How to marinate fresh cherry peppers

How to marinate mushrooms: delicious recipes

Mushrooms - a delicacy given by nature.

No, probably, a person who would not be tempted to see such magnificence on a plate: shiny mushroom heads, white elastic legs, yes all that - with onions and fragrant vegetable oil.

They look great in any shape if you know how to cook them ..

And the gift of the forest has incomparable taste qualities.

In order to feel them before starting the collection, two rules should be memorized: do not take unknown species and ignore the worms.

Subtleties of choosing and preparing mushrooms for pickling

In order not to get a detonating mixture instead of the most delicious preparation, be sure to sort the mushrooms: separately borovichki, separately chanterelles, mushrooms.

Each species has its own requirements for preparatory “pre-marinated” work.

Each of them cooks separately, you should not arrange porridge mixes in banks.

For marinating, choose young mushrooms of small and medium size.

Big ones are best to deep fry because during the cooking process they become too soft, fluffy, watery, and lose taste and elasticity.

The optimal diameter of the cap for marinating whole - 4 cm, legs -2 cm.

If more - vegetables should be cut in two.

If you choose good mushrooms “for the jar”, ​​check each specimen for worms.

It often happens that the whole thing is on top, inside it turns out to be a worm.

The top list for pickling for the winter is headed by porcini mushrooms, aspen, white and mokhovik.

We turn directly to the recipes for preparing pickled mushrooms with photos.

Best pickling recipes

“Tsar Borovik”
ingredientsnumber of
Borovikov -1 kg
Light bulbs -1 piece.
Salt -1 TBSP. l.
6 percent vinegar -60 ml
Cloves, several bay leaves, two types of pepper (peas and allspice) -taste
Cooking time: 60 minutes Calories per 100 grams: 25 Kcal

The preparation of this pickled mushroom recipe consists of simple steps.

Boletus mushrooms (flat whole, large - slices) pour water (1 cup), boil and boil, turn off the heat, 15 minutes.

An important nuance is that the mushrooms do not stick to the bottom of the pan during the cooking process. Constant stirring is a requirement for the recipe.

Boil the mushrooms, season with salt, pour in vinegar and add spices.

Put the raw onion in rings in pre-steamed glasses and porcini mushrooms and marinade.

It is better not to leave bay leaves - mushrooms can be bitter.

Storage temperature of the workpiece - +50… + 60.

Maslata quickly


  • 1 kg of oil;
  • 600 ml of water;
  • 1 TBSP. l salts;
  • 1 teaspoon of vinegar essence;
  • from spices: cloves, coriander, bay leaves, allspice.

Dip the oil in boiling water, bring to the boil again over high heat and then cook on medium heat.

Cooking time - 20 minutes, during which it is necessary to constantly remove the foam that forms.

Sterilize the jars, disassemble equal parts of spices and fill the tanks with oils.

When you transfer them from the pan to the glasses, let the water flow as far as possible - this will allow you to put a sufficient amount of mushrooms in a small glass.

“On the side” add the essence and fill it with the mushroom decoction.

To complete the process, the banks must be sterilized for half an hour and rolled up ..

Let's see what the whole marinating process looks like in the video:

Brown cap boletus and aspen mushrooms


  1. Direct mushrooms - how much will you collect;
  2. For marinade (per liter of water):
  • Peas (pepper) - 10 pieces;
  • Bay leaf - 2-4 pieces;
  • a glass of 6 percent vinegar;
  • Cloves and cinnamon;
  • Salt - 2 tbsp. l with a hill;
  • Sugar - 2 tbsp. l no slide.

Cook the mushrooms with the onion (the blackening of the vegetables signals danger if the toadstool suddenly gets into the mushroom company).

If everything is fine, drain the broth and pour the vegetables with fresh water ..

Bring to the boil and let the aspen mushrooms cook for about 15 minutes, constantly removing the foam.

To prepare the marinade, you need a “third” water, in which, after boiling, you put all the desired spices and ingredients (except vinegar) and cook for half an hour.

Add vinegar 5 minutes before the end of cooking.

In the final stage, the boletus and boletus boletus with marinade are packed in cans that are clogged with nylon sleeves.

Covers before cooking.

Try adding juniper to the recipe and you will be surprised at the resulting taste.

For the detailed preparation of pickled aspen mushrooms with juniper, see the video below:

White milk mushrooms "Adventure"


  • 2 kg of white mushrooms;
  • 9% vinegar - 200 ml .;
  • Cherry and currant leaves;
  • Salt - 2 tbsp. l .;
  • Sugar - 1 tbsp. l .;
  • 1 liter of water.

From spices: garlic, bay leaf, black and allspice, cloves.

Prepared for pickling mushrooms cook for 10 minutes with the onion.

This broth is no longer needed, pour it and prepare fresh water for the marinade with the addition of sugar, salt and all the necessary spices.

In the meantime, put the milk in a sieve, let the broth flow and rinse with cold water.

Bring the marinade to a boil to dissolve the salt and sugar, and only then put the mushrooms.

Cooking time in marinade - 15 minutes.

Until they ripen, distribute the leaves of cherries and currants in the glasses, spices.

It is necessary to fill the containers with milk seeds only by a third, the rest of the volume - for the marinade.

When all the components are in banks, add vinegar (2 teaspoons per liter, 1 per half liter) - and you're ready to roll.

This stitch needs to be wrapped ..

Mushrooms eateries


  • Mushrooms - how much to eat;
  • 1.5 liters of water;
  • Table salt and vinegar - 2 tbsp. l .;
  • Sugar - 1 tbsp. l.

From spices: garlic, pepper-peas, bay leaf.

Boil the mushrooms until completely cooked, the resulting broth is poured into a clean pan and all the spices are added (garlic for this recipe is thinly sliced).

Boil the pot for no more than 10 minutes ..

Banks fill in the order of mushrooms - marinate, roll up sterilized lids.

They can be stored at room temperature.

There are many recipes for the most delicious preparations for the winter, so we also offer you a video recipe so that you can choose:

Tips and Tricks

  1. For a fragrant accent, you can add various spices to the mushroom blanks, even untypical for canned mushrooms: cinnamon, nutmeg. To make the aroma more expressive, cook these spices in the marinade ..
  2. Oil cannot be cooked with aspen mushrooms - there is a risk of spoiling the color of the oil.
  3. Soak vegetables in cold water for a few hours to remove as much forest debris or sand as possible.
  4. To make the worms leave the fungus, add salt and citric acid to the water ..
  5. If the steeping time is too long, the vegetables will absorb more water than needed, which has a negative effect on the taste.

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Mushrooms have been around for centuries, and scientists have not yet decided which species they belong to - vegetables or fruits, because each fruit has a composition characteristic of vegetables and fruits.

The presence of 80% water in the composition makes the mushroom a dietary and low-calorie product, and amino acids (18), protein compounds, carbohydrates and series of vitamins have a beneficial effect on the nervous and circulatory system.

Most of the protein can be obtained from eating dried mushrooms.

This type of product is three-quarters made up of protein compounds.

A peculiarity of pickled mushrooms - their low calorie content.

Such a unique, useful and very tasty product is simply bound to be on your table ..

Finally, we want to share with you a great recipe for marinating the waves ..

Try, experiment and enjoy your meal!