Pickled porcini mushrooms: recipes without sterilization

Marinated porcini mushrooms without sterilization is a delicious dish that is considered a delicacy. To save the mushroom harvest, you should carefully understand the features of the technology. There are many recipes that allow you to make mushrooms without sterilization.

How to pickle porcini mushrooms without sterilization

Marinating is a process that requires the use of a preservative. It’s acetic acid. It prevents rotting and spoilage of products. As a rule, vinegar (9%) is used, it gives the blanks a slight acidity.

Stages of creation:

1. Cleaning and sorting of the product (take young and strong specimens).
2. Soaking (not in all recipes).
3. Boiling.
4. Adding marinade.

Useful tips:

• enameled dishes must be used (the reason is that vinegar does not corrode the container);
• small specimens should be cooked as a whole (only the bottom of the leg is cut off);
• hats are recommended to be harvested separately from the legs.

Mushroom harvest should be processed immediately after coming from the forest. If there are rotten mushrooms in the basket, there is a high risk of damage to other specimens. The maximum shelf life in the refrigerator is 24 hours.

Recipes for pickled porcini mushrooms without sterilization

Canning porcini mushrooms for the winter without sterilization is a method that is simple and fast. Even the busiest people can make preparations.

A simple recipe for pickled porcini mushrooms for the winter without sterilization

This recipe allows you to save the mushroom crop for the winter. The marinade can be used for both porcini mushrooms and other mushroom representatives.

The following components are required:

• mushrooms – 1 kg;
• coarse salt – 15 g;
• mustard – a few grains;
• granulated sugar – 9 g;
• water – 0,5 l;
• citric acid – 18 g;
• vinegar (9%) – 10 ml;
• bay leaf – 2 pieces;
• dried dill – several columns.

Step by step technology:

1. Clean the product from debris and dirt. Cut into pieces and place in a container.
2. Boil the blanks over medium heat (when the mushrooms sink to the bottom, we can conclude that they are ready).
3. Prepare marinade. To do this, pour water into a saucepan and bring it to a boil. Then add sugar and salt. After a couple of minutes – vinegar and citric acid. The brine is considered ready.
4. Fold in clean jars of spices (bay leaf, mustard and dill). Then spread the cooked porcini mushrooms and pour the marinade on top.
5. Cover with plastic lids.
6. Wait for the product to cool completely.

The recipe is simple and inexpensive ingredients.

Marinating porcini mushroom caps without sterilization

The recipe will save not only time, but also energy. This makes the hats look great.

List of required ingredients:

• mushrooms – 2 kg;
• salt – 70 g;
• water – 250 ml;
• granulated sugar – 10 g;
• pepper (peas) – 12 pieces;
• vinegar essence – 50 ml;
• bay leaf – 2 pieces.

Algorithm of actions:

1. Sort the porcini mushrooms and remove debris. To do this, you can soak them for a while in water.
2. Cut off the legs.
3. Cut the hats into several pieces.
4. Put the blanks in an enamel bowl, pour water and put on fire.
5. Boil after the moment of boiling for 15 minutes. The foam needs to be removed.
6. Prepare marinade. Mix water, salt, granulated sugar, spices and boil for no more than 5 minutes. The next step is to add vinegar and simmer for 4 minutes.
7. Drain the water from the pan with porcini mushrooms and add the prepared solution.
8. Arrange in jars and cover with plastic lids.
9. Put the containers after cooling in a place whose maximum temperature is +7 degrees Celsius.

The dish is a good appetizer for any holiday.

Spicy pickled white mushrooms without sterilization

The technology of preparation is simple, while the result is good.

Included components:

• porcini mushrooms – 400 g;
• sprigs of thyme – 5 pieces;
• olive oil – 50 ml;
• Garlic – 3 cloves;
• vinegar (9%) – 50 ml;
• sugar – 20 g;
• coarse salt -5 g;
• mustard (in grains) – 10 g.

Step-by-step cooking:

1. Cut the product. You should get small pieces. This will give the dish an aesthetic appearance.
2. Wash in clean water.
3. Boil in a saucepan for half an hour.
   Important! You should constantly remove the emerging foam.
4. Prepare marinating liquid. It is necessary to add garlic, olive oil, thyme, granulated sugar, salt and mustard to 1 liter of water. The moment of boiling is the end of cooking.
5. Leave the resulting solution for 7 minutes.
6. Add vinegar and mushroom pieces to the marinade. Boil for a few minutes.
7. Catch the mushrooms with a slotted spoon and put in a separate container.
8. Pour marinade over.
9. Cover with plastic or metal lid.
10. Put away in a cold place.

Terms and conditions of storage

It is important to know not only the terms of storage, but also the necessary conditions. In this case, the mushrooms will retain the maximum amount of useful properties.

Basic rules:

1. Pickled porcini mushrooms must be kept in a cool place (maximum temperature +7 degrees Celsius).
2. Lack of sun rays.

Excellent places to store blanks: basement, cellar and refrigerator.

The shelf life of the product is 6-12 months (subject to all conditions).

Conclusion

Marinated porcini mushrooms without sterilization are a tasty and healthy dish. Contains a hormone of natural origin – gibberellin, which is responsible for human growth. The saccharides included in the composition reduce the activity of pathogens. Pickled porcini mushrooms are suitable for any side dish. In addition, this is a great decoration for the festive table. The main thing is to observe the preparation technology and shelf life.