Pickled mushrooms recipe with vinegar. How to cook delicious porcini pickled mushrooms for the winter

Mushrooms are considered one of the most delicious and fragrant mushrooms. In the people they are often called porcini mushrooms. They are widely used in cooking. You can make a lot of them hearty meals. But pickled mushrooms are the most popular. This appetizer can be prepared for the winter quite quickly. The main thing is to choose the right recipe.

What does a boletus look like and where to look for it?

It's hard to get past the boletus. It is quite large in size. The diameter of his hat can reach 16 cm. It is painted brown or brown. The shape of the cap of young mushrooms is rounded. But over time, it can become almost flat.

The stem of the mushroom is lighter than the cap. In some cases, it may have a slightly reddish tint. Small round pores are visible on it.

You can start collecting mushrooms at the end of May. Most often they can be found in deciduous forests. White mushrooms like to hide under oak, beech and hornbeam. But in the forests you can often find false mushrooms, the use of which can be dangerous to your health. In order to distinguish these species, it is necessary to remember some nuances:

1. Cut off the stem of the mushroom and look closely at the cut. If you have a boletus in front of you, then its flesh will remain white. In false specimens, it immediately begins to acquire a pinkish tint.
2. False mushrooms are practically odorless.
3. On the leg of false mushrooms, you can see a mesh pattern. White fungus is devoid of such a feature.
4. Turn the mushroom over and inspect the inside of the cap. The tubular layer of false mushrooms will have a pinkish tint. The flesh of edible specimens is white or slightly yellowish.

Preparing mushrooms for pickling

After you brought the mushrooms from the forest, they must be sorted out. If you notice signs of decay or worminess, then such specimens must be removed. They can ruin the whole dish.
Mushrooms must be thoroughly washed in cold water. Clean them thoroughly with a soft brush. Try to do this carefully so as not to damage the caps.

Then the mushrooms must be sorted. In one bank there should be mushrooms of the same size. If the mushrooms are small, then they can be processed as a whole. But large specimens are best cut into large pieces.

Classic recipe

Pickled boletus mushrooms are especially tasty if used for their preparation for the winter classic recipe. It is extremely simple. Even a young hostess can cook such a dish. To prepare the marinade you will need:

1. Table bed of salt.
2. One and a half tablespoons of granulated sugar.
3. Two buds of cloves.
4. Three peas of allspice.
5. Two laurel leaves.
6. Five peas of black pepper.
7. 1.5 tablespoons of vinegar essence.

Mark the mushrooms prepared for processing in a saucepan. Fill them with water and boil for at least 20 minutes. This will form a gray foam. It definitely needs to be removed. Boiled mushrooms will need to be washed in cool running water.

Prepare the marinade. To do this, boil water and dip all the necessary spices into it. Boil this mixture for several minutes.

Place the porcini mushrooms in the cooked marinade and continue to cook for at least 15 minutes. Acetic essence must be added to the pan a couple of minutes before the end of cooking. Arrange the finished mushrooms in prepared jars and seal tightly with metal lids. Cover the jars upside down with a warm blanket and leave them to cool in this state. Using this recipe, you can quickly prepare an appetizer that you can regale your guests all winter. Just remember that it is better to store it in a cool place, cellar or refrigerator.

Appetizer with mustard

If you want mushrooms to have a more piquant taste, then it is better to use a recipe with mustard for their preparation. To prepare such a dish for the winter you will need:

1. Tablespoon of sugar.
2. 6 peas of black pepper.
3. Dessert spoon of dried dill.
4. Half a teaspoon of citric acid.
5. Three buds of cloves.
6. Four leaves of laurel.
7. Tablespoon of salt.
8. Half a teaspoon of mustard seeds.

Place the mushrooms prepared for pickling in salted water and cook for half an hour. After that, drain the liquid and let the mushrooms dry.
At this time, prepare the marinade. To do this, just boil water and add all the spices to it. Boil this mixture for several minutes.
Arrange the mushrooms in sterilized jars and pour over the boiling marinade. Seal the jars tightly with lids and leave them to cool at room temperature. This recipe will help you quickly and easily prepare a tasty and nutritious dish that will be a great treat.

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

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

Porcini mushrooms marinated in jars with vinegar for the winter

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

AT enamel pan pour out fresh mushrooms, add water, salt, citric or tartaric acid, spices.

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

At the end of cooking, add vinegar essence, having previously mixed it with mushroom broth.

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

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

For 10 kg of fresh porcini mushrooms:

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

How to pickle white mushrooms for the winter

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

For 1 liter of water:

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

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

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

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

For 1 kg of fresh porcini mushrooms:

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

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

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

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

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

How to cook pickled porcini mushroom for the winter

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

Caps and roots of porcini mushrooms marinate separately.

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

For 1 kg of white mushrooms:

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

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

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

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

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

Ways to pickle porcini mushrooms for the winter

Components:

• prepared porcini mushrooms - 10 kg

Marinade filling:

• water - 2 l
• vinegar essence 80% - 60 g
• citric acid - 3 g (1/3 teaspoon)
• bay leaf - 10 leaves
• cinnamon - 1 g (1/2 teaspoon)
• allspice - 20 peas
• cloves-15 buds
• salt - 400 g

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

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

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

The best delicious recipe for marinating porcini mushrooms for the winter

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

• 1 kg white mushrooms

For filling:

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

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

Recipe: how to pickle porcini mushrooms for the winter

Ingredients:

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

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

How delicious to pickle porcini mushroom for the winter

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

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

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

How to pickle porcini mushrooms for the winter

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

How to quickly pickle porcini mushrooms for the winter

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

How to cook porcini mushrooms for the winter (pickle)

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

Recipes: how to pickle white mushroom for the winter

Ingredients:

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

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

Pickled porcini mushrooms (method 2)


Ingredients:

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

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

Pickled porcini mushrooms (method 3)


Compound:

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

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

Pickled porcini mushrooms (Option 1)


Components:

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

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

Pickled porcini mushrooms (Option 2)


Components:

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

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

White mushrooms marinated in oil


Components:

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

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

Marinated porcini mushrooms with dill


Ingredients:

• 1.5 kg white mushrooms

For marinade:

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

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

Marinated porcini mushrooms for the winter


Ingredients:

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

For marinade:

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

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

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

Description

Pickled mushrooms - one of the most popular recipes preparations for the winter. A simple recipe for preserving mushrooms for the winter in a marinade is great for these mushrooms. It does not require the time of hostesses, and the result exceeds all expectations.
Well-chosen proportions of salt and vinegar, an excellent combination of spices allows you to emphasize the perfect and delicate taste white fungus, and preserve its pleasant structure and natural crunch when consumed.

The simplicity of this preparation for the winter attracts housewives, and the recipe for harvesting mushrooms diverges at lightning speed, taking the first lines in personal culinary notebooks. It is most pleasant to collect mushrooms, but in our time it will not be difficult to buy them on the market. Allspice, which is part of the recipe, is one of the most compatible types of peppers in recipes using any mushrooms, because it is he who makes it possible to reveal the true mushroom aroma.
The presence of water pepper adds piquancy to the marinade, helps to reveal the taste of porcini mushrooms, without violating it at all. Black peppercorns - the most traditional look pepper used in any marinade recipe. Bay leaf - indispensable for giving a spicy taste, in company with black pepper. Rosemary acts as a kind of taste catalyst and, in alliance with ground coriander, gives a unique taste to mushrooms. A relatively small amount of salt and a sufficient amount of vinegar will give the mushrooms a slightly sour taste, the absence of sugar will play well in this marinade. We invite you to prepare delicious pickled mushrooms for the winter with your own hands, using a simple and understandable recipe with step-by-step cooking photos. You will be satisfied with the process and understand how to pickle mushrooms with vinegar quickly and easily, and prepared mushrooms will take pride of place on your table.

Ingredients

Pickled mushrooms - recipe

Let's start harvesting pickled mushrooms with preparation necessary ingredients. Remove leaves from mushrooms and dry well. The particles of earth remaining on the mushrooms are carefully wiped off with a napkin, and in places where the dirt has eaten very deeply, we cut off a thin layer with a knife. It is not recommended to wash mushrooms, as they have a rather loose spongy structure and absorb water, while acquiring a watery taste. We cut the prepared mushrooms into convenient parts, the kids can be left as they are - they create a nice-looking picture in a jar and are perfectly marinated as a whole. We wash the bay leaf, rosemary and peppercorns - they may contain the remnants of harvesting processes in industrial conditions. We clean the garlic and cut the cloves into plates.

We put a pan on the stove, put the mushrooms in it and pour a liter of cold water. Set the heat to medium and bring the mushrooms to a boil. Cook for two minutes and remove the foam that appears with a slotted spoon. Turn off the stove and put the mushrooms in a colander until the water drains completely and cools.

At the bottom of each of the three half-liter clean sterile jars, previously washed with soda and rinsed in running water, lay out: one bay leaf, five black peppercorns, five wild mustard peas, two cloves of garlic, a generous pinch of rosemary and coriander. Lay the cooled mushrooms on top..

In a clean saucepan, prepare the marinade. To do this, pour 500 ml of cold water into the pan, put three peas of allspice, five peas of black pepper and five peas of pink pepper there. Add three teaspoons of salt and stir. Pour in three tablespoons of the usual 9% vinegar. Bring to a boil, stir to completely dissolve the salt. Cook for no more than five minutes on a quiet fire so that the vinegar does not evaporate much.

Pour tightly packed mushrooms with hot marinade, if spices come across, leave them in jars. The filling should completely cover the mushrooms.

We roll up the jars boiled for two minutes with lids for long-term storage. We wrap it well in a woolen blanket, turning it over on the lid, and leave it to cool completely. You can store cooked pickled mushrooms throughout the year in a cool basement or on the bottom shelf in the refrigerator. The mushrooms will be ready in 24 hours, but it is advisable to keep them in the marinade for a week, for the most complete impregnation of the entire boletus, especially the large one.

Preparing pickled mushrooms for the winter is the dream of any housewife. This is not only one of the noblest options for snacks, but also a full-fledged, satisfying, tasty dish, able to decorate both everyday and festive table. The purpose of our today's article is to acquaint readers with some ways to prepare such homemade preparations.

If you want to prepare porcini mushrooms without vinegar, then mushroom pickling recipes can be found in the article on our website.

A little about mushrooms and their "close relatives"

Mushroom mushrooms belong to the genus Boletus (Bolétus) and are rightfully considered the most delicious and healthy of the wild mushrooms that grow on the territory of Russia and other countries. However, this can only be attributed to a few representatives of the subgroup, such as oak (netted) boletus, pine porcini mushroom, birch porcini mushroom, cow boletus and some others. In total, the genus includes about 300 species of mushrooms.

Among them meet and poisonous(satanic mushroom, beautiful boletus) and those that do not contain toxic substances, but are not suitable for eating because of the bitter taste that does not disappear even after prolonged cooking (stocky boletus, beautiful boletus, etc.). The vast majority of inedible mushrooms have either too bright (red or orange) coloring of the spongy tissue of the cap and part of the stem, or the flesh turns blue on the cut (as happens with boletus and mossiness mushrooms).

The spongy lower part of the caps in young mushrooms is cream or white, dense, in grown specimens it is more loose, yellowish or slightly greenish. The surface of the cap is dry, often velvety. The leg is colored a little lighter, on its surface in many species there is a characteristic darker "mesh". The flesh on the cut does not darken. The smell is pleasant, strong, slightly sweet. The tissues of the fungus retain their color even after cooking.

Preparation for pickling

For marinating usually select the youngest boletus(the best canned food is obtained from mushrooms, the height of which does not exceed 5 cm). Their hats are almost spherical, the legs are short and plump, the spongy tissue is dense and light.

Like all Forest mushrooms, mushrooms are necessary to start clean with a knife and brush from the remnants of forest debris and earth. This must be done very carefully: porcini mushrooms practically do not contain substances hazardous to human health, but this in no way excludes the risk of botulism pathogens getting into the blanks.

Particular attention should be paid to the removal of worm fungi. Mushroom mushrooms have one interesting feature: their legs, infected with mushroom fly larvae (the so-called "worms"), look absolutely healthy from the outside. That's why pickling whole mushrooms (even the smallest ones) is not recommended. Experienced mushroom pickers advise cutting the stems of mushrooms in half (across) before washing in order to immediately get rid of the wormy parts. Then mushrooms are washed in running water.

These mushrooms do not need to be soaked: they absorb excess moisture too quickly.

Mushroom pickling recipes

There is no consensus on the need for pre-boiling mushrooms. Some housewives believe that you can make blanks quickly and tasty if you cook mushrooms “in own juice", i.e use decoction for marinade in which mushrooms were boiled. This approach is justified in the sense that the mushroom broth is practically harmless, and the filling prepared on its basis preserves the “forest” taste and aroma as much as possible.

There is also an opinion that the marinade is still worth preparing. on clean water, since in this case the filling turns out to be more beautiful and absolutely transparent, and the taste of the finished product practically does not suffer. Both versions have the right to exist. If you want to know how to pickle mushrooms - the recipes are in front of you.

The recipe is quite simple but finished product has an exceptionally delicate, spicy taste due to unusual combination seasonings Such mushrooms should be preserved in jars with a volume of no more than 0.5 liters and put on the table on the most solemn holidays.

Servings/Volume: 2.5-3 l

Ingredients:

• small boiled mushrooms - 2 kg;
• water - 1 l;
• rock salt - 2 tbsp. l.;
• sugar - 1 tbsp. l.;
• vinegar 9% - 80-100 ml;
• ground nutmeg - 1 tsp;
• onion - 2-3 heads;
• black and allspice pepper - 2-3 peas per jar;
• bay leaf - 1 piece per jar.

Cooking:

1. Boil water with sugar, salt and all dry spices, add onion, thinly sliced ​​into half rings, cook for another 2-3 minutes.
2. Dip the prepared mushrooms into the marinade, boil for 10 minutes.
3. Pour in vinegar, cook for another 2-3 minutes.
4. Arrange the contents of the pan in sterilized jars, top up with the remaining liquid.
5. Seal the jars tightly, turn them over onto the lids, wrap them up and leave to cool.

The sunset is stored in a cool place in the apartment for up to 9 months, in the refrigerator - up to a year.

In this case, fairly large mushrooms are also suitable, provided that among them there are no worms and overgrown ones. The product is very tender, with a wide variety of flavors, depending on the selected additional components. Caviar is perfect for filling festive tartlets, spreading snack pancakes or waffle "cakes".

Servings/Volume: 0.5-0.7 l

Ingredients:

• fresh mushrooms - 1 kg;
• water - 1 l;
• rock salt - 40-50 g;
• vinegar 6% - 50 ml;
• table mustard (ready-made) - 1-2 tbsp. l.;
• vegetable oil - 100 ml;
• black and allspice ground pepper - 0.5-1 tsp each;
• dill greens (finely chopped) - 2-3 tbsp. l.

If desired, you can add a little sugar, any ground spices, parsley, basil, tarragon and other herbs, grated horseradish or ginger root and other seasonings at the choice of the hostess.

Cooking:

1. Mushrooms, washed and cut into pieces, put in a saucepan, pour water, add salt, bring to a boil and boil for 20 minutes, removing the foam.
2. Throw the mushrooms in a colander, let the water drain. Cool and pass through a meat grinder.
3. Mix mushrooms with the rest of the ingredients. Salt and pepper to taste. If desired, you can puree the mixture with a blender.
4. Transfer the caviar to pre-sterilized small jars.

The blank can be kept in the refrigerator for 3-4 months under plastic lids. For better preservation, the jars are filled “up to the shoulders” and a few tablespoons of preheated vegetable oil are poured onto the surface of the caviar. In addition, the product is well stored frozen in small plastic containers, which are thawed as needed.

Video

Some interesting recipes pickling mushrooms offered experienced housewives see the following videos:

Graduated from MGRI them. Ordzhonikidze. By main specialty, he is a mining geophysicist, which means a person with an analytical mindset and diverse interests. I have my own house in the village (respectively, the experience of gardening, gardening, mushroom growing, as well as fussing with pets and birds). Freelancer, perfectionist and "bore" in relation to his duties. Handmade lover, creator of exclusive jewelry made of stones and beads. A passionate admirer of the printed word and a tremulous observer of everything that lives and breathes.

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Greetings, friends. Yesterday we went to the forest with my parents. Grilled skewers. By the way, I used one of the recipes in the article "". It turned out great. But that's not what we're talking about today. I decided to dedicate this article to the porcini mushroom or, as it is also called, boletus. And if you have never cooked for the winter in jars before, I recommend trying it. The article collected the most best recipes how to pickle porcini mushrooms. And what amazing salads and soups they make. Well, just a meal 🙂

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

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

As a rule, the life cycle of the white fungus 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 mushrooms, they need to be processed as soon as possible. Already 10 hours after their cut, the content of useful substances is halved. And yes, they do have worms. If you are still tormented by suspicions, send mushrooms overnight in salted cold water. All excess protein will crawl out 🙂

And yet, in the forest you can find mushrooms that have turned slightly green in the area where spores are formed. If such a product is not wormy, it can be used. Only before you need to carefully remove the greens. Soup or sauce is usually cooked from such mushrooms, but it is not suitable for conservation.

How to pickle mushrooms at home

There are many various options pickling mushrooms. And today I will introduce you to options for every taste. And to whet your appetite, I backed up the recipes with photos 🙂 Be sure to unsubscribe later what you cooked from this and whether you liked it.

But first, I will make a couple of important remarks. If a white precipitate has formed in the jar with the workpiece, do not eat such mushrooms. And when cooking mushrooms, do not overdo it with spices, otherwise they will simply drown out the mushroom aroma.

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

Naturally, mushrooms are needed for harvesting (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 slide of sugar;
• 4 peas of allspice;
• 2 laurels;
• 4 black peppercorns;
• 1 tbsp with a hill of coarse salt.

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

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

Add sugar with salt, pepper, parsley and cloves to the water. Here we introduce vinegar into the composition and bring the solution to a boil. After the washed mushrooms, we send them to the marinade and cook for about a quarter of an hour.

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

Marinating mushrooms without sterilization

Do you want to cook pickled porcini mushrooms on hastily? Then this simple recipe is just what you need. For an appetizer you will need:

• a kilo of mushrooms;
• 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 laurels.

We send pre-prepared mushrooms to cook. You need to boil them over medium heat. It's hard to tell how long it takes to cook the mushrooms. Be guided by the behavior of the product: ready-made mushrooms sink to the bottom of the dish.

We are preparing the marinade. We send a pot of water to the fire and bring to a boil. Then add sugar and salt. After a couple of minutes, we introduce vinegar and citric acid into the composition, and then turn off the brine.

In clean jars we put dill, lavrushka and mustard. We place boiled mushrooms here and fill the mushrooms with marinade. We cover the jars with nylon lids and wait until the blanks have cooled. Keep the treat in the refrigerator. After a day, you can take a sample.

Marinating porcini mushrooms in jars

My mushrooms and cut them (if they are very large). We put them in a saucepan, fill them with clean water and cook for about a quarter of an hour. The water in which you cook should be salted.

After that, pour 2 tsp into each sterile half-liter jar. 9% vinegar. Here we also throw 2 laurels and a couple of peas of black pepper. To pepper gave flavor, pre-fill with boiling water.

We put boiled mushrooms in jars and fill them with water in which they were boiled. And cover the dishes with lids. We wait until the workpiece has cooled down, and send it to the refrigerator. You can store this yummy even for a year. Only something tells me that it will evaporate before you 🙂

What to cook from pickled mushrooms

From pickled mushrooms, you can cook a lot of all sorts of goodies - first, second, snacks, etc. It can be both festive and everyday dishes. Catch recipes.

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

Simple Lenten Salad

Products you need to stock up on:

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

Peeled potatoes cut into cubes. We also send pickled mushrooms there (if they are large, they need to be cut). Next, add the onion chopped into cubes and cucumbers cut into thin semicircles. Then add peas, salt and pepper. Drizzle the salad with oil and mix well. Decorate with herbs before serving.

Delicious salad with ham and eggs

For him you will need:

• 2 boiled chicken eggs;
• 160 g of ham;
• 1 boiled potato;
• 100 g mushrooms;
• 1 pickled cucumber;
• 3 garlic cloves;
• some mayonnaise.

Chop the cucumber, eggs, potatoes and ham into cubes. Mushrooms cut into small pieces. Pass the garlic cloves through a press. We mix all these components and flavor the mixture with mayonnaise. That's all - the salad is ready.

cooking soup

The soup prepared according to this recipe is incredibly tasty. And a great alternative to brewed fresh mushrooms. For this dish stock up:

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

Pour water into a saucepan and put the dishes on the stove. When it boils, immerse rice in it. Add the liquid, mix, cook the rice until tender.

While the rice is cooking, you can prepare the passivation. To do this, fry the diced onion, grated carrots and chopped garlic in oil. Then add the 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 we introduce the egg mass into the pot with the soup. We try food for salt. If necessary, we add. Once again bring the dish to a boil and remove it from the stove. Next, add chopped green onions and cover the dishes with a lid. After 15 minutes you can set the table.

In addition, porcini mushrooms help in the fight against atherosclerosis and tuberculosis. They are also cancer protectors. In addition, mushrooms help maintain a healthy thyroid gland. They are also used for therapeutic purposes in the treatment of diseases of the cardiovascular system.

And how do you, my dear readers, pickle porcini mushrooms. Share your experience. And on . And that's all for today: bye-bye!