How to pickle porcini mushrooms? The recipe seems to be quite simple. But there are some nuances in it that are important to consider. Let's pay attention to them and learn how to pickle mushrooms correctly. We present to your attention the TOP-3 recipes for pickling mushrooms.
Recipe content:
- How to pickle porcini mushrooms - secrets and subtleties
-
Pickled porcini mushrooms in jars
- How to sterilize jars
- How to sterilize cans of blanks
- Pickled porcini mushrooms for the winter
- A simple recipe for pickled porcini mushrooms
- What to cook with pickled porcini mushrooms
- Video recipes
The beginning of autumn is the peak of mushrooms. Mushroom pickers return from "hunting" with baskets of wonderful gifts of nature. All collected trophies must be used: some of them are fried, others are dried, and still others are salted. But today we will learn how to pickle the main representative of the mushroom kingdom - the white mushroom.
How to pickle porcini mushrooms - secrets and subtleties
It is not difficult to pickle porcini mushrooms tasty, you just need to know certain features.
- Process the mushrooms no later than 10 hours after harvesting, otherwise most of the useful properties will go away from them.
- Cut large mushrooms into 3-4 parts, marinate small ones whole. And it's better to sort them by size. So they look prettier.
- Pay attention to the cut of the mushrooms. False porcini mushroom - the pulp immediately acquires a pinkish tint, in real porcini mushrooms it remains light.
- Marinate not the whole porcini mushroom, but only its cap. Fry the legs with onions or cook a soup.
- To prevent the mushrooms from darkening after cleaning, keep them in acidified water before sending them to boiling water.
- Do not keep mushrooms in water for a long time - they will absorb a lot of excess moisture.
- To preserve the strength of the mushrooms during cooking, immerse them in boiling water.
- Boil mushrooms only in an enamel bowl, because some metals oxidize on contact with food.
- Do not overdo it with spices, so as not to drown out the aroma of porcini mushrooms.
- Standard set for marinade: onions, dill, black pepper.
- If you plan to store the mushrooms until spring, add more vinegar essence to the marinade.
Pickled porcini mushrooms in jars
It is not difficult to marinate porcini mushrooms in jars, as they require minimal additional preparation. The main thing is to observe proportions, technology, and a delicious snack will delight you all winter.
- Caloric content per 100 g - 24 kcal.
- Servings - 2 cans of 0.5 liters each.
- Cooking time - 1 hour 15 minutes
Ingredients:
- Porcini mushrooms - 1 kg
- Water - 2 tbsp.
- Salt - 1 tablespoon
- Sugar - 1 tablespoon
- Table vinegar 9% - 3 tablespoons
- Carnation - 3 buds
- Allspice - 5 peas
- Bay leaf - 5 pcs.
Step by step preparation of pickled porcini mushrooms in jars:
- Rinse the mushrooms, peel and cut into small slices.
- Place them in a saucepan and cover with water. Boil, skim and cook for 15 minutes.
- Drain the water, rinse them under running water and discard in a colander.
- For the marinade, pour in 2 tbsp. water, add salt, sugar, bay leaf, cloves, pepper. Bring to a boil and cook for 5 minutes. Pour in the vinegar.
- Arrange the mushrooms in jars and top with the marinade.
- For long-term storage, pasteurize the jars for 15 minutes and roll up. For storage in the refrigerator - close them with regular lids, and in a few days the snack will be ready to eat.
How to sterilize jars
- Put the jars with lids in a saucepan, fill with water and boil for 10-15 minutes.
- Leave them in hot water for a while.
- Place the jars in the oven and heat it to 140 ° C. Do not put them in a hot oven, otherwise they will burst due to the temperature drop.
- Keep it on for 10 minutes. Turn off the oven, open the door, but do not remove the jars. Leave them there until filling.
You can also steam sterilize jars with lids. Wash them with baking soda and place them neck down over the steam. Process for 15 minutes and pat dry.
How to sterilize cans of blanks
- Cover the bottom of the pan with a tea towel so that the jars do not “knock”.
- Fill the jars with mushrooms and put them in a saucepan with hot water. Water should be "shoulder-length" for banks.
- Cover the jars with lids, but do not roll up and sterilize for 10 minutes in boiling water. But the exact sterilization time depends on the preparation, so follow the recommendations in the recipe.
- Tighten the blanks with lids, wrap them in a warm blanket and keep at room temperature until they cool.
Pickled porcini mushrooms for the winter
Truly delicious royal porcini mushrooms will be a great decoration for any table, and each jar will be worth its weight in gold.
Ingredients:
- Porcini mushrooms - 1 kg
- Salt - 2 tablespoons
- Sugar - 1 tablespoon
- Bay leaf - 5 pcs.
- Cinnamon - 1 stick
- Carnation - 5 pcs.
- Cardamom - 5 pods
- Mustard - 1 tablespoon
- Vinegar 9% - 70 ml
Step-by-step preparation of pickled porcini mushrooms for the winter:
- Wash the mushrooms and chop if necessary.
- Boil water and load mushrooms into it. Bring to a boil and cook for 5 minutes. Drain the water and wash the mushrooms under running water.
- Prepare the brine (for 1 liter of water - 150-200 g of salt), boil and add the mushrooms. Boil, skim off and cook for 20 minutes. Transfer the mushrooms to a colander and rinse.
- For the marinade, add salt, sugar, bay leaf, cinnamon, mustard, cardamom, pepper, and cloves to the water. Boil and cook for 5-7 minutes. Add mushrooms and cook for 7-10 minutes.
- 3 minutes before the end of cooking, pour in the vinegar.
- Leave the mushrooms in the marinade, covered for 10 hours. Then pour in a little more vinegar, bring to a boil and pour into sterilized jars.
- Seal the jars with lids, turn them over, wrap them in a warm blanket and leave for a day.
- Store mushrooms in a dark and dry place.
A simple recipe for pickled porcini mushrooms
Marinated porcini mushrooms with boiled potatoes and a glass of strong alcoholic drink on the Christmas table. Well, what could be better? Moreover, the process of preparing the workpiece is very simple.
Ingredients:
- Porcini mushrooms - 1.5 kg
- Water - 1 l
- Salt - 2 tablespoons
- Sugar - 2 tablespoons
- Bay leaf - 3 pcs.
- Allspice - 6 peas
- Vegetable oil - 2 tablespoons
- Vinegar essence - 4 tsp
Step by step preparation of pickled porcini mushrooms:
- Cut off the legs from the mushrooms. Wash hats from forest debris.
- Boil water in a saucepan and add porcini mushrooms. Cook until tender over medium heat, stirring occasionally.
- When the mushrooms have sunk to the bottom, it means they are ready: about 15 minutes after boiling.
- For the marinade, boil 1 liter of water, add salt, sugar, allspice, cloves, cinnamon, bay leaf. Cook for 15 minutes and add vinegar.
- Put the mushrooms in sterilized jars, pour the marinade under the lid and pour in the sunflower oil.
- Cover the jars with lids and place in hot water. Boil and keep on the stove for 30 minutes.
- Roll up the covers.
What to cook with pickled porcini mushrooms
Pickled porcini mushrooms can be eaten simply as a snack. However, they can become an excellent basis for other dishes: soups, main courses, pizza, salads, pastries, toppings … Usually, before cooking, they are washed with cold running water and dried. We offer you to try the most delicious recipes with pickled mushrooms.
- Salad with chicken, cheese and peas. Chop 250 g chicken fillet. Grate 200 g of cheese. Wash, dry and chop 100 g of mushrooms. Combine the products, add 200 g of green peas. Pour in sour cream, add grated horseradish, salt and stir.
- Pate. Cut 200 g of mushrooms and rinse. Chop 2 onions and fry in butter until browned. Combine onion with mushrooms, add chopped herbs, spices and chop everything with a blender.
- Tomatoes stuffed with mushrooms. Cut off the tops from 4 tomatoes, select the pulp with a spoon, salt and pepper. Wash 100 g of mushrooms, dry and chop. Chop the dill and green onions. Stir in mushrooms, herbs and sour cream. Fill the tomatoes with the filling.
Video recipes:
