Methods and recipes for pickling porcini mushrooms at home (+23 photos)

Ceps are very popular among mushroom pickers and hostesses. There are reasons for this: fresh specimens immediately after cleaning exude a pleasant mushroom aroma, and the taste of the ready-to-eat product is excellent. One of the common types of homemade blanks is salting. There are many ways how to salt ceps, you can choose both hot and cold.

Features of the view and useful properties

The representative of the genus Borovik has an attractive, mouth-watering appearance and impressive size. The diameter of his cap (first convex, and eventually flat-convex) can be from 7 to 30 cm (maybe even 50).

Depending on the conditions, the color of the skin is different: from brown-red to almost white with a predominance of all kinds of tones. In dry weather, the surface is shiny, matte, and in wet - a little slimy. The pulp is juicy-fleshy, dense and white in young fruits, fibrous and slightly yellowish in old ones. After cutting, its color practically does not change.

Borovik has long been considered the most valuable not only because of the taste, it is also useful. There is enough selenium in its pulp, which in the early stages of cancer helps to overcome the disease. There are vital calcium and iron, phytohormones that reduce inflammation.

There are B vitamins that contribute to the functioning of the brain and nervous system. Available antioxidants protect the human immune system. In general, there are many advantages. In addition, it is universal in cooking: you can fry and stew, pickle and dry, and also salt.

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Classic salting method

Ingredients:

• ceps - 3 kg;
• cherry leaves and currant leaves - 2 dozen each;
• horseradish leaves - 5-7 pcs.;
• dill - 1 bunch.

For marinade:

• rock salt - 6 tbsp;
• dried clove flower buds - 7-10 pcs.;
• black pepper - 7-10 peas;
• currant leaves - 5-7 pcs.;
• noble laurel - 3-4 leaves.

Cooking sequence:

1. Before starting to cook white according to the classic recipe, they must first be cleaned of dirt, sand, debris and washed well.
2. Next - place in a pan, add water, salt, add spices and cook for no more than 30 minutes.
3. Rinse the mushrooms in a colander with cold running water and allow them to dry.
4. Put clean spices on the bottom of the cans, and on top of them - a layer of mushrooms. Then again spices and again fruits.
5. Cover the container with unpainted cloth and press down with a load. Mushrooms should be completely covered with brine. If this is not enough, then cool boiled water should be added.

After 2-3 days you can enjoy the taste of this amazing dish.

Dry salting of porcini mushrooms at home

To salt the mushrooms in this way, you will need (3 l):

• mushrooms - 2 kg;
• salt - 300 g.

Stages of cooking:

1. Thinly chop clean mushrooms. Lay them out on a flat surface and dry a little.
2. Place in a spacious container (for example, a basin), mix with 1 cup of rock salt there, distribute in jars and sprinkle with the rest of the salt.
3. Cover the jars with lids and refrigerate.

How to pickle boletus in jars?

Needed (for 9 liters):

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• mushrooms - 5 kg;
• rock salt - 1/4 kg;
• vegetable oil - 180 ml.

Cooking sequence:

1. Place clean and not very coarsely chopped mushrooms in a pot with warm salted water (50 g of salt per 5 l of water).
2. Boil the mushrooms until half cooked (this process takes about 10 minutes).
3. Rinse the mushrooms in running water. Allow the water to drain and then lay them in layers in jars, sprinkling with salt every 5-centimeter thickness (at least 1 tablespoon of salt or not more than 1.5 tablespoons is needed on a 1 liter container).
4. Boil the plastic covers. Fold them in half, first time, then again - so they will spring. Place 1 lid in each jar, press down and close the container with a nylon cap with holes. Put in a cool place.
5. After 2 weeks, remove the lids from the cans and fill the product with oil. Close with clean lids (which do not have openings) and store in the refrigerator. You can taste the product after 2 weeks.

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Hot way

Hot salting allows you to store mushrooms for longer.

Traditional

Ingredients (for 3 L):

• porcini mushrooms - 3 kg;
• dried clove buds - 1 dozen;
• allspice peas - 1 dozen;
• currant leaves - 5-6 pcs.;
• dill seeds - 10 g;
• salt - 100 g;
• water - 2 l.

Stages of cooking:

1. Bring water to a boil, add salt (a couple of tablespoons) to it.
2. Put dried cloves, dill seeds, peas in boiling water and send mushrooms there. Cook for 15-20 minutes. During this time, the fruits should sink to the bottom, and the brine should become transparent.
3. Process the leaves of currant with boiling water.
4. Tilt the mushrooms into a colander and cool. You can’t get rid of the brine, it will come in handy.
5. Lay the mushrooms in enamelled or glassware in layers. Each layer needs to be seasoned with salt and covered with currant leaves.
6. Pour mushrooms with settled brine (0.5 L), you can add a little vegetable oil for good preservation, cover the container with a plastic lid or gauze cloth and put it in a cold place (basement or refrigerator).

With coriander and cloves

Ingredients:

• mushrooms - 700 g;
• dried clove buds - 3 pcs.;
• coriander seeds - 0.5 teaspoon;
• coarse non-iodized salt - 45 g;
• black pepper - 3 peas;
• noble laurel - 1 leaf;
• garlic - 5 cloves.

Cooking sequence:

1. Carefully sort out fresh mushrooms, remove damaged areas.
2. To arbitrarily divide large pieces into pieces, small ones can be left in their entirety. Wash everything.
3. Chop garlic cloves into thin slices.
4. Pour salt into a pan with hot water and after it dissolves, carefully place the mushrooms there.
5. When, after boiling water in a pan, a foam appears, it is imperative to remove it and tighten the fire. Cook for about 15 minutes.
6. Send black pepper peas, bay leaves, clove buds and coriander seeds to fruit bodies. Mix everything and cook an additional 7 minutes.
7. Remove the mushrooms from the pan and ram them in sterilized jars.
8. Pour strained broth.
9. Allow banks to cool, cover and store in a cool (7-8 ° C) room.

Cold pickling

Ingredients (per 10 L):

• mushrooms - 5 kg;
• horseradish leaves - 6 pcs.;
• garlic - 10 cloves;
• rock salt - 120 g;
• dill umbrellas - 10 pcs.;
• oak leaves - 2.5 dozen;
• cherry leaves - 2.5 dozen.

Stages of cooking:

1. Cut large peeled mushrooms into pieces or leave only hats for cooking, small ones are suitable in general.
2. Send mushrooms in salted water (1 teaspoon in 2 liters of water). Heat, but do not bring to a boil.
3. Drain and allow the mushrooms to dry slightly.
4. Cut into thin slices peeled garlic cloves.
5. Pour boiling water over the leaves of cherry, oak and horseradish, as well as dill inflorescences divided into segments.
6. At the bottom of the container for salting, place a sheet of horseradish and pour 1 spoonful of salt there.
7. Lay the mushrooms in the dishes in layers. Sprinkle each of the layers with salt (at least 1 tablespoon per 1 kg of mushrooms) and cover with dill, garlic, and spicy leaves. At the bottom should be hats down the largest mushrooms.
8. Cover the top layer with gauze. To prevent the fungi from being moldy, they can be lightly sprinkled with mustard powder (this recommendation is not binding).
9. Put under oppression. The excess brine can be drained, and the vacated volume can be replaced with regular mushrooms.

Answers to Common Questions

Salting is an opportunity to diversify the winter diet with healthy mushrooms. At the same time, there are different ways of salting (for example, hot, cold, etc.), which allows you to experiment, select recipes to your taste and surprise the culinary delights of relatives and friends.

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