Mushroom marinade for the winter how to make a pickle pickle

White mushroom is the best representative of the mushroom kingdom. It attracts not only with its large size (it is convenient to assemble and cook it). But also an optimal combination of healthy elements. Such mushrooms are recommended to be eaten at least once a week instead of a meat dish. And pickled in a fragrant pickle, they become the perfect appetizer.

Features of the selection and preparation of porcini mushrooms for pickling

Before cooking porcini mushrooms, pickled for the winter, they must be correctly selected and processed. Consider the following nuances here.

1. The taste of mushrooms does not depend on their size, so you can safely choose both large and small. The latter are even more convenient - they can be put in whole banks, while large ones will need to be cut into several parts.
2. Strong blanks without defects are suitable for workpieces. Mushroom pickers, of course, recommend taking “samples” immediately after collection. But for those who do not know the intricacies of the “silent hunt,” let’s say that purchased mushrooms will be equally tasty. The main thing is that they do not lie down. It is believed that the first day after picking mushrooms is considered the best period for pickling.
3. Unlike pickled mushrooms or butter, not the whole porcini mushroom is pickled, but only its hat. This should be taken into account when collecting or purchasing, as the result can be a much smaller amount of blanks than planned. Do not throw out the legs - they can be fried with onions or baked with meat.
4. A recipe for pickled white mushrooms may include sterilizing cans or recommendations on how to do without it. In the first case, there are more guarantees that the jars will reach the moment when you want to try their contents.
5. Mushrooms must not be soaked in water before cooking, as they actively absorb it. Rinse them quickly under running water, separating the caps from the legs. Last, if you plan to cook or fry, clean with a brush or a hard washcloth.

Porcini mushroom picking technique

So, how to pickle porcini mushrooms? We offer step-by-step instructions.

1. Rinse the jars thoroughly, sterilize them as you used to. Put the lids in boiling water (just before rolling them you will need to boil a couple of minutes).
2. Pour about 3 cm in height into the pan. It is no longer necessary, since when you washed the mushrooms, they managed to soak up the water. Choose the size of the pan depending on the amount of mushrooms.
3. Salt well water and put on fire. After boiling, add citric acid to it at the rate of 2 grams per kilogram of mushrooms. Citric acid will not only improve the taste of the blanks, but also take care to preserve the natural color of the caps.
4. Put mushrooms in water, cook over medium heat. Stir regularly to prevent mushrooms from sticking to the bottom of the pan. They will be ready when the majority sink to the bottom. Cooking time is approximately 15 minutes after boiling.
5. At the same time, prepare marinade for porcini mushrooms, you can choose a recipe from those proposed below in this article.
6. Boil the marinade for at least 15 minutes and remove from heat. Only after this pour vinegar (one and a half glasses of water requires 50 ml of 9% vinegar). If you do this in the process of boiling the marinade, the vinegar just evaporates.
7. Arrange the mushrooms in jars, pour the marinade. Next, proceed based on how much you plan to store them: not for long (up to 2 months) - Cover with sterilized lids and immediately roll up.Then turn upside down, put on a blanket and wrap until cool (about a day); long (more than 2 months) - Add to each jar another tablespoon of vinegar and the same amount of vegetable oil. Cover, place in a pot of boiling water and sterilize for 30-40 minutes (depending on the volume of cans). After sterilization, roll the covers.

Types of pickles for pickling porcini mushrooms

No less important in the matter of how to cook pickled porcini mushrooms for the winter, find your own version of the marinade. After all, it all depends on the taste and preferences regarding spices. A universal marinade recipe that absolutely everyone likes, looks like that:

• water - at the rate of 200 ml per liter jar. Add a little extra, as part of the water will boil;
• salt - ordinary rock or sea, at the rate of 1.5 tablespoons per liter of liquid;
• sugar - a tablespoon for this volume;
• allspice - 6 peas;
• bay leaf - 3 pieces;
• carnation - 2 inflorescences.

Based on such a marinade, you can experiment with tastes:

• if you like a bitter taste, add black peppercorns;
• give spicy taste cinnamon (better to use in the form of sticks);
• if mushrooms are used in salads, you can add 3 to the marinadecloves of garlic;
• independent and very tasty appetizer will turn out with marinade with herbs - dill and parsley.

In each case, you will find your recipe on how to pickle a white mushroom and achieve its perfect taste!

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