White mushroom is not very difficult to pickle. Using the right ingredients and following all the recommendations of the recipe, you are sure to get a very tasty and mouth-watering appetizer that none of your family members will refuse.
Selection and processing of the main ingredient
Porcini can be pickled only if you are completely sure that you have harvested the edible forest crop. Indeed, many people who are not versed in fungi confuse them with other species.
Collecting such a product is desirable away from highways and various plants. If you decide to purchase mushrooms on the market, we recommend that you carefully examine them. They should be resilient and as fresh as possible, and not have dents or wormholes.
How to harvest pickled porcini mushrooms for the winter? First of all, they should be processed correctly. The product is thoroughly cleaned of forest debris, and then thoroughly washed in warm water. If the mushrooms are large, then they must be cut into smaller pieces.
Once the product is processed, it is laid out in a deep pan and poured with cold water. It is also salted to taste, and then put on the stove.
Having achieved a strong boiling of the liquid, the fire is reduced to a minimum. After removing the gray foam from the surface of the water, the mushrooms are loosely covered and boiled for about ¼ hour.
Over time, forest yield should significantly decrease in size. After that, it is thrown into a colander and washed thoroughly.
To obtain a more delicate and tasty snack, ceps are recommended to be cooked again. To do this, they are again laid out in a pan, poured with cold water, salted, boiled and boiled for ¼ hours. After time, the fungi are discarded in a colander, washed and left aside for several hours (until all the liquid has drained).
Pickled porcini mushrooms: recipe for cooking
Cooking pickled snacks for the winter is not a big deal. To do this, you need to stock up:
- processed and boiled white mushrooms - 1 kg;
- natural table vinegar - 1.5 tbsp. l .;
- drinking water - 1 l;
- sugar - to your liking;
- medium-sized table salt - 1 large spoon;
- black pepper peas - 6 pcs.;
- garlic cloves - to taste and desire;
- bay leaves - 3 pcs.;
- ground cinnamon - to taste.
Marinade preparation
About how to process mushrooms before pickling, we described above. While all the excess liquid drains from the product, they begin to prepare the marinade.
Drinking water is poured into a deep dish and brought to a boil. As soon as the liquid begins to boil, add 1 large spoon of table salt and a little sugar to it.
After the spices are dissolved, the vinegar is poured into the marinade, and then removed from the stove.
The heat treatment process and the formation of snacks
As soon as the marinade is ready, all previously processed mushrooms are laid out in it and mix well. Also, bay leaves and peeled garlic cloves are added to the products.
After keeping the ingredients in a hot brine for about 5 minutes, they are placed on the stove and again brought to a boil. In this composition, the mushrooms must be cooked for about ¼ hour.
While the product is undergoing heat treatment, they begin to prepare cans. To do this, use containers with a volume of 0.7 or 1 liter. They are well washed with baking soda and sterilized in a double boiler or on a stove.
Having prepared the container, ready mushrooms with marinade are laid out in it (right to the edges of the can) and immediately rolled up with tin lids. By the way, the latter should also be sterilized. They are thoroughly washed and boiled in plain water.
Where to store?
Ready pickled ceps in a jar are turned upside down and left in this form for a day. After this time, the snack is cleaned in the basement or cellar, that is, any cool and dark place (you can keep it in the refrigerator).
As you can see, white mushroom pickling is quite simple. However, you should not use such an appetizer immediately after heat treatment. It must be kept in a cool place for a whole month. Only in this way you will get tasty and fragrant mushrooms that will surely please all members of your family.
How to use?
Now you know how pickled porcini mushrooms are made. The recipe for this appetizer should be kept in your cookbook. After the product is pickled, it becomes aromatic and very tasty, it is laid out in a colander and washed thoroughly under cold water.
Shaking the mushrooms vigorously, they are flavored with a small amount of vegetable oil, mix thoroughly and spread in a bowl. To the table such an appetizer is served along with any first and second hot dishes.
Useful Tips
Porcini can be pickled not only according to the above recipe, but also in other ways. For example, some housewives add to this appetizer not table vinegar, but citric acid. You can also put clove buds, various seasonings, dried herbs and more in brine.