Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Porcini800 g
- Salt1 tbsp(for cooking mushrooms per 1 l of water)
Marinade:
Water1.3 l- Salt1.5 tsp
- Sugar1 tsp
- Citric acid5 g
- Bay leaf1 pcs
- Peppercorns6 pcs
Nutrition
per 100 g
- Calories
- 14 kcal
- Protein
- 1 g
- Fat
- 1 g
- Carbohydrates
- 1 g
Instructions
Prepare all ingredients. Sort through the porcini, discarding any wormy or damaged mushrooms. Sterilize the jars and lids using any convenient method. The amount of fresh porcini and marinade water specified in the recipe yields approximately 3 half-liter jars or 2 jars of 0.7–0.8 l of finished preserves.
Clean the mushrooms of soil and leaves. Wash them, soak in cold salted water for about 15 minutes. Let the moisture drain, cut the mushrooms into medium pieces. Boil the porcini in salted water for approximately 40 minutes over medium heat. Drain in a colander and rinse with cold water.
In a thick-bottomed stainless steel pot, add the sugar, salt, citric acid, and spices. Pour in the water, stir, and bring the brine to a boil.
Transfer the drained boiled mushrooms to the boiling marinade. Bring the mixture back to a boil and simmer over low heat for approximately 20 minutes.
Pack the hot mushrooms together with the marinade into sterilized jars. Immediately close the containers with boiled lids. Turn the preserves upside down and wrap in a warm blanket until completely cool.
Store the cooled jars in a cool, dark place. It is recommended to taste the pickled porcini 2–3 weeks after sealing. Enjoy!
