Pickles recipes for mushrooms (with video)

Each experienced housewife has a secret of how to cook tasty and healthy canned food. You can find out how to make a marinade for mushrooms according to all the rules on this page. There is a classic option. In it, a marinade for mushrooms is prepared using vinegar or essence. But there are other types of preservatives. Thanks to them, marinade for breasts for the winter can be prepared without acetic acid. This is especially valuable for those people who suffer from diseases of the gastrointestinal tract and for this reason they are contraindicated in the use of certain products. Choose the appropriate marinade recipe for mushrooms and prepare fragrant and tasty preparations for the winter.

Marinade for boiled mushrooms

Marinade for pouring boiled mushrooms is prepared as follows. 0.5 liter of water is poured into the pan, 2 teaspoons of salt, 1 teaspoon of sugar, 6 peas of pepper, 1 bay leaf, 1 clove, 1 g of cinnamon and citric acid are placed on the tip of the knife. All this is boiled for 20-30 minutes on low heat, then cooled and 1/3 cup of 8% vinegar is added. The marinade for mushrooms is ready, but you need to use it immediately, it should not be stored in open form.

Marinade for mushrooms per 1 liter of water

You need to know how the basic marinade for mushrooms is prepared per 1 liter of water: it is this layout that will help not to make a mistake with salt and sugar. In an enameled pan pour 1 liter of water, add 2 tbsp. tablespoons of salt, 1/3 of a faceted glass of 8% vinegar, bring to a boil and lower there 1 kg of previously prepared raw mushrooms. You should not be afraid that the marinade will not cover all the mushrooms, since when they are heated they will secrete the juice and will be completely immersed in the marinade. As soon as the liquid boils, you need to reduce the heat and cook, gently stirring.

Foam should be removed with a slotted spoon.

Spices (2 bay leaves, 2 cloves, 5 peas of allspice, 1 g of cinnamon and star anise), as well as citric acid (at the tip of a knife) are added after the marinade is completely cleared of foam. Then add 1 teaspoon of sugar.

How to cook marinade for mushrooms for the winter

Before preparing a marinade for mushrooms for the winter, we take: per 1 liter of water 3 teaspoons of vinegar essence go 1 faceted glass of table vinegar (then 1 cup less water), 2 tablespoons of sugar, 4 teaspoons of salt, 3 bay leaves, 6 peas of allspice, 3 cloves, a little cinnamon. The marinade must necessarily cover the mushrooms so that mold does not form. Top with vegetable oil. If mold starts in the jar, boil the mushrooms, pour fresh marinade. Store marinades and pickles in a cool place.

The second version of the marinade.

MARINADE:

• water 3 liters
• vinegar essence 1 teaspoon,
• peas and peas 1/2 teaspoon
• 1/2 tablespoon salt
• dill.

Cook the marinade. In a marinade, toss the mushrooms chopped into cubes and cook until they settle to the bottom.Throw the old dill (when the seeds ripened on it), there is a visible trunk with a whisk of seeds and boil. Pour into pre-sterilized jars and close with PLASTIC lids, previously scalded with boiling water. Store on the lower shelves of the refrigerator.

Another marinade recipe for mushrooms.For marinade:

• table vinegar - 2 cups
• salt - 30 g
• sugar - 3-5 tsp.,
• allspice - 5 peas,
• bay leaf - 3-5 pcs.,
• cloves - 3-5 pcs.

Boil water with vinegar, add salt, sugar, pepper, bay leaf, cinnamon, cloves. Once the marinade boils, put the mushrooms in it and cook until they become soft. Then cool the marinade, transfer to glass jars, pour a thin layer of vegetable oil.

Black marinade

The composition of the marinade for black breasts per 2 kg of mushrooms: water - 0.5 l, olive oil - 100 ml, lemon - 1 pc., Ground black pepper to taste, bay leaf to taste.

Peel the mushrooms, rinse well, chop. Pour marinade made from water, olive or sunflower oil, lemon juice and spices. Boil until soft mushrooms, until there is not enough water left so that it only covers the mushrooms. Such mushrooms can also be served as a hot snack.

The second cooking option:

• sugar - 10 g
• citric acid - 2 g,
• 5% vinegar - 250 ml,
• allspice - 6 peas,
• bay leaf - 1 pc.,
• cinnamon - 1 g.

To prepare the marinade: pour 1 liter of water into the enameled pan, add salt and vinegar. Put the pan on the fire, bring the marinade to a boil, filter through 4 layers of gauze and dip the mushrooms into it. Cook with a slight boil until tender, when the mushrooms settle to the bottom, and the marinade becomes transparent again.

Add the spices according to the recipe and bring to a boil again. Pack in dry heated cans, filling them 1 cm below the top of the neck. Cover and set for sterilization. Roll up.

Hot pickle for bread

Hot marinade for breasts includes the following ingredients:

• water - 400 g
• salt - 10 g
• sugar - 10 g
• allspice - 6 peas,
• cloves - 2 pcs.,
• cinnamon - 1 g,
• citric acid - 3 g,
• 5% table vinegar - 100 g.

Pour water into the pan, add salt and sugar, bring to a boil, filter through 4 layers of gauze, bring to a boil again, add spices, citric acid and 5% table vinegar. Spices can be laid on the bottom of the jar, and put mushrooms on them. Sterilize and roll up the mushrooms filled with boiling marinade.

Dry marinade

In order to prepare a marinade for dry breasts, you need to take:

• salt - 3 teaspoons,
• pepper - 8 peas,
• bay leaf - 12 pcs.,
• 30% acetic acid - 70 g,
• sugar - half a teaspoon,
• water - 2 glasses.

During boiling, the muffins secrete juice, which can be used as a liquid for marinade. Add acetic acid to it and cook with mushrooms for 5 minutes. Transfer the hot marinade with saffron mushrooms to a preheated jar and close immediately. The resulting marinade is distinguished by a dark color, but the mushrooms in it retain their nutritional value well.

Tasty marinade for bread

• Water - 1 L
• salt - 2 tablespoons,
• sugar - 2 tbsp. spoons
• bay leaf - 2 pcs.,
• peppercorns - 6 pcs.,
• allspice - 6 pcs.,
• cloves - 6 pcs.,
• garlic - 1 clove,
• vinegar (essence 70%) - 1 dessert spoon.

A delicious marinade for loaves will turn out if you add pre-finely chopped garlic to it. Pour boiling water into the pan - 1 liter. Add salt, sugar, garlic, sliced, spices. Pour in a spoonful of vinegar essence. Cook mushrooms in brine for about 15 minutes, turn off and transfer to a jar hot. The marinade should cover the mushrooms a little, the remains of the marinade can be poured. After cooling, move the jar to the refrigerator. You can eat the next day.

Marinade for pickling mushrooms in jars

Before laying mushrooms on the bottom of the container (jar) you need to pour a layer of salt. Leaves of blackcurrant, cherry and oak, leaves and horseradish root, dill stems are placed on top of it to give the mushrooms a better taste and aroma. The legs of the mushrooms are cut at a distance of 0.5 cm from the cap.Stack mushrooms tightly, with their caps down, in layers of 6-10 cm thick. Each layer of mushrooms is sprinkled with salt and spices (bay leaf, pepper, garlic). Take 35-50 g of salt per kilogram of fresh mushrooms or, according to old standards, one and a half to two glasses of salt per bucket of mushrooms. From above, you need to cover the mushrooms with a layer of leaves of currant, horseradish, cherry, dill, to protect them from mold, which can appear on the surface of the brine. Then the mushrooms are covered with a wooden circle, a load is put on it (oppression, oppression) and the container is covered with a clean rag.

Marinade for salting mushrooms in banks should completely cover the mushrooms. If the brine is small or it has leaked out for some reason, you need to fill the mushrooms with a 10% solution of salt in boiled water. In case of mold, remove it from the container walls with a clean cloth moistened with a solution of salt or vinegar, and rinse in this solution a wooden circle and oppression.

White marinade

• Salt - 1 tbsp. a spoon,
• water - 2 glasses
• 30% acetic acid - 70 g,
• allspice - 15 peas,
• bay leaf - 2 pcs.,
• small onions - 10 pcs.,
• cloves - 2 pcs.,
• sugar - half a teaspoon.

Marinade for white breasts needs to be boiled from water, spices and onions - pour vinegar last. Season the marinade, dip the mushrooms into it and cook for another 5 minutes. Arrange the hot mushrooms with onions in banks, and continue to cook the marinade for a larger fortress. Then pour boiling mushrooms in a boiling marinade, close the jars.

Marinade for bread without vinegar

To make a marinade for mushrooms without vinegar, 1 tablespoon of salt, 1-2 teaspoons of sugar, 10 peas of pepper, 5 pcs. Are taken per 1 kg of mushrooms. cloves, 2 bay leaves, 1-2 onions, half a carrot, 2 glasses of water.

Marinade is cooked until vegetables are ready. At the end of cooking, squeezed mushrooms are added there and cooked for another 5-10 minutes. When the mushrooms are cooked, they are transferred to jars, poured with hot marinade, tightly clogged, cooled and placed in a cold place for storage.

Pickle marinade

The composition of the marinade for salted breasts:

• 400 g of salt
• 35 g of dill (greens),
• 18 g horseradish (root),
• 40 g of garlic
• 35–40 peas of allspice,
• 10 bay leaves.

Mushrooms are sorted and cleaned, cut the leg and soaked for 2-3 days in cold water. Water is changed at least once a day. After soaking, they are thrown back onto a sieve and laid in a barrel, interbedded with spices and salt. Mushrooms are covered with a napkin, put a pressure circle and a load.

You can report the barrel with new mushrooms, since after salting their volume will decrease by about a third.

A brine should appear above the circle. If the brine does not appear within two days, increase the load.

Pickle marinade

It is very important not to salt the mushrooms: salt should not be more than 5% salt. A higher salt concentration in the marinade for salting breasts adversely affects the fermentation process: at a concentration of 10%, fermentation slows down, and at a concentration of 20% it stops altogether.

Tursia (pickle) from mushrooms is prepared as follows. The peeled and washed mushrooms are blanched and placed in a suitable dish, each row sprinkled with salt and sugar - for 10 kg of mushrooms 150 g of salt and 150 g of sugar should be taken. Then fill with water.

Fermentation lasts 14–15 days at a temperature of 15–18 ° C. During this period, the container with mushrooms should always be full. After fermentation, the mushrooms are stored in a cool place.

Marinade for salting mushrooms for the winter

Place the soaked mushrooms to the edges in the prepared dishes (enameled pan, barrel) with their legs up, pour salt at the rate of 3-4% to the mass of mushrooms, that is, 300-400 g of salt per 10 kg of mushrooms. Spices and seasonings in the marinade for pickling mushrooms for the winter: garlic, pepper, dill, horseradish leaf, blackcurrant leaf, bay leaf, allspice, cloves, etc. put on the bottom of the barrel, on top, and shift them in the middle of the mushrooms. On top you need to put a wooden circle and cargo.

As the mushrooms settle in the barrel, you can put a new portion of them, pouring them with salt, and so on until the container is full. After this, the mushrooms must be taken out to a cold place.With this salting, the breasts are ready - in 30-40 days. Arrange the mushrooms in jars and store in a cool room.

See how to prepare a marinade for mushrooms in a video, where all the actions are clearly illustrated.