One of the best snacks you can cook at home is pickled mushrooms. Marinade for their preparation can be different, as a rule, it uses acid, citric or acetic, sugar and salt, and
various spices. It’s best to pickle
tubular mushrooms, for example,
porcini or boletus, but you can cook mushrooms, rowings and brilliant green. The main thing is that the mushrooms are dense and not wormy. We will figure out how to cook a mushroom marinade. It can be designed both for cooking products in it, and for pouring after their preliminary processing. Consider both options.
Mushroom marinade: a recipe for cooking
If you cook marinade, boiling it together with mushrooms, the products will retain a maximum of aroma and nutrients. The taste of such a workpiece is very saturated and bright, but the appearance may be depressing. The marinade is getting dark, it seems muddy and viscous, it shows pieces of hats or legs broken during the preparation. Before you boil the mushroom marinade, the recipe involves sending the product into cold water with a teaspoon of salt and two grams of citric acid. So the mushrooms will not oxidize and darken in the air. The prepared product must be thrown into a colander, rinsed several times with cold water and allowed to drain. After that, you can begin to prepare the marinade for mushrooms.
The recipe is as follows: per kilogram of mushrooms you need to take half a glass of water, adding vinegar and salt to it. The ratio of water to vinegar should be 1: 1, and about ten grams will be enough salt. Put
pan with the workpiece on fire and cook for about twenty-five minutes, periodically removing the foam and gently mixing. As soon as the mushrooms begin to settle to the bottom, you need to add spices - pepper, cinnamon, cloves, bay leaf, dill, as well as two grams of citric acid and ten grams of sugar. Bring everything to a boil again, then immediately pack it in glass jars sterilized before you start cooking. Seal jars tightly with clean lids. If the marinade is not too much, you can add boiling water to the jars. They need to be filled just below the neck.
Mushroom marinade: recipe for a separate preparation
Mushrooms, cooked separately, and then simply filled with marinade, are more aesthetically pleasing and less saturated in taste. Rinse the prepared product
cold water, drain and boil in salted water. Periodically remove the foam with a slotted spoon and turn off the fire immediately, as soon as the mushrooms begin to sink to the bottom of the pan. Remove the remaining fluid with a colander and arrange everything in jars. In a separate enameled pan, mix two glasses of water, ten grams of sugar and salt, a few grains of allspice, cinnamon and cloves, citric acid. Bring to a boil and add five tablespoons of 6% vinegar. Boil again and pour the still hot marinade into the jars with the mushrooms already laid out there. You need to fill the dishes just below the top of the neck. After that, cover the jars with lids and sterilize the workpieces for about forty minutes in boiling water. Seal and store immediately in a cool place.