Pickling is one of the most traditional ways of harvesting mushrooms for future use. It is especially easy to harvest this method with boletus mushrooms that do not have caustic juice and, accordingly, do not require long preparation. So, if you do not know how to pickle white mushrooms for the winter, and have never done pickling mushrooms at all, then this is not a problem: having studied the technology and recipes of cooking, you will most certainly cope with this task.
Technology Features
Salting white mushrooms, as already mentioned, is a simple matter. However, knowing the features of technology does not hurt. This will make a really tasty and safe snack.
- The place of gathering of white mushrooms is important. Are considered unsuitable areas of pine forest located in a relatively small distance from the busy highways and industrial zones. The reason is the ability of fungi to absorb and accumulate toxic substances, including salts of heavy metals. These mushrooms are not suitable for food. Therefore, for salting boletus need to be collected away from settlements. For the same reason, they are not worth buying from the hands of strangers, because it is not known what place they chose for “quiet hunting”.
- White mushrooms belong to the 1st category and do not require long soaking. However, they also need preprocessing. Cold processing involves the cleaning of mushrooms from forest debris and dirt, removal of damaged areas, washing, sorting and cutting into pieces, if the mushrooms are very large. Heat treatment involves boiling mushrooms in salted water. Sometimes minimal processing is required when the water with mushrooms is brought to a boil and drained. Sometimes after that mushrooms are boiled for 15-20 minutes, depending on their size. Detailed instructions on the degree of processing are available in recipes.
- Adding to the mushrooms when salting a small amount of citric acid will keep their color. Usually, a kilogram of mushrooms suffices 2 grams of acid. In addition, it will improve their safety and give a pleasant sourness, barely noticeable.
- The preparation of a tank for salting boletus is also important. Traditionally, they are salted in barrels or tubs, better than oak. Before salting, they are washed, filled to a quarter with hot water and left so for a while. Some place a hot metal object in the water, which helps maintain the temperature of the water for a longer time. Then the water is drained and waiting for the barrel to dry. You can also pickle boletus in enamelled buckets and pans, in which before it is enough to boil water. The most common choice of citizens - the banks. They need to be sterilized in the oven or steamed.
- Eating pickled white mushrooms is not immediately possible. Depending on the method of salting you need to wait from 20 to 40 days. Hot salting allows you to try mushrooms a little earlier, cold requires more time.
Salted porcini mushrooms can be stored only in a cool place, at a temperature not higher than 8 degrees. In rural areas, they are often served by a cellar, citizens are forced to use a refrigerator.
How to salt porcini mushrooms in a cold way
Composition (per 10 liter capacity):
- white mushrooms - 5 kg;
- rock salt - 120 g;
- garlic - 10 cloves;
- oak leaves - 25 pcs .;
- cherry leaves - 25 pcs .;
- dill umbrellas - 10 pcs .;
- horseradish leaves - 6 pcs.
Method of preparation:
- Clean the porcini mushrooms, pick up the smallest ones for salting, cut them into large pieces or leave only caps.
- Put the mushrooms in lightly salted water (a teaspoon per 2 liters of water), heat it up without boiling.
- Drain, let the mushrooms dry out a little.
- Peel and chop the garlic.
- Dill inflorescences divide into thin twigs with seeds.
- Leaves of horseradish, oak and cherry along with dill pour over boiling water.
- Prepare a pickling tank. At the bottom of it, put a sheet of horseradish, pour out a spoonful of salt.
- Layered mushrooms, sprinkling salt on each layer, shifting with dill, garlic, and spicy leaves. Per kilogram of mushrooms, use at least a tablespoon of salt. At the bottom it is better to put the largest mushrooms hats down.
- Cover the top layer with gauze. You can sprinkle a little dry mustard on top so that the mushrooms are not moldy, but this is not necessary. Put a plate or flat circle on the mushrooms, press down with a load. If necessary, the pickle, if it is allocated too much, you can drain, and fill the vacant space with new mushrooms.
It is possible to eat white mushrooms salted in a cold way only after 40 days. Before that, they will need to be washed well in running water.
How to salt porcini mushrooms in a hot way
Composition (3 liters):
- white mushrooms - 3 kg;
- salt - 100 g;
- water - 2 l;
- carnation - 10 pcs .;
- dill seeds - 10 g;
- allspice peas - 10 pcs .;
- currant leaves - 6 pcs.
Method of preparation:
- Boil the water, adding two tablespoons of salt to it.
- Put dill, cloves and pepper in the water, submerge the mushrooms in it and cook for 15-25 minutes, until the boletus mushrooms settle on the bottom and the brine is clear.
- Boil currant leaves.
- Fold the boletus in a colander and cool, save the brine.
- Lay out the boletus layers in an enamel, ceramic or wooden container, sprinkling with salt and shifting currant leaves.
- Fill the mushrooms with brine, measuring half a liter. Clean in the refrigerator or basement, pre-covered with gauze or plastic cover.
This way you can pickle white mushrooms in jars. In particular, the quantity of ingredients indicated in the recipe is enough to fill a three-liter jar or three liters. Mushrooms salted in this way can be eaten within three weeks. Rinse before serving. For better preservation of mushrooms when salting them in cans, you can pour a little vegetable oil on top.
How to pickle white mushrooms in cans: a simple recipe
Composition (9 l):
- white mushrooms - 5 kg;
- salt of salt - 0, 25 kg;
- vegetable or ghee - 0, 18 l.
Method of preparation:
- Put the mushrooms washed and cut into small pieces into water, dissolving salt in it (50 g of salt per 5 l of water).
- Boil the mushrooms until half cooked (you need to boil them for about 10 minutes).
- Rinse the mushrooms in running water. When the water is drained, transfer them to liter or three-liter jars, sprinkling salt every 5 cm (you should use not less than a tablespoon of salt and not more than one and a half tablespoons per liter jar).
- Boil the plastic caps, fold them in half and once again in half - they will spring. Put one such lid on top of the mushrooms in each jar, press them down, closing each jar with a nylon lid with holes (these are usually used to drain water from the cans during preservation). Leave for two weeks in a cool place.
- Remove the caps from the jars; fill the mushrooms with oil on top. Cover with clean plastic caps without openings. Leave it in cold storage.
Mushroom samples can be removed a couple of weeks after the last manipulation.
How to salt porcini mushrooms in a dry way
Composition (3 liters):
- mushrooms - 2 kg;
- salt - 0, 3 kg.
Method of preparation:
- Cut the mushrooms into thin plates, dry them, spreading them on a flat surface.
- Put the mushrooms in a bowl, mix with a glass of salt and place on cans or other glass containers. Top with the remaining salt.
- Close the plastic covers and refrigerate.
Such mushrooms are good for cooking soups and other dishes.
Salted porcini mushrooms will decorate any table. They can be served as a separate snack, mixed with butter, garlic and onion, or added to other dishes.
