White pickled mushrooms: recipes for the winter with photos

Thanks to its colorful appearance, even inexperienced mushroom pickers will unmistakably find the white mushroom. They got their name for the snow-white marble pulp, which does not darken even during heat treatment. Pickled porcini mushrooms are a gourmet dish that belongs to delicacies. For its preparation, young, small, fresh, clean specimens are selected.

Preparation of porcini mushrooms for pickling

The taste of mushrooms is so unique that experts recommend “not spoiling” the marinade with a lot of spices. The quality of the final product depends on the fruits themselves. As far as prepared specimens are good on their own, it will be just as successful to marinate porcini mushrooms deliciously.

Any mushrooms are suitable for roast, while the strongest are chosen for the marinade.

After pre-treatment, that is, cleansing the mushrooms from forest debris, insects, removing wormy specimens, etc., they do not separate the upper film, since it has a special taste and pleasant smell that gives the marinade.

Is it possible to marinate frozen porcini mushrooms

When boiled, frozen mushrooms retain their properties and shape well. However, you need to understand that their taste is inferior to fresh. The finished dish turns out to be less saturated, but in any case, it is necessary to strictly follow the recipe for preparing pickled porcini mushrooms for the winter or for another season.

To properly freeze mushrooms, they are boiled in salted water. Then carefully fold into a freezer bag and place in the refrigerator. As a rule, a marinade for porcini mushrooms for the winter is prepared by the most ordinary method.

How to pickle porcini mushrooms

There are a lot of recipes for pickling porcini mushrooms for the winter. However, two main methods are used in practice. Many housewives cook mushrooms directly in the marinade. Others prefer to boil them separately first, only then marinate. Sterilization is necessary in any case.

Before marinating, mushrooms can be boiled for 20 minutes.

Mushrooms after harvest must be processed quickly, otherwise after 10 hours they will lose half of their useful properties.

Pickled White Mushroom Recipes

It is quite easy to choose your own preservation method, as the fruit bodies are cooked with vinegar, citric acid, hot canning, etc. Some add a lot of spices, others use a minimum of seasonings. Mushrooms from this will not lose their unique taste and nutrients.

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

You will need mushrooms, spices, sacchari salt. The proportions are taken to taste. Finally, acetic acid is added.

The classic pickling recipe does not involve the use of a large number of ingredients

Cooking process:

1. First, the mushrooms are processed, after which large specimens should be cut.
2. Boil water, throw mushrooms there and cook for half an hour.
3. Pour in water, salt and sugar, add, then boil everything.
4. Pour in acetic acid.
5. Put spices in jars, pour marinade.
6. Cover each jar with sterile lids.
7. Put a kitchen towel in a saucepan, pour in enough water to cover the “shoulders” of the cans. Sterilize for half an hour.

Quick pickled porcini mushrooms

Really quick, easy recipe. You will need a kilogram of mushrooms, several peas of allspice, cloves, bay leaves, a tablespoon of sugar and 3 tablespoons of salt, as well as a liter of water, 4 cloves of garlic and 30 g of table vinegar.

Method of preparation:

1. Pour the fruits with ordinary cold water for 10 minutes, then cut.
2. Boil. Drain, repeat procedure.
3. Prepare the marinade, add mushrooms.
4. Let it boil, add garlic and pour vinegar.
5. With a slotted spoon, put the “forest meat” in jars, pour over the marinade.

For storage for the winter, jars with products are sterilized.

A quick marinating recipe won’t take long

Marinated porcini mushrooms and boletus

Aspen mushrooms in processed form often begin to darken, while boletus mushrooms differ in a white tint. Their taste depends on spices, which are few in this recipe. Ingredients:

• porcini mushrooms – 500 g;
• podosinovyki – 500 g;
• peppercorns – 12 pcs.;
• food salt – 2 tbsp. l.;
• granulated sugar – 2 tsp;
• bay leaf – 2 pcs .;
• cloves – 4 pcs.;
• wine vinegar – 70 ml.

Cooking process:

1. Process boletus and mushrooms, cut large specimens.
2. Put in a washed, but not dried pan.
3. Sprinkle with salt, put on fire. At the same time remove the foam.
4. Put spices. At the very end, add wine vinegar.

Sterilize in an electric oven.

Assorted marinated noble mushrooms will be an excellent snack for the winter

Marinated porcini mushrooms without vinegar

Recipes for the preservation of white mushrooms without vinegar are specially designed for those cases when you do not like the taste of this spice, or there is a ban on it. Therefore, in addition to mushrooms, in this case, citric acid is used.

Cooking process:

1. Mushrooms cut, put in a saucepan and cook until tender.
2. Drain the boiled water, let the fruits cool.
3. Put spices and lemon.
4. Put one spice in each jar, put the mushrooms and pour in the marinade.
5. Sterilize in the oven.

Store in a cool place.

Citric acid marinade is a great alternative to vinegar

Grandma’s recipe for marinated porcini mushrooms

For this recipe, in addition to the usual set, you will need:

• garlic – 5 denticles;
• horseradish leaves – 4 pcs.;
• cloves – 5-6 pcs.;
• cinnamon to taste.

Method of preparation:

1. Mushrooms process and cook.
2. Then pour out the water, pour clean, cook for 20 minutes, removing the foam.
3. To prepare a marinade for porcini mushrooms per 1 liter, all spices are put in the water, except for vinegar.
4. After 10 minutes, mushrooms are added, boiled for 20 minutes, vinegar is poured in.
5. Arrange pickled mushrooms in jars. Sterilize for 20 minutes.

Grandma’s recipe provides for the addition of spices to the marinade

Marinated porcini mushrooms with sunflower oil

In this recipe, the brine is prepared in the same water where mushrooms were boiled. For 5 kg of mushrooms, 1 tsp is needed. vinegar essence, 2 g citric acid. The rest of the ingredients to taste.

Ingredients:

• water – 1 l;
• salt – 3 Art. l .;
• sugar – 2 st. l .;
• dill – to taste;
• bay leaf – 5 pcs .;
• allspice – 6 pc.;
• garlic – 4-5 cloves;
• sunflower oil – to taste.

Method of preparation:

1. Sort, rinse and cut mushrooms, pour in water.
2. Pour citric acid, cook for 30 minutes, removing the foam.
3. Add the rest of the spices.
4. Pour the fruits with marinade into glass jars, add a little sunflower oil to each.
5. Cover with lids.
6. Sterilize for half an hour.

Store usually in a cool place.

Sunflower oil as a preservative will be an excellent substitute for vinegar

Canned porcini mushrooms with lemon

This recipe is suitable for people with a diseased liver who are contraindicated in acetic acid. Lemon juice is not so aggressive, the taste of the finished dish is softer, which is especially appreciated by gourmets. The ingredients are repeated. Take one kilogram of mushrooms and a tablespoon of sugar and salt. And also 3 lemons, a few cloves, 4 cloves of garlic, 3 bay leaves and allspice to taste.

Method of preparation:

1. Process the fruits and cut into pieces.
2. Pour in water, let it boil. Remove the foam and add all the spices, except for the lemon.
3. After boiling, squeeze the juice from the lemons and add to the ingredients.
4. Pour some juice onto a plate, let cool and taste. The taste of the marinade should be a little sourer than we would like.
5. Pour into jars and sterilize.

They say that the finished dish with lemon resembles the taste of expensive oysters.

Spicy marinated porcini mushrooms

This recipe is considered spicy, as it contains a lot of spices.

Ingredients:

• white mushrooms – 5 kg;
• salt, sugar – 1 tbsp. l.;
• cloves – 2 g;
• Cinnamon – 2 g;
• coriander – 2 g;
• citric acid – 1 g;
• water – 3 l .;
• acetic acid – 1 tbsp. l.

Method of preparation:

They are prepared in the same way as mushrooms with lemon. First, the fruits are boiled, then a marinade is made, where all the ingredients are poured, and at the very end acetic acid is added. Mushrooms must be sterilized without fail so that the lids of the jars do not swell during storage.

This recipe is based on a lot of spices.

Recipe for pickled porcini mushrooms for the winter with herbs

Although experts do not recommend adding a lot of spices to mushrooms, in a small amount the greens of some plants will give the dish a unique taste. For a kilogram of mushrooms, you will need a tablespoon of salt and sugar, bay leaf, garlic and herbs:

• vinegar 9% – 30 g;
• leaves of horseradish, currant, cherry – 2-3 leaves each;
• dill umbrella;
• horseradish root – 20 g.

Method of preparation:

1. After processing, boil the fruiting bodies for an hour, removing the foam.
2. Drain the water, and put the mushrooms in a colander.
3. Prepare a regular marinade.
4. Peel and chop the garlic and horseradish root. Rinse the leaves of the greens and pour over with boiling water.
5. At the bottom of a sterile jar, put a leaf of horseradish, cherry, currant and dill.
6. Put fruits on top, then garlic and chopped horseradish root, the next layer is mushrooms and greens again.
7. Fill the jar to the shoulders and pour in the hot marinade.
8. Sterilize jars for about an hour.

You can try in a week. For winter storage, jars must be screwed with metal lids, previously sterilized in boiling water.

You can even add fresh herbs to the marinade, it will refresh the preservation and fill the mushrooms with an unusual aroma.

Marinated porcini mushrooms with ginger

Ginger root, soy sauce – all this is associated with oriental cuisine. In addition to porcini mushrooms, garlic and marinade, these spices reveal their taste qualities even more.

Ingredients:

• white mushrooms – 1 kg;
• garlic – 5-6 cloves;
• ginger root;
• onions – 2 heads;
• salt – 20 g;
• soy sauce – 70 ml;
• wine vinegar – 150 ml.

Preparation:

1. Mushrooms process and boil in water without salt.
2. Drain the broth (or put it on the soup), and throw the mushrooms into a colander.
3. Finely chop the garlic, grate the ginger.
4. Onion cut into quarters.
5. Mix garlic, ginger and onion with mushrooms, pour vinegar and soy sauce.
6. Mix well and fill the jar with it.
7. Remove to refrigerator. The mass must be mixed twice a day.

Sterilize for half an hour so that they keep well in the winter.

Ginger root is a great addition to the marinade

How to serve pickled porcini mushrooms

Porcini mushrooms in a marinade are an independent dish that is served as an appetizer. The classic salad of pickled mushrooms consists of onions, herbs, vegetable oil and the mushrooms themselves.

Many housewives prefer to serve mushrooms along with various sauces. For example, soy sauce or mustard seed sauce is placed next to the mushrooms. They do this for one purpose – to give the dish sweetness or, conversely, spiciness, etc.

Terms and conditions of storage

Usually the product is stored at a temperature not exceeding 18 °C. The ideal place is the cellar and basement. If there are not many jars, a refrigerator will do.

In places where the temperature regime does not rise to 8 ° C, jars with mushrooms are stored for up to two years. There is one condition: the marinade must completely cover the fruit. If mold forms on the surface, such mushrooms cannot be eaten, as they form toxins that are dangerous to humans.

Conclusion

Pickled porcini mushrooms are one of the best snacks in the world. They contain lecithin, a substance that prevents the formation of cholesterol. And they are also rich in vitamins B, E, C, etc. It is necessary to observe the mode of storage of fruits, do not use expired sunsets for food. It doesn’t matter: mushrooms were bought on the market, in a supermarket, or collected by hand. Always keep safety in mind. At the first sign of poisoning, you should immediately consult a doctor.

Reviews of pickled porcini mushrooms