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We usually pickle porcini mushrooms with vinegar at home, since it is the most affordable preservative with a familiar taste. You can cook porcini mushrooms with vinegar according to different recipes, some of them are presented on this page. It is worth noting that porcini mushrooms marinated with vinegar for the winter are perfectly stored and do not pose a health hazard in terms of botulism infection. But it is worth exercising caution for people suffering from diseases of the digestive system.

Recipes for cooking porcini mushrooms marinated with vinegar are not dietary and preparations prepared according to them can cause exacerbations of chronic gastrointestinal diseases. Be careful not to risk your health. As a last resort, choose recipes according to which pickled mushrooms are prepared with 9% vinegar - in them the acid concentration is an order of magnitude lower. Further, various methods of preparing marinades for these blanks are proposed.

How to pickle porcini mushrooms with vinegar

Before marinating porcini mushrooms with vinegar, boil them in slightly salted water (2 tablespoons of salt per 1 liter of water). Remove foam that forms during cooking with a slotted spoon. Cooking can be considered complete as soon as the mushrooms sink to the bottom. Throw them into a colander to separate the liquid, put them in jars and pour over the prepared marinade for 1 kg of mushrooms:

• 250-300 g marinade filling

To prepare the marinade, pour into an enamel bowl:

• 400 ml water

Put:

• 1 tsp salt
• 6 peppercorns
• 3 pieces of bay leaves, cinnamon, cloves, star anise
• 3 g citric acid

Boil this mixture for 20-30 minutes over low heat, then cool slightly and add ⅓ cup of 9% vinegar. After that, pour the hot marinade into jars, filling them just below the top of the neck, cover with prepared lids and sterilize with low boiling water for 40 minutes.

After sterilization, seal the mushrooms immediately and place in a cool place.

Marinade recipe for porcini mushrooms with 9% vinegar

The components of the marinade for porcini mushrooms with 9% vinegar are the following products:

• 1 kg of mushrooms
• 70 ml of water
• 30 g sugar
• 10 g salt
• 150 ml 9% vinegar
• 7 peas of allspice
• Bay leaf
• Carnation
• 2 g citric acid.

According to the recipe for marinade for porcini mushrooms with vinegar, you need to pour a little water into a saucepan, add salt, vinegar, heat to a boil and lower the mushrooms there.

Bring to a boil and cook over low heat, stirring constantly and skimming.

When the water becomes clear, add sugar, spices, citric acid.

Finish cooking as soon as the mushrooms have sunk to the bottom and the marinade has brightened.

Boil mushroom caps in a boiling marinade for about 8-10 minutes, honey agarics - 25-30 minutes, and mushroom legs - 15-20 minutes.

It is very important to catch the moment when mushrooms are ready, as undercooked mushrooms can sour, and overcooked ones become flabby and lose value.

Cool the mushrooms quickly, put in jars, pour over chilled marinade, close with plastic lids.

If there is not enough marinade, you can add boiling water to the jars.

Then place them in a saucepan with water heated to 70 ° C for sterilization, which should be carried out at a low boil for 30 minutes.

Store in a cool place.

Recipe for pickling porcini mushrooms with vinegar

To cook pickled porcini mushrooms, you need to take:

• 1 kg of mushrooms
• 70 ml of water
• 30 g sugar
• 10 g salt
• 150 ml 9% vinegar
• 7 peas of allspice
• 1 bay leaf
• Carnation
• 2 g citric acid

According to the recipe for marinating porcini mushrooms with vinegar, you need to pour a little water into a saucepan, add salt, vinegar, heat to a boil and lower the mushrooms there. Bring to a boil and simmer over low heat, stirring constantly and skimming.When the water becomes clear, add sugar, spices, citric acid. Finish cooking as soon as the mushrooms have sunk to the bottom and the marinade has brightened. Boil the mushroom caps in a boiling marinade for 8-10 minutes, and the mushroom legs for 15-20 minutes. Cool the mushrooms quickly, put in jars, pour over chilled marinade, close with plastic lids. Sterilize at 70 ° C for 30 minutes. Store in a cool place.

Another recipe for marinating porcini mushrooms with 9% vinegar

Composition:

• 1 kg of fresh porcini mushrooms
• 1-2 glasses of water
• 60-70 g 9% vinegar
• 20 g (3 teaspoons) salt
• 12 black peppercorns
• 5 allspice peas
• 2 bay leaves
• some nutmeg
• 1/2 teaspoon sugar
• 1 onion

This is another prescription recipe. Prepared small mushrooms are left intact, large ones are cut into small pieces and placed in a saucepan with a moistened bottom, sprinkled with salt and heated. In the released juice, the mushrooms, stirring, are boiled for 5-10 minutes, then spices, onions are added and boiled for a few more minutes, at the end, vinegar is poured. Often, mushroom juice with all the additives is used as a marinade. However, it turns out to be dark. Therefore, marinating porcini mushrooms with 9% vinegar is often done differently. The mushrooms are removed from the juice and dipped simultaneously with the seasonings in boiling water, to which sugar and vinegar are added. After boiling for a short time, the mushrooms are laid out in jars and, pouring marinade over them, they are closed, and soup or sauce is prepared on the mushroom juice.

Marinating porcini mushrooms with 70% vinegar

To marinate porcini mushrooms with 70% vinegar, dip the peeled and washed young boletus into salted boiling water, boil 2-3 times, and put on a sieve. When dry, put in jars, pour cooled strong vinegar (70% edible acetic acid), boiled with salt, bay leaf and pepper, tie. After a while, if the vinegar becomes cloudy, drain it and fill it with the same fresh.

Pickled porcini mushrooms (method 2).

Boil vinegar with salt, bay leaf and pepper, put boiled mushrooms in water, let it boil 2 more times. When the mushrooms have cooled, place them in glass jars with their caps facing up and, so as not to spoil, pour melted butter on top.

Pickled porcini mushrooms (method 3).

Boil vinegar with a little salt, dip young peeled boletus into it. When they boil well, immediately pour them together with vinegar into a stone or earthenware dish and let stand for a day. Then wash them thoroughly in the same vinegar, put them on a sieve and put them in jars, caps up. Pour fresh, cooled strong vinegar, boiled with bay leaves, pepper and a little salt. Pour olive oil or melted oil over the top and tie in a bubble.

Store in a cool dry place.

Pickled porcini mushrooms (marinated).

Components:

• 1 kg of prepared porcini mushrooms

For the marinade:

• 0.5 cups of water
• 0.5 tbsp. tablespoons of coarse salt
• 1 bay leaf
• 5-6 peas of black pepper
• 3-4 peas of allspice
• 3-4 pcs. carnation
• a small piece of cinnamon
• 1 teaspoon dill seeds
• 1 teaspoon granulated sugar
• 0.5 cups 6% red grape vinegar
• 2 g citric acid

Sort out the mushrooms, rinse, clean from debris, remove damaged areas. Cut large mushrooms into pieces. Put the prepared mushrooms in a colander, rinse in cold water, let it drain, and then immediately cook in the marinade. To do this, pour water into a saucepan (0.5 cups per 1 kg of prepared mushrooms), add vinegar and salt, then put the prepared mushrooms. When the water boils, remove the resulting foam and cook for another 20-25 minutes, stirring occasionally. Remove foam formed on the surface with a slotted spoon. When the mushrooms are ready (settle to the bottom), add spices, sugar, citric acid, and then bring to a boil again and immediately pack evenly into prepared, steamed jars. If there is not enough marinade, you can add boiling water to the jars. Jars are filled just below the top of the neck and covered with lids.Then they are placed in a saucepan with water heated to 70 ° C for sterilization, which is carried out at a low boil for 30 minutes. Immediately after sterilization, the cans are rolled up.

Salting porcini mushrooms with vinegar

Components:

• 1 kg of prepared mushrooms
• 1 liter of water
• 2 tbsp. tablespoons of coarse salt
• 2 g citric acid

For the marinade:

• 2 glasses of water
• 1 teaspoon coarse salt
• 1 teaspoon granulated sugar
• 6 allspice peas
• a small piece of cinnamon
• 3-4 pcs. carnation
• 3 g citric acid
• 5 tbsp. tablespoons of 6% table vinegar

Before salting porcini mushrooms with vinegar, they need to be sorted out, washed, cleaned of debris, and damaged areas removed. Cut large mushrooms into pieces. Then put the mushrooms in a saucepan and cook in salted and acidified water.

Remove foam that forms during cooking with a slotted spoon.

Cooking can be considered complete as soon as the mushrooms sink to the bottom. Throw the prepared mushrooms in a colander to separate the liquid, and then put them in jars and pour over the pre-prepared marinade. To prepare the marinade, pour water into a saucepan, add salt, sugar, citric acid and spices, heat to a boil, then add vinegar and bring to a boil again. After that, pour the hot marinade into jars, just below the top of the neck, cover them with prepared lids and sterilize with a slight boil of water for 40 minutes. After sterilization, roll up the mushrooms immediately.