One of the best snacks that can be cooked at home is marinated mushrooms. Marinade for their preparation can be different, as a rule, it uses acid, citric or acetic, sugar and salt, and also Various spices. It is most delicious to marinate tubular mushrooms, for example, white or boletus, but you can cook and honey agarics, rowers and zelenok. The main thing is that the mushrooms are dense and not wormy. Let's figure out how to prepare marinade for mushrooms. It can be used both for cooking products in it and for pouring after pre-treatment. Let's consider both variants.
Marinade for mushrooms: recipe for cooking
If you cook a marinade, boiling it along with the mushrooms, the products will retain the maximum of flavor and nutrients. The taste of such a preparation is very saturated and bright, but the appearance can be depressing. The marinade darkens, it seems muddy and viscous, it shows pieces of broken hats or legs broken during preparation. Before cooking the marinade for mushrooms, the recipe provides for sending the product into cold water with a teaspoon of salt and two grams of citric acid. So mushrooms will not oxidize and darken in the air. Prepared product should be thrown in a colander, several times rinse with cold water and allow it to drain. After that you can start to prepare marinade for mushrooms.
The recipe is as follows: for a 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 enough salt will be about ten grams. Deliver Saucepan with billet on fire and cook for about twenty-five minutes, periodically removing the foam and gently stirring. Once the mushrooms begin to settle to the bottom, you need to add spices - pepper, cinnamon, cloves, bay leaves, dill, as well as two grams of citric acid and ten grams of sugar. Bring it all back to the boil, then immediately pack on glass jars, sterilized before cooking. Tightly close the jars with clean lids. If the marinade did not turn out too much, you can top up the boiling water in the jars. Fill them you need just below the neck.
Marinade for mushrooms: recipe for individual preparation
Mushrooms, cooked separately, and then simply filled with marinade, are more aesthetic in appearance and less saturated with taste. Prepared product wash Cold water, allow to drain and boil in salted water. Periodically remove the foam with a noise and turn off the fire immediately, as soon as the mushrooms fall to the bottom of the pan. Remove the remainder of the liquid with a glass stopper and spread all over the jars. In a separate enamel saucepan mix two glasses of water, ten grams of sugar and salt, a few grains of sweet-scented pepper, cinnamon and cloves, citric acid. Bring to a boil and add five tablespoons of 6% vinegar. Boil again and pour another hot marinade over the cans with the mushrooms already laid there. Fill the dishes just below the top of the neck. After that, cover the jars with lids and sterilize the billets for about forty minutes in boiling water. Immediately sealed and stored in a cool place.