Porcini mushrooms for the winter: how to cook and storage rules. Best Recipes

Everyone who has ever tried pickled porcini mushrooms forgets about the existence of purchased pickled champignons. But, alas, not everyone decides to cook pickled porcini mushrooms for the winter in jars on their own. And you know, until recently, for me, cooking pickled porcini mushrooms for the winter was some kind of incomprehensible sacrament, 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 mushroom marinade recipe, which was kindly shared with me by my mother’s sister, who is also a pro in conservation, a culinary specialist I respect and just a wonderful woman. She also told me how to properly preserve pickled porcini mushrooms with vinegar, how to prepare mushrooms and which porcini mushrooms are suitable for pickling in jars, and which are better to fry or dry.

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

Ingredients:

• 1-1.2 kg of white mushrooms
• 7-8 black peppercorns
• 3-5 allspice peas
• 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 not old and not very spoiled-looking porcini mushrooms. Pickling porcini mushrooms will be more pleasant if you pick the porcini yourself in the forest. But it's okay if you buy porcini mushrooms in the market. The main thing is that the toadstools do not get caught.

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

Quite adult porcini mushrooms, in which the cap is green or brown below, it is better not to use for conservation. Such substandard white mushrooms can be fried or dried.

So, to cook pickled porcini mushrooms at home, first of all, fill the mushrooms with cold water, wash, clean, and cut into such large pieces. Do not be afraid of this size of cutting, because after we boil the porcini mushrooms, they will lose 30% of their volume.

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

Now we are preparing the marinade for mushrooms: pour water and vinegar into the pan, also pour salt and sugar. Stir, cover, put on the stove and bring to a boil.

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

Since we are preparing marinated 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 lay out a bay leaf, a few peas of black and allspice. To make pickled porcini mushrooms even more fragrant, you can add a few cloves to the jar.

Next, with the help of a ladle, lay out the porcini mushrooms along with the marinade in jars. Fill jars with mushrooms should not be too tight, approximately to get 70% mushrooms, and 30% marinade. From this portion, I have a little marinade left, this is normal.

Step-by-step preparation of pickled porcini mushrooms in jars:

1. Rinse the mushrooms, clean and cut into small pieces.
2. Place them in a saucepan and cover with water. Boil, remove the foam and cook for 15 minutes.
3. Drain the water, rinse them under running water and drain in a colander.
4. For the marinade, pour 2 tbsp. water, add salt, sugar, bay leaf, cloves, pepper. Bring to a boil and cook for 5 minutes. Pour in the vinegar.
5. Arrange the mushrooms in jars and pour over the marinade.
6. For long-term storage, pasteurize jars for 15 minutes and roll up. To store in the refrigerator - close them with regular lids and after a few days the snack will be ready to eat.

How to sterilize jars

• Put jars with lids in a saucepan, fill with water and boil for 10-15 minutes.
• Leave them in hot water for a while.
• Put the jars in the oven and heat it up to 140°C. Do not put them in a hot oven, otherwise they will burst due to temperature changes.
• Hold 10 minutes. Turn off the oven, open the door, but do not remove the jars. Leave them there until they are full.

You can also steam sterilize jars with lids. Wash them with baking soda and place them upside down over the steam. Process 15 minutes and dry.

How to sterilize jars with blanks

• Cover the bottom of the pan with a kitchen towel so that the jars do not “knock”.
• Fill the jars with mushrooms and lower them into a pot of hot water. Water should be on the shoulders of the banks.
• Cover the jars with lids, but do not roll up and sterilize for 10 minutes in boiling water. But the specific sterilization time depends on the workpiece, so follow the recommendations in the recipe.
• Twist the blanks with lids, wrap them in a warm blanket and keep at room temperature until cool.

Truly delicious royal porcini mushrooms will be a great decoration for any table, and each jar will be worth its weight in gold.

Ingredients:

• White mushrooms - 1 kg
• Salt - 2 tbsp.
• Sugar - 1 tbsp
• Bay leaf - 5 pcs.
• Cinnamon - 1 stick
• Carnation - 5 pcs.
• Cardamom - 5 pods
• Mustard - 1 tbsp
• Vinegar 9% - 70 ml

Step-by-step preparation of pickled porcini mushrooms for the winter:

1. Wash the mushrooms and cut if necessary.
2. Boil water and add mushrooms to it. Bring to a boil and cook for 5 minutes. Drain the water and wash the mushrooms under running water.
3. Prepare a brine (for 1 liter of water - 150-200 g of salt), boil and add the mushrooms. Boil, remove the foam and cook for 20 minutes. Transfer the mushrooms to a colander and rinse.
4. For marinade, put salt, sugar, bay leaf, cinnamon, mustard, cardamom, pepper, cloves in water. Boil and cook for 5-7 minutes. Add mushrooms and cook for 7-10 minutes.
5. 3 minutes before the end of cooking, pour in the vinegar.
6. Leave the mushrooms in the marinade under the lid for 10 hours. Then pour in a little more vinegar, bring to a boil and pour into sterilized jars.
7. Seal the jars with lids, turn them over, wrap them in a warm blanket and leave for a day.
8. Store mushrooms in a dark and dry place.

Pickled porcini mushrooms with boiled potatoes and a glass of strong alcoholic drink on the Christmas table. Well, what could be better? Moreover, the preparation process is very simple.

Ingredients:

• White mushrooms - 1.5 kg
• Water - 1 l
• Salt - 2 tbsp.
• Sugar - 2 tbsp
• Bay leaf - 3 pcs.
• Allspice - 6 peas
• Vegetable oil - 2 tbsp.
• Vinegar essence - 4 tsp

Step by step cooking pickled porcini mushrooms:

1. Cut the legs off the mushrooms. Wash the hats from forest debris.
2. Boil water in a saucepan and put porcini mushrooms. Cook until tender over medium heat, stirring.
3. When the mushrooms sink to the bottom, then they are ready: approximately 15 minutes after boiling.
4. For the marinade, boil 1 liter of water, add salt, sugar, allspice, cloves, cinnamon, bay leaf. Boil for 15 minutes and add vinegar.
5. Arrange the mushrooms in sterilized jars, pour the marinade under the lid and pour in the sunflower oil.
6. Cover jars with lids and place in hot water. Boil and keep on the stove for 30 minutes.
7. Roll up the lids.

Pickled porcini mushrooms can be eaten simply as a snack. However, they can be an excellent basis for other dishes: soups, main courses, pizzas, salads, pastries, toppings ... Usually, before cooking, they are washed with cold running water and dried. We offer you to try the most delicious recipes with pickled mushrooms.

• Salad with chicken, cheese and peas. 250 g chicken fillet cut. Grate 200 g of cheese. Wash, dry and cut 100 g of mushrooms. Combine products, add 200 g of green peas. Pour in sour cream, add grated horseradish, salt and mix.
• Pate. 200 g mushrooms cut and washed. Chop 2 onions and fry until browned in oil. Combine onions with mushrooms, add chopped herbs, spices and chop everything with a blender.
• Mushroom stuffed tomatoes. Cut the tops off 4 tomatoes, scoop out the flesh with a spoon, salt and pepper. 100 g of mushrooms wash, dry and cut. Chop the dill and green onion. Mix mushrooms, herbs and sour cream. Stuff the tomatoes.

Borovik is truly the king among mushrooms. While other fruiting bodies have to be boiled in order to then fry, the white one does not need pre-cooking. And besides, it almost does not decrease in size as a result of heat treatment. Central Russia is especially rich in porcini mushrooms. They are the basis of many dishes of Russian cuisine, and not only. Due to the unique taste characteristics of mushrooms, mushrooms can be easily harvested for the winter, so that later, during frosts and a lack of plant food, you can enjoy a rich aroma and amazing mushroom taste. Therefore, many recipes for dishes have two options: with fresh or dried fruiting bodies. Regardless of which porcini mushrooms you use in cooking, the result will always be wonderful. Here we will look at how to cook porcini mushrooms deliciously and give some basic recipes. And photographs will help you distinguish the boletus from other gifts of the forest, not so tasty ... or even inedible.

What does white mushroom look like

For food and taste, many peoples call the white mushroom royal. Yes, in the mushroom hierarchy, only truffle is higher than white. But since we are unlikely to go to Perigueux, where the latter is grown, let's still return to the topic of mushrooms. White mushrooms, the photos of which you see in the article, have a dark hat and a white fleshy leg. On average, the cap diameter varies from 7 to 30 cm, it is convex, and its surface can be either smooth or slightly wrinkled. The stem of the fungus is barrel-shaped, massive, thickened at the base. White fungus is hard to confuse with any other species, especially grebe. However, there are newcomers who still manage to do it. The opinion that poisonous mushrooms have a lamellar hat cap is not a panacea for fly agaric poisoning. There are also very dangerous "twins". Pretty similar to the boletus satanic mushroom. It is given out by a leg - reddish, purple. In the moss of boron, bile fungi are also found - also with a spongy foot of the cap. But one such mushroom in a basket with porcini is capable of hopelessly spoiling the whole dish. Unbearable bitterness will not allow you to swallow a bite. The sponge of the bitter fungus is somewhat greenish, and the cap is light brown. Harvesting porcini mushrooms is a necessary thing, but it is unacceptable to collect them near highways and in areas contaminated with radiation. If you decide to buy mushrooms, make sure that the crop was recently harvested. Mushrooms should smell nice like a forest. If you press on them, they crunch slightly.

White benefit

The saying "For the poor and the mushroom - meat" refers to mushrooms. Their calorie content, however, is quite low - 30 Kcal per 100 grams, but since this product is difficult to digest, it gives the effect of long saturation. An excellent solution than to replace meat with those who are on a diet. Yes, and the benefits of white mushrooms are much greater than from pork. They contain vitamin E, which is responsible for the healing and renewal of body cells, ascorbic acid, which strengthens the immune system, thiamine and riboflavin, which improve vision, increase tone and take care of nerve cells. There are other useful substances in mushrooms. So, nicotinic acid is responsible for redox processes, and folic acid is responsible for the health of the circulatory system. That is why meat should be preferred white mushroom. Dishes from mushrooms are nutritious, tasty and very healthy. So the choice is obvious.

Preliminary manipulations

The recipes indicate how to cook porcini mushrooms, but by default it is believed that the fruiting bodies have already been brought to the stage of heat treatment by a skilled hostess. But no matter what we will do with mushrooms next - dry, salt or fry, they must first be washed and cleaned. Take a basin and fill it with cold water. Dissolve common salt in it. Throw the contents of the basket into the water and leave for an hour. The salted liquid will force all the worms to leave their shelters in the fruiting bodies and float to the surface, the adhering blades of grass and moss will also fall off, and the dirt will dissolve. Peeling porcini mushrooms is not such a hassle as oil mushrooms. Scrape the hat a little, and cut off the skin on the stem from the old fruiting bodies. If there are dark spots, remove them too. Cut large mushrooms into several pieces, medium ones - in half. Leave the little ones as they are.

Mushroom storage

If you are not going to cook mushroom dishes right now, how long can they be kept raw? If you shake off dirt and dust from mushrooms and put them in a paper bag, they can safely stand in the vegetable compartment of the refrigerator for about two days. Only if the mushrooms were picked in the rain, they should be dried a little with the warm oven door open for several minutes. You can boil mushrooms, strain and put in a plastic bag. You can keep them in the freezer for at least a couple of months. The easiest way to store mushrooms for a long time is to dry them. After cleaning, put them in a colander so that they drain well. After that, cut into pieces of the same size and string them on a fishing line or a harsh thread. Hang the bundle in a warm, dry and well ventilated area. Fruit bodies should be cut lengthwise, not across. Dried white mushroom differs from other species in that it does not lose its wonderful smell, does not crumble and does not break.

How to cook porcini mushrooms for the winter quickly

If you do not have the opportunity for a long time, for a week or two, to keep the bunch suspended, there are other ways to dry. You can use an oven, including an electric one. Set the temperature to 50 degrees. Line a baking sheet with baking paper. Spread the sliced ​​mushrooms in an even layer. Do not close the oven door! After six to seven hours, mushrooms can be removed in a dry, tightly closed glass container. Another express method is to resort to using a microwave oven. Set the power to 150 watts and the timer to twenty minutes. Then remove the plate with mushrooms and air the microwave for some time. Then repeat the same manipulations 2-3 times until the mushrooms become firm.

Preparation of mushrooms for the winter by the traditional method

There are at least two ways to salt porcini mushrooms: cold and hot. The first one is simpler, but for it you need to choose young, small mushrooms. We clean them, wash them and dip them whole in boiling water. Bring to a boil twice and put on a sieve. We cool them with cold water, and then dry them thoroughly, turning them over several times to remove any moisture. In prepared and well-wiped jars, we put the mushrooms upside down with hats. Sprinkle each row of mushrooms with a layer of salt. We cover with a circle of cardboard, put a stone on top. In a few days the bank will be incomplete. Add fresh mushrooms, sprinkling them with salt. Pour in lukewarm melted butter and close the lid. We store in the cellar or in the refrigerator door. Before use, soak for several hours and rinse.

Hot pickling method

We clean mushrooms, wash, boil, removing foam, 20-25 minutes. This method of how to salt porcini mushrooms is good because you do not need to soak them for several days. Throw mushrooms on a sieve, dry. Transfer to prepared jars or enameled dishes. We prepare the brine separately. For every 10 kilograms of mushrooms, we take 1.2 liters of water and 0.5 kg of salt, as well as one bay leaf. Bring it all to a boil, cool, pour mushrooms. We lay a clean cloth on the surface, on it - a wooden circle and a heavy stone. Store in a cellar or refrigerator.

Pickled mushrooms

There are many ways to prepare porcini mushrooms for the winter. One of them is pickling. Delicious glazed mushrooms can be both an independent snack and an ingredient for winter salads. To do this, we clean 2 kilos of fresh mushrooms, wash them, cut them coarsely. Fill with cold water (0.5 liters), add 10 bay leaves and set to cook over low heat for about half an hour. We put a colander on another pan and separate the mushrooms from the broth. In the liquid we put 4 soup spoons of salt and 2 - sugar, as well as a pinch of spices: black pepper (ground or peas), cloves. Bring the broth to a boil, then pour in 120 ml of 6% vinegar and return the mushrooms to the pan. Cook for another 10 minutes, removing the resulting foam. We scald the jars with boiling water. We cut a large onion into rings, lay it on the bottom of a glass container. We evenly place mushrooms with marinade there and immediately roll up the lids. Such porcini mushrooms should be stored in the refrigerator for the winter.

Bouillon

Many housewives believe that in order to avoid food poisoning, all mushrooms should be boiled. The following method will help you prepare a fragrant clear broth - the basis for the soup. But how to cook porcini mushrooms so that their characteristic aroma is not lost? Pour washed and coarsely chopped mushrooms with cold water and let stand for half an hour. Then put the pot on the fire. As it boils, reduce the flame and cook for thirty to forty minutes, removing the foam from time to time. In a double boiler, porcini mushrooms will be ready in 40 minutes. The same time will be required if we use a slow cooker. In it you need to set the "Baking" mode. But what about dried mushrooms? We remove them from the thread and soak in a small amount of cold water for 3-4 hours. After that, pour together with this infusion into the pan and cook for about 20 minutes.

Mushroom cream soup

Even if you decide to use boiled mushrooms for cooking a second course, do not drain the liquid. You can put potatoes, carrots, parsley, celery root in this broth and please your home with a delicious and fragrant mushroom soup. And for the second, serve buckwheat porridge or rice with mushrooms. And here we will tell you how to cook French cream soup of porcini mushrooms. To do this, finely chop 2 onions and fry until golden in vegetable oil in a deep frying pan. Add to them 0.5 kg of fresh chopped mushrooms. Fry for about 7 minutes, then pour in a glass of cream 20% fat. Add 2 large potatoes cut into cubes. We wait another 20 minutes (on a tiny fire), stirring lightly so that the cream does not “run away”. Pour into a saucepan and blend with a blender until smooth. Season with spices, herbs and serve.

Mushroom sauce

If, as a result of forest hunting, you have quite a few porcini mushrooms in your basket, you can make sauce from the trophy. Only three or four mushrooms are enough to make buckwheat porridge, mashed potatoes or boiled rice fragrant and tasty. As the main ingredient for the sauce, you can also use dried white mushroom - one handful, only in this case, you must first soak the product in cold water for two hours. Boil finely chopped mushrooms in a small amount of water for about 40-50 minutes. Strain, but save the broth. Finely chop the onion, fry in butter, add mushrooms and fry for about a quarter of an hour. In small portions (stirring constantly so that no lumps form), pour in 3 tablespoons of flour. Pour enough broth into the pan to make a thick sauce. Separately, mix chopped dill, salt and spices to taste with 2-3 tablespoons of sour cream. Pour this into the main sauce, mix, warm well.

Mushroom julienne

How to cook porcini mushrooms as a hot snack? If you have beautiful cocottes in your house, serve julienne to your guests. To do this, simmer 0.5 kg of peeled and coarsely chopped mushrooms in butter for about 10 minutes. We collect the released mushroom juice with a spoon in a cup, and add half rings of a large onion and another spoon or two of butter to the pan. After a quarter of an hour, in a separate bowl, prepare the following mixture: shake 1 cup of sour cream with a tablespoon of flour, mushroom juice, salt and spices. Pour this creamy sauce into the pan and simmer for another 10 minutes, stirring constantly. We rub the inside of the cocotte makers with garlic, fill them with julienne, sprinkle the surface with grated parmesan and send it to the oven preheated to 200⁰ for a quarter of an hour.

Buckwheat with mushrooms

If you are thinking about how to cook porcini mushrooms in the traditional Russian way, then there is nothing easier than cooking fragrant porridge. In a very deep frying pan, fry a finely chopped onion, 100 grams of bacon and diced carrots in two tablespoons of vegetable oil. When all this becomes golden, add 200 g of porcini mushrooms. Fry for another 10 minutes. Season with salt and spices, pour a glass of buckwheat and two tablespoons of finely chopped parsley. Stir and pour in three cups of hot broth (or boiling water). When the liquid boils, cover with a lid and reduce the heat to a minimum. We simmer the porridge for half an hour until the water boils away. After that, add 2 large tablespoons of butter, mix and let stand warm for another 15 minutes. Serve sprinkled with dill.

Pickled porcini mushrooms are prepared by all housewives for the winter, as this is an excellent basis for various salads and snacks. Each family has its own recipe for porcini pickled mushrooms for the winter and it is passed down from generation to generation. But we propose to change the tradition. Try other recipes for cooking porcini pickled mushrooms for the winter with the addition of various ingredients. On this page you can find a simple recipe for pickled porcini mushrooms for the winter, where the layout of the products is the most common. And you can choose such methods of preservation, the results of which will surprise even the most experienced housewives according to your taste and unusual organoleptic properties. See how to cook pickled porcini mushrooms for the winter in the proposed recipe options and choose the right one. If you follow the instructions, then delicious pickled porcini mushrooms for the winter for your family will be guaranteed.

Pickling is based on the preservative effect of acetic acid, which inhibits the development of putrefactive microorganisms. For pickling, a weak solution of acetic acid is used, so pickled products are well preserved only at low temperatures or pasteurized in sealed packaging. It is best to pickle small caps of young mushrooms that do not sag when boiled. Large caps need to be cut so that pieces the size of small caps are obtained and, when boiled, are boiled simultaneously with them. It is better to pickle the legs or at least boil them separately from the hats, after cutting them across into slices 2-3 cm long. A delicious recipe for pickled porcini mushrooms for the winter advises mushrooms to be selected by size, cleaned of adhering debris and rinsed thoroughly. The legs need to be cut to 0.5 cm. It is very important to determine the cooking time of the mushrooms. Porcini mushrooms are boiled for 20-25 minutes. Boiling is completed when the mushrooms begin to sink to the bottom of the pan, and the marinade becomes transparent. The amount of marinade in mushrooms should be 18-20% of the total volume. To do this, 1 cup of marinade is taken for 1 kg of fresh mushrooms.

Porcini mushrooms marinated in jars with vinegar for the winter

To prepare marinated porcini mushrooms in jars for the winter, they need to be sorted out, washed thoroughly, changing the water several times.

Pour fresh mushrooms into an enameled pan, add water, salt, citric or tartaric acid, spices.

Boil the mushrooms, periodically removing the foam, until they begin to settle to the bottom, and the broth becomes transparent.

At the end of cooking, add vinegar essence, after mixing it with mushroom broth.

Pour hot porcini mushrooms marinated for the winter with vinegar, together with the broth, into prepared sterilized jars, close with lids and sterilize in boiling water: half-liter jars - 25 minutes, liter - 30 minutes.

After sterilization, the jars are quickly rolled up and cooled.

For 10 kg of fresh porcini mushrooms:

• 1.5 liters of water
• 400 g salt
• 3 g citric or tartaric acid
• Bay leaf
• cinnamon
• carnation
• allspice and other spices
• 100 ml edible vinegar essence

How to pickle white mushrooms for the winter

Before properly pickling porcini mushrooms for the winter, put the boiled chilled mushrooms into prepared jars so that their level does not exceed the shoulders of the jar. Pour the mushrooms with chilled marinade, pour a layer of vegetable oil about 0.8 - 1 cm high over the marinade, close the jars with parchment paper, tie and store in the refrigerator.

For 1 liter of water:

• 3 teaspoons of 80% vinegar essence or 1 faceted glass of 6% vinegar (in this case, take 1 glass less water)
• 2 tbsp. spoons of sugar
• 4 tsp salt
• 3 bay leaves
• 6 allspice peas
• 3 cloves
• 3 pieces of cinnamon

Before you marinate porcini mushroom deliciously for the winter, pour the marinade into an enameled pan, put on fire, bring to a boil and lower the prepared mushrooms there. When the mushrooms boil, they need to be cooked over low heat, stirring occasionally and removing the resulting foam. For marinade for 1 kg of fresh porcini mushrooms is taken:

• 1 tablespoon salt
• 200 g of a 6% food grade acetic acid solution

When foam stops forming in the boiling marinade, add spices to the pan. At the end of cooking, the mushrooms must be removed from the heat and quickly cooled together with the marinade, covering the pan with gauze or a clean rag. Then put the mushrooms in glass jars and pour the marinade in which they were cooked. Close the jars with plastic lids or glassine and store in a cold place.

For 1 kg of fresh porcini mushrooms:

• 1 teaspoon of granulated sugar
• 5 allspice peas
• 2 cloves and the same amount of cinnamon
• a little star anise
• Bay leaf
• 0.5 g citric acid to preserve the natural color of the mushrooms

How to make the most delicious blanks: pickled porcini mushrooms for the winter

To harvest pickled porcini mushrooms for the winter, boil them in salted water (2 tablespoons of salt per 1 liter of water) until tender. Before making pickled porcini mushrooms for the winter, put them on a sieve, cool, put them in jars and pour over the cold marinade prepared in advance. Close jars with lids and store in a cool place. To prepare the marinade, for 1 kg of fresh porcini mushrooms you need to take:

• 0.4 l water
• 1 teaspoon salt
• 6 allspice peas
• 3 bay leaves
• carnations
• cinnamon
• a little star anise and citric acid

The mixture should be boiled in an enamel pan for 20-30 minutes over low heat. When the marinade cools down a bit, add 8% vinegar there - about 70 g per 1 kg of fresh mushrooms. Store the most delicious pickled porcini mushrooms for the winter at a temperature of about 8 ° C. They can be used for food 25-30 days after pickling. If mold appears in the jars, the mushrooms should be thrown into a sieve or colander, rinsed with boiling water, make a new marinade according to the same recipe, digest the mushrooms in it, and then put them in clean, calcined jars and pour the marinade again.

How to cook pickled porcini mushroom for the winter

White mushrooms, which are used for pickling, should be fresh, strong, not overripe and not wormy. You need to pickle them on the day of collection. Before preparing pickled white mushroom for the winter, mushrooms can be boiled whole, cutting off only the lower part of the root.

Caps and roots of porcini mushrooms marinate separately.

Cut all large caps in half or quarters. Rinse the mushrooms thoroughly and repeatedly with cold water, and then put on a sieve to drain the water. Pour water, vinegar, salt, sugar, put on fire and bring to a boil into the dishes (preferably enamelled). Dip the mushrooms into the boiling liquid, remove the foam and after 10 minutes add the spices. Cooking porcini mushrooms continues after boiling for about 25 minutes. Small mushrooms are ready in 15-20 minutes. Usually ready-made mushrooms sink to the bottom, and the liquid becomes clearer. After cooking, cool the mushrooms and put them in well-washed glass jars, close them with parchment paper, tie and store in a cool place.

For 1 kg of white mushrooms:

• 100 g water
• 100-125 g vinegar
• 1.5 st. spoons of salt
• 5 st. spoons of sugar
• 2 bay leaves
• 3-4 peas
• pepper
• 2 pcs. carnations

A simple recipe for pickling porcini mushrooms for the winter in jars

To pickle porcini mushrooms for the winter in jars, you need the following ingredients:

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

This is a simple recipe for pickling porcini mushrooms for the winter: according to it, mushrooms are cleaned, quickly washed with cold water, and thrown into a sieve. Small mushrooms are left whole, large ones are cut into pieces. Mushrooms are placed in a saucepan with a moistened bottom, sprinkled with salt and heated. In the released juice, mushrooms are boiled for 5-10 minutes. Then add allspice and onion and cook for a few more minutes. For marinade, you can use mushroom juice by adding acetic acid to it (dark marinade). If a light marinade is preferred, the mushrooms are removed from the juice. And marinade is cooked from water, sugar and acetic acid. Then the mushrooms are dipped into it along with seasonings, boiled for several minutes, put in jars and immediately closed.

Ways to pickle porcini mushrooms for the winter

Components:

• prepared porcini mushrooms - 10 kg

Marinade 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

Mushrooms are cleaned and boiled for 10-15 minutes in a marinade made from:

• 3 liters of water
• 20 g vinegar essence
• 175 g salt

then recline on a sieve. When the mushrooms have cooled, they are put in a barrel and poured with marinade filling prepared in advance. These methods of pickling porcini mushrooms for the winter can be used with a small amount of raw materials.

The best delicious recipe for marinating porcini mushrooms for the winter

According to this delicious recipe for pickling porcini mushrooms for the winter, you need to take the following composition of products:

• 1 kg white mushrooms

For filling:

• 400 ml water
• 1 teaspoon salt
• 6 black peppercorns
• 3 pcs. bay leaf, cinnamon, cloves, star anise
• 3 g citric acid
• 1/3 cup 9% table vinegar

Using this best recipe for marinating porcini mushrooms for the winter, to prepare the filling, pour water into an enamel bowl, put salt and spices. Boil the mixture for 20-30 minutes over low heat, then cool slightly and add vinegar. Boil the mushrooms in lightly salted water (2 tablespoons of salt per 1 liter of water), removing the foam. As soon as the mushrooms sink to the bottom, throw them in a colander. Then arrange in jars and pour hot marinade (for 1 kg of mushrooms 250–300 ml of marinade filling). Cover with prepared lids and sterilize at low boil for 40 minutes. After sterilization, immediately seal the mushrooms and place in a cold place.

Recipe: how to pickle porcini mushrooms for the winter

Ingredients:

• 1 kg white mushrooms
• 70 ml water
• 30 g sugar
• 10 g salt
• 150 ml 9% table vinegar
• 7 allspice peas
• 1 bay leaf
• carnation
• 2 g citric acid

Before pickling porcini mushrooms for the winter according to this recipe, pour a little water into the pan, add salt, vinegar, heat to a boil and lower the mushrooms there. Bring to a boil and cook over low heat, stirring constantly and skimming off the foam. When the water becomes clear, add sugar, spices, citric acid. Finish cooking as soon as the mushrooms sink to the bottom, and the marinade brightens. Cook mushroom caps in a boiling marinade for 8–10 minutes, and mushroom legs for 15–20 minutes. Cool the mushrooms quickly, put them in jars, pour over the chilled marinade, close with plastic lids. Sterilize at 70°C for 30 minutes. Store in a cool place.

How delicious to pickle porcini mushroom for the winter

Before you marinate porcini mushroom deliciously for the winter, we will collect the following composition of ingredients:

• 1 kg white mushrooms
• 3 tsp salt
• 10 black peppercorns
• 5 allspice peas
• 2 bay leaves
• 4 tbsp. spoons of vinegar essence
• 1 teaspoon sugar
• 2 glasses of water
• 1 head of onion

Rinse the mushrooms well, peel, dry, cut into pieces. Pour a little water into the pan, put mushrooms in it, sprinkle with salt and put on low heat to warm. When the juice stands out, cook for 5 minutes. Add allspice and onion. Cook for another 25 minutes. To prepare the marinade, put sugar in water, boil and add vinegar essence. Transfer the mushrooms to the marinade, remove the onions that were cooked with them, add the remaining seasonings. Bring to a boil, cook for another 15 minutes. Then decompose into prepared jars, immediately close the lids.

How to pickle porcini mushrooms for the winter

Before marinating porcini mushrooms for the winter, dip the peeled and washed young mushrooms into salted boiling water, boil 2–3 times, and put them on a sieve. When dry, put in jars, pour cooled strong vinegar boiled with salt, bay leaf and pepper, tie. After a while, if the vinegar becomes cloudy, drain it and pour it in just as fresh.

How to quickly pickle porcini mushrooms for the winter

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

How to cook porcini mushrooms for the winter (pickle)

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

Recipes: how to pickle white mushroom for the winter

Ingredients:

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

Before pickling porcini mushrooms for the winter according to this recipe, mushrooms must be carefully sorted by size. Prepared small mushrooms are left whole, large ones are cut into small pieces and put in a saucepan with a moistened bottom, sprinkled with salt and heated. In the released juice, the mushrooms, stirring, are boiled for 5-10 minutes, then spices, onions are added and boiled for a few more minutes, at the end, vinegar is poured in. Often, mushroom juice with all additives is used as a marinade. However, it turns out dark.

Pickled porcini mushrooms (method 2)


Ingredients:

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

Wash the peeled heads of porcini mushrooms in three waters, cut large mushrooms into 2 or 4 parts, and leave small ones whole, put in a saucepan, adding 8 heads of cloves, 16 bay leaves, 16 balls of black pepper, 2 full teaspoons of fine salt and 2 tablespoons spoons of sugar or honey. Pour everything with glasses of vinegar and 3 glasses of water, boil for 1 hour, be sure to remove the scale. After an hour of cooking the mushrooms, carefully select the mushrooms with a wide or perforated spoon in a deep dish or bowl, pour in your own hot broth in which they were cooked, leave to stand in a cool place for 6 hours. Then you can put it in jars, pour it with the broth in which it was boiled, but already filtered and without spices (which should not be put in jars). Pour the top of the jar with Provencal oil or tepid cow's oil, cork it with a cork or, if the opening of the jar is very wide, then put a wooden circle, tie it with a bubble or harpius, fill it and put it in a cold place.

Pickled porcini mushrooms (method 3)


Compound:

• 1 kg of mushrooms
• 0.5 l water
• 2 tbsp. l. Sahara
• 3 pcs. bay leaf 3 pcs. fragrant and
• 10 pieces. black peppercorns
• 4 tbsp. l. salt
• 5 st. l. 6% vinegar
• 1 bulb

Boil mushrooms. As soon as they sink to the bottom, they are ready. Discard the mushrooms in a colander, pour the broth into another pan. Add salt, spices and spices to it. Boil. Remove the bay leaf from the pan and pour in the vinegar. Return the mushrooms to the marinade and boil for 5-10 minutes, stirring the mushrooms and removing the resulting foam. Transfer the mushrooms to a prepared jar scalded with boiling water, on the bottom of which put thinly chopped onion rings. Pour the marinade over the mushrooms and close the lid.

Pickled porcini mushrooms (Option 1)


Components:

• Boiled porcini mushrooms - 5 kg
• Onion - 7-8 pcs.
• Table vinegar - 1 l
• Water - 1.5 l
• Sweet peppercorns - 2 teaspoons
• Bay leaf -8-10 pcs.
• Ground cinnamon - 0.5 teaspoon
• Salt and sugar - 10 teaspoons each

Peel the mushrooms, rinse and boil in lightly salted water until tender, then squeeze the mushrooms under the load. Peel the onion and chop very finely. Prepare the marinade: dissolve salt and sugar in hot water, add spices and onions, bring to a boil. Put the mushrooms into the boiling brine and boil them for 5-6 minutes, then add vinegar to the mushrooms with the brine and bring to a boil. Transfer the hot mushrooms to a marinating bowl and pour over them with the hot marinade in which they were cooked. Close the container tightly, cool at room temperature, and then take it to a cold place. If mold appears on the surface, it must be collected and discarded, and moldy mushrooms should be washed with boiling water and boiled with marinade for 10 minutes, add a little vinegar, bring to a boil and transfer to a dry, clean dish, filling the mushrooms with hot marinade. Put in a cold place. To protect against mold, a layer of boiled vegetable oil can be carefully poured over the marinade.

Pickled porcini mushrooms (Option 2)


Components:

• Young small white mushrooms - 5 kg
• Vegetable oil - 0.6 l
• Table vinegar - 2.5 cups
• Ground black pepper - 3-4 teaspoons
• Bay leaf - 5-6 pcs.
• Salt - to taste

Peel the mushrooms, rinse thoroughly and air dry. Pour vegetable oil into a saucepan, bring to a boil, put mushrooms in boiling oil and boil for 10 minutes. Then put the mushrooms in jars, evenly pour them with the oil in which they were cooked, add salt to taste, pour in the vinegar, put the spices. Put the jars in a water bath and cook for an hour from the moment the water boils. After this time, remove the jars, carefully pour calcined vegetable oil into each jar so that the oil layer is 1–2 cm. Cover the necks of the jars with several layers of parchment paper and tie with string. Store in a dark, cool place.

White mushrooms marinated in oil


Components:

• White mushrooms small - 2 kg
• Table vinegar 6% - 1 l
• Vegetable oil - 1.5 l
• Bay leaf - 5-6 pcs.
• Carnation - 5-6 buds
• Salt - to taste

Pour the peeled mushrooms with vinegar, salt and cook for 10-15 minutes from the moment of boiling. Then drain the broth, put the mushrooms in clean glass jars, put spices on the bottom of which, and pour them with hot vegetable oil. Close the jars with lids, cool and put in a dark place in the cold. Shelf life up to 6 months.

Marinated porcini mushrooms with dill


Ingredients:

• 1.5 kg white mushrooms

For marinade:

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

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

Marinated porcini mushrooms for the winter


Ingredients:

• 10 kg white mushrooms
• 3 liters of water
• 20 ml 70% vinegar essence
• 200 g salt

For marinade:

• 2 liters of water
• 400 g salt
• 60 ml 70% vinegar essence
• 3 g citric acid
• 10 bay leaves
• 1 g cinnamon
• 20 peas of allspice
• cloves to taste

Wash the mushrooms under running water, peel, boil a little in salted boiling water or simply pour boiling water over 2-3 times, then put in an enameled pan. Add water and vinegar essence, salt and cook for 10-15 minutes. Prepare marinade (add spices when water boils). Discard the boiled mushrooms in a colander, cool slightly and put in sterile jars or a thoroughly washed barrel, and then pour over the prepared marinade. Close tightly with lids and store in a cool place.

Watch how to cook pickled porcini mushrooms for the winter in the video, which shows the implementation of several recipes step by step.

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