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

Here they are, my beauties!

Now is certainly not the season forest mushrooms , but when this season begins, I will not be on the Internet, so I advise you to write down the recipe now. I think you will not regret it.

So I decided before leaving for the country to lay out my favorite recipe for pickling mushrooms! For 30 years I have been marinating only according to this recipe! The taste is amazing, nothing more! Whoever tried it - ask for a recipe! And you will definitely 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 adjust the number of them "for yourself", although I do not advise ...

So, let's begin.

Chopped mushrooms, better, of course, tubular (although lamellar ones are also possible), boil, salt to taste.
Prepare the marinade on the mushroom broth (if you have porcini mushrooms, it is better to boil them separately, and then prepare the marinade with this broth).

The composition of the marinade (for 1 liter of mushroom broth):

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

Clean sterilized jars with a capacity of 0.5 l or 0.7 l are already waiting for us on the table. Pour boiling marinade into each jar by 1/4 of the volume of the jar;
Add 1 clove of garlic (or 2 small ones) to each jar;
Put boiling mushrooms in a jar (with a slotted spoon);
Top up with a little marinade and sterilize (as the author of the recipe advises): 1-liter jar 30 minutes, 0.5 jar 20 minutes.
Roll up.
I usually do without sterilizing filled cans, but my marinade and mushrooms are boiling next to me on the stove, and I do everything very quickly, top up the marinade on top so that it "spills", tighten it with sterilized lids, and leave it turned upside down and covered with a quilted jacket, until complete cooling (it seems this is called "self-sterilization").

You can try it somewhere in a month. There is no need to season with anything before serving - the mushrooms are quite self-sufficient in taste. Try it, I think you will really like it!

Bon Appetit!

Note:
For those who do not have the opportunity to prepare forest mushrooms, try pickling a couple of jars of purchased champignons

SUPPLEMENTED.
If there are few mushrooms, or you want to try them not in a month, but, say, in a week, do this:
Drain the mushroom broth into a separate saucepan (measuring the amount), prepare the marinade on this broth. When it boils for 5-7 minutes, put the thrown back mushrooms in it, bring to a boil, and cook the mushrooms in the marinade for about 10 minutes. Then put them in the jars, remembering to keep track of the amount of marinade per jar volume! Well, don't forget about garlic either..

Autumn is a fruitful time for mushroom pickers and thrifty housewives. In order for mushroom dishes to be on the table at any time of the year, the aromatic gifts of the forest must be marinated. How successful the preservation will turn out depends on the preparation of the marinade for the mushrooms for the winter. It can be universal or improve the taste and safety of only one variety of quiet hunting trophies.

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

Experienced chefs, who often have to save time, always have at hand universal "cheat sheets" of various additives and blanks. Many people call the following recipe the most delicious mushroom marinade for the winter. This filling will make the mushroom platter fragrant and pleasantly crispy.

Ingredients:

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

Preparation:

Place all ingredients except fresh leaves in a container and stir until the salt and sugar dissolve.
Put the marinade on fire and wait until it boils.
If desired, add washed currant leaves and dill into the hot mixture and remove the marinade from the stove.

Marinade for porcini mushrooms

Boletus is very healthy and nutritious, and how tasty it is! To make their adored by many taste to the fullest, and not "dissolve" in the brine, you can follow this recipe for the marinade of porcini mushrooms for the winter.

Ingredients:

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

Preparation:

Make a bag of cheesecloth and put the spices there.
Boil water, then put a bag of spices and boletus in a container.
Cook the marinade without a lid over medium-high heat for half an hour.
For the last 4 minutes, pour the vinegar into a saucepan and let the liquid boil again.

Marinade for boletus and boletus mushrooms for the winter

"Neighbors" of birches and aspens in pretty hats easily lose their color during processing. But this trouble is not terrible for cooks who know how to prepare such a marinade. The classic components of the brine help to preserve the taste of the mushrooms in their original form.

Ingredients:

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

Preparation:

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

Marinade for mushrooms

These mushrooms, widely known in cooking, which are full of grocery store counters, will not lose their merits when placed in a homemade marinade.

Ingredients:

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

Preparation:

Place all food except garlic in a pot of water.
Mix the contents of the container thoroughly.
Bring the marinade to a boil and then add the garlic.
In such a brine, you can cook champignons for about 8 minutes - its taste will not deteriorate.
Store mushrooms drenched in this marinade in a cool place.

Marinade for oyster mushrooms

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

Ingredients:

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

Preparation:

Pour a mixture of spices, salt, sugar and the "main characters" of canning with water.
Place the saucepan with the main ingredients on gas burner... When its contents boil, carefully remove the resulting foam.
Simmer the marinade for 15 minutes.
Place the garlic and vinegar in a saucepan and cook the brine for another 5 minutes.

Honey mushrooms more than other "forest brothers" absorb seasonings, so you should not violate the filling recipe when preparing them. This brine will give gourmets a spicy, but moderately pungent taste.

Ingredients:

1 liter of water (preferably spring water);
35 g salt;
30 g sugar;
2 carnation buds;
3 allspice peas;
10 ml of 70% vinegar essence;
2 bay leaves;
green dill and garlic to taste.

Preparation:

Into a pot with cold water place salt, sugar and spices.
Try what it tastes like - the liquid should seem a little salty. This is normal: some of the salt will be absorbed by the mushrooms.
Send the pot over the fire and wait for the pouring to boil.
Add vinegar essence to the brine and boil it for another 5 minutes.
Put the dill umbrellas and garlic cloves directly into the honey agaric jars.

Marinade for mushrooms and mushrooms

Ingredients:

2 liters of water;
30 ml of 70% vinegar essence;
Carnation, Bay leaf and allspice to taste.

Preparation:

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

Brine with cloves and cinnamon will give the mushrooms a unique spicy aroma and make the chanterelle taste brighter. The main thing is to accurately observe the dosage when adding spices.

Ingredients:

90 ml of water;
5 tbsp. l. 8% vinegar;
1 tsp Sahara;
1 PC. bay leaf;
2 carnations;
4 allspice peas;
1 tbsp. l. salt;
a slice of cinnamon.

Preparation:

Dissolve salt in water, pour in vinegar and stir the resulting liquid.
Bring the brine to a boil and add the chanterelles.
Keep the saucepan with the ingredients over medium heat for 20 minutes.
Place sugar, laurel leaves, peppercorns, cloves and cinnamon in the marinade.
Bring the liquid to a boil again.

Pickled mushrooms are a universal appetizer that has long received nationwide recognition and does not lose popularity over time, but, on the contrary, is overgrown with all kinds of variations. The taste of the finished dish directly depends 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 preliminary preparation and further processing.

The mushrooms are prepared properly, washed.
Raw materials are pickled according to the selected recipe.
Pickled mushrooms are stored in the refrigerator in leaky sealed containers for no more than a month.
Blanks for long-term storage should be sterilized for a long time and sealed in a sterile container.

Instant pickled mushrooms

Delicious pickled mushrooms can be cooked in just 3 hours. To implement the recipe, you can take available champignons, oyster mushrooms or forest mushrooms, which must be 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 glass;
vinegar - 1/4 cup;
cloves - 5 pcs.;
pepper - 10 pcs.;
laurel - 2 pcs.;
salt - 1 tbsp. spoon;
sugar - 1 tsp.

Preparation

The components of the marinade are added to the water, brought to a boil and the mushrooms are laid.
Boil the contents of the vessel for 20 minutes, hastily cool it by placing the vessel with mushrooms in a container with cold water.
Pickled mushrooms are transferred to a jar and placed in the refrigerator for 2 hours.

How to pickle oyster mushrooms?

Pickled oyster mushrooms, very delicious recipe which will be described below, are prepared no less simply than mushrooms according to the above recommendations. An additional piquancy will be added to the appetizer by onions, which are placed in the marinade after cooking and left to cool and infuse together 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;
cloves - 3 pcs.;
pepper - 3 pcs.;
garlic cloves - 4 pcs.;
onion - 1 pc.;
salt - 1 tbsp. spoon;
sugar - 1 tbsp. spoon.

Preparation

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

How to pickle champignon mushrooms?

Pickled mushrooms according to the following recipe have individual feature and in the technology of preparation and in taste characteristics. The blank is made without adding water, which has a positive effect on the final taste of the mushrooms, which remain firm 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.

Preparation

Dry the mushrooms in a dry frying pan or saucepan for 5 minutes.
Mix oil with salt, sugar, vinegar and all spices, pour the mixture into a container with mushrooms.
Pickled delicious mushrooms are stewed for 10 minutes, after which they are transferred to a bank, add onions and garlic, mix and let it brew for 6-8 hours.

How to pickle porcini mushrooms?

The following recipe for delicious pickled mushrooms is suitable for harvesting specimens collected in the forest. A particularly rich appetizer will turn out from porcini mushrooms, which must be removed from contamination and the caps must be separated from the legs. In this case, it is better not to use the latter, but to use them to decorate 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.;
carnation buds - 2 pcs.

Preparation

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

How to pickle boletus mushrooms?

Another recipe for pickled mushrooms for the winter involves the use of butter as a base product. A feature of the technology is the need for preliminary cleaning of the mushrooms by removing the film from the caps. Prepared specimens are soaked for 30 minutes in salted water, after which they are 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.

Preparation

Prepared mushrooms are placed in boiling water, adding a little vinegar, and boiled for 10 minutes.
The oil is poured onto a sieve, allowed to drain.
Add the components of the marinade to clean boiling water, lay mushrooms, cook for 7 minutes, pour in vinegar, remove from heat.
Spread the contents of the pan into sterile jars, sterilize for 20-30 minutes.
Seal pickled lids, wrap until cool.

Pickled mushrooms with garlic - recipe

Pickled mushrooms with garlic are especially fragrant and spicy. The stock is tasty on its own, but is especially suitable for adding to salads or multi-ingredient snacks. For pickling according to this recipe, mushroom specimens of any kind are suitable. The difference in technology is only in preliminary preparation 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.
Preparation

Mushrooms are prepared, boiled for 30 minutes, transferred to a boiling marinade of water, salt, sugar and spices, boiled for 7 minutes.
Pour in vinegar, add garlic, spread the mass in jars, sterilize for 30 minutes, seal, wrap until it cools.

Pickled mushrooms with onions

Pickled mushrooms, the recipe of which will be described below, are decorated with onions, which gives the appetizer a special taste, aroma and piquancy. Garlic will not be superfluous in the composition - several prongs need to be cut in half and added to the marinade along with other components, among which there can 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 lemon acid for boiling mushrooms.

Preparation

Mushrooms are prepared, boiled in salted and acidified water to taste, transferred to a marinade of water, salt, sugar and spices.
Add onion and garlic, cook the contents for 20 minutes.
Vinegar is poured in, the mushroom mass is laid out in a sterile container, sterilized for 20-30 minutes, sealed and wrapped.

Korean style pickled mushrooms

Delicious, can be prepared from available all year round oyster mushrooms and mushrooms. If desired, the recipe can be expanded by adding sesame seeds and chopped parsley, dried in a pan during cooking, or reduce the amount hot pepper to reduce the severity.