TOP 10 simple and tasty recipes for mushroom marinades

Fans of “quiet hunting” know firsthand that there will never be too many mushrooms, so you need to collect forest gifts in huge quantities, without worrying about their processing. When marinated, such a delicacy turns out aromatic and piquant; it is indispensable at any feast.

Homemade preparations are much tastier than their store-bought counterpart. It is best to use hot marinade for canning, as it can preserve the rich mushroom flavor for a long time.

Canning mushrooms in jars is a delicate matter; you need to follow all the secrets indicated in the recipe. The preparation can be prepared by adding vinegar or citric acid to the marinade, and it is poured into boiled, raw or fried forest products. By marinating champignons, honey mushrooms or boletus mushrooms yourself, you can add the desired level of pungency or acidity to the preservation.

You should pay special attention to some common myths, for example, that a raw onion will turn blue if there is an inedible mushroom in the pan. Experts say that this is not true; they advise throwing away the suspicious hatter without regret, because health is much more valuable than the most delicious mushroom dish.

How to prepare marinade for mushrooms

There are different types of marinades for mushrooms - right for the table and for the winter. Recipes are divided into classic ones with traditional proportions of vinegar, salt and sugar, and non-traditional marinades with a mixture of spices, herbs, vinegar (citric acid), salt and sugar, taking into account the size of the jar, per kilogram of mushrooms or per 1 liter of water.

It is easy to prepare a marinade for mushrooms such as champignons, wild boletus, milk mushrooms or honey mushrooms for the winter. The recipe depends on the type of fruit and the method of pickling.

Recipes for marinades for all mushrooms, such as butter mushrooms, porcini mushrooms, chanterelle mushrooms, oyster mushrooms, boletus mushrooms, and boletus mushrooms, can be hot or cold.

Hot marinating is called classic and can be done in three ways:

1. Boil the marinade with vinegar and pour it hot into jars with mushrooms.
2. Pour the vinegar into the jar before closing the lid.
3. Boil the cooked mushrooms in a brine of salt, sugar and vinegar, then pour the hot mushroom mixture with the marinade into jars and seal them for the winter without sterilization.

The hot marinade quickly pickles the mushrooms and preserves their flavor for a long time. Cold with or without vinegar (citric acid) is a delicious chilled marinade often used for boiled, fried or, less commonly, raw mushrooms.

To protect yourself and your loved ones, it is useful to know what mushrooms to pick for the winter, which ones are the best, and whether any forest products can be pickled.

Recipe for marinating boiled honey mushrooms for the winter without seaming

In this case, marinating honey mushrooms without seaming is carried out similarly to the first recipe.
However, they are first boiled in separate water for 20 minutes. Then the water is drained and the mushrooms are placed in a colander. The marinade for this option is prepared separately and poured into boiled honey mushrooms. The finished mushrooms along with the marinade are boiled for another 10-15 minutes and covered with plastic lids. If desired, you can change the spices and seasonings. You can use cinnamon, Provençal herbs, white peppercorns, allspice, horseradish, soy sauce, etc. The recipe for pickled honey mushrooms for the winter without seaming will be an excellent addition to your daily menu. This preparation is stored for about 6 months in a cool room.

Universal marinade

This universal recipe is suitable for preparing lamellar and tubular mushrooms. Peel the mushrooms and boil them for 15–30 minutes.

To prepare the marinade, take 1 liter of water:

• 2 kg of fresh mushrooms;
• 2 tbsp. l. salt;
• 7–10 grains of black pepper;
• 2 cloves;

• 2 tbsp. l. 9% table vinegar (essence can be diluted);
• 3–5 peas of allspice;
• 1 bay leaf;
• 1 tbsp. l. Sahara.

Preparation:

1. Dissolve salt, sugar and spices in water and boil all ingredients for 5 minutes. Pour 9% vinegar into boiling water. The marinade is ready.
2. Place the prepared mushrooms in a saucepan and pour over the hot marinade.
3. Cook for 3-5 minutes after boiling.
4. Place the mushrooms and liquid into jars and seal them while they are still hot.

This universal marinating recipe allows you to prepare tasty, aromatic and well-salted mushrooms.

We marinate champignons quickly and correctly: mushroom theses

So that the champignons are white, crispy, juicy, aromatic, and stored for a long time - what is important to know about cooking. How to prepare, how to marinate for the table and how to preserve, what affects storage - simple tricks of mushroom affairs.

About the choice of mushrooms. Small young champignons are suitable for quick pickling. They use both purchased and forest ones. The pulp of a young mushroom is more tender, less fibrous, and pickles quickly. And – small fruit mushrooms are conveniently placed in jars.

About preparation. Champignons do not need to be peeled. There is no need to scrape the cap and remove the skin - this is not a butter dish. The maximum is to lightly trim the legs and remove the skin at the bottom.

Why? The skin of the mushroom is thin and tender, and does not spoil the taste of the finished dish. But peeled mushrooms quickly darken, turn yellow, less dense due to loss of juice, and less crispy. And sometimes they don’t look too neat.

Champignons are not washed for a long time. The mushrooms are wiped, then rinsed, and briefly immersed in a container of cold water.

When immersed in water for a long time, the mushroom absorbs excess moisture - like a sponge. It loses its crunch and becomes “rubbery.”

About soaking. Champignons are not soaked: these are edible mushrooms, they do not have a pungent milky juice or a specific smell. During the process of marinating with vinegar, no cloudy sediment or mucus is formed - the procedure does not make sense.

It makes no sense to soak both store-bought and wild mushrooms.

Try not to cut the champignons. And if they cut it, then along the body of the mushroom! The caps should not be separated either.

The crispiest and most appetizing are small marinated “whole” mushrooms: cut caps lose the elasticity of the flesh - especially when canned for the winter.

About preservatives. The classic preservative is vinegar. For long-term storage and canning for the winter, you should not replace it with citric acid or aspirin.

In terms of acid content, lemon juice and aspirin are no less acidic and no more useful.

But their value as a preservative has not been proven: jars can swell, and mushrooms in the refrigerator can spoil.

Why is citric acid used? For whitening! Not as a preservative, but to whiten yellowed or darkened fruit bodies. To do this, immerse for 20-30 minutes in cold acidified water before heat treatment. Con – 5 g / 1 l.

It is worth considering that the mushrooms will be slightly sour, and reduce the bite content in the marinade.

Sometimes citric acid is added during boiling.

About heat treatment. To make the mushrooms more crunchy, they are immersed in an already boiled marinade. If you pour cool marinade and bring to a boil, the fruiting bodies lose their juiciness. As a result, we will get a fragrant marinade - and softer mushrooms.

Heat treatment time - no more than 30-40 minutes for canning instant marinated champignons, no more than 20-30 for short-term storage in the refrigerator.

Longer heat treatment of champignons reduces taste and elasticity - the mushrooms become soft and lose their rich mushroom aroma and crunch.

How can you tell when champignons are ready? They should sink to the bottom of the pan! Further heat treatment time depends on the purpose.

For storage without capping - no more than half an hour.

How long to store marinated instant champignons? There is no single rule.

If it is conservation and we are sealing the jars for the winter - no more than a year. If we marinate for storage in the refrigerator, without capping, up to 5-7 days, less often up to 10 days.

Mushrooms without adding dill, onions, peppers, etc. to the marinade have a longer shelf life. It is important that the marinade completely covers the mushrooms and is absolutely transparent.

It is not recommended to store pickled mushrooms in plastic containers: the shelf life is reduced.

Classic for all mushrooms

To pickle mushrooms for the winter or quickly put them on the table, all you need to do is prepare a delicious marinade. Prepare the most delicious and simple classic marinade for mushrooms in 1 liter of water with 9% vinegar.

Pickled mushrooms (porcini, boletus, chanterelles, honey mushrooms, red chanterelles, rows of mushrooms, goat mushrooms, russula) in a sweet and sour marinade without the strong smell of vinegar are very tasty.

Ingredients:

• fresh mushrooms – 2 kg.

To prepare marinade for 1 liter of water:

• 2 tbsp. l. salt;
• 4 cloves of garlic;
• 2 leaves of currant and cherry;

• 2 tbsp. l. 9% vinegar;
• 4 peas each of black pepper and allspice;
• 2 tbsp. l. Sahara.

Preparation:

1. Before you start pickling the mushrooms, wash them and boil them for 15 minutes. Rinse again.
2. Add a classic marinade without vinegar to a liter of boiling water.
3. Simmer the mushrooms in the marinade for another 15 minutes. Season the marinade with vinegar and simmer for another 5 minutes.
4. Place the mushrooms in jars, pour boiling marinade over them and close tightly with tin lids. Keep containers warm until they cool.

For the oily ones

• Time: 60 minutes. • Number of servings: 8 persons. • Calorie content of the dish: 32 kcal. • Purpose: blank. • Cuisine: Russian. • Difficulty: medium.

Butterflies are fastidious mushrooms; they require lengthy preparation before marinating. First you need to clean the film from the cap, then remove the moss and dirt from the stem. The basic rule of housewives: before you start cooking, the butter must be cleaned, otherwise they will slip in your hands. Soak the mushrooms in salt water, rinse, change the water several times to remove sand. Rinse again under running water and start marinating. Please note that 1 liter of marinade is designed for 2 kg of mushrooms.

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Ingredients:

• water – 1 l;
• salt – 40 g;
• sugar – 60 g;
• acetic acid – 30 ml;
• cloves, garlic, peppers, bay - to taste.

Cooking method:

1. Dissolve salt, sugar, spices in boiling water and boil for several minutes.
2. Cool, pour in vinegar.
3. Place the mushrooms in jars, pour boiling brine, and screw.

Quick with vinegar

You can quickly prepare a marinade for boiled mushrooms without rolling them up for the table. Quickly pickled mushrooms are a convenient way to prepare a delicious, savory appetizer.

Take any mushrooms (champignons, oyster mushrooms) and make them crispy in a quick marinade without seaming. They are eaten very quickly and can be stored in the refrigerator for 3 days.

Ingredients for 1 liter of water:

• 1 tsp. salt;
• 5 buds of cloves;
• 2 cherry leaves (for crunch);

• boiled mushrooms – 1 kg;
• 5 black peppercorns;
• 2 cloves of garlic;

• 1 tbsp. l. Sahara;
• 2 tbsp. l. 9% vinegar;
• 1 bay leaf.

Preparation:

1. Quickly pickled mushrooms turn out tasty, aromatic and beautiful, and the small fruiting bodies come out the most appetizing in all their splendor. Peel fresh mushrooms and rinse with cold water.
2. Place fresh fruits in cold water and bring to a boil. Skim off the foam and cook for 50 minutes after boiling. Frozen mushrooms can also be pickled, but place them in boiling water without defrosting and cook for as long as indicated in the recipe.
3. Place the peeled garlic cloves and cherry leaves in the bottom of a clean jar.
4. Rinse the cooked mushrooms in a colander and place in jars.
5. Prepare the marinade. Boil 1 liter of water. Add salt, sugar, spices - everything except vinegar. Boil everything together for a few minutes.
6. Remove the brine from the heat, pour in the vinegar, stir and pour the hot liquid into the jars.
7. After cooling, cover the pickled mushrooms with a nylon lid and place the jar in the refrigerator to marinate for 24 hours.
8. They can be eaten immediately and served on the day of pickling, but if you leave them for 24 hours, the mushroom appetizer will become even tastier.

Season the mushrooms with vegetable oil and pickled onions to taste.

With soy sauce

• Time: 30 minutes. • Number of servings: 8 persons. • Calorie content of the dish: 47 kcal. • Purpose: blank. • Cuisine: European. • Difficulty: medium.

If you are going on a picnic and don’t know what to cook so tasty, pay attention to the recipe for pickled champignons. This method is very fast, because you only need to wash the mushrooms, prepare the brine, pour it over them and wait a couple of hours. Both large and small fruits are suitable for this method, but small mushrooms look more appetizing on the table, and they pickle much faster than large ones.

Ingredients:

• soy sauce – 50 ml;
• sugar – 30 g;
• balsamic vinegar – 50 ml;
• vegetable oil – 50 ml;
• bay leaf, pepper - to taste;
• parsley, garlic.

Cooking method:

1. Pour sunflower oil, soy sauce into a saucepan, add sugar, salt, spices, heat.
2. As soon as the mixture boils, place the champignons, stir, and simmer under the lid for 8 minutes.
3. Pour in vinegar and stir again.
4. Let the mushrooms cool. Add chopped parsley and garlic.

Brine with garlic

Porcini are the king of wild mushrooms, and in winter they are a delicious pickled delicacy. They are delicious eaten with potatoes or added to mushroom salads. The appetizer is very tasty, in a perfect transparent marinade.

Ingredients:

• porcini mushrooms – 2–3 kg.

For 1 liter of marinade:

• 1 tsp. 70% vinegar;
• 1 bay leaf;
• several cloves of garlic;

• 3 buds of cloves;
• 1 tbsp. l. Sahara;
• 1 tbsp. l. salt.

Preparation:

1. First, prepare the necessary ingredients for marinating - measure out the required amount of water, salt (regular table salt), sugar and spices.
2. Add salt, sugar, all-purpose marinade mix and water to a deep saucepan. Put it on fire.
3. Bring to a boil and cook for 3-5 minutes. Remove from heat and add tsp. 70% vinegar.
4. Boil peeled and washed porcini mushrooms in salted water for 30 minutes. Cook the mushrooms in the brine for a few minutes. Place in clean jars, fill with marinade and seal for the winter.

How to pickle honey mushrooms without seaming using a hot method

How can you salt honey mushrooms without seaming them hot?
In this option, honey mushrooms must undergo preliminary heat treatment. Boil the mushrooms in salted water for 20 minutes, drain in a colander and allow to cool. The rest of the process of laying out honey mushrooms in layers sprinkled with salt and spices is the same as with the cold method. Now, knowing how to pickle, ferment or pickle honey mushrooms, you can choose the recipe that you like best, and then feel free to start preparing it.

See also how to pickle honey mushrooms in a cold way.

Without vinegar

Ingredients:

• 400 ml water;
• 1 tsp. salt;
• 3 bay leaves, cinnamon, cloves and star anise;

• 3 g citric acid;
• 6 black peppercorns.

Preparation

1. Boil the mushrooms in lightly salted water (2 tablespoons of salt per 1 liter). Remove the foam that forms during cooking with a slotted spoon. When the mushrooms sink to the bottom, cooking is complete.
2. Place them in a colander to separate the liquid, place them in jars and fill them with the marinade you prepared earlier (250–300 ml per 1 kg of mushrooms).
3. Cook the mixture for 20–30 minutes over low heat, then cool slightly and add ⅓ cup of 9% vinegar.
4. Pour the hot marinade into jars, filling them just below the neck, cover with lids and sterilize for 40 minutes at low boil.
5. After sterilization, immediately cover the mushrooms with a lid and store in a cool place.

For honey mushrooms

• Time: 40 minutes. • Number of servings: 5 persons. • Calorie content of the dish: 21 kcal. • Purpose: blank. • Cuisine: Russian. • Difficulty: easy.

Before preparing pickled mushrooms, you need to clean them and fill them with cold water for 30-50 minutes. The mushrooms are washed and immersed in boiling water for 5 minutes to preserve the structure. The peculiarity of this method is that honey mushrooms are poured with cold marinade, and only then they begin to cook. The brine completely saturates the mushrooms, saturating them with taste and aroma. Spices include: cinnamon, coriander seeds, and season with hot pepper.

Ingredients:

• water – 1 l;
• sugar – 60 g;
• salt – 30 g;
• vinegar (9%) – 300 ml;
• cloves – 3 buds;
• coriander – 1 tsp;
• bay leaf – 2 pcs.

Cooking method:

1. Rinse the mushrooms, add boiling water, cook for 5 minutes.
2. Place on a sieve and pour in the pre-prepared marinade.
3. To do this, dissolve sugar, salt, vinegar in hot water, add spices.
4. Boil honey mushrooms for 15 minutes in brine, skimming off the foam with a slotted spoon.
5. Place in jars and roll up.

For porcini mushrooms

Ingredients:

• 70 ml water;
• 7 grains of black pepper;
• 2 g citric acid;

• 1 kg of porcini mushrooms;
• Bay leaf;
• 150 ml 9% vinegar;

• 30 g sugar;
• 10 g salt;
• carnation.

Preparation

1. To prepare the marinade for porcini mushrooms, pour some water into a saucepan, add salt and vinegar, heat to a boil and add the mushrooms.
2. Bring to a boil and cook, stirring constantly and removing foam.
3. When the water becomes clear, add sugar, spices and citric acid.
4. Finish cooking as soon as the mushrooms sink to the bottom and the marinade lightens.
5. Cook the mushroom caps in the boiling marinade for about 25–30 minutes, and the stems for 15–20 minutes.
6. It is very important to catch the moment of readiness of mushrooms, since undercooked ones can turn sour, and overcooked ones become flabby and lose their value.
7. Quickly cool the mushrooms, place them in jars, pour in the cooled marinade and cover with plastic lids.
8. If the marinade is not enough, you can add boiling water to the jars.
9. Then place them in a pan of water heated to 70°C and sterilize at low boil for 30 minutes.
10. Store in a cool place.

Assorted mushrooms - how to marinate different mushrooms in one jar

If you have collected a lot of different mushrooms and don’t really want to sort through them. And if you marinate separately, you can’t get just one type per jar, you can create an assortment of mushrooms. It's delicious, quick and easy.

Should be prepared for seaming:

• – Boletus – 2 kilograms.
• – Chanterelles – 2 kg.
• – Boletus mushrooms – 3 kg.

In addition to the indicated forest gifts, you can use any forest mushrooms in the recipe, for example, add boletus mushrooms or replace one of the indicated names with porcini mushrooms.

• Granulated sugar – 150 gr.
• Vinegar concentrate – 30 ml.
• Pure distilled water - five liters.
• Salt – 400 gr.
• Mustard seeds - 3 peas for each liter jar.
• Allspice peas – 15 pcs.
• Carrots – 3 pcs.
• Lavrusha - to taste (can be omitted in this preparation).

How to prepare assorted mushrooms for the winter

Go through all the forest delicacies, wash them, cut them into pieces, but I recommend leaving the small mushrooms whole.

Transfer the assortment into an enamel bowl or pan, pour boiling water over it, then turn on the heat and cook for 15 minutes.

Drain the liquid from the mushrooms and leave the food to cool.

Rinse the assortment.

Boil water in a separate bowl, add all the ingredients mentioned above in the recipe, including carrots, which must first be peeled and cut into strips or circles. Boil it all for twenty minutes.

Transfer the assorted mixture into jars, compacting the products tightly, pour everything from the pan, and roll up.

Marinade with onion and vinegar

Ingredients:

• 1½-2 glasses of water;
• 10 grains of black pepper;
• 1 carrot;

• 1 kg of porcini mushrooms;
• 2 bay leaves;
• 10 peas each of black and allspice;

• 50–70 ml 30% acetic acid;
• 15–20 g (2–3 tbsp) salt;
• 1–2 onions.

Preparation

1. For the marinade, choose small mushrooms or cut large ones into pieces. Peel fresh whites, rinse with cold water and place in a sieve. Then boil them in a little water for 5-10 minutes.
2. Pour water into a saucepan and boil it for a few minutes along with the seasoning and diced onions and carrots, pour in the vinegar at the end of cooking.
3. Add lightly dried mushrooms to the marinade and simmer for 4-5 minutes, then season.
4. Place the mushrooms in jars and pour the marinade over them until they are completely covered. Immediately cover, refrigerate and store.
5. To lighten the marinade, remove the mushrooms from the broth and pour vinegar diluted with water and seasoned with sugar. The mushrooms are boiled again in this marinade and transferred together with it to a jar.

Cooking salted honey mushrooms without seaming in a cold way

Honey mushrooms are very tasty when salted. You can use them to make a filling for pizza or pies, pate for tartlets or mushroom sauce.

Salting honey mushrooms without seaming is carried out in two ways - cold and hot.

Salted honey mushrooms without cold seaming will be an excellent appetizer for your holiday table. This preparation has a mild taste and retains all nutrients. In this option, you do not need to boil the honey mushrooms, but the end result will surprise you with its appearance and taste.

Pour a thin layer of salt into an enamel pan, place a row of honey mushrooms caps down, again sprinkle with salt and your favorite spices. Do this until you run out of mushrooms. Cover the top with a wooden circle, press down with pressure and take it to the basement. After 4-5 weeks, salted mushrooms are ready for consumption.

Quick cooking

Ingredients for 1 kg of fresh porcini mushrooms:

• 1 liter of water;
• 6 bay leaves, cloves, cinnamon;
• a little star anise and citric acid;

• 2 tsp. salt;
• 12 peppercorns.

How to cook

1. Boil the mushrooms in salted water (2 tablespoons of salt per 1 liter) until soft. Then put them in a sieve, let them cool, put them in jars and fill them with cold marinade.
2. This marinade for porcini mushrooms per 1 liter should be boiled in an enamel pan for 20–30 minutes over low heat. When the liquid has cooled slightly, add 8% vinegar - approximately 70 g per 1 kg of fresh mushrooms.
3. Store pickled mushrooms at around 8°C.
4. They can be eaten 25–30 days after pickling. If mold appears on the surface, remove the mushrooms from the jars, place them in a sieve or colander, rinse them with boiling water, make a new marinade according to the same recipe, boil them in it, then place them in clean, sterilized containers and fill them with brine again.

The above instructions apply to all mushrooms.

Stage 1. Preparation

Almost all edible mushrooms are suitable for pickling, but the most delicious are the tubular (with a spongy cap) varieties of the 1st-2nd categories of nutritional value: porcini mushrooms , boletus mushrooms , boletus mushrooms , boletus mushrooms. They are distinguished by dense, fleshy pulp, a pronounced taste and rich aroma. From lamellar mushrooms, it is better to take chanterelles , autumn mushrooms , saffron milk caps , and champignons (ordinary or cultivated).

The current sanitary rules for the procurement, processing and sale of mushrooms (SP 2.3.4.009-93 of 1993) say: “It is allowed to pickle edible mushrooms without the acrid taste of the pulp - tubular mushrooms, champignons, fat mushrooms, autumn honey fungus, brilliant green, gray row, etc. Before marinating, as well as before salting, it is recommended to boil thoroughly cleaned and washed mushrooms.”

The initial cleaning of tubular mushrooms is carried out “dry”, then washed several times without soaking so that the pulp does not become saturated with water.

Mushrooms brought home from the forest should not be left for a long time (no more than 4-5 hours), since they are a perishable product . You need to start cooking them for food or storing them for future use right away.

Cleaning

Cleaning certain types of mushrooms has its own nuances. Thus, tubular ones can be cleaned with a dry brush or sponge, scraping off dirt with a knife and cutting off damaged areas (some consider it necessary to remove the film from the cap, for example, from a butter dish or from a champignon). Then they are simply washed under running water and placed in a colander or sieve to drain all the liquid. Lamellar mushrooms without a pungent taste are cleaned and briefly soaked in water.

It is very important to thoroughly clean the mushrooms from any remaining soil, sand and plant debris, as they may contain spores of botulism pathogens. In hermetically sealed jars (anaerobic environment), with an insufficient level of acidity in the products and violations of the conservation storage conditions, bacteria are able to actively multiply, releasing one of the most powerful biological poisons - botulinum toxin.

Soak

For soaking, use cold water, often with the addition of salt (1 tsp/1 l) and citric acid (2 g/1 l), so that the remaining impurities quickly acidify and the pulp does not darken. The duration of soaking depends on the taste of the mushrooms and can range from 20-30 minutes to 1-3 days. After this, they are also washed and left to drain in a colander.

Heat treatment

Most types of mushrooms require preliminary heat treatment: blanching for 2-3 minutes or boiling for 10-30 minutes in salt water. The solution is prepared at the rate of 50 g of salt per 1 liter of water.

An easy way to blanch mushrooms is to place them in a colander and place them in a wide saucepan of boiling water.

If mushrooms are boiled in portions (in large quantities) or in several waters (to eliminate the bitter or acrid taste), then before each addition, the dirty water is drained and fresh brine is prepared.

During the preparation process, you also need to wash the jars well. Many housewives advise using natural cleaning products for this: soda or mustard powder. To ensure the safety of preservation, jars and lids must be sterilized, but it is better to do this closer to the end of the mushroom preparation process.

Recipe for the most delicious pickled mushrooms

You will need 3 kg of mushrooms, peeled, washed and ready to cook. Chop the large ones, leave the small ones untouched.

1. Boil edible mushrooms (porcini, chanterelles, boletus) for 30 minutes.
2. Conventionally edible mushrooms (milk mushrooms, winter mushrooms, pig mushrooms) are boiled until they sink to the bottom of the pan in which they are boiled.

Marinade proportions:

• 1.5 tbsp. l. salt;
• 3 cloves of garlic;
• 2 clove buds;
• 1 liter of water;
• 10 black peppercorns;

• 1 bay leaf;
• 2 tbsp. l. Sahara;
• 3 tbsp. l. 9% vinegar;
• 4 peas of allspice;
• 3 tbsp. l. vegetable oil.

How to cook

1. Dilute 1.5 tbsp. l. salt and 2 tbsp. l. sugar in 1 liter of water, add 3 tbsp. l. 9% vinegar and vegetable oil, as well as all spices.
2. Pour the hot marinade over the mushrooms and cook them again for 5 minutes. Pour into sterilized jars and close tightly. The jars can be closed with a nylon lid, cooled and stored in the refrigerator.
3. Turn the jars, tightly closed, upside down, cover with a blanket and leave to cool completely.
4. Canned food can be stored without sterilization at home.

The marinade is excellent, not cloudy, aromatic, spicy and very tasty. This is a family recipe, tried and tested, that never fails. Try it, it will be very tasty.

Stage 3. Preservation

If you want to preserve the preparation for a longer period and keep it under normal home conditions, you need to preserve pickled mushrooms correctly.

It is important to know that sterilized, hermetically sealed pickled or salted mushrooms can be stored in a dry, dark place at temperatures up to 15 ℃ for no more than 12 months

Before preservation, jars and lids must be sterilized. The jars are steamed over boiling water and heated in the oven or microwave. It is necessary that they are hot at the time of laying out the finished product. The lids are boiled in water for 2-4 minutes.

If you fill jars with mushrooms boiled in marinade (as in the first recipe), then you can pour them to the very top (so that there is no air left) and roll them up immediately, but for safety it is better to sterilize the preparation in a water bath. When pouring boiled mushrooms with hot marinade (according to the second recipe), it is impossible to do without additional heat treatment. It is recommended to do this as follows:

Technology for sterilizing canned mushrooms in a water bath

1. Place a wire rack (cloth napkin) on the bottom of a wide pan or bucket, pour in water, heat it to 50-70 ℃.
2. Fill the jars with mushrooms and marinade up to the shoulders or slightly higher (not to the very top), cover with lids.
3. Carefully place the jars in the pan so that their hangers are covered with water.
4. Sterilize the workpiece at low boiling water. Half-liter jars 20-25 minutes, liter jars 20-30 minutes from the moment of boiling.
5. After this, the jars are immediately sealed with lids, the quality of the closure is checked, they are placed bottom up, covered with a blanket or blanket and left for 1-2 days until they cool completely.

Ready-made canned mushrooms are placed in a cool (away from radiators and heating appliances), dry and dark place. It is recommended to store them for no more than a year.