Marinated porcini mushrooms for the winter

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

White mushroom is the most useful and delicious. You can preserve boletus for the winter in different ways, but we will consider recipes for making pickled mushrooms.

Preparing porcini mushrooms for pickling

Today, there are a lot of recipes for marinade for porcini mushrooms, mainly they differ in the set of spices and herbs, as well as in the time and method of heat treatment. But before pickling boletus, they need to be properly prepared.

1. Mushrooms collected in the forest must be washed well to remove sand and all small forest debris. If there are damages on the mushrooms, then they need to be cut off.
2. Mushrooms must be carefully sorted out and make sure that there is no false porcini mushroom, which is called bile, among the boletus.
3. Then small specimens are left intact, large ones are cut into slices so that they are approximately the same size as small mushrooms.
4. Before marinating, porcini mushrooms must be boiled in salted water for at least 20 minutes. But experienced mushroom pickers advise draining the first broth 5 minutes after boiling.
5. If the mushrooms have sunk to the bottom of the pan, then they are completely ready. We pour them into a colander, rinse and then act according to the recipe.

For the marinade, in addition to salt, sugar and vinegar, you can use different spices and herbs, but some cooks advise adding a little chopped dried porcini mushrooms. This will make the appetizer much tastier and more aromatic.

A simple recipe for pickling porcini mushrooms

Marinated porcini mushroom is an excellent appetizer for any table. And the recipe for preparing such a blank for the winter is very simple. The main thing is not to put a false boletus in the basket when collecting mushrooms, which can be distinguished by the cut. In a real porcini mushroom, the pulp remains white after the cut, and in a false one it turns pink.

Ingredients:

• White mushrooms;
• 2 glasses of water;
• 1 tbsp. l. salt;
• 2 tsp Sahara;
• 75 ml vinegar (9%);
• peppercorns;
• Bay leaf.

Preparation:

We wash the porcini mushrooms in several waters, while the first time it is advisable to wash the boletus in salted water

• We put it in a saucepan, fill it with clean water, add a little salt and after boiling, cook for 1 hour.
• After cooking, we wash the mushrooms again under running water.

• For the marinade, pour salt, sugar and vinegar into boiled water. After boiling again, turn off the heat.
• Put bay leaves, black and allspice peas at the bottom of clean jars, fill the jars with mushrooms.

Fill the boletus with brine, cover with lids and sterilize (0.5 l cans - within 30 minutes, 1 l - 50 minutes)

After the cans of mushrooms, roll up, turn over and in this position cool them completely, then transfer them to storage

Ceps need to be processed within 12 hours after harvest, otherwise they will lose most of their nutrients.

Fragrant pickled porcini mushrooms

The taste of this preparation for the winter from porcini mushrooms largely depends on additives in the form of spices and herbs. We offer a recipe for making a mushroom snack that you will definitely like. Pickled mushrooms are delicious and aromatic.

Ingredients:

• 1.5 kg of porcini mushrooms;
• a bunch of dill;
• Bay leaf;
• peppercorns;
• 0, 5 tbsp. l. salt.

For the marinade (for 1 liter):

• 4 tsp salt;
• 2 tbsp. l. Sahara;
• 130 ml vinegar (9%).

Preparation:

We sort out the collected mushrooms, clean them of forest debris, cut them into pieces and rinse them well

• Pour the boletus into a saucepan, fill it with water and bring to a boil.
• After that, put the mushrooms in a colander, rinse, return to the pan with clean water. Put on fire, add salt after boiling and cook for 30 minutes. Then the porcini mushrooms need to be rinsed again with cold water.

• For the marinade, pour salt and sugar into a pot of water, pour vinegar and bring to a boil.
• At this time, we put bay leaves and peppercorns in sterilized jars. Finely chop the dill.
• Put the mushrooms in the boiling marinade and cook for 15 minutes.

• After that, we send dill to the boletus and boil them for literally another minute.
• We put the mushrooms together with the marinade in jars of spices, tighten the lids and, after cooling, put them in a cool place for storage.

It is advisable to cook mushrooms in an enamel pan, since many metals are oxidized upon contact with food.

How to deliciously pickle porcini mushrooms

We offer another recipe for making pickled porcini mushrooms for the winter. The canning process is simple, everything is simple, fast, and the result is very tasty.

Ingredients:

• 1 kg of porcini mushrooms;
• 3 cloves of garlic.

For the marinade (for 1 liter):

• 1 tbsp. l. salt;
• 1 tsp Sahara;
• 2, 5 Art. l. vinegar (9%);
• 5-8 peppercorns;
• 2 carnation buds;
• 3 bay leaves;
• 4 currant leaves;
• 2 dill umbrellas.

Preparation:

• Rinse the peeled porcini mushrooms well and cut into pieces.
• We put the boletus in a saucepan with boiling water and cook for 20 minutes. Then we fold it back onto a sieve and put it under running water.

We return the mushrooms to the pan, fill with clean water, put salt, sugar, peppercorns, bay leaves, currant leaves and dill umbrellas. After boiling, cook for 10 minutes

After pouring the vinegar, boil the mushrooms in the marinade for another 10 minutes

• Put the garlic in a jar and fill with mushrooms along with the marinade.
• We twist the jars with the contents tightly with lids, turn them over, cool them and put them in storage.

To prevent the mushrooms from darkening, before sending them to the marinade, fill with water with the addition of a small amount of salt.

The recipe for pickled porcini mushrooms without sterilization

The recipe for cooking marinated white mushrooms without sterilization is the easiest way to preserve a delicious mushroom preparation for the winter. The boletus is tasty, aromatic and very appetizing.

Ingredients:

• 1 kg of porcini mushrooms;
• garlic to taste;
• 5 carnation buds;
• 2 tbsp. l. salt;
• 2 tbsp. l. vinegar (9%);
• 5 allspice peas;
• 0.5 tsp peas of black pepper;
• 2 bay leaves;
• 1 liter of water.

Preparation:

Cut the prepared porcini mushrooms into pieces, rinse well, put in a saucepan, fill with water and put on fire

• After boiling, remove the foam, add a little salt and cook for an hour.
• Then pour the mushrooms into a colander, rinse under running water.

For the marinade, we send salt, clove buds, bay leaves, spicy and black peppercorns to a pot of water

• We put on the fire and as soon as the marinade boils, put mushrooms in it, cook for 20 minutes.
• Pour vinegar 10 minutes before cooking.
• Put garlic to taste in each sterilized jar, and then fill with mushrooms along with the marinade.

We twist the jars of mushrooms tightly with lids, turn over, cover with a towel and, after cooling, transfer them to storage.

Pickled porcini mushrooms with cinnamon

Some housewives advise paying attention to the recipe for making white pickled mushrooms for the winter with cinnamon. Mushrooms are surprisingly aromatic, tasty and very spicy.

Ingredients:

• 2 glasses of water;
• 1 tsp salt;
• 10 g sugar;
• 6 peas of allspice;
• 1 g cinnamon;
• 1 gram of cloves;
• 3 g citric acid;
• 5 tbsp. l. vinegar (5%).

Preparation:

• We sort the porcini mushrooms, cut into pieces and rinse well.
• Pour 50 g of salt and 2 g of citric acid into a saucepan with water, which can be replaced with lemon juice.
• We put mushrooms in the brine and after boiling, cook for 1 hour. In the process of cooking, be sure to remove the foam.

Throw the cooked mushrooms on a sieve and rinse under running water

For the marinade, pour salt, sugar, citric acid, ground cinnamon into a saucepan with water, add cloves and peppercorns

• Bring the marinade to a boil, then pour the vinegar, boil again and turn off the heat.
• We put the mushrooms in jars, fill with hot marinade, cover with lids and sterilize for 40 minutes.

Roll jars of boletus with boiled lids and leave to cool completely under a warm towel.

Universal recipe for marinade for porcini mushrooms

We offer a recipe for a universal marinade, which is suitable not only for boletus mushrooms, but also for other types of forest mushrooms and even champignons. The mushrooms are very tasty, with a pleasant aroma.

Ingredients:

• 800 g of mushrooms;
• 250 ml of water;
• 4 tbsp. l. vinegar;
• 1, 5 Art. l. salt;
• 2 tsp Sahara;
• 3-4 carnation buds;
• 6-9 peas of black pepper;
• 6 peas of allspice;
• 3 bay leaves.

Preparation:

1. Cut the peeled porcini mushrooms into pieces and rinse in several waters.
2. After that, for half an hour, boil the boletus in salted water, we must remove the foam.
3. We wash the boiled mushrooms, return to a clean saucepan.
4. Pour water into the boletus, put salt, sugar, bay leaf, cloves, peppercorns and pour in vinegar.
5. We put on the fire and cook the mushrooms in the marinade for 12 minutes.
6. Then we put the mushrooms together with the brine in the jars, cover them with lids and send them to sterilize for 15 minutes.
7. Then we roll it up, cool it under the blanket and put it in storage.
8. If you want to keep a mushroom snack until spring, then table vinegar should be replaced with vinegar essence.

The recipes for making pickled porcini mushrooms are very simple, and the appetizer turns out to be delicious. The main thing is not to use a lot of spices and spices, otherwise they will kill the mushroom taste. Also, if desired, boletus for the winter can be salted, dried, or simply frozen.