How to pickle boiled porcini mushrooms. How to properly salt porcini mushrooms at home

29.09.2019

By itself White mushroom no wonder they are called the king of mushrooms. The porcini mushroom owes its nickname to its delicious taste, aroma and enough useful properties... It is good both fried and canned and dry. Salted porcini mushrooms are considered one of the most delicious snacks... There are several methods of salting such mushrooms - we will share with you the most delicious recipes. We advise you to try them all, because each time you will get a different taste and, in the end, you will find one that will appeal to absolutely all family members.

First traditional recipe salted porcini mushrooms

The ingredients for this recipe will require the simplest. For one bucket of porcini mushrooms, two glasses of salt are taken. You dip the mushrooms in boiling water, and when they boil, discard them in a colander and put them under running water until they cool down. Then let them dry well and turn them over several times.

Then you take liter cans, put the mushrooms upside down. All layers are sprinkled with salt. Then they are covered with a dry lid and pressed down with something heavy - for example, a stone. After five days, the bank will become incomplete, since the mushrooms will compact well. You add fresh mushrooms again and fill them with melted and always warm oil. The salted mushrooms are ready - all that remains is to hide them in a dry and cool place.

Before use, the mushrooms are soaked in cold water for 1 hour. True, if the mushrooms have been salted for a long time, it is still recommended to soak them one night, or even a day. After that, they are washed again under running water and served.

The second traditional recipe for salting porcini mushrooms

Here you will also need a bucket of porcini mushrooms and two glasses of salt. The mushrooms are folded into a container, salted and sent to a dark place for a day. Stir them occasionally. The mushrooms will secrete juice - you will need to strain it through a sieve and drain into a large saucepan. Warm up the juice, and when it gets warm, fill it with mushrooms.

On the second day, the juice is also drained and heats up to a higher temperature. Mushrooms are poured into them again. Exactly three days later, the mushrooms are boiled with juice. When they are cool, fold them, caps up, in oak barrel or a glass jar, then fill with brine. Pour in a couple of spoons sunflower oil top and tie it well with a bag.

When serving porcini mushrooms to the table, soak them for four hours in cold water, place them on a gas stove along with water and heat them up. After that, the water is drained. Repeat this procedure three times. This is done so that the salt in the mushrooms is completely out of them.

Cold pickling of porcini mushrooms

Mushrooms prepared according to this recipe are incredibly tasty. Perhaps one of the most interesting recipes!

You will need to take a kilogram of porcini mushrooms - a tablespoon of salt, a head of garlic, oak and cherry leaves (10 pieces each), dry dill seeds go to this amount. Also, don't forget to prepare a wooden tub or keg to store the mushrooms in. If not, take glassware, ceramic or, in extreme cases, enameled.

The mushrooms are selected whole, without any damage. You pour them cold water and set to soak for three days so that the acrid and bitter juice comes out completely. In hot weather, we recommend soaking for two days. No longer worth it, otherwise the mushrooms may become moldy. Stir them regularly, and change the water twice a day.
After 2-3 days, the mushrooms are drained of water. All ingredients are scalded with boiling water and placed on the bottom of the container.

First, you put the cherry and oak leaves, then the mushrooms with the plates up, and the caps down. Everything is sprinkled with rock salt. Then a layer of mushrooms is again laid, salted and so on until you fill the entire container. Oppression is placed on top of the square.

The mushrooms will be ready in about 40 days. If the brine suddenly starts to evaporate, add some salt water on top. Mold may appear - in this case, remove it with a wooden spoon. Mushrooms are best kept cool until frost. For example, on the balcony.

Hot salted porcini mushrooms

The hot method of salting mushrooms is one of the simplest and most common. For a kilogram of mushrooms, you take three cloves, one bay leaf, 3 peppers, two currant leaves, 5 grams of dry dill, 30 grams of salt.

Salting mushrooms begins by pouring water into a saucepan and adding salt. Then the pan is put on fire, the water is brought to a boil. You put mushrooms in boiling water and cook them, remembering to stir. When the foam appears, remove it and add all the spices. Cook for 25 minutes.

When the mushrooms settle to the bottom, and the brine becomes completely transparent, the stove must be turned off. For three to four hours, the mushrooms are transferred to the basin. After that, arrange them in glass jars, sprinkle with cooked salt and close. How much brine should each jar contain? In our experience, no more than 1/5 of the weight of all mushrooms in a jar. After 45 days, the mushrooms can be eaten as an appetizer for side dishes.

You can store such mushrooms for a maximum of 9 months. The ideal storage temperature is 8 degrees.

Dry salting of mushrooms

For dry pickling of mushrooms, you need two kilograms of porcini mushrooms, 300 grams of salt, 5 pieces of oak, cherry and black currant leaves.

You peel the mushrooms and cut them into thin slices, and then lay them out on a board. It will be necessary to dry the porcini mushrooms a little in the sun - then they will be better salted. Then some basin is taken, in which the mushrooms are mixed together with salt. They are placed in clean, dry jars together with salt so that there is no air access. A small layer of salt is poured on top, and the cans themselves are rolled up with metal lids.

Salted porcini mushrooms with pre-blanching

This method of salting is rarely used for porcini mushrooms. At the same time, it is considered the simplest. Take ordinary porcini mushrooms in the amount of 1.5 kilograms and 75 grams of salt. As a seasoning, we recommend taking dill seeds and horseradish root, as well as celery, currant leaves and garlic.

The mushrooms are cleaned, washed very well and stacked in a colander. Then they need to be dipped in boiling water for eight minutes. Cool them quickly under running water and place in a bowl, salt and season. After 10 days, the mushrooms will be ready.

Salted porcini mushrooms with vegetables

We offer a very original way of salting porcini mushrooms for the winter with vegetables. Per kilogram fresh mushrooms you need to take 0.5 liters of water, 80-100 ml of vinegar, one medium carrot and one Bell pepper, two tablespoons of sugar, a tablespoon of salt, allspice and bay leaf, take to your liking.

So you peel the mushrooms, wash and cut them into small pieces. Vegetables are also washed and peeled, carrots are grated, peppers are cut into strips. Put sugar, spices and salt in the water, and then bring to a boil. As soon as the water boils, add vinegar and vegetables there, bring to a boil again and boil for three minutes. Then put the marinade in the mushrooms and boil for fifteen minutes over low heat. Cool the finished mushrooms. You do not need to insist on them - the mushrooms are ready for use immediately after cooling. It is best to store porcini mushrooms in the refrigerator.

Another simple recipe for pickling mushrooms

A reader shared this recipe on one of the mushroom forums. We tried it, we confirm - it turns out quite tasty, it lasts long enough in jars. And nothing explodes in winter.

Take a bucket of mushrooms and fill it with plain water so that all the mushrooms are hidden. Add 1-2 tablespoons of salt and ¼ teaspoon of citric acid there. It will be needed so that the mushrooms do not change color. Then bring it all to a boil and cook for about 10 minutes. 60% of the original volume of mushrooms should settle to the bottom. Then the liquid is poured out, and it is better to leave the mushrooms to cool.

Meanwhile, you cook the brine while the mushroom cools. It can be ordinary salt in boiled water. Here you take everything to your liking. For example, someone likes the mushrooms to be saltier, someone, on the contrary, prefers that the salt is almost not felt.

When the mushrooms have cooled down, you put them in jars and fill them with brine. That's all!
We hope our tips have diversified your family's menu and made it healthier and more nutritious.

Salted porcini mushrooms can be used in salads and cold snacks. Suggested recipes for preparing salted porcini mushrooms for the winter include different canning methods. This is first and foremost hot working with preliminary boiling of raw materials. You can also cook salted porcini mushrooms in jars for the winter using the cold canning method. Whatever methods of salting porcini mushrooms are chosen for implementation on home kitchen, you should always remember that everyone's taste preferences are different. Therefore, you can vary the amount of salt, vinegar and other preservatives. Most often, salting porcini mushrooms in jars for the winter is accompanied by sterilization and hermetic sealing of containers. If you are not sure of the absolute purity of the mushrooms, then you should not do this in order to avoid the risk of contracting botulism. Read how porcini mushrooms are salted at home and do these preparations correctly.

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

Cold salted porcini mushrooms

Properly prepared, recipe salted porcini mushrooms using the cold canning method differ in both taste and appearance.

Mushrooms intended for salting must be sorted out, cleaned of debris, filled with clean water and left for 1-3 hours so that the adhering particles of debris and dirt get wet.

Then the mushroom caps must be washed from the adhering dirt and rinsed thoroughly in clean water.

Before placing the mushrooms on the bottom of the container, you need to pour a layer of salt.

On top of it are placed black currant, cherry and oak leaves, horseradish leaves and root, dill stalks - to give mushrooms better taste and aroma.

The mushroom legs are cut off at a distance of 0.5 cm from the cap.

You need to lay the mushrooms tightly, with the caps down, in layers of 6-10 cm thick.

Each layer of mushrooms is sprinkled with salt and spices (bay leaves, pepper, garlic).

Take 35-50 g of salt per kilogram of fresh mushrooms or, according to old norms, one and a half to two glasses of salt per bucket of mushrooms.

From above, the mushrooms need to be covered with a layer of currant leaves, horseradish, cherry, dill to protect them from mold that may appear on the surface of the brine.

Then the mushrooms are covered with a wooden circle, a load (oppression, oppression) is placed on it and the container is covered with a clean rag.

For oppression, it is best to take a stone that does not dissolve in brine.

Do not use bricks, limestone and dolomite stones, metal rusting objects.

If you don't have a suitable stone, you can take an intact enamel pot and fill it with something heavy.

The severity of the oppression should be selected so as to squeeze the mushrooms and force the air out of them, but not crush them.

After 1-2 days, the mushrooms will settle and give juice.

The whole salting process takes one and a half to two months, then the mushrooms can be used for food.

The temperature in the room during the salting of mushrooms should not exceed 6-8 ° С, otherwise they may turn sour or moldy, but also should not fall below 0 ° С, because at low temperatures the salting is slower. If the mushrooms freeze, they turn black and tasteless. It is best to store ready-to-eat mushrooms at a temperature of 0-4 ° 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 cloth moistened with a solution of salt or vinegar, and also rinse the wooden circle and oppression in this solution. If the tub is not full, you can add mushrooms harvested later. They need to be cleaned, washed, cut off the legs, then remove the oppressor and the upper layer of leaves, put the mushrooms on top of the salted ones, as described above, again cover them with a layer of leaves so that they completely cover the mushrooms, and return the oppressor to its place.

Cold pickling recipe for porcini mushrooms

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 are 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 in the cold method, the laid mushrooms are covered with a wooden circle, oppression is put on it and the container is covered with a clean rag. After 1-2 days, they give juice.

Hot salted porcini mushroom recipes

Hot salted porcini mushrooms must first be boiled in clean salted water, then allowed to drain and cool. The boiling time depends on the type of mushroom. Boil porcini mushrooms for 10-15 minutes. Hot salted mushrooms are edible in 10-15 days. With this method, the mushrooms are washed, placed 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 thrown onto a sieve and poured over with cold water. It is impossible to blanch a new batch of mushrooms in the same liquid - they darken.

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

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

Prepared mushrooms - 10 kg
salt - 500 g

This salting is for relatively 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, noticeably thicken. As they settle, you can add fresh tribes by sprinkling them with salt until the dishes are full and the settling stops. The mushrooms are ready to eat after 35 days.

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

How to hot pickle porcini mushrooms

For 10 kg of boiled mushrooms:

450-600 g salt
Garlic
tarragon or dill stalks

Clean and washed mushrooms are boiled in lightly salted water. Before hot salting porcini mushrooms, they are cooled in cold water. Allow water to drain on a sieve. 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 you need to add more mushrooms with the appropriate amount of salt. The amount of salt depends on the storage location: more salt in a damp and warm room, less in a well-ventilated room.

Seasonings are placed on the bottom of the dish or mixed with mushrooms. After a week, they become usable.

The brine must completely cover the mushrooms during the entire storage period to avoid mold growth.

If the brine is not enough, and it does not cover the mushrooms, add chilled salted boiled water(for 1 liter of water, take 50 g, i.e. 2 tablespoons of salt).

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

Hot salting of porcini mushrooms in jars for the winter

For salting porcini mushrooms for the winter in cans, you need to take the following ingredients for 10 kg of raw materials:

400-500 g salt (2-2.5 cups)
Garlic
Parsley
dill or celery stalks

Hot salting of porcini mushrooms for the winter begins with the fact that the peeled and washed mushrooms are blanched: after placing on a sieve, pour abundantly with boiling water, steamed or dipped in boiling water for a short time so that the mushrooms become elastic. Then quickly cooled, poured with cold water or kept in a draft. Salted in the same way as fresh mushrooms. After 3-4 days, the blanched mushrooms are ready to eat.

Hot salting of porcini mushrooms at home

Hot salting 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 for 5 kg of mushrooms). Cover with a napkin, then a wooden circle, on top - a load. Dishes with soaked mushrooms are placed in the cold, preferably in a refrigerator so that they do not sour. Depending on the type of mushroom, the soaking time is from 1 to 3 days. The 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 the usual way... The water must be poured out after each boiling or scalding. After boiling the mushrooms, the pot should be well wiped with dry salt, washed thoroughly and wiped dry.

Hot salting porcini mushrooms recipes

Composition:

1 bucket of porcini mushrooms
1.5 cups salt

All recipes for hot salting of porcini mushrooms begin with the fact that it is recommended to put young boletus in boiling water, let it boil 1-2 times, put it on a sieve and pour it over with cold water until it cools down. Let them dry on the same sieves, turning over several times. Then put the mushrooms in jars, 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 incomplete, add fresh mushrooms, pour 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 it for a whole day), then rinse in several waters. Mushrooms prepared in this way have almost the same taste as 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, simple recipe, you need to take freshly picked autumn boletus, put them in a pot, salt and let stand for a day, stirring often. Then pour the resulting juice into a saucepan, filtering it through a sieve, heat this juice on the stove so that it becomes barely warm, and pour the 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 rather hot, pour over the mushrooms and leave for 3 days. Then boil the mushrooms with the juice. When cool, transfer to a jar, pot or oak bucket with the caps up, pour the same brine, and melted, but barely warm, butter on top and tie it with a bubble. Before eating, soak the mushrooms in cold water for several hours, then put them on the stove with water, heat up 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 a recipe with a photo, where all the steps are illustrated.

Porcini mushrooms, salted under pressure

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

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

The mushrooms are cleaned, the legs are cut off, boiled in salted water for 15 minutes (from the beginning of boiling), then washed in cold water and thrown onto a sieve so that they dry well. Then they are placed in the dishes with their hats upside down, sprinkled with salt and shifting with spices, covered with a napkin, a circle and a load is applied.

How to hot salt porcini mushrooms

Ingredients:

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

For brine:

3 l of water
150 g of salt.

Before hot salting porcini mushrooms, they need to be washed in several waters and cleaned of debris. Prepare the brine by dissolving salt in boiling water. Dip the mushrooms in the brine and cook over low heat, skimming off 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, sprinkle with salt and shift with currant leaves, bay leaves, dill and parsley, garlic and add 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 cold pickle porcini mushrooms

Ingredients:

1 kg porcini mushrooms
2-3 bay leaves
150 g of salt.

Young porcini mushrooms can be cold pickled. Before pickling porcini mushrooms in a cold way, they need to be washed and peeled well, then slightly dried and cut into thin slices. Put in an enamel container, salt and leave for 2-3 hours. Then transfer to a jar, pressing firmly until the juice is released, add 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 porcini mushrooms
400 g salt
ox fat or lard

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

Recipes for salting porcini mushrooms at home

Ingredients:

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

These recipes for salting porcini mushrooms at home allow you to get a fragrant and spicy preservation. Peel the mushrooms, cut off the legs. Boil the prepared mushrooms in salted boiling water for 15 minutes, discard in a colander, rinse with cold water, drain the liquid. Put the mushrooms in a container in layers (caps up), sprinkle with salt and spices. Put a wooden circle on top and press down with pressure. The mushrooms will be ready in 7-10 days.

Recipes on how to pickle porcini mushrooms for the winter

Composition:

10 kg of porcini mushrooms
600 g 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 the porcini mushrooms in layers (caps down), sprinkle with salt, herbs, spices. Put a wooden circle on top and press down with pressure. After 7 days, when the mushrooms have settled, pour out a little of the formed brine, add fresh mushrooms. Repeat the procedure one more time (so that the barrel is full). Put clean cabbage leaves on the top row. Cork the barrel, put on ice. The mushrooms will be ready in 1.5-2 months.

White mushrooms spicy salting for the winter.

Ingredients:

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

Peel the porcini mushrooms, cut off the legs. Pour the prepared mushrooms with salted water, bring to a boil and cook for 15 minutes. Then put it in a colander, rinse with cold water, let the liquid drain. Put the mushrooms in an enamel bowl in layers (caps up), sprinkle with salt and spices. Put a flat plate on top and press down with oppression. The mushrooms will be ready in 7 days.

Blanched salted porcini mushrooms.

Ingredients:

10 kg of mushrooms
500 g 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 immerse in boiling water for 5–8 minutes. Then cool quickly by rinsing in cold water, letting the liquid 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 salt
200 g onions
black pepper to taste

To cook salted porcini mushrooms with onions, boil them 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 the salting container. Cover with a cloth, press down with pressure and leave for 7 days

Salted porcini mushrooms with citric acid.

Ingredients:

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

Blanch the mushroom caps in salted boiling water for 2 minutes, discard in a colander, cool. Put the mushrooms in a prepared dish in layers, sprinkle with salt. For the brine, bring the 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.

The mushrooms will be ready to eat in 20-30 days.

Salted porcini mushrooms with garlic and oil

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

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

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

Salted porcini mushrooms (method 1).

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

300-400 g salt

Spices and condiments:

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

Salted porcini mushrooms (method 2).

Place the soaked mushrooms to the brim in a prepared dish (enamel pot, barrel) with their feet up, sprinkle with salt at the rate of 3-4% by weight of mushrooms, i.e. per 10 kg of mushrooms:

300-400 g salt

Spices and condiments:

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

put on the bottom of the barrel, on top, and also transfer the mushrooms with them in the middle. 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 full. After that, the mushrooms must be taken out to a cold place. With the cold method of salting, the picked mushrooms must be soaked for 2-3 days in cold water, changing it many times to remove the milky juice. During this time, mushrooms must be stored only in a cold room, as they can ferment and sour in the warmth. For 10 kg of mushrooms:

300-400 g salt

Spices and condiments:

Garlic
Pepper
Dill
horseradish leaf
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
Black currant leaves - 150 g
Salt - 500 g

Peel the freshly picked mushrooms, rinse and boil in slightly 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, the mushrooms must be folded into a linen bag and placed under the load in order to completely remove the liquid. Put the squeezed mushrooms in layers in a bowl for pickling, sprinkle each layer with salt and put spices. Put the remaining blackcurrant leaves on top, then a clean linen napkin, on it - a wooden circle and a load. To prevent the top layer from becoming moldy, it must be poured with cold brine. Mushrooms withstand 2-3 days at room temperature, and then take out to a cold room. After about a month and a half, the mushrooms will be ready to eat.

Salted boletus.

Components:

Boletus - 5 kg
Salt - 250 g
Allspice peas - 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 them on a sieve and let the water drain. Lay the caps and legs in a bowl for salting, sprinkling each layer of the caps with legs with salt and pepper and shifting them with herbs. Cover the top with a linen napkin, a wooden circle and place the load, keep it in the room for 2-3 days and take it out into a cold room.

Hot salted porcini mushrooms in Orlov style.

Components:

1 kg of mushrooms
2 tbsp. tablespoons of salt
5 allspice peas
7 black peppercorns
ground red pepper

Mushrooms are the most popular product that the autumn season gives. Collecting them is a pleasure, and the prepared dishes are so varied that everyone will like them. In the best way preparation for the winter will be salting porcini mushrooms at home.

The main feature of mushrooms is that they can be fried, boiled, pickled, dried, and salted. Porcini mushrooms are tasty and healthy, so they are of particular value.

Classic salting recipe

To salt the white ones classic recipe first clean them of forest sand, leaves, debris and rinse well.

Ingredients:

3 kg white (sorted);
Spicy herbs - currant and cherry leaves;
Dill and horseradish leaves.

Marinade:

6 tbsp. l. rock salt;
5-6 currant leaves;
7-9 cloves for conservation;
7-9 black peppercorns;
3-4 bay leaves.

How to cook:

Put the whites in a bowl and cover with water. Be sure to salt and add spices.
Cook for no more than half an hour. Then rinse them in cold water, send them to a colander and wait until they dry.
At the bottom of the cans, spread a little washed-out spicy herbs, then white caps down. The next layer is again herbs and mushrooms.
Cover the containers with a cloth (without adding dyes), and put a load on top.
Make sure that brine remains on the surface of the salted ones. If there is not enough brine, add cooled boiled water.

Video recipe

Porcini mushrooms for the winter the classic way will be ready for use in 2-3 days.

How to salt porcini mushrooms in jars for the winter

To enjoy porcini mushrooms not only during the harvesting season, but also in winter, it is best to pickle or marinate them in jars in a cold or hot way.

Cold way

Ingredients:

1 kg of white;
30 g rock salt;
2-3 branches of dill brushes;
3-5 leaves of lavrushka.

Cooking method:

Pre-soak the mushrooms. To do this, place in an enamel bowl with water for a day.
To prepare glass jars, in which lay mushrooms in layers, alternating with spicy herbs.
The top layer should be brine. If it is not enough, add cold water (always boiled).

Hot way

Ingredients:

1 kg of white;
1-2 bay leaves;
3-4 peas of black pepper;
2-3 cloves for conservation;
1 dill umbrella.

Preparation:

Prepare a brine from the specified herbs and spices. Put the whites in the boiling brine.
Cook for no more than 15 minutes over low heat. Stir constantly and remove the resulting foam.
After the time has elapsed, let the mushrooms cool slightly, and then put them in pre-sterilized jars.
To keep the mushrooms longer, pour a little salt into the jars, order and put them in a dark, cool place.

Salted whites according to this recipe can be consumed after 1.5 months, and the shelf life is about 9 months.

In order for mushrooms pickled in jars or other containers to be stored for as long as possible, the following rules must be observed.

Temperature regime ... The storage temperature should be 6-8 degrees, so it is best to store the pickles in a cool basement.
Lack of sunlight ... The room should be as dark as possible, but at the same time well ventilated.
Brine quantity ... Pay particular attention to checking the brine in the mushroom container. He must cover them completely. If it is not enough, add brine at a rate of 1.5-2 tbsp. l. rock salt per 1 liter of boiled and chilled water.

Cooked porcini mushroom dishes are delicious and very healthy, so make preparations for the winter and eat healthy food!

Mushrooms are enough useful product, in addition, getting them is not a big deal, you just need to know their signs and recognize them. It is also worth paying attention to choosing the right collection site, this greatly affects the quality of the product.

Salting boletus mushrooms requires a lot of salt. It helps to form the correct saline solution in which the mixture will be stored. It is recommended to choose younger plants for this recipe. They have a fleshy consistency and are softer in taste, such a blank will turn out to be more tasty.

Required Ingredients:

Boletus - 10 kilograms;
Salt - 435 grams;
Vegetable oil - 3 tablespoons.

How to salt boletus for the winter:

To salt the boletus for the winter, it is better to choose the youngest plants, it is these plants that are well suited for salting, the mixture will turn out to be tasty and tender. First you need to clean the mushrooms from debris, peel off the peel, rinse;
Now put a large pot of water on the stove, wait for it to boil. Put 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 discard them in a colander. Now, for faster cooling, the mushrooms are poured over with 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;
Now you can transfer the mass to separate container for salting. The hats should be facing up. After the layer of the plant is laid, you can begin to sprinkle it with salt. It must be taken large, it is she who is ideal for the process of salting any product;
When the whole mixture is laid out in layers with salt, oppression can be installed on the surface. Before that, you need to cover the mass with gauze, put a flat dish or lid, and then put oppression. The load should be small;
Such a workpiece should be stored at low temperatures; the cellar or subfloor will be ideal places for storing salting;
After a few days, a saline solution should form on the surface of the mass, and during this period it is worth adding a few tablespoons of vegetable oil.

How to salt a boletus mushroom

To prepare this recipe, you will not need to process and cook mushrooms for a long time. But it is worth paying great attention to cleansing and soaking the pulp, these procedures will help make the pulp more uniform and get rid of all that is superfluous. It is also best to peel the pulp from the coarse rind.

Required Ingredients:

Boletus - 1 bucket;
Salt - 1.5 cups

How to salt boletus recipe:

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

How to salt boletus mushrooms for the winter

Collecting a bucket of mushrooms is not so difficult, but in order to properly prepare it, you should try. The main thing is to prepare the plants themselves. It is worth getting rid of the peel, even if the pulp is tender and young enough. After that, it is worth taking care of removing debris and earth; for this, the mass is washed well or soaked in cold water for a long period of time.

Required Ingredients:

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

Recipe for salting boletus for the winter:

Young plants are more suitable for salting, and in such a plant it is possible not to separate the caps from the legs. But in an adult plant, it is recommended to separate the cap from the leg;
While preparing the pulp, you can put water on the stove to boil;
Sort out the mushrooms, separate the damaged parts;
Dip the pulp in boiling water, wait until it boils, then with continuous stirring, you need to boil the pulp a little, immediately put it in a colander and pour with cold water. You can dip the pulp in a colander in ice water to cool the mass faster;
Then put the mass on a wire rack or on a paper towel, there should be no excess water in the pulp;
Now it is worth putting the pulp into a large container or a special wooden tub for pickling. The plant should be placed with its caps down. Each layer must be sprinkled with a large amount of salt;
Cover the mass with a napkin or towel, put a large dish or lid on it, which is smaller than the size of the saucepan, and put oppression on it. The oppression should have such a weight that the mass is well compacted;
After a few days, the mass should become more moist and tamp a little; during this period, new plants can be introduced into the pan so that the container is full;
Such a workpiece should be stored throughout the entire storage period in a dry room with low air temperatures.

Salting boletus for the winter in banks

We are often asked: "How to salt boletus mushrooms for the winter in jars and what is needed for this?" For cooking, you do not need to prepare ingredients other than salt and the plant itself. Moreover, mushrooms can not be very much processed, only you need to remove a large amount of soil and debris from them. It is not even necessary to cut it at all, the plant can be salted either with whole caps or with whole legs. But the legs are not often used as they are too hard.

Required Ingredients:

Boletus - 5 kilograms;
Salt - 300-500 grams.

Salt boletus recipe:

First, prepare the mushrooms for pre-soaking in cold water. To do this, they are washed, sorted out, damaged parts are removed, transferred to a large container, a small amount of salt is added and mixed well. The salt should be completely distributed on the surface of the pulp. Periodically it is necessary to stir the mass, it is worth stirring every hour. The mass should be infused within 24 hours;
After that, the resulting juice must be poured into a separate container and heated slightly. Pour the pulp with a warm solution and leave for 24 hours;
After that, drain the juice again, strain, heat to a hot state and pour the prepared mass with it. The mushrooms must be kept in this solution for three days;
After that, you can boil the entire mass a little and start transferring it into prepared separate jars. They must be sterilized and dried. The pulp is laid out on the banks with a little ram and always in a hot state. After that, you can wrap the blanks in a warm blanket and leave to cool;
Such blanks are perfectly stored for several months in a cool room.

Is it possible to salt boletus in a hot way

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

Required Ingredients:

Boletus - 10 kilograms;
Salt - 0.5 kilograms;
Water - 1.2 liters;
Bay leaf - 1 piece.

How to salt boletus mushroom hot:

Mushrooms should be peeled from tough peel, washed well or cleaned with a stiff brush;
In the meantime, put a large saucepan on the stove and pour water into it. While it boils, you need to prepare the pulp;
V hot water lower the pulp and simmer. It is worth constantly removing the foam that forms on the surface of the water. Cook over low heat for 20-25 minutes;
Then fold the pulp in a colander and drain the liquid. For faster drying, you can use paper towels, they quickly absorb moisture and the pulp will quickly dry out;
While the plant is drying, you should prepare a brine from water and salt. Water and salt are simply boiled and filtered;
We remove the pulp into a large container, ram it a little, fill it with hot brine and put 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;
The mass is stored in a cool room, it is worth covering it with a towel or gauze on top so that debris and dust do not get into the mixture.

Boletus is most often not harvested, but a large number of snacks, main dishes, soups, and so on can be prepared from these mushrooms. The main thing is to properly salt the plant itself. Mushrooms are similar in composition to meat, so they simply need to be consumed in fasting and for people who are contraindicated in meat products.

Every year, with the onset of the autumn period, mushroom pickers begin to go to the forest for mushrooms. The most favorite among the wide variety are champignons and boletus, the latter can be fried, boiled, stewed, baked, pickled. Consider how to salt porcini mushrooms at home.

Fill in the cold way

This recipe for salting porcini mushrooms is quite simple; it will not take a lot of time and effort to implement it. First, we prepare the ingredients.

One kilogram of boletus will need:

salt - about 30 grams;
bay leaf - about 5 pieces;
dill - about 3 umbrellas;
allspice - about 5 peas.

Now let's move on directly to the question of how to salt porcini mushrooms. To do this, you need to do it in stages:

We clean the boletus and fill it with clean water for a day.

Salting is carried out exclusively in wood or glass containers - this is an important rule, on the observance of which the taste of the workpieces will depend.

Put boletus mushrooms in two layers on the bottom of the container, sprinkle with spices and salt. In a similar way, spread the remaining rows and seasoning further, the last layer is also salted.

When everything is ready, put a board or plate on top of the container, on which the load will need to be placed.

Two days later, the boletus should begin to excrete. It needs to be drained, but not all. The appeared free space should be filled fresh mushrooms... It happens that it does not stand out or it is very little.

In this case, a heavier load should be placed on top of the container. Remember that you can use the cold salting method if you are going to eat it within 1.5 months. You cannot save such porcini mushrooms for the winter, they are only suitable for a snack for a short period of time.

Garlic recipe

This salting option is also cold, but the ingredients are slightly different. The composition is designed for a container of 10 liters:

boletus - 5 kilograms;
salt - about 140 grams;
garlic - 1 head;
oak leaves - 30 pieces;
cherry leaves - 28 pieces;
dill - about 10 umbrellas;
horseradish - 6 leaves.

Stages of work:

The first thing to do is to cook the boletus: peel, wash, select the best ones, cut into pieces.

Next, you should put them in pre-salted water, you cannot bring boletus to a boil, but you just need to slightly warm them up.

Drain the liquid, let the mushrooms dry well.

Peel the garlic, cut into thin slices.

Divide the dill umbrellas into thin twigs.

Prepare a container for salting. Put horseradish leaves on the bottom, add 1 spoonful of salt.

Lay out the boletus carefully, do not forget to sprinkle each subsequent layer with spices and salt.

Cover the last layer of mushrooms with gauze. It is recommended to sprinkle with dry mustard on top - this is a kind of protection against mold, it is not necessary to perform. Press down on the container with a heavy load.

Such pickled mushrooms should be refrigerated. It will be possible to eat in a month.

Hot salting

If you are planning to keep salted porcini mushrooms until winter, then this recipe is just what you need! Simple and at the same time delicious recipe even the hostess who has never dealt with salting porcini mushrooms at home can do it. The most important thing is to have everything you need at hand.

For a kilogram of blanks you will need:

cloves - 3 buds;
dill - 1 umbrella;
common salt - 2 large spoons;
pepper - 3 peas.

This recipe for mushrooms for the winter provides for the presence of brine, so the above spices need to be thrown into water and boiled. Next, mushrooms are carefully laid out in the water, cook for fifteen minutes. Stir constantly and remove the foam from the brine surface. The finished boletus should later settle to the bottom of the container - this will be a sign to stop cooking.

Remove the mushrooms from the brine and leave to cool completely. After they can be placed in clean jars, be sure to sprinkle with salt on top and tighten the lid tightly. This hot cooking recipe allows you to feast on the blanks in 1.5 months.

The shelf life of mushrooms of any type of salting is no more than 9 months.

Salting in jars

Not all mushroom preparations make it possible to harvest them for the winter. With this method of pickling, you can stock up on your favorite delicacy for future use!

Ingredients for 9 liters:

mushrooms - 5 kilograms;
common salt - 50 grams;
vegetable oil - 0.18 liters.

How to do:

Rinse and cut the boletus into small pieces, add water, add salt (50 grams)

Boil - it will take about 10 minutes.

Rinse. When the excess liquid drains, transfer to a jar, sprinkle with salt every 5 centimeters of mushrooms.

Boil the plastic lids.

Close plastic cover with holes every jar. Leave in this position for two weeks in the refrigerator.

Remove the lids, pour refined vegetable oil... Roll up iron lids... Store in a cellar or refrigerator.

Such preparations for the winter in banks will not deteriorate for a long time.

Dry Ambassador

Ever wondered how you can pickle porcini mushrooms for the winter? This is a very popular dish. Such mushrooms are considered even tastier than pickled ones.

This harvesting method is a fairly easy method. Dry salting is convenient in that it does not provide for boiling and soaking, everything is much simpler.

What you need to complete the recipe:

fresh boletus - about 2 kilograms;
coarse salt - 300 grams;
oak leaves - 5 pieces;
cherry leaves - 5 pieces;
black (leaves) - 5 pieces.

All recipes for the winter suggest washing mushrooms thoroughly. You don't need to do this before the dry ambassador, you just need to clean off the forest debris and wipe it with a wet rag. Cut off any damage on the body of the mushroom and remove the wormhole, if any. Cut the mushrooms into plastics - the thinner the better, lightly dry in the oven.

To make the salting of porcini mushrooms succeed, put them in a basin, sprinkle with salt, mix well with your hands. Put the ingredients in sterilized jars: a layer of mushrooms, then currant, oak and cherry leaves. Lay in layers until all the components run out: the topmost layer must be sprinkled with salt and the cans can be rolled up. Always store in a dark, cool place. It will be possible to eat it in forty-five days.