home » Fertilizers » How to deliciously cover porcini mushrooms for the winter. Pickled mushrooms for the winter. Recipes for marinating honey mushrooms, butter mushrooms, champignons, chanterelles, porcini mushrooms. Salted porcini mushrooms

How to deliciously cover porcini mushrooms for the winter. Pickled mushrooms for the winter. Recipes for marinating honey mushrooms, butter mushrooms, champignons, chanterelles, porcini mushrooms. Salted porcini mushrooms

If the lion is the king of beasts, then the recognized “king” of the mushroom kingdom is, of course, the boletus or porcini mushroom. This product has a wonderful taste and attractive aroma, and is perfect for preparing any dishes and canning. Let's figure out how to pickle porcini mushrooms in jars for the winter so that the appetizer is a great success.

Porcini mushrooms are easy to cook, as it is almost impossible to spoil their taste. But, of course, you need to know some of the subtleties and nuances of preparing the workpiece.

Ideally, you should use independently collected mushrooms for pickling. The fact is that when buying mushrooms at markets, we have no way to find out where exactly they were collected. Meanwhile, mushrooms collected in environmentally unfavorable areas can be harmful, since they have the ability to accumulate various toxins from the environment.

The collected mushrooms must be thoroughly washed and peeled. For cleaning, it is recommended to use a brush (you can even use a toothbrush), since this is the only way to remove all the stuck grains of sand and other debris. But there is no need to soak them. Moreover, prolonged soaking can cause boletus mushrooms to become tasteless.

For pickling, it is best to select small, young mushrooms. Large mushrooms are best sent for drying or frying. It is not necessary to boil porcini mushrooms; however, preliminary blanching in water with salt and citric acid helps preserve the light color of the mushroom.

It is convenient to pickle mushrooms in glass jars. Canned food can be made without sterilization by covering the jars with nylon lids. This product must be stored strictly in the refrigerator.

You can also prepare canned food, rolled up with tin lids. But since this method of preservation is dangerous for the development of botulism, it is necessary to additionally sterilize the canned food. In addition, it is recommended to store jars with airtight closures for a short time - 1-2 months. But jars covered with plastic lids, if stored in the cold, can be used for a year.

Interesting facts: porcini mushrooms can only be collected in forests. Their industrial cultivation is unprofitable. In addition, fresh mushrooms store very poorly.

A simple recipe for pickling porcini mushrooms with vinegar

You can marinate porcini mushrooms using a simple vinegar marinade recipe. For pickling, we will select small young mushrooms.

1.2-1.5 kg of porcini mushrooms (fresh weight);
7-8 black peppercorns;
3-5 peas of allspice;
3 bay leaves;
1 liter of water;
130 ml vinegar (9%);
2 tablespoons sugar;
4 teaspoons salt.

We wash the boletus with cold water using a brush and cut it into large pieces. Then pour a sufficient amount of water into the pan and add some salt. Place the chopped mushrooms in boiling water and cook for half an hour from the moment of boiling. During the cooking process, you need to stir the mushrooms.

Read also: Sweet tomatoes for the winter - 11 recipes

Place the boiled mushrooms in a colander and rinse with cold water. Water the mushrooms with cold water until they have cooled completely.

To prepare the marinade, pour 1 liter into a saucepan, add salt and sugar, bring to a boil and simmer for several minutes. Then add vinegar and stir. Dip the prepared mushrooms into the marinade and cook at low boil for half an hour.

We wash the jars and sterilize them over steam or in the oven. Place a bay leaf and a few peppercorns on the bottom of the container.

Advice! If desired, you can add 1-2 clove buds to the jars.

Place the mushrooms along with the marinade in prepared jars. The container should not be filled too tightly; the optimal layout is considered to be 70% mushrooms and 30% liquid.

We close the jars with lids hermetically, put the bottoms up on the lids and cool. Then we place the jars in the refrigerator for storage. It is advisable to consume mushrooms within two months.

Recipe with citric acid

You can marinate mushrooms without vinegar. The marinade is prepared with citric acid.

800 gr. porcini mushrooms;
1 teaspoon citric acid;
50 gr. Sahara;
30 gr. salt;
2 glasses of water;
bay leaf, black peppercorns and allspice to taste.

We select young mushrooms, wash them well, and cut off the lower part of the legs. Cut the boletus into 4 parts. Heat water in a saucepan and add a little salt. Place the prepared mushrooms in boiling water and cook for 30-40 minutes. Then drain the mushrooms through a colander, pour cold water over them and let cool.

Place the cooled mushrooms in clean, sterilized jars. Prepare the marinade: pour two glasses of water into the pan, add sugar and salt, add citric acid. Boil until all seasonings are dissolved. Pour the boiling marinade into jars. We close them with ordinary nylon lids and let the jars cool. Then we store it in the refrigerator.

Marinating frozen porcini mushrooms for the winter

Collected porcini mushrooms need to be processed as quickly as possible. However, there is not always time to bother with preparing the marinade. Therefore, it makes sense to freeze washed mushrooms. And then, when you have time, you can marinate the frozen boletus.

1 kg frozen mushrooms;
1 tablespoon salt;
1 tablespoon vinegar;
4 buds of cloves;
2 tablespoons sugar;
6 cloves of garlic;
6 black peppercorns.

Place a pan of water on the fire, bring it to a boil and add salt to it. We take the mushrooms out of the freezer and put them in boiling water without defrosting. Cook the mushrooms for a quarter of an hour from the moment they boil. Then place the mushrooms in a colander and pour cold water over them.

Read also: Squash caviar for the winter - 9 best recipes

Wash the pickling jars well and sterilize them. For example, you can heat the jars in the oven. Place garlic cut in half at the bottom of each jar, add peppercorns and clove buds. We place the mushrooms in the prepared container; they need to be placed quite tightly, but without additional tamping.

Pour a liter of water into the pan, add sugar and salt. Boil the marinade for at least three minutes. After making sure that the sugar and salt have dissolved, pour in the vinegar and immediately remove from the heat. Pour the hot marinade into jars and cover with plastic lids. Let the jars cool and store in the refrigerator.

Boletus is considered the king of the entire mushroom kingdom. It surpasses even meat in protein content and is considered its natural substitute, for which it was nicknamed white meat. Therefore, it is worth including this product in your diet.

But if it’s easier to get it in summer and autumn, then what to do in winter? Of course, eat delicious preparations made in the summer. Let's find out how to marinate and roll porcini mushrooms into jars.

What you need to know about porcini mushrooms?

For an experienced mushroom picker, it will not be difficult to distinguish a good mushroom from a poisonous one. But there are chances that the mushroom may mutate and become unsuitable for food. Therefore, it is better to buy boletus mushrooms that are specially grown on farms.

The porcini mushroom has a characteristic brown cap (color may vary depending on soil composition and age) and a white stalk. A distinctive characteristic is the white color of its tubular layer between the cap and the stem, which will always be white regardless of the condition or method of preparation.

Before cooking, you should make sure that there is no accidental poisonous satanic or gall mushroom, which looks like boletus.

It is worth dealing with mushrooms in the very first hours after collecting or purchasing them, since this product quickly deteriorates and it is better to prepare them for consumption or pickling in the first 5-6 hours. They can be pickled, salted, dried and frozen - they are delicious in any condition.

First of all, you need to select good specimens, sort them by size and wash them.

A good mushroom should be strong, whole, not crushed and without wormholes, otherwise it will not only not be stored for long, but may also contain toxic substances.

Regardless of the method of further storage, they must first be sorted, carefully inspected for dents, cuts, wormholes, and affected areas removed. It is best, of course, not to use spoiled mushrooms for long-term storage and eat them immediately, but after removing the affected area, they can still be pickled or salted.

To prepare, you will need a large container for washing and soaking. Of course, the size of the container depends on the amount of product, but it is better to take a large basin or use a bathtub so that the mushrooms fit freely in one layer.

There are three ways to clean them from dirt:

first soak for 30 minutes, then again for 15 minutes in plenty of cold water;
dousing with boiling water up to 5 times;
rinse with plenty of running water.

As soon as the dirt and grass are washed away, the boletus mushrooms must be dried and prepared for further cooking. Whatever storage method is chosen, it is best to use small and medium-sized specimens whole, and cut especially large ones in half. For pickling or pickling, only the caps can be used, and the legs can be eaten.

Marinated porcini mushrooms

Pickled mushrooms are stored well for a long time in an airtight container. They are usually pickled with acid - acetic or citric. There are many options for marinade, but boletus goes well with any of them. Let's look at winter recipes that, in our opinion, are the most successful.

Boletus marinated with citric acid

If you don’t want to use vinegar, you can easily replace it with citric acid. Mushrooms have a piquant taste and are stored just as long as using a vinegar marinade.

boletus – 800 gr;
citric acid – 20 g;
salt – 60 g;
sugar – 10 g;
water – 2 glasses.

Time spent: 3.5 hours.

Calorie content: 30 calories.

Quick recipe for pickling porcini mushrooms

Thanks to this marinade, mushrooms are stored for a long time. The recipe is based on using a 1 liter jar.

Ingredients:

porcini mushroom – 1 kilo;
water – 750 ml;
salt – 90 g;
granulated sugar – 25 g;
vinegar – 30 ml;
laurel – 2-3 pcs.;
allspice and black peas - 3-4 pcs.;

Time spent: 30 minutes.

Calorie content: 25 calories.

Boil pre-prepared mushrooms in boiling water for 20 minutes;
At the same time, boil the marinade: dissolve salt with sugar and vinegar in 500 ml of water;
After the mushrooms are cooked in the first water, transfer them to the marinade and cook in it for 8 minutes;
Place bay leaves, peppers on the bottom of a sterile jar, and mushrooms on top. It is necessary to place it carefully, as soft mushrooms are easily deformed;
Fill the jar with marinade and roll up the lid using a special machine;
Instant porcini mushrooms are ready for the winter. They need to be stored in a cool, dark place.

Salted porcini mushrooms

An equally popular option for storing porcini mushrooms is pickling for the winter. This is the most ancient and proven way to store this product. There are several types of pickling.

Classic recipe

This was the method that most housewives used at a time when neither citric acid nor acetic acid was widely available. Salted mushrooms store well and have a unique taste.

Products:

1 bucket of boletus;
100 ml sunflower oil;
2 cups salt.

Preparation time: 4 days.

Calorie content: 24 kcal.

Cover the mushrooms with salt (they should already be peeled and washed) and leave them for a day;
After this, pour the resulting juice into a saucepan and heat it up a little. Pour the juice back into the container and leave for another day;
Repeat the procedure with the juice, only heat it up more;
On the third day, drain the juice again, boil it and return it hot to the container;
After three days, boil the mushrooms along with the juice and cool;
Place the boletus mushrooms, legs down, in a container (it is better to use a wooden tub) and pour in the juice;
Pour vegetable oil on top, tie a bag around the container and cover tightly with a lid;
Before use, you need to keep them in cold water for several hours, and then boil them 2 times in two waters.

Hot salting

When using this method of pickling for the winter, the mushrooms are subjected to heat treatment in hot water. This does not change their taste, and time is saved.

Products:

mushrooms – 1 kg;
water – 1 l;
salt – 30 g for brine and 50 g for pickling;
bay leaf – 3-4 pcs.;
cloves – 3 pcs.;
peppercorns – 3 pcs.;
cherry or currant leaves - 2-3 pcs.;
dill – 30 gr.

Preparation time: 4 hours for cooking and 45 days for salting.

Calorie content: 40 calories.

Boil water with salt and place mushrooms in it;
As soon as foam forms on the surface, remove it and add all the spices;
Cook for 30 minutes, stirring;
Cool and place in jars, sprinkle with salt and fill with brine so that it covers only 1/3 of the jar;
After 45 days you can eat it.

Cold pickling

Another option for pickling for the winter, but without cooking, instead of which long-term soaking is used.

Products:

porcini mushroom – 1 kg;
salt – 30 g;
garlic – 1 head;
dill – 10 g;
cherry leaves – 10 pcs.

Preparation time: 3 days for preparation and 40 days for salting.

Calorie content: 30 calories.

How to freeze porcini mushrooms for the winter

Freezing is the fastest and easiest way to preserve any food, and not just for the winter. This will not require much time and effort.

Ingredients:

mushrooms – 1 kilogram.

Time spent: 15 minutes.

Calorie content: 24 calories.

Dry the peeled and washed porcini mushrooms. For convenience, you can immediately cut them into pieces;
Place them on the pallet so that they do not touch each other;
Pre-freeze for 10 minutes;
Remove the mushrooms and place them in a bag or container;
Place back in the freezer. When using, defrost first.

Any product can be turned into a masterpiece if it is prepared correctly. To avoid trouble, you need to use little secrets:

When cooking, it is necessary to use mushrooms of the same size or make them so, since small parts will quickly boil and lose their shape, while large pieces will not be ready yet;
Porcini mushrooms must be cooked separately from other types due to different cooking times;
Follow the recipe exactly and do not change it;
During cold salting, a small layer of mold may form on the top of the tub, but there is nothing wrong with that and you can simply remove it with a spoon;
When frozen, you can mix them with other frozen vegetables to create a ready-made mixture for soups or stews.

These tips will help you avoid mistakes and food spoilage. Using proven recipes and knowing the secrets of delicious preparations for the winter, you can enjoy the unique taste of porcini mushrooms all year round!

You can learn how to properly dry porcini mushrooms to prepare them for the winter in the following video.

Canned porcini mushrooms can be the basis for sauce and soup, an addition to a side dish or an independent cold appetizer. It’s the easiest way to prepare canned porcini mushrooms according to a recipe that has been tested by thousands of housewives and approved by famous chefs. Collections of just such methods are offered on this page. Everything here has been verified over the years and tested in the practice of preparing preserves at home. Therefore, you can safely follow the step-by-step recipes for preparing canned porcini mushrooms for the winter and get delicious results. Before canning porcini mushrooms, it is recommended to sort them by size, since large specimens and small ones cannot be salted or pickled together. And after sorting, porcini mushrooms canned for the winter will turn out evenly salted and crispy. Read about how to preserve porcini mushrooms at home, choose appropriate cooking methods and experiment in your kitchen.

Fresh mushrooms cannot be stored for long periods of time due to the high percentage of water they contain. A few days after picking, the mushrooms wither, lose their freshness and juiciness and become unfit for consumption. Therefore, mushrooms should only be used for consumption just a few hours after collection after suitable heat treatment or processed into stable food products, i.e. canned.

We usually preserve porcini mushrooms according to recipes that have been well studied for a long time. But we shouldn’t discount new methods. Some of them are presented in this article. At home, mushrooms are prepared for future use by drying, pickling, salting and canning in hermetically sealed glass jars. Canned mushrooms are a good semi-finished product that replaces fresh mushrooms.

The best canned food is made from porcini mushrooms.

You can preserve only the youngest mushrooms with a cap no more than 3–5 cm in diameter, completely fresh. Only mushroom caps or caps with a stem no more than 1 cm long are used. Cut off stems of porcini mushrooms can be dried or pickled. For canning, mushrooms are thoroughly cleaned with a sharp knife, then sorted by size and filled with clean cold water for 10 minutes.

After washing, the mushrooms are placed on a sieve to dry and blanched in a boiling saline solution (2 g of salt and 0.5 g of citric acid per 1 liter of water). Blanch for 5-10 minutes, counting from the beginning of boiling. Mushroom broth is used to fill canned food. After blanching, the hot mushrooms are placed in prepared heated jars and filled with the broth in which they were blanched, sterilized in boiling water, immediately rolled up and cooled.

Components:

Prepared mushrooms – 700 g.

Brine 2%:

water – 300 g
salt – 6 g
citric acid – 1/5 teaspoon.

In hermetically sealed jars, mushrooms completely retain their inherent fresh taste and smell. Mushrooms for storage in hermetically sealed jars can be prepared in various ways.

Recipe for canning porcini mushroom

We offer a simple recipe for how to preserve porcini mushrooms in stewed form and end up with a ready-to-eat dish.

Compound:

Prepared mushrooms – 700 g
vegetable oil -100 g
salt – 2 teaspoons
onion – 50 g.

The prepared mushrooms are blanched and then stewed in a saucepan for about 30 minutes with the addition of oil and salt. When the mushrooms give juice, stop stewing. While hot, they are placed in prepared glass jars, filled with the sauce in which they were stewed, and sterilized, as when canning mushrooms, and then rolled up.

How to preserve porcini mushrooms for the winter

Before canning porcini mushrooms for the winter, they need to be peeled, washed, drained and cut into bars or slices. Heat the oil in an enamel pan, put the mushrooms there, add salt and cook in their own juice, covered at low simmer for 40-50 minutes. Then you need to remove the lid and fry them until the juice evaporates and the oil becomes clear. The mushrooms should be placed hot in small jars, previously sterilized in boiling water for 15 minutes (the lids should also be sterilized), and pour a layer of melted butter on top of at least 1 cm. If the mushrooms must be stored at room temperature, the jars should be sterilized for 1 hour and seal hermetically. If they are stored in a cold room, simply seal the jars. In any case, they must be stored in the dark, because fats break down and go rancid in the light.

Canned porcini mushrooms: recipes for their preparation

Peel the mushrooms, rinse, chop and boil in salted water.
Add one-fifth of the volume to each jar with hot boiled water with a small addition of vinegar (3 teaspoons of 5% vinegar per 100 g of water), fill with mushrooms and sterilize.
Seal the jars and store them.
When using, the liquid is drained and the mushrooms are fried in a frying pan as if they were fresh.
Next, we offer various canned porcini mushrooms and recipes for their preparation with the addition of various ingredients.

Boletus mushrooms, canned.

Components:

Young boletuses

For a half-liter jar you need spices:

Bay leaf – 1 pc.
Allspice – 4–5 peas

To prepare the marinade for 0.5 liters of water:

salt – 2 teaspoons
sugar – 1 teaspoon
table vinegar - 0.25 cups

Peel the mushrooms, rinse and blanch in boiling water for 10–15 minutes, depending on the size of the mushrooms or their parts. Then put the mushrooms in a colander, let the water drain and put them in half-liter sterile jars, on the bottom of which you first put spices. Pour the prepared hot marinade over the cucumbers, cover the jars with sterile lids and sterilize in boiling water for 35–40 minutes. Then take out the cans, roll them up, turn them upside down and cool under a blanket. Store in a dark, cool place.

Canned mushroom preparation.

Components:

Young porcini mushrooms

To boil mushrooms in 1 liter of water:

salt – 20 g
citric acid – 5 g

Peel and rinse freshly picked mushrooms. Cut large mushrooms into several parts and boil in salted and acidified water until tender. Transfer the boiled mushrooms into sterile jars, pour in the strained hot broth, cover with sterile lids and sterilize half-liter jars in boiling water for 1 hour 10 minutes, liter jars for 1 hour 30 minutes. After sterilization, immediately roll up the jars, turn them upside down and cool under a blanket. Store in a dark and cool place.

Porcini mushrooms, canned with vegetables.

Components for a liter jar:

Porcini mushrooms – 500 g
Carrots – 300 g
Onion – 50 g
Parsley roots – 100 g
Tomatoes – 400 g
Garlic – 1 clove
Parsley and celery - 1 small bunch each
Bay leaf - 1-2 pcs.
Allspice – 4–5 peas
Salt – 30 g
Sugar – 10 g

Separate the caps from the stems of porcini mushrooms.

Clean the legs from the soil, put everything in a saucepan and boil until tender.

While cooking, add peeled carrots, onions and parsley root to the mushrooms.

Cut the boiled mushrooms and vegetables into pieces and mix with chopped tomatoes.

Mushrooms are a product that is perfect both as a main dish and as a snack. Among the wide variety of varieties, I would like to highlight the porcini mushroom, which has a lot of useful properties and excellent taste. Let's figure out how porcini mushrooms pickled for the winter are made, and what recipes for this dish are most popular.

The main distinguishing feature of the porcini mushroom (boletus) is its beautiful appearance and rich taste. Boletus is easy to distinguish from its other relatives:

It is large in size - some specimens can reach a height of 25 centimeters. These are impressive sizes, and not every other variety can boast of this.
The boletus leg can grow up to 10 centimeters in diameter.
The hat is also amazing in size. 25-30 centimeters in diameter is considered normal.
The top of the cap is covered with a smooth, pale yellow skin, while the bottom has a sponge-like structure.
Porcini mushroom has a pleasant rich smell.
Boletus has dense white flesh.

Note! Mushroom pickers who want to “hunt” for these delicacies should keep in mind that the appearance of its representative may vary depending on age and place of growth.

A young boletus has a stem that is thick at the base, while an old one has a tall, rounded stem, the color of which, closer to the cap, has green or red notes. The cap of young specimens also has its own distinctive features, compared to its older counterparts. For example:

the young specimen has a cap, the lower part of which is painted white;
the lower part of the cap of the old boletus changes color and becomes greenish, with a yellow tint.

The place of growth leaves its mark on the appearance of the boletus:

specimens growing in the spruce forest have a pale pink cap, which changes color to a pale red shade with age;
in a birch forest the cap turns brown;
oak forests give the boletus a dark red hue, covered with a slight cloudy coating. Experienced mushroom pickers believe that specimens grown in oak forests have a pronounced aroma and rich taste.

Preparation of the main ingredient

In order for the preparation to be a success, special attention should be paid to preparing the boletus for pickling. To do this, pay attention to the following nuances:

It is best to collect boletus mushrooms yourself, using forest lands far from roads and major highways. The thing is that boletus is a natural adsorbent that traps and retains in its structure harmful substances in the air and soil. Accordingly, places with high atmospheric pollution are not the best hunting grounds for mushroom pickers.
Young specimens are best suited for making pickled snacks.
If the boletus is large, it is cut into small pieces of the same size.
The product used for pickling should be thoroughly rinsed in water.
Housewives who use not only caps, but also their stems in their marinade should process this part of the mushroom, removing all dirt from it. Small brushes are suitable for this and will thoroughly remove adhering soil and debris.
Not only fresh products, but also frozen ones are suitable as an ingredient. The preparations will turn out no less tasty and nutritious.
Adding a small amount of acetic acid to the marinade will help increase the shelf life of pickled boletus.

Winter recipes

Unfortunately, boletus is not suitable for long-term fresh storage. After 24 hours of collection, the mushroom will lose its freshness and will no longer be edible.

To increase shelf life at home or other conditions, the following preservation methods have been developed:

pickling;
drying;
salting;
freezing

Each method has its own advantages, which we will discuss below.

Pickling

A common way among housewives to prepare boletus mushrooms for the winter. There are many recipes passed down from generation to generation, but among them the following stand out the most:

cooking boletus mushrooms using sweet and sour marinade;
pickling with citric acid in jars;
boletus marinated with vinegar and garlic;
simple marinade, no vinegar.

Each recipe has a balanced, rich taste that will decorate any table. Let's look at each recipe in more detail.

Cooking in sweet and sour marinade

To prepare the recipe you will need:

1 kilogram of boletus;
100 grams of carrots;
2 bay leaves;
200 grams of onions;
30 grams of granulated sugar;
20 grams of salt;
10 grams of citric acid;
100 milliliters of 6% vinegar solution;
pepper and dry mustard. Add to taste.

Cooking method:

Wash and cut the mushrooms into large pieces.
Prepared mushrooms are blanched for 4 minutes in boiled water. Add 10 grams of citric acid and salt to the water.
We sterilize the container in which the mushrooms will be pickled and place a bay leaf in it.
Place blanched mushrooms and peppers with mustard on top.
Prepare the onions and carrots. To do this, they need to be peeled and cut. The onion is cut into rings, and the carrots into circles.
Add vegetables and fill the preparation with marinade.
The marinade is boiled water (150 milliliters), in which vinegar, granulated sugar and salt are dissolved.

Marinate with citric acid in jars

To implement the recipe you will need:

10 kilograms of boletus;
1.5 liters of water;
Bay leaf;
3 grams of citric acid;
carnation;
40 grams of salt;
vinegar - half a glass;
cinnamon.

Cooking algorithm:

Wash the boletus mushrooms thoroughly. It is advisable to repeat this procedure several times.
Place the prepared product in a saucepan, adding water, bay leaf, citric acid, cloves, cinnamon and salt.
Cook the boletus mushrooms, not forgetting to periodically remove the foam that forms on the surface of the water.
At the end of cooking, when the mushrooms are almost ready, add vinegar.
Turn off the heat and remove the mushrooms from the pan, distributing them evenly among the jars.
After all the jars are filled, pour the marinade in which the boletus mushrooms were cooked into them.
Cover the container with a lid and sterilize them for 30 minutes.
Roll up the lids and turn the container upside down, sending it to a warm place for a day, covered with a blanket.
We remove the finished preparations to the cellar.

Marinating with vinegar and garlic

You will need:

200 grams of garlic;
1 kilogram of boletus;
2 bay leaves;
granulated sugar – 30 grams;
100 milliliters 6% vinegar;
salt – 20 grams;
10 peas of allspice.

To properly prepare the marinade, the following step-by-step recipe is suitable:

Wash and coarsely chop the mushrooms.
Blanch for 5 minutes in salted water. Add 10 grams of salt to 100 milliliters of boiling water.
Prepare the marinade. To do this, add sugar and the remaining salt to 200 milliliters of liquid. Once the liquid has boiled, let it sit on the heat for 5 minutes and add the vinegar.
Place mushrooms, peeled garlic into jars and fill everything with marinade and spices.
The container is sterilized and sealed with a lid.

Simple marinade without vinegar

vegetable oil – 0.5 liters;
water – 0.5 liters;
salt – 3 tablespoons;
boletus - 3 kilograms;
allspice;
dill.

Mushrooms are washed, cut into large pieces and boiled in salted water. We place mushrooms in the container used for preparations and, instead of marinade, pour oil to 1/3 of the volume of the jar, and fill the rest with water from the pan. Sterilize and seal the jars.

Preparing porcini mushrooms for the winter by pickling

Pickling is not the only way you can stock up on porcini mushrooms for the winter.

Many housewives prefer to pickle porcini mushrooms, and for this there are the following methods:

hot salting;
cold pickling.

Let's look at how they differ below.

Hot salting

Hot pickling involves preliminary boiling of mushrooms followed by pickling. To cook a kilogram of porcini mushrooms using the hot method, we will need:

dill;
bay leaf – 2 pieces;
salt – 2 tablespoons;
allspice.

Take the boletus mushrooms and cook them for 20 minutes, remembering to remove the foam from the surface of the water.

As soon as the mushrooms are ready, transfer them to a colander and let the mixture cool. Place the mushrooms in the container, sprinkling each layer with seasonings.

As soon as the container is filled, cover the top layer with a clean cloth and put the dishes in a cool place, under pressure. In this state, the mushrooms are left for a week, after which they can be eaten or distributed into jars, filling them with brine.

Cold pickling

Cold salting is carried out without heat treatment of the product, through the use of salt and spices. For the recipe you will need:

1 kilogram of boletus;
salt – 50 grams;
allspice;
Bay leaf.

Salting must be done step by step, following the following sequence of actions:

Sprinkle salt in an even layer on the bottom of the dish.
Place the mushrooms on the salt, caps down.
We repeat the action until the container is full.
Cover the dishes with a cloth and place them under pressure.
After 3 weeks, the mushrooms are distributed into sterilized containers, filled with brine and stored in the refrigerator.

Preparing porcini mushrooms for the winter by drying

Some housewives prefer to dry mushrooms, thus preparing large reserves for the winter. You can dry it:

naturally;
using an oven.

Naturally

One of the options for preparing delicious boletus mushrooms is to dry them naturally. To do this you must:

Stock up on a large needle, thread or fishing line.
A thread is threaded through the needle, after which you string the mushrooms in such a position that they do not touch each other.
If the mushroom stem is too large, it must be shortened by 2/3 and cut into slices 4 millimeters thick.
Also thread the slices on a needle.
The finished bundles are hung in a warm, ventilated place and left there for a week.

Note! Cover the mushrooms with gauze. It will protect the mushrooms from insects and dust without blocking access to air.

Using an oven

To prepare a preparation with dried mushrooms, you can use the oven. For this:

Cut the boletus into thin slices.
Take a tray and line it with parchment.
Place the mushrooms on the tray, evenly distributing them over the entire surface in a thin layer. You should not cook boletus mushrooms laid in 2 or 3 layers.
Preheat the oven to 60 o and place the tray there for 24 hours.
Do not forget to remove the pan from time to time and periodically stir the mushrooms.

If the mushrooms were not dried properly within 24 hours, leave them to cook for a while longer. Unfinished workpieces will quickly mold.

Conservation

You can stock up for the winter by using canned food. Canning is carried out according to the following algorithm:

We prepare the boletus mushrooms, blanch them, and then simmer for half an hour. Don't forget to add a little salt and vegetable oil;
as soon as abundant juice begins to flow, the stewing stops;
When cooking, do not forget to sterilize the container;
until the mass has cooled, it is put into jars, after which they can be rolled up using a nylon or metal lid.

Freezing mushrooms

We prepare the harvest by choosing only strong, young specimens. We remove all debris and soil, thoroughly washing the boletus mushrooms. If necessary, take a toothbrush and use it to clean hard-to-reach areas. Pay attention to the size of the boletus. Small ones can be frozen whole, but large ones should preferably be cut into medium pieces.

freeze fresh boletus;
freeze cooked boletus mushrooms.

When freezing a fresh product, it must be placed on a tray and placed in the freezer for several hours. Afterwards, the tray is removed, and the frozen boletus mushrooms are distributed into special boxes, going into the freezer until needed.

You don’t have to freeze the fresh harvest, but boil it first. To do this, place the harvest in boiling water for 7 minutes, then drain in a colander and dry. Pack the cooled boletus mushrooms into plastic bags and place them in the freezer. It is advisable to make portions so that they can be consumed at one time.

Repeated freezing of the product is not recommended. The liquid in which the mushrooms were cooked is not poured out, but is used as a base for the broth.

Some housewives do not boil, but fry boletus mushrooms, cutting them into thin slices. Don't add a lot of oil to the pan. The product must be fried until golden brown. As soon as the boletus mushrooms reach condition, they must be removed from the heat and cooled. This preparation is very convenient, because when defrosted it is already ready for use, and you do not need to spend additional time on cooking.

How to properly store mushrooms

The fresh harvest cannot be stored for a long time even in a cool place - the shelf life does not exceed 12 hours. It follows from this that if you are not going to process the product, eat it as quickly as possible.

The dried product can be stored at room temperature, in a room with low humidity. High humidity will quickly spoil the product, causing it to start to become moldy. Dried boletus mushrooms do not lose their beneficial properties for 1.5 years. Boletus mushrooms frozen raw can be stored for a year; if it was subjected to heat treatment before freezing, the shelf life is reduced to 6 months.

All housewives prepare pickled porcini mushrooms for the winter, as they are an excellent basis for various salads and appetizers. Each family has its own recipe for pickled white mushrooms for the winter and it is passed down from generation to generation. But we suggest changing the tradition. Try other recipes for preparing pickled 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 layout of the ingredients is the most common. And you can choose canning methods, the results of which will surprise even the most experienced housewives in terms of their taste and unusual organoleptic properties. See how to cook pickled porcini mushrooms for the winter in the suggested recipe options and choose the one that suits you. If you follow the instructions, you will be guaranteed delicious pickled porcini mushrooms for the winter for your family.

Pickling is based on the preservative effect of acetic acid, which suppresses the development of putrefactive microorganisms. For pickling, a weak solution of acetic acid is used, so pickled products are well preserved only at low temperatures or pasteurized in airtight packaging. It is best to marinate small caps of young mushrooms that do not become soggy when boiled. Large caps must be cut so that pieces the size of small caps are obtained and, when boiled, they are cooked at the same time as them. It is better to marinate the legs or at least boil them separately from the caps, after cutting them crosswise into slices 2-3 cm long. A delicious recipe for pickled porcini mushrooms for the winter advises selecting boletus mushrooms by size, clearing them of adhering debris and rinsing them thoroughly. The stems need to be trimmed to 0.5 cm. It is very important to determine the cooking time for the mushrooms. Boil porcini mushrooms for 20-25 minutes. Boiling is completed 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 volume. To do this, take 1 glass of marinade for 1 kg of fresh mushrooms.

Porcini mushrooms marinated in jars with vinegar for the winter

To prepare pickled porcini mushrooms in jars for the winter, you need to sort them out, rinse them thoroughly, changing the water several times.

Pour fresh mushrooms into an enamel pan, add water, salt, citric or tartaric acid, and 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 the mushroom broth.

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

After sterilization is completed, quickly roll up the jars and cool.

For 10 kg of fresh porcini mushrooms:

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

How to pickle porcini mushrooms for the winter

Before properly pickling porcini mushrooms for the winter, place the boiled, chilled boletus mushrooms in prepared jars so that their level does not exceed the hanger 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, cover 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. spoons of sugar
4 teaspoons salt
3 bay leaves
6 allspice peas
3 clove buds
3 pieces of cinnamon

Before deliciously marinating porcini mushrooms for the winter, pour the marinade into an enamel pan, put on fire, bring to a boil and place the prepared boletus mushrooms in it. When the mushrooms boil, they need to be cooked over low heat, stirring occasionally and skimming off any foam that forms. For the marinade for 1 kg of fresh porcini mushrooms:

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

When foam stops forming in the boiling marinade, add spices to the pan. At the end of cooking, the mushrooms should be removed from the heat and cooled quickly along with the marinade, covering the pan with gauze or a clean rag. Then transfer the mushrooms into glass jars and pour over the marinade in which they were cooked. Cover 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 mushrooms

How to make the most delicious preparations: 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 pickled porcini mushrooms for the winter, place them in a sieve, cool, put them in jars and pour in the pre-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 water
1 teaspoon salt
6 allspice peas
3 bay leaves each
carnations
cinnamon
a little star anise and citric acid

The mixture should be boiled in an enamel pan for 20-30 minutes over low heat. When the marinade has cooled a little, add 8% vinegar - 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 for food 25-30 days after pickling. If mold appears in the jars, the mushrooms need to be thrown into 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, baked jars and fill them with marinade again.

How to cook pickled porcini mushroom for the winter

Porcini mushrooms used for pickling must be fresh, strong, not overripe and free of worms. They need to be marinated on the day of collection. Before preparing pickled porcini mushroom for the winter, boletus mushrooms can be boiled whole, cutting off only the lower part of the root.

Marinate the caps and roots of porcini mushrooms separately.

Cut all large caps in half or into four pieces. Rinse the mushrooms thoroughly and repeatedly with cold water, and then place on a sieve to drain. Pour water, vinegar into a bowl (preferably enameled), add salt, sugar, put on fire and bring to a boil. Dip the mushrooms into the boiling liquid, remove the foam and after 10 minutes add the spices. Cooking of porcini mushrooms continues after boiling for approximately 25 minutes. Small mushrooms are ready in 15-20 minutes. Usually, cooked mushrooms sink to the bottom and the liquid becomes clearer. After cooking, cool the mushrooms and put them in well-washed glass jars, cover them with glassine paper, tie them and store them in a cool place.

For 1 kg of porcini mushrooms:

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

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

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

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

This is a simple recipe for pickling porcini mushrooms for the winter: according to it, the boletus mushrooms are cleaned, quickly washed with cold water, and placed in a sieve. Small mushrooms are left whole, large ones are cut into pieces. Place the mushrooms in a saucepan with a moistened bottom, sprinkle with salt and heat. Cook the mushrooms 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, remove the mushrooms from the juice. A marinade is made from water, sugar and acetic acid. Then the mushrooms are dipped into it along with seasonings, boiled for several minutes, placed 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

Mushrooms are cleaned and cooked for 10–15 minutes in a marinade prepared from:

3 liters of water
20 g vinegar essence
175 g salt

then put on a sieve. When the mushrooms have cooled, they are placed in a barrel and filled with marinade sauce prepared in advance. These methods of pickling 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

For this delicious recipe for pickling porcini mushrooms for the winter, you need to take the following ingredients:

1 kg porcini mushrooms

For filling:

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

Recipe: how to pickle porcini mushrooms for the winter

Ingredients:

1 kg porcini mushrooms
70 ml water
30 g sugar
10 g salt
150 ml 9% table vinegar
7 allspice peas
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 place the mushrooms in it. Bring to a boil and cook over low heat, stirring constantly and skimming off the foam. When the water becomes clear, add sugar, spices, and citric acid. Finish cooking as soon as the mushrooms sink to the bottom and the marinade lightens. Cook mushroom caps in boiling marinade for 8–10 minutes, and mushroom stems for 15–20 minutes. Cool the mushrooms quickly, put them in jars, pour in the chilled marinade, and cover with plastic lids. Sterilize at 70°C for 30 minutes. Store in a cool place.

How to deliciously marinate porcini mushrooms for the winter

Before you deliciously marinate porcini mushrooms for the winter, we will collect the following ingredients:

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

Wash the mushrooms well, peel, dry, and cut into pieces. Pour some water into a saucepan, put mushrooms in it, sprinkle with salt and put on low heat to warm through. 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. Add the mushrooms to the marinade, remove the onions that were cooked with them, and add the remaining seasonings. Bring to a boil, cook for another 15 minutes. Then place into prepared jars and immediately close with lids.

How to pickle porcini mushrooms for the winter

Before marinating porcini mushrooms for the winter, place peeled and washed young boletus mushrooms in salted boiling water, boil 2-3 times, and place in a sieve. When dry, put into jars, pour cooled strong vinegar, boiled with salt, bay leaf and pepper, and tie. After a while, if the vinegar becomes cloudy, drain it and refill it with the same fresh one.

How to quickly pickle porcini mushrooms for the winter

Before quickly pickling porcini mushrooms for the winter, you need to boil vinegar with salt, bay leaf and pepper, put boiled boletus mushrooms in it, and let it boil 2 more times. When the mushrooms have cooled, place them in glass jars with their caps facing up and, to prevent them from spoiling, pour melted butter on top.

How to cook porcini mushrooms for the winter (marinate)

Before preparing and marinating porcini mushrooms for the winter, boil vinegar with a little salt and dip young, peeled boletus mushrooms into it. When they boil well, immediately pour them along with vinegar into a stone or earthenware bowl and let stand for a day. Then wash them thoroughly in the same vinegar, put them on a sieve and put them in jars with the caps facing up. Pour in fresh cooled strong vinegar, boiled with bay leaf, pepper and a little salt. Pour olive oil or melted butter on top and seal with a bubble. Store in a cool, dry place.

Recipes: how to pickle porcini mushrooms for the winter

Ingredients:

1 kg 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
a little nutmeg
1/2 teaspoon sugar
1 onion

Before pickling porcini mushrooms for the winter using this recipe, boletus mushrooms must be carefully sorted by size. Prepared small mushrooms are left whole, large ones are cut into small pieces and placed in a pan with a moistened bottom, sprinkled with salt and heated. Cook the mushrooms in the released juice, stirring, for 5-10 minutes, then add spices, onions and boil for a few more minutes, finally pour in vinegar. Often, mushroom juice with all the additives is used as a marinade. However, it turns out dark.

Marinated porcini mushrooms (method 2)

Ingredients:

White mushrooms, large and small, 50 pieces
Vinegar 6 glasses
Water 3 glasses
Carnations 8 heads
16 bay leaves
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 heads of cloves, 16 bay leaves, 16 balls of black pepper, 2 full teaspoons of fine salt and 2 tablespoons spoons of sugar or honey. Pour 1 glass of vinegar and 3 glasses of water over everything, cook for 1 hour, and be sure to descale. After an hour of cooking the mushrooms, carefully select the mushrooms with a wide or holey spoon into a deep dish or bowl, pour over the hot broth in which they were cooked, and leave to stand in a cool place for 6 hours. Then you can put it in jars, fill it with the broth in which they were boiled, but already strained and without spices (which should not be put in jars). Fill the top of the jar with Provençal oil or lukewarm cow's oil, seal with a stopper, or, if the opening of the jar is very wide, then put a wooden circle, tie it with a bubble or harpius, fill it and put it in a cold place.

Marinated porcini mushrooms (method 3)

Compound:

1 kg mushrooms
0.5 l water
2 tbsp. l. Sahara
3 pcs. bay leaf 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. Place the mushrooms in a colander and pour the broth into another pan. Add salt, spices and spices 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 any foam that forms. Place the mushrooms in a prepared jar, scalded with boiling water, and place thinly sliced onion rings on the bottom. Pour the marinade over the mushrooms and close with a lid.

Marinated porcini mushrooms (Option 1)

Components:

Boiled white mushrooms – 5 kg
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 lightly salted water until tender, then squeeze the mushrooms under weight. 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. Place the mushrooms in the boiling brine and boil them for 5-6 minutes, then add vinegar to the mushrooms and brine and bring to a boil. Place the hot mushrooms in a bowl for marinating and pour over them the hot marinade in which they were cooked. Close the container tightly, cool at room temperature, and then take it to a cool place. If mold appears on the surface, it must be collected and thrown away, and the moldy mushrooms must be washed with boiling water and boiled with the marinade for 10 minutes, add a little vinegar, bring to a boil and transfer to a dry, clean container, pouring the hot marinade over the mushrooms. Place in a cool place. To protect against mold, you can carefully 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 leaf – 5–6 pcs.
Salt - to taste

Peel the mushrooms, rinse thoroughly and air dry. Pour vegetable oil into a saucepan, bring to a boil, add mushrooms to the boiling oil and cook for 10 minutes. Then put the mushrooms in jars, pour them evenly with the oil in which they were boiled, add salt to taste, pour in vinegar, add spices. Place 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 calcined vegetable oil into each jar, so that the layer of oil is 1–2 cm. Cover the necks of the jars with several layers of parchment paper and tie with twine. Store in a dark, cool place.

Porcini mushrooms marinated in oil

Components:

Small white mushrooms – 2 kg
Table vinegar 6% – 1 l
Vegetable oil – 1.5 l
Bay leaf – 5–6 pcs.
Cloves – 5–6 buds
Salt - to taste

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

Marinated 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 black peppercorns
pair of dill umbrellas

Peel the mushrooms and rinse 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.

Pickled porcini mushrooms for the winter

Ingredients:

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

For the marinade:

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

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