How to pickle porcini mushrooms: a selection of good recipes. Marinated porcini mushrooms, simple recipe

It's not very difficult to marinate. Using the right ingredients and following all the recipe recommendations, you are sure to get a very tasty and appetizing snack that no one in your family will refuse.

Selection and processing of the main ingredient

White is possible only if you are completely sure that you have collected an edible forest harvest. After all, many people who do not understand mushrooms confuse them with other species.

It is advisable to collect such a product away from highways and various factories. If you decide to purchase mushrooms at the market, we recommend that you carefully inspect them. They should be elastic and as fresh as possible, and also free of dents and wormholes.

How to prepare pickled porcini mushrooms for the winter? First of all, they should be processed correctly. The product is thoroughly cleaned of forest debris and then thoroughly washed in warm water. If the mushrooms are large, then they need to be cut into smaller pieces.

As soon as the product is processed, it is placed in a deep pan and poured cold water. It is also salted to taste and then placed on the stove.

Having achieved a strong boiling of the liquid, reduce the fire to a minimum. After removing the gray foam from the surface of the water, cover the mushrooms loosely with a lid and cook for about ¼ hour.

As time passes, the forest harvest should noticeably decrease in size. After this, it is discarded in a colander and washed thoroughly.

To obtain a more tender and tasty snack, it is recommended to heat porcini mushrooms again. To do this, put them back into the pan, fill with cold water, salt, boil and cook for ¼ hour. After the time has passed, the mushrooms are discarded in a colander, washed and left aside for several hours (until all the liquid has drained).

Marinated porcini mushrooms: recipe

There is nothing complicated in preparing pickled snacks for the winter. To do this you need to stock up:

processed and boiled porcini mushrooms - 1 kg;
natural table vinegar - 1.5 tbsp. l.;
drinking water - 1 l;
sugar - to your taste;
medium-sized table salt - 1 large spoon;
black peppercorns - 6 pcs.;
garlic cloves - to taste and desire;
bay leaves - 3 pcs.;
ground cinnamon - to taste.

Preparing the marinade

We talked above about how mushrooms should be processed before pickling them. While all excess liquid is draining from the product, begin preparing the marinade.

Drinking water is poured into a deep bowl and brought to a boil. As soon as the liquid begins to boil, add 1 large spoon to it table salt and a little sugar.

After the spices are dissolved, table vinegar is poured into the marinade and then removed from the stove.

Heat treatment process and formation of snacks

As soon as the marinade is ready, put all the previously processed mushrooms into it and mix thoroughly. Bay leaves and peeled garlic cloves are also added to the products.

After keeping the ingredients in hot brine for about 5 minutes, they are placed on the stove and brought to a boil again. In this composition, the mushrooms need to be cooked for about ¼ hour.

While the product is being heat treated, begin preparing the cans. For this purpose, containers with a volume of 0.7 or 1 liter are used. They are washed well baking soda and sterilize in a double boiler or on the stove.

Having prepared the container, put the prepared mushrooms with the marinade into it (right to the edges of the jar) and immediately roll it up with tin lids. By the way, the latter should also be sterilized. They are thoroughly washed and boiled in plain water.

Where to store?

The finished pickled porcini mushrooms in the jar are turned upside down and left in this form for a day. After this time, the snack is put into the basement or cellar, that is, any cool and dark place (can be kept in the refrigerator).

As you can see, White mushroom It's quite easy to marinate. However, consume such a snack immediately after heat treatment do not do it. It must be kept in a cool place for a whole month. This is the only way you will get tasty and aromatic mushrooms that will definitely delight all members of your family.

How to use?

Now you know how pickled porcini mushrooms are prepared. The recipe for this snack should definitely be saved in your cookbook. After the product has been marinated and becomes aromatic and very tasty, place it in a colander and rinse thoroughly under cold water.

Shake the mushrooms vigorously, season them with a small amount of vegetable oil, mix thoroughly and place in a bowl. This appetizer is served at the table along with any first and second hot courses.

Porcini mushrooms can be pickled not only according to the recipe described above, but also in other ways. For example, some housewives add not just citric acid. You can also put clove buds, various seasonings, dried herbs, etc. in the brine.

Russian cuisine is rich in recipes in which mushrooms are one of the ingredients. Of course, this product is used very rarely in its raw form. Usually they are fried with onions, boiled in soup, stewed with meat, and also salted and pickled, making preparations for the winter. Each cooking method has its own subtleties and secrets, and each mushroom has its own characteristics.

Lovers of quiet hunting know exactly what the chanterelle or boletus they find will be used for. But there is a mushroom that will be tasty in any form. This is a porcini mushroom, or boletus.

How to properly collect porcini mushrooms for pickling

Hunting for boletus usually begins in late June and ends in September if the summer is warm enough. If the whites are expected to be fried or boiled later, it does not matter when they are collected and which specimens end up in the basket. But those found in late July - early August are suitable for pickling. They have already grown to the right size, but still strong enough to “survive” the marinating process.

The best places where mushrooms suitable for pickling grow are considered to be dark coniferous forests. It is there that you can find small, strong boletus mushrooms with a dark cap and a thick stem.

Having found a suitable mushroom, you need to carefully unscrew it from the ground with your hands, turning it counterclockwise; experienced mushroom pickers do not recommend cutting it off.

Only after carefully examining the white one and making sure that it is not its “double”, the satanic mushroom, can you put the find in the basket.

Homemade pickled porcini mushrooms: method one

Before marinating porcini mushrooms, they should be washed well with a brush, but make sure that the caps do not break. The top film is not removed. Small mushrooms can be left whole, but large ones should be cut in half or into 4 parts.

The washed and peeled mushrooms are placed in cold water and put on fire. When the water boils, you need to drain it because it will be dirty. Then the boletus mushrooms are again filled with water and brought to readiness. This usually takes about 20 minutes. Now all that remains is to drain them in a colander, rinse them again and leave them in this form so that the water drains.

Now it's time to prepare the marinade. For it they use:

water,
salt and sugar,
clove buds,
70% acetic acid.

For 1 liter of water take a tablespoon of salt and sugar, 3 cloves of garlic and 3 bay leaves. Cloves are added to taste, but usually only about 5 pieces are used; it can also be replaced with a cinnamon stick. Vinegar is added last and only to boiling water.

After adding all the ingredients, you need to wait for the marinade to boil again and add the mushrooms in the colander; they should boil for another 10-15 minutes. After removing the pan from the heat, you need to remove the mushrooms with a slotted spoon and put them in previously prepared jars. The marinade from the pan is also poured into jars almost to the very edges, and a tablespoon of odorless vegetable oil is added on top.

Now the jars need to be tightly closed (it is better to use screw caps) and cooled. You can try pickled mushrooms in a couple of days.

Second marinating method

The second method of marinating porcini mushrooms differs from the first in that only boletus caps are used in the recipe, and they are not boiled in the marinade.

So, for 1 liter of water take:

1.5 tbsp each salt and sugar,
3 bay leaves,
5 pieces. carnations,
6 peppercorns,
vinegar essence 70% – 1 tsp.

The essence is added to the ready-made marinade, removed from the heat. And the caps are boiled separately in ordinary water until fully cooked. The boiled caps are placed in jars using a slotted spoon, poured with marinade and a spoonful of sunflower oil is added.

The jars, covered with lids, are placed in hot water and allowed to boil for 30-40 minutes. After which the lids are tightly closed or rolled up. Cooled jars are stored in a cool place for about six months. If you plan to store them longer, then the amount of vinegar essence must be increased.

Pickled porcini mushrooms prepared according to this recipe can be eaten within 2 weeks. But if you wait a little, they will taste even better.

The calorie content of pickled boletus mushrooms is very low - only 24 Kcal per 100 g. They can be served separately or cooked with them in various dishes. Mushrooms go especially well with boiled potatoes, fresh tomatoes and onions. But you can experiment and get very unusual combinations.

Do you like pickled porcini mushrooms? Share your recipes on

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 according to its 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 a preservative effect 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 when low temperatures or pasteurized in sealed 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.

IN enamel pan add fresh mushrooms, 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, 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 teaspoons salt
3 bay leaves
6 allspice peas
3 buds of cloves
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 to 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 bottom part spine.

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 through. 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. And 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 boiled 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 put into 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 place 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 you quickly marinate porcini mushrooms for the winter, you need to boil vinegar with salt, bay leaf and pepper, put boiled boletus mushrooms in it in water, 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 in 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 glass of vinegar and 3 glasses 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 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: in hot water

Dissolve salt and sugar, 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 and let it cool for

Components:

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

Ground black pepper -3-4 teaspoons Bay leaf – 5–6 pcs. Salt - to taste Peel the mushrooms, rinse thoroughly and air dry. Pour into the pan 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 vinegar over the peeled mushrooms, 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 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 in the hot marinade. 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 mushrooms under running water, peel, cook a little in salted boiling water or simply pour boiling water over it 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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Marinated porcini mushrooms are an exquisite delicacy and excellent cold snack even without adding onions and butter. We suggest reading about how to prepare pickled porcini mushrooms on this page. A wide variety of canning methods are presented here. Using these recipes for pickling porcini mushrooms at home, you can make excellent preparations that will delight you with their taste in winter. Most often, glass jars are used as containers for storing preserves. With the vinegar included in the recipe, they retain their properties perfectly. taste qualities in the refrigerator for 10 - 12 months. For hermetically sealed sealing, special tin lids are used.

Look at the pickling of porcini mushrooms in the recipe with photos and see that this is a fairly simple way to process this raw material.

Canned porcini mushrooms are very popular; mushrooms preserve good taste and smell, which is why they are widely used in cooking. The best recipe Pickling porcini mushrooms begins with collecting them in the early hours, since they can withstand longer when cooled by the night cold. When collected, they are cleaned of soil and debris with a knife and placed in a basket so that they do not become steamed or wrinkled.

Even this simplest method of pickling porcini mushrooms recommends pre-processing the raw materials. Given that mushrooms spoil quickly, they should be taken care of immediately after harvesting. Mushrooms should be preserved no later than 24 hours after collection; Until this time, they are left in the fresh air so that they do not become steamed or become wormy. Mixtures of mushrooms turn out to be very beautiful and tasty, for example, add a little saffron milk cap or chanterelle mushrooms to porcini mushrooms.

If you use this simplest recipe for pickling porcini mushrooms, you will need enamel or tinned pans, wooden troughs, trays or enamel basins, cooling bowls, skimmers, glass or glazed clay jars, oak or linden tubs and barrels. All metal utensils must be enameled or tinned, otherwise they will be corroded by vinegar. In addition, you need to have vinegar, fine pure salt, granulated sugar, alum, saltpeter, pepper, cloves, cinnamon, bay leaf, caraway seeds, as well as fresh vegetables: carrots, parsley, celery, onions, garlic. Recipes for pickling porcini mushrooms in jars allow for the use of other interesting ingredients.

There are many types of vinegar: bread (natural), aromatic, Rhine (nested), beer and vinegar essence. Vinegar from the essence is cheap and strong; marinades in it last a long time, but acquire a pungent taste and a yellowish-dirty appearance.

Beer vinegar for marinade is weak: mushrooms in it quickly deteriorate and become moldy.

Bread and fruit vinegar are most suitable for marinades. But the best quality is considered to be Rhine (nest) and aromatic vinegar. Mushrooms are first sorted by type and size. Clean, cut off the legs, wash thoroughly, several times in cold water, changing it each time. Then place the mushrooms on a sieve to dry. You need to wash the mushrooms sparingly with water (so that they soak a little at the same time), otherwise they will have to be recycled and the marinade completely replaced. Large caps are cut in half or into four parts, the stems of porcini, aspen and boletus mushrooms are cut across into slices 2–3 cm thick (they are marinated separately from the caps). The best mushrooms for pickling are those collected in August and September, when they grow slowly and are denser, stronger and smaller. At home, mushrooms are pickled in two ways: they are immediately boiled in the marinade or, after boiling them in salted water, they are poured with the marinade.

A delicious and quick recipe for pickling porcini mushrooms

To implement this delicious recipe pickled porcini mushrooms per 10 kg of fresh raw materials:

water – 1.5 l
salt – 400 g
citric or tartaric acid – 3 g
food vinegar essence – 100 ml
Bay leaf
Cinnamon
Carnation
allspice
nutmeg and other spices.

That's why quick recipe When marinating porcini mushrooms, they need to be sorted, sorted by type and size, cut off the stems (remove the skin of butter mushrooms), rinse thoroughly, changing the water several times. Then 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 the hot mushrooms along with the broth into prepared sterilized jars, close the lids and sterilize in boiling water: half-liter jars - 30 minutes, liter jars - 40 minutes. After sterilization is completed, quickly roll up the jars and cool.

How to pickle porcini mushrooms at home: recipe with photos

Before marinating porcini mushrooms at home, you need to prepare a marinade using 1 liter of water:

1 tbsp. a spoonful of 80% vinegar essence or 200 ml of 9% vinegar (in this case you need to take 200 ml less water)
2 tbsp. spoons of sugar
4 teaspoons salt
3 bay leaves
6 allspice peas
3 buds of cloves
3 pieces of cinnamon.

Place the boiled, cooled mushrooms in prepared jars so that their level does not exceed the shoulders of the jar. Pour the chilled marinade over the mushrooms, pour a layer (about 0.8–1.0 cm) of vegetable oil on top of the marinade, cover the jars with parchment paper, tie them up and store in the refrigerator.

See how to marinate porcini mushrooms in a recipe with photos that illustrate all the steps of the cooking process.

Recipes for marinating porcini mushrooms

The following is poured into an enamel bowl per 1 kg of fresh mushrooms:

1/2 cup water
1/3 cup table vinegar
tablespoon salt

According to the recipe for preparing porcini mushrooms by marinating, as soon as the water boils, the prepared mushrooms are dipped into it and cooked over low heat, stirring gently. The duration of cooking depends on the type, size, and age of the mushrooms. But more often it lasts, if you count from the moment of boiling, 8-10 minutes. Boil porcini mushrooms for 20–25 minutes, mushroom stems for 15–20 minutes. During the cooking process, remove the abundant foam that appears with a slotted spoon. When the marinade begins to lighten, the foam stops, and the mushrooms begin to settle to the bottom, the boiling is completed. 2–3 minutes before the end of cooking, add 1 kg of fresh mushrooms to the pan:

1 teaspoon granulated sugar
5 allspice peas
cloves to taste
bay leaf and on the tip of a knife - citric acid

The finished mushrooms are quickly cooled, placed in jars and filled to the top with the remaining marinade.

A simple recipe: how to pickle porcini mushrooms in jars

Before marinating porcini mushrooms simple recipe, pour water into the pan, add a little salt (40–50 g per 1 liter of water), then add mushrooms and start cooking them. During the boiling process, the resulting foam is removed. Cook for 20–25 minutes, stirring gently. When the mushrooms are ready (settle to the bottom), remove them from the heat, place them on a sieve, cool, then transfer them to ceramic dishes or glass jars. Preparation of marinade for 1 liter of water:

3 teaspoons of 80% vinegar essence (or 1 faceted glass of 9% vinegar, then you need to take 1 glass less water)
2 tablespoons sugar
1 tablespoon salt
4–5 bay leaves
10–12 black peppercorns
6 allspice peas
3 buds of cloves
2–3 g of dry dill.

Bring everything together to a boil and pour into jars with mushrooms so that there is a layer of liquid above them. After the marinade has cooled, the jars are closed with plastic lids. Before marinating porcini mushrooms in jars, the recipe can be supplemented with other ingredients to suit your taste.

Depending on their own taste, preparers often make marinades spicier or softer by adjusting the amount of vinegar, and even sweeter by adding sugar and garlic. They also change the set of spices: some are not used at all, others are added more, etc.

How to properly and tasty marinate porcini mushrooms

Before you properly marinate the porcini mushroom, you need to prepare all the necessary 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).

Before deliciously marinating porcini mushrooms, they are cleaned, quickly washed with cold water, and placed on 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 through.

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.

And 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.

How to make pickled porcini mushrooms

Prepared porcini mushrooms – 10 kg. Before making pickled porcini mushrooms, prepare a special 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.

The mushrooms are cleaned and boiled for 10–15 minutes in a marinade prepared from 3 liters of water, 20 g of vinegar essence and 175 g of salt, then drained onto a sieve. When the mushrooms have cooled, they are placed in a barrel and filled with marinade sauce prepared in advance.

How to pickle porcini mushrooms at home

Ingredients:

1 kg mushrooms
1½–2 glasses of water
50–70 ml 30% acetic acid
15–20 g (2–3 teaspoons) salt
15 peppercorns
10 allspice peas
2 bay leaves
1–2 onions
1 carrot.

For marinating, select small mushrooms or cut into larger pieces.
Before marinating porcini mushrooms at home, they need to be peeled, rinsed with cold water and placed in a sieve, allowing the water to drain.
Then boil the mushrooms in a small amount of water or without adding water for 5–10 minutes.
Preparation of the marinade: pour water into a bowl and boil it for several minutes along with allspice and sliced onions and carrots, add acetic acid towards the end of cooking.
Place lightly dried mushrooms in the marinade and cook for 4-5 minutes, then season.
Transfer the mushrooms into jars or bottles, pour in the marinade so that the mushrooms are covered with it.
Immediately close the container, cool it and take it to a storage room.
To lighten the marinade, remove the mushrooms from the broth and pour vinegar diluted with water and seasoned with sugar.
The mushrooms are boiled again in this marinade and transferred together with it to a jar.

How to quickly and deliciously marinate porcini mushrooms with dill

Compound:

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

Before you can quickly and deliciously pickle porcini mushrooms, you need to peel them and rinse them 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.

Recipe for how to properly marinate porcini mushrooms

Compound:

1 kg porcini mushrooms

For the marinade:

1 liter of water
30 g salt
5 g sugar
200 ml 9% vinegar
10 black peppercorns
5–7 allspice peas
2 bay leaves

The recipe for how to pickle porcini mushrooms advises that you first thoroughly clean them, wash them, and cut large ones into 2 parts. Place the prepared mushrooms in boiling salted water (20 g of salt per 1 liter of water) and cook for 10 minutes. Then place in a colander and let the liquid drain. For the marinade, bring water with spices, salt and sugar to a boil, pour in vinegar. Before properly marinating porcini mushrooms, they need to be dipped in brine and cooked for 10 minutes. Then use a slotted spoon to place the mushrooms into sterilized jars and pour boiling marinade over them. Immediately roll up the jars, turn them over and wrap them until they cool.

The best way to marinate porcini mushrooms

Before marinating porcini mushrooms the best way, they need to be sorted out and cleaned properly, washed in two or three changes cold water, cut off the roots and put them in salted boiling water, adding 1 glass of vinegar to it. When the mushrooms have boiled well 4 times with a white key, remove and place all the mushrooms on a sieve, let the water in which they boiled drain off, and do not pour cold water over them, but cool them either on a sieve or on a plate. When the mushrooms have cooled down completely, put them in jars and fill them with the prepared cold vinegar broth, put a few branches on top: tarragon, lavender and marjoram, pour the top of the jar with Provençal oil on your finger and first tie the jar with paper, on top of a wooden circle, and then cover it with a damp bubble , let it dry and then take it to a cool but dry place.

Recipes for how to properly marinate porcini mushrooms

We continue to study recipes on how to properly marinate porcini mushrooms at home and next is a recipe with cloves.

Compound:

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.

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.

Pickled porcini mushrooms (method 1)

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.

Marinated porcini mushrooms (method 2)

Boil vinegar with salt, bay leaf and pepper, add boiled mushrooms in water, 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 marinate frozen porcini mushrooms

Before marinating frozen porcini mushrooms, you need to defrost them, 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 in 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.

Marinated porcini mushrooms (recipe 1)

Ingredients:

1 kg fresh 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

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. That's why they often do it differently. The mushrooms are removed from the juice and dipped together with the seasonings into boiling water, to which sugar and vinegar have been added. After a short cooking time, the mushrooms are placed in jars and filled with marinade, closed, and a soup or sauce is prepared using the mushroom juice.

Porcini mushrooms in sweet and sour marinade

Ingredients:

Mushrooms – 1 kg
Onion – 200 g
Carrots – 100 g
Citric acid – 10 g
Bay leaf – 2 pcs.
Dry mustard and pepper to taste
Vinegar 6% – 100 ml
Sugar – 30 g
Salt – 20 g

The mushrooms are washed, coarsely chopped, and blanched for 3-5 minutes in 100 ml of water with the addition of 10 g of salt and citric acid.
Place a bay leaf in the jars, put mushrooms on top, add mustard and pepper.
The onion is peeled, washed, cut into rings.
The carrots are peeled, washed, cut into circles.
Vegetables are laid on top of mushrooms. Bring 150 ml of water to a boil, add salt, vinegar, sugar and pour into jars.
Sterilize and hermetically seal.

How to marinate porcini mushrooms with garlic

Ingredients:

Mushrooms – 1 kg
Garlic – 200 g
Bay leaf – 2 pcs.
Vinegar 6% – 100 ml
Sugar – 30 g
Salt – 20 g
Allspice peas – 10 pcs.

Before marinating porcini mushrooms with garlic, they are thoroughly washed, peeled, coarsely chopped, and blanched for 5 minutes in 100 ml of water with the addition of 10 g of salt. Garlic is peeled and washed. To prepare the marinade, bring 200 ml of water to a boil, add salt and sugar, boil for 5 minutes, then pour in vinegar. Spices, mushrooms and garlic are placed in sterilized jars, poured with boiling marinade, sterilized and hermetically sealed.

How to marinate porcini mushroom stems

For 1 kg of mushroom stems:

100 ml water
100–125 ml vinegar
1.5 tbsp. l. salt
0.5 tbsp. l. Sahara
2 bay leaves
3–4 pcs. black peppercorns
2 pcs. carnations.

Before pickling the stems of porcini mushrooms, they must be thoroughly and repeatedly rinsed with cold water, then placed on a sieve to drain. Pour water, vinegar into an enamel bowl, 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 spicy spices. Cooking the mushrooms continues for approximately 25 minutes after boiling. Small mushrooms will be ready in 15–20 minutes. Usually, cooked mushrooms sink to the bottom and the liquid becomes clearer. After cooking, cool the mushrooms and place them in well-washed glass jars, cover them with parchment paper, tie them and store them in a cool place.

How to pickle porcini mushrooms with citric acid

For 10 kg of fresh porcini mushrooms:

1.5 liters of water
3 g citric acid
400 g salt
0.5 cups vinegar essence
Bay leaf
Carnation
cinnamon to taste.

Before marinating porcini mushrooms with citric acid, they must be washed, changing the water several times, peeled, put in a pan, add water, salt, citric acid, bay leaf, cinnamon, cloves. Boil the mushrooms, periodically removing the foam. At the end of cooking, add vinegar essence (ready mushrooms settle to the bottom of the pan). After this, remove the pan from the heat, place the hot mushrooms in sterile jars, and pour in the broth in which they were cooked. Cover the jars with lids and sterilize in boiling water (0.5 l capacity - 25 minutes, 1 l - 30 minutes). After sterilization, roll up the jars, place them upside down and cool.

Marinating porcini mushrooms without vinegar

Compound:

3 kg mushrooms
3 tbsp.
l. salt
0.5 l water
dill and allspice to taste

0.5 l vegetable oil To marinate porcini mushrooms without vinegar, you need to wash them, cut them in half and boil them in salted water until tender.  Place in jars, put dill umbrellas and pepper on top. Fill a third with oil, the rest of the volume -

salty brine

Ingredients:

. Sterilize the jars for 40 minutes, close the lids and leave to cool.

Another recipe without vinegar.

1 teaspoon salt
3 kg young firm porcini mushrooms

To cook mushrooms in 1 liter of water:

2 g citric acid.
To fill 1 liter of water:
3 tbsp. spoons of salt

Sort mushrooms, peel, separate caps and stems, trim roots, remove damaged areas. Cut large mushrooms into pieces. Larger legs are cut transversely into small pieces and preserved separately. Boil mushrooms in salted and acidified water, removing the foam with a slotted spoon. When the mushrooms settle to the bottom, remove the pan from the heat. Remove the cooked mushrooms from the pan using a colander and let the water drain. Place the mushrooms in prepared jars and add hot filtered liquid obtained during cooking, or a hot solution, which is prepared by adding 1 teaspoon of salt and 0.5 teaspoon of citric acid per 1 liter. Cover the jars with prepared lids, place in a saucepan with water heated to 50 degrees and sterilize at low boiling water: half-liter jars - 70 minutes, liter jars - 90 minutes. Upon completion of sterilization, remove the jars and roll up immediately.

Watch the recipe for pickling porcini mushrooms in the video, which shows the entire cooking technology step by step.

Many believe that the most delicious mushroom– this is white, and it’s hard to disagree with them. It has an unusual nutty taste and pleasant aroma. People often call it boletus, as it is most often found in pine forests. There are a lot of options for its preparation; it is good in frying, salting and, of course, is unique in addition to the main dish. Many people probably want to know how to pickle porcini mushrooms so that they can be enjoyed later.

First, you should briefly familiarize yourself with the information about what our future delicacy looks like. The porcini mushroom has a hemispherical cap and a stem, somewhat reminiscent of a barrel. It grows in various forests: coniferous, birch, deciduous, mixed. Depending on the “residence” it varies appearance. For example, in mushroom marinade, boletuses are white and are in no way inferior to their “relatives,” but, unfortunately, they are almost impossible to find now.

Pickled mushrooms have hundreds of cooking methods, and all because many housewives add something of their own to the recipe. Therefore, you should not always blindly follow the instructions; try to create your own unique marinade.

Before cooking, it is better to familiarize yourself with several general advice for pickling mushrooms for the winter:

Thorough rinsing.

No wormy parts.

Use sterilized jars correctly to prevent the product from fermenting.

It’s better to marinate only the caps; the legs can be fried.

You can add a pinch of citric acid to recipes to help the white caps retain their color.

Small mushrooms are usually used in the marinade.

Option 1

Components:

1 kg white boletus,
liter of water - for salting,
3 tbsp. l. coarse salt,
7 gr. Sahara,
10 black peppercorns,
5 pieces. bay leaf,
5 pieces. carnations,
cinnamon stick,
5 cardamom pods,
1 tbsp. l. mustard (seeds),
2 tsp. dill seeds,
80 ml vinegar (9%).

Boil water in a deep saucepan and add well-washed boletus mushrooms into it. Bring to a boil over high heat, then cook for another 5 minutes and drain. Rinse the hats in running water.

Next, the recipe requires a second decoction. Pour 1.5 liters of water into the pan and add 250g of salt. When the contents boil, add boletus and wait until it boils. Then remove the foam and leave to simmer over low heat for another 15-20 minutes. When the time is up, rinse the mushrooms in cold water.

Prepare the marinade. Add bay leaf, cinnamon, dill and mustard seeds, cardamom, cloves and pepper to a liter of water. Bring all ingredients to a boil in a saucepan and cook for another 7 minutes. Add mushrooms, add salt and cook for 7 minutes. Pour in vinegar and cook for a couple more minutes.

Some people do not immediately pour pickled mushrooms into jars. You can leave them in the pan overnight, covered, to let them steep. In the morning, taste the mushrooms; you may want to add a little salt. Now boil the mixture again and pour it into sterilized jars.

Roll up the lids, cover with two warm blankets or jackets, and leave it like that for a day. Incredibly delicious pickled mushrooms are ready.

Option 2

No less interesting is the recipe for pickling mushrooms for the winter with vegetables.

To prepare you will need:

white boletus - 1 kg.,
water for marinade – 0.6 l.,
vinegar essence (9%) - 80-100 ml.,
carrots – 150 gr.,
bell pepper (sweet) - 1 pc.,
sugar -3 tbsp. l.,
salt – 2 tbsp. l.,
bay leaf – 3 pcs.,
black pepper – 5-10 peas.

We wash and clean the boletus caps. If you are using large fruits, you can cut them smaller. One medium carrot weighs about 150 grams, grate it on a coarse grater. Peel the pepper from seeds and cut into strips.

Let the mushrooms boil; after they boil, cook for another 10 minutes. Drain them through a colander. Take another pan, pour water into it and boil. Then add sugar, salt, bay leaf and pepper. Cook for 5 minutes over medium heat, add vinegar and vegetables, bring to a boil again, cook for 4 minutes.

Place the white boletus into the pan and cook over low heat for 15 minutes. If desired, the preparation can not be infused or preserved for the winter, but consumed immediately after cooling. For pickling, hot mushrooms and vegetables should be placed in sterilized jars and rolled up.

Option 3

Often pickled mushrooms are prepared with onions or garlic. Recipes with porcini mushrooms are no exception.

Compound:

white boletus - 1 kg.,
water – 1 liter,
onions – 3 pcs. (or garlic - 10-12 heads),
bay leaf – 2-3 pcs.,
black pepper – 3 peas,
citric acid – 0.25 tsp,
salt – 2 tbsp. l.,
vinegar (9%) – 150 ml.,
sugar – 1 tbsp. l.

This time, marinating the mushrooms will take a little time. First of all, boil the boletus mushrooms (only the caps). Boil water with pepper and bay leaves, add washed mushrooms and cook for about 15 minutes over medium heat. When the caps sink to the bottom and the broth turns lighter, you can turn it off. Drain the broth and cool the product.

Depending on what you will use in the marinade, prepare onions or garlic. This recipe for pickling porcini mushrooms is suitable for any of them. Cut the onion into half rings, and simply divide the garlic into cloves. They will need to be placed at the bottom of the jar, and the cooled boletus mushrooms on top.

The broth for the marinade is prepared as follows: bring water in a saucepan to a boil, add sugar and salt, cook for a couple of minutes. Later, add vinegar and citric acid, boil and fill the jars. Sterilize and roll up the preparations for the winter. Cover the jars with a blanket and wait until they cool completely. The preparation of quick pickled mushrooms is complete.

Mixed mushroom pickling

Recipe 1

Why not try pickled mushrooms at home. For example, mix boletus and porcini mushrooms. They go together beautifully and would be a fun addition to your table.

For 1 kg of mushrooms you will need:

10-12 black peppercorns,
6 black peppercorns,
a pinch of nutmeg powder,
4 things. carnations,
2 bay leaves,
15 gr. salt,
60 ml. vinegar (6%),
2 tbsp. l. Sahara.

We thoroughly wash the caps and, if necessary, cut them into smaller ones. Take 2 pans and place white boletus and boletus mushrooms separately. Add just a little water to moisten the bottom.

Add salt and simmer over low heat. After a while, the mushrooms will give juice. You need to cook them for about 15 minutes, periodically removing the foam.

When you have removed all the foam, combine the boletus and white boletus mushrooms, add all the spices. It is not necessary to follow the recipe correctly, it is better to rely on your taste. Leave the pan to boil for 5 minutes, then add vinegar and cook for a few more minutes.

Now all that remains is to marinate the mushrooms in sterilized jars. Place them upside down and let cool completely. They can be stored at room temperature.

Recipe 2

Mushrooms in a wine marinade are amazingly tasty. Let's take boletus and porcini mushrooms as a basis. It is worth considering that such a preparation cannot be preserved for the winter.

Ingredients:

porcini mushrooms – 300 gr.,
boletus – 300 gr.,
white wine (dry) – 400 ml.,
vegetable or olive oil– 150-200 ml.,
vinegar (up to 9%) – 20 ml.,
laurel – 2 pcs.,
allspice black pepper – 12 pcs.,
lemon (for decoration) – 1 pc.,
salt - to taste.

First of all, prepare the mixture for pickling mushrooms. Combine wine, vinegar and vegetable oil in a saucepan, add bay leaf, salt and pepper. Gradually bring the mixture to a boil.

While the marinade is boiling, let's move on to the mushrooms. Separate and wash their caps; only they will participate in the preparation. Place porcini mushrooms and boletus into the boiling mixture, let it boil again and cook for about 40 minutes. Cool foods at room temperature and refrigerate for at least 3 days.

Drain the liquid, and the marinating of mushrooms is complete. They can be served as a snack, garnished with lemon slices or sprinkled green onions. Boletuses in combination with white boletus not only look interesting, but also taste simply delicious.

Preparing without vinegar for the winter

It happens that due to illness a person is prohibited from consuming products with vinegar. For those who like to pickle mushrooms at home, there is a solution - this is a recipe for a marinade with citric acid.

For a 1-liter jar of mushroom marinade you need:

mushrooms,
bay leaf – 2 pcs.,
hot pepper grains – 5 pcs.,
allspice grains – 5 pcs.,
citric acid – 12 g.,
salt – 10 gr.,
water – 500 ml.,
sugar – 5 gr.

This time, you need to pay attention to pickling mushrooms in jars. Special attention so that they can be safely removed for the winter. For the first time, boil the caps until they boil, then drain the water.

Fill the pan with water again and cook on low heat for about 3 hours. Drain the white boletus through a colander and place in jars, and top with pepper.

To fill a liter jar, boil 2 cups of water (500 ml) in a saucepan, add citric acid, salt and sugar, as well as a bay leaf. Let the mixture boil, then you can pour it over the mushrooms.
Filled jars must undergo a sterilization process, after which they can be sealed and cooled. This recipe is undoubtedly suitable for preparing for a long period.

The process of pickling porcini mushrooms at home is not difficult and most often requires a little time. You and your family will certainly enjoy the preparations for the winter, which you can enjoy at any time. Take any of the given recipes as a basis and create your own culinary masterpiece.