Pickled porcini mushrooms for the winter

This recipe will help you prepare truly royal mushrooms. These marinated porcini mushrooms will adorn any table. And each jar will be worth its weight in gold.

Cooking time 30 minutes


Porcini mushrooms 3-4 kg

Vinegar 9%

Mustard seed 1/2 tsp

Clove bud 2-3 pcs

Black peppercorns 5-7 pcs

Bay leaf 2 pcs




Sort out the mushrooms.

Clean and rinse well.

Transfer to a saucepan and cover with cold water, add 2 tbsp. tablespoons of salt and put in a cool place for 2-3 hours.

Cut each mushroom into halves.

Place in a saucepan and rinse with water. Pour cold water, put on fire and cook after boiling for 10-12 minutes. Skim off the foam. Rinse the mushrooms under running water.

Mix the spices and cook the spice marinade, water, salt and sugar. Based on 1 liter of water, 1 tbsp. spoon of salt, 1 tbsp. spoon of sugar.

Add mushrooms to the marinade and boil for 5-7 minutes. Add vinegar, per 1 liter 2 tbsp. spoons. Mix.

Arrange the mushrooms in clean jars with a slotted spoon. Pour marinade up to the top.

Close and cool. Keep in the refrigerator.