Marinade recipe for any mushrooms. The best recipes for marinades for mushrooms. Recipe with a twist

To delight the forest bounty with its wonderful taste in winter, you need to prepare the right marinade for mushrooms. Let's reveal the secrets of a beautiful, transparent marinade and consider recipes for various types of mushrooms.

This cooking variation is suitable for all types of mushrooms.

Ingredients:

Mushrooms;
garlic;
water – 50 ml;
vegetable oil – 1 tbsp. spoon;
sugar – 1 tbsp. spoon;
vinegar – 40 ml;
salt – 1.5 tbsp. spoons;
peppercorns – 5 pcs.;
cloves – 2 pcs.

Preparation:

1. Boil the mushrooms. During the cooking process you will need to change the water three times. Wild mushrooms are cooked for an hour and a half.
2. Pour salt into the water. Add sugar, pepper and cloves. Boil. Remove from stove and pour in vinegar.
3. Scald the jar. Place garlic on the bottom. Place mushrooms in jars. Pour marinade and add oil. Roll up.
4. According to this recipe, they will be ready in a day. Mushrooms keep well all winter.

Cooking for 1 liter of water

The taste of mushrooms directly depends on the marinade. It must be prepared in the correct proportions, strictly following the recipe.

Ingredients:

Water – 1 liter;
bay leaf – 2 leaves;
black peppercorns;
cloves – 5 pcs.;
salt – 1 tbsp. heaped spoon;
allspice peas;
table vinegar (9%) – 3 tbsp. spoons.

Preparation:

1. Boil water. Throw in the bay leaves and cloves. Add salt. Add sugar and add peppercorns. Boil for five minutes until the crystals are completely dissolved.
2. Pour in the vinegar, stir and pour into the prepared jar of mushrooms. Roll up.

For porcini mushrooms

A quick and simple option that is suitable for the best representatives of the forest - porcini mushrooms.

Ingredients:

Allspice – 6 peas;
water – 1 liter;
cloves – 2 pcs.;
salt – 1.5 tbsp. spoons;
vinegar – 150 ml;
bay leaf – 3 leaves;
sugar – 1 tbsp. spoon.

Preparation:

1. Mix all the necessary products, except vinegar, boil and cook for a quarter of an hour.
2. Remove from heat and pour in vinegar. Mix.
3. The prepared brine is poured over the forest gifts and rolled up.

Vinegar is always added to the marinade at the end of cooking, when the liquid has been removed from the heat. If you add it at the beginning of cooking, the vinegar will evaporate.

Universal marinade for any mushrooms

A simple marinade for mushrooms for the winter is suitable not only for forest products, but also for champignons.

Ingredients:

Water – 1 liter;
cinnamon – 0.4 teaspoon;
salt – 1 tbsp. spoon;
cloves – 3 buds;
sugar – 1 tbsp. spoon;
peppercorns;
vinegar essence - 1 tbsp. spoon;
bay leaf - 1 leaf;
garlic – 3 cloves;
dill umbrellas – 3 pcs.;
horseradish leaves.

Preparation:

1. Peel and chop the mushrooms. Boil. Place in jars.
2. Boil water. Add salt, add all the ingredients and boil for a quarter of an hour.
3. Pour the essence into the resulting brine and immediately pour it into jars.

Option for honey mushrooms

This is a very quick cooking option that makes honey mushrooms incredibly tasty.

Ingredients:

Water – 240 ml;
salt – 1.5 tbsp. spoons;
vinegar – 30 ml (9%);
cloves – 3 pcs.;
pepper – 3 peas.

Preparation:

1. Boil and place honey mushrooms in a jar.
2. Add marinade ingredients to the water. Boil. Pour in vinegar and pour into jars. Roll up.

With garlic and pepper

There are many different options for mushroom marinade. This variation has an ideal ratio of products that is suitable for all types of forest products. Thanks to the resulting brine, they will be well preserved throughout the winter.

Ingredients:

Mushrooms (white, boletus, honey mushrooms, morel, Polish);
garlic – 2 cloves;
water – 1 liter;
bay leaf – 3 leaves;
sugar – 2 tbsp. heaped spoons;
cloves – 2 pcs.;
black pepper – 8 peas;
salt – 4 heaped teaspoons;
allspice – 4 peas;
vinegar - 5 tbsp. spoons (9%).

Preparation:

1. Rinse the mushrooms. Sort and cut into pieces. Boil in salted water. During the cooking process, remove the foam from which all the dirt comes out. Drain the liquid.
2. Place all products except garlic and vinegar in water. Boil and cover with a lid. Boil for five minutes.
3. Throw in mushrooms and garlic, cut into pieces. Boil and simmer for a quarter of an hour. Pour in vinegar and stir. Transfer to jars and roll up.

To ensure that the marinade remains transparent, when cooking mushrooms, remove the foam in time and change the water several times.

Korean mushroom marinade

Champignons marinated in the proposed marinade will be an excellent appetizer on the holiday table.

Ingredients:

Champignons – 300 g;
black pepper;
coriander – 0.4 teaspoon ground;
salt;
garlic – 3 cloves;
apple cider vinegar – 3 tbsp. spoons;
parsley – 25 g;
sesame – 10 g;
dill – 25 g;
soy sauce – 1 tbsp. spoon;
red hot pepper – 1 pod;
cumin – 0.5 tbsp. spoons;
bay leaf – 2 leaves;
vegetable oil – 60 ml.

Preparation:

1. Boil the mushrooms. Do not forget to remove the foam that forms during the cooking process. Drain off all liquid.
2. Pour soy sauce into vegetable oil. Finely chop the greens and add to the oil. Chop the garlic. Add to the mass. Throw in bay leaf, cumin, coriander, chopped hot pepper. Pour in vinegar and stir.
3. Place sesame seeds in a dry frying pan and fry. The grains should become golden brown. Add to marinade. Stir.
4. Add mushrooms. Cover with lids and store in the refrigerator. If you want to prepare until next season, bring the mushrooms and marinade to a boil. Transfer to jars and roll up.

For oyster mushrooms

Many people don’t know how to cook oyster mushrooms deliciously. We offer an ideal, proven cooking option.

Ingredients:

Oyster mushrooms – 1100 g;
vinegar – 1 teaspoon of essence;
pepper – 6 peas;
water – 600 ml;
garlic – 3 cloves;
salt – 2 tbsp. spoons;
dried dill;
sugar – 1 tbsp. spoon;
cloves – 6 pcs.;
bay leaf – 2 leaves.

Preparation:

1. Cut oyster mushrooms from a bunch. Mushrooms have rubbery and very hard legs, so they need to be trimmed short. Cut the hats.
2. Pour water over the oyster mushrooms and immediately add salt. Add spices. As soon as the water begins to boil, pour in the vinegar. Boil for half an hour. Any foam that appears must be removed.
3. Cool and transfer to jars. The brine should only cover the mushrooms; there is no need to pour too much. Pour a tablespoon of vegetable oil into a jar. Roll up.

General cooking principles

Mushrooms, even if they are strong, should always be checked for worms and divided into types. You can marinate in two ways:
marinade together with mushrooms;
marinade separately from mushrooms.
If you decide to cook together with mushrooms, then the final product will preserve the mushroom flavor as much as possible. The dish will have a special taste, and the marinade will be the richest, but not very pleasant to look at. In the jar, the liquid will appear cloudy, viscous and dark. Will contain crumbled mushroom debris.
If you decide to prepare the marinade separately and then pour in the prepared mushrooms, the final product will be transparent and clean. The aroma will be as rich as in the first version.
Only whole and strong mushrooms are chosen for pickling. They are carefully sorted and the dark spots are cut off. All parts are cut. Small specimens can be left whole. It is recommended to marinate the caps separately from the legs.
Boletuses and boletuses color the marinade dark. If you want to keep the brine transparent, first pour boiling water over the mushrooms and then immediately place them in cold water. Only after this procedure do you start cooking mushrooms.

Canned mushrooms for the winter at home... there are more than enough preparations for this yummy. And just the memory of this mind-blowing delicacy makes every gourmet’s mouth water. After all, such an exquisite dish will qualitatively complement and diversify the menu of any celebration. But to prepare the gifts of the forest, you will have to work a little.

Let's reveal some secrets of the art of preparing this delicacy and learn how to marinate at home.

Every housewife loves to surprise her family and guests with her signature home-cooked dish. In this regard, many refuse to buy products in supermarkets that can be prepared with their own hands, especially if the hostess knows the main secrets of witchcraft in the kitchen.
Let’s reveal the main secrets and recipes for preparing masterpiece pickled mushrooms for the winter, because such a dish is an unsurpassed delicacy.

Did you know? For a long time there were discussions about which kingdom this product should belong to: plants or animals. And as a result, in 1960, a separate kingdom was identified - the kingdom of mushrooms. Its representatives consist of protein (which brings them closer to animals), carbohydrates and minerals (these components are inherent in plants).

1. For this process, you should choose only enameled or tinned containers, since such containers are not corroded by vinegar.
2. As for the vinegar itself for the marinade, it is better to choose bread or fruit vinegar. The best option is Rhine (nest) and aromatic vinegar.
3. Small mushrooms are pickled whole, cutting off only the lower part of the stem. This will also add an unsurpassed look to the dish.
4. If during a “quiet hunt” you came across only large forest gifts, it is recommended to cut them into 3-4 parts.
5. It is recommended to preserve the caps of porcini and aspen mushrooms separately from the roots.
6. Boletus must be preserved without the skin.
7. Preparing valueu for the cooking process involves soaking it for several hours.

What mushrooms are suitable for pickling?

Any representatives of this diverse kingdom are suitable for pickling mushrooms for the winter in jars, except for the poisonous ones, of course.

Did you know? Mushrooms are considered the most diverse of earth's inhabitants. There are about two million varieties, of which only 100,000 have been learned, and even less have been classified.

When looking for a species for conservation, your choice should be on porcini mushrooms, greenfinches, chanterelles, boletus mushrooms, moss mushrooms, row mushrooms, saffron milk caps, aspen mushrooms, boletus mushrooms, goat mushrooms, russula mushrooms, fat mushrooms, champignons, etc.

Pickling methods

There are more than enough recipes for making pickled mushrooms for the winter. But there are only two that all housewives probably resort to.

Boiling mushrooms in marinade

This method is in great demand, since during the cooking process the favorite delicacy is soaked in all the components of the marinade and acquires a particularly aromatic taste characteristics. To implement this method you will need:

• 1 kg of mushrooms;
• 0.5 tbsp. water;
• a third of a glass of table vinegar;
• 1 tbsp. salt;
• 1 tsp Sahara;
• 5-6 pieces of allspice;
• cloves, bay leaf to taste;
• citric acid (on the tip of a knife).

Water is poured into an enamel bowl, vinegar and salt are added, and mushrooms are placed in this mixture. All this must be brought to a boil and cooked over low heat.

Important! The cooking time depends on the type of main ingredient: the caps of porcini and aspen mushrooms, as well as chanterelles and champignons are cooked for 20-25 minutes, their legs - 15-20 minutes, honey mushrooms - 25-30 minutes. During cooking, it is necessary to collect the foam with a slotted spoon so that the marinade does not turn out cloudy.

If your mushrooms have sunk to the bottom of the pan and foam no longer comes out during boiling, you can remove them from the heat. To the almost finished delicacy you can add allspice, sugar, cloves, citric acid and bay leaf. The cooled dish should be placed in jars, filled to the top with fragrant liquid and tightly closed with lids.

Boiling mushrooms separately from the marinade

This recipe for preserving mushrooms for the winter involves boiling the fruits of the forest separately from the marinade in lightly salted water. The cooking process itself resembles that indicated in the previous method.
The mushrooms are placed in a container filled with salted water (30-40 g of salt per 1 liter of water) and cooked until the product settles on one side and the water becomes clear, remembering to remove the foam. Then the cooked delicacy is placed in a colander to get rid of excess moisture. During this time, you need to prepare a marinade in parallel, for which you will need the following ingredients (dosages indicated per 1 liter):

• 80% vinegar essence: 3 tsp, or 9% vinegar (1 faceted glass);
• granulated sugar - 2 tbsp;
• salt - 1 tbsp;
• bay leaves - 4-5 pieces;
• black pepper - 10 peas;
• allspice - 6 peas;
• cloves - 2-3 buds;
• dry dill - 2-3 g.

All components need to be mixed and boiled. Then pour the resulting liquid over the cooled mushrooms placed in jars and cover with plastic lids.

Important! Some housewives add citric acid to the marinade (literally on the tip of a knife). This component is a kind of vaccination of the dish against botulism. For the same purpose, it is not recommended to close jars with metal lids.

Which marinating method to choose?

Both recipes for pickled mushrooms for the winter are equivalent, since in the end you get an unsurpassed dish. But, if you draw a line of division, then the first method can be called more tasty, and the second - representative.
The fact is that the marinade in which the mushrooms were cooked will darken and fade a little over time and become viscous. But the taste of the forest delicacy will be especially aromatic and tantalizing to the taste buds.

With the second method, the marinade will be transparent and light. Therefore, when choosing how to pickle mushrooms for the winter in jars, you need to clearly formulate for yourself the purpose of this process: to prepare a masterpiece dish for the home table, or a copy for “special occasions.”

Preparing mushrooms for pickling

Successful hunting for forest gifts is only half the battle, although special vigilance is needed here, since the diversity of mushroom species can confuse even the most experienced mushroom picker. You should look especially carefully at each mushroom so that there is no poisonous one in the basket.

After harvesting, the mushrooms need to be prepared for canning at home.

Sorting

The collected forest products must be sorted by type, because each variety has its own characteristics (taste, smell, time and behavior during cooking). It is also recommended to divide the species by size. An aesthetic criterion comes into play here: mushrooms of approximately the same size look much more attractive on a holiday table.

Important! If you want to make assorted mushrooms, you should remember that, despite the information indicated in the recipes for preparing pickled mushrooms for the winter, some types should not be cooked together. So, boletus will darken if placed in the same container with boletus. Cooking white boletus, boletus and boletus in one vessel ends with the boletus being overcooked, while the white boletus and boletus are undercooked.

Soaking and soaking

These processes are relevant for such species as honey mushrooms, valui, svinushki, and are unique cleaning methods. For example, it is recommended to soak honey mushrooms for an hour in salted water, and then rinse them under a high-pressure stream of water. This method will save you a lot of time that would be required for manual cleaning.
As for valuev and svinushki, before marinating, they must be soaked for two days in salted cold water. The water needs to be changed every 10-12 hours.

It is not recommended to soak the remaining varieties (white boletuses, boletuses, milkweeds, boletuses, etc.), as they will absorb excess moisture. They just need to be washed in running water.

Cleaning

Almost every mushroom unit needs individual inspection and cleaning. So, for champignons and butter mushrooms, you need to remove the skin from the caps, and the latter are first advised to be immersed in boiling water for 1 minute to facilitate this process. In white boletus, boletus, russula, etc., the legs are separated from the caps, and the chanterelles are thoroughly cleaned of dirt and debris under running water.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Every mushroom picker knows how important it is to properly preserve forest harvests. Marinade for mushrooms is a tasty, aromatic brine that will quickly marinate and preserve the taste of mushrooms for the winter. Recipes for its preparation are very diverse, they depend on the specific type of fruit, but the basis is unchanged: a set of spices, herbs, vinegar or other acidic medium, salt, sugar. Check out the best ways to pickle mushrooms and photos of the process.

How to prepare marinade for mushrooms

Crispy, delicious mushrooms will always be in demand at the table. To cook correctly and tasty, you need to know a few basic rules:

Prepare canned food and eat only proven, guaranteed edible fruits. Do not buy them in spontaneous trading places.

1. Prepare the fruits: cut off the stems, cut large mushrooms into pieces, and leave small ones in their original form.
2. If you have boletus or boletus, then the caps and legs need to be marinated separately.
3. Butter must first be removed from the skin.

After preparing the base, you need to prepare a brine for mushrooms in 1 liter of water. Each recipe has its own proportions of salt and vinegar, they depend on the type of fruit. Before preparing the preparation, the mushrooms are usually soaked, then boiled for 20-25 minutes with the addition of salt. This allows you to disinfect the fruits and remove remaining dirt and moss.

Mushroom marinade recipes

Pickling mushrooms at home is not such a complicated process; every housewife can handle it. It is worth remembering that it must be approached responsibly and be sure to take into account the variety of forest fruits. There is a recipe for a marinade for mushrooms with and without pre-soaking, a special way to cook boletus and chanterelles with garlic, a quick recipe for pickling mushrooms for consumption in 3-5 days, and others.

Universal marinade

Time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 28 kcal.
Purpose: conservation.
Cuisine: Russian.
Difficulty: easy.

This method is excellent for preparing both tubular mushrooms (oyster mushrooms, etc.), and boletuses, chanterelles, etc. Prepare the mushrooms: soak them, chop them and boil them according to the type of fruit, but experts recommend boiling all types of mushrooms for 15 minutes to half an hour. Vinegar can be replaced with vinegar essence, but it is very important to do this correctly, taking into account the proportions.

Ingredients:

sugar – 80 g;

• salt – 40 g;
• vinegar – 100 ml (or 30 ml of essence);
• allspice and black peppercorns;
• cloves - 5 buds;
• bay leaf – 2 pcs.;
• water – 1 l.

Cooking method:

Boil the water. Add salt, sugar and stir well until completely dissolved.

1. Bring to a boil. Place the spices in the pan, pour in the vinegar and let sit for a couple of minutes.
2. Place the fruits in jars, fill them with hot brine, and roll them up.

Quick marinade

Time: 30 minutes.

Calorie content of the dish: 23 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: easy.

For those who do not yet know how to pickle mushrooms, a quick method of preparing a dish with a photo is suitable for testing. Take any mushrooms, chop them, prepare them. Then pour in brine with the addition of dill, allspice, and other spices, close the lid and let it brew for 24 hours. After this, the jars are sent to the refrigerator, but it is not recommended to store such a product for a long time.

Ingredients:

cloves – 7 buds;

• bay leaf – 3 pcs.;
• thyme – 2-3 sprigs;
• onion – 1 pc.;
• water – 3/4 tbsp. ;
• white wine vinegar – 1/3 tbsp.;
• salt –30 g;
• peppercorns –1.5 tsp;
• mushrooms –700 g.

Cooking method:

Finely chop the onion. Prepare the mushrooms: wash, peel, chop.

1. Place all marinade ingredients in a saucepan and bring to a boil.
2. Add mushroom mixture. Bring to a boil, reduce heat to low and cook for another 15 minutes at low temperature.
3. Fill the jars with the preparation and seal.

For porcini mushrooms

Time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 29 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: easy.

Crispy, delicious boletus mushrooms evoke a genuine appetite even for a sophisticated gourmet. This is a great appetizer, and the recipe for pickled mushrooms is not that complicated. Stock up on forest fruits, prepare spices and vinegar, study the recipe with photos and start preparing the delicacy. This method is designed for 1 kg of boletus mushrooms, and you can eat such mushrooms within 3 days after cooking.

Ingredients:

salt – 20 g;

• acetic acid (30%) – 70 ml;
• water – 1.5 tbsp.;
• black and allspice – 14 peas;
• bay leaf – 2 pcs.;
• sugar – 20 g;
• onions – 1 pc.

Cooking method:

Prepare the mushrooms by soaking them for a while and rinsing them. Chop and place in a deep saucepan.

1. Add salt, add water and bring to a boil.
2. Cook for 5-10 minutes.
3. Add peeled onion, spices, cook for 20-25 minutes.
4. At the very end of cooking, add vinegar.
5. Place the hot treat into sterilized jars.

For honey mushrooms

Time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 21 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: easy.

Before preparing pickled mushrooms, you need to clean them and fill them with cold water for 30-50 minutes. The mushrooms are washed and immersed in boiling water for 5 minutes to preserve the structure. The peculiarity of this method is that honey mushrooms are poured with cold marinade, and only then they begin to cook. The brine completely saturates the mushrooms, saturating them with taste and aroma. Spices include: cinnamon, coriander seeds, and season with hot pepper.

Ingredients:

water – 1 l;

• sugar – 60 g;
• salt – 30 g;
• vinegar (9%) – 300 ml;
• cloves – 3 buds;
• coriander – 1 tsp;
• bay leaf – 2 pcs.

Cooking method:

Rinse the mushrooms, add boiling water, cook for 5 minutes.

1. Place on a sieve and pour in the pre-prepared marinade.
2. To do this, dissolve sugar, salt, vinegar in hot water, add spices.
3. Boil honey mushrooms for 15 minutes in brine, skimming off the foam with a slotted spoon.
4. Place in jars and roll up.

For the oily ones

Time: 60 minutes.

Calorie content of the dish: 32 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

Butterflies are fastidious mushrooms; they require lengthy preparation before marinating. First you need to clean the film from the cap, then remove the moss and dirt from the stem. The basic rule of housewives: before you start cooking, the butter must be cleaned, otherwise they will slip in your hands. Soak the mushrooms in salt water, rinse, change the water several times to remove sand. Rinse again under running water and start marinating. Please note that 1 liter of marinade is designed for 2 kg of mushrooms.

Ingredients:

water – 1 l;

• salt – 40 g;
• sugar – 60 g;
• acetic acid – 30 ml;
• cloves, garlic, peppers, bay - to taste.

Cooking method:

Dissolve salt, sugar, spices in boiling water and boil for several minutes.

1. Cool, pour in vinegar.
2. Place the mushrooms in jars, pour boiling brine, and screw.

With soy sauce

Time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 47 kcal.
Purpose: preparation.
Cuisine: European.
Difficulty: medium.

If you are going on a picnic and don’t know what to cook so tasty, pay attention to the recipe for pickled champignons. This method is very fast, because you only need to wash the mushrooms, prepare the brine, pour it over them and wait a couple of hours. Both large and small fruits are suitable for this method, but small mushrooms look more appetizing on the table, and they pickle much faster than large ones.

Ingredients:

soy sauce – 50 ml;

• sugar – 30 g;
• balsamic vinegar – 50 ml;
• vegetable oil – 50 ml;
• bay leaf, pepper - to taste;
• parsley, garlic.

Cooking method:

Pour sunflower oil, soy sauce into a saucepan, add sugar, salt, spices, heat.

1. As soon as the mixture boils, place the champignons, stir, and simmer under the lid for 8 minutes.
2. Pour in vinegar and stir again.
3. Let the mushrooms cool. Add chopped parsley and garlic.

With garlic and pepper

Time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 45 kcal.
Purpose: preparation.
Cuisine: European.
Difficulty: medium.

During the busy season of May Day and summer picnics, a recipe for champignon shish kebab will come in handy. They are prepared from pre-pickled mushrooms. To prepare the brine, you will need spices, garlic, pepper, lemon juice or citric acid. Mushrooms are strung on a skewer and baked over coals. This is an incredibly tasty side dish for meat and fish dishes. Try to diversify your menu!

Ingredients:

garlic – 6 teeth;

• dill – 30 g;
• salt – 60 g;
• sugar – 30 g;
• vinegar – 30 ml;
• vegetable oil – 30 ml;
• bay leaf, black pepper - to taste;
• water – 1 l.

Cooking method:

Boil water in a saucepan, add salt, bay, pepper, bring to a boil.

1. In a separate container, mix finely chopped garlic, dill, vinegar, sugar, oil.
2. Add this mixture to the boiling brine and immediately turn off the heat.
3. Place the mushrooms in the marinade for 10-15 minutes.

To begin with, I’ll tell you what pickling mushrooms is in general and what mushrooms are suitable for harvesting in this way.

The method of preserving mushrooms using an aqueous solution to which salt, sugar, spices and, in some recipes, acetic or citric acid are added - this is pickling.

Tubular mushrooms of such varieties as autumn honey fungus, boletus, boletus, boletus and boletus are best suited for pickling.

It is also allowed to marinate lamellar mushrooms, such as plump mushrooms, brilliant green mushrooms, row mushrooms, and honey mushrooms.

Only undamaged young mushrooms, strong and without wormholes, are suitable for pickling.

I would also like to note that it will be better if different types of mushrooms are marinated separately, but if you wish, you can mix several varieties of mushrooms in any proportions.

To begin with, we will sort the collected mushrooms by type and size. Worthy and old mushrooms should be discarded immediately.

Then, the calibrated mushrooms must be thoroughly cleaned of contaminants (adhered sand, soil, adhering leaves and moss). If you marinate butter mushrooms, do not forget to remove the skin on the cap (otherwise the mushrooms will turn out bitter).

If the mushrooms you selected for pickling are a little large, then it is better to separate the stems from the caps and cut them into small pieces. It’s better not to cut small mushrooms, but to marinate them whole.

A little trick: sliced ​​mushrooms darken very quickly when exposed to oxygen. To prevent this from happening, you need to make a solution of one liter of water, 2 grams of citric acid, a teaspoon of salt, and place them in the resulting solution.

You can marinate in two ways. At the same time, we prepare the same marinade for mushrooms.

A versatile and tasty marinade for mushrooms per liter of water contains:

• salt – 1 tbsp. lodge;
• sugar – 4 tbsp. lodge;
• laurel leaf – 2-3 pcs.;
• black peppercorns – 2-3 pcs.;
• cloves (optional) – 2 pcs.;
• garlic – 2-3 finely chopped cloves.

Method No. 1

This is the easiest way to pickle mushrooms for the winter - boiling them in a marinade.

You need to prepare the marinade and boil the mushrooms directly in it for 15 minutes. Then, remove the mushrooms from the marinade with a slotted spoon and transfer them to a container for storing the workpiece. Fill the top of the jar to the brim with the marinade (hot) in which the mushrooms were cooked.

With this method of marinating, mushrooms are obtained with a richer taste, since, in fact, they begin to marinate during cooking. But there is also a disadvantage to this method of preparation - the marinade turns out cloudy and not transparent, sometimes even viscous.

Method number 2

The mushrooms must first be boiled in boiling water for fifteen minutes. Then we drain the water and pour boiling marinade over the boiled mushrooms. When preparing mushrooms in this way, the marinade will be transparent and without clouding. But the mushrooms will not have such a rich aroma as when harvested using the first method.

Which is the best way - decide for yourself.

You need to store pickled mushrooms in containers that do not oxidize (glass, enamel, stainless steel, food clay). Therefore, in our time, pickling mushrooms in jars is most common.

To prevent mold from forming on our preparations, we need to boil sunflower oil, pour the container with mushrooms on top and tie it with linen napkins. If we marinate mushrooms in jars, then you can simply roll them under the lid. But to avoid contamination of preserved food with botulism, containers with mushrooms must be sterilized for 15-20 minutes.

Our homemade preparation should be stored in the refrigerator or in the cold, again, to avoid the formation of botulinus bacteria. In a cold place this bacterium is not produced.

In winter, open a jar of delicious pickled mushrooms, drain the marinade, sprinkle them with finely chopped onions, pour over aromatic sunflower oil, and enjoy the taste of our homemade mushroom preparation.

See also video: MARINATED MUSHROOMS - an easy-to-prepare recipe.