How to cook delicious white pickled mushrooms for the winter

Pickled porcini mushrooms for the winter are cooked by all the hostesses, as this is an excellent base for various salads and appetizers. Each family has its own recipe for pickled white mushrooms for the winter and it is passed on from generation to generation. But we offer to change the tradition. Try other recipes for cooking white pickled mushrooms for the winter with the addition of various ingredients. On this page you can find a simple recipe for pickled porcini mushrooms for the winter, where the layout of the products is the most common. And you can pick up such canning methods, the results of which will surprise even the most experienced housewives to their taste and unusual organoleptic properties. See how to cook pickled porcini mushrooms for the winter in the proposed recipes and choose the right one. If you follow the instructions, then delicious pickled porcini mushrooms for the winter for your family will be guaranteed.

Delicious recipe for pickled porcini mushrooms for the winter

Marinating is based on the preservative effect of acetic acid, which inhibits the development of putrefactive microorganisms. For pickling, a weak solution of acetic acid is used, so pickled products are well preserved only at low temperatures or pasteurized in airtight packaging. It is best to pickle small hats of young mushrooms that do not become limp when boiled. Large hats need to be cut so that pieces are the size of small hats and when boiled, boiled simultaneously with them. It is better to marinate the legs or at least boil them separately from the hats, having previously cut them across into 2–3 cm long slices. A delicious recipe for pickled porcini mushrooms for the winter is advised to pick the mushrooms in size, clean from adhering debris and rinse thoroughly. The legs need to be cut to 0.5 cm. It is very important to determine the cooking time of the mushrooms. Ceps boil for 20-25 minutes. Boiling is finished when the mushrooms begin to sink to the bottom of the pan, and the marinade becomes transparent. The amount of marinade in mushrooms should be 18–20% of the total. For this, 1 cup of marinade is taken per 1 kg of fresh mushrooms.

Ceps marinated in jars of vinegar for the winter

For 10 kg of fresh porcini mushrooms:

• 1,5 l of water
• 400 g of salt
• 3 g of citric or tartaric acid
• Bay leaf
• cinnamon
• clove
• allspice and other spices
• 100 ml food vinegar essence

How to pickle porcini mushrooms for the winter

Before pickling porcini mushrooms correctly for the winter, put the boiled chilled mushrooms in prepared jars so that their level does not exceed the shoulders of the jar. Pour mushrooms with chilled marinade, pour a layer of vegetable oil about 0.8-1 cm high on top of the marinade, cover the jars with parchment paper, tie and store in the refrigerator.

For 1 liter of water:

• 3 teaspoons of 80% vinegar essence or 1 faceted glass of 6% vinegar (in this case, take 1 glass less water)
• 2 tbsp. tablespoons of sugar
• 4 tsp salt
• 3 bay leaves
• 6 peas of allspice
• 3 buds of cloves
• 3 slices of cinnamon

How to deliciously pickle porcini mushroom for the winter

Before deliciously pickling porcini mushroom for the winter, pour the marinade into an enameled pan, put on a fire, bring to a boil and lower the prepared boletus. When the mushrooms boil, they need to be cooked over low heat, stirring occasionally and removing the resulting foam. For marinade per 1 kg of fresh porcini mushrooms taken:

• 1 tablespoon of salt
• 200 g of a 6% solution of food acetic acid

When the foam ceases to form in the boiling marinade, add spices to the pan. At the end of cooking, the mushrooms must be removed from the heat and, together with the marinade, quickly cool, covering the pan with gauze or a clean rag. Then transfer the mushrooms in glass jars and pour the marinade in which they were cooked. Banks should be closed with plastic caps or a glassine and stored in a cold place.

For 1 kg of fresh porcini mushrooms:

• 1 teaspoon granulated sugar
• 5 peas of allspice
• 2 cloves and as much cinnamon
• a little star anise
• Bay leaf
• 0.5 g of citric acid to preserve the natural color of mushrooms

How to make the most delicious preparations: pickled porcini mushrooms for the winter

To harvest pickled ceps for the winter, boil them in salted water (2 tablespoons of salt per 1 liter of water) until cooked. Before making pickled porcini mushrooms for the winter, put them on a sieve, cool, put them in jars and pour in a pre-prepared cold marinade. Close the cans with lids and store in a cool place. To prepare the marinade, for 1 kg of fresh porcini mushrooms you need to take:

• 0.4 l of water
• 1 teaspoon of salt
• 6 peas of allspice
• 3 bay leaves
• carnations
• cinnamon
• some star anise and citric acid

The mixture must be boiled in an enameled pan for 20-30 minutes on low heat. When the marinade cools down a bit, add 8% vinegar - about 70 g per 1 kg of fresh mushrooms. The most delicious pickled porcini mushrooms for the winter to store at a temperature of about 8 ° C. They can be used as food 25-30 days after pickling. If mold appeared in the jars, the mushrooms should be thrown into a sieve or colander, washed with boiling water, make a new marinade according to the same recipe, digest the mushrooms in it, and then put them in clean, calcined jars and pour the marinade again.

How to cook pickled porcini mushroom for the winter

Porcini mushrooms, which are used for pickling, should be fresh, strong, immature and non-wormy. You need to pickle them on the day of collection. Before cooking pickled porcini mushroom for the winter, boletus can be boiled whole, cutting only the bottom of the spine.

Hats and roots of porcini mushrooms marinate separately.

Cut all large hats in half or in four. Rinse the mushrooms thoroughly and repeatedly with cold water, and then put on a sieve so that the glass is water.Pour in water (best enameled) water, vinegar, add salt, sugar, put on fire and bring to a boil. Dip the mushrooms in a boiling liquid, remove the foam and add spices in 10 minutes. Cooking white mushrooms continues after boiling for about 25 minutes. Small mushrooms are ready in 15-20 minutes. Usually cooked 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 glass paper, tie and store in a cool place.

For 1 kg of ceps:

• 100 g of water
• 100-125 g of vinegar
• 1.5 tbsp. tablespoons of salt
• 5 tbsp. tablespoons of sugar
• 2 bay leaves
• 3-4 peas
• pepper
• 2 pcs. carnations

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

The following ingredients are needed for pickling porcini mushrooms for the winter in jars:

• 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 cups of water
• 1 onion

This is a simple recipe for pickling porcini mushrooms for the winter: according to it, mushrooms are cleaned, quickly washed with cold water, and thrown onto a sieve. Small mushrooms are left whole, large cut into pieces. Mushrooms are placed in a pan with a moistened bottom, sprinkled with salt and heated. In the allocated juice, mushrooms are boiled for 5-10 minutes. Then add allspice and onion and cook for a few more minutes. For marinade, you can use mushroom juice by adding acetic acid to it (dark marinade). If light marinade is preferred, the mushrooms are removed from the juice. And from water, sugar and acetic acid, marinade is boiled. Then the mushrooms are lowered into it along with seasonings, boiled for several minutes, put in jars and immediately closed.

Methods for pickling porcini mushrooms for the winter

Components:

• prepared ceps - 10 kg

Marinade fill:

• 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
• 175 g salt

then recline on a sieve. When the mushrooms have cooled, they are put in a barrel and poured with a marinade filling prepared in advance. These methods of pickling porcini mushrooms for the winter can be used with a small amount of raw material.

The best delicious winter mushroom pickling recipe for the winter

According to this delicious recipe for pickling porcini mushrooms for the winter, you need to take the following composition of products:

• 1 kg of porcini mushrooms

To fill:

• 400 ml of water
• 1 teaspoon of salt
• 6 peas of black pepper
• 3 pcs. bay leaf, cinnamon, cloves, star anise
• 3 g citric acid
• 1/3 cup 9% table vinegar

Using this best recipe for pickling porcini mushrooms for the winter, pour water into the enameled dishes, put salt and spices. Boil the mixture for 20-30 minutes over low heat, then cool slightly and add vinegar. Boil the mushrooms in slightly salted water (2 tbsp.spoons of salt per 1 liter of water), removing the foam. As soon as the mushrooms sink to the bottom, throw them into a colander. Then put it in jars and pour hot marinade (for 1 kg of mushrooms 250-300 ml of marinade filling). Cover with prepared lids and sterilize for 40 minutes with a slight boil. After sterilization, immediately seal the mushrooms and place in a cold place.

Recipe: How to Pick Porcini Mushrooms for the Winter

Ingredients:

• 1 kg of porcini mushrooms
• 70 ml of water
• 30 g sugar
• 10 g of salt
• 150 ml 9% table vinegar
• 7 peas of allspice
• 1 bay leaf
• clove
• 2 g citric acid

Before pickling porcini mushrooms for the winter according to this recipe, pour a little water into the pan, add salt, vinegar, heat to a boil and lower the mushrooms there. Bring to a boil and cook over low heat, stirring constantly and removing foam. When the water becomes clear, add sugar, spices, citric acid.Finish cooking as soon as the mushrooms sink to the bottom, and the marinade brightens. Boil mushroom hats in boiling marinade for 8–10 minutes, and mushroom legs for 15–20 minutes. Cool the mushrooms quickly, put them in jars, pour in chilled marinade, and close them with plastic lids. Sterilize at 70 ° C for 30 minutes. Store in a cool place.

How to deliciously pickle porcini mushroom for the winter

Before you pickle delicious white mushroom for the winter, we will collect the following composition of ingredients:

• 1 kg of porcini mushrooms
• 3 teaspoons of salt
• 10 peas of black pepper
• 5 peas of allspice
• 2 bay leaves
• 4 tbsp. tablespoons of vinegar essence
• 1 teaspoon sugar
• 2 cups of water
• 1 onion

Rinse the mushrooms well, peel, dry, cut into pieces. Pour a little water into the pan, put mushrooms in it, sprinkle with salt and put on low heat for warming. When juice stands out, cook for 5 minutes. Add allspice and onions. Cook for another 25 minutes. To prepare the marinade, put sugar in water, boil and add vinegar essence. Transfer the mushrooms to the marinade, remove the onions cooked with them, add the remaining seasonings. Bring to a boil, cook for another 15 minutes. Then lay out in prepared jars, immediately close the lids.

How to pickle porcini mushrooms for the winter

Before pickling porcini mushrooms for the winter, dip the peeled and washed young boletus mushrooms in salted boiling water, boil 2-3 times, and put 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.

How to quickly pickle porcini mushrooms for the winter

Before pickling porcini mushrooms quickly for the winter, you need to 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 the glass jars with their hats up and, so as not to deteriorate, pour melted butter on top.

How to cook porcini mushrooms for the winter (pickle)

Before cooking and pickling porcini mushrooms for the winter, boil vinegar with a little salt, dip the young peeled boletus into 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.

Recipes: How to Pickle a White Mushroom for the Winter

Ingredients:

• 1 kg of fresh porcini 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

Before pickling a white mushroom for the winter according to this recipe, mushrooms must be carefully sorted by size. 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. In the juice that has stood out, mushrooms are boiled for 5-10 minutes, stirring, then add spices, onions and boiled for a few more minutes, vinegar is poured at the end. Often, mushroom juice with all the additives is used as a marinade. However, it turns out to be dark.

Pickled porcini mushrooms (method 2)

Ingredients:

• 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 the 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 boil for 1 hour, certainly 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 already strained and without spices (which should 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.

Porcini mushrooms pickled (method 3)

Structure:

• 1 kg of mushrooms
• 0.5 l of water
• 2 tbsp. l Sahara
• 3 pcs. bay leaf 3 pcs. fragrant and
• 10 pieces. black pepper peas
• 4 tbsp. l salt
• 5 tbsp. l 6% vinegar
• 1 onion

Boil the mushrooms. As soon as they sink to the bottom - they are ready. Discard the mushrooms in a colander, pour the broth into another pan. Add salt, spices and spices to it. Boil. Remove the bay leaf from the pan and pour vinegar. Return the mushrooms to the marinade and boil for 5-10 minutes, stirring the mushrooms and removing the resulting foam. Transfer the mushrooms into a prepared jar scalded with boiling water, on the bottom of which put thinly cut onion rings. Pour mushrooms with marinade and close the lid.

Porcini mushrooms pickled (Option 1)

Components:

• Boiled porcini mushrooms - 5 kg
• Onions - 7–8 pcs.
• Table Vinegar - 1 L
• Water - 1.5 L
• Allspice - 2 teaspoons
• Bay leaf -8-10 pcs.
• Ground cinnamon - 0.5 teaspoon
• Salt and sugar - 10 teaspoons each

Peel, rinse and boil the mushrooms in slightly salted water until tender, then squeeze the mushrooms under load. Peel the onion and chop it very finely. Prepare the marinade: dissolve salt and sugar in hot water, add spices and onions, bring to a boil. Put mushrooms in boiling brine and boil them for 5-6 minutes, then add vinegar to mushrooms and brine and bring to a boil. Transfer the hot mushrooms to the dishes for pickling and pour them with the hot marinade in which they were cooked. Close the dishes tightly, cool at room temperature, and then remove them to a cold place. If mold appears on the surface, it must be collected and discarded, and the moldy mushrooms should be washed with boiling water and boiled with marinade for 10 minutes, add a little vinegar, bring to a boil and transfer to a dry clean dish, pour the mushrooms in a hot marinade. Put in a cold place. To prevent mold on top of the marinade, you can carefully pour a layer of boiled vegetable oil.

Porcini mushrooms pickled (Option 2)

Components:

• Young small porcini mushrooms - 5 kg
• Vegetable oil - 0.6 L
• Table vinegar - 2.5 cups
• Ground black pepper -3-4 teaspoons
• Bay leaf - 5-6 pcs.
• Salt to taste

Peel the mushrooms, rinse thoroughly and air dry. Add vegetable oil to the pan, bring to a boil, put mushrooms in boiling oil and boil for 10 minutes. Then put the mushrooms in jars, pour them evenly with the oil in which they were cooked, add salt to taste, pour vinegar, put spices. Cans put in a water bath and cook for an hour from the moment of boiling water. After this time, remove the jars, carefully pour the calcined vegetable oil into each jar, so that the oil layer is 1–2 cm. Cover the mouths of the jars with several layers of parchment paper and tie them with twine. Store in a dark, cold place.

Ceps marinated in oil

Components:

• Porcini mushrooms small - 2 kg
• Table vinegar 6% - 1 l
• Vegetable oil - 1.5 l
• Bay leaf - 5-6 pcs.
• Clove - 5-6 buds
• Salt to taste

Pour the peeled mushrooms with vinegar, salt and cook for 10-15 minutes from the moment of boiling. Then drain the broth, spread the mushrooms in clean glass jars, on the bottom of which you first put spices, and pour them with hot vegetable oil. Close the banks with lids, cool and put in a dark place in the cold. Shelf life up to 6 months.

Pickled porcini mushrooms with dill

Ingredients:

• 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

Peel the mushrooms, rinse thoroughly. For large mushrooms, separate the hats 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 legs, 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 with a weak boil until they settle to the bottom. Then spread 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.

Pickled porcini mushrooms for the winter

Ingredients:

• 10 kg of porcini mushrooms
• 3 l of water
• 20 ml of 70% vinegar essence
• 200 g salt

For marinade:

• 2 l of water
• 400 g salt
• 60 ml of 70% vinegar essence
• 3 g citric acid
• 10 bay leaves
• 1 g of cinnamon
• 20 peas of allspice
• cloves to taste

Wash the mushrooms under running water, peel, boil a little in salted boiling water or simply pour 2–3 times with boiling water, then put in an enameled pan. Add water and vinegar essence, salt and boil for 10-15 minutes. Prepare the marinade (add spices when the water boils). Discard boiled mushrooms in a colander, cool slightly and put in sterile jars or a thoroughly washed barrel, and then pour the cooked marinade. Close tightly with lids and store in a cool room.

See how to cook pickled porcini mushrooms for the winter on a video where the implementation of several recipes is shown step by step.