Pickling and pickling brine

Almost any mushroom can be pickled and salted, but mushrooms are considered one of the most popular. In our country, these fruiting bodies can be freely bought or, having gone to the forest, collect them yourself. The latter option gives exceptional pleasure to all lovers of mushroom dishes. And besides, each housewife can process the entire mushroom crop at her own discretion.

So, many people prefer pickling and salting fruit bodies. After all, what could be tastier than strong and crispy mushrooms on the table? But in order to be satisfied with your snack, it is important to remember what role brine plays for mushrooms.

Spices are the basis of any marinade, so you need to approach their combination and dosage with all seriousness. Too much seasoning will drown out the taste and aroma of mushrooms, and too little will make them incomplete. Therefore, it is necessary to know the measure and correctly calculate the amount of spices. We invite you to familiarize yourself with the various variations of brine for mushrooms for the winter and for every day.

Preparing honey mushrooms for pickling

As you know, the pickling of any forest mushrooms includes the process of sorting, cleaning and preliminary boiling of the fruiting bodies. Therefore, before proceeding with the recipes for preparing brine for mushrooms, it is important to pay attention to preparation.

Young and strong fruiting bodies are ideal for pickling and salting. Large adults can also be used, but then they need to be cut into pieces. Since mushrooms mainly grow on stumps and trees, there is practically no dirt on them, which means that thorough cleaning of each specimen is not required. It is necessary to cut off the lower part of the leg with a knife and remove strong dirt, if any, are still present. Then you should place the mushrooms in a suitable container and make a solution of water with salt (1 liter of water – 1 tablespoon of salt). Pour the mushrooms with the resulting liquid and leave for 1-1,5 hours. During this time, the remaining dirt, together with insects that can hide under the hats, will float to the surface. After soaking, rinse mushrooms under running cold water and transfer to a saucepan. Pour in salted water, bring to a boil and boil for 20 minutes, removing the foam.

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Preparation of brine for pickled mushrooms

Now that the preparatory stages have been completed, you can begin to prepare the brine for pickling mushrooms.

The main components of marinades are:

• Water;
• Salt, sugar;
• Various types of pepper;
• Onions, garlic and other vegetables;
• Dill – greens or dried seeds;
• Cloves and other spices;
• Horseradish;
• Mustard seeds;
• Vegetable oil;
• Bay leaf;
• Vinegar.

If the brine for the marinade is being prepared for the winter, then vinegar must be present in the workpiece. This ingredient is the best preservative, thanks to which the workpiece will last for a long time. And besides, vinegar gives the mushrooms a pleasant sour taste. However, we do not recommend making a marinade with apple or other fruit vinegar, take a regular table one. It is desirable to add it at the very end of the brine cooking. I must say that instead of vinegar, you can use citric acid, which also acts as a good preservative.

Choosing which spices to add to the pickled mushroom brine, each housewife will be guided by her own preferences and the tastes of her family. Someone likes a spicier snack, while someone wants to feel a spicy note in it. Therefore, there is no clear framework for the use of ingredients, the main thing is to correctly calculate the amount of water, mushrooms and your favorite spices.

As for the pickling itself, it takes place in two ways – cold and hot. In the first, the marinade is boiled separately from the mushrooms, and in the second, everything is boiled together. However, in both cases, the marinade is cooked for about 7-10 minutes.

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Marinade brine for the winter for 1 liter of water

We propose to learn how to prepare a pickle for mushrooms? It’s very easy to make, just follow the recipe. It is worth noting that you will definitely like the result, and guests will ask to share the recipe for your amazing pickled mushrooms. So, we make a classic brine for mushrooms – for 1 liter of water we take:

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• 1,5 Art. l salts;
• 1 Art. liter. sugar;
• 3 laurel leaves;
• 8 tbsp. l. vinegar (9%);
• 15 peas of black pepper;
• 3 Cloves;
• 4 tbsp. l. vegetable oil.

How to make a classic pickle for mushrooms?

1. In this case, we will use the cold pickling method, that is, we will boil the brine separately from the fruiting bodies. To do this, combine in water all the ingredients from the list (except vinegar) and boil for 7 minutes.
2. Then pour in the vinegar and boil for another 3 minutes.
3. We filter the marinade through a sieve or colander and fill the sterilized jars, which already contain separately boiled mushrooms.
4. We roll up the lids, wrap in a blanket and leave to cool completely. But I must say that this brine is prepared not only for the winter. If the mushrooms are boiled directly in the marinade, then the appetizer can be consumed in a couple of days. In this case, we close the sterilized jars with ordinary plastic lids.

How to cook pickle with garlic and onions for honey mushrooms for the winter

The following recipe, which tells how to cook pickle for honey mushrooms for the winter, involves the use of garlic and green onions. This option is also considered one of the most popular, because the appetizer is spicy and spicy. We make a brine for 1 kg of boiled mushrooms:

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• 450 ml of water;
• 1,5 tsp. salts;
• 2 tsp Sahara;
• 7 cloves of garlic;
• 10 green onion feathers;
• 5 tbsp. l. vinegar;
• 10-15 pcs. black peppercorns;
• 4 bay leaves.

1. Combine all ingredients in water, including garlic passed through a press and finely chopped onion.
2. Bring the brine to a boil and put the mushrooms, boil for 10 minutes.
3. Remove the bay leaf, and distribute the mushrooms along with the marinade in sterilized jars.
4. Roll up, let cool and send to the basement.

How to make a pickle for a three-liter jar for pickling mushrooms for the winter

You can also prepare a brine for pickling mushrooms. You can salt these fruiting bodies in wooden barrels, enameled pots and buckets, in ceramic and glassware. In this case, we will use the usual three-liter jar. However, before it must be thoroughly washed and sterilized for 15 minutes. So, for a three-liter jar of mushrooms for brine, you will need the following ingredients:

• 800 ml of water;
• 3 art. l. table salt.

Additional Ingredients:

• Leaves of currant, horseradish, oak or cherry.
• Grains of black pepper.

I must say that the brine for pickling mushrooms will be made easier than ever.

1. Mix water with salt, put on fire and bring to a boil.
2. Remove from stove and let cool completely.
3. In the meantime, sprinkle honey mushrooms in layers with fresh leaves mentioned in the recipe, as well as black pepper. You can take one or several types of leaves at once.
4. Pour the resulting marinade into a jar, cover with a lid and leave for 3 days at room temperature. Then we take it out to a cool room or send it to the refrigerator. It will be possible to eat such a snack in 2-3 weeks.

The same brine is also used for salting mushrooms for the winter. Just check the workpiece once a week: open the lid and rinse it thoroughly with hot water. In addition, plaque may form on the surface, so remove it. You can store such a blank for no more than 1 months.