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As you know, mushrooms are one of the most delicious and favorite fruit bodies among mushroom pickers. For a long time, these mushrooms have been called "royal", since in terms of taste and nutrient content, they are akin to boletus.

Camelina can be used to make amazing pickled snacks, which have always been considered popular not only for a festive feast. There is no such person who would be indifferent to crispy and tasty pickled mushrooms.

Experienced housewives call recipes of pickled mushrooms without sterilization especially popular. Although there are two ways to marinate mushrooms, cold and hot, this article will only focus on hot.

Pickled mushrooms cooked without sterilization are as tasty and aromatic as sterilized ones. Such a preparation can be used as an independent dish, or it can serve as a side dish for boiled potatoes, fried meat or baked fish.

Processing saffron milk caps before pickling

However, the mushrooms must be pretreated before pickling.

• Sort out fruit bodies, rejecting spoiled and rotten ones, cut off the tips of the legs.
• Remove forest debris from the surface of the hats and from the plates: the remains of blades of grass, needles and foliage.
• Pour with cold water and stir the whole mass for 2-3 minutes with your hands.
• Put in a colander, let it drain a little, and then proceed to further processes: boiling and marinating.

Recipe for mushrooms, marinated without sterilization with the addition of vinegar

This recipe for pickled mushrooms without sterilization with the addition of vinegar has an incomparable aroma and taste.

Everyone who tries the appetizer notes that mushrooms are not only tasty and beautiful, but also crispy.

• 2 kg of main product;
• 70 ml vinegar 9%;
• 2 pcs. bay leaf;
• 8 peas of black and allspice;
• 700 ml of water;
• 1.5 tbsp. l. salt;
• Vegetable oil;
• 1 tbsp. l. Sahara;
• 3 carnation buds.

Pour the peeled and pre-washed mushrooms with cold water and boil for 20 minutes over medium heat, constantly removing the foam from the surface.

Spread in a colander and immediately rinsed under a tap with cold water.

Pour the water specified in the recipe into an enamel pan, add salt and sugar, mix.

They let it boil and add all the spices and herbs except vinegar.

Boiled mushrooms are introduced, allowed to boil in the marinade for 15 minutes, vinegar is poured in and boiled for another 5 minutes.

Put mushrooms in jars, pour marinade.

Pour 2 tbsp on top. l. hot vegetable oil and close with tight lids.

Allow to cool at room temperature and take out to a dark and cool basement. Store such a blank for no more than 10 months.

How to pickle mushrooms without sterilization for the winter with citric acid

For marinated mushrooms for the winter without sterilization, it is necessary to use a preservative. In this case, it is better to use citric acid rather than vinegar. This ingredient will make the appetizer more tender and softer in taste.

• 2 kg of main product;
• 4 tsp Sahara;
• 1.5 tbsp. l. salt;
• 5 cloves of garlic;
• 3 pcs. bay leaf;
• 6 peas of black and allspice;
• ½ tsp citric acid;
• 1.5 liters of water.

How to pickle mushrooms without sterilization for the winter with citric acid, the following description of the recipe will tell.

1. To begin with, a marinade is prepared: combine all spices and spices in water, except citric acid.
2. Let it boil and simmer for 5 minutes.
3. Add peeled and washed mushrooms to the boiling marinade, mix.
4. Press down on top with an inverted lid, smaller in the volume of the pan, let the mushrooms boil for 20-25 minutes.
5. Remove the lid, add citric acid to the marinade and let the mixture boil over low heat for 10 minutes.
6. Distribute the mushrooms in sterilized jars, pour the marinade to the very top and roll up.
7. Turn the lids down and warm with a blanket on top.
8. Leave to cool and then take to a cool room, where the temperature does not exceed + 12 ° C.

Recipe for saffron milk caps with ketchup, marinated for the winter without sterilization

The recipe for mushrooms marinated for the winter without sterilization with the addition of ketchup is a completely simple process. If a spicy snack is more to your taste, then it is better to take "chili" ketchup.

• 2 kg of pre-boiled mushrooms;
• 700 g of carrots and onions;
• 400 g chili ketchup;
• Salt and black pepper to taste.

How to pickle mushrooms on your own without sterilizing for the winter, a step-by-step description of the recipe will help.

1. Boiled mushrooms are placed in an enamel pan and carrots grated on a Korean grater and onions cut into thin rings are added.
2. Mix with ketchup, add salt and pepper if needed.
3. Boil over low heat for 30 minutes with constant stirring.
4. Distributed in sterilized jars and rolled up with lids.
5. They are insulated from above, allowed to cool completely and taken out for storage in the basement. It is worth noting that such a snack can be tasted immediately after cooling, or you can leave it to decorate the festive table.