - 1 tbsp. with a small hill. If you are doing 3 liters of water, then increase the dose by three accordingly.

This recipe uses granulated sugar, if you do not want to put it, then read another cooking option.

We will need:

• mushrooms - 1 kg
• sunflower oil - 2 tsp
• vinegar essence 70% - 1 tbsp
• water - 1 l
• sugar - 1 tbsp
• edible salt - 1 tbsp
• bay leaf - 1 pc.
• peppercorns - 3 pcs.
• garlic - 2 cloves
• cloves - 2 pcs.

Cooking method:

1. As I wrote earlier, there are several ways to pickle mushrooms. In this form, the hostess seamer will be used. Prepare it ahead of time. Sterilize jars in a convenient way for you, together with lids.

2. Clean the mushrooms from all kinds of forest or meadow litter, rinse them well with water. Go through it again so that, God forbid, you don’t get a false mushroom.

Important! If you have time, then mushrooms should be pre-soaked for 1-2 hours in cold water.

Pour the washed and sorted mushrooms into a saucepan, fill them with water (3 l), salt, add 1 tablespoon of salt per liter of water, i.e. you need to put 3 tablespoons

3. Put on fire, bring to a boil. When cooking, you will see the foam, it will be necessary to remove it with a slotted spoon. Cook over low heat after boiling for 40 minutes.

Mushrooms will first float on the surface, and then fall to the bottom, which means that they are completely cooked.

4. Move the mushrooms to a colander and rinse them under running water.

5. Now make a delicious fragrant marinade from the remaining ingredients. Pour water (1 l) into the pan, throw in sugar (1 tbsp), salt (1 tbsp), then bay leaf, three peppercorns and two cloves.

6. While the marinade reaches a boil, finely chop the garlic with a kitchen knife. We will add it separately to each jar.

As soon as the marinade boils, pour 1 tablespoon of vinegar essence into it, stir. The aroma will go through the kitchen extraordinary. Throw the prepared boiled mushrooms into the boiling brine.

Boil the mushrooms in a saucepan with a closed lid after boiling so that the vinegar does not come out for 7 minutes over medium heat.

7. So, 7 minutes have passed, remove from heat. Take a sterilized jar and pour the mushrooms. Add the chopped garlic to each jar.

And also add vegetable oil on top, 2 teaspoons per jar, so that they do not get moldy during storage in the cellar.

8. Seal the jars with a seamer and then turn them upside down to make sure everything is sealed.

Let the jars cool, the mushrooms are ready! They can be served with onions and dill. And you can also make any dish together with them, for example, or fry potatoes with pickled mushrooms. Better yet, add them to

Video: Cooking pickled mushrooms

All the same, store mushrooms are very different in taste from their own, which are made at home. No matter how much I tried to take everything in the store, it’s not like it’s not mushrooms at all, although they are cooked and canned according to GOST.

For you, I specially picked up this video from the YouTube channel, the whole process of cooking and marinating is shown very intelligibly and in detail:

I really liked this option myself, I advise you to make conservation on it.

How to pickle mushrooms for the winter in jars - a simple recipe

This is the best classic recipe for home, it combines all the ingredients and gives a unique taste. In general, it turns out flying and super delicious, just a bomb.

And the chip is still used in it, that only mushroom caps are taken as the basis, and the legs go to other dishes, for example, mushroom caviar. You just look at these handsome men, you can fall in love immediately.

I offer you this step-by-step instruction with pictures so that you can also make such a beautiful culinary masterpiece, and enjoy the fragrant aroma of spices and mushrooms in winter.

We will need:

• honey mushrooms - 1.4 kg

For marinade:

• water - 1-1.2 l
• salt - 1 tbsp
• sugar - 1.5 tbsp
• vinegar 9% - 50 ml
• bay leaf - 1-2 pcs.
• allspice peas - 5-6 pcs.
• cloves - 2-3 pcs.
• dill umbrella - 2 pcs.
• currant leaves - 2 pcs.

Cooking method:

1. Wash fresh mushrooms very thoroughly in running water. Cut off the legs, so it will look better in a jar, if there is no such desire to do such work, then you can not remove them.

Then, in salted water, salt to taste, boil the mushrooms in a saucepan. Cooking time approximately 5 minutes. Then drain the water. There were almost 1.5 kg of fresh mushrooms, and after boiling it will be 750 g, they unfortunately boil down almost twice.

Prepare all the ingredients according to the list.

2. The next step is to prepare the jars. Wash them well with soda, and then sterilize with the lids, in the way you like best. For example, in the microwave or steam.

In this version, I show precisely coated screw caps, you can take nylon ones.

2. Pour 1 l -1.2 l of water into the pan and bring to a boil, throw in the mushrooms. Wait for them to boil again too. Foam will appear, remove it and add salt, sugar, bay leaf, pepper and cloves.

Important! Remove the bay leaf after 10 minutes so that bitterness does not appear in the taste. Sometimes there is such a problem that mushrooms are bitter, here is its solution, this is due to lavrushka, it is she who gives bitterness if she is kept in boiling water for a long time.

Cook mushrooms until tender, about 20-25 minutes. As soon as you see that the mushrooms have fallen to the bottom, then they are completely ready.

3. Immediately add vinegar and bring the mass back to a boil. And turn off the stove, put the pan aside.

4. Arrange the mushrooms without brine in jars on the shoulders.

Important! It is best to do this with a slotted spoon.

5. Now we will make pickled mushrooms in our own juice. To do this, bring the remaining marinade to a boil, throw in a dill umbrella, and currant leaves. Boil these plants for 1-2 minutes, this is done for sterility.

4. Pour jars of mushrooms with boiling marinade. Put dill umbrellas on top, fish them out of the fragrant brine.

Important! Take this action - twist the cans clockwise, shake a little so that all the excess air comes out, or you can knock on the table. Do this carefully, do not burn yourself.

5. Close the jars with lids. That's what happened, two jars of half a liter and one 340 ml.

Advice! Be sure to follow the storage rules, store either in the refrigerator or in the cellar, where it is cool. Do not store mushrooms for years, this year they prepared it, they ate it this year, this is important.

Before use, always check the jar for turbidity, the brine should be light and without mold.

Friends, how do you serve such mushrooms on the table? What do you cook from them, I personally really like a very simple salad of mushrooms, namely, season them with vegetable oil and sprinkle with onions. Of course, you can think of something more complicated, for example, for a holiday I do

Instant pickled mushrooms in 15 minutes

It is best to make such salting from small little mushrooms, young and not overgrown, then it will look more appetizing, and it’s more pleasant to eat such, of course))).

This is a simple option, but in fact it is also fast. In just a short period of time, you will make this preparation for the winter. Everyone is interested in the main question, when can I eat pickled mushrooms? These can be eaten almost immediately, namely 12 hours after pickling.

We will need:

• mushrooms - 1 kg

For brine for 1 kg of mushrooms:

• salt - 1 tbsp
• vinegar 70% - 1 tbsp
• bay leaf - 3 pcs.
• peppercorns - 5-6 pcs.
• garlic - 2 peeled cloves
• water - 1 liter per 1 kg of mushrooms

Cooking method:

1. Wash and clean mushrooms from dirt. Pour water into the pan, it does not use the water that is prescribed in the ingredients, but just by eye. In this water we will boil mushrooms.

2. Throw honey mushrooms into boiling water. Cook over high heat for about 15 minutes, stirring and removing foam if it appears.

3. Drain the water and place the mushrooms back in the pan. Pour in 1 liter of water. Add all the spices that were given in the description.

Interesting! Note that this marinade does not use sugar and sunflower oil. But garlic is used.

4. Cook for about 15 minutes after boiling.

5. Arrange honey mushrooms in sterilized jars. Cover them with nylon lids and place in the refrigerator, and tomorrow morning after 12 hours they can be eaten. Cool and very tasty! Try it too! These can also be stored for a long time, and then eaten, as long as they are placed in a cool place, preferably in the cellar.

Bonus: Mushroom Marinade

I would also like to say that you can also preserve mushrooms with the help of a universal marinade, which is suitable for absolutely all varieties of mushrooms (chanterelles, boletus, white, etc.).

It will be without vinegar, but with citric acid. In this short video there are some little tricks in general about cooking mushrooms, I recommend watching and remembering all the details well for yourself:

That's all, let's write our comments below to make a small forum, so that it would be interesting for everyone to come and read. Join me in the contact group. And see you again. All good mushroom picking and good mood!

P.S Yesterday I was just picking mushrooms in the forest, wow, this is an exciting activity. Do you know how beautiful it is there? So clean and fresh! Birdsong and a light breeze, what a beautiful Russian nature we have, and what landscapes, well, just lovely! Here is my mini-report of photos in nature.

In the previous article, we learned a few recipes for pickling mushrooms. In this article, we will continue the review of ways to prepare a winter snack.

These mushrooms are the most prolific, as several baskets can be collected from one stump. Their feature is not only taste, but also useful properties. Mushrooms contain phosphorus, iron, zinc, potassium, calcium and other trace elements. They are also rich in vitamins, fiber and amino acids. Therefore, their usefulness cannot be underestimated.

Before canning, mushrooms are recommended to be soaked for several hours to get rid of worms and debris. To avoid food poisoning and indigestion, mushrooms should be boiled for at least half an hour. In this case, it is necessary to remove the foam.

Honey mushrooms marinated for the winter. Recipe

If you managed to collect a couple of buckets of mushrooms, then they need to be prepared for the future. Preparation can be done quickly enough. Pickling mushrooms is a laborious process, but it's worth it, because in winter you can put delicious pickles on the table.

Ingredients:

• 5 kg again.
• 10 peas of allspice and black pepper.
• 10 cloves.
• 3 bay leaves.
• 15 kg of table salt per 1 liter of water.
• 2 tbsp 9% vinegar per 1 liter of water.

Step by step cooking

It is necessary to select mushrooms without worms and traces of the decay process. Pour cold water for 20-30 minutes. Then you need to clean the top layer from the film and mucus. To do this, honey mushrooms need to be washed well, and remove the layer with your fingers. The process is tedious but necessary. You can cut off the legs if you like.

When the mushrooms are ready, they need to be poured with fresh water, washed again and discarded in a colander so that all the water is drained from them.

Now mushrooms need to be transferred to a large saucepan and pour running water. Put on fire, wait until the liquid boils, then cook for about 5 minutes. Then you need to drain the liquid, and pour mushrooms with fresh water.

Add spices and salt to the pot. Again put to boil for 30 minutes. You need to cook on medium heat. At the end of cooking, you need to add table vinegar, switch the mode to a slow fire and cook for 10 minutes.

While our mushrooms are being cooked, you need to prepare glass jars. They must be washed with soda solution, rinsed with cold water, and then sterilized for 5-10 minutes.

The lids also need to be washed with soda solution, and then boiled. If there are rubber bands on the lids, then they must be removed, otherwise they will lose their elasticity after sterilization.

When the mushrooms are cooked, they should immediately be laid out in prepared jars, while crushing them a little with a spoon. Fill jar with marinade all the way to the top.

Banks need to be filled with mushrooms, as shown in the image.

Now the cans need to be rolled up with a key, put on the lids and wrapped. Wait for it to cool completely and send it to the cellar or pantry. If you store the workpiece in a cold place, then it will not deteriorate during the year. If you wish, you can try the mushrooms in two weeks.

How to pickle mushrooms for the winter in jars. simple recipe

Consider a simple way to prepare the workpiece. In this recipe, we will add garlic, if you do not like the spicy taste, then you can not add it. As a result, we will have an excellent appetizer for potatoes and meat dishes. You can add dill if you like.

Ingredients:

• 1 kg of fresh mushrooms.
• 5 cloves of garlic.
• 10 black peppercorns.
• 2 bay leaves.
• 6 cloves.
• 2 tablespoons of granulated sugar.
• 1.5 tbsp salt.
• 1 tsp vinegar essence.

pickling process

Peel mushrooms, and it is advisable to select mushrooms of the same size. Then they must be filled with water for 60-90 minutes. After that, you need to rinse and dry them, for this, put the mushrooms on a dry towel.

When the mushrooms are ready, they need to be sent to a large saucepan, pour water and put on the burner. When the liquid boils, cook for 1.5 hours.

After boiling, foam will appear on top, it must be removed.

Even if you are absolutely sure that you have collected edible mushrooms, it is recommended to do a little check. It is necessary to peel the onion, divide it into two parts and throw one half into a container where mushrooms are boiled. If the bulb becomes bluish, then there are inedible mushrooms among the mushrooms. And if the bow does not change its color, then you can not worry.

After cooking, mushrooms should be discarded in a colander and rinsed with cold water. Leave them for a while so that the liquid is completely glass.

While the liquid drains from the mushrooms, you need to start preparing the marinade. To do this, put a pot of water on the stove, add sugar, salt, table vinegar and spices. Bring the solution to a boil. In the meantime, you can do the sterilization of jars with lids.

Send the mushrooms to the hot marinade and cook for 20 minutes.

When mushrooms are ready, you need to send chopped garlic to them. Mix all ingredients well.

Arrange mushrooms in sterilized jars, fill to the top with marinade. If you got a small amount of marinade, then boiled water can be added to the jars.

Then the snack should be covered with lids, sent to a pot of water and sterilized for 10-15 minutes.

Close the workpiece with a seaming machine, then turn it over, cover and leave in a dark place. After a day, the snack should be sent to the refrigerator, cellar or pantry.

Salted mushrooms. About how to salt mushrooms for the winter in jars ...

To please yourself with mushrooms in the winter, they need to be salted. If you use the hot method, then the snack will be stored for a long time. We won't be using vinegar in this recipe.

Ingredients:

• 3 kg of fresh mushrooms.
• 15 cloves of garlic.
• 12 peas of black and allspice.
• 3 tbsp chopped dill.
• 5 bay leaves.
• Salt to taste.

Cooking process

Forest mushrooms need to be sorted out, processed and poured with warm water for 10 minutes. If necessary, remove debris and rinse with cold water. You can clean mushrooms with a soft brush.

Send the peeled mushrooms to a bulk container with water, bring to a boil over medium heat. After boiling, the water must be replaced. Then again wait for the liquid to boil and cook mushrooms for 40 minutes.

While our mushrooms are cooking, you need to divide the garlic into cloves and peel. Send to a plate with the rest of the ingredients, in the indicated amount.

When mushrooms are cooked, they need to be discarded in a colander and wait until the liquid has completely drained. Send the mushrooms to a container with all the spices and salt. You need to add more salt so that the mushrooms are a little salty. And if you add table vinegar, then you will get not salted, but pickled mushrooms.

Cover the appetizer with a flat board or plate, and put some kind of load on top, such as a jar of water. Leave the blank for 2 weeks in a cool place.

When 14-15 days have passed, then salted mushrooms should be decomposed into glass jars and hermetically sealed with plastic lids. It is recommended to store the snack in the refrigerator.

Be sure to use these methods for preparing mushroom snacks and stock up on a few jars.

Is it possible to resist homemade mushrooms marinated in jars for the winter? Oh, and they make a delicious snack!

When autumn is in full swing, not going to the forest for mushrooms is an unaffordable luxury for a real hostess. Forest mushrooms are a delicacy for a mushroom picker.

Pickled mushrooms in jars, the recipe of which I am happy to share on Yamkuk, I got from my mother. In distant childhood, honey agarics with us was apparently invisible. Washed two baths per day. I remember, as now, a pantry with shelves strewn with half-liter jars of pickled mushrooms.

To pickle mushrooms for the winter in jars, in addition to wild mushrooms, you will need ingredients for the marinade: vinegar, salt, sugar, bay leaf, garlic, peppercorns, a few cloves or a ready-made seasoning for pickling mushrooms, where all these spices are already in the composition.

Before pickling, honey mushrooms must be sorted out and washed with running water. It is better to leave small ones for jars, and larger ones - to put them on roast or caviar. It is better to cut off too long legs of mushrooms. Honey mushrooms are sent to a cooking container.

Pour in water and bring to a boil. The resulting foam is removed. Mushrooms are boiled for 10-15 minutes, depending on the size. Large fungi are best divided into parts by removing part of the leg.

While the mushrooms are cooking, jars are being prepared. Sterilized in the oven and cooled. For small mushrooms, it is preferable to choose miniature containers. Of course, you can pickle mushrooms for the winter in a three-liter jar, but you must admit - it’s not entirely aesthetically pleasing. Screw caps are boiled in a saucepan for at least 10 minutes.

"Varenochki" are leaned back on a sieve or colander and washed.

While draining, prepare the marinade. In a separate clean bowl of water, salt and sugar are diluted. Then you need to add spices and seasonings, and after boiling add vinegar. Spices and seasonings can be replaced with a ready-made store selection. If you want to dilute the marinade with whole garlic, then you need to put it in the marinade for only 5 minutes, and then put it in sterile jars.

Honey mushrooms are boiled for 20 minutes over low heat in the marinade.

Pickled mushrooms are poured into jars along with the marinade, but so that the mushrooms completely drown in it. The containers are tightly closed with lids. There should be as little air as possible in the jars.

Jars with honey mushrooms turn over on the lid and are well insulated. Pickled mushrooms in jars are ready for the winter!

The cooled jars are transferred to the refrigerator or cellar for storage.

During the mushroom season in the forest, you can often meet entire families who are preoccupied with finding mushrooms for their further pickling and rolling up for the winter. As a rule, such well-known mushrooms, which are called mushrooms, are most often marinated and rolled up for the winter. That's when the mushrooms are collected and you can say the floor - the work has already been done, it remains only to cook them deliciously.

I think everyone will agree with me that cooked mushrooms are a very welcome guest on our family table. Just imagine how much joy an open jar of pickled mushrooms will bring to your loved ones in the cold winter. Pickled mushrooms are prepared in almost the same way as any other mushroom intended for consumption. But every housewife has her own little secret - her own addition to the preparation of this snack, so cookmen.ru has collected in this article all the most popular recipes for pickled mushrooms, read them and learn something new for yourself, I promise it will be interesting.

The first recipe to be presented is the "classic" pickled mushroom recipe.

So, we need these ingredients:

Mushrooms (freshly picked) - 1 kilogram;
Water - 1 liter;
Vinegar - 1 incomplete tablespoon;
Salt - 2 tablespoons;
Bay leaf - 3 pieces;
Sugar - 2 tablespoons;
Peppercorns - 4 things;
Garlic - 1 clove;
Cloves - 4 things, optional;
Allspice - 4 pieces, optional.

I want to draw your attention to the fact that one serving of pickled mushrooms will turn out from the above products - this is about one liter jar.
Cooking pickled mushrooms

Pour water into a small saucepan and put it on fire, bring the water to a boil. When the water boils, we throw our pre-washed and peeled mushrooms into it, if you use frozen mushrooms, then you can not wait until they defrost and cook them like that. We will cook mushrooms for about twelve minutes in intensely boiling water. After that, after a while, remove the pan from the heat and drain the water.

Then again pour a liter of water into the pan with mushrooms and bring to a boil, this time the marinade will be prepared. We add all our spices to boiling water. There is a small moment here when you taste the marinade, it should be a little salty - sour and spicy - this is normal, because do not forget that the mushrooms will be saturated with this aroma and there will be what you need. Boil the mushrooms in this brine for another ten to fifteen minutes.

Pickled mushrooms for the winter

The most delicious pickled mushrooms are those that are not too large, so the first thing we will do is sort out large mushrooms and small, large mushrooms, we will set aside for the next dish, and we will deal with medium and small mushrooms.

We pour the mushrooms into a sufficiently large bowl and fill them with water, leave them for half an hour, let them soak a little, so it will be easier for us to get rid of the characteristic dirt and sand under the mushroom cap.

After the mushrooms have soaked a little in the water, we now need to rinse them thoroughly under running cold water.

Now we pour our mushrooms into a saucepan in which mushrooms will be cooked, pour water, add salt, the amount of salt depends on the number of mushrooms, for one kilogram of mushrooms about 1 tablespoon of salt. We will cook mushrooms for about thirty minutes. While mushrooms are being cooked, in the meantime, we do not waste time in vain and proceed to prepare the marinade for mushrooms. I will say right away that the recipe for this marinade is suitable not only for mushrooms, but also for other types of mushrooms, such as white mushroom, chanterelles, boletus and others. For one liter of water we put 2 tablespoons of sugar, 1 tablespoon of salt, 6-8 tablespoons of 9% vinegar, 1 bay leaf, a little black and allspice (peas), bring it all to a boil.

Rinse the boiled mushrooms in running water, pour into the marinade and boil for another 10 - 15 minutes. Then we roll the pickled mushrooms into sterilized jars and send them to the cellar or refrigerator for further storage.

Pickled mushrooms according to this recipe are very tasty and tender, try to cook

Pickled mushrooms, another recipe

For the marinade you need:
One liter of water;
Two tablespoons of sugar;
One tablespoon of salt;
Three cloves;
Five peas of black and allspice;
Ten tablespoons of vinegar 9%;
One bay leaf.

Cooking.

Well-washed and peeled mushrooms must be boiled in water salted to your taste for about fifteen minutes, or when the mushrooms do not completely sink to the bottom of the pan. The foam that formed during boiling must be carefully removed with a slotted spoon. Rinse the finished mushrooms and pour into the marinade and cook in it for about another fifteen minutes. After that, we distribute all the mushrooms in sterilized jars and roll them up.

Honey mushrooms marinated without rolling into jars

Components:
Five kilograms of mushrooms;
One and a half liters of water;
Eight tablespoons of 9% vinegar;
One hundred grams of sugar;
Fifty grams of vegetable oil;
Cinnamon - to taste;
Peppercorns;

Cooking:

Pour pre-peeled mushrooms with cool water for about thirty minutes. Then rinse the mushrooms and pour them into the marinade, cook the mushrooms in the marinade for about forty minutes. Next, arrange the finished pickled mushrooms in jars and close with a plastic lid, refrigerate, after about twelve hours the mushrooms will be completely ready for use.