Marinated porcini mushrooms are an exquisite delicacy and cold appetizer. With this treatment, boletus perfectly retain its taste and smell. Experts consider mushrooms harvested in August and September to be the best for pickling, they are denser, stronger and smaller. At home, the porcini mushroom can be pickled in several ways in combination with different spices.
A simple recipe for pickling porcini mushrooms in jars
All components are indicated for the preparation of the marinade for 1 liter of water.
You will need:
- 3 teaspoons 80% vinegar essence;
- 2 tablespoons of sugar;
- 1 tablespoon salt
- 10-12 black peppercorns;
- 4-5 bay leaves;
- 3 carnation buds;
- 6 peas of allspice;
- 2-3 g of dry dill.
To marinate porcini mushrooms, pour water into a saucepan, add salt (40-50 g per 1 liter of water), then put the mushrooms and start cooking them. As soon as the water starts to boil, skim off the resulting foam.
Cook the mushrooms for 20-25 minutes, stirring gently. When the mushrooms settle to the bottom, they are ready, remove them from the heat, put them on a sieve, cool and transfer to glass jars or ceramic dishes.
Bring everything together to a boil and pour over the jars of mushrooms so that there is a layer of liquid above them. After the marinade has cooled, close the jars with plastic lids. If desired, the recipe for pickled porcini mushrooms can be supplemented with other ingredients at your discretion and taste.
Procurers often make marinades softer or pungent by adjusting the amount of vinegar, and even sweetish by adding sugar and garlic. The set of spices also changes: some do not use them at all, others put more than indicated.
How to pickle porcini mushrooms at home
You will need:
- 1 kg of porcini mushrooms;
- 1½ – 2 glasses of water;
- 50–70 ml of 30% acetic acid;
- 2 bay leaves;
- 1-2 onions;
- 2-3 teaspoons of salt;
- 10 allspice peas;
- 15 hot peppercorns;
- 1 carrot.
Select small mushrooms for pickling and cut into larger pieces. Before marinating porcini mushrooms, peel and rinse with cold water, let the water drain off onto a sieve. Then boil the mushrooms in a little water for 8-10 minutes.
Prepare the marinade. To do this, pour water into the dishes, immediately add allspice and chopped onions and carrots. Boil water for a few minutes, add acetic acid towards the end of cooking.
Dip lightly dried mushrooms in the marinade and cook for 4-5 minutes, then season. Transfer the mushrooms to jars or bottles, fill with marinade so that the food is covered with it.
Close crockery immediately, refrigerate and store. To lighten the marinade, remove the mushrooms from the broth, fill them with vinegar, diluted with water and seasoned with sugar. Boil the mushrooms again in this marinade and transfer to a jar with it and roll up.
How to pickle porcini mushrooms with dill: a classic recipe
You will need for a marinade for 1.5 kg of porcini mushrooms:
- 1 liter of water;
- 100 ml of apple cider vinegar;
- 50 g salt;
- 5-6 peas of black pepper;
- 75 g sugar;
- a pair of dill umbrellas.
Cooking process in stages
Peel and rinse the porcini mushrooms thoroughly. For large mushrooms, separate the caps from the legs and cut them into several pieces. Boil water in a saucepan, add salt at the rate of 30 g of salt per 1 liter of water and lay out the mushroom legs. Cook for 10 minutes, then add mushroom caps there and cook for another 10 minutes. Discard mushrooms in a colander and rinse with hot water.
Prepare the right marinade. To do this, bring the water to a boil, add salt, dill, sugar, pepper and pour in the vinegar. Place the mushrooms in the boiling marinade and simmer on a low boil until they sink to the bottom.
Then put the mushrooms in dry sterilized jars and cover with hot marinade. When the mushrooms have cooled down, wrap parchment paper over the necks of the jars and store them in a cool place.
Pickled porcini mushrooms with cloves
You will need:
- porcini mushrooms - 50 pieces;
- water - 3 glasses;
- vinegar - 6 glasses;
- carnations - 8 pieces;
- bay leaves - 16 pieces;
- black pepper - 16 peas;
- fine salt - 2 tsp. with a top;
- honey or sugar - 2 tbsp. l.
Wash the cleaned caps of porcini mushrooms in three waters, cut the large mushrooms into 2 or 4 pieces, and leave the small ones whole. Put everything in a saucepan with 8 cloves, 16 black peppercorns, 16 bay leaves, 2 teaspoons of fine salt, and 2 tablespoons of honey or sugar. Pour all this with 6 cups of vinegar and 3 cups of water, set to cook for 1 hour, periodically removing the plaque that appears.
After an hour of boiling the mushrooms with a slotted spoon, remove them from the pan and put them in a deep cup, fill them with the hot broth in which they were cooked, and leave them to stand in a cool place for 6 hours.
After standing idle, put the mushrooms in jars, fill with the same broth, but already strained from the sediment and without spices. Pour olive oil or lukewarm cow oil into the jars on top and put a wooden circle with a cork. Tie and place in a cold place.
Pickled porcini mushrooms with nutmeg: a step by step recipe
You will need:
- 1 kg of fresh porcini mushrooms;
- 1-2 glasses of water;
- 60–70 g of 9% vinegar;
- some nutmeg;
- 12 black peppercorns;
- 5 allspice peas;
- 1/2 teaspoon sugar
- 3 teaspoons of salt;
- 2 bay leaves;
- 1 onion.
Cooking step by step
Leave the prepared small mushrooms intact, and cut the large ones into small pieces and put in a saucepan with a moistened bottom, sprinkle them with salt and heat.
In the juice released from the mushrooms, stirring, cook them for 8-10 minutes, then add the onions, spices and boil for a few more minutes, at the end of cooking, pour in the vinegar. Mushroom juice with all additives can be used as a marinade. However, it turns out to be dark.
Therefore, most often they do it differently. The mushrooms are removed from the juice and spread simultaneously with the seasonings in boiling water, to which vinegar and sugar were previously added. Boil the mushrooms for 5-6 minutes, then put them in jars, fill with marinade and close them. With the remaining mushroom juice, you can make a sauce or soup.
Porcini mushrooms in sweet and sour marinade
You will need:
- porcini mushrooms - 1 kg;
- onions - 200 g;
- carrots - 100 g;
- vinegar 6% - 100 ml;
- citric acid - 10 g;
- dry mustard and pepper to taste;
- bay leaf - 2 pcs.;
- sugar - 30 g;
- salt - 20 g.
Rinse and chop the mushrooms coarsely, blanch them for 4-5 minutes in 100 ml of water, where previously add 10 grams of citric acid and salt. Put bay leaves in jars, put mushrooms on top, add pepper and mustard.
Peel the onions, wash and cut into rings. Peel, wash and cut the carrots into circles. Place vegetables on top of the mushrooms. Bring 150 ml of water to a boil, add salt, sugar, vinegar and pour the marinade into the jars. Sterilize and seal the jars.
How to marinate porcini mushrooms with garlic
You will need:
- mushrooms - 1 kg;
- garlic - 200 g;
- vinegar 6% - 100 ml;
- allspice peas - 10 pcs.;
- sugar - 30 g;
- bay leaf - 2 pcs.;
- salt - 20 g.
Rinse, peel and coarsely chop the porcini mushrooms and blanch them for 5 minutes in 100 ml of water with 10 g of salt. Peel and wash the garlic cloves.
To prepare the marinade, bring 200 ml of water to a boil, add salt and sugar, boil the solution for 5 minutes and then pour in the vinegar. Put spices, garlic and mushrooms in sterilized jars, fill with boiling marinade. Sterilize and roll up tightly.
How to marinate porcini mushrooms with citric acid
You will need:
- 10 kg of fresh porcini mushrooms;
- 400 g of salt;
- 1.5 liters of water;
- 3 g citric acid;
- 1/2 cup vinegar essence
- cloves;
- Bay leaf;
- cinnamon to taste.
Wash the porcini mushrooms, changing the water several times, peel them. Put the prepared product in a saucepan, add water, put salt, citric acid, cinnamon, bay leaf, cloves there. Put on fire and boil mushrooms, periodically skimming off the foam.
At the end of cooking, when the finished mushrooms have settled to the bottom of the pan, add the vinegar essence. After that, remove the pan from the heat, put the still hot mushrooms in sterile jars and pour the broth in which they were cooked.
Cover the jars with lids and sterilize half-liter jars in boiling water - 25 minutes, 1 liter - 30 minutes. After sterilization, roll up the cans, place upside down and refrigerate.
Marinating porcini mushrooms without vinegar
You will need:
- 3 kg of porcini mushrooms;
- dill umbrellas and allspice to taste;
- 0.5 liters of water;
- 3 tbsp. l. salt;
- 0.5 l of vegetable oil.
Rinse the mushrooms, cut in half and cook in salted water until tender. For pickling, arrange the mushrooms in jars, put dill umbrellas and peppercorns on top. Fill the jar with oil a third, fill the rest of the volume with salted brine. Sterilize full jars for 40 minutes, roll up the lids and leave to cool.
Marinating porcini mushrooms without vinegar in citric acid
You will need:
3 kg of young hard porcini mushrooms
For boiling mushrooms in 1 liter of water:
- 1 tsp salt;
- 2 g citric acid.
For filling 1 liter of water:
- 1 tbsp. l. Sahara;
- 3 tbsp. l. salt;
- 1 tbsp. l. fresh whey.
Peel the mushrooms and separate the caps and legs. Boil them in salted and acidified water with citric acid, removing the foam with a slotted spoon. When the mushrooms have sunk to the bottom, remove the pan from the heat.
Use a slotted spoon to remove the cooked mushrooms from the pan and let the water drain off. Place the mushrooms in sterilized jars and pour in the hot filtered liquid obtained during the cooking of the mushrooms.
You can fill it with a hot solution prepared as follows: add 1 teaspoon of salt and 1/2 teaspoon of citric acid to 1 liter of water.
Cover the jars with prepared lids and place them in a saucepan with water heated to 50 ° C and sterilize at a low boil: half-liter jars - 70 minutes, liter jars - 90 minutes. When correct sterilization is complete, remove the cans and roll up immediately.
