Delicious pickled porcini mushrooms recipe for the winter. How to pickle porcini mushrooms: a selection of good recipes

Already one kind of treasured mushroom jar in a transparent filling with spicy spices causes an irresistible attack of appetite. Pickled porcini mushrooms will be a high-quality and especially tasty preparation if you follow certain rules at all stages of cooking, which you will learn about today.

For canning in a marinade, young fruiting bodies of mushrooms are best suited. If you need to marinate large porcini mushrooms, they are cut into large pieces.

Do not use overripe specimens with a dense green and dark brown tubular layer.

Fresh porcini mushrooms without wormholes, cleaned of forest debris, should be washed well. If not only hats, but also legs are involved, they should be additionally cleaned with a brush or cut off especially contaminated places.

You can also preserve frozen fruiting bodies, from which pickled porcini mushrooms turn out to be just as attractive and tasty as fresh ones.

Good preservation of pickled porcini mushrooms is provided by acetic acid. To balance its taste, sugar, salt, and a whole bunch of suitable spices are added to the marinade solution in the right proportion. The main question of how to pickle porcini mushrooms at home already has a great many solutions, and among them there are two universal ways.

Recipe 1: Instant White Mushrooms

If you want to quickly marinate prepared porcini mushrooms and enjoy them in the near future, this cooking option is the best. You can take a sample in a couple of days.

For him you will need:

• white mushrooms - from 2 to 2.5 kg;
• water - 1 liter;
• salt and sugar - 1 tablespoon each;
• black pepper - 5 peas;
• carnations - 2 inflorescences;
• garlic - 3 cloves;
• bay leaf - 3 pcs.;
• 70% acetic acid- 1 tablespoon.

Cooking:

• Put the prepared mushrooms in a saucepan, add cold water, salt, boil and boil for 5 minutes. Pour the broth, rinse the boletus, send it back to the pan with cold water, wait for it to boil and this time cook for half an hour. Then drain the mushrooms and rinse.
• After that, a marinade for porcini mushrooms is prepared - pouring water into a saucepan and adding salt, sugar and spices to it, you need to boil everything and only then pour in acetic acid.
• Load the boiled mushrooms into the boiling marinade, boil for a few minutes, remove from heat and put everything in jars.
• Then close with lids (those on the thread will also work), cooling until room temperature put in the refrigerator.

Recipe 2: pickled white mushrooms with vinegar for the winter

When deciding how to pickle mushrooms and how much to add seasonings and spices, you can rely on a proven option that everyone likes. The described recipe for pickling porcini mushrooms for the winter allows you to get a spicy preparation with a delicate aroma, ready for use in 20-30 days.

Would need:

• mushrooms - 2 kg;
• water - 1 liter;
• table salt or sea salt - 1.5 tablespoons;
• sugar - 1 tablespoon;
• cinnamon - half a stick;
• white or allspice pepper - 7 peas;
• carnations - 3 inflorescences;
• medium-sized bay leaf - 4 pieces;
• table 9% vinegar - 150 ml (three quarters of a glass).

Cooking:

• Boil water, which must be well salted and acidified with citric acid (4 g). This additive will soften the taste of the workpiece and preserve the natural shades of hats. Then send mushrooms to boiling water and, stirring, cook them over medium heat until the mushrooms sink to the bottom.
• Let's start preparing the marinade: boil all the ingredients of the recipe, except vinegar, cook for 15 minutes, then acidify the marinade with vinegar and immediately remove from the stove.
• Distribute the mushrooms in prepared sterilized jars, pour in the marinade almost to the top, cover with boiled lids, roll up and, turning over, cool to room temperature. You can send the jar for storage in a dark place, away from sunlight.

Preparation and filling of jars

To ensure reliable preservation, it is necessary to pickle porcini mushrooms for the winter in a sterilized container. Banks can be prepared in several ways:

1. If the jars are filled with hot, fresh from the fire, contents, it is enough to wash them thoroughly and hold them at the spout of a boiling kettle so that steam gets inside.
2. There is a microwave treatment option: containers with 2 tablespoons of water poured into them are sent to the microwave for 2-3 minutes.
3. Fans of cleanliness and sterility are advised to wash the containers for pickling porcini mushrooms with warm soapy, mustard or soda solution, rinse thoroughly, and then sterilize over the kettle, removing the lid, for about 5 minutes.

It is convenient to fill the prepared jars with a ladle, scooping up the hot mushroom mixture in the marinade filling or pouring the boiling marinade into the jars with mushrooms with spices spread over them.

Rules for storing the finished product

Pickled porcini mushrooms for the winter are placed in a cool, dry and dark place, for example, in the cellar, the lower compartment of the refrigerator, as they are best stored at a temperature of +8 ºC. The contents of opened cans are best used immediately. Only canned blanks with a large amount of vinegar can be stored open.

Clean mushrooms, carefully preserved in a marinade filling, are a real decoration of any table. Basic Recipes can be improved due to the composition of spices, greater or lesser proportions of sugar and salt, but a sufficient amount of vinegar remains an invariable condition. This acid guarantees long-term storage and an attractive look of pickled mushrooms.

Autumn, as you know, is a mushroom season. Just like fishing, picking up mushrooms, or as the people call it “silent hunting”, is one of the most interesting and exciting types of outdoor activities. And what delicious food can be cooked with collected forest gifts! Even such an ordinary dish as fried potatoes becomes just a culinary masterpiece.

The most avid mushroom pickers except for cooking various dishes stock up on mushrooms for the winter - for this they are frozen, dried and, of course, pickled. Indeed, in winter it is so nice to open a jar of pickled mushrooms, remember the warm days and feel the aroma of the summer forest! And such mushrooms can be served for a festive New Year or.

The porcini mushroom is considered the most valuable - it is called the royal one. White mushrooms are valued for their taste and nutritional properties. At proper preparation this is a real delicacy. This mushroom belongs to the mushrooms of the first category. It is better absorbed by the human body than other mushrooms, and also contains many useful substances.

White mushrooms contain more than others riboflavin - a substance responsible for the health and growth of nails, hair, skin and for the health of the body as a whole. Riboflavin is especially important for maintaining normal thyroid function.

Of course the most the best way save beneficial features white fungus is drying as well as freezing. However, I also really love pickled porcini mushrooms. In addition, pickling them is not difficult at all, since they do not require any additional preparation, such as mushrooms or butter. The main thing is to observe all proportions, the order of preparation, necessary ingredients and purity.

Ingredients for making pickled porcini mushrooms:

• 1.5 kg - white mushrooms

For marinade:

• 1 liter - water
• 1.5 - 2 tablespoons - salt
• 1 tbsp - granulated sugar
• 3 - bay leaves
• 6 peas - allspice
• 1 teaspoon - 70-80 percent vinegar essence
• some cloves and cinnamon

How to pickle porcini mushrooms?

Preparing mushrooms for pickling:

For pickling, it is advisable to use only freshly picked mushrooms, after a day they will no longer be suitable for this. It is best to choose smaller and stronger mushrooms, and, of course, not wormy ones, because after marinating all the wormholes will be perfectly visible, unlike, for example, dried mushrooms.

We take the weight of mushrooms without legs, since it is advisable to use only mushroom caps for pickling. Mushroom legs can be boiled and used to prepare other dishes, such as fried with potatoes.

We carefully wash the hats from sand and forest debris, leave the small ones as they are, and cut the larger hats into pieces. At the same time, we put water for boiling mushrooms and a device for sterilizing cans on the stove (you can use a regular kettle for this).

Wash jars with lids thoroughly, both inside and out. For one jar, five minutes of sterilization is enough. Fill the lids with boiling water and leave to lie until closed.

We put porcini mushrooms in boiling slightly salted water and cook until tender over medium heat, stirring occasionally. Mushrooms are ready when most of them have sunk to the bottom (approximately 10-15 minutes after boiling).

How to prepare a marinade for porcini mushrooms:

In parallel, in a nearby saucepan, we cook the marinade. The advantage of this method of pickling is that the marinade remains transparent, if only slightly tinted with spices.

To prepare the marinade, bring 1 liter of water to a boil and add salt, sugar, bay leaf, allspice, cloves and cinnamon in the amount indicated in the recipe. Cook for 10 or 15 minutes. The total amount of marinade is taken based on liter jar with mushrooms - 200 ml. marinade.

As a result, mushrooms and marinade will be ready at the same time. After the mushroom marinade is ready, add 1 teaspoon of 70-80 percent vinegar essence to it. With the help of a slotted spoon, we immediately lay out the mushrooms in prepared jars and fill them with marinade under the lid.

In order to store pickled mushrooms for longer, more than six months, it is advisable to add a little more essence, and pour a little into each jar before closing sunflower oil(real, not pasteurized). After that, half-closed jars with lids are placed in hot water, bring to a boil and boil for 30 minutes half a liter and 40 minutes a liter. Then the lids are rolled up or closed.

If you pickle mushrooms in the fall and plan to use this product in the same winter, then re-sterilization can be neglected. It is enough to wrap up the inverted cans for several hours in a sweatshirt or an old warm jacket.

From one and a half kilograms of porcini mushroom caps, I got 2 cans with a capacity of 0.550 and 0.720 and another half a can for testing. After two weeks, pickled mushrooms will be ready to eat. Good luck with your preparations!

What could be tastier in winter than strong pickled mushrooms? A rare Russian holiday table does without them. And although you can always find more than a dozen pickled mushrooms of different appearance and taste on store shelves, every housewife strives to make mushroom preparations with her own hands. Because, to be honest, such mushrooms are tastier, dearer, and healthier!

Suitable for pickling:

• white;
• boletus;
• boletus;
• boletus;
• flywheels;
• honey mushrooms;
• bbw;
• rows;
• chanterelles;
• greenfinches;
• goats;
• mushrooms;
• russula;
• Champignon;
• pigs;
• value.

Of course, for pickling it is best to take tubular mushrooms, especially young and small ones, but even lamellar ones with a skillful approach turn out to be a masterpiece.

And here is how to properly approach this serious and important procedure - harvesting pickled mushrooms for the winter, and how to make not just an appetizer, but a dish that friends and family will be the first to sweep away. holiday table and they will ask for an additive, we will consider it today.

To make pickled mushrooms tasty, beautiful and healthy, they must go through several stages of processing.

Sorting

All mushrooms brought from the forest must be sorted by type and size. Why? Because each type of mushroom has its own characteristics, taste, smell, each has its own digestion time.

And on the table, for example, the same small mushrooms will look much more beautiful than a different-sized assortment on one dish.

This step is not required for all mushrooms. But if:

• mushrooms are very dirty, cleaning them can be facilitated by soaking them for a short time in salted water;
• honey mushrooms soak in strongly salted water for 1 hour and then rinse under a strong stream of tap water, they will be perfectly cleaned of dirt and debris, which will save you a lot of time and effort.

• valui and pigs before pickling, they must be soaked in cold salted water for 2 days with a change of water every 10-12 hours.
• Besides milkers, mushrooms should not be kept in water for a long time - they will absorb excess water, which is not very good for subsequent processing.

Each mushroom needs to be examined and processed with an “individual approach”: for some, remove the skin from the cap, for others, remove the leg, and for others, cut into pieces. Some mushrooms ( boletus) dipped in boiling water for a minute - it’s easier to peel the skin; others are categorical opponents of water, they are cleaned dry.

After cleaning, many housewives dip the mushrooms into salted and / or acidified water (1 teaspoon of salt and 2 g citric acid per 1 liter of water) so that they do not darken.

Marinating mushrooms

The pickling process includes heat treatment of mushrooms (boiling) and placing them in a "taste environment" - marinade, where they are saturated with the aroma and taste of spices and spices. In order for the final result not to upset, you need to know the features different mushrooms, their compatibility in one jar or even in one decoction.

There are a few very important things to keep in mind:

• mushrooms with a dense structure (white, boletus and aspen mushrooms) are not cooked together with mushrooms of a softer structure - they need different time heat treatment;
• even dense mushrooms do not always "get along" in one pan - whites and aspen mushrooms similar cooking time, but boletus it needs less, so cooking them together would be a mistake;
• if cooked together boletus and boletus, in the process of cooking, the oil will darken and become ugly.

• small hats will cook faster than large ones, so you need to either cut large ones and make “equal-sized” pieces, or cook them separately from each other;
• some housewives pickle legs and hats separately whites mushrooms, boletus and boletus;
• flywheels and Polish mushrooms before boiling, it is recommended to scald with boiling water and drain this water, otherwise the marinade in them will darken ugly.

Which pickling method to choose

If heat treatment Since this is an integral part of pickling, the combination of mushrooms with marinade can occur in different ways.

In practice, apply two ways:

• Boiling mushrooms in a marinade.
• Boiling mushrooms separately from the marinade.

These methods are equivalent, but there are those differences that make the housewives prefer one or another option.

When directly boiled in marinade the latter acquires a dark shade over time, becomes viscous and unclear. But it will taste rich, fragrant, with a characteristic mushroom flavor, and mushrooms in such a marinade are considered tastier.

When adding marinade to already boiled mushrooms, their appearance in the jar is more attractive - the marinade is transparent and clean. But it will be less fragrant and tasty than with the first method.

Which option to choose is a matter of taste and the task of this batch of blanks - for home table or "representation". We will look at both methods.

After a short preliminary heat treatment, the mushrooms are placed in a marinade, and the entire main process takes place under the influence of high temperature. Of course, the taste of ready-made mushrooms will ultimately depend on the components of the marinade - when cooked, they are saturated with added spices, their taste and aroma.

If your family loves the natural taste of mushrooms, you should not put bright spices and spices in the marinade, a couple of bay leaves (which are removed when placed in jars!) and garlic are quite enough. And lovers of spicy, spicy and savory snacks can cook different marinades of the most original tastes.

Marinade recipe:

• water - 1 l;
• salt - 1-1.5 tbsp. spoons;
• sugar 0.5 -1 tbsp. a spoon;
• vinegar 9% - 50-100 ml. (according to your taste).

Spices (set to taste):

• bay leaf - 1-2 pieces;
• garlic - 1-3 cloves;
• carnation - 3 pcs.;
• black pepper (peas) - 4-5 pcs.;
• allspice - 4-5 pcs.;
• horseradish - 1 medium sheet;
• dill - 1 umbrella;
• mustard seeds - 0.5 tbsp. spoons.

For spice, you can add hot peppers, cinnamon, coriander and other spices

I stage:

• Peeled mushrooms are placed in a container with water, brought to a boil and boiled for 5-10 minutes over medium heat under a lid, removing the foam.
• Many already add to this water salt and citric acid so that the mushrooms receive an "anti-botulinum vaccination".
• Some housewives at this stage are limited to boiling mushrooms for 2-3 minutes, considering that they will receive the main heat treatment during subsequent boiling in the marinade.

After boiling for the selected time mushrooms:

• can be drained, discarded in a colander, rinsed under water;
• or you can, without draining, move the mushrooms from the first water (or brine) to the marinade with a slotted spoon.

Stage II:

• Place the mushrooms in the boiling marinade, bring to a boil and cook over low heat for 20 minutes.
• Then transfer to prepared sterilized jars, pour boiling marinade over and roll up.
• Invert onto lids and wrap well until cool.

In the next video, Lyubov Hryuk tells and shows how mushrooms are pickled using the “in the marinade” method.

About the way are good, choose any!

Marinating without cooking in marinade

With this method, the mushrooms are completely boiled separately from the marinade. To do this, peeled mushrooms are dipped in cold water and placed in a container ( enamel pan) with a hydrochloric acid solution at the rate of 50 g of salt and 2 g of citric acid per 1 liter of water. After boiling, cook over medium heat, be sure to remove the emerging foam.

Cooking time for different mushrooms:

• white, boletus, champignons - 20-25 minutes;
• chanterelles, mushrooms - 25-30 minutes;
• boletus, mossiness mushrooms (Polish mushrooms), boletus - 10-15 minutes;
• legs of white mushrooms and aspen mushrooms - 15-20 min.

The degree of readiness, in addition to time control, can also be determined visually - ready-made mushrooms sink to the bottom.

Throw the boiled mushrooms in a colander, let the broth drain, put on a cloth to dry, then put in prepared sterilized jars and pour boiling marinade. The total amount of marinade can be calculated by planning for each 1 liter jar of 200 ml.

Sample marinade recipe:

• water - 1 l;
• salt - 35-40 g;
• sugar - 20 g;
• vinegar essence - 1-1.5 teaspoons;
• bay leaf 2-3 pieces;
• allspice - 12 pcs.;
• carnation - 3 pcs.;
• cinnamon - 1.5 g (optional).

Boil the marinade without vinegar for 10-15 minutes.

If you plan to store mushrooms for a long time(up to a year), you need to add sunflower oil (about 50-60 ml per jar) and slightly increase the amount of vinegar. Sterilize filled jars: with a capacity of 0.5 l - for half an hour, with a capacity of 1 l - 40 minutes. Cans can be rolled up both after and before sterilization.

If the mushrooms are planned to be put on table in winter, then sterilization can be omitted. After filling with boiling marinade, cork with metal, polyethylene lids or paper and wrap until cool. Mushrooms will be ready in a month.

In the next video, Oleg Kochetov will introduce us to another recipe and tell you how how to pickle mushrooms in old Russian.

Quick, easy, and most importantly, delicious!

Honey mushrooms - special attention

Honey mushrooms are just wonderful mushrooms! I came to the forest, stumbled upon a successful stump, stuffed a couple of buckets with small, clean, cheerful mushrooms - and you can go home! And fuss with mushrooms is much less than with tubular mushrooms: soaked in salty water - and prepare jars and marinade originalities!

There are, of course, a couple of subtleties. Long-legged mushrooms it’s good to let them dry, because their leg is a little harsh, but if you wish, you can simply cut the legs in half and dry the remaining halves, and everything else - in the marinade!

Small, strong, fragrant - mushrooms are always the most favorite snack on the winter table!

Marinade for mushrooms:

• water - 1 l;
• salt - 1 tbsp. a spoon;
• sugar - 1-1.5 tbsp. spoons;
• vinegar 9% - 9-10 tbsp. spoons;
• black peppercorns - 5-6 pcs.;
• bay leaf - 1-2 pieces;
• cloves - 2-3 pcs.;
• garlic (optional) - 2-3 cloves;
• grated nutmeg - optional.

Boil the washed clean mushrooms for 25 minutes in salted water, transfer the mushrooms to a boiling marinade for 15 minutes, arrange in sterilized jars, roll up, turn over on lids and wrap until cool.

And in the next video - a practical lesson of pickling for the winter mushrooms.

Nothing complicated, right?

All mushrooms are stored in a cold room at a temperature of about +8 ºС (maximum at +10ºС). Mushrooms are best stored in a dark, dry place. Usually, shelf life is recommended to be limited to one year. If preserved under glass lids, the shelf life can be extended by six months to a year.

Pickled mushrooms are considered ready after 25-30 days after preparation.

If on mushrooms mold has appeared, no need to panic: drain the marinade, rinse the mushrooms with boiling water, boil in a new marinade for 10 minutes and put in new clean jars.

If jar lid is swollen- do not hesitate to throw away the contents - health is more expensive!

To avoid trouble: prevention of botulism

Mushrooms are an excellent nutritious and useful product, but during storage they are fraught with great danger: hermetically sealed jars of canned food are a favorite environment for the insidious botulinum bacillus. And what is good for her, for us, can end in a terrible disease called botulism.

To prevent this from happening, it is very important in the cooking process mushroom blanks for the winter, follow all the rules very carefully and follow the instructions as accurately as possible:

• when picking mushrooms, you need them cutting down and not uprooted from the ground. The fact is that the causative agent of botulism is most often in the ground;
• when cleaning the collected mushrooms, dirt and earth are better too cut, not rinse with water;
• at a five-minute boiling or heating mushrooms in an environment above + 80ºС within half an hour, the vegetative forms of Clostridium botulinum die, so heat treatment is required;
• you can additionally insure adding salt to water during sterilization- then the boiling point rises;
• jars and lids for canning mushrooms must also be sterilized;
• since the acidic environment prevents the growth of bacteria and their production of toxin, adding acid to the marinade serves as a preventive measure;
• since the botulism bacillus reproduces in an anaerobic (airless) environment, it is desirable do not store mushrooms under rolled up metal lids.
• All mushrooms, and especially rolled ones, need to be stored in a cool (not higher than +8...+10ºС) place. And not longer than a year.
• pickled mushrooms are by and large considered semi-finished product, but not ready meal as we are all used to. Before use, they are advised to boil for 20-25 minutes, with the addition of acid and salt 5 minutes before the end of cooking.

Our forest mushrooms are one of the most amazing and unique creations of nature. It is probably not for nothing that she invested so much protein in these little hat creatures that they received the respectful name "meat of the plant world." We just need to properly use this gift of nature!

It will not be long before our tables will be decorated everywhere with marinated mushrooms, tasty, spicy and fragrant. And we really hope that not a single jar of mushrooms will cause trouble in the coming winter. Because everyone will read this article and will definitely fulfill all simple, but very important rules of "mushroom safety". And pickled mushrooms will be the safest and most delicious hit winter!

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Cooking mushrooms for the winter

Marinated porcini mushrooms are an interesting and very tasty snack for the winter. Simple step by step recipe with pictures will help you cook it quickly and tasty!

45 min

30 kcal

4.25/5 (4)

Always during an unstable economic situation, such as now, people remembered the garden and various pickles, picking berries and mushrooms. My family lives in Siberia, and every summer we make preparations. Our forests are rich in berries - cranberries, lingonberries, blueberries. And mushrooms - butterflies, flywheels, boletus, chanterelles. Not every year, but about once every three years, there is a harvest of porcini mushrooms. Porcini mushrooms are the most valuable representatives of the mushroom kingdom, people collected and harvested them back in Russia. It is called white mushroom because it does not turn black on the cut, it is one of the most noble types of mushrooms. What to cook from porcini mushrooms for the winter?

I will tell our family recipe pickling porcini mushrooms. It is quite simple and even a beginner can do it. And the mushrooms are delicious!

How to choose and prepare mushrooms

• We always pick mushrooms ourselves, but you can also buy them from the market. But still, it is preferable to collect them on your own in places remote from roads, factories, because mushrooms are excellent sorbents, but where the mushrooms from the market are collected is a big question.
• Porcini mushrooms can be taken in any size - both small and large, the size does not affect taste qualities, large mushrooms just need to be cut.
• Mushrooms should be strong, not wormy, it is best to cook mushrooms immediately after picking so that they do not stale in the refrigerator.
• Someone pickles only hats, I pickle all the mushrooms, along with the legs, I cut the legs into circles. Mandatory pickling with vinegar otherwise long-term storage is not possible.

I prepare jars, pre-sterilize them. I pour a centimeter of water to the bottom and put it in the microwave at full power until the water evaporates. I prefer 500 gram and 700 gram jars because they are quickly eaten and the mushrooms do not linger in them.

How to pickle porcini mushrooms

We proceed to the most interesting - the direct recipe for preparing this wonderful delicacy for the winter.

Necessary products for the recipe for marinating porcini mushrooms

cooking mushrooms

Marinade preparation

How to store porcini mushrooms in jars

You can eat our pickled mushrooms in three days. We store our blanks in a dark and cool place, you can in the cellar, you can in the refrigerator.

Probably, many housewives at some point will need information on how to pickle porcini mushrooms at home. Moreover, it has long been known that they are the most delicious.

White mushrooms are a useful product for humans that preserves great taste when marinating, frying or drying.

For many years, the boletus has been called the king of mushrooms. But in fact, porcini mushrooms are equally good in canned, fried or boiled form. Fresh mushrooms are quite successfully dried, marinated in a variety of brines and prepared from them very tasty and original dishes, which are fragrant and rich. However, the most delicious dish is pickled mushrooms, which can be the most the best addition to the family table or take their place of honor at the festive feast.

A simple recipe for pickling mushrooms

Mushrooms are thoroughly washed with running water before pickling.

It should be noted that pickling porcini mushrooms will be 100% successful if you follow the simplest recipe. To do this, you need to take 3 peppercorns, 1 kg of mushrooms, a pinch of ground cinnamon, 2 - 3 bay leaves, 1 tsp. citric acid, 3 cloves, 2 tbsp. table vinegar, 1.5 tsp salt, 1 tsp granulated sugar.

Mushrooms must be thoroughly washed from sand and debris. Mushroom legs need to be cleaned. The largest porcini mushrooms should be cut in half, and the smaller ones are best left whole. Then you should put all the mushrooms in a clean saucepan, pour enough water and put on fire. In boiling water, mushrooms must be boiled for 30 minutes.

After that, you need to throw the mushrooms into a colander. Separately, you should prepare the most suitable marinade: boil 1 liter of purified water with all the above spices. Therefore, each pickled mushroom will be very tasty and fragrant. It is best to cook the mushrooms in the marinade for 20 minutes and at the very end be sure to add a sufficient amount of vinegar. Pre-sterilize the jars in which the finished mushrooms are laid out and close the lids.

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The most popular ways to cook pickled mushrooms

Before pickling, porcini mushrooms must be boiled for half an hour.

There are very interesting and simple recipes marinade, using which you can get very tasty dishes. To do this, you need to take 3 peas of allspice, 0.5 g of citric acid, 2 cloves, 2 tsp for 1 liter of water. acetic acid, 6 black peppercorns, 5 g salt, 1 bay leaf.

In boiling water, you need to dissolve about 60 g of salt (2 tablespoons). Then thoroughly washed porcini mushrooms are lowered into the water and boiled for half an hour, removing the foam.

Fully prepared mushrooms are poured into a colander and laid out in pre-sterilized jars. Only after that they can be poured with chilled marinade. For 1 kg of mushrooms, you need about 300 ml of marinade. All spices are boiled for 15 minutes and a bite is poured at the very end. A fully prepared marinade is best to try before use.

For pickling, it is best to choose smaller and stronger mushrooms.

You can pickle mushrooms with one more in a simple way. It is necessary to pour water into the pan at the rate of 1 kg of mushrooms 70 ml of purified water, 1 tbsp. salt and about 2/3 cup vinegar. After the brine boils, you need to put the mushrooms in it and cook, stirring well and removing the foam.

After the mushrooms begin to settle to the bottom, be sure to add a little allspice and black pepper, a spoonful of sugar, a pinch of citric acid, 3 cloves and a bay leaf. If you wish, you can add a small amount of vinegar, dill, cherry leaves or blackcurrant to the marinade.

Completely cooled mushrooms must be transferred to pre-prepared jars, where a small amount must be poured on top. vegetable oil. This will help keep the pickled mushrooms from getting moldy. It is best to close the jars with not too tight lids. keep so delicious preparations for the winter should be in a cold and dark place.

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The best way to please loved ones is to pickle porcini mushrooms

It should be noted that home-cooked mushrooms are a great opportunity to please yourself with a very tasty dish in winter.

Seasonings for marinade: black and allspice, cloves, coriander, bay leaf, salt.

Of course, you can pickle mushrooms for soup and other dishes in completely different ways.

For this method, it is necessary to use 4 black peppercorns, 1 kg of mushrooms, 2 bay leaves, a small amount of cinnamon, 4 allspice peas, 3 tbsp. vinegar, 3 pcs. cloves, 2 g citric acid, 1 tsp. sugar, 1.5 tbsp. salt. First you need to thoroughly rinse and clean the porcini mushrooms in order to remove the earth and moss. In the largest mushrooms, it is recommended to cut off the legs. After that, you need to put the mushrooms in a saucepan, add purified water and cook for about 7 minutes. During cooking, be sure to stir the mushrooms so that they do not burn.

Fully cooked mushrooms should sink to the bottom of the pan. After that, it is necessary to drain the water and rinse the mushrooms thoroughly. Then they are again transferred to the pan and poured with purified water so that it completely covers the mushrooms. Then you need to add seasonings and boil for about 10 minutes. The mushrooms that have not yet cooled down should be laid out in jars, where the bay leaf should already be. After that, you need to cover them with lids and pasteurize for 30 minutes in a water bath.

Every housewife can learn how to pickle mushrooms. For example, you can take mushrooms and wash them well. Then put in a saucepan, pour pre-purified water and cook for about 25 minutes. In a separate bowl, you need to prepare the marinade: bring a sufficient amount of water to a boil, put vinegar, salt and sugar in it. Boiled mushrooms should be transferred to the marinade and cook for about 6 minutes. I put white mushrooms in jars, where parsley, black pepper, garlic, bay leaf, basil, cloves are already located. Then they are poured with marinade and the jars are tightly closed.

Whichever recipe you choose, marinated porcini mushrooms are sure to please you with great taste.