Hi all! Today I will introduce you to simple recipes for pickling porcini mushrooms for the winter. However, all these methods are also suitable for boletus and aspen mushrooms. Such preparations will always decorate a dinner or holiday table. But first you need to work a little - collect them, process them and cook them.
When you are going to the forest for a quiet hunt, you should already understand in advance that after you return home, you will have to engage in further processing of these forest inhabitants. So you will have to forget about rest on this day. But, you see, the result is worth it when you open the jar and put them on the table.
For pickling, it is better to take strong mushrooms that have not been damaged by wormholes. And from the rest you can cook a very tasty soup and please your family with a hearty lunch.
Of course, in the forest you can find other mushrooms, such as milk mushrooms or butter mushrooms with honey mushrooms. In this case, you can go to other pages of my blog to find out how to prepare them for the winter. Now let's return to our topic.
Before starting the marinating process, prepare the mushrooms. First, clean them with a knife from forest dirt and wormholes. Next, place them in a large container with salted water for 20-30 minutes. Then drain in a colander and rinse under clean running water.
Crispy pickled porcini mushrooms for the winter in jars according to a simple recipe
The most popular and probably the most proven way to marinate porcini mushrooms is this one. Since boletus mushrooms are first boiled in a saucepan, that is, a hot salting method is used, and then they are poured with marinade, which is made on the basis of vinegar. That's the beauty of it, the smell of preservation is present and it's great. I love these kinds of treats. And you?
We will need:
- salt - at your discretion to make it salty
- sugar (optional) - approximately 1.5 tbsp per 1 liter of brine
Stages:
1. Wash the entire batch of whites in water, and then clean the leg of dirt with a knife. Then chop each mushroom into portioned pieces or cubes of approximately the same size.
2. Place them in a saucepan and fill with clean running water, turn on the heat and boil the mixture. And then salt it well, taste the brine. Cook in salted broth for 35-40 minutes.
3. Place the ready-made whites in a colander or sieve and rinse under running cold water.
4. After the washing procedure, place them in a deep dish in an enamel basin and move them aside for further use.
In the meantime, prepare the marinade, for 1 liter of water take 3 cloves, 4 black pepper and allspice peas, 1 bay leaf, 1.5 tbsp sugar juice and 8 tbsp 9% vinegar. If there are a lot of mushrooms, then increase all proportions accordingly. Boil the liquid and add the mushrooms. Cook them for 15 minutes after active bubbling.
5. Next, take sterile jars and place the hot workpiece in them. Close with nylon or turnkey metal lids, it’s up to you. Some people are convinced that this cannot be done (I’m talking about the method of tightening with a special seaming wrench). Store in a cool crawl space or basement. Happy discoveries!
I recommend watching another video that has already gained a ton of subscribers on the YouTube channel. Do the same with the hostess of the video.
Cooking
Difficulty of preparation:
Very easy
Cooking time:
40-50 minutes
Preparation
Peel, sort, rinse and cut the mushrooms. Add salt to the water, place the legs, and place on the stove.
Bring to a boil, cook, periodically skimming off any foam that forms. 15 minutes after boiling, add the caps.
Finish
Stirring occasionally and removing the foam, cook until tender - until the mushroom caps settle to the bottom. Place the prepared mushrooms in a colander and let the water drain.
Ingredients for 1 kg of fresh mushrooms
| Mushrooms | 1 kg |
| Water | 1-1.2 l |
| Table salt | 25-30 g (1 tbsp) |
Recipe for hot pickled porcini mushrooms at home
How nice it is to walk through the forest when you already have a whole bunch of mushrooms in your basket. You'll come home and make all sorts of goodies out of them. If the harvest is large, then of course you will want to hide the mushrooms in jars. I suggest boiling them first and then marinating them. The hot method is still safer, although I didn’t do it completely dry, I can’t say anything bad.
Source
We will need:
Stages:
1. In order to marinate porcini mushrooms, you need to make a responsible choice. Mushrooms that have a white cap are best suited. Because these look amazing in a jar and they are very tasty. If the cap is greenish, then it is better to use them for frying or cook soup.
Sort the boletus mushrooms and inspect for worms. Clean them from dirt carefully with a knife. Cut into equal sized cubes. Then rinse thoroughly under running water. Next, add water and bring to a boil, then remove from the stove and strain through a colander. Rinse the workpiece again.
Then fill the bowl with water, adding the washed boletus mushrooms. Lightly salt the liquid and cook until it boils, then reduce the heat and simmer for half an hour. Then rinse the mushrooms again in cool water, discarding the hot water.
2. Prepare the ingredients for the marinade: dill, black peppercorns, vinegar, coarse salt, sugar, bay leaf.
3. Pour 1 liter of water into a bowl, and add 2 tablespoons of granulated sugar, 4 teaspoons of coarse salt, 130 ml of table vinegar 9%. (8 tbsp). Stir and let it boil.
Meanwhile, sterilize the jars and iron lids. Cut the dill finely into pieces. In each small jar, place a bay leaf and 5 peppercorns.
As soon as the marinade is actively bubbling, add the prepared mushrooms to it. Bring to a boil and leave to simmer for 15 minutes, stirring constantly.
4. And now the most interesting part, add dill for aroma and smell, stir, cook for 1 minute and place the preparations in jars along with the brine. Screw the lids tightly and tightly. Turn over and cover with a towel to cool completely. Have a nice adventure! Store in the refrigerator or cellar.
Tips and useful lifehacks
To make marinated mushrooms really tasty, it is advisable to take into account a few secrets that our grandmothers used.
- The size of the mushrooms does not affect the taste of the product. Small ones are covered entirely. Large ones are cut so that the pieces are approximately the same size.
- It is better to make preparations at home from mushrooms collected with your own hands. But you can also buy them. The main thing is to process it immediately upon arrival from the market.
- Experienced housewives recommend marinating only the caps. The legs turn out to be too tough, so they are usually frozen or used to prepare caviar.
- It is not customary to soak boletus mushrooms before processing. These canned mushrooms will not be crunchy. Only milk mushrooms and other species that secrete milky juice need such treatment.
- The workpiece will be better stored at home if vinegar or citric acid is added to the marinade and sterilized after pouring.
Porcini mushrooms are pleasant to eat in any form - fried, salted or pickled. It is not difficult to prepare them correctly, and the rich woody aroma and taste will remain even after long-term heat treatment.
Marinated porcini mushrooms with vinegar and garlic without sterilization - recipe for 1 liter of water
In this recipe, in addition to porcini mushrooms, you can also use boletus mushrooms. The appetizer turns out to be impeccable in taste, simply excellent! The preparation itself is very simple and does not take much time. So to speak in a hurry.
Source
We will need:
Stages:
1. Clean the whites from dirt and dust. And chop them into small pieces in the form of cubes. Send them further into boiling water and cook after boiling for 20 minutes. Then drain in a colander and rinse with water.
2. Next, put the mushrooms back into the pan and add water until it covers them completely. Add salt, salt and pepper mixture, bay leaf, umbrella dill, cloves, currant leaves.
3. As soon as the marinade for white boletus boils, cook for 10 minutes. Now pour in the vinegar and simmer for another 10 minutes.
4. Place chopped garlic in each sterile jar and fill with hot mushrooms and brine to the very top. Close the lids and turn the finished jars upside down. Cover them with a blanket and let them cool completely. Place it in a cool place, and after a couple of months, eat it with pleasure!
How long do mushrooms take to pickle?
Many novice housewives are interested in how long it takes to marinate porcini mushrooms at home, because they want to try this delicious appetizer as quickly as possible.
It all depends on the recipe and processing method. If the fruiting bodies have been boiled for a long time and then poured with boiling marinade, they will be ready for consumption in just a few days. Canned mushrooms are allowed to brew for at least a week, while salted mushrooms should be kept in a cool room or refrigerator for several months before serving.
How to marinate fresh porcini mushrooms with citric acid
And now I propose to make the preparation without vinegar. Another preservative, such as lemon, will be used instead. Try it and this appetizer will become one of your favorites on the holiday table.
We will need:
Stages:
1. Wash the mushrooms and remove dirt. Cut into pieces of approximately the same size. Next, boil them in boiling water for about 30 minutes, or longer. After which the first batch will need to be washed (drain the water).
2. Make a special marinade, add salt, sugar, citric acid to the water and boil. Add the mushrooms and cook for another 15 minutes. Next, put it in jars and roll up the lids. Happy discoveries!
Preparing for marinating
Despite the fact that preparing pickled mushrooms is simple, there are several secrets that will help make the pickling even more delicious. During the cooking process, citric acid or vinegar is usually used. These ingredients extend the shelf life of the product and give it a piquant taste.
Reference! Boletus mushrooms are better suited for pickling than other types. They have dense pulp, and their beneficial properties are preserved even after heat treatment.
It is extremely important to properly prepare the fruiting bodies for planting:
- The crop is cleared of debris, all damaged areas are cut off and sorted by size.
- Large specimens are cut into several parts.
- Regardless of the recipe chosen, boletus mushrooms must be boiled in salted water before pickling. This takes 20-30 minutes from the moment of boiling.
- The finished fruiting bodies will sink to the bottom of the pan. Next, they are thrown onto a sieve to remove any remaining moisture.
Recipe for quick cooking of porcini mushrooms in 15 minutes
An interesting method of pickling is presented in this step-by-step description. This is because the mushrooms will be sprinkled with salt in layers. Have you ever cooked like this? What are your impressions?
Source
We will need:
Stages:
1. Rinse and clean the white mushrooms. Then chop them into small pieces with a sharp knife. Prepare all other ingredients according to the list of ingredients that you see above on the screen (these are dill umbrellas, cherry leaves, horseradish leaves, garlic, black currant leaves, horseradish roots, black pepper and allspice). Plus, sterilize the jars with lids separately.
All greens must be fresh and well washed with boiling water; dry ones cannot be used.
Boil the mushrooms for 15-30 minutes in water, then strain in a colander and rinse them with boiling water from a kettle.
Cut the horseradish and garlic roots into small pieces.
2. In each jar, put a horseradish leaf, an umbrella of dill, a layer of porcini mushrooms, garlic, horseradish root, allspice 3-4 pcs., black peppercorns 3-4 pcs., add salt thoroughly. So further until the end of the can, layer by layer.
3. The result is a beautiful and unusual container. Place a horseradish leaf on top. Cover with a regular nylon lid (it must be sterilized).
4. Store in the refrigerator, and then eat for your health!
Where to get boletus
With the onset of autumn, experts and amateurs go into the forest to collect the most delicious and healthy mushrooms. And they are especially happy if they managed to find strong and beautiful boletus mushrooms that will look so wonderful on the table.
If you are not good at finding mushrooms, then you can simply buy them from those who know the most protected places well and always come home with full baskets.
Pickling porcini mushrooms is the last preparation of the outgoing season. But such a product is also the most desirable on any holiday table. Therefore, do not miss the start time of this process.
Features of the view
It is not difficult to distinguish porcini mushrooms from others. The main characteristic feature is the convex cap, which can reach 20 cm in diameter. Its color is uneven: it varies from brownish-red to white or lemon yellow. Its surface can be either smooth or wrinkled, sometimes covered with mucus in wet weather.
The pulp is strong and juicy, white. As the body grows, it turns yellow. The taste and smell of the pulp are almost neutral, but become noticeable during cooking and drying.
The massive leg reaches 8-25 cm in height and 7-10 cm in width, has the shape of a cylinder with a thickened base. Its surface can be reddish or brown, matching the shade of the cap. The leg is covered with light veins, which are mainly located on its upper part.
The tubular layer is located near the stem and can be easily separated from the pulp. In young organisms it is colored white, in older organisms it is yellowish and greenish. The length of the tubes is up to 4 cm. The pores are small and have a round shape. Spore powder is brown. The average spore size is 15.5 × 5.5 µm.
culinary arts
Pickling mushrooms is remarkable because forest products preserved in this way can be salted, fried and stewed, used to make soups and even pickled. That is, this is one of the best ways to preserve a wonderful and nutritious product for a long time.
In addition, if all the subtleties are observed, this procedure makes the preparation not only tasty, but also safe.
Mushrooms are not to be trifled with, so you should pay special attention to all the subtleties of preparation. When choosing your recipe for pickling porcini mushrooms for the winter, pay attention to careful adherence to all recommendations, otherwise the risk that dangerous bacteria will develop in the corned beef will increase.
Some subtleties
It is important to choose a place where the temperature will be ideal for canning. Experts recommend not exceeding +8 degrees, otherwise the product may turn sour or moldy. But you also need to take it out onto the balcony with caution. If the temperature drops below 0, then salting proceeds much slower.
In addition, if the mushrooms freeze, they will turn black and become completely tasteless. Therefore, a temperature from 0 to + 4 degrees is optimal for pickling. Please note that the brine should completely cover the mushrooms.
Sometimes it happens that the liquid leaks out for some reason. We need to add it urgently. To do this, take a 10% salt solution using boiled water and pour over the mushrooms. If mold appears, use a clean cloth soaked in a vinegar solution to wipe the walls of the container and remove it. Most often this happens if the tub is not filled.
This can be easily fixed by going into the forest again and collecting new mushrooms. Remove the top pressure and fragrant leaves, place the prepared fruiting bodies and return everything to its place.
What you need to know
What should a novice housewife do to make excellent pickling? Porcini mushrooms will be delicious, crispy and aromatic if you use a proven recipe. You can look for optimal proportions by ruining several batches, but it’s better to be sure.
This is a valuable product that you need to try to preserve in full, so follow the advice of experienced housewives.
Pickling porcini mushrooms begins with the preparation of forest gifts. Therefore, upon arriving from the forest, you need to immediately pour all the spoils into the bath and get to work.
