Marinade for mushrooms - how to make brine for winter pickling?

Mushrooms prepared in a unique marinade are a true winter treat. These fragrant and crispy fruits are a perfect addition to any holiday table, even the most sophisticated. The marinade for mushrooms should be chosen based on the type of mushroom harvested and your individual taste, but there are several universal, tried-and-true recipes worth considering.

Selecting and preparing mushrooms for pickling

Almost all edible and some semi-edible mushrooms are suitable for pickling. The following varieties are popular today:

• champignons;
• porcini mushrooms;
• butter mushrooms;
• russula;
• aspen mushrooms;
• birch boletes;
• chanterelles;
• saffron milk caps.

Small mushrooms are used whole, while larger ones are cut into several pieces. When preparing some mushrooms, such as parasols and oyster mushrooms, the stems are cut off from the caps. Pre-preparation of butter mushrooms involves removing the outer layer of skin. Before cooking, milk mushrooms are soaked in water for several hours to three days, which removes the bitterness of the milky juice.

All varieties should be cooked, which is an excellent preventative measure against poisoning and prolongs the shelf life of the dish. Chanterelles, honey mushrooms, and boletus caps, which have firm flesh, are boiled for 20-30 minutes. Goat's-head mushrooms, butter mushrooms, and birch boletes are boiled for no more than 15-20 minutes, after adding salt to the water.

Classic marinade recipe based on 1 liter of water

Mushrooms marinated according to this recipe go perfectly with potatoes. They can be served as a standalone appetizer, added to salads, and stuffings. For 1 liter of water, prepare the following ingredients:

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

The cooled, boiled fruit is spread into glass jars to fill them 2/3 full. The jars are filled with the marinade and the lids are tightly sealed.

A universal brine recipe for 1 liter of water for wild mushrooms

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

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

The forest harvest is washed, and any large fruiting bodies are cut into 2-3 pieces. The required amount of water is poured into a container, and all ingredients (except citric acid) are added along with the mushrooms. The boiling liquid is skimmed off and simmered for 30 minutes. Then, citric acid is added.

After a few minutes, remove the mushrooms from the heat and leave them for 12 hours with the lid slightly ajar. The finished product is packaged in jars and covered with the remaining brine. Store in the refrigerator.

Hot brine for pickling mushrooms

This recipe requires 1 kg of fruit. Next, prepare the following ingredients:

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

Place the fruit in a saucepan and add salted water. Once boiling, simmer for 10 minutes, then add the spices and onion rings and simmer for another five minutes. Add vinegar at the end of the cooking time.

How to marinate porcini mushrooms?

Porcini mushrooms They are considered the kings of the forest, as their flavor is far superior to that of most other mushrooms. To prepare porcini mushrooms, you will need the following ingredients:

• 1 kg of mushrooms;
• 500 ml of water;
• 1 tbsp. 9% table vinegar;
• a quarter teaspoon of grainy mustard;
• two carnation buds;
• 5 black peppercorns;
• two bay leaves;
• 1 teaspoon each of salt and sugar (or to taste).

The forest harvest is carefully sorted and cleaned of debris. Each boletus is cut into pieces and washed under running water or several times. The prepared mushrooms are boiled for 25 minutes. The water should be salted: 1 level tablespoon of salt per 1 liter of water. Any foam that forms is skimmed off. The boiled boletus mushrooms are poured into a colander and rinsed.

While the excess liquid is draining, prepare the marinade. Pour the required amount of water into a saucepan, add salt and sugar. Be sure to taste the marinade to adjust it to your taste. Then add the porcini mushrooms and spices to the water. Boil the mixture for no more than 10 minutes. Pour in the vinegar and simmer for another two minutes.

The lids and jars should be washed, sterilized, and dried beforehand. Place the mushroom mixture into the jars, cover completely with the marinade, and cover with the lids. Place the jars in a water bath and sterilize for 12 minutes (for 0.5L jars).

https://www.youtube.com/watch?v=JcfC7TRO8ZM

A quick marinade for pickling fruit in jars for the winter

First, prepare the jars in which the product will be stored. They must be sterilized over steam or "roasted" in the oven at 120°C (250°F) for no more than 15 minutes. Next, prepare the following ingredients:

• 0.5 kg fresh mushrooms;
• 400 ml of water;
• 1 tbsp. 9% table vinegar;
• 0.5 lemon;
• 5 garlic cloves;
• 2 teaspoons of table salt;
• 2-3 bay leaves;
• a few cloves and peppercorns;
• bulb;
• a few sprigs of parsley;
• 50 ml sunflower oil.

First, mix all the ingredients for the marinade. Pour water, oil (preferably unrefined), vinegar, and the juice of half a lemon into a saucepan. Then add the spices and pressed garlic. Mix everything together and, after boiling, simmer for 10 minutes, stirring regularly.

Remove the prepared marinade from the stove and discard the spices and herbs. Add the chopped mushrooms to the brine and simmer for 10 minutes, stirring occasionally. Add the sliced ​​onion to the cooled mushroom mixture, stir, and distribute the mixture among the jars along with the marinade. Seal the lids tightly and store in the refrigerator.

Preparing a marinade for honey mushrooms

For this method it is better to choose small and strong ones honey mushroomsThe marinade for 1 liter of water consists of the following ingredients:

• 4 tsp coarse salt;
• 5 tbsp. sugar;
• 3 tsp table vinegar;
• 5 pieces each of allspice and black pepper;
• two bay leaves;
• 3 buds of cloves;
• two cinnamon sticks;
• ½ tsp dried marjoram.

The selected mushrooms are thoroughly washed under running water. It's best to trim long stems to 2 cm. The harvest is cooked in salted water for 15-20 minutes. The finished mushrooms are placed in a colander and rinsed.

Fill a container with water and add the necessary ingredients. Place the honey mushrooms in the boiling water and boil for 20 minutes. Once cooled, place the mushrooms in jars and seal with lids.

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Answers to frequently asked questions

A successful "silent hunt" is a great excuse to prepare mushroom preserves for the winter. Among the variety of recipes presented, every homemaker is sure to find the perfect pickling method for themselves.