The most delicious recipe for pickled porcini mushrooms. A selection of delicious recipes for marinating porcini mushrooms for the winter

Autumn is not only rain, slush and wind, but also a rich harvest of mushrooms. Exist different ways their preparations, the most popular - salting, drying, pickling. Of course, preparations for the winter are always troublesome. But, the delicious result is worth the time and effort.

Especially nice when it's cold winter period on the table there will be an appetizing jar of canned mushrooms. The most important thing is properly prepared mushrooms. After all, if forest mushrooms turn out to be poisonous, then there can be serious, serious consequences.

To avoid such troubles, mushrooms must be carefully sorted before cooking. If any mushroom is in doubt, you just need to throw it away or clarify information about it with knowledgeable mushroom pickers. In this material, a selection of very simple and delicious recipes pickling various gifts of the forest.

Butter mushrooms for the winter in jars - a step by step photo recipe

In the photo recipe, the amount of spices and spices can be determined to taste. The only exception is vinegar, this ingredient must be taken in certain proportions.

Your mark:

Time for preparing: 4 hours 0 minutes

Quantity: 3 servings

Ingredients

• Forest mushrooms: how much to eat
• Salt: to taste
• Cinnamon: pinch
• Carnation: several inflorescences
• Bay leaf: 2-4 pcs.
• Vinegar 9%: 3 teaspoons per 1.5 liter jar

Cooking instructions

Porcini mushrooms for the winter in jars - a very tasty preparation

Borovik is undoubtedly the king among mushrooms, therefore, if the family managed to find a good clearing and harvest whites, then they urgently need to start harvesting them. The smallest ones can be dried, the medium ones are suitable for pickling.

Ingredients (for 1 kg of mushrooms):

• Bay leaf - 3 pcs.
• Allspice (peas) - 5 pcs.
• Hot pepper (peas) - 8 pcs.
• Water - 1 l.
• Sugar - 2 tbsp. l.
• Salt - 4 tsp
• Vinegar 9% - 130 ml.

Action algorithm:

1. Select the most beautiful mushrooms, whole, without worms. Thoroughly clean from sand, dirt, adhering leaves and needles. Rinse.
2. Cut, the pieces should be quite large, since during the cooking process, the mushrooms will lose a significant part of the volume.
3. Pour a large pot of water, add a little salt. Boil.
4. Drop the mushrooms into the container. Boil for half an hour. Rinse in a colander under running water.
5. Prepare the marinade, for which put all the ingredients in the water, with the exception of vinegar.
6. Dip the mushrooms into the marinade when it boils. Cook for 15 minutes. Remove foam constantly.
7. Prepare glass containers, half a liter is best. Sterilize in your preferred way.
8. At the end of cooking mushrooms, pour vinegar, wait until it starts to boil.
9. It's time to pack mushrooms in jars. You need to do this, distributing mushrooms and marinade as evenly as possible.
10. Seal with prepared (sterilized) lids.
11. Turn over (this is a way to check the tightness of the closure). Leave under a warm blanket.

How difficult it is now to wait for winter!

Mushrooms mushrooms for the winter in jars

After white mushrooms, mushrooms are in second place. They usually produce a rich harvest and are especially tasty when pickled, as they retain their shape, texture and incomparable taste. Good for daily diet and festive table.

Ingredients(for 2 kg mushrooms for marinade - the output of 5-6 half-liter jars):

• Salt - 2 tbsp. l.
• Sugar - 2 tbsp. l.
• Bay leaf 3-5 pcs.
• Peppercorns (allspice and hot) - 4-6 pcs.
• Carnation - 4-5 pcs.
• Vinegar - 1 tbsp. l. 9% (in each bank).

Action algorithm:

1. The first stage is the longest - you need to sort out the mushrooms, remove the bad, old, leaves and needles, cut off the lower part of the leg. Rinse thoroughly, changing the water several times.
2. To fill with water. Put on fire. Immediately after boiling, drain into a colander, rinse thoroughly again.
3. Again into the water and into the fire. Cooking time again - 20 minutes.
4. Again, replace the water, now add all the seasonings and spices to the mushrooms. Cooking time is reduced - 15 minutes is enough.
5. Packed in sterilized glass containers. Top up with marinade almost to the top.
6. Pour vinegar into each container. Seal quickly.
7. Turn over, wrap for additional sterilization.

Mushrooms look very appetizing, therefore, if the household did not demand to open a jar of freshly pickled mushrooms, it is better to quickly hide it before winter.

Chanterelle mushrooms for the winter in jars

Red mouth-watering chanterelles delight mushroom pickers, since there are no worms in mushrooms, which means you can safely collect everything in a row. They are good both fried and pickled, because they retain their color and have a pleasant taste.

Ingredients:

• Chanterelles - 2 kg.
• Salt - 2 tbsp. l.
• Sugar - 4 tbsp. l. (no top).
• Water - 1.5 liters.
• Acetic essence 70% - 40 ml. (possibly less).
• Allspice in peas - 5-6 pcs.
• Carnation - 4-5 pcs.

Action algorithm:

1. According to this recipe, soak the mushrooms in cold water for 1 hour.
2. Fill with fresh water. Cook for 20 minutes (or until the chanterelles have settled).
3. Drain the water. Rinse the chanterelles with cold water.
4. Pour in new water, add pepper, cloves, salt and sugar to the mushrooms.
5. Boil. Cook for 7-10 minutes.
6. Pour in the vinegar essence. Boil.
7. Sterilize jars and lids.
8. With a slotted spoon, spread the chanterelles into containers.
9. Top up with marinade. Cork.

Exactly one month later, you can invite guests and family members for a tasting!

Milk mushrooms for the winter in banks

Salted milk mushrooms are one of the most famous dishes of Russian cuisine. True, for their preparation you will have to try - to spend time and effort. But all efforts will pay off handsomely.

Ingredients:

• Milk mushrooms - 10 kg.
• Salt - 0.5 kg.

Action algorithm:

1. Select the best mushrooms - without worms and wormholes, not old ones.
2. Rinse thoroughly, you can use a soft brush.
3. The next stage is soaking, you can’t do without it, since milk mushrooms (both white and black) have a bitter taste. Fill a large container (glass or enameled) with water, dip the mushrooms into it. Cover the top with a lid so that the mushrooms are completely covered with water. For several days in the morning and evening, the water needs to be changed, the mushrooms should be washed.
4. The longest stage is over, then everything is primitively simple. You need to choose a container for salting, again, it should be glass, enameled.
5. Lay the mushrooms head down. Sprinkle with salt. Then the next layer. Salt. Keep doing it until you run out of ingredients.
6. Line the mushrooms with gauze or a clean cotton cloth. Above - a wooden circle or lid, oppression.
7. Keep in a cold place.

Mushrooms will be ready after 2 days, you can arrange them in small containers, pour vegetable oil on top. Clean in the cold, dreaming of an early tasting.

How to close pickled mushrooms for the winter in jars

For the winter, you can pickle almost all mushrooms (of course, edible), but it is best to do this with boletus mushrooms, honey mushrooms, boletus mushrooms, butter mushrooms.

Ingredients:

• Mushrooms - 2 kg.
• Water - 1 l.
• Sugar - 2 tbsp. l. (with a slide).
• Salt - 4 tsp (also with a slide).
• Fragrant and hot pepper.
• Carnation and bay leaf - 3 pcs.
• Vinegar 9% - 5 tbsp. l.
• Garlic - 2 cloves.

Action algorithm:

1. The first stage is sorting and washing, the stage is long, but necessary.
2. Then put the mushrooms in a container, pour water (without the norm). Bring to a boil, drain, rinse again with cold water, sand, dust, unnoticed needles will be washed off.
3. To fill with water. Put on the stove again, cook the mushrooms now until cooked (until they settle to the bottom, and the broth becomes transparent).
4. Carefully pour the broth into the saucepan. For each liter of mushroom broth, put sugar and salt, seasonings and garlic according to the norm (put whole teeth). Keep only the vinegar.
5. Put the mushrooms in the marinade. Boil 5 minutes.
6. During this time, sterilize containers (or do it earlier), lids.
7. Pour in the vinegar and you can immediately pour.
8. Seal tightly, turn over, cover with a blanket.

Not too difficult, but very tasty!

Recipe for pickling mushrooms for the winter in jars

Almost all mushrooms are suitable for pickling, only the elite are suitable for pickling. The best are milk mushrooms and mushrooms, the latter do not even require cooking, but they please with a dense texture, retain their color, and become crispy in the process of salting.

Ingredients:

• Ryzhik - 1 kg.
• Salt - 3 tbsp. l.
• Garlic - 5 cloves.

Action algorithm:

1. Sort the mushrooms, cut off the legs, they can be boiled, fried and eaten.
2. Pour the caps with plenty of boiling water. Withstand 3 minutes.
3. Send in a colander so that the water is completely glass.
4. Now transfer the mushrooms from a colander to an enameled large container.
5. Salt, add chopped garlic cloves. Mix carefully. Leave to salt for 30 minutes.
6. Sterilize containers and refrigerate.
7. Lay mushrooms tightly enough. Top with salt.
8. Seal with lids.

Keep refrigerated! Patiently wait for the winter and the holiday to please the household and friends.

Fried mushrooms for the winter in jars

One of the ways to harvest mushrooms for the winter, oddly enough, suggests frying them first, and then rolling them up. Those who tasted such a dish say that it is very tasty, does not require any additional culinary treatments.

It can be eaten immediately (if the mushrooms were fried on vegetable oil), or reheat (if used melted butter). Chanterelles are best for this harvesting method, they do not lose their shape and look very appetizing.

Ingredients:

• Chanterelles
• Salt.
• Pepper.
• Melted butter.

Algorithm:

1. The process of harvesting mushrooms begins according to a single scenario - the collected chanterelles need to be sorted out, and this should be done especially carefully. Due to the special structure of the cap, these mushrooms manage to "hook" a lot of forest debris, needles and leaves.
2. Then rinse the mushrooms to remove invisible sand and dust. small size mushrooms roll up whole, large ones can be cut or broken.
3. Place mushrooms in cold water in a large saucepan. Boil. Boil 5 minutes. Send to the colander.
4. Melt butter in a large frying pan. Put the chanterelles in a pan with oil.
5. Now you need to fry until cooked, the process will take from 40 to 50 minutes. At the very end, add some salt and pepper. You can experiment - squeeze a few cloves of garlic through the press. Then the dish will acquire a pleasant garlic aroma.
6. Sterilize containers, lids too.
7. Pack the mushrooms very tightly. Pour in the oil they were fried in. Cork.

Send to a cold place, the winter holidays will be very fun and bright, because the main decoration of the festive table will be sunny chanterelles!

Mushrooms with cabbage for the winter in jars

Solyanka is one of the oldest Russian dishes, which is made from cabbage and other vegetables. But, if you add mushrooms to vegetables, then the dish turns into a delicacy, which is not ashamed to treat even foreigners.

Ingredients:

• White cabbage - 1 kg.
• Tomatoes - 0.5 kg.
• Carrots - 0.5 kg.
• Bulb onion 0.5 kg.
• Mushrooms (boletus, boletus) - 700 gr.
• Allspice - 3-5 pcs.
• Bay leaf - 4 pcs.
• Refined vegetable oil - 0.5 tbsp.
• Vinegar - 3 tbsp. l.
• Salt and sugar - 2 tbsp. l.

Action algorithm:

1. The harvesting stage begins with a bulkhead, cleaning vegetables and mushrooms. An important process is washing mushrooms from sand, needles and leaves.
2. Place mushrooms in water and boil for 10 minutes.
3. Chop the cabbage, chop the carrots on a grater, turn the onion into straws, and the tomatoes into cubes.
4. Fry carrots with onions.
5. All vegetables and mushrooms, thrown into a colander, send to a frying pan (in a saucepan), simmer for 30 minutes.
6. Add vinegar, keep on fire for another 5 minutes.
7. Sterilize the containers while they are hot, pack the hodgepodge with mushrooms in them.
8. Close with sterilized lids.

Delicious, satisfying, healthy, good as a side dish and as an independent dish.

One of the first tips is that mushrooms must be carefully sorted out before pickling, clearing forest debris.

1. It is recommended to pour boiling water over them before washing, then they will become dense and will not scatter when washed.
2. If the recipe only calls for hats, the legs should not be thrown away. They can be processed for caviar and also closed for the winter.
3. When boiling mushrooms, you should be guided by the time, but they themselves give a hint - as soon as they have sunk to the bottom of the container / pan, you can finish cooking.
4. Jars and lids require mandatory sterilization. By turning the jars upside down after closing, the housewives check the tightness of the closure.

Mushrooms are one of the most interesting gifts of the forest, they require special attention when harvesting and harvesting, but they delight with taste.

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Mushrooms are a real treasure. Only these mushrooms contain many useful minerals, micro and macro elements, vitamins. And all this combined with great taste. Mushrooms are pickled and salted in jars, added to salads or fried. They can be consumed immediately after preparation or harvested for the winter. Canning porcini mushrooms is the most popular way to harvest them for future use.

Young hostesses will be interested in how to cook porcini mushroom for the winter so that it retains its taste and benefits. Consider whether they can be preserved fried or in the form of caviar.

Before you roll up porcini mushrooms for the winter, they need to be prepared for the process. To begin with, sort out and inspect for wormholes and damage. Then thoroughly clean from grass and leaves. It remains to soak them in water. You need to do this twice. The first time is 30 minutes, and the second - 15. Cut large mushrooms into pieces.

Conservation Options

There are a lot of recipes for preserving mushrooms for the winter at home. Here is some of them.

Recipe #1

Ingredients:

Canned porcini mushrooms for the winter are prepared quite simply:

1. Boil the prepared main ingredient in salt water. Cooking time is about 20 minutes.
2. In a separate bowl, make a marinade of salt, sugar and vinegar.
3. Combine the contents of both containers. Boil 7 minutes.
4. Prepare banks. Put seasonings in them. Put the main product on top.
5. Pour in marinade and roll up.

Recipe #2

The process of conservation of mushrooms for the winter consists of several stages:

1. Boil peeled and chopped mushrooms in water with salt and citric acid.
2. Drain the water. Replace it with oil.
3. Add seasonings and simmer for 40 minutes.
4. Cool slightly and put in jars.
5. Boil the lids.
6. Roll up jars and sterilize for two hours. The second sterilization lasts about 40 minutes and is carried out after 2 days.

Recipe #3

Sometimes harvesting mushrooms for the winter involves the use of original components, for example, horseradish leaves. Boil the main product in salt water and drain in a colander. It is desirable that the jars are sterilized in advance. Spread horseradish leaves and mushrooms in layers in each of them. At the end of the process, pour everything with sunflower oil and put in a cold place.

Unusual option

Are there any other ways to close porcini mushrooms for the winter? Yes. You can also try . The dish turns out tasty and fragrant. But do mushrooms retain their true taste? Yes, if you cook them fried.

• 1 kg of the main product;
• 2 tsp salt;
• 400 g butter (can be ghee or even ordinary vegetable).

How to cook fried porcini mushrooms for the winter:

with garlic

The recipe for cooking porcini mushrooms for the winter with garlic will delight lovers of fragrant and spicy dishes. Required Ingredients:

Preparation recipe:

1. Peel mushrooms, wash and cut.
2. Boil for 10 minutes.
3. Fry over high heat with salt and pepper.
4. Put in jars in layers: mushrooms, a layer of greens and so on until the end.
5. Pour in the remaining oil from frying and close.
6. Store in a cool place for about a year.

For gourmets

At home, you can cook mushroom caviar. It is eaten on its own or as an accompaniment to soups and stews.

The recipe for caviar from porcini mushrooms suggests the presence of such products:

Cooking:

1. Clean and wash the main product. Boil in salted water until completely subsided.
2. Chop onion and garlic. Fry until golden brown. Any oil can be used, but preference should be given to olive oil.
3. Sterilize jars.
4. Grind boiled mushrooms in a meat grinder or in a blender.
5. Combine with onions and simmer for 15 minutes. At this stage of the process, it is desirable to use enamelware.
6. Fill prepared containers with caviar. Leave to sterilize for 1 hour.
7. Close the lids and put in a cool place.

Do you need vinegar essence?

Another recipe for harvesting porcini mushrooms for the winter is mushrooms in their own juice. There are two options for their preparation - with vinegar and without vinegar.

We use vinegar

For cooking, you will need mushrooms, currant leaves, horseradish and greens, a couple of cloves of garlic, spices, 45 g of salt, 25 g of granulated sugar and vinegar essence in the amount of 1 tsp.

The secret to cooking lies in the use of a pressure cooker. Peeled and washed mushrooms should be finely chopped and put on green leaves. Sprinkle salt and seasonings on top. Close the pressure cooker with a lid and put on a small fire. Cook for about half an hour. During this time, the mushrooms will boil well, but remain strong and fragrant.

Pour the finished workpiece with vinegar essence. Mix and put in jars. It is desirable to pull out the leaves of greenery beforehand. Cans closed with boiled lids can be stored in a cool place, you can also in the refrigerator.

When You Don't Need Vinegar

The recipe for cooking without vinegar is very simple. Its main components are the mushrooms themselves and 30 g of salt.

Washed and peeled mushrooms should be cut into small pieces. Pour into a prepared container, salt and heat over low heat until juice appears. At the very beginning, you can add a little water so that they do not stick.

Banks for harvesting must be sterilized. Fill them with mushrooms. Pour the resulting juice on top. It remains only to close and let cool. Any cool place will do for storage.

Now it’s clear what you can do with porcini mushrooms - anything. They are usually prepared ahead of time. Who doesn't like to open New Year's table a jar of fragrant and incredibly tasty mushrooms? How to close porcini mushrooms in jars - there are countless options. It can be caviar, fried mushrooms, in their own juice, with or without vinegar.

The recipes are simple and do not require any exotic ingredients. There is only one rule: before canning porcini mushrooms for the winter, they must be boiled.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

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

Marinated porcini mushrooms

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

Mushrooms of any size are suitable for cooking: large, small, medium. This parameter does not affect the taste of the product in any way. Touch them, they should be strong, without worms, the blanks should be prepared immediately after collection so that they do not stay in the refrigerator. It is advisable to cut large specimens; legs can also be cut into rings. Vinegar is better for pickling, it will allow you to store the workpiece longer.

Marinade for white mushrooms

The success of marinating the product depends on the correct preparation of the marinade. There are several options for its creation, each person determines for himself the most optimal. Below will be presented step by step recipe marinade for porcini mushrooms. You can use it or modify it a bit to suit your taste. This is a universal option that will help you cook delicious mushrooms:

Ingredients:

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

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

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

How much to pickle porcini mushrooms

An important point before cooking itself is the initial cooking. Too long heat treatment will deprive the component of all useful properties. If chi is overexposed, they can fall apart and lose their attractive appearance. It should be borne in mind that during pickling they will be re-cooked. This applies to all types of mushrooms: boletus, boletus, boletus.

The first time in boiling water, you need to hold the ingredient for 15 minutes after boiling the liquid. The foam that forms must be removed. Next, you need to remember how much to pickle porcini mushrooms - another 15 minutes. This is enough for them to finally cook, then for several hours they will soak up a delicious marinade. The shelf life of the workpiece depends on the components.

pickled porcini mushrooms recipe

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

Pickled mushrooms for the winter

Servings Per Container: 5-6 servings.

Calorie content of the dish: 24 kcal.

Purpose: appetizer for dinner / lunch, festive table.

Cuisine: Russian.

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

Ingredients:

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

Cooking method:

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

How to pickle mushrooms for the winter in jars

Cooking time: 3-4 hours.

Servings Per Container: 8-10.

Calorie content of the dish: 25 kcal.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: medium.

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

Ingredients:

• salt - 50 g;
• onion - 0.5 kg;
• table vinegar - ½ tbsp. l.;
• mushrooms - 2 kg;
• sugar - 20 g;
• water - 150 ml;
• cinnamon - 2 g;
• citric acid - 4 g.
• bay leaf - 3 pcs.;
• allspice - 10 pcs.

Cooking method:

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

Frozen marinated porcini mushrooms

Cooking time: 3-4 hours.

Servings Per Container: 4-5.

Calorie content of the dish: 24 kcal.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: medium.

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

Ingredients:

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

Cooking method:

1. Put the liquid on the fire, after boiling, throw the mushrooms into the water, you do not need to defrost them first.
2. Simmer for 15 minutes, then drain into a colander.
3. Make a marinade (how to prepare it was described above). When it starts to boil, throw in mushrooms, boil for 5 minutes. At the very end, add vinegar, put garlic and remove the pan from the stove.
4. Let the dish cool down and refrigerate for 2 hours.
5. It is impossible to store such a blank for a long time, therefore it is recommended to cook immediately before the feast.

Pickled porcini mushrooms with onions

Cooking time: 2-3 hours.

Servings Per Container: 4-5.

Calorie content of the dish: 25 kcal.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: medium.

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

Ingredients:

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

Cooking method:

1. Check all the mushrooms so that there are no rotten, wormy ones, rinse them and chop them coarsely.
2. Boil salted water, put mushrooms, throw pepper, parsley, boil for 15 minutes and fold in a colander.
3. Cut the peeled onion into rings.
4. Lay onions, porcini mushrooms in layers in sterilized jars.
5. Bring 1 liter of water to a boil, add salt, sugar and boil for 2 minutes, then pour in the vinegar, put citric acid and boil again.
6. Pour the boiling marinade into containers, you need to cover them with clean lids.
7. Seal with lids and let cool to room temperature.

How to quickly and tasty marinate porcini mushrooms

Cooking time: 40-60 min.

Servings Per Container: 3-4.

Calorie content of the dish: 24 kcal.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

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

Ingredients:

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

Cooking method:

1. Go through, clean the mushrooms. Small ones can be left whole, large ones should be cut.
2. Finely chop the onion, immediately put the washed greens on the bottom of the container for clogging.
3. Combine all ingredients except greens in a saucepan, bring to a boil.
4. Then make the fire weaker, hold for 15 minutes.
5. Remove pot from stove, let cool.
6. Pour the contents into a jar, let cool, close the nylon lid and store in a cold place.

Video: Marinating porcini mushrooms at home

Discuss

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

Cooking mushrooms for the winter

Marinated porcini mushrooms are an interesting and very tasty snack for the winter. A simple step-by-step recipe with pictures will help you cook it quickly and tasty!

45 min

30 kcal

4.25/5 (4)

Always during an unstable economic situation, such as now, people remembered the garden and various pickles, picking berries and mushrooms. My family lives in Siberia, and every summer we make preparations. Our forests are rich in berries - cranberries, lingonberries, blueberries. And mushrooms - butterflies, flywheels, boletus, chanterelles. Not every year, but about once every three years, there is a harvest of porcini mushrooms. Porcini mushrooms are the most valuable representatives of the mushroom kingdom, people collected and harvested them back in Russia. It is called white mushroom because it does not turn black on the cut, it is one of the most noble types of mushrooms. What to cook from porcini mushrooms for the winter?

I will tell our family recipe for pickled porcini mushrooms. It is quite simple and even a beginner can do it. And the mushrooms are delicious!

How to choose and prepare mushrooms

• We always pick mushrooms ourselves, but you can also buy them from the market. But still, it is preferable to collect them on your own in places remote from roads, factories, because mushrooms are excellent sorbents, but where the mushrooms from the market are collected is a big question.
• Porcini mushrooms can be taken in any size - both small and large, the size does not affect the taste, large mushrooms just need to be cut.
• Mushrooms should be strong, not wormy, it is best to cook mushrooms immediately after picking so that they do not stale in the refrigerator.
• Someone pickles only hats, I pickle all the mushrooms, along with the legs, I cut the legs into circles. Mandatory pickling with vinegar otherwise long-term storage is not possible.

I prepare jars, pre-sterilize them. I pour a centimeter of water to the bottom and put it in the microwave for full power before the water evaporates. I prefer 500 gram and 700 gram jars because they are quickly eaten and the mushrooms do not linger in them.

How to pickle porcini mushrooms

We proceed to the most interesting - the direct recipe for preparing this wonderful delicacy for the winter.

Necessary products for the recipe for marinating porcini mushrooms

cooking mushrooms

Marinade preparation

How to store porcini mushrooms in jars

You can eat our pickled mushrooms in three days. We store our blanks in a dark and cool place, you can in the cellar, you can in the refrigerator.

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

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

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

Usually, life cycle white fungus is 9 days. But there are also long-livers among them. These "live" up to 15 days. They differ significantly from their relatives in size.

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

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

How to pickle mushrooms at home

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

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

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

Naturally, mushrooms are needed for harvesting (take as many as you have). For marinade per 1 liter of water you will need:

• 8 tbsp 9% vinegar;
• 3 cloves;
• 2 tbsp with a slide of sugar;
• 4 peas of allspice;
• 2 laurels;
• 4 black peppercorns;
• 1 tbsp with a hill of coarse salt.

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

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

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

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

Marinating mushrooms without sterilization

Want to whip up marinated porcini mushrooms? Then this simple recipe is just what you need. For an appetizer you will need:

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

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

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

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

Marinating porcini mushrooms in jars

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

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

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

What to cook from pickled mushrooms

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

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

Simple Lenten Salad

Products you need to stock up on:

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

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

Delicious salad with ham and eggs

For him you will need:

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

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

cooking soup

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

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

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

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

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

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

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