Methods for salting porcini mushrooms for the winter in jars at home

Salted porcini mushrooms can be used in the preparation of salads and cold appetizers. The proposed recipes for the preparation of salted porcini mushrooms for the winter include various canning methods. This is primarily a hot treatment with preliminary boiling of raw materials. You can also cook salted porcini mushrooms in jars for the winter using the cold canning method. Whatever methods of pickling ceps were chosen for implementation in the home kitchen, one should always remember that everyone has different taste preferences. Therefore, you can vary the amount of salt, vinegar and other preservatives. Most often, pickling porcini mushrooms for the winter in banks is accompanied by sterilization and airtight clogging of containers. If you are not sure about the absolute purity of the mushrooms, then you should not do this in order to avoid the risk of infection with botulism. Read how salting of porcini mushrooms is carried out at home and do these preparations correctly.

Recipes on how to salt white mushroom for the winter at home

All housewives need to know how to salt white mushroom at home, since this is a traditional old way of preserving mushrooms. The simplest method of harvesting is based on the preserving effect of table salt at a certain concentration. It is only a pity that under the influence of salt the nutritional value of mushrooms decreases and, to a greater extent than with other methods of harvesting, their taste deteriorates. Mushrooms are salted in three ways: dry, cold and hot. Each method is applicable for certain types of mushrooms, taking into account their properties. Barrels, cans and even buckets are used as salting dishes. The following are recipes for how to salt white mushroom for the winter in different ways, hot and cold canning.

Cold salted ceps

Properly prepared salted porcini mushrooms according to the recipe using the cold canning method differ in taste and appearance.

The temperature in the room during salting of mushrooms should not exceed 6-8 ° C, otherwise they can become sour or moldy, but should not fall below 0 ° C, because at low temperatures, salting is slower. If the mushrooms freeze, they blacken and become tasteless. It is best to store mushrooms ready for use at a temperature of 0-4 ° C. The brine should completely cover the mushrooms.

If the brine is small or it has leaked out for some reason, you need to fill the mushrooms with a 10% solution of salt in boiled water. In case of mold, remove it from the container walls with a clean cloth moistened with a solution of salt or vinegar, and rinse in this solution a wooden circle and oppression. If the tub is not full, you can add mushrooms collected later. They need to be cleaned, washed, trimmed legs, then remove the lettuce and the upper layer of leaves, lay the mushrooms on top of the salted ones, as described above, again cover them with a layer of leaves so that they completely cover the mushrooms, and return the oppression to its place.

Cold mushroom pickling recipe

This cold mushroom pickling recipe is characterized by the fact that the raw materials are not washed before pickling, but carefully cleaned of forest debris and wiped with a damp cloth. After cleaning, they are placed in a container and sprinkled with salt (35-50 g of salt per 1 kg of mushrooms). As with the cold method, the laid mushrooms are covered with a wooden circle, they put oppression on it and cover the container with a clean rag. After 1-2 days, they give juice.

Hot Salted Ceps Recipes

Porcini mushrooms, salted in a hot way, first you need to boil in clean salted water, then let the water drain and cool. Boiling time depends on the type of mushroom. Porcini mushrooms boil for 10-15 minutes. Mushrooms, salted hot, suitable for food after 10-15 days. In this method, the mushrooms are washed, laid in a bowl and blanched for 5-7 minutes in boiling salted water. Then the ceps, salted according to the hot recipe, are discarded on a sieve and poured with cold water. Blanch a new batch of mushrooms in the same liquid is impossible - they darken.

How to salt porcini mushrooms in a pan in a cold way (with video)

Before salting porcini mushrooms in a pan, you need to choose this container correctly. It should be enameled and wide enough.

• Prepared mushrooms - 10 kg
• salt - 500 g

This salting is for relatively sweet and juicy mushrooms. Before salting ceps in a cold way, they need to be cleaned and disassembled, cut the leg, put in the dishes, sprinkle with salt, cover with a napkin, put a circle and a load on top. Salted mushrooms, separating their juice, noticeably condense. As they settle, you can add fresh tribes, pouring them with salt until the dishes are full and the subsidence stops.Mushrooms are ready to eat after 35 days.

Watch how to salt ceps in a video that shows the whole process of canning.

How to pickle ceps hot

For 10 kg of boiled mushrooms:

• 450-600 g of salt
• Garlic
• Onion
• Horseradish
• tarragon or dill stalks

Clean and washed mushrooms are boiled in slightly salted water. Before pickling hot mushrooms in a hot way, they are cooled in cold water. On the sieve they let water drain. Then the mushrooms are placed in a jar or barrel, mixed with salt, covered with a cloth and a lid with oppression. After a few days, the mushrooms will settle and add more mushrooms with the appropriate amount of salt. The amount of salt depends on the storage location: there is more salt in a damp and warm room, less in a well-ventilated room.

Seasonings are placed at the bottom of the dishes or mixed with mushrooms. After a week, they become usable.

The brine should cover the mushrooms completely over the entire shelf life to prevent moldiness.

If the brine is small and it does not cover the mushrooms, you should add chilled salted boiled water (50 g are taken per 1 liter of water, i.e. 2 tablespoons of salt).

During storage, you should check the mushrooms from time to time and remove mold. The lid, the stone is oppressed and the fabric is washed from mold in soda water and boiled, the inner edge of the dishes are wiped with a napkin moistened with a solution of salt or vinegar.

Hot pickling white mushrooms for the winter in jars

To pickle ceps for the winter in jars, you need to take the following ingredients for 10 kg of raw materials:

• 400–500 g of salt (2–2.5 cups)
• Garlic
• Parsley
• Horseradish
• dill or celery stalks

Hot salting of white mushrooms for the winter begins with the fact that the peeled and washed mushrooms are blanched: placed on a sieve, plentifully watered with boiling water, kept for a couple or for a short time dipped in boiling water so that the mushrooms become elastic. Then it is quickly cooled, filled with cold water or kept in a draft. Salt the same way as fresh mushrooms. After 3-4 days, blanched mushrooms are suitable for consumption.

Hot pickling of porcini mushrooms at home

Hot pickling of porcini mushrooms at home begins with the fact that they are put in dishes and poured with cold salted water (1 liter of water per 5 kg of mushrooms). Cover with a napkin, then with a wooden circle, on top - a load. Dishes with soaked mushrooms are put in the cold, it is better to refrigerator so that they do not acidify. Depending on the type of mushroom, the soaking time is from 1 to 3 days. Water is changed at least once a day. Sometimes soaking is best replaced by scalding. Porcini mushrooms are boiled in salted water for 5-8 minutes, and then salted in the usual way. Water must be poured out after each boiling or scalding. After cooking the mushrooms, wipe the pan well with dry salt, wash thoroughly and wipe dry.

Hot mushroom pickling recipes

Structure:

• 1 bucket of ceps
• 1.5 cups of salt

All recipes for pickling white mushrooms in a hot way start with the fact that it is recommended that young boletus should be boiled, let it boil 1-2 times, put on a sieve and pour over cold water until it cools down. Allow them to dry on the same sieves, turning over several times. Then put the mushrooms in jars with their hats up, pouring each row with salt, cover with a dry circle, put a stone on top. After a few days, if the jar is incomplete, add fresh mushrooms, pour melted, barely warm oil, and it is best to tie a bubble. Store in a cool, dry place. Before use, soak the mushrooms for 1 hour in cold water (and if salted for a long time, then you can soak them for a whole day), then rinse in several waters. Mushrooms prepared in this way almost do not differ in taste from fresh ones, especially if they are boiled in a broth with a powder of porcini mushrooms.

How to salt porcini mushrooms: a simple recipe with a photo

Before salting porcini mushrooms according to a simple recipe, you need to take freshly picked autumn mushrooms, put them in a pot, salt and let stand for a day, often stirring.Then pour the resulting juice into the pan, filtering through a sieve, heat this juice on the stove so that it becomes barely warm, and pour mushrooms on it again. The next day, drain the juice again, warm it to a slightly higher temperature than the first time, and pour the mushrooms again. On the third day, heat the drained juice so that it is quite hot, pour mushrooms on them and leave for 3 days. Then boil the mushrooms with the juice. When cooled, put in a jar, a pot or an oak bucket with the hats up, pour the same brine, and melted, but hardly warm, oil on top and tie in a bubble. Before use, soak the mushrooms for several hours in cold water, then put together with water on a stove, warm and drain the water. Do this several times, changing the water, until all the salt comes out of the mushrooms.

See how to salt porcini mushrooms in a recipe with a photo where all the steps are illustrated.

Ceps salted under oppression

To cook porcini mushrooms, salted under oppression, you need to take the following ingredients:

• 10 kg of prepared mushrooms
• 500 g of salt
• 20 g bay leaf
• 6-8 g of allspice.

Mushrooms are peeled, legs are trimmed, boiled in salted water for 15 minutes (from the beginning of boiling), then washed in cold water and thrown into a sieve so that they dry well. Then they put them in the dishes upside down with hats, pouring salt and shifting with spices, cover with a napkin, a circle and put the load on.

How to salt ceps hot

Ingredients:

• 1 kg of mushrooms
• 1-2 bay leaves
• 2-3 leaves of black currant
• 20 g of dill
• 10 g parsley
• 1–2 cloves of garlic
• black pepper peas to taste
• 30 g of salt.

For brine:

• 3 l of water
• 150 g of salt.

Before salting porcini mushrooms hot, they need to be washed in several waters and cleaned of debris. Prepare the brine by dissolving the salt in boiling water. Dip the mushrooms in the brine and cook over low heat, removing the foam and stirring occasionally. When the broth becomes transparent, and the mushrooms settle to the bottom, put them in a colander and let cool. Put the mushrooms in a jar, pouring salt and shifting leaves of currants, bay leaf, dill and parsley, garlic and adding peppercorns. Close the jar with a capron lid and put it in a cold place.

After 30–35 days, the mushrooms will be ready for use.

How to pickle ceps cold

Ingredients:

• 1 kg of porcini mushrooms
• 2-3 bay leaves
• 150 g of salt.

Young porcini mushrooms can be salted in a cold way. Before pickling cold mushrooms in a cold way, they need to be washed and peeled well, then lightly dried and cut into thin slices. Put in an enameled container, salt and leave for 2-3 hours. Then transfer to a jar, firmly crushing until juice is allocated, pour salt and cover with bay leaves. Close the jar with a lid and put in a cold place.

How to pickle porcini mushrooms in a jar

Structure:

• 1 bucket of ceps
• 400 g salt
• ox fat or lard

Before pickling ceps in a jar, put the young mushrooms in boiling water, bring to a boil. Then reduce the heat, stand the mushrooms for several minutes and bring to a boil again. Throw the mushrooms in a colander, rinse with cold water, let the liquid drain. Put the prepared mushrooms in jars in layers (with the caps up), sprinkling with salt. Put a wooden or plastic circle on top, press down with pressure. After a few days, if the mushrooms settle too much, add fresh mushrooms (previously blanched) to the jar, sprinkle with salt, pour warm oxfat or lard, close the lid and keep it in a cool, dry place.

Recipes for pickling porcini mushrooms at home

Ingredients:

• 1 bucket of ceps
• 500 g of salt
• Bay leaf
• allspice to taste

These recipes for pickling porcini mushrooms at home allow you to get aromatic and spicy preservation. Peel the mushrooms, cut the legs. Boil the prepared mushrooms in salted boiling water for 15 minutes, discard in a colander, rinse with cold water, let the liquid drain.Put the mushrooms in a bowl in layers (upside down), sprinkling with salt and spices. Put a wooden circle on top and press against oppression. Mushrooms will be ready in 7-10 days.

Recipes on how to pickle porcini mushrooms for the winter

Structure:

• 10 kg of porcini mushrooms
• 600 g of salt
• Dill
• oak and currant leaves
• allspice to taste

Before pickling ceps for the winter according to this recipe, you need to pour a layer of salt on the bottom of the barrel. Porcini mushrooms lay in layers (caps down), sprinkling with salt, herbs, spices. Put a wooden circle on top and press against oppression. After 7 days, when the mushrooms settle, pour a little formed brine, add fresh mushrooms. Repeat the procedure again (so that the barrel is full). On the top row, put clean cabbage leaves. Cork barrel, put on ice. Mushrooms will be ready in 1.5–2 months.

Porcini mushrooms spicy salting for the winter.

Ingredients:

• 10 kg of porcini mushrooms
• 500 g of salt
• Bay leaf
• Tarragon
• Marjoram
• Cinnamon
• Clove
• allspice to taste

Porcini mushrooms peel, cut off the legs. Prepared mushrooms pour salted water, bring to a boil and cook for 15 minutes. Then recline in a colander, rinse with cold water, let the liquid drain. Put the mushrooms in an enameled bowl in layers (upside down), sprinkling with salt and spices. Put a flat plate on top and squeeze it with oppression. Mushrooms will be ready in 7 days.

Blanched salted porcini mushrooms.

Ingredients:

• 10 kg of mushrooms
• 500 g of salt
• Garlic
• parsley root
• Horseradish
• Dill
• oak leaves
• black currants and cherries
• pepper to taste

Put the peeled and washed mushrooms in a colander and dip in boiling water for 5–8 minutes. Then quickly cool, rinsing in cold water, let the liquid drain. Put the mushrooms in the dishes in layers, adding garlic, parsley root, horseradish, dill, oak leaves, black currants, cherries, peppers and salt. Set a small load on top and keep it in a cool place for 7-10 days.

Salted porcini mushrooms with onions

Structure:

• 1 bucket of mushrooms
• 500 g of salt
• 200 g onions
• black pepper to taste

To cook salted porcini mushrooms with onions, they need to be boiled for 20 minutes, cool in cold water. Then dry on a sieve, chop, sprinkle with a mixture of salt, pepper and chopped onions. Mix the mushrooms thoroughly and lay tightly in a container for salting. Cover with a cloth, squeeze with the oppression and leave for 7 days

Salted porcini mushrooms with citric acid.

Ingredients:

• 10 kg of mushrooms
• 5 l of water
• 350 g salt
• 35 g citric acid

Blanch mushroom caps in salted boiling water for 2 minutes, put in a colander, cool. Put mushrooms in prepared dishes in layers, sprinkling with salt. For brine, bring the water to a boil, add salt and citric acid, cool. Pour mushrooms with brine, cover the jars with parchment paper and place in a cool place.

Mushrooms will be ready for use in 20-30 days.

Salted porcini mushrooms with garlic and butter

In order to cook white salted mushrooms with oil and garlic, you need to take the following ingredients:

• 1 kg of mushrooms
• 100 g salt
• Garlic
• Dill
• Parsley
• blackcurrant and cherry leaves
• horseradish leaves
• pepper to taste

Rinse mushrooms, dry, cut large ones into pieces. Finely chop the garlic and herbs. Put a few leaves of horseradish, blackcurrant and cherry on the bottom of the pan, then layer the mushrooms with the caps up, sprinkle with chopped garlic and herbs. So lay all the mushrooms, sprinkling layers of salt and pepper. After filling the pan, put a flat plate on top and squeeze it with oppression. Put in a cool place for 2 weeks.

Salted porcini mushrooms (method 1).

In the hot salting method, mushrooms that have been picked and washed should be blanched first, then put on a sieve to make glass water, then put in dishes prepared for salting, add spices and sprinkle with salt. For 10 kg of mushrooms:

• 300-400 g of salt

Spices and seasonings:

• Garlic
• Pepper
• Dill
• horseradish leaf
• black currant leaf
• Bay leaf
• allspice
• cloves and others

Salted porcini mushrooms (method 2).

Place the soaked mushrooms to the edges in a prepared dish (enameled pan, barrel) with the legs up, pour over salt at the rate of 3-4% by weight of mushrooms, that is, 10 kg of mushrooms:

• 300-400 g of salt

Spices and seasonings:

• Garlic
• Pepper
• Dill
• horseradish leaf
• black currant leaf
• Bay leaf
• allspice
• cloves and others

put on the bottom of the barrel, on top, and also shift the mushrooms in the middle. On top you need to put a wooden circle and cargo. As the mushrooms settle in the barrel, you can put a new portion of them, pouring them with salt, and so on until the container is full. After this, the mushrooms must be taken out to a cold place. With the cold method of salting, the mushrooms that have been picked should be soaked for 2-3 days in cold water, changing it many times to remove milky juice. At this time, the mushrooms should be stored only in a cold room, since in the heat they can ferment and sour. For 10 kg of mushrooms:

• 300-400 g of salt

Spices and seasonings:

• Garlic
• Pepper
• Dill
• horseradish leaf
• black currant leaf
• Bay leaf
• allspice
• cloves and others

Porcini mushrooms are salty.

Components:

• Boiled mushrooms - 5 kg
• Dill Greens - 50 g
• Bay leaf -8-10 pcs.
• Peppercorns - 30 g
• Blackcurrant leaves - 150 g
• Salt - 500 g

Peel, rinse and boil freshly picked mushrooms in slightly salted water until tender. The readiness of mushrooms is determined by their subsidence at the bottom and the cessation of foaming, while the broth becomes more transparent. The broth must be drained, put the mushrooms in a linen bag and put under the load to completely remove the liquid. Depressed mushrooms lay in layers in a bowl for salting, pouring each layer with salt and shifting with spices. Put the remaining leaves of black currant on top, then a clean linen napkin, on it - a wooden circle and a load. So that the top layer is not covered with mold, it must be poured with cold brine. Mushrooms can withstand 2-3 days at room temperature, and then bring to a cold place. After about a month and a half, the mushrooms will be ready for use.

Mushrooms are salty.

Components:

• Mushrooms - 5 kg
• Salt - 250 g
• Allspice - 1 teaspoon
• Dill Greens - 1 bunch

Peel the mushrooms, separate the caps from the legs and boil for 20 minutes in salted water. Then rinse the mushrooms under a stream of cold water, place on a sieve and let the water drain. Lay hats and legs in layers for pickling, pouring each layer of hats with legs with salt and pepper and shifting them with greens. Cover with a linen napkin, a wooden circle and put the load on, keep it in the room for 2-3 days and place it in a cold room.

Porcini mushrooms hot salted in Oryol.

Components:

• 1 kg of mushrooms
• 2 tbsp. tablespoons of salt
• 5 peas of allspice
• 7 peas of black pepper
• ground red pepper
• 20 g of dill
• 2-3 blackcurrant leaves

Before salting, soak the mushrooms in salted water, changing it several times. Boil in slightly salted water for 5–8 minutes. Discard in a colander and cool. Lay in containers in layers, sprinkling with salt and shifting with spices, blackcurrant leaves and dill stalks.