Methods for salting porcini mushrooms for the winter in jars at home

Salted porcini mushrooms can be used in salads and cold appetizers. The proposed recipes for preparing salted porcini mushrooms for the winter include different canning methods. This is primarily hot processing with preliminary boiling of raw materials. You can also cook salted porcini mushrooms in jars for the winter using a cold canning method. Whatever methods of salting porcini mushrooms are chosen for implementation in the home kitchen, you should always remember that everyone has different taste preferences. Therefore, you can vary the amount of salt, vinegar and other preservatives. Most often, salting porcini mushrooms for the winter in jars is accompanied by sterilization and hermetic clogging of containers. If there is no confidence in the absolute purity of mushrooms, then this should not be done in order to avoid the risk of infection with botulism. Read how salting porcini mushrooms is carried out at home and do these preparations correctly.

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Recipes for salting white mushrooms for the winter at home

All housewives need to know how to salt porcini mushroom at home, since this is a traditional old way of preserving mushrooms. The simplest harvesting method is based on the preservative effect of table salt at a certain concentration. The only pity is that under the influence of salt, the nutritional value of mushrooms decreases and, to a greater extent than with other harvesting methods, their taste worsens. Mushrooms are salted in three ways: dry, cold and hot. Each method is applicable to certain types of mushrooms, taking into account their properties. Barrels, jars and even buckets are used as dishes for salting. The following are recipes for salting porcini mushrooms for the winter in various ways, hot and cold canning.

Salted porcini mushrooms cold recipe

Properly cooked salted porcini mushrooms according to a recipe using a cold canning method differ in taste and appearance.

The temperature in the room during salting mushrooms should not exceed 6-8 ° C, otherwise they may turn sour or moldy, but it should not fall below 0 ° C, because salting is slower at low temperatures. If the mushrooms freeze, they turn black and become tasteless. It is best to store ready-to-eat mushrooms at a temperature of 4-XNUMX ° C. The brine should completely cover the mushrooms.

If there is little brine or it has leaked out for some reason, you need to pour the mushrooms with a 10% solution of salt in boiled water. If mold appears, remove it from the walls of the container with a clean rag moistened with a solution of salt or vinegar, and also rinse the wooden circle and the yoke in this solution. If the tub is not full, you can add mushrooms collected later. They need to be cleaned, washed, cut off the legs, then remove the yoke and the top layer of leaves, put the mushrooms on top of the salted ones, as described above, cover them again with a layer of leaves so that they completely cover the mushrooms, and put the yoke back in place.

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Recipe for salting porcini mushrooms in a cold way

This recipe for salting porcini mushrooms in a cold way is characterized by the fact that the raw materials are not washed before salting, but thoroughly cleaned of forest debris and wiped with a damp cloth. After cleaning, they are placed in a container and sprinkled with salt (35-50 g of salt per 1 kg of mushrooms). As with the cold method, the stacked mushrooms are covered with a wooden circle, oppression is placed on it and the container is covered with a clean rag. After 1-2 days they give juice.

Hot-salted porcini mushroom recipes

Porcini mushrooms, salted in a hot way, must first be boiled in clean salted water, then let the water drain and cool. Boiling time depends on the type of mushrooms. Porcini mushrooms are boiled for 10-15 minutes. Hot-salted mushrooms are edible after 10-15 days. With this method, the mushrooms are washed, put in a bowl and blanched for 5–7 minutes in boiling salted water. Then porcini mushrooms, salted according to the recipe in a hot way, are discarded on a sieve and doused with cold water. It is impossible to blanch a new batch of mushrooms in the same liquid – they darken.

How to salt porcini mushrooms in a saucepan in a cold way (with video)

Before salting porcini mushrooms in a saucepan, you need to choose the right container. It should be enameled and wide enough.

• Mushrooms prepared – 10 kg
• salt – 500 g

[ »wp-content/plugins/include-me/goog-left.php»]This pickle is for comparatively sweet and juicy mushrooms. Before salting porcini mushrooms in a cold way, they need to be cleaned and disassembled, cut off the leg, put in a bowl, sprinkle with salt, close with a napkin, put a circle and a load on top. Salted mushrooms, separating their juice, are noticeably compacted. As they settle, you can add fresh tribes, sprinkling them with salt until the dishes are full and the settling stops. Mushrooms are ready to eat in 35 days.

Watch how to salt porcini mushrooms in the video, which shows the entire canning process.

How to pickle porcini mushrooms in a hot way

For 10 kg of boiled mushrooms:

• 450–600 g of salt
• Garlic
• Bow
• Horseradish
• tarragon or dill stalks

[“wp-content/plugins/include-me/goog-left.php”]Pure and washed mushrooms are boiled in lightly salted water. Before pickling porcini mushrooms in a hot way, they are cooled in cold water. On the sieve let the water drain. Then the mushrooms are placed in a jar or barrel, mixed with salt, covered with a cloth and a lid with oppression. After a few days, the mushrooms will settle and more mushrooms should be added with the appropriate amount of salt. The amount of salt depends on the place of storage: in a damp and warm room there is more salt, in a well-ventilated room – less.

Seasonings are placed at the bottom of the dishes or mixed with mushrooms. After a week they become usable.

The brine during the entire storage period should completely cover the mushrooms in order to avoid mold.

If there is little brine, and it does not cover the mushrooms, chilled salted boiled water should be added (1 g, i.e. 50 tablespoons of salt, are taken per 2 liter of water).

During storage, mushrooms should be checked from time to time and mold should be removed. The lid, stone-oppression and fabric are washed from mold in soda water and boiled, the inner edge of the dish is wiped with a napkin moistened with a solution of salt or vinegar.

Salting porcini mushrooms for the winter in jars in a hot way

To pickle porcini mushrooms for the winter in jars, you need to take the following ingredients for 10 kg of raw materials:

• 400–500 g salt (2–2,5 cups)
• Garlic
• Parsley
• Horseradish
• dill or celery stalks

Salting porcini mushrooms in a hot way for the winter begins with the fact that the peeled and washed mushrooms are blanched: placed on a sieve, poured with plenty of boiling water, steamed or dipped in boiling water for a short time to make the mushrooms elastic. Then they are quickly cooled, poured with cold water or kept in a draft. Salted in the same way as fresh mushrooms. After 3-4 days, blanched mushrooms are ready to eat.

Hot salting of porcini mushrooms at home

Hot salting of porcini mushrooms at home begins with the fact that they are put in a bowl and poured with cold salted water (1 liter of water per 5 kg of mushrooms). Cover with a napkin, then with a wooden circle, on top – a load. Dishes with soaked mushrooms are put in the cold, it is better to have a refrigerator so that they do not sour. Depending on the type of mushrooms, the soaking time is from 1 to 3 days. Water is changed at least once a day. Sometimes it is better to replace soaking with scalding. Porcini mushrooms are boiled in salted water for 5–8 minutes, and then salted in the usual way. Water after each cooking or scalding must be poured out. After cooking the mushrooms, the pan should be wiped well with dry salt, washed thoroughly and wiped dry.

Recipes for salting porcini mushrooms in a hot way

Composition:

• 1 bucket of white mushrooms
• 1,5 glass of salt

All recipes for salting porcini mushrooms in a hot way begin with the fact that it is recommended to dip the young mushrooms into boiling water, let it boil 1-2 times, put it on a sieve and pour it with cold water until it cools down. 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.

How to salt porcini mushrooms: a simple recipe with a photo

Before salting porcini mushrooms according to a simple recipe, you need to take freshly picked autumn mushrooms, put them in a pot, salt and let stand for a day, stirring often. 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. The next day, drain the juice again, heat it to a slightly higher temperature than the first time, and pour the mushrooms again. On the third day, heat the drained juice so that it is quite hot, pour over the mushrooms and leave for 3 days. Then boil the mushrooms together with the juice. 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 and drain the water. Do this several times, changing the water, until all the salt comes out of the mushrooms.

See how to salt porcini mushrooms in the recipe with a photo, which illustrates all the steps.

White mushrooms, salted under oppression

To cook porcini mushrooms, salted under oppression, you need to take the following ingredients:

• 10 kg prepared mushrooms
• 500 g of salt
• 20 g of bay leaves
• 6-8 g of allspice.

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. 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.

How to salt porcini mushrooms in a hot way

Ingredients:

• 1 kg of mushrooms
• 1–2 bay leaves
• 2-3 blackcurrant leaves
• 20 g dill greens
• 10 g parsley
• 1-2 garlic cloves
• black peppercorns to taste
• 30 g salt.

For brine:

• 3 liters of water
• 150 g salt.

Before salting porcini mushrooms in a hot way, they must be washed in several waters and cleaned of debris. Prepare a brine by dissolving salt in boiling water. Dip the mushrooms in the brine and cook over low heat, removing the foam and stirring occasionally. When the broth becomes transparent, and the mushrooms settle to the bottom, put them in a colander and let cool. Put the mushrooms in a jar, sprinkling with salt and shifting with currant leaves, bay leaves, dill and parsley, garlic and adding black peppercorns. Close the jar with a nylon lid and put it in a cold place.

After 30-35 days, the mushrooms will be ready to eat.

How to pickle porcini mushrooms in a cold way

Ingredients:

• 1 kg white mushrooms
• 2–3 bay leaves
• 150 g salt.

Young porcini mushrooms can be salted in a cold way. Before salting porcini mushrooms in a cold way, they must be washed and cleaned well, then dried slightly and cut into thin slices. Put in an enamel container, salt and leave for 2-3 hours. Then transfer to a jar, crushing tightly until the juice is released, pour salt and cover with bay leaves. Close the jar with a lid and put in a cold place.

How to pickle porcini mushrooms in a jar

Composition:

• 1 bucket of white mushrooms
• 400 g of salt
• ox fat or lard

Before pickling porcini mushrooms in a jar, dip young mushrooms in boiling water, bring to a boil. Then reduce the heat, soak the mushrooms for a few minutes and bring to a boil again. Throw the mushrooms in a colander, rinse with cold water, let the liquid drain. Put prepared mushrooms in jars in layers (caps up), sprinkling with salt. Put a wooden or plastic circle on top, press it with oppression. After a few days, if the mushrooms settle too much, add fresh mushrooms (previously blanched) to the jar, sprinkle with salt, pour in warm cow fat or lard, close the lid and keep in a dry, cold place.

Recipes for salting porcini mushrooms at home

Ingredients:

• 1 bucket of white mushrooms
• 500 g of salt
• Bay leaf
• allspice to taste

These recipes for salting porcini mushrooms at home allow you to get fragrant and spicy preservation. Peel the mushrooms, cut off the stems. Boil prepared mushrooms in salted boiling water for 15 minutes, put in a colander, rinse with cold water, let the liquid drain. Put the mushrooms in a container in layers (tops up), sprinkling with salt and spices. Put a wooden circle on top and press it with oppression. Mushrooms will be ready in 7-10 days.

Recipes for pickling porcini mushrooms for the winter

Composition:

• 10 kg white mushrooms
• 600 g of salt
• Dill
• oak and currant leaves
• allspice to taste

Before salting porcini mushrooms for the winter according to this recipe, you need to pour a layer of salt on the bottom of the barrel. Put porcini mushrooms in layers (caps down), sprinkling with salt, herbs, spices. Put a wooden circle on top and press it with oppression. After 7 days, when the mushrooms settle, pour off a little of the resulting brine, add fresh mushrooms. Repeat the procedure again (so that the barrel is full). Put clean cabbage leaves on the top row. Cork the barrel, put on ice. Mushrooms will be ready in 1,5–2 months.

Porcini mushrooms spicy salting for the winter.

Ingredients:

• 10 kg white mushrooms
• 500 g of salt
• Bay leaf
• Tarragon
• Marjoram
• Cinnamon
• Carnation
• allspice to taste

Peel the porcini mushrooms, cut off the legs. Pour prepared mushrooms with salted water, bring to a boil and cook for 15 minutes. Then recline in a colander, rinse with cold water, let the liquid drain. Mushrooms put in enameled dishes in layers (tops up), sprinkling with salt and spices. Place a flat plate on top and press down. Mushrooms will be ready in 7 days.

Blanched salted white mushrooms.

Ingredients:

• 10 kg of mushrooms
• 500 g of salt
• Garlic
• parsley root
• horseradish
• Dill
• oak leaves
• black currant and cherry
• pepper to taste

Put the peeled and washed mushrooms in a colander and dip in boiling water for 5-8 minutes. Then cool quickly by rinsing in cold water, allowing the liquid to drain. Put the mushrooms in a bowl in layers, adding garlic, parsley root, horseradish, dill, oak leaves, black currant, cherries, pepper and salt. Place a small load on top and keep in a cool place for 7-10 days.

Salted porcini mushrooms with onions

Composition:

• 1 bucket of mushrooms
• 500 g of salt
• 200 g onions
• black pepper to taste

To cook salted porcini mushrooms with onions, they need to be boiled for 20 minutes, cool in cold water. Then dry on a sieve, chop, sprinkle with a mixture of salt, pepper and chopped onions. Mix the mushrooms thoroughly and place tightly in a container for salting. Cover with a cloth, press with oppression and leave for 7 days

Salted white mushrooms with citric acid.

Ingredients:

• 10 kg of mushrooms
• 5 liters of water
• 350 g of salt
• 35 g citric acid

Blanch mushroom caps in salted boiling water for 2 minutes, drain in a colander, cool. Put the mushrooms in prepared dishes in layers, sprinkling with salt. For brine, bring water to a boil, add salt and citric acid, cool. Pour the mushrooms with brine, cover the jars with parchment paper and place in a cool place.

Mushrooms will be ready to eat in 20-30 days.

Salted porcini mushrooms with garlic and butter

In order to cook porcini salted mushrooms with butter and garlic, you need to take the following ingredients:

• 1 kg of mushrooms
• 100 g of salt
• Garlic
• Dill
• Parsley
• blackcurrant and cherry leaves
• horseradish leaves
• pepper to taste

Rinse the mushrooms, dry them, cut large ones into pieces. Finely chop the garlic and herbs. Put a few leaves of horseradish, blackcurrant and cherry on the bottom of the pan, then a layer of mushrooms with caps up, sprinkle with chopped garlic and herbs. So lay all the mushrooms, sprinkling the layers with salt and pepper. After filling the pan, put a flat plate on top and press down with oppression. Put in a cool place for 2 weeks.

Salted white mushrooms (method 1).

With the hot salting method, the sorted and washed mushrooms must first be blanched, then thrown onto a sieve to make the water glass, then put in a bowl prepared for salting, add spices and sprinkle with salt. For 10 kg of mushrooms:

• 300-400 g of salt

 Spices and seasonings:

• Garlic
• Pepper
• Dill
• horseradish
• black currant leaf
• Bay leaf
• allspice
• cloves, etc.

Salted white mushrooms (method 2).

Place the soaked mushrooms to the brim in the prepared dish (enamelled pan, barrel) with the legs up, sprinkle with salt at the rate of 3-4% by weight of the mushrooms, i.e. for 10 kg of mushrooms:

• 300-400 g of salt

 Spices and seasonings:

• Garlic
• Pepper
• Dill
• horseradish
• black currant leaf
• Bay leaf
• allspice
• cloves, etc.

put on the bottom of the barrel, on top, and also shift the mushrooms in the middle with them. On top you need to put a wooden circle and a load. As the mushrooms settle in the barrel, you can put a new portion of them, sprinkling them with salt, and so on until the container is filled. After that, the mushrooms must be taken out to a cold place. With the cold salting method, the sorted mushrooms must be soaked for 2-3 days in cold water, changing it many times to remove the milky juice. At this time, mushrooms should be stored only in a cold room, as they can ferment and turn sour when warm. For 10 kg of mushrooms:

• 300-400 g of salt

 Spices and seasonings:

• Garlic
• Pepper
• Dill
• horseradish
• black currant leaf
• Bay leaf
• allspice
• cloves, etc.

Salted porcini mushrooms.

Components:

• Boiled mushrooms – 5 kg
• Dill greens – 50 g
• Bay leaf -8-10 pcs.
• Peppercorns – 30 g
• Blackcurrant leaves – 150 g
• Salt – 500 g

Peel freshly picked mushrooms, rinse and boil in lightly salted water until tender. The readiness of the mushrooms is determined by their settling to the bottom and the cessation of foaming, while the broth becomes more transparent. The broth must be drained, put the mushrooms in a linen bag and placed under the load to completely remove the liquid. Lay the squeezed mushrooms in layers in a dish for salting, sprinkling each layer with salt and shifting with spices. Put the remaining blackcurrant leaves on top, then a clean linen napkin, on it – a wooden circle and a load. So that the top layer does not become moldy, it must be poured with cold brine. Keep the mushrooms for 2-3 days at room temperature, and then take them to a cold room. After about a month and a half, the mushrooms will be ready to eat.

Salted mushrooms.

Components:

• Mushrooms – 5 kg
• Salt – 250 g
• Peppercorns – 1 teaspoon
• Dill greens – 1 bunch

Peel the mushrooms, separate the caps from the legs and boil for 20 minutes in salted water. Then rinse the mushrooms under running cold water, put on a sieve and let the water drain. Place hats and stems in layers in a salting dish, sprinkling each layer of hats with stems with salt and pepper and shifting them with herbs. Cover with a linen napkin, a wooden circle and put a load on top, keep it in a room for 2-3 days and take it out to a cold room.

Porcini mushrooms of hot pickling in Oryol style.

Components:

• 1 kg of mushrooms
• 2 st. tablespoons of salt
• 5 peas allspice
• 7 peas black pepper
• red ground pepper
• 20 g dill
• 2-3 blackcurrant leaves

Before salting, soak the mushrooms in salted water, changing it several times. Boil in lightly salted water for 5-8 minutes. Drain in a colander and refrigerate. Place in a container in layers, sprinkling with salt and shifting with spices, blackcurrant leaves and dill stalks.