How to pickle delicious mushrooms for kebabs and for the winter - simple and quick step by step recipes

KMG-012A selection of recipes with step-by-step instructions and a photo describes in detail how to pickle mushrooms at home for the winter season and for every day. As a raw material suitable as forest ceps, and oyster mushrooms or champignons. With any of them, the harvesting will turn out very tasty and will be quickly eaten by your household.

How to pickle mushrooms for the winter in cans - a simple recipe with a photo step by step

Marinated mushrooms are a popular and beloved home preparation. Making it for the winter is not at all difficult, especially when there is a reliable and proven recipe with step-by-step photos describing the whole process. As an example, champignons are used here, but for any other mushrooms, including forest varieties, this cooking option is quite relevant.Marinade is soft and does not have too sharp shades, either in taste or in flavor. Seaming does not require sterilization and is well kept until the winter cold.


Essential ingredients for pickling mushrooms in cans for the winter season

  • champignons - 3 kg
  • vinegar - 150 ml
  • water - 3 l
  • sugar - 4 tbsp. l
  • salt - 3 tbsp
  • Pepper mix - 1 tbsp
  • bay leaf - 4 pcs
  • sunflower oil - 125 ml

Step-by-step instructions on how to marinate mushrooms in the banks for the winter in the banks

  1. Rinse the champignons of the same size, put in a saucepan, add water, add some salt and boil for 5-7 minutes. Drain the water and rinse the mushrooms.KMG-006
  2. For the marinade, pour water into the saucepan, put salt, sugar and a mixture of peppers, pour in vinegar, throw the sweetheart, boil and boil for about 10 minutes.KMG-007
  3. Add vegetable oil to boiling marinade.KMG-008
  4. Put the mushrooms in the marinade and cook for 5 minutes.KMG-009
  5. Skimming packed mushrooms on banks.KMG-010
  6. Pour over boiling marinade, spin them with tin lids, turn them upside down and cover with a bath towel, leave to cool for a day. Then put into the pantry.

How to quickly and tasty pickle mushrooms champignons at home - a simple recipe


A simple step-by-step recipe tells you how to marinate champignons quickly. The convenience of the method lies in the fact that the piquant preparation can be made at any time of the year, and not only during the mushroom season. The product will be stored in the refrigerator for a long time and will be a pleasant decoration of the daily diet.

Necessary ingredients for fast marinating tasty mushrooms in the home

  • champignons - 1 kg
  • lemon - 1 pc
  • garlic - 8 cloves
  • salt - 1 tbsp
  • sugar - 1 tbsp
  • water - 1 l
  • Table vinegar 9% - 4 tbsp
  • pepper fragrant - 4 pcs
  • Peas - 10 pcs
  • carnation - 2 buds
  • bay leaf - 4 pcs

Step by step instructions on how to marinate champignons tasty and quickly at home.

  1. Mushrooms bust, leaving small mushrooms of about the same size. Cut 2-3 millimeters at the base of the stem, wash well and discard in a colander to drain excess moisture.
  2. Pour water into a deep enameled pan, add juice squeezed from a whole lemon, put champignons in it and let it soak for 10-15 minutes.
  3. Then place a container of mushrooms on the stove, bring to a boil and boil over moderate heat for 10-12 minutes, be sure to remove the foam that appears on the surface.
  4. For the marinade, dissolve salt and sugar in ½ liter of water at room temperature, add clove buds, peppercorns, bay leaf, vinegar, mix, heat, but not boil. Then remove from the plate and cool.
  5. Boiled mushrooms with a slotted spoon remove from the water and put in a colander.
  6. At the bottom of dry sterilized cans, throw garlic cloves, cut into halves, arrange the mushrooms tightly on top and pour the cooled vinegar marinade along with the spices and spices from which it is prepared to the shoulders.
  7. Cover with lids and refrigerate for 10-12 hours.
  8. After this time, champignons will marinate for quality and will be suitable for human consumption.

How to marinate oyster mushrooms - quick recipe with photos at home


Pickled oyster mushrooms marinated at home according to this recipe are suitable for food in a few hours after cooking. They have a pleasant, delicate taste and light, slightly savory garlic aroma. If there is a desire to increase the sharpness, it is enough to increase the amount of garlic or add half a chili pepper pod during the cooking process. This will make the snack more intense, vibrant and hotter.

Essential ingredients for quick marinating oyster mushrooms at home

  • oyster mushrooms - 1 kg
  • salt - 3 tsp
  • water - 150 ml
  • sunflower oil - 150 ml
  • sugar - 4 tsp
  • vinegar - 4 tbsp
  • bay leaf - 2 pieces
  • garlic - 4 cloves

Step-by-step instructions on how to quickly make home-cooked pickled oysters

  1. Mushrooms bust, leaving only whole, not damaged specimens. Wash thoroughly in running water and, if necessary, cut in half.
  2. Processed oyster mushrooms fold the pan, pour in water, add salt and sugar, add spices and spices, vinegar, sunflower oil and garlic teeth, passed through a press.
  3. Cover with a lid, put on a stove and bring to a boil with moderate heat. Stir boiling mass gently, trying not to damage the mushrooms. Cook for 15 minutes, then remove from heat and cool naturally.
  4. At 4-5 hours, place a container of mushrooms in the refrigerator. Then season with greens, sprinkle with onions, chopped into thin half-rings, and serve on a table in a beautiful vase or plate.

A simple recipe for how to marinate oyster mushrooms for the winter in jars without sterilization


Oyster mushrooms can be easily and simply marinated not only for immediate meals, but also for the winter season.The workpiece does not need sterilization and it perfectly withstands prolonged storage in cans, and, moreover, not even in a refrigerator, but in a usual dry, cool and darkened room. Vinegar does not give spoilage and ferment to the product, which ensures reliable preservation of mushrooms for a long time. The recipe of preparation is not difficult and does not require significant effort from the hostess. The composition includes basic spices and seasonings, giving the oyster mushrooms universal and not sharp taste, juiciness and rich aroma.

Essential ingredients for marinating oyster mushroom jars for winter

  • oyster mushrooms - 1 kg
  • water - 600 ml
  • salt - 2 tbsp
  • garlic - 4 cloves
  • bay leaf - 2 pieces
  • vinegar - 3 tbsp
  • sugar - 1 tbsp
  • black pepper - 6 peas
  • carnation - 6 pcs
  • fennel umbrellas - 4 pcs

Step by step instructions on how to, without sterilizing, pickle oyster mushrooms in a jar

  1. Mushrooms bust, wash in running water and dry on a kitchen towel. Separate the legs and put them aside, and leave the hats for further processing. The largest cut into halves, and small use entirely.
  2. Fold the oyster cap into a deep enameled pan and cover with water.Pour salt, sugar, chopped garlic, cloves, dill and peppers.
  3. Send to the stove and bring to a boil over medium heat. Pour vinegar into a highly bubbling liquid, reduce heating to a low level and boil the mushrooms for half an hour, stirring occasionally and removing foam from the surface.
  4. Hot oyster mushrooms packaged in pre-prepared dry, sterilized jars, pour boiling marinade, add 2 tablespoons of vegetable oil in each container and hermetically rolled metal lids.
  5. Turn the bottom up, wrap in a warm blanket and leave for a day, so that the preservation is completely cooled. For winter storage send to the cellar or cellar.

A recipe for marinating champignon mushrooms for shish kebab in mayonnaise


In order to make shish kebab from champignons turned out to be tender and juicy, mushrooms before cooking must be marinated in mayonnaise with spices and soy sauce. This will prevent them from drying during the heat treatment process on the coals and will make the taste more vivid, pronounced and saturated.

The necessary ingredients for the preparation of mayonnaise marinade for champignon kebabs

  • champignons - 1 kg
  • Mayonnaise 67% - 250 ml
  • salt - 1 tsp
  • soy sauce - 1 tsp
  • mixture of ground peppers - 1 tsp

Step-by-step instructions for the recipe of mayonnaise marinade to mushroom skewers

  1. Mushrooms bust, leaving only solid, not damaged specimens of the same size. Wash them well in running water and dry them, spreading them on a paper towel.
  2. In a deep ceramic container, combine mayonnaise, salt, soy sauce, ground peppers and lightly beat the mass with a fork so that the seasonings and spices spread evenly in the liquid base.
  3. Add dry champignons to marinade and mix them so that each fungus is soaked on all sides with mayonnaise-specific composition.
  4. Leave all components in this state for 1.5-2 hours. Once in half an hour, stir the mass to evenly soak the marinade.
  5. After the time expires, string mushrooms on skewers and fry for 20-30 minutes on the coals until a beautiful golden crust.
  6. Sprinkle the finished dish with finely chopped greens or fresh onions and serve.

How to Marinate Porcini Mushrooms Quick and Delicious - A Good Recipe


If you want quickly, simply and practically without efforts to pickle white mushrooms, you should pay attention to this recipe.The snack, made in this way, the very next day becomes fit for human consumption and pleases with its rich taste and pronounced aroma. Cumin and clove buds give the pickle some spice, and garlic adds fragrant and pungent.

Essential ingredients for a good recipe for pickled porcini mushrooms

  • white mushrooms - 1.5 kg
  • water - 1 l
  • salt - 3 tbsp
  • vinegar - 2 tbsp
  • sugar - 2 tbsp
  • black pepper peas - 10 pcs
  • allspice - 6 pcs
  • cumin - ½ tsp
  • Carnation - 4 buds
  • garlic - 4 teeth
  • bay leaf - 3 pcs

Step by step instructions on how to quickly and tasty pickle wild forest mushrooms.

  1. Soak white mushrooms for a quarter of an hour in cold water, then clean off adhering dirt, wash well and dry.
  2. Cut each mushroom into quarters or in any other convenient way.
  3. Put in a saucepan, add water, send to the stove and bring to a boil over medium heat. All released foam must be removed, and boil the mushrooms themselves for about 10 minutes at a moderate boil.
  4. Remove from the stove, remove the mushrooms with a skimmer and rinse them very well and the pot in running water. Repeat the boiling procedure and, after five minutes of boiling, wash the mushrooms again and drain.
  5. Fill the pan with cold filtered water, dissolve the sugar and salt in it, put the washed white mushrooms down, add spices and spices, boil and boil for 6-7 minutes.
  6. Add chopped garlic, put bay leaf, turn off the heat and inject vinegar. Mix gently and leave on the stove until cool.
  7. Then fold the mushrooms with a slotted spoon into a clean glass jar, pour the marinade, cork a plastic lid and send to the refrigerator.
  8. The next day the mushrooms will become suitable for eating.

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