Porcini mushrooms for the winter: how to prepare and storage rules. The best recipes. Preparing porcini mushrooms for the winter

Porcini mushrooms are prepared for the winter in various ways: They are marinated with vinegar and citric acid, salted, dried, frozen and even fried. During the cold season, such preparations will always be a welcome treat on the table.

How to prepare porcini mushrooms for the winter?

Preparing porcini mushrooms for the winter is not at all difficult. Mushrooms are a bit of a capricious product, but if you strictly follow all the recommendations presented below, everything will definitely work out even for those who are dealing with preparations for the first time.

If canned mushrooms stored in a cold cellar, they may not be sterilized. Under other storage conditions, long-term sterilization is required.
When boiling, the readiness of porcini mushrooms is determined as follows: when they sink to the bottom, this means that they are ready.
You can freeze porcini mushrooms for the winter in their raw form, but it is preferable to boil them first.
Mushrooms should not be washed before drying, as they strongly absorb water. They are cleaned of dirt and wiped with a damp cloth.

Porcini mushrooms marinated for the winter - recipe

Marinated porcini mushrooms for the winter will be an excellent addition to boiled potatoes and other dishes. The set of spices indicated in the recipe can be considered very arbitrary. You can change it at your discretion, adding something or, on the contrary, removing something. It is important to remember that it is advisable to store the workpiece in the cold.

Ingredients:

porcini mushrooms – 1 kg;
salt – 2 tbsp. spoons;
sugar, dry mustard - 1 tbsp. spoon;
allspice peas – 10 pcs.;
bay leaf– 5 pcs.;
dill seeds – 2 teaspoons;
vinegar 9% - 70 ml;
water – 1 liter.

Preparation

Pour water over the mushrooms, bring to a boil, boil for 5 minutes and drain.
The second time the mushrooms are dipped into very salty water - 200 g of salt is needed for 1 liter of water.
Boil for 20 minutes, drain in a colander and rinse.
Prepare a marinade for porcini mushrooms for the winter: put all the spices and mushrooms in water and boil for 10 minutes after boiling.
Add vinegar 3 minutes before the end of cooking.
Place the mushrooms in jars, pour marinade over them and roll them up.

Pickling porcini mushrooms in jars for the winter is simple and hassle-free. If the mushrooms are small, they are salted whole. Large specimens are best cut into pieces. In order for the mushrooms to release their juice, they need to be heated over low heat. When sterilizing, place a piece of cloth on the bottom of the pan so that the jar does not burst when heated.

Ingredients:

porcini mushrooms – 1 kg;
salt – 1 tbsp. spoon.

Preparation

Place the prepared mushrooms in a saucepan, add salt and heat until the juice is released.
At a low boil, boil the mushrooms for 20 minutes, put them in clean jars, place them in a saucepan with water and sterilize liter jars about an hour, and then porcini mushrooms in own juice sealed for the winter.

Porcini mushrooms for the winter with vinegar

Marinating porcini mushrooms for the winter in jars is often done with the addition of vinegar. Thanks to this preservative, the products are well stored and do not explode. Other products containing these components are often not sterilized. With mushrooms, this procedure does not need to be neglected. Mushrooms prepared in this way stand well even without a cellar.

Ingredients:

porcini mushrooms – 1 kg;
water – 400 ml;
sugar – 30 g;
salt – 10 g;
vinegar 9% - 150 ml;
allspice peas – 7 pcs.;
bay leaf – 1 pc.;
citric acid - a pinch.

Preparation

Pour water into the pan, add salt and vinegar, heat to a boil and place the prepared mushrooms in it.
Bring to a boil over low heat and cook, skimming off the foam.
When the broth becomes almost transparent, add spices, sugar and citric acid.
As soon as the mushrooms sink to the bottom, put them in jars, fill them with marinade, place them in a container with water and sterilize half-liter jars in a water bath for half an hour.

They will be a lifesaver for housewives in the winter. Boiled or fried potatoes, open jar mushrooms - and dinner for a quick fix ready. Here is the basic recipe. If desired, you can add your favorite spices to it. It is not recommended to reduce the amount of oil in the recipe.

Ingredients:

mushrooms – 1 kg;
salt – 3 teaspoons;
vegetable oil – 300 ml;
butter – 50 g.

Preparation

The washed mushrooms are cut into slices.
Pour half the oil into the frying pan, add the mushrooms and add some salt.
Fry the mushrooms for about an hour, covered, over low heat.
Then remove the lid and bring the mushrooms until the juice evaporates.
Place the mushrooms in jars and pour in a boiling mixture of vegetable and butter.
Porcini mushrooms fried for the winter are sterilized for about an hour, then sealed and stored.

Porcini mushrooms for the winter without vinegar

Canned porcini mushrooms for the winter in jars can be prepared without adding vinegar. Citric acid will act as a preservative here. If the mushrooms are small in size, they can be preserved whole. Among the spices, you can add bay leaf, black pepper and allspice to the marinade.

Ingredients:

porcini mushrooms – 800 g;
citric acid – 1 teaspoon;
sugar – 50 g;
salt – 30 g;
water – 2 glasses;
spices - to taste.

Preparation

The mushrooms are washed, cut into pieces and boiled in salted water for about an hour.
Then they are drained in a colander and placed into jars.
A marinade is made from water, sugar, salt, citric acid and spices and poured over the mushrooms.
Sterilize porcini mushrooms for the winter in jars for 40-50 minutes and seal.

– an excellent preparation, and also universal. This kind of caviar can be served with anything - you can spread it on bread, and it will be very tasty with a side dish. Caviar prepared according to this recipe does not come out completely homogeneous. If you want a paste-like structure, the finished product can be pureed with a blender.

Ingredients:

porcini mushrooms – 1 kg;
water – 1 liter;
salt – 3 tbsp. spoons;
onions – 5 pcs.;
garlic – 3 cloves;
vinegar 9% - 2 tbsp. spoons;
pepper;
oil for frying.

Preparation

The washed mushrooms are poured with water and boiled for about 10 minutes.
Then drain this water, pour in a liter of fresh water, add salt and cook for 15 minutes.
Place the mushrooms in a colander and then pass them through a meat grinder.
Finely chop the onion and sauté until golden brown.
Add mushrooms and garlic, simmer everything together for another 15 minutes.
Lay out mushroom caviar in jars, add 1 tablespoon of vinegar per half-liter jar and seal.

If you manage to collect or buy a lot of porcini mushrooms, you can not only salt and pickle them for the winter. You can also seal them in oil. They are neutral in taste. Then you can salt them and add spices to taste. These mushrooms are great for further frying, or you can simply add onions, a little vinegar and serve immediately.

Ingredients:

porcini mushroom caps – 1 kg;
vegetable oil – 1 cup;
salt – 1.5 tbsp. spoons.

Preparation

Mushroom caps are cleaned, washed, dried and cut into slices.
Leave the mushrooms on the table to dry for 4 hours.
Then they are placed tightly in sterilized jars.
Vegetable oil is poured into a saucepan and brought to a boil.
Pour hot oil over the mushrooms, place the jars in a pan of water and sterilize for half an hour.
Cool the jars, cover with thick paper and tie with rope.
Porcini mushrooms are stored in oil for the winter only in the cold.

Porcini mushrooms for the winter without sterilization

Porcini mushrooms marinated for the winter without sterilization should be stored exclusively in the cold. To reduce the likelihood that the jars may explode, after sealing they are turned upside down and wrapped in something warm until they cool completely. This simple procedure replaces the sterilization process.

Ingredients:

porcini mushrooms – 1 kg;
sugar – 1 teaspoon;
salt – 1.5 teaspoons;
spices, bay leaf - to taste;
citric acid – 2 teaspoons;
vinegar – 2 teaspoons.

Preparation

The washed mushrooms are poured with water and placed on the stove.
The mushrooms will be ready when they sink to the bottom of the pan.
Prepare the marinade: boil a liter of water, add sugar, salt, seasonings, and vinegar.
Mushrooms are placed in sterile jars, poured with boiling marinade and rolled up.

For the winter it can be very different. Mushroom pate turns out to be very appetizing and aromatic. It goes well with white and black bread. It is used to make lavash rolls and as a filling for snack eclairs and baskets. Before serving, you can add greens to the finished pate - this will make the dish even more appetizing.

Ingredients:

porcini mushrooms – 5 kg;
vegetable oil – 500 ml;
onion – 300 g;
carrots – 300 g;
salt - to taste;
bay leaf, pepper, vinegar - to taste.

Preparation

The washed mushrooms are blanched in boiling water and drained in a colander.
Pass the mushrooms through a meat grinder.
The peeled onion is chopped into cubes, and the carrots are grated.
Fry vegetables.
Mix vegetables with mushroom mass, salt, pepper and simmer for 2 hours.
At the end, add vinegar and simmer for another 3 minutes.
The finished pate is placed in jars, sterilized for half an hour and rolled up.

Delicious porcini mushrooms can not only be preserved for the winter, they can also be dried in the sun, in an electric dryer or in the oven. To do this, it is better not to buy mushrooms, but to collect them yourself. Mushrooms should not be washed before drying, as they will instantly absorb moisture. Therefore, immediately after harvesting, the mushrooms are cleaned and wiped with a damp cloth.

Ingredients:

porcini mushrooms.

Preparation

Cover the baking sheets with parchment and place the mushrooms in one layer, caps down.
Place the baking sheet in the oven and dry the mushrooms at 60 degrees for 3-4 hours.
Then they allow the mushrooms to cool, place them in the oven again, increase the temperature to 70 degrees and dry the porcini mushrooms for the winter for about an hour.

For the winter it’s not at all a troublesome task. You can freeze completely raw, partially heat-treated or completely cooked mushrooms. Mushrooms prepared in this way differ little from fresh ones. They can also be boiled, fried or stewed with the addition of your favorite spices.

Experienced mushroom pickers know: the end of summer and September is a busy time for harvesting porcini mushrooms for the winter. The variety of types of mushrooms provides wide scope for culinary creativity, and mushroom cooking provides unlimited opportunities to satisfy the most sophisticated tastes with recipes for how to close russula and pig mushrooms, as well as prepare porcini mushrooms for the winter.

The porcini mushroom or boletus is considered the most valuable mushroom. In winter, porcini mushrooms are dried, frozen, pickled and salted - they are good in any form. With this method of preparation, russulas and pigs are inferior in quality, because their cap is structured differently, it is lamellar.

Porcini mushrooms are one of the most fragrant and healthy

Freezing raw mushrooms

Freezing raw is the easiest recipe for preparing porcini mushrooms in the winter. Choose fresh young mushrooms. They must first be cleaned, washed and dried in a colander or on a towel, otherwise they will stick together when frozen. After this, spread it on a tray in a thin layer and put it in the freezer. After a few hours, you can transfer the mushrooms in portions into bags or pour them into containers.

If you don’t have much space in your freezer, then freeze mushrooms that have been pre-cut into pieces. It is recommended to defrost simply by transferring the mushrooms to the refrigerator. After defrosting, they should be used immediately. Also, you should not re-freeze mushrooms, otherwise you will get a shapeless mess.

You can freeze mushrooms whole if they are small, or in pieces if they are larger.

Advice! You should not soak mushrooms for a long time. The sponge under the cap will absorb a lot of water, and when defrosted, the presentation will be lost.

Freezing boiled or fried mushrooms

If you have doubts about the quality of the product and want to play it safe, you can boil the mushrooms for a few minutes before freezing and then freeze. You can fry in vegetable oil until the moisture evaporates, cool and put into bags. Such mushrooms are suitable in winter for pies, cabbage rolls and even dumplings.

Drying mushrooms

This processing method produces the most valuable mushroom products. Dried mushrooms in winter can diversify your both lean and fast diets. White ones are ideal for these purposes. When dried, they retain their valuable nutritional properties, do not cause heaviness in the stomach and are more easily absorbed by the body. The drying process enhances the mushroom aroma, so dishes made from them are more aromatic and richer in taste.

Mushrooms should always be dried in one layer.

For drying you can use:

special dryers for fruits and vegetables;
oven;
sun and air.

Before drying, the mushrooms are sorted, cleaned of debris and dirt, but not washed. Then they are cut into 1.5 cm slices. Now you can string them on twine and hang them on the balcony, or simply spread them out in a thin layer on paper. The weather should be warm and sunny.

The main conditions for drying mushrooms are good air circulation, which helps remove water, and moderate temperature, especially in the initial period. For porcini mushrooms best temperature at which they wither at the beginning - 45-55°C. The temperature can then be increased to 60°C.

Dried porcini mushrooms

At higher temperatures, the mushrooms can become soggy, that is, baked. In this case, the pulp inside becomes dark brown, and not white, like that of properly dried mushrooms. It is better not to use porcini mushrooms with darkened flesh of the cap or stem for food, because improper drying results in the formation of substances harmful to humans. They can cause digestive upset and even poisoning.

Well dried mushrooms should have strong aroma, bend easily, do not crumble. Store ready dried mushrooms in jars with lids in a cool place.

Advice! If you have dried out the mushrooms, don’t worry, make mushroom powder from them and use them as a seasoning.

Marinating mushrooms. Two recipes

This recipe for preparing russula and porcini mushrooms in winter is the most common and acceptable for home use. For pickling, young, strong mushrooms of approximately the same size are selected; adult bodies disintegrate into separate fibers when cooked.

You can marinate mushrooms whole or in parts.

Recipe 1

Wash the mushrooms thoroughly. We cut the large ones into pieces so that they match the size of the young ones and place them in cold water acidified with citric acid so that they do not darken when cut. The water should be salted at the rate of 40 g of salt per 1 liter of water. Cook the mushrooms for 30 minutes from the start of boiling, remove the foam with a slotted spoon. Now fill the sterilized jars with boiled mushrooms, filling them ¾ full. And pour in the hot marinade:

35 g 9% vinegar;
1-2 bay leaves;
3-4 black peppercorns;
1 clove;
half a teaspoon of sugar per 1 kg of mushrooms;
300-350 g of water per liter jar.

Cover the jars with lids and sterilize for 30-35 minutes. Let's roll up.

Mushrooms ready for the winter

With this method of marinating, mushrooms look very beautiful in a transparent and light marinade, but they are less tasty and aromatic, because there is a lot useful substances remains in the unused decoction.

Recipe 2

The preparation becomes more tasty if you use a decoction. In this case, the mushrooms are pre-boiled for 4-5 minutes, placed on a sieve and placed in a container with clean salted boiling water. The cooking time is the same as in the first recipe, but 2-3 minutes before the end, add all the spices to the pan with boiling mushrooms. Mushrooms packaged in jars are poured with the marinade in which they were cooked, sterilized and sealed. At the same time, the marinade is not so pure and transparent, but the mushrooms are very aromatic and tasty. Can be eaten after 4-5 days.

Attention! The signal for the end of cooking is the dropping of the mushrooms to the bottom of the pan. Overcooked mushrooms lose quality, become less tasty and not aromatic. Undercooked mushrooms will definitely turn sour.

Pickling mushrooms. Three recipes.

Salted mushrooms are superior in taste and nutritional value to pickled mushrooms, because they retain all their beneficial properties. And in the process of lactic acid fermentation, they are even enriched with some vitamins and the almost indigestible mushroom fiber is somewhat softened.

Salted mushrooms

In hot weather, it is better to pickle mushrooms using a hot method. The advantage of this method is that the product becomes more elastic and does not break, which is especially important for russula. There are several methods of salting: dry, cold, hot.

Ingredients for the pickling recipe:

40-45 g of salt per 1 kg of mushrooms;
seasonings: dill, leaves black currant, bay leaf, garlic.

Dry salting

First, the mushrooms are soaked for 2-3 days in a 3% solution of table salt in a dark, cool place. The solution should cover the mushrooms completely and for this you need to put pressure on top. The solution is changed twice a day. The soaked mushrooms are taken out and allowed to drain.

Mushrooms during pickling

Spices are placed at the bottom of the prepared enamel container and a thin layer of salt is poured. Mushrooms are placed with their stems up in layers of 5-6 cm, sprinkling each layer with salt and spices. On top layer salt and spices are poured over the mushrooms, and oppression is placed on top.

The container with mushrooms is placed in a shaded, cool room. When the foam stops forming, you need to transfer the mushrooms to a cold place, as they can peroxidize in a warm place. If there is no cold room, then you can package the mushrooms in jars, pasteurize and roll them up for use in winter.

Attention! Brick and iron cannot be used for bending. Wood is best.

Cold salting

In this recipe, each layer is sprinkled with half the dose of salt (20-25 g per 1 kg of mushrooms) and topped with spices. Containers filled to the top are filled with salted, boiled and cooled water. Salts take the remaining half to total quantity was 40-45g per 1 kg of mushrooms. With this method, the mushrooms are immediately covered with brine, which speeds up the salting.

Cold pickled mushroom

Hot salting

Peeled mushrooms are placed in a container with a boiling 2-3% salt solution and boiled for 25 minutes, removing the resulting foam. Then the water is drained. Chilled mushrooms are pickled, as with the cold method.

Advice! Before use, prepared mushrooms should be rinsed in cold water to remove excess salt.

Pigs. You should know this

Until 1984, mushrooms were considered conditionally edible, but now they are listed as poisonous and in many countries the collection and consumption of these mushrooms is prohibited. The fact is that pig meat contains the toxin muscarine, which is not destroyed by heat treatment. May cause blood diseases and allergies. This mushroom also very well accumulates radioactive isotopes of cesium and copper, and heavy metals in its fruiting body. Symptoms of poisoning do not appear immediately - toxins accumulate in the body, and consuming these mushrooms can result in death.

Pig mushrooms

Attention! Among the people, the pig also has other names: solokha, dunka, pig, cowshed, etc.

Despite all the warnings, people continue to eat pigs. Is it worth the risk when there are a huge number of other mushrooms - the choice is yours.

If you have nevertheless collected such mushrooms and want to store them for future use, then in winter, as a rule, pigs are pickled. Here is the recipe.

Ingredients per 1 liter of water:

pigs - 3 kg;
salt – 2 tbsp. spoons;
sugar – 2 tbsp. spoons;
black pepper – 6 peas;
bay leaf – 2 pcs.;
garlic - to taste;
vinegar 9% - 120 g (half a glass).

Pigs prepared for preservation

Now let's look at the recipe step by step:

Wash the mushrooms thoroughly. Then fill them cold water For soaking for 24 hours, change the water periodically.
After soaking, boil the pork for 30 minutes over moderate heat and strain. Skim off foam when cooking.
Now prepare the marinade: mix water, salt, sugar, vinegar and spices and put on fire. Once it boils, add mushrooms and garlic. Cook for 10-20 minutes.
Place in pre-sterilized jars and seal.

We hope you find our recipes useful. Be sure to also close a couple of jars of everyone’s favorite vegetables.

The mushroom harvest is a rather unpredictable thing and depends on many factors: in one season mushroom pickers bring them in buckets, and in another it is impossible to find a single mushroom in the forest. Therefore, every year at the end of August - beginning of September, the harvesting of mushrooms for the winter begins. If you harvest porcini mushrooms in the fall, you can be sure that you have a wonderful ready dish or a component for another culinary masterpiece. Mushrooms by their nature are a very specific product, since by and large they add nothing but taste to a dish; moreover, they do not change their structure and composition during the digestion process.

Drying porcini mushrooms

Everyone remembers how in the village garlands of dried mushrooms hung over the stove. Even our ancestors were engaged in drying mushrooms for the winter, because even in dried form, mushrooms retain their taste and delicate aroma. There are two ways to dry mushrooms for the winter: under natural conditions and using an oven. We’ll talk more about how to properly dry mushrooms later.

Did you know?During the drying process, the weight loss of mushrooms is about 87-90%.

Drying is a method that is suitable for almost all types of mushrooms, except those that have a bitter taste.

How to dry porcini mushrooms naturally

If you decide to dry the mushrooms naturally, then first you need to prepare them, namely: you need to sort the mushrooms again and sift out lumps of dirt, fragments of branches and leaves. There is no need to wash the mushrooms. They need to be cut into thin slices about 1.5 cm in size. In good weather, you can dry the mushrooms in the open sun: to do this, place the mushrooms on a flat, flat surface covered with paper or cloth; just an iron surface will not work, as the mushrooms may darken on it and bake. For drying, it is better to choose a place under cover, but one where the wind blows well.

If the weather is not great, you can dry mushrooms on the loggia or glassed-in veranda, but don’t forget to close the window.

How to dry porcini mushrooms using the oven

If you are a resident big city and you don’t have time to dry mushrooms naturally, and there is a solution: you can dry mushrooms using an oven, and it’s quite simple to do. Mushrooms that are to be dried are cleaned of debris and dirt, but not washed, but only cut off the damaged areas. For more convenient drying, fruit bodies are sorted depending on size and strung on special knitting needles or laid out on paper.

Important!When drying in an oven/stove, mushrooms should not come into contact with each other, and it is better to lay out the material in one layer.

When drying in the oven, there must be good air circulation, and it is also necessary to remove moisture that evaporates from the mushrooms in a timely manner. Place immediately high temperature You can’t, the mushrooms must first wilt at a temperature of 45 degrees. If you immediately set the temperature higher, the mushrooms will begin to release protein substances, which, when dried, will give the mushrooms a darker shade. The temperature can be increased only after the mushrooms stop sticking and the surface has dried, at which point the temperature is raised to 75-80 degrees. It is impossible to determine the exact duration of the drying process; depending on the size, mushrooms can be dried for different times: mushrooms that have already dried must be removed in time, and the remaining ones must be turned over.

How to pickle porcini mushrooms for the winter

Pickling porcini mushrooms for the winter is a very popular method of preparing them for long-term use even after the harvest season, and there are many methods and recipes for pickling mushrooms both in a jar and in another container. Mushrooms prepared by pickling can be used to prepare a wide variety of dishes - from soups to sauces.

How to prepare milk mushrooms for pickling for the winter

Before you pickle mushrooms prepared by pickling for the winter, they must be carefully prepared. Mushrooms for pickling must be fresh and healthy, not overripe, without mechanical damage. Mushrooms must be sorted according to two criteria: by type and size, and cut off the stems.

Did you know?Before salting butter and russula, you need to peel the outer skin.

Before pickling, you need to rinse the mushrooms well with cool water, placing them in a container of water and allowing excess moisture to drain. After you have washed the mushrooms, they must be cleaned of adhering dirt and debris, and damaged areas must be cut off. Mushrooms are cut depending on their size: the larger the mushroom itself, the smaller it needs to be cut. If you decide to pickle champignons, mushrooms or boletus mushrooms, you should take into account the fact that even with short-term contact with air they can darken; to do this, they must be placed in a solution of salt and citric acid, in a ratio of 10 g of salt and 2 g, even during cutting. citric acid per liter of water.

You can salt milk mushrooms in several ways: cold, hot and dry. Let's take a closer look at these three processes.

How to salt milk mushrooms for the winter in a cold way

Use cold method pickling is possible when working with those mushrooms that do not require preliminary heat treatment: saffron milk caps, milk mushrooms, trumpets, russula, etc. The first stage of pickling is soaking the mushrooms for 1-2 days in clean water which needs to be changed frequently. You can also soak mushrooms in salt water at the rate of 10 g of salt, 2 g of citric acid per 1 liter of water. Mushrooms that are soaked in such water must be kept in a cool room.

Important!Mushrooms different types Soaking needs to be done for different periods of time, for example, valui are soaked for 3 days, milk mushrooms and podgruzdi are soaked for 2 days, and volnushki and white mushrooms are soaked for a day. Saffron milk caps and russula are not soaked.

If the soaking process takes you a lot of time, you can prepare them by blanching, to do this you need to put them in boiling water and leave for a few minutes or pour boiling water over them. After blanching, be sure to place the mushrooms in cold water. After this, the mushrooms need to be placed in a jar in layers with the caps facing up, after sprinkling the bottom with salt and sprinkling each layer with salt. For 1 kg of milk mushrooms you will need 50 g of salt. Mushrooms can be seasoned with garlic, dill, pepper, cumin or parsley, and cherry leaves can also be used. The filled container is covered with canvas and a “weighting agent” is placed on top, and after a day or two it is taken out to a cool place. After a few days, when the mushrooms have compacted a little, you need to add as many more mushrooms to the jar/barrel as there will be enough mushrooms to fill, and apply pressure again. Thus, after some time the container will be filled, and after a week it is necessary to check whether there is brine in the container; if not, then it can be added by diluting 20 g of salt in 1 liter of water and increasing the mass of the load. Such mushrooms can be stored at a temperature of -1-7 degrees.

How to salt milk mushrooms in a hot way

The hot method of salting milk mushrooms is not much different from cold pickling, however, it requires a lot of time. You need to start the procedure by preparing the mushrooms: they are cleaned, washed and soaked or blanched and chopped.

Pour 0.5 liters of water (per 1 kg of mushrooms) into a container that is convenient for you (a small saucepan or stewpan) and add a pinch of salt. When the water boils, you can put the mushrooms in it. During cooking, mushrooms must be stirred all the time, otherwise they will burn. After the water boils, you need to remove the foam, add spices to taste and cook until tender: the cooking time is from 10 to 25 minutes.

Did you know?The readiness of the mushrooms can be determined by the fact that they have settled to the bottom and the brine has become transparent.

The finished mushrooms should be thrown into a wide bowl to cool quickly, and then placed in jars along with the brine. The ratio of brine and mushrooms: 1 part brine and 5 parts mushrooms. You can eat mushrooms salted in this way after just a month and a half.

Dry pickling of porcini mushrooms

When using the dry pickling method, mushrooms do not require special preparation: they need to be cleaned, wiped with a soft damp cloth and should not be rinsed. Then you need to trim off all the damaged areas and chop the mushrooms. The mushrooms need to be placed in a container for salting in layers, sprinkling each with salt, covered with canvas and pressed down with a weighting agent, which is made of a material that does not have the property of oxidizing. Mushrooms can be eaten within a week or a week and a half; when the product is ready, juice will appear on top of it, which should cover the mushrooms completely. This method is also called “dry” because the mushrooms do not require additional spices, because the mushrooms themselves already have a very rich, piquant, resinous taste.

Important!In this way, you can not pickle all mushrooms, but only a small number of their types, namely: saffron milk caps and saffron sorrel mushrooms.

Methods for freezing porcini mushrooms

Freezing porcini mushrooms is the easiest and most accessible way for housewives to prepare mushrooms for the winter. You can freeze almost all types of mushrooms, and then use them in preparing almost any dish.

Freezing raw porcini mushrooms

Freezing raw porcini mushrooms for the winter is very simple. Before putting mushrooms in the freezer, they need to be peeled and washed. Mushrooms can only be frozen in dry form, otherwise they will stick together during freezing. Peeled and washed mushrooms must be cut into thin slices 5-7 mm wide and placed on a flat surface convenient for you. In this form, place the mushrooms in the freezer. If there is not much space in the freezer, you can cut the mushrooms into small pieces and freeze in special freezing bags or containers with an airtight lid, which is necessary so that the mushrooms are not saturated with the smell of other products.

Boiled frozen mushrooms are stored for a long time and well, in no way inferior to raw ones. Freezing boiled mushrooms is quite simple, although the process may seem long. The first thing to do is to clean the mushrooms from debris, cut into small pieces and rinse under a large number running water. Mushrooms should be placed on the fire in an enamel or steel bowl, without covering with a lid, so that the water does not boil away and stain your stove.

After the mushrooms boil, the heat must be reduced to the minimum level at which the boil is still maintained. In this form, the mushrooms should boil for several minutes, then they should be strained and put on the fire again in clean water, boiled until the mushrooms sink to the bottom. Then remove the dishes from the heat and strain the mushrooms and let them cool.

Did you know?It is better to leave the mushrooms to cool in a sieve, then you can be sure that there will be no excess moisture in the mushrooms.

Freezing fried porcini mushrooms

Not only raw or boiled mushrooms are suitable for freezing; fried porcini mushrooms can also be prepared in this way. Freeze fried mushrooms It’s quite simple: the mushrooms need to be cleaned of debris, and the butter mushrooms need to be peeled from the cap. After you clean the mushrooms, they need to be cut into fairly large pieces and washed. Place the mushrooms in a preheated frying pan with a small amount of oil and fry until the liquid has evaporated. Then the mushrooms must be removed from the heat and wait until they cool completely. Cooled mushrooms must be packaged in bags or containers, tightly closed and placed in the freezer.

Step-by-step preparation of pickled porcini mushrooms in jars:

Wash the mushrooms, peel and cut into small slices.
Place them in a saucepan and fill with water. Boil, skim off the foam and cook for 15 minutes.
Drain the water, rinse them under running water and drain in a colander.
For the marinade, pour 2 tbsp. water, add salt, sugar, bay leaf, cloves, pepper. Bring to a boil and cook for 5 minutes. Pour in vinegar.
Place the mushrooms in jars and pour marinade over them.
For long-term storage pasteurize the jars for 15 minutes and seal. To store in the refrigerator, cover them with regular lids, and in a few days the snack will be ready to eat.

How to sterilize jars

Place the jars with lids in a saucepan, add water and boil for 10-15 minutes.
Leave them in hot water for a while.
Place the jars in the oven and heat it to 140°C. Do not put them in a hot oven, otherwise they will burst due to temperature changes.
Hold for 10 minutes. Turn off the oven, open the door, but do not remove the jars. Leave them there until they are filled.

You can also steam sterilize jars with lids. Wash them with soda and place them over steam with the neck down. Process for 15 minutes and dry.

How to sterilize jars with blanks

Line the bottom of the pan with a kitchen towel to prevent the jars from knocking.
Fill the jars with mushrooms and place them in a saucepan with hot water. The water should be up to the cans' shoulders.
Cover the jars with lids, but do not roll them up, and sterilize for 10 minutes in boiling water. But the specific sterilization time depends on the workpiece, so follow the recommendations in the recipe.
Screw the lids on the blanks, wrap them in a warm blanket and keep them at room temperature until they cool.

Really delicious royal porcini mushrooms will become magnificent decoration any table, and each jar will be worth its weight in gold.

Ingredients:

Porcini mushrooms - 1 kg
Salt - 2 tbsp.
Sugar - 1 tbsp.
Bay leaf - 5 pcs.
Cinnamon - 1 stick
Cloves - 5 pcs.
Cardamom - 5 pods
Mustard - 1 tbsp.
Vinegar 9% - 70 ml

Step-by-step preparation of pickled porcini mushrooms for the winter:

Wash the mushrooms and chop as necessary.
Boil water and add mushrooms to it. Bring to a boil and cook for 5 minutes. Drain the water and wash the mushrooms under running water.
Prepare brine (150-200 g of salt per 1 liter of water), boil and add mushrooms. Boil, skim off the foam and cook for 20 minutes. Transfer the mushrooms to a colander and rinse.
For the marinade, add salt, sugar, bay leaf, cinnamon, mustard, cardamom, pepper, and cloves to the water. Boil and cook for 5-7 minutes. Add mushrooms and cook for 7-10 minutes.
3 minutes before the end of cooking, pour in the vinegar.
Leave the mushrooms in the marinade, covered, for 10 hours. Then pour in a little more vinegar, bring to a boil and pour into sterilized jars.
Seal the jars with lids, turn them over, wrap them in a warm blanket and leave for a day.
Store mushrooms in a dark and dry place.

Marinated porcini mushrooms with boiled potatoes and a glass of strong alcoholic drink on the Christmas table. Well, what could be better? Moreover, the process of preparing the workpiece is very simple.

Ingredients:

Porcini mushrooms - 1.5 kg
Water - 1 l
Salt - 2 tbsp.
Sugar - 2 tbsp.
Bay leaf - 3 pcs.
Allspice - 6 peas
Vegetable oil - 2 tbsp.
Vinegar essence - 4 tsp.

Step-by-step preparation of pickled porcini mushrooms:

Cut off the stems from the mushrooms. Wash your hats from forest debris.
Boil water in a saucepan and add porcini mushrooms. Cook over medium heat until tender, stirring.
When the mushrooms sink to the bottom, they are ready: approximately 15 minutes after boiling.
For the marinade, boil 1 liter of water, add salt, sugar, allspice, cloves, cinnamon, bay leaf. Cook for 15 minutes and add vinegar.
Place the mushrooms in sterilized jars, pour the marinade under the lid and pour in sunflower oil.
Cover the jars with lids and place in hot water. Boil and keep on the stove for 30 minutes.
Roll up the lids.

Pickled porcini mushrooms can be eaten simply as a snack. However, they can be an excellent basis for other dishes: soups, main courses, pizza, salads, pastries, toppings... Usually, before cooking, they are washed with cold running water and dried. We invite you to try the most delicious recipes with pickled mushrooms.

Salad with chicken, cheese and peas. 250 g chicken fillet cut. Grate 200 g of cheese. Wash 100 g of mushrooms, dry and chop. Combine the products, add 200 g of green peas. Pour in sour cream, add grated horseradish, salt and stir.
Pate. Chop 200 g of mushrooms and wash. Chop 2 onions and fry in oil until browned. Combine onions with mushrooms, add chopped herbs, spices and grind everything with a blender.
Tomatoes stuffed with mushrooms . Cut the tops off 4 tomatoes, scoop out the pulp with a spoon, add salt and pepper. Wash 100 g of mushrooms, dry and chop. Chop the dill and green onions. Mix mushrooms, herbs and sour cream. Fill the tomatoes with the filling.

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 the preservative effect of acetic acid, which suppresses the development of putrefactive microorganisms. For pickling, a weak solution of acetic acid is used, so pickled products are well preserved only 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. For this purpose for 1 kg fresh mushrooms take 1 glass of marinade.

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, 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 teaspoons salt
3 bay leaves
6 allspice peas
3 clove buds
3 pieces of cinnamon

Before delicious marinating porcini mushroom for the winter, pour the marinade into an enamel pan, put it on the fire, bring to a boil and put 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 the lower part of the root.

Marinate the caps and roots of porcini mushrooms separately.

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

For 1 kg of porcini mushrooms:

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

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

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

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

This is a simple recipe for pickling porcini mushrooms for the winter: according to it, the boletus mushrooms are cleaned, quickly washed with cold water, and placed in a sieve. Small mushrooms are left whole, large ones are cut into pieces. Place the mushrooms in a saucepan with a moistened bottom, sprinkle with salt and heat 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

That's why delicious recipe To marinate porcini mushrooms for the winter, you need to take the following composition of products:

1 kg porcini mushrooms

For filling:

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

Using this best recipe for pickling porcini mushrooms for the winter, to prepare the filling, pour water into an enamel bowl, add salt and spices. Boil the mixture for 20–30 minutes over low heat, then cool slightly and add vinegar. Boil the mushrooms in lightly salted water (2 tablespoons of salt per 1 liter of water), removing the foam. As soon as the mushrooms sink to the bottom, place them in a colander. Then place in jars and pour in hot marinade (250–300 ml of marinade for 1 kg of mushrooms). Cover with 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 the pan, put the mushrooms in it, sprinkle with salt and put on low heat to warm through. When the juice comes out, cook for 5 minutes. Add allspice and onion. Cook for another 25 minutes. To prepare the marinade, put sugar in water, boil and add vinegar essence. Add the mushrooms to the marinade, remove the onions that were cooked with them, and add the remaining seasonings. Bring to a boil, cook for another 15 minutes. Then place into prepared jars and immediately close with lids.

How to pickle porcini mushrooms for the winter

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

How to quickly pickle porcini mushrooms for the winter

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

How to cook porcini mushrooms for the winter (marinate)

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

Recipes: how to pickle porcini mushrooms for the winter

Ingredients:

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

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

Marinated porcini mushrooms (method 2)

Ingredients:

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

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

Marinated porcini mushrooms (method 3)

Compound:

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

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. Bring to a 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)

Components:

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: dissolve salt and sugar in hot water, add spices and onions, bring to a boil. Place the mushrooms in the boiling brine and boil them for 5-6 minutes, then add vinegar to the mushrooms and brine and bring to a boil. Place the hot mushrooms in a bowl for marinating and pour over them the hot marinade in which they were cooked. Close the container tightly, cool at room temperature, and then take it to a cool place. If mold appears on the surface, it must be collected and thrown away, and the moldy mushrooms must be washed with boiling water and boiled with the marinade for 10 minutes, add a little vinegar, bring to a boil and transfer to a dry, clean container, pouring the hot marinade over the mushrooms. Place in a cool place. To protect against mold, you can carefully pour a layer of boiled vegetable oil over the marinade.

Marinated porcini mushrooms (Option 2)

Components:

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 vegetable oil into a saucepan, bring to a boil, add mushrooms to the boiling oil and simmer for 10 minutes. Then put the mushrooms in jars, pour them evenly with the oil in which they were boiled, add salt to taste, pour in vinegar, add spices. 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 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
Bay leaf – 5–6 pcs.
Cloves – 5–6 buds
Salt - to taste

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

Marinated porcini mushrooms with dill

Ingredients:

1.5 kg porcini mushrooms

For the marinade:

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

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

Pickled porcini mushrooms for the winter

Ingredients:

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

For the marinade:

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

Wash the mushrooms under running water, peel, cook a little in salted boiling water or simply pour boiling water over them 2-3 times, then place 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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