Recipes for spicy pickles for mushrooms butter

Oil mushrooms are mushrooms that will be delicious in any form. Especially they are loved pickled or salted for the winter. It is unlikely that any feast will do without a plate of beautiful canned mushrooms decorated with herbs.

I must say that the taste of the mushrooms themselves will largely depend on the marinade. So, spices will make them more tender and piquant, and garlic and pepper will add pungency. Therefore, you need to choose a marinade for mushrooms, based on your own preferences. However, in this case, fruiting bodies are united by one feature - mandatory cleaning and heat treatment before starting work.

Below are proven marinade recipes for butter mushrooms, which are very simple. Even a novice hostess will gladly take up its preparation.

How to cook a delicious marinade for mushrooms oily

The easiest universal way to cook canned butter is very tasty and rich.

• 3.5 kg of peeled and boiled butter;
• 2 tbsp. l common salt;
• 5 tbsp. l acetic acid 9%;
• 3.5 tbsp. l Sahara;
• 1.5 liters of purified water;
• 2 g of cinnamon (optional);
• 1-2 cloves of cloves;
• 5-8 peas of allspice;
• 4 leaves of laurel.

How to cook a delicious marinade for oily mushrooms, based on this list of ingredients?

We put water on an intense fire and let it boil.

We send all the spices from the list of products (except vinegar), stir until the crystals of salt and sugar are completely dissolved.

After our marinade has boiled for about 5 minutes, pour the vinegar into it and throw the mushrooms. It is necessary to boil forest fruit bodies until the marinade gains transparency.

Distribute the mushrooms evenly over pre-prepared jars, roll up or close with tight nylon lids.

How to make marinade for mushrooms butter for the winter

To prepare the next marinade recipe for mushrooms, oily for the winter will also require a minimum of time and products. However, the advantages of this method will be noticeable in a few days. The fact is that taking a sample from pickled mushrooms is allowed on the third day after preservation. And the blank itself is designed for storage for up to 4 months.

• 2 kg prepared oil;
• 1 liter of purified water;
• 5 tbsp. l 9% vinegar;
• 5 tbsp. l vegetable oil;
• 2-3 cloves of garlic;
• 3-4 pcs. Lavrushki
• 1 tbsp. l (with a slide) salt;
• 2 tbsp. l Sahara;
• A mixture of peppers;

Mix in a deep saucepan with water all the ingredients except the oil, vinegar, garlic and oil.

Bring the marinade to a boil, throw the already boiled mushrooms there. When you see that the liquid begins to boil, turn off the heat and set the container aside.

Add acetic acid and garlic cloves, cut into small pieces.

Arrange the mushrooms with marinade in jars, and pour a few drops of sunflower oil in each. Close tightly with lids, refrigerate or take to the basement.

Spicy marinade for mushrooms oily

Some people (especially representatives of the strong half of humanity) would not refuse sharp canned mushrooms. How to make marinade for such mushrooms oily?

• 3-3.5 kg of boiled butter;
• 60-80 g of vinegar 9%;
• 3 l of boiled water;
• 2.5 tbsp. l Sahara;
• 3.5 tbsp. l common salt;
• 20 pcs. black and white peas;
• 3 tbsp. lmustard seeds;
• 20 cloves of garlic;
• 8-12 pcs. bay leaf.

Mix all the ingredients on the list, put on fire and let it boil.

Add mushrooms to boiling liquid and boil over medium heat for about 15 minutes.

Remove from the stove and arrange in banks. You can roll up metal lids, or you can cover with nylon and leave in the refrigerator for marinating for 6 hours.