Marinated Mushrooms for Winter Without Sterilization
Amazingly tasty, crisp, and suitable for both everyday meals and celebrations. Marinated Mushrooms for Winter Without Sterilization are a wonderful delicacy that can be served on any festive occasion or on an ordinary day. If you dress them with a little vegetable oil and sprinkle them with green onion and dill, you will get a first-class salad appetizer.
Updated : 15 July, 2026
Easy
About 45 min.
Ingredients
1 kilograms
Mushroom
100 milliliters
Vinegar
1 tablespoon
Sugar
4 teaspoon
Salt
1
Laurel leaf
7
Cloves
7
Peppercorns
4
Garlic
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make mushrooms for winter without sterilization? Prepare the necessary ingredients. Mushrooms you gathered in the forest are perfect for this. You can also use frozen mushrooms, but thaw them at room temperature first. You can marinate absolutely any mushrooms without sterilization: porcini, slippery jacks, honey mushrooms, birch boletes, and so on. Everything will turn out excellent and delicious.
Step 2
First, the mushrooms need to be cleaned and washed well. Remove debris from the caps and cut off the stems if there is soil on them. Sterilize the jars and lids in advance in any way that is convenient for you.
Step 3
Cut the clean, washed mushrooms into medium-sized pieces, while small mushrooms can be left whole. Thick, fleshy stems can also be marinated; they turn out just as good as the caps. Put the mushrooms into a pot, cover them with water, and place over high heat. After boiling, skim off the foam, reduce the heat to medium, and cook for 30 minutes, stirring occasionally.
Step 4
While the mushrooms are cooking, prepare the marinade. For this, pour 1 liter, about 4 1/4 cups, of water into a separate pot. Add salt, sugar, bay leaf, cloves, peppercorns, and garlic. Place the pot over high heat and bring the water to a boil.
Step 5
After boiling, drain the mushrooms in a colander and rinse them several times under running water.
Step 6
Place the mushrooms into the boiling marinade and cook over medium heat for about 15-20 minutes. At the end of cooking, pour in the vinegar. You can reduce its amount to your taste, but remember that vinegar creates an acidic environment, which stops the growth of bacteria and prevents the product from spoiling.
Step 7
Then divide everything among the sterilized jars together with the marinade, close with hot lids, and leave to cool. Cover the jars with a blanket while they cool. Once cooled, move the jars to a cellar or place them in the refrigerator and store them there until needed.
Step 8
You can make a wonderful, very tasty salad from the marinated mushrooms. To do this, drain the brine from the jar, place the mushrooms into a salad bowl, and add finely chopped dill and green onion, or shallot. Dress everything with vegetable oil and mix thoroughly. Taste it, and if it needs a little more acidity, add just a small amount of vinegar to the finished salad. Enjoy your meal!
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