Choosing your recipe and taste - pickle for pickled mushrooms

Tell me how to make pickle for pickled mushrooms? In the fall, we went a couple of times to have a rest in nature and collected butter and lilac-footed rows. Since I had neither free time nor empty containers, I just boiled them and put them in the freezer. And happily forgot about them. We remembered the other day when we discussed with our daughter what to prepare for the celebration of our grandfather's anniversary. After all, you can pickle frozen mushrooms, and what kind of pickle is better for them?

The basis of any mushroom preparation, whether it is preservation for the winter or an instant dish, is brine. Each housewife has her own favorite recipe: someone uses a minimum of spices, while others like to make mushrooms sharper and more aromatic. In any case, the pickle for pickled mushrooms contains a minimum basic set. These are sugar, salt and vinegar, and from spices - black peppercorns and lavrushka. All other brine variations retain these basic ingredients. Only their proportions change, and the list of spices expands depending on what flavor you want to get at the end.

Almost all varieties of mushrooms are pre-boiled separately. Some species even twice, be sure to drain water. And only then they are combined with brine.

Pickled mushroom pickle - a classic recipe

With this brine, you can pickle and harvest any mushrooms for the winter, from champignons to forest chanterelles and boletus. To do this, you need 1 liter of water and a minimum amount of ingredients:

from spices - only 3 lavrushkas and a dozen black peppercorns;
sugar - 50 g;
a little more salt - 60 g;
vinegar (9%) - 90 ml.

Boil the marinade for a couple of minutes to dissolve all loose components. Then add the mushrooms, boil for another minute. Arrange in sterilized jars and roll up.

Instant mushrooms

If you need to quickly cook delicious mushrooms, fill them with this marinade:

150 ml of water;
30 g of salt;
70 ml vinegar (wine white);
3 lavrushkas;
10 black peppercorns.

If you like, you can add a couple more thyme sprigs and 5-7 clove buds. Boil the mushrooms in the marinade, let them cool and refrigerate for a day.

Korean mushrooms

Homemade mushrooms are no different from champignonsthat are sold in the store. And they turn out to be as delicious as a Korean dish.

To prepare it:

Wash the mushrooms. If necessary, cut large specimens in half so that they marinate better.
Pour 60 ml of vegetable oil into a deep dish (cauldron).
Add 1 chopped chili, 2 lavrushki, 6 minced garlic cloves.
Also send here finely chopped greens (parsley with dill in the amount of 50 g).
Salt (20 g), pour in 2 tbsp. l. soy sauce and 80 ml of apple cider vinegar.
When the mixture boils, add the raw mushrooms, boil for a minute.

Universal marinade for all mushrooms