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All housewives prepare marinated porcini mushrooms for the winter, as it is an excellent basis for various salads and appetizers. Each family has its own recipe for marinated white mushrooms for the winter and it is passed down from generation to generation. But we suggest changing the tradition. Try other recipes for making marinated white mushrooms for the winter with the addition of various ingredients. On this page you can find a simple recipe for pickled porcini mushrooms for the winter, where the product layout is the most common. And you can choose such canning methods, the results of which will surprise even the most experienced housewives in their taste and unusual organoleptic properties. See how to cook pickled porcini mushrooms for the winter in the proposed recipe options and choose the right one. If you follow the instructions, then delicious pickled porcini mushrooms for the winter for your family will be guaranteed.

A delicious recipe for pickled porcini mushrooms for the winter

Pickling is based on the preservative action of acetic acid, which inhibits the development of putrefactive microorganisms. For pickling, a weak solution of acetic acid is used, therefore pickled products are well preserved only at low temperatures or pasteurized in a sealed package. It is best to marinate small caps of young mushrooms that do not sour during boiling. Large caps need to be cut so that chunks the size of small caps are obtained and, when boiled, are boiled at the same time. It is better to marinate the legs or at least boil them separately from the hats, after cutting them across into slices 2-3 cm long. A delicious recipe for pickled porcini mushrooms for the winter advises the boletus to be selected by size, cleaned of adhering debris and rinsed thoroughly. The legs need to be cut to 0.5 cm. It is very important to determine the time for boiling the mushrooms. Porcini mushrooms are boiled for 20-25 minutes. Boiling is finished when the mushrooms begin to sink to the bottom of the pan, and the marinade becomes transparent. The amount of marinade in mushrooms should be 18-20% of the total. For this, 1 glass of marinade is taken for 1 kg of fresh mushrooms.

Porcini mushrooms marinated in jars with vinegar for the winter

To cook pickled porcini mushrooms in jars for the winter, they need to be sorted out, rinsed thoroughly, changing the water several times.

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.

Hot porcini mushrooms, marinated for the winter with vinegar, together with the broth, pour into prepared sterilized jars, close the lids and sterilize in boiling water: half-liter jars - 25 minutes, liter jars - 30 minutes.

After the end of sterilization, quickly roll up and cool the cans.

For 10 kg of fresh porcini mushrooms:

• 1.5 l of water
• 400 g table salt
• 3 g citric or tartaric acid
• Bay leaf
• cinnamon
• Carnation
• allspice and other spices
• 100 ml food grade vinegar essence

How to properly marinate porcini mushrooms for the winter

Before marinating porcini mushrooms correctly for the winter, put the boiled chilled boletus into prepared jars so that their level does not exceed the shoulders of the jar. Pour the chilled marinade over the mushrooms, pour a layer of vegetable oil about 0.8 - 1 cm high on top of the marinade, close the jars with parchment paper, tie and store in the refrigerator.

For 1 liter of water:

• 3 teaspoons of 80% vinegar essence or 1 faceted glass of 6% vinegar (in this case, take 1 glass less water)
• 2 tbsp. tablespoons of sugar
• 4 teaspoons of salt
• 3 bay leaves
• 6 allspice peas
• 3 carnation buds
• 3 pieces of cinnamon

How to deliciously marinate a porcini mushroom for the winter

Before you deliciously marinate the porcini mushroom for the winter, pour the marinade into an enamel pan, put on the fire, bring to a boil and put the prepared boletus into it. When the mushrooms boil, they need to be cooked over low heat, stirring occasionally and removing the resulting foam. For the marinade for 1 kg of fresh porcini mushrooms, take:

• 1 tablespoon salt
• 200 g of 6% food grade acetic acid solution

When foam stops forming in the boiling marinade, add spices to the saucepan. At the end of cooking, the mushrooms must be removed from the heat and, together with the marinade, quickly cool by covering the pan with gauze or a clean cloth. Then put the mushrooms in glass jars and pour the marinade in which they were cooked. Close the jars with plastic lids or glassine and store in a cool place.

For 1 kg of fresh porcini mushrooms:

• 1 teaspoon granulated sugar
• 5 allspice peas
• 2 cloves and the same amount of cinnamon
• a little star anise
• Bay leaf
• 0.5 g citric acid to preserve the natural color of the mushrooms

How to make the most delicious blanks: pickled porcini mushrooms for the winter

To prepare pickled porcini mushrooms for the winter, boil them in salted water (2 tablespoons of salt per 1 liter of water) until tender. Before making marinated porcini mushrooms for the winter, put them on a sieve, cool, arrange in jars and pour over the prepared cold marinade. Close the jars with lids and store in a cool place. To prepare the marinade, for 1 kg of fresh porcini mushrooms you need to take:

• 0.4 l of water
• 1 teaspoon salt
• 6 allspice peas
• 3 bay leaves
• carnation
• cinnamon
• a little star anise and citric acid

The mixture should be boiled in an enamel saucepan for 20-30 minutes over low heat. When the marinade has cooled slightly, add 8% vinegar there - about 70 g per 1 kg of fresh mushrooms. Store the most delicious pickled porcini mushrooms for the winter at a temperature of about 8 ° C. They can be used in food 25-30 days after pickling. If mold appears in the jars, the mushrooms need to be thrown onto a sieve or colander, rinsed with boiling water, make a new marinade according to the same recipe, digest the mushrooms in it, and then put them in clean, calcined jars and refill with the marinade.

How to cook pickled porcini mushroom for the winter

Porcini mushrooms that are used for pickling should be fresh, strong, unripe and not worm. You need to marinate them on the day of collection. Before preparing the marinated porcini mushroom for the winter, boiled boletus can be whole, cutting off only the lower part of the root.

Pickle caps and roots of porcini mushrooms separately.

Cut all large caps in half or into quarters. Rinse the mushrooms thoroughly and repeatedly with cold water, and then put on a sieve to drain the water. Pour into a bowl (best enamel) water, vinegar, 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 porcini mushrooms continues after boiling for about 25 minutes. Small mushrooms are 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, cover them with glassine paper, tie them up and store them in a cool place.

For 1 kg of porcini mushrooms:

• 100 g of water
• 100-125 g vinegar
• 1.5 tbsp. tablespoons of salt
• 5 tbsp. tablespoons of sugar
• 2 bay leaves
• 3-4 peas
• pepper
• 2 pcs. carnation

A simple recipe for pickling porcini mushrooms for the winter in jars

To marinate porcini mushrooms for the winter in jars, you need the following 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

This is a simple recipe for marinating porcini mushrooms for the winter: according to it, boletus mushrooms 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.

Methods for pickling porcini mushrooms for the winter

Components:

• prepared porcini mushrooms - 10 kg

Marinade filling:

• 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 vinegar essence
• 175 g salt

then they are thrown onto a sieve. When the mushrooms have cooled down, they are put into a barrel and poured with marinade pouring prepared in advance. These methods of marinating porcini mushrooms for the winter can be used with a small amount of raw materials.

The best delicious recipe for pickling porcini mushrooms for the winter

According to this delicious recipe for marinating porcini mushrooms for the winter, you need to take the following composition of products:

• 1 kg of porcini mushrooms

To fill:

• 400 ml water
• 1 tsp salt
• 6 black peppercorns
• 3 pcs. bay leaf, cinnamon, cloves, star anise
• 3 g citric acid
• 1/3 cup 9% table vinegar

Using this best recipe for marinating porcini mushrooms for the winter, pour water, salt and spices into an enamel bowl to prepare the filling. Boil the mixture for 20-30 minutes over low heat, then cool slightly and add vinegar. Boil the mushrooms in slightly salted water (2 tablespoons of salt per 1 liter of water), removing the foam. As soon as the mushrooms sink to the bottom, discard them in a colander. Then put in jars and pour hot marinade (for 1 kg of mushrooms 250-300 ml of marinade filling). Cover with prepared lids and sterilize at low boil for 40 minutes. After sterilization, seal the mushrooms immediately and place in a cool place.

Recipe: how to pickle porcini mushrooms for the winter

Ingredients:

• 1 kg of porcini 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

Before marinating porcini mushrooms for the winter according to this recipe, 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.

How to deliciously marinate a porcini mushroom for the winter

Before you deliciously marinate the porcini mushroom for the winter, we will collect the following composition of ingredients:

• 1 kg of porcini mushrooms
• 3 teaspoons of salt
• 10 black peppercorns
• 5 allspice peas
• 2 bay leaves
• 4 tbsp. tablespoons of vinegar essence
• 1 tsp sugar
• 2 glasses of water
• 1 head of onion

Rinse the mushrooms well, peel, dry, cut into pieces. Pour some water into a saucepan, put mushrooms in it, sprinkle with salt and put on low heat to warm up. When the juice comes out, cook for 5 minutes. Add allspice and onion. Cook for another 25 minutes. To prepare the marinade, put sugar in water, boil and add vinegar essence.Transfer the mushrooms to the marinade, remove the onions cooked with them, add the remaining seasonings. Bring to a boil, cook for another 15 minutes. Then put in prepared jars, immediately close with lids.

How to pickle porcini mushrooms for the winter

Before marinating porcini mushrooms for the winter, 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 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.

How to quickly pickle porcini mushrooms for the winter

Before you quickly marinate the porcini mushrooms for the winter, you need to boil the vinegar with salt, bay leaf and pepper, put the boiled boletus in the water, and 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 cook porcini mushrooms for the winter (pickle)

Before cooking and pickling porcini mushrooms for the winter, boil the vinegar with a little salt, dip the 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.

Recipes: how to pickle a porcini mushroom for the winter

Ingredients:

• 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

Before marinating the porcini mushroom for the winter according to this recipe, the boletus must be carefully sorted by size. 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.

Pickled porcini mushrooms (method 2)

Ingredients:

• 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.

Marinated porcini mushrooms (method 3)

Composition:

• 1 kg of mushrooms
• 0.5 l of water
• 2 tbsp. l. Sahara
• 3 pcs. bay leaves 3 pcs. fragrant and
• 10 pieces. black peppercorns
• 4 tbsp. l. salt
• 5 tbsp. l. 6% vinegar
• 1 onion

Boil the mushrooms. As soon as they sink to the bottom, they are ready. Discard the mushrooms in a colander, pour the broth into another saucepan.Add salt, spices and herbs to it. Boil. Remove the bay leaf from the pan and pour in the vinegar. Return the mushrooms to the marinade and simmer for 5-10 minutes, stirring the mushrooms and skimming off the resulting foam. Transfer the mushrooms to a prepared jar scalded with boiling water, on the bottom of which put thinly chopped onion rings. Pour the marinade over the mushrooms and close the lid.

Marinated porcini mushrooms (Option 1)

Components:

• Boiled porcini mushrooms - 5 kg
• Bulb onions - 7-8 pcs.
• Table vinegar - 1 l
• Water - 1.5 l
• Allspice peas - 2 teaspoons
• Bay leaf -8-10 pcs.
• Ground cinnamon - 0.5 teaspoon
• Salt and sugar - 10 teaspoons each

Peel the mushrooms, rinse and boil in slightly salted water until tender, then squeeze the mushrooms under load. Peel the onion and chop very finely. Prepare the marinade: dissolve salt and sugar in hot water, add spices and onions, bring to a boil. Put mushrooms in boiling brine and boil them for 5-6 minutes, then add vinegar to mushrooms with brine and bring to a boil. Transfer the hot mushrooms to a pickling bowl and cover them with the hot marinade in which they were cooked. Close the dishes tightly, cool at room temperature, and then take out to a cold place. If mold appears on the surface, it must be collected and discarded, and the moldy mushrooms should be washed with boiling water and boiled with marinade for 10 minutes, add a little vinegar, bring to a boil and transfer to a dry, clean dish, pouring hot marinade over the mushrooms. Put in a cold place. To prevent mildew, you can gently pour a layer of boiled vegetable oil over the marinade.

Marinated porcini mushrooms (Option 2)

Components:

• Young small porcini mushrooms - 5 kg
• Vegetable oil - 0.6 l
• Table vinegar - 2.5 cups
• Ground black pepper -3-4 teaspoons
• Bay leaves - 5-6 pcs.
• Salt to taste

Peel the mushrooms, rinse thoroughly and dry in the air. Pour vegetable oil into a saucepan, bring to a boil, put mushrooms in boiling oil and boil for 10 minutes. Then put the mushrooms in jars, pour them evenly with the oil in which they were cooked, add salt to taste, pour in vinegar, put spices. Put the jars in a water bath and cook for an hour from the moment the water boils. After this time, remove the jars, carefully pour the calcined vegetable oil into each jar, so that the layer of oil is 1–2 cm. Cover the jars of the jars with several layers of parchment paper and tie them with twine. Store in a dark, cool place.

Porcini mushrooms marinated in oil

Components:

• Small porcini mushrooms - 2 kg
• Table vinegar 6% - 1 l
• Vegetable oil - 1.5 l
• Bay leaves - 5-6 pcs.
• Carnation - 5-6 buds
• Salt to taste

Pour the peeled mushrooms with vinegar, salt and cook for 10-15 minutes from the moment of boiling. Then drain the broth, put the mushrooms in clean glass jars, on the bottom of which you first put spices, and pour hot vegetable oil over them. Close the jars with lids, cool and put in a dark place in the cold. Shelf life up to 6 months.

Pickled porcini mushrooms with dill

Ingredients:

• 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

Peel the mushrooms, rinse 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.

Pickled porcini mushrooms for the winter

Ingredients:

• 10 kg of porcini mushrooms
• 3 l of water
• 20 ml 70% vinegar essence
• 200 g salt

For the marinade:

• 2 l of water
• 400 g salt
• 60 ml 70% vinegar essence
• 3 g citric acid
• 10 bay leaves
• 1 g cinnamon
• 20 allspice peas
• cloves to taste

Wash the mushrooms under running water, peel, boil a little in salted boiling water, or simply pour over boiling water 2-3 times, then put in an enamel pan. Add water and vinegar essence, salt and cook for 10-15 minutes. Prepare the marinade (add spices when the water boils). Throw the boiled mushrooms in a colander, cool slightly and put in sterile jars or a thoroughly washed barrel, and then pour the prepared marinade. Close tightly with lids and store in a cool place.

Watch how to cook pickled porcini mushrooms for the winter in the video, which shows the implementation of several recipes step by step.