Pickled porcini mushrooms: recipes for cooking in jars for the winter with photos

All housewives prepare pickled porcini mushrooms for the winter, as they are an excellent basis for various salads and appetizers. Each family has its own recipe for pickled white mushrooms for the winter and it is passed down from generation to generation. But we suggest changing the tradition. Try other recipes for preparing pickled white 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 ingredients is the most common. And you can choose canning methods, the results of which will surprise even the most experienced housewives in terms of their taste and unusual organoleptic properties. See how to cook pickled porcini mushrooms for the winter in the suggested recipe options and choose the one that suits you. If you follow the instructions, you will be guaranteed delicious pickled porcini mushrooms for the winter for your family.

Delicious recipe for pickled porcini mushrooms for the winter

Pickling is based on the preservative effect of acetic acid, which suppresses 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 marinate small caps of young mushrooms that do not become soggy when boiled. Large caps must be cut so that pieces the size of small caps are obtained and, when boiled, they are cooked at the same time as them. It is better to marinate the legs or at least boil them separately from the caps, after cutting them crosswise into slices 2-3 cm long. A delicious recipe for pickled porcini mushrooms for the winter advises selecting boletus mushrooms by size, clearing them of adhering debris and rinsing them thoroughly. The stems need to be trimmed to 0.5 cm. It is very important to determine the cooking time for the mushrooms. Boil porcini mushrooms for 20-25 minutes. Boiling is completed 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 volume. To do this, take 1 glass of marinade for 1 kg of fresh mushrooms.

Porcini mushrooms marinated in jars with vinegar for the winter

To prepare pickled porcini mushrooms in jars for the winter, you need to sort them out, rinse them thoroughly, changing the water several times.

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 hot porcini mushrooms, marinated with vinegar for the winter, along with the broth into prepared sterilized jars, close with lids and sterilize in boiling water: half-liter jars - 25 minutes, liter jars - 30 minutes.

After sterilization is completed, quickly roll up the jars and cool.

For 10 kg of fresh porcini mushrooms:

1.5 liters of water
400 g table salt
3 g citric or tartaric acid
Bay leaf
cinnamon
carnation
allspice and other spices
100 ml food vinegar essence

How to pickle porcini mushrooms for the winter

Before properly pickling porcini mushrooms for the winter, place the boiled, chilled boletus mushrooms in prepared jars so that their level does not exceed the hanger of the jar. Pour the chilled marinade over the mushrooms, pour a layer of vegetable oil about 0.8 - 1 cm high on top of the marinade, cover the jars with parchment paper, seal 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. spoons of sugar
4 teaspoons salt
3 bay leaves
6 allspice peas
3 clove buds
3 pieces of cinnamon

How to properly store mushrooms

It is no secret that mushrooms quickly absorb odors and therefore cannot be stored together with other vegetables or fruits. Mushroom pickers advise using a refrigerator to store fresh boletus mushrooms, since they do not last long at room temperature. To store them in the refrigerator, you need:

rinse the mushrooms and soak them in saline solution;
dry them, put them in a deep plate and cover with a lid;
place in the refrigerator.

Canned mushroom snacks can also be stored in the refrigerator. Also, a cellar in which the temperature never exceeds 8-10 degrees is ideal for storing them. You should not store canned mushrooms at room temperature, as they will quickly spoil.

How to deliciously marinate porcini mushrooms for the winter

Before deliciously marinating porcini mushrooms for the winter, pour the marinade into an enamel pan, put on fire, bring to a boil and place the prepared boletus mushrooms in it. When the mushrooms boil, they need to be cooked over low heat, stirring occasionally and skimming off any foam that forms. For the marinade for 1 kg of fresh porcini mushrooms:

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

When foam stops forming in the boiling marinade, add spices to the pan. At the end of cooking, the mushrooms should be removed from the heat and cooled quickly along with the marinade, covering the pan with gauze or a clean rag. Then transfer the mushrooms into glass jars and pour over the marinade in which they were cooked. Cover the jars with plastic lids or glassine and store in a cool place.

For 1 kg of fresh porcini mushrooms:

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

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

To prepare pickled porcini mushrooms for the winter, boil them in salted water (2 tablespoons of salt per 1 liter of water) until tender. Before making pickled porcini mushrooms for the winter, place them in a sieve, cool, put them in jars and pour in the pre-prepared cold marinade. Close the jars 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 water
1 teaspoon salt
6 allspice peas
3 bay leaves each
carnations
cinnamon
a little star anise and citric acid

The mixture should be boiled in an enamel pan for 20-30 minutes over low heat. When the marinade has cooled a little, add 8% vinegar - about 70 g per 1 kg of fresh mushrooms. Store the most delicious pickled porcini mushrooms for the winter at a temperature of about 8 °C. They can be used for food 25-30 days after pickling. If mold appears in the jars, the mushrooms need to be thrown into a sieve or colander, rinsed with boiling water, make a new marinade according to the same recipe, digest the mushrooms in it, and then put them in clean, baked jars and fill them with marinade again.

Snack with mustard

If you want boletus mushrooms to have a more piquant taste, then it is better to use a recipe with the addition of mustard. To prepare this dish for the winter you will need:

A tablespoon of sugar.
6 black peppercorns.
Dessert spoon of dried dill.
Half a teaspoon of citric acid.
Three buds of cloves.
Four laurel leaves.
A tablespoon of salt.
Half a teaspoon of mustard seeds.

Place the mushrooms prepared for pickling in salted water and cook for half an hour. After this, drain the liquid and let the mushrooms dry. At this time, prepare the marinade. To do this, just boil water and add all the spices to it. Cook this mixture for a few minutes. Place the mushrooms in sterilized jars and pour boiling marinade over them. Seal the jars tightly with lids and leave them to cool at room temperature. This recipe will help you quickly and easily prepare a delicious and nutritious dish that will be a great treat.

How to cook pickled porcini mushroom for the winter

Porcini mushrooms used for pickling must be fresh, strong, not overripe and free of worms. They need to be marinated on the day of collection. Before preparing pickled porcini mushroom for the winter, boletus mushrooms can be boiled whole, cutting off only the lower part of the root.

Marinate the caps and roots of porcini mushrooms separately.

Cut all large caps in half or into four pieces. Rinse the mushrooms thoroughly and repeatedly with cold water, and then place on a sieve to drain. Pour water, vinegar into a bowl (preferably enameled), 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 the spices. Cooking of porcini mushrooms continues after boiling for approximately 25 minutes. Small mushrooms are ready in 15-20 minutes. Usually, cooked mushrooms sink to the bottom and the liquid becomes clearer. After cooking, cool the mushrooms and put them in well-washed glass jars, cover them with glassine paper, tie them and store them in a cool place.

For 1 kg of porcini mushrooms:

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

Freezing mushrooms

Many mushroom pickers prefer to freeze boletus mushrooms so that in the future they can be used to prepare other dishes. To prepare mushrooms you will need:

one carrot;
900 grams of mushrooms;
4-5 peppers;
bay leaf.

Boletus mushrooms are washed from pine needles, adhering soil and parasites in cold water. Then they are covered with salt, filled with water and boiled in mushroom broth. When the mixture boils, add chopped onions, peppers and grated carrots. After 15-20 minutes, the broth is drained and the mushrooms are given time to cool. Then all the mushrooms are thoroughly wiped of moisture and transferred to sealed bags for freezing. If frozen, they can be stored for about a year.

After defrosting, boletus mushrooms should be used immediately, as they will quickly spoil.

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

To marinate porcini mushrooms in jars for the winter, you need the following 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

This is a simple recipe for pickling porcini mushrooms for the winter: according to it, the boletus mushrooms are cleaned, quickly washed with cold water, and placed in 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.

Marinating boletus mushrooms for the winter

The recipe is easy to prepare and you can try it very quickly. It should only take 3 days. The components of the dish can always be found in the kitchen of any housewife.

Components:

Boletus 1kg.
Water 1 liter.
Salt 15 grams.
Granulated sugar 15 grams.
Garlic – 3 cloves.
Laurel leaf – 3 pcs.
Carnation 4 buds.
Vinegar – 250 milliliters.

We marinate boletus mushrooms for the winter:

Prepare boletus mushrooms according to the general rules; small ones are the best choice.
Pour water over the prepared mushrooms and let them boil.
Drain the first water, add clean water and cook until tender, no more than 20 minutes.
Place the mushrooms in a colander to drain.
To prepare the marinade, do the following:
Boil 1 liter of water.
Mix all ingredients except vinegar. Let it boil and only then pour in the vinegar.
After the next boil, transfer the boletus mushrooms to the marinade and cook for another quarter of an hour.
Remove the container from the stove.
First, place the mushrooms in the jars, and then fill them with marinade up to the neck of the jar. Pour 15 milliliters of vegetable oil on top.
Screw on the lids and leave to cool.

Methods for pickling porcini mushrooms for the winter

Components:

prepared porcini mushrooms - 10 kg

Marinade 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

Mushrooms are cleaned and boiled for 10-15 minutes in a marinade prepared from:

3 liters of water
20 g vinegar essence
175 g salt

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

The best delicious recipe for pickling porcini mushrooms for the winter

For this delicious recipe for pickling porcini mushrooms for the winter, you need to take the following ingredients:

1 kg porcini mushrooms

For filling:

400 ml water
1 teaspoon salt
6 black peppercorns
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, to prepare the filling, pour water into an enamel bowl, add salt and spices. Boil the mixture for 20-30 minutes over low heat, then cool slightly and add vinegar. Boil the mushrooms in lightly salted water (2 tablespoons of salt per 1 liter of water), removing the foam. As soon as the mushrooms sink to the bottom, place them in a colander. Then put into jars and pour in hot marinade (250-300 ml of marinade for 1 kg of mushrooms). Cover with the prepared lids and sterilize at low boil for 40 minutes. After sterilization, immediately seal the mushrooms and place them in a cool place.

Preparing mushrooms for pickling

Preparation is one of the most important steps in the marinating process. In order for the mushrooms to be preserved as long as possible, preparation should be taken with full responsibility.

The preparation process consists of the following actions:

Sorting. The goal is to eliminate the presence of inedible lookalikes. The most famous false boletus is considered to be the gall fungus. It differs from the white one in the pattern on the stem (the boletus has a white net, while the inedible bitterling has a brown net). There is no point in sorting mushrooms by size, since they will have to be cut into pieces.
Cleaning. The fruits must be cleaned of dirt and other forest debris. Particular attention should be paid to the place under the cap - sand is often packed into the tubes. Wormy areas are cut off. Cleaned boletus mushrooms are washed thoroughly.
Slicing. The dish should consist of pieces of equal size. Usually small fruits are left whole, medium ones are cut in half, and large ones are cut into 4 parts.
Boiling. Almost all forest mushrooms must be subjected to heat treatment. Boletus mushrooms are thrown into boiling salted water and cooked for 20-30 minutes. Throughout the entire boiling process, any foam that forms must be removed from the mushroom broth.
Control wash. This action is carried out in order to wash off the remaining foam from the mushroom fruits. Boletus mushrooms are discarded in a colander and washed under running water.

Recipe: how to pickle porcini mushrooms for the winter

Ingredients:

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

Before marinating porcini mushrooms for the winter according to this recipe, pour a little water into a saucepan, add salt, vinegar, heat to a boil and place the mushrooms in it. Bring to a boil and cook over low heat, stirring constantly and skimming off the foam. When the water becomes clear, add sugar, spices, and citric acid. Finish cooking as soon as the mushrooms sink to the bottom and the marinade lightens. Cook mushroom caps in boiling marinade for 8-10 minutes, and mushroom stems for 15-20 minutes. Cool the mushrooms quickly, put them in jars, pour in the chilled marinade, and cover with plastic lids. Sterilize at 70°C for 30 minutes. Store in a cool place.

Marinade for porcini mushrooms

Pickling mushrooms is a method of preparing mushrooms using acetic or citric acid, spices, salt and sugar. Mushrooms for pickling are taken young, strong and without the slightest worminess. Mostly the caps are pickled, and small mushrooms are pickled whole. Large mushrooms are cut into halves or quarters. The roots of the porcini mushrooms are cut crosswise into not very thick pieces and marinated separately from the caps.

You can cook the marinade together with mushrooms in order to preserve as much as possible the aroma and specific extractive substances in the product that give mushroom dishes their special taste. In this case, the marinade turns out to be truly richer, but does not always have a pleasant appearance - it is dark, cloudy, viscous, often with debris from mushrooms crumbled during the cooking process.

Another way is to pre-boil the mushrooms intended for pickling and place them in a boiling marinade for porcini mushrooms already prepared. With this method, the marinade turns out lighter, cleaner and more transparent, but is inferior to the product prepared using the first method in terms of the strength of the mushroom smell and taste. The salt is stirred until completely dissolved, the solution is brought to a boil and the prepared mushrooms are loaded into the cauldron. Boil the mushrooms at a low boil and stir with a wooden paddle, removing any foam that forms.

When cooking porcini mushrooms, add citric acid (3 g per 10 kg of mushrooms) to give them a beautiful golden hue. The cooking time for porcini mushrooms is from 20 to 25 minutes. The settling of mushrooms to the bottom of the boiler and the transparency of the brine are signs of their readiness. To obtain pickled mushrooms, 80% acetic acid, diluted 2-3 times, and spices are added to the brine 3-5 minutes before the end of cooking. For 100 kg of porcini mushrooms add (in g):

bay leaf - 10
allspice - 10
10 g each of cloves and cinnamon

The marinade should cover the mushrooms. If the room is dry and the jars are not closed tightly enough, you will sometimes have to add marinade or water during the winter. Typically, pickled mushrooms are stored in jars with a plastic lid and other non-oxidizing containers. You can store them in bottles with a wide neck, with a smaller evaporation area. To protect against mold, mushrooms are poured with boiled oil on top. Instead of acetic acid, you can use citric acid, but its effect when storing mushrooms is much weaker.

Marinades with citric acid should be stored in hermetically sealed jars, sterilized for 1 hour at 100 °C.

You can also store pickled mushrooms in small glass containers under lids for hermetically sealing, but then all precautions must be taken to avoid botulism, a very serious disease associated with the development of botulinus bacteria in the product.

How to deliciously marinate porcini mushrooms for the winter

Before you deliciously marinate porcini mushrooms for the winter, we will collect the following ingredients:

1 kg porcini mushrooms
3 teaspoons salt
10 black peppercorns
5 allspice peas
2 bay leaves
4 tbsp. spoons of vinegar essence
1 teaspoon sugar
2 glasses of water
1 onion

Wash the mushrooms well, peel, dry, and cut into pieces. Pour some water into a saucepan, put mushrooms in it, sprinkle with salt and put on low heat to warm through. When the juice comes out, cook for 5 minutes. Add allspice and onion. Cook for another 25 minutes. To prepare the marinade, put sugar in water, boil and add vinegar essence. Add the mushrooms to the marinade, remove the onions that were cooked with them, and add the remaining seasonings. Bring to a boil, cook for another 15 minutes. Then place into prepared jars and immediately close with lids.

Homemade marinated boletus

Everyone knows that the boletus (ceps) is the king of mushrooms in the forest and on the table. If you collected a bunch of boletus mushrooms in the forest or bought them at the market, select some of them to pickle. You will need a recipe for home-made marinated boletus mushrooms.

Boletus mushrooms prepared according to this recipe will please your family and will decorate any holiday table as a delicious appetizer. Other mushrooms are also suitable for marinating according to this recipe - boletus, goat mushrooms, Polish mushrooms. The amount of marinade in the recipe is indicated per 1 liter of water, but you will prepare the number of servings depending on the number of boletus mushrooms to be marinated.

Homemade marinated boletus mushrooms. Ingredients:

boletus (ceps) – as needed

For marinade per 1 liter of water:

water – 1 l
black peppercorns – 4-5 pcs.
allspice peas – 4-5 pcs.
cloves – 2-3 buds
garlic – 1-2 cloves
bay leaf – 1-2 pcs.
sugar – 2 tbsp. spoons
salt – 1.5 tbsp. spoons
vinegar essence - 1 tbsp. spoon

Homemade marinated boletus mushrooms. Preparation:

Sort the boletus mushrooms selected for pickling, removing contaminated and wormy areas. Wash thoroughly under running water. Leave small mushrooms whole, and cut large ones into pieces.
Place the prepared boletus mushrooms in a spacious saucepan and fill with water 1-2 cm above the mushrooms. When pouring water over the mushrooms, measure with a liter jar so that you will later know how many servings of marinade you need to prepare.
Place the pan with mushrooms on the fire, add salt at the rate of 1 tbsp. spoon per 1 liter of water, bring to a boil and cook for 5-10 minutes. Then drain the mushrooms in a colander.
Pour new water into the pan (the calculated number of liters), add peppercorns, cloves, bay leaves, sugar, and salt. Bring the marinade to a boil and cook for 5 minutes, add vinegar essence and stir.
Place the boiled boletus mushrooms into the boiling marinade and cook together for 3-5 minutes.
In the meantime, wash the jars and sterilize them in a manner convenient for you. Boil the lids. Place a few cloves of garlic at the bottom of each jar, then fill tightly with boletus using a slotted spoon.
Boil the remaining marinade again, pour it into the jars of mushrooms, seal tightly or screw on the lids, turn upside down and wrap until completely cool.
Store the home-made marinated boletus mushrooms in a dark pantry at room temperature. After opening the jar of mushrooms, place it in the refrigerator.

Bon appetit and delicious preparations!

How to cook porcini mushrooms for the winter (marinate)

Before preparing and marinating porcini mushrooms for the winter, 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.