How to cook pickled porcini mushrooms

How to marinate frozen porcini mushrooms

Before marinating frozen porcini mushrooms, you need to defrost them, boil vinegar with a little salt, and dip young peeled boletus mushrooms into it. When they boil well, immediately pour them along with vinegar into a stone or earthenware bowl and let stand for a day. Then wash them thoroughly in the same vinegar, put them on a sieve and put them in jars with the caps facing up. Pour in fresh cooled strong vinegar, boiled with bay leaf, pepper and a little salt. Pour olive oil or melted butter on top and seal with a bubble. Store in a cool, dry place.

How to quickly and deliciously marinate porcini mushrooms with dill

Compound:

• 1.5 kg porcini mushrooms

For the marinade:

• 1 liter of water
• 50 g salt
• 75 g sugar
• 100 ml apple cider vinegar
• 5-6 black peppercorns
• pair of dill umbrellas

Before you can quickly and deliciously pickle porcini mushrooms, you need to peel them and rinse them thoroughly. For large mushrooms, separate the caps from the stems and cut into several parts. Boil water in a saucepan, add salt (30 g of salt per 1 liter of water), add mushroom stems, cook for 10 minutes, then add caps and cook for another 10 minutes. Drain the mushrooms in a colander and rinse with hot water. For the marinade, bring water to a boil, add salt, sugar, dill and pepper, pour in vinegar. Place the mushrooms into the boiling marinade and cook over low heat until they sink to the bottom. Then place the mushrooms in dry sterilized jars and pour hot marinade over them. When the mushrooms have cooled, tie the necks of the jars with parchment paper and store in a cool place.

A delicious and quick recipe for pickling porcini mushrooms

To implement this delicious recipe for pickled porcini mushrooms for 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
• Carnation
• allspice
• nutmeg and other spices.

According to this quick recipe for pickling porcini mushrooms, you need to sort them out, sort them by type and size, cut off the stems (remove the skin of butter mushrooms), rinse thoroughly, changing the water several times. Then pour fresh mushrooms into an enamel pan, add water, salt, citric or tartaric acid, and spices.

Cook the mushrooms, periodically skimming off the foam, until they begin to settle to the bottom and the broth becomes transparent. At the end of cooking, add vinegar essence, after mixing it with the mushroom broth. Pour the hot mushrooms along with the broth into prepared sterilized jars, close the lids and sterilize in boiling water: half-liter jars - 30 minutes, liter jars - 40 minutes. After sterilization is completed, quickly roll up the jars and cool.

How to pickle porcini mushrooms with citric acid

For 10 kg of fresh porcini mushrooms:

• 1.5 liters of water
• 3 g citric acid
• 400 g salt
• 0.5 cups vinegar essence
• Bay leaf
• Carnation
• cinnamon to taste.

Before marinating porcini mushrooms with citric acid, they must be washed, changing the 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 (ready mushrooms settle to the bottom of the pan). After this, remove the pan from the heat, place the hot mushrooms in sterile jars, and pour in 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 capacity - 30 minutes). After sterilization, roll up the jars, place them upside down and cool.

Recipes for how to properly marinate porcini mushrooms

We continue to study recipes on how to properly marinate porcini mushrooms at home and next is a recipe with cloves.

Compound:

• White mushrooms, large and small, 50 pieces
• Vinegar 6 glasses
• Water 3 glasses
• Carnations 8 heads
• 16 bay leaves
• Black pepper 16 balls
• Fine salt 2 tsp. with top
• Sugar or honey 2 tbsp. l.

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

After an hour of cooking the mushrooms, carefully select the mushrooms with a wide or holey spoon into a deep dish or bowl, pour over the hot broth in which they were cooked, and leave to stand in a cool place for 6 hours. Then you can put it in jars, fill it with the broth in which they were boiled, but already strained and without spices (which should not be put in jars). Fill the top of the jar with Provençal oil or lukewarm cow's oil, seal with a stopper, or, if the opening of the jar is very wide, then put a wooden circle, tie it with a bubble or harpius, fill it and put it in a cold place.

Pickled porcini mushrooms (method 1)

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

Marinated porcini mushrooms (method 2)

Boil vinegar with salt, bay leaf and pepper, add boiled mushrooms in water, and let it boil 2 more times. When the mushrooms have cooled, place them in glass jars with their caps facing up and, to prevent them from spoiling, pour melted butter on top.

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, and blanched for 3-5 minutes in 100 ml of water with the addition of 10 g of salt and citric acid.
2. Place a bay leaf in the jars, put mushrooms on top, add mustard and pepper.
3. The onion is peeled, washed, cut into rings.
4. The carrots are peeled, washed, cut into circles.
5. Vegetables are laid on top of mushrooms. Bring 150 ml of water to a boil, add salt, vinegar, sugar and pour into jars.
6. Sterilize and hermetically seal.

Recipe for how to properly marinate porcini mushrooms

Compound:

• 1 kg porcini mushrooms

For the marinade:

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

The recipe for how to pickle porcini mushrooms advises that you first thoroughly clean them, wash them, and cut large ones into 2 parts. Place the prepared mushrooms in boiling salted water (20 g of salt per 1 liter of water) and cook for 10 minutes. Then place in a colander and let the liquid drain. For the marinade, bring water with spices, salt and sugar to a boil, pour in vinegar. Before properly marinating porcini mushrooms, they need to be dipped in brine and cooked for 10 minutes. Then use a slotted spoon to place the mushrooms into sterilized jars and pour boiling marinade over them. Immediately roll up the jars, turn them over and wrap them until they cool.

How to pickle porcini mushrooms at home

Ingredients:

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

1.  For marinating, select small mushrooms or cut into larger pieces.
2. Before marinating porcini mushrooms at home, they need to be peeled, rinsed with cold water and placed in a sieve, allowing the water to 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 a bowl and boil it for several minutes along with allspice and sliced ​​onions and carrots, add acetic acid towards the end of cooking.
5. Place lightly dried mushrooms in the marinade and cook for 4-5 minutes, then season.
6. Transfer the mushrooms into jars or bottles, pour in the marinade so that the mushrooms are covered with it.
7. Immediately close the container, cool it and take it to a storage room.
8. To lighten the marinade, remove the mushrooms from the broth and pour vinegar diluted with water and seasoned with sugar.
9. The mushrooms are boiled again in this marinade and transferred together with it to a jar.

A simple recipe: how to pickle porcini mushrooms in jars

Before marinating 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 add the mushrooms and start cooking them. During the boiling process, the resulting foam is removed. Cook for 20-25 minutes, stirring gently. When the mushrooms are ready (settle to the bottom), remove them from the heat, place them on a sieve, cool, then transfer them 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 sugar
• 1 tablespoon salt
• 4-5 bay leaves
• 10-12 black peppercorns
• 6 allspice peas
• 3 clove buds
• 2-3 g of dry dill.

Bring everything together to a boil and pour into jars with mushrooms so that there is a layer of liquid above them. After the marinade has cooled, the jars are closed with plastic lids. Before marinating porcini mushrooms in jars, the recipe can be supplemented with other ingredients to suit your taste.

Depending on their own taste, preparers often make marinades spicier or softer by adjusting the amount of vinegar, and even sweeter by adding sugar and garlic. They also change the set of spices: some are not used at all, others are added more, etc.

How to pickle porcini mushrooms at home: recipe with photos

Before marinating porcini mushrooms at home, you need to prepare a marinade using 1 liter of water:

• 1 tbsp. a spoonful of 80% vinegar essence or 200 ml of 9% vinegar (in this case you need to take 200 ml less water)
• 2 tbsp. spoons of sugar
• 4 teaspoons salt
• 3 bay leaves
• 6 allspice peas
• 3 clove buds
• 3 pieces of cinnamon.

Place the boiled, cooled mushrooms in prepared jars so that their level does not exceed the shoulders of the jar. Pour the chilled marinade over the mushrooms, pour a layer (about 0.8-1.0 cm) of vegetable oil on top of the marinade, cover the jars with parchment paper, tie them up and put them in the refrigerator for storage.

See how to marinate porcini mushrooms in a recipe with photos that illustrate all the steps of the cooking process.

How to make pickled porcini mushrooms

Prepared porcini mushrooms - 10 kg. Before making pickled porcini mushrooms, prepare a special filling:

• 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.

The 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 drained into a sieve. When the mushrooms have cooled, they are placed in a barrel and filled with marinade sauce prepared in advance.

Marinated porcini mushrooms (recipe 1)

Ingredients:

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

Prepared small mushrooms are left whole, large ones are cut into small pieces and placed in a pan with a moistened bottom, sprinkled with salt and heated. Cook the mushrooms in the released juice, stirring, for 5-10 minutes, then add spices, onions and boil for a few more minutes, finally pour in vinegar. Often, mushroom juice with all the additives is used as a marinade. However, it turns out dark. That's why they often do it differently. The mushrooms are removed from the juice and dipped together with the seasonings into boiling water, to which sugar and vinegar have been added. After a short cooking time, the mushrooms are placed in jars and filled with marinade, closed, and a soup or sauce is prepared using the mushroom juice.

How to marinate porcini mushroom stems

For 1 kg of mushroom stems:

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

Before pickling the stems of porcini mushrooms, they must be thoroughly and repeatedly rinsed with cold water, then placed on a sieve to drain. Pour water, vinegar into an enamel bowl, add salt, sugar, put on fire and bring to a boil. Dip the mushrooms into the boiling liquid, remove the foam and after 10 minutes add spicy spices. Cooking the mushrooms continues for approximately 25 minutes after boiling. Small mushrooms will be ready in 15-20 minutes. Usually, cooked mushrooms sink to the bottom and the liquid becomes clearer. After cooking, cool the mushrooms and place them in well-washed glass jars, cover them with parchment paper, tie them and store them in a cool place.

The best way to marinate porcini mushrooms

Before you pickle porcini mushrooms in the best way, you need to sort them out and clean them properly, wash them in two or three changes of cold water, cut off the roots and put them in salted boiling water, adding 1 glass of vinegar to it. When the mushrooms have boiled well 4 times with a white key, remove and place all the mushrooms on a sieve, let the water in which they boiled drain off, and do not pour cold water over them, but cool them either on a sieve or on a plate. When the mushrooms have cooled down completely, put them in jars and fill them with the prepared cold vinegar broth, put a few branches on top: tarragon, lavender and marjoram, pour the top of the jar with Provençal oil on your finger and first tie the jar with paper, on top of a wooden circle, and then cover it with a damp bubble , let it dry and then take it to a cool but dry place.

How to properly and tasty marinate porcini mushrooms

Before you properly marinate the porcini mushroom, you need to prepare all the necessary ingredients:

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

Before deliciously marinating porcini mushrooms, they are cleaned, quickly washed with cold water, and placed on a sieve.

Small mushrooms are left whole, large ones are cut into pieces.

Place the mushrooms in a saucepan with a moistened bottom, sprinkle with salt and heat.

Cook the mushrooms in the released juice for 5-10 minutes.

Then add allspice and onion and cook for a few more minutes. For the marinade, you can use mushroom juice by adding acetic acid to it (dark marinade).

If a light marinade is preferred, remove the mushrooms from the juice.

A marinade is made from water, sugar and acetic acid.

Then the mushrooms are dipped into it along with seasonings, boiled for several minutes, placed in jars and immediately closed.

How to marinate porcini mushrooms with garlic

Ingredients:

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

Before marinating porcini mushrooms with garlic, they are thoroughly washed, peeled, coarsely chopped, and blanched for 5 minutes in 100 ml of water with the addition of 10 g of salt. Garlic is peeled and washed. To prepare the marinade, bring 200 ml of water to a boil, add salt and sugar, boil for 5 minutes, then pour in vinegar. Spices, mushrooms and garlic are placed in sterilized jars, poured with boiling marinade, sterilized and hermetically sealed.

Recipes for marinating porcini mushrooms

The following is poured into an enamel bowl per 1 kg of fresh mushrooms:

• 1/2 cup water
• 1/3 cup table vinegar
• tablespoon salt

According to the recipe for preparing porcini mushrooms by marinating, as soon as the water boils, the prepared mushrooms are dipped into it and cooked over low heat, stirring gently. The duration of cooking depends on the type, size, and age of the mushrooms. But more often it lasts, if you count from the moment of boiling, 8-10 minutes. Boil porcini mushrooms for 20-25 minutes, mushroom stems for 15-20 minutes. During the cooking process, remove the abundant foam that appears with a slotted spoon. When the marinade begins to lighten, the foam stops, and the mushrooms begin to settle to the bottom, the boiling is completed. 2-3 minutes before the end of cooking, add 1 kg of fresh mushrooms to the pan:

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

The finished mushrooms are quickly cooled, placed in jars and filled to the top with the remaining marinade.