If the lion is the king of beasts, then the recognized "king" of the mushroom kingdom, of course, is the boletus or white mushroom. This product has a wonderful taste and attractive aroma, and is perfect for cooking any dishes and canning. Let's figure out how to pickle porcini mushrooms for the winter in jars so that the appetizer is a success.

Porcini mushrooms are easy to cook, as it is almost impossible to spoil their taste. But, of course, you need to know some of the subtleties and nuances of preparing the workpiece.

Ideally, you need to use self-picked mushrooms for pickling. The fact is that when buying mushrooms in the markets, we do not have the opportunity to find out exactly where they are collected. Meanwhile, mushrooms collected in ecologically disadvantaged areas can be harmful, as they have the ability to accumulate various toxins from the environment.

Collected mushrooms must be thoroughly washed and cleaned. For cleaning, it is recommended to use a brush (you can even use a toothbrush), since this is the only way to remove all adhering grains of sand and other debris. But there is no need to soak them. Moreover, prolonged soaking can cause mushrooms to become tasteless.

For pickling, it is best to select young small mushrooms. Large mushrooms are best sent for drying or frying. Boiling porcini mushrooms is not necessary, however, preliminary blanching in water with salt and citric acid helps to preserve the light color of the mushroom.

It is convenient to pickle mushrooms in glass jars. Canned food can be made without sterilization by covering the jars with nylon lids. This preparation must be stored strictly in the refrigerator.

You can also cook canned food rolled up with tin lids. But since this method of preservation is dangerous for the development of botulism, it is necessary to additionally sterilize canned food. In addition, jars with airtight closures are recommended to be stored for a short time - 1-2 months. But jars covered with plastic lids, if stored in the cold, can be used throughout the year.

Interesting facts: porcini mushrooms can only be collected in forests. Their industrial cultivation is unprofitable. In addition, fresh mushrooms are very poorly stored.

A simple recipe for pickling porcini mushrooms with vinegar

You can pickle porcini mushrooms using a simple vinegar marinade recipe. For pickling, we select young mushrooms of a small size.

• 1.2-1.5 kg of porcini mushrooms (fresh weight);
• 7-8 black peppercorns;
• 3-5 peas of allspice;
• 3 bay leaves;
• 1 liter of water;
• 130 ml of vinegar (9%);
• 2 tablespoons of sugar;
• 4 teaspoons of salt.

We wash the mushrooms with cold water with a brush, cut into large pieces. Then pour a sufficient amount of water into the pan, add some salt to it. We lower the chopped mushrooms into boiling water and cook for half an hour from the moment of boiling. During the cooking process, stir the mushrooms.

Read also: Pickled Cucumbers with Onions - 4 Spicy Recipes

Drain the boiled mushrooms in a colander and rinse with cold water. Water the mushrooms with cold water until they are completely cool.

To prepare the marinade, pour 1 liter into the pan, add salt and sugar, bring to a boil and boil for several minutes. Then add vinegar and stir. Dip the prepared mushrooms into the marinade and cook at a low boil for half an hour.

We wash the jars, sterilize over steam or in the oven. At the bottom of the container we lay a bay leaf and a few peppercorns.

Advice! Optionally, you can add 1-2 cloves to the jars.

We lay out the mushrooms along with the marinade in prepared jars. It is not necessary to fill the container too tightly, the optimal layout is considered to be 70% mushrooms and 30% liquid.

We close the jars tightly with lids, put them on the lids upside down and cool. Then we put the jars in the refrigerator for storage. Eat mushrooms preferably within two months.

Recipe with citric acid

You can pickle mushrooms without vinegar. The marinade is prepared with citric acid.

• 800 gr. white mushrooms;
• 1 teaspoon of citric acid;
• 50 gr. Sahara;
• 30 gr. salt;
• 2 glasses of water;
• bay leaf, black and allspice peas to taste.

We select young mushrooms, wash them well, cut off the lower part of the legs. Cut the mushrooms into 4 pieces. Heat water in a saucepan, lightly salt it. We lower the prepared mushrooms into boiling water, cook for 30-40 minutes. Then drain the mushrooms through a colander, pour over them with cold water and let cool.

We lay out the cooled mushrooms in clean, sterilized jars. Prepare the marinade: pour two glasses of water into the pan, add sugar and salt, add citric acid. Boil until all seasonings are dissolved. Pour the boiling marinade into jars. We close them with ordinary nylon lids and let the jars cool. Then we store it in the refrigerator.

Marinating frozen porcini mushrooms for the winter

Harvested porcini mushrooms need to be processed as quickly as possible. However, there is not always time to mess with the preparation of the marinade. Therefore, it makes sense to freeze washed mushrooms. And then, when there is time, it will be possible to marinate frozen mushrooms.

• 1 kg of frozen mushrooms;
• 1 tablespoon of salt;
• 1 tablespoon of vinegar;
• 4 cloves;
• 2 tablespoons of sugar;
• 6 cloves of garlic;
• 6 black peppercorns.

We put a pot of water on the fire, bring it to a boil and add salt to it. We take out the mushrooms from the freezer and lower them into boiling water without defrosting. Cook mushrooms for a quarter of an hour from the moment of boiling. Then we discard the mushrooms in a colander and pour over with cold water.

Read also: Dill for the winter - 5 ways to store

We wash the marinating jars well and sterilize them. For example, you can warm the jars in the oven. At the bottom of each jar we put garlic cut in half, add peppercorns and clove buds. We lay out the mushrooms in the prepared container, it is necessary to lay it tightly enough, but without additional tamping.

Pour a liter of water into the pan, add sugar and salt. Boil the marinade for at least three minutes. After making sure that the sugar and salt have dissolved, pour in the vinegar and immediately remove from heat. Pour the hot marinade into jars, cover with plastic lids. Let the jars cool and store in the refrigerator.

Borovik is considered the king of the entire mushroom kingdom. It surpasses even meat in protein content and is considered its natural substitute, for which it was nicknamed white meat. Therefore, it is worth including this product in the diet.

But if it is easier to get it in summer-autumn, then what to do in winter? Of course, to eat delicious preparations made in the summer. Let's learn how to pickle and jar porcini mushrooms.

What you need to know about white mushrooms?

For an experienced mushroom picker, it will not be difficult to distinguish a good mushroom from a poisonous one. But there are chances that the fungus may mutate and become unsuitable for food. Therefore, it is better to buy mushrooms, which are specially grown on farms.

The white fungus has a characteristic brown cap (color may vary depending on soil composition and age) and a white stem. A distinctive characteristic is the white color of its tubular layer between the cap and stem, which will always be white regardless of the state or method of preparation.

Before cooking, you should make sure that there is no poisonous satanic or bile mushroom that accidentally got into it, which look like a boletus.

It is worth dealing with mushrooms in the very first hours after picking or buying them, since this product quickly deteriorates and it is better to prepare them for consumption or pickling in the first 5-6 hours. They can be pickled, salted, dried and frozen - they are tasty in any state.

First of all, you need to select good specimens, sort them by size and rinse.

A good mushroom must be strong, whole, not crushed and without wormholes, otherwise it will not only not be stored for a long time, but may also contain toxic substances.

Regardless of the method of further storage, they must first be sorted, carefully examined for dents, cuts, wormholes and the affected areas removed. It is best, of course, not to use spoiled mushrooms for long-term storage and eat immediately, but after removing the affected area, they can still be pickled or salted.

For preparation, you need a large container for washing and soaking. Of course, the size of the container depends on the amount of product, but it is better to take a large basin or use a bathroom so that the mushrooms fit freely in it in one layer.

They can be cleaned of dirt in three ways:

• soaking first for 30 minutes, then again for 15 minutes in plenty of cold water;
• doused with boiling water up to 5 times;
• rinse with plenty of running water.

As soon as the dirt and grass are washed off, the mushrooms must be dried and prepared for further cooking. Whatever storage method is chosen, it is best to use small and medium-sized specimens whole, and especially large ones - cut in half. For pickling or pickling, you can use only hats, and put the legs into food.

Marinated porcini mushrooms

Pickled mushrooms are perfectly stored for a long time in an airtight container. Usually they are pickled with acid - acetic or citric. There are many varieties of marinade, but boletus goes well with any of them. Consider the recipes for cooking for the winter, which, in our opinion, are the most successful.

Mushrooms marinated with citric acid

If you do not want to use vinegar, then it can be easily replaced with citric acid. The taste of the mushrooms is spicy and they are stored for the same long time as with the use of vinegar marinade.

• boletus - 800 gr;
• citric acid - 20 gr;
• salt - 60 gr;
• sugar - 10 gr;
• water - 2 glasses.

Time spent: 3.5 hours.

Calories: 30 calories.

A quick recipe for marinated porcini mushrooms

Thanks to this marinade, mushrooms are stored for a long time. The recipe is based on the use of 1 liter jar.

Ingredients:

• white mushroom - 1 kilo;
• water - 750 ml;
• salt - 90 gr;
• granulated sugar - 25 gr;
• vinegar - 30 ml;
• laurel - 2-3 pieces;
• allspice and black peas - 3-4 pcs.;

Time spent: 30 minutes.

Calories: 25 calories.

1. Boil pre-prepared mushrooms for 20 minutes in boiling water;
2. In parallel, boil the marinade: dissolve salt with sugar and vinegar in 500 ml of water;
3. After the mushrooms are cooked in the first water, move them to the marinade and cook in it for 8 minutes;
4. In a sterile jar, put bay leaves, peppers on the bottom, and mushrooms on top. It is necessary to lay carefully, as soft mushrooms are easily deformed;
5. Fill the jar with marinade and roll up the lid using a special machine;
6. Instant porcini mushrooms are ready for the winter. You need to store them in a dark cool place.

Salted porcini mushrooms

An equally popular storage option for porcini mushrooms is salting for the winter. This is the most ancient and proven way to store this product. There are several types of salting.

Classic recipe

It was in this way that most housewives used it at a time when neither citric acid nor acetic acid was widely available. Salted mushrooms are perfectly stored and have a unique taste.

Products:

• 1 bucket of mushrooms;
• 100 ml of sunflower oil;
• 2 cups of salt.

Preparation time: 4 days.

Calorie content: 24 kcal.

1. Pour the mushrooms with salt (they should already be cleaned and washed) and leave them for a day;
2. After that, drain the resulting juice into a saucepan and heat a little. Pour the juice back into the tub and leave for another day;
3. Repeat the procedure with juice, only heat it more;
4. On the third day, drain the juice again, boil it and return it hot to the container;
5. After three days, boil the mushrooms with the juice and cool;
6. Put the mushrooms upside down in a container (it is better to use a wooden tub) and pour over the juice;
7. Pour vegetable oil on top, tie the container with a bag and cover tightly with a lid;
8. Before use, you need to hold them for several hours in cold water, and then boil 2 times in two waters.

hot salting

Using this salting method for the winter, the mushrooms are heat-treated in hot water. Their taste does not change from this, and time is saved.

Products:

• mushrooms - 1 kg;
• water - 1 l;
• salt - 30 g for brine and 50 g for salting;
• lavrushka - 3-4 pcs.;
• cloves - 3 pcs.;
• peppercorns - 3 pcs.;
• cherry or currant leaves - 2-3 pieces;
• dill - 30 gr.

Cooking time: 4 hours for cooking and 45 days for salting.

Calories: 40 calories.

1. Boil water with salt and place mushrooms in it;
2. As soon as foam forms on the surface, remove it and add all the spices;
3. Cook for 30 minutes, stirring;
4. Cool and arrange in jars, sprinkle with salt and fill with brine so that it covers only 1/3 of the jar;
5. After 45 days you can eat.

Cold salting

Another option for salting for the winter, but without cooking, instead of which long soaking is used.

Products:

• white mushroom - 1 kg;
• salt - 30 gr;
• garlic - 1 head;
• dill - 10 gr;
• cherry leaves - 10 pcs.

Preparation time: 3 days for preparation and 40 days for salting.

Calories: 30 calories.

How to freeze porcini mushrooms for the winter

Freezing is the fastest and easiest way to preserve any food, and not just for the winter. This does not require much time and effort.

Ingredients:

• mushrooms - 1 kilogram.

Elapsed time: 15 minutes.

Calories: 24 calories.

1. Dry the peeled and washed porcini mushrooms. For convenience, you can immediately cut them into pieces;
2. Place them on a pallet so that they do not touch each other;
3. Send to pre-freeze for 10 minutes;
4. Get mushrooms and move to a bag or container;
5. Send back to freezer. Defrost before using.

Any product can be turned into a masterpiece if it is prepared correctly. To avoid trouble, you need to use little secrets:

1. When cooking, it is necessary to use mushrooms of the same size or make them so, since small parts will boil quickly and lose their shape, while large pieces will not be ready yet;
2. White mushrooms must be cooked separately from other species due to different cooking times;
3. Follow the recipe exactly and do not change it;
4. With cold salting, a small mold coating may form on top of the surface of the tub, there is nothing to worry about and you can simply remove it with a spoon;
5. When frozen, you can mix them with other frozen vegetables to make a ready mix for soups or stews.

These tips will help you avoid mistakes and food spoilage. Using proven recipes and knowing the secrets of delicious preparation of blanks for the winter, you can enjoy the unique taste of porcini mushrooms all year round!

How to properly dry porcini mushrooms for harvesting them for the winter can be found in the following video.

You will need:

Pickling

You will need:

• White mushrooms 1 kg
• Salt 100 g
• Vinegar 9% 1 tbsp.
• Bay leaves 2 pcs.
• Allspice peas 6 pcs.

Cooking process:

We put porcini mushrooms in a saucepan, fill it with water, add salt and bring to a boil. After you need to add vinegar and spices, and boil for another 15 minutes. Foam will form and must be skimmed off.

The fire must be weak so that there is no strong boil, otherwise the mushrooms will quickly boil soft.

After boiling, leave the porcini mushrooms in the marinade until cool (it is best to put them in a cool place). And so they should stay for 5 days. After that they will be ready.

If you want to make such a preparation for the winter, then after boiling the mushrooms, we transfer them to sterilized jars and fill them with the same marinade, roll them up.

Salting

You will need the following products:

• White mushrooms 3 kg
• Dill 1 bunch
• Leaves of currant, cherry, oak, horseradish 10 pcs.

For the marinade, take:

• Salt 6 tbsp.
• black currant leaves 6 pcs.
• Black peppercorns 9 pcs.
• Whole cloves 9 pcs.
• Bay leaf 4 pcs.

Salting process:

Porcini mushrooms should be washed, put in a saucepan, pour water, sprinkle with salt, spices and boil for 30 minutes. Next, the broth must be drained, and the mushrooms washed with cold water. We pour them into a colander and let the excess liquid be completely removed.

It is better to salt porcini mushrooms in a wooden container, it is also possible in jars.

So, there is a container. At the bottom of the container we put greens in layers (pre-prepared leaves). We continue to sort the layers with mushrooms (caps looking down), then back greens and mushrooms, and so on until the end. Products should be “to the eyeballs”, cover with a towel (napkin), put a load on top. Juice should appear. If it is not enough - add boiled water. We clean the container with mushrooms in a cold place. You can eat white mushrooms in a couple of days. But we are waiting for winter.

Fried mushrooms for the winter

You will need:

• White mushrooms 2 kg
• Salt to taste
• Vegetable oil 100 ml

Cooking process:

Porcini mushrooms should be thoroughly washed, cut into 2-3 parts (if large). Place in a saucepan and cover with cold water. Boil after boiling for 15-20 minutes. Collect foam. The first water must be drained, collect more and boil again for 20 minutes. Then drain the water back.

Next, take a large frying pan (with high sides). We put it on the fire, heat it well, add oil, spread the mushrooms, cover with a lid and let the mushrooms stew for 30 minutes. Then remove the lid and fry the mushrooms for 10 minutes, until all the liquid has evaporated. Salt is added already at the end of frying (to your liking).

The next step is preparing the jars. It is best to take one and a half liter, and sterilize them. We send the finished mushrooms to this container, leaving a little space for the oil. Pour in the oil that remains after frying, and roll up the jars. Mushrooms are ready!

Preservation in Bulgarian

You will need:

• White mushrooms 2 kg
• Fresh dill 100 g
• Garlic 5 cloves
• Vegetable oil 100 ml
• Vinegar 1 tbsp.
• Salt to taste

Cooking process:

Porcini mushrooms need to be washed and peeled, dried, cut and fried in vegetable oil (until all moisture has evaporated). You need to prepare sterile jars in advance. Arrange ready-made mushrooms there, add finely chopped garlic, fresh herbs (finely chopped) on top.

Then we take the remaining oil from the pan, mix with vinegar, bring to a boil, and pour the mushrooms with this marinade. We roll up the lids and put away for storage in the cold.

Pickled porcini mushrooms are an exquisite delicacy and a great cold appetizer even without the addition of onions and butter. We suggest reading on this page how to cook pickled porcini mushrooms. Here are a variety of ways to preserve. Using these recipes for marinating porcini mushrooms at home, you can make excellent preparations that will delight your taste in winter. Most often, glass jars are used as containers for storing conservation. With the vinegar included in the recipe, they perfectly retain their taste in the refrigerator for 10 to 12 months. For hermetic sealing, special tin lids are used.

Look at the pickled porcini mushrooms in the recipe with a photo and make sure that this is a fairly simple way to process this raw material.

Canned porcini mushrooms are very popular; mushrooms retain a good taste and smell, and therefore are widely used in cooking. The best recipe for marinating porcini mushrooms starts with harvesting them in the early hours, as chilled in the cold of the night, they can last longer. When collecting them, they are cleaned with a knife from the earth and debris and placed in a basket so that they do not get steamed and wrinkled.

Even this simplest method of pickling porcini mushrooms recommends pre-treatment of raw materials. Given that mushrooms quickly deteriorate, they should be taken care of immediately after harvest. Mushrooms should be preserved no later than 24 hours after harvest; until this time they are left in the fresh air so that they do not get tired and wormy. Mixtures of mushrooms are very beautiful and tasty, for example, some mushrooms or chanterelles are added to porcini mushrooms.

If you use this simplest recipe for pickling porcini mushrooms, you will need enameled or tinned pots, wooden troughs, trays or enameled basins, cooling bowls, skimmers, glass or glazed earthenware jars, oak or linden tubs and barrels. All metal utensils must be enameled or tinned, otherwise they are corroded by vinegar. In addition, you need to have vinegar, fine pure salt, granulated sugar, alum, saltpeter, pepper, cloves, cinnamon, bay leaves, cumin, as well as fresh vegetables: carrots, parsley, celery, onions, garlic. Recipes for marinating porcini mushrooms in jars allow the use of other interesting ingredients.

There are many varieties of vinegar: bread (natural), aromatic, Rhine (nesting), beer and vinegar essence. Essence vinegar is cheap and strong, marinades in it are stored for a long time, but acquire a pungent taste and a yellowish-dirty appearance.

Beer vinegar for the marinade is weak: the mushrooms in it quickly deteriorate and become moldy.

Bread and fruit vinegar is most suitable for marinades. But the Rhine (nesting) and aromatic vinegar is considered the best in quality. Mushrooms are pre-sorted by type and size. They clean, cut off the legs, carefully, rinse several times in cold water, changing it each time. Then throw the mushrooms on a sieve to dry. It is necessary to wash the mushrooms without sparing water (so that they are soaked a little at the same time), otherwise they will have to be reprocessed and the marinade completely replaced. Large caps are cut in half or into four parts, the legs of porcini mushrooms, boletus and boletus - across into slices 2-3 cm thick (pickle them separately from the caps). Mushrooms picked in August and September are considered the best for pickling, when they grow slowly and are denser, stronger and smaller. At home, mushrooms are pickled in two ways: they are immediately boiled in a marinade or, after boiling in salted water, they are poured with marinade.

Delicious and quick recipe for marinated porcini mushrooms

To implement this delicious recipe for pickled porcini mushrooms for 10 kg of fresh raw materials:

• water - 1.5 l
• salt - 400 g
• citric or tartaric acid - 3 g
• food vinegar essence - 100 ml
• Bay leaf
• Cinnamon
• Carnation
• allspice
• nutmeg and other spices.

According to this quick recipe for pickling porcini mushrooms, they need to be sorted out, sorted by type and size, cut off the legs (remove the skin from the oil), rinse thoroughly, changing the water several times. Then pour fresh mushrooms into an enamel pan, add water, salt, citric or tartaric acid, spices.

Boil the mushrooms, periodically removing the foam, until they begin to settle to the bottom, and the broth becomes transparent. At the end of cooking, add vinegar essence, after mixing it with mushroom broth. Pour hot mushrooms together with the broth into prepared sterilized jars, close with lids and sterilize in boiling water: half-liter jars - 30 minutes, liter - 40 minutes. At the end of sterilization, the jars are quickly rolled up and cooled.

How to pickle porcini mushrooms at home: a recipe with a photo

Before marinating porcini mushrooms at home, you need to prepare a marinade, for this, in 1 liter of water:

• 1 st. a spoonful of 80% vinegar essence or 200 ml of 9% vinegar (in this case, you need to take 200 ml less water)
• 2 tbsp. spoons of sugar
• 4 tsp salt
• 3 bay leaves
• 6 allspice peas
• 3 cloves
• 3 pieces of cinnamon.

Arrange the boiled chilled mushrooms in prepared jars so that their level does not exceed the shoulders of the jar. Pour the mushrooms with chilled marinade, pour a layer (about 0.8–1.0 cm) of vegetable oil over the marinade, close the jars with parchment paper, tie and put in the refrigerator for storage.

See how to pickle porcini mushrooms in the recipe with photos that illustrate all the steps of the cooking process.

Pickled porcini mushroom recipes

Pour into enameled dishes per 1 kg of fresh mushrooms:

• 1/2 cup water
• 1/3 cup table vinegar
• a tablespoon of salt

According to the recipe for cooking porcini mushrooms by pickling, as soon as the water boils, prepared mushrooms are lowered into it and boiled over low heat, stirring gently. The duration of cooking depends on the type, size, age of mushrooms. But more often it lasts, if you count from the moment of boiling, 8-10 minutes. Porcini mushrooms are boiled for 20-25 minutes, mushroom legs - 15-20 minutes. In the process of cooking, the abundantly appearing foam is removed with a slotted spoon. When the marinade begins to brighten, the release of foam will stop, and the mushrooms will begin to settle to the bottom, boiling is completed. 2-3 minutes before the end of cooking, add 1 kg of fresh mushrooms to the pan:

• 1 teaspoon of granulated sugar
• 5 allspice peas
• cloves to taste
• bay leaf and on the tip of a knife - citric acid

Ready mushrooms are quickly cooled, put in jars and poured to the top with the remaining marinade.

A simple recipe: how to pickle porcini mushrooms in jars

Before pickling porcini mushrooms according to a simple recipe, pour water into the pan, add a little salt (40-50 g per 1 liter of water), then put the mushrooms and start cooking them. In the process of boiling, the resulting foam is removed. Cook for 20-25 minutes, stirring gently. When the mushrooms are ready (settle to the bottom), they are removed from the fire, put on a sieve, cooled, then transferred to ceramic dishes or glass jars. Preparation of marinade for 1 liter of water:

• 3 teaspoons of 80% vinegar essence (or 1 faceted glass of 9% vinegar, then you need to take 1 glass less water)
• 2 tablespoons of sugar
• 1 tablespoon salt
• 4–5 bay leaves
• 10-12 black peppercorns
• 6 allspice peas
• 3 cloves
• 2-3 g of dry dill.

All together bring to a boil and pour into jars with mushrooms so that there is a layer of liquid above them. After the marinade has cooled, the jars are closed with plastic lids. Before pickling porcini mushrooms in jars, the recipe can be supplemented with other ingredients to your liking.

Depending on their own taste, makers often make marinades spicier or softer by adjusting the amount of vinegar, and even sweeter by adding sugar and garlic. They also change the set of spices: some do not use at all, others put more, etc.

How to properly and tasty pickle porcini mushrooms

Before you properly pickle porcini mushroom, you need to prepare all the necessary ingredients:

• 1 kg white mushrooms
• 20 g (3 teaspoons) salt
• 12 black peppercorns
• 5 allspice peas
• 2 bay leaves
• a little nutmeg
• 60-70 g 30% acetic acid
• 0.5 teaspoon sugar
• (1-2 glasses of water)
• (1 onion).

Before marinating porcini mushrooms deliciously, they are cleaned, quickly washed with cold water, and thrown into a sieve.

Small mushrooms are left whole, large ones are cut into pieces.

Mushrooms are placed in a saucepan with a moistened bottom, sprinkled with salt and heated.

In the released juice, mushrooms are boiled for 5-10 minutes.

Then add allspice and onion and cook for a few more minutes. For marinade, you can use mushroom juice by adding acetic acid to it (dark marinade).

If a light marinade is preferred, the mushrooms are removed from the juice.

And marinade is cooked from water, sugar and acetic acid.

Then the mushrooms are dipped into it along with seasonings, boiled for several minutes, put in jars and immediately closed.

How to make pickled porcini mushrooms

Prepared porcini mushrooms - 10 kg. Before making pickled porcini mushrooms, a special filling is prepared:

• water - 2 l
• vinegar essence 80% - 60 g
• citric acid - 3 g (1/3 teaspoon)
• bay leaf - 10 leaves
• cinnamon - 1 g (1/2 teaspoon)
• allspice - 20 peas
• cloves-15 buds
• salt - 400 g.

Mushrooms are cleaned and boiled for 10-15 minutes in a marinade prepared from 3 liters of water, 20 g of vinegar essence and 175 g of salt, then they are thrown into a sieve. When the mushrooms have cooled, they are put in a barrel and poured with marinade filling prepared in advance.

How to pickle porcini mushrooms at home

Ingredients:

• 1 kg of mushrooms
• 1½–2 glasses of water
• 50–70 ml 30% acetic acid
• 15–20 g (2–3 teaspoons) salt
• 15 peppercorns
• 10 allspice peas
• 2 bay leaves
• 1-2 bulbs
• 1 carrot.

1. For pickling, select small mushrooms or cut larger ones into pieces.
2. Before marinating porcini mushrooms at home, they must be cleaned, washed with cold water and, having thrown back on a sieve, let the water drain.
3. Then boil the mushrooms in a small amount of water or without adding water for 5-10 minutes.
4. Preparation of the marinade: pour water into a bowl and boil it for several minutes along with allspice and chopped onions and carrots, add acetic acid by the end of cooking.
5. Dip the slightly dried mushrooms into the marinade and cook for 4–5 minutes, then season.
6. Transfer the mushrooms to jars or bottles, pour the marinade so that the mushrooms are covered with it.
7. Cover the dishes immediately, cool and take out to the storage room.
8. To clarify the marinade, the mushrooms are removed from the broth, poured with vinegar, diluted with water and seasoned with sugar.
9. Mushrooms are boiled again in this marinade and transferred to a jar with it.

How to quickly and tasty marinate porcini mushrooms with dill

Compound:

• 1.5 kg white mushrooms

For marinade:

• 1 liter of water
• 50 g salt
• 75 g sugar
• 100 ml apple cider vinegar
• 5-6 black peppercorns
• a pair of dill umbrellas

Before marinating porcini mushrooms tasty and quickly, they need to be cleaned and washed thoroughly. In large mushrooms, separate the caps from the legs and cut into several parts. Boil water in a saucepan, add salt (30 g of salt per 1 liter of water), put the mushroom stalks, cook for 10 minutes, then add the caps and cook for another 10 minutes. Throw the mushrooms in a colander, rinse with hot water. For the marinade, bring the water to a boil, add salt, sugar, dill and pepper, pour in the vinegar. Put the mushrooms into the boiling marinade and cook at a low boil until they settle to the bottom. Then put the mushrooms in dry sterilized jars, pour hot marinade over them. When the mushrooms have cooled, tie the necks of the jars with parchment paper and store in a cold place.

Recipe for marinating porcini mushrooms

Compound:

• 1 kg white mushrooms

For marinade:

• 1 liter of water
• 30 g salt
• 5 g sugar
• 200 ml 9% vinegar
• 10 black peppercorns
• 5-7 allspice peas
• 2 bay leaves

The recipe for how to pickle porcini mushrooms advises them to first thoroughly clean, wash, cut large ones into 2 parts. Dip the prepared mushrooms into boiling salted water (20 g of salt per 1 liter of water) and cook for 10 minutes. Then recline in a colander, let the liquid drain. For the marinade, bring water with spices, salt and sugar to a boil, pour in the vinegar. Before you properly marinate porcini mushrooms, they must be dipped in brine and boiled for 10 minutes. Then spread the mushrooms in sterilized jars with a slotted spoon, pour boiling marinade over. Banks immediately roll up, turn over and wrap until cool.

The best way to pickle porcini mushrooms

Before pickling porcini mushrooms in the best way, they must be sorted and cleaned properly, washed in two or three changes of cold water, cut off the roots and dipped in salted boiling water, adding 1 cup of vinegar to it. When the mushrooms boil well 4 times with a white key, remove and put all the mushrooms on a sieve, let the water in which they were boiled drain, and do not pour cold water over them, but cool them either on a sieve or on a dish. When the mushrooms have cooled down completely, then put them in jars and pour the prepared vinegar cold broth, put a few branches on top: tarragon, lavender and marjoram, pour the top of the jar with Provencal oil on your finger and first tie the jar with paper, over a wooden mug, and then cover it with a raw bubble let it dry and then take it to a cool but dry place.

Recipes for pickling porcini mushrooms

We continue to study recipes on how to properly pickle porcini mushrooms at home and next in line is a recipe with cloves.

Compound:

• White mushrooms large and small 50 pieces
• Vinegar 6 cups
• Water 3 cups
• Carnations 8 heads
• Bay leaves 16
• Black pepper 16 balls
• Fine salt 2 tsp riding
• Sugar or honey 2 tbsp. l.

Wash the cleaned heads of porcini mushrooms in three waters, cut the large mushrooms into 2 or 4 parts, and leave the small ones whole, put in a saucepan, adding 8 heads of cloves, 16 bay leaves, 16 balls of black pepper, 2 full teaspoons of fine salt and 2 tablespoons spoons of sugar or honey. Pour everything with glasses of vinegar and 3 glasses of water, boil for 1 hour, be sure to remove the scale.

After an hour of cooking the mushrooms, carefully select the mushrooms with a wide or perforated spoon into a deep bowl or bowl, pour in your own hot broth in which they were boiled, leave to stand in a cool place for 6 hours. Then you can put it in jars, pour it with the broth in which it was boiled, but already filtered and without spices (which should not be put in jars). Pour the top of the jar with Provencal oil or tepid cow's oil, cork it with a cork or, if the opening of the jar is very wide, then put a wooden circle, tie it with a bubble or harpius, fill it and put it in a cold place.

Pickled porcini mushrooms (method 1)

Dip the cleaned and washed young mushrooms in salted boiling water, boil 2-3 times, put on a sieve. When dry, put in jars, pour cooled strong vinegar boiled with salt, bay leaf and pepper, tie. After a while, if the vinegar becomes cloudy, drain it and pour it in just as fresh.

Pickled porcini mushrooms (method 2)

Boil vinegar with salt, bay leaf and pepper, put boiled mushrooms in it already in water, let it boil 2 more times. When the mushrooms have cooled, place them in glass jars with their caps up and, so as not to spoil, pour melted butter on top.

How to pickle frozen porcini mushrooms

Before marinating frozen porcini mushrooms, they need to be thawed and boiled vinegar with a small amount of salt, put young peeled mushrooms into it. When they boil well, immediately pour them together with vinegar into a stone or earthenware dish and let stand for a day. Then wash them well in the same vinegar, put them on a sieve and put them in jars with hats up. Pour fresh, cooled strong vinegar boiled with bay leaf, pepper and a little salt. Pour olive or melted butter over the top and seal with a bubble. Store in a cool dry place.

Pickled porcini mushrooms (recipe 1)

Ingredients:

• 1 kg fresh mushrooms
• 1-2 glasses of water
• 60–70 g 9% vinegar
• 20 g (3 teaspoons) salt
• 12 black peppercorns
• 5 allspice peas
• 2 bay leaves
• a little nutmeg
• 1/2 teaspoon sugar
• 1 bulb

Prepared small mushrooms are left whole, large ones are cut into small pieces and put in a saucepan with a moistened bottom, sprinkled with salt and heated. In the released juice, the mushrooms, stirring, are boiled for 5-10 minutes, then spices, onions are added and boiled for a few more minutes, at the end, vinegar is poured in. Often, mushroom juice with all additives is used as a marinade. However, it turns out dark. So they do it differently. The mushrooms are taken out of the juice and dipped simultaneously with seasonings into boiling water, where sugar and vinegar are added. After a short boil, the mushrooms are laid out in jars and, poured with marinade, they are closed, and soup or sauce is prepared on the mushroom juice.

Porcini mushrooms in sweet and sour marinade

Ingredients:

• Mushrooms - 1 kg
• Onion - 200 g
• Carrots - 100 g
• Citric acid - 10 g
• Bay leaf - 2 pcs.
• Dry mustard and pepper to taste
• Vinegar 6% - 100 ml
• Sugar - 30 g
• Salt - 20 g

1. Mushrooms are washed, coarsely chopped, blanched for 3-5 minutes in 100 ml of water with the addition of 10 g of salt and citric acid.
2. Bay leaves are placed in jars, mushrooms are laid on top, mustard and pepper are added.
3. Onions are peeled, washed, cut into rings.
4. Carrots are peeled, washed, cut into circles.
5. Vegetables spread on mushrooms. Bring 150 ml of water to a boil, add salt, vinegar, sugar, pour into jars.
6. Sterilized and sealed.

How to pickle porcini mushrooms with garlic

Ingredients:

• Mushrooms - 1 kg
• Garlic - 200 g
• Bay leaf - 2 pcs.
• Vinegar 6% - 100 ml
• Sugar - 30 g
• Salt - 20 g
• Allspice peas - 10 pcs.

Before pickling porcini mushrooms with garlic, they are thoroughly washed, cleaned, coarsely chopped, blanched for 5 minutes in 100 ml of water with the addition of 10 g of salt. Garlic is peeled, washed. To prepare the marinade, bring 200 ml of water to a boil, add salt and sugar, boil for 5 minutes, then pour in the vinegar. Spices, mushrooms and garlic are placed in sterilized jars, poured with boiling marinade, sterilized and hermetically sealed.

How to pickle the legs of porcini mushrooms

For 1 kg of mushroom legs:

• 100 ml water
• 100–125 ml vinegar
• 1.5 st. l. salt
• 0.5 st. l. Sahara
• 2 bay leaves
• 3–4 pcs. black peppercorns
• 2 pcs. carnations.

Before pickling the legs of porcini mushrooms, they must be thoroughly and repeatedly washed with cold water, then put on a sieve so that the water is glass. Pour water, vinegar, salt, sugar into enameled dishes, put on fire and bring to a boil. Dip the mushrooms into the boiling liquid, remove the foam and add spicy spices after 10 minutes. Cooking mushrooms continues for approximately 25 minutes after boiling. Small mushrooms will be ready in 15-20 minutes. Usually, ready-made mushrooms sink to the bottom and the liquid becomes clearer. After cooking, cool the mushrooms and put them in well-washed glass jars, close them with parchment paper, tie them up and store them in a cool place.

How to pickle porcini mushrooms with citric acid

For 10 kg of fresh porcini mushrooms:

• 1.5 liters of water
• 3 g citric acid
• 400 g salt
• 0.5 cup vinegar essence
• Bay leaf
• Carnation
• cinnamon to taste.

Before pickling porcini mushrooms with citric acid, they must be washed, changing the water several times, cleaned, put in a saucepan, add water, salt, citric acid, bay leaf, cinnamon, cloves. Boil the mushrooms, periodically removing the foam. At the end of cooking, add vinegar essence (ready mushrooms settle to the bottom of the pan). After that, remove the pan from the heat, put the hot mushrooms in sterile jars, pour the broth in which they were boiled. Cover the jars with lids and sterilize in boiling water (with a capacity of 0.5 l - 25 min, 1 l - 30 min). After sterilization, roll up the jars, put them upside down and refrigerate.

Pickled porcini mushrooms without vinegar

Compound:

• 3 kg mushrooms
• 3 art. l. salt
• dill and allspice to taste
• 0.5 l water
• 0.5 l vegetable oil

To pickle porcini mushrooms without vinegar, they need to be washed, cut in half and boiled in salted water until tender. Arrange in jars, put dill umbrellas and pepper on top. Pour a third of the oil, the rest of the volume - salted brine. Sterilize the jars for 40 minutes, close the lids and leave to cool.

Another recipe without vinegar.

Ingredients:

• 3 kg young hard white mushrooms

For cooking mushrooms in 1 liter of water:

• 1 teaspoon salt
• 2 g citric acid.

For pouring into 1 liter of water:

• 3 art. spoons of salt
• 1 st. a spoonful of sugar
• 1 st. a spoonful of fresh whey.

Mushrooms sort, clean, separate the caps and legs, cut off the roots, remove damaged areas. Cut large mushrooms into pieces. Larger legs are cut transversely into small pieces and canned separately. Boil the mushrooms in salted and acidified water, removing the foam with a slotted spoon. When the mushrooms settle to the bottom, remove the pan from the heat. Remove the boiled mushrooms from the pan with a colander, let the water drain. Arrange the mushrooms in prepared jars and pour hot filtered liquid obtained during cooking, or a hot solution, which is prepared by adding 1 teaspoon of salt and 0.5 teaspoon of citric acid to 1 liter. Cover the jars with prepared lids, put in a saucepan with water heated to 50 degrees and sterilize at a low boil of water: half-liter jars - 70 minutes, liter - 90 minutes. At the end of sterilization, remove the jars and roll them up immediately.

Watch the recipe for pickling porcini mushrooms in the video, which shows step by step the entire cooking technology.

Cooking mushrooms for the winter has its peak - this is the end of summer and autumn. At this time, you need to have time to collect and prepare mushrooms for future use. Harvested salted mushrooms for the winter, dried and pickled then will be very useful to you. But first you need to know how to pickle mushrooms for the winter how to pickle mushrooms for the winter, how to freeze mushrooms for the winter, how to prepare dried mushrooms for the winter, how to cook mushrooms for the winter. Almost all edible mushrooms are suitable for harvesting for the winter: milk mushrooms, chanterelles, russula, honey mushrooms, aspen mushrooms, boletus mushrooms, boletus, champignons, volnushki, mushrooms, and of course white mushroom. Recipes for harvesting porcini mushrooms for the winter are very diverse, since this mushroom is very tasty and easy to prepare. That is why many people love to collect and cook porcini mushrooms so much. Recipes for harvesting porcini mushrooms for the winter include all known methods, while many agaric mushrooms can only be salted.

Let's start with a question how to pickle mushrooms for the winter. More often than others, pickling porcini mushrooms for the winter is common. White mushroom is the king of all mushrooms, and marinated white mushrooms for the winter are very tasty. Usually we pickle porcini mushrooms for the winter separately from other mushrooms. When we pickle porcini mushrooms for the winter, we cut large mushrooms into pieces, and pickle small ones whole. These rules, in principle, also work when we prepare others pickled mushrooms for the winter. The video recipe for pickling mushrooms for the winter will show you all the stages of pickling, show you how to prepare and how to roll mushrooms for the winter. Marinade for mushrooms for the winter is standard: salt, sugar, vinegar and spices. Depending on what kind of pickled mushrooms you want to cook for the winter, the recipe may contain different types of spices and proportions of marinade ingredients.

Another way to save mushrooms for the winter is to salt the mushrooms for the winter. Recipes will show you how to pickle mushrooms for the winter. Perhaps this is the oldest way to cook mushrooms for the winter. The recipe for salting mushrooms for the winter for different mushrooms may vary. Some agaric mushrooms are pre-soaked to remove bitterness from them. Salted milk mushrooms, volnushki, mushrooms are classics of the genre, but they need a special approach. Therefore, you should figure out how to salt mushrooms for the winter and which recipe for salted mushrooms for the winter is right for you. For example, salting porcini mushrooms for the winter and salted chanterelle mushrooms will be slightly different. Harvesting for the winter, more precisely, salting, possibly in two ways - cold and hot. In both cases, you can prepare salted porcini mushrooms for the winter, chanterelles, milk mushrooms, etc., but hot salting requires preliminary boiling of mushrooms, and cold salting is longer.

And if you look at how to boil mushrooms for the winter and how to preserve boiled mushrooms for the winter, then perhaps choose this option for harvesting mushrooms. Vinegar or boiling sunflower oil is usually added to boiled mushrooms. After that, the usual preservation of mushrooms for the winter takes place. Recipes with boiled mushrooms can come in handy for pickling mushrooms and hot salting.

Drying mushrooms is the choice of lazy people. So you can prepare boletus, chanterelle, butterdish, porcini mushroom. Harvesting dried mushrooms for the winter in winter will pay off handsomely with fragrant mushroom soup or gravy. Again, there are several recipes for drying mushrooms for the winter: in the sun and in the oven. For example, some believe that harvesting dried porcini mushrooms for the winter should be carried out according to the classic version - drying on a thread. But keep in mind that not all mushrooms can be dried. Especially often this is how porcini mushrooms are cooked for the winter, as they perfectly retain their aroma. Perhaps this is the easiest preparation of mushrooms for the winter.

Freezing is also a great way to harvest mushrooms. There are many ways to freeze mushrooms for the winter. You can freeze raw and boiled mushrooms for the winter. So if you have collected a lot of porcini mushrooms and want to save them for the winter, freezing porcini mushrooms for the winter will help you. Freeze even fried mushrooms. If you like fried mushrooms, you should definitely read how to fry mushrooms for the winter. For example, at your service are recipes for fried porcini mushrooms for the winter, fried butter mushrooms for the winter, fried chanterelle mushrooms. Recipes for the winter will show you how to preserve mushrooms for the winter in a slow cooker.

There is not just harvesting mushrooms for the winter, recipes will also help you prepare almost ready-made mushroom dishes for the winter and snacks. These are mushroom pate for the winter, mushroom caviar for the winter, mushroom salad for the winter, mushrooms with vegetables for the winter, cabbage with mushrooms for the winter, hodgepodge with mushrooms for the winter, etc. In addition to marinade and brine, you can cook mushrooms in tomato for the winter , mushrooms in oil for the winter, mushrooms in fat for the winter. So, in particular, the preparation of fried mushrooms for the winter is carried out. So you have a lot of options for how to close the mushrooms for the winter.

Canned mushrooms for the winter should not be stored for too long. Maximum - 1 year. At the same time, preserving mushrooms for the winter does not allow the use of metal lids. Mushrooms for the winter in jars, it is better to cork with glass or plastic lids. Rolling mushrooms for the winter is carried out according to standard rules: sterilization of lids and jars, etc.