How to pickle porcini mushrooms without sterilization

There are several ways to prepare pickled porcini mushrooms for the winter without sterilization at home. All of them have advantages and disadvantages. We offer several recipes to choose from. And you can choose the way how to cook porcini mushrooms without sterilization yourself.

It is worth observing the entire technology, since porcini mushrooms for the winter without sterilization will be at risk of developing pathogenic microflora in conservation. With proper preparation, this product is absolutely safe and perfectly stored in a city apartment.

Marinating porcini mushrooms in jars without sterilization for the winter

[ »»]Ceps used for pickling must be fresh, firm, not overripe and not wormy. Pickling porcini mushrooms without sterilization should be carried out on the day of collection. Small mushrooms can be boiled whole, cutting off only the lower part of the root. Caps and roots of porcini mushrooms should be marinated separately. Large caps are cut in half or into four parts. Before pickling porcini mushrooms for the winter without sterilization, you need to clean them, cut off the roots, retreating from the cap of porcini no more than 2,5 cm. Porcini mushrooms are boiled for 10-15 minutes from the moment of boiling.

[/ Caption]

If pickling porcini mushrooms in jars without sterilization is intended for long-term storage, the amount of acid can be increased to 10 grams. When the mushrooms sink to the bottom of the dish, and the marinade brightens, the cooking is finished. It is important not to overcook the mushrooms, otherwise the marinade will be cloudy, with floating mushroom threads. After cooking, the mushrooms, together with the filling, are cooled in a wide dish (enamelled basin, bowl), transferred to a wooden barrel and sealed. The filling should cover the mushrooms. Pickled mushrooms are stored in a cellar, glacier or other cool place. In a month they will be ready for use.

[ »]

Recipes for porcini mushrooms for the winter without sterilization

Before pickling porcini mushrooms without sterilization, spices are placed on the bottom of the dishes – blackcurrant leaves or bay leaves, garlic, dill, horseradish leaves, and, if desired, allspice, cloves, or others. Mushrooms are placed on the spices with their legs up in layers 5–8 cm thick, each of which is sprinkled with salt.

At home, take 3% salt by weight of mushrooms or 1 kg:for example, for volnushki and russula – 50 g, mushrooms – 40 g, etc. Also add 2 g of bay leaf and 1 g of allspice per 10 kg of mushrooms. On top of the mushrooms with a clean linen cloth, and then – a freely incoming lid (a wooden circle, an enameled lid with the handle down, etc.), on which oppression is placed – a stone, previously cleanly washed and scalded with boiling water or boiled. It is better to wrap the stone with clean gauze. Metal objects, bricks, limestone and easily collapsing stones cannot be used for oppression. After 2-3 days, the excess brine that has appeared is drained and a new portion of mushrooms is added. This operation is repeated until the mushrooms stop settling and the containers are filled to the maximum.

If after 3-4 days a brine does not appear over the mushrooms, the oppression is increased.

Salted mushrooms are stored in a cool place, periodically (at least once every two weeks) washing the wooden oppression and changing the napkin.

You can pickle porcini mushrooms according to a recipe without sterilization in a slightly different way: mushrooms are placed on the spices with their caps up (and not down) with a layer 8-10 cm thick (and not 5-8), sprinkle it with salt, then the spices are laid again, and mushrooms and salt are placed on them. So layer by layer fill the entire container. After that, cold boiled water is poured there, the dishes are covered with a wooden circle entering into it, and oppression is placed on top. When the mushrooms settle down a little, they are compressed, the container is supplemented with fresh mushrooms, tightly sealed and placed in a glacier, where every week it is shaken, rocked or rolled from place to place (for example, barrels) to evenly distribute the brine. In order to cook delicious porcini mushrooms for the winter, recipes without sterilization must be selected using a large amount of brine. As you know, mushrooms without brine turn black, moldy, and from freezing become flabby, tasteless and quickly deteriorate. Particular care is taken to ensure that the container does not leak, and that the mushrooms are not exposed from the brine and do not freeze in the cold.

How to pickle porcini mushrooms without sterilization

[ »wp-content/plugins/include-me/goog-left.php»]Before pickling porcini mushrooms without sterilization, we recommend that you select the appropriate recipe and strictly follow its instructions.

Marinated porcini mushrooms without sterilization according to a pickling recipe are very tasty and crispy.

For 1 bucket of porcini mushrooms, take 1,5 cups of salt. Dip young mushrooms in boiling water, boil 1-2 times, put on a sieve and pour cold water until cool. Let them dry on the same sieves, turning over several times. Then put the mushrooms in jars with their caps up, sprinkling each row with salt, cover with a dry circle, put a stone on top. After a few days, if the jar is not full, add fresh mushrooms, pour in melted, barely warm butter, and it is best to tie it with a bubble.

Store in a cool dry place.

Before use, soak the mushrooms for 1 hour in cold water (and if they have been salted for a long time, then you can soak the whole day), then rinse in several waters. Mushrooms prepared in this way do not differ in taste from fresh ones, especially if they are cooked in broth with porcini mushroom powder.

Recipes for pickled porcini mushrooms without sterilization allow you to prepare delicious snacks that are safe for human health.

For example, you can take freshly picked autumn mushrooms, put them in a pot, salt and let stand for a day, stirring often.

1. Then pour the resulting juice into a saucepan, filtering through a sieve, heat this juice on the stove so that it becomes barely warm, and pour mushrooms over it again.
2. The next day, drain the juice again, heat it to a slightly higher temperature than the first time, and pour the mushrooms again.
3. On the third day, heat the drained juice so that it is quite hot, pour mushrooms over it and leave for 3 days.
4. Then boil the mushrooms together with the juice.
5. When cool, transfer to a jar, pot or oak bucket with hats up, pour the same brine, and melted, but barely warm, butter on top and tie with a bubble.

Before use, soak the mushrooms for several hours in cold water, then put them together with water on the stove, heat up and drain the water. Do this several times, changing the water, until all the salt comes out of the mushrooms.

[ »wp-content/plugins/include-me/ya1-h2.php»]

A simple recipe for porcini mushrooms without sterilization

Porcini mushrooms, boletus, boletus and aspen mushrooms spicy salted 10 kg of prepared mushrooms,

• 500 g salt,
• 20 g bay leaf,
• 6-8 g of allspice.

1. Mushrooms are cleaned, legs are cut off, boiled in salted water for 15 minutes (from the beginning of boiling), then washed in cold water and put on a sieve so that they dry well.
2. Then they are placed in a bowl upside down, sprinkled with salt and shifted with spices, covered with a napkin, a circle and a load is applied.

Pickled porcini mushrooms without sterilization

Put porcini mushrooms (about 10 kg), 400 g of salt, pour 2 liters of water into a large enameled pan, boil. When the mushrooms stop emitting dark foam, which must be removed with a slotted spoon, put a few bay leaves, 10 pieces of allspice, the same amount of cloves, a little cinnamon, star anise (if any), dill, parsley, and 2-3 tsp. Sahara. At the end of cooking, when the mushrooms settle to the bottom of the pan, and the marinade becomes transparent, be sure to add 100–180 ml of vinegar essence.

•  1 kg of raw mushrooms pour 0,5 tbsp. water
• and 0,5 st. table vinegar,
• add 3 bay leaves
• 1,5 st. l. salt,
• 5–6 pcs. pepper,
• carnations,
• a little cinnamon
• 3 g of dill greens.

Add all spices to boiling water only after the foam is removed. Boil in marinade, stirring gently, 20 minutes