Marinated porcini mushrooms: recipes for the winter in jars with photos

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

Cep mushroom - description and properties

Cep mushroom is considered one of the most delicious and he althy mushrooms belonging to the genus Borovik. 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 in Japan and China.

Collected mushrooms are consumed fried, stewed and boiled. Some housewives prefer to pickle and dry them for the winter. Dried products are rubbed on a grater and used in cooking as a seasoning for various dishes. Pickles are added to vegetable sauces, soups and other hot dishes.

Mushrooms contain the following trace elements:

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

Due to the fact that the above microelements are present in mushrooms, they have beneficial properties for humans. Regular consumption of mushroom dishes restores the formation of digestive juice and improves food digestion.Ripe porcini mushrooms increase the amount of polysaccharides that 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 cleanses 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.

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

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

Preparing 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 marinating 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 will be prepared only from porcini mushrooms, then all other varieties are separated from mushrooms.

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, soaking mushrooms is necessary if they are covered with a dense layer of dirt.This will help wash them of dirt and peel them. Mushroom mushrooms are recommended to be soaked in a s alty 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, because with prolonged soaking, the mushrooms will lose their taste and become sour.

Cleaning

Forest mushrooms must be peeled, as it can spoil the taste of the blanks. During the procedure, the skin is carefully removed from the cap. If it is poorly removed, you will have to place the mushrooms in hot water for 10-15 minutes. Often mushrooms begin to quickly darken and deteriorate after cleaning. So that they do not deteriorate, they are placed in a solution prepared from citric acid.

Recipes for winter preparations

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

Fried in jars

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

First, all mushrooms 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 put in a pan. Fried mushrooms are placed in jars, s alted and poured with oil.

Mushroom salad

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

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

Mushrooms 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 foods 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, s alt with carrots and chopped onion is added to the liquid. The boiled tomato mixture is poured into jars, mixed with mushrooms and rolled up with lids.

Mushroom caviar

People often preserve mushroom caviar, which is added to many dishes to make them tastier. When harvesting caviar, the following products are used:

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

Mushrooms are washed and soaked in saline 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. After 5-8 minutes after frying, chopped mushrooms are poured into the pan and mixed with s alt and spices. The fried mixture is poured into sterile jars, closed with lids and transferred to the cellar.

Marinating

When pickling, all mushrooms are heat-treated and soaked in a pre-prepared marinade. There are several mushroom pickling recipes that you should check out.

Cooking in sweet and sour marinade

To create such a blank, a kilogram of mushrooms 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, marinade is prepared from 30 grams of s alt, 25 grams of sugar, spices and water. All of the above components are boiled for half an hour, after which 70 ml of vinegar with oil is added to the liquid. Boiled marinade is poured over mushrooms in jars and closed with lids.

Marinate with citric acid in jars

To pickle mushrooms in citric acid you will need:

• 1-2 kg mushrooms;
• two bay leaves;
• four peppers;
• 100 grams of sugar;
• 85 grams of s alt;
• 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 pot of water and boiled. To create a brine, bay leaves, citric acid and sugar with s alt are added to a liter of liquid. Then the marinade with boiled mushrooms is placed in a jar and preserved.

Marinated with vinegar and garlic

To make a marinated mushroom dish tasty, many people add more garlic and vinegar to it. A step-by-step recipe will help you prepare such an appetizer correctly. To prepare the preservation you will need:

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

When creating a marinade, pepper with bay leaf and s alt are added to 2-3 liters of water. Then the mushrooms are washed and placed in a pot of boiling brine. After that, the garlic is cut, mixed with herbs, vinegar and boiled mushrooms. Mixed ingredients are poured into jars and poured with brine.

Simple marinade without vinegar

Some people don't add vinegar to the marinade. When using this recipe, all mushrooms are washed, cleaned and cut. Then they are boiled for 12-20 minutes in s alt water, after which the liquid is drained, cooled and poured back.Mushrooms are boiled again for an hour and poured into jars.

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

Preparing porcini mushroom for the winter with s alting

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

Hot pickling

To prepare the blank in this way, use:

• laurel leaf;
• 900 grams of mushrooms;
• 120 grams of s alt.

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 s alt, covered with a plate and pressed down on top with a half-liter jar of water. They should be s alted for 2-4 days.

Cold s alting

The second common method of s alting mushrooms is cold s alting. To create a blank correctly, 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. From above, they are covered with a thin layer of s alt, 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 start to juice, they are transferred to jars and poured with mushroom juice.

Harvesting white mushrooms for the winter drying

Not everyone wants to take the time to marinate mushrooms, so some prefer to dry them. There are two main methods of drying mushrooms, which are often used.

The natural way

To dry mushrooms deliciously for the winter, a natural drying method is often used. In this case, all 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 an oven preheated to 40-50 degrees. At this temperature, they are dried until the smell of mushrooms in the kitchen. Then the oven is heated to 60 degrees and dried at this temperature for 15-20 minutes.

Preservation

Canning is considered the most common way to harvest mushrooms for the winter. To preserve mushrooms, use the following ingredients:

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

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

Then the mushrooms are cleaned from the ground, soaked and dried. Before canning, they cut off the lower part of the legs. 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 s alt, 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 snack containers should be rolled up and transferred to the cellar. For twisting, a seaming or nylon cover is used.

Freezing mushrooms

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

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

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

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

How to properly store mushrooms

It's no secret that mushrooms quickly absorb odors and therefore should not be stored together with other vegetables or fruits. Mushroom pickers are advised to use a refrigerator to store fresh mushrooms, since they do not last long at room temperature. To store them in the refrigerator, you need:

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

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

Conclusion

Often, housewives prepare marinated snacks from porcini mushrooms. To cook them, you will have to familiarize yourself with the main recipes for creating winter mushroom blanks.

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