How to cook delicious porcini pickled mushrooms for the winter

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

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A delicious recipe for pickled porcini mushrooms for the winter

Pickling is based on the preservative effect of acetic acid, which inhibits the development of putrefactive microorganisms. For pickling, a weak solution of acetic acid is used, so pickled products are well preserved only at low temperatures or pasteurized in sealed packaging. It is best to pickle small caps of young mushrooms that do not sag when boiled. Large caps need to be cut so that pieces the size of small caps are obtained and, when boiled, are boiled simultaneously with them. It is better to pickle the legs or at least boil them separately from the hats, after cutting them across into slices 2-3 cm long. A delicious recipe for pickled porcini mushrooms for the winter advises mushrooms to be selected by size, cleaned of adhering debris and rinsed thoroughly. The legs need to be cut to 0,5 cm. It is very important to determine the cooking time of the mushrooms. Porcini mushrooms are boiled for 20-25 minutes. Boiling is completed when the mushrooms begin to sink to the bottom of the pan, and the marinade becomes transparent. The amount of marinade in mushrooms should be 18-20% of the total volume. To do this, 1 cup of marinade is taken for 1 kg of fresh mushrooms.

Porcini mushrooms marinated in jars with vinegar for the winter

For 10 kg of fresh porcini mushrooms:

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• 1,5 liters of water
• 400 Mr. Salt
• 3 g citric or tartaric acid
• Bay leaf
• cinnamon
• clove
• allspice and other spices
• 100 ml edible vinegar essence

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How to pickle white mushrooms for the winter

Before properly pickling porcini mushrooms for the winter, put the boiled chilled mushrooms into prepared jars so that their level does not exceed the shoulders of the jar. Pour the mushrooms with chilled marinade, pour a layer of vegetable oil about 0,8 – 1 cm high over the marinade, close the jars with parchment paper, tie and store in the refrigerator.

For 1 liters of water:

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

How delicious to pickle porcini mushroom for the winter

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

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

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

For 1 kg of fresh porcini mushrooms:

• 1 teaspoon of granulated sugar
• 5 peas allspice
• 2 cloves and the same amount of cinnamon
• a little star anise
• Bay leaf
• 0,5 g citric acid to preserve the natural color of the mushrooms

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

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

• 0,4 liters of water
• 1 teaspoon salt
• 6 peas allspice
• 3 bay leaves each
• Clove
• cinnamon
• a little star anise and citric acid

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

How to cook pickled porcini mushroom for the winter

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

Caps and roots of porcini mushrooms marinate separately.

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

For 1 kg of white mushrooms:

• 100 g of water
• 100-125 g vinegar
• 1,5 st. tablespoons of salt
• 5 st. spoons of sugar
• 2 bay leaves
• 3-4 peas
• pepper
• 2 pcs. carnations

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

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

• 1 kg white mushrooms
• 20 g (3 teaspoons) salt
• 12 peas black pepper
• 5 peas allspice
• 2 bay leaves
• some nutmeg
• 60-70 g 30% acetic acid
• 0,5 teaspoon sugar
• 1-2 glasses of water
• 1 bulb

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

Ways to pickle porcini mushrooms for the winter

Components:

• prepared porcini mushrooms – 10 kg

Marinade filling:

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

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

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

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

The best delicious recipe for marinating porcini mushrooms for the winter

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

• 1 kg white mushrooms

To fill:

• 400 ml of water
• 1 h. Spoon of salt
• 6 peas black pepper
• 3 pcs. bay leaf, cinnamon, cloves, star anise
• 3 g citric acid
• 1/3 cup 9% table vinegar

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

Recipe: how to pickle porcini mushrooms for the winter

Ingredients:

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

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

How delicious to pickle porcini mushroom for the winter

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

• 1 kg white mushrooms
• 3 tsp salt
• 10 peas black pepper
• 5 peas allspice
• 2 bay leaves
• 4 tbsp. spoons of vinegar essence
• 1 h. A spoonful of sugar
• 2 cup water
• 1 onions

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

How to pickle porcini mushrooms for the winter

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

How to quickly pickle porcini mushrooms for the winter

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

How to cook porcini mushrooms for the winter (pickle)

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

Recipes: how to pickle white mushroom for the winter

Ingredients:

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

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

Pickled porcini mushrooms (method 2)

Ingredients:

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

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

Pickled porcini mushrooms (method 3)

Composition:

• 1 kg of mushrooms
• 0,5 liters of water
• 2 Art. l. Sahara
• 3 pcs. 3 bay leaves fragrant and
• 10 pieces. black peppercorns
• 4 Art. l. salt
• 5 st. l. 6% vinegar
• 1 bulb

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

Pickled porcini mushrooms (Option 1)

Components:

• Boiled porcini mushrooms – 5 kg
• Onion – 7-8 pcs.
• Table vinegar – 1 l
• Water – 1,5 L
• Sweet peppercorns – 2 teaspoons
• Bay leaf -8-10 pcs.
• Ground cinnamon – 0,5 teaspoon
• Salt and sugar – 10 teaspoons each

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

Pickled porcini mushrooms (Option 2)

Components:

• Young small white mushrooms – 5 kg
• Vegetable oil – 0,6 l
• Table vinegar – 2,5 cups
• Ground black pepper – 3-4 teaspoons
• Bay leaf – 5-6 pcs.
• Salt – to taste

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

White mushrooms marinated in oil

Components:

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

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

Marinated porcini mushrooms with dill

Ingredients:

• 1,5 kg white mushrooms

For the marinade:

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

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

Marinated porcini mushrooms for the winter

Ingredients:

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

For the marinade:

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

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

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