12 step-by-step recipes for preparing pickled porcini mushrooms in jars for the winter

With the onset of the mushroom season, many housewives begin to think about winter preparations that can be prepared from collected mushrooms. To properly prepare the preserve, you should familiarize yourself in advance with the peculiarities of preparing pickled porcini mushrooms.

White mushroom - description and properties

The porcini mushroom is considered one of the most delicious and healthy mushrooms belonging to the Borovikov genus. It can be found on any continent except Australia and Antarctica. Most often it grows in central America, Siberia, Africa and European countries. It is also grown by residents of Japan and China.

The collected mushrooms are consumed fried, stewed and boiled. Some housewives prefer to pickle them and dry them for the winter. Dried products are grated and used in cooking as a seasoning for various dishes. Marinated ones are added to vegetable sauces, soups and other hot dishes.

Mushrooms contain the following microelements:

• myosin;
• starch;
• vitamins E, C, B;
• fats.

Due to the fact that the above-mentioned microelements are present in mushrooms, they have properties beneficial to humans. Regular consumption of mushroom dishes restores the formation of digestive juice and improves food digestion. In ripened porcini mushrooms, the amount of polysaccharides increases, which help cope with malignant tumors.

This component also promotes wound healing and the treatment of infectious diseases.

In addition, the composition contains lecithin, which cleanses the vascular walls of cholesterol accumulations. This helps eliminate the main signs of atherosclerosis. Marinated mushroom dishes are rich in amino acids, which help restore the functioning of the liver and kidneys.

Mushrooms contain beta-glucan, which is considered a potent antioxidant component.When it penetrates the body, the functioning of the immune system is significantly improved and the body’s protective functions are enhanced.

Despite the large number of beneficial properties, mushrooms must be consumed very carefully, as they absorb a lot of lead, mercury, cesium and other trace elements.

Preparation of the main ingredient

Pickling mushrooms for the winter should be taken very seriously, since the taste and shelf life of the mushroom dish will depend on the preparation of the main ingredients. Before pickling boletus mushrooms, you will have to carry out several preparatory procedures.

Sorting

All collected ingredients are pre-sorted by size and type. If preparations for the winter are prepared only from porcini mushrooms, then all other varieties are separated from boletus mushrooms.

Small ingredients are selected for marinating, as they cook faster and marinate better.

Soaking

Some people believe that soaking before marinating is not necessary. However, it is necessary to soak the mushrooms if they are covered with a dense layer of dirt. This will help wash them of dirt and peel them. Boletus mushrooms are recommended to be soaked in salty liquid to cleanse them of toxic elements.

Experienced housewives advise soaking for about an hour. The procedure cannot be carried out longer, since with prolonged soaking the mushrooms will lose their taste and become soggy.

Cleaning

Forest mushrooms must be peeled, as it can spoil the taste of the preparations. During the procedure, carefully remove the skin from the cap. If it is difficult to remove, you will have to place the mushrooms in hot water for 10-15 minutes. Often boletus mushrooms begin to quickly darken and deteriorate after cleaning.To prevent them from spoiling, they are placed in a solution made from citric acid.

Winter recipes

To prepare mushroom preparation for the winter at home, you should familiarize yourself with the basic recipes.

Fried in jars

Many housewives prefer to preserve fried mushrooms. In this case, frying is carried out using two methods - with and without pre-cooking. The latter method is often used by experienced mushroom pickers who are confident that boletus mushrooms do not contain toxins. People who are preparing this recipe for the first time should soak the ingredients before frying.

First, all boletus mushrooms are washed from dirt and soaked for an hour and a half. Then they are cut into small pieces, placed in a cauldron, filled with water and placed on a gas stove. They are boiled for at least half an hour, after which they are washed with water and placed in a frying pan. Fried mushrooms are placed in jars, salted and filled with oil.

Mushroom salad

Mushroom salad is popular among housewives and is often served for the winter. To create it you will need the following components:

• two kilograms of mushrooms;
• kilogram of tomatoes;
• five onion heads;
• 200 ml oil;
• three carrots;
• 200 grams of sugar;
• 150 ml vinegar.

Boletus mushrooms are peeled, finely chopped and washed in water. Then all the prepared ingredients are transferred to an iron container, filled with cold water and boiled for 20-40 minutes on a gas stove. After this, the boiled mushrooms are washed again and boiled for 15-20 minutes. Boiled products are fried for 25 minutes and placed in jars.

Then the tomatoes are crushed in a blender, mixed with vegetable oil and boiled for 40-55 minutes. While boiling, salt, carrots and chopped onions are added to the liquid.The boiled tomato mixture is poured into jars, mixed with boletus mushrooms and rolled up with lids.

Mushroom caviar

People often preserve mushroom caviar, which they add to many dishes to make them tastier. When preparing caviar, the following products are used:

• 400 grams of mushrooms;
• four onions;
• 80 ml vinegar;
• 100 ml oil;
• spices and salt to taste.

The mushrooms are washed and soaked in a saline solution to remove toxins. Then they are boiled for 20 minutes over low heat and passed through a meat grinder. After preparing the main ingredients, chop the onion and fry it in a frying pan. 5-8 minutes after frying, pour chopped boletus mushrooms into the frying pan and mix them with salt and spices. The fried mixture is poured into sterile jars, covered with lids and transferred to the cellar.

Pickling

When marinating, all mushrooms are subjected to heat treatment and soaked in a pre-prepared marinade. There are several recipes for pickling mushrooms that you should familiarize yourself with.

Cooking in sweet and sour marinade

To create such a preparation, a kilogram of boletus is washed, cleaned, poured into a pan and poured with a liter of water. They are boiled for 35-45 minutes, after which they are poured into jars.

After this, a marinade is prepared from 30 grams of salt, 25 grams of sugar, spices and water. All of the listed components are boiled for half an hour, after which 70 ml of vinegar and oil are added to the liquid. The boiled marinade is poured over the mushrooms in jars and covered with lids.

Marinate with citric acid in jars

To marinate mushrooms in citric acid you will need:

• 1-2 kg boletus;
• two laurel leaves;
• four peppers;
• 100 grams of sugar;
• 85 grams of salt;
• 3-4 liters of water;
• 50 ml citric acid.

First, each mushroom is cleaned of dirt, dust and peel.Then the prepared ingredients are transferred to a pan of water and boiled. To create a brine, add bay leaves, citric acid, sugar and salt to a liter of liquid. Then the marinade with boiled mushrooms is placed in a jar and preserved.

Marinating with vinegar and garlic

To make the marinated mushroom dish tasty, many people add more garlic and vinegar to it. A step-by-step recipe will help you prepare this snack correctly. To prepare the preserve you will need:

• 400 grams of small mushrooms;
• 100 ml vinegar;
• four heads of garlic;
• black pepper;
• sugar and salt to taste;
• dill;
• oil.

When creating a marinade, pepper, bay leaf and salt are added to 2-3 liters of water. Then the mushrooms are washed and placed in a pan with boiling brine. After this, the garlic is chopped, mixed with herbs, vinegar and boiled boletus. The mixed ingredients are poured into jars and filled with brine.

Simple marinade without vinegar

Some people do not add vinegar to it when creating a marinade. When using this recipe, all mushrooms are washed, peeled and chopped. Then they are boiled for 12-20 minutes in salt water, after which the liquid is drained, cooled and poured back. The mushrooms are boiled again for an hour and poured into jars.

When creating a brine, pepper, sugar and citric acid are added to the water. The liquid is boiled for 35-40 minutes, after which it is poured into containers with mushroom mass.

White mushroom preparations for winter pickling

Some mushroom pickers and housewives prefer to pickle mushrooms for the winter. There are two main salting methods that are used most often.

Hot salting

To prepare the workpiece in this way, use:

• laurel leaf;
• 900 grams of mushrooms;
• 120 grams of salt.

The mushrooms are cleaned of dirt and boiled in a saucepan for 25 minutes. Then they are poured into a colander to drain the liquid. After that, they are poured into a small saucepan, sprinkled with salt, covered with a plate and pressed down on top with a half-liter jar of water. They should be salted for 2-4 days.

Cold pickling

The second common method of salting boletus mushrooms is cold salting. To correctly create a workpiece, it is recommended to follow all the steps from the recipe for its preparation step by step.

700 grams of mushrooms are washed, peeled and placed in a deep bowl. They are covered with a thin layer of salt on top, after which they are thoroughly stirred. Then the ingredients in the bowl are covered with a plate and pressed down with a weight. When the mushrooms release their juice, they are transferred to jars and filled with mushroom juice.

Preparing porcini mushrooms for the winter by drying

Not everyone wants to spend time marinating mushrooms, and therefore some prefer to dry them. There are two main methods of drying mushrooms, which are often used.

Naturally

To deliciously dry mushrooms for the winter, a natural drying method is often used. In this case, all the boletus mushrooms are laid out in the sun and dried for several days. To do this, the ingredients are washed, peeled, laid out on a small tray, covered with a cloth and taken out in the sun. For drying, choose places that are protected from the wind and illuminated by sunlight throughout the day.

Using an oven

If it is not possible to dry the mushrooms in the sun, you will have to cook them in the oven. To do this, they are cleaned and cut into small cubes. Then they are placed in the oven, heated to 40-50 degrees.At this temperature they are dried until the kitchen smells of mushrooms. Then the oven is heated to 60 degrees and dried at this temperature for 15-20 minutes.

Conservation

Canning is considered the most common way of storing mushrooms for the winter. To preserve boletus mushrooms, use the following ingredients:

• 100 grams of salt;
• one and a half liters of water;
• laurel leaf;
• 75 ml vinegar;
• 1-2 kg of mushrooms;
• black pepper.

Before preparing the snack, they prepare containers for canning. To sterilize, all jars are washed and filled with hot, boiled liquid.

Then the boletus mushrooms are cleared of soil, soaked and dried. Before canning, the lower part of the legs is cut off. After this, they are poured into a container with water and boiled for half an hour.

To prepare the marinade, pour one and a half liters of liquid into a saucepan and mix with salt, bay leaf, pepper and vinegar. The mixture is boiled for at least forty minutes, after which it, along with the mushrooms, is placed in sterilized jars. All containers with snacks should be rolled up and transferred to the cellar. For screwing, a seaming or nylon cap is used.

Freezing mushrooms

Many mushroom pickers prefer to freeze boletus mushrooms so that in the future they can be used to prepare other dishes. To prepare mushrooms you will need:

• one carrot;
• 900 grams of mushrooms;
• 4-5 peppers;
• bay leaf.

Boletus mushrooms are washed from pine needles, adhering soil and parasites in cold water. Then they are covered with salt, filled with water and boiled in mushroom broth. When the mixture boils, add chopped onions, peppers and grated carrots. After 15-20 minutes, the broth is drained and the mushrooms are given time to cool.Then all the mushrooms are thoroughly wiped of moisture and transferred to sealed bags for freezing. If frozen, they can be stored for about a year.

After defrosting, boletus mushrooms should be used immediately, as they will quickly spoil.

How to properly store mushrooms

It is no secret that mushrooms quickly absorb odors and therefore cannot be stored together with other vegetables or fruits. Mushroom pickers advise using a refrigerator to store fresh boletus mushrooms, since they do not last long at room temperature. To store them in the refrigerator, you need:

• rinse the mushrooms and soak them in saline solution;
• dry them, put them in a deep plate and cover with a lid;
• place in the refrigerator.

Canned mushroom snacks can also be stored in the refrigerator. Also, a cellar in which the temperature never exceeds 8-10 degrees is ideal for storing them. You should not store canned mushrooms at room temperature, as they will quickly spoil.

Conclusion

Housewives often prepare marinated snacks from porcini mushrooms. To prepare them, you will have to familiarize yourself with the main recipes for creating winter mushroom preparations.