Pickle porcini mushrooms with vinegar

Usually we pickle porcini mushrooms with vinegar at home, as it is the most affordable preservative with the usual taste. You can cook porcini mushrooms with vinegar according to different recipes, some of which are presented on this page. It is worth noting that porcini mushrooms, pickled for the winter with vinegar, are perfectly stored and do not pose a health hazard in terms of infection with botulism. But caution is required for people suffering from diseases of the digestive system.

Recipes for cooking porcini mushrooms marinated with vinegar are not dietary and preparations prepared on them can cause exacerbations of chronic gastrointestinal diseases. Be careful and do not risk your health. In extreme cases, choose recipes according to which pickled mushrooms are prepared with 9% vinegar - in them the acid concentration is an order of magnitude lower. Further, various methods for preparing marinades for these preforms are proposed.

How to marinate porcini mushrooms with vinegar

Before pickling ceps with vinegar, you need to boil them in slightly salted water (2 tbsp.spoons of salt per 1 liter of water). Remove the foam that forms during cooking using a slotted spoon. Cooking can be considered finished as soon as the mushrooms sink to the bottom. Throw them into a colander to separate the liquid, put them in jars and pour in a pre-prepared marinade, per 1 kg of mushrooms:

• 250-300 g of pickle filling

To prepare the marinade in enameled dishes pour:

• 400 ml of water

Put:

• 1 teaspoon of salt
• 6 peppercorns
• 3 pieces of bay leaf, cinnamon, cloves, star anise
• 3 g citric acid

Boil this mixture for 20-30 minutes over low heat, then cool slightly and add ⅓ cup of 9% vinegar. After that, pour hot marinade into jars, filling them just below the top of the neck, cover with prepared lids and sterilize for 40 minutes with weak boiling water.

After sterilization, immediately seal the mushrooms and place in a cold place.

Cep mushroom marinade recipe with 9% vinegar

The components of the marinade for porcini mushrooms with 9% vinegar are these products:

• 1 kg of mushrooms
• 70 ml of water
• 30 g sugar
• 10 g of salt
• 150 ml of 9% vinegar
• 7 peas of allspice
• Bay leaf
• Clove
• 2 g of citric acid.

Recipe for pickling porcini mushrooms with vinegar

To cook pickled porcini mushrooms, you need to take:

• 1 kg of 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

According to the recipe for pickling porcini mushrooms with vinegar, you need to 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.

Another recipe for pickling porcini mushrooms with 9% vinegar

Structure:

• 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

This is another recipe for the harvest. 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, pickling porcini mushrooms with 9% vinegar is often done 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.

Marinated porcini mushrooms with 70% vinegar

For pickling porcini mushrooms with 70% vinegar, peeled and washed young boletus mushrooms in salted boiling water, boil 2-3 times, toss into a sieve. When dried, put in jars, pour with cooled strong vinegar (70% food acetic acid), 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.

Pickled porcini mushrooms (method 3).

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.

Pickled porcini mushrooms (boiling in the marinade).

Components:

• 1 kg of prepared porcini mushrooms

For marinade:

• 0.5 cups of water
• 0.5 tbsp. tablespoons coarse salt
• 1 bay leaf
• 5-6 peas of black pepper
• 3-4 peas of allspice
• 3-4 pcs. carnations
• small piece of cinnamon
• 1 teaspoon dill seeds
• 1 teaspoon granulated sugar
• 0.5 cups of 6% red grape vinegar
• 2 g citric acid

Sort out mushrooms, rinse, clean from debris, remove damaged areas. Large mushrooms cut into pieces. Put the prepared mushrooms in a colander, rinse in cold water, let it drain, then cook immediately in the marinade.To do this, pour water into the pan (0.5 cups per 1 kg of prepared mushrooms), add vinegar and salt, then put the prepared mushrooms. When the water boils, remove the foam and cook for another 20-25 minutes, stirring. Remove foam on the surface with a slotted spoon. When the mushrooms are ready (settle to the bottom), put spices, sugar, citric acid, and then bring to a boil again and immediately uniformly pack into prepared steamed jars. If the marinade is not enough, you can add boiling water to the jars. Cans fill just below the top of the neck and cover with lids. Then they are placed in a pan with water heated to 70 ° C for sterilization, which is carried out at a gentle boil for 30 minutes. Immediately after sterilization, the cans are rolled up.

Pickled porcini mushrooms with vinegar

Components:

• 1 kg of prepared mushrooms
• 1 liter of water
• 2 tbsp. tablespoons coarse salt
• 2 g citric acid

For marinade:

• 2 cups of water
• 1 teaspoon coarse salt
• 1 teaspoon granulated sugar
• 6 peas of allspice
• a small piece of cinnamon
• 3-4 pcs. carnations
• 3 g citric acid
• 5 tbsp. tablespoons of 6% table vinegar

Before salting porcini mushrooms with vinegar, they need to be sorted, washed, cleaned of debris, remove damaged places. Large mushrooms cut into pieces. Then put the mushrooms in a pan and cook in salted and acidified water.

Remove the foam that forms during cooking using a slotted spoon.

Cooking can be considered finished as soon as the mushrooms sink to the bottom. Throw the prepared mushrooms into a colander to separate the liquid, and then put them in jars and pour in a pre-prepared marinade. To prepare the marinade, pour water into the pan, add salt, sugar, citric acid and spices, warm to a boil, then add vinegar and bring to a boil again. After that, pour hot marinade into jars, just below the top of the neck, cover them with prepared lids and sterilize for 40 minutes with weak boiling water. After sterilization, immediately plant mushrooms.