Every year, with the onset of autumn, mushroom pickers begin to go into the forest to pick mushrooms. The most favorite among the wide variety are champignons and boletus; the latter can be fried, boiled, stewed, baked, or pickled. Let's look at how to pickle porcini mushrooms at home.
Cold salting
This recipe for pickling porcini mushrooms is quite simple; it does not require a lot of time and effort. First, we prepare the ingredients.
For one kilogram of boletus you will need:
- salt - about 30 grams;
- bay leaf - about 5 pieces;
- dill - about 3 umbrellas;
- allspice - about 5 peas.
Now let's move directly to the question of how to salt porcini mushrooms. To do this you need to do it step by step:
- We clean the mushrooms and fill them with clean water for a day.
- Salting is carried out exclusively in wood or glass containers - this is an important rule, the observance of which will determine the taste of the preparations.
- Place boletus mushrooms in two layers on the bottom of the container, sprinkle with spices and salt. In the same way, lay out the remaining rows and seasoning; the last layer is also salted.
- When everything is ready, place a board or plate on top of the container on which you will need to place the load.
After two days, the boletus mushrooms should begin to secrete juice. It needs to be drained, but not all of it. The free space that appears should be filled with fresh mushrooms. It happens that the juice is not released or there is very little of it.
In this case, you should place a heavier weight on top of the container. Remember that the cold salting method can be used if you are going to eat the preparations within 1.5 months. Such porcini mushrooms for the winter You can’t save them, they are only suitable for a snack for a short period of time.
Recipe with garlic
This salting option is also cold, but has slightly different ingredients. 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 you need to do is prepare the boletus mushrooms: peel, wash, select the best ones, cut into pieces.
- Next, you should put them in pre-salted water; you should not bring the boletus mushrooms to a boil, but you just need to warm them up slightly.
- Drain the liquid and let the mushrooms dry thoroughly.
- Peel the garlic, cut into thin slices.
- Divide the dill umbrellas into thin branches.
- Prepare a container for pickling. Place horseradish leaves on the bottom, add 1 tablespoon salt.
- Carefully lay out the boletus mushrooms, do not forget to sprinkle each subsequent layer with spices and salt.
- Cover the last layer of mushrooms with cheesecloth. It is recommended to sprinkle dry mustard on top - this is a kind of protection against mold, it is not necessary. Press down the container with a heavy weight.
Such pickled mushrooms needs to be put in the refrigerator. It will be possible to eat in a month.
Hot salting
If you are planning to save salted porcini mushrooms until winter, then this recipe is just what you need! A simple and at the same time tasty recipe can be made even by a housewife who has never dealt with pickling porcini mushrooms at home. The most important thing is that everything you need is 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 requires the presence of brine, so the above spices need to be thrown into water and boiled. Next, carefully place the mushrooms in the water and cook for fifteen minutes. Stir continuously and remove foam from the surface of the brine. The finished boletus mushrooms 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. Afterwards they can be placed in clean jars, be sure to sprinkle salt on top and screw the lid on tightly. This hot cooking recipe allows you to enjoy the preparations after 1.5 months.
The shelf life of mushrooms of any salting option is no more than 9 months.
Salting in jars
Not all recipes for preparing mushrooms allow you to prepare them for the winter. With this pickling method 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:
- Wash and cut the mushrooms into small pieces, add water, add salt (50 grams).
- Boil - it will take about 10 minutes.
- Rinse. When the excess liquid has drained, transfer it to a jar, and be sure to sprinkle salt every 5 centimeters of mushrooms.
- Boil plastic lids.
- Seal each jar with a plastic lid with holes. Leave in this position for two weeks in the refrigerator.
- Remove the lids and pour refined vegetable oil on top. Roll up with iron lids. Leave for storage in the cellar or refrigerator.
Such preparations for the winter in jars will not spoil for a long time.
Dry salting
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 pickling is convenient because it does not involve boiling and soaking, everything is much simpler.
What you will need to complete the recipe:
- fresh boletus - about 2 kilograms;
- coarse salt - 300 grams;
- oak leaves - 5 pieces;
- cherry leaves - 5 pieces;
- black currant (leaves) - 5 pieces.
All winter recipes suggest washing boletus mushrooms thoroughly. There is no need to do this before dry salting; you just need to clean off forest debris and wipe with a wet rag. Trim all damage to the mushroom body and remove wormholes, if any.Cut the mushrooms into plastic pieces - the thinner the better, lightly dry them in the oven.
To make pickling porcini mushrooms a success, place them in a bowl, sprinkle with salt, and mix well with your hands. Place the ingredients in sterilized jars: a layer of mushrooms, then currant, oak and cherry leaves. Lay in layers until all the ingredients are gone: the topmost layer must be sprinkled with salt and you can roll up the jars. Be sure to store in a dark, cool place. It will be ready to eat within forty-five days.
