How to pickle porcini mushrooms at home

You can salt porcini mushrooms in different ways, each of which deserves special attention. The most commonly used method is hot and cold. The difference lies in the duration of preparation and taste.

Do white mushrooms salt

Many housewives love to salt porcini mushrooms at home. They are the tastiest and crunchiest. To get the perfect result, you need to understand the features of the technology in order to prepare a safe dish:

1. Place of collection plays a big role. You can not collect forest fruits that grow near the industrial zone and a busy highway. Mushrooms strongly absorb and accumulate heavy metals and toxins. As a result, they become unusable. Also, do not buy mushrooms from strangers, since it is not known where they were collected.
2. Before salting the fruits, it is not necessary to soak them for a long time. It is better to fill with water for half an hour if the hats have strong dirt that is poorly cleaned with a knife.

You can not immediately use salted billet. It will be possible to taste only after 20-40 days, depending on the recipe. With the hot method, you will have to wait a little less than with the cold method.

Preparing porcini mushrooms for salting for the winter

Mushrooms are cold processed before cooking. First, they are cleaned of forest pollution: debris, moss, foliage, twigs. Remove damaged areas. Rotten and wormy specimens are thrown away. Quality fruits are washed and sorted by size. Large – cut into pieces.

Next, heat treatment is carried out. To do this, the prepared product is poured with salted water and boiled for about half an hour. The time depends on the size.

How to salt porcini mushrooms for the winter

Traditionally, forest fruits are salted in tubs or barrels. Before salting, they are thoroughly washed, and then poured with boiling water for a quarter and left to cool. The water is drained and the container is completely dried.

They also prepare an appetizer in an enameled container: a saucepan, a bucket, a basin. In urban environments, glass jars are often used, which are pre-sterilized.

Recipes for cooking salted porcini mushrooms are famous for their great variety. Depending on the method chosen, their taste will differ.

How to salt porcini mushrooms in a hot way

Hot salting of porcini mushrooms is most often used by experienced housewives. The process takes a little more effort than in other ways, but you can enjoy the taste of the delicacy much earlier.

Required:

• boletus – 3 kg;
• currant – 6 leaves;
• salt – 110 g;
• allspice – 7 g;
• water – 2,2 l;
• dill – 10 g of seeds;
• cloves – 10 buds.

How to prepare:

1. Put the water on a strong fire. When the liquid begins to boil, pour 40 g of salt.
2. Throw dill seeds, pepper and cloves. Add sorted and washed porcini mushrooms. Boil for half an hour. The fruits should all settle to the bottom, and the brine should become transparent.
3. Pour currant leaves with boiling water.
4. Get forest fruits with a slotted spoon. Cool down. Set aside the marinade.
5. Spread mushrooms in layers, each sprinkling with salt and adding currant sheets.
6. Fill with brine. Close with gauze. Remove to a cool place.
7. Salt for three weeks.

How to salt porcini mushrooms in a cold way

Salting porcini mushrooms in a cold way is simple, so cooking will not take much time.

You need:

• bay leaf – 5 pcs .;
• mushrooms – 1 kg;
• dill – 3 umbrellas;
• salt – 30 g;
• allspice – 5 peas.

Cooking process:

1. Clean the porcini mushrooms. Pour in water and set aside for a day.
2. Prepare a wooden container for salting, you can also use glass.
3. At the bottom, place mushrooms in two layers. Sprinkle with salt, then spices. Repeat the process until all fruits are gone. The last layer must be salted.
4. Place a cutting board on top and place a load.
5. After two days, the fruits will secrete juice, which must be partially drained. The vacated space can be filled with a new portion of mushrooms.
6. If the juice does not stand out, then you need to put a heavier load on top. Salt for a month and a half.

How to pickle porcini mushroom for the winter in a dry way

No less tasty is the preparation of the dry method.

Grocery set:

• white mushrooms – 2 kg;
• coarse salt – 300 g.

How to prepare:

1. Clean mushrooms. A small brush with stiff bristles is suitable for this.
2. Cut into thin slices, then lay out on a flat surface and dry.
3. Place in the basin. Sprinkle with salt. Stir.
4. Transfer to banks. Close with a polyethylene lid. Remove to refrigerator.

Salting in this way is recommended for further adding porcini mushrooms to soups, stews and baked goods.

How much porcini mushrooms are salted

Depending on the method chosen, the time required for salting differs. With a cold method, it is necessary to withstand porcini mushrooms for at least a month, with a hot method – 2-3 weeks.

Salted White Mushroom Recipes

Step-by-step recipes will help you properly salt porcini mushrooms so that they turn out delicious and do not lose their unique flavor. Below are the best proven cooking options.

Classic recipe for salted porcini mushrooms

This option is referred to the traditional and the simplest. For an inexperienced culinary specialist, it is best to start with salting porcini mushrooms for the winter.

Grocery set:

• white mushrooms – 1,5 kg;
• sea ​​salt – 110 g;
• garlic – 14 cloves;
• cherry – 4 leaves;
• thyme – 1 bunch;
• horseradish – 2 sheets;
• dill with inflorescences – 2 branches;
• currant – 4 leaves.

How to prepare:

1. Cut each peeled garlic clove into quarters.
2. Sort the porcini mushrooms, cut off the dirt on the legs, wipe the caps with a napkin.
3. Large specimens cut into several parts. Hats – quarters, and legs – circles.
4. Scald the enamelled container, then dry it. Place horseradish at the bottom. Cover with forest fruits. Add garlic and some herb leaves. Salt. Repeat the process until all products are finished.
5. Set up a wooden circle. Place a large, pre-washed stone on top.
6. Every day, take out a circle with a load and rinse with water. When the fruits allocate a sufficient amount of juice, rearrange in the cold. Salt for three weeks.

Salted white mushrooms and boletus

If a large crop of forest fruits is harvested, then you can not sort them, but salt them together.

Required product bundle:

• white mushroom – 500 g;
• salt – 40 g;
• podosinovyk – 500 g;
• cloves – 4 pcs.;
• nutmeg – 2 g;
• black pepper – 12 peas;
• bay leaf – 2 pcs .;
• allspice – 5 peas.

How to prepare:

1. Clean and sort out the main product. Cut if necessary.
2. Pour in water and boil for half an hour. Take out with a slotted spoon. Cool down.
3. Spread in a container in layers, each salt and sprinkle with spices.
4. Put oppression on top.
5. Salt in the cold for seven days.

Recipe for salting porcini mushrooms under oppression

For cooking, you need a minimum set of products that are easy to find in any kitchen.

Necessary ingredients:

• bay leaf – 20 g;
• mushrooms – 10 kg;
• allspice – 8 g;
• salt – 500 of

How to prepare:

1. Clean legs and caps. To fill with water. Lightly salt and cook for a quarter of an hour. The time is counted from the moment of boiling.
2. Rinse and dry.
3. Put in a bowl. Hats should be up. Spread in layers, each salt and sprinkle with spices.
4. Cover with a napkin. Put a wooden circle, and on top – a heavy stone, which can be replaced with a jar filled with water. Salt for at least three weeks.

Quick salting of porcini mushrooms

According to this recipe, the appetizer will be ready in 15 days.

Required product bundle:

• mushrooms – a 10-liter bucket;
• table salt – 360 g.

How to prepare:

1. Boil liquid. Place prepared porcini mushrooms.
2. When the liquid boils again, remove the product with a slotted spoon and put it under running water. Hold until completely cooled. Lay on a flat surface and let dry.
3. Put the product in the prepared container with the caps up. Sprinkle salt. Repeat the process until the jar is filled to the top. Deliver cargo.
4. After five days, a free space is formed in the jar, which can be filled with a fresh portion of mushrooms. Drizzle with warm oil. Salt for another 10 days.
5. Soak for one hour before use. If the snack has stood for a long time, then leave it in the water for a day.

Salting porcini mushroom in a bucket

Tarragon will help to give the winter preparation a more pleasant aroma, and shallots will shade its flavor.

Required grocery set:

• white peeled mushrooms – 3 kg;
• clean water – 2 l;
• salt – 180 g;
• black pepper – 7 peas;
• tarragon – 2 teaspoons;
• horseradish – 4 sheets;
• shallots – 4 small heads;
• overripe dill with seeds – 4 branches;
• garlic – 12 cloves.

Cooking process:

1. Rinse and cut the main product into large pieces. Leave small specimens whole.
2. Warm up the water. Pour 160 g of salt. Cook over low heat until dissolved. Throw in porcini mushrooms. Boil.
3. Cook for a quarter of an hour. Fire should be medium.
4. Pour 2 g of salt, dill, tarragon, pepper into 20 liters of water. Add horseradish, garlic cloves and chopped shallots. Boil.
5. Transfer forest fruits to a bucket, which must first be poured over with boiling water and dried. Fill with brine.
6. Place a load on top. When the snack has cooled, rearrange in a cool place. Salt for two weeks, then store in the refrigerator for no more than a month and a half.

Spicy salted porcini mushrooms for the winter

Crispy fragrant winter preparation will help delight guests and diversify the daily diet.

Required:

• white mushroom – 1,5 kg;
• salt – 150 g;
• bay leaves – 4 pcs.;
• water – 3 l;
• blackcurrant – 4 sheets;
• black pepper – 5 peas;
• dill – 20 g;
• garlic – 4 tooth;
• parsley – 15 g.

Method of preparation:

1. Wash and clean fruits.
2. Boil all the water. Dissolve salt. Place porcini mushrooms. Cook until mushrooms sink to the bottom. Remove the foam in the process. Take out and chill.
3. Tamping to shift into jars. Salt each layer, and add pepper, chopped garlic and the rest of the ingredients listed in the recipe.
4. Close with capron lids. Salt 35 days.

Salting porcini mushrooms for the winter in jars with ginger

Delicious salting of porcini mushrooms is obtained with the addition of ginger, which makes the preparation more useful.

Required:

• white mushroom – 2 kg;
• black pepper – 7 peas;
• ginger – 1 root;
• salt – 150 g;
• garlic – 5 cloves;
• fresh dill – 20 g;
• blackcurrant – 25 leaves;
• bay leaf – 3 pcs .;
• horseradish – 5 leaves;
• cherry – 15 leaves.

Cooking process:

1. Peel and pat dry fruits with paper towels. Slice. The pieces should be medium.
2. Pour in salted water. Leave for a day. Change fluid periodically.
3. Crush garlic cloves. Cut the ginger into thin slices.
4. Mix leaves. Put some on the bottom of the jar. Add greens. Spread with a layer of mushrooms.
5. Sprinkle with garlic, pepper, salt and ginger. Repeat the process until the products run out.
6. Cover with gauze. Put oppression. Salt 35 days. Wash gauze and weight daily.

Ambassador of porcini mushrooms with garlic and oil

Another simple cooking variation that a novice cook can easily handle. A maximum of 1 g of salt can be used per 30 liter jar.

Required:

• mushrooms – 5 kg;
• garlic – 50 g;
• sunflower oil – 180 ml;
• rock salt – 250 g.

How to prepare:

1. Rinse, then chop quality porcini mushrooms.
2. Dissolve 5 g of salt in 50 liters of water. Pour the forest product.
3. Put on medium heat and cook until half cooked. The process will take about 10 minutes.
4. Rinse. Transfer to banks. Salt and add chopped garlic cloves every 5 cm.
5. Close each container with a capron lid. Salt for two weeks in a cold room.

Terms and conditions of storage

Store the finished product only in a cool place, the temperature in which does not exceed + 8 °. A basement, pantry or cellar is well suited for this purpose. You can also put the workpiece in the refrigerator. The maximum shelf life is one and a half years.

Conclusion

Salt porcini mushrooms must be following the recommendations in the recipe. In this case, the workpiece will come out surprisingly fragrant and crispy. The salty product goes well with potatoes and vegetables.