Pickled redheads recipes for the winter

Marinade for porcini mushrooms

Boletus mushrooms are very healthy and nutritious, and so tasty! In order for their adored taste to be fully revealed and not “dissolved” in brine, you can follow this recipe for marinade of porcini mushrooms for the winter.

Ingredients:

1.2 liters of water;
60 ml 9% vinegar;
30 g salt;
2 pcs. bay leaf;
6 black peppercorns;
2 clove buds;
allspice to taste.

Preparation:

Make a bag out of gauze and put the spices in it.
Boil water, then place a bag of seasonings and boletus mushrooms in a container.
Cook the marinade uncovered over medium heat for half an hour.
During the last 4 minutes, pour the vinegar into the pan and return the liquid to a boil.

How to prepare marinade for mushrooms

Crispy, delicious mushrooms will always be in demand at the table. To properly and tasty prepare pickled mushrooms for the winter, you need to know a few basic rules:

Prepare canned food and eat only proven, guaranteed edible fruits. Do not buy them in spontaneous trading places.
Prepare the fruits: cut off the stems, cut large mushrooms into pieces, and leave small ones in their original form.
If you have boletus or boletus, then the caps and legs need to be marinated separately.
Butter must first be removed from the skin.

After preparing the base, you need to prepare a brine for mushrooms in 1 liter of water. Each recipe has its own proportions of salt and vinegar, they depend on the type of fruit. Before preparing the preparation, the mushrooms are usually soaked, then boiled for 20-25 minutes with the addition of salt. This allows you to disinfect the fruits and remove remaining dirt and moss.

Marinade for boletus and boletus mushrooms for the winter

“Neighbors” of birch and aspen trees with cute hats easily lose their colors during processing. But this trouble is not a problem for cooks who know how to prepare such a marinade. Classic brine components help preserve the taste of mushrooms in their original form.

Ingredients:

2 liters of water;
20 g 80% vinegar essence;
40 g salt;
10 pieces. bay leaf;
20 pcs. allspice in the form of peas.

Preparation:

Mix the ingredients of the marinade and wait until the salt crystals disappear.
Cook for 10 minutes over medium heat with the mushrooms.

How to pickle oyster mushrooms for the winter in jars - a simple recipe with photo instructions

Planting oyster mushrooms for the winter is completely optional: during cold weather, such mushrooms can be bought in a supermarket or grown independently all year round in the basement or on the balcony. But with proper preparation of the marinade, they can be stored for a really long time. The following recipe with photo tips will help you prepare mushrooms step by step, both easily and tasty.

List of ingredients for preparing pickled oyster mushrooms in jars for winter

oyster mushrooms -0.5 kg;
table vinegar - 1 tbsp;
salt - 2 tsp;
rast. oil - 3 tbsp;
garlic - 6 cloves;
water - 1 tbsp.;
onion - 1 pc.;
spices - to taste;
juice of half a lemon.

Photo instructions for the winter recipe for marinated oyster mushrooms in jars

Prepare ingredients for work.
Rinse the oyster mushrooms under water. Separate the mushrooms. Large oyster mushrooms can be cut into several pieces. Prepare marinade from the remaining ingredients (except onion) and simmer for 10 minutes.
Boil the oyster mushrooms in the marinade for 15 minutes and leave covered for another 10 minutes.
Place the oyster mushrooms in jars, add chopped onions and, after cooling completely, cover them with lids. Store the preparation in the refrigerator.

Marinade for champignons

These mushrooms, which are widely known in cooking and are full of grocery store shelves, will not lose their virtues if you put them in a homemade marinade.

Ingredients:

1 liter of water;
150 ml 6% white wine vinegar;
50 g salt;
10 g sugar;
15 pcs. white and black peppercorns;
5 carnation flowers;
4 things. bay leaf;
5 cloves of garlic head.

Preparation:

Place all ingredients except garlic in a saucepan with water.
Mix the contents of the vessel thoroughly.
Bring the marinade to a boil and then add the garlic.
You can cook champignons in this brine for about 8 minutes - its taste will not deteriorate.
Mushrooms soaked in this marinade should be stored in a cool place.

Universal marinade

Time: 40 minutes. Number of servings: 6 persons. Calorie content of the dish: 28 kcal. Purpose: conservation. Cuisine: Russian. Difficulty: easy.

This method is excellent for preparing both tubular mushrooms (oyster mushrooms, etc.), and boletuses, chanterelles, etc. Prepare the mushrooms: soak them, chop them and boil them according to the type of fruit, but experts recommend boiling all types of mushrooms for 15 minutes to half an hour. Vinegar can be replaced with vinegar essence, but it is very important to do this correctly, taking into account the proportions.

Ingredients:

sugar – 80 g;
salt – 40 g;
vinegar – 100 ml (or 30 ml of essence);
allspice and black peppercorns;
cloves - 5 buds;
bay leaf – 2 pcs.;
water – 1 l.

Cooking method:

Boil the water. Add salt, sugar and stir well until completely dissolved.
Bring to a boil. Place the spices in the pan, pour in the vinegar and let sit for a couple of minutes.
Place the fruits in jars, fill them with hot brine, and roll them up.

Marinade for oyster mushrooms

Oyster mushrooms marinated in a liquid with this composition taste like the delicate and delicate taste of oysters.

Ingredients:

0.9 liters of purified or well water;
40 g table salt;
20 g sugar;
2-3 cloves of garlic;
100 ml 9% vinegar;
10 peas of black and allspice;
10 dried cloves flowers;
4 things. laurel leaves.

Preparation:

Pour a mixture of spices, salt, sugar and the “main characters” of canning with water.
Place the pan with the main ingredients on the gas burner. When its contents boil, carefully remove the resulting foam.
Keep the marinade over moderate heat for 15 minutes.
Place the garlic and vinegar in the pan and cook the brine for another 5 minutes.

Honey mushrooms absorb seasonings more than other “forest brothers”, so you should not violate the filling recipe when preparing them. This brine will give gourmets a spicy, but moderately spicy taste.

Ingredients:

1 liter of water (preferably spring water);
35 g salt;
30 g sugar;
2 clove buds;
3 peas of allspice;
10 ml 70% vinegar essence;
2 bay leaves;
green dill and garlic to taste.

Preparation:

Place salt, sugar and spices in a saucepan with cold water.
Taste what you get - the liquid should seem a little salty. This is normal: the mushrooms will absorb some of the salt.
Place the pan on the fire and wait for the filling to boil.
Add vinegar essence to the brine and boil it for another 5 minutes.
Place dill umbrellas and garlic cloves directly into jars of honey mushrooms.

How to properly pickle oyster mushrooms at home - recipes with photos and videos

Pickling oyster mushrooms is great for creating unusual snacks for everyday use or serving at a feast. At the same time, they turn out very tasty both when adding the usual spices and when marinating in Italian herbs. The following recipe with photos describes step by step how to quickly marinate oyster mushrooms with any seasonings.

Ingredients for pickling oyster mushrooms at home

oyster mushrooms -1 kg;
soy sauce - 100 ml;
pepper - 1 tsp. (less possible);
Italian seasonings - to taste.

Photo recipe for pickling oyster mushrooms at home

Carefully wash the oyster mushrooms, trim off the thick stems and divide the mushrooms into pieces.
Prepare a marinade from soy sauce and spices. Heat it slightly, but do not bring it to a boil.
Boil oyster mushrooms in salted water for 10-15 minutes.
Place the oyster mushrooms in a colander and wait until the water drains from them.
Transfer the oyster mushrooms to the marinade and leave in it for 2-4 hours.

Step-by-step video recipe for pickling oyster mushrooms at home

You can prepare delicious pickled oyster mushrooms at home using another recipe. The video below will help you easily give mushrooms an amazing taste and unusual aroma. This appetizer goes well with meat and a variety of side dishes.

Marinade for saffron milk caps and milk mushrooms

Ingredients:

2 liters of water;
30 ml 70% vinegar essence;
cloves, bay leaf and allspice to taste.

Preparation:

Place spices in a container and fill them with water.
Bring the water to a boil, and then add vinegar essence to the marinade.
Cook the brine for another 4-5 minutes.

Brine with cloves and cinnamon will give the mushrooms a unique piquant aroma and make the taste of the chanterelles brighter. The main thing is to strictly follow the dosage when adding spices.

Ingredients:

90 ml water;
5 tbsp. l. 8% vinegar;
1 tsp. Sahara;
1 PC. bay leaf;
2 cloves;
4 peas of allspice;
1 tbsp. l. salt;
a piece of cinnamon.

Preparation:

Dissolve salt in water, pour in vinegar and stir the resulting liquid.
Bring the brine to a boil and add the chanterelles to it.
Keep the pan with the ingredients on medium heat for 20 minutes.
Add sugar, bay leaves, peppercorns, cloves and cinnamon to the marinade.
Bring the liquid back to a boil.

Here they are, my beauties! Now, of course, is not the season of wild mushrooms, but when this season begins, I will not be on the Internet, so I advise you to write down the recipe now. I think you won't regret it.

So, before leaving for the dacha, I decided to post my favorite recipe for pickling mushrooms! I’ve been marinating only using this recipe for 30 years! The taste is amazing, nothing extra! Whoever tries it, asks for the recipe! And you will definitely succeed, but under one condition: the amount of ingredients for the marinade must be observed with absolute precision! At least for the first time, in the future it will be possible to adjust the number of them “to suit you”, although I don’t recommend it... So, let’s begin. Boil chopped mushrooms, preferably, of course, tubular ones (although lamellar ones are also possible), and add salt to taste. Prepare a marinade using the mushroom broth (if you have porcini mushrooms, it is better to boil them separately, and then prepare the marinade using this broth). Ingredients of the marinade (per 1 liter of mushroom broth): - 3 teaspoons of salt; - 2 table. spoons of sugar; - 4 cloves; - 4 bay leaves; - 8 allspice peas; - 1/5 teaspoon ground cinnamon; - 3 teaspoons of vinegar essence (or 8 tablespoons of 9% vinegar); Clean, sterilized jars with a capacity of 0.5 l or 0.7 l are already waiting for us on the table. Pour boiling marinade into each jar to fill 1/4 of the jar’s volume; Add 1 clove of garlic (or 2 small ones) to each jar; Place boiling mushrooms in a jar (using a slotted spoon); Add a little marinade on top and sterilize (as the author of the recipe advises): 1-liter jar for 30 minutes, 0.5 jar for 20 minutes. Roll up. I usually do without sterilizing the filled jars, but I have both the marinade and the mushrooms boiling nearby on the stove, and I do everything very quickly, add the marinade on top so that it “spills,” screw on the sterilized lids, and leave them upside down and covered with a padded jacket until cooling completely (I think this is called “self-sterilization”). You can try it in about a month. There is no need to season it with anything before serving - the mushrooms are quite self-sufficient in taste. Try it, I think you will really like it! Bon appetit! Note:

For those who don’t have the opportunity to prepare wild mushrooms, try marinating a couple of jars of store-bought
ADDED champignons.
If there are not enough mushrooms, or you want to try them not in a month, but, say, in a week, do this: Pour the mushroom broth into a separate saucepan (measuring the amount), prepare a marinade with this broth. When it boils for about 5-7 minutes, put the discarded mushrooms in it, bring to a boil, and cook the mushrooms in the marinade for about 10 minutes. Then put them in jars, remembering to track the amount of marinade per jar volume! Well, don’t forget about garlic either.

Pickled mushrooms are a universal appetizer that has long received national recognition and does not lose popularity over time, but on the contrary, acquires all sorts of variations. The taste of the finished dish directly depends on the variety of mushrooms and the marinade recipe.

How to pickle champignon mushrooms at home quickly and tasty - step-by-step photo recipe

Champignons can be considered the easiest to prepare of all mushrooms. They do not require long preparation and marinate quite quickly. That is why it is very convenient to prepare them at home on the eve of the holidays, before guests arrive: after just 1 hour, the pickled mushrooms will be ready to eat.

List of ingredients for a recipe for marinating champignons at home quickly and tasty

champignons -0.5 kg;
apple cider vinegar - 1.5 tbsp;
olive oil - 0.5 tbsp;
garlic cloves - 8 pcs.;
lemon juice - 1 tbsp;
bay leaf - 2 pcs.;
Italian herbs - 1 tsp;
salt - 2 tsp.

Step-by-step recipe with photos for marinating champignon mushrooms at home quickly and tasty

Wash the champignons thoroughly and trim off the ends of the mushroom stems.
Prepare the remaining ingredients.
Read also: Opera dessert recipe with photos
Peel the garlic, prepare lemon juice.
Prepare the marinade from the prepared ingredients and boil the champignons in it for 15-20 minutes over high heat.
Place the champignons on a plate and let them cool completely. Before serving, it is recommended to sprinkle them with chopped fresh herbs.

How to pickle mushrooms?

To prepare pickled mushrooms at home, you need not only to take care of the availability of raw materials, but also to become familiar with the nuances of its preliminary preparation and further processing.

Mushrooms are prepared properly and washed.
Marinate the raw materials according to the chosen recipe.
Pickled mushrooms are stored in the refrigerator in non-hermetically sealed containers for no more than a month.
Workpieces for long-term storage should be subjected to prolonged sterilization and sealed in sterile containers.

Instant marinated mushrooms

Delicious pickled mushrooms can be prepared in just 3 hours. To implement the recipe, you can take available champignons, oyster mushrooms or wild mushrooms, which must first be properly prepared and boiled. Small specimens are left whole, while large ones are cut into longitudinal parts.

Ingredients:

mushrooms – 1 kg;
water – ½ cup;
vinegar - 1/4 cup;
cloves – 5 pcs.;
pepper – 10 pcs.;
laurel – 2 pcs.;
salt – 1 tbsp. spoon;
sugar – 1 teaspoon.

Preparation

Add the ingredients of the marinade to the water, bring to a boil and add the mushrooms.
Boil the contents of the vessel for 20 minutes, quickly cool it by placing the vessel with mushrooms in a container of cold water.
Transfer the pickled mushrooms to a jar and place in the refrigerator for 2 hours.

How to pickle oyster mushrooms?

Pickled oyster mushrooms, a very tasty recipe for which will be outlined below, are prepared no less simply than mushrooms according to the above recommendations. The onion, which is added to the marinade after cooking and left to cool and infuse together with the oyster mushrooms, will add additional piquancy to the appetizer.

Ingredients:

oyster mushrooms – 1 kg;
water – 300 ml;
vinegar - 1 tbsp. spoon;
lemon juice – 2 tbsp. spoons;
vegetable oil – 50 ml;
cloves – 3 pcs.;
pepper – 3 pcs.;
garlic cloves – 4 pcs.;
onion – 1 pc.;
salt – 1 tbsp. spoon;
sugar – 1 tbsp. spoon.

Preparation

Add salt, sugar, pepper and cloves to boiling water.
After 5 minutes, add garlic, add oil, lemon juice, vinegar, and add oyster mushrooms.
Cook the mushrooms for 10 minutes, remove from heat, let cool slightly, add chopped onions.
Place the marinated cooled mushrooms in the refrigerator and leave for 8-12 hours.

How to pickle champignon mushrooms?

Marinated champignon mushrooms according to the following recipe have an individual characteristic both in preparation technology and in taste characteristics. The preparation is prepared without adding water, which has a positive effect on the final taste of the mushrooms, which remain elastic and not watery.

Ingredients:

champignons – 1 kg;
oil – 200 ml;
vinegar - 4 tbsp. spoons;
laurel – 3 pcs.;
coriander – 2 pinches;
garlic cloves – 6 pcs.;
onions – 2 pcs.;
salt – 2 teaspoons;
sugar – 2 tbsp. spoons;
pepper.

Preparation

Dry the mushrooms in a dry frying pan or saucepan for 5 minutes.
Mix the oil with salt, sugar, vinegar and all the spices, pour the mixture into a container with mushrooms.
Stew the pickled delicious mushrooms for 10 minutes, then transfer them to a jar, add onions and garlic, stir and let it brew for 6-8 hours.

How to pickle porcini mushrooms?

The following recipe for delicious pickled mushrooms is suitable for preparing specimens collected in the forest. A particularly rich appetizer will be made from porcini mushrooms, which need to be removed from dirt and the caps separated from the stems. In this case, it is better not to use the latter, but to use them to decorate mushroom caviar or other dishes.

Ingredients:

White mushrooms;
water – 1 l;
vinegar – 150 ml;
salt – 1.5 tbsp. spoons;
sugar – 2 tbsp. spoons;
laurel – 3 pcs.;
pepper – 6 pcs.;
clove buds – 2 pcs.

Preparation

Place the mushrooms in a pan with salted water, cook for 20 minutes, and place in clean containers.
For the marinade, mix water with salt, sugar and all the spices, bring to a boil, boil for 5 minutes, remove from heat and pour in vinegar.
Pour marinade over mushrooms in a jar and cover with lids.
Sterilize in boiling water for 30-40 minutes, seal the lids.

How to pickle boletus mushrooms?

Another recipe for pickled mushrooms for the winter involves using boletus as a base product. The peculiarity of the technology is the need to pre-clean the mushrooms by removing the film from the caps. Prepared specimens are soaked for 30 minutes in salted water, after which they are washed twice.

Ingredients:

boletus – 3 kg;
water – 2 l;
vinegar (70%) – 2 tbsp. spoons;
salt – 3 tbsp. spoons;
sugar – 4 tbsp. spoons;
laurel – 4 pcs.;
pepper - to taste.

Preparation

Place the prepared mushrooms in boiling water, adding a little vinegar, and cook for 10 minutes.
Pour the butter into a sieve and let it drain.
Add the marinade components to clean boiling water, add mushrooms, cook for 7 minutes, pour in vinegar, remove from heat.
Place the contents of the pan into sterile jars and sterilize for 20-30 minutes.
Seal the marinated ones with lids and wrap until cool.

Marinated mushrooms with garlic - recipe

Marinated mushrooms with garlic are especially fragrant and piquant. The preparation is tasty on its own, but is especially suitable for adding to salads or multi-ingredient snacks. Mushroom specimens of any variety are suitable for pickling according to this recipe. The difference in technology is only in the preliminary preparation of the product.

Ingredients:

mushrooms – 1.5-2 kg;
water – 1 l;
vinegar (9%) – 4 tbsp. spoons;
salt – 1.5 tbsp. spoons;
sugar – 2 tbsp. spoons;
laurel – 2 pcs.;
garlic – 3 cloves;
pepper – 5 pcs.
Preparation

Prepare the mushrooms, boil for 30 minutes, transfer to a boiling marinade of water, salt, sugar and spices, cook for 7 minutes.
Pour in vinegar, add garlic, put the mixture into jars, sterilize for 30 minutes, seal, and wrap until cool.

Mushrooms marinated with onions

Pickled mushrooms, the recipe for which will be described below, are decorated with onions, which gives the appetizer a special taste, aroma and piquancy. Garlic will also not be amiss in the composition - several cloves should be cut in half and added to the marinade along with other ingredients, which may include any spices taken to taste.

Ingredients:

mushrooms – 1.5-2 kg;
onions – 3 pcs.;
garlic – 2-3 cloves;
water – 1 l;
vinegar (9%) – 4 tbsp. spoons;
salt – 1 tbsp. spoon;
sugar – 2 tbsp. spoons;
laurel, pepper, cloves;
salt and citric acid for cooking mushrooms.

Preparation

Prepare the mushrooms, boil them in salted and acidified water to taste, and add them to a marinade of water, salt, sugar and spices.
Add onion and garlic, cook the contents for 20 minutes.
Pour in vinegar, place the mushroom mass in a sterile container, sterilize for 20-30 minutes, seal and wrap.

Marinade recipes

Marinating is a fairly simple process that even a novice cook can handle. The only thing you need to know is the cooking features of the type of mushroom you have chosen.

The most important stage of marinating is preparing the marinade for mushrooms in 1 liter of water. Depending on the type of mushrooms and the recipe for their preparation, the proportions of the ingredients included in it vary.

Universal marinade

Based on the name, you can easily guess that this marinade is suitable for almost any mushroom. The most delicious are boletuses, chanterelles, champignons, and oyster mushrooms. Before preparing the marinade, you should soak the mushrooms you have chosen and boil them.

This is necessary in order to remove all harmful microorganisms and disinfect the product. As a rule, mushrooms are cooked for at least fifteen minutes and no more than half an hour.

Ingredients needed for the marinade:

80 g sugar;
40 g salt;
100 ml of vinegar (can be replaced with 30 ml of vinegar essence);
bay leaf, cloves, black pepper;
1 liter of water.

The marinade preparation process includes the following steps:

Take a container for the marinade and pour water into it.
Add sugar and salt. Mix thoroughly until the ingredients are completely dissolved.
Place on the fire and bring to a boil.
Add vinegar and spices, then leave for a few minutes.
Place the prepared mushrooms in jars and fill with hot brine.
After cooling, place the jars in the refrigerator.

Quick recipe

This option is perfect for beginners and people who don’t like to wait a long time for the finished product. Before preparing mushroom brine for 1 liter of water, you need to select the following ingredients correctly:

3 bay leaves;
carnation;
1 small onion;
several sprigs of thyme;
peppercorns;
30 g salt;
water;
vinegar.

Steps for preparing a quick marinade:

Peel the onion and chop finely.
Place all ingredients in a marinade container and bring the mixture to a boil.
Place washed and peeled mushrooms into the boiling marinade.
Bring to a boil and cook over low heat for at least fifteen minutes.
Place the resulting product in jars and close with a lid.
Let it cool and put it in the refrigerator.

Marinade for porcini mushrooms

Porcini mushrooms are considered one of the most delicious, so in order not to spoil them, you need to prepare the marinade correctly. The marinating process is simple, and the product can be consumed within three days after preparation.

All necessary products:

one and a half glasses of water;
20 g each of salt and sugar;
70 ml vinegar;
peppercorns;
Bay leaf;
1 head of onion.

Preparation of pickled porcini mushrooms includes the following steps:

Chop the peeled and thoroughly washed mushrooms and place them in a deep container.
Add water, salt and wait until the mixture boils.
After boiling, cook the mushrooms for no more than ten minutes.
After this, add peeled and chopped onions, spices, and sugar.
Cook the mixture for about another twenty minutes.
Before finishing cooking, add vinegar.
Place the product in jars and leave to cool.
We put it in the refrigerator.

Preparing the marinade for mushrooms

To get maximum pleasure from eating pickled mushrooms, they need to be properly prepared. First of all, the mushrooms should be soaked in cold water for half an hour.

After this, the honey mushrooms are immersed in boiling water for five minutes. Unlike other recipes, mushrooms are poured not with hot, but with cold marinade. This brine soaks honey mushrooms and gives them a unique taste and aroma.

Products needed for the marinade:

1 liter of clean water;
30 g salt and 60 g sugar;
300 ml vinegar;
coriander, bay leaf, cloves.

Cooking method:

Add salt, sugar, spices and vinegar to hot water.
Bring the marinade to a boil and let it cool.
Place the prepared mushrooms in a saucepan and pour in the marinade.
We wait until the mixture boils and cook the honey mushrooms for about fifteen minutes. During the cooking process, foam will form on the surface of the marinade, which must be removed with a slotted spoon.
We put the finished product into jars and roll up.

Recipe for butter

Unlike other mushrooms, boletus requires more preparation time. The mushrooms are cleaned and the film is removed from the cap. The butter is soaked in salted water and rinsed. This operation is performed several times to remove sand and dirt.

Necessary ingredients for marinating butter:

1 liter of cold water;
60 g sugar;
40 g salt;
100 ml vinegar;
garlic, cloves, bay leaf, pepper.

Cooking method:

Pour water into the pan and add salt, sugar, spices.
Wait for it to boil and cook for a few minutes.
Remove from heat and wait for it to cool completely.
Add vinegar to the marinade and bring to a boil.
We put the butter into pre-prepared jars and fill it with the prepared marinade.

Marinade with soy sauce

This marinade is ideal for pickling champignons. The process itself does not require special skills and will not take much time.

For marinating we need the following ingredients:

30 g sugar;
50 ml soy sauce and balsamic vinegar;
50 ml sunflower or olive oil;
garlic, bay leaf, parsley.

Stages of preparing the marinade:

Pour vegetable oil and soy sauce into the marinade container.
Add spices, salt, sugar and heat the mixture.
Add the champignons and simmer for about eight minutes.
Add vinegar and mix well.
Wait for the mushrooms to cool and add the garlic and parsley.

Marinade with pepper and garlic

This brine is perfect for marinating champignons that will be fried over an open fire. These mushrooms will go equally well with meat and fish dishes.

Products for pickling:

garlic;
dill;
30 ml vinegar and vegetable oil;
30 g each of salt and sugar;
liter of water;
black pepper, bay leaf.

To prepare you need:

Boil water in a saucepan with the addition of spices and salt and pepper.
At the same time, mix sugar, vinegar, dill, garlic and sunflower oil.
Add the resulting mixture to the brine and remove from heat.
Place the prepared mushrooms into the hot marinade and leave for fifteen minutes.

For mushrooms in Korean

If you prepare such mushrooms correctly, their taste will amaze your family and guests and will force you to abandon store-bought mushrooms.

Products for cooking mushrooms in Korean:

80 ml apple cider vinegar;
60 ml oil (sunflower or olive);
soy sauce;
1 chili pepper;
bay leaf, coriander, dill, parsley, sesame;
6 cloves of garlic;
salt.

Marinating process:

Chop the garlic and herbs.
Cut the chili pepper as finely as possible.
Pour vegetable oil into a container and add all the spices.
Add soy sauce, vinegar and stir.
Roast sesame seeds and add them to the marinade.
After boiling, add the mushrooms and stir.

Marinated boletus for the winter, cooked hot with skin

Find out a recipe in which the film (skin) on the cap will not be peeled, but the pickled butter will be tender and tasty. In this recipe, sterilization of jars of mushrooms is not done.

Ingredients:

Butter

For marinade per 1 liter of water:

2 tbsp. spoons of salt
3 tbsp. spoons of sugar
1.5-2 teaspoons vinegar essence 70%
Spices: 3 bay leaves, 8 black peppercorns, 4 cloves garlic

Preparation

1. Clean the mushrooms from debris and wash them. put in a saucepan with water and put on fire.

Mushrooms need to be processed quickly, as they quickly darken when exposed to air. After cutting, they should immediately be immersed in cold water, to which 1 teaspoon of salt and 2 g of citric acid per 1 liter of water have been added.

2. The water comes to a boil, foam begins to appear, which we remove with a spoon. Along with the foam, debris also rises to the top, which we also remove. We notice that the butter does not darken due to the presence of citric acid. Cook like this, stirring, for 20 minutes.

3. When cooking, the mushrooms decrease in volume and are evenly distributed in the volume of the brine.

Cooking is considered complete as soon as the mushrooms sink to the bottom.

4. Turn off the heat and remove the mushrooms from the pan into a colander. We rinse the cooked boletus under running water.

5. We put the boiled mushrooms on the scales, it turned out to be 1,340 grams.

6. Prepare the marinade: pour 1 liter of water into the pan, add 2 tbsp. spoons of salt, 3 tbsp. spoons of sugar, 2 bay leaves, 8 black peppercorns, 4 cloves of garlic. The volume of marinade is sufficient for our quantity of cooked mushrooms.

7. As soon as the marinade boils, drop the butter into it. Bring to a boil again and pour in 2 teaspoons of vinegar essence. The mushrooms should simmer for another 15 minutes. All marinated boletus is ready.

8. Place the mushrooms while hot into sterilized jars.

9. As soon as the jar is full, immediately screw it on with a lid and turn it over. Ready.

Happy preparations!