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 cooking time and taste.

Are porcini mushrooms salted?

Many housewives love to salt porcini mushrooms at home. They are the ones that come out the most delicious and crunchy. To get an ideal result, you need to understand the features of the technology in order to prepare a safe dish:

1. The gathering place plays a big role. You cannot collect forest fruits growing near an industrial zone or a busy highway. Mushrooms strongly absorb and accumulate heavy metals and toxins. As a result, they become unfit for consumption.Also, you should not purchase boletus mushrooms from strangers, since it is not known where they were collected.
2. Before salting the fruits, there is no need to soak them for a long time. It is better to fill with water for half an hour if the caps have heavy dirt that is difficult to clean with a knife.

The salted preparation should not be consumed immediately. It will be possible to taste it 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 pickling for the winter

Before cooking, mushrooms are cold processed. First, they are cleaned of forest contaminants: debris, moss, leaves, twigs. Remove damaged areas. Rotten and wormy specimens are thrown away. High-quality fruits are washed and sorted by size. Large ones - cut into pieces.

Next, heat treatment is carried out. To do this, pour the prepared product with salted water and cook for about half an hour. Time depends on size.

How to pickle porcini mushrooms for the winter

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

The appetizer is also prepared in an enamel container: a saucepan, a bucket, a basin. In urban environments, glass jars are often used, which are pre-sterilized.

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

How to pickle porcini mushrooms hot

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

You will need:

• boletus - 3 kg;
• currant – 6 leaves;
• salt – 110 g;
• allspice – 7 g;
• water – 2.2 l;
• dill – 10 g seeds;
• cloves – 10 buds.

How to cook:

1. Place the water on high heat. When the liquid begins to boil, add 40 g of salt.
2. Throw in dill seeds, pepper and cloves. Add sorted and washed porcini mushrooms. Cook for half an hour. The fruits should all settle to the bottom and the brine should become transparent.
3. Pour boiling water over currant leaves.
4. Remove forest fruits with a slotted spoon. Cool. Set aside the marinade.
5. Lay out the boletus mushrooms in layers, sprinkling each one with salt and adding currant leaves.
6. Pour in brine. Cover with gauze. Place in a cool place.
7. Salt for three weeks.

How to cold salt porcini mushrooms

Salting porcini mushrooms in a cold way is simple, so it won’t take much time to prepare.

You will need:

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

Cooking process:

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

How to pickle porcini mushrooms for the winter using the dry method

Preparation using the dry method is no less tasty.

Product set:

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

How to cook:

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

Salting using this method is recommended for later adding porcini mushrooms to soups, stews and baked goods.

How much porcini mushrooms are salted?

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

Recipes for salted porcini mushrooms

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

Classic recipe for pickling porcini mushrooms

This option is considered traditional and the simplest. It is best for an inexperienced cook to start learning how to pickle porcini mushrooms for the winter.

Product set:

• porcini mushrooms – 1.5 kg;
• sea ​​salt – 110 g;
• garlic – 14 cloves;
• cherry – 4 leaves;
• thyme – 1 bunch;
• horseradish - 2 leaves;
• dill with inflorescences – 2 branches;
• currants – 4 leaves.

How to cook:

1. Cut each peeled garlic clove into four pieces.
2. Sort through the porcini mushrooms, cut off dirt on the stems, and wipe the caps with a napkin.
3. Cut large specimens into several pieces. The hats are in quarters, and the legs are in circles.
4. Scald the enamel container and then dry it. Place horseradish on the bottom. Cover with forest fruits. Add garlic and some leaves with herbs. Add salt. Repeat the process until all products are gone.
5. Place a wooden circle. Place a large, pre-washed stone on top.
6. Remove the weighted circle every day and rinse with water. When the fruits release a sufficient amount of juice, transfer to the cold. Salt for three weeks.

Salted porcini mushrooms and boletus

If a large harvest of forest fruits has been collected, then you can not sort them, but salt them together.

Required set of products:

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

How to cook:

1. Clean and sort the main product. Chop if necessary.
2. Add water and cook for half an hour. Remove using a slotted spoon. Cool.
3. Place in layers in a container, salt each one and sprinkle with spices.
4. Place a weight on top.
5. Salt in the cold for seven days.

Recipe for pickling porcini mushrooms under pressure

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

Required ingredients:

• bay leaf – 20 g;
• boletus - 10 kg;
• allspice – 8 g;
• salt – 500 g.

How to cook:

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

Quick pickling of porcini mushrooms

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

Required set of products:

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

How to cook:

1. Boil the liquid. Place prepared porcini mushrooms.
2. When the liquid boils again, remove the product with a slotted spoon and place under running water. Leave until completely cooled. Place on a flat surface and allow time to dry.
3. Place the product into the prepared container with the caps facing up. Sprinkle with salt. Repeat the process until the jar is filled to the top. Place the load.
4. After five days, free space will form in the jar, which can be filled with a fresh portion of mushrooms. Drizzle with heated oil. Salt for another 10 days.
5. Soak for one hour before use. If the snack has been standing for a long time, then leave it in water for a day.

Pickling porcini mushroom in a bucket

Tarragon will help give winter preparations a more pleasant aroma, and shallots will help highlight its flavor.

Required grocery set:

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

Cooking process:

1. Wash and cut the main product into large pieces. Leave small specimens whole.
2. Warm up the water. Add 160 g of salt. Cook over low heat until dissolved. Add porcini mushrooms. Boil.
3. Cook for a quarter of an hour. The fire should be medium.
4. Pour 20 g of salt, dill, tarragon, pepper into 2 liters of water. Add horseradish, garlic cloves and chopped shallots. Boil.
5. Place forest fruits in a bucket, which must first be doused with boiling water and dried. Pour in brine.
6. Place a weight on top. When the snack has cooled, move it to 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

A crispy, aromatic winter preparation will help delight your guests and diversify your daily diet.

You will need:

• porcini mushroom – 1.5 kg;
• salt – 150 g;
• bay leaves – 4 pcs.;
• water – 3 l;
• black currant – 4 leaves;
• black pepper – 5 peas;
• dill – 20 g;
• garlic – 4 cloves;
• parsley – 15 g.

Cooking method:

1. Wash and peel the fruits.
2. Boil all the water. Dissolve salt. Place porcini mushrooms. Cook until the mushrooms settle to the bottom. Remove the foam in the process. Remove and cool.
3. After tamping, transfer to jars. Salt each layer, and also add pepper, chopped garlic and the rest of the ingredients listed in the recipe.
4. Close with nylon lids. Salt for 35 days.

Pickling porcini mushrooms for the winter in jars with ginger

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

You will need:

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

Cooking process:

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

Salting porcini mushrooms with garlic and butter

Another simple cooking variation that can be easily mastered by a novice cook. You can use a maximum of 30 g of salt per 1 liter jar.

You will need:

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

How to cook:

1. Wash and then chop quality porcini mushrooms.
2. Dissolve 50 g of salt in 5 liters of water. Fill with forest product.
3. Place over medium heat and cook until half cooked. The process will take about 10 minutes.
4. Rinse. Transfer to jars. Salt every 5 cm and add chopped garlic cloves.
5. Close each container with a nylon 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 good for this purpose. You can also put the preparation in the refrigerator. The maximum shelf life is one and a half years.

Conclusion

It is necessary to salt porcini mushrooms following the recommendations in the recipe. In this case, the workpiece will come out surprisingly aromatic and crispy. The salty product goes perfectly with potatoes and vegetables.

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