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The recipe for pickled porcini mushrooms for the winter is simple. How to pickle porcini mushrooms: recipes for homemade preparations for the winter. Pickled porcini mushrooms recipes

Autumn is not only rain, slush and wind, but also a rich harvest of mushrooms. There are different ways to prepare them, the most popular are salting, drying, pickling. Of course, winter preparations are always troublesome. But, the delicious result is worth the time and effort.

It's especially nice when it's cold winter period an appetizing jar of canned mushrooms will flaunt on the table. The most important thing is properly prepared mushrooms. After all, if forest mushrooms turn out to be poisonous, then there can be serious, grave consequences.

To avoid such troubles, the mushrooms must be carefully sorted out before cooking. If any mushroom is in doubt, you just need to throw it away or check with knowledgeable mushroom pickers for information about it. This article contains a selection of very simple and delicious recipes for pickling various gifts of the forest.

Boletus mushrooms for the winter in banks - a step by step photo recipe

In the photo recipe, the amount of spices and spices can be determined by taste. The only exception is vinegar, this ingredient must be taken in certain proportions.

Your mark:

Time for preparing: 4 hours 0 minutes

Quantity: 3 servings

Ingredients

• Forest mushrooms: how much to eat
• Salt: to taste
• Cinnamon: a pinch
• Carnation: several inflorescences
• Bay leaf: 2-4 pcs.
• Vinegar 9%: 3 teaspoons for 1.5 liter jar

Cooking instructions

Porcini mushrooms for the winter in jars - a very tasty preparation

Boletus is undoubtedly the king among mushrooms, therefore, if the family managed to find a good meadow and harvest the whites, then they urgently need to start harvesting them. The smallest can be dried, the medium ones are suitable for pickling.

Ingredients (for 1 kg of mushrooms):

• Bay leaf - 3 pcs.
• Allspice (peas) - 5 pcs.
• Hot peppers (peas) - 8 pcs.
• Water - 1 liter.
• Sugar - 2 tbsp. l.
• Salt - 4 tsp
• Vinegar 9% - 130 ml.

Algorithm of actions:

1. Select the most beautiful mushrooms, whole, without worms. Thoroughly remove sand, dirt, adhering leaves and needles. Rinse.
2. Cut, the pieces should be quite large, since during the cooking process the mushrooms will lose a significant part of their volume.
3. Pour a large pot of water, add a little salt. Boil.
4. Dip the mushrooms into the container. Boil for half an hour. Rinse in a colander under running water.
5. Prepare the marinade, for which put all the ingredients in the water, with the exception of vinegar.
6. Dip the mushrooms in the marinade when it boils. Cook for 15 minutes. Skim off the foam constantly.
7. Prepare glass containers, preferably half a liter. Sterilize using your favorite method.
8. At the end of boiling the mushrooms, pour vinegar, wait until it starts to boil.
9. It's time to pack the boletus into banks. This should be done by distributing the mushrooms and marinade as evenly as possible.
10. Seal with prepared (sterilized) lids.
11. Turn over (this is a way to check the tightness of the closure). Leave under a warm blanket.

How difficult it is now to wait for winter!

Honey mushrooms for the winter in banks

Honey mushrooms are in second place after porcini mushrooms. They usually delight with a rich harvest and are especially tasty when pickled, as they retain their shape, consistency and unmatched taste. Good for the daily diet and the festive table.

Ingredients(for 2 kg of honey mushrooms for the marinade - the output is 5-6 half-liter jars):

• Salt - 2 tbsp. l.
• Sugar - 2 tbsp. l.
• Bay leaf 3-5 pcs.
• Peas, pepper (allspice and hot) - 4-6 pcs.
• Cloves - 4-5 pcs.
• Vinegar - 1 tbsp l. 9% (to each bank).

Algorithm of actions:

1. The first stage is the longest - you need to sort out the mushrooms, remove the bad, old ones, leaves and needles, cut off the lower part of the leg. Rinse thoroughly by changing the water several times.
2. To fill with water. Put on fire. Immediately after boiling, drain into a colander, rinse thoroughly again.
3. Into the water and into the fire again. The boiling time for honey mushrooms is 20 minutes.
4. Replace the water again, now add all the seasonings and spices to the mushrooms. The cooking time is shortened - 15 minutes is enough.
5. Pack in sterilized glass containers. Top up with marinade almost to the top.
6. Add vinegar to each container. Seal quickly.
7. Turn over, wrap for additional sterilization.

Honey mushrooms look very appetizing, therefore, if the household did not demand to open a jar of freshly pickled mushrooms, it is better to quickly hide it until winter.

Chanterelle mushrooms for the winter in banks

Red appetizing chanterelles delight mushroom pickers, since there are no worms in the mushrooms, which means you can safely collect everything. They are good both fried and pickled, because they retain their color and have a pleasant taste.

Ingredients:

• Chanterelles - 2 kg.
• Salt - 2 tbsp. l.
• Sugar - 4 tbsp. l. (no top).
• Water - 1.5 liters.
• Acetic essence 70% - 40 ml. (less).
• Allspice peas - 5-6 pcs.
• Cloves - 4-5 pcs.

Algorithm of actions:

1. According to this recipe, soak the mushrooms in cold water for 1 hour.
2. Fill with fresh water. Cook for 20 minutes (or until the chanterelles settle).
3. Drain the water. Rinse the chanterelles with cold water.
4. Pour in new water, add pepper, cloves, salt and sugar to the mushrooms.
5. Boil. Cook for 7-10 minutes.
6. Pour in vinegar essence. Boil.
7. Sterilize jars, lids.
8. Place the chanterelles in containers with a slotted spoon.
9. Top up with marinade. Seal.

Exactly in a month, you can invite guests and households for a tasting!

Milk mushrooms for the winter in banks

Salted milk mushrooms are one of the most famous dishes of Russian cuisine. True, for their preparation you will have to try - to spend time and effort. But all efforts will pay off handsomely.

Ingredients:

• Milk mushrooms - 10 kg.
• Salt - 0.5 kg.

Algorithm of actions:

1. Select the best mushrooms - no worms or wormholes, not old ones.
2. Rinse thoroughly, you can use a soft brush.
3. The next stage is soaking, you cannot do without it, since milk mushrooms (both white and black) have a bitter taste. Pour water into a large container (glass or enamel), dip the mushrooms into it. Cover the top with a lid, so that the mushrooms are completely covered with water. For several days, in the morning and in the evening, the water must be changed, the mushrooms must be washed.
4. The longest stage is over, then everything is primitively simple. You need to choose a container for salting, again, it should be glass, enameled.
5. Place the mushrooms with their caps down. Sprinkle with salt. Then the next layer. Salt. Do until you run out of ingredients.
6. Cover the mushrooms with gauze or clean cotton cloth. Above - a wooden circle or lid, oppression.
7. Keep in a cool place.

The mushrooms will be ready after 2 days, you can put them in small containers, pour on top vegetable oil... Put away in the cold, dreaming of a quick tasting.

How to close pickled mushrooms in jars for the winter

For the winter, you can pickle almost all mushrooms (of course, edible), but it is best to do this with boletus, mushrooms, aspen mushrooms, boletus.

Ingredients:

• Mushrooms - 2 kg.
• Water - 1 liter.
• Sugar - 2 tbsp. l. (with a slide).
• Salt - 4 tsp (also with a slide).
• Allspice and hot peppers.
• Cloves and bay leaves - 3 pcs.
• Vinegar 9% - 5 tbsp l.
• Garlic - 2 cloves.

Algorithm of actions:

1. The first stage is bulkhead and washing, a long but necessary stage.
2. Then put the mushrooms in a container, add water (no norm). Bring to a boil, drain, rinse again with cold water, sand, dust, unnoticed needles will be washed off.
3. To fill with water. Put on the stove again, cook the mushrooms until tender (until they settle to the bottom and the broth becomes transparent).
4. Drain the broth gently into a saucepan. For each liter of mushroom broth, put sugar and salt, seasonings and garlic at the rate (put with whole teeth). Keep only the vinegar.
5. Place the mushrooms in the marinade. Boil for 5 minutes.
6. During this time, sterilize containers (or do it earlier), lids.
7. Pour in vinegar and pour immediately.
8. Cork hermetically, turn over, cover with a blanket.

Not too difficult, but delicious!

Recipe for salting mushrooms for the winter in jars

Almost all mushrooms are suitable for pickling, only the elite are suitable for pickling. The best are milk mushrooms and mushrooms, the latter do not even require boiling, but they please with a dense consistency, retain their color, and become crispy during the salting process.

Ingredients:

• Ryzhiki - 1 kg.
• Salt - 3 tbsp. l.
• Garlic - 5 cloves.

Algorithm of actions:

1. Sort out the mushrooms, cut off the legs, they can be boiled, fried and eaten.
2. Pour the hats with a lot of boiling water. Leave for 3 minutes.
3. Send to a colander so that the water is completely glass.
4. Now transfer the mushrooms from a colander to a large enamel container.
5. Season with salt, add chopped chives. Mix gently. Leave to salt for 30 minutes.
6. Sterilize and cool containers.
7. Lay the mushrooms tightly enough. Top with salt.
8. Cork with lids.

Keep refrigerated! Patiently wait for winter and the holiday to please family members and friends.

Fried mushrooms for the winter in jars

One of the ways to prepare mushrooms for the winter, oddly enough, suggests frying them first and then rolling them up. Those who have tasted such a dish say that it is very tasty and does not require any additional culinary treatments.

It can be eaten immediately (if the mushrooms were fried in vegetable oil), or reheated (if used melted butter). Chanterelles that do not lose their shape and look very appetizing are best suited for this method of harvesting.

Ingredients:

• Chanterelles
• Salt.
• Pepper.
• Ghee butter.

Algorithm:

1. The process of harvesting mushrooms begins according to a single scenario - the collected chanterelles need to be sorted out, and this should be done especially carefully. Due to the special structure of the cap, these mushrooms manage to "catch" a lot of forest debris, needles and leaves.
2. Then rinse the mushrooms to remove invisible sand and dust. Small mushrooms are rolled up whole, large ones can be cut or broken.
3. Dip the mushrooms in cold water in a large saucepan. Boil. Boil for 5 minutes. Send to a colander.
4. Melt butter in a large skillet. Put the chanterelles in a frying pan with butter.
5. Now you need to fry until tender, the process will take 40 to 50 minutes. Add a little salt and pepper at the very end. You can experiment - squeeze a few cloves of garlic through a press. Then the dish will acquire a pleasant garlic aroma.
6. Sterilize containers, lids too.
7. Place the mushrooms very tightly. Pour in the oil in which they were fried. Cork.

Send to a cold place, the winter holidays will be very fun and bright, because the main decoration of the festive table will be sunny chanterelles!

Mushrooms with cabbage for the winter in jars

Solyanka is one of the oldest Russian dishes made from cabbage and other vegetables. But, if you add mushrooms to vegetables, then the dish turns into a delicacy, which is not a shame to treat foreigners.

Ingredients:

• White cabbage - 1 kg.
• Tomatoes - 0.5 kg.
• Carrots - 0.5 kg.
• Bulb onions 0.5 kg.
• Mushrooms (boletus, boletus) - 700 gr.
• Allspice - 3-5 pcs.
• Bay leaf - 4 pcs.
• Refined vegetable oil - 0.5 tbsp.
• Vinegar - 3 tbsp. l.
• Salt and sugar - 2 tbsp each l.

Algorithm of actions:

1. The procurement stage begins with the bulkhead, cleaning vegetables and mushrooms. An important process is washing the mushrooms from sand, needles and leaves.
2. Boil the mushrooms in water for 10 minutes.
3. Chop the cabbage, chop the carrots on a grater, turn onions into strips, tomatoes into cubes.
4. Fry the carrots and onions.
5. All vegetables and mushrooms, thrown in a colander, send to a frying pan (in a saucepan), simmer for 30 minutes.
6. Add vinegar, keep on fire for another 5 minutes.
7. Sterilize the containers while they are hot, pack a hodgepodge with mushrooms in them.
8. Close with sterilized lids.

Tasty, satisfying, healthy, good as a side dish and as an independent dish.

One of the first tips - before pickling the mushrooms, you need to carefully sort out, cleaning them from forest debris.

1. It is recommended to pour boiling water over them before washing, then they will become dense and will not come apart when washed.
2. If the recipe requires only hats, the legs should not be thrown away. They can be processed into caviar and also closed for the winter.
3. When boiling mushrooms, you should be guided by the time, but they themselves give a hint - as soon as they have sunk to the bottom of the container / pan, the cooking can be finished.
4. Jars and lids require mandatory sterilization. Turning the cans upside down after closing, the hostesses check the tightness of the closure.

Mushrooms are one of the most interesting gifts of the forest, they require special attention when collecting and harvesting, but delight in taste.

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

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

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

The following microelements are present in the composition of mushrooms:

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

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

Also, this component promotes wound healing and the treatment of infectious diseases.

In addition, the composition contains lecithin, which cleans the vascular walls from cholesterol accumulations. This helps to eliminate the main signs of atherosclerosis. Pickled mushroom dishes are rich in amino acids that help restore liver and kidney function.

The fungi contain beta-glucan, which is classified as a potent antioxidant component. With its penetration into the body, the functioning of the immune system is significantly improved and the protective functions of the body are enhanced.

Despite the large number useful properties, mushrooms should be used very carefully, as they absorb a lot of lead, mercury, cesium and other microelements.

Preparation of the main ingredient

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

Sorting

All harvested 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.

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

Soaking

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

Experienced housewives advise doing soaking for about an hour. It is impossible to carry out the procedure longer, since with prolonged soaking, the mushrooms will lose their taste and become limp.

Cleaning

Forest boletus must be peeled from the skin, as it can spoil the taste of the preparations. During the procedure, carefully remove the skin from the cap. If it does not remove well, you will have to place the mushrooms in hot water... Often the boletus begins to darken quickly and deteriorate after cleaning. So that they do not deteriorate, they are placed in a solution made from citric acid.

Winter recipes

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

Fried in jars

Many housewives prefer to preserve toasted mushrooms. At the same time, roasting is carried out in two ways - with and without pre-cooking. The last method is often used by experienced mushroom pickers, who are sure that boletus mushrooms do not contain toxins. People who are preparing a snack with this recipe for the first time should soak the ingredients before frying.

First, all the boletus are washed from dirt and soaked for an hour and a half. Then they are cut into small pieces, laid out 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 pan. Fried mushrooms are placed in jars, salted and poured with oil.

Mushroom salad

Among housewives, mushroom salad is popular, which is often rolled up for the winter. To create it, you need the following components:

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

The boletus are peeled, finely chopped and washed in water. Then all the prepared ingredients are transferred to an iron container, poured with cold water and boiled for 20-40 minutes on a gas stove. After that, 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 chopped in a blender, mixed with vegetable oil and boiled for 40-55 minutes. During the boil, salt with carrots and chopped onions is added to the liquid. The boiled tomato mixture is poured into jars, mixed with boletus and rolled up with lids.

Often people canned mushroom caviar, which is added to many dishes to make them taste better. When preparing caviar, the following products are used:

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

The mushrooms are washed and soaked in a saline solution to cleanse them of toxins. Then they are boiled for 20 minutes over low heat and passed through a meat grinder. After preparing the main ingredients, cut the onion and fry it in a pan. 5-8 minutes after frying, pour the chopped boletus into a 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 pickling, all mushrooms are heat treated 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 blank, a kilogram of boletus is washed, cleaned, poured into a saucepan and poured with a liter of water. They are boiled for 35-45 minutes, after which they are poured into jars.

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

Marinate with citric acid in jars

To marinate mushrooms in citric acid you will need:

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

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

Marinating with vinegar and garlic

To make the pickled mushroom dish tasty, many add more garlic and vinegar to it. It will help to prepare such a snack correctly. step by step recipe... To prepare conservation you will need:

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

When creating a marinade in 2-3 liters of water, add pepper with laurel leaf and salt. Then the mushrooms are washed and placed in a saucepan with boiling brine. After that, the garlic is cut, mixed with herbs, vinegar and boiled boletus. The mixed ingredients are poured into jars and filled with brine.

Simple pickle without vinegar

Some do not add vinegar to the marinade. When using this recipe, all mushrooms are washed, peeled and cut. Then they are boiled for 12-20 minutes in salted water, after which the liquid is drained, cooled and poured back. The mushrooms are re-boiled for an hour and poured into jars.

When creating a brine, pepper with 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.

Prepared porcini mushroom for the winter by pickling

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

Hot salting

To prepare a 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 from them. After that, they are poured into a small saucepan, sprinkled with salt, covered with a plate and pressed on top with a half-liter jar of water. They should be salted for 2-4 days.

Cold salting

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

700 grams of mushrooms are washed, peeled and placed in a deep bowl. From above, they are covered with a thin layer of salt, after which they are thoroughly stirred. Then the ingredients in the bowl are covered with a plate and pressed down with a load. When the mushrooms let out the juice, they are transferred to jars and poured with mushroom juice.

Harvesting porcini mushrooms for the winter by drying

Not everyone wants to waste time pickling mushrooms, and therefore some people prefer to dry them. There are two main methods of drying mushrooms that are often used.

Naturally

To deliciously dry mushrooms for the winter, a natural drying method is often used. In this case, all the boletus 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, places are chosen that are protected from the wind and are illuminated by the sun's rays throughout the day.

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 an oven preheated to 40-50 degrees. At this temperature, they dry 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 to harvest mushrooms for the winter. To preserve boletus, 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;

Before preparing a snack, they are preparing containers for canning. For sterilization, all jars are washed and filled with hot, boiled liquid.

Then the boletus is cleaned of the ground, soaked and dried. Before canning, the lower part of the legs is cut off from them. After that, they are poured into a container of water and boiled for half an hour.

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

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

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

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

How to store mushrooms properly

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, since they are not stored for long at room temperature. To keep them in the refrigerator, you must:

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

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

Cooking mushrooms for the winter has its peak - this is the end of summer and autumn. At this time, you need to have time to collect and prepare mushrooms for future use. Prepared salted mushrooms for the winter, dried and pickled later will be very useful to you. But first you need to know how to salt mushrooms for the winter how to pickle mushrooms for the winter, how to freeze mushrooms for the winter, how to prepare dried mushrooms for the winter, how to cook mushrooms for the winter. Almost everyone is suitable for harvesting for the winter. edible mushrooms: milk mushrooms, chanterelles, russula, honey agarics, aspen mushrooms, boletus, boletus, champignons, volushki, mushrooms, and of course porcini mushroom. Recipes for harvesting porcini mushrooms for the winter are very diverse, since this mushroom is very tasty and easy to prepare. That is why many people love to pick and cook porcini mushrooms so much. Recipes for harvesting porcini mushrooms for the winter include everything known methods, while many lamellar mushrooms can only be salted.

Let's start with the question how to pickle mushrooms for the winter... More often than others, there is pickling of porcini mushrooms for the winter. White mushroom is the king of all mushrooms, and white pickled mushrooms for the winter are very tasty. We usually marinate the porcini mushroom separately from other mushrooms for the winter. When we marinate porcini mushrooms for the winter, we cut the large mushrooms into pieces, and marinate the small ones whole. These rules, in principle, also work when we procure other pickled mushrooms for the winter... A video recipe for pickling mushrooms for the winter will show you all the stages of pickling, show you how to prepare and how to roll up mushrooms for the winter. Marinade for mushrooms for the winter is standard: salt, sugar, vinegar and spices. Depending on what you want to cook pickled mushrooms for the winter, the recipe may contain different kinds spices and proportions of marinade ingredients.

Another way to preserve mushrooms for the winter is by salting the mushrooms for the winter. The recipes show you how to pickle mushrooms for the winter. Perhaps this is the oldest way to cook mushrooms for the winter. The recipe for pickling mushrooms for the winter for different mushrooms may differ. Some lamellar mushrooms are pre-soaked to remove the bitterness from them. Salted milk mushrooms, mushrooms, mushrooms are classics of the genre, but they need a special approach. Therefore, you should figure out how to salt mushrooms for the winter and which recipe for salted mushrooms for the winter is right for you. For example, salting of porcini mushrooms for the winter and salted chanterelle mushrooms will be slightly different. Harvesting for the winter, more precisely, salting, possibly in two ways - cold and hot. In both cases, you can prepare salted porcini mushrooms for the winter, chanterelles, milk mushrooms, etc., but hot salting requires preliminary boiling of the mushrooms, and cold salting is longer.

And if you look at how to boil mushrooms for the winter and how to preserve boiled mushrooms for the winter, then perhaps choose this option for harvesting mushrooms. Usually vinegar or boiling sunflower oil is added to boiled mushrooms. After this, the usual conservation of mushrooms for the winter occurs. Recipes with boiling mushrooms can be useful for both pickling mushrooms and hot pickling.

Drying mushrooms is the choice of lazy people. So you can prepare boletus, chanterelle, butter dish, porcini mushroom. Harvesting dried mushrooms for the winter will pay off a hundredfold with a fragrant mushroom soup or gravy. Again, there are several recipes on how to dry mushrooms for the winter: in the sun and in the oven. For example, some believe that the preparation of dried porcini mushrooms for the winter should be carried out according to the classic option - drying on a string. But keep in mind that not all mushrooms can be dried. Especially often, porcini mushrooms are cooked in this way for the winter, since they perfectly retain their aroma. Perhaps this is the simplest harvesting of mushrooms for the winter.

Freezing - too great way harvesting mushrooms. There are many ways to freeze mushrooms for the winter. You can freeze raw and boiled mushrooms for the winter. So if you have a lot of porcini mushrooms and want to save them for the winter, freezing porcini mushrooms for the winter will help you. Even fried mushrooms are frozen. If you love fried mushrooms, you should definitely read how to fry mushrooms for the winter. For example, at your service are recipes for fried porcini mushrooms for the winter, fried boletus mushrooms for the winter, fried chanterelle mushrooms. Recipes for the winter will show you how to preserve mushrooms for the winter cooked in a slow cooker.

There is not just harvesting mushrooms for the winter, recipes will also help you prepare almost ready-made mushroom dishes for the winter and snacks. This is mushroom pate for the winter, mushroom caviar for the winter, mushroom salad for the winter, mushrooms with vegetables for the winter, cabbage with mushrooms for the winter, a hodgepodge with mushrooms for the winter, etc. In addition to the marinade and brine, you can cook mushrooms in a tomato for the winter , mushrooms in oil for the winter, mushrooms in fat for the winter. So, in particular, the preparation of fried mushrooms for the winter is carried out. So you have tons of options on how to close the mushrooms for the winter.

Canned mushrooms should not be stored for too long for the winter. Maximum - 1 year. At the same time, preserving mushrooms for the winter does not allow the use of metal lids. Mushrooms for the winter it is better to seal jars with glass or plastic lids. Mushrooms are rolled up for the winter according to standard rules: sterilization of lids and cans, etc.

Marinated mushrooms- are very popular, they are used as an independent snack, they are added to salads, and a variety of mushroom dishes are prepared.

Recipe for pickled mushrooms for the winter in jars, recipes for preservation marinades. You will learn how to pickle honey mushrooms, champignons, boletus, boletus, chanterelles, porcini mushrooms.

We present you recipes for preserving various forest mushrooms, and not only, at home with a step-by-step description. Pickled mushrooms - 7 recipes for the winter.

Pickled mushrooms

Honey mushrooms- delicate in taste, suitable for preparing various dishes, excellent for pickling for the winter. Pickled mushrooms for the winter - classic recipe harvesting honey mushrooms.

Ingredients:

• Honey mushrooms - 1 kg per 1 liter can;
• Umbrellas or dill seeds - 1 umbrella;
• Garlic - 2 cloves

Marinade for 1 liter of water:

• Salt - 1 tbsp l. with a slide;
• Sugar - 1 tbsp. l. with a slide;
• Cloves - 2 pcs.;
• Allspice - 3 peas;
• Black pepper - 6 peas;
• Vinegar 9% - 80 ml.;
• Bay leaf - 1 pc.

Pickled honey mushrooms recipe for the winter

Prepare honey mushrooms for pickling - peel, leave a leg about 1 cm long.

Pour the peeled mushrooms into a large basin, add water and let stand for 1 hour. During this time, all remaining dirt will get wet and easily washed off.

Thoroughly my honey mushrooms, then add.

Pour the mushrooms with cold water, bring to a boil and cook for 30 minutes, during the cooking process, remove the foam that appears.

While the mushrooms are boiling, prepare the marinade: pour water into a saucepan, add salt, sugar and spices.

Bring marinade to a boil and add vinegar, simmer for another 5 minutes.

Throw boiled mushrooms through a colander.

Put the mushrooms in a saucepan, pour over the marinade and put on fire. After boiling, cook for 15-20 minutes.

Chop the garlic into thick slices.

Prepare half-liter jars and lids - wash and sterilize.

Put umbrellas of dill, garlic in clean jars, and then fill the jars with mushrooms with a slotted spoon.

Pour boiling marinade over the jars with honey mushrooms and roll up the lids.

Turn the cans upside down, wrap them in a blanket and leave to cool completely.

You can store pickled mushrooms in the refrigerator, cellar, basement.

Attention!!! If the marinade in any jar becomes cloudy over time, then they have deteriorated and are unusable. Poorly washed jars, little salt or vinegar, storage of jars of mushrooms in a warm place may be the reason.

Video - A good recipe for pickled honey mushrooms

Instant pickled mushrooms

Delicious champignons can be pickled quickly and can be used for salads and various dishes within a week. You can store such pickled mushrooms in the refrigerator for several months.

Ingredients:

• Champignons - 1 kg.

Marinade for 1 liter of water:

• Wine vinegar, white 6% - 150 ml.;
• Sugar - 2 tbsp. l .;
• Salt - 2 tbsp. l .;
• A mixture of peppers and peas - 15 pcs.;
• Bay leaf - 3 pcs.
• Garlic - 5 cloves;
• Carnation - 5 buds.

Instant pickled champignons recipe

Clean the mushrooms from dirt, wash well.

Pour into a saucepan with water, bring to a boil and cook for 5 minutes. Drain the water.

Prepare the marinade: add salt, sugar, spices to a saucepan and bring to a boil, pour in vinegar. Add mushrooms to the boiling marinade and cook for 7-10 minutes.

Then we leave the mushrooms in the marinade until they cool completely.

During this time, prepare jars and lids for conservation - wash and sterilize in any way.

Put chopped garlic cloves on the bottom of the jar, fill with mushrooms, pour marinade and close tightly with lids.

Delicious pickled mushrooms can be served with chopped onions and sunflower oil.

Bon Appetit!

Pickled porcini mushrooms

Pickled porcini mushrooms for the winter – great dish for a holiday and for every day. Porcini mushrooms are the most nutritious and delicious and this is a great success when you manage to pick them up in the forest. Small porcini mushrooms are especially good when pickled.

Ingredients:

• Porcini mushrooms - 1 kg.

Marinade for 0.5 liters of water:

• Salt - 1 tsp;
• Sugar - 1 tsp;
• Vinegar 9% - 1 tbsp the spoon;
• Mustard seeds - 0.25 tsp;
• Black peppercorns - 5 pcs.;
• Carnation - 2 buds;
• Bay leaf - 2 pcs.

Pickled porcini mushrooms recipe

Go through the mushrooms, remove debris, clean the caps and legs.

Cut the boletus into pieces, rinse well under running water.

Pour water into a saucepan, salt (about 1 tablespoon of salt per liter of water) and add mushrooms. After boiling, cook for 25 minutes, skim off the foam during cooking.

Place the boiled mushrooms in a colander.

Prepare the marinade: add sugar, salt to the water. You can try the marinade and add to your liking.

As the marinade boils, add porcini mushrooms and cook from the moment the mushrooms boil for 10 minutes. At the end, pour in the vinegar and cook for another 2 minutes.

Prepare jars in advance: wash and sterilize.

Put the mushrooms in clean jars, pour boiling marinade to the top and cover with lids.

We sterilize the jars of mushrooms in a pot of water. Half a liter within 12 minutes from the moment the water boils in a saucepan.

We take out the cans and roll up the lids. Turn it upside down, leave it to cool completely. Store in a cool place.

Pickled porcini mushrooms go well with potatoes and as an independent snack!

Video - pickled porcini mushrooms for the winter

Pickled chanterelles for the winter

Chanterelles- universal mushrooms, well suited for pickling, for frying, cooking various dishes with mushrooms. Chanterelle mushrooms have one advantage - worms do not eat them, so there is little waste in the process of preparing mushrooms for conservation.

Ingredients:

• Water - 230 ml.;
• Chanterelle mushrooms - 0.5 kg.;
• Sugar - 1 tsp with a slide;
• Salt - 1 hour l. without a slide;
• Black peppercorns - 4 pcs.;
• Allspice peas - 4 pcs.;
• Bay leaf - 1 pc .;
• Vinegar 9% - 1 tbsp l.

Pickled chanterelles recipe

Go through the chanterelles, rinse under running water. Put the mushrooms in a saucepan, cover with water, salt (1 tablespoon of salt per liter of water).

After boiling, cook for 20 minutes, removing the foam.

Throw the boiled chanterelles in a colander, rinse.

If the mushrooms are large, cut into slices convenient for you.

Prepare the marinade: add sugar, salt, spices to the water. Bring to a boil, add chanterelles and marinate the mushrooms for 10 minutes. Add vinegar at the end and cook for another 3 minutes.

Prepare jars - wash and sterilize in any way.

Fill the jars with mushrooms, pour over the boiling marinade and roll up the lids. Turn the jars upside down, leave to cool.

Store in a cool place or refrigerator.

Pickled boletus

Boletus boletus marinated for the winter- a wonderful snack in winter or as an addition to boiled potatoes. If you collect mushrooms in the fall, they practically do not come across wormy ones. Young, strong aspen mushrooms are best suited for canning.

Ingredients:

• Aspen boletus - 0.5 kg.

Marinade:

• Water - 200 ml.;
• Carnation - 2 buds;
• Sugar - 1.5 tbsp. l .;
• Salt - 1.5 tbsp l .;
• Vinegar 9% - 2 tbsp l .;
• Bay leaf - 1 pc .;
• Sunflower oil - 2 tbsp. l.

Pickled boletus recipe

We clean the mushrooms from the ground, sort through, removing debris, scrape off the skin from the leg. Cut the boletus into slices.

Rinse the mushrooms several times in water. Fill with water, salt (1 tbsp per liter of water) and cook.

Cook the mushrooms after boiling for 40 minutes, removing the foam. Throw the boiled boletus in a colander, rinse well with water.

Set aside boiled boletus in the refrigerator overnight.

Cooking the marinade: add salt, sugar, spices to the water. After boiling, add mushrooms and cook after boiling for 5 minutes. Finally add the vinegar and remove the pot from the stove.

Prepare jars and lids - wash, sterilize in any way.

Fill clean half-liter jars with boiled aspen mushrooms, fill with marinade and add 2 tbsp. l. sunflower oil in each jar.

Cover the jars with lids and sterilize in a pot of water for 10 minutes (for half-liter jars).

Take out the jars of mushrooms and immediately roll up the lids, turn upside down. Store pickled boletus in a cool place.

Pickled champignons for the winter

Prepare champignons for the winter for future use. For cooking, young mushrooms with unopened caps that have not overgrown will go.

Ingredients:

• Champignons - 1 kg.

Marinade for 1 liter of water:

• Black peppercorns - 8 pcs.;
• Bay leaf - 2 pcs.;
• Salt - 1 tbsp l .;
• Sugar - 1 tbsp. l .;
• Vinegar 9% - 50 ml.

How to pickle mushrooms for the winter

Sort out the debris from the mushrooms and remove the dirt. Remove the white film from the caps on the underside. Rinse the mushrooms under running water.

Prepare the marinade: add sugar, salt, spices to the water. Boil and pour in vinegar, cook for another 2 minutes.

Pour the marinade over the mushrooms, bring to a boil, cook for 5-7 minutes.

We sterilize jars and lids in any way possible.

We fill the jars with mushrooms, fill with boiling marinade and roll up the lids.

Turn the cans upside down.

Bon Appetit!

Pickled butter for the winter

Pickled butter- unusually delicious snack in winter. Preparing butter for the winter will not be difficult for you.

Ingredients:

• Butter - 1 kg.

Marinade:

• Water - 150 ml.;
• Salt - 1 tbsp l. with a slide;
• Sugar - 1 tbsp. l. without a slide;
• Vinegar 9% - 150 ml.;
• Allspice peas - 5 pcs.;
• Carnation - 2 buds;
• Cinnamon - 1 g;
• Bay leaf - 1 pc.

Pickled butter recipe

Peel the mushroom caps dry. Cut off the lower part of the leg, wash the oil well in water.

If the mushrooms are large, cut into pieces, leave the small ones intact.

Prepare the marinade: add salt, sugar, spices to the water, bring to a boil. Add butter and after boiling, cook for 20-25 minutes, removing the foam. At the end of cooking, add vinegar, cook for another 2 minutes.

Prepare jars and lids - wash, sterilize. Arrange the ready-made mushrooms in jars, pour the marinade and roll up the lids. Turn the jars upside down, wrap them in a blanket and leave to cool completely.

Bon Appetit!

Video - Pickled boletus for the winter

Pickled porcini mushrooms for the winter can be prepared in different ways. But in all cases it will be tasty dish, because mushroom appetizer is appropriate on any table. It will be a festive meal, a lenten lunch or a quiet family dinner. Many housewives want to learn how to pickle mushrooms and store them correctly.

The appetizer goes well with any table, can be used as a side dish. A fragrant preparation is also used for preparing salads.

You need to store the preservation in jars, while without sterilization, pickled mushrooms can stand for 3-4 months.

We will tell you in detail how to pickle porcini mushrooms at home for the winter in our article and share the details and cooking secrets.

Ingredients:

• Fresh porcini mushrooms - 1 kg.,
• Vinegar (6%) - 60 ml.,
• Bay leaf - 3-4 leaves,
• Black peppercorns - 10 pcs.
• Salt - 1 tbsp l.,

How to pickle porcini mushrooms for the winter - a step by step recipe with a photo:

Wash the porcini mushrooms, clean them, throw out the worms, cut them into pieces, if the mushrooms are too large. Put in a saucepan, pour cold water.

Do not worry if there are a lot of mushrooms in the pan and there is almost no room left in it, because they will boil down to 1/3 of the pan.

In a saucepan with the lid closed, bring the water to a boil over medium heat. When the water in the pan boils, remove the foam that appears and cook for 20 minutes on minimal heat without a lid.

When ready, drain the water. We wash the boletus under running water.

Let's do the marinade: in a bowl per liter cold water take a tablespoon with a slide of salt, add peppercorns and bay leaves.

You can also add spices. We put on fire and bring to a boil.

Transfer the finished washed porcini mushrooms to a saucepan and fill them with our brine. With the lid on, bring to a boil over low heat. When the water boils, add three tablespoons of vinegar, close the lid and cook for a couple of minutes.

We shift the mushrooms into a sterilized jar, add a little marinade, roll up the lid. Marinated porcini mushrooms are ready for the winter. Fast and easy! It is recommended to store the workpieces in a cool place.

Pickled porcini mushrooms for the winter recipe for 1 liter of water

• porcini mushrooms
• marinade for 1 liter of water
• vinegar 6% - 100 ml
• salt - 50 g
• bay leaf - 1 pc.
• black pepper - 5 peas
• allspice - 3 peas

How to pickle porcini mushrooms for the winter - step-by-step instruction with photo:

Young, dense porcini mushrooms are used for pickling.

1. Clean the mushrooms from debris and wash well, chop the large mushrooms.
2. Boil boletus a little (about 5 minutes), put in a colander and rinse with cold water.
3. Prepare the marinade. Pour 1 liter of water into a saucepan, add salt, vinegar, spices and bring to a boil.
4. Add porcini mushrooms to the marinade and simmer until they settle to the bottom.
5. Immediately put the ready mushrooms in sterilized jars, pour over the remaining marinade, roll up the jars.

The recipe for pickled porcini mushrooms for the winter without sterilization

Not all housewives can pickle mushrooms for a long and tedious time in the heat. Therefore, it is imperative to have a recipe on hand that tells you how to pickle mushrooms at home quickly and easily. Using it, you can get a delicious mushroom snack without the need for sterilization. You can marinate them with the addition of cloves. It is recommended to store the seaming in the refrigerator, basement.

Products for 1 liter of marinade:

• porcini mushroom - 1 kg;
• water - 1 l;
• vinegar - 120 ml;
• salt - 1 tbsp;
• sugar - 1 tsp

How to pickle boletus at home - recipe for 1 liter of water:

Peeled mushrooms are boiled in salted water for 20 minutes.

The marinade is being prepared. You can additionally put a couple of bay leaves, 5-7 peas of black pepper in it.

The boiled mushrooms are laid out in jars, poured with marinade, rolled up.

Pickled porcini mushrooms with vinegar

You will need:

• 700 g porcini mushrooms,
• 5-7 carnation buds,
• 3 bay leaves,
• 2-3 sprigs of fresh thyme / oregano / marjoram / savory / parsley / celery leaves / basil,
• 1 onion
• 0.75 cups of water
• 1/3 cup white wine vinegar
• 1 tbsp sea ​​salt,
• 1.5 tsp allspice peas.

How to quickly pickle porcini mushrooms with onions for the winter:

Sort well, peel, rinse the mushrooms with cold water, leave the small ones intact, chop the large ones, chop the onion finely, put the washed greens on the bottom of a sterilized jar.

In a saucepan, combine the porcini mushrooms and all the ingredients, excluding the herbs, bring to a boil, reduce heat to low, simmer for another 15 minutes, then let cool slightly.

Pour the mushrooms with marinade into a jar, let cool, close with a nylon lid, put in the cold for storage until winter.

Pickled porcini mushrooms - the most delicious garlic recipe

The most valuable representatives of the mushroom kingdom are porcini mushrooms or boletus. They were collected and procured back in Russia. Why was the porcini mushroom given such a name, but because it does not turn black on the cut. The recipe that I want to offer you is quite simple and even a beginner can do it. And the mushrooms will turn out to be very tasty!

Such pickled porcini mushrooms will be an excellent appetizer for fried, boiled potatoes, will decorate the festive table, and will also be a good addition to the preparation of salads.

Products that will be needed for pickling porcini mushrooms:

• Porcini mushrooms - 1 kg.
• Salt - 1 tablespoon.
• Sugar is a teaspoon.
• Black peppercorns - 10 pcs.
• Bay leaf - 2 pcs.
• Carnation -3 pcs.
• Garlic cloves 4-5 pcs.
• Vinegar 70% - 1 tablespoon.
• 1 liter of water.
• 1 medium onion.

Preparation:

We clean the mushrooms of earth and grass, rinse under running cold water, in no case do we soak (otherwise they will take on excess moisture). We cut our mushrooms so that they are approximately the same size, we are not small. After all, they will decrease significantly during cooking.

Pour cold water into a saucepan so that it covers the mushrooms on top, salt the water and start cooking. As it boils, we reduce the heat. Stir the mushrooms constantly so that they do not stick to the bottom of the pan. The resulting foam must be removed.

Add a pinch of citric acid so that the mushrooms retain their White color... Cook for 30 minutes. Then we transfer to a colander and let the water drain.

Cooking marinade for porcini mushrooms

For a liter of water, we need one tablespoon of salt (in no case less, otherwise the pickled mushrooms will be insipid), and one teaspoon of sugar. Then add spices - bay leaf, pepper, cloves, you can add a few cloves of garlic.

How much vinegar do you need per liter of water? When everything boils, then add acetic acid, one tablespoon of 70% vinegar essence.

Immediately remove the marinade from the heat. On the bottom of the cans, lay out the onion, cut into rings, and put the porcini mushrooms on it and pour the marinade. Banks need to be filled to the top, excess brine may remain, it needs to be drained. Pour some sunflower oil on top and roll up the jars. If in the near future we are planning to eat a jar of porcini mushrooms in a marinade, then we can simply screw it up with a lid.

For gourmets, you can suggest experimenting with the components of the marinade, you can add dill umbrellas, horseradish leaves, cinnamon.

You can eat pickled mushrooms prepared according to this recipe in three days. We store our blanks in a dark and cool place, it can be in the cellar, or in the refrigerator.

Pre-cooked pickled boletus recipe

Ingredients:

• White mushroom - 1 kilogram,
• Bay leaf - 2 pieces,
• Allspice - 5 pieces,
• Black peppercorns - 3 pieces,
• Cloves - 3 pieces,
• Salt - 1.5 tablespoons
• Ground cinnamon - on the tip of a knife,
• Citric acid - 1 teaspoon
• Sugar - 1 teaspoon
• Vinegar 3% - 2 tablespoons

Step-by-step recipe for pickled porcini mushrooms, pre-boiled:

1. Wash the mushrooms by removing soil and dirt. Legs of young mushrooms can be left, if very long, then cut off, leaving 2-3 cm. Put in an enamel saucepan, pour water, boil. After boiling, we will cook for 5-6 minutes. Ready boletus will be at the bottom. Then remove them from the fire, put them in a colander, rinse them with running water.

2. Then again pour the boiled porcini mushrooms into the pan, fill it with water so that its layer is 2-3 cm higher than the mushrooms. Let's make a small fire and cook for 10 minutes.

3. Clean the jars with boiling water and put mushrooms in them with a spoon. Put a bay leaf at the bottom of each jar. Cover the jars with lids and pasteurize over low heat for 20-30 minutes. Close the jars with lids and set them upside down to cool.

Marinated porcini mushrooms in jars for the winter

Ingredients:

• Fresh porcini mushrooms
• Vinegar 6% - 60 ml
• Bay leaves - 3-4 pcs.
• Black peppercorns - 10 pcs.
• Allspice peas - 3 pcs.
• Onion - 1 medium head
• Salt - 1 tablespoon

How to pickle boletus in jars for the winter with onions and vinegar:

Peel the mushrooms and rinse well. Cut into small pieces (you don't need to cut small pieces). Put the mushrooms in an enamel pan, pour a glass of water, after boiling, cook for 15 minutes over low heat, stirring from time to time.

Drain the broth from the ready-made mushrooms, add salt, pepper and bay leaf to it, put on fire. Pour vinegar into boiling broth, bring to a boil again and add mushrooms to it. Cook for 10 minutes, stirring and skimming.

Cut the onion into thin rings and place on the bottom of a dry sterilized jar. Put the mushrooms in a jar, pour the broth and close the lid. Allow to cool and refrigerate.

Pickled porcini mushrooms for the winter - recipe with citric acid

Caps of tubular mushrooms (white, boletus, boletus) are blanched in salted boiling water for 2 minutes, and then spread on a sieve to glass the water.

The cooled mushrooms are placed in layers in scalded jars, sprinkling each layer with a small amount of salt, and poured with a boiled and chilled solution (for 1 kg of mushrooms - 1 liter of water, 5 g of crystalline citric acid, 30 g of salt). Banks are closed with parchment paper, tied with twine, put away in a cold place.

The mushrooms are dipped in a saucepan with a little boiling water and boiled. A few minutes after boiling, half the norm of salt and citric acid is added to the water (the norm is, respectively, 30-35 g and 2-2.5 g per liter jar of ready-made pickled mushrooms).

The foam formed during cooking is removed so that the filling is not cloudy.

After boiling for 15-20 minutes, the porcini mushrooms are tasted and the rest of the salt and citric acid are added. As soon as the boletus settle to the bottom, the pan is removed from the heat, together with the boiling solution the mushrooms are poured into hot jars and sealed.

Instead of citric acid, you can take vinegar essence (5-6 g per 1 kg of boiled mushrooms). It is diluted with mushroom broth (80-90 g per 1 kg of boletus) and poured into the pan only 3 minutes before the end of cooking, since the vinegar evaporates during boiling (for this reason, you should not preserve porcini mushrooms according to recipes that recommend boiling them in a marinade, already containing vinegar).

2. Mushrooms are boiled for 10-25 minutes in a saucepan (readiness can be judged by their settling to the bottom) in a weak solution of citric acid or table vinegar with the addition of salt, always removing the foam (the solution can be used for two or three servings of mushrooms).

Then they are thrown onto a sieve or in a colander, dried, laid out in small jars and poured with chilled marinade (250-300 g per 1 kg of mushrooms). After that, the banks are put away for storage. But you can do it differently. The mushrooms are kept in the marinade for 2-3 days, then removed.

The marinade is filtered, salt, sugar, vinegar are added to it to taste, heated to a boil, cooled and the mushrooms are poured again. After 2 days, the renewal of the marinade is repeated, after which the porcini mushrooms filled with it are covered with plastic lids or parchment paper and removed to a cold place.

Marinade for porcini mushrooms is prepared as follows. Pour salt and sugar into boiling water (35-40 g and 10-15 g per liter, respectively), add spices (bay leaf, allspice, cloves and cinnamon), boil for 20-30 minutes, then pour in table vinegar or vinegar essence (180-200 g or 15-20 g per 1 liter of water), remove from heat and cool.

You can make a polish marinade. Add a slice of horseradish, bitter and allspice, dry, mustard, cloves and bay leaves to boiling water, boil everything for 30 minutes over low heat. The solution is kept for a day, then put on fire again, heated to a boil, salt and sugar are added (45 and 80 g per 1 liter of water, respectively), and when they dissolve, vinegar (in equal proportion with water). After 10 minutes, the marinade is removed from the heat and cooled. Its consumption is up to 500 g per 1 kg of mushrooms.