How to salt porcini mushrooms for the winter at home

Mushrooms - the most popular product that gives the autumn season. It’s a pleasure to collect them, and the prepared dishes are so diverse that everyone will like it. The best way to harvest for the winter will be salting ceps at home.

The main feature of mushrooms is that they can be fried, boiled, pickled, dried, salted. Porcini mushrooms are tasty and healthy, so they are of particular value.

Classic Salting Recipe

To pickle whites according to the classic recipe, first clean them of forest sand, leaves, debris and rinse well.

• 3 kg white (sorted);
• Spicy herbs - leaves of currant and cherry;
• Dill and horseradish leaves.

Marinade:

• 6 tbsp. l rock salt;
• 5-6 leaves of currant;
• 7-9 cloves for preservation;
• 7-9 black pepper peas;
• 3-4 bay leaves.

How to cook:

1. Put the whites in a bowl and add water. Be sure to salt and add spices.
2. Cook no more than half an hour. Then rinse them in cold water, send them to a colander and wait until they dry.
3. At the bottom of the cans lay a little washed spicy herbs, then white hats down. The next layer is again spicy herbs and mushrooms.
4. Cover the containers with a cloth (without adding dyes), and put a load on top.
5. Check that brine remains on the surface of the saline. If the brine is not enough, add cooled boiled water.

Porcini mushrooms for the winter according to the classical method will be ready for use in 2-3 days.

How to salt porcini mushrooms for the winter in banks

To enjoy porcini mushrooms not only in the harvest season, but also in winter, it is best to pickle or pickle them in jars cold or hot.

Cold way

• 1 kg white;
• 30 g of rock salt;
• 2-3 branches of dill brushes;
• 3-5 leaves of parsley.

Cooking method:

1. Pre-soak the mushrooms. To do this, place in an enameled dish with water for a day.
2. Prepare glass jars in which to lay the mushrooms in layers, alternating with herbs.
3. The top layer should be brine. If it is not enough, add cold water (always boiled).

//www.youtube.com/watch?v=chplmrbilfE

Hot way

• 1 kg white;
• 1-2 bay leaves;
• 3-4 peas of black pepper;
• 2-3 cloves for preservation;
• 1 umbrella of dill.

Cooking:

1. Prepare a pickle from these spices and spices. Put the whites in the boiling brine.
2. Cook for no more than 15 minutes on low heat. Constantly stir and remove the resulting foam.
3. After the time has passed, allow the mushrooms to cool slightly, and then decompose them into previously sterilized jars.
4. To keep the mushrooms longer, pour a little salt into the jars, order and clean in a dark, cool place.

Salted whites according to this recipe can be consumed after 1.5 months, and the shelf life is about 9 months.

Useful Tips

In order for the mushrooms pickled in jars or other containers to be stored as long as possible, the following rules must be observed.

• Temperature mode. The storage temperature should be 6-8 degrees, so it is better to store pickles in a cool basement.
• Lack of sunlight. The room should be as dark as possible, but at the same time well ventilated.
• Amount of brine. Pay particular attention to checking the brine in the mushroom container. He must completely cover them. If it is not enough, add brine with the calculation of 1.5-2 tbsp. l rock salt per 1 liter of boiled and chilled water.

Cooked dishes from porcini mushrooms are delicious and very healthy, so make preparations for the winter and eat healthy food!

Watch the video: Bushcraft Foraging: Dehydrating Mushrooms (May 2024).