Pickled Porcini Mushrooms for Winter (No Vinegar)
The perfect mushroom appetizer for the holidays and beyond! These pickled porcini mushrooms for winter, made without vinegar, are welcome on any table—and indispensable on a holiday spread. Even people who don't care for a vinegary marinade will enjoy them, since there's no vinegar at all!
Cooking method
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Step 1:
How do you pickle mushrooms without vinegar? Prep all the ingredients—we'll use citric acid as the preservative. For this recipe it's best to use firm or small porcini. Sort through them, removing any that are wormy or animal-damaged.
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Step 2:
Clean the mushrooms well of soil and leaves. Wash them thoroughly, or better yet soak them in cold salted water for 10–20 minutes. Let them dry off a bit, then cut into medium pieces. If the porcini are small, cut them into 2–4 pieces or leave them whole. Put them in a pot, cover with water, salt it (1 tbsp salt per 1 liter of water), and cook for 40 minutes over medium heat. Drain in a colander and rinse with cold water.
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Step 3:
In a heavy-bottomed stainless steel pot, combine the sugar, salt, citric acid, and spices. Pour in the water, stir, and bring to a boil.
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Step 4:
Add the drained boiled mushrooms and bring back to a boil. Simmer for 20 minutes over low heat.
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Step 5:
Pack into sterilized jars and seal right away with the boiled lids. Turn the jars upside down and wrap them up until completely cooled—another way to extend the shelf life.
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Step 6:
Enjoy!
- It's best to use filtered or bottled water with a neutral taste. If you use tap water, keep in mind it can give the dish an off, characteristic flavor.
- Since everyone's tolerance for salty, sweet, bitter, sharp, sour, and hot is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for example).
- Before sterilizing the jars, wash them thoroughly with baking soda or mustard powder, then rinse well. You can sterilize them however is convenient—over steam, in the microwave, or in the oven. Boil metal lids for 10 minutes over medium heat. Wash nylon lids thoroughly and dip them in boiling water for 20–30 seconds. Don't leave them in boiling water too long, or they may warp.
Caloric content of the products possible in the composition of the dish
- Fresh porcini mushrooms - 34 kcal/100g
- Fried white - 162 kcal/100g
- White pickled - 24 kcal/100g
- Bay leaf - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Black pepper peas - 255 kcal/100g
- Citric acid - 0 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
