Pickled porcini mushrooms for winter without vinegar

The perfect mushroom snack for holidays and more! Pickled porcini mushrooms for the winter without vinegar will be useful on any table. And at the festive they are simply irreplaceable. Those who do not like vinegar marinade will not refuse them either, because they do not have it in them!

Lyalich

Recipe author

Pickled porcini mushrooms for winter without vinegar

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Composition / ingredients

servings:

Porcini mushrooms

800

Water

1.3

Salt

1.5

Sugar

Citric acid

Bay leaf

Peppercorns

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 1 g

Fats 33 % 1 g

Carbohydrates 33 % 1 g

15 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 h

Step 1:
How to pickle mushrooms without vinegar? Prepare all the necessary ingredients, and we will use citric acid as a preservative. Porcini mushrooms for this recipe are best taken strong or small. Sort out the boletus, removing wormy and damaged animals.
Step 2:
Clean the mushrooms thoroughly from the ground and leaves. Wash thoroughly, or even better, soak in cold, salty water for 10-20 minutes. Let the mushrooms dry for a while, then cut them into medium pieces. If the porcini mushrooms are small, cut them into 2-4 pieces or leave them whole. Put in a saucepan, pour water, salt (1 liter of water 1 tablespoon of salt) and cook for 40 minutes, over medium heat. Flip into a colander and rinse with cold water.
Step 3:
Put sugar, salt, citric acid and spices in a stainless steel saucepan with a thick bottom. Pour in the water, stir and bring to a boil.
Step 4:
Put the boiled mushrooms, from which the water ran off, bring to a boil. Simmer for 20 minutes over low heat.
Step 5:
Arrange in sterilized jars and immediately close with boiled lids. Turn the jars upside down and wrap them up until completely cooled. This is another way to increase the shelf life.
Step 6:
Bon appetit.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

Before sterilizing the jars, wash thoroughly with baking soda or mustard, then rinse well. They can be sterilized in any convenient way - over steam, in a microwave oven, in an oven. Boil the iron lids for 10 minutes over medium heat. Wash the nylon lids thoroughly and lower them into boiling water for 20-30 seconds. Do not keep it in boiling water for a long time, the lids may deform.