Mushroom marinade - how to make pickle for pickling for the winter?

Mushrooms cooked in an original marinade are a real holiday in the winter. Fragrant and crunchy fruits perfectly complement any, even the most sophisticated, festive table. Marinade for mushrooms should be selected based on the type of harvest and individual taste, but there are several universal proven recipes that are worth adopting.

Selection and preparation of mushrooms for pickling

Almost all edible and some conditionally edible mushrooms are suitable for marinating. The following types are popular today:

• champignons;
• White mushrooms;
• oily;
• russula;
• boletus;
• boletus;
• chanterelles;
• mushrooms.

If the mushrooms are small, then they are used whole, and large ones are cut into several parts. In the preparation of some mushrooms, for example, umbrellas, oyster mushrooms, legs are cut from the hats. Preliminary preparation of oil includes removal of the upper layer of the skin. Before cooking, the lactic milkers are soaked in water from several hours to three days, which allows you to get rid of the bitterness of milky juice.

All varieties must undergo heat treatment, which is an excellent prevention of poisoning and prolongs the suitability of the dish. Chanterelles, honey mushrooms and mushrooms caps, whose pulp is dense, boil for 20-30 minutes. Goats, butter and boletus boil no more than 15-20, pre-salted water.

The classic recipe for marinade per 1 liter of water

Mushrooms marinated according to this recipe go well with potatoes. They can be served as an independent snack, add to salads and fillings. The following components are prepared for 1 liter of water:

• 2 kg of boiled mushrooms;
• 4 tsp salts;
• 2 tbsp. l Sahara;
• three sticks of cinnamon and bay leaves;
• 6 pcs black pepper;
• 3 tsp vinegar essence;
• 4 cloves.

The cooled boiled fruits are laid out in glass containers at 2/3 of the height. Banks are poured with marinade and tightly tightened with lids.

Universal brine recipe for 1 liter of water for wild mushrooms

This brine recipe is suitable for most types of mushrooms. The procedure includes the following ingredients:

• 1 liter of water;
• 1 kg of mushrooms;
• a teaspoon of citric acid;
• 1 tbsp. l salt and sugar;
• spices are added to taste.

The forest harvest is washed, too large fruiting bodies are cut into 2-3 parts. The required amount of water is poured into the container, all components (except citric acid) are added along with mushrooms. Foam is removed from the boiling liquid and boiled for 30 minutes. After that, citric acid is poured into the container.

After a few minutes, the mushrooms are removed from the heat and left for 12 hours under an ajar lid. The finished product is Packed in cans and poured with the remaining brine, can be stored in the refrigerator.

Hot pickle for pickling mushrooms

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For this recipe you will need 1 kg of fruit. Next, prepare the following ingredients:

• 2 tbsp. water;
• 15 g of sugar;
• 70 ml of vinegar;
• 25 g of salt;
• 5 pcs. black and allspice;
• bulb;
• a pinch of ground nutmeg.

Fruits are thrown into the pan and salted water is poured. After boiling, boil for 10 minutes, add spices, onion (rings) and boil for another five minutes. At the end of cooking, vinegar is added.

How to pickle porcini mushrooms?

White mushrooms considered to be the kings of the forest, because their taste is much higher than most representatives of the mushroom world. For harvesting porcini mushrooms you will need such components:

• 1 kg of mushrooms;
• 500 ml of water;
• 1 tbsp. l 9% table vinegar;
• a quarter of a teaspoon of granular mustard;
• two buds of cloves;
• 5 peas of black pepper;
• two bay leaves;
• 1 tsp. salt and sugar (or to taste).

Forest harvest carefully sorted and cleaned of garbage. Each boletus is cut into pieces, washed under running water or in several waters. Prepared fruits are boiled for 25 minutes. Water must be salted: 1 tbsp of water is taken per 1 liter. l salt without a hill. The resulting foam must be removed. Boiled mushrooms are poured into a colander and washed.

While excess fluid flows, prepare the marinade. The required amount of water is poured into the pan, salt and sugar are added. Be sure to try the marinade to adjust it to your liking. Then boletus and spices are thrown into the water. The boiled mixture is boiled for no more than 10 minutes. Vinegar is poured into the container and boiled for another two minutes.

Lids and cans should be washed, sterilized and dried in advance. The mushroom mass is placed in jars, completely filled with marinade and covered with lids. The product containers are placed in a water bath and sterilized for 12 minutes (for 0.5 l cans).

Quick pickle for pickling fruits in jars for the winter

First, prepare the banks in which the product will be stored. They must be sterilized over steam or “fry” in the oven at 120 C for no more than 15 minutes. Next, prepare the following components:

• 0.5 kg of fresh mushrooms;
• 400 ml of water;
• 1 tbsp. l 9% table vinegar;
• 0.5 lemons;
• 5 garlic cloves;
• 2 tsp salt;
• 2-3 bay leaves;
• a few pieces of cloves and peppercorns;
• bulb;
• several branches of parsley;
• 50 ml of sunflower oil.

First mix all the ingredients for the marinade. Pour water, oil (it is better to use unrefined), vinegar and juice of half a lemon into the pan. Then add spices and garlic crushed under a press. Mix everything and after boiling cook for 10 minutes, stirring regularly.

The prepared marinade is removed from the stove and spices and spices are removed from it. The crushed fruit bodies are thrown into the brine and boiled for 10 minutes, stirring occasionally. Pour onion, chopped in half rings, into the cooled mushroom mass, mix and distribute together with the marinade in banks. The finished product is tightly closed with lids and stored in the refrigerator.

Cooking marinade for honey mushrooms

For this method, it is better to choose small and strong honey mushroom. Marinade per 1 liter of water consists of the following ingredients:

• 4 tsp coarse salt;
• 5 tbsp. l Sahara;
• 3 tsp table vinegar;
• 5 pcs. allspice and black peppers;
• two bay leaves;
• 3 buds of cloves;
• two cinnamon sticks;
• ½ tsp dry marjoram.

The selected fruits are washed well under running water. It is better to shorten long legs to 2 cm. Harvest in salted water for 15-20 minutes.Ready mushrooms are thrown into a colander and washed.

The tank is filled with water and the necessary ingredients are thrown there. Honey mushrooms are placed in boiled water and boiled for 20 minutes. The cooled product is placed in jars and covered with lids.

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Answers to Common Questions

The successful “silent hunt” is an excellent occasion for preparing mushroom preparations for the winter. Among the variety of recipes presented, every housewife will surely find for herself an ideal way of pickling.