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Salted porcini mushrooms can be used in salads and cold snacks. Suggested recipes for cooking salted porcini mushrooms for the winter include different canning methods. This is, first of all, hot processing 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 in the 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.

Recipes on how to salt a porcini mushroom for the winter at home

All housewives need to know how to salt a porcini mushroom at home, since this is the traditional old way of preserving 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, the nutritional value of mushrooms decreases and their taste deteriorates to a greater extent than with other methods of harvesting. Mushrooms are salted in three ways: dry, cold and hot. Each method is applicable for certain types of mushrooms, taking into account their properties. Barrels, jars and even buckets are used as salting dishes. The following are recipes for how to salt a porcini mushroom for the winter in 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 the mushrooms a better taste and aroma.

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

The mushrooms should be laid tightly, with their caps down, in layers of 6-10 cm in thickness.

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 standards, 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 in order 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 produce juice.

The whole process of salting 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 ° C, otherwise they may turn sour or moldy, but also should not fall below 0 ° C, because at low temperatures the salting is slower. If the mushrooms freeze, they turn black and become tasteless. It is best to store ready-to-eat mushrooms at 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. In case of the appearance of mold, it is necessary to 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, cover them again 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. Porcini mushrooms are boiled for 10-15 minutes. Hot salted mushrooms are edible within 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 in 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
• Onion
• Horseradish
• 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, you should add chilled salted boiled water (take 50 g for 1 liter of water, 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
• Horseradish
• dill or celery stalks

Hot salting of porcini mushrooms for the winter begins with the fact that the peeled and washed mushrooms are blanched: placed on a sieve, poured 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 of 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 per 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 in the usual way. The water should be poured out after each boiling or scalding. After boiling the mushrooms, the pan 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 according to a 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 caps 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 in a cold place.

After 30–35 days, the mushrooms will be ready to eat.

How to cold pickle porcini mushrooms

Ingredients:

• 1 kg of 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 tightly 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, pour over with 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 oppression. 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 oppression. 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.

Spicy salted porcini mushrooms 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, put a flat plate on top and press down with oppression. 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 thrown onto 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 pan, barrel) with their feet up, sprinkle with salt at the rate of 3-4% by weight of mushrooms, ie, 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 should only be stored 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 put in 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 salting, sprinkling each layer with salt and shifting with 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. Let the mushrooms stand for 2-3 days at room temperature, and then take them out into 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 layers 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
• 20 g dill
• 2-3 black currant leaves

Before salting, soak the mushrooms in salted water, changing it several times. Boil in lightly salted water for 5-8 minutes. Place in a colander and cool. Put in a container in layers, sprinkling with salt and shifting with spices, black currant leaves and dill stalks.