Marinated boletus mushrooms, recipes

Pickled porcini mushrooms for the winter

Our next recipe involves sterilizing the workpieces.
These mushrooms do not need to be stored in a cool place. You can also place them in a regular pantry at room temperature. They won't spoil. Ingredients:

White mushrooms
Black peppercorns - 5-7 pcs./1 jar
Allspice peas - 2-3 pcs./1 jar
Bay leaf - 2 pcs./1 jar
Marinade for 1 liter of water:
Salt - 2 tablespoons
Sugar - 1 tablespoon
Vinegar 9% - 75 ml (5 tablespoons)

Preparation:

Start by cutting clean, washed mushrooms. Separate the caps from the legs and cut everything into equal parts. If you come across small specimens, you can leave them whole. Then put them in a saucepan, cover with water and add 1 tablespoon of salt. Place on the fire and bring to a boil. After this, cook them for 20-30 minutes. When they are cooked, drain the water through a colander and rinse under running cold water.

For the marinade, pour water into a saucepan and put on fire. Add salt, sugar to boiling water and mix thoroughly. Pour vinegar here, bring to a boil again and turn off.

Place a bay leaf, a few peas of black and allspice at the bottom of clean, sterile jars. Then fill to the top with mushrooms, again add a few peppercorns and a bay leaf. Pour in the hot marinade and cover with a lid.
Next, lay a cloth napkin on the bottom of a wide pan, place filled jars there and fill with hot water up to the hangers. Place on the fire and bring to a boil. After this, boil for 20 minutes.

After sterilization is complete, carefully remove the jars (so as not to get burned) and roll up (screw) their lids. Turn them over and leave them to cool completely at room temperature. Then take it to your bins for storage. These pickled porcini mushrooms will delight you in the winter. They can be opened and enjoyed both during an everyday meal and laid out in front of guests on a festive table.

Fried porcini mushrooms for the winter, a simple finger-licking recipe

The classic option is a recipe that includes not only the use of glass jars, but also their sterilization.

Ingredients:

1.5 kg of porcini mushrooms; 150 g table salt; pepper, fresh herbs and spices - to taste; You can add water if the boletus sticks to the pan coating.

Master class in the photo:

1) Drain the processed mushrooms, cut into rings and set aside. 2) Grease the bottom and sides of the frying pan with sunflower oil, place the boletus mushrooms there and turn on the heat. 3) Simmer the mixture over low heat with the lid closed for 7-10 minutes. 4) Once the mushrooms release their juice, add oil and continue cooking, increasing the heat to medium. 5) When ready, turn off the burner and set it aside. 6) Sterilize the jars and lids, add the mushrooms, leaving 1.5 cm unfilled. 7) Fill the rest with melted butter (vegetable and butter will do). Close the pieces with lids, cool to room temperature, and store in a cool, sunlight-proof room.

Porcini mushrooms for the winter in jars

We will need:

Stages

In order to marinate porcini mushrooms, you need to make a responsible choice. Mushrooms that have a white cap are best suited. Because these look amazing in a jar and they are very tasty. If the cap is greenish, then it is better to use them for frying or cook soup.
Sort the boletus mushrooms and inspect for worms. Clean them from dirt carefully with a knife. Cut into equal sized cubes. Then rinse thoroughly under running water. Next, add water and bring to a boil, then remove from the stove and strain through a colander. Rinse the workpiece again.

Then fill the bowl with water, adding the washed boletus mushrooms. Lightly salt the liquid and cook until it boils, then reduce the heat and simmer for half an hour. Then rinse the mushrooms again in cool water, discarding the hot water.
Prepare the ingredients for the marinade: dill, black peppercorns, vinegar, coarse salt, sugar, bay leaf.

Pour 1 liter of water into a bowl, and add 2 tablespoons of granulated sugar, 4 teaspoons of coarse salt, 130 ml of table vinegar 9%. (8 tbsp). Stir and let it boil.
Meanwhile, sterilize the jars and iron lids. Cut the dill finely into pieces. In each small jar, place a bay leaf and 5 peppercorns.
As soon as the marinade is actively bubbling, add the prepared mushrooms to it. Bring to a boil and leave to simmer for 15 minutes, stirring constantly.

And now the most interesting part, add dill for aroma and smell, stir, cook for 1 minute and place the preparations in jars along with the brine. Screw the lids tightly and tightly. Turn over and cover with a towel to cool completely. Have a nice adventure! Store in the refrigerator or cellar.

Recipes for marinating boletus mushrooms for the winter

This is one of the fastest and easiest recipes for making pickled mushrooms. You can try them after 4 days, but they are stored in the refrigerator or in a very cold place for no more than 30 days.

Main components:

Boletus mushrooms 700 grams.
Carnations 5 buds.
Laurel leaf – 3 pcs.
Fresh thyme/basil/dill 2 sprigs.
Onions 1 piece.
Water 200 milliliters.
Wine vinegar 100 ml.
Sea salt 15.0.
Allspice – 10 pieces.

How to pickle boletus mushrooms recipe:

Prepare mushrooms for pickling according to general rules.
Leave small mushrooms in their original form, and chop large ones.
Chop the onion as finely as possible.
Rinse the greens and place them in the bottom of a sterilized jar.
Place all ingredients into a saucepan. Boil and leave on the fire for a quarter of an hour.
Place everything in a jar and leave in a cool place.

Porcini mushrooms with vinegar for the winter

It's very easy to do. You can use any vinegar. But I often take exactly 9%. In case yours is different, you can easily replace it.

Let's look at another recipe for delicious pickled mushrooms.

Ingredients:

Pinch of cinnamon
Tablespoon of vinegar
A kilogram of fresh mushrooms (you can use not only white mushrooms)
3-5 peppercorns
Half a liter of water
5-6 cloves
One and a half tablespoons of salt

Preparation:

First of all, of course, we clean the mushrooms from forest debris. If they are too dirty, you can soak them for a few hours. Then all loose debris (dirt, dust, sand) will settle to the bottom. The water needs to be changed 3-5 times. Sometimes I even leave it overnight.

We will cut off all suspicious fragments. If necessary, we will clean them. We cut large specimens into pieces, depending on their size. Small ones can be left whole or cut into halves. Mushrooms that are too large can be separated into the stem and cap and cut into pieces separately. The main thing is that they fit into the jar and are convenient to eat.
I recommend preparing the jars right away. After all, by the time the mushrooms arrive, they should be hot or warm. You can warm them up in the microwave or oven. If there is a special attachment for a saucepan or kettle, you can use it. Pour boiling water over the lids and leave for a couple of minutes.
Place them in a saucepan with a thick bottom and walls. Fill with clean water. Let's salt it a little and wait for it to boil. The foam will actively boil. It must be removed from the surface.
Now transfer the pieces to a colander or sieve. We wash them carefully. Place it back into the pan after all the water has drained. Pour clean water again. The quantity should be two times less than that of a mushroom. We wait until it boils, skimming off the foam again.
As soon as the brine boils, add everything else from the list above, except vinegar. Now we will cook for 15 minutes after boiling. The mushrooms must sink to the bottom, because before that they floated on the surface. Only after this add vinegar and remove from heat.
We seal the jars tightly and place the neck down. Cover with something warm and leave to cool. This will take 8 hours or more. Feel free to leave them overnight. This will allow them to cool slowly and further sterilize them.

A simple recipe for porcini mushrooms for the winter

The added seasonings do not reduce the taste of the mushrooms at all, but rather make it richer. The preparations are moderately salty and moderately sweet.

Ingredients:

Porcini mushrooms – 1 kg
Garlic - 3 cloves
Marinade for 1 liter of water:
Salt - 1 tablespoon
Sugar - 1 teaspoon
Vinegar 9% - 2.5 tablespoons
Peppercorns - 5-8 pcs.
Cloves - 2 pcs.
Bay leaf - 3 pcs.
Currant leaf - 4 pcs.
Dill umbrella - 2 pcs.

Preparation:

After pre-processing the mushrooms - peeled and washed, cut them into pieces. Then pour water into the pan and bring to a boil. Place them in boiling water and cook from the moment of boiling for 20 minutes. Then drain them in a colander and rinse under running water.

Next, return them to a clean saucepan and fill with water until it covers them on top. Add salt, sugar, peppercorns, bay leaves, dill umbrellas and currant leaves. When the marinade boils, cook for 10 minutes. After this time, add vinegar and cook for another 10 minutes.

Next, place the garlic cut into slices into clean, sterile jars. Then fill the containers with cooked mushrooms to the very top and pour in the marinade. Close the jars tightly with lids, turn them over and wrap them in something warm. Leave it to stand until it cools completely. Then put it in your storage area.

You probably want to ask, when will it be possible to open and try them?

As a rule, they will be ready to eat 25-30 days after closing. So you will have to be a little patient.

Preparing pickled porcini mushrooms for the winter

To prepare pickled porcini mushrooms for the winter, you need to boil them in lightly salted water. For 1 liter of water:

2 tbsp. spoons of salt

Remove the foam that forms during cooking using a slotted spoon. Cooking can be considered complete as soon as the mushrooms sink to the bottom. Place them in a colander to separate the liquid, place them in jars and pour in the pre-prepared marinade for 1 kg of mushrooms:

250–300 g marinade filling

Preparing the marinade. Pour into an enamel bowl:

400 ml water

Put:

1 teaspoon salt
6 peppercorns
3 pieces each bay leaf, cinnamon, cloves, star anise
3 g citric acid

Boil this mixture for 20–30 minutes over low heat, then cool slightly and add ⅓ cup of 9% vinegar. After this, pour the hot marinade into the jars, filling them just below the top of the neck, cover with the prepared lids and sterilize at low boiling water for 40 minutes. After sterilization, immediately seal the mushrooms and place them in a cool place.

Cooking in marinade.

Compound:

1 kg mushrooms
70 ml water
30 g sugar
10 g salt
150 ml 9% vinegar
7 allspice peas
Bay leaf
Carnation
2 g citric acid.

Pour some water into a saucepan, add salt, vinegar, heat to a boil and put the mushrooms in there.

Bring to a boil and cook over low heat, stirring constantly and skimming off the foam.

When the water becomes clear, add sugar, spices, and citric acid.

Finish cooking as soon as the mushrooms sink to the bottom and the marinade lightens.

Cook mushroom caps in boiling marinade for about 8–10 minutes, honey mushrooms for 25–30 minutes, and mushroom stems for 15–20 minutes.

It is very important to catch the moment the mushrooms are ready, since undercooked mushrooms can sour, and overcooked ones become flabby and lose their value.

Cool the mushrooms quickly, put them in jars, pour in the chilled marinade, and cover with plastic lids.

If there is not enough marinade, you can add boiling water to the jars.

Then place them in a pan with water heated to 70 °C for sterilization, which is carried out at low boil for 30 minutes.

Store in a cool place.

Porcini mushrooms for the winter without sterilization

Another fairly simple and quick recipe for pickling porcini mushrooms. They turn out very tasty and are eaten almost instantly when they are put on the table.

Ingredients:

White mushrooms
Black peppercorns - 4 pcs. per jar
Allspice peas - 2 pcs. per jar
Bay leaf - 2 pcs. per jar
Cloves - 1 pc. per jar
Marinade (for 1 kg of mushrooms):
Water - 0.5 liters
Salt - 3 teaspoons
Sugar - 1 tablespoon
Vinegar 9% – 20 ml

Preparation

Cut the peeled and washed mushrooms into medium pieces. Place them in a saucepan, cover with water and put on fire. When the water boils, cook them for 20 minutes, periodically skimming off the foam. After time has passed, place them in a colander to drain all the broth.

Pour marinade water into a clean saucepan. When it boils, add salt, sugar and vinegar. Stir and bring to a boil again. After that, put the little white ones there. Stir and, from the moment of boiling, cook for another 7 minutes.

Place black peppercorns, allspice, cloves and bay leaves at the bottom of clean, sterile jars. Then fill them with mushrooms and pour marinade up to the neck. Close the lids tightly and turn over. Wrap it warm and leave until completely cool. Store them in a cool, dark place.

Marinate boletus mushrooms for the winter

The interesting taste of pickled boletus will not leave any housewife indifferent. The dish is ready to eat immediately after preparation.

Products:

Boletus 1 kg.
Water 500 milliliters.
Vinegar – 100 ml.
Carrot 1 pc.
Sweet pepper 1 pc.
Granulated sugar 30 grams.
Salt 30 grams.
Bay leaf 2 pcs.
Allspice in peas 3 pieces.

Harvesting boletus mushrooms for the winter:

Cut the boletus into pieces.
Wash the carrots and grate on a fine or medium grater.
Peel the sweet bell pepper from seeds and cut neatly into strips.
Place sugar, salt and all the spices into the water. Boil it.
Place chopped vegetables in the solution: carrots and peppers, pour in vinegar. Continue boiling for another 3-5 minutes.
Add boletus to the marinade and cook for 15 minutes.
The dish is ready to eat.

Porcini mushrooms in the freezer for the winter

How to prepare porcini mushrooms for freezing

Before freezing, boletus mushrooms collected in the forest or purchased at the market should be cleaned with a brush or a clean sponge for washing dishes. It is not recommended to wash porcini mushrooms. If the dirt is significant, then you can rinse it under the tap, but under no circumstances soak it.

This is due to the fact that the spongy structure of the cap easily absorbs liquid, and there is no need for excess moisture for freezing.

Methods for freezing porcini mushrooms

You can freeze raw porcini mushrooms

Clean mushrooms should be sorted by size. Small porcini mushrooms can be frozen whole, and large ones can be cut into slices or cubes.
From whole small mushrooms you can prepare a dish for the holiday table, and from chopped legs and caps you can cook soup or make goulash.

Prepared mushrooms are placed in containers or bags for freezing. If the mushrooms were previously rinsed with water, then in order to avoid freezing among themselves, the mushrooms can be laid out on a flat surface and frozen. After 12 hours, frozen boletus mushrooms can be transferred to bags.

Boiled porcini mushrooms for the winter

Boiled mushrooms take up much less space in the freezer, which allows people with small freezers to use this method. At the same time, mushrooms with cut wormholes, that is, those that have lost their presentation, can be frozen.
Before freezing, the mushrooms are cut into cubes and then immersed in boiling water for 5 minutes, no more. Then they are transferred to a colander to get rid of excess liquid. Completely cooled boletus mushrooms are packaged in bags or containers.

Boiled frozen mushrooms are used to make soups and gravy.

The water in which porcini mushrooms were boiled can also be used. It is boiled until reduced in volume and slightly thickened, and then frozen in ice cube trays.

How to store and defrost mushrooms

Frozen porcini mushrooms can be stored in the freezer for up to 1 year. They will fully retain their taste and aroma, provided the temperature is maintained at -18°C.

To prepare most dishes, there is no need to defrost porcini mushrooms. But if preliminary defrosting is needed, then they are first kept for several hours in the refrigerator, and then at room temperature.

How to preserve porcini mushrooms for the winter

Before canning porcini mushrooms for the winter, they need to be peeled, washed, drained and cut into bars or slices. Heat the oil in an enamel pan, put the mushrooms there, add salt and cook in their own juice, covered at low simmer for 40-50 minutes. Then you need to remove the lid and fry them until the juice evaporates and the oil becomes clear. The mushrooms should be placed hot in small jars, previously sterilized in boiling water for 15 minutes (the lids should also be sterilized), and pour a layer of melted butter on top of at least 1 cm. If the mushrooms must be stored at room temperature, the jars should be sterilized for 1 hour and seal hermetically. If they are stored in a cold room, simply seal the jars. In any case, they must be stored in the dark, because fats break down and go rancid in the light.

How to pickle porcini mushrooms for the winter

A simple recipe for dry pickling (in two versions)

Before dry pickling, it is better to peel the mushrooms “dry” - without water. If there is too much debris on them, then of course you can soak them for a short time, rinse them several times under running water, or blanch them in boiling water. Then you need to cool and dry the mushrooms in a colander, on a sieve or on paper towels.

The only ingredients you will need are the mushrooms themselves and salt: coarsely ground stone salt, not iodized.

Number of servings/volume: 2-2.5 l

Ingredients:

porcini mushrooms (fresh) – 3 kg;
rock salt – 150 g.

Cooking technology. Option 1

Fresh peeled mushrooms are sorted by size, large ones are cut into several parts.
You can pickle mushrooms in a common container or directly in jars, into which you first pour a little salt, evenly covering the bottom surface with it. Then they begin to lay out the mushrooms, close to each other, in layers 3-4 cm thick, sprinkling each of them with salt.
Salted mushrooms in a container are covered with a wooden circle or a flat plate and a pressure (stone or jar of water) is placed on top. When the mushrooms release their juice and settle, you can add new portions. For the first 3-5 days after salting, the workpiece is left at room temperature (but not higher than 25?) so that lactic acid bacteria are activated and the fermentation process begins.
Then the filled container with mushrooms is placed in a cool, dry and dark place. The amount of brine must be checked after 5-6 days: if the mushrooms are not covered with it, it is recommended to increase the load.
Full ripening of mushrooms in brine occurs in 1-1.5 months.

Cooking technology. Option 2

Peeled and thinly sliced mushrooms are slightly dried, for example, outside (in partial shade) or in the oven.
Place the mushrooms in a large bowl, immediately add all the salt to them and mix thoroughly with your hands.
Pickled mushrooms are placed tightly in sterilized jars, additionally sprinkled with salt on top and covered with plastic or nylon lids heated in hot water.
Store jars of mushrooms in the refrigerator or cellar. Eat after 1.5-2 months of salting.

If you plan to use salted mushrooms as an independent snack, then the taste can be supplemented and emphasized with a variety of spices.

Their choice and quantity depend on individual preferences. The most commonly used are pepper (black and sweet peas), bay leaves, dill, garlic, cloves, horseradish, cherry, blackcurrant or oak leaves. Some also add coriander, thyme, and tarragon.

Preserving porcini mushrooms for the winter: recipes and methods

Fresh mushrooms cannot be stored for long periods of time due to the high percentage of water they contain. A few days after picking, the mushrooms wither, lose their freshness and juiciness and become unfit for consumption. Therefore, mushrooms should be used for consumption only a few hours after collection after suitable heat treatment or processing into stable food products, i.e. canning.

We usually preserve porcini mushrooms according to recipes that have been well studied for a long time. But we shouldn’t discount new methods. Some of them are presented in this article. At home, mushrooms are prepared for future use by drying, pickling, salting and canning in hermetically sealed glass jars. Canned mushrooms are a good semi-finished product that replaces fresh mushrooms.

The best canned food is made from porcini mushrooms.

You can preserve only the youngest mushrooms with a cap no more than 3–5 cm in diameter, completely fresh. Only mushroom caps or caps with a stem no more than 1 cm long are used. Cut off stems of porcini mushrooms can be dried or pickled. For canning, mushrooms are thoroughly cleaned with a sharp knife, then sorted by size and filled with clean cold water for 10 minutes.

After washing, the mushrooms are placed on a sieve to dry and blanched in a boiling saline solution (2 g of salt and 0.5 g of citric acid per 1 liter of water). Blanch for 5-10 minutes, counting from the beginning of boiling. Mushroom broth is used to fill canned food. After blanching, the hot mushrooms are placed in prepared heated jars and filled with the broth in which they were blanched, sterilized in boiling water, immediately rolled up and cooled.

Components:

Prepared mushrooms – 700 g.

Brine 2%:

water – 300 g
salt – 6 g
citric acid – 1/5 teaspoon.

In hermetically sealed jars, mushrooms completely retain their inherent fresh taste and smell. Mushrooms for storage in hermetically sealed jars can be prepared in various ways.

Drying porcini mushrooms

The process of removing moisture from the pulp can be done in two ways:

naturally;

using an oven or dehydration in a vegetable dehydrator.

The difference is purely in speed and efficiency. The whole process takes three stages:

Preparation, which includes sorting, removing damaged areas, dirt, and debris.
Grinding. Fruiting bodies must be cut into plates 1–1.5 cm thick.
Dehydration process.

Drying porcini mushrooms for the winter naturally is very simple. The prepared and chopped product must be spread on a flat surface in one layer.

It is better if the drying place is located under a canopy or in a well-ventilated area.

When using a vegetable dryer, it is necessary to place the fruiting body plates on the racks in one layer, and then set the temperature on the device to 45-50 °C.

To dry in the oven, you need to lay out the prepared plates in one layer on a baking sheet, set the temperature in the oven to 45 ° C for preliminary “drying”. After the surface of the plates has dried, you can raise the temperature in the oven to 70 °C.

Preparing porcini mushrooms for the winter in jars

Place the salted mushrooms along with the brine in a saucepan and bring to a boil, stirring occasionally so as not to burn. Place the heated mushrooms in jars and sterilize. The brine in preparing porcini mushrooms for the winter in jars should be approximately 20% of the total volume. If it is not enough, you need to add salted water to the mushrooms, taking 1 tablespoon of salt to 1 water.

Watch how these porcini mushrooms are prepared for the winter in the video, which shows the entire technological process step by step.

Fried porcini mushrooms for the winter

Clean mushrooms are cut into slices or cubes and placed on a hot frying pan. After some time, liquid will begin to release from the boletus mushrooms. After the moisture has almost evaporated, which will take about 20 minutes, add vegetable oil to the mushrooms. Fry sliced mushrooms until light golden brown.

Place the finished mushrooms in a colander to allow excess fat to drain. The cooled porcini mushrooms are put into portioned bags, one at a time, and put in the freezer for storage.

These mushrooms are completely ready to eat. You can simply add them to fried potatoes and heat them through.

Fried porcini mushrooms without sterilization for the winter

To reduce the time for winter preparation, a recipe is suitable that excludes sterilization of the product and the container in which the boletus mushrooms will be stored. To prepare it you will need:

2 kg of noble mushrooms;
animal fat;
salt and spices - to taste.

Simple recipe step by step:

1) Process the mushrooms thoroughly, wash, drain, chop and fry in animal fat, adding salt, pepper and spices to taste at the end of cooking.

2) Half-ready snack, distribute into sealed bags after cooling.

3) Place the workpiece in the freezer.

4) Store fried mushrooms for no longer than 2-3 months.

Where to get boletus

With the onset of autumn, experts and amateurs go into the forest to collect the most delicious and healthy mushrooms. And they are especially happy if they managed to find strong and beautiful boletus mushrooms that will look so wonderful on the table.

If you are not good at finding mushrooms, then you can simply buy them from those who know the most protected places well and always come home with full baskets.

Pickling porcini mushrooms is the last preparation of the outgoing season. But such a product is also the most desirable on any holiday table. Therefore, do not miss the start time of this process.

What you need to know

What should a novice housewife do to make excellent pickling? Porcini mushrooms will be delicious, crispy and aromatic if you use a proven recipe. You can look for optimal proportions by ruining several batches, but it’s better to be sure.

This is a valuable product that you need to try to preserve in full, so follow the advice of experienced housewives.

Pickling porcini mushrooms begins with the preparation of forest gifts. Therefore, upon arriving from the forest, you need to immediately pour all the spoils into the bath and get to work.

Preparation of raw materials

First of all, you need to sort through the mushrooms and remove all damaged ones. Now sort the mushrooms by size; this is important, first of all, so that the gifts of the forest look beautiful in the jars. Carefully remove lumps of earth and various contaminants. All that remains is to rinse.

Pay special attention to the fact that mushrooms absorb all radionuclides and other harmful substances from the environment.

If you are absolutely sure that the mushrooms were collected in an ecologically clean area (for example, in a suburban forest), then you can skip this point.

Take a large saucepan and prepare a brine solution in it. For every liter of liquid you will need to take 3 g of salt. Place boletus mushrooms in this solution and boil them for ten minutes. After this, you will need to drain the water and rinse the mushrooms with running water.

What to do with rich loot

Salting a couple of kilograms is not too difficult, but what to do if you managed to collect several buckets at once in the forest? The procedure doesn't change much, it just takes more time and effort.

It will be useful to become familiar with the proportions to quickly calculate the amount of ingredients.

For 10 kg of fresh mushrooms you will need to take 700 g of salt. These are the main components. Hot pickling of porcini mushrooms is done in the fall, when fresh, green leaves are already difficult to find.
Therefore, at the height of the season, pick horseradish, cherry, currant, and oak leaves and put them in the freezer. So they will definitely wait their time.
For the specified amount of mushrooms you will need to take 10 bay leaves, 50 peppercorns, 30 clove buds. Greens to taste - whichever you like best.

You will need a large blanching container. You can take a bowl for making jam. If there are a lot of mushrooms, then we perform this procedure in stages. To do this, each portion of mushrooms will need to be boiled in lightly salted water, regularly skimming off the foam. Then throw them into a colander and add a new portion.

Place in a suitable container, sprinkle with coarse salt. Cover the top with horseradish and currant leaves and place the weight.

Some subtleties

It is important to choose a place where the temperature will be ideal for canning. Experts recommend not exceeding +8 degrees, otherwise the product may turn sour or moldy. But you also need to take it out onto the balcony with caution. If the temperature drops below 0, then salting proceeds much slower.

In addition, if the mushrooms freeze, they will turn black and become completely tasteless. Therefore, a temperature from 0 to + 4 degrees is optimal for pickling. Please note that the brine should completely cover the mushrooms.

Sometimes it happens that the liquid leaks out for some reason. We need to add it urgently. To do this, take a 10% salt solution using boiled water and pour over the mushrooms. If mold appears, use a clean cloth soaked in a vinegar solution to wipe the walls of the container and remove it. Most often this happens if the tub is not filled.

This can be easily fixed by going into the forest again and collecting new mushrooms. Remove the top pressure and fragrant leaves, place the prepared fruiting bodies and return everything to its place.

culinary arts

Pickling mushrooms is remarkable because forest products preserved in this way can be salted, fried and stewed, used to make soups and even pickled. That is, this is one of the best ways to preserve a wonderful and nutritious product for a long time.

In addition, if all the subtleties are observed, this procedure makes the preparation not only tasty, but also safe.

Mushrooms are not to be trifled with, so you should pay special attention to all the subtleties of preparation. When choosing your recipe for pickling porcini mushrooms for the winter, pay attention to careful adherence to all recommendations, otherwise the risk that dangerous bacteria will develop in the corned beef will increase.

Salting porcini mushrooms so as not to sour

You should know that mushrooms should be prepared in reserve in containers made of glass, ceramic or enamel materials.

Among other things, you will need a wooden flat object, which can be used as anything, the main thing is that it fits the size of the pickling container. Oppression is definitely necessary. An oppression is any object of significant weight that can be wrapped in fabric and placed on top.

Regardless of which method of pickling mushrooms is used, it must be taken into account that the products must be properly prepared for this.

To do this, you need to take only fresh, non-poisonous young mushrooms. Some are salted immediately. But some of them are pre-soaked, as they have a specific bitter taste. Soaking in salt water for several days will eliminate this problem. Soaking is carried out in a room with a low temperature; the water must be clean and changed periodically.

With proper preparation, the mushrooms will be elastic, pliable, will not break, and the finished product will delight you with its taste and aesthetic qualities. Bon appetit!