How to marinate mushrooms for the winter - photo recipe for marinating mushrooms

Pickled beans

Grocery list: 2 liters of water, mushrooms, 20 peas of pepper (fragrant), a couple of tablespoons of vinegar essence, 9-10 bay leaves, 10-12 pieces of cloves, salt, spices.

How to marinate:

1. Mushrooms thoroughly rinse, removing all the wood debris, brush them, and then throw into the boiling water and try for about 3 minutes. Then, beat in cold running water (hold the mushrooms in a colander for a few minutes under the tap).

2. Select the container (pan), place the mushrooms in it, and add salt and seasonings between the layers of mushrooms. At this stage, while you should stop and give the mushrooms a few days stand up in this form.

3. After 3-5 days fold the mushrooms in the previously prepared sterile jars, put the spices, and top with a hot brine-marinade (boil water and vinegar essence must be brought to a boil).

4. Roll the jars and wait for complete cooling.

Pickled cucumbers - recipe

Recipe for 1 liter jar: fresh dense mushrooms, 0.6-0.8 liters of water, 2 tablespoons of sugar, a tablespoon of salt (large), 4 tablespoons of acetic acid, bay leaf, sweet pepper, cloves and other spices to taste.

How to marinate mushrooms:

1. Perhaps, the most difficult process in marinating mushrooms is cleaning them. You need to thoroughly clean them, so carefully remove any dirt and debris like twigs, scraps of leaves, etc. Then rinse with clean water.

2. Fold the mushrooms in a saucepan, pour water and cook for about 25 minutes.

3. Water pour into the sink and re-add water, but already hot and salted (beforehand, dilute 0.5 liters of water with 1 tablespoon of salt and two tablespoons of sugar, bring the marinade to a boil). After add the seasonings and cook the mushrooms for about half an hour.

4. Move to sterilized jars, pour in 4 spoonfuls of vinegar and add the marinade. Roll over.

Marinated Milks - photo recipe

Ingredients: white, garlic, spices and seasonings: bay leaf, sweet pepper, peas, cloves. Vinegar (9%) based on a can of 0.5 liters. Leaves of black currant and cherry.

For marinade: per liter of water - a tablespoon of granulated sugar and 2 tablespoons of salt.

1. Choose good mushrooms without wormholes, wash and clean. If the mushrooms are large, cut into several small pieces.

2. Now fill the water with mushrooms, placed in a saucepan, and boil for about 12-15 minutes. The resulting foam is constantly removed.

3. Then drain the water and rinse the mushrooms.

4. Preparation of marinade: in addition to sugar and salt, put spices and bring to a boil.

5. In a boiling marinade we place mushrooms and cook for about 12-15 minutes.

6. We carefully sterilize cans and lids in advance.

7. Put on the bottom of each jar of currant leaves and cherries, garlic.

8. Fill with mushrooms collected with a glass stopper.

9. Pour in the acetic acid, and pour the top with marinade in a boiling state.

10. We roll up the jars and let them cool down, wrapped up in a blanket.

Marinating mushrooms

Ingredients Composition: 1.5-2 liters of water, laurel leaf - 7-8 pieces, sweet pepper - 10-12 pieces, cloves - 8-10 buds, vinegar (essence) - 1,5-2 tablespoons, salt.

How to cook:

Mushrooms clean, rinse well and add toboiling water for 3-4 minutes, not more. After this, cool in cold water (use a colander for convenience). Then put the mushrooms in a saucepan and mix with salt and spices. Leave for several days, and then add to sterile jars and pour the marinade (water + vinegar).

Roll the banks. It is advisable to consume the mushrooms after 2 months from the date of preparation. If you feel that you have added a lot of vinegar, then after opening the jar, rinse the mushrooms and add a little sugar - it neutralizes the vinegar.

Author: Katerina Sergeenko