Greetings, dear friends and guests of the culinary site Home Restaurant! The mushroom season started late, and I hasten to tell you another way to prepare pickled porcini mushrooms for the winter in jars. Last winter, I tried delicious pickled porcini mushrooms at a party, and I hurried to find out from the hostess all the details and secrets of cooking.

It turned out that the recipe for mushrooms for the winter in jars contains nutmeg, thanks to which, ready-made mushrooms are obtained with an interesting and noble spicy taste. It turns out that this is how porcini mushrooms are most often pickled for the winter in jars in Poland, hence the name of the recipe in Polish.

Previously, I had to cook dishes from Polish cuisine, and I told you how to cook, and was also published. And today we will marinate porcini mushrooms for the winter in jars in Polish: very tasty, spicy, always welcome at the festive table. So, how to pickle porcini mushrooms in jars for the winter - a recipe with a photo step by step at your service on the Home Restaurant website!

Ingredients:

• 1.5 kg of white mushrooms*
• 10 black peppercorns
• 4-5 pcs. bay leaf

Marinade:

• 1.2 liters of water
• 150 ml. vinegar
• 3 tsp salt
• 2 tsp Sahara
• 1 tsp nutmeg

*The weight of peeled dry mushrooms (unwashed) is indicated

How to pickle porcini mushrooms for the winter in jars: a simple recipe without sterilization

We sort out porcini mushrooms and clean them from sand and dry branches. We discard wormy, as well as large overgrown mushrooms with loose caps and legs.

Ideally, we need only small mushrooms and mushrooms with a light yellow hat. Ready-made, such white mushrooms for the winter in jars look appetizing and beautiful, and the taste is simply delicious!

Pour the porcini mushroom into the sink, and rinse in plenty of cold water. You may need to apply the procedure several times to get rid of the remnants of the earth and dry leaves.

We cut the washed and peeled porcini mushrooms into such large pieces as in my photo. Do not be afraid of this size of cutting, because after we boil the porcini mushrooms, they will lose 30% of their volume.

Then we send the prepared porcini mushrooms to boiling salted water. You need to salt the boiling water a little, about how you salt the soup for a child, so that it turns out a little bit undersalted. Next, bring the porcini mushrooms in a saucepan to a boil, and cook for 30 minutes, stirring with a slotted spoon.

Take a larger pot (5-6 liters), because during the boiling process there will be a lot of foam. Ideally, the mushroom pot should be half full.

In order for our marinated porcini mushrooms for the winter in jars to turn out delicious and retain their appearance, after cooking, rinse the mushrooms with cold running water. Rinse until the mushrooms in a colander are cold.

Mix all the ingredients for the marinade in a saucepan, put on the stove and bring to a boil.

We send the washed porcini mushrooms to the boiling marinade, bring to a boil and cook for 15 minutes, constantly stirring the mushrooms with a slotted spoon.

Since we are preparing marinated porcini mushrooms in jars for the winter, we need to prepare these same jars in advance. We sterilize jars with lids in any convenient way. At the bottom of each jar we lay out a bay leaf and a few peas of black pepper.

The Polish mushroom can be safely called the younger brother of the royal white. Not without reason, it is also called the "pansky mushroom".

What you need for the recipe "Polish Pickled Mushrooms":

Mushrooms (Polish mushrooms) - 1 kg
Olive oil - 50 ml
Water (for marinade) - 1 l
Salt (for marinade) - 1 tbsp. l.
Sugar (for marinade) - 1 tbsp. l.
Garlic (for marinade) - 5 teeth
Bay leaf (for marinade) - 4 pcs
Cloves (for marinade) - 5 pcs
Vinegar (for marinade) - 50 ml

Cooking method "Polish pickled mushrooms":

Pour the mushrooms onto a cloth (newspaper). Go through: discard the wormy and overripe.

Soak in warm water for 10-20 minutes.

Wash thoroughly. Remove adhering dirt-sand and leaves-needles. You can use a soft sponge. Cut off the remains of the mycelium from the leg (inedible part).

We will marinate the small mushrooms whole, cut the large ones into pieces.

Pour the prepared mushrooms with cold salted water (1 tsp of salt per 1 liter of water) and boil for 5 minutes. after boiling. The first broth must be drained. We wash the mushrooms, again pour cold salted water, bring to a boil and boil for 25-30 minutes. We remove the foam as it forms.

Rinse the mushrooms with cold water and set aside.

Let's start preparing the marinade. We will need water, salt, sugar, garlic, bay leaf, cloves and 9% table vinegar.

Pour water into the pan, add salt, sugar, garlic, bay leaf and cloves. When the water boils, pour in the vinegar. The marinade is ready.

We shift the washed mushrooms into the marinade. Bring to a boil and boil for 5-7 minutes.

We lay out hot mushrooms with marinade in clean, sterilized jars. We fill the jars almost to the top (leave 5-7 mm free).

Top with a little vegetable oil.

We cover the jars with sterilized lids and leave to cool slightly. Screw on the lids. We wrap it in something warm (a blanket, a blanket, an old jacket) and let it stand upside down until it cools completely.

Keep jars in a cool place, preferably in a refrigerator or cellar.

Bon appetit!!

Polish - an edible mushroom with a chestnut-brown, dark brown, often red-brown, smooth, slightly velvety cap, one of the most common tasty mushrooms that cannot be confused with any of the tubular mushrooms. In terms of nutritional properties, the Polish mushroom approaches the spruce form of the white mushroom.

Polish mushroom is used for cooking various dishes, as well as for drying and pickling.

Pickled Polish mushroom in own juice

You will need: 1 kg of Polish mushrooms, three tea liters. salt, black pepper - 12 peas, allspice - 5 peas, bay leaf - 2 pieces, nutmeg (a little), 60 ml of 30% acetic acid, sugar - ½ tea l., 1 onion, water - 1-2 cups.

Peel the mushrooms, rinse quickly under cold water, drain in a colander. Select small mushrooms, cut larger ones into pieces. Put the mushrooms in a saucepan in which we moisten the bottom, sprinkle them with salt and heat. After extracting the juice, cook for 5-10 minutes, then add allspice and onion, cook for a few more minutes. For the marinade, some use the juice in which the mushrooms were boiled, adding acetic acid to it. But such a marinade has a dark color, so fresh light marinade is most often prepared. Remove the mushrooms from the juice in which they were boiled. Prepare a marinade of water, acetic acid and sugar and dip the seasoned mushrooms into it. Boil for a few minutes, then put in jars, which immediately cork.

Marinated Polish Mushroom with Sterilization

Marinade sour: 1-1.5 kg of Polish mushroom, 1 liter 200 ml of water, 0.5 liter of 8% vinegar, salt - 15-20 grams, 20 black peppercorns.

Marinade sweet and sour: 1 kg of Polish mushroom, 1/3 l of water, 1/6 l of 8% vinegar, onion - 1 head, sugar - 2 pieces, black pepper - 10 peas, allspice - 5 peas, ginger, bay leaf, salt.

Boil the Polish mushroom in a small amount of salted water with the addition of citric acid for 10-15 minutes. Then fold the boiled mushrooms on a sieve to drain the liquid. Place the still hot mushrooms in clean glass jars.

In a separate bowl, prepare the marinade to taste and pour the mushrooms into it so that 2 cm remains to the edge of the jar.

On top, if desired, you can put onion rings, pieces of horseradish, bay leaf. Now sterilize the mushrooms. To do this, a wooden grate or a ceramic plate is installed at the bottom of the pan, on which jars covered with lids are placed. Hot water is poured into the pan and the jars are sterilized for 30 minutes at a boiling temperature. Banks are taken out, rolled up with lids and left to cool.

Today I propose to cook pickled Polish mushrooms. Polish mushrooms are very fleshy. It is not for nothing that they say that mushrooms are forest meat. Mushrooms are obtained with a very rich taste. Cooking is not difficult, and in winter you will be shocked by the result. From this amount of products, 4 jars of 500 ml are obtained. Mushrooms can be served with Hungarian Goulash according to my recipe.
To begin with, we collect Polish mushrooms.

Then we remove the needles and dirt from the mushrooms with a knife. Cut the mushrooms into large pieces.

For large mushrooms, cut the cap into 4 parts and the stem into 2 parts. Medium mushrooms cut in half lengthwise. Leave the small ones whole.

Mushrooms pour water, put on fire and bring to a boil.

Remove the foam and cook over low heat for 30 minutes.

We wash the Polish mushrooms with cold running water.

Thus, boil the mushrooms 2 times. We shift the Polish mushrooms boiled in two waters into a bowl and set aside.

We are preparing the marinade. To do this, in a saucepan we combine water, salt, sugar, bay leaf, cloves, peppercorns, allspice, garlic. Bring to a boil and add vinegar. Bring the marinade back to a boil.

Add boiled Polish mushrooms to the marinade.

Cook the Polish mushrooms in the marinade for 5 minutes.

We catch bay leaves and peppercorns from the marinade and put them on the bottom of sterile jars (I have 430 ml jars).

Then we fill the jars with mushrooms.

Pour mushrooms in jars with marinade.

After that, we sterilize the jars in boiling water over medium heat for 20 minutes, covering the jars with lids and laying a towel or rag on the bottom of the saucepan so that the jars do not burst.

We roll up the lids of our jars.

Turn the jars upside down, cover with a towel and leave to cool completely. Store in a dark and cool place. I keep it in a closet in my apartment.

In winter, we take out a jar of pickled Polish mushrooms and drain the marinade. Season with chopped onion and sunflower oil to taste, mix well.

We serve to the table and eat.

Bon appetit everyone!!! And a good forest harvest!!!

The time indicated does not take into account the time of complete cooling.

Cooking time: PT01H30M 1h 30m