Marinade recipes for milk mushrooms (with video)

Every experienced housewife has her own secret of how to cook tasty and healthy canned food. You can find out how to make a marinade for mushrooms according to all the rules on this page. There is a classic version. In it, marinade for mushrooms is prepared using vinegar or essence. But there are other types of preservatives. Thanks to them, marinade for mushrooms for the winter can be prepared without acetic acid. This is especially valuable for those people who suffer from diseases of the gastrointestinal tract and for this reason they are contraindicated in the use of certain products. Choose a suitable marinade recipe for mushrooms and prepare fragrant and tasty preparations for the winter.

Marinade for boiled mushrooms

Marinade for pouring boiled mushrooms is prepared as follows. Pour 0,5 liters of water into the pan, put 2 teaspoons of salt, 1 teaspoon of sugar, 6 peppercorns, 1 bay leaf, 1 cloves, 1 g of cinnamon and citric acid on the tip of a knife. All this is boiled for 20-30 minutes on low heat, then cooled and 1/3 cup of 8% vinegar is added. Marinade for mushroom mushrooms is ready, but you need to use it immediately, it is not stored in the open.

Marinade for milk mushrooms per 1 liter of water

You need to know how the basic marinade for milk mushrooms is prepared based on 1 liter of water: it is this layout that will help you not to make a mistake with salt and sugar. Pour 1 liter of water into an enameled pan, add 2 tbsp. tablespoons of salt, 1/3 faceted glass of 8% vinegar, bring to a boil and lower 1 kg of pre-prepared raw mushrooms there. You should not be afraid that the marinade will not cover all the mushrooms, because when heated, they will release the juice and be completely immersed in the marinade. As soon as the liquid boils, you need to reduce the heat and cook, stirring gently.

Foam should be removed with a slotted spoon.

Spices (2 bay leaves, 2 cloves, 5 peas of allspice, 1 g of cinnamon and star anise), as well as citric acid (on the tip of a knife) are added after the marinade is completely cleansed of foam. Then you should add 1 teaspoon of sugar.

How to cook marinade for mushrooms for the winter

Before preparing a marinade for mushrooms for the winter, take: for 1 liter of water 3 teaspoons of vinegar essence go 1 faceted glass of table vinegar (then water is 1 glass less), 2 tablespoons of sugar, 4 teaspoons of salt, 3 bay leaves, 6 peas of allspice, 3 pieces of cloves, chug-slightly cinnamon. The marinade must be sure to cover the mushrooms so that mold does not form. Pour vegetable oil on top. If mold has started in the jar, boil the mushrooms, pour fresh marinade over them. Store marinades and pickles in a cool place.

The second version of the marinade.

MARINADE:

• water 3 liters,
• vinegar essence 1 teaspoon,
• peppercorns 1/2 teaspoon,
• salt 1/2 tablespoon,
• dill.

Prepare marinade. Throw diced mushrooms into the marinade and cook until they settle to the bottom. Throw the old dill (when the seeds have ripened on it), meaning the stem with a corolla of seeds and boil. Pour into pre-sterilized jars and close with PLASTIC lids, previously scalded with boiling water. Store on the bottom shelves of the refrigerator.

Another recipe for marinade for mushrooms.For the marinade:

• table vinegar – 2 cups
• salt – 30 g,
• sugar — 3–5 h. l.,
• allspice – 5 peas,
• bay leaf – 3-5 pcs.,
• cloves – 3-5 pcs.

Boil water with vinegar, add salt, sugar, pepper, bay leaf, cinnamon, cloves. As soon as the marinade boils, put the mushrooms in it and cook until they become soft. Then cool the marinade, transfer to glass jars, pour a thin layer of vegetable oil.

Marinade for black mushrooms

[“wp-content/plugins/include-me/goog-left.php”]The composition of the marinade for black mushrooms based on 2 kg of mushrooms: water – 0,5 l, olive oil – 100 ml, lemon – 1 pc., ground black pepper to taste, bay leaf to taste.

Peel mushrooms, wash well and chop. Pour marinade made from water, olive or sunflower oil, lemon juice and spices. Cook until the mushrooms are soft, until there is enough water left to just cover the mushrooms. These mushrooms can also be served as a hot appetizer.

Second cooking option:

• sugar – 10 g
• citric acid – 2 g,
• 5% vinegar – 250 ml,
• allspice – 6 peas,
• bay leaf – 1 pcs.,
• cinnamon – 1 g.

To prepare the marinade: pour 1 liter of water into an enamel pan, add salt and vinegar. Put the pan on the fire, bring the marinade to a boil, filter through 4 layers of gauze and dip the mushrooms into it. Cook at a low boil until cooked, when the mushrooms settle to the bottom, and the marinade becomes transparent again.

Add spices according to the recipe and bring to a boil again. Pack in dry heated jars, filling them 1 cm below the top of the neck. Cover with lids and set for sterilization. Roll up.

Hot marinade for mushrooms

Hot marinade for mushrooms includes the following ingredients:

• water – 400 g,
• salt – 10 g
• sugar – 10 g
• allspice – 6 peas,
• cloves – 2 pcs.,
• cinnamon – 1 g,
• citric acid – 3 g,
• 5% table vinegar – 100 g.

Pour water into a saucepan, add salt and sugar, bring to a boil, filter through 4 layers of gauze, bring to a boil again, add spices, citric acid and 5% table vinegar. Spices can be laid on the bottom of the jar, and put mushrooms on them. Sterilize and roll mushrooms filled with boiling marinade.

Marinade for dry meat

In order to prepare a marinade for dry mushrooms, you need to take:

• salt – 3 teaspoons,
• pepper – 8 peas,
• bay leaf – 12 pcs.,
• 30% acetic acid – 70 g,
• sugar – half a teaspoon,
• water – 2 cups.

During cooking, milk mushrooms secrete juice, which can be used as a marinade liquid. Add acetic acid to it and cook together with mushrooms for 5 minutes. Transfer the hot marinade with mushrooms to a heated jar and close immediately. The resulting marinade is dark in color, but the mushrooms in it retain their nutritional value well.

Delicious marinade for mushrooms

• Water – 1 l,
• salt – 2 tablespoons,
• sugar – 2 tbsp. spoons,
• bay leaf – 2 pcs.,
• peppercorns – 6 pcs.,
• allspice – 6 pcs.,
• cloves – 6 pcs.,
• garlic – 1 clove,
• vinegar (70% essence) – 1 dessert spoon.

A delicious marinade for mushrooms will turn out if you add finely chopped garlic to it. Pour boiling water into a saucepan – 1 liter. Add salt, sugar, garlic, cut into slices, spices. Pour a spoonful of vinegar essence. Boil mushrooms in brine for 15 minutes, turn off and transfer hot to a jar. The marinade should cover the mushrooms a little, the rest of the marinade can be poured out. After cooling, move the jar to the refrigerator. You can eat the next day.

Marinade for salting grouds in cans

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Before laying the mushrooms on the bottom of the container (jar), you need to pour a layer of salt. Blackcurrant, cherry and oak leaves, horseradish leaves and root, dill stalks are placed on top of it to give the mushrooms a better taste and aroma. The legs of the mushrooms are cut off at a distance of 0,5 cm from the cap. Mushrooms should be laid tightly, caps down, in layers of 6-10 cm thick. Each layer of mushrooms is sprinkled with salt and spices (bay leaf, pepper, garlic). Take 35-50 g of salt per kilogram of fresh mushrooms, or, according to old norms, one and a half to two glasses of salt per bucket of mushrooms. From above, mushrooms should be covered with a layer of currant leaves, horseradish, cherries, dill, to protect them from mold, which may appear on the surface of the brine. Then the mushrooms are covered with a wooden circle, a load (oppression, oppression) is placed on it and the container is covered with a clean rag.

Marinade for salting mushrooms in jars should completely cover the mushrooms. If there is little brine or it has leaked out for some reason, you need to pour the mushrooms with a 10% solution of salt in boiled water. If mold appears, remove it from the walls of the container with a clean rag moistened with a solution of salt or vinegar, and also rinse the wooden circle and the yoke in this solution.

Marinade for white mushrooms

• Salt – 1 tbsp. a spoon,
• water – 2 cups,
• 30% acetic acid – 70 g,
• allspice – 15 peas,
• bay leaf – 2 pcs.,
• small onions – 10 pcs.,
• cloves – 2 pcs.,
• sugar – half a teaspoon.

Marinade for white mushrooms should be boiled from water, spices and onions – pour vinegar last. Season the marinade, dip the mushrooms into it and cook for another 5 minutes. Arrange hot mushrooms with onions in jars, and continue to cook the marinade for greater strength. Then pour mushrooms with boiling marinade, close the jars.

Marinade for mushrooms without vinegar

To make a marinade for milk mushrooms without vinegar, 1 tablespoon of salt, 1-1 teaspoons of sugar, 2 peppercorns, 10 pcs. are taken per 5 kg of mushrooms. cloves, 2 bay leaves, 1-2 onions, half a carrot, 2 cups of water.

Boil the marinade until the vegetables are ready. At the end of cooking, squeezed mushrooms are added there and boiled for another 5-10 minutes. When the mushrooms are cooked, they are transferred to jars, poured with hot marinade, tightly corked, cooled and put in a cold place for storage.

Marinade for salted mushrooms

The composition of the marinade for salted mushrooms:

• 400 g salt,
• 35 g dill (greens),
• 18 g horseradish (root),
• 40 g of garlic,
• 35-40 allspice peas
• 10 bay leaves.

Mushrooms are sorted and cleaned, the stem is cut off and soaked in cold water for 2-3 days. Water is changed at least once a day. After soaking, they are thrown back onto a sieve and placed in a barrel, layered with spices and salt. Mushrooms are covered with a napkin, put a circle and a load.

You can report the barrel with new mushrooms, since after salting their volume will decrease by about a third.

A brine should appear above the circle. If the brine does not appear within two days, the load should be increased.[ »]

Marinade for salted beef

It is very important not to oversalt the mushrooms: salt should not be more than 5% salt. A higher salt concentration in the marinade for pickling milk mushrooms has an adverse effect on the fermentation process: at a concentration of 10%, fermentation slows down, and at a concentration of 20%, it stops altogether.

Tourchia (pickle) from mushrooms is prepared as follows. Peeled and washed mushrooms are blanched and placed in a suitable dish, with each row sprinkled with salt and sugar – for 10 kg of mushrooms, you need to take 150 g of salt and 150 g of sugar. Then it is filled with water.

Fermentation lasts 14–15 days at a temperature of 15–18 °C. During this period, the container with mushrooms should always be full. After fermentation, the mushrooms are stored in a cool place.

Marinade for salting beef for the winter

Put the soaked mushrooms to the brim in the prepared dish (enamelled pan, barrel) with the legs up, sprinkle with salt at the rate of 3-4% by weight of the mushrooms, i.e. 10-300 g of salt per 400 kg of mushrooms. Spices and seasonings in the marinade for salting milk mushrooms for the winter: garlic, pepper, dill, horseradish leaf, blackcurrant leaf, bay leaf, allspice, cloves, etc. put on the bottom of the barrel, on top, and also put them mushrooms in the middle. On top you need to put a wooden circle and a load.

As the mushrooms settle in the barrel, you can put a new portion of them, sprinkling them with salt, and so on until the container is filled. After that, the mushrooms must be taken out to a cold place. With such salting, milk mushrooms are ready – in 30-40 days. Arrange the mushrooms in jars and store in a cool room.

Watch how to prepare a marinade for mushroom mushrooms in the video, which clearly illustrates all the steps.