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Pickled porcini mushrooms are an exquisite delicacy and a great cold appetizer, even without the addition of onion and oil. You can read about how to cook pickled porcini mushrooms on this page. A wide variety of canning methods are presented here. Using these recipes for pickling porcini mushrooms at home, you can make excellent blanks that will delight you with their taste in winter. Most often, glass jars are used as containers for storing conservation. With the vinegar included in the recipe, they perfectly retain their taste in the refrigerator for 10 to 12 months. For hermetic sealing, special tin lids are used.

Look at pickling porcini mushrooms in the recipe with a photo and make sure that this is a fairly simple way to process this raw material.

The easiest recipe and the best way to marinate porcini mushrooms in jars

Canned porcini mushrooms are very popular; mushrooms retain good taste and smell, therefore they are widely used in food preparation. The best recipe for marinating porcini mushrooms starts with picking them in the early hours, as chilled in the night cold they can withstand longer. When collecting them, they are cleaned with a knife from soil and debris and placed in a basket so that they do not get worn out and not crumpled.

Even this simplest method of pickling porcini mushrooms recommends pre-processing the raw materials. Given that mushrooms spoil quickly, they should be taken care of immediately after picking. Mushrooms should be preserved no later than 24 hours after picking; until that time, they are left in the fresh air so that they do not get worn out and become fermented. Mixtures of mushrooms are very beautiful and tasty, for example, a little camelina or chanterelles are added to porcini mushrooms.

If you use this simplest recipe for marinating porcini mushrooms, then you will need enamel or tinned pots, wooden troughs, trays or enamel pans, cooling bowls, slotted spoon, glass or glazed earthenware jars, oak or linden tubs and barrels. All metal utensils must be enameled or tinned, otherwise they will corrode with vinegar. In addition, you need to have vinegar, fine pure salt, granulated sugar, alum, saltpeter, pepper, cloves, cinnamon, bay leaves, caraway seeds, as well as fresh vegetables: carrots, parsley, celery, onions, garlic. Recipes for marinating porcini mushrooms in jars allow the use of other interesting ingredients.

There are many varieties of vinegar: bread (natural), aromatic, Rhine (nest), beer and vinegar essence. Vinegar from the essence is cheap and strong, the marinades are stored in it for a long time, but they acquire a pungent taste and a yellowish-dirty appearance.

Beer vinegar for the marinade is weak: the mushrooms in it quickly deteriorate and grow moldy.

Bread and fruit vinegar is most suitable for marinades. But the best quality is considered to be Rhine (nest) and aromatic vinegar. Mushrooms are pre-sorted by type and size. They clean, cut off the legs, thoroughly, rinse several times in cold water, changing it each time. Then the mushrooms are thrown onto a sieve for drying. It is necessary to rinse the mushrooms without sparing water (so that they are at the same time soaked a little), otherwise they will have to be recycled and completely replaced with the marinade. Large caps are cut in half or into four parts, the legs of porcini mushrooms, boletus and boletus are cut across into slices 2-3 cm thick (they are marinated separately from the caps). The best for pickling are mushrooms harvested in August and September, when they grow slowly and are denser, stronger and smaller.At home, mushrooms are pickled in two ways: they are immediately boiled in a marinade or, after boiling in salted water, they are poured with marinade.

A delicious and quick recipe for pickling porcini mushrooms

To realize this delicious recipe for marinated porcini mushrooms for 10 kg of fresh raw materials:

• water - 1.5 l
• salt - 400 g
• citric or tartaric acid - 3 g
• food vinegar essence - 100 ml
• Bay leaf
• Cinnamon
• Carnation
• allspice
• nutmeg and other spices.

According to this quick recipe for pickling porcini mushrooms, they need to be sorted out, sorted by type and size, cut off the legs (peel off the butter), rinsed thoroughly, changing the water several times. Then pour fresh mushrooms into an enamel pan, add water, salt, citric or tartaric acid, 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 mushroom broth. Pour hot mushrooms together with the broth into prepared sterilized jars, close the lids and sterilize in boiling water: half-liter jars - 30 minutes, liter jars - 40 minutes. At the end of sterilization, quickly roll up and cool the cans.

How to pickle porcini mushrooms at home: a recipe with a photo

Before marinating porcini mushrooms at home, you need to prepare a marinade, for this, for 1 liter of water:

• 1 tbsp. a spoonful of 80% vinegar essence or 200 ml of 9% vinegar (in this case, you need to take 200 ml less water)
• 2 tbsp. tablespoons of sugar
• 4 teaspoons of salt
• 3 bay leaves
• 6 allspice peas
• 3 carnation buds
• 3 pieces of cinnamon.

Put the boiled chilled mushrooms in prepared jars so that their level does not exceed the shoulders of the jar. Pour the chilled marinade over the mushrooms, pour a layer (about 0.8–1.0 cm) of vegetable oil on top of the marinade, close the jars with parchment paper, tie and refrigerate for storage.

See how to marinate porcini mushrooms in a recipe with photos that illustrate all the steps of the cooking process.

Marinating porcini mushrooms recipes

Pour into enameled dishes per 1 kg of fresh mushrooms:

• 1/2 glass of water
• 1/3 cup table vinegar
• a tablespoon of salt

According to the recipe for marinating porcini mushrooms, as soon as the water boils, the prepared mushrooms are dipped into it and boiled over low heat, stirring gently. The duration of cooking depends on the type, size, age of the mushrooms. But more often it lasts, if you count from the moment of boiling, 8-10 minutes. Porcini mushrooms are boiled for 20-25 minutes, mushroom legs - 15-20 minutes. During the cooking process, the abundant foam is removed with a slotted spoon. When the marinade begins to lighten, the release of foam will stop, and the mushrooms will begin to settle to the bottom, the boiling is finished. 2-3 minutes before the end of cooking, add 1 kg of fresh mushrooms to the pan:

• 1 teaspoon granulated sugar
• 5 allspice peas
• to taste like cloves
• bay leaf and on the tip of a knife - citric acid

Ready mushrooms are quickly cooled, put in jars and poured to the top with the remaining marinade.

Simple recipe: how to marinate porcini mushrooms in jars

Before marinating porcini mushrooms according to a simple recipe, pour water into a saucepan, add a little salt (40-50 g per 1 liter of water), then put the mushrooms and start cooking them. In the process of boiling, the resulting foam is removed. Cook for 20-25 minutes, stirring gently. When the mushrooms are ready (settle to the bottom), they are removed from the heat, thrown onto a sieve, cooled, then transferred to ceramic dishes or glass jars. Preparing the marinade for 1 liter of water:

• 3 teaspoons of 80% vinegar essence (or 1 faceted glass of 9% vinegar, then take 1 glass less water)
• 2 tablespoons sugar
• 1 tablespoon salt
• 4-5 bay leaves
• 10-12 black peppercorns
• 6 allspice peas
• 3 carnation buds
• 2-3 g of dry dill.

All together are brought to a boil and poured into jars with mushrooms so that there is a layer of liquid above them.After the marinade has cooled, the jars are closed with polyethylene lids. Before marinating porcini mushrooms in jars, the recipe can be supplemented with other ingredients to your liking.

Depending on their own taste, procurers often make marinades spicier or softer, adjusting the amount of vinegar, and even sweetish, adding sugar and garlic. They also change the set of spices: some do not use it at all, others put more, etc.

How to properly and tasty marinate porcini mushrooms

Before marinating the porcini mushroom properly, you need to prepare all the necessary ingredients:

• 1 kg of porcini mushrooms
• 20 g (3 teaspoons) salt
• 12 black peppercorns
• 5 allspice peas
• 2 bay leaves
• some nutmeg
• 60–70 g 30% acetic acid
• 0.5 teaspoon sugar
• (1-2 glasses of water)
• (1 onion).

Before you marinate the porcini mushrooms deliciously, they are cleaned, quickly washed with cold water, and thrown onto a sieve.

Small mushrooms are left intact, large ones are cut into pieces.

Mushrooms are placed in a saucepan with a moistened bottom, sprinkled with salt and heated.

The mushrooms are boiled 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, the mushrooms are removed from the juice.

And marinade is made from water, sugar and acetic acid.

Then the mushrooms are immersed in it along with seasonings, boiled for several minutes, put in jars and immediately closed.

How to make pickled porcini mushrooms

Prepared porcini mushrooms - 10 kg. Before making marinated porcini mushrooms, a special filling is prepared:

• 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

The mushrooms are peeled and boiled for 10-15 minutes in a marinade made from 3 liters of water, 20 g of vinegar essence and 175 g of salt, then put on a sieve. When the mushrooms have cooled down, they are put into a barrel and poured with marinade pouring prepared in advance.

How to pickle porcini mushrooms at home

Ingredients:

• 1 kg of mushrooms
• 1½ – 2 cups water
• 50–70 ml of 30% acetic acid
• 15-20 g (2-3 tsp) salt
• 15 peppercorns
• 10 allspice peas
• 2 bay leaves
• 1-2 onions
• 1 carrot.

1. For pickling, select small mushrooms or cut into larger pieces.
2. Before pickling porcini mushrooms at home, you need to clean them, rinse with cold water and, throwing them on a sieve, let the water drain.
3. Then boil the mushrooms in a little water or without adding water for 5-10 minutes.
4. Preparation of the marinade: pour water into a bowl and boil it for several minutes along with allspice and chopped onion and carrots, add acetic acid to the end of cooking.
5. Dip the slightly dried mushrooms in the marinade and cook for 4-5 minutes, then season.
6. Transfer the mushrooms to jars or bottles, pour the marinade so that the mushrooms are covered with it.
7. Close the dishes immediately, cool them down and take them to the storage room.
8. To clarify the marinade, the mushrooms are removed from the broth, poured with vinegar, diluted with water and seasoned with sugar.
9. Mushrooms are boiled again in this marinade and transferred to a jar with it.

How to quickly and tasty marinate porcini mushrooms with dill

Composition:

• 1.5 kg porcini mushrooms

For the marinade:

• 1 liter of water
• 50 g salt
• 75 g sugar
• 100 ml apple cider vinegar
• 5-6 peas of black pepper
• a pair of dill umbrellas

Before you quickly and tasty marinate porcini mushrooms, they need to be peeled and rinsed thoroughly. In large mushrooms, separate the caps from the legs and cut into several parts. Boil water in a saucepan, add salt (30 g of salt per 1 liter of water), put the mushroom legs, cook for 10 minutes, then add the caps and cook for another 10 minutes. Throw the mushrooms in a colander, rinse with hot water. For the marinade, bring the water to a boil, add salt, sugar, dill and pepper, pour in the vinegar.Put the mushrooms in a boiling marinade and cook at a low boil until they settle to the bottom. Then put the mushrooms in dry sterilized jars, pour hot marinade. When the mushrooms have cooled down, tie the necks of the jars with parchment paper and store in a cool place.

The recipe for how to properly pickle porcini mushrooms

Composition:

• 1 kg of porcini mushrooms

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

The recipe for how to marinate porcini mushrooms advises them to first carefully peel, wash, cut large ones into 2 parts. Dip the prepared mushrooms in boiling salted water (20 g of salt per 1 liter of water) and cook for 10 minutes. Then put it in a colander, let the liquid drain. For the marinade, bring water with spices, salt and sugar to a boil, pour in vinegar. Before pickling porcini mushrooms correctly, they need to be dipped in brine and cooked for 10 minutes. Then put the mushrooms in sterilized jars with a slotted spoon, pour boiling marinade. Roll up the jars, turn them over and wrap them until they cool.

The best way to marinate porcini mushrooms

Before marinating porcini mushrooms in the best way, they must be sorted out and cleaned properly, washed in two or three changes of cold water, cut off the roots and dipped in salted boiling water, adding 1 glass of vinegar to it. When the mushrooms have boiled well 4 times with a white key, remove and put all the mushrooms on a sieve, drain the water in which they were boiled, and do not pour cold water over them, but cool them either on a sieve or on a platter. When the mushrooms have cooled completely, then put them in jars and pour the cooked cold vinegar broth, put several branches on top: tarragon, lavender and marjoram, pour the top of the jar with Provencal oil on your finger and first tie the jar with paper, over a wooden mug, and then wrap it with a damp bubble , allow to dry and then take out to a cold but dry place.

Recipes on how to properly pickle porcini mushrooms

We continue to study recipes on how to properly pickle porcini mushrooms at home and next in line is a recipe with cloves.

Composition:

• Large and small porcini mushrooms 50 pieces
• Vinegar 6 cups
• Water 3 glasses
• Carnations 8 heads
• Bay leaves 16
• Black pepper 16 balls
• Fine salt 2 tsp. with top
• Sugar or honey 2 tbsp. l.

Wash the peeled heads of porcini mushrooms in three waters, cut the large mushrooms into 2 or 4 parts, and leave the small ones whole, put them in a saucepan, adding 8 cloves, 16 bay leaves, 16 balls of black pepper, 2 teaspoons full of fine salt and 2 tablespoons tablespoons of sugar or honey. Pour all used glasses of vinegar and 3 glasses of water, cook for 1 hour, be sure to remove the scale.

After an hour of boiling the mushrooms, carefully select the mushrooms with a wide or perforated spoon in a deep dish or bowl, pour your own hot broth in which they were cooked, leave it to stand in a cool place for 6 hours. Then you can put it in jars, fill it with the broth in which it was cooked, but already strained and without spices (which do not put in jars). Pour the top of the jar with Provencal oil or lukewarm cow oil, cork with a cork or, if the opening of the jar is very wide, then put a wooden circle, tied with a bubble or harpius, pour and put in a cold place.

Pickled porcini mushrooms (method 1)

Put the cleaned and washed young boletus in salted boiling water, boil 2-3 times, put on a sieve. When dry, put in jars, pour over cooled strong vinegar, 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.

How to pickle frozen porcini mushrooms

Before pickling frozen porcini mushrooms, defrost them and 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 (recipe 1)

Ingredients:

• 1 kg of fresh 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

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, they often do it 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.

Porcini mushrooms in sweet and sour marinade

Ingredients:

• Mushrooms - 1 kg
• Onions - 200 g
• Carrots - 100 g
• Citric acid - 10 g
• Bay leaf - 2 pcs.
• Dry mustard and pepper to taste
• Vinegar 6% - 100 ml
• Sugar - 30 g
• Salt - 20 g

1. The mushrooms are washed, coarsely chopped, blanched for 3-5 minutes in 100 ml of water with the addition of 10 g of salt and citric acid.
2. They put bay leaves in jars, spread mushrooms on top, add mustard and pepper.
3. The onions are peeled, washed, cut into rings.
4. Peel carrots, wash, cut into circles.
5. Vegetables are spread over mushrooms. Bring 150 ml of water to a boil, add salt, vinegar, sugar, pour into jars.
6. Sterilized and sealed.

How to marinate porcini mushrooms with garlic

Ingredients:

• Mushrooms - 1 kg
• Garlic - 200 g
• Bay leaf - 2 pcs.
• Vinegar 6% - 100 ml
• Sugar - 30 g
• Salt - 20 g
• Allspice peas - 10 pcs.

Before marinating porcini mushrooms with garlic, they are thoroughly washed, peeled, coarsely chopped, blanched for 5 minutes in 100 ml of water with the addition of 10 g of salt. Garlic is peeled and washed. To prepare the marinade, 200 ml of water is brought to a boil, salt and sugar are added, boiled for 5 minutes, then vinegar is poured. Spices, mushrooms and garlic are placed in sterilized jars, poured with boiling marinade, sterilized and hermetically closed.

How to pickle the legs of porcini mushrooms

For 1 kg of mushroom legs:

• 100 ml of water
• 100-125 ml vinegar
• 1.5 tbsp. l. salt
• 0.5 tbsp. l. Sahara
• 2 bay leaves
• 3-4 pcs. black peppercorns
• 2 pcs. carnations.

Before marinating the legs of porcini mushrooms, they must be thoroughly and repeatedly washed with cold water, then put on a sieve so that the water is glass. Pour water, vinegar into an enamel bowl, add salt, sugar, put on fire and bring to a boil. Dip the mushrooms in a boiling liquid, remove the foam and add spices after 10 minutes. Boiling the mushrooms takes about 25 minutes after boiling. Small mushrooms will be ready in 15-20 minutes. Usually, ready-made mushrooms sink to the bottom and the liquid becomes clearer. After the end of cooking, cool the mushrooms and put them in well-washed glass jars, close them with parchment paper, tie and store in a cool place.

How to marinate porcini mushrooms with citric acid

For 10 kg of fresh porcini mushrooms:

• 1.5 l of water
• 3 g citric acid
• 400 g salt
• 0.5 cups vinegar essence
• Bay leaf
• Carnation
• cinnamon to taste.

Before marinating porcini mushrooms with citric acid, they must be washed, changing the water several times, peeled, put in a saucepan, add water, salt, citric acid, bay leaf, cinnamon, cloves. Boil mushrooms, periodically skimming off the foam. At the end of cooking, add vinegar essence (ready-made mushrooms settle to the bottom of the pan). After that, remove the pan from the heat, put the hot mushrooms in sterile jars, pour the broth in which they were cooked. Cover the jars with lids and sterilize in boiling water (with a capacity of 0.5 l - 25 min, 1 l - 30 min). After sterilization, roll up the jars, place upside down and cool.

Marinating porcini mushrooms without vinegar

Composition:

• 3 kg of mushrooms
• 3 tbsp. l. salt
• dill and allspice to taste
• 0.5 l of water
• 0.5 l of vegetable oil

To marinate porcini mushrooms without vinegar, they need to be washed, cut in half and boiled in salted water until tender. Arrange in jars, put dill umbrellas and pepper on top. Pour one third with oil, the rest of the volume with salted brine. Sterilize the jars for 40 minutes, close the lids and leave to cool.

Another recipe without vinegar.

Ingredients:

• 3 kg of young hard porcini mushrooms

For boiling mushrooms in 1 liter of water:

• 1 tsp salt
• 2 g citric acid.

For filling 1 liter of water:

• 3 tbsp. tablespoons of salt
• 1 tbsp. spoonful of sugar
• 1 tbsp. a spoonful of fresh whey.

Sort the mushrooms, peel, separate the caps and legs, trim the roots, remove damaged areas. Cut large mushrooms into pieces. Large legs are cut transversely into small pieces and canned separately. Boil the mushrooms in salted and acidified water, skimming off the foam with a slotted spoon. When the mushrooms have settled to the bottom, remove the pan from the heat. Remove the cooked mushrooms from the pan with a colander and drain. Arrange the mushrooms in prepared jars and pour hot filtered liquid obtained during cooking, or a hot solution, which is prepared by adding 1 teaspoon of salt and 0.5 teaspoon of citric acid to 1 liter. Cover the jars with prepared lids, put them in a saucepan with water heated to 50 degrees and sterilize at low boiling water: half-liter jars - 70 minutes, liter jars - 90 minutes. At the end of sterilization, remove the cans and roll up immediately.

Watch the recipe for marinating porcini mushrooms in the video, which shows the entire cooking technology step by step.