How to cook white volushka mushroom. Places of distribution and description of the pink fungus, photo. Nutritional value and benefits of volushki

Preface

Marinated mushrooms are suitable for any feast. It’s not for nothing that they are even trying to replace them with mushroom-flavored eggplants. To tasty dish succeeded, you need to understand the intricacies of its preparation.

You can marinate anything for the winter edible mushrooms. The only, and even then, very conditional, limitation is that for this method of preparation, young, small-sized, dense specimens should be selected. Large ones become limp when boiled and mushrooms marinated for the winter do not turn out crispy.

It is better to marinate mushrooms separately (by type), although you can mix them in any ratio. Of the tubular ones (with a cap having a tubular lower surface), boletus and flywheels, boletus, boletus (or White mushroom), as well as boletus. Among the laminae (from the bottom of the cap of the plate), preference is given to honey mushrooms and chanterelles.

The first thing you need to do upon returning from a “quiet hunt” is to immediately soak all the mushrooms in cool water. Thanks to this, the spread of worms from accidentally collected worms to healthy mushrooms will be prevented, and dirt, grass and leaves will also be removed from the “prey”, which will then be easier to clean off. The soaking time for mushrooms should be short. Some you can start rinsing almost immediately. You should not keep them in water for a long time - they will absorb excess moisture.

Cleaning mushrooms should be thorough so that when you eat them in winter, sand doesn’t crunch on your teeth. During the cleaning process, mushrooms should be sorted by size, and also, preferably, by type, as shown in the video. The skin of the boletus must be removed from the cap. To do this, place them in a colander and immerse them in a salted boiling solution for 1 minute, after which, stirring lightly, they are washed with cold water. In this case, the skin will be easily washed off.

It happens that there are a lot of mushrooms, their processing takes a lot of time, and they can darken. To prevent this from happening, they are stored in a solution of cold water with salt and citric acid. For 1 liter of water volume there should be citric acid 2 g and 10 g salt.

Very small mushrooms, with a cap up to 2 cm in diameter, must be marinated whole, but for chanterelles, honey mushrooms, white mushrooms and champignons, the stems are cut to 0.5 cm from the cap, for flywheels and butter mushrooms - to about 1.5 cm, up to 3 cm shortened in boletus and aspen boletuses. For larger mushrooms, the stems are completely separated from the caps. Legs with a diameter of up to 2 cm are cut into pieces of arbitrary length, and thicker ones - no longer than 1 cm.

Caps with a diameter of up to 2–4 cm are left as is, and those that are larger are cut into pieces the size of small ones. This preparation is due to the fact that larger specimens cook more slowly, which is why they eventually become loose and soft. It is best to marinate small and large mushrooms, as well as stems, or at least cook them separately, so that all mushrooms in the batch being processed reach the point of readiness at approximately the same time.

Pre-processed mushrooms are boiled and then marinated. Any mushrooms must be boiled before pickling - this will completely eliminate the risk of possible poisoning and also ensure that the finished product will not deteriorate during storage. There are 2 options here:

preliminary boiling, after which the mushrooms are poured with marinade;
cooking mushrooms in marinade.

In the first case, the mushrooms are boiled in salted water (salt content - 2 tablespoons per 1 liter) until tender, then cooled and dried, placed in jars, and then poured with pre-prepared and cooled marinade. Mushrooms should be placed in boiling water and cooked for 15–30 minutes.

The second method: the processed mushrooms are placed in boiled salted water, already containing vinegar, boiled and then seasoned with spices in the same solution, and then marinated. And in this case different kinds boil different time. It is detected from the moment when mushrooms placed in boiling water begin to boil in it. Mushroom cooking time in minutes:

saffron milk caps – about 8–10;
boletus, flywheel and boletus - 10–15;
with dense pulp (boletus, champignon, white and similar) – 20–25;
chanterelles and honey mushrooms – approximately 25–30;
white and boletus legs – 15–20.

Boiling is completed as soon as the mushrooms begin to sink to the bottom of the pan being used. The marinade should become transparent. Before boiling, moss mushrooms, boletus mushrooms, and boletus mushrooms should be poured with boiling water, kept in it for about 5 minutes, and then rinsed under cold water. Without this procedure, the marinade will become dark. Boletuses must be cooked separately, because other types boiled with them turn dark.

Boletus mushrooms cannot be cooked together with boletus mushrooms and boletus mushrooms, as they cook at different times. The flesh of the former is less dense than that of the latter, and they may be overcooked, while boletus and white ones may be undercooked. The amount of marinade in marinated mushrooms placed in jars for the winter should be approximately 18–20% of the volume of the container used. To get this ratio, you should prepare 1 glass of marinade for every 1 kg of processed fresh mushrooms.

It is not recommended to cover mushrooms pickled for the winter with metal lids. According to experts, this can cause botulism. Jars with pickled mushrooms should be sealed with plastic lids, which must first be sterilized (boiled). Before use, pickled mushrooms must be kept for at least 25–30 days so that they acquire optimal taste. They must be stored in a cool, dark, dry place (can be in the refrigerator) and no longer than 6-12 months.

One of the simple recipes for pickled mushrooms for the winter with pre-boiling is offered in the video. When preparing the marinade you will need per 1 liter of water:

salt – 60 g;
cloves – 5 buds;
Bay leaf- 5 pieces;
acetic acid 80% – 40 ml;
black pepper (peas) – 10 pcs;
garlic, cinnamon and star anise - to taste.

All ingredients except vinegar are added to the water. After it boils, reduce the heat and cook the marinade for half an hour, maintaining a low simmer. Then they wait until the marinade has cooled down and pour vinegar into it.

Prepared and pre-boiled until tender, as described above, the mushrooms are placed in a colander, and then placed in jars, which should be sterilized in advance, and filled with marinade. Then they pour a little into the jars, just enough to cover the top with a thin layer of marinade and vegetable oil. Close the jars and put the pickled mushrooms away for storage. With this marinade it is best to marinate saffron milk caps, chanterelles, russula and boletus.

Another universal recipe is as follows. When preparing the marinade for each 1 kg of prepared fresh mushrooms you will need:

water – 0.4 l;
salt – 1 full teaspoon;
allspice (peas) – 6 pcs;
a little citric acid and star anise;
bay leaf – 3 pcs;
cinnamon and cloves - to taste;
vinegar essence 8% – 70 g.

The mixture of all ingredients, except vinegar, is simmered over low heat for approximately 20–30 minutes. After allowing the marinade to cool slightly, vinegar is added to it. Prepared and then boiled as recommended above, transferred to a colander and cooled, place the mushrooms in prepared jars, and then pour in the marinade, which should be cold. The containers are closed and stored.

For any mushrooms without pre-cooking...

One of the recipes for pickled mushrooms for the winter with boiling in a marinade is as follows. For 1 kg of processed fresh mushrooms you will need:

salt – 1 full tbsp. spoon;
granulated sugar – 1 full teaspoon;
allspice (peas) – 5 pcs;
vinegar 8% and water – 2/3 and 1/3 cup, respectively;
cinnamon - about 1 teaspoon;
bay leaf – 2–3 pcs;
cloves (buds) – 7–9 pcs.

Place the prepared mushrooms in a saucepan with boiling water, in which salt was previously dissolved and vinegar was stirred, heat them to a boil, and then cook until tender. As soon as approximately 3-5 minutes remain until the expected readiness, add all the spices to the marinade. Then remove the pan from the stove and wait for its contents to cool. We transfer the mushrooms into jars, which must be sterilized in advance, then fill them with marinade (the same one in which they were cooked), and then pour a little vegetable oil on top. We seal the jars and put them away for storage.

A quick recipe, also available for viewing on video. To marinate 700 g of any mushrooms, you will need:

salt – 1 full tbsp. spoon;
cloves – 5–7 buds;
allspice (peas) - approximately 1.5 teaspoons;
onion – 1 piece;
sprigs of fresh basil/savory/thyme/celery leaves/oregano/parsley/marjoram – 2–3 pcs;
white wine vinegar and water – 1/3 and 0.75 cups, respectively;
bay leaf – 3 pcs.

Mushrooms must be prepared according to the above recommendations. We wash the greens and place them at the bottom of the jar, which must be sterilized in advance. Finely chop the onion.

In a saucepan with boiling water, combine all the ingredients except the herbs, then add the mushrooms. Bring the contents of the pan to a boil, reduce the heat until the marinade simmers and cook the mushrooms for as long as they are supposed to according to their type. Let the finished product cool slightly. Then put the mushrooms in the jar and pour in the marinade. After the marinated mixture has cooled completely, close the container with a lid and put it away for storage in a designated place.

Marinating chanterelles or honey mushrooms with garlic for the winter according to the recipe, as in the video. When preparing 1 liter of marinade you will need:

water – 1 l;
allspice (peas) – 2–3 pcs;
granulated sugar - 1.5 teaspoons;
black pepper (peas) – 5–6 pcs;
cloves – 2 buds;
table salt – 1.5 teaspoons;
bay leaf – 1–2 pcs;
vinegar essence – 1 teaspoon.

For one liter jar you will need: 1 kg of chanterelles or honey mushrooms, 1 dill or its seeds, 2 cloves of garlic.

You should marinate chanterelles or honey mushrooms with garlic like this. Their legs are cut off, leaving a 1 cm long piece at the cap. Then they need to be filled with cool water and kept in it for about 1 hour. Then the chanterelles or honey mushrooms are thoroughly washed, placed in a colander, and when the water has drained, put in a pan and add salt. The latter is filled with cold water and then placed on the stove. Heat the contents of the pan, and when it boils, cook for 30 minutes, removing the foam. We transfer the cooked chanterelles or honey mushrooms into a colander and rinse them, and then return them back to the pan.

In another pan prepare the marinade. Pour water into it, add salt, spices and sugar. Then we take a sample from the marinade - it should turn out a little salty. Heat the resulting brine until it boils, then pour vinegar into it, and then boil the marinade for 5 minutes and taste it again. Pour boiling marinade over chanterelles or honey mushrooms, leaving about 500 ml. Place the pan with chanterelles or honey mushrooms on the stove, heat them to a boil, and then cook, now in the marinade, for about 15–20 minutes.

After this, put garlic, cut into thick slices, dill, and mushrooms on top, filling the glass containers up to the hangers, into the prepared jars. After this, pour the reserved marinade into the jars to the top. We close the containers with lids, place them bottom up and leave them to cool, wrapped in something warm. We store the cooled mushrooms marinated for the winter for storage.

After bringing the resulting marinade to a boil, add champignons to it and cook until tender. At the same time, they must be stirred, and the foam must be skimmed from the marinade. Before completing cooking, add 8% vinegar to the marinade (for 1 kg of fresh processed champignons you will need 2 tablespoons), clove buds, allspice peas, and bay leaves. We remove the finished champignons from the pan, cool, then put them in jars, and then fill them with the cooled marinade (the same one in which they were boiled) and close the lids. We hide the pickled champignons for storage.

Marinated honey mushrooms in their own juice.

Ingredients:

100 ml water
125 ml 9% vinegar
45 g salt
1 bay leaf
3-4 black peppercorns
a pinch of dried dill

Cooking method:

For this recipe for mushrooms pickled for the winter, honey mushrooms need to be sorted out, washed thoroughly, put in a pan, and pour in water. Heat over low heat for 10 minutes. During this time, the mushrooms will release juice, foam will appear, it must be removed. Add salt and spices, cook until tender. At the end of cooking, add vinegar. Place the mushrooms with the resulting marinade into sterilized jars, immediately roll them up and wrap them until they cool completely.

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Marinated honey mushrooms with garlic.

Ingredients:

1 kg honey mushrooms
20 g garlic
2 dill umbrellas

For the marinade:

1 liter of water
45 g salt
30 g sugar
90 ml 9% vinegar
3-4 peas each of black and allspice
Bay leaf

Cooking method:

Before pickling mushrooms, they need to be cleaned and rinsed thoroughly in running water. Place in a saucepan with salted boiling water (20 g of salt per 1 liter of water) and cook for 20 minutes, skimming off the foam. When the mushrooms sink to the bottom, remove the container from the heat, drain the mushrooms in a colander and rinse. Mix all the ingredients for the marinade and bring to a boil. Place honey mushrooms in the marinade and cook for 10-15 minutes after boiling. Place the hot honey mushrooms in sterilized jars, sprinkle with finely chopped garlic, add an umbrella of dill, and pour boiling marinade over it. Roll up jars of mushrooms marinated according to this recipe, turn them over and wrap until cool.

Ingredients:

1.5 kg

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

Cooking method:

To marinate mushrooms according to this simple recipe, boletus mushrooms need to be cleaned and washed 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.

Ingredients:

For the marinade:

1l water
50 ml 9% vinegar
70 g sugar
50 g salt
6 allspice peas
1 bay leaf
pinch of cinnamon

Cooking method:

Peel the butter, rinse thoroughly under running water. Blanch for 10 minutes in boiling salted water (20 g of salt per 1 liter of water), then rinse with hot water. For the marinade, bring water with spices, salt and sugar to a boil, pour in vinegar. Place the mushrooms in the boiling marinade and cook until they sink to the bottom. Then place in sterilized jars, pour boiling marinade over them, and cover with plastic lids. When the jars of home-pickled mushrooms have cooled, store them in a cool place.

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Ingredients:

2 kg butter
50 g onions
30 g dill
20 g garlic

For the marinade:

1.5 liters of water
30 g salt
20 g sugar
50 ml 9% vinegar
Bay leaf
black peppercorns

Cooking method:

Before pickling mushrooms for the winter, they need to be cleaned and washed thoroughly, changing the water several times. Place in salted boiling water (20 g of salt per 1 liter of water), add a whole onion, cook for 15 minutes. Then place in a colander and let the liquid drain. Combine all ingredients for the marinade, except vinegar, and bring to a boil. Place mushrooms in marinade and cook for 20 minutes. Then add finely chopped dill and garlic, pour in vinegar, cook for another 5 minutes. Place the mushrooms in sterilized jars, pour boiling marinade, roll up, turn over and wrap until cool. Store in a cool place.

Look at the photos for the pickled mushroom recipes presented on this page:

Marinated porcini mushrooms.

Ingredients:

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

Cooking method:

To marinate mushrooms in jars as indicated in this recipe, boletus mushrooms must be thoroughly cleaned, washed, and large ones cut 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. Place the mushrooms in the marinade and cook 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.

Marinated chanterelles with onions.

Ingredients:

500 g
100 g onions
10 g fresh hot pepper
20 g garlic

For the marinade:

500 ml water
200 ml apple cider vinegar
50 g sugar
10 g salt

Cooking method:

Clean and rinse mushrooms. Blanch for 2-3 minutes in salted boiling water (20 g of salt per 1 liter of water). Place in a colander to drain excess liquid. Cut hot peppers and onions into rings, garlic into slices. For the marinade, bring water to a boil, add salt, sugar, vinegar. Place mushrooms, onions, peppers and garlic into the boiling marinade and boil for 5 minutes. Then place the mushrooms in sterilized jars and pour boiling marinade over them. Jars of mushrooms marinated according to this simple recipe should be closed with plastic lids and stored in the refrigerator.

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At the beginning of autumn, mushrooms are at their peak in the forests, and mushroom pickers return from a “quiet hunt” with buckets and baskets full of these wonderful gifts of nature. As a result, the collected trophies need to be used somehow: something goes for frying, something for drying, well most The collected mushrooms are usually pickled or salted. Today we will talk about 5 best recipes pickling mushrooms.

In general, pickling any mushrooms is not difficult, but you need to know some features this method mushroom preparations. You can marinate porcini mushrooms, greenfinches, goats, chanterelles, boletus mushrooms, boletus mushrooms, row mushrooms, saffron milk mushrooms, aspen mushrooms, boletus mushrooms, russula, fat mushrooms, champignons and other mushrooms. It is important that when marinating some types of mushrooms should be prepared, observing certain rules:
If the mushrooms are small, they are pickled whole, you only need to cut them off bottom part legs;
When pickling, large mushrooms are usually cut into 3-4 parts;
In the case of boletus and porcini mushrooms, the legs need to be marinated separately from the caps;
Remove the skin from the butter before marinating;
Valui is soaked for several hours before cooking.

MARINATED MUSHROOMS: SUBTLETS AND STEPS.

First stage: sorting mushrooms. First, the mushrooms need to be sorted by different types, since, as noted above, different mushrooms need to be prepared for pickling in different ways. Also, you cannot boil and pickle some mushrooms together - it is best to do this separately by type.

You cannot cook boletus together with boletus, because... the first ones will darken and take on an unattractive appearance. Boletus mushrooms cannot be cooked with porcini and aspen mushrooms, because they may be overcooked, while white and boletus mushrooms may be undercooked.

Second stage: soaking. To make it easier, more thorough and simpler to clean the mushrooms from dirt and debris, it is better to soak them in cold water for a while; this water can also be salted - everything unnecessary will fall behind even better and float up.

You should not keep mushrooms in water for long - they can absorb excess water.

Stage four: cooking and marinating. It is recommended to boil any mushrooms before pickling; this will eliminate the risk of poisoning and guarantee that the preparation will not deteriorate, but there are two options: preliminary and non-pre-boiling. The method without preliminary boiling is that the mushrooms are placed in boiling salted water, to which vinegar has also been added, boiled and then seasoned with spices and marinated in the same water. The pre-boiling method means that the mushrooms are first boiled in salted water (2 tablespoons of salt per 1 liter of water) until tender, then dried, cooled, placed in jars and poured with pre-chilled marinade.

With the method without preliminary boiling, the mushrooms need to be cooked for different times depending on their type, the time is counted from the moment when the mushrooms placed in boiling water boil again: mushrooms with dense pulp (champignons, boletus, porcini, etc.) are cooked for 20- 25 minutes, legs of boletuses and boletuses - 15-20 minutes, honey mushrooms and chanterelles - 25-30 minutes, boil boletus mushrooms, butter mushrooms and boletus mushrooms for 10-15 minutes.

RECIPES FOR MARINATED MUSHROOMS.

There are a lot of recipes for pickling mushrooms, we will tell you about the five most universal and simple recipes, according to which you can prepare only tasty and appetizing mushrooms.
Recipe for marinating any mushrooms without pre-boiling

You will need: for 1 kg of mushrooms 2/3 cup of vinegar 8% and 1/3 cup of water, 1 tbsp. salt, spices - 5 allspice peas, 1 tsp. cinnamon, 1 tsp. sugar, cloves, bay leaf.

How to marinate any mushrooms without first boiling them. Prepare the mushrooms in accordance with the recommendations for the type, bring water with vinegar and salt to a boil in a saucepan, lower the mushrooms into it and bring to a boil. After boiling, cook the mushrooms until tender.

You can also determine that the mushrooms are ready by this sign: the finished mushrooms sink to the bottom of the pan, and the broth becomes transparent.

3-5 minutes before the mushrooms are ready, you need to add all the spices, then remove the pan from the stove, cool everything and put it in sterilized jars. Then you need to pour a little vegetable oil into the jars and seal them with sterilized plastic lids.

Never roll up pickled mushrooms with metal lids - experts do not recommend doing this due to the risk of botulism.

RECIPE FOR MARINATED MUSHROOMS WITH PRE-BOILING.

You will need: for 1 liter of water, 60 g of salt, 10 black peppercorns, 5 cloves and bay leaves, star anise, cinnamon, garlic, 40 ml of acetic acid 80%.

How to marinate boiled mushrooms. Mushrooms need to be prepared and boiled in salted water (2 tablespoons of salt per liter of water) until tender, placed in a colander, then placed in sterilized jars. Having combined all the ingredients indicated in the recipe, excluding vinegar, you need to boil them after boiling for half an hour at a low boil, then the marinade is cooled, vinegar is poured into it, the mushrooms are poured with the marinade, a little vegetable oil is poured into each jar on top, closed with boiled plastic lids and the mushrooms are removed in the cold for storage.

This marinade is best suited for chanterelles, boletus, saffron milk caps and russula.

RECIPE FOR MARINATED MUMELLISH OR CHANTERELLE WITH GARLIC.

You will need: for 1 liter of marinade - 1 liter of water, 5-6 black peppercorns and 2-3 allspice peas, 2 clove buds, 1-2 bay leaves, 1.5 tbsp each. sugar and salt, 1 tsp. vinegar essence, for 1 1 liter jar - 1 kg of mushrooms, 1-2 cloves of garlic, 1 dill umbrella or its seeds.

How to marinate mushrooms with garlic. Cut off the stems of the mushrooms, cutting them at a distance of 1 cm from the cap, cover with cold water, leave for an hour, rinse thoroughly, dry, add salt, cover with cold water, put on the stove, bring to a boil and boil for 30 minutes, constantly removing the foam. Pour water for the marinade into a saucepan, add spices, sugar and salt, taste - the marinade should be a little salty, bring to a boil, pour in vinegar, boil for 5 minutes, taste. Place the cooked mushrooms in a colander, rinse, place in a pan, pour in the boiling marinade, leaving 500 ml of it, put the pan on the fire again, bring to a boil and boil the mushrooms in the marinade for 15-20 minutes. Cut the garlic into thick slices, sterilize the plastic lids and jars, put an umbrella of dill and garlic in each, place mushrooms on top, filling the jar up to the hangers, pour in the remaining boiling marinade to the top, close the lids, turn them over and leave until cool, wrapping the jars with something. then warm.

Mushrooms prepared in this way can spoil due to insufficient vinegar or salt, poor sterilization of lids and jars, or too warm a temperature in the room where they are stored. The fact that the mushrooms have spoiled will be indicated by cloudiness of the marinade; under no circumstances should such mushrooms be eaten; they will have to be thrown away.

RECIPE FOR MARINATIZING BOLE BOLETS, ALENS, BOLETS OR POPE MUSHROOMS.

You will need: for 1 kg of mushrooms 20 g of salt, 60-70 ml of acetic acid 30%, 1-2 glasses of water, 12 black peppercorns and 5 allspice, 2 bay leaves, ½ tsp. sugar, onion, pinch of nutmeg.

How to pickle boletuses, boletus mushrooms, porcini mushrooms or boletus mushrooms. Peel and rinse the mushrooms, after soaking them in water, prepare, chop, put in a pan, add salt, pour in a little water and bring to a boil, boil for 5-10 minutes, add spices and chopped onions, boil until tender, pour in vinegar at the end of cooking . Place the mushrooms in sterilized jars and seal with sterile lids.

The last recipe for pickled mushrooms is quick; you can eat such prepared mushrooms within 3 days, but they should be stored in the refrigerator for no more than 1 month.

QUICK RECIPE FOR MARINATED POCI MUSHROOMS.

You will need: 700g mushrooms, 5-7 buds of cloves, 3 bay leaves, 2-3 sprigs of fresh thyme/oregano/marjoram/savory/parsley/celery leaves/basil, 1 onion, 0.75 cups of water, 1/3 cup white wine vinegar, 1 tbsp. sea salt, 1.5 tsp. allspice peas.

How to quickly pickle mushrooms. Sort well, peel, rinse the mushrooms with cold water, leave the small ones whole, chop the large ones, finely chop the onion, place the washed greens on the bottom of a sterilized jar. Combine mushrooms and all ingredients, excluding greens, in a saucepan, bring to a boil, reduce heat to low, simmer for another 15 minutes, then let cool slightly. Pour the mushrooms with the marinade into a jar, let cool, close with a nylon lid, and store in the cold.

RULES FOR MARINATED MUSHROOMS.

Always boil the mushrooms for 15-30 minutes before marinating, placing them in already boiling water.

Do not cover pickled mushrooms with metal lids.

Before use, pickled mushrooms must be kept for at least 25-30 days to achieve optimal taste.

Store any pickled mushrooms for no more than 6-12 months in a dark, dry place.

Before use, pickled mushrooms need to be boiled: put in a saucepan and add a little cold boiled water, boil for 25 minutes, then add vinegar/citric acid and salt to taste, boil for another 5 minutes.

Step-by-step preparation of pickled porcini mushrooms in jars:

Wash the mushrooms, peel and cut into small slices.
Place them in a saucepan and fill with water. Boil, skim off the foam and cook for 15 minutes.
Drain the water, rinse them under running water and drain in a colander.
For the marinade, pour 2 tbsp. water, add salt, sugar, bay leaf, cloves, pepper. Bring to a boil and cook for 5 minutes. Pour in vinegar.
Place the mushrooms in jars and pour marinade over them.
For long-term storage, pasteurize the jars for 15 minutes and seal. To store in the refrigerator, cover them with regular lids, and in a few days the snack will be ready to eat.

How to sterilize jars

Place the jars with lids in a saucepan, add 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 temperature changes.
Hold for 10 minutes. Turn off the oven, open the door, but do not remove the jars. Leave them there until they are filled.

You can also steam sterilize jars with lids. Wash them with soda and place them over steam with the neck down. Process for 15 minutes and dry.

How to sterilize jars with blanks

Line the bottom of the pan with a kitchen towel to prevent the jars from knocking.
Fill the jars with mushrooms and place them in a pan of hot water. The water should be up to the cans' shoulders.
Cover the jars with lids, but do not roll them up, and sterilize for 10 minutes in boiling water. But the specific sterilization time depends on the workpiece, so follow the recommendations in the recipe.
Screw the lids on the blanks, wrap them in a warm blanket and keep them at room temperature until cool.

Truly delicious royal porcini mushrooms will be a magnificent decoration for any table, and each jar will be worth its weight in gold.

Ingredients:

Porcini mushrooms - 1 kg
Salt - 2 tbsp.
Sugar - 1 tbsp.
Bay leaf - 5 pcs.
Cinnamon - 1 stick
Cloves - 5 pcs.
Cardamom - 5 pods
Mustard - 1 tbsp.
Vinegar 9% - 70 ml

Step-by-step preparation of pickled porcini mushrooms for the winter:

Wash the mushrooms and chop as necessary.
Boil water and add mushrooms to it. Bring to a boil and cook for 5 minutes. Drain the water and wash the mushrooms under running water.
Prepare brine (150-200 g of salt per 1 liter of water), boil and add mushrooms. Boil, skim off the foam 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.

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 tbsp.
Sugar - 2 tbsp.
Bay leaf - 3 pcs.
Allspice - 6 peas
Vegetable oil- 2 tbsp.
Vinegar essence - 4 tsp.

Step-by-step preparation of pickled porcini mushrooms:

Cut off the stems from the mushrooms. Wash your hats from forest debris.
Boil water in a saucepan and add porcini mushrooms. Cook over medium heat until tender, stirring.
When the mushrooms sink to the bottom, they are ready: approximately 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.
Place the mushrooms in sterilized jars, pour the marinade under the lid and pour in sunflower oil.
Cover the jars with lids and place in hot water. Boil and keep on the stove for 30 minutes.
Roll up the lids.

Pickled porcini mushrooms can be eaten simply as a snack. However, they can be an excellent basis for other dishes: soups, main courses, pizza, salads, pastries, fillings... Usually, before cooking, they are washed with cold running water and dried. We suggest you try the most delicious recipes with pickled mushrooms.

Salad with chicken, cheese and peas. Cut 250 g chicken fillet. Grate 200 g of cheese. Wash 100 g of mushrooms, dry and chop. Combine the products, add 200 g of green peas. Pour in sour cream, add grated horseradish, salt and stir.
Pate. Chop 200 g of mushrooms and wash. Chop 2 onions and fry in oil until browned. Combine onions with mushrooms, add chopped herbs, spices and grind everything with a blender.
Tomatoes stuffed with mushrooms. Cut the tops off 4 tomatoes, scoop out the pulp with a spoon, add salt and pepper. Wash 100 g of mushrooms, dry and chop. Chop dill and green onions. Mix mushrooms, herbs and sour cream. Fill the tomatoes with the filling.