How to cook pickled porcini mushrooms

Pickled porcini mushrooms are an exquisite delicacy and a great cold appetizer even without the addition of onions and butter. We suggest reading on this page how to cook pickled porcini mushrooms. Here are a variety of ways to preserve. Using these recipes for marinating porcini mushrooms at home, you can make excellent preparations that will delight your taste in winter. Most often, glass jars are used as containers for storing conservation. With the vinegar included in the recipe, they perfectly retain their taste in the refrigerator for 10 to 12 months. For hermetic sealing, special tin lids are used.

Look at the pickled porcini mushrooms in the recipe with a photo and make sure that this is a fairly simple way to process this raw material.

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The easiest recipe and the best way to pickle porcini mushrooms in jars

Canned porcini mushrooms are very popular; mushrooms retain a good taste and smell, and therefore are widely used in cooking. The best recipe for marinating porcini mushrooms starts with harvesting them in the early hours, as chilled in the cold of the night, they can last longer. When collecting them, they are cleaned with a knife from the earth and debris and placed in a basket so that they do not get steamed and wrinkled.

Even this simplest method of pickling porcini mushrooms recommends pre-treatment of raw materials. Given that mushrooms quickly deteriorate, they should be taken care of immediately after harvest. Mushrooms should be preserved no later than 24 hours after harvest; until this time they are left in the fresh air so that they do not get tired and wormy. Mixtures of mushrooms are very beautiful and tasty, for example, some mushrooms or chanterelles are added to porcini mushrooms.

[“wp-content/plugins/include-me/goog-left.php”]If you use this easiest recipe for marinating porcini mushrooms, you will need enameled or tinned pots, wooden troughs, trays or enameled basins, bowls for cooling, skimmers, glass or glazed clay jars, oak or linden tubs and barrels. All metal utensils must be enameled or tinned, otherwise they are corroded by vinegar. In addition, you need to have vinegar, fine pure salt, granulated sugar, alum, saltpeter, pepper, cloves, cinnamon, bay leaves, cumin, as well as fresh vegetables: carrots, parsley, celery, onions, garlic. Recipes for marinating porcini mushrooms in jars allow the use of other interesting ingredients.

There are many varieties of vinegar: bread (natural), aromatic, Rhine (nesting), beer and vinegar essence. Essence vinegar is cheap and strong, marinades in it are stored for a long time, but acquire a pungent taste and a yellowish-dirty appearance.

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

Bread and fruit vinegar is most suitable for marinades. But the Rhine (nesting) and aromatic vinegar is considered the best in quality. Mushrooms are pre-sorted by type and size. They clean, cut off the legs, carefully, rinse several times in cold water, changing it each time. Then throw the mushrooms on a sieve to dry. It is necessary to wash the mushrooms without sparing water (so that they are soaked a little at the same time), otherwise they will have to be reprocessed and the marinade completely replaced. Large caps are cut in half or into four parts, the legs of porcini mushrooms, boletus and boletus – across into slices 2-3 cm thick (pickle them separately from the caps). Mushrooms picked in August and September are considered the best for pickling, when they grow slowly and are denser, stronger and smaller. At home, mushrooms are pickled in two ways: they are immediately boiled in a marinade or, after boiling in salted water, they are poured with marinade.

Delicious and quick recipe for marinated porcini mushrooms

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

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• water – 1,5 l
• salt – 400 g
• citric or tartaric acid – 3 g
• food vinegar essence – 100 ml
• Bay leaf
• Cinnamon
• Carnation
• allspice
• nutmeg and other spices.

According to this quick recipe for pickling porcini mushrooms, they need to be sorted out, sorted by type and size, cut off the legs (remove the skin from the oil), rinse thoroughly, changing the water several times. Then pour fresh mushrooms into an enamel pan, add water, salt, citric or tartaric acid, spices.

Boil the mushrooms, periodically removing 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 mushroom broth. Pour hot mushrooms together with the broth into prepared sterilized jars, close with lids and sterilize in boiling water: half-liter jars – 30 minutes, liter – 40 minutes. At the end of sterilization, the jars are quickly rolled up and cooled.

How to pickle porcini mushrooms at home: a recipe with a photo

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

• 1 st. a spoonful of 80% vinegar essence or 200 ml of 9% vinegar (in this case, you need to take 200 ml less water)
• 2 st. spoons of sugar
• 4 tsp salt
• 3 bay leaves
• 6 peas allspice
• 3 button Gvozdik
• 3 pieces of cinnamon.

Arrange the boiled chilled mushrooms in prepared jars so that their level does not exceed the shoulders of the jar. Pour the mushrooms with chilled marinade, pour a layer (about 0,8–1,0 cm) of vegetable oil over the marinade, close the jars with parchment paper, tie and put in the refrigerator for storage.

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

Pickled porcini mushroom recipes

Pour into enameled dishes per 1 kg of fresh mushrooms:

• 1 / 2 cup water
• 1/3 cup table vinegar
• a tablespoon of salt

According to the recipe for cooking porcini mushrooms by pickling, as soon as the water boils, prepared mushrooms are lowered into it and boiled over low heat, stirring gently. The duration of cooking depends on the type, size, age of mushrooms. But more often it lasts, if you count from the moment of boiling, 8-10 minutes. Porcini mushrooms are boiled for 20-25 minutes, mushroom legs – 15-20 minutes. In the process of cooking, the abundantly appearing foam is removed with a slotted spoon. When the marinade begins to brighten, the release of foam will stop, and the mushrooms will begin to settle to the bottom, boiling is completed. 2-3 minutes before the end of cooking, add 1 kg of fresh mushrooms to the pan:

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

 Ready mushrooms are quickly cooled, put in jars and poured to the top with the remaining marinade.

A simple recipe: how to pickle porcini mushrooms in jars

Before pickling porcini mushrooms according to a simple recipe, pour water into the pan, add a little salt (40-50 g per 1 liter of water), then put the mushrooms and start cooking them. In the process of boiling, the resulting foam is removed. Cook for 20-25 minutes, stirring gently. When the mushrooms are ready (settle to the bottom), they are removed from the fire, put on a sieve, cooled, then transferred to ceramic dishes or glass jars. Preparation of marinade for 1 liter of water:

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

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

Depending on their own taste, makers often make marinades spicier or softer by adjusting the amount of vinegar, and even sweetish by adding sugar and garlic. They also change the set of spices: some do not use at all, others put more, etc.

How to properly and tasty pickle porcini mushrooms

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

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How to make pickled porcini mushrooms

Prepared porcini mushrooms – 10 kg. Before making pickled porcini mushrooms, a special filling is prepared:

• 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 of vinegar essence and 175 g of salt, then they are thrown into a sieve. When the mushrooms have cooled, they are put in a barrel and poured with marinade filling prepared in advance.

How to pickle porcini mushrooms at home

Ingredients:

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

1.  For pickling, select small mushrooms or cut larger ones into pieces.
2. Before marinating porcini mushrooms at home, they need to be cleaned, washed with cold water and, thrown back on a sieve, let the water drain.
3. Then boil the mushrooms in a small amount of water or without adding water for 5-10 minutes.
4. Preparing the marinade: pour water into a bowl and boil it for several minutes along with allspice and chopped onions and carrots, add acetic acid by the end of cooking.
5. Dip the slightly dried mushrooms into the marinade and cook for 4–5 minutes, then season.
6. Transfer the mushrooms to jars or bottles, pour the marinade so that the mushrooms are covered with it.
7. Cover the dishes immediately, cool and take out to the storage room.
8. To clarify the marinade, the mushrooms are removed from the broth, poured with vinegar, diluted with water and seasoned with sugar.
9. Mushrooms are boiled again in this marinade and transferred to a jar with it.

How to quickly and tasty marinate porcini mushrooms with dill

Composition:

• 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

Before marinating porcini mushrooms tasty and quickly, they need to be cleaned and washed 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.

The recipe for how to pickle porcini mushrooms

Composition:

• 1 kg white mushrooms

For the marinade:

• 1 liters of water
• 30 g of salt
• 5 g sugar
• 200 ml 9% vinegar
• 10 peas black pepper
• 5-7 allspice peas
• 2 bay leaves

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

The best way to pickle porcini mushrooms

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

Recipes for pickling porcini mushrooms

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

Composition:

• 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 1)

Dip the cleaned and washed young mushrooms in salted boiling water, boil 2-3 times, put 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.

Pickled porcini mushrooms (method 2)

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, put them in glass jars with their caps up and, so as not to spoil, pour melted butter on top.

 How to pickle frozen porcini mushrooms

Before marinating frozen porcini mushrooms, they need to be thawed and boiled vinegar with a small amount of salt, put 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.

 Pickled porcini mushrooms (recipe 1)

Ingredients:

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

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. So they do it differently. The mushrooms are taken out of the juice and dipped simultaneously with seasonings into boiling water, where sugar and vinegar are added. After a short boil, the mushrooms are laid out in jars and, poured with marinade, they are closed, and soup or sauce is prepared on the mushroom juice.

Porcini mushrooms in sweet and sour marinade

Ingredients:

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

1. Mushrooms are washed, coarsely chopped, blanched for 3-5 minutes in 100 ml of water with the addition of 10 g of salt and citric acid.
2. Bay leaves are placed in jars, mushrooms are laid on top, mustard and pepper are added.
3. Onions are peeled, washed, cut into rings.
4. Carrots are peeled, washed, cut into circles.
5. Vegetables spread on mushrooms. Bring 150 ml of water to a boil, add salt, vinegar, sugar, pour into jars.
6. Sterilized and sealed.

How to pickle porcini mushrooms with garlic

Ingredients:

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

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

How to pickle the legs of porcini mushrooms

For 1 kg of mushroom legs:

• 100 ml of water
• 100–125 ml vinegar
• 1,5 Art. l. salt
• 0,5 Art. l. Sahara
• 2 bay leaves
• 3–4 pcs. black peppercorns
• 2 pcs. carnations.

Before marinating the legs of porcini mushrooms, they must be thoroughly and repeatedly washed with cold water, then put on a sieve so that the water is glass. Pour water, vinegar, salt, sugar into enameled dishes, put on fire and bring to a boil. Dip the mushrooms into the boiling liquid, remove the foam and add spicy spices after 10 minutes. Cooking mushrooms continues for approximately 25 minutes after boiling. Small mushrooms will be 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 them up and store them in a cool place.

How to pickle porcini mushrooms with citric acid

For 10 kg of fresh porcini mushrooms:

• 1,5 liters of water
• 3 g citric acid
• 400 g of salt
• 0,5 cup vinegar essence
• Bay leaf
• Carnation
• cinnamon to taste.

Before pickling porcini mushrooms with citric acid, they must be washed, changing the water several times, cleaned, put in a saucepan, add water, salt, citric acid, bay leaf, cinnamon, cloves. Boil the mushrooms, periodically removing the foam. At the end of cooking, add vinegar essence (ready mushrooms settle to the bottom of the pan). After that, remove the pan from the heat, put the hot mushrooms in sterile jars, pour the broth in which they were boiled. Cover the jars with lids and sterilize in boiling water (with a capacity of 0,5 l – 25 min, 1 l – 30 min). After sterilization, roll up the jars, put them upside down and refrigerate.

Pickled porcini mushrooms without vinegar

Composition:

• 3 kg of mushrooms
• 3 Art. l. salt
• dill and allspice to taste
• 0,5 liters of water
• 0,5 l vegetable oil

To pickle porcini mushrooms without vinegar, they need to be washed, cut in half and boiled in salted water until tender. Arrange in jars, put dill umbrellas and pepper on top. Pour a third of the oil, the rest of the volume – salted brine. Sterilize the jars for 40 minutes, close the lids and leave to cool.

Another recipe without vinegar.

Ingredients:

• 3 kg young hard white mushrooms

For cooking mushrooms in 1 liter of water:

• 1 h. Spoon of salt
• 2 g citric acid.

For pouring into 1 liter of water:

• 3 st. tablespoons of salt
• 1 Art. sugar spoon
• 1 st. a spoonful of fresh whey.

Mushrooms sort, clean, separate the caps and legs, cut off the roots, remove damaged areas. Cut large mushrooms into pieces. Larger legs are cut transversely into small pieces and canned separately. Boil the mushrooms in salted and acidified water, removing the foam with a slotted spoon. When the mushrooms settle to the bottom, remove the pan from the heat. Remove the boiled mushrooms from the pan with a colander, let the water drain. Arrange the mushrooms in prepared jars and pour hot filtered liquid obtained during cooking, or a hot solution, which is prepared by adding 1 teaspoon of salt and 1 teaspoon of citric acid to 0,5 liter. Cover the jars with prepared lids, put in a saucepan with water heated to 50 degrees and sterilize at a low boil of water: half-liter jars – 70 minutes, liter – 90 minutes. At the end of sterilization, remove the jars and roll them up immediately.

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