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Pickled porcini mushrooms for the winter: recipes. How to pickle porcini mushrooms: boletus mushrooms marinated in different ways

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

Porcini mushrooms are a useful product for humans, preserving 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 when canned, fried or boiled. Fresh boletus mushrooms are quite successfully dried, marinated in a variety of brines and very tasty and original dishes are prepared from them, which turn out to be aromatic and rich. However, the most delicious dish is pickled boletus, which can be the best addition to the family table or will take its place of honor at a festive feast.

A simple recipe for pickling boletus mushrooms

Before marinating, boletus mushrooms are thoroughly washed with running water.

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.

Boletus mushrooms must be thoroughly washed to remove sand and debris. The stems of the mushrooms need to be cleaned. The largest porcini mushrooms should be cut in half, while small ones are best left whole. Then you should put all the mushrooms in a clean pan, add enough water and put on fire. Boletus mushrooms must be boiled in boiling water for 30 minutes.

After this, you need to drain the mushrooms in a colander. Separately, you should prepare the most suitable marinade: boil 1 liter of purified water with all the above spices. Therefore, each pickled boletus will be very tasty and aromatic. It is best to cook the mushrooms in the marinade for about 20 minutes and be sure to add them at the very end. sufficient quantity vinegar. The jars into which the prepared boletus are placed are pre-sterilized and closed with lids.

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The most popular ways to prepare pickled mushrooms

Before marinating, 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 allspice peas, 0.5 g of citric acid, 2 cloves, 2 tsp per 1 liter of water. acetic acid, 6 black peppercorns, 5 g salt, 1 bay leaf.

Approximately 60 g of salt (2 tbsp) should be dissolved in boiling water. Then thoroughly washed porcini mushrooms are dipped into water and cooked for half an hour, skimming off the foam.

Fully prepared boletus mushrooms are drained into a colander and placed in pre-sterilized jars. Only after this can they be filled with chilled marinade. For 1 kg of mushrooms you need approximately 300 ml of marinade. All spices are boiled for 15 minutes and the bite is added at the very end. It is best to try the fully prepared marinade before use.

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

You can marinate boletus mushrooms with another in a simple way. You need to pour water into the pan based on 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 skimming off the foam.

After the boletus begins to settle to the bottom, you must add a little allspice and black pepper, a spoonful of sugar, a pinch of citric acid, 3 cloves and a bay leaf. If desired, you can add it to the marinade small quantity vinegar, dill, cherry or blackcurrant leaves.

Completely cooled boletus mushrooms must be transferred to pre-prepared jars, into which a small amount must be poured on top. vegetable oil. This will help protect the pickled mushrooms from mold. It is best to close the jars with lids that are not too tight. Such tasty preparations should be stored for the winter in a cold and dark place.

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

It should be noted that home-cooked mushrooms are an excellent opportunity to treat yourself to a very tasty dish in winter.

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

Of course, you can absolutely marinate boletus mushrooms for soup and other dishes. in different ways.

For this method you need to use 4 black peppercorns, 1 kg of mushrooms, 2 bay leaves, a small amount of cinnamon, 4 allspice, 3 tbsp. vinegar, 3 pcs. cloves, 2 g citric acid, 1 tsp. sugar, 1.5 tbsp. salt. First, you should thoroughly rinse and peel the porcini mushrooms in order to remove soil and moss. It is recommended to cut off the stems of the largest mushrooms. After this, 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 boletus mushrooms so that they do not burn.

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

Every housewife can learn how to pickle boletus mushrooms. For example, you can take mushrooms and wash them well. Then put in a saucepan, add 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, add vinegar, salt and sugar. Boiled mushrooms should be transferred to the marinade and cooked for about 6 minutes. I put white mushrooms in jars that already contain parsley, black pepper, garlic, bay leaf, basil, and cloves. Then they are poured with marinade and the jars are tightly closed.

Whatever recipe you choose, pickled porcini mushrooms will definitely delight you with a great taste.

Canned mushrooms for the winter at home... there are more than enough preparations for this yummy. And just the memory of this mind-blowing delicacy makes every gourmet’s mouth water. After all, such an exquisite dish will qualitatively complement and diversify the menu of any celebration. But to prepare the gifts of the forest, you will have to work a little.

Let's reveal some secrets of the art of preparing this delicacy and learn how to marinate at home.

Every housewife loves to surprise her family and guests with her signature dish. homemade. In this regard, many refuse to buy products in supermarkets that can be prepared with their own hands, especially if the hostess knows the main secrets of witchcraft in the kitchen.
Let’s reveal the main secrets and recipes for preparing masterpiece pickled mushrooms for the winter, because such a dish is an unsurpassed delicacy.

Did you know? For a long time there were discussions about which kingdom to belong to this product: plants, or animals. And as a result, in 1960, a separate kingdom was identified - the kingdom of mushrooms. Its representatives consist of protein (which brings them closer to animals), carbohydrates and minerals (these components are inherent in plants).

For this process, you should choose only enameled or tinned containers, since such containers are not corroded by vinegar.
As for the vinegar itself for the marinade, it is better to choose bread or fruit vinegar. The best option- Rhine (nest) and aromatic vinegar.
Small mushrooms are pickled whole, cutting off only bottom part legs. This will also add an unsurpassed look to the dish.
If during a “quiet hunt” you came across only large forest gifts, it is recommended to cut them into 3-4 parts.
It is recommended to preserve the caps of porcini and boletus mushrooms separately from the roots.
It must be preserved without the skin.
Preparing valueu for the cooking process involves soaking it for several hours.

What mushrooms are suitable for pickling?

Any representatives of this diverse kingdom are suitable for pickling mushrooms for the winter in jars, except for the poisonous ones, of course.

Did you know? Mushrooms are considered the most diverse of earth's inhabitants. There are about two million varieties, of which only 100,000 have been learned, and even less have been classified.

When looking for a species for conservation, your choice should be: greenfinches, rowers, saffron milk caps, boletuses, goats, fatties, etc.

Pickling methods

There are more than enough recipes for making pickled mushrooms for the winter. But there are only two that all housewives probably resort to.

Boiling mushrooms in marinade

This method uses in great demand, since during the cooking process your favorite delicacy is soaked in all the components of the marinade and acquires especially aromatic taste characteristics. For implementation this method you will need:

1 kg of mushrooms;
0.5 tbsp. water;
a third of a glass of table vinegar;
1 tbsp. salt;
1 tsp Sahara;
5-6 pieces of allspice;
cloves, to taste;
acid (on the tip of the knife).

Water is poured into an enamel bowl, vinegar and salt are added, and placed in this mixture mushrooms. All this must be brought to a boil and cooked over low heat.

Important! The cooking time depends on the type of main ingredient: the caps of porcini and aspen mushrooms, as well as chanterelles and champignons are cooked for 20-25 minutes, their legs - 15-20 minutes, - 25-30 minutes. During cooking, it is necessary to collect the foam with a slotted spoon so that the marinade does not turn out cloudy.

If your mushrooms have sunk to the bottom of the pan and foam no longer comes out during boiling, you can remove them from the heat. To the almost finished delicacy you can add allspice, sugar, cloves, citric acid and bay leaf. The cooled dish should be placed in jars, filled to the top with fragrant liquid and tightly closed with lids.

Boiling mushrooms separately from the marinade

This recipe for preserving mushrooms for the winter involves boiling the fruits of the forest separately from the marinade in lightly salted water. The cooking process itself resembles that indicated in the previous method.
The mushrooms are placed in a container filled with salted water (30-40 g of salt per 1 liter of water) and cooked until the product settles on one side and the water becomes clear, remembering to remove the foam. Then the cooked delicacy is placed in a colander to get rid of excess moisture. During this time, you need to prepare a marinade in parallel, for which you will need the following ingredients (dosages indicated per 1 liter):

80% vinegar essence: 3 tsp, or 9% vinegar (1 faceted glass);
granulated sugar - 2 tbsp;
salt - 1 tbsp;
bay leaves - 4-5 pieces;
black pepper - 10 peas;
allspice - 6 peas;
cloves - 2-3 buds;
dry - 2-3 g.

All components need to be mixed and boiled. Then pour the resulting liquid over the cooled mushrooms placed in jars and cover with plastic lids.

Important! Some housewives add citric acid to the marinade (literally on the tip of a knife). This component is a kind of vaccination of the dish against botulism. For the same purpose, it is not recommended to close jars with metal lids.

Which marinating method to choose?

Both recipes for pickled mushrooms for the winter are equivalent, since in the end you get an unsurpassed dish. But, if you draw a line of division, then the first method can be called more tasty, and the second - representative.
The fact is that the marinade in which the mushrooms were cooked will darken and fade a little over time and become viscous. But the taste of the forest delicacy will be especially aromatic and tantalizing to the taste buds.

With the second method, the marinade will be transparent and light. Therefore, when choosing how to pickle mushrooms for the winter in jars, you need to clearly formulate for yourself the purpose of this process: to prepare a masterpiece dish for the home table, or a copy for “special occasions.”

Preparing mushrooms for pickling

Successful hunting for forest gifts is only half the battle, although special vigilance is needed here, since the diversity of mushroom species can confuse even the most experienced mushroom picker. You should look especially carefully at each mushroom so that it doesn’t end up in the basket.

After collection, you need to prepare for preservation at home.

Sorting

The collected forest products must be sorted by type, because each variety has its own characteristics (taste, smell, time and behavior during cooking). It is also recommended to divide the species by size. An aesthetic criterion comes into play here: mushrooms of approximately the same size look much more attractive on a holiday table.

Important! If you want to make assorted mushrooms, you should remember that, despite the information indicated in the recipes for preparing pickled mushrooms for the winter, some types should not be cooked together. So, boletus will darken if placed in the same container with boletus. Cooking white boletus, boletus and boletus in one vessel ends with the boletus being overcooked, while the white boletus and boletus are undercooked.

Soaking and soaking

These processes are relevant for such species as honey mushrooms, valui, svinushki, and are unique cleaning methods. For example, it is recommended to soak honey mushrooms for an hour in salted water, and then rinse them under a high-pressure stream of water. This method will save you a lot of time that would be required for manual cleaning.
As for valuev and, before marinating, they must be soaked for two days in salted cold water. The water needs to be changed every 10-12 hours.

It is not recommended to soak the remaining varieties (white boletuses, boletuses, milkweeds, boletuses, etc.), as they will absorb excess moisture. They just need to be washed in running water.

Cleaning

Almost every mushroom unit needs individual inspection and cleaning. So, for champignons and butter mushrooms, you need to remove the skin from the caps, and the latter are first advised to be immersed in boiling water for 1 minute to facilitate this process. In boletus, boletus, boletus, russula, etc., the legs are separated from the caps, and the chanterelles are thoroughly cleaned of dirt and debris under running water.

Mushrooms are a popular product that is often prepared, pickled and salted for the winter. Due to their properties and taste, fruits can replace other vegetables, often even meat. If you pick up good recipe, then in winter there will be delicious and aromatic mushrooms on the table.

To pickle fruits for the winter, you don’t need a lot of ingredients or time, so everyone, even a novice housewife, can seal porcini mushrooms in jars.

Rules for preparing mushrooms for spinning for the winter

The variety of porcini mushrooms is one of the best, which helps with assembly and preparation. Mushrooms are always delicious to eat in winter instead of a meat side dish, as a snack or addition to main dishes.

Adviсe:

First of all, you need to make sure of the quality of the product, collect it yourself in order to be one hundred percent sure of the suitability of the mushrooms.
Since they are excellent adsorbents, it is not recommended to look for them near highways, large factories and factories.
When buying mushrooms on the market, no one can judge its quality based on the point described above.
Fruits of any size are suitable for preparing pickled mushrooms, as this does not affect the quality of the preparation.
It is important that they are free of worms, strong and fleshy, that the caps are not damaged from the inside, that they do not lie in the refrigerator for a long time, and that they do not release a lot of liquid.

Marinade for mushrooms

Marinade plays main role when spinning products. This option is considered universal and basic. The following ingredients will be required:

1 tablespoon granulated sugar;
1.5 tablespoons of non-iotized salt;
3 pieces of bay leaf;
6 peas of allspice;
a few cloves; 1 liter of water.

Mix the ingredients in one container, boil and cook for five minutes and then pour the mushrooms into the jars. You can experiment with this marinade according to your taste: add garlic, vinegar, various herbs, spices and seeds, which will give the mushrooms a special smell and taste.

Rules for cooking mushrooms

Prolonged treatment with boiling water can deprive mushrooms of all useful substances, because if you overexpose them, they will simply fall apart and lose their shape. Boletus, boletus and boletus are also sensitive to high temperatures. In addition, during marinating in jars, the mushrooms will be under repeated pressure and high temperature, therefore, during the initial cooking, fifteen minutes of time will be enough for them.

Pickled mushrooms for the winter

There are many options and recipes for twisting mushrooms for the winter: with some, the dish will be ready in ten minutes, while others involve a long cooking process. This recipe falls in the middle, using step-by-step description you can prepare the most delicious mushrooms for the holiday table.

You will need the following set of products:

1 kilogram of fresh mushrooms;
1.5 teaspoons salt;
4 pieces of laurel leaves;
a teaspoon of sugar;
2 tablespoons vinegar;
a few cloves;
1 teaspoon citric acid;
1 whisper of cinnamon for flavor;
3 pieces of peppercorns.

Place a saucepan with water and the whole mass of mushrooms on the fire, cook until boiling, then for another half hour. Next, drain all the water and leave to drain. Then prepare the marinade according to the recipe described above. When the filling is ready, place the mushrooms in it and cook for twenty minutes, add vinegar.

Sterilize the jars in the oven at eighty degrees or in boiling water for an hour. Place the mushrooms with the marinade in jars up to the neck, close the lids and leave to cool under a blanket upside down. Then put it in a dark and cool place for storage.

For this recipe, it is better to choose small-sized mushrooms so that they look neat in the marinade and can withstand long-term processing. Also, the specimens must be fresh, not frozen. You can add onion or green onions, and after opening the jar, fill everything with oil and serve.

Homemade marinated porcini mushrooms

Ingredients for cooking:

2 kilograms of mushrooms;
50 grams of salt;
0.5 kilograms of onions;
half a tablespoon of table vinegar;
20 grams of sugar;
a whisper of citric acid;
3 pieces of bay leaf;
10 pieces of allspice peas.

Wash and dry, cut the fruits if they are too large. Cut the onion into small slices or thin half rings. Pour water, vinegar into the pan, add salt and bring the entire contents to a boil, then add the mushrooms and cook over low heat until half cooked.

Pour sugar and citric acid into the mushrooms, add all the spices, bring to a boil, place the preparation in already sterilized jars and add pre-chopped onions on top. Pour in hot marinade and seal with tin lids. Allow them to cool under a warm blanket, store them in a dark and cool room without direct access sun rays.

Marinated porcini mushrooms from frozen product

In classic recipes for pickled mushrooms, only fresh food, but there are times when you need to cook from frozen mushrooms.

For this recipe you will need the following set of products: a tablespoon of vinegar; a kilogram of frozen mushrooms; six cloves of garlic; six peppercorns; a tablespoon of salt; two tablespoons of sugar.

Put water on the fire, immediately add the mushrooms, cook for ten minutes, and drain in a colander. Then prepare the classic marinade. When it starts to boil, add mushrooms and simmer for five minutes. A minute before the end of cooking, add vinegar, add garlic, and remove the pan from the heat.

Let the mushroom cool by placing it in the refrigerator for two hours. Prepare the jars, place the mushroom mixture in them and roll up the lids. Such a snack cannot be stored for a long time, so most often it is prepared only before the feast itself.

Porcini mushrooms with onions

kilogram of fresh mushrooms;
four peppercorns;
liter of clean water;
three onions;
bay leaf;
three tablespoons of salt;
a pinch of citric acid;
one hundred and fifty milliliters of vinegar;
tablespoon sugar

Sterilize the jars in the oven at one hundred degrees or in a water bath for sixty minutes. Place onions and porcini mushrooms in layers in containers. Bring a liter of water to a boil, add salt and sugar, cook for a couple of minutes, then pour the hot marinade into the jars of mushrooms. Add vinegar and citric acid to the top of the jar, close with clean, sterilized lids and store in the cellar.

Five-minute recipe

If you have several kilograms of fresh boletus on hand that you want to cook for dinner, but don’t have time, there is quick recipe, which will allow you to cook mushrooms very quickly and no less tasty than a long process. To marinate porcini mushrooms you need to take these products:

700 grams of raw mushrooms;
a few cloves;
bulb;
spoon of salt;
a handful of peppercorns;
other spices to taste.

Sort through, clean and wash the boletus mushrooms. They can be left whole, and large specimens can be finely chopped. Shred onions, place immediately on the bottom of the jar to seal. Mix all other ingredients in a single container and bring to a boil, then cook for fifteen minutes and pour the hot mixture into the jars with onions. Seal with a nylon lid and send to a cool place for further storage.

Homemade porcini mushrooms with spices

If you add a decent amount of appropriate spices to the usual pickled mushrooms, then a simple appetizer will turn into a particularly aromatic and delicious dish.To prepare it you will need the following set of products:

1 kilogram of porcini mushrooms;
1 tablespoons granulated sugar;
5 peas of black allspice;
5 laurel leaves;
1 whisper of cinnamon;
cardamom pods and clove inflorescences to taste;
2 tablespoons mustard seeds;
dill seeds;
700 milliliters of table vinegar.

Wash fresh fruits and cut into small pieces. Bring water to a boil, add boletus mushrooms, cook for five minutes. Drain the water and rinse the fruits under running water to remove any juice and mucus that has released from them. Pour water into the pan, add two hundred grams of salt and open the mushrooms in it for twenty minutes after boiling.

Remove the mushrooms using a colander and rinse with water a second time. Next you need to prepare the marinade according to classic recipe. When the marinade boils, add the mushrooms and cook for ten minutes, five minutes before the end of cooking, pour in the vinegar, leave the mushrooms in the pan overnight. In the morning, put the mushrooms into jars, roll up the lids and put them away for storage.

Marinated mushrooms with ginger without sterilization

Mushrooms made using this method have a very unusual taste and will be a real salvation for those who are already accustomed to ordinary and boring recipes for pickled mushrooms. To prepare it at home you need to take the following set of products:

2 kilograms of porcini mushroom;
1 garlic head;
a small piece of ginger root;
2 small onions;
200 milliliters of vinegar;
a teaspoon of salt;
50 milliliters of soy sauce.

Clean the boletus from debris, wash and cut into small pieces. Boil them in clean water without various spices and additives. Drain the broth. Peel and chop the garlic, grate the ginger on a fine grater, mix all the ingredients with the boletus mushrooms and place in a jar, close with a lid and preserve with rubber lids, but stir the contents a couple of times a day. After two days, the contents of glass containers can be eaten. Store for no more than fifteen days.

Porcini mushrooms for winter soup

To prepare mushroom soup in the cold season, just use this recipe. To prepare it you will need the following ingredients:

1 kilogram of mushrooms;
1 tablespoon salt;
0.5 liters of clean water;
dried clove inflorescences and a whisper of cinnamon to taste;
black allspice peas;
1 tablespoon of vinegar essence.

Clean the mushrooms from any possible dirt, cut into small pieces and place in a saucepan. Add salt to the fruits, add water and boil, then cook for twenty minutes, constantly skimming off the foam. When the mushrooms are ready, rinse with water, mix with vinegar, place in sterilized jars and pour in the marinade. Sterilization of jars is carried out a second time in boiling water.

Then roll up the lids and store. Pickled mushrooms according to this recipe can last for more than a year, sealed, and no more than two weeks if opened.

Marinated porcini mushrooms:

Porcini mushrooms are outstanding both in taste qualities, and for health benefits. If you are lucky enough to find them in the forest in large quantities, be sure to marinate 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. Soak even for short time they're not worth it- will lose elasticity and become shapeless when cooked.

Hats and legs have different times cooking, 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 into a moistened pan, 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 in the marinade are cooked 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 boiling marinade into them, trying to get everything into each jar. more mushrooms. 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, add vegetables, and after 5 minutes add 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 for their turn, delicious snack can be made 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

Addition capsicum gives this preparation a spicy edge. 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

Boletus marinades are stored at a temperature no higher than 8 degrees Celsius. The place should be dark.
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.
Mushrooms can only be preserved in glass containers.
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.
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.
The pickled mushrooms are hermetically sealed with specially coated or glass lids.
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.
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 preserved boletus mushrooms will become a highlight festive table both as an independent dish and as part of a variety of salads.

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The porcini mushroom belongs to the 1st category; of all representatives of the mushroom kingdom, it is valued as highly as possible. Boletus, as it is often called porcini mushroom Popularly due to the fact that it grows in a pine forest, it is not only very filling and healthy - it also has an attractive aroma that nothing can compare with. Boletus mushrooms are tasty in any form, so they are often prepared for future use. Pickled porcini mushrooms are the easiest to prepare for the winter; as a rule, they are preserved in jars. There are recipes for cooking pickled boletus in a saucepan, but usually the appetizer made according to these recipes is not intended for long-term storage. Therefore, to prepare pickled boletus mushrooms for the winter, it is advisable to use recipes that involve canning them in jars.

Cooking features

It is difficult to spoil porcini mushrooms, but you still need to pickle them for the winter according to special rules, failure to comply with which can lead to tragic consequences.

You should not buy porcini mushrooms at the market, because in this case it is impossible to find out where they were collected. And the gathering place has great value. After all, mushrooms absorb various toxins well, and if they grow near roads or industrial zones, they quickly become harmful to health. Collected in environmentally unfavorable areas edible mushrooms you can get poisoned. For the same reason, you can also pick mushrooms yourself only in the forest, far from highways and any enterprises.
There is no need to soak porcini mushrooms before cooking, since they do not contain substances that give them bitterness. In addition, porcini mushrooms absorb moisture well, so due to long soaking they can become tasteless and unappetizing.
You need to wash and peel porcini mushrooms no less carefully than any other. Can be used for cleansing toothbrush or the hard side of the sponge. During cleaning and washing, it is better to sort out the mushrooms, since it is recommended to pickle small mushrooms. Large specimens will have to be cut or left for frying. When sorting through mushrooms, it is not enough to sort them by size - you need to get rid of old and overgrown mushrooms, as well as wormy ones.
It is not necessary to boil porcini mushrooms before marinating, but most housewives still do not skip this stage of processing.
Adding citric acid to the marinade ensures preservation white caps of boletus mushrooms - such mushrooms look much more appetizing than darkened ones. It is enough to add 2 g of lemon per liter jar.
Sterilized jars should be used for pickled mushrooms; they can be closed with either nylon or metal lids. The latter are used when it is necessary to store preserves at room temperature. Since botulism can develop without air access, mushrooms in jars under metal lids are not stored for a long time, trying to eat them a month or two after preparation. Jars with pickled boletus, covered with plastic lids, are kept in the cellar or in the refrigerator. In this case, they can be stored for a whole year.

Immediately after cooking, pickled mushrooms, even the so-called “noble” ones, cannot be eaten - they can be considered fully prepared only after a month.

Classic recipe for pickled porcini mushrooms

Composition (per 2 l):

porcini mushrooms – 1.5 kg;
water – 0.5 l;
salt – 20 g;
sugar – 10 g;
bay leaf – 1 pc.;
allspice peas – 3 pcs.;
cloves – 2 pcs.;
cinnamon – 1 stick;
table vinegar (9 percent) – 50 ml.

Cooking method:

Sort and wash the porcini mushrooms, cut into pieces if necessary and let them dry.
Pour over the mushrooms, placing them in a large saucepan. cold water so that it covers them completely. Place over high heat and bring to a boil.
When the water boils, reduce the heat. Cook the mushrooms, skimming off the foam, for 15 minutes.
Remove the boletus from the water and wait until it drains.
Separately, cook the brine by boiling half a liter of water and adding salt, sugar, bay leaf, pepper and cloves, boiling for 10 minutes.
Cool and strain the brine, mix it with vinegar and heat to a boil.
Place the mushrooms in sterilized jars, fill them with marinade and cover with sterilized lids.
Fill a large saucepan with warm water. Place a piece of cloth on the bottom of the pan and place jars of mushrooms.
Sterilize jars of pickled boletus for 20 minutes if they are liter-sized. Larger size It is not recommended to take jars, since once they are opened, the snack cannot be stored for a long time.
Remove the jars from the pan with hot water, immediately close tightly and wait for them to cool before storing them away for the winter.

As already mentioned, the workpiece should be stored in a cool place. You can try the mushrooms 30 days after preparation.

A simple recipe for pickled porcini mushrooms

Composition (per 2 l):

porcini mushrooms – 1.5 kg;
water – 0.5 l;
table vinegar (9 percent) – 20 ml;
salt – 40 g;
aromatic herbs (basil, celery, parsley) – 2–4 sprigs;
cloves – 10 pcs.;
black peppercorns – 10 pcs.;
bay leaf – 5 pcs.

Cooking method:

Boil the porcini mushrooms.
Sterilize the jars and put greens on the bottom.
Boil water, add salt, pepper, cloves, bay leaf, boil for 5 minutes, cool and strain.
Place the mushrooms in the brine, pour in the vinegar and place on the stove. Cook for 15 minutes after boiling.
Fill the jars with mushrooms and fill them with marinade to the lid. Seal the jars tightly and turn them over.
Wrap the jars in a blanket in several layers and leave until completely cool.

After cooling, the jars can be stored in the pantry or basement. It is advisable that the room where they are located is not too warm. Porcini mushrooms marinated according to a simple (even without sterilization) recipe are very aromatic. Greens add freshness to the appetizer.

Porcini mushrooms in spicy marinade

Composition (per 2 l):

porcini mushrooms – 2 kg;
water – 1 liter for marinade and 3 liters for cooking;
salt – 50 g for marinade and 50 g for cooking;
sugar – 10 g;
bay leaf – 5 pcs.;
cloves – 5 pcs.;
cinnamon – 1 stick;
cardamom – 5 pcs.;
mustard seeds – 5 g;
dill seeds – 5 g;
table vinegar (9 percent) – 80 ml.

Cooking method:

Place the sorted and washed boletus mushrooms in a saucepan, add 3 liters of water, add 50 g of salt.
Bring to a boil over high heat, reduce the flame intensity and simmer, skimming off the foam, for 20 minutes.
Drain the mushrooms in a colander and rinse with cool water.
Boil a liter of water, dissolving salt, sugar in it, adding spices and spices. Cook for 5 minutes.
Place the mushrooms in the boiling brine, wait until the contents of the pan begin to boil again, and cook for 10 minutes.
Pour in vinegar, stir, cook for a couple of minutes.
Place the mushrooms in jars, seal the jars tightly.

This recipe is good because it allows you to store boletus mushrooms marinated in it at room temperature. In addition, they turn out spicy and very appetizing.

Porcini mushrooms marinated with nutmeg

Composition (per 2 l):

porcini mushrooms – 2 kg;
water – 0.4 l;
nutmeg(ground) – 5 g;
salt – 40 g;
sugar – 10 g;
table vinegar (9 percent) – 80 ml;
black peppercorns – 10 pcs.;
allspice peas – 10 pcs.;
bay leaf – 4 pcs.;
onion – 150 g.

Cooking method:

Boil the boletus mushrooms.
Boil water with salt, sugar and spices, add onion cut into thin half rings and boil for a couple of minutes.
Place the prepared mushrooms in the brine and cook for 10 minutes.
Add vinegar, cook for 2-3 minutes.
Distribute the mushrooms among the prepared jars, seal them and turn them over.
Cover the jars with a warm blanket. After they have cooled under it, put them away for storage.

You can store this appetizer at room temperature, but it is still preferable to put the mushrooms in a cool place. Unique aroma, which adds nutmeg to the appetizer, leaves few people indifferent.

Porcini mushrooms marinated with vegetables

Composition (per 2 l):

mushrooms (boiled) – 1 kg;
carrots – 0.2 kg;
bell pepper – 0.2 kg;
water – 0.5 l;
sugar – 60 g;
salt – 40 g;
table vinegar (9 percent) – 100 ml;
bay leaf – 3 pcs.;
black peppercorns – 5 pcs.

Cooking method:

Rinse the cut into small pieces and boiled boletus mushrooms and let them dry.
Wash and peel the vegetables. Cut the pepper into narrow strips and grate the carrots. You can use a regular grater for this, but it’s better to use one designed for preparing Korean salads.
Boil water, dissolve salt and sugar in it, add peppercorns and laurel leaves. Boil for a couple of minutes. Pour in vinegar, add vegetables, cook them in the marinade for 5 minutes.
Place the mushrooms in the pan and cook them along with the vegetables for 15 minutes.
Place into prepared jars and seal them.

It is safer to store such a snack in the refrigerator or other cool place. In fact, it is almost ready to serve, all that remains is to transfer it from the jar and season with sunflower oil.

Marinated porcini mushrooms are an excellent appetizer that guests will surely appreciate. The main thing is that before serving, do not forget to add onions and garlic to the mushrooms, and pour vegetable oil over them.