When pickled, porcini mushrooms retain neither their color nor texture, and the taste is excellent. This is why pickled porcini mushrooms are so popular among home cooks. This article provides the best recipes for pickling porcini mushrooms.
Content
- 1 Preparing porcini mushrooms for pickling
- 2 Preparing containers for canning
- 3 3 Best Recipes for Pickling Porcini Mushrooms with Vinegar for the Winter with Sterilization
- 4 6 recipes for pickling porcini mushrooms with vinegar for the winter without sterilization
- 5 A step-by-step recipe for marinating porcini mushrooms with vinegar essence.
- 6 How to marinate porcini mushrooms without vinegar: 2 methods with step-by-step instructions
- 7 Reviews and recipes for pickled mushrooms from users
Preparing porcini mushrooms for pickling
Before pickling, the mushrooms are cleaned of sand and forest debris with a soft brush. Trim off any damaged or wormy areas. Next, chop the mushrooms into pieces if they are large. Smaller mushrooms can be left whole. Place them in a container of water, rinse gently, and let them sit for 5 minutes. Do not leave them there longer, otherwise the flesh will absorb excess moisture, and the texture will be less firm. After the allotted time, transfer the mushrooms to a clean container, allowing any dirt to settle to the bottom.
Not every recipe requires pre-boiling the whites; each housewife chooses her own option.
Read more about porcini mushrooms in the following articles:
Where porcini mushrooms grow, where to look for them, when to pick them + distribution map;
How to grow porcini mushrooms at home, in the garden, on a windowsill + business.
Preparing containers for canning
Jars for mushroom preserves must be thoroughly sterilized to prevent spoilage during storage. A special sterilizer can be used for this, but many housewives make do with a microwave, oven, or simply using steam from boiling water in a saucepan.
Another method involves sterilizing the jars directly in the jars. To do this, place a cloth on the bottom of a large saucepan, and place the jars with the jars, covered with lids, on top. Fill the space between them with warm water up to the shoulders. Once the water boils, reduce the heat, and after 15 minutes, turn off the heat completely.
3 Best Recipes for Pickling Porcini Mushrooms with Vinegar for the Winter with Sterilization
You can use any vinegar you're comfortable with in recipes. It helps preserve food freshness for longer and significantly extends its shelf life.
Classic recipe for pickling porcini mushrooms
To marinate 1 kg of porcini mushrooms you will need the following ingredients:
- water – 1 l;
- black peppercorns – 4 pcs.;
- allspice peas – 4 pcs.;
- bay leaf – 3 leaves;
- cloves – 3 pcs.;
- vinegar 9% – 8 tbsp;
- granulated sugar – 1.5 tbsp;
- salt – 2 tsp.
Instructions:
- Wash and clean the porcini mushrooms.
- Cut them into small pieces.
- Place in a saucepan, add a liter of water, and simmer for 40 minutes over low heat. Skim off any foam occasionally.
- Then discard the boiled mushrooms in a colander and rinse.
- Pour water into a separate pan and add the remaining ingredients (pepper, bay leaf, cloves, etc., see list of ingredients).
- Bring to a boil and pour in the mushrooms.
- Boil everything together for 15 minutes.
- Distribute the mushrooms and prepared marinade into sterile jars, roll up the lids and store in a cool place.
Read more about how to cook porcini mushrooms in the article.How to cook porcini mushrooms and whether it is necessary: how long, until done, fresh, frozen
With horseradish
Horseradish gives pickled porcini mushrooms a special piquancy, which is why the recipe is popular among many housewives.
Ingredients:
- mushrooms – 1 kg;
- water – 1 l;
- horseradish leaves – 4-6 pcs.;
- salt – 1.5 tbsp;
- granulated sugar – 1 tbsp;
- cloves – 3 pcs.;
- black pepper in a pot – 3 pcs.;
- bay leaf – 2 leaves;
- garlic – 4 cloves;
- dill – 1-2 umbrellas;
- vinegar – 1 tsp. 70% or 7 tsp. 9%.
Mushrooms must be prepared in advance and cut into pieces of suitable size.
Instructions:
- Cover the porcini mushrooms with water and cook for 30 minutes.
- Boil water, add all the spices, sugar, salt, dill, horseradish and garlic.
- Boil for 15 minutes, then add vinegar.
- Boil for 3-5 minutes.
- Place the mushrooms in sterilized jars, pour in the marinade and roll up.
- After cooling, store in a cool place.
With spices
Spices give marinated mushrooms a unique aroma and highlight their exquisite taste.
For 1 kg of pre-boiled mushrooms you will need:
- water – 0.5 l;
- vinegar 9% – 90 ml;
- sugar – 1 tbsp;
- salt – 1 tbsp;
Spices:
- bay leaf – 3 leaves;
- cloves – 3 pcs.;
- black peppercorns – 9 pcs.;
- cinnamon – 1 stick;
- cardamom – 5 pcs.;
- mustard seeds – 1 tsp;
- dill seeds – 1 tsp;
Instructions:
- The mushrooms are first boiled in boiling salted water for 5 minutes, then the water is changed and the cooking time is increased to 10 minutes.
- In a separate pan, boil the marinade liquid, and add all the ingredients except vinegar.
- After 5 minutes, you can pour in the vinegar, add the mushrooms and cook for another 15 minutes.
- Place the porcini mushrooms in sterile jars and pour in the marinade.
- Roll up the jars with lids, turn them over and cover with a warm cloth.
6 recipes for pickling porcini mushrooms with vinegar for the winter without sterilization
Let's look at options for pickling porcini mushrooms without sterilization.
With cloves and onions
Ingredients:
- boiled mushrooms – 1 kg;
- water – 1 l;
- granulated sugar – 1 tbsp;
- salt – 1 tbsp;
- bay leaf – 3 leaves;
- onion – 1 pc.;
- allspice peas – 5 pcs.;
- black peppercorns – 9 pcs.;
- cloves – 3 pcs.;
- vinegar 9% – 70 ml.
Instructions:
- Boil the mushrooms for 20 minutes in salted water.
- Pour water into an enamel pan, add all the spices except vinegar, and boil for 5 minutes.
- Add vinegar and mushrooms, cook for another 15 minutes.
- Place the onion cut into half rings in the jars, add the mushrooms and pour in the boiling marinade.
- Roll up, cool and put into the cellar for storage.
With cinnamon
The cinnamon in the marinade gives the mushrooms a very unusual and piquant taste.
Ingredients:
- porcini mushrooms – 1 kg;
- water – 500 ml;
- salt – 1 tbsp;
- vinegar 9% – 1.5 tbsp;
- bay leaf – 2 leaves;
- cinnamon – 1 stick;
- cloves – 5 pcs.;
- black peppercorns – 7 pcs.
Instructions:
- Peel the mushrooms and boil them for 15-20 minutes in salted water.
- Drain in a colander, fill the pan with water for the marinade, add all the ingredients, and bring to a boil.
- Place the mushrooms in the marinade and cook for 15 minutes.
- Sterilize the jars, place the porcini mushrooms in them and pour in the marinade.
- Roll up, cool at room temperature, and then store in a cool place. These mushrooms can have a shelf life of up to 2 years.
With greens
Marinated porcini mushrooms with herbs produce a rich, spicy flavor that doesn't overpower, but rather enhances, the mushroom aroma.
Ingredients:
- garlic;
- horseradish root and leaves;
- dill umbrellas;
- currant leaves, cherry leaves.
All ingredients are taken based on the amount of marinade and the volume of the jars; they will be placed between the layers of mushrooms, so each housewife determines the quantity for herself.
Marinade:
- water – 1 l;
- granulated sugar – 2 tbsp;
- salt – 1 tbsp;
- black pepper – 8 peas;
- vinegar 9% – 2 tbsp.
Instructions:
- The mushrooms are washed and cut into cubes.
- Cover with water and simmer in lightly salted water for an hour. Skim off any foam that appears periodically.
- Pour water into a separate saucepan, then add salt, sugar, pepper, and bay leaf. After 10 minutes of boiling, add vinegar, bring the marinade to a boil, and remove from heat.
- All the greens are blanched in boiling water. The garlic and horseradish root are thinly sliced.
- Place a leaf of greenery, horseradish, garlic, and a sprig of dill at the bottom of the jar, then top with mushrooms. Continue layer by layer.
- The jar is filled to the shoulders, the contents are completely covered with marinade, then several punctures are made with a wooden stick to let out all the air, the jars are rolled up and placed in a cool place for storage after they have completely cooled.
With carrots and onions
Carrots and onions are a great complement to porcini mushrooms when pickled; this dish can be used as a full-fledged salad in winter.
Ingredients:
Boiled porcini mushrooms – 1 kg
- vinegar 9% – 60 ml;
- salt – 1 tbsp;
- black pepper – 4 peas;
- carrots – 1 pc.;
- onion - 1 pc.;
- bay leaf – 2 leaves;
- water – 1 l.
Instructions:
- Mushrooms are boiled in two waters for 10 minutes after boiling.
- Pour water into a saucepan, add salt, pepper, vinegar, and bay leaf.
- Add finely chopped carrots and onion in half rings. Cook for 7 minutes.
- Add mushrooms to the marinade and cook for another 10 minutes.
- The mushrooms are placed in sterilized jars, filled with marinade and rolled up.
- Cool at room temperature and store in a cool place.
With garlic and vegetable oil
Ingredients:
- mushrooms – 1 kg;
- water – 200 ml;
- vinegar 9% - 100 ml;
- sugar – 1 tsp;
- salt – 1 tbsp;
- bay leaf – 3 leaves;
- cloves – 6 pcs.;
- dry mustard – to taste;
- black peppercorns – 4 pcs.;
- onions – 4 pcs.;
- garlic – 1 head;
- vegetable oil – 1 tbsp.
Instructions:
- Clean the mushrooms, rinse and soak for 40 minutes.
- Cut them into cubes, put them in a pan with water and cook until boiling.
- Once boiling, add salt, bay leaf, mustard, pepper, and cloves. Cook for 60 minutes.
- Bring the water to a boil in another pan, then add all the seasonings (salt, sugar, and vinegar). Once boiling, turn off the heat.
- Place chopped garlic and onion in half rings in sterilized jars, add mushrooms on top, and then pour hot marinade over them.
- A tablespoon of oil is added to each jar, after which they are rolled up with lids.
- Store in a cool place after cooling.
With carrots and bell peppers
Another winter salad option is to marinate mushrooms with bell peppers and carrots.
Ingredients:
- boiled porcini mushrooms – 1 kg;
- water – 500 ml;
- vinegar 9% – 90 ml;
- carrots – 100 g;
- bell pepper – 1 pc.;
- granulated sugar – 2 tbsp;
- salt – 1.5 tbsp;
- bay leaf – 3 leaves;
- black peppercorns – 8 pcs.
Instructions:
- The mushrooms are boiled for 5 minutes after boiling, the water is drained, and the porcini mushrooms are boiled a second time for 10 minutes.
- Peppers and carrots are cut into thin strips.
- In a saucepan, bring the water to a boil, add spices, sugar, and salt.
- After boiling, add carrots, peppers and mushrooms after 5 minutes.
- Place the mushrooms in sterile jars and fill with marinade.
A step-by-step recipe for marinating porcini mushrooms with vinegar essence.
Vinegar essence is used less frequently when pickling mushrooms. However, the amount used allows one bottle to last a very long time. The key is to use it sparingly and strictly follow the recipe.
Ingredients:
- boiled mushrooms – 1 kg;
- water – 1 l;
- vinegar essence – 1 tsp.
- granulated sugar – 1 tbsp;
- salt – 1.5 tbsp;
- cloves – 3 pcs.;
- black peppercorns – 5 pcs.;
- bay leaf – 2 leaves;
- garlic – 4 cloves;
- dill umbrella – 2 pcs.;
- horseradish leaves 2-4 pcs.
Instructions:
- Wash and clean the mushrooms.
- Cut into pieces.
- Cook for 30 minutes, skimming off foam periodically.
- Prepare the marinade in a separate saucepan. First, boil the water and then add all the listed ingredients, but do not add the vinegar yet.
- Add the vinegar essence only after 15 minutes. If you don't have any, 7 teaspoons of 9% vinegar will do. The marinade is now ready.
- Next, the mushrooms need to be placed in jars and covered with marinade.
- Roll up the lids, cool and store in a cool place.
How to marinate porcini mushrooms without vinegar: 2 methods with step-by-step instructions
Not all mushroom pickling recipes call for vinegar. Sometimes it can be substituted with lemon juice or citric acid.
With lemon juice
Ingredients:
- porcini mushrooms – 1 kg;
- salt – 1.5 tbsp;
- granulated sugar – 1 tbsp;
- garlic – 4-5 cloves;
- water – 1.5 l;
- lemon – 2 pcs.
To taste, you can also add to the marinade:
- black peppercorns;
- bay leaf;
- dill seeds;
- nutmeg;
- thyme;
- mustard seeds.
Instructions:
- Wash the mushrooms, chop and boil for 15 minutes.
- Add all the spices and cook for another 5 minutes.
- Squeeze the juice from two lemons and add to the boiling marinade, turn off the heat after 5 minutes.
- Place the mushrooms in jars, pour in the marinade and roll up the lids.
- Turn all the jars upside down and cover with a warm cloth.
Mushrooms marinated in this way will have a shorter shelf life than those marinated with vinegar.
With citric acid
Ingredients:
- porcini mushrooms – 1 kg;
- water – 1 l;
- black peppercorns – 5 pcs.;
- citric acid – 7 g;
- granulated sugar – 1.5 tbsp;
- salt – 1 tbsp.
Instructions:
- Small, uniform-sized mushrooms look especially impressive in a jar. Rinse them and boil them with 1 tablespoon of salt for 20-30 minutes.
- Place the mushrooms in a colander and let cool.
- Boil water in a saucepan, add spices, salt and sugar, bring to a boil, add citric acid.
- After boiling, the marinade should be removed from the heat.
- Place the mushrooms in sterilized jars, pour in the marinade and seal with lids.
- After cooling, they need to be put in a cool place.
Reviews and recipes for pickled mushrooms from users
Before marinating, I boil the mushrooms for 15 minutes and drain the liquid (if I want to use it for brine, I save it in a separate container). For every kilo of boiled mushrooms, I add 450 grams of water or liquid—I find this mushroom-to-brine ratio to be optimal.
Next, per kilo of the resulting mixture I add:
- 14 grams of salt
- 7 grams of sugar
— 30 grams of 6% acid solution (I use a mixture of lactic and acetic acid in a ratio of 3:1)
- 2 bay leaves, 5 cloves, 10 allspice peas, 10 black or white peppercorns, an umbrella of dill.
(the proportions correspond to my tastes at the moment and may change)I boil it all for 15 minutes, remove the bay leaf (it's bitter), and immediately place it in thoroughly washed and rinsed jars, sealing them with lids that have also been rinsed in boiling water. I don't know about storing it at room temperature, but they last for three years in the refrigerator without any problems. To make the calculations easier, I made a spreadsheet where I enter the weight of the cooked mushrooms and get the breakdown of the remaining ingredients.
The obvious advantages of this technology are the consistency of results and the sterility of all components. If you don't yet have a kitchen scale, I highly recommend getting one, as "a tablespoon of salt" is a very broad concept.
Fill a bucket of mushrooms with water (so that the mushrooms are hidden)
Add 1-2 tablespoons of coarse salt and 1/4 teaspoon of citric acid (this is needed to prevent the mushrooms from changing color)
Bring to a boil and cook for about 5-10 minutes (until the mushroom settles to about 60% of its original volume)
then pour out the liquid and leave the mushrooms to cool
Meanwhile (while the mushroom is cooling) prepare the brine (just salt in boiled water) to your taste (some people like it saltier, some don't)
When the mushroom has cooled, transfer it to jars and fill with brine.
All
I don't like mushrooms marinated in vinegar. I've been doing it for years, just like my mother-in-law taught me. You can marinate any mushroom this way.
Wash the mushrooms and cut them into bite-size pieces. I don't like large pieces that I have to bite into.
Pour water into the bottom of the pan just enough to cover the bottom. About half a cup, maybe a little more.
Add the chopped mushrooms. Stir to prevent them from burning. They will release juice. Cook them in this juice.
I cook it for an hour from the moment it boils. You can cook it longer or shorter—it's up to you.
Salt. Imagine that you're cooking soup, not mushrooms, in a saucepan. You need to add three times as much salt as you would if you were salting the soup in that saucepan.
Spices. I add (to the pan) allspice, peas, a few cloves, bay leaves, and dill. If you have umbels, those are best, but if not, sticks are also great.
You can put whatever you like, whatever you're used to. Sometimes I even put in currant leaves.
Vinegar. I add it at the very end of cooking. You need to estimate how many liters of the brew you have in the pan. And for every liter of this brew, add 1 teaspoon of vinegar essence. It won't be sour; some even add vinegar to the bowl.
Ladle the mixture into jars along with the liquid. There should be a little liquid left over, which is normal.
Sterilization is a must! This is the only thing I don't mind sterilizing.
MARINATED PORCELAIN MUSHROOMS. Pour three liters of water over ten kilograms of mushrooms, add 20 grams of 80% vinegar essence, and 175 grams of salt. Boil for ten to fifteen minutes, then drain in a sieve. Place the mushrooms in a sieve. Place them in a barrel and cover with the marinade mixture. (MARINADE MARINADE: water - 2 liters, salt - 400 g, vinegar essence - 60 g, citric acid - 3 g, bay leaf - 10 pcs., cinnamon - 1 g, allspice - 20 peas, cloves - 15 buds).
The best mushrooms for pickling are porcini mushrooms, aspen boletus, birch boletus, chanterelles, and honey mushrooms. To pickle, sort the mushrooms by type and size. Cut off the stems, and peel the skin from the boletus. Rinse thoroughly, changing the water several times. Place the fresh mushrooms in an enamel pan, add water, salt, and citric or tartaric acid. Cook, skimming off the foam occasionally, until they begin to settle to the bottom and the broth becomes clear. Boletus mushrooms, aspen boletus, honey mushrooms, and chanterelles should be cooked for 7-8 minutes, while porcini mushrooms and aspen boletus should be cooked for at least 10 minutes. At the end of cooking, add vinegar essence, having first mixed it with the mushroom broth.
