White mushroom belongs to the 1st category, of all representatives of the mushroom kingdom, it is highly valued. Borovik, as the white mushroom is often called among the people because it grows in a pine forest, is not only very satisfying and useful - it also has an attractive aroma with which nothing can compare. Boletus mushrooms are tasty in any form, so they are often harvested for future use. Marinated white mushrooms for the winter to cook the easiest way, as a rule, they canned in jars. There are recipes for preparing marinated boletus in a saucepan, but the snack usually made with these recipes is not intended for long-term storage. Therefore, for the preparation of marinated boletus for the winter, it is desirable to use recipes that involve canning in jars.
Cooking Features
It is difficult to spoil the white mushrooms, but nevertheless it is necessary to marinate them for the winter according to special rules, non-observance of which can lead to tragic consequences.
- It is not necessary to buy white mushrooms on the market, because in this case it is impossible to find out where they were collected. A gathering place is of great importance. After all, mushrooms absorb various toxins well, and if they grow near roads or industrial zones, they quickly become unhealthy. Edible mushrooms collected in ecologically unfavorable areas can be poisoned. For the same reason, it is also possible to collect mushrooms by yourself only in the forest, far from highways and any enterprises.
- It is not necessary to soak porcini mushrooms before cooking, as they lack substances that give them bitterness. In addition, white mushrooms absorb moisture well, so that due to the long soaking they can become tasteless and unappetizing.
- It is necessary to wash and clean white mushrooms no less carefully than any others. To clean, you can use a toothbrush or a hard side of the sponge. During the cleaning and washing of the mushrooms, it is better to sort them out, since small mushrooms are recommended to pickle. Large copies will have to cut or leave to fry. When sorting out mushrooms, it is not enough to sort them out by size - it is necessary to get rid of old and overgrown mushrooms, as well as wormy ones.
- Boil, before pickling, white mushrooms are not necessary, but most housewives still do not miss this stage of processing.
- The addition of citric acid to the marinade helps to ensure the preservation of the white color of boletus caps - such mushrooms look much more appetizing than the darkened ones. It is enough to add 2 grams of lemon per liter jar.
- Sterilized jars should be used for pickled mushrooms, they can be closed with both nylon and metal caps. The latter are used when it is necessary to store the preservation at room temperature. Since botulism can develop without air access, mushrooms in cans under metal lids are not stored for a long time, trying to eat them a month or two after cooking. Banks with pickled boletus are closed with plastic covers in a cellar or in a refrigerator. In this case, they can be stored for a year.
Immediately after cooking, pickled mushrooms, even the so-called “noble” ones, cannot be eaten - they can be considered completely ready only in a month.
Classic recipe for pickled porcini mushrooms
Composition (2 liters):
- white mushrooms - 1, 5 kg;
- water - 0, 5 l;
- salt - 20 g;
- sugar - 10 g;
- bay leaf - 1 pc .;
- allspice - 3 pcs .;
- carnation - 2 pcs .;
- cinnamon - 1 stick;
- Table vinegar (9%) - 50 ml.
Method of preparation:
- Pick and wash the porcini mushrooms, cut into pieces, if necessary, and allow them to dry.
- Fill the mushrooms with a large amount of cold water in a large saucepan to cover them completely. Put on high heat and bring to a boil.
- When water boils, reduce heat. Boil the mushrooms, removing the foam, for 15 minutes.
- Remove the boletus from the water and wait for it to drain.
- Cook the brine separately by boiling half a liter of water and adding salt, sugar, bay leaf, pepper and cloves to it, boiling for 10 minutes.
- Cool and strain the brine, mix it with vinegar and heat to a boil.
- Spread the mushrooms in sterilized jars, fill them with marinade and cover with sterilized caps.
- Type warm water in a large pot. Place a piece of cloth on the bottom of the pan, put jars of mushrooms.
- Sterilize jars with pickled boletus for 20 minutes if they are liter. Larger banks are not recommended, as after they are opened, it is impossible to keep a snack for a long time.
- Remove the jars from the pan with hot water, immediately close tightly and wait until they cool down to remove for the winter.
As already mentioned, the billet should be stored in a cool place. You can try the mushrooms 30 days after preparation.
A simple recipe for cooking pickled porcini mushrooms
Composition (2 liters):
- white mushrooms - 1, 5 kg;
- water - 0, 5 l;
- table vinegar (9 percent) - 20 ml;
- salt - 40 g;
- fragrant herbs (basil, celery, parsley) - 2-4 sprigs;
- carnation - 10 pcs .;
- black pepper peas - 10 pcs .;
- bay leaf - 5 pcs.
Method of preparation:
- Boil the white mushrooms.
- Sterilize the jars, place the greens on the bottom.
- Boil water, add salt, pepper, cloves, bay leaf, boil for 5 minutes, cool and strain.
- Put the mushrooms in the pickle, pour in the vinegar and put on the stove. Boil 15 minutes after boiling.
- Fill jars with mushrooms, pour the marinade before the lid. Banks tightly clog and flip.
- Wrap the cans with a blanket in several layers and leave to cool completely.
After cooling, the jars can be removed to the pantry or basement. It is desirable that the room where they stand was not too warm. Marinated in a simple (even without sterilization) recipe, white mushrooms are very fragrant. Greens make the snack fresh.
White mushrooms in a spicy marinade
Composition (2 liters):
- white mushrooms - 2 kg;
- water - 1 l for marinade and 3 l for cooking;
- salt - 50 g for marinade and 50 g for cooking;
- sugar - 10 g;
- black pepper peas - 10 pcs .;
- bay leaf - 5 pcs .;
- carnation - 5 pcs .;
- cinnamon - 1 stick;
- cardamom - 5 pcs .;
- mustard seeds - 5 g;
- dill seeds - 5 g;
- table vinegar (9 percent) - 80 ml.
Method of preparation:
- Enumerate and wash the boletus in a saucepan, pour 3 liters of water, add 50 g of salt.
- On a fast fire, bring to a boil, reduce the intensity of the flame and cook, removing the foam, for 20 minutes.
- Throw the mushrooms in a colander and rinse with cool water.
- Boil a liter of water, dissolving salt, sugar in it, adding spices and spices. Cook for 5 minutes.
- Dip the mushrooms into the boiling brine, wait until the contents of the pan begin to boil again, and cook for 10 minutes.
- Pour in the vinegar, stir and boil for a couple of minutes.
- Spread the mushrooms in cans, cork tightly.
This recipe is good because it allows you to store boletus pickled at room temperature. In addition, they are spicy and very appetizing.
Porcini mushrooms marinated with nutmeg
Composition (2 liters):
- white mushrooms - 2 kg;
- water - 0, 4 l;
- nutmeg (ground) - 5 g;
- salt - 40 g;
- sugar - 10 g;
- table vinegar (9 percent) - 80 ml;
- black pepper peas - 10 pcs .;
- allspice - 10 pcs .;
- bay leaf - 4 pcs .;
- onion - 150 g.
Method of preparation:
- Boil boletus.
- Boil water with salt, sugar and spices, put chopped onion into thin half rings and boil for a couple of minutes.
- Put prepared mushrooms into the pickle, cook for 10 minutes.
- Add vinegar, cook for 2-3 minutes.
- Spread the mushrooms over the prepared jars, seal them and turn them over.
- Cover the jars with a warm blanket. After they have cooled under it, store for storage.
This snack can be stored at room temperature, but still it is preferable to put the mushrooms in a cool place. The unique aroma that gives nutmeg to the snack leaves few people indifferent.
Porcini mushrooms marinated with vegetables
Composition (2 liters):
- mushrooms (boiled) - 1 kg;
- carrots - 0, 2 kg;
- Bulgarian pepper - 0, 2 kg;
- water - 0, 5 l;
- sugar - 60 g;
- salt - 40 g;
- table vinegar (9 percent) - 100 ml;
- bay leaf - 3 pcs .;
- black pepper peas - 5 pcs.
Method of preparation:
- Cut the boiled mushrooms into small pieces and rinse and allow them to dry.
- Wash vegetables, peel them. Pepper cut into narrow strips, rub carrots. You can use for this the usual grater, but better - designed for the preparation of salads in Korean.
- Boil water, dissolve salt and sugar in it, add pepper and laurel leaves. Boil a few minutes. Pour in the vinegar, put the vegetables, boil them in the marinade for 5 minutes.
- Put the mushrooms in the pan and cook them together with the vegetables for 15 minutes.
- Spread over prepared cans and roll them up.
It is safer to keep such a snack in the refrigerator or other cool place. In fact, it is almost ready for serving, it remains only to shift it from the can and fill it with sunflower oil.
Marinated white mushrooms - an excellent snack that guests will surely appreciate. The main thing - before serving to the table, do not forget to add onion and garlic mushrooms, pour with vegetable oil.
