How to salt porcini mushrooms in jars for the winter

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

Among all types of mushrooms, boletus, or porcini mushroom, which has a special taste and aroma, is recognized as the true king. It can be prepared for the winter in different ways. We will tell you how to salt this mushroom in jars. We offer several simple but successful recipes with step by step photos.

Preparing mushrooms before salting

Salted porcini mushrooms are delicious, aromatic and crispy. Such an appetizer will be an excellent addition to any dish and a real decoration even on a festive table. But before you salt the boletus, it must be properly prepared.

We sort out the collected mushrooms, clean them of lumps of earth, dry leaves and other forest debris. Then rinse well in cold water.

Pour water into a large saucepan, add salt at the rate of 3 g per 1 water. Stir, add mushrooms to the brine and cook for 10 minutes. Then we drain the water, and once again rinse the workpiece well under running water. This is necessary in order to cleanse the mushrooms of dangerous toxins that accumulate in them.

Then we prepare a salty solution, fill in the mushrooms and cook for 20 minutes. Then we repeat the procedure. Such careful preparation will allow you to get not only tasty, but also healthy mushroom appetizer. After the third cooking, we wash the porcini mushrooms and salt according to your favorite recipe.

Salted porcini mushrooms - a simple recipe

Today there are different ways of how to salt porcini mushrooms in jars for the winter, but even the simplest recipe with step-by-step photos will allow you to get a very tasty and aromatic snack. Not only freshly harvested boletus, but also frozen ones are suitable for salting.

Ingredients:

• White mushrooms;
• salt;
• garlic;
• Dill.

Preparation:

We wash the mushrooms well, cut them into smaller pieces and boil them three times in salt water, each time making a new brine. After the last cooking, we leave the boletus until it cools completely so that they do not lose their shape

Now put the first layer of mushrooms in a clean jar, sprinkle with salt on top, put garlic and dill chopped into pieces

• Then we lay the next batch of boletus. And so we alternate layers until the jar is full.
• We tighten the lid. We put in the refrigerator for 2 days so that the boletus is well salted.

Young porcini mushrooms harvested in late spring or autumn are best suited for salting.

Salted porcini mushrooms with vegetable oil

You can salt porcini mushrooms with vegetable oil. The boletus is crispy, fragrant and incredibly tasty.

Ingredients:

• White mushrooms;
• horseradish leaf;
• dill umbrellas;
• allspice and black pepper;
• salt;
• garlic;
• vegetable oil.

Preparation:

• We sort out the porcini mushrooms, cut large specimens into pieces, then rinse and heat-treat, that is, boil in salted water.
• After the mushrooms, we leave for 15-20 minutes to drain excess liquid from them.

At the bottom of a clean glass jar, put a leaf of horseradish, half of black and allspice peas, as well as dill umbrellas and garlic cloves cut into pieces

• We spread the mushrooms in layers, add each well. Put the remaining peppercorns, garlic on top and cover everything with horseradish leaves.
• After that, pour oil into the jar to the mushrooms.

We close the lid and put it in a cool place. After 2 weeks, the salted boletus will be ready

For salting, you can take any mushrooms, regardless of their size. The main thing is that they do not have worms, traces of rot or the effects of animals. If the lower tubular layer of the boletus has changed its color to green, then it is better to dry such mushrooms in the oven for the winter.

Salted porcini mushrooms for the winter with spices

You can salt porcini mushrooms in jars for the winter by simply adding salt to them. But it is better to use different spices for salting, such as garlic, dill, cherry and black currant leaves, as well as horseradish root and allspice. So the boletus will turn out to be even more tasty and very fragrant. We offer one of these simple recipes with step by step photos.

Preparation:

• Cut the prepared porcini mushrooms into arbitrary pieces.
• We wash all the leaves well, chop the cloves of a spicy vegetable and a peeled horseradish root.
• Put a horseradish leaf on the bottom of a clean jar, then a layer of boletus, a little garlic, horseradish root, allspice and black peppercorns, salt.

Then cherry and black currant leaves, dill umbrellas, horseradish and garlic

• After that we put the porcini mushrooms again, sprinkle with salt. We put all the spices, leaves and be sure to cover everything with a sheet of horseradish, which will protect the boletus from mold.
• We close the jar with the future pickle with a lid and put it in the refrigerator. After 2 days, the mushrooms can be tasted. You can store such a snack throughout the winter season.

If desired, you can pickle porcini mushrooms hot. To do this, simply put them in a jar, cook the brine with the addition of salt and spices. Fill them with mushrooms, close the lid and, after cooling, transfer to a cool place.

Dry salting of boletus

Dry salting of porcini mushrooms does not require much effort, time and ingredients. For the recipe, only the boletus themselves and salt are needed at the rate of 150 g of salt per 1 kg of mushrooms.

Preparation:

Cut the prepared porcini mushrooms into thin slices and give them time to dry completely

Put the mushrooms in a bowl, add salt, mix and transfer to a clean jar, sprinkle with salt on top

• We close the jar with a lid and put it in a cool place. After 1, 5 months, the mushrooms will be ready.
• This easy, step-by-step photo dry pickled mushroom is best for making hot first courses and sauces.

Salting porcini mushrooms in jars for the winter to make them tasty and crispy is a snap. If there is a lot of harvest, then it can be salted in a tub. This recipe will allow you to get mushrooms that taste practically the same as fresh boletus.

To do this, lay out the mushrooms in layers in a tub, caps up, add each layer. We cover the boletus on top and put the load, leave it for several weeks. We keep the finished mushrooms in cold water for several hours, then rinse and serve.