As soon as the autumn period begins, mushroom pickers with wallets go to the forest for their favorite gifts of nature. The most favorite edible eukaryotic organisms are boletus. That is why many readers are interested in pickling porcini mushrooms for the winter.
Selection and preparation of ingredients
Porcini mushrooms have a meaty leg, a thick porous hat, a rich taste and strong aroma. To prepare them, you can apply salting, drying, pickling, freezing. Before harvesting, they are cleaned, sand is scraped off, and garbage is removed. Small copies are suitable for whole salting, and large ones need to be cut. The most important component during the procedure is table salt. Also, you can not do without seasonings and herbs.
Did you know? The largest boletus was discovered in 1961. The weight of the champion reached 10 kg, and the diameter of the hat was 58 cm.
Winter mushroom pickling recipes for winter
You can consider a variety of recipes for cooking salted mushrooms - each of them has its own peculiarity. In addition to the classical method, there is a method with the addition of garlic, currant leaves, cloves. Horseradish leaves, dill umbrellas, thyme will add a special taste to the blanks. Common are cold, hot, dry pickles.
Classic way
5 2 hours
salt
10 tbsp. l
currant leaves
15 pcs.
allspice and black pepper
20 pcs.
Nutritional value per 100 g:
Peel and wash the fruits. Arbitrarily cut large specimens with medium pieces, try not to grind.
In a large enameled pan, boil 5 liters of water, add 3 tbsp. l salt, put chopped mushrooms in it and boil for 20 minutes. Once the fruit has boiled, drain the hot liquid.
Place the mushrooms in a colander and rinse well again with boiling water from the kettle.
Scale all greens with boiled water. Cut the garlic into strips, and the horseradish root into rings.
At the bottom of pre-sterilized liter jars, lay a layer of horseradish, garlic, chopped herbs.
After that, put a layer of boiled mushrooms there, add plenty of salt, add pepper and peas. For one liter can use 1.5 tbsp. salt with a slide.
Alternate the same layers two more times. From above you should have greens and a cut sheet of horseradish.
Cover the filled cans with sterilized nylon caps. After cooling, put the workpieces on the lower shelf of the refrigerator, where you can keep all winter. The perfect snack for the festive table and daily use is ready in two weeks.
Peel and wash the fruits. Arbitrarily cut large specimens with medium pieces, try not to grind.
In a large enameled pan, boil 5 liters of water, add 3 tbsp. l salt, put chopped mushrooms in it and boil for 20 minutes. Once the fruit has boiled, drain the hot liquid.
Place the mushrooms in a colander and rinse well again with boiling water from the kettle.
Scale all greens with boiled water. Cut the garlic into strips, and the horseradish root into rings.
At the bottom of pre-sterilized liter jars, lay a layer of horseradish, garlic, chopped herbs.
After that, put a layer of boiled mushrooms there, add plenty of salt, add pepper and peas. For one liter can use 1.5 tbsp. salt with a slide.
Alternate the same layers two more times. From above you should have greens and a cut sheet of horseradish.
Cover the filled cans with sterilized nylon caps. After cooling, put the workpieces on the lower shelf of the refrigerator, where you can keep all winter. The perfect snack for the festive table and daily use is ready in two weeks.Video recipe
Important! Mushrooms can accumulate harmful and radiation substances. Do not collect them in contaminated areas, this threatens oncology.
Cold way
82 hours
umbrella dill inflorescences
10 pieces.
Nutritional value per 100 g:
- Clean the mushrooms from dirt, remove damaged areas.
- Wash the fruits, sort. Leave the small ones whole, cut the large ones into medium pieces.
- In a large saucepan, lightly heat about 6 liters of water, pour 3 tbsp into it. l of salt.
- Send the billet to the salted water, bring it to a boil.
- Drain, let the fruit dry a little.
- Crush the garlic cloves.
- Divide the seed inflorescences of dill into parts.
- Oak, cherry, and also sheets of horseradish scalded with boiling water.
- Prepare a suitable enameled, glass or wooden container for salting. At the bottom, lay pieces of horseradish leaves and 25 g of salt.
- Fill the dishes with fruits in the form of layers, arranged with crushed garlic slices, dill, spicy leaves. About 1.5 full tablespoons of salt are required per kilogram of mushrooms. Lay out larger pieces or caps at the bottom.
- Cover the top layer with a piece of gauze. So that the mushrooms do not mold, you can sprinkle them with dry mustard (optional). Put oppression on top of the salting. If a lot of brine will stand out from under the load, you can drain the liquid.
- After you pickled the mushrooms in a cold way, they will be ready for use in 40 days. Do not forget to rinse the prepared pickles under a stream of water before serving.
Hot way
4 2 hours
allspice peas
10 pieces.
Nutritional value per 100 g:
- Boil 3 liters of water, pour 2 tablespoons of salt into it.
- Add dill inflorescences, peppercorns, cloves to the brine. Dip the prepared fruits into it and simmer for 30 minutes over moderate heat. During this period, the mushrooms should settle to the bottom, and the brine should become transparent.
- Sprinkle currant leaves with boiling water.
- Strain the boiled fruits through the bucket, do not pour the brine.
- Place the mushrooms in disinfected liter jars, sprinkling them with salt and shifting them with currant leaves.
- Fill everything with hot salted solution and roll it up.
- This type of salting allows you to eat a mushroom snack after 20 days. Before serving, you can add a little vinegar and vegetable oil (to taste) to it.
Important! You can use frozen fruits for salting. It is enough to defrost and salt them using one of the listed methods.
Dry salting
3 1.5 hours
Nutritional value per 100 g:
- Peel the fruit well, wipe each with a soft cloth.
- Cut the mushrooms into thin layers, wait until they dry.
- Put the blanks in the basin, add salt to them, place and place in disinfected cans. Sprinkle with salt again.
- Close with plastic covers, send to the refrigerator for storage.
- They will be ready for use in a month and a half. Most suitable for adding to soups.
Under the yoke
7 2 hours
allspice
8-10 peas
Nutritional value per 100 g:
- Peel the fruits, cut off the legs from dirt, wash.
- Chopped mushrooms in salted solution and cook for 15 minutes.
- Strain them through the bucket and wait until they drain completely.
- Place them in an enameled dish, sprinkled with salt and shifted seasonings.
- Cover with a clean cloth, put a circle with weight.
- Put salting in a cool place and wait for readiness (1 month).
Did you know?Another sign that the boletus family can be located nearby is the ant hill discovered.
In a bucket
6 2 hours
Nutritional value per 100 g:
- Blanched and chopped fruits blanch in salted solution for 2 minutes, fold in a colander and set aside to cool.
- Lay the blanks in a bucket in layers, pouring salt.
- Prepare the brine with salt and citric acid.
- Pour mushrooms with boiled brine, put oppression, cover and send to a cool place.
- Start consuming after three weeks.
Important!Use an enameled bucket for salting. In a plastic container, salt can be salted, but undesirable.
In jars with ginger
33 days
Nutritional value per 100 g:
- Peel the fruits, wash and blot with a napkin.
- Put them in a container and pour cold water with a little salt.
- Soak them in such a brine for 3 days. Change water twice a day.
- Cut the ginger into thin layers, crush the garlic.
- For salting, prepare sterilized liter jars.
- At the bottom, lay currant leaves, horseradish, dill.
- Put a layer of mushrooms on top, add a little salt.
- Then add ginger, garlic, pepper, bay leaf.
- Fill with another layer of fruits, add the remaining spices, salt.
- Top them up with the remaining leaves and greenery.
- Cover the jars with plastic lids and place them on the bottom shelf of the refrigerator.
- After a month, you can use salting.
Features of storage of blanks
The best temperature regime for the content of salted mushrooms will be from + 2 ° C to + 5 ° C. The basement should be well ventilated. You can keep salting in the winter on the insulated balcony, but at the above temperature.
Salty mushrooms are a nutritious and at the same time low-calorie product. Fermentation makes mushroom fruits softer and easier to digest. Mistresses like pickling for a variety of ways and preserving the useful qualities of products.
