How to pickle porcini mushrooms for the winter – recipes with photos. How to deliciously pickle porcini mushrooms in jars

The content of the article

• Porcini pickling
• Porcini marinade
• How much pickled porcini mushrooms
• Pickled White Mushrooms Recipe
• Pickled mushrooms for the winter
• How to pickle mushrooms for the winter in jars
• Frozen pickled white mushrooms
• White pickled mushrooms with onions
• How to deliciously and quickly pickle porcini mushrooms

This variety is one of the best in the whole mushroom subspecies. It has large dimensions, which simplifies its collection and preparation, the optimal combination of elements useful to the human body. You can eat mushrooms once a week in winter instead of a meat dish. The pickled version will be a great snack for any table.

Porcini pickling

Before pickling ceps, you should decide where to get them, which ones are best for these purposes. Ideally, you need to assemble the component yourself. Mushrooms act as an excellent adsorbent, so you should look for them away from factories, roads. So you will be sure that they did not nourish harmful substances, which cannot be said with accuracy about a product on the market.

Mushrooms of any size are suitable for cooking: large, small, medium. This parameter does not affect the taste of the product. Touch them, they should be strong, without worms, prepare the workpiece immediately after collection, so as not to lie in the refrigerator. Large specimens are preferably cut, legs can be cut into rings. Vinegar is better for pickling, it will allow longer storage of the workpiece.

Porcini marinade

The success of pickling a product depends on the correct preparation of the marinade. There are several options for its creation, each person determines for himself the most optimal one. Below is a step-by-step recipe for marinade for porcini mushrooms. You can use it or slightly change to your taste preferences. This is a universal option that will help to prepare delicious mushrooms:

Ingredients:

• sugar – 1 tbsp. l .;
• salt – 1.5 tbsp. l on 1 liter of water;
• water – 200 ml per 1 liter jar;
• bay leaf – 3 pcs.;
• allspice – 6 peas;
• cloves – 2 pcs..

All of these components are mixed and used as a marinade. You can experiment with the taste of the workpiece, for example:

• if the preparation is needed for a salad, then you can add 3 cloves of garlic;
• lovers of a bitter taste need to put black pepper with peas;
• to add taste, you can throw a little parsley, dill;
• connoisseurs of spicy taste should put a little cinnamon.

How much pickled porcini mushrooms

An important point before cooking itself is the initial cooking. Excessive heat treatment will deprive the component of all its beneficial properties. If chi are overexposed, they can fall apart and lose their attractive appearance. Please note that during pickling they will be boiled again. This applies to all types of fungi: boletus, boletus, boletus.

The first time in boiling water is necessary to hold the ingredient 15 minutes after boiling the liquid. The foam that forms must be removed. Next, you need to remember how much pickled porcini mushrooms – another 15 minutes. This is enough to make them finally cooked, then for several hours they will drink a delicious marinade. Shelf life of the workpiece depends on the components.

Pickled White Mushrooms Recipe

There are several options for creating this dish, for example, some recipes help close the workpiece very quickly. Below will be several options for pickling porcini mushrooms for the winter, quickly or with additional ingredients. The process itself is relatively easy and not laborious. You just have to choose any step-by-step recipe for pickled porcini mushrooms and stock up on the perfect snack for the festive table.

Pickled mushrooms for the winter

Cooking time: 3-4 hours.

Servings Per Container: 5-6 servings.

Calorie dishes: 24 kcal.

Purpose: appetizer for dinner / lunch, festive table.

Cuisine: Russian.

Difficulty: medium.

Pickled ceps for the winter are better if you take small specimens. They better tolerate heat treatment, stronger, look more appetizing and do not need additional cutting. You will need freshly cut (not frozen) mushrooms. Clean the mushrooms thoroughly from sand, earth, a toothbrush is well suited for these purposes. The recipe is as follows:

Ingredients:

• salt – 1.5 tsp;
• bay leaf – 3 pcs.;
• mushrooms – 1 kg;
• sugar – 1 tsp;
• table vinegar – 2 tbsp. l .;
• cloves – 3 pcs.;
• citric acid – 1 tsp;
• cinnamon to taste;
• peppercorns – 3 pcs..

Cooking method:

1. Put peeled porcini mushrooms in a container with liquid on a fire. When they boil, cook another 20-30 minutes. Drain the water through a colander and let it drain.
2. Make the marinade. When it is ready, put the mushrooms, keep on fire for another 20 minutes.
3. At the end of cooking, add vinegar.
4. Banks must be sterilized. Lay the blank on the container so that the contents do not reach the neck for 2 fingers.
5. Leave under a thick towel upside down to cool.
6. Keep food in a cool place..

How to pickle mushrooms for the winter in jars

Cooking time: 3-4 hours.

Servings Per Container: 8-10.

Calorie dishes: 25 kcal.

Purpose: appetizer.

Cuisine: Russian.

Difficulty: medium.

Pickled porcini mushrooms in jars is the most widely used way of preparing this dish. You can put them in the refrigerator and keep for almost a year if necessary. To give a special taste in this recipe with a photo used onions, vinegar. The main difficulty lies in the need to sterilize the banks, the only way they can stand for a long time. How to cook mushrooms at home:

Ingredients:

• salt – 50 g;
• onions – 0.5 kg;
• table vinegar -? Art. l .;
• mushrooms – 2 kg;
• sugar – 20 g;
• water – 150 ml;
• cinnamon – 2 g;
• citric acid – 4 g.
• bay leaf – 3 pcs.;
• allspice – 10 pcs..

Cooking method:

1. Components should be washed, dried. If the caps are too large, they should be cut..
2. Chop the onion into slices.
3. Pour water, vinegar into the pan, add salt and bring to a boil. Throw the mushrooms into a boiling liquid and over low heat should be cooked until cooked. Remove the foam with a slotted spoon.
4. Then pour sugar with citric acid, add spices and bring to a boil again.
5. Next, lay the workpiece in sterilized jars, put in each onion cut into rings.
6. Pour with hot marinade, roll the lids and let cool naturally.

Frozen pickled white mushrooms

Cooking time: 3-4 hours.

Servings Per Container: 4-5.

Calorie dishes: 24 kcal.

Purpose: appetizer.

Cuisine: Russian.

Difficulty: medium.

Often people collect a rich harvest of mushrooms, but they can close them all at once and freeze it. Then the question arises: how to pickle frozen porcini mushrooms? Classic recipes always use only fresh ingredients, so there is a risk that the dish will not work, especially if they lay in the freezer for a long time. Below is a way to cook mushrooms after freezing:

Ingredients:

• cloves – 4 pcs.;
• Borovichki – 1 kg;
• vinegar – 1 tbsp. l .;
• sugar – 2 tbsp. l .;
• garlic – 6 cloves;
• peppercorns – 6 pcs.;
• salt – 1 tbsp. l.

Cooking method:

1. Put the liquid on the fire, after boiling, throw the mushrooms into the water, you do not need to defrost them first.
2. Cook for 15 minutes, then discard to drain into a colander.
3. Make a marinade (how to cook it was described above). When it begins to boil, throw the mushrooms, boil for 5 minutes. At the very end, add vinegar, put the garlic and remove the pan from the stove.
4. Let the dish cool and refrigerate for 2 hours.
5. Such a workpiece cannot be stored for a long time, therefore it is recommended to cook immediately before the feast..

White pickled mushrooms with onions

Cooking time: 2-3 hours.

Servings Per Container: 4-5.

Calorie dishes: 25 kcal.

Purpose: appetizer.

Cuisine: Russian.

Difficulty: medium.

Experienced mushroom pickers recommend pickling porcini mushrooms with onions, if you still have the ingredients after eating them fresh in dishes. If you have small porcini mushrooms, then you can cook them whole, but if the hats are large, you should cut them into several pieces, legs with rings. Below is a recipe for making delicious mushrooms with onions:

Ingredients:

• mushrooms – 1 kg;
• pepper – 4 peas;
• water – 1 l;
• onion – 3 pcs.;
• bay leaf – 2 pcs.;
• salt – 2 tbsp. l .;
• citric acid – 0.25 tsp;
• vinegar – 150 ml;
• sugar – 1 tbsp. l.

Cooking method:

1. Check all the mushrooms so that there are no rotten, worms, wash them and chop coarsely.
2. Boil the salted water, put the mushrooms, toss the pepper, the lavrusha, boil for about 15 minutes and put it in a colander.
3. Chop peeled onion rings.
4. Lay onions, porcini mushrooms in sterilized jars in layers.
5. Bring 1 liter of water to a boil, pour salt, sugar and boil for 2 minutes, then pour in vinegar, put citric acid and bring to a boil again.
6. Pour the boiling marinade over the container, you need to cover them with clean lids.
7. Cover with lids, allow to cool at room temperature.

How to deliciously and quickly pickle porcini mushrooms

Cooking time: 40-60 min.

Servings Per Container: 3-4.

Calorie dishes: 24 kcal.

Purpose: appetizer.

Cuisine: Russian.

Difficulty: easy.

If you have fresh mushrooms and you want to eat them for dinner, then there is a quick pickle of mushrooms. To speed up the process, it is better not to take a large amount of ingredients. It will take you no more than an hour to complete all the actions, but it is not recommended to store such a dish for more than a few days. To get the most pleasant taste when corking, it is better to use nylon caps.

Ingredients:

• cloves – 5-7 pcs.;
• mushrooms – 700 g;
• spices to taste;
• onion – 1 pc.;
• water -1 tbsp .;
• white wine vinegar – 1/3 st .;
• salt – 1 tbsp. l .;
• allspice black – 4-5 pcs..

Cooking method:

1. Sort, clean the mushrooms. Small can be left intact, large should be cut.
2. Chop finely the onion, immediately place the washed greens on the bottom of the container for clogging.
3. Combine all ingredients except greens in a saucepan, bring to a boil.
4. Then lighten the fire, hold for 15 minutes.
5. Remove the pan from the stove, let cool.
6. Pour the contents into a jar, allow to cool, close with a capron lid and store in a cool place.