Categories
Blanks for the winter
  1. home
  2. ➠ Mushrooms
  3. ➠ Mushrooms for the winter
  4. ➠ Pickled porcini mushrooms with cinnamon for the winter

Pickled porcini mushrooms with cinnamon for the winter

0
1343
Kitchen Eastern European
Calorie content 12 kcal
Portions 1 l.
Cooking time 60 minutes
Proteins * 0.8 gr.
Fats * 0.6 g
Carbohydrates* 0.3 g
* per 100 gr. product
Pickled porcini mushrooms with cinnamon for the winter
Content

Cinnamon is the highlight of this porcini mushroom pickle recipe. It gives the boletus a special piquant taste. Try it! Add cinnamon to the marinade.

Ingredients

Cooking process

step 1 out of 6
For pickling according to this recipe, take only porcini mushrooms, without adding others to them. Your mushrooms in a jar will be golden brown in a transparent marinade.
step 2 out of 6
Clean boletus from forest debris. Do not take wormy mushrooms for pickling. Wash the mushrooms well under running water and cut into pieces of any size. Then put them in a saucepan, cover with water and bring to a boil.
step 3 out of 6
When the mushrooms boil, discard them in a colander and rinse again. Then transfer to the same saucepan and pour 0.5 liters of clean water and cook. If you don't like thick mushroom broth, add more water. While the boletus is boiling, measure out the amount of ingredients for the marinade indicated in the recipe.
step 4 out of 6
Transfer the spices to the boiled mushrooms, add salt and vinegar and mix. Boil the mushrooms in the marinade over low heat and for 15–20 minutes from the start of the boil.
step 5 out of 6
While the mushrooms are boiling, microwave sterilize the large seaming jars and boil the lids. Put the marinated porcini mushrooms in prepared jars, filling them to the very top. Then seal the jars with lids and cool them upside down under a terry towel.
step 6 out of 6
Marinated porcini mushrooms with cinnamon can be stored in a cool place for up to 2 years, although they are eaten much earlier because they are very tasty.

Happy blanks!

Similar recipes

leave a comment

Name
Email
Text *