​Add enough vinegar to the pickled mushrooms. Otherwise you will spoil their taste

The secret of successful marinades lies not only in choosing good-looking specimens from the forest, but above all in a properly prepared marinade. Just stick to the proven proportion and use the SP rule to make the mushrooms perfect.

Many people preparing homemade preserves wonder how much vinegar should be added to pickled mushrooms. Too much will make the whole thing unpleasantly sour. In turn, too little and the mushrooms will be bland and characterless. The most the universal proportion is 4:1i.e. four parts of water to one part of spirit vinegar. This recipe provides the perfect balance between expressiveness and delicacy of taste. In addition to vinegar, you need to add a classic set of spices to the marinade (allspice, bay leaf and peppercorns), sugar and salt.

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Not everyone likes mild preserves. If you prefer a stronger flavor, you can increase the amount of vinegar. By proportion 3:1 the marinade will gain a more intense aroma and sourness, but will still remain pleasant to taste. In this case, it is good to add a little more sugar or replace it with honeywhich will introduce natural sweetness and depth. On the other hand, people who prefer milder marinades can opt for apple cider vinegar and a 2:1 ratio. Thanks to this, the preserves will gain subtle fruity notes, and the taste of mushrooms will remain in the foreground.

Even the best-selected recipes will not replace one old kitchen recipe SP rules, i.e. “try before”. Before you pour the marinade over the mushrooms, it is worth tasting it with a spoon. This is a simple but reliable way to check whether the brine is not too sour or too sweet. If necessary, you can season it slightly before it goes into jars. Thanks to the appropriate proportions and the SP principle, your marinated bay boletes, butter mushrooms or boletus mushrooms will retain their unique taste and will become a real decoration of your pantry.