How to s alt porcini mushrooms for the winter in jars: a simple recipe at home

Every year, with the onset of the autumn period, mushroom pickers begin to go to the forest for mushrooms. The most favorite among the wide variety are champignons and mushrooms, the latter can be fried, boiled, stewed, baked, marinated. Consider how to s alt porcini mushrooms at home.

Pack cold

This recipe for s alting porcini mushrooms is quite simple, it will not take much time and effort to implement it. First, prepare the ingredients.

For one kilogram of mushrooms you will need:

• s alt - about 30 grams;
• bay leaf - about 5 pieces;
• dill - about 3 umbrellas;
• allspice - about 5 peas.

Now let's go directly to the question of how to s alt porcini mushrooms. To do this, you need to perform in stages:

1. Clean mushrooms and fill with clean water for a day.
2. S alting is carried out exclusively in wooden or glass containers - this is an important rule, on compliance with which the taste of the blanks will depend.
3. Put mushrooms in two layers at the bottom of the container, sprinkle with spices and s alt. In a similar way, lay out the remaining rows and seasoning, the last layer is also s alted.
4. When everything is ready, place a board or plate on top of the container, on which you will need to put the load.

After two days, mushrooms should begin to secrete juice. It needs to be drained, but not all. The free space that appears should be filled with fresh mushrooms. It happens that the juice does not stand out or there is very little of it.

In this case, a heavier load should be placed on top of the container. Remember that the cold s alting method can be used if the blanks are going to be eaten within 1.5 months. You can’t save such white mushrooms for the winter, they are only suitable for snacks for a short period of time.

Recipe with garlic

This version of s alting is also cold, but slightly different ingredients. The composition is designed for containers of 10 liters:

• mushrooms - 5 kilograms;
• s alt - about 140 grams;
• garlic - 1 head;
• oak leaves - 30 pieces;
• cherry leaves - 28 pieces;
• dill - about 10 umbrellas;
• horseradish - 6 leaves.

Steps of work:

1. The first thing to do is cook mushrooms: clean, wash, select the best, cut into pieces.
2. Next, you should put them in pre-s alted water, do not bring mushrooms to a boil, but just warm them up slightly.
3. Drain the liquid, let the mushrooms dry well.
4. Peel the garlic, cut into thin slices.
5. Divide the dill umbrellas into thin branches.
6. Prepare the container for s alting. Spread horseradish leaves on the bottom, pour 1 spoonful of s alt.
7. Carefully lay out mushrooms, do not forget to sprinkle each subsequent layer with spices and s alt.
8. Cover the last layer of mushrooms with gauze. It is recommended to sprinkle dry mustard on top - this is a kind of protection against mold, it is not necessary to do it. Press down the container with a heavy load.

Such pickled mushrooms should be refrigerated. It will be available in a month.

Hot pickling

If you are thinking of saving s alted porcini mushrooms until winter, then this recipe is just what you need! A simple and at the same time delicious recipe can be performed even by the hostess who has never de alt with s alting porcini mushrooms at home.The most important thing is to have everything you need at hand.

For a kilogram of blanks you will need:

• cloves - 3 buds;
• dill - 1 umbrella;
• common s alt - 2 large spoons;
• pepper - 3 peas.

This mushroom recipe for the winter provides for the presence of brine, so the above spices should be thrown into water and boiled. Next, the mushrooms are carefully laid out in the water, cook for fifteen minutes. Stir constantly and remove foam from the surface of the brine. Ready mushrooms should later settle to the bottom of the container - this will be a sign to stop cooking.

Remove the mushrooms from the brine and leave to cool completely. After they can be laid in clean jars, be sure to sprinkle with s alt on top and screw the lid tightly. This hot cooking recipe allows you to enjoy the preparations in 1.5 months.

The shelf life of mushrooms of any s alting option is no more than 9 months.

S alting in jars

Not all recipes for cooking mushrooms make it possible to harvest them for the winter. With this s alting method, you can stock up on your favorite treat for the future!

Ingredients for 9 liters:

• mushrooms - 5 kilograms;
• common s alt - 50 grams;
• vegetable oil - 0.18 liters.

How to:

1. Rinse and cut mushrooms into small pieces, add water, add s alt (50 grams).
2. Boil - it will take about 10 minutes.
3. Rinse. When the excess liquid drains, transfer to a jar, sprinkle with s alt every 5 centimeters of mushrooms.
4. Boil plastic lids.
5. Cover each jar with a plastic lid with holes. Leave in this position for two weeks in the refrigerator.
6. Remove lids, top with refined vegetable oil. Roll up with iron lids. Store in cellar or refrigerator.

Similar preparations for the winter in jars will not deteriorate for a long time.

Ambassador by dry method

Ever wondered how you can pickle porcini mushrooms for the winter? This is a very popular dish. Such mushrooms are considered even tastier than pickled ones.

This harvesting method is a fairly easy method. Dry s alting is convenient because it does not involve boiling and soaking, everything is much simpler.

What you need to complete the recipe:

• fresh mushrooms - about 2 kilograms;
• coarse s alt - 300 grams;
• oak leaves - 5 pieces;
• cherry leaves - 5 pieces;
• blackcurrant (leaves) - 5 pieces.

All recipes for the winter suggest washing mushrooms thoroughly. Before dry s alting, this should not be done, it is simply necessary to clean off the forest debris and wipe it with a wet cloth. Cut off all damage on the body of the fungus and remove the places of the wormhole, if any. Cut the mushrooms into plastics - the thinner the better, lightly dry in the oven.

To make the s alting of porcini mushrooms a success, put them in a basin, sprinkle with s alt, mix well with your hands. Arrange the ingredients in sterilized jars: a layer of mushrooms, then currant, oak and cherry leaves. Lay in layers until all the components run out: the topmost layer must be sprinkled with s alt and cans can be rolled up. Be sure to store in a dark, cold place. It will be possible to eat in forty-five days.

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