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There are several ways to prepare pickled porcini mushrooms for the winter without sterilization at home. They all have advantages and disadvantages. We offer several recipes to choose from. And you can choose the way of how to cook porcini mushrooms without sterilization.

It is worth following all the technology, since porcini mushrooms for the winter without sterilization will be at risk of developing pathogenic microflora in conservation. With proper preparation, this product is absolutely safe and perfectly stored in a city apartment.

Marinating porcini mushrooms in jars without sterilization for the winter

Porcini used for pickling should be fresh, firm, overripe, and non-worm. Marinating porcini mushrooms without sterilization should be carried out on the day of collection. Small mushrooms can be boiled whole, cutting off only the lower part of the root. The caps and roots of the porcini mushrooms must be pickled separately. Large caps are cut in half or in four parts. Before marinating porcini mushrooms for the winter without sterilization, you need to clean them, cut off the roots, retreating from the cap of the white ones by no more than 2.5 cm. The porcini mushrooms are boiled for 10-15 minutes from the moment of boiling.

For 1 kg of prepared mushrooms, take 180-200 ml of water and 40-45 g of salt, bring the brine to a boil and put mushrooms in it.

Do not lay them in large portions. As soon as the mushrooms boil, the fire is reduced.

For uniform boiling of mushrooms, they must be gently mixed with a wooden spoon or spatula.

To keep the marinade light and transparent, remove the foam formed during boiling with a slotted spoon or wooden spoon.

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When the foam stops appearing, sugar and spices are added - when sugar is added to the marinade, the taste of the mushrooms is significantly improved.

At the end of boiling the mushrooms, add 5-6 ml of 80% vinegar essence.

If marinating porcini mushrooms in jars without sterilization is intended for long-term storage, the amount of acid can be increased to 10 grams. When the mushrooms sink to the bottom of the dish, and the marinade brightens, the cooking is finished. It is important not to overcook the mushrooms, otherwise the marinade will be cloudy with floating mushroom threads. After boiling, the mushrooms, along with the filling, are cooled in a wide bowl (enamel bowl, bowl), transferred to a wooden barrel and sealed. The fill should cover the mushrooms. Pickled mushrooms are stored in a cellar, glacier, or other cool place. In a month they will be ready to eat.

Ceps recipes for the winter without sterilization

Before pickling porcini mushrooms without sterilization, spices are placed on the bottom of the dish - black currant leaves or bay leaves, garlic, dill, horseradish leaves, and, if desired, allspice, cloves, etc. Mushrooms are placed on the spices with their legs upside down. 5–8 cm thick, each of which is sprinkled with salt.

At home, take 3% salt by weight of mushrooms or 1 kg:for example, for little bellies and russula - 50 g, saffron milk caps - 40 g, etc. Add 2 g of bay leaf and 1 g of allspice per 10 kg of mushrooms. On top of the mushrooms with a clean linen cloth, and then - with a freely entering lid (a wooden circle, an enamel lid with the handle down, etc.), on which oppression is placed - a stone that has been cleanly washed and scalded with boiling water or boiled. It is better to wrap the stone with clean gauze. For oppression, you cannot use metal objects, bricks, limestone and easily falling apart stones. After 2-3 days, the excess of the brine that has appeared is drained and a new portion of the mushrooms is added. This operation is repeated until the sedimentation of the mushrooms stops and the containers are filled to the maximum.

If after 3-4 days the brine does not appear over the mushrooms, the oppression is increased.

Salted mushrooms are stored in a cool place, periodically (at least once every two weeks), washing the wooden oppression and changing the napkin.

You can marinate porcini mushrooms according to a recipe without sterilization in a slightly different way: place the mushrooms on the spices with their heads up (and not down) in a layer 8-10 cm thick (not 5-8), sprinkle it with salt, then put the spices again, and on them - mushrooms and salt. So fill the entire container layer by layer. After that, cold boiled water is poured into it, cover the dishes with a wooden circle entering it and put oppression on top. When the mushrooms settle down a little, they are compressed, the container is supplemented with fresh mushrooms, tightly corked and placed in a glacier, where every week it is shaken, rocked or rolled from place to place (for example, barrels) to evenly distribute the brine. In order to prepare delicious porcini mushrooms for the winter, recipes without sterilization must be selected using a large amount of brine. As you know, mushrooms without brine turn black, moldy, and from freezing they become flabby, tasteless and quickly deteriorate. They are especially careful to ensure that the container does not leak, and that the mushrooms are not exposed from the brine and do not freeze in the cold.

How to pickle porcini mushrooms without sterilization

Before marinating porcini mushrooms without sterilization, we recommend choosing a suitable recipe and strictly following its instructions.

Marinated porcini mushrooms without sterilization according to a pickling recipe are very tasty and crispy.

Take 1.5 cups of salt for 1 bucket of porcini mushrooms. Immerse young boletus in boiling water, let it boil 1-2 times, put on a sieve and pour over with cold water until cool. 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.

Recipes of pickled porcini mushrooms without sterilization allow you to prepare delicious snacks that are safe for human health.

For example, you can take freshly picked autumn boletus, put them in a pot, salt and let stand for a day, stirring often.

1. 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.
2. The next day, drain the juice again, heat it to a slightly higher temperature than the first time, and pour the mushrooms again.
3. On the third day, heat the drained juice so that it is rather hot, pour over the mushrooms and leave for 3 days.
4. Then boil the mushrooms with the juice.
5. 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.

A simple recipe for porcini mushrooms without sterilization

Porcini mushrooms, boletus, boletus and boletus boletus, salted 10 kg of prepared mushrooms,

• 500 g of salt
• 20 g bay leaves
• 6-8 g allspice.

1. 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.
2. Then they are placed in the dishes with their caps upside down, sprinkled with salt and shifting with spices, covered with a napkin, a circle and a load is applied.

Pickled porcini mushrooms without sterilization

Put porcini mushrooms (about 10 kg), 400 g of salt in a large enamel saucepan, pour 2 liters of water, boil. When the mushrooms stop emitting dark foam, which must be removed with a slotted spoon, put a few bay leaves, 10 pieces of allspice, the same amount of cloves, a little cinnamon, star anise (if any), dill, parsley, and 2-3 tsp. Sahara. At the end of cooking, when the mushrooms settle to the bottom of the pan, and the marinade becomes transparent, be sure to add 100-180 ml of vinegar essence.

• 1 kg of raw mushrooms pour 0.5 tbsp. water
• and 0.5 tbsp. table vinegar
• add 3 bay leaves
• 1.5 tbsp. l. salt,
• 5-6 pcs. pepper,
• carnations,
• a little cinnamon
• 3 g of dill greens.

Add all the spices to boiling water only after the foam has been removed. Cook in the marinade, stirring gently, 20 minutes