Mushrooms for the winter harvested many generations of our compatriots. Modern housewives prefer to marinate them in banks, since such blanks are well worth it even at room temperature and do not take up much space. The taste of the snack will depend on the variety of closed mushrooms and on the used marinade. Various sets of spices, garlic, greens, acetic or citric acid are added to it, and other components can sometimes be added to the composition. To make a dish that everyone will like, you can experiment and prepare a marinade for mushrooms for the winter using several recipes.
Cooking Features
The technology of pickling mushrooms in banks can be different. In some cases, the mushrooms are boiled in marinade and filled with prepared containers, in others, boiled forest products are placed in jars and filled with prepared liquid. However, the general principles of canning mushrooms for the winter remain identical, the rules for preparing the marinade itself also remain almost unchanged.
- Mushrooms before marinating must be prepared taking into account the peculiarities of their appearance. It is enough to wash some of them, having cleared of forest litter, and to boil. Others require prior soaking.
- The jars in which the snack will be stored are washed with soda and sterilized. Covers also need to sterilize, for which they are subjected to boiling. Otherwise, the mushrooms will quickly deteriorate and their use will be unsafe, not only for health, but also for life.
- If you plan to boil the mushrooms in the marinade, put the spices in it. If the mushrooms are laid out in cans and filled with marinade, most of the spices are put in cans before placing the mushrooms in them, but some can be added to the marinade itself. How to deal with garlic, herbs and spices, usually indicated in a particular recipe.
- Vinegar is usually added to the marinade shortly before it is ready, otherwise much of it will evaporate, which is why the marinade itself will not be sufficiently concentrated so that the canned food is kept for a long time.
- After closing, the jars of mushrooms are turned over to ensure tightness and wrapped. Cooling in the conditions of a steam bath, canned food undergo additional sterilization, which increases their resistance to adverse storage conditions.
- A liter of marinade is usually enough to preserve 2 kg of boiled mushrooms. To prepare such a volume of snacks, you will need cans with a total volume of 2-2,5 liters
It is recommended to store marinated mushrooms in a cool place: basement, cellar, unheated storeroom. If you do not have such a room, find the coolest corner in the house to store them.
A simple marinade recipe for mushrooms
Ingredients (for 2 kg of boiled mushrooms and 2 liters of snacks):
- water - 1 l;
- salt - 80 g;
- sugar - 40 g;
- allspice peas - 5 pcs .;
- black pepper peas - 5 pcs .;
- carnation - 3 pcs .;
- bay leaf - 3 pcs .;
- garlic - 2 cloves;
- Table vinegar (9 percent) - 100 ml.
Method of preparation:
- Sterilize the jars, put the garlic cloves cut into plates into them.
- Pour water into the pan, add salt, sugar and the spices specified in the recipe. Bring it to a boil. Sugar and salt by this time should be dissolved.
- Put boiled mushrooms into the boiling marinade, boil them for 5 minutes.
- Pour in vinegar, stir. Wait until the mass boils again.
Fill prepared jars with mushrooms in a marinade, seal them, turn them over and wrap them. In a day you can rearrange the banks with mushrooms to the place of their permanent storage.
Marinade for mushrooms with citric acid and garlic
Ingredients (for 2 kg of boiled mushrooms and 2 liters of snacks):
- water - 1 l;
- garlic - 10 cloves;
- citric acid - 6 g;
- black pepper peas - 7 pcs .;
- salt - 50 g;
- sugar - 25 g;
- rosemary - 1 sprig;
- bay leaf - 7 pcs.
Method of preparation:
- Water pour rosemary, pepper, bay leaf, garlic cloves. Bring to a boil.
- Take out a sprig of rosemary, add sugar and salt. Wait until they dissolve.
- Dip the boiled mushrooms into the liquid. Stew them in the marinade, stirring for 7-8 minutes.
- Pour in citric acid, boil the mushrooms for another 2-3 minutes.
Spread snacks on pre-sterilized cans, roll up. Leave to cool upside down under a blanket.
Spicy marinade for mushrooms with cloves and cinnamon
Ingredients (for 2 kg of boiled mushrooms and 2, 5 l snacks):
- water - 1 l;
- salt - 20 g;
- sugar - 20 g;
- cinnamon - a large pinch;
- carnation - 3 pcs .;
- garlic - 2-3 cloves;
- dill - 1 umbrella;
- horseradish leaf - 1 pc .;
- sweet and black pepper peas, bay leaf - to taste;
- Acetic essence (70 percent) - 20 ml.
Method of preparation:
- Sterilize the jars, put into them pieces of horseradish leaf, dill, garlic.
- Spread the mushrooms, pre-cooked to readiness, over the banks, without filling them to the very edges.
- Place the remaining spices in a saucepan and cover with water. Bring to a boil.
- Add salt and sugar, wait for the liquid to boil again, and boil it for 5 minutes.
- Pour in vinegar essence, stir. Immediately remove the marinade from the plate.
- Fill the mushrooms with marinade. They need to fill the banks to the limit.
Roll up the jars, place them upside down, cover with a blanket and leave to cool.
Marinade for mushrooms with wine and lemon zest
Ingredients (for 1, 2 kg of raw mushrooms of the first category, 1 l of prepared snack):
- dry white wine - 0.6 l;
- olive oil - 0, 3 l;
- table vinegar (9 percent) - 30 ml;
- salt - 10 g;
- sugar - 20 g;
- lemon peel - 10 g;
- bay leaf - 3-5 pcs .;
- allspice peas - 8-10 pcs .;
- black pepper peas - 8-10 pcs.
Method of preparation:
- Combine all marinade ingredients and bring to a boil over low heat. Boil 10 minutes.
- White mushrooms (or other mushrooms of the first category) wash, dry, cut into slices, put in marinade and cook in it, stirring for 30-40 minutes.
- Allow to cool to room temperature, clean for 3-4 days in the refrigerator.
- After the indicated time, drain the mushrooms from the marinade, arrange them in clean cans, close with plastic covers and return to the refrigerator.
Such a snack can only be stored in the refrigerator, but it will not deteriorate for at least 4 months, so it can also be harvested for the winter. A jar of such mushrooms can be opened for the New Year.
Marinades for mushrooms are made with the addition of vinegar, citric acid and even wine. Often put in it garlic, various spices. The taste of the finished snack will depend largely on what marinade recipe you have chosen for it.
