White mushroom can be called the king of the forest. This is the most nutritious member of this family. By the amount of protein, it is not inferior even to meat products. Therefore, ceps are given a special place in cooking. They can be used in the preparation of various dishes. These are forest mushrooms, which have a delicious aroma that fills any culinary creation with an incomparable taste. But now let's talk about pickling porcini mushrooms. At the time of harvest, this question is particularly acute.
Little introduction
What is the main thing in this process? Of course, marinade for porcini mushrooms. By itself, this product is already self-sufficient. But if the fill is improperly prepared, then the mushrooms will be acidic or salty. It should be noted that everyone has different preferences, therefore there are a lot of recipes for how to cook marinade for porcini mushrooms. Everyone has a favorite. For marinade, you can use any spices, seasonings and spices. The main thing is that they give the mushrooms a flavor, but do not interrupt their taste.
Fragrant, Spicy Marinade
This marinade for porcini mushrooms contains a large number of spices. The mushrooms are very tasty. The amount of ingredients is calculated on 2 kilograms of mushrooms. We take 1 liter of water, 200 grams of vinegar, 20 grams of salt, 40 grams of sugar, anise, cloves, bay leaf, black pepper, allspice, mustard seeds, fresh parsley and dill. A few words about the processing of mushrooms. Only young and high-quality representatives of this family are suitable for marinating. They must be cleaned of debris, washed and cut into medium pieces. Then dip the ceps in boiling water and cook for about 20 minutes. After that, they are laid out in jars. Now prepare the marinade for porcini mushrooms. We put a pot of water on the fire and wait until it boils. Then add salt, sugar, spices and chopped herbs to it. Let the marinade boil and pour the vinegar. After that, it should boil for about 3-5 minutes. We do not make fire too big. Next, fill the marinade for white mushrooms in jars and close them. In winter, this dish will be a resounding success.
Add a bit of sharpness
To make the marinade sharper, add capsicum. This recipe is for everybody, because porcini is so rarely prepared. Marinade does not differ in a large number of ingredients. Take a large spoonful of salt, a small spoonful of sugar, the same amount of mustard seeds, a few leaves of laurel, a grain of black pepper, and a half hot pepper (without seeds). This amount is calculated per liter of water. Pour water into a saucepan and set on fire. Then add all the spices. We give the marinade to boil and fill them with cans of mushrooms. We put hot pepper in a jar. In the process of pickling, he will give the marinade a slight pungency, and the mushrooms will acquire an unusual taste. Vinegar in this recipe is not added to the fill, but it must be poured directly into the jar (2 large spoons).
Afterword
The simplest marinade consists of salt, sugar, vinegar and water. But to refine the taste, you need to add spices and spices. They use dill (it goes very well with mushrooms), cloves, bay leaves, peas (any), garlic and anise. Choose the ingredients to your liking, because there is room for experimentation.