TOP 10 recipes for making pickled mushrooms in jars for the winter

There are a huge number of recipes for pickling moss mushrooms that will appeal to housewives with any taste preferences. The manufacturing method will not cause difficulties even for inexperienced people, because this mushroom does not require a complex preparation process.

1 Useful characteristics of mushrooms
2 Prepare the mushrooms for pickling
3 Methods of preparing for the winter
- 3.1 Frisky recipe with cloves
- 3.2 Traditional marinade
- 3.3 The usual method for pickled moss mushrooms
- 3.4 Marinating with the addition of star anise
- 3.5 Special with mustard
- 3.6 Without sterilization
- 3.7 Salted in jars
4 Rules for storing canned food in winter

Useful characteristics of mushrooms

Moss mushrooms, thanks to their components, can bring great benefits to the human body. Due to their high amino acid content, mushrooms can serve as a good substitute for meat products. This factor is especially important for those who watch their figure, vegetable eaters and fasting people.

Eating fly mushrooms will help improve the digestion process, improve brain activity, and get rid of lethargy. Due to the vitamin content (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food), B2 mushrooms have a positive effect on the organs of vision. Chitin, which is part of the mushroom, helps remove toxins from the body.

Preparing mushrooms for pickling

Moss mushroom is a mushroom that does not require a particularly painstaking approach to its processing before eating. But you should still adhere to the main methods of preparing the product:

You should pick mushrooms away from highways and industrial companies.
For pickling, it is better to select whole, not old mushrooms. You need to start cooking moss mushrooms on the day they are collected. They are not allowed to be stored raw.
The overwhelming number of recipes for making the product involve heat treatment. You must not overcook the moss mushrooms, because they will lose their valuable components and taste properties. When the mushrooms begin to settle to the bottom, you need to turn off the stove.
When preserving, it is not allowed to put several varieties of mushrooms in one jar.

Methods of preparing for the winter

There are a huge number of methods for preparing this product for the winter. Based on personal taste preferences, housewives can choose a more suitable recipe.

Frisky recipe with cloves

For this recipe, you will need to prepare a marinade in advance, consisting of 2 liters. water, 150 grams of salt and 2 glasses of vinegar 5%. The solution must be kept on gas until it boils.

The 2 kilograms of flywheels removed from dirt should be washed a couple of times under running tap water and cut. Next, the mushroom substance needs to be sent to the marinade and boiled on the lowest stove setting until it begins to settle to the bottom.

At this step, you will need to add 20 grams of sugar, 4 grams of citric acid, 8 peppercorns, 6 cloves, 2 grams of cinnamon and 4 bay leaves to the pan with future preservation. The substance is kept on gas until it boils.

Traditional marinade

This marinating recipe will always be burning. You need to pour 1 kilogram of cooked mushrooms (sorted and washed) with bubbling water and place them in a spacious cooking container.

For the marinade, you will need to add 1 tablespoon of salt, bay leaf and 4 cloves to the mushrooms. The preservation base is filled with 1 liter of water, kept until boiling and boiled for 40 minutes. During the process, you will need to remove the foam from time to time. Before the end of cooking (5 minutes), you need to pour 1 tablespoon of 9% vinegar into the workpiece.

The usual method for pickled mushrooms

Before cooking, 2 kilograms of moss mushrooms should be sorted, washed, removed with a knife and cut. Prepare a solution from 1 liter of boiled water and a quarter teaspoon of citric acid and add the main component to it. Boil the workpiece for at least a third of an hour after boiling, getting rid of the resulting foam.

10 minutes before the end of cooking the mushrooms you need to prepare the brine, for which you will need to create a solution from a liter of water, 2 tablespoons of salt and 1 tablespoon of sugar. Add 3 bay leaves and 4 cloves of garlic, cut in half. Bring the prepared mixture to a boil.

Marinating with the addition of star anise

To make this recipe, you will need to use a spice like star anise. It will give the dish a sweetish-bitter taste, which almost all gourmets will certainly notice.

A kilogram of the main component will need to be sorted by size. Cut large specimens into 2-3 parts.

You shouldn’t chop the mushrooms too much, because large pieces will be the most juicy and marinate better.

Combine in a saucepan:

½ cup vinegar;
5 peas of aromatic pepper;
3 pieces of cloves;
2 bay leaves;
and 2 star anise.

Add mushrooms to the mixture, add water and simmer for a quarter of an hour. As a result of production, the marinade and moss mushrooms should be transparent. If this is not observed, then errors in the manufacturing method cannot be ruled out.

Special with mustard

Fans of spicy dishes will certainly appreciate this recipe. Large mushrooms will need to be cut into pieces. The prepared 1 kilogram of product should be transferred to a cooking container with salted water and boiled for 40 minutes after boiling. Next, the flywheels should be dried using a sieve.

For the marinade, you will need to make a solution of 1 liter of water and spices. Bring the water to a boil and dissolve in it 1 teaspoon of sugar, 1 tablespoon of salt, add 5 dark peppercorns, 1 teaspoon of mustard seeds and 3 bay leaves.

At the final step, you will need to combine the solution with the mushrooms and simmer on the lowest stove setting for a third of an hour. Before screwing the jar, you should add at least a tablespoon of 9% vinegar to it.

Without sterilization

Harvesting moss mushrooms for the winter without sterilization is very simple. To do this, you will need to select young, non-putrefactive and non-wormy mushrooms, and carefully wash them from dirt in plenty of warm water. Next you will need to thoroughly dry them from water; it is better to lay them separately from each other.

A sign of a good mushroom will be its snow-white cut, which acquires a slightly lilac color from contact with the atmosphere.

You can cook mushrooms without sterilization by freezing. The product should be chopped with a knife at your discretion (pieces or plates) and left to dry before putting it in the freezer. In the future, this operation will allow the product to melt faster and not lose its shape.

Mushrooms need to be packaged in quantities that will be consumed in one production time, because subsequent freezing of the product is contraindicated. Moss mushrooms should be placed in plastic bags with the highest density. After installation, be sure to release the air, tie the bag and place it in the freezer.

These simple operations will help you enjoy your favorite mushrooms throughout the winter.

Salted in jars

There are 2 ways to pickle moss mushrooms for the winter: hot and cool.

Hot way

Bring 3 liters of water to a boil, dissolve 3 tablespoons of salt in it, add 3 bay leaves, 9 cloves and 9 peppercorns. In this solution, boil the mushroom caps (3 kilograms) until tender (in other words, until they fall down). Then they need to be drained into a sieve and washed thoroughly under running tap water. After the water has drained, you should begin placing the mushrooms in jars with their caps on the bottom.

Each mushroom layer will need to be sprinkled with salt and leaves of oak, cherry, and dill umbrellas. Create these operations in the ratio of 1 tablespoon of salt per 0.5 kilogram of mushrooms. As for leaves, for a 3-liter jar, 1 leaf of each type will be enough. At the final step, you will need to cover the jar with gauze folded a couple of times and place a weight on it. The product will be ready in 14 days.

Cool way

This recipe also requires only mushroom caps. They need to be transferred to bubbling water in a ratio of 1 kilogram of product per 1 liter of water. Continue cooking for the third part of an hour. Then it is necessary to dry the mushrooms using a sieve.

Rules for storing canned food in winter

Pickled moss mushrooms should be placed in unstained jars that have been sterilized. You should only roll them up for the winter with metal lids - this way the workpiece can be preserved for a long period.

Workpieces should be stored only in cold, black places, for example, a basement or refrigerator.

Marinated moss mushrooms

Ingredients

Moss mushrooms - to taste

For marinade per 1 liter of water:

Acetic acid – 1 tsp.

Garlic – 1-2 cloves

Mixture of peppers (peas) – 6 pcs.

Bay leaf – 2 pcs.

Cherry leaf - optional

16 kcal

Photo of the finished dish

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Step-by-step recipe with photos

The ingredients for making pickled moss mushrooms for the winter are taken from the list. The freshest moss mushrooms are needed. The frozen version is not suitable for pickling. Products for marinade - strictly according to the recipe.

Moss fly mushrooms painstakingly move away from leaves and debris. Gently rinse with water without long soaking.

They recline in a colander. Large mushrooms are divided into several parts, but it is better to remove their stems.

Cook for 30 minutes with the addition of salt and bay leaf.

When cooking moss mushrooms, abundant foam appears, which is skimmed off a couple of times during the cooking process.

Boiled moss mushrooms are placed on a sieve and washed carefully. Mokhovichki require care and special attention. Their hats are quite “vulnerable”.

Next, you need to bring the marinade with seasonings, salt and sugar to a boil. Boil moss mushrooms well in it. 5 minutes before the end of cooking the moss mushrooms, add garlic and acetic acid to the marinade. At the same time, the garlic is cut into slices.

For the winter, pickled moss mushrooms are constantly rolled up with the addition of vinegar and stored in a dark, cool place. The jars are carefully heated in a water bath beforehand, and the lids are boiled.

Glass jars are filled to the top with prepared moss mushrooms and marinade.

They are rolled up or locked with nylon lids and insulated. After cooling, they are stored in cool and dark conditions, but not for more than six months.

Congratulations! Now you understand how to pickle moss mushrooms for the winter!

Marinated moss mushrooms

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The most delicious way to prepare moss mushrooms is to marinate them. So let's get started!

Manufacturing Description:

Ingredients:

Fly mushrooms – 1 kilogram

Number of servings: 3-4

How to cook “Marinated moss mushrooms”

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Please enter the characters from the pictures

Deception. In the paintings there are boletus mushrooms.

Lena, they said it correctly, in the first photo they are snow-white. Moss mushrooms turn blue when pressed, and even more so when you clean the stem with a knife. And pickled mushrooms will never be in a jar with dull brine. The creator probably confused moss mushrooms with boletus mushrooms.

And in the top photo there are completely snow-white mushrooms. Next up are boletus mushrooms. In short, anything but moss mushrooms, they darken when cooked.

By appearance, there are pickled kids in jars.

The best recipes for pickled mushrooms

One of the most fragrant mushrooms with a narrow taste is moss mushroom.

It can be found in deciduous, coniferous or mixed forests of our country. But despite this, the mushroom is not particularly popular.

That’s why few people know how to pickle fly mushrooms correctly. And creating this is quite simple. The main thing is to know a good recipe for making it.

How to distinguish flywheel from other mushrooms

This mushroom is often confused with boletus, boletus or boletus. But their recipes are different.

Therefore, you need to literally know the main signs of a real flywheel.

They can be distinguished by their dry cap, which becomes slightly sticky in wet weather. It has a slightly incorrect shape.

When you touch it, you can feel small fibers. The color of the cap can be green, bright yellow or brown.

The leg can be either smooth or wrinkled. It has a cylindrical shape with a diameter of about 2 cm. Its length can vary from 10 to 12 cm. The cut of the leg quickly begins to darken.

Traditional recipe for pickled mushrooms

In order to prepare moss mushrooms for the winter, you need to stock up on the following ingredients:

1 kg of moss mushrooms.
1 tablespoon salt.
4 peas of aromatic pepper.
3 buds of cloves.
Laurel leaf.
1 tablespoon of vinegar essence.

The manufacturing process will consist of the following steps:

Flywheels intended for processing should be washed thoroughly in warm water. If they are very large, then they need to be cut in half or into four parts. Small specimens can be left whole.
Scald them with boiling water and transfer to a clean pan.
Making a marinade for moss mushrooms involves mixing water with salt, allspice, cloves and bay leaves.
Pour the prepared marinade over the mushrooms. Boil them for about 40 minutes. Don’t forget to remove the foam during the process.
5 minutes before the mushrooms are ready, add vinegar.
Place the pickled moss mushrooms in previously sterilized jars and seal tightly with clean lids.

Mushrooms prepared this way for the winter will become a delicious appetizer for any feast or family dinner.

Recipe with honey and mustard

At home, you can simply prepare pickled moss mushroom for the winter according to a unique recipe. For it you need to stock up on the following ingredients:

1 kg moss mushrooms,
5 cloves of garlic,
4 tablespoons honey,
5 tablespoons mustard,
10 tablespoons balsamic vinegar,
1 bunch of fresh parsley,
salt.

Before making such a snack for the winter, moss mushrooms should be washed well, all dirt removed and dried.

While the mushrooms are drying, chop the parsley and mince the garlic. Stir vinegar, mustard and honey in a small container. Add parsley and garlic to this consistency.

Place the mushrooms in previously sterilized jars. Pour over the prepared marinade for moss mushrooms. Then the jars should be hermetically sealed with lids and left for 9 hours in a dark place at room temperature.

After this, the process of pickling moss mushrooms involves keeping them in a cool, dark place. To do this, it is best to put them in the cellar or simply in the refrigerator for 10 hours. At the end of this period, the mushrooms can already be served or thrown away for the winter.

Recipe with added citric acid

The mushroom can be pickled with the following ingredients:

1 liter of water,
120 ml vinegar essence,
10 peas of aromatic pepper,
4 cloves of garlic,
2 tablespoons salt,
1 tablespoon sugar,
2 bay leaves,
1/4 teaspoon citric acid.

For this amount of spices you need to take 2 kg of flywheels.

The recipe is simple. Just go through the following steps:

Wash the mushrooms, remove heavy dirt with a knife and dry lightly.
If the mushroom is huge, then it needs to be cut into small pieces. Small moss mushrooms can be cooked completely.
Bring a liter of water to a boil in a saucepan and add citric acid to it.
Place the mushrooms in the prepared marinade and cook them for about 20 minutes. Do not forget to constantly remove the resulting foam.
Mix water, sugar, salt, halved garlic cloves and bay leaves in a separate container. Place the prepared mixture on the fire and bring it to a boil.
Drain the boiled moss mushrooms in a colander and transfer to the bubbling marinade. Cook for 15 minutes. Add vinegar before the end of cooking.
Place the mushrooms in previously sterilized jars and pour over the bubbling marinade. Immediately after this, roll up the jars with boiled lids.

This mushroom has an excellent taste. By choosing a recipe that suits you, you can prepare an appetizer that will amaze all your guests. And this despite the fact that pickling is a completely easy process that does not require much effort and time.