Salted mushrooms are available to many snacks. This dish perfectly diversifies your daily table and adds spicy and original dishes. So, let's work out together how to make brine for mushrooms.
Brine for pickles
Ingredients:
- white mushrooms - 990 g;
- water filtered - 995 ml;
- table vinegar - 65 ml;
- sugar - 20 g;
- salt, cooked - 20 g.
Preparation
Before you begin to salt the mushrooms in the brine, mushrooms are thoroughly washed and soaked in cold water for several hours. Next, drain the liquid, fill the pan with fresh water and put the dishes on the fire. After boiling, reduce the heat, cover with a lid and cook for 5-10 minutes. Separately in another saucepan boil the necessary amount of water for the brine, throw sugar, salt and inject carefully vinegar. Transfer the welded mushrooms into a hot marinade and boil for about 20 minutes, and then lay out the preservation of the cans and plug them with sterile caps.
Brine for hot mushrooms
Ingredients:
- white mushrooms - 900 g;
- leaves of black currant and cherry - 5 pcs .;
- garlic - to taste.
For marinade:
- drinking water - 990 ml;
- salt, cooked - 20 g;
- white sugar - 10 g;
- clove and bay leaf;
- vinegar 9% - 5-10 ml.
Preparation
The mushrooms are thoroughly washed, soaked, and then poured with fresh water and boiled for 10 minutes. After that, the liquid is gently drained, and the mushrooms are washed. To prepare brine for the mushrooms, pour water into the pan, throw small salt, sugar and various spices. Bring to a boil and remove from the plate. In clean jars throw the washed leaves, peeled garlic and lay mushrooms. Fill with hot brine, add vinegar to each container, close the preservation with covers, wrap the blanket and store it at a cool temperature.
Cold way of marinating mushrooms in brine
Ingredients:
- white mushrooms - 5 kg;
- salt of medium grinding - 355 g;
- leaves of cherry and black currant;
- leaves and horseradish root ;
- garlic - to taste.
Preparation
Mushrooms thoroughly washed, cleaned and put into a small bowl. Fill with cold water, press on top with a flat plate and install the load from above. For 3 days we remove the construction in a cool place, changing the water every day. After that, we take out the mushrooms, rub it with salt and lay them in layers in a container, alternating with pieces of garlic and horseradish root, cut into strips. Cover the top with a gauze, we throw horseradish on it, and distribute the rest of the greens on top. We set it under pressure and take out a container with salt mushrooms for 1 month in a cool place. Finished mushrooms lay out on jars and roll.
Now you know how to make brine for mushrooms and prepare for the winter an original and tasty snack.