Marinating mushrooms at home — another common method of preparation of mushrooms for the winter along with the salting, drying and preserving. The land of the Soviets tell you how to marinate mushrooms.

In General, the meaning of a workpiece mushrooms to prevent the reproduction of pathogenic microorganisms. When drying. For example, most of the moisture is removed from the fungi, and microorganisms die or become inactive. When preserving microbes kills a high temperature, with salting - salt and forming during the fermentation of lactic acid. And when pickling, protection against microorganisms is "multistage": first - high temperature during boiling of mushrooms, then - action of acetic or citric acid and salt.

Marinating mushrooms in the home begins, naturally, with sort and prepare mushrooms. Marinated mainly tubular mushrooms (white mushrooms, boletus, oil, podberezoviki), but you can marinate and some platelets (bbw, honey agarics, ryadovki). For pickling, only strong, young and non-fungal mushrooms are suitable.

Mushrooms need to sort by type, because the best pickling different types separately. Firstly, each type of mushroom has its own taste, and secondly, different types of mushrooms have different duration of boiling. Each species is sorted by size, cleaned of debris, cut off damaged areas and root roots.

Small mushrooms marinate entirely, large cut into pieces (with hats and legs better to marinate separately). To the flesh of the mushrooms did not darken after cutting, they should be put in water with the addition of salt or citric acid. Oily must be lowered for 1-2 minutes in boiling water, and then peel off the hats.

Marinating mushrooms at home can be produced in two ways. When marinating the first method marinade cooked together with mushrooms. He is more rich, with a pronounced mushroom taste and aroma, but does not look very aesthetically pleasing: this marinade is viscous, dark, unclear. Can boil the marinade and mushrooms separately  and lower the ready mushrooms in a boiling marinade. The marinade turns out to be more transparent and clean, but it will not have a pronounced taste and smell of mushrooms.

Marinating mushrooms with cooking in the marinade

For marinating 1 kg of mushrooms this way you will need to take :

  • water — 125 ml
  • vinegar — 125 ml
  • salt — 15 g
  • sugar — 10 g
  • citric acid — 2 g
  • dill — 2 g
  • Bay leaf — 1 PC.
  • pepper, cinnamon, cloves — to taste

Prepared mushrooms, put in a colander, several times, place in a bowl of cold water, letting it drain, and then cook immediately. Pour water into a saucepan, add vinegar and salt, put the mushrooms and bring to a boil. Remove the foam formed during boiling, and cook the mushrooms for 20-25 minutes, stirring constantly.

If the mushrooms have settled to the bottom, then they are ready. Add spices, sugar, citric acid and bring to a boil again. Pack the mushrooms together with marinade in prepared cans, heated for a couple. Banks should be filled just below the top of the neck, if the marinade is not enough for filling - top up boiling water. Cover the jars with lids and sterilize for 30 minutes with a gentle boil, then roll them down immediately.

Marinating mushrooms without cooking in the marinade

When marinating this way the mushrooms are cooked separately from the marinade. For pickling you should take (on 1 kg of mushrooms) :

For cooking

  • water — 1 l
  • salt — 50 g
  • citric acid — 2 g

For the marinade

  • water — 400 ml
  • 6% vinegar — 75 ml
  • salt — 10 g
  • sugar — 10 g
  • allspice — 6 peas
  • citric acid — 3 g
  • cloves — 1 g
  • cinnamon — 1 g

Prepared mushrooms, as in marinating in the previous way, you need to dip into cold water, and then cook in an enamel saucepan, adding salt and citric acid to the water. Do not forget to remove foam when cooking. When the mushrooms settle on the bottom, put them in a colander to make the glass liquid, then spread it over the jars and pour the marinade.

To prepare marinade, pour into an enamel saucepan with water, add salt, sugar, citric acid and spices. Bring to a boil, pour in the vinegar and happy bring to a boil. Mushrooms need to pour hot marinade and fill in the banks just below the top of the neck. Banks cover with prepared lids and sterilize for 40 minutes at low boil. Then roll up the banks and put in a cold place.

Of course, when marinating, you can add not only mentioned in the recipe spices, but also those that are most like you, for example, horseradish leaves, currants, oak, cherry, nutmeg. You can even marinate the mushrooms with onions .

And do you marinate the mushrooms for the winter? If so, we invite you to share favorite recipes  with other readers!