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Pickled mushrooms for winter in jars

Pickled Button Mushrooms in Jars for Winter

Quick, incredibly simple, and wildly delicious! Pickled button mushrooms in jars for winter come out very tasty and zesty. You'll spend just 30 minutes and end up with the perfect make-ahead appetizer — one you'd be proud to put on the New Year's table. Or turn it into a salad!

wella

Recipe author

Composition / ingredients

Servings:

Button mushrooms

1.5

Water

Vegetable oil

250

Vinegar

150

Garlic

Salt

Sugar

Bay leaf

Peppercorns

Allspice

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 2 g

Fats 69 % 9 g

Carbohydrates 15 % 2 g

92 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 45 min

Step 1:

How do you pickle button mushrooms in jars for winter? Gather your ingredients. Go through each mushroom carefully. Remove any spoiled ones and trim off anything that needs it. Clean any dirt off the mushrooms.
Step 2:

Make sure no dirt or spoiled spots remain on the mushrooms.
Step 3:

Usually you don't wash button mushrooms. But since we're putting them up for winter, this time we do. Rinse the mushrooms under running water.
Step 4:

Wash them until they're completely clean.
Step 5:

Put the mushrooms in a pot and cover with water. Set the pot on the stove and cook the mushrooms until done, about 20 minutes. To save time, sterilize the jar and lid right away. You can sterilize the jar in the oven, over steam, or in the microwave. Boil the lid.
Step 6:

Make the marinade. To do this, boil water and add the salt, sugar, oil, and 6% vinegar.
Step 7:

Let the marinade boil for 2–3 minutes. Drain the cooking liquid off the mushrooms — you won't need it.
Step 8:

Once the marinade is ready, add the mushrooms to it. Let them boil for 3 minutes. After it comes to a boil, reduce the heat to low.
Step 9:

Put the garlic in the prepared jar (I crushed mine), along with the bay leaf and both kinds of peppercorns, plus dried spices (optional, to your taste).
Step 10:

Pour the marinade and mushrooms over everything. Seal the jar with the lid right away and leave it to cool upside down. Store it in a cool place (no warmer than 64°F / 18°C). And in winter, we enjoy it!

When you've sorted the mushrooms, it's best to cut the large ones so that the whole and cut pieces are all the same size — that way they cook evenly. If foam appears during cooking, skim it off however is easiest. To figure out how many mushrooms fit in a jar, fill the jar with raw mushrooms and cover them with water. But keep in mind that mushrooms shrink as they cook, so add more than you think you'll need — that way you can top the jar up later if necessary.
To make sure your summer harvest keeps you happy all through the cold season, read up on the basic rules, secrets, and tips for putting food up for winter.