Marinated mushrooms for the winter

Mushrooms are an integral part of Russian national cuisine. And this is not surprising. In areas where there are so many forests, many different species grow in large quantities. That’s why we have always collected them, are collecting them, and will continue to collect them.

They cook everything from them during the season - soups, main courses, salads, and pies. But sooner or later the season ends, and you always want to prolong the pleasure. And that’s why we make supplies with them - we freeze them, salt them and, of course, pickle forest products.

And how good it can be to open a treasured jar of forest delicacy, please your family and treat your guests! Therefore, in the summer there is no need to be lazy. As soon as the season begins, it's time to get ready for forest hunting.

This year in the Urals there was a very hot summer, without rain, with a temperature of 30 degrees. Everyone says that the temperature is abnormal for our area. This is true. And if in July in previous years we were already busy collecting them with all our might, then this year not only them, there wasn’t even grass in the forest.

But with the arrival of September, they began to slowly appear. Therefore, the time has come to prepare them. And today I want to share with you very tasty recipes. I've been pickling them for years now and they've never let me down.

In fact, there is only one recipe; you can use it to pickle white mushrooms, boletus mushrooms, aspen mushrooms, boletus mushrooms, and honey mushrooms. I also marinate chanterelles and saffron milk caps using the same recipe. I think that other edible species can be pickled in the same way. But I admit, I haven’t tried it; we simply don’t collect other varieties. And presumably I don’t want to write.

But despite the fact that there is only one recipe, each cooking option has its own little secrets and features. Well, the fact is that the taste and color of each type are different, so the recipe is the same, but the taste of the preservation will be different. And the recipe can be called universal.

This recipe has been tried and tested by many people over the years. And everyone who tried it certainly gave it the highest rating. The best gift for any occasion for our friends is a jar of our pickled forest preparations. And therefore, I always prepare them on an industrial scale. Both for myself and for those who love my pickles.

And today the recipe is for you, dear readers. After all, I won’t be able to treat you all to a delicious delicacy. But you can easily prepare it yourself.

Boletus mushrooms in jars for the winter - step-by-step photo recipe

In the photo recipe, the amount of herbs and spices can be determined according to taste. The only exception is vinegar; this ingredient must be taken in certain proportions.

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Cooking time: 4 hours 0 minutes

Quantity: 3 servings

Porcini mushrooms for the winter in jars - a very tasty preparation

Boletus is undoubtedly the king among mushrooms, therefore, if the family managed to find a good clearing and harvest the white ones, then they urgently need to start harvesting them. The smallest ones can be dried, the medium ones are suitable for pickling.

Ingredients (per 1 kg of mushrooms):

Bay leaf – 3 pcs.
Allspice (peas) – 5 pcs.
Hot pepper (peas) – 8 pcs.
Water – 1 l.
Sugar – 2 tbsp. l.
Salt – 4 tsp.
Vinegar 9% – 130 ml.

Algorithm of actions:

Select the most beautiful mushrooms, whole, without worms. Thoroughly clean off sand, dirt, stuck leaves and needles. Rinse.
Cut the pieces into fairly large pieces, since the mushrooms will lose a significant part of their volume during the cooking process.
Pour a large saucepan of water and add a little salt. Boil.
Place mushrooms in a container. Boil for half an hour. Rinse in a colander under running water.
Prepare the marinade by putting all the ingredients in the water, with the exception of vinegar.
Place the mushrooms in the marinade when it boils. Cook for 15 minutes. Skim off foam constantly.
Prepare glass containers, preferably half-liter ones. Sterilize using your favorite method.
At the end of cooking the mushrooms, add vinegar and wait until it starts to boil.
It's time to pack the boletus mushrooms into jars. You need to do this by distributing the mushrooms and marinade as evenly as possible.
Seal with prepared (sterilized) lids.
Turn over (this is a way to check the tightness of the closure). Leave under a warm blanket.

How hard it is to wait for winter now!

Universal marinade: how to prepare it correctly

The advantage of this recipe is that it can be used for absolutely all types of mushrooms.

Grocery list:

water – 1 l;
salt – 30 g;
sugar – 25 g;
vinegar 70% - 15 g;
cinnamon – 10 g;
cloves - 3 sticks;
dill - 3 umbrellas;
garlic – 3 cloves;
peppercorns, bay leaves and horseradish leaves.

Marinating process:

Pre-process the mushrooms, that is, wash, peel and cut. Then they need to be cooked until cooked and placed in jars.
Add all the ingredients, except the essence, to boiling water and keep on fire for 15 minutes.
After turning off the stove, add the remaining component and pour the resulting broth into containers with mushrooms.

Honey mushrooms for the winter in jars

After porcini mushrooms, honey mushrooms come in second place. They usually delight with a rich harvest and are especially tasty when pickled, as they retain their shape, consistency and incomparable taste. Good for the daily diet and holiday table.

Ingredients (for 2 kg of honey mushrooms for marinade - yield 5-6 half-liter jars):

Salt – 2 tbsp. l.
Sugar – 2 tbsp. l.
Bay leaf 3-5 pcs.
Peppercorns (allspice and hot) – 4-6 pcs.
Cloves – 4-5 pcs.
Vinegar – 1 tbsp. l. 9% (per jar).

Algorithm of actions:

The first stage is the longest - you need to sort the mushrooms, remove bad, old leaves and needles, cut off the lower part of the stem. Rinse thoroughly, changing the water several times.
To fill with water. Put on fire. Immediately after boiling, drain into a colander and rinse thoroughly again.
Back into the water and onto the fire. Cooking time for honey mushrooms is 20 minutes.
Replace the water again, now add all the seasonings and spices to the mushrooms. Cooking time is reduced - 15 minutes is enough.
Pack in sterilized glass containers. Add marinade almost to the top.
Add vinegar to each container. Seal quickly.
Turn over and wrap for additional sterilization.

Honey mushrooms look very appetizing, so if your household does not demand to open a jar of freshly pickled mushrooms, it is better to quickly hide it until winter.

How to properly sterilize jars, what lids to use, and how to store them

In each of the recipes for preparing vegetables and fruits for the winter, I try to describe the sterilization process. But here the matter is very important, so I will dwell on this process in more detail.

Sterilization of jars and lids, which lids are best to use

Jars and lids should be thoroughly washed with baking soda or detergent.

Lids for preservation can be used either self-screwing or screwed using a special machine. So, I always choose the second option, especially when it comes to our current preparations. As is known, the majority of cases of botulism poisoning, as a rule, occur in canned mushrooms.

Therefore, only properly and hermetically sealed jars can protect against this. If you did not close the jar hermetically and air got into it, then after two weeks the lid will swell. And this is a signal that such a product is prohibited from being eaten.

And self-screwing lids are somewhat more difficult to control in this regard. And therefore, if I marinate a jar or another and close it with such a lid, then I store it in the refrigerator for no more than a month or two. It is advisable to consume it during that time.

Therefore, my recommendation is to tighten the lids only with metal lids using a seaming machine.

But this is just my experience and my opinion! I know many who use the first option. But seeing this, I won’t risk trying such preparations when I’m away.

Have them sterilized. Sterilize jars by steaming or in the oven. Steam can be sterilized in several ways. You can pour boiling water into a jar and cover it with a scalded lid for 10 minutes. To prevent the jar from bursting when pouring boiling water into it, place a tablespoon in it and a knife blade under it.

You can also pour water into a saucepan and place a colander in it. And already there are banks in it. When the water boils, the jars will be sterilized using steam. The “finished” jar should be hot to the touch when touched. And now there are special lids with holes for jars on sale. You can use them too.

Turn the sterilized jars upside down and place them on a towel to drain.
The lids should be placed in a pan of water and boiled for at least 10 minutes.

Chanterelle mushrooms for the winter in jars

Red, delicious chanterelles delight mushroom pickers, since there are no worms in mushrooms, which means you can safely collect everything. They are good both fried and pickled, as they retain their color and have a pleasant taste.

Ingredients:

Chanterelles – 2 kg.
Salt – 2 tbsp. l.
Sugar – 4 tbsp. l. (without top).
Water – 1.5 l.
Vinegar essence 70% – 40 ml. (less possible).
Allspice in peas – 5-6 pcs.
Cloves – 4-5 pcs.

Algorithm of actions:

According to this recipe, pre-soak the mushrooms in cold water for 1 hour.
Fill with fresh water. Cook for 20 minutes (or until the chanterelles have settled).
Drain the water. Rinse the chanterelles with cold water.
Fill with new water, add pepper, cloves, salt and sugar to the mushrooms.
Boil. Cook for 7-10 minutes.
Pour in vinegar essence. Boil.
Sterilize jars and lids.
Using a slotted spoon, place the chanterelles into containers.
Add marinade. Cork.

In exactly one month you can invite your guests and family members to a tasting!

Marinating honey mushrooms

This marinade fully reveals the taste of honey mushrooms, making them incredibly aromatic and appetizing.

On a note! How to clean honey mushrooms

Components:

water – 500 ml;
salt – 100 g;
cloves – 6 sticks;
vinegar 9% - 50 ml;
peppercorns – 6 pcs.

Marinating process:

Process the mushrooms, cook them and put them in jars.
Place all ingredients into the boiling liquid and turn off the stove. Fill containers with mushrooms with the prepared broth. Seal the jars for the winter.

Milk mushrooms in jars for the winter

Salted milk mushrooms are one of the most famous dishes of Russian cuisine. True, you will have to try hard to prepare them - spend time and effort. But all the efforts will pay off handsomely.

Ingredients:

Milk mushrooms – 10 kg.
Salt – 0.5 kg.

Algorithm of actions:

Select the best mushrooms - without worms and wormholes, not old.
Rinse thoroughly, you can use a soft brush.
The next stage is soaking; you can’t do without it, since milk mushrooms (both white and black) have a bitter taste. Fill a large container (glass or enamel) with water and place the mushrooms in it. Cover the top with a lid so that the mushrooms are completely covered with water. For several days, in the morning and evening, the water needs to be changed and the mushrooms washed.
The longest stage is over, then everything is primitively simple. You need to choose a container for salting; again, it should be glass, enameled.
Place mushrooms caps down. Sprinkle with salt. Then the next layer. Add salt. Do this until you run out of ingredients.
Cover the milk mushrooms with gauze or clean cotton cloth. On top is a wooden circle or lid, bending.
Keep in a cool place.

The mushrooms will be ready after 2 days; you can put them in small containers and pour vegetable oil on top. Put it in the cold, dreaming of a quick tasting.

Harvesting oyster mushrooms using hot and cold methods

Hot method.

Ingredients:

oyster mushrooms -1kg
salt - 60-100 g

For brine per 1 liter of water:

vinegar 6-9% -1-2 tablespoons
salt - 60-100 g
pepper, spices - to taste

Cooking method:

To make a mushroom preparation for the winter according to this recipe, the caps boiled for 5-10 minutes must be transferred to sterile jars and filled with boiled brine.

Cover the jars with plastic lids and store in a cool place. The mushrooms will be ready to eat in 7 days.

Video: Pickled oyster mushrooms

For long-term storage of mushroom preparations prepared for the winter, add table vinegar to jars, roll up with metal lids and store in a cool room.

Cold way.

Ingredients:

oyster mushrooms (caps) -1kg
oak and cherry leaves - 1-2 pieces each
salt - 60-100 g

Cooking method:

To prepare mushrooms this way, you need to sprinkle the bottom of the jars with salt and place the oyster mushroom caps with the plates facing up, sprinkling each row with salt. Add oak and cherry leaves.

Sprinkle the last layer with a thicker layer of salt, cover with a clean cloth and a circle on which to place a weight.

As the volume of mushrooms in the bowl decreases, you can add new portions of caps with salt. Keep the mushrooms at room temperature for 4-5 days, then put them in the refrigerator or cellar. They will be ready to eat in 30-40 days.

Before serving, mushrooms can be seasoned with unrefined sunflower oil, lemon juice or vinegar and sprinkled with onions. These mushrooms are good both as an independent snack and as an addition to meat, fish and potatoes.

How to seal pickled mushrooms in jars for the winter

For the winter, you can pickle almost all mushrooms (edible ones, of course), but it is best to do this with boletus mushrooms, honey mushrooms, boletus mushrooms, and boletus mushrooms.

Ingredients:

Mushrooms – 2 kg.
Water – 1 l.
Sugar – 2 tbsp. l. (with a slide).
Salt – 4 tsp. (also with a slide).
Allspice and hot pepper.
Cloves and bay leaves - 3 pcs.
Vinegar 9% – 5 tbsp. l.
Garlic – 2 cloves.

Algorithm of actions:

The first stage is reassembly and washing, a long but necessary stage.
Then place the mushrooms in a container and fill with water (without the norm). Bring to a boil, drain, rinse again with cold water, sand, dust, and unnoticed needles will be washed off.
To fill with water. Place on the stove again and cook the mushrooms until tender (until they settle to the bottom and the broth becomes clear).
Carefully pour the broth into the pan. For each liter of mushroom broth, add the appropriate amount of sugar and salt, seasonings and garlic (put with whole cloves). Just hold on to the vinegar.
Place mushrooms in marinade. Boil for 5 minutes.
During this time, sterilize the containers (or do it earlier) and the lids.
Pour in the vinegar and you can pour it straight away.
Seal tightly, turn over, cover with a blanket.

Not too difficult, but very tasty!

Making a simple marinade for 1 liter of water

The aroma and taste of canned mushrooms primarily depend on the components of the marinade. To achieve a harmonious taste, you need to follow the recommendations exactly.

Components:

water – 1 liter;
granulated sugar – 50 grams;
salt – 25 grams;
laurel – 2 leaves;
cloves – 5 sticks;
allspice and black pepper - a few peas each;
9% vinegar – 45 ml.

Marinating process:

Add all the ingredients of the marinade, except vinegar, to boiling water and cook for 5 minutes.
Turn off the stove and add the remaining ingredient. Pour into prepared glass containers with mushrooms. Roll up and turn upside down.

Recipe for pickling mushrooms for the winter in jars

Almost all mushrooms are suitable for pickling; only the elite are suitable for pickling. The best ones are milk mushrooms and saffron milk caps; the latter do not even require cooking, but they delight you with their dense consistency, retain their color, and become crispy during the pickling process.

Ingredients:

Saffron milk caps – 1 kg.
Salt – 3 tbsp. l.
Garlic – 5 cloves.

Algorithm of actions:

Sort the saffron milk caps, cut off the stems, they can be boiled, fried and eaten.
Pour plenty of boiling water over the caps. Leave for 3 minutes.
Place in a colander to drain completely.
Now transfer the mushrooms from a colander into a large enamel container.
Add salt and chopped garlic cloves. Mix carefully. Leave to salt for 30 minutes.
Sterilize containers and cool.
Place the saffron milk caps quite tightly. Sprinkle salt on top.
Seal with lids.

Keep refrigerated! Patiently wait for winter and holidays to please your family and friends.

Recipe 9. Pickled chanterelles

Another “nice touch” is the chanterelles. The smallest ones are ideal for pickled preparations. These cute red mushrooms, which are never wormy, cannot be confused with any others. And if you manage to find a “fox spot,” you won’t leave with an empty basket, because they appear in large groups. These mushrooms grow throughout the warm season (the first chanterelles can be found at the end of May) and take over the autumn. You can find out how to marinate them here: “Savory” chanterelles with herbs. Spicy chanterelles. Photo: Oleg Kulagin/BurdaMedia

Fried mushrooms for the winter in jars

One of the ways to prepare mushrooms for the winter, oddly enough, suggests frying them first and then rolling them up. Those who have tasted this dish say that it is very tasty and does not require any additional culinary processing.

It can be eaten immediately (if the mushrooms were fried in vegetable oil), or heated (if ghee was used). Chanterelles, which do not lose their shape and look very appetizing, are best suited for this method of preparation.

Ingredients:

Chanterelles
Salt.
Pepper.
Melted butter.

Algorithm:

The process of harvesting mushrooms begins according to a single scenario - the collected chanterelles need to be sorted out, and this must be done especially carefully. Due to the special structure of the cap, these mushrooms manage to “catch” a lot of forest debris, needles and leaves.
Then rinse the mushrooms to remove invisible sand and dust. Small mushrooms are rolled up whole, large ones can be cut or broken.
Place mushrooms in cold water in a large saucepan. Boil. Boil for 5 minutes. Send to a colander.
Melt butter in a large frying pan. Place chanterelles in a frying pan with oil.
Now you need to fry until done, the process will take from 40 to 50 minutes. At the very end add a little salt and pepper. You can experiment - squeeze a few cloves of garlic through a press. Then the dish will acquire a pleasant garlic aroma.
Sterilize containers and lids too.
Place the mushrooms very tightly. Pour in the oil in which they were fried. Cork.

Send to a cold place, the winter holidays will be very fun and bright, because the main decoration of the festive table will be sunny chanterelles!

What mushrooms are suitable for pickling?

White

Porcini mushroom is a mushroom for all mushrooms! It is fleshy, plump, with an elastic cap and leg. It is easy to clean and convenient to prepare, so we marinate as many whites as possible according to the classic recipe. You've probably noticed that the white pieces in the marinated mix are distinguished by their elasticity and taste, so if you marinate the white ones separately from the others, you will get an excellent exclusive snack.

Milk mushrooms

Milk mushroom is the king of salted mushrooms! However, you can also pickle milk mushrooms. Elastic and large, they are very good for winter preparations, because they turn out tasty and crispy. Salted and pickled milk mushrooms were always on the Russian table. This is an excellent snack with vodka and potatoes. Be sure to prepare them, you will thank yourself in winter.

pigs

Marinated pigs are like Russian roulette! There are a huge number of them in the forest, they grow in families in the pine forest and are easy to collect, but there is a lot of debate on the Internet about whether this mushroom is poisonous or not. It’s up to you personally to decide whether to cook it or not. But if you still decide, then you need to soak it in several waters and cook longer before marinating. Everything else is according to the classic recipe.

Boletus

Boletuses are beautiful and strong. But they are large, so I recommend marinating them sliced. Of course, if you managed to collect “little ones,” then marinate them whole, and you will have an excellent appetizer. We do everything according to the classic recipe. I cook the caps along with the stems, but if you marinate only the caps, the taste and consistency of the dish will change slightly. Try making separate hats. I advise you to dry the legs by cutting them into slices. And remember, if there is a jar of pickled boletus on your shelf with preparations, then this is proof that you are an excellent mushroom picker and a good housewife.

Oyster mushrooms

Today, oyster mushrooms, like champignons, can be bought in any hypermarket, so we prepare them actively and marinate them easily. We get a delicious exclusive dish at a budget price. Let's prepare a delicious marinade, don't forget garlic and onions, peppercorns and bay leaves. Everything else is according to the classic recipe. Cook oyster mushrooms in the marinade, try it - you will definitely like it.

Russula

Russulas are excellent mushrooms! They are often treated unfairly poorly. How many times have I seen seasoned mushroom pickers simply passing by russula, but I always collect them and cook them with pleasure. When pickled in winter, they are not inferior in taste even to milk mushrooms. The russulas are both soft and elastic. Just add less sugar; in a sweet marinade, russulas don’t turn out very tasty.

Saffron milk caps

Remember Piekha sang a song about saffron milk caps? It’s not for nothing that even songs are dedicated to these mushrooms. Pickled saffron milk caps are so delicious that it’s hard to stop, so when pickling, put them in small jars and eat in moderation. Red mushrooms look great on a plate of hot potatoes. If you have never tried pickled saffron milk caps, you have the opportunity to prepare and eat them, getting a new gastronomic pleasure!

boletus

Boletus mushrooms are also called boletus mushrooms. They are tasty, they have soft caps and elastic legs. It's convenient to collect them. Easy to wash, process and cook. Marinated obabkas turn out very tasty and are almost as good as white ones. The gray thread from the legs can be cleaned off before marinating, or you can leave it for originality - this will not affect the taste. We cook them in a classic marinade with love and diligence.

Volnushki

The volnushki are beautiful, pink, even, strong, but, unfortunately, sometimes they taste bitter. From my own experience I will say that the mushrooms should be collected small, as soon as they “come out” - young mushrooms are usually not bitter. Before preparing the volushka, rinse it well, fill it with water and let it soak for a day. We will marinate according to the classic recipe, it will turn out very tasty.

Butter

Butterflies are the nicest, softest mushrooms. They are very easy to assemble and convenient to cook. Before marinating, be sure to remove the skin from the caps. Mushroom pickers know that the smallest butterflies are the most delicious, so they go for them early in the morning. In my opinion, pickled boletus is a delicacy. If you have prepared them for the winter, then now you have a signature appetizer for welcoming guests. It is better to roll up butter in small jars so that you can immediately open and eat.

Honey mushrooms

Honey mushrooms are wonderful mushrooms, although many do not appreciate them, but in vain. Honey mushrooms always grow in families; they are very convenient to collect. You also have to prepare a lot of them at once, so stock up on small jars and tin lids. In winter, you will thank yourself for not being too lazy to pickle a large forest harvest of honey mushrooms. If you manage to collect small mushrooms, marinate them separately. Small ones are somehow tastier and more interesting.

Champignon

Champignons are generally very convenient mushrooms. They “grow” right in the store all year round, so you can marinate them even in winter or spring, serve them as an independent dish or add them to stews and poultry dishes. Excellent marinated champignons go into salads.

If they are small, then place them whole so that they look beautiful; if they are large, then you can cut the cap into 4 parts along with the stem. Champignons are marinated traditionally, it’s just that there’s less fuss with them, there’s almost no need to clean them, they’re beautiful and always whole. In my opinion, every housewife should have several jars of pickled champignons in her pantry to add them to various dishes and put them on the table when guests arrive.

Chanterelles

Chanterelles are elegant, beautiful, red, tasty. Be happy if you managed to collect chanterelles in the forest or buy them from mushroom pickers at the market, and be sure to pickle them for the winter, because pickled chanterelles are an excellent, delicious snack. There is no such person who would refuse it. The chanterelles need to be washed well, boiled and poured with the classic marinade. A little effort - and in winter you will have a beautiful spicy snack on your table.

In Korean

The main feature of Korean marinating is its pungency and spiciness. Carrots can be added for beauty, or you can do without them. A prerequisite is that the mushrooms be cooked. Boil them for 3-5 minutes, drain the water and marinate. Make a spicy marinade, that’s where all the fun is. Use: soy sauce, vinegar, garlic, black and red pepper, bay leaf, toasted sesame seeds, coriander and warm vegetable oil. Korean-style mushrooms can be eaten immediately the next day, but it is better that they sit for at least 3-5 days. They need to be stored in a jar in the refrigerator. You won't regret cooking it this way!

Without vinegar

You can pickle mushrooms without vinegar, but to make them tastier and increase shelf life, you need to add citric acid. Mushrooms are prepared in the marinade as usual, and citric acid is added 1 minute before the end of cooking. Then we put everything in jars along with spices and send them to a cold place. Food without vinegar is less harmful to digestion, it acquires an original taste and aroma. Of course, this is not for everybody, but I think this recipe is a must try.

Instant cooking

Instant cooking means you need to eat it today. Therefore, we fry the mushrooms until almost done, then pour in the marinade and, after cooling, put them in the refrigerator. It will turn out very tasty, and most importantly - quickly. I offer an unusual marinade for such preparations. Mix: unrefined vegetable oil, honey, salt, black pepper, French mustard beans and parsley. For this marinade, take 1 tablespoon of honey. Don’t be afraid that the mushrooms will turn out sweet, the new taste will delight you!

For barbecue

For barbecue, you can marinate any mushrooms, but in order not to mess around, take champignons. They perfectly absorb mayonnaise marinade and are easy to string on skewers. Add more onions and spare no spices. Marinated champignons will be an excellent addition to barbecue. String them alternately with pieces of meat or chicken and enjoy the finished kebab. Well, if you don’t bother at all, you can marinate champignons for barbecue along with the meat.

My personal recipe

I have a personal, absolutely simple pickling recipe that breaks the generally accepted rule: there must be only one type of mushroom in the jar. I put together everything that I have collected, clean it, wash it and cut it into middle parts. I cook directly in an enamel bucket or in a large saucepan for 3 hours.

Periodically add a little water and stir. Then I add salt, vinegar, all the spices, herbs, pour in unrefined vegetable oil, bring to a boil and cook for another 3-5 minutes.

Then I immediately put it in sterilized jars and, closing with plastic lids, cool and put in the refrigerator. It turns out very tasty! Such preparations do not last until the New Year simply because we eat them quickly.

Mushrooms with cabbage for the winter in jars

Solyanka is one of the oldest Russian dishes, which is prepared from cabbage and other vegetables. But if you add mushrooms to the vegetables, the dish turns into a delicacy that you wouldn’t be ashamed to serve to foreigners.

Ingredients:

White cabbage – 1 kg.
Tomatoes – 0.5 kg.
Carrots – 0.5 kg.
Onions 0.5 kg.
Mushrooms (boletus, boletus) – 700 gr.
Allspice – 3-5 pcs.
Bay leaf – 4 pcs.
Refined vegetable oil – 0.5 tbsp.
Vinegar – 3 tbsp. l.
Salt and sugar - 2 tbsp. l.

Algorithm of actions:

The harvesting stage begins with sorting and cleaning vegetables and mushrooms. An important process is washing the mushrooms from sand, needles and leaves.
Boil the mushrooms in water for 10 minutes.
Shred the cabbage, chop the carrots, turn the onions into strips, and dice the tomatoes.
Fry carrots and onions.
Place all the vegetables and mushrooms, drained in a colander, into a frying pan (saucepan) and simmer for 30 minutes.
Add vinegar and simmer for another 5 minutes.
Sterilize the containers while they are hot and package the hodgepodge with mushrooms in them.
Close with sterilized lids.

Tasty, satisfying, healthy, good as a side dish and as an independent dish.

Useful properties of mushrooms

The benefits of mushrooms lie in their unique balanced composition:

consist of 90% water, so they are easily absorbed by the body;
serve as a source of unique protein, they contain 18 amino acids, which are so necessary for the proper functioning of the body;
rich in vitamins and microelements that have a beneficial effect on the nervous system, hematopoiesis, vascular function, and skin renewal;
contain beta-glucans, which have an anti-cancer effect and support the immune system;
contain organic acids, urea and melanin – a strong natural antioxidant.

The average calorie content of pickled mushrooms is 31.92 kcal. This is quite a bit, but you need to remember that mushrooms are a protein food, and not to overeat. We'll talk more about their beneficial properties in a separate article.