Sweet and sour mushroom marinade for the winter: proportions, how to cook and properly prepare mushrooms for canning

How to cook mushrooms for pickling

To make sweet and sour pickled mushrooms not only tasty, but also safely stored in the winter and not blow up your jars, pay special attention to cleaning and boiling. First, sort through the mushrooms, remove forest debris (sand, leaves, needles). For pickling, it is better to take dense, whole mushrooms without damage. Cut large specimens into pieces, and small ones can be left whole. At this stage, it is also important to make sure that the mushrooms are not wormy.

Soak the wild mushrooms in cold salted water for 15–20 minutes to ensure that all excess moisture is removed. Then drain the water and rinse the mushrooms.

Now the main thing is to cook the mushrooms. Dip them in boiling salted water (use 1 tbsp per liter of water). Bring to a boil and cook for 5–10 minutes, skimming the foam from the surface. Then drain the water.

Cover the mushrooms with water again, bring to a boil, and cook for another 10–15 minutes or until cooked (the exact cooking time may vary for different types of mushrooms). The pieces should become soft and settle to the bottom of the pan. After that, you can proceed to preparing the marinade. For more information on how long to cook different types of mushrooms, read the link.

Sweet and sour marinade for mushrooms

1 liter of clean drinking water

1.5 tbsp. salt (about 40 g)

3 tbsp. l. sugar

80 ml of apple cider vinegar 6%

5–6 allspice peas

8–10 black peppercorns

2–3 bay leaves

2-3 cloves

3–4 cloves of garlic

1 tsp mustard seeds

How to make a sweet and sour marinade for mushrooms

Sort the mushrooms, rinse them and boil them in salted water for 15–20 minutes (depending on the type of mushroom), removing the foam. Drain in a colander to drain completely.

Pour 1 liter of water into a saucepan, add salt, sugar, black and allspice, cloves, mustard seeds, and bay leaf. Bring the mixture to a boil over medium heat until the salt and sugar are completely dissolved.

Dip the boiled mushrooms into the boiling marinade. Cook everything together for 10–12 minutes.

2 minutes before the end of cooking, add the vinegar and sliced ​​garlic. Stir gently and remove from heat.

Arrange the hot mushrooms with the marinade in dry sterilized jars. Seal with sterilized lids, turn upside down, cover with a warm blanket and leave until completely cooled. Also prepare pickled porcini mushrooms for the winter.