If you are lucky enough to pick real “noble” porcini mushrooms in the forest, then you can dispose of them in different ways. Of course, it makes sense to prepare part of the crop in the form of semi-finished products: dry or freeze, and the most “elite” ones - beautiful, small, clean (not wormy) are best used for preparing delicious gourmet snacks: salted or pickled mushrooms. How to pickle porcini mushrooms in order to maximize their beneficial properties and natural taste, we will tell in this article.

White mushrooms (Boletus edulis) belong to the genus Borovik, spruce, pine (“boletus”), oak, birch, as well as dark bronze and reticulated forms are distinguished according to the place of growth. These mushrooms belong to the highest (1st) category of nutritional value. They have a very bright rich taste and "thick" aroma, contain a whole range of useful substances: amino acids, vitamins, microelements. The dense, fleshy pulp retains its elastic texture, does not darken in places of cuts and during heat treatment, for which, in fact, the mushrooms were called "white".

mushroom preparation

It is recommended to start processing mushrooms brought from the forest immediately. White, of course, will not stick together like butter, and will not crumble, unlike fragile lamellar ones, for example, russula, but they still should not be stored for a long time. The condition of mushrooms is affected by temperature and the level of air humidity, as well as the presence of wormy specimens, from which healthy mushrooms quickly “infect”. That's why even in the refrigerator they should not be left for more than a day.

White mushrooms are cleaned without water, brushing off the debris with a dry brush or sponge and cutting off the main dirt with a knife. In the process of cleaning, mushrooms are sorted by size, overripe and spoiled are rejected. The presence of worms in the pulp is not noticeable from the outside, so the bottom of the leg (especially in large specimens) is cut off. Peeled mushrooms are thoroughly washed under running water to thoroughly wash off all the remnants of earth and sand. Long soaking whites are not required and are even harmful, since the mushroom pulp is quickly saturated with excess moisture. This directly affects the density of the structure and taste of the finished product.

pickling recipes

White, unlike most existing types of edible mushrooms, do not need pre-heat treatment. Therefore, many mushroom pickers believe that it is best to prepare the marinade for them not on water, but on mushroom broth, while the most delicious marinated porcini mushrooms are obtained without unnecessary spices and spices. Consider step by step a few simple recipes.

Pickling and salting are different processes. Recipes for salting porcini mushrooms, see this article.

This recipe allows you to maximize the natural "forest" taste and aroma of mushrooms with a minimum amount of ingredients. Pickled mushrooms are served at the table as an independent snack, seasoned with vegetable oil, onions or green onions, peppers, and garlic. They are also added to various salads, first courses, vegetable side dishes or cereals.

Servings/Volume: 1.5-2 l

Ingredients:

• porcini mushrooms, fresh - 3 kg;
• water - 300 ml;
• rock salt - 30-40 g;
• table bite, 9% - 30-50 ml;
• allspice black pepper (peas) - 7-10 pcs.;
• bay leaf - 3-5 pcs.

Cooking technology:

1. Sort peeled, thoroughly washed mushrooms by size - small ones can be taken whole, large ones can be cut into pieces.
2. Pour water into an enamel pan, boil, salt and add vinegar.
3. First, put a small portion of prepared mushrooms into the marinade. When they release juice, gradually add the following.
4. Bring the mushrooms to a boil, remove the foam, add pepper and bay leaf to the marinade. Cook for 20-25 minutes (until the mushrooms begin to settle to the bottom), stirring constantly and removing the foam with a slotted spoon.
5. Sterilize jars and lids.
6. Spread the finished mushrooms evenly over the jars, pour the marinade 1-1.5 cm below the top of the neck, cover with lids. Put in a saucepan with hot water and sterilize over low heat cans with a capacity of 0.5 liters - 20-25 minutes, liter - 25-30 minutes from the moment of boiling.
7. Seal jars tightly with lids, turn upside down, wrap with a blanket and leave to cool completely.

Many housewives find this method quite risky, since particles of sand and forest debris often remain in the broth, on which there may be spores of botulism bacteria that do not die when boiled. To avoid possible risks of poisoning, it is better to prepare the marinade separately, and the mushroom broth can be strained and used to add to first courses or sauces.

Marinades always contain acidic preservatives, most often vinegar. Usually, table (9%) or essence (70%) is used to harvest mushrooms for the winter, but at a high concentration it can be difficult to guess the dosage and the taste of the finished product may be too harsh. For lovers of “soft” marinades, natural bites are an excellent alternative - apple or wine, the strength of which does not exceed 5-6%.

Servings/Volume: 1.5-2 l

Ingredients:

• porcini mushrooms, fresh - 3 kg;
• water - 1 l (for marinade);
• white wine / apple bite - 150-200 ml;
• rock salt - 20-25 g (per 1 liter of water for blanching), 40-50 g (for marinade);
• sugar - 20-30 g;
• allspice (peas) - 3-5 pcs.;
• black pepper (peas) - 10 pcs.;
• cloves - 4-5 pcs.;
• cinnamon sticks - 1-2 pcs.;
• bay leaf - 4-5 pcs.

Cooking technology:

1. Peel, rinse the mushrooms thoroughly and put them in a colander to drain excess liquid. Prepare brine for blanching - boil 1.5-2 liters of water in a saucepan, salt (1 tablespoon per 1 liter).
2. Dip the mushrooms in boiling brine and blanch for 2-3 minutes (you can repeat several times with short breaks).
3. In a separate saucepan, prepare the base for the marinade - pour water, heat, add salt, sugar and all dry spices. Boil.
4. Place the mushrooms in a saucepan with marinade and cook after boiling for 15-20 minutes, removing the foam that appears.
5. Sterilize the jars, put the lids in boiling water.
6. Pour vinegar into mushrooms, mix well and remove from heat.
7. Arrange the finished mushrooms in hot jars, pour the marinade to the very top so that it slightly overflows, and immediately roll up the lids.
8. Put the jars upside down, cover with a blanket and leave to cool completely.

Shelf life of pickled canned mushrooms in normal household conditions (in a dark, dry, cool place) no more than 1 year.

If you have the opportunity to store mushroom blanks in a cold place (cellar, basement, refrigerator) at a temperature not higher than 8-10 ℃, then it is not necessary to seal them hermetically.

Servings/Volume: 1.5-2 l

Ingredients:

• fresh porcini mushrooms - 3 kg;
• water - 1 l (for marinade);
• rock salt - 50 g (per 1 liter of water for boiling), 30-40 g (for marinade);
• citric acid - 2 g (per 1 liter of water for boiling);
• sugar - 40 g;
• table bite, 9% - 45-60 ml;
• black and allspice pepper (peas) - 5-10 pcs.;
• grain mustard - 30-50 g;
• cloves - 4-6 pcs.;
• cinnamon - 1-2 small sticks;
• bay leaf - 3-4 pieces;
• dill, umbrellas / seeds - 2-3 pieces / 5-10 g;
• vegetable oil (for pouring) - 150-200 ml.

Cooking technology:

1. Put the peeled, washed mushrooms into an enamel pan, pour cold water over it, add salt and citric acid (at the rate of 50 g of salt and 2 g of acid per 1 liter). Bring to a boil and boil for 20-25 minutes, stirring constantly and removing the foam with a slotted spoon.
2. Carefully remove the boiled mushrooms in a colander, without turning the pan over, leave to drain.
3. Prepare marinade. Boil water in a saucepan, add salt, sugar and dry spices, boil for 5-7 minutes. Pour in the vinegar, stir and remove the pan from the heat.
4. Arrange the boiled mushrooms in pre-sterilized jars, pour over the cooled marinade.
5. Pour a little vegetable oil on top so that it forms a thin layer on the surface of the liquid.
6. Close jars with tight lids and store in a cold place. Mushrooms are completely marinated in 2-3 days, after which they can be served immediately.

Some housewives prefer to add vinegar, as well as chopped garlic, directly to the jars of mushrooms before pouring them. However, in the preparation of white spices, you should not especially get carried away, so as not to "hammer" the natural taste and aroma of mushrooms.

Video

We offer you a few more recipes for making pickled porcini mushrooms in the following videos:

For several years she worked as an editor of a television program with leading ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, chop, stepchild, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits are self-grown!

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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 string. 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.

Pickled porcini mushrooms for the winter can be prepared in many ways. But in all cases, it will be a delicious dish, because a mushroom appetizer is appropriate on any table. It will be a festive feast, a lenten lunch or a quiet family dinner. Many housewives want to learn how to pickle mushrooms and store them properly.

The appetizer is great for any table, can be used as a side dish. A fragrant preparation is also used for making salads.

Preservation should be stored in jars, while pickled mushrooms can stand for 3-4 months without sterilization.

We will tell you in detail about how to pickle porcini mushrooms at home for the winter in our article and share the details and secrets of cooking.

Ingredients:

• Fresh white mushrooms - 1 kg.,
• Vinegar (6%) - 60 ml.,
• Bay leaf - 3-4 leaves,
• Black peppercorns - 10 pcs.
• Salt - 1 tbsp. l.,

How to pickle porcini mushrooms for the winter - a step by step recipe with a photo:

Wash the porcini mushrooms, clean, discard the worms, cut into pieces if the mushrooms are too large. Put in a saucepan, pour cold water.

Do not worry if there are a lot of mushrooms in the pan and there is almost no room left in it, because they will boil down to 1/3 of the pan.

In a saucepan with a closed lid, bring water to a boil over medium heat. When the water in the pan boils, remove the foam that appears and cook for 20 minutes on minimum heat without a lid.

When ready, drain the water. We wash the mushrooms under running water.

Let's take care of the marinade: in a bowl per liter of cold water, take a tablespoon with a slide of salt, add peppercorns and bay leaf.

You can also add spices. Put on fire and bring to a boil.

We shift the finished washed porcini mushrooms into a saucepan and pour them with our brine. Covered, bring to a boil over low heat. When the water boils, add three tablespoons of vinegar, close the lid and cook for a couple more minutes.

We shift the mushrooms into a sterilized jar, add a little marinade, roll up the lid. Marinated porcini mushrooms are ready for the winter. Fast and easy! It is recommended to store blanks in a cool place.

Pickled porcini mushrooms for the winter recipe for 1 liter of water

• white mushrooms
• marinade per 1 liter of water
• vinegar 6% - 100 ml
• salt - 50 g
• bay leaf - 1 pc.
• black pepper - 5 peas
• allspice - 3 peas

How to pickle porcini mushrooms for the winter - step by step instructions with photos:

For pickling, young, dense porcini mushrooms are used.

1. Clean mushrooms from debris and wash well, cut large mushrooms.
2. Boil mushrooms a little (about 5 minutes), put in a colander and rinse with cold water.
3. Prepare marinade. Pour 1 liter of water into a saucepan, add salt, vinegar, spices and bring to a boil.
4. Add porcini mushrooms to the marinade and cook over low heat until they settle to the bottom.
5. Ready mushrooms immediately put into sterilized jars, pour the remaining marinade, roll up the jars.

Recipe for pickled porcini mushrooms for the winter without sterilization

Not all housewives can marinate mushrooms for a long and tiring time in the heat. Therefore, you must definitely have a recipe on hand that indicates how to pickle mushrooms at home quickly and easily. Using it, you can get a very tasty mushroom snack without the need for sterilization. You can pickle them with the addition of cloves. It is recommended to store seaming in the refrigerator, basement.

Products for 1 liter of marinade:

• white mushroom - 1 kg;
• water - 1 l;
• vinegar - 120 ml;
• salt - 1 tbsp;
• sugar - 1 tsp

How to pickle mushrooms at home - a recipe for 1 liter of water:

Peeled mushrooms are boiled in salted water for 20 minutes.

The marinade is being prepared. You can additionally put a couple of bay leaves, 5-7 black peppercorns in it.

Boiled mushrooms are laid out in jars, poured with marinade, rolled up.

Marinated Instant Porcini Mushrooms with Vinegar

You will need:

• 700 g white mushrooms,
• 5-7 cloves,
• 3 bay leaves,
• 2-3 sprigs fresh thyme/oregano/marjoram/savory/parsley/celery/basil leaves,
• 1 onion
• 0.75 cups of water
• 1/3 cup white wine vinegar
• 1 tbsp sea ​​salt,
• 1.5 tsp allspice peas.

How to quickly pickle porcini mushrooms with onions for the winter:

It is good to sort, clean, rinse the mushrooms with cold water, leave the small ones whole, chop the large ones, finely chop the onion, put the washed greens on the bottom of the sterilized jar.

Combine porcini mushrooms and all ingredients, excluding greens, in a saucepan, bring to a boil, reduce heat to low, simmer for another 15 minutes, then let cool slightly.

Pour the mushrooms with the marinade into a jar, let cool, close with a nylon lid, put it in the cold for storage until the onset of winter.

Pickled porcini mushrooms - the most delicious recipe with garlic

The most valuable representatives of the mushroom kingdom are white mushrooms or mushrooms. They were collected and harvested back in Russia. Why was the porcini mushroom given such a name, but because it does not turn black on the cut. The recipe that I want to offer you is quite simple and even a beginner can do it. And the mushrooms are delicious!

Such pickled porcini mushrooms will be a great appetizer for fried, boiled potatoes, decorate the festive table, and will also be a good addition to salads.

Products that will be needed for pickling porcini mushrooms:

• White mushrooms - 1 kg.
• Salt - 1 tablespoon.
• Sugar - a teaspoon.
• Black peppercorns - 10 pcs.
• Bay leaf - 2 pcs.
• Carnation -3 pcs.
• Garlic cloves 4-5 pcs.
• Vinegar 70% - 1 tablespoon.
• 1 liter of water.
• 1 onion is medium.

Cooking:

We clean the mushrooms from the earth and grass, wash them under running cold water, in no case do we soak them (otherwise they will take on excess moisture). We cut our mushrooms so that they are approximately the same size, do not grind. After all, they will significantly decrease during cooking.

Pour cold water into the pan so that it covers the mushrooms on top, salt the water and start cooking. When it boils, reduce the fire. Mushrooms must be constantly stirred so that they do not stick to the bottom of the pan. Be sure to remove the resulting foam.

Add a pinch of citric acid so that the mushrooms retain their white color. We cook 30 minutes. Then transfer to a colander and let the water drain.

Preparation of marinade for porcini mushrooms

For a liter of water, we need one tablespoon of salt (in no case less, otherwise the pickled mushrooms will be insipid), and one teaspoon of sugar. Then add spices - bay leaf, pepper, cloves, you can add a few cloves of garlic.

How much vinegar is needed for 1 liter of water? When everything boils, then add acetic acid, one tablespoon of vinegar essence 70%.

Immediately remove the marinade from the heat. At the bottom of the jars we lay out the onion, cut into rings, and put the porcini mushrooms on it and pour the marinade. Banks need to be filled to the top, there may be excess brine, it must be drained. Pour a little sunflower oil on top and roll up the jars. If in the near future we plan to eat a jar of porcini mushrooms in the marinade, then you can simply screw it on with a lid.

For gourmets, you can suggest experimenting with the ingredients of the marinade, you can add dill umbrellas, horseradish leaves, cinnamon.

You can eat marinated mushrooms prepared according to this recipe in three days. We store our blanks in a dark and cool place, you can in the cellar, you can in the refrigerator.

Recipe for pickled mushrooms with pre-cooking

Ingredients:

• White mushroom - 1 kilogram,
• Bay leaf - 2 pieces,
• Allspice - 5 pieces,
• Black peppercorns - 3 pieces,
• Cloves - 3 pieces,
• Salt - 1.5 tablespoons,
• Ground cinnamon - on the tip of a knife,
• Citric acid - 1 teaspoon,
• Sugar - 1 teaspoon,
• Vinegar 3% - 2 tablespoons

Step-by-step recipe for pickled porcini mushrooms, pre-boiled:

1. Wash the mushrooms, removing the earth and dirt. The legs of young mushrooms can be left, if they are very long, then cut them off, leaving 2-3 cm. Put them in an enameled pan, pour water, boil. After boiling, we will cook for 5-6 minutes. Ready mushrooms will be at the bottom. Then we will remove them from the fire, put them in a colander, rinse with running water.

2. Then again pour the boiled porcini mushrooms into the pan, fill with water so that its layer is 2-3 cm higher than the mushrooms. Let's make a small fire and cook for 10 minutes.

3. We process clean jars with boiling water and put mushrooms in them with a spoon. Place a bay leaf at the bottom of each jar. We cover the jars with lids and pasteurize over low heat for 20-30 minutes. We close the jars with lids and put them upside down to cool.

White mushrooms marinated in jars for the winter

Ingredients:

• Fresh porcini mushrooms
• Vinegar 6% - 60 ml
• Bay leaf - 3-4 pcs.
• Black peppercorns - 10 pcs.
• Allspice peas - 3 pcs.
• Onion - 1 medium head
• Salt - 1 tbsp.

How to pickle mushrooms in jars for the winter with onions and vinegar:

Clean the mushrooms and wash well. Cut into small pieces (small can not be cut). Put the mushrooms in an enameled pan, pour a glass of water, after boiling, cook for 15 minutes over low heat, stirring from time to time.

Drain the broth from the prepared mushrooms, add salt, pepper and bay leaf to it, put on fire. Pour vinegar into the boiling broth, bring to a boil again and add mushrooms to it. Cook for 10 minutes, stirring and removing the foam.

Cut the onion into thin rings and place on the bottom of a dry, sterilized jar. Put the mushrooms in a jar, pour the broth and close the lid. Let cool and put in the refrigerator.

Pickled porcini mushrooms for the winter - a recipe with citric acid

Caps of tubular mushrooms (porcini, boletus, boletus) are blanched in salted boiling water for 2 minutes, and then spread on a sieve to glass the water.

Cooled mushrooms are placed in layers in scalded jars, sprinkling each layer with a small amount of salt, and poured with a boiled and cooled solution (1 liter of water, 5 g of crystalline citric acid, 30 g of salt per 1 kg of mushrooms). Banks are closed with parchment paper, tied with twine, cleaned in a cold place.

Mushrooms are dipped in a pan with a small amount of boiling water and boiled. A few minutes after boiling, half the norm of salt and citric acid is added to the water (the norm is 30-35 g and 2-2.5 g, respectively, per liter jar of ready-made pickled mushrooms).

The foam formed during cooking is removed so that the filling is not cloudy.

After 15-20 minutes of boiling porcini mushrooms taste and add the rest of the salt and citric acid. As soon as the mushrooms settle to the bottom, the pan is removed from the heat, together with the boiling solution, the mushrooms are poured into hot jars and corked.

Instead of citric acid, you can take vinegar essence (5-6 g per 1 kg of boiled mushrooms). It is diluted with mushroom broth (80-90 g per 1 kg of mushrooms) and poured into the pan only 3 minutes before the end of cooking, as the vinegar evaporates when boiled (for this reason, you should not preserve porcini mushrooms according to recipes that recommend boiling them in marinade, already containing vinegar).

2. Mushrooms are boiled for 10-25 minutes in a saucepan (readiness can be judged by their settling to the bottom) in a weak solution of citric acid or table vinegar with the addition of salt, be sure to remove the foam (the solution can be used for two or three servings of mushrooms).

Then they are discarded on a sieve or in a colander, dried, laid out in small jars and poured with chilled marinade (250-300 g per 1 kg of mushrooms). After that, the banks are removed for storage. But you can do it differently. Mushrooms are kept in the marinade for 2-3 days, then removed.

The marinade is filtered, salt, sugar, vinegar are added to it to taste, heated to a boil, cooled and the mushrooms are poured again. After 2 days, the marinade is renewed, after which the porcini mushrooms filled with it are covered with plastic lids or parchment paper and cleaned in a cold place.

Marinade for porcini mushrooms is prepared like this. Pour salt and sugar into boiling water (35-40 g and 10-15 g per 1 liter, respectively), add spices (bay leaf, allspice, cloves and cinnamon), boil for 20-30 minutes, then pour in table vinegar or vinegar essence (180-200 g or 15-20 g per 1 liter of water), remove from heat and cool.

You can cook the marinade in Polish. A slice of horseradish, hot and allspice, dry, mustard, cloves and bay leaf are added to boiling water, everything is boiled for 30 minutes on low heat. The solution is kept for a day, then put on fire again, heated to a boil, salt and sugar are added (45 and 80 g per 1 liter of water, respectively), and when they dissolve, vinegar (in equal proportion with water). After 10 minutes, the marinade is removed from the heat and cooled. Its consumption is up to 500 g per 1 kg of mushrooms.

Marinating is not very difficult. Using the right ingredients and following all the recommendations of the recipe, you are sure to get a very tasty and mouth-watering snack that none of your family members will refuse.

Selection and processing of the main ingredient

White is possible only if you are completely sure that you have collected exactly the edible forest crop. Indeed, many people who do not understand mushrooms confuse them with other species.

It is desirable to collect such a product away from highways and various factories. If you decide to buy mushrooms on the market, we recommend that you carefully examine them. They should be elastic and as fresh as possible, and also not have dents and wormholes.

How to prepare pickled porcini mushrooms for the winter? First of all, they should be properly processed. The product is thoroughly cleaned of forest debris, and then thoroughly washed in warm water. If the mushrooms turned out to be large, then they must be cut into smaller pieces.

As soon as the product is processed, it is laid out in a deep saucepan and poured with cold water. It is also salted to taste, after which it is put on the stove.

Having achieved a strong boil of the liquid, the fire is reduced to a minimum. After removing the gray foam from the surface of the water, the mushrooms are loosely covered with a lid and boiled for about ¼ hour.

Over time, the forest harvest should noticeably decrease in size. After that, it is discarded in a colander and washed well.

For a more tender and tasty snack, porcini mushrooms are recommended to be heat-treated again. To do this, they are again laid out in a saucepan, poured with cold water, salted, boiled and boiled for ¼ hours. After the time has elapsed, the mushrooms are discarded in a colander, washed and left aside for several hours (until all the liquid has drained).

Pickled porcini mushrooms: recipe

There is nothing difficult in preparing pickled snacks for the winter. To do this, stock up:

• porcini mushrooms processed and boiled - 1 kg;
• natural table vinegar - 1.5 tbsp. l.;
• drinking water - 1 l;
• sugar - to your taste;
• medium-sized table salt - 1 large spoon;
• black peppercorns - 6 pcs.;
• garlic cloves - to taste and desire;
• bay leaves - 3 pcs.;
• ground cinnamon - to taste.

Marinade preparation

We described above how mushrooms should be processed before pickling them. While all excess liquid drains from the product, proceed to the preparation of the marinade.

Drinking water is poured into a deep bowl and brought to a boil. As soon as the liquid begins to boil, add 1 large spoon of table salt and a little sugar to it.

After dissolving the spices, table vinegar is poured into the marinade, and then removed from the stove.

Heat Treatment Process and Snack Formation

As soon as the marinade is ready, all the previously processed mushrooms are laid out in it and mixed well. Also, bay leaves and peeled garlic cloves are added to the products.

After keeping the ingredients in hot brine for about 5 minutes, they are put on the stove and brought to a boil again. In this composition, the mushrooms must be cooked for about ¼ hour.

While the product is undergoing heat treatment, proceed to the preparation of cans. To do this, use containers with a volume of 0.7 or 1 liter. They are well washed with baking soda and sterilized in a double boiler or on a stove.

Having prepared the container, ready-made mushrooms with marinade are laid out in it (right to the edges of the jar) and immediately rolled up with tin lids. By the way, the latter should also be subjected to sterilization. They are thoroughly washed and boiled in ordinary water.

Where to store?

Ready pickled porcini mushrooms in a jar are turned upside down and left in this form for a day. After this time, the snack is removed to the basement or cellar, that is, any cool and dark place (can be kept in the refrigerator).

As you can see, marinating porcini mushrooms is quite simple. However, such a snack should not be consumed immediately after heat treatment. It must be kept in a cool place for a whole month. Only in this way you will get delicious and fragrant mushrooms that will surely delight all members of your family.

How to use?

Now you know how pickled porcini mushrooms are prepared. This appetizer recipe should be kept in your cookbook. After the product is pickled, it becomes fragrant and very tasty, it is laid out in a colander and washed well under cold water.

Shaking the mushrooms vigorously, they are flavored with a small amount of vegetable oil, thoroughly mixed and put in a bowl. Such an appetizer is served at the table along with any first and second hot dishes.

White mushroom can be pickled not only according to the above recipe, but also in other ways. For example, some housewives add not citric acid to such an appetizer. You can also put clove buds, various seasonings, dried herbs and more in the brine.

Autumn is not only rain, slush and wind, but also a rich harvest of mushrooms. There are different ways of harvesting them, the most popular are salting, drying, pickling. Of course, preparations for the winter are always troublesome. But, the delicious result is worth the time and effort.

It is especially pleasant when, in the cold winter period, an appetizing jar of canned mushrooms will flaunt on the table. The most important thing is properly prepared mushrooms. After all, if forest mushrooms turn out to be poisonous, then there can be serious, serious consequences.

To avoid such troubles, mushrooms must be carefully sorted before cooking. If any mushroom is in doubt, you just need to throw it away or clarify information about it with knowledgeable mushroom pickers. In this material, a selection of very simple and delicious recipes for marinating various gifts of the forest.

Butter mushrooms for the winter in jars - a step by step photo recipe

In the photo recipe, the amount of spices and spices can be determined to taste. The only exception is vinegar, this ingredient must be taken in certain proportions.

Your mark:

Time for preparing: 4 hours 0 minutes

Quantity: 3 servings

Ingredients

• Forest mushrooms: how much to eat
• Salt: to taste
• Cinnamon: pinch
• Carnation: several inflorescences
• Bay leaf: 2-4 pcs.
• Vinegar 9%: 3 teaspoons per 1.5 liter jar

Cooking instructions

Porcini mushrooms for the winter in jars - a very tasty preparation

Borovik is undoubtedly the king among mushrooms, therefore, if the family managed to find a good clearing and harvest whites, then they urgently need to start harvesting them. The smallest ones can be dried, the medium ones are suitable for pickling.

Ingredients (for 1 kg of mushrooms):

• Bay leaf - 3 pcs.
• Allspice (peas) - 5 pcs.
• Hot pepper (peas) - 8 pcs.
• Water - 1 l.
• Sugar - 2 tbsp. l.
• Salt - 4 tsp
• Vinegar 9% - 130 ml.

Action algorithm:

1. Select the most beautiful mushrooms, whole, without worms. Thoroughly clean from sand, dirt, adhering leaves and needles. Rinse.
2. Cut, the pieces should be quite large, since during the cooking process, the mushrooms will lose a significant part of the volume.
3. Pour a large pot of water, add a little salt. Boil.
4. Drop the mushrooms into the container. Boil for half an hour. Rinse in a colander under running water.
5. Prepare the marinade, for which put all the ingredients in the water, with the exception of vinegar.
6. Dip the mushrooms into the marinade when it boils. Cook for 15 minutes. Remove foam constantly.
7. Prepare glass containers, half a liter is best. Sterilize in your preferred way.
8. At the end of cooking mushrooms, pour vinegar, wait until it starts to boil.
9. It's time to pack mushrooms in jars. You need to do this, distributing mushrooms and marinade as evenly as possible.
10. Seal with prepared (sterilized) lids.
11. Turn over (this is a way to check the tightness of the closure). Leave under a warm blanket.

How difficult it is now to wait for winter!

Mushrooms mushrooms for the winter in jars

After white mushrooms, mushrooms are in second place. They usually produce a rich harvest and are especially tasty when pickled, as they retain their shape, texture and incomparable taste. Good for daily diet and festive table.

Ingredients(for 2 kg mushrooms for marinade - the output of 5-6 half-liter jars):

• Salt - 2 tbsp. l.
• Sugar - 2 tbsp. l.
• Bay leaf 3-5 pcs.
• Peppercorns (allspice and hot) - 4-6 pcs.
• Carnation - 4-5 pcs.
• Vinegar - 1 tbsp. l. 9% (in each bank).

Action algorithm:

1. The first stage is the longest - you need to sort out the mushrooms, remove the bad, old, leaves and needles, cut off the lower part of the leg. Rinse thoroughly, changing the water several times.
2. To fill with water. Put on fire. Immediately after boiling, drain into a colander, rinse thoroughly again.
3. Again into the water and into the fire. Cooking time again - 20 minutes.
4. Again, replace the water, now add all the seasonings and spices to the mushrooms. Cooking time is reduced - 15 minutes is enough.
5. Packed in sterilized glass containers. Top up with marinade almost to the top.
6. Pour vinegar into each container. Seal quickly.
7. Turn over, wrap for additional sterilization.

Mushrooms look very appetizing, therefore, if the household did not demand to open a jar of freshly pickled mushrooms, it is better to quickly hide it before winter.

Chanterelle mushrooms for the winter in jars

Red mouth-watering chanterelles delight mushroom pickers, since there are no worms in mushrooms, which means you can safely collect everything in a row. They are good both fried and pickled, because they retain their color and have a pleasant taste.

Ingredients:

• Chanterelles - 2 kg.
• Salt - 2 tbsp. l.
• Sugar - 4 tbsp. l. (no top).
• Water - 1.5 liters.
• Acetic essence 70% - 40 ml. (possibly less).
• Allspice in peas - 5-6 pcs.
• Carnation - 4-5 pcs.

Action algorithm:

1. According to this recipe, soak the mushrooms in cold water for 1 hour.
2. Fill with fresh water. Cook for 20 minutes (or until the chanterelles have settled).
3. Drain the water. Rinse the chanterelles with cold water.
4. Pour in new water, add pepper, cloves, salt and sugar to the mushrooms.
5. Boil. Cook for 7-10 minutes.
6. Pour in the vinegar essence. Boil.
7. Sterilize jars and lids.
8. With a slotted spoon, spread the chanterelles into containers.
9. Top up with marinade. Cork.

Exactly one month later, you can invite guests and family members for a tasting!

Milk mushrooms for the winter in banks

Salted milk mushrooms are one of the most famous dishes of Russian cuisine. True, for their preparation you will have to try - to spend time and effort. But all efforts will pay off handsomely.

Ingredients:

• Milk mushrooms - 10 kg.
• Salt - 0.5 kg.

Action algorithm:

1. Select the best mushrooms - without worms and wormholes, not old ones.
2. Rinse thoroughly, you can use a soft brush.
3. The next stage is soaking, you can’t do without it, since milk mushrooms (both white and black) have a bitter taste. Fill a large container (glass or enameled) with water, dip the mushrooms into it. Cover the top with a lid so that the mushrooms are completely covered with water. For several days in the morning and evening, the water needs to be changed, the mushrooms should be washed.
4. The longest stage is over, then everything is primitively simple. You need to choose a container for salting, again, it should be glass, enameled.
5. Lay the mushrooms head down. Sprinkle with salt. Then the next layer. Salt. Keep doing it until you run out of ingredients.
6. Line the mushrooms with gauze or a clean cotton cloth. Above - a wooden circle or lid, oppression.
7. Keep in a cold place.

Mushrooms will be ready after 2 days, you can arrange them in small containers, pour vegetable oil on top. Clean in the cold, dreaming of an early tasting.

How to close pickled mushrooms for the winter in jars

For the winter, you can pickle almost all mushrooms (of course, edible), but it is best to do this with boletus mushrooms, honey mushrooms, boletus mushrooms, butter mushrooms.

Ingredients:

• Mushrooms - 2 kg.
• Water - 1 l.
• Sugar - 2 tbsp. l. (with a slide).
• Salt - 4 tsp (also with a slide).
• Fragrant and hot pepper.
• Carnation and bay leaf - 3 pcs.
• Vinegar 9% - 5 tbsp. l.
• Garlic - 2 cloves.

Action algorithm:

1. The first stage is sorting and washing, the stage is long, but necessary.
2. Then put the mushrooms in a container, pour water (without the norm). Bring to a boil, drain, rinse again with cold water, sand, dust, unnoticed needles will be washed off.
3. To fill with water. Put on the stove again, cook the mushrooms now until cooked (until they settle to the bottom, and the broth becomes transparent).
4. Carefully pour the broth into the saucepan. For each liter of mushroom broth, put sugar and salt, seasonings and garlic according to the norm (put whole teeth). Keep only the vinegar.
5. Put the mushrooms in the marinade. Boil 5 minutes.
6. During this time, sterilize containers (or do it earlier), lids.
7. Pour in the vinegar and you can immediately pour.
8. Seal tightly, turn over, cover with a blanket.

Not too difficult, but very tasty!

Recipe for pickling mushrooms for the winter in jars

Almost all mushrooms are suitable for pickling, only the elite are suitable for pickling. The best are milk mushrooms and mushrooms, the latter do not even require cooking, but they please with a dense texture, retain their color, and become crispy in the process of salting.

Ingredients:

• Ryzhik - 1 kg.
• Salt - 3 tbsp. l.
• Garlic - 5 cloves.

Action algorithm:

1. Sort the mushrooms, cut off the legs, they can be boiled, fried and eaten.
2. Pour the caps with plenty of boiling water. Withstand 3 minutes.
3. Send in a colander so that the water is completely glass.
4. Now transfer the mushrooms from a colander to an enameled large container.
5. Salt, add chopped garlic cloves. Mix carefully. Leave to salt for 30 minutes.
6. Sterilize containers and refrigerate.
7. Lay mushrooms tightly enough. Top with salt.
8. Seal with lids.

Keep refrigerated! Patiently wait for the winter and the holiday to please the household and friends.

Fried mushrooms for the winter in jars

One of the ways to harvest mushrooms for the winter, oddly enough, suggests frying them first, and then rolling them up. Those who tasted such a dish say that it is very tasty, does not require any additional culinary treatments.

It can be eaten immediately (if the mushrooms were fried in vegetable oil), or heated (if ghee was used). Chanterelles are best for this harvesting method, they do not lose their shape and look very appetizing.

Ingredients:

• Chanterelles
• Salt.
• Pepper.
• Melted butter.

Algorithm:

1. The process of harvesting mushrooms begins according to a single scenario - the collected chanterelles need to be sorted out, and this should be done especially carefully. Due to the special structure of the cap, these mushrooms manage to "hook" a lot of forest debris, needles and leaves.
2. Then rinse the mushrooms to remove invisible sand and dust. Small mushrooms roll up whole, large ones can be cut or broken.
3. Place mushrooms in cold water in a large saucepan. Boil. Boil 5 minutes. Send to the colander.
4. Melt butter in a large frying pan. Put the chanterelles in a pan with oil.
5. Now you need to fry until cooked, the process will take from 40 to 50 minutes. At the very end, add some salt and pepper. You can experiment - squeeze a few cloves of garlic through the press. Then the dish will acquire a pleasant garlic aroma.
6. Sterilize containers, lids too.
7. Pack the mushrooms very tightly. Pour in the oil they were fried in. Cork.

Send to a cold place, the winter holidays will be very fun and bright, because the main decoration of the festive table will be sunny chanterelles!

Mushrooms with cabbage for the winter in jars

Solyanka is one of the oldest Russian dishes, which is made from cabbage and other vegetables. But, if you add mushrooms to vegetables, then the dish turns into a delicacy, which is not ashamed to treat even foreigners.

Ingredients:

• White cabbage - 1 kg.
• Tomatoes - 0.5 kg.
• Carrots - 0.5 kg.
• Bulb onion 0.5 kg.
• Mushrooms (boletus, boletus) - 700 gr.
• Allspice - 3-5 pcs.
• Bay leaf - 4 pcs.
• Refined vegetable oil - 0.5 tbsp.
• Vinegar - 3 tbsp. l.
• Salt and sugar - 2 tbsp. l.

Action algorithm:

1. The harvesting stage begins with a bulkhead, cleaning vegetables and mushrooms. An important process is washing mushrooms from sand, needles and leaves.
2. Place mushrooms in water and boil for 10 minutes.
3. Chop the cabbage, chop the carrots on a grater, turn the onion into straws, and the tomatoes into cubes.
4. Fry carrots with onions.
5. All vegetables and mushrooms, thrown into a colander, send to a frying pan (in a saucepan), simmer for 30 minutes.
6. Add vinegar, keep on fire for another 5 minutes.
7. Sterilize the containers while they are hot, pack the hodgepodge with mushrooms in them.
8. Close with sterilized lids.

Delicious, satisfying, healthy, good as a side dish and as an independent dish.

One of the first tips is that mushrooms must be carefully sorted out before pickling, clearing forest debris.

1. It is recommended to pour boiling water over them before washing, then they will become dense and will not scatter when washed.
2. If the recipe only calls for hats, the legs should not be thrown away. They can be processed for caviar and also closed for the winter.
3. When boiling mushrooms, you should be guided by the time, but they themselves give a hint - as soon as they have sunk to the bottom of the container / pan, you can finish cooking.
4. Jars and lids require mandatory sterilization. By turning the jars upside down after closing, the housewives check the tightness of the closure.

Mushrooms are one of the most interesting gifts of the forest, they require special attention when harvesting and harvesting, but they delight with taste.

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