Pickled mushroom legs: recipes

Pickled mushroom legs: recipesFor many lovers of 'quiet hunting' the most delicious and noble mushroom is the cep. Indeed, it has an unusual nutty flavor and a pleasant forest scent. Often people call this mushroom boletus, because its main habitat is pine forest. The mushroom can be processed in different ways: fry, salt, simmer and marinate. But few people know that it is better to pickle the legs of the porcini mushroom separately. Pickled mushroom legs at home are an excellent dish for a festive table.

To learn how to pickle mushroom legs, you first need to go through a preliminary cleaning step. All that is required in this case is simply to soak the mushrooms in cold water for 1 hour. All the dirt and blades of grass will fall away by themselves, and then the fruit bodies need to be rinsed and pulled out of the water.

Important: do not keep porcini mushrooms in water for more than an hour, otherwise they will strongly absorb liquid and will be watery.

How to pickle the legs of porcini mushrooms in a simple way

It is worth noting that the legs of porcini mushrooms can be pickled in different ways. There are several universal recipes, adhering to which, you can get very tasty preparations for the winter.

A simple pickling recipe:

  • mushroom legs – 1 kg;
  • salt – 20 g;
  • vinegar 9% – 80 ml;
  • water – 2.5 tbsp.;
  • black pepper – 10 pcs.;
  • fragrant – 7 pcs.;
  • bay leaf – 4 pcs.;
  • granulated sugar – 1 tsp;
  • onion – 1 pc .;
  • nutmeg – a pinch.

Put the mushroom legs in an enamel container, pour water, salt and simmer for 20 minutes over low heat, stir constantly and remove the foam.

Finely chop the onion, add all the spices (except vinegar) and let it boil for another 15 minutes.

Pour vinegar into the mushrooms, stir and leave to simmer for about 3-5 minutes.

Pour the pickled mushroom legs into glass jars and roll up.

Wrap with a blanket and let stand until the marinade cools.

Pickled mushroom legs with onions and garlic at home

Very often, pickled mushroom legs are prepared with the addition of two spices: onion and garlic.

  • mushroom legs – 1 kg;
  • water – 1 l;
  • onions – 3 pcs.;
  • garlic – 7 medium heads;
  • bay leaf – 5 pcs.;
  • black and allspice – 5 peas each;
  • citric acid – 0.5 tsp;
  • granulated sugar – 1.5 tbsp. l .;
  • salt – 2 tbsp. l .;
  • vinegar 9% – 120ml.

It will take very little time to prepare the recipe for pickled porcini mushrooms with the addition of garlic.

Boil water, after adding bay leaf and pepper there.

Send clean, washed legs to the broth, simmer over low heat for 20 minutes. As soon as the legs settle to the bottom, the liquid immediately brightens and the stove can be turned off.

Drain the broth completely and cool the mushroom legs.

Peel the onion and cut into half rings, separate the chives from each other and peel. Put everything on the bottom of the cans, distribute the cooled legs on top.

Marinade: add salt, sugar to boiling water and cook for 2-3 minutes.

Pour in vinegar and pour citric acid, let it boil for 5 minutes and pour over the jars with hot marinade.

Sterilize jars with pickled porcini mushrooms for 20 minutes.

Roll up with metal lids, wrap with a blanket and allow to cool completely.

Pickled legs of porcini mushrooms with vegetables

If you try marinated porcini mushrooms with the addition of vegetables for the winter, then this appetizer will become your family's favorite. Such an exquisite dish will be the first to leave your table, and the guests will only say how delicious it was.

  • mushroom legs – 1.5 kg;
  • carrots – 4 pcs.;
  • bell pepper – 5 pcs.;
  • ratunda pepper – 3 pcs.;
  • onions – 3 pcs.;
  • garlic – 4 cloves;
  • vinegar 9% – 3 tbsp. l .;
  • allspice and black pepper – 10 pcs.;
  • bay leaf – 6 pcs.;
  • granulated sugar – 2 tsp;
  • lean oil for frying;
  • salt.

Pour the mushroom legs with water, boil for 15 minutes and drain. Pour in new water (400 ml), add salt, sugar, throw in the grains of allspice and black pepper, bay leaf, and let it boil for 20 minutes.

Grate the peeled carrots on a coarse grater, chop the onion in half rings, chop the garlic, and chop the bell pepper and ratunda into thin noodles.

Fry all vegetables in vegetable oil until golden brown and let cool.

Pour the vegetable mass into the mushrooms, add vinegar and mix everything. Leave in a container for 2 hours to infuse.

Arrange in jars, sterilize for 15 minutes and roll up.

Marinating the legs of porcini mushrooms is a pleasure, because there is nothing more pleasant than opening a jar in winter and enjoying their forest taste.

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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