White mushroom, also known as White mushroom, due to its high taste and beneficial properties is rightfully considered the best of all known mushrooms. In addition, it is highly valued for its versatility for any type of processing. One of these types is pickling porcini mushrooms at home, recipes for which we have prepared especially for you.

A very simple recipe for pickling porcini mushrooms will tell you how to preserve this product for the winter with minimal effort during the preparation process. There is nothing “extra” here, only two main ingredients: mushrooms and salt. The preparation is designed for a large volume of product and, as a rule, is eaten instantly.

Need to:

• 10 liter bucket of porcini mushrooms;
• 2 cups coarse salt (without added iodine).

How to cook porcini mushrooms for the winter:

1. The main ingredient is to clear forest dirt and debris, remove all suspicious areas. Separate the legs from the caps - cut these parts in half or into several arbitrary pieces, at the same time check for wormholes inside them; if there are any, it is better to throw away the damaged pieces.
2. Rinse the processed mushrooms well in water.
3. Place clean mushroom pieces in large saucepan, pour cold plain water completely, put on maximum heat and wait for it to boil.
4. As soon as the whites boil strongly, immediately place them in a colander and place under running water, so they should cool.
5. Leave the cooled mushrooms there (in a colander) to drain after water procedures; you can turn them over several times so that they dry faster.
6. In the meantime, prepare containers for pickling - jars of a convenient size for you or one large container such as an enamel bucket, pan or wooden barrel. They should be thoroughly cleaned, washed and dried.
7. Place the mushroom pieces in selected containers; each layer of about two to three centimeters should be sprinkled with coarse salt. The mushrooms are packed quite tightly together.
8. Place a pressure on top of them so that it covers the entire mushroom surface in the container. In a large dish, a flat object of the same size is placed on top and a weight is placed, and in a small dish (for example, a jar), you can put a glass filled with water or small stones.
9. Leave the mushrooms in this state for five days. room conditions(but not too hot, up to a maximum of 25°C), during this time they will become salted and noticeably settle - this is a normal phenomenon; if desired, you can add more mushrooms to incomplete containers.
10. After the salting period has elapsed, move the mushrooms to a cooler place and store there.

Recipe for pickling porcini mushrooms with spices

Porcini mushrooms prepared according to this recipe are not only tasty and aromatic, but also crispy. Garlic, dill and thyme will add flavor to them, and the strength of the mushrooms is achieved through horseradish leaves, cherries and currants.

What you will need:

• selected porcini mushrooms - one and a half kg;
• thyme (aka thyme) - 1 bunch (small);
• horseradish leaves - 2 pcs.;
• dill umbrellas - 2 large branches;
• garlic - two heads;
• currant and cherry leaves- 4 pcs.;
• coarse non-iodized salt - 4 tablespoons. l. (with a slide).

Preparing porcini mushrooms for the winter:

1. Cut whites, cleared of forest debris and washed in water, into small pieces: legs - crosswise - in circles (one and a half to two centimeters wide), caps - from 2 to 8 parts. Small ones can be left whole.
2. Separate the garlic heads into cloves and peel them. Cut each garlic clove (1/3 of the thickness) crosswise.
3. Rinse all the leaves according to the recipe and dill under running water.
4. Scald a large container in which the mushrooms will be pickled with boiling water and dry.
5. Place horseradish leaves on the bottom, some mushrooms on them, sprinkle with salt, scatter garlic, add thyme and dill with seeds, cover with cherry and blackcurrant leaves. Repeat layering until all ingredients are used.
6. Place a circle of wood or a wide flat plate on top. This item should cover the area of ​​the mushrooms, but can be easily removed.
7. Cover everything with a clean cotton cloth (optionally, gauze or linen napkin), and use any heavy press.
8. Place the container in a cool room, wash the fabric and plate (circle) every day, after a week the mushrooms will be pickled.

Porcini mushroom recipes for the winter with cloves and coriander

Preparation of this mushroom preparation known to more experienced housewives in conservation. Porcini mushrooms salted according to this recipe turn out very tasty and aromatic thanks to cloves and coriander seeds. These spices have a strong and specific nice smell, as well as original flavors that complement the original taste of the products. Cloves and coriander are quite often used in winter salted preparations of not only porcini mushrooms, but also other mushrooms.

Grocery list:

• white fresh collected mushrooms- 0.7 kilograms;
• non-iodized coarse salt - 45 grams;
• dry clove buds - 3 pieces;
• coriander seeds - half a teaspoon;
• garlic cloves - 5 pcs.;
• laurel leaf - one;
• peppercorns (black) - three.

Pickle porcini mushrooms recipe:

1. Go through the collected mushrooms, cut out all damaged areas, cut large specimens into several arbitrary parts, small ones can be left as is - whole.
2. Wash the chopped mushrooms thoroughly.
3. Peel large cloves of garlic and cut into thin slices.
4. Heat water in a saucepan, add salt, wait for it to completely dissolve, only then carefully place clean mushrooms in there.
5. As soon as the water boils in the pan, foam will form on the surface; it must be removed.
6. Getting rid of mushroom foam, reduce the heat on the stove and cook for another 15 minutes.
7. Place pepper, bay leaf, clove inflorescences and coriander seeds into the water, mix the ingredients in a saucepan and boil everything together for seven minutes.
8. Catch the mushrooms and place tightly in sterilized jars.
9. Strain the mushroom broth and pour it over the porcini mushrooms in containers.
10. The jars must cool, then close them with lids and store them in a room with a temperature of up to 7-8° Celsius.

How to dry pickle porcini mushrooms

The dry salting method is suitable only for mushrooms of the first category, which include white mushrooms. This is the least labor-intensive and most convenient method of salting these products. Dry pickling does not involve pre-soaking or boiling mushrooms.

Required ingredients:

• 2 kg of fresh white mushrooms;
• 320 grams of coarse rock salt;
• 5 pieces. oak leaves;
• 5 red cherry leaves;
• 5 blackcurrant leaves.

Pickle porcini mushrooms step by step recipe:

1. Usually, mushrooms are not washed before dry salting; they simply brush off forest debris with a soft brush and wipe with a damp cloth. If you are very scrupulous in terms of hygiene, then, of course, wash the white ones in water, only then be sure to dry them. Cut off all damaged areas on the body of the mushrooms and remove parts with wormholes, if any are found.
2. Cut all the mushrooms into thin plastics of any shape, dry slightly (in the sun or in the oven, but try not to dry them out).
3. Place all the mushroom slices in a wide bowl, pour salt into it, and mix thoroughly with your hands.
4. Prepare jars: sterilize, wipe off drops of water.
5. Arrange the porcini mushroom plates in prepared containers in this way: the mushroom layers are laid very tightly so that there are no voids between them, currant, oak and cherry leaves are evenly distributed among the jars and placed between the mushroom layers.
6. Sprinkle the topmost mushrooms with more salt and roll up the containers with metal lids.
7. Store in a cool, dark place for one and a half to two months, after which you can try.

How to pickle porcini mushrooms

In the recipe for this pickling of porcini mushrooms, in addition to classic ingredients there is tarragon (tarragon) and shallots, which will contribute to the pickling of whites. Tarragon will give mushrooms pleasant aroma, and shallots will set off the taste of porcini mushrooms.

Take:

• one and a half kilograms of peeled white mushrooms;
• 90 gr. salt (without added iodine);
• one tsp. tarragon;
• 2 small shallots;
• 1 garlic head;
• 2 branches of overripe dill with seeds;
• 2 pcs. horseradish leaves;
• a teaspoon of black peppercorns;
• liter drinking water.

Canning porcini mushrooms:

1. Clean white ones from forest needles, leaves and other debris, cut off rotten and blackened areas, cut out and throw away areas damaged by worms.
2. Wash the peeled mushrooms and cut into large slices. Leave small mushrooms whole.
3. Pour into a large saucepan plain water, heat it up, add salt, but not all of it, but 80 grams. As soon as it dissolves, add mushroom slices and wait until it boils.
4. After boiling, cook the contents of the pan for 15 to 20 minutes (reduce heat to medium).
5. At this time, you can sterilize pickling jars and tin lids.
6. Catch the boiled mushrooms with a slotted spoon and distribute into glass containers.
7. Pour one liter of drinking water into another pan, mix in the remaining salt (10 grams), a teaspoon each of pepper and tarragon, dill, horseradish leaves, peeled whole cloves of garlic, peeled and quartered shallots. Bring this entire mixture to a boil.
8. As soon as the aromatic mixture boils, pour it over the pieces of porcini mushrooms placed in jars.
9. Cover all the jars with lids, let them cool a little, and then move them to a cooler place. White ones take at least two days to prepare.

Salted porcini mushrooms are considered one of the most delicious and flavorful snacks on the table. Salting is one of the best and safe ways save mushrooms for the winter, subject to all rules. Whites preserved in this way can subsequently not only be eaten directly, but also fried, added to soups, salads, as well as stewed and even pickled.

Mushrooms are enough useful product, besides, it is not difficult to get them, you just need to know their signs and recognize them. It is also worth paying attention to the choice right place collection, this greatly affects the quality of the product.

Salting boletus mushrooms requires a large amount of salt. It helps to form the correct saline solution in which the mixture will be stored. For this recipe, it is recommended to choose younger plants. They have a meaty consistency and a more delicate taste; this preparation will turn out more tasty.

Required ingredients:

• Boletus mushrooms – 10 kilograms;
• Salt – 435 grams;
• Vegetable oil – 3 tablespoons.

How to pickle boletus mushrooms for the winter:

1. To pickle boletus mushrooms for the winter, it is better to choose the youngest plants; these are the plants that are well suited for pickling, the mixture will turn out tasty and tender. First you need to clean the mushrooms from debris, peel them, and rinse them;
2. Now put a large pot of water on the stove and wait for it to boil. Place the fruits in boiling water and wait until the water boils; boiling must be prevented by constant stirring and low heat. After boiling the mushrooms for a few minutes, you can drain them in a colander. Now, for faster cooling, the mushrooms are poured cold water. Wait until they drain a little and transfer to a paper towel. The mass will be better salted if it is completely dried;
3. Now you can transfer the mass to a separate container for pickling. Hats should face up. After the plant layer has been laid, you can begin to sprinkle it with salt. Be sure to take a large one, it is ideal for the process of salting any products;
4. When the entire mixture is laid out in layers with salt on the surface, oppression can be installed. Before this, you need to cover the mass with gauze, put a flat dish or lid, and then apply pressure. The load should be small;
5. Such preparations should be stored at low temperatures; ideal places for storing pickles would be a cellar or underground;
6. After a few days, a mass should form on the surface of the mass. saline solution and during this period it is worth adding a few tablespoons of vegetable oil.

How to pickle boletus mushroom

To prepare this recipe you will not need for a long time process and cook mushrooms. But you should pay great attention to cleaning and soaking the pulp; these procedures will help make the pulp more homogeneous and get rid of everything unnecessary. It is also best to peel the pulp from rough skin.

Required ingredients:

• Boletus mushrooms - 1 bucket;
• Salt – 1.5 cups.

How to salt boletus mushrooms recipe:

1. The harvested crop should be washed well and transferred to a large container. The container should be convenient for the salting process. Pour a measured amount of salt into the container along with the pulp and mix well. It is necessary to ensure that all the pulp is completely mixed with salt;
2. Leave the mixture in the room with warm temperature and stir very often so that the salt crystals are well mixed with the pulp and distributed throughout the mixture. The mixture should sit for a day. If a little brine has formed, you can leave the mixture for a longer period;
3. Then you can transfer the mass into a separate container, pour the solution into a saucepan, strain thoroughly to remove all debris and place on the stove. The solution only needs to be warmed up a little;
   Pour the warm solution over the mushrooms again for a day;
4. Then drain the solution again and heat it on the stove. Only this time it is necessary to warm the solution to more high temperature and pour the mass over it again;
5. The third time you need to drain the solution, heat it until hot and pour it over the plant. This time it is worth leaving to infuse for 3 days;
6. After this time, you can put the pan on the stove and bring the whole mass to a boil. After complete cooling, the pulp can be transferred to separate containers and rolled up with lids;
7. Before use, the pulp should be soaked in clean cold water and boil a little in fresh water, changing it several times during cooking.

How to pickle boletus mushrooms for the winter

Collecting a bucket of mushrooms is not that difficult, but it takes some effort to prepare it correctly. The main thing is to prepare the plants themselves. It is worth getting rid of the peel, even if the pulp is quite tender and young. After this, you should take care to remove debris and soil; to do this, the mass is washed well or soaked in cold water for a long period of time.

Required ingredients:

• Boletus mushrooms – 1 bucket 10 liters;
• Coarse salt - 1.5 cups.

Recipe for pickling boletus mushrooms for the winter:

1. Young plants are more suitable for pickling, and in such a plant it is not necessary to separate the caps from the stem. But in an adult plant it is recommended to separate the cap from the stem;
2. While we are preparing the pulp, you can put water on the stove to boil;
3. Sort the mushrooms, separate the damaged parts;
4. Place the pulp in boiling water, wait until it boils, then, with continuous stirring, you need to cook the pulp a little, immediately drain in a colander and pour over cold water. You can put the pulp in a colander in water with ice so that the mass cools faster;
5. Then transfer the mixture to a wire rack or paper towel. excess water there should not be any in the pulp;
6. Now it’s worth putting the pulp into a large container or a special wooden tub for pickling. The plant should be positioned with its caps facing down. Each layer must be poured big amount salt;
7. Cover the mixture with a napkin or towel and place it on it. large dish or a lid smaller than the size of the pan and put pressure on it. The oppression must have such a weight that the mass is well compacted;
   After a few days, the mass should become more moist and compacted a little; during this period, you can add new plants to the pan so that the container is full;
8. This product should be stored throughout the entire storage period in a dry room with low air temperatures.

Pickling boletus mushrooms for the winter in jars

We are often asked: “How to salt boletus mushrooms in jars for the winter and what is needed for this?” To prepare, you do not need to prepare other ingredients except salt and the plant itself. Moreover, the mushrooms do not need to be processed much, you just need to remove them a large number of earth and garbage. It’s not even necessary to cut it; the plant can be salted either with whole caps or whole legs. But the legs are not often used as they are too hard.

Required ingredients:

• Boletus mushrooms – 5 kilograms;
• Salt – 300-500 grams.

Salt boletus recipe:

1. First, you should prepare the mushrooms for pre-soaking in cold water. To do this, they are washed, sorted, damaged parts are removed, transferred to a large container, and a small amount of salt and mix well. The salt should be completely distributed on the surface of the pulp. It is necessary to stir the mass periodically, stirring every hour. The mass must be infused for 24 hours;
2. After this, the resulting juice must be poured into a separate container and heated slightly. Pour the warm solution over the pulp and leave for 24 hours;
3. After this, drain the juice again, strain, heat until hot and pour it over the prepared mass. The mushrooms should be kept in this solution for three days;
4. After this, you can boil the whole mass a little and begin to transfer it to the prepared individual jars. They must be sterilized and dried. The pulp is placed into the jars with a little tamping and always while hot. After this, you can wrap the workpieces in a warm blanket and leave until cool;
5. Such preparations are perfectly stored for several months in a cool room.

Is it possible to salt boletus mushrooms using a hot method?

To salt boletus mushrooms using the hot method, it is necessary to use plants that are large in size and age. Young mushrooms with this method of preparation will become too soft and lose their taste qualities. Therefore, this recipe is ideal for pickling mature and large mushrooms that are not suitable for other pickling recipes.

Required ingredients:

• Boletus mushrooms – 10 kilograms;
• Salt – 0.5 kilograms;
• Water – 1.2 liters;
• Bay leaf – 1 piece.

How to salt boletus mushroom hot:

1. Mushrooms should be peeled, washed well or brushed with a stiff brush;
2. In the meantime, place a large saucepan on the stove and pour water into it. While it is boiling you need to prepare the pulp;
3. IN hot water add the pulp and cook over low heat. It is necessary to constantly remove the foam that forms on the surface of the water. Cook over low heat for 20-25 minutes;
4. Then drain the pulp in a colander and let the liquid drain. For more quick drying you can use paper towels, they quickly absorb moisture and the pulp will quickly become dry;
5. While the plant is drying, prepare a brine from water and salt. Water and salt are simply boiled and filtered;
6. We remove the pulp into a large container, tamp it a little, fill it with hot brine and place a large pressure on the surface of the mass. Oppression is necessary so that the mushrooms do not float to the surface of the solution;
7. The mixture is stored in a cool room; cover it with a towel or gauze on top to prevent debris and dust from getting into the mixture.

Boletuses are most often not harvested, but these mushrooms can be used to prepare a large number of appetizers, main dishes, soups, and so on. The main thing is to properly salt the plant itself. Mushrooms are similar in composition to meat, so they simply need to be consumed during fasting by people for whom meat products are contraindicated.

• Porcini mushrooms - 1 kg,
• Coarse crystalline salt - 1 large spoon without top,
• Dill umbrellas - 3-4 pieces,
• Dill greens - to taste,
• Garlic - 4-5 cloves.

Cooking process:

For pickling, take strong white mushrooms, cloves of garlic, umbrellas and dill, and coarse crystalline salt.

It is good to clean the porcini mushrooms with a damp sponge from forest debris, rinse under running water, sort by size, cut off the long stems.

Add salt to boiling water and boil the prepared mushrooms: caps separately from stems. The legs can be used for soup, frying with potatoes, sauces, or simply frozen for the winter.

How long to cook porcini mushrooms

Boil the mushrooms at a low boil until they settle to the bottom: this indicates readiness.

Prepare the spices: peel the garlic, chop thin slices, disassemble the dill inflorescences into small parts.

Place the mushrooms in a colander, rinse under the tap with cold water and place in any container, sprinkling with salt, prepared dill and garlic. Cover the container with a smaller lid and place a load approximately equal to or slightly greater than the weight of the mushrooms.

It is necessary to take into account that when cooking, mushrooms greatly decrease in volume.

After 6-10 hours, the mushrooms are ready. Now you can taste them for salt, add or rinse them if necessary, and put them in jars or containers with a lid and put them in the refrigerator.

You can eat it immediately on the same day or the next.

We thank Natalya for the recipe for pickling porcini mushrooms.

Wishing you delicious preparations Notebook recipes!

Step 1: prepare the porcini mushrooms.

We sort out the porcini mushrooms, put them in water and rinse thoroughly. The water needs to be changed several times. Thanks to this fairly simple procedure, leaves, twigs and other plant debris can easily come off the mushrooms, of which there is a lot in the forest, and therefore on mushrooms too. Also, during washing, you need to cut off the earthy parts of the legs.
Pure porcini mushrooms, if they are quite large in size, are best cut into several pieces. Leave the small ones whole.

Step 2: pickle the porcini mushrooms.

Pour a small amount of water into a saucepan (half a glass per kilogram of mushrooms), add salt, dill, currant leaves, a couple of peas allspice, cloves and a few bay leaves. Put it all on medium heat and bring to a boil.

Pour the prepared porcini mushrooms into the boiling brine. Cook over low heat for 25 minutes after boiling. Don’t forget to gently stir the contents of the pan and periodically remove the foam from the surface; it’s most convenient to do this with a slotted spoon.
After cooking, drain the mushrooms in a colander, but do not drain the brine, save it and leave to cool.

Step 3: put porcini mushrooms into jars.

Prepare glass jars small volume. Be sure to wash and sterilize them. Don't forget about the lids.

Place the cooked porcini mushrooms in jars and fill them with cooled brine. Close the lids and store in the refrigerator or other cool place.

Step 4: serve porcini mushrooms, salted for the winter.

Serve porcini mushrooms pickled for the winter as an appetizer or as one of the ingredients complex side dish. Such mushrooms always come in handy, it doesn’t matter just that family dinner or a big celebration. Porcini mushrooms are loved by so many, which is why it’s so nice to have a couple of jars of them in stock to treat guests and family, and also to periodically please yourself.
Bon appetit!

White mushrooms, salted this recipe You can eat only after a month and a half, that is, after 45 days.

There is no need to seal the jars of mushrooms tightly, and these pickles should be stored in a cool place.

It is better to use clean water, spring or bottled.

You have reaped a bountiful harvest, but now you don’t know how to pickle porcini mushrooms? We will share with you only proven recipes, so you can easily cope with this task.

How to pickle porcini mushrooms for the winter

You can pickle mushrooms different ways– dry, by blanching, hot or cold. As a rule, the last two methods are used. Let's look at them in more detail.

The first step is to prepare the mushrooms - sort, rinse, peel, and cut into pieces if necessary.

Cold way.

Prepare ceramic, enamel or glass dishes. Place the mushrooms on the very bottom, caps down. Be sure to sprinkle each layer with salt. If the fruits are small, then you need to add every second or third layer. You can also add dill, bay leaf, allspice and various spices. Cover the workpiece with gauze, install a wooden circle and a weight. Gradually, the fruits will begin to settle and new ones must be gradually added. Make sure that mold does not form on top. If mold does appear, then you need to change the gauze and wooden circle. Within 5-6 days the brine will appear. If it doesn't stand out, change the weight to a heavier one. The mushrooms will be ready in a month.

Cold way.

This option involves preparing brine. For it, take 1 kg of fresh porcini mushrooms, 2 tbsp. spoons table salt, a bunch of dill, bay leaf, 3 pcs. cloves and allspice. Place these ingredients in water and boil. Carefully lower the fruits into boiling water and boil for 15 minutes. All this time, stir the mixture regularly. Readiness can be determined by how the mushrooms begin to sink to the bottom and the brine itself becomes transparent. Place the finished fruits in a wide bowl to cool completely. Place them in a jar, cover with salt (for 1 kilogram of mushrooms, take 35 g of salt), seal tightly. The brine should occupy only 1/5 of the contents of the jars. After 45 days, the snack will be ready.

Prepare also. This great option dishes for dinner. Serve it with a salad fresh vegetables and enjoy excellent taste!

How to pickle white steppe mushrooms

You will need:

Mushrooms – 1 bucket
- salt – 2 cups

Preparation:

Place the mushrooms in boiling water, discard in a colander, and wash under running water until they are completely cool. Leave them until they cool down. To speed up the process, turn them over several times during drying. Wash the liter containers thoroughly, place the fruits in them, turning them with their caps down. Salt each layer. Cover with a dry lid and press down with a heavy stone. After about five days, the mushrooms will begin to “sink,” so you need to add more mushrooms and pour warm melted butter over them. You can store the workpiece in a cool and dry place. Before use, soak them for an hour in cold water.

Find out also. We will tell you about various options their preparation so that you have the opportunity to choose the most suitable one for yourself.

How to pickle Kazakhstani steppe porcini mushroom

You will need:

Salt - a couple of glasses
- fungi – 1 bucket

Cooking steps:

Place the fruits in a bowl, add salt, and let stand for 24 hours. Stir them periodically. Strain the juice obtained during the pickling process through a sieve and pour into a large saucepan. Warm up the juice, pour in the preparation. The next day, drain the juice again, heat to a higher temperature, and pour in the prepared product again. After 3 days, boil the mushrooms along with the juice. Once they have cooled, place them in oak tub caps up. Pour in the brine, and then - warm sunflower oil, tie it with a bag. Before eating, soak the fruits for 4 hours in low temperature water, place on gas stove, let it warm up, drain the water. Do this procedure 3 times. This will allow excess salt to come out.

Find out everything about . This is not the only salting method, but it is used most often.

Recipe with garlic and dill.

Required Products:

Rock salt - tablespoon
- white mushrooms – 1 kg
- garlic head
- oak and cherry leaves – 10 pcs.
- dry dill seeds

Cooking steps:

Prepare wooden tub or a keg. If you don't have one, use a ceramic or glass container. Wash the wooden barrel thoroughly and soak it briefly in water. Mushrooms must be selected whole, without scratches or damage. Pour cool water into them and leave them to soak for three days. This will allow the acrid and bitter juice to come out. If it is very hot outside, soak for no more than two days. Otherwise, mold will form on the surface. With regular stirring, change the water twice a day. After this, drain the liquid and let it drain. Scald all components with boiling water. Now place the leaves on the bottom of the container, and then the mushroom plates, sprinkle rock salt. Lay the layer again and add salt until the entire container is filled. Be sure to add garlic between layers. Apply pressure over the entire area. After 40 days, the snack will be ready. During this time, prepare the brine. If it starts to evaporate, add more salt. If mold appears, remove it with a wooden spoon.

It is also very tasty. This worthy replacement the usual cabbage soup and borscht.

Recipe with cloves and currant leaves.

You will need:

Cloves – 3 pcs.
- peppercorns – 3 pcs.
- black currant – 2 leaves
- dry dill – 5 kg
- salt – 30 g

Preparation:

Pour water into a saucepan, add salt and boil. Add the mushrooms to the boiling liquid and cook with regular stirring. If foam appears, remove it, add spices, cook for 25 minutes. As soon as the fungi “sit” on the bottom and the marinade becomes transparent, turn off the stove. Place the fruits in a bowl for three hours and let them cool. After this, pack them into jars, add salt, and seal. After 45 days, the snack can be eaten.

Dry salting method.

You will need:

Leaves of oak, cherry and black currant – 5 pcs each.
- salt – 320 g
- white mushrooms – 2 kg

Preparation:

Peel the fruits, chop them into thin slices, place them on a board, and lightly dry them in the sun. Prepare a basin, wash the mushrooms in it, adding salt. Place food in clean, dry jars. Lay out the food in a dense layer. There should be no air left between them. Add salt on top again and close the containers with metal lids.

They also turn out very tasty. They are suitable as holiday dish.

Option with preliminary blanching.

This is one of the most simple ways pickling, although it is rarely used specifically for porcini mushrooms.

So, peel 1.5 kg of mushrooms, put them in a colander, and put them in boiling water for 8 minutes. Cool them quickly in a stream of cold water, place them in a bowl, add salt and seasonings. After 10 days, the snack will be ready.

How to properly salt porcini mushrooms so as not to turn sour.

Let's prepare the inventory.

For the winter, mushrooms must be salted in a glass, ceramic or enamel vessel. In addition, you will need a wooden circle, the size of which should fit the diameter of the pan. Prepare and oppress. A clean, sterile stone, which must be wrapped in clean gauze, is suitable as a pressure. Do not use perishable oppression!

Preliminary preparation.

Whatever salting method you choose, the first thing you need to do is prepare the fungi. If you are making preparations for the winter, take only young and fresh mushrooms. You must be completely sure that they are of high quality. Some porcini mushrooms can be salted immediately, without pre-soaking. However, if the mushroom is even a little bitter, then it is better to soak it to get rid of it. bad taste. You need to soak for two or more days. The room should be cool. Change the water every five to six hours. If you soaked the fruits correctly, the caps should bend perfectly and not break. Sort the mushrooms, trim the roots, wash and peel thoroughly, and chop if necessary.

Cold pickling without soaking.

Clean the mushrooms from debris and wash them twice in cold water. It should be acidified or salted. Place the mushrooms in layers in a container and add salt. You don't need to use additional spices in the brine. In any case, you will get delicious and delicious preparations. The amount of salt should be 5% of the total amount of food.

Storage.

The workpiece must be stored in a room with a temperature of 5-6 degrees. Don't let the fungi freeze. In this case, they will crumble and lose their taste. Check regularly that the fruits are immersed in brine, as without brine they will spoil, become moldy and turn black.

The white fleshy mushroom has a pleasant bready smell, a gristly structure and dense, fleshy pulp. The nutritional value of this product can be equated to nutritional value meat and vegetables. 35% of the composition of mushrooms is protein. The remaining 65% can be distributed between enzymes, vitamins and essential amino acids. Unique food composition porcini mushroom strengthens immune system and improves food absorption. You can even eat it raw. For example, in the form mushroom caviar. In addition, it can be dried, salted, pickled, stewed and boiled. If you choose to fry, fry until golden brown. The edges should remain crispy. Mushrooms go well with fish and meat.

We hope that you have learned a lot of useful information about pickling mushrooms. It is very important to choose the right products and prepare them for pickling. In addition, it is important in what container you will salt them and where to store the workpiece. This is very important for conservation nutritional qualities blanks.