Marinade for mushrooms is the most delicious recipe. How to cook a delicious marinade for mushrooms for the winter

Here they are, my handsome!

Now, of course, not the season of forest mushrooms., but when this season starts, I will not be on the Internet, so I advise you to write down the recipe now. I think you will not regret.

So I decided to put out my favorite recipe for pickling mushrooms before leaving for the country.! 30 years already marina for only this recipe! The taste is amazing, nothing superfluous! Whoever tried - ask for a recipe! And you will succeed, but on one condition: the amount of ingredients for the marinade must be observed with absolute precision! At least for the first time, in the future it will be possible to customize the number of them "by themselves", although I do not advise ...

So, let's begin.

Sliced mushrooms are better, of course, tubular (although lamellar ones can also be), boil, salt to taste.
On the mushroom broth cook the marinade (if you have white mushrooms, it is better to boil them separately, and then cook the marinade on this broth).

The composition of the marinade (1 liter of mushroom decoction):

- 3 teaspoons of salt;
- 2 table. spoons of sugar;
- 4 carnations;
- 4 bay leaves;
- 8 sweet pepper peas;
- 1/5 teaspoon ground cinnamon;
- 3 teaspoons of vinegar essence (or 8 tablespoons of 9% vinegar);

On the table we are already waiting for clean sterilized cans with a capacity of 0.5 liters or 0.7 liters. In each jar pour boiling marinade to 1/4 of the volume of the jar;
In each jar add 1 clove of garlic (or 2 small ones);
Put in a jar boiling mushrooms (spoon-slotted spoon);
Top up with a little marinade and sterilize (as advised by the recipe): 1-liter jar 30 minutes, 0.5 jar 20 minutes.
Roll up
I usually do without sterilization of the filled cans, but the marinade and mushrooms boil alongside me on the stove, and I do everything very quickly, top up the marinade so that it “spills”, I twist it with sterilized lids, and leave it upside down and covered with a padded jacket to full cooling (I think it is called "self-sterilization").

You can try somewhere in a month. Before serving, filling is unnecessary - mushrooms are quite self-sufficient in taste. Try it, I think you will love it!

Enjoy your meal!

Note:
Who does not have the opportunity to prepare forest mushrooms, try to pickle a couple of jars of purchased mushrooms

UPDATE.
If there are few mushrooms, or you want to try them not in a month, but let's say in a week, do this:
Pour the mushroom broth into a separate saucepan (measuring the amount), cook the marinade on this broth. When it has left for 5-7 minutes, put the folded mushrooms in it, bring to a boil, and boil the mushrooms in the marinade for about 10 minutes. Then put them in the cans, not forgetting to keep track of the amount of the marinade by the volume of the can! Well, about the garlic, too, do not forget.

Autumn is a fruitful season for mushroom pickers and hoards. In order for the mushroom dishes to be on the table at any time of the year, the fragrant gifts of the forest must be pickled. How successful preservation will turn out depends on the preparation of the marinade for mushrooms for the winter. It can be universal or improve the taste and preservation of only one type of trophy hunting quiet.

Any hostess would like to marinate the gifts of the forest as tasty as possible. Only those who know how to prepare a marinade for mushrooms for the winter will manage to cope with this task. If an error crept into his recipe or it is not suitable for representatives of a certain variety, you risk getting too hard or, on the contrary, soft mushrooms, with an unpleasant aftertaste. Probably, fermentation processes will begin inside the jar, and it will open prematurely, and the contents will be spoiled. Therefore, this stage of preparation should be given due attention.

Experienced chefs, who often have to save time, always have on hand universal “cheat sheets” of various additives and blanks. The following recipe is called by many the most delicious marinade for mushrooms for the winter. Such a fill will make the mushroom platter fragrant and pleasantly crispy.

Ingredients:

1 l of water;
250 ml of 9% vinegar;
40 g sugar;
25 grams of salt;
4 things. laurel leaves;
5 black peppercorns;
a pinch of dried dill and cloves;
garlic, currant leaves, dill and mustard beans to taste.

Cooking:

Put all ingredients, except fresh leaves, in a container and mix until the salt and sugar dissolve.
Put the marinade on the fire and wait for it to boil.
Optionally, put in the hot mixture washed currant leaves, dill and remove the marinade from the stove.

Marinade for white mushrooms

Boletus very useful and nutritious, let alone how tasty! So that their beloved taste is revealed by many in full, and not “dissolved” in brine, you can follow this recipe for pickled porcini mushrooms for the winter.

Ingredients:

1.2 liters of water;
60 ml of 9% vinegar;
30 grams of salt;
2 pcs. bay leaf;
6 black peppercorns;
2 buds of carnation;
allspice to taste.

Cooking:

Make a bag of gauze and put spices there.
Boil the water, then put the bag with seasonings and boletus in the container.
Cook the marinade without a lid on the fire of medium intensity for half an hour.
Pour the vinegar into the pan for the last 4 minutes and allow the liquid to boil again.

Marinade for mushrooms aspen and boletus for winter

"Neighbors" of birch and aspen in cute hats easily lose their colors during processing. But this trouble is not terrible to cooks who know how to cook such a marinade. The classic components of the brine help to preserve the taste of mushrooms in its original form.

Ingredients:

2 liters of water;
20 g 80% acetic essence;
40 g of salt;
10 pieces. bay leaf;
20 pcs. allspice in the form of peas.

Cooking:

Mix the ingredients of the marinade and wait for the salt crystals to disappear.
Cook for 10 minutes on medium heat with the mushrooms.

Marinade for champignons

These widely known mushrooms in cooking, which are full of grocery store counters, will not lose their merits if they are placed in a home-made marinade.

Ingredients:

1 l of water;
150 ml of 6% white wine vinegar;
50 g of salt;
10 g of sugar;
15 pcs. white and black peppercorns;
5 carnation flowers;
4 things. bay leaf;
5 cloves of garlic head.

Cooking:

Put all products in the pan with water, except garlic.
Thoroughly mix the contents of the vessel.
Bring the marinade to a boil, then add the garlic.
In such a brine can be cooked mushrooms for about 8 minutes - its taste will not deteriorate.
Keep mushrooms, filled with this marinade, you need in a cold place.

Marinade for oyster mushrooms

Oyster mushrooms marinated in liquid with such a composition resemble the delicate and delicate taste of oysters.

Ingredients:

0.9 liters of purified or well water;
40 g of salt;
20 g sugar;
2-3 cloves of garlic;
100 ml of 9% vinegar;
10 black and allspice peas;
10 dried carnation flowers;
4 things. leaves of laurel.

Cooking:

Mix the spices, salt, sugar and the "main characters" of canning with water.
Put the pan with the main ingredients on the gas burner. When its contents boil, carefully remove the foam that has formed.
Keep marinade on moderate heat for 15 minutes.
Put garlic and vinegar in a saucepan and cook the brine for another 5 minutes.

Mushrooms more than other "forest counterparts" absorb spices, so you should not break the pouring recipe during their preparation. Such a pickle will give gourmets a spicy, but moderately spicy taste.

Ingredients:

1 l of water (desirable spring water);
35 g of salt;
30 grams of sugar;
2 buds of carnation;
3 peppercorns;
10 ml of 70% acetic essence;
2 bay leaves;
green dill and garlic to taste.

Cooking:

Put salt, sugar and spices in a pan with cold water.
Try what happened, the taste - the liquid should seem a little salty. This is normal: some of the salt will absorb the mushrooms.
Send the pot to the fire and wait for the pot to boil.
Add vinegar to the brine and simmer for another 5 minutes.
Dill umbrellas and cloves of garlic, put directly in honey jars.

Marinade for mushrooms and mushrooms

Ingredients:

2 liters of water;
30 ml of 70% acetic essence;
cloves, bay leaves and allspice to taste.

Cooking:

Put spices in a bowl and fill them with water.
Bring water to a boil, then add vinegar essence to the marinade.
Boil the brine for another 4-5 minutes.

Brine with cloves and cinnamon will give the mushrooms a unique savory flavor and make the chanterelle taste more vivid. The main thing is to strictly observe the dosage when adding spices.

Ingredients:

90 ml of water;
5 tbsp. l 8% vinegar;
1 tsp Sahara;
1 PC. bay leaf;
2 cloves;
4 peppercorns;
1 tbsp. l salts;
a piece of cinnamon.

Cooking:

Dissolve the salt in water, add vinegar and stir the resulting liquid.
Bring the pickle to a boil and put the chanterelles in it.
Keep the saucepan over medium heat for 20 minutes.
Put sugar, laurel leaves, peppercorns, cloves and cinnamon in the marinade.
Re-bring the liquid to a boil.

Pickled mushrooms are a universal snack, which has long received national recognition and does not lose popularity over time, but on the contrary is overgrown with all sorts of variations. The taste of the finished dish depends directly on the variety of mushrooms and on the marinade recipe.

How to pickle mushrooms?

To cook pickled mushrooms at home, you need not only to take care of the availability of raw materials, but also to familiarize yourself with the nuances of its preparation and further processing.

Mushrooms are prepared properly, washed.
Marinate raw materials according to the selected recipe.
Marinated mushrooms are stored in a refrigerator in unpressurized capped containers for not more than a month.
Preparations for long-term storage should be subjected to prolonged sterilization and sealed in a sterile container.

Instant pickled mushrooms

Tasty pickled mushrooms can be cooked in just 3 hours. To implement the recipe, you can take the available champignons, oyster mushrooms or wild mushrooms, which are properly prepared and boiled beforehand. At the same time, small specimens are left entirely, and large ones are cut into longitudinal parts.

Ingredients:

mushrooms - 1 kg;
water - ½ cup;
vinegar - 1/4 cup;
carnation - 5 pcs .;
pepper - 10 pcs .;
laurel - 2 pcs .;
salt - 1 tbsp. spoon;
sugar - 1 tsp.

Cooking

Add the marinade ingredients to the water, bring to a boil and lay the mushrooms.
Cook the contents of the pot for 20 minutes, quickly hastily cooled by placing a jar of mushrooms in a container of cold water.
Put the pickled mushrooms in a jar and place in the refrigerator for 2 hours.

How to marinate oyster mushrooms?

Marinated oyster mushrooms, a delicious recipe of which will be described below, are prepared no less simply than the mushrooms according to the above recommendations. An additional savor will be added to the onion, which is laid in the marinade after cooking and left to cool and infuse with the oyster mushrooms.

Ingredients:

oyster mushrooms - 1 kg;
water - 300 ml;
vinegar - 1 tbsp. spoon;
lemon juice - 2 tbsp. spoons;
vegetable oil - 50 ml;
carnation - 3 pcs .;
pepper - 3 pcs .;
garlic cloves - 4 pcs .;
onions - 1 pc .;
salt - 1 tbsp. spoon;
sugar - 1 tbsp. spoon.

Cooking

In boiling water, add salt, sugar, pepper and cloves.
After 5 minutes they lay the garlic, pour in oil, lemon juice, vinegar, lay oyster mushrooms.
Boil the mushrooms for 10 minutes, remove from the heat, allow to cool slightly, add chopped onion.
Put marinated cooled mushrooms in the refrigerator and leave for 8-12 hours.

How to pickle champignon mushrooms?

The pickled mushrooms champignons according to the following recipe have an individual feature both in cooking technology and in taste characteristics. The billet is made without adding water, which positively affects the final taste of mushrooms, which remain elastic and not watery.

Ingredients:

champignons - 1 kg;
oil - 200 ml;
vinegar - 4 tbsp. spoons;
laurel - 3 pcs .;
coriander - 2 pinches;
garlic cloves - 6 pcs .;
onions - 2 pcs .;
salt - 2 tsp;
sugar - 2 tbsp. spoons;
pepper.

Cooking

Mushrooms are dried for 5 minutes in a dry frying pan or saucepan.
Mix the oil with salt, sugar, vinegar and all the spices, pour the mixture into a container of mushrooms.
Stew marinated tasty mushrooms for 10 minutes, then transfer them to the bank, add onions and garlic, mix and leave for 6-8 hours.

How to pickle white mushrooms?

The following recipe of delicious pickled mushrooms is suitable for harvesting specimens collected in the forest. A particularly rich snack is obtained from white mushrooms, which need to be rid of dirt and separate the caps from the legs. The latter in this case is better not to use, but to apply them for the design of mushroom caviar or other dishes.

Ingredients:

white mushrooms;
water - 1 l;
vinegar - 150 ml;
salt - 1.5 tbsp. spoons;
sugar - 2 tbsp. spoons;
laurel - 3 pcs .;
pepper - 6 pcs .;
clove buds - 2 pcs.

Cooking

Mushrooms are placed in a saucepan with salted water, boiled for 20 minutes, laid out in clean containers.
For the marinade, mix the water with salt, sugar and all spices, bring to a boil, boil for 5 minutes, remove from the heat and pour in the vinegar.
Pour marinade mushrooms in a jar, cover with lids.
Sterilized in boiling water for 30-40 minutes, sealed lids.

How to pickle boletus mushrooms?

Another recipe for pickled mushrooms for the winter involves the use of oil as a base product. The peculiarity of the technology is the need to pre-clean the mushrooms by removing film from the caps. The prepared specimens are soaked for 30 minutes in salted water, then washed twice.

Ingredients:

boletus - 3 kg;
water - 2 l;
vinegar (70%) - 2 tbsp. spoons;
salt - 3 tbsp. spoons;
sugar - 4 tbsp. spoons;
laurel - 4 pcs .;
pepper - to taste.

Cooking

Prepared mushrooms lay in boiling water, add a little vinegar, and cook for 10 minutes.
Drain the boil over a sieve, allow to drain.
The components of the marinade are added to the clean boiling water, mushrooms are laid, cooked for 7 minutes, vinegar is poured in and removed from the heat.
Lay out the contents of the pan in sterile jars, sterilized for 20-30 minutes.
Sealed pickled caps, wrap to cool.

Marinated mushrooms with garlic - a recipe

Especially fragrant and savory are pickled mushrooms with garlic. Preparation is tasty in itself, but is especially pertinent for adding to salads or multi-component snacks. For pickling in this recipe suitable mushroom specimens of any variety. The difference of technology only in the preliminary preparation of the product.

Ingredients:

mushrooms - 1.5-2 kg;
water - 1 l;
vinegar (9%) - 4 tbsp. spoons;
salt - 1.5 tbsp. spoons;
sugar - 2 tbsp. spoons;
laurel - 2 pcs .;
garlic - 3 teeth;
pepper - 5 pcs.
Cooking

Prepare the mushrooms, boil for 30 minutes, shift to boiling marinade of water, salt, sugar and spices, cook for 7 minutes.
Vinegar is poured in, garlic is added, the mass is spread on the jars, sterilized for 30 minutes, sealed, and wrapped until cooled.

Marinated mushrooms with onions

Marinated mushrooms, the recipe of which will be described below, are made with onions, which gives the snack a special taste, aroma and piquancy. Garlic will not be superfluous in the composition - a few teeth need to be cut in half and added to the marinade along with other ingredients, among which may be any spices, taken to taste.

Ingredients:

mushrooms - 1.5-2 kg;
onions - 3 pcs .;
garlic - 2-3 teeth;
water - 1 l;
vinegar (9%) - 4 tbsp. spoons;
salt - 1 tbsp. spoon;
sugar - 2 tbsp. spoons;
laurel, pepper, cloves;
salt and citric acid for boiling mushrooms.

Cooking

Prepare the mushrooms, boil in salted and acidified to taste the water, put in the marinade of water, salt, sugar and spices.
Add onions and garlic, boil the contents for 20 minutes.
Vinegar is poured in, the mushroom mass is laid out on a sterile container, sterilized for 20-30 minutes, sealed and wrapped.

Korean Pickled Mushrooms

Tasty, can be prepared from oyster mushrooms and champignons available all year round. Optionally, the recipe can be expanded by adding sesame and parsley, dried in a pan, in the cooking process, or reduce the amount of hot peppers to reduce sharpness.