Grandma's secret to perfect mushroom marinade revealed

Mushroom marinades can have various tastes, colours, and aromas, but grandma’s version works best. See how to make the perfect sweet-and-sour marinade for mushrooms. Preparing a double batch is best because the jars may disappear before winter arrives.

Pickled mushrooms, although annoyingly difficult to spear with a fork, remain one of the most popular snacks, not only during the fall and winter seasons. The taste of the forest locked in jars makes social gatherings more enjoyable and adds a distinct flavour to both small appetizers and larger dishes. Besides the quality of the mushrooms, the marinade is also crucial. The best is the tried and true grandma’s version that everyone loves. Be sure to write down this recipe.

Sweet and sour marinade is an old and proven way to marinate mushrooms. The spice composition is classic, while the marinade preparation takes just a few moments. We’ll spend more time on the mushrooms, which need to be thoroughly cleaned and rinsed (remember, mushrooms absorb water like a sponge, so don’t soak them in cold water for too long), and then parboiled. Parboiling ensures that the mushrooms are more digestible and less bitter. Cook the mushrooms uncovered and watch them because they tend to foam up.

The following proportions for the marinade are sufficient for 5.5-6.5 pounds of forest mushrooms. Of course, the mushrooms for pickling must be fresh, undamaged, and preferably small (e.g., saffron milk caps, chanterelles, porcini, or boletes). You will also need jars—clean and sterilized. Eight twist jars of 9 fluid ounces each should be enough.

Ingredients:

• 5 cups of water
• 1 cup of distilled vinegar (10%)
• 1 flat tablespoon of salt
• 6 flat tablespoons of sugar
• 2 teaspoons of mustard seeds
• 2 teaspoons of whole peppercorns
• 1 teaspoon of allspice berries
• 1 teaspoon of cloves

Preparation:

1. Mix the marinade ingredients and bring to a boil.
2. Quickly rinse the cleaned mushrooms under running water, then parboil them in salted water (10-15 minutes).
3. Cut the onion into rings and pour hot water over it.
4. Transfer the hot mushrooms (up to 2/3 of the jar height) and onion to sterilized jars and pour the boiling marinade along with the spices over them to cover the mushrooms.
5. Screw on the jars, place them upside down until completely cooled, and then store in a dark and cool place.
6. You can pasteurize the jars—20 minutes from the boiling point of water. Pasteurize the jars with the hot marinade, starting with warm water.
7. After pasteurization, place the jars upside down for 24 hours to cool, and then store in a dark and cool place.