Pickled porcini mushrooms for the winter in jars, without sterilization

Preparing pickled mushrooms

First of all, let's sort out the mushrooms. Clean them with a knife from dirt and debris. We will need only the smallest and strongest mushrooms, and only the caps will be used. I will use not only porcini mushrooms for pickling, I added some boletus and boletus. Hats larger than 4 centimeters in diameter should be cut in half. The total amount of mushrooms I got was 1.4 kilograms.

The next stage of canning is simple: thoroughly wash the mushrooms in cool water, and then put them on a sieve to drain excess water.

Meanwhile, a pot of clean water is already heating up on the stove. As soon as the water boils, drop the caps in and cook over medium heat for about 30 minutes.

Place the finished mushrooms in a colander.

ADVICE: Do not rush to pour out the broth from the boiled mushrooms. It can be used to make a flavorful soup or used to make mushroom sauce. Also, this broth can be frozen for the winter in the freezer.

While the mushrooms are cooking, let's make the marinade.For every kilogram of mushrooms, prepare 1 part of the marinade. Thus, my 1.4 kilograms of mushrooms will require a double portion of marinade. Preparation: for every 100 milliliters of water you need to add:

• 110 milliliters 6% vinegar;
• 0.5 tablespoon of salt;
• 0.5 tablespoon of sugar;
• 1 large bay leaf;
• 6 black peppercorns;
• cloves (if desired).

If your vinegar is 9%, then to recalculate the concentration of vinegar, you can use any online calculator. The main thing is not to forget to add the amount of water indicated in the calculator to obtain the desired solution. It is convenient to take measurements with a large syringe.

Next, put the marinade on the fire and bring to a boil. After boiling, place the mushrooms in the brine and boil again for 3 minutes.

Then, quickly put the pickled porcini mushrooms into clean, pre-sterilized jars and screw on the lids.

Wrap the finished product in a warm blanket until it cools completely. In a month you will be able to try the mushrooms.

From this amount of mushrooms and marinade I got exactly two jars of 700 grams each. This preparation of porcini mushrooms is stored along with other winter supplies in a cool place.