How to pickle forest mushrooms for the winter: 2 best ways

The mushroom season is underway in Ukraine, which means it's time to preserve and marinate them for the winter with spices. And it's very easy to do, the most important thing is to cook only safe mushrooms and use only those you know well.

FoodOboz editorial team shares 2 best recipes for pickled mushrooms.

1. Bay bolete with cloves

Ingredients:

• bay bolete mushrooms - 2 kg
• water - 1.5 liters
• salt - 50 g
• sugar - 20 g
• 9% vinegar - 70 g
• cloves - 10 pcs
• allspice - 15 pcs
• black pepper - 25 pcs
• garlic - 10 cloves
• bay leaf - 5 pcs

Method of preparation:

1. Wash the mushrooms, sort them out, rinse them well again, cover with water and leave for 15-20 minutes.
2. Afterwards, put them in a saucepan, cover with water, bring to a boil, and cook for another 15-20 minutes, removing the foam.
3. When the mushrooms are boiled, put them in a colander and leave them for 5 minutes.
4. For the marinade, boil water, add sugar and salt, mix, bring to a boil and add vinegar.
5. Put garlic, pepper, cloves, and bay leaf in sterile jars. Then add the mushrooms and pour the hot marinade over.
6. Quickly close the jars with the lids, turn them upside down, and wrap in a warm towel.

2. Chanterelles with cinnamon

Ingredients:

• chanterelles - 1 kg
• water - 1 liter
• cinnamon - a pinch
• cloves - 1 pc for each jar
• salt - 1 tbsp
• sugar - 1 tbsp

• allspice - 5-6 pcs
• bay leaf - 1 pc for each jar
• 9% vinegar - 45 ml

Method of preparation:

1. Wash the mushrooms well, cover with water and leave for 2 hours. Cut the large mushrooms and leave the small ones whole.
2. Then put them in a large saucepan, add water and salt, cook for 30-40 minutes, and then drain in a colander.
3. For the marinade, dissolve sugar and salt in water, bring to a boil and put the mushrooms in, cook for 15 minutes, pour in vinegar at the very end, mix everything and add spices (cloves and allspice).
4. Add 1 bay leaf to sterile jars, put the mushrooms in the hot marinade, always up to the neck, and close with lids.
5. Turn the jars over and wrap them in a warm towel. When they cool completely, transfer them to a dark, cool place.