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. On how to cook pickled ceps, we suggest reading on this page. Here are a variety of canning methods. Using these recipes for pickling porcini mushrooms at home, you can make excellent preparations that will please your taste in winter. Most often, glass jars are used as containers for preservation. With the vinegar included in the recipe, they perfectly retain their taste in the refrigerator for 10 to 12 months. For tight sealing special tin covers are used.

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

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

Canned mushrooms are very popular; mushrooms retain good taste and smell, and therefore are widely used in cooking. The best recipe for pickling porcini mushrooms begins with picking them in the early hours, as they will be able to withstand longer chilled by night cold. When collecting them, they are cleaned with a knife from the ground and debris and placed in a basket so that they do not steam and crumple.

Even this simplest way of pickling porcini mushrooms recommends pre-processing 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 become worn out and do not black out. Mixtures of mushrooms are very beautiful and tasty, for example, few mushrooms or chanterelles are added to porcini mushrooms.

If you use this simplest recipe for pickling porcini mushrooms, you will need enameled or tinned pots, wooden troughs, trays or enameled pots, cooling bowls, skimmers, glass or glazed clay cans, oak or linden tubs and barrels. All metal utensils must be enameled or tinned, otherwise it is corroded by vinegar. In addition, you need to have vinegar, fine pure salt, granulated sugar, alum, saltpeter, pepper, cloves, cinnamon, bay leaf, caraway seeds, as well as fresh vegetables: carrots, parsley, celery, onions, garlic.Recipes for pickling porcini mushrooms in jars allow the use of other interesting ingredients.

There are many varieties of vinegar: bread (natural), aromatic, Rhine (nest), beer and vinegar essence. The vinegar from the essence is cheap and strong, the marinades in it persist for a long time, but acquire a pungent taste and a yellowish-dirty look.

Beer vinegar for the marinade is weak: the mushrooms in it quickly deteriorate, mold.

The most suitable for marinades bread and fruit vinegar. But the best quality is considered to be Rhine (nest) and aromatic vinegar. Pre-sorted mushrooms by type and size. They clean, cut the legs, thoroughly, rinse several times in cold water, changing it every time. Then the mushrooms are thrown onto a sieve for drying. You need to rinse the mushrooms without sparing water (so that they are soaked a little at the same time), otherwise they will have to be recycled and completely replaced with the marinade. Large hats are cut in half or in four, the legs of porcini mushrooms, boletus and boletus, across into slices 2-3 cm thick (marinate them separately from the hats). The best pickled mushrooms are those collected in August and September, 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 a marinade.

Delicious and quick recipe for pickling porcini mushrooms

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

• water - 1.5 l
• salt - 400 g
• citric or tartaric acid - 3 g
• food vinegar essence - 100 ml
• Bay leaf
• Cinnamon
• Clove
• allspice
• nutmeg and other spices.

According to this quick recipe for pickling ceps, they need to be sorted, sorted by type and size, cut off the legs (remove the skin from the butter), rinse thoroughly, changing the water several times. Then pour fresh mushrooms into an enameled 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 will become transparent. At the end of cooking, add vinegar essence, after mixing it with mushroom broth. Pour hot mushrooms with decoction into prepared sterilized jars, cover with lids and sterilize in boiling water: half-liter jars - 30 minutes, liter - 40 minutes. At the end of the sterilization cans quickly roll up and cool.

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

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

• 1 tbsp. spoon of 80% vinegar essence or 200 ml of 9% vinegar (in this case, you need to take 200 ml less water)
• 2 tbsp. tablespoons of sugar
• 4 tsp salt
• 3 bay leaves
• 6 peas of allspice
• 3 buds of cloves
• 3 pieces of cinnamon.

Put 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, cover the jars with parchment paper, tie and refrigerate.

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

Recipes for pickling porcini mushrooms

Enameled dishes are poured 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, the prepared mushrooms are lowered into it and boil them over low heat, gently stirring. Cooking time depends on the type, size, age of the mushrooms. But more often it lasts, if you count from the moment of boiling, 8-10 minutes. Ceps boil for 20–25 minutes, mushroom legs - 15–20 minutes. During the boiling process, abundantly appearing foam is removed with a slotted spoon. When the marinade begins to lighten, the release of foam will stop, and the mushrooms will begin to settle to the bottom, the boiling is finished.2-3 minutes before the end of cooking, add 1 kg of fresh mushrooms to the pan:

• 1 teaspoon granulated sugar
• 5 peas of allspice
• to taste cloves
• bay leaf and knife tip - citric acid

Ready mushrooms are quickly cooled, stacked 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, gently mixing. When the mushrooms are ready (they will settle to the bottom), they are removed from the heat, 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 of salt
• 4–5 bay leaves
• 10-12 peas of black pepper
• 6 peas of allspice
• 3 buds of cloves
• 2-3 g of dry dill.

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

Depending on their own taste, harvesters often make marinades more sharp or soft, regulating the amount of vinegar, and even sweet, adding sugar and garlic. They also change the set of spices: some are not consumed at all, others are put more, etc.

How to properly and tasty pickle porcini mushrooms

Before you properly pickle the white mushroom, you need to prepare all the necessary ingredients:

• 1 kg of porcini mushrooms
• 20 g (3 teaspoons) of salt
• 12 peas of black pepper
• 5 peas of allspice
• 2 bay leaves
• a little nutmeg
• 60–70 g of 30% acetic acid
• 0.5 teaspoon sugar
• (1-2 glasses of water)
• (1 onion).

How to make Pickled Porcini Mushrooms

Prepared porcini mushrooms - 10 kg. Before making pickled ceps, 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 discarded on a sieve. When the mushrooms have cooled, they are put in a barrel and poured with a marinade filling prepared in advance.

How to pickle porcini mushrooms at home

Ingredients:

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

1. For pickling, select small mushrooms or cut into larger pieces.
2. Before pickling porcini mushrooms at home, they need to be cleaned, washed with cold water and, having 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. Preparation of the marinade: pour water into the dishes and boil it for several minutes along with allspice and sliced ​​onions and carrots, add acetic acid to the end of cooking.
5. Dip the slightly dried mushrooms in the marinade and cook for 4-5 minutes, then season.
6. Transfer the mushrooms into jars or bottles, pour the marinade so that the mushrooms are covered with it.
7. Immediately close the dishes, cool and place them in the storage room.
8. To clarify the marinade, the mushrooms are removed from the broth, pour them with vinegar, diluted with water and seasoned with sugar.
9. The mushrooms are boiled again in this marinade and with it are transferred to a jar.

How to deliciously and quickly pickle porcini mushrooms with dill

Structure:

• 1.5 kg of porcini mushrooms

For marinade:

• 1 liter 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 pickling porcini mushrooms deliciously and quickly, they need to be cleaned, washed thoroughly. For large mushrooms, separate the hats from the legs and cut into several parts. Boil water in a pan, add salt (30 g of salt per 1 liter of water), put the legs of mushrooms, cook for 10 minutes, then add hats 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 vinegar. In a boiling marinade, put the mushrooms and cook at a low boil until they settle to the bottom. Then put the mushrooms in dry sterilized jars, pour hot marinade. When the mushrooms have cooled, tie the neck of the jars with parchment paper and store in a cool place.

The recipe for pickling porcini mushrooms

Structure:

• 1 kg of porcini mushrooms

For marinade:

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

The recipe for pickling porcini mushrooms, it is advised to first thoroughly clean, wash, large cut into 2 parts. Dip the prepared mushrooms in boiling salted water (20 g of salt per 1 liter of water) and cook for 10 minutes. Then fold in a colander, let the liquid drain. For the marinade, bring to a boil water with spices, salt and sugar, pour vinegar. Before pickling porcini mushrooms correctly, they must be dipped in brine and cook for 10 minutes. Then spread the mushrooms in a sterilized jar with a slotted spoon, pour boiling marinade. Banks immediately roll up, turn over and wrap up to cool.

The best way to pickle porcini mushrooms

Before pickling ceps in the best way, they need to be sorted and cleaned properly, washed in two or three changes of cold water, cut off the roots and dipped in salty boiling water, adding 1 glass of vinegar to it. When the mushrooms boil well 4 times with a white key, remove and put all the mushrooms on the sieve, drain the water in which they were boiled, and do not pour cold water on them, but cool them either on the sieve or on a dish. When the mushrooms have completely cooled, put them in jars and pour cooked 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 wrap it in a raw bubble , allow to dry and then bring to a cold but dry place.

Recipes on how to pickle porcini mushrooms

We continue to study recipes on how to pickle porcini mushrooms correctly at home and the next recipe with cloves.

Structure:

• Porcini mushrooms large and small 50 pieces
• Vinegar 6 cups
• Water 3 cups
• Carnations 8 heads
• Bay leaves 16
• Black pepper 16 balls
• Small salt 2 tsp. with the top
• Sugar or honey 2 tbsp. l

Wash the peeled porcini mushrooms in three waters, cut large mushrooms into 2 or 4 parts, and leave small ones whole, put in a pan, adding 8 heads of cloves, 16 bay leaves, 16 balls of black pepper, 2 teaspoons full of fine salt and 2 tablespoons tablespoons of sugar or honey. Pour everything with glasses of vinegar and 3 glasses of water, put to cook for 1 hour, be sure to descale.

After an hour of cooking the mushrooms, carefully select the mushrooms with a wide or holey spoon in a deep bowl or bowl, pour in their own hot blast in which they cooked, leave it to stand in a cool place for 6 hours. Then you can put them in jars, fill them with a brew, in which they were cooked, but filtered and without spices (which can not be put in jars). Pour the top of the jar with Provencal oil or lukewarm cow, plug it with a cork or, if the jar opening is very wide, put a wooden circle, tie it with a bubble or harpius, pour it and put it in a cold place.

Pickled porcini mushrooms (method 1)

Dip the peeled and washed young boletus in salted boiling water, boil it 2-3 times, and put it on a sieve. When dry, put in jars, pour with cooled strong vinegar, boiled with salt, bay leaf and pepper, tie. After a while, if the vinegar becomes cloudy, drain it and pour the same fresh.

Pickled porcini mushrooms (method 2)

Boil vinegar with salt, bay leaf and pepper, put boiled mushrooms in water already in it, let it boil 2 more times. When the mushrooms have cooled, put them in the glass jars with their hats up and, so as not to deteriorate, pour melted butter on top.

How to Pickle Frozen Porcini Mushrooms

Before pickling frozen porcini mushrooms, they need to be thawed and boiled vinegar with a small amount of salt, dip the young peeled boletus in it. When boiled well, immediately pour them with vinegar into a stone or clay dish and let stand for a day. Then wash them thoroughly in the same vinegar, lay them on a sieve and put them in the jars with their hats up. Pour freshly cooled strong vinegar, boiled with bay leaf, pepper and a little salt. Pour on top with olive or melted butter and tie in a bubble. Store in a cool, dry place.

Pickled porcini mushrooms (recipe 1)

Ingredients:

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

Prepared small mushrooms are left whole, large cut into small pieces and put in a pan with a moistened bottom, sprinkled with salt and heated. Mushrooms are boiled in the allocated juice, stirring, boil for 5-10 minutes, then add spices, onions and boil for a few minutes, at the end pour vinegar. Often, mushroom juice with all the additives is used as a marinade. However, it turns out to be dark. Therefore, they often do differently. Mushrooms are removed from the juice and dipped simultaneously with seasonings in boiling water, where sugar and vinegar are added. After a short cooking, the mushrooms are laid out in jars and, pouring the marinade, cover them, and soup or sauce is prepared on 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
• Sugar - 30 g
• Salt - 20 g

1. The 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 put in jars, mushrooms are spread on top, mustard and pepper are added.
3. Onions are peeled, washed, cut into rings.
4. Peel the carrots, wash them, 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 Ceps with Garlic

Ingredients:

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

Before pickling porcini mushrooms with garlic, they are thoroughly washed, peeled, 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, 200 ml of water are brought to a boil, salt and sugar are added, boiled for 5 minutes, then vinegar is poured.Spice, mushrooms and garlic are placed in sterilized jars, poured with boiling marinade, sterilized and tightly closed.

How to marinate ceps

For 1 kg of mushroom legs:

• 100 ml of water
• 100-125 ml of vinegar
• 1.5 tbsp. l salt
• 0.5 tbsp. l Sahara
• 2 bay leaves
• 3-4 pcs. black pepper peas
• 2 pcs. carnations.

Before pickling the legs of porcini mushrooms, they must be thoroughly and repeatedly washed with cold water, then put on a sieve to glass the water. Pour water, vinegar into enameled dishes, add salt, sugar, put on fire and bring to a boil. Dip the mushrooms in a boiling liquid, remove the foam and add spicy spices in 10 minutes. Cooking mushrooms lasts approximately 25 minutes after boiling. Small mushrooms will be ready in 15-20 minutes. Usually, the prepared mushrooms sink to the bottom and the liquid becomes more transparent. After cooking, cool the mushrooms and put them in well-washed glass jars, cover them with parchment paper, tie and store in a cool place.

How to pickle porcini mushrooms with citric acid

For 10 kg of fresh porcini mushrooms:

• 1,5 l of water
• 3 g citric acid
• 400 g salt
• 0.5 cups of vinegar essence
• Bay leaf
• Clove
• cinnamon to taste.

Before pickling porcini mushrooms with citric acid, they must be washed, changing water several times, peeled, put in a pan, add water, salt, citric acid, bay leaf, cinnamon, cloves. Boil the mushrooms, periodically removing the foam. At the end of cooking add vinegar essence (prepared 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 cooked. Cover the jars with lids and sterilize in boiling water (0.5 liter capacity - 25 minutes, 1 liter - 30 minutes). After sterilization, roll up the jars, put them upside down and cool.

Pickling porcini mushrooms without vinegar

Structure:

• 3 kg of mushrooms
• 3 tbsp. l salt
• dill and allspice to taste
• 0.5 l of water
• 0.5 l of vegetable oil

For pickling porcini mushrooms without vinegar, they need to be washed, cut in half and boiled in salt water until tender. Arrange in banks, put dill and pepper umbrellas on top. Fill a third with oil, the rest of the volume with salt 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 boiling mushrooms in 1 liter of water:

• 1 teaspoon of salt
• 2 g of citric acid.

For pouring on 1 liter of water:

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

Mushrooms sort, clean, separate hats and legs, cut roots, remove damaged areas. Large mushrooms cut into pieces. Large-sized legs are cut transversely into small pieces and canned separately. Boil 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 cooked mushrooms from the pan with a colander, let the water drain. Arrange the mushrooms in prepared jars and pour hot filtered liquid obtained during boiling, or a hot solution, which is prepared by adding 1 teaspoon of salt and 0.5 teaspoon of citric acid to 1 liter. Cover the cans with prepared lids, put in a pan with water heated to 50 degrees and sterilize with a weak boiling water: half-liter cans - 70 minutes, liter - 90 minutes. At the end of the sterilization, remove the jars and immediately roll them up.

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