Pickled Porcini Mushrooms Without Vinegar
Description
A preservation recipe without unnecessary fuss. A friend shared this one with me—she jars marinated porcini without vinegar at home every year. When mushroom season starts, I make a point of preparing this appetizer; it becomes a staple on both everyday and holiday tables. The jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
1. Carefully sort through the mushrooms and wash them. I usually use medium-sized mushrooms.
- 2
Step 2
2. Clean them thoroughly and wash again. Another tip: soak the mushrooms for an hour in cold water and trim the stems.
- 3
Step 3
3. Now cut the porcini mushrooms into 4 pieces. If you prefer them larger or smaller, adjust as you like. The mushrooms will be equally good at any size.
- 4
Step 4
4. After that, boil the mushrooms in lightly salted water. It is best to drain the first water and cook the mushrooms in a second batch of broth. Cook them until tender, about 1 hour. When done, drain them and leave them in a colander so all excess moisture can drain off.
- 5
Step 5
5. While the mushrooms are cooling, prepare everything for the marinade. This recipe does not use vinegar—citric acid replaces it.
- 6
Step 6
6. For each one-liter jar, add: seasonings and marinade (2 cups water, 1.5 tsp salt and 1 tsp sugar, 20 g citric acid—bring to a boil and pour over).