How to cook pickled porcini mushrooms. Marinated porcini mushrooms in jars for the winter - simple recipes for preparing the most delicious preparations

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 choose a 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 a major role in curing 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 they are overexposed, 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, so 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 is in the middle; with the help of a 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 store in a dark and cool place.

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 onions or green onions to the recipe, and after opening the jar, season 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 and store them in a dark and cool room without direct access to sunlight.

Marinated porcini mushrooms from frozen product

Classic recipes for pickled mushrooms use only fresh ingredients, 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 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 a quick recipe that 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. Chop the onions and place them directly 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 tasty 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 the 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 the 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:

This year the mushroom season was a great success, with all sorts of mushrooms growing. And I was especially pleased with the white ones. And many begin to wonder how to pickle porcini mushrooms for the winter, how to preserve porcini mushrooms for the winter, how to deliciously marinate porcini mushrooms, canned porcini mushrooms for the winter and other similar questions...

But today, this need disappears for you, because you have arrived just in time and in the right place. I am going to give you a recipe, proven by time and by a large number of people, on how to properly marinate porcini mushrooms.

Take a look, these recipes might interest you:

And not even one recipe, but three at once. Therefore, you can use any, all the recipes are good and I use them all. Well, choosing how to cook porcini mushrooms for the winter is delicious, of course, for you, my dear readers. Let's see what we need for this.

Recipe for porcini mushrooms for the winter with photos

Recipe for pickling porcini mushrooms in jars:

• mushrooms - 1 kg.,
• water - 2 tbsp.,
• salt - 3 tbsp. l.,
• black pepper - 10 pcs.,
• allspice - 5 pcs.,
• bay leaf - 2 pcs.,
• sugar - 1 tsp,
• vinegar 70% - 1-1.5 tbsp. l.

How to pickle porcini mushrooms at home:

No matter how you say it, pickling mushrooms is a pleasure for me personally. I like doing this, and I like eating them even more. Well, you will now see for yourself, in the process of pickling porcini mushrooms for the winter without sterilization, that there is nothing complicated about it.

Peel and cut fresh mushrooms, if large, but not large ones can be left whole. Then they will look very nice in a jar.

Next, pour water into the pan (any amount here, but don’t pour too much, half a liter is enough). Add the mushrooms and salt (but not too much, since this is not a marinade, here we just boil the mushrooms). Cook until the mushrooms are ready for 20-25 minutes, stirring and skimming off the foam. When the mushrooms are ready, you will see that they will begin to release to the bottom of the pan.

While the mushrooms are cooking, you need to prepare the jars. To begin, wash the jars and lids with soda solution, rinse and sterilize. You can use the old proven method, over steam, or you can use a more modern method, in the microwave for 3 minutes, that’s enough. Boil the lids in a saucepan with water, adding the same soda or salt, for 3-5 minutes.

In parallel with sterilization, you need to put a saucepan on the stove for the marinade. Pour in water, boil, then add all other ingredients. You need to arrange everything so that the mushrooms are cooked, the sterilized jars do not get cold, and the lids too.

We put the finished mushrooms in jars, but do not compact them, as they were put, let them lie there.

Pour in boiling marinade.

Then we roll up the jars or twist them (whose jars have them), turn them over, wrap them up and cool in this position. It is advisable to store delicious pickled porcini mushrooms in a cool place for the winter.

These are the wonderful, beautiful, and very tasty marinated mushrooms that result. These mushrooms will be marinated for 1 - 1.5 months so that they absorb all the tastes and aromas of the marinade.

In our family, they begin to take samples from pickled mushrooms when frost sets in. And this usually happens by November 7th, the new day is called the Day of Harmony and Reconciliation. True, it doesn’t happen year after year, I’m talking about freezing, but nevertheless this is the optimal date, from the moment of pickling boiled mushrooms at the end of August - September.

There is a reason to drink (holiday), cool the vodka, take out the pickled mushrooms and bon appetit!

Marinating porcini mushrooms at home

Also a fairly simple recipe, pickling porcini mushrooms at home. And in taste, it’s not at all inferior to the first, but a little different. I make different ways to marinate porcini mushrooms and all of them are loved in our family. I hope that when you try my recipes for pickling porcini mushrooms for the winter, then you will appreciate all the taste qualities of the product.

A simple recipe for pickling porcini mushrooms for the winter:

• porcini mushrooms - 1 kg.,
• water - 200 ml.,
• salt - 1 tbsp. l.,
• onion - 1 pc.,
• vinegar 6% - 60 ml.,
• bay leaf - 3 pcs.,
• black peppercorns - 10 pcs.,
• allspice peas - 3 pcs.,
• cloves - 2 pcs.

How to cook pickled porcini mushrooms:

Peel the porcini mushrooms and wash them if necessary. Then cut the large ones (into 2 or 4 parts or more, depending on the size of the mushroom), small ones can be left whole.

Pour a glass of water into the prepared pan, add mushrooms there, and let it boil. Reduce heat, cook mushrooms for 10 minutes, stirring and remembering to remove foam.

Then take a clean pan and drain the mushrooms in a colander. Place this broth back on the stove, add salt, spices, herbs, and bring to a boil.

Remove the bay leaf from the pan, pour in the vinegar, and add the porcini mushrooms to the marinade. Cook for 10-15 minutes, stirring and skimming off foam if any.

Pour the mushrooms with the marinade into warm sterilized jars with thinly sliced ​​onions at the bottom and roll up immediately. Turn the jars upside down, wrap them up and let them cool. Then store in a cool place.

I also have for you a proven recipe for storing mushrooms in jars for the winter. No, of course there are a lot of them, different recipes for preparing mushrooms, and all of them (I think) are worthy of your attention. But that’s some other time, and now it’s mushrooms marinated with onions and garlic.

Recipe for delicious pickled mushrooms for the winter:

• mushrooms,
• bulb onions.

For the marinade:

• water - 1 l.,
• salt - 2 tbsp. l.,
• sugar - 1.5 tsp,
• black peppercorns - 4 pcs.,
• cloves (buds) - 2 pcs.,
• bay leaf - 2 pcs.,
• vinegar 9% - 4 tbsp. l.,
• garlic - 2-3 cloves,
• vegetable oil - 1 tbsp. l.

How to pickle mushrooms with butter for the winter:

Peel, wash, cut the mushrooms (if large), add water and cook. After boiling, remove the foam, and put a whole large peeled onion into the pan with the mushrooms. Cook the mushrooms for about half an hour. Well, you already know that the finished mushrooms will begin to settle to the bottom of the pan; they should be thrown into a colander.

At the same time, in another pan, you should already have the marinade ready. Immerse the strained mushrooms (without onions) in the marinade, cook for 7 minutes, place in sterilized jars, roll up, wrap, cool and store in a cool place.

Here is a ready-made, delicious recipe for pickling porcini mushrooms. Although all the recipes are delicious, and as I wrote above, worthy of your attention. I would also like to say that according to these recipes you can marinate not only porcini mushrooms, but also boletus, boletus, chanterelles, saffron milk caps, honey mushrooms, moss mushrooms, aspen mushrooms... In a word, try it, cook with pleasure and bon appetit!

There probably isn’t a person who doesn’t like pickled mushrooms. Fans of this dish go in strings to the autumn forest with baskets to collect the gifts of nature and stock up on them for the winter.

What should you know before pickling boletus mushrooms?

Almost all types of mushrooms, including porcini mushrooms, are suitable for pickling. If these are small forest gifts, then their entire body can be used. For large specimens, only caps are used. And you can cook many other delicious dishes from the legs, for example, fry potatoes with them. When collecting porcini mushrooms, you need to take this circumstance into account, since the volume for the upcoming pickling will end up being much smaller.

Unlike other types of mushrooms, porcini mushrooms are not pre-soaked because they absorb water too actively. Before use, rinse them well under running water and brush them.

Porcini mushroom is very beneficial for the body. It contains a lot of riboflabin, which is involved in the formation of bones and nails. If you decide to prepare porcini mushrooms for the winter, the best way is to dry them. However, they will also be very tasty when marinated.

Preparing mushrooms and equipment

Preparing mushrooms for subsequent pickling includes several mandatory stages:

How to pickle porcini mushrooms for the winter? One answer to this question is preparing “inventory” in advance. You will need to rinse the jars and disinfect them in boiling water along with the lids. To do this, you can use a saucepan with a special sterilization disk on it, or a regular kettle. If you are going to eat mushrooms immediately after cooking, the jars can be used without sterilization.

How to prepare the marinade?

For pickled porcini mushrooms, the marinade recipe can be as follows:

This is a general marinade recipe that is prepared “by eye.” You can try experimenting:

• if you add more peppercorns, the mushrooms will be a little bitter;
• to enhance the spicy taste, you can add cinnamon sticks;
• mushrooms for salads are prepared with the addition of garlic;
• Greens add a unique fresh taste.

How to pickle porcini mushrooms at home?

There are many recipes for making pickled porcini mushrooms. The ratio of ingredients in the marinade and processing methods will depend on how long the dish should be stored and what taste the housewife wants to get.

Pickled mushrooms for the winter

For 1.5 kg of boletus mushrooms for a sufficient amount of marinade you should take:

Ingredients:

• 1 liter of water;
• salt – 1.5-2 tbsp. l.;
• sugar – 1-1.5 tbsp. l.;
• laurel leaf – 2-3 pcs.;
• peppercorns – 6 pcs.;
• vinegar – 1 tsp;
• cinnamon and cloves to taste.

Preparing mushrooms and dishes:

Preparing the marinade:

If you want to store mushrooms longer, you should add more vinegar and a little sunflower oil. Then the jars of mushrooms, filled with marinade, need to be kept in a saucepan with boiling water. Half-liter jars are boiled for half an hour, and liter jars for 40 minutes.

If you are going to use the preparations during the winter, you can prepare pickled porcini mushrooms for the winter without sterilization.

Quick recipe

To quickly prepare pickled mushrooms, you can use the following simple recipe.

Ingredients:

• mushrooms – 0.7 kg;
• cloves – 5-6 pcs.;
• bay leaf – 3 pcs.;
• several sprigs of fragrant herbs - parsley, basil, savory, celery and others;
• incomplete 1 tbsp. water;
• 1/3 tbsp. vinegar;
• salt – 1 tbsp. l.;
• allspice in the form of peas - 1.5 tsp.

Preparation:

Nutmeg Recipe

Ingredients:

• For 1 kg of mushrooms:
• salt – 20 g;
• vinegar – 60 ml;
• incomplete 1 tbsp. water;
• black and allspice in the form of peas – 17 pcs.;
• laurel leaf – 2 pcs.;
• 0.5 tsp. Sahara;
• onion – 1 pc.;
• a little nutmeg.

Preparation:

Another recipe

Ingredients (per 1 kg of mushrooms):

• 2/3 tbsp. vinegar;
• 1/3 tbsp. water;
• salt – 1 tbsp. l.;
• allspice in the form of peas – 5 pcs.;
• cinnamon and sugar - 1 tsp each;
• laurel leaf;
• boxes of cloves.

Preparation:

Cooking secrets

To protect yourself from poisoning and infections that often develop in pickled mushrooms, follow these rules:

• It is advisable to boil the mushrooms by throwing them into boiling water for half an hour;
• It should be borne in mind that metal lids contribute to the development of botulism;
• even mushrooms that have undergone double sterilization are best stored for no more than 1 year;
• Do not put mushrooms in large jars, as storing them open for a long time can lead to the development of diseases.

Pickled white mushrooms are an extremely tasty dish, the merits of which are unlikely to be disputed by anyone. At the same time, it does not take much time to prepare the gifts of the forest in this way. Recipes for pickled porcini mushrooms can be standard or not without moments of improvisation. In any case, during the processing process, try to follow the basic rules - and your workpieces will be at their best.

Greetings, friends. Yesterday we went to the forest with our parents. We grilled kebabs. By the way, I used one of the recipes from the article “how to marinate pork for barbecue.” It turned out great. But that’s not what we’ll be talking about today. I decided to devote this article to the porcini mushroom or, as it is also called, boletus. And if you have never cooked in jars for the winter before, I recommend giving it a try. This article contains the best recipes for pickling porcini mushrooms. And what amazing salads and soups you make with them. Well, just delicious :)

Have you ever wondered why this mushroom is called white? I was interested to learn that it got its name due to the behavior of the pulp during heat treatment. She remains white. However, its color does not change during drying. Noticing this unique feature of these mushrooms, people called them white mushrooms.

They grow in both coniferous and deciduous forests. However, some connoisseurs of mushroom delicacies have managed to domesticate this forest product. They grow boletus mushrooms in their garden plot.

Typically, the life cycle of a porcini mushroom is 9 days. But there are also long-livers among them. These “live” up to 15 days. They differ significantly from their relatives in size.

After collecting boletus mushrooms, they need to be processed as quickly as possible. Already 10 hours after cutting them, the content of useful substances is halved. Yes, and worms grow in them. If you are still suspicious, place the boletus mushrooms in salted cold water overnight. All the excess protein will crawl out :)

And yet, in the forest you can find boletus mushrooms that have turned slightly green in the area where spores are formed. If such a product is not wormy, it can be used. Just first you need to carefully remove the greens. This boletus is usually used to make soup or sauce, but it is not suitable for canning.

How to pickle boletus mushrooms at home

There are many different options for pickling boletus mushrooms. And today I will introduce you to options for every taste. And to whet the appetite, I supported the recipes with photos :) Be sure to write down what you made from it and whether you liked it.

But first, I’ll make a couple more important notes. If a white precipitate has formed in the jar with the preparation, do not eat such mushrooms. And when preparing boletus mushrooms, do not overdo it with spices, otherwise they will simply drown out the mushroom aroma.

Step-by-step recipe for pickled boletus mushrooms for the winter (with vinegar)

Naturally, for the preparation you need boletus mushrooms (take as many as you have). For marinade per 1 liter of water you will need:

• 8 tbsp. 9% vinegar;
• 3 cloves;
• 2 tbsp. with a pile of sugar;
• 4 peas of allspice;
• 2 bay leaves;
• 4 black peppercorns;
• 1 tbsp. with a heap of coarse salt.

Boil the pre-prepared mushrooms. You need to cook for about 40 minutes. There are several features here that I would like to draw your attention to. During heat treatment, boletus mushrooms decrease in volume. As a result, you will get 1/3 of the original volume. Based on this quantity, you need to determine how many sterile cans you will need for preservation. By the way, if you want to save time, try sterilizing jars in the microwave.

Due to prolonged cooking, a minimal amount of vinegar is added to the preservation. And such a preparation can be stored for a long time. After the liquid boils, you need to remove the foam with a slotted spoon, and then add salt to the water. As for salt, add less salt than you would if you were salting the same volume of soup. At this stage it is very important not to over-salt.

Add sugar and salt, pepper, bay leaf and cloves to the water. Add vinegar to the mixture and bring the solution to a boil. After washing, add the boletus mushrooms to the marinade and cook for about a quarter of an hour.

And here is a step-by-step video of preparing such a preparation

Marinating boletus mushrooms without sterilization

Do you want to whip up marinated porcini mushrooms? Then this simple recipe is what you need. For the snack you will need:

• kilo of boletus;
• 0.5 l of water;
• 2 tsp (without a slide) citric acid;
• 2 tsp 9% vinegar;
• 1 tsp Sahara;
• a few mustard seeds;
• columns of dried dill;
• 1.5 tsp. coarse salt;
• 2 lavrushki.

We send the pre-prepared boletus mushrooms to cook. They need to be boiled over medium heat. It’s difficult to say how long you need to cook the mushrooms. Focus on the behavior of the product: the finished mushrooms sink to the bottom of the dish.

Prepare the marinade. Place a pan of water on the fire and bring to a boil. Then add sugar and salt. After a couple of minutes, add vinegar and citric acid, and then turn off the brine.

Place dill, bay leaf and mustard in clean jars. Place the boiled boletus mushrooms here and pour the marinade over the mushrooms. Cover the jars with nylon lids and wait until the workpieces have cooled. You need to store the delicacy in the refrigerator. Within a day you can take a sample.

Marinate porcini mushrooms in jars

We wash the mushrooms and cut them (if they are very large). Place them in a saucepan, fill with clean water and cook for about a quarter of an hour. The water you cook in needs to be salted.

Then pour 2 tsp into each sterile half-liter jar. 9% vinegar. We also throw in 2 bay leaves and a couple of black peppercorns. To give the pepper flavor, first pour boiling water over it.

Place the boiled boletus mushrooms in jars and fill them with the water in which they were boiled. And cover the dishes with lids. We wait until the workpiece cools down and put it in the refrigerator. You can store this yummy food even for a year. Only something tells me that it will evaporate sooner for you :)

What to cook from pickled boletus

From pickled mushrooms you can prepare a lot of all sorts of delicacies - first, second, appetizers, etc. These can be both festive and everyday dishes. Catch the recipes.

These dishes are simply delicious. They are so delicious and easy to prepare. Be sure to cook them and invite your friends - they will be shocked by your culinary abilities.

Simple Lenten Salad

Products you need to stock up on:

• 100 g pickled boletus;
• salt + pepper;
• 2 pcs. medium-sized boiled potatoes;
• half an onion;
• 2 pcs. pickled cucumbers;
• 4 tbsp. canned peas;
• 2 tbsp. unrefined vegetable oil;
• parsley.

Cut the peeled potatoes into cubes. We also send pickled mushrooms there (if they are large, they need to be cut). Next, add diced onion and cucumbers cut into thin semicircles. Then add the peas, salt and pepper. Season the salad with oil and mix it well. Before serving, decorate with herbs.

Delicious salad with ham and eggs

For it you will need:

• 2 boiled chicken eggs;
• 160 g ham;
• 1 boiled potato;
• 100 g boletus;
• 1 pickled cucumber;
• 3 garlic cloves;
• a little mayonnaise.

Chop cucumber, eggs, potatoes and ham into cubes. Cut the mushrooms into small pieces. Pass the garlic cloves through a press. Mix all these ingredients and flavor the mixture with mayonnaise. That's all - the salad is ready.

Cooking soup

The soup prepared according to this recipe turns out incredibly tasty. And a great alternative to one cooked from fresh mushrooms. For this dish, stock up on:

• 250 g pickled boletus;
• 1 tbsp. vegetable oil;
• 1 carrot;
• 1 onion;
• 2 tbsp. rice;
• 1 egg;
• a clove of garlic;
• 10 g green onions;
• salt;
• water (2 l).

Pour water into the pan and place the dishes on the stove. When it boils, add rice to it. Add liquid, stir, cook rice until tender.

While the rice is cooking, you can prepare the sauté. To do this, fry diced onions, grated carrots and chopped garlic in oil. Then add mushrooms cut into small pieces. Just before cutting, they need to be washed.

Separately, beat the egg with a fork until a homogeneous consistency is obtained. And add the egg mass into the pan with the soup. We taste the food for salt. If necessary, add salt. Bring the dish to a boil again and remove it from the stove. Next, add chopped green onions and cover the dish with a lid. After 15 minutes you can set the table.

Beneficial properties of porcini mushrooms

The calorie content of the fresh product is 24 kcal. Proteins are the leaders here - there are 3 g of them, carbohydrates - 2 g. Boletus mushrooms are also not devoid of fats - there are as many as 0.5 g of them. Some are interested in how many calories are in dried mushrooms. Their energy value is much higher - as much as 286 kcal.

The chemical composition of this product is incredibly rich. There is:

• B1, B2, B5, PP and other vitamins;
• sodium, chromium, magnesium, manganese and other minerals;
• saccharides;
• phytohormones, etc.

For example, mushrooms are rich in the phytohormone gibberellin - a growth hormone. This substance is actively used in pharmacology, veterinary medicine and breeding. So, if you want to grow up, be sure to eat boletus mushrooms. It really comes out in poetry :)

In addition, porcini mushrooms help in the fight against atherosclerosis and tuberculosis. They are also an oncoprotector. In addition, boletus helps keep the thyroid gland healthy. They are also used for therapeutic purposes in the treatment of diseases of the cardiovascular system.

How do you, my dear readers, pickle porcini mushrooms? Share your experience. And don't forget to subscribe for updates. And that’s all for today: bye-bye!

All housewives prepare pickled porcini mushrooms for the winter, as they are an excellent basis for various salads and appetizers. Each family has its own recipe for pickled white mushrooms for the winter and it is passed down from generation to generation. But we suggest changing the tradition. Try other recipes for preparing pickled white 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 ingredients is the most common. And you can choose methods of canning, the results of which will surprise even the most experienced housewives in terms of their taste and unusual organoleptic properties. See how to cook pickled porcini mushrooms for the winter in the suggested recipe options and choose the one that suits you. If you follow the instructions, you will be guaranteed delicious pickled porcini mushrooms for the winter for your family.

Pickling is based on the preservative effect of acetic acid, which suppresses 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 airtight packaging. It is best to marinate small caps of young mushrooms that do not become soggy when boiled. Large caps must be cut so that pieces the size of small caps are obtained and, when boiled, they are cooked at the same time as them. It is better to marinate the legs or at least boil them separately from the caps, after cutting them crosswise into slices 2-3 cm long. A delicious recipe for pickled porcini mushrooms for the winter advises selecting boletus mushrooms by size, clearing them of adhering debris and rinsing them thoroughly. The stems need to be trimmed to 0.5 cm. It is very important to determine the cooking time for the mushrooms. Boil porcini mushrooms 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, take 1 glass of marinade for 1 kg of fresh mushrooms.

Porcini mushrooms marinated in jars with vinegar for the winter

To prepare pickled porcini mushrooms in jars for the winter, you need to sort them out, rinse them thoroughly, changing the water several times.

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

Cook the mushrooms, periodically skimming off the foam, until they begin to settle to the bottom and the broth becomes transparent.

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

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

After sterilization is completed, quickly roll up the jars and cool.

For 10 kg of fresh porcini mushrooms:

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

How to pickle porcini mushrooms for the winter

Before properly pickling porcini mushrooms for the winter, place the boiled, chilled boletus mushrooms in prepared jars so that their level does not exceed the hanger of the jar. Pour the chilled marinade over the mushrooms, pour a layer of vegetable oil about 0.8 - 1 cm high on top of the marinade, cover the jars with parchment paper, seal 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 teaspoons salt
• 3 bay leaves
• 6 allspice peas
• 3 clove buds
• 3 pieces of cinnamon

Before deliciously marinating porcini mushrooms for the winter, pour the marinade into an enamel pan, put on fire, bring to a boil and place the prepared boletus mushrooms in it. When the mushrooms boil, they need to be cooked over low heat, stirring occasionally and skimming off any foam that forms. For the marinade for 1 kg of fresh porcini mushrooms:

• 1 tablespoon salt
• 200 g of 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 should be removed from the heat and cooled quickly along with the marinade, covering the pan with gauze or a clean rag. Then transfer the mushrooms into glass jars and pour over the marinade in which they were cooked. Cover the jars with plastic lids or glassine and store in a cool place.

For 1 kg of fresh porcini mushrooms:

• 1 teaspoon 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 mushrooms

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

To prepare 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, place them in a sieve, cool, put them in jars and pour in the pre-prepared cold marinade. Close the 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 each
• 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 has cooled a little, add 8% vinegar - 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 need to 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, baked jars and fill them with marinade again.

How to cook pickled porcini mushroom for the winter

Porcini mushrooms used for pickling must be fresh, strong, not overripe and free of worms. They need to be marinated on the day of collection. Before preparing pickled porcini mushroom for the winter, boletus mushrooms can be boiled whole, cutting off only the lower part of the root.

Marinate the caps and roots of porcini mushrooms separately.

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

For 1 kg of porcini mushrooms:

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

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

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

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

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

Methods for pickling 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 cooked for 10–15 minutes in a marinade prepared from:

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

then put on a sieve. When the mushrooms have cooled, they are placed in a barrel and filled with marinade sauce 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 pickling porcini mushrooms for the winter

For this delicious recipe for pickling porcini mushrooms for the winter, you need to take the following ingredients:

• 1 kg porcini 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 pickling porcini mushrooms for the winter, to prepare the filling, pour water into an enamel bowl, add 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, place them in a colander. Then place in jars and pour in hot marinade (250–300 ml of marinade for 1 kg of mushrooms). Cover with the prepared lids and sterilize at low boil for 40 minutes. After sterilization, immediately seal the mushrooms and place them in a cool place.

Recipe: how to pickle porcini mushrooms for the winter

Ingredients:

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

How to deliciously marinate porcini mushrooms for the winter

Before you deliciously marinate porcini mushrooms for the winter, let’s collect the following ingredients:

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

Wash the mushrooms well, peel, dry, and cut into pieces. Pour some water into a saucepan, put mushrooms in it, sprinkle with salt and put on low heat to warm through. When the juice comes 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. Add the mushrooms to the marinade, remove the onions that were cooked with them, and add the remaining seasonings. Bring to a boil, cook for another 15 minutes. Then place into prepared jars and immediately close with lids.

How to pickle porcini mushrooms for the winter

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

How to quickly pickle porcini mushrooms for the winter

Before quickly pickling porcini mushrooms for the winter, you need to boil vinegar with salt, bay leaf and pepper, put boiled boletus mushrooms in it, and let it boil 2 more times. When the mushrooms have cooled, place them in glass jars with their caps facing up and, to prevent them from spoiling, pour melted butter on top.

How to cook porcini mushrooms for the winter (marinate)

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

Recipes: how to pickle porcini mushrooms 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 onion

Before pickling porcini mushrooms for the winter using this recipe, boletus mushrooms must be carefully sorted by size. Prepared small mushrooms are left whole, large ones are cut into small pieces and placed in a pan with a moistened bottom, sprinkled with salt and heated. Cook the mushrooms in the released juice, stirring, for 5-10 minutes, then add spices, onions and boil for a few more minutes, finally pour in vinegar. Often, mushroom juice with all the additives is used as a marinade. However, it turns out dark.

Marinated porcini mushrooms (method 2)


Ingredients:

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

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

Marinated porcini mushrooms (method 3)


Compound:

• 1 kg mushrooms
• 0.5 l water
• 2 tbsp. 
• 3 pcs. bay leaf 3 pcs. fragrant and
• 10 pieces. black peppercorns
• 4 tbsp. 
• l. salt
• 1 onion

5 tbsp. 

l. 6% vinegar


Components:

• Boil the mushrooms. As soon as they sink to the bottom, they are ready. Place the mushrooms in a colander and 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 simmer for 5–10 minutes, stirring the mushrooms and skimming off any foam that forms. 
• Place the mushrooms in a prepared jar, scalded with boiling water, and place thinly sliced ​​onion rings on the bottom. Pour the marinade over the mushrooms and close with a lid.
• Marinated porcini mushrooms (Option 1)
• Boiled white mushrooms – 5 kg
• Onions – 7–8 pcs.
• Table vinegar – 1 l
• Water – 1.5 l
• Allspice peas – 2 teaspoons

Bay leaf -8-10 pcs.

Ground cinnamon – 0.5 teaspoon


Components:

• Salt and sugar - 10 teaspoons each
• Peel the mushrooms, rinse and boil in lightly salted water until tender, then squeeze the mushrooms under weight. 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. Place the mushrooms in the boiling brine and boil them for 5-6 minutes, then add vinegar to the mushrooms and brine and bring to a boil. Place the hot mushrooms in a bowl for marinating and pour over them the hot marinade in which they were cooked. Close the container tightly, cool at room temperature, and then take it to a cool place. If mold appears on the surface, it must be collected and thrown away, and the moldy mushrooms must be washed with boiling water and boiled with the marinade for 10 minutes, add a little vinegar, bring to a boil and transfer to a dry, clean container, pouring the hot marinade over the mushrooms. Place in a cool place. To protect against mold, you can carefully pour a layer of boiled vegetable oil over the marinade.
• Marinated porcini mushrooms (Option 2)
• Young small porcini mushrooms – 5 kg
• Vegetable oil – 0.6 l
• Table vinegar – 2.5 cups

Peel the mushrooms, rinse thoroughly and air dry. Pour vegetable oil into a saucepan, bring to a boil, add mushrooms to the boiling oil and simmer for 10 minutes. Then put the mushrooms in jars, pour them evenly with the oil in which they were boiled, add salt to taste, pour in vinegar, add spices. Place 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 layer of oil is 1–2 cm. Cover the necks of the jars with several layers of parchment paper and tie with twine. Store in a dark, cool place.

Porcini mushrooms marinated in oil


Components:

• Small white mushrooms – 2 kg
• Table vinegar 6% – 1 l
• Vegetable oil – 1.5 l
• Vegetable oil – 0.6 l
• Cloves – 5–6 buds
• Table vinegar – 2.5 cups

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

Marinated porcini mushrooms with dill


Ingredients:

• 1.5 kg porcini mushrooms

For the marinade:

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

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

Pickled porcini mushrooms for the winter


Ingredients:

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

For the marinade:

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

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