One of the most valuable representatives of the mushroom kingdom is boletus (or porcini mushroom). It not only has a good appearance, large size and useful composition, but also retains excellent taste during the preparation of canned preparations for the winter. The basic rules for choosing and preparing this product for pickling, as well as the best step-by-step recipes for pickled porcini mushrooms are described later in the article.
Selection and preparation of ingredients
For harvesting from porcini mushrooms, fresh and strong fruiting bodies without worms and rot are chosen. In conditions of heat treatment, those specimens whose bottom part of the cap is painted white are best preserved.
Did you know? The life cycle of the cep mushroom is about 9 days, but the largest specimens can “live” up to 2 weeks.
Preparation of porcini mushrooms for canning consists in such mandatory actions:
- the surface of the fruiting body is thoroughly cleaned of debris, dirt and adhering earth;
- the lower part of the leg is cut with a knife - this allows you to determine if there are worms inside the fungus;
- damaged and decayed areas of the fungus are carefully removed.
Mushrooms can grow even in areas with high radiation - a cluster of porcini mushrooms was once discovered near an exploding power unit at the Chernobyl nuclear power plant.
Recipes
There are many easy homemade recipes to make delicious pickled porcini mushrooms. At the same time, vinegar is most often the main preservative, but sometimes you can close a canned product without it, having prepared an appetizer of mushrooms in a certain way and without sterilizing the cans.
Storage in the winter is carried out in a cool dark place - here the banks can stand until spring. Various spices are also added to the marinade so that the taste of the finished product is more saturated and spicy. More details on how to quickly prepare canned food from mushrooms at home and how to properly roll them in cans - later in the article.
With vinegar
2 l80–90 min.
black pepper peas
15 pcs.
Nutritional value per 100 g:
Wash and carefully sort the mushrooms. Cut them into small pieces and then rinse under running water.
Put the mushrooms in a pan, pour water. Put the container on medium heat, bring to a boil.
When the resulting mushroom syrup boils, separate the fruiting bodies from the liquid, throwing them into a colander. Be sure to rinse them in running water.
Fold the washed main ingredient back into the pan, pour clean water. Add half a tablespoon of salt, mix, put the container on fire.
After boiling water in a pan, boil the mushrooms over medium heat, allowing them to boil for 30 minutes. Then throw the product in a colander, washing it in cold water.
Sterilize glass jars with metal lids (it is best to choose containers up to 1 liter). Rinse dill in water and chop finely.
Make a marinade. Pour water into a small saucepan, add sugar, salt and a solution of acetic acid. Stir the resulting mixture, bring it to a boil on the stove.
Pour the boiled mushrooms into the boiled marinade, bring to a boil. Cook for 15 minutes, stir constantly with a slotted spoon.
Add dill greens to boletus and boiling marinade. Stir, boil for a couple of minutes, and then remove the saucepan from the stove.
At the bottom of the cans lay peppercorns and bay leaf. Fill the containers to the top with a hot mixture of porcini mushrooms and marinade. Close the jars with metal lids.
Turn the closed containers upside down, cover with a thick cloth until they cool completely, and then put them in storage.
Wash and carefully sort the mushrooms. Cut them into small pieces and then rinse under running water.
Put the mushrooms in a pan, pour water. Put the container on medium heat, bring to a boil.
When the resulting mushroom syrup boils, separate the fruiting bodies from the liquid, throwing them into a colander. Be sure to rinse them in running water.
Fold the washed main ingredient back into the pan, pour clean water. Add half a tablespoon of salt, mix, put the container on fire.
After boiling water in a pan, boil the mushrooms over medium heat, allowing them to boil for 30 minutes. Then throw the product in a colander, washing it in cold water.
Sterilize glass jars with metal lids (it is best to choose containers up to 1 liter). Rinse dill in water and chop finely.
Make a marinade. Pour water into a small saucepan, add sugar, salt and a solution of acetic acid. Stir the resulting mixture, bring it to a boil on the stove.
Pour the boiled mushrooms into the boiled marinade, bring to a boil. Cook for 15 minutes, stir constantly with a slotted spoon.
Add dill greens to boletus and boiling marinade. Stir, boil for a couple of minutes, and then remove the saucepan from the stove.
At the bottom of the cans lay peppercorns and bay leaf. Fill the containers to the top with a hot mixture of porcini mushrooms and marinade. Close the jars with metal lids.
Turn the closed containers upside down, cover with a thick cloth until they cool completely, and then put them in storage.Video recipe
With vinegar
Important! Ceps can be frozen for the winter in the freezer, but before that they must be boiled. Raw mushrooms after defrosting lose their taste and acquire an unpleasant odor.
No vinegar
Boletus mushrooms prepared according to this recipe should be immediately used in food after defrosting - the product cannot be re-frozen.
2 L60 min.
water (for marinade)
1,5 l
Nutritional value per 100 g:
Go through the mushrooms, rinse them under running water. Cut fruit bodies into small pieces.
Put chopped mushrooms in a pan, pour water. In this case, the volume of liquid should be 4 times less than the number of boletus.
Put the lidded pan on the fire, boil. Remove the resulting foam with a slotted spoon.
Add salt to the container, mix. Cook the mass for 30 minutes, and then remove the pan from the stove. Allow the mushrooms to cool completely at room temperature.
Prepare small plastic containers or thick plastic bags. Fill them with cooled mushrooms and marinade, tightly clog or tie. Fold the pickled mushrooms packaged in this way in the freezer and store them there.
Go through the mushrooms, rinse them under running water. Cut fruit bodies into small pieces.
Put chopped mushrooms in a pan, pour water. In this case, the volume of liquid should be 4 times less than the number of boletus.
Put the lidded pan on the fire, boil. Remove the resulting foam with a slotted spoon.
Add salt to the container, mix. Cook the mass for 30 minutes, and then remove the pan from the stove. Allow the mushrooms to cool completely at room temperature.
Prepare small plastic containers or thick plastic bags. Fill them with cooled mushrooms and marinade, tightly clog or tie. Fold the pickled mushrooms packaged in this way in the freezer and store them there.Video recipe
No vinegar
It is quite easy to roll mushrooms for the winter, so even a beginner can cope with such a task. Adhering to the sequence of simple actions step by step, you can get a delicious blank that will decorate any autumn and winter table. And thanks to the variety of methods for preparing snacks, everyone can choose the most convenient and interesting recipe for themselves.
