Pickled porcini mushrooms

Pickled porcini mushrooms

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Ingredients for Cooking Pickled White Mushrooms

  1. White fresh mushrooms 1 kilogram.
  2. Water 200 milliliters.
  3. Vinegar 6% 6 milliliters.
  4. Black pepper 10 peas.
  5. Allspice 3 peas.
  6. Clove 3 pieces.
  7. Salt 1 tablespoon.
  8. Onions 1 piece.
  9. Garlic a couple of cloves.
  • Main ingredients: Onion, Garlic, Mushrooms
  • Serving 4-6
  • World Cuisine


Large mushroom pan, Small broth pan, Knife, Cutting board, wooden or plastic, Colander, Kettle, Roll-up jars, Lids for cans, Seaming machine, Cooker, Serving plate, Opener

Cooking pickled porcini mushrooms:

Step 1: prepare the mushrooms.

If necessary, peel the mushrooms. Large mushrooms can be cut into small pieces, while small ones are pickled whole.

Step 2: cook the mushrooms.

Place the peeled mushrooms in a large pan, add half a glass of water and place on the stove, allowing the water to boil. After that, make fire to a minimum and cook mushrooms for 15 minutes, constantly stirring them to prevent them from sticking to the bottom.

Step 3: pickle the mushrooms.

Mushrooms should be placed in a colander, and drain the remaining broth from them into a separate pan. Spices, salt and spices must be added to this broth. Bring the broth again to a boil. After that, remove the bay leaf from the pan and add vinegar to the broth. Then add mushrooms to the broth and cook them for another ten minutes, periodically stirring them and removing the foam.

Step 4: sterilize the jars.

For pickled mushrooms, steamed sterilized jars must be used. To do this, you can use this method. In a small kettle, pour water, about half. We put it on the fire, after the water in the teapot boils, remove the lid, and in its place we set the jar, turned upside down. On the surface of the can, drops form, which begin to drain approximately through 15 minutes, which tells us about the end of sterilization. After that, we expose the cans without turning over onto a clean cloth.

Step 5: put the mushrooms in banks.

Before stacking mushrooms in jars, jars must first be scalded with boiling water. Then on the bottom of the jar we put onion rings and place the mushrooms. Pour marinade into jars and close them with lids. Everything, you can put the jars in a cool dark place for further storage. Mushrooms will be ready in 1.5-2 months.

Step 6: serve pickled porcini mushrooms.

When you need them, you just open a jar of mushrooms, put them in a serving plate and immediately serve. You can always use mushrooms cooked according to this recipe when cooking other dishes, for example, a variety of salads. Enjoy your meal!

Recipe Tips:

- - pickled mushrooms can be used immediately after cooking, or you can save them for the winter.

- - do not use other species besides ceps.

- - if instead of essence you use vinegar, then you need to take one glass less for every liter.