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Every experienced housewife has her own secret of how to prepare delicious and healthy canned food. You can find out how to make a marinade for milk mushrooms according to all the rules on this page. There is a classic version. In it, the marinade for milk mushrooms is prepared using vinegar or essence. But there are other types of preservatives as well. Thanks to them, marinade for milk mushrooms for the winter can be prepared without acetic acid. This is especially valuable for those people who suffer from diseases of the gastrointestinal tract and for this reason they are contraindicated in the use of certain foods. Choose a suitable recipe for marinade for milk mushrooms and prepare fragrant and tasty preparations for the winter.

Marinade for boiled mushrooms

Marinade for pouring boiled mushrooms is prepared as follows. Pour 0.5 liters of water into a saucepan, put 2 teaspoons of salt, 1 teaspoon of sugar, 6 peppercorns, 1 bay leaf, 1 clove, 1 g of cinnamon and citric acid on the tip of a knife. All this is boiled for 20-30 minutes over low heat, then cooled and 1/3 cup of 8% vinegar is added. The marinade for mushrooms is ready, but you need to use it immediately, it is not stored open.

Marinade for milk mushrooms for 1 liter of water

You need to know how the base marinade for milk mushrooms is prepared per 1 liter of water: it is this layout that will help you not to be mistaken with salt and sugar. 1 liter of water is poured into an enamel pot, 2 tbsp. tablespoons of salt, 1/3 of a faceted glass of 8% vinegar, bring to a boil and put 1 kg of prepared raw mushrooms in it. Do not be afraid that the marinade will not cover all the mushrooms, as when heated they will release juice and be completely submerged in the marinade. As soon as the liquid boils, you need to reduce the heat and cook, stirring gently.

Remove foam with a slotted spoon.

Spices (2 bay leaves, 2 cloves, 5 allspice peas, 1 g of cinnamon and star anise each), as well as citric acid (on the tip of a knife) are added after the marinade is completely free of foam. Then you should add 1 teaspoon of sugar.

How to make a marinade for milk mushrooms for the winter

Before preparing the marinade for milk mushrooms for the winter, take: for 1 liter of water 3 teaspoons of vinegar essence go 1 faceted glass of table vinegar (then there is 1 glass less water), 2 tablespoons of sugar, 4 teaspoons of salt, 3 bay leaves, 6 peas of allspice, 3 pieces of cloves, a little bit cinnamon. The marinade must be sure to cover the mushrooms so that mold does not form. Pour vegetable oil on top. If mold has started in the jar, boil the mushrooms, fill with fresh marinade. Store marinades and pickles in a cool place.

The second version of the marinade.

MARINADE:

• water 3 liters,
• vinegar essence 1 teaspoon,
• 1/2 teaspoon peppercorns,
• 1/2 tablespoon salt
• Dill.

Prepare the marinade. Throw the mushrooms cut into cubes into the marinade and cook until they settle to the bottom. Throw the old dill (when the seeds are ripe on it), there is a trunk with a whisk of seeds and boil. Pour into pre-sterilized jars and close with PLASTIC lids, pre-boiled with boiling water. Store on the lower shelves of the refrigerator.

Another recipe for marinade for milk mushrooms.For the marinade:

• table vinegar - 2 cups
• salt - 30 g
• sugar - 3-5 tsp,
• allspice - 5 peas,
• bay leaf - 3-5 pcs.,
• cloves - 3-5 pcs.

Boil water with vinegar, add salt, sugar, pepper, bay leaf, cinnamon, cloves. Once the marinade has boiled, add the mushrooms to it and cook until tender. Then cool the marinade, transfer to glass jars, cover with a thin layer of vegetable oil.

Marinade for black mushrooms

The composition of the marinade for black mushrooms per 2 kg of mushrooms: water - 0.5 l, olive oil - 100 ml, lemon - 1 pc., Black pepper to taste, bay leaf to taste.

Peel the mushrooms, rinse well, chop. Pour marinade made from water, olive or sunflower oil, lemon juice and spices. Cook until mushrooms are soft, until there is enough water to cover the mushrooms. These mushrooms can also be served as a hot snack.

Second cooking option:

• sugar - 10 g
• citric acid - 2 g,
• 5% vinegar - 250 ml,
• allspice - 6 peas,
• bay leaf - 1 pc.,
• cinnamon - 1 g.

To prepare the marinade: pour 1 liter of water into an enamel pan, add salt and vinegar. Put the pan on the fire, bring the marinade to a boil, filter through 4 layers of cheesecloth and dip the mushrooms into it. Cook with a low boil until tender, when the mushrooms settle to the bottom and the marinade becomes transparent again.

Add spices according to the recipe and bring to a boil again. Pack into dry heated jars, filling them 1 cm below the top of the neck. Cover and set for sterilization. Roll up.

Hot marinade for milk mushrooms

Hot marinade for milk mushrooms includes the following ingredients:

• water - 400 g,
• salt - 10 g
• sugar - 10 g
• allspice - 6 peas,
• cloves - 2 pcs.,
• cinnamon - 1 g
• citric acid - 3 g,
• 5% table vinegar - 100 g.

Pour water into a saucepan, add salt and sugar, bring to a boil, filter through 4 layers of gauze, bring to a boil again, add spices, citric acid and 5% table vinegar. Spices can be placed on the bottom of the jar, and mushrooms can be put on them. Sterilize the mushrooms filled with boiling marinade and roll up.

Marinade for dry milk mushrooms

In order to prepare a marinade for dry milk mushrooms, you need to take:

• salt - 3 tsp,
• pepper - 8 peas,
• bay leaf - 12 pcs.,
• 30% acetic acid - 70 g,
• sugar - half a teaspoon,
• water - 2 glasses.

During cooking, the milk mushrooms release juice, which can be used as a liquid for the marinade. Add acetic acid to it and cook with mushrooms for 5 minutes. Transfer the hot marinade with mushrooms to a preheated jar and close immediately. The resulting marinade is dark in color, but the mushrooms retain their nutritional value well.

Delicious marinade for milk mushrooms

• Water - 1 l,
• salt - 2 tablespoons,
• sugar - 2 tbsp. spoons,
• bay leaf - 2 pcs.,
• peppercorns - 6 pcs.,
• allspice - 6 pcs.,
• cloves - 6 pcs.,
• garlic - 1 clove,
• vinegar (essence 70%) - 1 dessert spoon.

A delicious marinade for milk mushrooms will turn out if you add finely chopped garlic to it. Pour boiling water into a saucepan - 1 liter. Add salt, sugar, chopped garlic, spices. Pour in a spoonful of vinegar essence. Boil mushrooms in brine for about 15 minutes, turn off and transfer hot to a jar. The marinade should cover the mushrooms a little, the remnants of the marinade can be poured. After cooling down, move the jar to the refrigerator. You can eat the next day.

Marinade for pickling milk mushrooms in jars

Before placing the mushrooms on the bottom of the container (jar), you need to pour a layer of salt. On top of it are placed black currant, cherry and oak leaves, horseradish leaves and root, dill stalks - to give the mushrooms a better taste and aroma. The mushroom legs are cut off at a distance of 0.5 cm from the cap. The mushrooms should be laid tightly, with their caps down, in layers of 6-10 cm in thickness. Each layer of mushrooms is sprinkled with salt and spices (bay leaves, pepper, garlic). Take 35-50 g of salt per kilogram of fresh mushrooms or, according to old standards, one and a half to two glasses of salt per bucket of mushrooms. From above, the mushrooms need to be covered with a layer of currant leaves, horseradish, cherry, dill in order to protect them from mold that may appear on the surface of the brine. Then the mushrooms are covered with a wooden circle, a load (oppression, oppression) is placed on it and the container is covered with a clean rag.

Marinade for pickling milk mushrooms in jars should completely cover the mushrooms.If there is little brine or it has leaked out for some reason, you need to pour the mushrooms with a 10% solution of salt in boiled water. In case of the appearance of mold, it is necessary to remove it from the walls of the container with a clean cloth moistened with a solution of salt or vinegar, and also rinse the wooden circle and oppression in this solution.

Marinade for white milk mushrooms

• Salt - 1 tbsp spoon,
• water - 2 glasses
• 30% acetic acid - 70 g,
• allspice - 15 peas,
• bay leaf - 2 pcs.,
• small onions - 10 pcs.,
• cloves - 2 pcs.,
• sugar - half a teaspoon.

The marinade for white milk mushrooms should be boiled from water, spices and onions - pour in the vinegar last. Season the marinade, dip the mushrooms in it and cook for another 5 minutes. Arrange hot mushrooms with onions in jars, and continue to cook the marinade for greater strength. Then pour the boiling marinade over the mushrooms, close the jars.

Marinade for milk mushrooms without vinegar

To make a marinade for milk mushrooms without vinegar, 1 tablespoon of salt, 1-2 teaspoons of sugar, 10 peppercorns, 5 pcs are taken for 1 kg of mushrooms. cloves, 2 bay leaves, 1-2 onions, half a carrot, 2 cups of water.

Boil the marinade until the vegetables are ready. At the end of boiling, squeezed mushrooms are added there and boiled for another 5-10 minutes. When the mushrooms are cooked, they are transferred to jars, poured with hot marinade, sealed tightly, cooled and placed in a cold storage place.

Marinade for salted milk mushrooms

The composition of the pickle for salted milk mushrooms:

• 400 g of salt
• 35 g dill (greens),
• 18 g horseradish (root),
• 40 g garlic
• 35-40 allspice peas,
• 10 bay leaves.

The mushrooms are sorted and cleaned, the stem is cut off and soaked in cold water for 2-3 days. The water is changed at least once a day. After soaking, they are thrown onto a sieve and placed in a barrel, layering with spices and salt. Cover the mushrooms with a napkin, put a bending circle and a load.

You can add new mushrooms to the barrel, since after salting their volume will decrease by about a third.

Brine should appear above the circle. If the brine does not appear within two days, the load should be increased.

Marinade for pickling milk mushrooms

It is very important not to oversalt the mushrooms: salt should not be more than 5% salt. A higher concentration of salt in the marinade for pickling mushrooms has an adverse effect on the fermentation process: at a concentration of 10%, fermentation slows down, and at a concentration of 20%, it stops altogether.

Mushroom turshia (pickles) are prepared as follows. The peeled and washed mushrooms are blanched and placed in a suitable dish, each row sprinkled with salt and sugar - for 10 kg of mushrooms, you need to take 150 g of salt and 150 g of sugar. Then fill it with water.

Fermentation lasts 14-15 days at 15-18 ° C. During this period, the container with the mushrooms must always be full. After fermentation, the mushrooms are stored in a cool place.

Marinade for pickling milk mushrooms for the winter

Place the soaked mushrooms to the brim in a prepared dish (enamel pot, barrel) with their feet up, sprinkle with salt at the rate of 3-4% by weight of mushrooms, that is, for 10 kg of mushrooms, 300-400 g of salt. Spices and seasonings in a marinade for pickling milk mushrooms for the winter: garlic, pepper, dill, horseradish leaf, black currant leaf, bay leaf, allspice, cloves, etc. put on the bottom of the barrel, on top, and also put the mushrooms in the middle with them. On top you need to put a wooden circle and a load.

As the mushrooms settle in the barrel, you can put a new portion of them, sprinkling them with salt, and so on until the container is full. After that, the mushrooms must be taken out to a cold place. With this salting, the milk mushrooms are ready - in 30-40 days. Arrange the mushrooms in jars and store in a cool place.

Watch how to prepare a marinade for milk mushrooms in the video, where all the steps are clearly illustrated.