The most delicious recipe for pickled mushrooms. The most delicious recipe for marinating mushrooms

Autumn is a fruitful time for mushroom pickers and thrifty gentlemen. So that the mushroom spices were on the table, be it a rock, fragrant give the fox the need to marinate. Naskіlki far away from conservation to fall in the preparation of a marinade for mushrooms for the winter. Wine can be universal or enhance the taste and safety of only one variety of trophies in a quiet watering.

If you were a housewife, you would like to marinate the fox of the yakomog tastier. Let’s go to the farmer’s office only, who knows how to prepare a marinade for mushrooms for the winter. As if a pardon crept into this recipe, otherwise wines are not suitable for representatives of the song variety, you should take away the hardness or, on the contrary, soft mushrooms with an unacceptable taste. Possibly, in the middle of the bank, the process of wandering will begin, and it will open up ahead of time, and then the zips will appear. To this stage, zagotovlі should give due respect.

At information about culinary specialists, Yakim often manages to save an hour, use a handy universal "cheat sheet" of various additives and blanks. The next recipe for rich someone calls himself savory marinade for mushrooms for the winter.

Ingredients:

1 liter of water;
250 ml 9% otstu;
40 g zucru;
25 g salt;
4 things. leaflets of laurel;
5 black peppercorns;
a pinch of dried cereal and cloves;
chasnik, currant leaves, krіp i rіrchitsya in grains for relish.

Cooking:

Save the ingredients, cream fresh leaf, in єmnіst i mix, until the strength and tsukor differ.
Put the marinade on the fire and cook it up.
For bazhanny, put sumish in hot water, mince currant leaves, krip and add marinade from the stove.

Marinade for white mushrooms

Mushroom mushrooms are more colorful and livelier, but even so savory! For their loves, the bagatma relish bursts out in the world, and not “spread out” in rose salt, you can inherit the recipe for a marinade of white mushrooms for the winter.

Ingredients:

1.2 liters of water;
60 ml 9% otstu;
30 g salt;
2 pcs. bay leaf;
6 black peppercorns;
2 buds of cloves;
cold pepper for relish.

Cooking:

Make a small gauze bag and put spices there.
Boil water, then put a small bag with spices and boletus mushrooms.
Boil the marinade without a lid on the fire of the middle intensity of the fire.
By stretching the remaining 4 whilins, pour the ocet into the pan and let it boil again.

Marinade for mushrooms of pidsynovikiv and pidberezniki for the winter.

"Susidi" birch and osik in pretty droplets easily spend their zabarvlennya during processing. But this incompatibility is not terrible for cooks, as they can prepare such a marinade. The classical components of rosemary help preserve the taste of mushrooms in their original appearance.

Ingredients:

2 liters of water;
20 g 80% ointment essence;
40 g salt;
10 pieces. bay leaf;
20 pcs. zapashny pepper in looking like peas.

Cooking:

Mix up the warehouse marinade and check until the salt crystals rise.
10 quills boiled over medium heat together with mushrooms.

Marinade for ovens

Mushrooms are widely used in culinary arts, with which they brighten the counters of grocery stores, not to waste your feelings, as if to place them in a homemade marinade.

Ingredients:

1 liter of water;
150 ml 6% white wine;
50 g salt;
10 g zucru;
15 pcs. white and black peppercorns;
5 leaves of cloves;
4 things. bay leaf;
5 chastochok chasnikova heads.

Cooking:

Put all the products at the pot with water, krіm chasnik.
Relatively stir up the judge.
Bring the marinade to a boil, then add a bowl.
With such a rose salt, you can cook ovens for about 8 hours - you won’t be spoiled with savory taste.
Save mushrooms, pour cim marinade, necessary in a cold place.

marinade for glivi

Gleevy, marinated in the countryside with such a warehouse, tastes like a thin and lower taste of an oyster.

Ingredients:

0.9 l purified or well water;
40 g of kitchen salt;
20 g zucru;
2-3 cloves of a watchmaker;
100 ml 9% otstu;
10 peas of black and zapashny pepper;
10 dried cloves;
4 things. laurel leaf.

Cooking:

Sumish spices, salt, zucru and canned “head heroes” pour water.
Put the saucepan with the main ingredients on the gas stove. If її boil in place, carefully know the pina that has settled.
Trim the marinade on the dead fire 15 quills.
Put a bowl and an estet in a saucepan and cook a batch of 5 more quills.

It’s better for other “fox brothers” to pick up seasonings from themselves, to break the filling recipe when they are cooked not varto. Such a rose will give spices to gourmets, but in the world a hospitable relish.

Ingredients:

1 l water (bazhano zherelnoy);
35 g salt;
30 g zucru;
2 buds of cloves;
3 peas of stock pepper;
10 ml 70% ointment essence;
2 bay leaves;
greens krіp i chasnik for relish.

Cooking:

At the pan cold water place strength, zukor and spices.
Try what happened, for relish - the homeland is guilty of picking up salted troch. Tse is normal: take part of the salt mushrooms.
Put the saucepan on fire and check if the filling boils.
Add oat essence to the rose and boil 5 more quills.
Put the parasols of the crop and the cloves of the watchmaker directly into jars with mushrooms.

Marinade for Russians and Georgians

Ingredients:

2 liters of water;
30 ml 70% ointment essence;
carnation, bay leaf and spare pepper for relish.

Cooking:

Put spices in the room and fill them with water.
Bring the water to a boil, and then add the oats essence to the marinade.
Boil rozsil sche 4-5 quills.

Rose with cloves and cinnamon to give the mushrooms a unique spicy aroma and relish the chanterelle savory. Golovne - just finish dosing while adding spices.

Ingredients:

90 ml of water;
5 st. l. 8% otstu;
1 tsp tsukru;
1 PC. bay leaf;
2 cloves;
4 peas of stock pepper;
1 st. l. salt;
a bunch of cinnamon.

Cooking:

Settle the waters with strength, pour in the assessment and respect the otriman's homeland.
Bring the rose to a boil and put it at the new chanterelle.
Trim the pan with ingredients over medium heat 20 strands.
Put tsukor, laurel leaves, peppercorns, cloves and cinnamon at the marinade.
Re-bring the home to the boil.

Pickled mushrooms are a universal appetizer, which has long been known to the whole people and does not gain popularity over time, but nevertheless acquires all sorts of variations. Gusto ready-made be sure to lie down in the variety of mushrooms and in the marinade recipe.

How to pickle mushrooms?

To prepare pickled mushrooms at home, it is necessary not only to talk about the presence of syrovina, but also to get acquainted with the nuances of the front preparation and the further processing.

Mushrooms are prepared in a proper manner, washed.
Pickle the syrovina with the chosen recipe.
Pickled mushrooms are stored in the refrigerator in leaky sealed containers for more than a month.
Preparations for trival storage should be subjected to trival sterilization and sealed in a sterile container.

Mushrooms marinated swedish cooked

Savory pickled mushrooms can be prepared in less than 3 years. To implement the recipe, you can take available ovens, glivi or forest mushrooms, yakі in front of you correctly prepare and vіdvariti. Small specimens are covered over, and large ones are cut in later parts.

Ingredients:

mushrooms - 1 kg;
water - ½ bottle;
ocet - 1/4 bottle;
cloves - 5 pcs.;
pepper - 10 approx.;
laurel - 2 pcs.;
sil - 1 tbsp. a spoon;
tsukor - 1 teaspoon.

Cooking

Add a warehouse marinade to the water, bring to a boil and lay the mushrooms.
Boil in a bowl of 20 khvilin, cool it shvidko, placing a bowl with mushrooms in a container with cold water.
Transfer the pickled mushrooms to a jar and place them in the refrigerator for 2 years.

How to pickle glivi mushrooms?

Marinated glivi mushrooms, duje savory recipe some will be made further, they are preparing not less simply, lower mushrooms for more recommended recommendations. Dodatkovu piquantness of appetizers add cibula, yak is laid in the marinade after cooking and poured at the same time with glitches to reach and pour.

Ingredients:

glivi - 1 kg;
water - 300 ml;
ocet - 1 tbsp. a spoon;
lemon juice- 2 tbsp. spoons;
oliya roslinna - 50 ml;
cloves - 3 pcs.;
pepper - 3 pcs.;
hourly teeth - 4 pcs.;
qibulya - 1 pc.;
sil - 1 tbsp. a spoon;
tsukor - 1 tbsp. spoons.

Cooking

Add strength, zucor, pepper and cloves to the boiling water.
Lay after 5 hvilin chasnik, pour in oil, lemon juice, ocet, lay glivi.
Boil mushrooms for 10 hvilin, take them out of the fire, let the trochs cool, add the cut cibula.
Place marinated mushrooms, which they have reached, in the refrigerator and freeze for 8-12 years.

How to pickle mushrooms in the oven?

Pickled mushrooms of the liver for the upcoming recipe may have an individual peculiarity and in the technology of preparation and taste characteristics. The preparation is made out without additional water, which positively adds to the taste of the fungus in the bag, as it becomes springy and not rare.

Ingredients:

ovens - 1 kg;
oliya - 200 ml;
ocet - 4 tbsp. spoons;
laurel - 3 pcs.;
coriander - 2 triska;
hourly teeth - 6 pcs.;
qibulya - 2 pcs.;
sil - 2 teaspoons;
tsukor - 2 tbsp. spoons;
pepper.

Cooking

In a dry frying pan in a saucepan, dry mushrooms 5 quills.
Mix butter with sill, zukr, ost and all spices, wag sumish with mushrooms.
Stew marinated savory mushrooms 10 khvilin, after which they transfer it to the bank, add a cibula and a watch, mix it up and let it brew for 6-8 years.

How to pickle white mushrooms?

The next recipe for savory pickled mushrooms in pidide for harvesting selected ones from fox specimens. A particularly rich appetizer with white mushrooms, as it is necessary to add to the zabrudnen and water drops from the bottom. It is better not to vicorate in this moment, but to stagnate for the decoration of mushroom caviar or other herbs.

Ingredients:

white mushrooms;
water - 1 l;
ocet - 150 ml;
sil - 1.5 tbsp. spoons;
tsukor - 2 tbsp. spoons;
laurel - 3 pcs.;
pepper - 6 pcs.;
clove buds - 2 pcs.

Cooking

Mushrooms are placed in a saucepan with salted water, boiled 20 quills, laid out in clean containers.
For the marinade, mix water with sill, zucr and all spices, bring to a boil, boil 5 khvilin, take fire and pour in the ocet.
Pour marinade over mushrooms at the jar, cover with lids.
Sterilize 30-40 quills in boiling water, clog the lids.

How to pickle mushrooms?

Another recipe for marinated mushrooms for the winter is a recipe for whiskey as the base product of maslyukiv. The peculiarity of the technology is the need for frontal cleaning of mushrooms in a way to remove drops of spitting. Preparing specimens soak quilin for 30 in salty water, after which the two should be washed.

Ingredients:

butternuts - 3 kg;
water - 2 l;
ocet (70%) - 2 tbsp. spoons;
sil - 3 tbsp. spoons;
tsukor - 4 tbsp. spoons;
laurel - 4 pcs.;
pepper - for relish.

Cooking

Mushrooms are prepared, put in boiling water, adding trochs of octu, and boil 10 khvilin.
Anger maslyuki on a sieve, give stacks.
I cleanly boil water, add components to the marinade, lay mushrooms, prepare 7 quills, pour in ocet, take out of the fire.
Lay out in a bowl in sterile jars, sterilize 20-30 quills.
Seal with marinated lids, wrap up to reach.

Marinated mushrooms with a bowl

Pickled mushrooms with a teapot are especially savory and piquant. Harvesting is savory in itself, but especially pre-river for adding salads or rich-component snacks. For marinating for a recipe, add mushroom specimens, no matter what kind. Vіdmіnіnіst tekhnologii ї less іn poperednіy pіdgotovtі product.

Ingredients:

mushrooms - 1.5-2 kg;
water - 1 l;
ocet (9%) - 4 tbsp. spoons;
sil - 1.5 tbsp. spoons;
tsukor - 2 tbsp. spoons;
laurel - 2 pcs.;
hourglass - 3 teeth;
pepper - 5 pcs.
Cooking

Mushrooms are prepared, 30 quilins are boiled, they are transferred to the boiling marinade from water, salt, zucru and spices, 7 quilins are boiled.
Pour in the ocet, add the teapot, put the masa in the jars, sterilize 30 fibers, cork, wrap until it reaches the end.

Mushrooms marinated with cibulei

Marinated mushrooms, the recipe for which will be given later, are made out with cibulae, as a result of appetizers of special relish, aroma and piquancy. We will not take a watch at the warehouse - a sprig of teeth needs to be cut and added to the marinade at the same time with other warehouses, among which you can but be spicy, taken for relish.

Ingredients:

mushrooms - 1.5-2 kg;
qibulya - 3 pcs.;
hourglass - 2-3 teeth;
water - 1 l;
ocet (9%) - 4 tbsp. spoons;
sil - 1 tbsp. a spoon;
tsukor - 2 tbsp. spoons;
laurel, pepper, cloves;
strength that citric acid for cooking mushrooms.

Cooking

Mushrooms are cooked, cooked in salty and sour for the taste of water, put in marinade from water, salt, zucru and spices.
Add qibulyu and chasnik, boil 20 hvilin in total.
Pour in the ocet, spread the mushroom mass in sterile containers, sterilize 20-30 strands, seal and wrap.

Korean pickled mushrooms

Tasty can be prepared from available tsiliy rik clay and stove. For bazhannyam, the recipe can be expanded by adding an hour of preparation of dried sesame seeds and ruban parsley in a frying pan, or change the quantity. hot pepper to reduce hospitality.

Axis of stench, my redness!

Infection, well, it's not the season fox mushrooms But if the season starts, I won’t be on the Internet, then the raj should write down the recipe right now. I think - don't be fooled.

Axis and vyrishila before going to the dacha to viklasti your loves recipe for marinating mushrooms! Rockiv 30 already marina for this recipe! Amazing taste, nothing fancy! Anyone who hasn't tried it - ask for the recipe! And you have the same language, but for one thing, think: the number of ingredients for the marinade can be done with absolute accuracy! If you want it to be stronger, then you can still make a bunch of them "for yourself", even if it's not raja ...

So let's do it.

Cut mushrooms, more beautifully, tubular parts (if you want and lamellar parts, you can), boil, salt for relish.
Prepare the marinade on the mushroom broth (for example, make the mushrooms, or rather, make them okremo, and then prepare the marinade on this broth).

Marinade warehouse (for 1 liter of mushroom brew):

- 3 teaspoons of salt;
- 2 style. spoons of zucru;
- 4 cloves;
- 4 bay leaves;
- 8 peas of stock pepper;
- 1/5 teaspoon of ground cinnamon;
- 3 teaspoons of oatmeal essence (or 8 table spoons of 9% oatmeal);

On the table, clean sterilized jars with a capacity of 0.5 l or 0.7 l are checked for us. At the skin jar, pour boiling marinade into 1/4 part of the jar;
At the skin jar, add 1 tooth to the watchmaker (or 2 dollars);
Put boiled mushrooms in a jar (with a spoon-noise);
Add marinade to the beast and sterilize (how to please the author of the recipe): 1-liter jar 30 khvilin, 0.5 jar 20 khvilin.
Roll up.
I soundly do without sterilization of filling cans, ale and marinade, and mushrooms in me to boil the order on the stove, and I do everything more quickly, I add the marinade to the beast so that it “spills”, I twist it with sterilized lids, and I fill it upside down a new achievement (it is called "self-sterilization").

You can try here for a month. Before serving on the table, it is not necessary to season with anything - mushrooms are completely self-sufficient for relish. Try it, I think you'll like it!

Savory!

Note:
Who has no ability to harvest forest mushrooms, try pickling a couple of jars of purchased ovens.

Added.
There are few mushrooms, otherwise you want to try them not in a month, but let's say - in a week, work like this:
Pour the mushroom broth into an okrem casserole (weaking the kilkist), cook the marinade on it. If you leave khvilin 5-7 - add the mushrooms in a new one, bring to a boil, and cook the mushrooms in the marinade for about 10 khvilin. Well, don’t forget about the hour shop.