Mushroom marinade for one liter of water for the winter

For canning honey mushrooms, butter mushrooms, champignons, saffron milk caps, porcini mushrooms, this universal mushroom marinade for one liter of water for the winter is suitable. The mushrooms become moderately salty, not sour at all, and retain their flavor throughout the year even when stored at room temperature.

It is important to note that before starting the marinating process, the mushrooms need to be boiled. Different mushrooms are recommended to be boiled for varying lengths of time, from 5 to 40 minutes. Some do not even require preliminary heat treatment (champignons, saffron milk caps, and others). Therefore, the boiling time directly in the marinade will differ, although its composition is the same everywhere.

Cooking time: 30 minutes.

Ingredients

• purified water – 1 l;
• freshly picked mushrooms – about 800 g;
• rock salt – 2 tbsp (without a heap);
• white sugar – 1 tbsp;
• bay leaf – 2 pcs;
• 9% vinegar – 4 tbsp;
• allspice – 3-4 berries;
• black pepper – 6-7 berries;
• cloves – 4 pcs.

Preparation

1. Prepare all the ingredients. Ready 9% vinegar can be replaced with vinegar essence – it needs to be diluted with water in a ratio of 1 : 8. Jars and lids should be sterilized in advance.

2. Clean the mushrooms from debris and boil (time depends on the variety) in water without salt. Measure all the ingredients for the marinade.

3. Pour water into a saucepan and add all the dry ingredients.

4. Stir the mixture with a spoon.

5. Place it on the stove and bring to a boil.

6. Pour in the vinegar.

7. Immediately load the mushrooms into the marinade and boil them for 5 minutes. This sequence applies to those mushrooms that were previously boiled for a long time (about 40 minutes) or those that do not require additional heat treatment. Other mushrooms should be boiled in the marinade without vinegar for 15 minutes, then add vinegar and continue boiling for another 5 minutes.

8. Distribute the mushrooms into jars – they should occupy about 75% of the volume of the glass container and swim freely in the marinade, which is poured to the very top.

9. Screw the jars with lids and turn them upside down. Hide the sealed jars under a warm blanket and leave them until completely cool.

The prepared mushroom marinade for one liter of water for the winter will be enough for about two liter jars. This proportion can be easily recalculated for any number of jars. The universal composition has proven itself well with different types of mushrooms. After opening the preparation, the mushrooms should be rinsed under running water, seasoned with green onions, herbs, and drizzled with vegetable oil.