How to pickle porcini mushrooms for the winter - three ways

There are several ways to salt porcini mushrooms. Conventionally, they can be divided into hot, cold, and combined methods. Let's look at basic recipes for pickling porcini mushrooms for the winter.

Cold way

Porcini mushrooms (boletus mushrooms) are of very high quality. They contain practically no toxins, no radionuclides, no bitterness. However, it is better to soak them before salting. This will help the mushrooms gain moisture, which they may have lacked in the forest, and at the same time, they will wash themselves.

Use a knife to clean the mushrooms from soil and grass and place them in a deep basin or bucket. Fill with cold water for 4-5 hours. You can leave them to soak overnight and start pickling with fresh energy in the morning.

It is recommended to pickle mushrooms in a wooden barrel, but if you don’t have one, a plastic bucket or pan will do.

Place a cushion of cherry leaves, horseradish, and green dill on the bottom of the pan. Next, lay out a layer of mushrooms and sprinkle it with coarse salt. The next layer comes from chopped garlic cloves and ginger root cut into small wheels.Again a layer of leaves, mushrooms with salt, and ginger with garlic.

The proportions of herbs and garlic with ginger are arbitrary. It is recommended to use salt in proportions of 1:10. That is, for 1 kg of mushrooms, you need 100 grams of salt. But this is not critical, and you should look at the mushrooms. Large mushrooms need a little more salt, small ones - a little less.

Place the last layer of horseradish and cherry leaves. Press the mushrooms with a wooden circle and place pressure on top. Mushrooms should be salted in a cool place and the cold method is considered long. After all, mushrooms need to be salted for at least 45 days before they are ready.

Hot way

Pour water into a saucepan and boil it. Add salt based on the parameters:

• for 1 liter of water – 50 g. salt.

Place the peeled and washed porcini mushrooms into the boiling brine and boil them for 15-20 minutes, skimming the foam from time to time. 3 minutes before readiness, add several cloves of garlic, bay, peppercorns and cloves to the brine.

Using a slotted spoon, carefully remove the mushrooms and place them in the jars. Pour the same brine in which they were boiled over the mushrooms and close the jars with lids. In fact, porcini mushrooms prepared in this way can be eaten immediately, but it is better to let them sit for 2-3 days in a cool place.

Combined method

For those who have not decided which method is better, you can use a combined method of pickling mushrooms.

1 option

Place the peeled and soaked mushrooms in a colander and pour boiling water over them. Then, start cold salting as described above.

Option 2

Prepare the brine as described in the hot method. In another pan, bring the water to a boil, put the mushrooms in it, and immediately after it starts boiling, remove the pan from the stove.Drain the water in which the mushrooms were boiled, place the mushrooms in jars, and fill with the prepared brine.

In both of these cases, the pickling time for mushrooms should be at least 30 days. But mushrooms prepared using the combined method are the most aromatic, the most delicious and the crispiest.

Conduct your own experiment in the kitchen and choose your own way to deliciously pickle porcini mushrooms. Watch the video recipe for pickling porcini mushrooms for the winter: