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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 for making boletus without sterilization.
How to pickle porcini mushrooms without sterilization
Pickling is a process that requires the use of a canning agent. This is acetic acid. It prevents food from rotting and spoiling. As a rule, vinegar (9%) is used, it gives the workpieces a slight acidity.
Stages of creation:
- Cleaning and sorting the product (take young and strong specimens).
- Soaking (not in all recipes).
- Boiling.
- Adding the marinade.
Helpful hints:
- dishes must be used enameled (the reason is that vinegar does not corrode the container);
- small specimens should be prepared as a whole (only the bottom of the leg is cut off);
- hats are recommended to be prepared separately from the legs.
The processing of the mushroom harvest should be carried out immediately after arrival from the forest. If there are rotten boletus in the basket, there is a high risk of damage to other specimens. The maximum shelf life in the refrigerator is 24 hours.
Pickled porcini mushrooms recipes without sterilization
Canning porcini mushrooms for the winter without sterilization is a method that is simple and fast. Even the busiest people will be able to do the work.
A simple recipe for pickled porcini mushrooms for the winter without sterilization
This recipe allows you to save the mushroom harvest for the winter. Marinade can be used both for porcini mushrooms and other mushroom representatives.
The following components are required:
- boletus - 1 kg;
- coarse salt - 15 g;
- mustard - a few grains;
- granulated sugar - 9 g;
- water - 0.5 l;
- citric acid - 18 g;
- vinegar (9%) - 10 ml;
- bay leaf - 2 pieces;
- dried dill - multiple columns.
Step by step technology:
- Clean the product from debris and dirt. Cut into pieces and place in a container.
- Boil the blanks 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 the spices (bay leaves, mustard and dill) in clean jars. Then spread the boiled porcini mushrooms and pour the marinade on top.
- Cover with plastic lids.
- Wait for the product to cool completely.
The recipe is simple and inexpensive.
Marinating porcini mushroom caps without sterilization
The recipe will save not only time, but also energy. At the same time, the hats are 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:
- Go through porcini mushrooms and remove debris. To do this, you can soak them in water for a while.
- Cut off the legs.
- Cut the caps into several pieces.
- Fold the workpieces into an enamel bowl, add water and put on fire.
- Cook after boiling for 15 minutes. It is necessary to remove the foam.
- 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 pot with porcini mushrooms and add the prepared solution.
- Arrange in jars and cover with plastic lids.
- After cooling, put the containers in a place with a maximum temperature of +7 degrees Celsius.
The dish is a good snack for any occasion.
Spicy pickled porcini mushrooms without sterilization
The cooking technology is simple, and the result is good.
The components included in the composition:
- 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 (whole grains) - 10 g.
Step by step cooking:
- Cut the product. You should get small chunks. This will give the dish an aesthetic appearance.
- Wash in clean water.
- Cook in a saucepan for half an hour.Important! The emerging foam should be constantly removed.
- Prepare the pickling liquid. You need to add garlic, olive oil, thyme, granulated sugar, salt and mustard to 1 liter of water. The boiling point 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 with a slotted spoon and put it in a separate container.
- Pour marinade over.
- Cover with a plastic or metal lid.
- Put away in a cold 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 useful properties.
Basic Rules:
- Pickled porcini mushrooms must be kept in a cool place (maximum temperature +7 degrees Celsius).
- Lack of sunlight.
Excellent storage places for workpieces: 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 pathogens. Pickled porcini mushrooms go well with any side dish. In addition, it is an excellent decoration for a festive table. The main thing is to observe the preparation technology and shelf life.
