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Ryzhiks are considered one of the most popular fruiting bodies, because their taste is on a par with the most noble mushrooms. For many housewives, homemade pickled mushrooms are the best preparation. How should the marinating process be carried out and how to prepare the marinade for saffron milk caps so that the mushroom appetizer turns out to be fragrant, satisfying and tasty? Whichever method is chosen, always before the cooking process, the forest harvest should be cleaned.

• Mushrooms are cleared of forest debris, removing the remains of leaves, needles and grass from the surface.
• Cut off the bottom of the legs and rinse with plenty of cold water. If you don't want to wash the mushrooms, it is best to dry clean using a damp kitchen sponge or gauze pad.
• Next, the fruit bodies are boiled for 15 minutes in salted water, thrown back in a colander and left to drain.

The marinade prepared for camelina mushrooms for the winter makes the fruit bodies tender, crispy and fragrant. Such a delicious mushroom appetizer is eaten first of all, no matter what other dishes are on the table.

We suggest preparing several recipes for the most delicious marinades for mushrooms that will make your mushrooms unusually appetizing and spicy.

Simple and quick marinade for mushrooms without spices

A simple marinade for making mushrooms really lives up to its name. It contains only salt, sugar, vinegar, water and no other spices and herbs.

• Mushrooms - 1 kg;
• Salt - ½ tbsp. l .;
• Sugar - 2 tsp;
• Vinegar 6% - 2 tbsp l .;
• Water - 500 ml.

In addition to simplicity, the marinade for mushrooms is also fast, it does not take much of your time.

Prepared mushrooms are boiled in boiling water with a pinch of citric acid for 15 minutes.

The water is drained, the mushrooms are put in a colander, washed and left to drain.

Prepare the marinade: combine salt, sugar, vinegar in water, stir, bring to a boil and cook for 3-5 minutes.

Mushrooms are placed in jars and sealed with a stainless steel spoon, poured with hot marinade and sterilized in hot water.

Sterilized for 15 minutes, closed with tight lids, and, after cooling, placed in a refrigerator. The mushrooms are ready to eat in 5-7 days.

The most delicious marinade for mushrooms using 9% vinegar

Mushrooms are pickled with the addition of a preservative, such as vinegar. Marinade for mushrooms with vinegar is a familiar and traditional recipe that every housewife usually uses.

• Ryzhiki - 1 kg;
• Water - 1 L;
• Salt and sugar - 2 tsp each;
• Garlic - 6 cloves;
• Vinegar 9% - 8 tbsp l .;
• Carnation inflorescence - 2 pcs.;
• Black pepper - 10 peas.

First of all, we prepare the marinade for mushrooms using 9% vinegar.

1. To do this, combine all the spices from the recipe in water (cut the garlic into thin slices), let it boil and boil for 5 minutes.
2. Pour in the vinegar and let it boil for another 2 minutes.
3. Distribute prepared and boiled mushrooms in sterilized jars.
4. Pour gently with boiling brine and close with sterilized nylon caps.
5. Cover with a warm blanket and leave to cool completely. The mushrooms are ready to eat in 3-4 days.

Gingerbreads in vinegar marinade turn out to be very tasty and can decorate any feast.

How to make a marinade for mushrooms without using vinegar

It turns out that mushrooms can be closed without using vinegar. The variant of the marinade for mushrooms without vinegar is suitable for those who do not like a lot of acid in a dish. Instead of vinegar, it is better to use lemon juice from freshly squeezed lemon.

• Mushrooms - 2 kg;
• Lemon juice - 4 tbsp l .;
• Vegetable oil - 1 tbsp.;
• Salt - 1.5 tbsp l .;
• Garlic - 3 cloves;
• Water - 300 ml;
• Sugar - 3 tsp;
• Bay leaf - 2 pcs.

How to make a marinade for mushrooms without using vinegar?

1. To begin with, cleaned from forest debris and washed mushrooms are boiled in salted water with the addition of a pinch of citric acid for 15 minutes, constantly removing the foam with a slotted spoon.
2. Thrown back in a colander and leave to drain from excess liquid.
3. In hot water, combine butter, sugar, salt and let it boil.
4. A bay leaf is introduced, mushrooms and boiled for 20 minutes over low heat, then the bay leaf is thrown away.
5. Add chopped garlic and lemon juice, mix and boil for 2-3 minutes.
6. They are immediately distributed into sterilized jars, topped up with marinade to the top and rolled up.
7. Turn over, cover with an old blanket on top and leave to cool completely.
8. They are taken out to the basement and stored at a temperature not higher than + 10 ° C so that the mushrooms do not sour.

Recipe for marinade for mushrooms with rosemary for 1 liter of water (with video)

The recipe for mushroom marinade for 1 liter of water with the addition of rosemary sprigs will give the fruit bodies a special aroma and delicate taste.

• Ryzhiki - 2 kg;
• Water - 1 L;
• Salt - 1.5 tbsp l .;
• Sugar - 1 tbsp. l.
• Rosemary - 2 sprigs;
• Vinegar 6% - 80 ml;
• Black pepper - 10 peas.

1. Pour the cleaned and washed mushrooms in advance with water and boil for 20 minutes, constantly removing the dirty foam from the surface.
2. Add sugar, salt, peppercorns, rosemary and vinegar.
3. We boil everything together for another 15 minutes and put the mushrooms in sterilized jars, having previously removed the rosemary sprigs from the marinade.
4. We roll up the lids, which must also be sterilized.
5. We insulate the top with something warm, and after cooling down we take out the cans into a dark and cool basement.

We offer you to watch a video of the preparation of marinade for mushrooms.

Marinade for marinating saffron milk caps with the addition of citric acid

Marinade for mushrooms with the addition of citric acid turns out to be very tasty. The mushrooms become tender and soft in taste.

• Ryzhiki - 2 kg;
• Citric acid - ½ tsp;
• Cloves and bay leaves - 2 pcs.;
• Water - 700 ml;
• Sugar - 1 tbsp. l .;
• Salt - 1.5 tbsp l .;
• Allspice and black peas - 5 pcs.

1. Pre-peeled mushrooms are boiled for 10 minutes, drained through a colander and allowed to cool slightly.

Marinade for marinating mushrooms is prepared in several stages.

2. Pour salt and sugar into the hot water indicated in the recipe, stir to dissolve the crystals.
3. Let it boil and add spices and herbs, except for citric acid.
4. Add the boiled mushrooms to the marinade and simmer for 20 minutes.
5. Pour in citric acid, stir, turn off the stove and let stand for 5-7 minutes.
6. Distribute the mushrooms into sterilized jars with a capacity of 0.5 or 0.7 liters, press down with a spoon so that the air comes out.
7. Top up with marinade, close with tight nylon lids and let cool.
8. After cooling, store as expected, only in a cool and dark place.

How to properly prepare a cold marinade for mushrooms for the winter

How to properly prepare a marinade for cold marinated mushrooms for the winter? We offer an interesting version of the blank, which is poured with cold marinade, but the end result is lick your fingers.

• Ryzhiki - 3 kg;
• Vegetable oil;
• Salt and sugar - 1.5 tbsp each l .;
• Vinegar 9% - 100 ml;
• Cloves and allspice - 5 pcs.;
• Water - 1 l

1. After pre-cleaning, rinse the mushrooms and add the water specified in the recipe.
2. Bring to a boil and add salt, sugar, cloves and allspice.
3. Boil for 10 minutes, pour in 100 ml of vegetable oil, boil for another 10 minutes.
4. Pour in vinegar, simmer for 5-7 minutes and turn off the stove.
5. Leave the mushrooms in the marinade until completely cooled.
6. Select the mushrooms with a slotted spoon and place in jars, pressing down with a spoon to release the air.
7. Pour cold marinade for mushrooms into jars and close with tight nylon lids.
8. Can be stored in the refrigerator or taken to a dark basement.

Horseradish marinade for hot-cooked mushrooms for the winter

We offer a recipe for marinade for mushrooms, hot-salted for the winter.The resulting snack turns out to be very tasty, aromatic and crispy.

• Ryzhiki - 3 kg;
• Salt - 3 tbsp. l .;
• Carnation - 5 pcs.;
• Bay leaf - 3 pcs.;
• Water - 1.5 l;
• Horseradish leaves.

1. After pretreatment, mushrooms are boiled for 5 minutes in boiling water.
2. Spread out in sterilized glass jars, on the bottom of which clean horseradish leaves are laid.
3. They begin to prepare the marinade: salt, bay leaf and cloves are combined in the water from the recipe.
4. Boil for 5-7 minutes over low heat and filter.
5. Hot marinade for mushrooms is poured into boiled mushrooms and covered with nylon lids.
6. After complete cooling, they are taken out to a dark and cool basement. After 10-15 days, the mushrooms can be washed, seasoned with oil, cut onion in half rings and served.

Marinade for mushrooms with sugar and mustard seeds

When marinating mushrooms, acetic acid destroys most of their specific taste. To minimize the loss in flavor of the mushrooms, you can add a little more sugar during cooking than indicated in the recipe.

• Ryzhiki - 2 kg;
• Sugar - 2 tbsp. l .;
• Salt - 1 tbsp l .;
• Acetic acid 70% - 1 tbsp l .;
• Water - 1 L;
• Bay leaf - 3 pcs.;
• Allspice - 10 pcs.;
• Mustard seeds - ½ tsp

Marinade for mushrooms with sugar will make the appetizer more tender and softer, although the crispy properties of the mushrooms will remain.

1. Cook the peeled and washed mushrooms in boiling water for 10 minutes.
2. We drain the water, and put the mushrooms in a colander to drain.
3. Fill with water from the recipe, let the mushrooms boil, add sugar and salt.
4. Stir, let it boil for 10 minutes and pour in acetic acid.
5. We boil for 5 minutes and immediately distribute into sterilized jars, sprinkling the mushrooms with mustard seeds, bay leaves and allspice.
6. Fill with marinade, put the jars in hot water and sterilize for 15 minutes.
7. We roll up the lids, insulate the top with a blanket and leave to cool.

Marinade with garlic for boiled mushrooms for 1.5 liters of water

All edible mushrooms are suitable for pickling, but boiled mushrooms are especially tasty. Marinade for boiled saffron milk caps involves processing mushrooms during boiling with acetic or citric acid. A recipe for pickling fruit bodies can provide you and your household with a hearty and tasty snack for a long period of time.

• Ryzhiki - 3 kg;
• Salt - 2 tbsp. l .;
• Sugar - 1.5 tsp;
• Vinegar 9% - 5 tbsp l .;
• Garlic - 10-12 cloves.

For this recipe, marinade for mushrooms is prepared for 1.5 liters of water.

1. After preliminary cleaning, rinse the mushrooms, cover with water and boil for 5 minutes, removing the foam from the surface.
2. Drain the water and pour in the new one specified in the recipe, let it boil.
3. Add all spices and herbs except garlic.
4. Boil in the marinade for 20 minutes and distribute the mushrooms in jars, sprinkling with chopped garlic cloves.
5. Pour with hot marinade, close with tight lids and insulate until it cools completely.
6. Take to basement or store in refrigerator.

Marinade with caraway seeds for salted mushrooms

A delicious marinade for salting mushrooms is very easy to prepare. The refined taste and aroma of fruit bodies will be perfectly preserved during the salting process.

• Ryzhiki - 3 kg;
• Salt - 3 tbsp. l .;
• Water - 2 l;
• Allspice and black pepper - 8 pcs.;
• Cumin - ½ tsp.

1. Peel the mushrooms, rinse and put in a colander to drain.
2. Spread over a glass or enamel container in layers, sprinkling with salt.

Marinade for salted mushrooms is prepared as follows:

3. Boil water, add allspice and black pepper, as well as caraway seeds, boil for 5 minutes.
4. Strain through cheesecloth or a metal sieve, let cool and pour into the mushrooms.
5. Put an inverted plate on top, cover with a gauze napkin and press down with a load so that the liquid completely covers the mushrooms.

After 20 days, the fruiting bodies are ready for consumption.

Marinade with wine vinegar for canning mushrooms

In this recipe for making marinade for mushrooms, wine vinegar is used, which gives the appetizer an extraordinary aroma. All spices in this version reveal the mushroom taste to the fullest.

• Ryzhiki - 3 kg;
• Wine vinegar - 200 ml;
• Water - 200 ml;
• Carrots and onions - 2 pcs.;
• Black pepper - 10 peas;
• Salt - 2 tbsp. l .;
• Sugar - 1.5 tbsp. l .;
• Carnation - 4 pcs.

Cooking marinade for canning mushrooms is done in several stages.

1. Vegetables are peeled, chopped into cubes and combined with water and vinegar, boiled for 7-10 minutes.
2. Mushrooms are boiled separately in boiling water for 10 minutes, discarded in a colander, and after complete draining, combine with vegetables.
3. The rest of the spices are introduced and the whole mass is boiled in the marinade for 15 minutes.
4. Spread mushrooms and vegetables in sterilized jars with a slotted spoon.
5. The marinade is boiled over low heat for 2 minutes and poured into jars.
6. Close with tight lids and insulate with an old coat.
7. Once the mushrooms are completely cool, take them to a cool basement. The product is ready for use in 10-15 days. It can be used as a stand-alone snack or as a side dish for meat and potatoes.