Marinade for mushrooms

The mushroom marinade is a very tasty and easy-to-prepare thing, thanks to which you will have a plate of a wonderful appetizer on the table incredibly quickly. The principle of its preparation is similar everywhere, however, small changes can completely change its taste. Your family will definitely appreciate pickled mushrooms with this marinade.

Universal marinade for mushrooms for 1 liter of water with vinegar

Water is poured into the pan, sugar and salt are added and everything is brought to a boil. Then vinegar and spices are sent there and the marinade is boiled for another 5 minutes. Next, mushrooms are boiled in it, which are then put into jars and stored for the winter. It turns out tasty and aromatic.

1. 
   How to prepare pickled mushrooms for the winter in jars? First, take a saucepan and pour water into it.It should not be small so that all the mushrooms that we boil in the marinade will fit there in the future. Add two tablespoons of sugar to the water.
2. 
   Next, add salt and put the pan on the fire. Bring the solution to a boil and cook until the salt and sugar are completely dissolved.
3. 
   At the end, add bay leaf, allspice, cloves, a little cinnamon and boil for another 5 minutes, at the end add vinegar. The result is a very tasty and rich marinade for any mushrooms.
4. 
   Now we take any mushrooms that we previously boiled and cook them in the marinade for about 10-15 minutes.
5. 
   Next, put everything in sterilized jars, fill it with marinade, roll it up, let it cool and put it in a dark place for storage. We open the mushrooms in winter and serve. Bon appetit!

Delicious marinade for champignons per 1 liter of water

Water is poured into the pan, into which cloves, bay leaves, thyme, onions, wine vinegar, salt, garlic, granulated sugar and black pepper are added. Everything is brought to a boil, after which the mushrooms are sent there and cooked for 15 minutes. The champignons are placed in jars and covered with lids.

Cooking time: 20 minutes.

Cooking time: 20 minutes.

Portions – 10.

Ingredients:

• Champignons – 1 kg.
• Cloves – 6 pcs.
• Bay leaf – 3 pcs.
• Thyme – 3 sprigs.
• Onions – 1 pc.
• Water – 1 l.
• White wine vinegar – 0.5 tbsp.
• Vegetable oil – 2 tbsp.
• Salt – 1 tbsp.
• Garlic – 3 cloves.
• Granulated sugar – 1 tsp.
• Black peppercorns – 10 pcs.

Cooking process:

Step 1. We start by preparing the mushrooms. First, we clean the champignons, cut off the ends of the legs, then rinse them thoroughly under running water and cut them into 4 parts.

Step 2.Take a saucepan, pour water into it and add cloves, bay leaves, thyme, onions chopped into half rings, white wine vinegar, salt, garlic, granulated sugar and black pepper. Put everything on the fire, bring to a boil and let it cook for a couple of minutes.

Step 3. Now we send the prepared champignons there and pour in vegetable oil, cook them over low heat for 15 minutes.

Step 4. Pre-sterilize the jars in which the mushrooms will be stored using any convenient method. Place the champignons on them, pour the marinade over them and close the lids tightly.

Step 5. Let the mushrooms cool completely at room temperature, then put them in the refrigerator for 12 hours. We serve the finished dish to the table as an appetizer. Bon appetit!

Mushroom marinade for 1 liter for porcini mushrooms

To begin with, porcini mushrooms are boiled twice. Then a marinade is prepared from water, salt, sugar, pepper, cloves and bay leaf. The mushrooms are placed in jars, vinegar is added to each jar and the marinade is poured over everything. The jars are rolled up and left to cool completely. It turns out very tasty.

Cooking time: 1 hour 30 minutes

Cooking time: 20 minutes.

Portions – 10.

Ingredients:

• Porcini mushrooms – 1 kg.
• Water – 1 l.
• Salt – 1 tbsp.
• Bay leaf – 2 pcs.
• Vinegar 9% – 1 tbsp. (in each half-liter jar)
• Granulated sugar – 2 tbsp.
• Black peppercorns – 5 pcs.
• Cloves – 3 pcs.

Cooking process:

Step 1. We sort out the porcini mushrooms, clean them and rinse them well under running water. Cut large mushrooms into medium pieces and put everything into a saucepan. Fill with water, bring to a boil, remove the foam and cook for 20 minutes.

Step 2. Next, we begin preparing the marinade.Take a saucepan, pour water into it, add salt, granulated sugar, black peppercorns, bay leaf and cloves. Place on the fire, bring to a boil and cook for 10 minutes.

Step 3. Using a slotted spoon, place the mushrooms in pre-sterilized jars, filling a little more than half.

Step 4. Next, add a tablespoon of vinegar to each jar, then pour the hot marinade over the mushrooms.

Step 5. Roll up the jars with lids, turn them upside down, wrap them in a blanket and leave them at room temperature until they cool completely. Serve the finished mushrooms with onions and vegetable oil. Bon appetit!

Marinade for mushrooms for the winter with citric acid

The mushrooms are boiled for 15 minutes, after which citric acid, bay leaf, black peppercorns and cloves are added. Everything is cooked together for another 5-6 minutes, after which the mushrooms are put into jars, filled with marinade, covered with lids and left to cool completely. It turns out very tasty and aromatic.

Cooking time: 6 hours.

Cooking time: 30 min.

Portions – 10.

Ingredients:

• Mushrooms – 1 kg.
• Water – 1 l.
• Citric acid – 2/3 tsp.
• Granulated sugar – 2 tbsp.
• Salt – 2 tbsp.
• Bay leaf – 4 pcs.
• Black peppercorns – 8-10 pcs.
• Carnation in buds – 4-6 pcs.

Cooking process:

Step 1. Wash the mushrooms well under running water and clean them. We used oyster mushrooms. Pour water into a saucepan, put it on the fire, bring to a boil and add the mushrooms.

Step 2. Cook them for 15 minutes, then add citric acid and stir.

Step 3. Next add granulated sugar, salt, bay leaf, black peppercorns, cloves and boil for another 5-6 minutes.

Step 4.Place the mushrooms in pre-sterilized jars using a slotted spoon and pour the hot marinade over them. We roll them up with lids, turn them upside down, wrap them in a blanket or blanket and leave them at room temperature until they cool completely.

Step 5. Serve the finished marinated mushrooms to the table as an appetizer with chopped onions and herbs. Bon appetit!

Delicious marinade for winter rows

To begin with, the rows are soaked and then boiled twice. Separately, prepare a marinade of water, salt, sugar, black peppercorns, cloves and bay leaves. Boiled mushrooms are placed in jars, poured with marinade and rolled up. It turns out to be a very tasty and aromatic snack.

Cooking time: 3 hours 50 minutes

Cooking time: 20 minutes.

Portions – 10.

Ingredients:

• Rows – 1 kg.
• Water – 1 l.
• Granulated sugar – 2 tbsp.
• Black peppercorns – 5 pcs.
• Cloves – 3 pcs.
• Salt – 1 tbsp.
• Bay leaf – 2 pcs.
• Vinegar 9% – 1 tbsp. (in each half-liter jar)

Cooking process:

Step 1. First, carefully sort out the rows of debris. Then we transfer them to a deep container, fill them with water and rinse them from sand. Next, pour fresh water, add 100-150 g. salt, stir and leave for 30 minutes, stirring occasionally. We repeat this process 3-4 times, each time changing the water and adding salt.

Step 2. Place the clean mushrooms in a saucepan, fill them with water and put them on the fire. Bring to a boil and cook for 30 minutes. Remove the resulting foam. Next, place the mushrooms in a colander and rinse well. Then return them to the pan, fill them with clean water and cook them for another 1 hour.

Step 3. At this time, prepare the marinade.Pour water into a small saucepan, add salt, granulated sugar, black peppercorns, bay leaf and cloves. Put everything on the fire, bring to a boil and cook for 10 minutes.

Step 4. Place the rows in pre-sterilized jars using a slotted spoon and fill them with hot marinade. Add a tablespoon of vinegar to each jar, then roll them up with lids, turn them upside down, wrap them in a blanket and leave until they cool completely.

Step 5. Open the pickled rows in winter, transfer them to a plate and serve as an appetizer for the main course. Bon appetit!

Marinade for butter, 1 liter

The peeled boletus is boiled twice for 10 minutes. Separately, prepare the marinade from water, salt, granulated sugar, black peppercorns and vinegar. The mushrooms are placed in jars, poured with hot marinade, after which everything is rolled up with lids and left to cool completely. It turns out very tasty.

Cooking time: 30 min.

Cooking time: 20 minutes.

Portions – 20.

Ingredients:

• Butter – 4 kg.
• Water – 1 l.
• Allspice peas – 5 pcs.
• Granulated sugar – 1 tsp.
• Salt – 2 tsp.
• Vinegar 9% – 1 tbsp + 1 tsp.

Cooking process:

Step 1. First, we sort out the butter, remove all the garbage and clean it. Then rinse them thoroughly under running water.

Step 2. Pour water into a large saucepan, add a teaspoon of salt and vinegar, put it on the fire and bring to a boil. Throw in the mushrooms and cook them for 10-12 minutes. After they settle to the bottom, drain the water and boil them again.

Step 3. Prepare the marinade in a separate container. Pour water into it, add the remaining salt, granulated sugar and black peppercorns.Bring to a boil, add a tablespoon of vinegar and turn off the heat.

Step 4. Place the boiled mushrooms in pre-sterilized jars.

Step 5. Pour the hot marinade over the butter, close the jars with screw caps, wrap them in a towel and leave until they cool completely. Store mushrooms in a cool place. We serve them to the table as an appetizer for the main course. Bon appetit!

How to prepare a marinade for honey mushrooms for the winter?

To begin with, honey mushrooms are boiled in salt, after which they are washed under running water. Next, they are sent to a boiling marinade of water, vinegar, salt, black peppercorns, bay leaf and boiled in it for 15-20 minutes. Then the mushrooms are placed in jars and rolled up.

Cooking time: 35 min.

Cooking time: 20 minutes.

Portions – 15.

Ingredients:

• Honey mushrooms – 2.5-3 kg.
• Water – 1 l.
• Vinegar 9% – 1 tbsp.
• Salt – 2 tbsp.
• Black peppercorns – 2-3 pcs.
• Bay leaf – 1-2 pcs.

Cooking process:

Step 1. First, we sort out the mushrooms, then transfer them to a suitable container, fill them with cold water, rinse them well and place them in a colander. Next, transfer them to a saucepan, fill with a small amount of water and add salt at the rate of 0.5 tbsp. salt per liter of liquid.

Step 2. Place on the fire, bring to a boil and immediately drain the honey mushrooms in a colander and rinse under running water.

Step 3. In a separate pan, prepare the marinade. Pour water into it and add salt. Bring to a boil, boil for a couple of minutes and add a tablespoon of vinegar. We will definitely take a sample.

Step 4. Add the boiled honey mushrooms to the hot marinade, bring to a boil and reduce the heat to low. Add bay leaf with black peppercorns and cook the mushrooms for 15-20 minutes.If necessary, skim off any foam that forms. After the required time, turn off the heat and cover the pan with a lid.

Step 5. Using a ladle, place the honey mushrooms into pre-sterilized jars and fill them with hot marinade. Roll up with sterile lids, turn upside down, wrap in a towel or blanket and leave until completely cool.

Step 6. Store the pickled mushrooms in a cool place. We open them in winter and serve them as an appetizer to the main course. Bon appetit!

Simple marinade for milk mushrooms for 1 liter

Cleaned milk mushrooms are filled with water and boiled for 20 minutes. In a separate container, prepare a marinade from water, bay leaf, peppercorns, salt, sugar and vinegar. Mushrooms are sent there and everything is cooked together for another 15 minutes. The milk mushrooms are placed in jars with garlic, currant and cherry leaves and rolled up.

Cooking time: 50 min.

Cooking time: 20 minutes.

Portions – 5.

Ingredients:

• Milk mushrooms – 1 kg.
• Garlic – 6 cloves.
• Currant leaves – 1 pc.
• Cherry leaves – 1 pc.
• Bay leaf – 1 pc.
• Black peppercorns – 8 pcs.
• Salt – 4 tbsp.
• Granulated sugar – 2 tbsp.
• Vinegar 9% – 2 tsp.
• Water – 1 l.

Cooking process:

Step 1. First, thoroughly rinse the milk mushrooms under running water, then clean them and cut them into medium pieces.

Step 2. Place the mushrooms in a saucepan, add water and put on fire. Bring to a boil and cook for 20 minutes. During the cooking process, skim off any foam that forms. Next, drain the water.

Step 3. Make the marinade in a separate container. Pour one liter of water into a saucepan, add bay leaf, black peppercorns, salt, granulated sugar and vinegar. Bring everything to a boil, add the mushrooms and cook everything together for another 15 minutes.

Step 4.We pre-sterilize the jars in any convenient way. Place chopped garlic, currant and cherry leaves on the bottom of the container. Place milk mushrooms on top and pour hot marinade over them. Cover the jars with lids and leave at room temperature until completely cooled.

Step 5. Open the ready-made pickled milk mushrooms in winter, transfer them to a plate and serve as an appetizer with herbs. Bon appetit!

Delicious marinade for oyster mushrooms

Peeled oyster mushrooms are filled with water and cooked for 20 minutes. Then a marinade is prepared separately from water, salt, sugar, cinnamon, pepper, bay leaf, cloves, where the mushrooms are sent. Next, vinegar is added, everything is cooked for another 15 minutes, infused and placed in jars. It turns out tasty and aromatic.

Cooking time: 1 hour 20 minutes

Cooking time: 20 minutes.

Portions – 10.

Ingredients:

• Oyster mushrooms – 1.5 kg.
• Water – 1 l.
• Salt – 2 tbsp.
• Granulated sugar – 4 tbsp.
• Vinegar 6% – 100 ml.
• Ground cinnamon – 1 pinch.
• Ground black pepper – 0.5 tsp.
• Bay leaf – 4 pcs.
• Cloves – 4 pcs.

Cooking process:

Step 1. First, we clean the oyster mushrooms, separate them into individual mushrooms and cut them into small pieces.

Step 2. Next, transfer them to a saucepan, add water and cook for 20 minutes over low heat. Skim off the foam that forms during the cooking process. Place the boiled mushrooms in a colander and allow all excess liquid to drain.

Step 3. Now prepare the marinade. Pour water into a saucepan, add salt, granulated sugar, ground cinnamon, bay leaf, ground pepper and cloves. Bring to a boil and add the oyster mushrooms.

Step 4. Boil the mushrooms in the marinade for 15 minutes, then add vinegar and cook for another 15 minutes. Then turn off the heat and let the mushrooms sit for about half an hour.

Step 5.Place the mushrooms in pre-sterilized jars, fill them with marinade, roll up the lids and leave until completely cool. We store them in a cool place. Open in winter and serve as an appetizer. Bon appetit!

A simple marinade recipe for bluelegs mushrooms

Bluelegs are cleaned and boiled twice. Next, they are boiled for another 5-7 minutes in a marinade of water, bay leaves, allspice and black pepper, cloves, salt and sugar. Then everything is put into sterilized jars, rolled up and left to cool completely. It turns out incredibly tasty.

Cooking time: 45 min.

Cooking time: 15 minutes.

Portions – 6.

Ingredients:

• Blueleg mushrooms – 1 kg.
• Water – 3-4 l.

For the marinade:

• Water – 1 l.
• Salt – 1 tbsp.
• Granulated sugar – 1 tbsp.
• Vinegar 9% – 40-50 ml.
• Bay leaf – 2 pcs.
• Allspice peas – 5 pcs.
• Black peppercorns – 7 pcs.
• Cloves – 3 pcs.

Cooking process:

Step 1. First, clean the bluelegs. To do this, scrape off the purple part on the stem with a knife. Next, transfer them to a colander and rinse well under running water.

Step 2. Cut large mushrooms into 3-4 parts and put everything into a saucepan. Fill with cold water, bring to a boil, reduce heat and cook for 10-15 minutes. Then drain the liquid, fill the bluelegs with clean water, bring to a boil again and cook for another 10-15 minutes.

Step 3. Now prepare the marinade. Boil water in a saucepan, add bay leaf, allspice and black peppercorns, cloves, salt and granulated sugar. Then put the mushrooms there, bring to a boil, add vinegar and cook for 5-7 minutes.

Step 4. Place the mushrooms in pre-sterilized jars, fill them with hot marinade and roll up the lids.Wrap everything in a towel or blanket and leave until completely cool.

Step 5. Let the bluelegs brew for 3-5 days and we can serve them with onions, herbs or butter as a snack. Bon appetit!