Ancient recipes for pickling mushrooms. Cooking articles and life hacks

Salted porcini mushrooms are considered one of the most delicious snacks. Mushrooms are a universal product that can be dried, pickled, fried, boiled and salted. There are several ways to pickle porcini mushrooms, each of which has its own pros and cons. By trying different methods of pickling porcini mushrooms, you can get a completely different taste and find one that will appeal to all members of your family.

How to salt porcini mushrooms correctly? There are 2 traditional recipes for pickling porcini mushrooms, which are most often used by housewives.

Recipe for salted porcini mushrooms

Compound:

Porcini mushrooms – 1 bucket
Salt – 2 tbsp.

Preparation:

Place the mushrooms in boiling water; when they boil, drain them in a colander and place under running water until they cool. Then leave them to dry, turning them over several times.
After this, take liter jars and place the mushrooms with their caps up. Sprinkle each layer with salt. Then cover with a dry lid and press down with a heavy stone.
After 5 days, when the jar becomes incomplete, add fresh mushrooms again and pour melted warm butter over them. Store mushrooms in a cool, dry place.
Before eating, soak the salted mushrooms for 1 hour in cold water. Soak mushrooms that have been salted for a long time for a day. After this, rinse them under running water.

Recipe with garlic

If you want to improve the taste of snacks prepared for the winter, you can use the following recipe. For it you will need the following ingredients:

A tablespoon of table salt.
A head of fresh garlic.
10 cherry or oak leaves.
Dill seeds.

Porcini mushrooms will turn out especially tasty if you salt them in a wooden barrel. But not everyone has such a specific capacity. Therefore, you can use a simple enamel pan. Boletus mushrooms should be soaked in clean water before salting. At the same time, do not forget to change the water from time to time. After this, the boletus mushrooms need to be thrown into a colander and dried a little. All seasonings must be scalded with boiling water before putting them in the dish. This way you can kill pathogenic bacteria.

Place some of the spices at the bottom of the prepared container. Place porcini mushrooms on them. At the same time, make sure that they are positioned with their caps facing up. Sprinkle with salt. Then add another layer of spices. This operation is repeated until the boletus or the space in the container runs out.

At the final stage, the recipe involves installing oppression. To do this, place a wooden circle or plate on the surface of the boletus mushrooms, on which a stone or simply a jar filled with water is placed. This winter dish will be ready in 45 days. If you notice mold starting to form, don't be alarmed, just remove it with a spoon.

Classic recipe for salted porcini mushrooms

Compound:

Porcini mushrooms – 1 bucket
Salt – 2 tbsp.

Preparation:

Take porcini mushrooms, put them in a container, add salt and leave for a day. Stir occasionally.
After this, strain the resulting juice through a sieve and pour it into a large saucepan. Heat the juice, as soon as it becomes a little warm, pour it over the mushrooms.
On the second day, drain the juice again and heat it to a higher temperature, pour over the mushrooms again.
On the third day, heat the juice so that it is hot and pour over the mushrooms.
After 3 days, boil the mushrooms along with the juice.
After the mushrooms have cooled, place them with their caps up in an oak tub or glass jar, fill with brine, and on top with warm sunflower oil and tie a bag.
Before eating, soak in cold water for 4 hours, place on a gas stove with water, heat and drain. Do this 3 times, constantly changing the water, the salt should completely come out of the mushrooms.

How to pickle porcini mushrooms: cold pickling

Compound:

Porcini mushrooms -1 kg
Rock salt – 1 tbsp. l.
Garlic – 1 head
Cherry and oak leaves – 10 pcs.
Dry dill seeds

Preparation:

Take a wooden barrel or tub. If not, then glass, enamel or ceramic dishes. If you use a wooden barrel, you need to wash it well and soak it briefly in water.
Mushrooms must be whole, without damage. Fill them with cold water and let them soak for 3 days so that all the bitter and acrid juice comes out. In hot weather, soak for 2 days; more is not advisable, otherwise they will become moldy. Stir them regularly, change the water 2 times a day. per day. There should be enough water. Then drain the mushrooms and let them drain well.
Scald all ingredients with boiling water. Then start placing leaves on the bottom of the container, then mushrooms with the plates up, caps down. Sprinkle rock salt over everything. Then lay the layer again, add salt and so on until the entire container is filled. Place garlic between layers. Place a weight on top over the entire area.
After 40 days, the mushrooms will be ready. During this time you need to monitor the brine. As soon as it starts to evaporate, add salt water on top. If mold appears, remove it with a wooden spoon. It is best to keep mushrooms in a cool place on the balcony until frost.

An old-fashioned way to quickly pickle mushrooms for the winter: simple and tasty

Mushrooms are one of many people's favorite snacks. My grandfather was one of them. He was well versed in mushrooms, knew how to collect them correctly, and could eat them daily. In addition, my grandfather knew many delicious recipes, and his salted mushrooms turned out excellent. He also had a recipe for quick pickling of mushrooms, the preparation of which did not require much time. Mushrooms according to this recipe turn out incredibly tasty and crispy. For pickling he used:

Volnushki
Milk mushrooms, my grandfather considered them the most suitable for pickling. But there is one disadvantage of such mushrooms: they are often wormy
Svinushki are also very crispy
Russula, only strong ones are suitable
The saffron milk caps turn out crispy, but, like the milk mushrooms, they are often wormy.

The recipe is very easy to prepare. Now this is the only way I pickle mushrooms. For this we need mushrooms, garlic, horseradish, dill, salt, a small amount of sunflower oil and 3-liter jars.

First, let's prepare the mushrooms. To do this they need to be cleaned. I prefer to leave the mushrooms whole, so they look tempting on the dish. Only if the mushroom is very large, then cut it into 4 parts. Then boil the mushrooms for 5 minutes and place them in jars.

Now I will answer a frequently asked question: “Why do you need to boil mushrooms?” After this treatment, the bitterness will go away, less time will be required for pickling, the mushrooms will become smaller in size and softer. And when you put them in jars, they will not break or crumble. Do you know how nice it is to eat such whole and neat mushrooms in winter?

Cook the mushrooms for only 5 minutes, no need to add salt.

After this, drain the water, take a large container and mix the mushrooms and salt evenly. One kilogram of mushrooms contains 45 grams of salt.

I divide the spices into two parts. Place one half of the spices on the bottom of the jar, add dill and garlic at your discretion. Then compact the mushroom layer, up to half the jar, well so that they lie quite tightly. Then add the second part of the spices and mushrooms again. We press the mushrooms so that the liquid is released; they must be in the brine. Due to the fact that we boil the mushrooms, there may not be enough liquid in them. If the mushrooms turn out to be dry, then you need to add boiled water.

We do not fill the jar to the top, we leave 3-4 millimeters free, this is necessary so that during fermentation the liquid does not start leaking out. At the very end, add a tablespoon of sunflower oil and horseradish.

I also use a trick that my grandfather taught me. To make the cucumbers ferment faster, you need to take a horseradish leaf from last year’s mushrooms and a few fresh ones. When bacteria are transferred, the process will go much faster.

If you don’t have old leaves, that’s okay, put a couple of fresh ones on one jar, sprinkle salt on top and pour sunflower oil to the top to prevent air from getting in. Oil can be replaced with plain water.

Next, cover with lids. The lids should not be too tight, as they will prevent air from escaping. It is best to store mushrooms in a cool place, in my case it’s a pantry. After 30-60 days you can already try.

The most delicious way to serve mushrooms at the table:

Place on a dish, add onion and sour cream. Boiled potatoes are an excellent side dish.

How to pickle porcini mushrooms: the hot method

One of the ways to pickle porcini mushrooms is the hot method.

Compound:

Porcini mushrooms – 1 kg
Cloves – 3 pcs.
Bay leaf – 1 pc.
Peppercorns – 3 pcs.
Black currant – 2 leaves
Dry dill – 5 g
Salt – 30 g

Preparation:

Pour water into the pan, add salt. Place the pan on the fire and boil the water.
Place mushrooms in boiling water and cook them, do not forget to stir constantly. When foam appears, remove it and add all the spices. Cook for 25 minutes.
As soon as the mushrooms settle to the bottom and the brine becomes clear, turn off. Place the mushrooms in a bowl for 3 hours to cool. After this, place in glass jars, sprinkle with salt, and close. The brine should be no more than 1/5 of the weight of the mushrooms themselves. After 45 days, the mushrooms will be ready.
Store mushrooms for 9 months at 8 degrees.

Recipe with the addition of currant leaves and cloves

This recipe will especially appeal to lovers of spicy snacks. Cloves will give the dish a light oriental touch. This winter appetizer will become the center of any holiday table. To prepare it, stock up on the following ingredients:

3 clove buds.
3 black peppercorns.
2 currant leaves.
5 grams of dry dill.
30 grams of table salt.

Pour water into a clean saucepan and add a little salt. Bring it to a boil and add boletus mushrooms. Cook them for 25 minutes. If foam forms during the cooking process, it must be removed. The settling of the mushrooms to the bottom of the pan will indicate that they are completely ready. In this case, the brine should become transparent.

Place the boiled mushrooms in a clean container and let them cool slightly. After that, put them in clean jars. All that remains is to seal the jars tightly and leave the boletus mushrooms in this state for 40 days. This snack should be stored in the refrigerator. This is the only way you can preserve it for the winter.

How to salt porcini mushrooms dry?

Compound:

Porcini mushrooms – 2 kg
Salt – 300 g
Leaves of oak, black currant, cherry - 5 pcs.

Preparation:

Peel and cut the mushrooms into thin slices and place on a board. They need to be dried a little in the sun.
Then take a bowl and mix the mushrooms and salt in it.
Place the mushrooms in dry, clean jars. Place the mushrooms tightly so that there is no air between them.
Sprinkle a small layer of salt on top and close the jars with metal lids.

How to salt porcini mushrooms with preliminary blanching?

Porcini mushrooms can be salted in this way, but it is rarely used specifically for porcini mushrooms, although it is the simplest.

Compound:

Porcini mushrooms – 1.5 kg
Salt – 75 g
Dill seeds, horseradish root
Celery, garlic, currant leaves

Preparation:

Peel the mushrooms, rinse, place in a colander and place in boiling water for 8 minutes.
After this, quickly cool them under running cold water and place them in a bowl, add salt and seasonings.
After 10 days, the mushrooms will be ready.

Autumn is mushroom time, when you can pick up a whole basket of delicious porcini mushrooms. One way to preserve them for the winter is salting. Porcini mushrooms can be salted in different ways: cold, hot, dry, etc. Each of them is usually used for certain varieties of mushrooms, but all are suitable for white mushrooms. What these salting methods have in common is the need to prepare young, clean, undamaged porcini mushrooms.

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. You cannot save such porcini mushrooms for the winter; they are only suitable as a snack for a short period of time.