How to pickle porcini mushrooms for the winter at home. How to cook pickled porcini mushrooms Preparing and filling jars

Marinated porcini mushrooms are an exquisite delicacy and an excellent cold appetizer, even without the addition of onions and butter. We suggest reading about how to prepare pickled porcini mushrooms on this page. A wide variety of canning methods are presented here. Using these recipes for pickling porcini mushrooms at home, you can make excellent preparations that will delight you with their taste in winter. Most often, glass jars are used as containers for storing preserves. With the vinegar included in the recipe, they perfectly retain their taste in the refrigerator for 10 - 12 months. For hermetically sealed sealing, special tin lids are used.

Look at the pickling of porcini mushrooms in the recipe with photos and see that this is a fairly simple way to process this raw material.

Canned porcini mushrooms are very popular; mushrooms retain good taste and smell, which is why they are widely used in cooking. The best recipe for pickling porcini mushrooms starts with picking them in the early hours, since they will last longer when cooled by the night cold. When collected, they are cleaned of soil and debris with a knife and placed in a basket so that they do not become steamed or wrinkled.

Even this simplest method of pickling porcini mushrooms recommends pre-processing the raw materials. Given that mushrooms spoil quickly, they should be taken care of immediately after harvesting. Mushrooms should be preserved no later than 24 hours after collection; Until this time, they are left in the fresh air so that they do not become steamed or become wormy. Mixtures of mushrooms turn out to be very beautiful and tasty, for example, add a little saffron milk cap or chanterelle mushrooms to porcini mushrooms.

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

There are many types of vinegar: bread (natural), aromatic, Rhine (nested), beer and vinegar essence. Vinegar from the essence is cheap and strong; marinades in it last a long time, but acquire a pungent taste and a yellowish-dirty appearance.

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

Bread and fruit vinegar are most suitable for marinades. But the best quality is considered to be Rhine (nest) and aromatic vinegar. Mushrooms are first sorted by type and size. Clean, cut off the legs, rinse thoroughly in cold water several times, changing it each time. Then place the mushrooms on a sieve to dry. You need to wash the mushrooms sparingly with water (so that they soak a little at the same time), otherwise they will have to be recycled and the marinade completely replaced. Large caps are cut in half or into four parts, the stems of porcini, aspen and boletus mushrooms are cut across into slices 2–3 cm thick (they are marinated separately from the caps). The best mushrooms for pickling are those collected in August and September, when they grow slowly and are denser, stronger and smaller. At home, mushrooms are pickled in two ways: they are immediately boiled in the marinade or, after boiling them in salted water, they are poured with the marinade.

A delicious and quick recipe for pickling 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, you need to sort them out, sort them by type and size, cut off the stems (remove the skin of butter mushrooms), rinse thoroughly, changing the water several times. Then pour fresh mushrooms into an enamel pan, add water, salt, citric or tartaric acid, and spices.

Cook the mushrooms, periodically skimming off 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 the mushroom broth. Pour the hot mushrooms along with the broth into prepared sterilized jars, close the lids and sterilize in boiling water: half-liter jars - 30 minutes, liter jars - 40 minutes. After sterilization is completed, quickly roll up the jars and cool.

How to pickle porcini mushrooms at home: recipe with photos

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

• 1 tbsp. 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 teaspoons salt
• 3 bay leaves
• 6 allspice peas
• 3 clove buds
• 3 pieces of cinnamon.

Place the boiled, cooled mushrooms in prepared jars so that their level does not exceed the shoulders of the jar. Pour the chilled marinade over the mushrooms, pour a layer (about 0.8–1.0 cm) of vegetable oil on top of the marinade, cover the jars with parchment paper, tie them up and store in the refrigerator.

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

Recipes for marinating porcini mushrooms

The following is poured into an enamel bowl per 1 kg of fresh mushrooms:

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

According to the recipe for preparing porcini mushrooms by marinating, as soon as the water boils, the prepared mushrooms are dipped into it and cooked over low heat, stirring gently. The duration of cooking depends on the type, size, and age of the mushrooms. But more often it lasts, if you count from the moment of boiling, 8-10 minutes. Boil porcini mushrooms for 20–25 minutes, mushroom stems for 15–20 minutes. During the cooking process, remove the abundant foam that appears with a slotted spoon. When the marinade begins to lighten, the foam stops, and the mushrooms begin to settle to the bottom, the boiling is completed. 2–3 minutes before the end of cooking, add 1 kg of fresh mushrooms to the pan:

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

The finished mushrooms are quickly cooled, placed in jars and filled to the top with the remaining marinade.

A simple recipe: how to pickle porcini mushrooms in jars

Before marinating 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 add the mushrooms and start cooking them. During the boiling process, 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 heat, thrown into 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 sugar
• 1 tablespoon salt
• 4–5 bay leaves
• 10–12 black peppercorns
• 6 allspice peas
• 3 clove buds
• 2–3 g of dry dill.

Bring everything together 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 marinating porcini mushrooms in jars, the recipe can be supplemented with other ingredients to suit your taste.

Depending on their own taste, preparers 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 are not used at all, others are added more, etc.

How to properly and tasty marinate porcini mushrooms

Before properly marinating porcini mushrooms, you need to prepare all the necessary ingredients:

• 1 kg porcini 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 deliciously marinating porcini mushrooms, they are cleaned, quickly washed with cold water, and placed on a sieve.

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

Place the mushrooms in a saucepan with a moistened bottom, sprinkle with salt and heat.

Cook the mushrooms in the released juice for 5-10 minutes.

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

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

A marinade is made from water, sugar and acetic acid.

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

How to make pickled porcini mushrooms

Prepared porcini mushrooms – 10 kg. Before making pickled porcini mushrooms, prepare a special filling:

• 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.

The 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 drained onto a sieve. When the mushrooms have cooled, they are placed in a barrel and filled with marinade sauce prepared in advance.

How to pickle porcini mushrooms at home

Ingredients:

• 1 kg 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 onions
• 1 carrot.

1. For marinating, select small mushrooms or cut into larger pieces.
2. Before marinating porcini mushrooms at home, they need to be peeled, rinsed with cold water and placed in a sieve, allowing the water to 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 sliced ​​onions and carrots, add acetic acid towards the end of cooking.
5. Place lightly dried mushrooms in the marinade and cook for 4-5 minutes, then season.
6. Transfer the mushrooms into jars or bottles, pour in the marinade so that the mushrooms are covered with it.
7. Immediately close the container, cool it and take it to a storage room.
8. To lighten the marinade, remove the mushrooms from the broth and pour vinegar diluted with water and seasoned with sugar.
9. The mushrooms are boiled again in this marinade and transferred together with it to a jar.

How to quickly and deliciously marinate porcini mushrooms with dill

Compound:

• 1.5 kg porcini mushrooms

For the marinade:

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

Before you can quickly and deliciously pickle porcini mushrooms, you need to peel them and rinse them thoroughly. For large mushrooms, separate the caps from the stems and cut into several parts. Boil water in a saucepan, add salt (30 g of salt per 1 liter of water), add mushroom stems, cook for 10 minutes, then add caps and cook for another 10 minutes. Drain the mushrooms in a colander and rinse with hot water. For the marinade, bring water to a boil, add salt, sugar, dill and pepper, pour in vinegar. Place the mushrooms into the boiling marinade and cook over low heat until they sink to the bottom. Then place the mushrooms in dry sterilized jars and pour hot marinade over them. When the mushrooms have cooled, tie the necks of the jars with parchment paper and store in a cool place.

Recipe for how to properly marinate porcini mushrooms

Compound:

• 1 kg porcini mushrooms

For the 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 that you first thoroughly clean them, wash them, and cut large ones into 2 parts. Place the prepared mushrooms in boiling salted water (20 g of salt per 1 liter of water) and cook for 10 minutes. Then place in a colander and let the liquid drain. For the marinade, bring water with spices, salt and sugar to a boil, pour in vinegar. Before properly marinating porcini mushrooms, they need to be dipped in brine and cooked for 10 minutes. Then use a slotted spoon to place the mushrooms into sterilized jars and pour boiling marinade over them. Immediately roll up the jars, turn them over and wrap them until they cool.

The best way to marinate porcini mushrooms

Before you pickle porcini mushrooms in the best way, you need to sort them out and clean them properly, wash them in two or three changes of cold water, cut off the roots and put them in salted boiling water, adding 1 glass of vinegar to it. When the mushrooms have boiled well 4 times with a white key, remove and place all the mushrooms on a sieve, let the water in which they boiled drain off, and do not pour cold water over them, but cool them either on a sieve or on a plate. When the mushrooms have cooled down completely, put them in jars and fill them with the prepared cold vinegar broth, put a few branches on top: tarragon, lavender and marjoram, pour the top of the jar with Provençal oil on your finger and first tie the jar with paper, on top of a wooden circle, and then cover it with a damp bubble , let it dry and then take it to a cool but dry place.

Recipes for how to properly marinate porcini mushrooms

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

Compound:

• White mushrooms, large and small, 50 pieces
• Vinegar 6 glasses
• Water 3 glasses
• Carnations 8 heads
• 16 bay leaves
• Black pepper 16 balls
• Fine salt 2 tsp. with top
• Sugar or honey 2 tbsp. l.

Wash the peeled heads of porcini mushrooms in three waters, cut the large mushrooms into 2 or 4 parts, and leave the small ones whole, put them 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 1 glass of vinegar and 3 glasses of water over everything, cook for 1 hour, and be sure to descale.

After an hour of cooking the mushrooms, carefully select the mushrooms with a wide or holey spoon into a deep dish or bowl, pour over the hot broth in which they were cooked, and leave to stand in a cool place for 6 hours. Then you can put it in jars, fill it with the broth in which they were boiled, but already strained and without spices (which should not be put in jars). Fill the top of the jar with Provençal oil or lukewarm cow's oil, seal with a stopper, 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)

Place peeled and washed young boletus mushrooms in salted boiling water, boil 2-3 times, and place in a sieve. When dry, put into jars, pour cooled strong vinegar, boiled with salt, bay leaf and pepper, and tie. After a while, if the vinegar becomes cloudy, drain it and refill it with the same fresh one.

Marinated porcini mushrooms (method 2)

Boil vinegar with salt, bay leaf and pepper, add boiled mushrooms in water, and let it boil 2 more times. When the mushrooms have cooled, place them in glass jars with their caps facing up and, to prevent them from spoiling, pour melted butter on top.

How to marinate frozen porcini mushrooms

Before marinating frozen porcini mushrooms, you need to defrost them, boil vinegar with a little salt, and dip young peeled boletus mushrooms into it. When they boil well, immediately pour them along with vinegar into a stone or earthenware bowl and let stand for a day. Then wash them thoroughly in the same vinegar, put them on a sieve and put them in jars with the caps facing up. Pour in fresh cooled strong vinegar, boiled with bay leaf, pepper and a little salt. Pour olive oil or melted butter on top and seal with a bubble. Store in a cool, dry place.

Marinated 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 onion

Prepared small mushrooms are left whole, large ones are cut into small pieces and placed in a pan with a moistened bottom, sprinkled with salt and heated. Cook the mushrooms in the released juice, stirring, for 5-10 minutes, then add spices, onions and boil for a few more minutes, finally pour in vinegar. Often, mushroom juice with all the additives is used as a marinade. However, it turns out dark. That's why they often do it differently. The mushrooms are removed from the juice and dipped together with the seasonings into boiling water, to which sugar and vinegar have been added. After a short cooking time, the mushrooms are placed in jars and filled with marinade, closed, and a soup or sauce is prepared using 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. The mushrooms are washed, coarsely chopped, and blanched for 3-5 minutes in 100 ml of water with the addition of 10 g of salt and citric acid.
2. Place a bay leaf in the jars, put mushrooms on top, add mustard and pepper.
3. The onion is peeled, washed, cut into rings.
4. The carrots are peeled, washed, cut into circles.
5. Vegetables are laid on top of mushrooms. Bring 150 ml of water to a boil, add salt, vinegar, sugar and pour into jars.
6. Sterilize and hermetically seal.

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

How to marinate porcini mushroom stems

For 1 kg of mushroom stems:

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

Before pickling the stems of porcini mushrooms, they must be thoroughly and repeatedly rinsed with cold water, then placed on a sieve to drain. Pour water, vinegar into an enamel bowl, add salt, sugar, put on fire and bring to a boil. Dip the mushrooms into the boiling liquid, remove the foam and after 10 minutes add spicy spices. Cooking the mushrooms continues for approximately 25 minutes after boiling. Small mushrooms will be ready in 15–20 minutes. Usually, cooked mushrooms sink to the bottom and the liquid becomes clearer. After cooking, cool the mushrooms and place them in well-washed glass jars, cover them with parchment paper, tie them 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 cups vinegar essence
• Bay leaf
• Carnation
• cinnamon to taste.

Before marinating porcini mushrooms with citric acid, they must be washed, changing the water several times, peeled, put in a pan, 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 this, remove the pan from the heat, place the hot mushrooms in sterile jars, and pour in the broth in which they were cooked. Cover the jars with lids and sterilize in boiling water (0.5 l capacity - 25 minutes, 1 l - 30 minutes). After sterilization, roll up the jars, place them upside down and cool.

Marinating porcini mushrooms without vinegar

Compound:

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

To marinate porcini mushrooms without vinegar, wash them, cut them in half and boil them in salted water until tender. Place in jars, put dill umbrellas and pepper on top. Fill one third with oil, the rest with salted brine. Sterilize the jars for 40 minutes, close the lids and leave to cool.

Another recipe without vinegar.

Ingredients:

• 3 kg young firm porcini mushrooms

To cook mushrooms in 1 liter of water:

• 1 teaspoon salt
• 2 g citric acid.

To fill 1 liter of water:

• 3 tbsp. spoons of salt
• 1 tbsp. spoon of sugar
• 1 tbsp. spoon of fresh whey.

Sort mushrooms, peel, separate caps and stems, trim roots, remove damaged areas. Cut large mushrooms into pieces. Larger legs are cut transversely into small pieces and preserved separately. Boil 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 cooked mushrooms from the pan using a colander and let the water drain. Place the mushrooms in prepared jars and add 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 per 1 liter. Cover the jars with prepared lids, place in a saucepan with water heated to 50 degrees and sterilize at low boiling water: half-liter jars - 70 minutes, liter jars - 90 minutes. Upon completion of sterilization, remove the jars and roll up immediately.

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

Anyone who has ever tried pickled porcini mushrooms forgets about the existence of store-bought pickled champignons. But, alas, not everyone decides to cook pickled porcini mushrooms in jars on their own this winter. And you know, until recently, for me, preparing pickled porcini mushrooms for the winter was some kind of incomprehensible mystery, and it was easier for me to buy ready-made mushrooms in jars than to cook pickled porcini mushrooms at home.

But this year I came across a very successful recipe for a marinade for mushrooms, which my mother’s sister, who is also a professional in canning, a cook I respect, and just a wonderful woman, kindly shared with me. She also told me how to properly preserve pickled porcini mushrooms with vinegar, how to prepare the mushrooms, and which porcini mushrooms are suitable for pickling in jars, and which ones are better to fry or dry.

Especially for you, dear friends, I have prepared a whole story on how to marinate porcini mushrooms at home, in order to give you confidence in your abilities in such an important task as marinating porcini mushrooms. Meet: pickled porcini mushrooms - a step-by-step recipe with pictures on the Home Restaurant website.

Ingredients:

• 1-1.2 kg of porcini mushrooms
• 7-8 black peppercorns
• 3-5 peas of allspice
• 3 pcs. Bay leaf

Marinade for mushrooms:

• 1 liter of water
• 130 ml. 9% vinegar
• 2 tbsp. Sahara
• 4 tsp salt

How to pickle porcini mushrooms in jars:

To preserve, we need porcini mushrooms that are not old and not very spoiled in appearance. Pickling porcini mushrooms will be more enjoyable if you collect the porcini mushrooms yourself in the forest. But it’s okay if you buy porcini mushrooms at the market. The main thing is not to get caught by the toadstools.

These mushrooms are ideal for pickling: completely white, small in size, and preferably without worms.

It is better not to use completely mature porcini mushrooms, whose cap is green or brown underneath, for preservation. Such substandard porcini mushrooms can be fried or dried.

So, to prepare pickled porcini mushrooms at home, first of all, fill the mushrooms with cold water, wash, clean, and cut into large pieces like these. Don’t be intimidated by this cutting size, because after we boil the porcini mushrooms, they will lose 30% of their volume.

In order for our porcini mushrooms to turn out tasty for the winter and retain their appearance, after cooking, you need to rinse the mushrooms with cold running water. Rinse until the mushrooms in a colander are cold.

Now prepare the marinade for the mushrooms: pour water and vinegar into the pan, also add salt and sugar. Stir, cover with a lid, put on the stove and bring to a boil.

Place the washed porcini mushrooms into the boiling marinade, bring to a boil and cook for 15 minutes, constantly stirring the mushrooms with a slotted spoon.

Since we are preparing pickled porcini mushrooms in jars for the winter, we need to prepare these same jars in advance. We sterilize jars with lids in any convenient way. At the bottom of each jar we place a bay leaf, a few peas of black and allspice. To make pickled porcini mushrooms even more flavorful, you can add a few cloves to the jar.

Next, using a ladle, place the porcini mushrooms along with the marinade into the jars. You don’t need to fill the jars with mushrooms too tightly, approximately so that you get 70% mushrooms and 30% marinade. I have a little marinade left from this portion, which is normal.

Many people believe that the most delicious mushroom is the white one, and it’s hard to disagree with them. It has an unusual nutty taste and pleasant aroma. People often call it boletus, as it is most often found in pine forests. There are a lot of options for its preparation; it is good in frying, salting and, of course, is unique in addition to the main dish. Many people probably want to know how to pickle porcini mushrooms so that they can be enjoyed later.

First, you should briefly familiarize yourself with the information about what our future delicacy looks like. The porcini mushroom has a hemispherical cap and a stem, somewhat reminiscent of a barrel. It grows in various forests: coniferous, birch, deciduous, mixed. Depending on the “residence” it has variations in appearance. For example, in mushroom marinade, boletuses are white and are in no way inferior to their “relatives,” but, unfortunately, they are almost impossible to find now.

Pickled mushrooms have hundreds of cooking methods, and all because many housewives add something of their own to the recipe. Therefore, you should not always blindly follow the instructions; try to create your own unique marinade.

Before cooking, it is better to familiarize yourself with several general tips for pickling mushrooms for the winter:

Thorough rinsing.

No wormy parts.

Use sterilized jars correctly to prevent the product from fermenting.

It’s better to marinate only the caps; the legs can be fried.

You can add a pinch of citric acid to recipes to help the white caps retain their color.

Small mushrooms are usually used in the marinade.

Option 1

Components:

• 1 kg white boletus,
• liter of water - for salting,
• 3 tbsp. l. coarse salt,
• 7 gr. Sahara,
• 10 black peppercorns,
• 5 pieces. bay leaf,
• 5 pieces. carnations,
• cinnamon stick,
• 5 cardamom pods,
• 1 tbsp. l. mustard (seeds),
• 2 tsp. dill seeds,
• 80 ml vinegar (9%).

Boil water in a deep saucepan and add well-washed boletus mushrooms into it. Bring to a boil over high heat, then cook for another 5 minutes and drain. Rinse the hats in running water.

Next, the recipe requires a second decoction. Pour 1.5 liters of water into the pan and add 250g of salt. When the contents boil, add boletus and wait until it boils. Then remove the foam and leave to simmer over low heat for another 15-20 minutes. When the time is up, rinse the mushrooms in cold water.

Prepare the marinade. Add bay leaf, cinnamon, dill and mustard seeds, cardamom, cloves and pepper to a liter of water. Bring all ingredients to a boil in a saucepan and cook for another 7 minutes. Add mushrooms, add salt and cook for 7 minutes. Pour in vinegar and cook for a couple more minutes.

Some people do not immediately pour pickled mushrooms into jars. You can leave them in the pan overnight, covered, to let them steep. In the morning, taste the mushrooms; you may want to add a little salt. Now boil the mixture again and pour it into sterilized jars.

Roll up the lids, cover with two warm blankets or jackets, and leave it like that for a day. Incredibly delicious pickled mushrooms are ready.

Option 2

No less interesting is the recipe for pickling mushrooms for the winter with vegetables.

To prepare you will need:

• white boletus - 1 kg.,
• water for marinade – 0.6 l.,
• vinegar essence (9%) - 80-100 ml.,
• carrots – 150 gr.,
• bell pepper (sweet) - 1 pc.,
• sugar -3 tbsp. l.,
• salt – 2 tbsp. l.,
• bay leaf – 3 pcs.,
• black pepper – 5-10 peas.

We wash and clean the boletus caps. If you are using large fruits, you can cut them smaller. One medium carrot weighs about 150 grams, grate it on a coarse grater. Peel the pepper from seeds and cut into strips.

Boil the mushrooms; after they boil, cook for another 10 minutes. Drain them through a colander. Take another pan, pour water into it and boil. Then add sugar, salt, bay leaf and pepper. Cook for 5 minutes over medium heat, add vinegar and vegetables, bring to a boil again, cook for 4 minutes.

Place the white boletus into the pan and cook over low heat for 15 minutes. If desired, the preparation can not be infused or preserved for the winter, but consumed immediately after cooling. For pickling, hot mushrooms and vegetables should be placed in sterilized jars and rolled up.

Option 3

Often pickled mushrooms are prepared with onions or garlic. Recipes with porcini mushrooms are no exception.

Compound:

• white boletus - 1 kg.,
• water – 1 liter,
• onions – 3 pcs. (or garlic - 10-12 heads),
• bay leaf – 2-3 pcs.,
• black pepper – 3 peas,
• citric acid – 0.25 tsp,
• salt – 2 tbsp. l.,
• vinegar (9%) – 150 ml.,
• sugar – 1 tbsp. l.

This time, marinating the mushrooms will take a little time. First of all, boil the boletus mushrooms (only the caps). Boil water with pepper and bay leaves, add washed mushrooms and cook for about 15 minutes over medium heat. When the caps sink to the bottom and the broth turns lighter, you can turn it off. Drain the broth and cool the product.

Depending on what you will use in the marinade, prepare onions or garlic. This recipe for pickling porcini mushrooms is suitable for any of them. Cut the onion into half rings, and simply divide the garlic into cloves. They will need to be placed at the bottom of the jar, and the cooled boletus mushrooms on top.

The broth for the marinade is prepared as follows: bring water in a saucepan to a boil, add sugar and salt, cook for a couple of minutes. Later, add vinegar and citric acid, boil and fill the jars. Sterilize and roll up the preparations for the winter. Cover the jars with a blanket and wait until they cool completely. The preparation of quick pickled mushrooms is complete.

Mixed mushroom pickling

Recipe 1

Why not try pickled mushrooms at home. For example, mix boletus and porcini mushrooms. They go together beautifully and will be a fun addition to your table.

For 1 kg of mushrooms you will need:

• 10-12 black peppercorns,
• 6 black peppercorns,
• a pinch of nutmeg powder,
• 4 things. carnations,
• 2 bay leaves,
• 15 gr. salt,
• 60 ml. vinegar (6%),
• 2 tbsp. l. Sahara.

We thoroughly wash the caps and, if necessary, cut them into smaller ones. Take 2 pans and place white boletus and boletus mushrooms separately. Add just a little water to moisten the bottom.

Add salt and simmer over low heat. After a while, the mushrooms will give juice. You need to cook them for about 15 minutes, periodically removing the foam.

When you have removed all the foam, combine the boletus and white boletus mushrooms, add all the spices. It is not necessary to follow the recipe correctly, it is better to rely on your taste. Leave the pan to boil for 5 minutes, then add vinegar and cook for a few more minutes.

Now all that remains is to marinate the mushrooms in sterilized jars. Place them upside down and let cool completely. They can be stored at room temperature.

Recipe 2

Mushrooms in a wine marinade are amazingly tasty. Let's take boletus and porcini mushrooms as a basis. It is worth considering that such a preparation cannot be preserved for the winter.

Ingredients:

• porcini mushrooms – 300 gr.,
• boletus – 300 gr.,
• white wine (dry) – 400 ml.,
• vegetable or olive oil – 150-200 ml.,
• vinegar (up to 9%) – 20 ml.,
• laurel – 2 pcs.,
• allspice black pepper – 12 pcs.,
• lemon (for decoration) – 1 pc.,
• salt - to taste.

First of all, prepare the mixture for pickling mushrooms. Combine wine, vinegar and vegetable oil in a saucepan, add bay leaf, salt and pepper. Gradually bring the mixture to a boil.

While the marinade is boiling, let's move on to the mushrooms. Separate and wash their caps; only they will participate in the preparation. Place porcini mushrooms and boletus into the boiling mixture, let it boil again and cook for about 40 minutes. Cool foods at room temperature and refrigerate for at least 3 days.

Drain the liquid, and the marinating of mushrooms is complete. They can be served as an appetizer, garnished with lemon wedges or sprinkled with green onions. Boletuses in combination with white boletuses not only look interesting, but also taste simply delicious.

Preparing without vinegar for the winter

It happens that due to illness a person is prohibited from consuming products with vinegar. For those who like to pickle mushrooms at home, there is a solution - this is a recipe for a marinade with citric acid.

For a 1-liter jar of mushroom marinade you need:

• mushrooms,
• bay leaf – 2 pcs.,
• hot pepper grains – 5 pcs.,
• allspice grains – 5 pcs.,
• citric acid – 12 g.,
• salt – 10 gr.,
• water – 500 ml.,
• sugar – 5 gr.

This time, special attention must be paid to pickling mushrooms in jars so that they can be safely put away for the winter. For the first time, boil the caps until they boil, then drain the water.

Fill the pan with water again and cook on low heat for about 3 hours. Drain the white boletus through a colander and place in jars, and top with pepper.

To fill a liter jar, boil 2 cups of water (500 ml) in a saucepan, add citric acid, salt and sugar, as well as a bay leaf. Let the mixture boil, then you can pour it over the mushrooms.
Filled jars must undergo a sterilization process, after which they can be sealed and cooled. This recipe is undoubtedly suitable for preparing for a long period.

The process of pickling porcini mushrooms at home is not difficult and most often requires a little time. You and your family will certainly enjoy the preparations for the winter, which you can enjoy at any time. Take any of the given recipes as a basis and create your own culinary masterpiece.

Porcini mushrooms are outstanding in both taste and health benefits. If you are lucky enough to find them in large quantities in the forest, be sure to pickle these gifts of the forest. Marinated porcini mushrooms simply have no equal in taste.

Porcini mushrooms are outstanding for both taste and health benefits.

It is best to pickle boletus mushrooms immediately after harvesting. If you can’t do this right away, don’t store them for more than one day. Sort porcini mushrooms by size, since mature large specimens are not suitable for pickling. Immediately discard the wormy ones, they do not look aesthetically pleasing in jars.

We clean the selected boletus mushrooms from debris and wash them in running water. They should not be soaked even for a short time.- will lose elasticity and become shapeless when cooked.

The caps and stems have different cooking times, so they need to be cut off. The exception is very small mushrooms - they are pickled whole.

How to pickle porcini mushrooms (video)

How to pickle porcini mushrooms for the winter in a quick way

According to this recipe, boletus mushrooms are marinated in two stages; first, they are boiled in the released juice, this greatly improves the taste of the final product. This method of canning ensures quick pickling of mushrooms.

Boletus marinated with onions

Products:

• 3 kg of prepared boletus;
• salt - 9 teaspoons without top;
• 1.5 teaspoons of sugar without top;
• 75 g vinegar essence;
• 3 onions;
• 30 pcs. black pepper and 15 allspice;
• 6 bay leaves;
• 6 glasses of water.

Place the boletus mushrooms in a moistened saucepan, cover with a lid and let the juice release over low heat. After 5 minutes, add salt, add allspice, and onion cut in half. Remove the foam from boiling mushrooms and boil for 25 minutes.

To cook the marinade, boil water with the addition of the remaining ingredients, add mushrooms to it, remove the onions. Boletus mushrooms are cooked in the marinade for another quarter of an hour. Immediately pack into jars and seal tightly.

Quick pickled porcini mushrooms for the winter

Marinated boletus with wine vinegar

According to this recipe we will cook mushrooms with the addition of spicy herbs. We use wine vinegar - it is less harmful. Sea salt is used.

To prepare a marinade from 2 kg of fresh boletus mushrooms you need:

• 2 onions;
• white wine vinegar - 200 ml;
• sea ​​salt - 75 g;
• water - 0.5 l;
• 3 sprigs each of parsley, thyme, marjoram, savory and basil, celery;
• spices: 15 pieces of cloves, allspice, 3 bay leaves.

Boil the boletus mushrooms in water without salt for several minutes, strain and rinse. We don't need the broth - we pour it out. Fill the strained mushrooms with water according to the norm, add all the ingredients except herbs and vinegar, add it at the very end of cooking. Boil, skimming off the foam. It is easy to determine the readiness of the dish: the mushrooms settle to the bottom. In the meantime, sterilize the jars and place the greens in them, distributing them evenly. Pour the boiling marinade into them, trying to get as many mushrooms into each jar as possible. We close the jars with plastic lids. You can serve the preparation to the table after three days; store the jars in the cold, but no more than a week. To extend this period, before laying out the greens, you need to scald them with boiling water, and pour a layer of calcined vegetable oil about a centimeter thick into the jar.

You can quickly prepare a delicious marinade of boletus mushrooms with carrots and sweet peppers.

Boletus marinated with vegetables

Everything in this marinade is delicious - both mushrooms and vegetables.

To prepare canned food from 2 kg of already boiled boletus mushrooms with vegetables you will need:

• 3 medium sized carrots;
• 2 large sweet peppers;
• 4 glasses of water;
• 6 tbsp. spoons of sugar;
• 3 tbsp. spoons of salt;
• 200 ml 9% vinegar;
• 6 bay leaves, 10 black peppercorns.

We cut the washed vegetables into strips, larger peppers, smaller carrots. For the marinade, boil water with spices, season with salt, vinegar, sugar, lay out the vegetables, and after 5 minutes, add the boiled boletus. Cook everything together for a quarter of an hour. Pack the prepared marinade with vegetables and mushrooms into sterile jars and seal them hermetically.

If all the pickled boletus mushrooms have already been eaten, and frozen porcini mushrooms are waiting in the freezer, you can make a delicious snack from them. You shouldn’t store this marinade for a long time, and you probably won’t have to - they are eaten very quickly.

How to pickle porcini mushrooms hot (video)

How to properly marinate frozen porcini mushrooms

Success can be achieved if pre-boiled mushrooms are frozen. With raw ones, the result will be questionable, since after defrosting they become very loose.

To marinate frozen boletus mushrooms you need:

• mushrooms - 2 kg;
• water - 500 ml;
• 2 tbsp. spoons of sugar and the same amount of salt;
• 6 tbsp. spoons 9% vinegar;
• 2-3 bay leaves and 10 black peppercorns.

First boil them for 10 minutes in water according to the norm. You don’t have to defrost the boletus mushrooms first. Season with sugar and salt, pour in vinegar. After 2 minutes, add spices. After 3 minutes you can turn it off. Place the cooled dish in a glass container and store in the refrigerator.

For those for whom dishes with the addition of vinegar are contraindicated, there is a way to prepare marinade without this component. Its role is played by citric acid.

Marinated frozen porcini mushrooms

Recipe for pickled porcini mushrooms without vinegar

To prepare this delicious snack you need:

• 2.5 kg boletus mushrooms;
• 6 tbsp. spoons of sugar;
• 90 g salt;
• 1.2 liters of water;
• 3 teaspoons of citric acid;
• Spices to taste: allspice and black peppercorns, bay leaf.

Boil water, add mushrooms, boil for a few minutes, strain, and pour out the broth. Now pour water according to the norm. Place the strained mushrooms, season with salt, citric acid, sugar, and boil until tender. It can be easily identified by the lightening of the marinade and their sinking to the bottom. In the meantime, we sterilize the jars in the oven. 2-3 minutes before the end, distribute the spices over them. You don’t need to get too carried away with them, just add a little at a time. We take out the hot jars and immediately pour the mushrooms with the marinade into them. Roll it up and put it upside down, wrap it well.

Dill gives marinades a special taste and aroma. It will also come in handy when marinating porcini mushrooms.

Marinated porcini mushrooms without vinegar

How to marinate porcini mushrooms with dill at home

The addition of capsicum gives this preparation a spicy kick. The number of mushrooms for pickling is limited only by your capabilities. For each half-liter jar we put:

• a piece of horseradish leaf;
• 2-3 sprigs of dill;
• 2 allspice and bay leaves;
• 0.5 cm from the hot pepper pod;
• 6 peas of black pepper;
• 1/2 teaspoon 70% vinegar essence.

When cooking mushrooms, we follow the proportion: for every kilogram of mushrooms you need a glass of water and 2 tbsp of salt. spoons without top.

Boil the prepared boletus for a couple of minutes with water boiling high. Strain the mushrooms and rinse them in running water, add water again according to the norm, add salt, and cook for about an hour. We must collect the foam from the broth. We sterilize the jars and place the herbs and spices scalded with boiling water into the hot ones. We lay out the mushrooms, pour the boiling marinade directly into the jar, where the vinegar essence has already been added. Place the jars, covered with lids, in a pan of water for sterilization. Place a soft cloth or towel on the bottom, otherwise the glass may crack and the product will be spoiled. For half-liter jars, thirty minutes of sterilization is enough; for liter jars, it will take twice as long. Hermetically sealed canned food should be turned over and wrapped well until it cools.

In order for pickled boletus mushrooms to be stored well and not cause harm to health, certain conditions must be observed.

Mushrooms can only be preserved in glass containers.

Terms and rules for storing pickled porcini mushrooms in jars

1. Boletus marinades are stored at a temperature no higher than 8 degrees Celsius. The place should be dark.
2. Under a glass lid, a properly sterilized product can be stored for up to 2 years. For cans with metal lids, the shelf life is 2 times less - only a year.
3. Mushrooms can only be preserved in glass containers.
4. They can only be sealed hermetically if they are sterilized beforehand at a temperature above 120 degrees. This is only possible in the oven, slow cooker or air fryer.
5. If you cover pickled mushrooms with plastic lids, then to prevent mold from forming, it is better to cover them with a layer of calcined vegetable oil at least 1 cm thick.
6. The pickled mushrooms are hermetically sealed with specially coated or glass lids.
7. To protect yourself from botulism, pickled mushrooms, rolled without proper sterilization, should be placed in a saucepan before serving, add a little water and boil for half an hour after boiling. In this case, botulinum toxin is destroyed.
8. Throw away any spoiled canned goods immediately. Even a small piece of mold makes them unfit for consumption, since the entire jar is already contaminated.

Universal marinade for all mushrooms (video)

Properly canned boletus mushrooms will become the highlight of the holiday table, both as an independent dish and as part of a variety of salads.

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How to marinate porcini mushrooms - recipes

Our “silent hunting” season has begun. In the summer it was just pampering, but now there are real mushrooms. The autumn boletus is strong, not wormy or almost not wormy. Sometimes you comb the entire forest in circles and find almost nothing. You look with envy at the full buckets of mushroom pickers already returning from the forest. But then one fungus comes across, a second, a third... And here it is - the long-searched clearing. The basket is full, and the feeling of pleasure exceeds the feeling of fatigue...

Step by step photo recipe

How to pickle porcini mushroom: At home, we will sort boletus mushrooms from other collected mushrooms.

Then we thoroughly clean the mushrooms from the soil and cut them where necessary. Wipe with a damp cloth. This makes it easier to remove different needles and leaves. When cleaning, mushrooms undergo the first sorting. For pickling, I select mushrooms without a single wormhole and a cap no larger than 5-6 cm in diameter. The remaining mushrooms will be used for soup, fried, frozen, and dried. Wash the selected mushrooms separately under running cold water.

Then we cut off the stems of the mushrooms, leaving 1.5-2 cm. For pickling, I take only the stems of young mushrooms no longer than 5 cm, and cut them into pieces. We leave very small mushrooms whole, cut the rest in half or into four parts. Pour cold water over the mushrooms to cover and let them cook. When it boils, reduce the heat and be sure to skim off the foam. Add a pinch of citric acid to the mushrooms; it will preserve the white color of the mushrooms. Cook the mushrooms for 15-20 minutes. Typically, mushrooms reduce in volume by three times when cooked.

Place the boiled mushrooms in a colander and rinse with hot water from the kettle. As expected, I have 1 liter of boiled mushrooms. Now let's marinate them. For the marinade, I need to take 1.2 liters of water, that is, for every 0.5 liter of mushrooms, 100 ml more water. As a result, you should get two jars of mushrooms - 0.5 l and 0.7 l. But I will not deprive myself and my family of the joy of tasting delicious mushrooms and will prepare only two 0.5-liter jars. This is just the beginning of the mushroom season and I hope that we will still stock up on mushrooms. Let's cook the marinade. It is better to wrap the spices in gauze in the form of a bag, so that later they do not end up all in one jar. Add spices and mushrooms to boiling water. Cook without a lid over low heat for 30 minutes. Finally, add vinegar and let it boil.

Fill clean sterilized jars with mushrooms and marinade. If desired, we can distribute the spices evenly among the jars. But this is not necessary - they have already done their job. Cover with lids and sterilize the jars of mushrooms in a water bath for at least 25 minutes. These are mushrooms after all! Cover and turn over until completely cool. When we open the jar, I drain the marinade and add a clove of crushed garlic or chopped onion to the mushrooms. I water the porcini mushrooms marinated with vegetable oil. Yummy!

We cut the remaining good mushrooms that did not pass face control and the remaining legs into cups. You can make a delicious soup from them, fry them, or add mushrooms to other dishes.

Excess can be frozen. Porcini mushroom lends itself well to freezing and does not lose its qualities. To do this, put the mushrooms in plastic bags and place them in the freezer.

Mushrooms with a few worm holes (not very wormy) - do not throw them away, they can be dried. The fact is that when drying, the mushroom shrinks greatly, and the worm itself leaves it, falling down. Mushrooms are dried well in an electric dryer. To do this, we cut them into thin slices and place them on pallets. In good weather, you can dry mushrooms outside by stringing mushroom slices on threads. That's all. Bon appetit!

Recipe 2:

• porcini mushrooms – 1 kg
• for marinade in 0.5 liters of water
• salt - 1 tbsp.
• sugar - 1 tsp.
• table vinegar - 5 tbsp.
• allspice - 5-6 peas
• cloves - 2 buds
• cinnamon - 1/3 of a stick

Clean the porcini mushrooms from debris, rinse and cut large ones into pieces.

Boil the prepared mushrooms in salted water until tender (about 10-15 minutes), drain in a colander and let the water drain.

Place the prepared mushrooms in sterilized jars and pour hot marinade over them.

To prepare the marinade, add salt, sugar, spices to the water, bring to a boil, add vinegar, stir and bring to a boil again.

Cover the jars with mushrooms and marinade with boiled lids and sterilize for 20 minutes.

Roll up the jars of pickled mushrooms and leave until completely cool.

Store the porcini mushroom preparation in a cool, dark place.

Recipe 3:

HOW TO COOK

Peel the porcini mushrooms, rinse well, cut

add water and bring to a boil.

Remove from heat, drain the water, pour into a drain and

rinse thoroughly.

Repeat the procedure again. For the third time

cover the mushrooms with water and cook for 40-50 minutes.

Then drain the water, place the mushrooms in

prepared jars and pour hot

marinade.

MARINADE:

for 1 liter of water:

2-3 cloves,

2-3 peas of black pepper,

1-2 bay leaves,

5 teaspoons salt,

3 tablespoons sugar,

1 teaspoon vinegar essence.

Sterilize by covering with a lid for 20 minutes and

roll up. Turn over, place on lid

and wrap up