For the lover of "quiet hunting" there is nothing more pleasant than returning from the forest with a basket full of trophies. However, the collected gifts of nature need to be used as soon as possible: some go for frying, some for drying, but most of the mushrooms, as a rule, are pickled.
There are two main recipes for mushroom marinade: without boiling and with pre-boiling.
Marinating mushrooms without pre-boiling
Pour a glass of water and two cups of 8% acetic acid into a saucepan. Bring the marinade to a boil and add 2 tbsp. tablespoons of salt. Dip the washed mushrooms into a saucepan. The specified amount of marinade is enough for 3 kg of mushrooms.
After boiling, cook the mushrooms until they sink to the bottom. 3-4 minutes before cooking, add to the mushrooms a few black peppercorns, 5-6 cloves, 3 teaspoons of sugar and 2-3 bay leaves.
Wait for everything to cool down. Arrange the mushrooms in sterile jars and fill them with marinade. Pour a thin layer of vegetable oil on top of the marinade and close the jars with sterile lids.
Marinating mushrooms with pre-boiling
Boil the washed mushrooms until cooked in salted water (for one liter of water, take 2 tablespoons of salt). Throw the boiled mushrooms in a colander to drain the water, and then arrange the mushrooms in sterile jars.
In a separate saucepan, combine the marinade. To do this, for each liter of water, take 60 grams of salt, black pepper and cloves to taste, as well as a few cloves of garlic. Wait for the marinade to boil and boil it for half an hour. Cool the marinade and pour in eighty percent vinegar (40 ml of acetic acid is taken per liter of marinade).
Stir the marinade and pour over the mushrooms. Pour some sunflower oil on top of the marinade and close the jars with sterile lids.
In addition to the above recipes, you can use the so-called "quick" method of pickling mushrooms. But it should be borne in mind that this recipe is only suitable for store-bought mushrooms (oyster mushrooms or champignons).
Quick pickled mushrooms
Take a pound of mushrooms, wash them and place them in a colander until the water drains. Cut large mushrooms into several parts, leave small ones whole. Preheat a deep skillet and place the mushrooms in it. There is no need to add oil. Fry the mushrooms until they let out juice.
In a separate bowl, mix 50 ml of nine percent vinegar, 150 ml of sunflower oil, 1 tbsp. a spoonful of sugar, 1 tbsp. a spoonful of salt, black peppercorns and bay leaves. Pour the resulting marinade into a frying pan, cover it with a lid and simmer the mushrooms, stirring them occasionally, for 10-15 minutes.
Transfer the mushrooms and marinade to a deep bowl, sprinkle with diced onions and thinly chopped garlic. Stir the mushrooms and leave to cool.
