Mushrooms without sterilization

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to make mushrooms for the winter without sterilization? Prepare the necessary ingredients. Mushrooms that you picked in the forest are perfect. You can also use frozen mushrooms; they must first be thawed at room temperature. Absolutely any mushrooms can be pickled without sterilization: white mushrooms, butter mushrooms, honey mushrooms, boletus mushrooms, and so on. Everything will turn out perfect and delicious!

2. STEP 2

   

   First of all, the mushrooms need to be cleaned and rinsed well. Remove debris from the caps, cut off the stems if there is soil on them.

3. STEP 3

   

   Cut clean, washed mushrooms into medium pieces (small mushrooms can be left whole). We also marinate the fleshy, large legs; they turn out no worse than the caps. Place the mushrooms in a saucepan, add water and place over high heat. After boiling, skim off the foam, reduce the heat to medium and cook, stirring occasionally, for 30 minutes.

4. STEP 4

   

   While the mushrooms are cooking, prepare the marinade. To do this, pour 1 liter of water into a separate pan. Add salt, sugar, bay leaf, cloves, peppercorns and garlic. Place the pan over high heat and bring the water to a boil.

5. STEP 5

   

   After boiling, drain the mushrooms in a colander and rinse under running water several times.

6. STEP 6

   

   Place the mushrooms in the boiling marinade and cook over medium heat for about 15-20 minutes. Sterilize the jars in advance. To do this, wash them under running water and soda. Place the still wet jars upside down in a cold oven. Preheat the oven to 150 °C and sterilize 0.5 liter jars at this temperature for 10 minutes, 1 liter jars for 15 minutes. Wash the lids and boil. If desired, you can sterilize the jars in the microwave or steam. Choose a convenient, proven method.

7. STEP 7

   

   Then put everything into sterilized jars along with the marinade, close with hot lids and set aside to cool. At the same time, cover the jars with a blanket. Place the cooled jars in the cellar or put them in the refrigerator and store them there until ready to use.

8. STEP 8

   

   You can prepare a chic, delicious salad of pickled mushrooms. To do this, you need to drain the brine from the jar, send the mushrooms to a salad bowl, add finely chopped dill and green onions (or shallots). Season everything with vegetable oil and mix thoroughly. Try it, if you lack sourness, then add just a little vinegar to the finished salad. Bon appetit!

Comments on the recipe

saga♫♪♫♪

14.08.2023

4.7

I will offer another interesting recipe for mushroom preparations - mushroom caviar.

Natalia M

14.08.2023

4.8

In the fall, you can prepare an excellent winter snack in the form of pickled mushrooms. Our area is mostly steppe, but there are a few forests. Mostly milk mushrooms and valui are found. This time I had two huge bags of money. Valuis have a characteristic bitterness, so before harvesting I always soak them for two days, regularly changing the water. And then everything is according to the recipe. By the way, I liked this method because there is no need to sterilize the filled jars. The process of cleaning mushrooms is long, but the result is worth the effort) I didn’t add just bay leaves to the brine; I think it adds bitterness to the mushrooms. I also make sure to add vinegar to prevent souring. Otherwise, everything is simple and clear. I covered the mushrooms with screw caps, checked that they did not leak, and turned them upside down. Banks was wrapped in a blanket for a day. All we have to do is wait for the mushrooms to be ready and we’ll try it) I’m sure that in winter it will be a very tasty appetizer for any feast!

AnnaWi

14.08.2023

4.6

Wow! I haven't tried this for a long time! I always had to follow this recipe:

Unicorn Steak

14.08.2023

5

What delicious looking mushrooms you have! Bravo! Is this already a new harvest?