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Marinated porcini mushrooms without sterilization are a delicious dish considered a delicacy. To preserve the mushroom harvest, you should carefully understand the features of the technology. There are many recipes that allow you to make boletus mushrooms without sterilization.
How to pickle porcini mushrooms without sterilization
Pickling is a process that requires the use of a preservative. This is acetic acid. It prevents rotting and spoilage of food. As a rule, vinegar (9%) is used; it adds slight acidity to the preparations.
Creation stages:
- Cleaning and sorting of the product (take young and strong specimens).
- Soaking (not in all recipes).
- Boiling.
- Adding marinade.
Helpful Tips:
- utensils must be enameled (the reason is that vinegar does not corrode the container);
- small specimens should be cooked whole (only the bottom of the stem is cut off);
- It is recommended to prepare the caps separately from the legs.
The mushroom harvest should be processed immediately after arriving from the forest. If there are rotten mushrooms in the basket, there is a high risk of damage to other specimens.The maximum shelf life in the refrigerator is 24 hours.
Recipes for pickled porcini mushrooms without sterilization
Canning porcini mushrooms for the winter without sterilization is a method that is simple and quick. Even the busiest people can make preparations.
A simple recipe for pickled porcini mushrooms for the winter without sterilization
This recipe allows you to preserve the mushroom harvest for the winter. The marinade can be used for both porcini mushrooms and other mushroom representatives.
The following components are required:
- boletus - 1 kg;
- coarse salt – 15 g;
- mustard - several grains;
- granulated sugar – 9 g;
- water - 0.5 l;
- citric acid – 18 g;
- vinegar (9%) – 10 ml;
- bay leaf - 2 pieces;
- dried dill - several columns.
Step-by-step technology:
- Clean the product from debris and dirt. Cut into pieces and place in a container.
- Boil the preparations over medium heat (when the mushrooms sink to the bottom, we can conclude that they are ready).
- Prepare the marinade. To do this, pour water into a saucepan and bring it to a boil. Then add granulated sugar and salt. After a couple of minutes - vinegar and citric acid. The brine is considered ready.
- Place spices (bay leaf, mustard and dill) into clean jars. Then lay out the cooked porcini mushrooms and pour the marinade on top.
- Cover with plastic lids.
- Wait for the product to cool completely.
The recipe is simple and has inexpensive ingredients.
Marinating porcini mushroom caps without sterilization
The recipe will save not only time, but also energy. At the same time, the hats turn out excellent.
List of required ingredients:
- boletus - 2 kg;
- salt - 70 g;
- water - 250 ml;
- granulated sugar - 10 g;
- pepper (peas) - 12 pieces;
- vinegar essence - 50 ml;
- bay leaf - 2 pieces.
Algorithm of actions:
- Sort through the porcini mushrooms and remove any debris. To do this, you can soak them in water for a while.
- Cut off the legs.
- Cut the caps into several pieces.
- Place the preparations in an enamel bowl, add water and put on fire.
- Cook after boiling for 15 minutes. The foam needs to be removed.
- Prepare the marinade. Mix water, salt, granulated sugar, spices and boil for no more than 5 minutes. The next step is to add vinegar and simmer for 4 minutes.
- Drain the water from the pan with porcini mushrooms and add the prepared solution.
- Place into jars and cover with plastic lids.
- After cooling, place the containers in a place where the maximum temperature is +7 degrees Celsius.
The dish is a good appetizer for any holiday.
Spicy pickled porcini mushrooms without sterilization
The preparation technology is simple, and the result is good.
Included components:
- boletus - 400 g;
- thyme sprigs - 5 pieces;
- olive oil - 50 ml;
- garlic – 3 cloves;
- vinegar (9%) - 50 ml;
- sugar – 20 g;
- coarse salt -5 g;
- mustard (beans) – 10 g.
Step-by-step preparation:
- Cut the product. You should get small pieces. This will give the dish an aesthetic appearance.
- Wash in clean water.
- Cook in a saucepan for half an hour.Important! You should constantly remove any foam that appears.
- Prepare the marinating liquid. You need to add garlic, olive oil, thyme, granulated sugar, salt and mustard to 1 liter of water. The moment of boiling is the end of cooking.
- Leave the resulting solution for 7 minutes.
- Add vinegar and mushroom pieces to the marinade. Cook for a few minutes.
- Catch the boletus mushrooms using a slotted spoon and place in a separate container.
- Pour over the marinade.
- Cover with a plastic or metal lid.
- Store in a cool place.
Terms and conditions of storage
It is important to know not only the shelf life, but also the necessary conditions. In this case, the mushrooms will retain the maximum amount of beneficial properties.
Basic Rules:
- Pickled porcini mushrooms must be kept in a cool place (maximum temperature +7 degrees Celsius).
- Lack of sunlight.
Great places to store blanks: basement, cellar and refrigerator.
The shelf life of the product is 6-12 months (subject to all conditions).
Conclusion
Marinated porcini mushrooms without sterilization are a tasty and healthy dish. Contains a hormone of natural origin - gibberellin, which is responsible for human growth. The saccharides included in the composition reduce the activity of pathogenic microorganisms. Marinated porcini mushrooms go well with any side dish. In addition, this is an excellent decoration for the holiday table. The main thing is to follow the preparation technology and shelf life.
