How to pickle porcini mushrooms without sterilization
It is worth observing the whole technology, since ceps for the winter without sterilization will be at risk of developing pathogenic microflora in conservation. With proper preparation, this product is absolutely safe and perfectly stored in a city apartment.
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Pickling porcini mushrooms in jars without sterilization for the winter
Porcini mushrooms used for pickling should be fresh, strong, unripe and non-wormy. Pickling porcini mushrooms without sterilization should be carried out on the day of collection. Small mushrooms can be boiled whole, cutting only the bottom of the spine. Hats and roots of porcini mushrooms must be pickled separately. Large hats are cut in half or in four. Before pickling porcini mushrooms for the winter without sterilization, they need to be cleaned, the roots cut off, departing from the caps for white ones by no more than 2.5 cm. Porcini mushrooms are boiled for 10-15 minutes from the moment of boiling.
For 1 kg of prepared mushrooms take 180-200 ml of water and 40-45 g of salt, bring the brine to a boil and put the mushrooms in it.
Do not lay them in large portions. As soon as the mushrooms boil, the fire is reduced.
To evenly boil the mushrooms, they must be carefully mixed with a wooden spoon or spatula.
To keep the marinade light and transparent, the foam formed during boiling is removed with a slotted spoon or a wooden spoon.
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When the froth ceases to appear, sugar and spices are added - when sugar is added to the marinade, the taste of mushrooms improves significantly.
At the end of cooking mushrooms, you need to add 5-6 ml of 80% vinegar essence.
If pickling porcini mushrooms in jars without sterilization is intended for long-term storage, the amount of acid can be increased to 10 grams. When the mushrooms sink to the bottom of the dishes, and the marinade brightens, the cooking is finished. It is important not to digest the mushrooms, otherwise the marinade will be cloudy, with floating mushroom threads. After cooking, the mushrooms, along with pouring, are cooled in a wide bowl (enameled basin, bowl), transferred to a wooden barrel and corked. The fill should cover the mushrooms. Pickled mushrooms are stored in a cellar, glacier or other cool place. In a month they will be ready for use.
Ceps recipes for the winter without sterilization
Before pickling porcini mushrooms without sterilization, put spices on the bottom of the dishes - blackcurrant leaves or bay leaves, garlic, dill, horseradish leaves, and, if desired, allspice, cloves, etc. On the spices, put the mushrooms with their legs upside down. 5-8 cm thick, each of which is sprinkled with salt.
At home, take 3% of salt by weight of mushrooms or per 1 kg:for example, for thistles and russula - 50 g, mushrooms - 40 g, etc. 2 g of bay leaf and 1 g of allspice per 10 kg of mushrooms are also added.On top of the mushrooms with a clean linen cloth, and then with a freely entering lid (wooden circle, enameled lid with the handle down, etc.), on which oppression is placed - a stone that has been previously cleaned and scalded with boiling water or boiled. It is better to wrap the stone with clean gauze. For oppression, you can not use metal objects, bricks, limestone and easily crumbling stones. After 2-3 days, the excess brine that has appeared is drained and a new portion of mushrooms is added. This operation is repeated until the sedimentation of the fungi ceases and the containers are filled to the maximum.
If after 3-4 days a pickle does not appear above the mushrooms, the oppression is increased.
Salted mushrooms are stored in a cool place, periodically (at least once every two weeks) washing the wooden oppression and changing the napkin.
Pickled porcini mushrooms according to the recipe without sterilization can be somewhat different: on the spices, place the mushrooms with their caps up (and not down) in a layer 8–10 cm thick (and not 5–8), sprinkle it with salt, then put spices again, and then put mushrooms and salt on them. So fill the entire container in layers. After that, cold boiled water is poured there, the dishes are covered with a wooden circle entering it, and oppression is placed on top. When the mushrooms settle a little, are compressed, the container is supplemented with fresh mushrooms, tightly cork and put in a glacier, where it is shaken, rocked or rolled every week (for example, barrels) to evenly distribute the brine. In order to cook delicious porcini mushrooms for the winter, recipes without sterilization must be selected using a large amount of brine. As you know, mushrooms without brine blacken, mold, and from freezing become flabby, tasteless and quickly deteriorate. They are especially careful that the container does not leak, and the mushrooms are not exposed from the brine and do not freeze in the cold.
How to pickle porcini mushrooms without sterilization
Before pickling porcini mushrooms without sterilization, we recommend that you select the appropriate recipe and strictly follow its instructions.
Pickled porcini mushrooms without sterilization according to the salting recipe are very tasty and crispy.
Take 1.5 cups of salt per 1 bucket of porcini mushrooms. Dip young boletus in boiling water, let it boil 1-2 times, put on a sieve and pour over with 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 they have been 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.
Recipes for pickled porcini mushrooms without sterilization allow you to cook delicious snacks that are safe for human health.
For example, you can take freshly picked autumn boletus, 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, drain 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 from above melted, but hardly warm, oil 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.
A simple recipe for porcini mushrooms without sterilization
Porcini mushrooms, oily, boletus and cap boletus spicy salting 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.
Pickled porcini mushrooms without sterilization
In a large enameled pan put porcini mushrooms (about 10 kg), 400 g of salt, pour 2 liters of water, boil. When the mushrooms stop emitting dark foam, which must be removed with a slotted spoon, put a few bay leaves, 10 peas of allspice, as much cloves, a little cinnamon, star anise (if any), dill, parsley, as well as 2-3 tsp. Sahara. At the end of cooking, when the mushrooms settle to the bottom of the pan, and the marinade becomes transparent, be sure to add 100-180 ml of vinegar essence.
- 1 kg of raw mushrooms pour 0.5 tbsp. water
- and 0.5 tbsp. table vinegar
- add 3 bay leaves,
- 1.5 tbsp. l salt
- 5-6 pcs. pepper
- cloves
- some cinnamon
- 3 g of dill.
Add all spices to boiling water only after the foam has been removed. Boil in the marinade, stirring gently, 20 minutes
