Marinade for Pickled Porcini for Winter
A very simple recipe for the most delicious preserve! This marinade for porcini mushrooms is the easiest way to put up mushrooms at home for winter. With its generous mix of spices and seasonings, the mushrooms turn out wonderfully tasty, with spicy notes and a mouthwatering aroma. Whole mustard seeds give them a distinctive, piquant flavor that any fan of pickled mushrooms is sure to love.
alexa
Recipe author
Marinade for Pickled Porcini for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 20 %
1 g
Carbohydrates 80 %
4 g
23 kcal
GI:
50
/
0
/
50
- To make the marinade for porcini, first gather everything you need—clean drinking water and all the spices. Prep the mushrooms ahead of time, too: trim away any dirty or spoiled spots, rinse them several times, and drain them in a colander. Then boil the mushrooms until tender in salted water and drain off the excess again. Once the mushrooms are ready, you can move on to the marinade. Pour water into a pot large enough to hold the mushrooms. Add the coarse salt and sugar; you can adjust the salt to taste next time you make it. Then add all the spices and seasonings—bay leaves, black peppercorns, the cinnamon stick (you can substitute ground cinnamon), dried dill seeds, cloves, and mustard seeds. Lightly crush the cardamom pods with a wooden mortar or rolling pin and add them too—that way they release more of their flavor and aroma. Set the pot of marinade on the stove and bring it all to a boil. Then lower the heat, stir until everything dissolves, and simmer the marinade for 5 minutes. Once the marinade is ready, add the pre-boiled porcini to the pot and cook everything together for about 8–10 minutes from the time the marinade returns to a boil. A couple of minutes before the end, pour in the 9% white vinegar. Then pack the mushrooms into pre-sterilized jars and seal them. This preserve keeps well for a long time in a cellar. Enjoy!
Caloric content of the products possible in the composition of the dish
- Carnation - 323 kcal/100g
- Cardamom - 311 kcal/100g
- Bay leaf - 313 kcal/100g
- Dill greens - 38 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Black pepper peas - 255 kcal/100g
- Water - 0 kcal/100g
- Table salt - 0 kcal/100g
- Table vinegar - 11 kcal/100g
- Cinnamon stick - 261 kcal/100g
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