Marinated mushrooms - the most simple recipes

In this article we will discuss how to marinate mushrooms on a variety of winter.

Collect mushrooms well and then eat salted or pickled form - even nicer. But between these two pleasant process there is one that is not very fond of even the most avid mushroom pickers: the processing and harvesting of mushrooms for the winter. It is believed that this procedure is time-consuming, especially when the work is of such fungi that needs to be cleaned - scrape the skin or film from the cap (at syroezhek, oil, etc..). And this is true - time at all from start to finish will need a lot, but at times nicer to do this task, you can just use proposed in this paper recipes marinating mushrooms for the winter - light, clear and proven.

Recipe pickled chanterelles

Ingredients:

Chanterelle mushrooms 1kg
5 peppercorns scented
2 cloves
1 bay leaf
1st.l. salt
1ch.l. sugar
2/3 cup vinegar 85%
1/3 cup water

Method of preparation:

How to marinate chanterelles for the winter. Cut off the legs of chanterelles in the place where the plates begin hats. Rinse the cap, put in a pot, add water, salt the it, boil mushrooms 20-30min after boiling over low heat, then discard in a colander, dry. 1/3 cup water, vinegar, salt to combine in a saucepan, bring to a boil, put the mushrooms, boil them in another 20-25min marinade, season with all the end sugar and spices, cool, put in sterilized jars, cork sterile caps.

Recipe pickled Valuev

Ingredients:

2L water
400g salt
30g vinegar 80%
20 peppercorns scented
10 bay leaves
mushrooms shaft

Method of preparation:

How to marinate the shaft. In 1% solution of salt to boil prepared mushrooms for 20 minutes after boiling. Drain the water from the mushrooms, pour 2 l of water, vinegar, add salt, add the allspice and laurel, boil the marinade shaft in 20-25min, then allow to cool mushrooms, put them in jars and roll up.

Recipe pickled gorkushek

Ingredients:

1kg gorkushek
50-60g vinegar 30%
10 peas black pepper
5 cloves
2 cups water
2 bay leaves
1-2 onions
? carrots
1st.l. salt
1-2 tsp sugar

Method of preparation:

How to marinate Lactarius rufus. Take the mushrooms with small caps, separate them from the feet, soak the cap in cold water for a day (better water several times to change), put the mushrooms in a pan with water, bring to a boil, boil for 20 minutes, discard in a colander, rinse with cold water, wring out . In a pan pour 2 cups water, add sugar, salt, spices, add finely chopped onions and carrots, bring to a boil and cook until vegetables are tender, pour the vinegar, add the mushrooms, boil them 5-10min, put in sterile jars, pour the marinade, cork sterilized lids.

Mushrooms salt-pickled

Ingredients:

2L water
Vinegar 30g 80%
20 peas allspice
15 clove buds
10 bay leaves
mushrooms

Method of preparation:

How to marinate mushrooms. Rinse mushrooms and prepare for 2-3 minutes dipped in boiling water, then shift to the cold and leave it to cool. Put mushrooms layers in a large container (barrel, etc.), sprinkling spices and salt (to 10kg of mushrooms need 500g of salt), leave for pre-salting for 2-3 days. Add water is not necessary - from mushrooms to stand out juice. Pickled mushrooms, rinse with cold water, pour the marinade, cooked in the ingredients of the product, expanded in terms of banks and cork.

Recipe pickled Rizhikov

Ingredients:

1kg Rizhikov
5 peppercorns scented
2 cloves and cinnamon sticks
1 bay leaf
1ch.l. sugar
Marinade:
1 cup salt
1/3 cup of water and vinegar 8%

Method of preparation:

How to marinate mushrooms. Cut off the legs Ryzhikov, flush and clean the cap, dipped in cold salted water, boil for 20 minutes, get out of the water and dry. In a saucepan, combine vinegar, water, add salt, bring to a boil, put the mushrooms, boil them another 20 minutes, add at the end of cooking all the spices and sugar. Remove the mushrooms from heat, cool mushrooms, put in sterilized jars, pour the marinade, remove the cork, and in a cool place for storage.

Recipe pickled syroezhek

Ingredients:

1kg mushrooms syroezhek
500ml water
50-70ml of vinegar 30%
15 peppercorns scented
10 small bulbs
2-3 cloves
2 bay leaves
1st.l. salt
? tsp sugar

Method of preparation:

How to marinate russula. Clean and rinse the mushrooms, dipped in boiling salted water and boil 40 minutes, dry. Pour 500ml of water in a pan, add salt and sugar, put spices, whole small onions, boil all 10min, pour vinegar and bring to a boil. Put in a marinade mushrooms, boil 5-7min, then hot decomposed russules with onions on sterilized jars, boil the marinade for some time, pour boiling marinade banks, cork them.

Recipe pickled boletus, boletus, aspen

Ingredients:

1kg mushrooms noble
40-50g of salt
30ml vinegar 9%
3 bay leaves
a pinch of citric acid
fragrant and hot peppers peas for 6 pcs.

Method of preparation:

How to marinate mushrooms, aspen or boletus. Rinse mushrooms, preparing them to leave the legs of the young from the cap boletus on 1-2cm, while aspen mushrooms and boletus - by 2-3cm, separate the legs from hats, separately boil their water, adding a little salt over low heat, stirring and cleaning foam. Cook until transparent broth, then add citric acid, spices, vinegar. Ready mushrooms should settle to the bottom, and the brine becomes transparent and clean. Then, along with the marinade can be shifted mushrooms into sterilized jars. Further, banks with hot mushrooms need to be sterilized, putting on a coat hanger in a pot of boiling water for 1 liter cans need 35min, 0.5 liters - enough 25min.

Collect and harvested mushrooms, because the present work with the fullness pay off in the winter when you can open a jar of fragrant wild mushrooms, good luck!

Videoretsept marinating honey agarics