Canned mushrooms. regulations

"It's simple": recipe with fried mushrooms

A wonderful preparation, in winter it remains to send the contents of the jar to a frying pan, fry a little in oil with onions, add potatoes or sour cream and invite everyone to the table. Chanterelles are ideal for such a delicacy, but if on a quiet hunt you were lucky enough to find white, polish, mushrooms or aspen mushrooms - also feel free to go to the kitchen.

Ingredients:

2 kg 600 g of chanterelles;
100 g of salt;
200 g of vegetable oil;
200 g pork fat.

Preparation:

After thoroughly washing the mushrooms in several waters, send them to a hot pan. Add some salt.
While stirring, wait until all the liquid has evaporated.
Pour in oil, add the remaining salt. Stir until cooked.
Fill sterilized, absolutely dry jars with mushrooms, tamping with a spoon. Pour vegetable oil into a filled container.
Melt the pork fat, pour the contents of the jars on top. Cork immediately, you cannot turn it over. After cooling, send to the cold.

How to salt mushrooms in jars for the winter

Mushrooms are salted for the winter in three ways:

Hot
Cold
Dry salting.

The difference between the methods lies in the duration of cooking, and the choice of a specific method depends on the type of mushroom. For example, with the cold method of salting, the readiness of the product occurs in about a month and a half. But the shelf life of such blanks is much longer. Hot salted food will be ready to eat in less than a month. But in terms of taste, they are significantly inferior to the previous ones. In addition, hot canned mushrooms do not last as long.

Cold way

This method got its name because during cooking mushrooms do not lend themselves to heat treatment. As a result, they do not lose their natural properties at all: they remain fragrant and crispy. However, it is worth noting that cold salting requires careful preparatory work, which consists in repeatedly soaking the mushrooms with frequent water changes (Figure 2).

Figure 2. Cold method

Mushrooms prepared in an appropriate way are laid out in a clean dish, sprinkled with various seasonings, for example, dill seeds, allspice and black pepper, bay leaves and garlic, and salt. So, for 1 kg of raw materials, you will need 2 tablespoons of salt, but everyone chooses seasonings and their amount according to his taste. The last is the layer of spices, which is covered with a small lid on which the load is placed. This is necessary in order for the mushrooms to release the juice and form a kind of marinade. It happens that little juice is released, then the weight of the load is increased or a little cold boiled water is poured into a container with mushrooms. It should be stored in a cool place for about a month and a half. This time will be enough for them to be salted and ready for consumption.

Hot way

Unlike the previous method, the hot salting method involves heat treatment of the mushrooms. This, of course, affects their appearance and taste. For example, hot salted products are not so crispy, and their shelf life is much shorter. However, in a city apartment, where there is not so much space, it is much easier to arrange several jars in the pantry than a whole tub. In addition, almost any species can be canned hot, which cannot be said about the cold one (Figure 3).

Just as in the previous case, the mushrooms must be prepared: sort out, peel, wash, cut if necessary. Remember to weigh them before boiling so you know how much salt you need. The proportion remains the same: for 1 kg of mushrooms - 2 tablespoons. salt. Bay mushrooms water and adding salt, cook them for about half an hour.It all depends on the species, since some of them are tougher and will take longer to cook. You can read about the features of salting of different types below.

Figure 3. Hot salting method

The foam formed on the surface during cooking must be removed. After the required time has elapsed, the mushrooms are removed from the boiling water using a slotted spoon, allowed to drain and cool. Take your time to pour out the brine, we still need it. Then the mushrooms are laid out in prepared sterile jars, on the bottom of which spices are preliminarily placed to taste. Sprinkle each layer with salt and the remaining spices until the jar is filled to the top. The contents of the jars are poured with the brine in which the mushrooms were boiled, and put under oppression for several weeks in a cold place. Subsequently, the ready-made mushrooms can be transferred to other, more convenient containers.

Rolling salted mushrooms for the winter

The taste of salted mushrooms is significantly different from pickled ones, but it is not always possible to preserve them until winter, because this requires a certain temperature in the room or a volumetric refrigerator. But experienced mushroom pickers know small secrets of long-term preservation of pickles. One of them is the rolling of salted mushrooms for the winter.

Mushrooms can be salted either raw or boiled beforehand. To pickle 1 kg of mushrooms, you will need 50 g of rock salt and seasoning to taste (garlic, horseradish, dill, lavrushka, pepper). Lay all ingredients in layers, put oppression on top.

When the mushrooms are salted and ready, drain all the released brine and rinse them. Prepare a fresh solution (0.5 tablespoons of salt per liter of water) and boil the pickled mushrooms in it for about 2 minutes. Then take out the mushrooms with a slotted spoon and put them in jars. Bring the remaining brine in the pan to a boil, pour it into jars of mushrooms and add 1.5 tsp to each half-liter container. vinegar. Sterilize for at least 30 minutes, roll up. Now pickles can be safely stored in the cellar all winter.

The most time-consuming process in rolling mushrooms for the winter is the preparation of the mushrooms themselves. But the time spent is worth it, because in winter such a snack will diversify the diet poor in vitamins and will become the pride of the festive table.

Many believe that the most delicious mushroom - it's white, and it's hard to disagree with them. It has an unusual nutty flavor and a pleasant aroma. People often call it a boletus, as it is most often found in a pine forest. There are a lot of options for its preparation, it is good in frying, salting and, of course, unique in addition to the main dish. Many people probably want to know how to pickle porcini mushrooms so that they can be enjoyed later.

First, you should briefly familiarize yourself with the information on how our future delicacy looks like. The porcini mushroom has a hemispherical cap and a leg, somewhat reminiscent of a barrel. It grows in various forests: coniferous, birch, deciduous, mixed. Depending on the "residence" it has variations in appearance. For example, in a mushroom marinade, boletus boletuses are white, in no way inferior to their "relatives", but, unfortunately, now you can hardly find them.

Pickled mushrooms have hundreds of ways to cook, and all because many housewives add something of their own to the recipe. Therefore, it is not always worthwhile to blindly follow the instructions; try to compose your own unique marinade.

Before cooking, it's best to familiarize yourself with a few general tips for pickling mushrooms for the winter:

Thorough rinsing.

Lack of wormy parts.

Use sterilized jars correctly so that the workpiece does not ferment.

It is better to marinate only the hats, while the legs can be used for frying.

You can add a pinch of citric acid to recipes to keep the white caps in color.

Small mushrooms are usually used in the marinade.

Pickling

Before closing the Valui mushrooms for the winter, you need to prepare the jars. They should be not only clean, but also sterilized so that the workpiece stands for as long as possible.It will take you no more than an hour to prepare the marinade, but the result will be excellent.

Ingredients:

cowsheds - 1 kg;
garlic - 2–3 cloves;
bay leaf - 3 pcs.;
salt - 20 g;
water - 1 l;
sugar - 60 g;
vinegar - 120 ml;
dill - 2-3 umbrellas;
cloves, allspice to taste.

How to close Valui mushrooms for the winter:

Clean and rinse the barns out of dirt. Pour in cold water and soak the fruit bodies throughout the day.
Pour the gobies with water, bring to a boil and cook for 45 minutes over medium heat, constantly skimming off the foam.
Discard them in a colander and rinse again.
Prepare the marinade: dissolve salt and sugar in a liter of water. Bring the brine to a boil, cook for 5-8 minutes.
Add mushrooms to the marinade, boil for another 10 minutes.
Divide the product into jars, fill with boiling brine.
The marinovka can be preserved for the winter (closed with iron lids) or covered with nylon lids.
You can take a sample 30 days after pickling.

Cold way

Salting valuevs for the winter in glass jars in a cold way also involves pretreatment and boiling of mushrooms... We bring to your attention a quick marinade recipe that will help you out when there is not a lot of time for cooking.

Ingredients:

cowsheds - 2 kg;
water - 1 l;
coarse salt - 40 g;
sugar - 40 g;
citric acid - 12 g;
allspice - 10 peas;
cloves, cinnamon - to taste.

How to properly cook Valui mushroom for the winter:

Soak and pre-boil the mushrooms for half an hour. Drain them in a colander and let the water drain.
Prepare the marinade: pour water into a saucepan, add salt, sugar. Bring to a boil.
Stir the brine until all grains are dissolved. Strain it through cheesecloth.
Return the marinade to the pan, add spices, citric acid.
Spread the valui evenly over the jars so that the mushrooms reach the hangers of the container.
Pour with boiling marinade, screw the lids on.

Hot method

There are several methods of marinating Valui mushrooms in jars for the winter: hot, cold. The containers can be tightened with metal lids or closed with plastic ones. In the first case, jars can be stored in a cool place, and conservation, sealed with nylon lids, should be stored in the refrigerator or in a cold cellar.

Ingredients:

vinegar - 120 ml;
water - 120 ml;
salt - 20 g;
cloves - 2 pcs.;
sugar - 1 tsp;
valuei - 1 kg;
bay leaf - 3 pcs.;
black pepper -3 peas.

How to make a valui mushroom for the winter in banks:

Soak and pre-boil the value, rinse and discard in a colander.
Prepare the marinade: pour water into a saucepan, add salt and sugar, stir well.
Place the container on the stove and bring to a boil. Enter the rest of the spices, pour in the vinegar.
Place the washed valui in a saucepan with marinade, bring to a boil and simmer for 30 minutes over low heat.
Continuously skim off the foam from the surface of the workpiece.
As soon as the barns have sunk to the bottom and the brine has become transparent, you can start rolling.
Put the values in the jars, fill with the marinade and seal the containers.

Roll into banks

We bring to your attention a recipe for a universal marinade - it is suitable for all types of mushrooms. Thus, you can cook not only value, but also milk mushrooms, boletus, mushrooms and chanterelles. The most important thing is to keep the proportions.

Ingredients:

water - 1 l;
sugar - 100 g;
salt - 40 g;
vinegar - 100 ml;
spices: coriander, cloves, all kinds of peppers, bay leaves, cinnamon, mustard seeds - to taste.

Valui mushroom preservation:

Soak and boil the barns for half an hour. Rinse the mushrooms with water and discard in a colander.
Prepare the marinade: dissolve salt, sugar in water, bring the brine to a boil.
Add spices and vinegar to the liquid, boil for another 5 minutes.
Place the prepared fruit bodies in the marinade and cook over medium heat for half an hour.
Arrange hot mushrooms in jars, pour boiling brine and seal.
Cool the containers slowly at room temperature and take them to the basement.

Universal forest mushroom marinade recipes

These recipes work equally well for all of the mushrooms listed above. Using any kind, you get a guaranteed delicious snack.

9% vinegar recipe

Spices are designed for 1 liter of water, so increase the amount of all components in proportion to the volume of the marinade.

Ingredients:

5 tbsp. spoons of 9% vinegar;
2-3 cloves of garlic;
2.5 tbsp. tablespoons of sugar;
2.5 tbsp. tablespoons of salt;
8 black peppercorns;
2-3 pcs. carnations;
3-4 bay leaves.

Preparation:

Cut the prepared forest mushrooms into small pieces.
Boil water in a saucepan, salt.
Add chopped mushrooms, bring to a boil and simmer for 15-20 minutes over low heat, skimming regularly.
Strain the mushrooms and transfer to another saucepan, completely filling them with water.
Then pour this water into a measuring jug (or another container of which you know the volume) to determine the number of liters. Add all spices in proportion to the volume, except for garlic and vinegar.
Bring to a boil and cook the marinade for 5 minutes over medium heat.
Add the peeled, cut into several pieces garlic, mushrooms and simmer for another 10 minutes.
Add vinegar, stir the mixture and, without cooling, put in prepared jars.
9. Roll up the lids, turn the cans upside down, leave to cool completely. You can cover with a blanket.
Store this workpiece in the refrigerator or any other cool place.

Pickled mushrooms with onions

Ingredients:

1 kg of fresh forest mushrooms;
3 onions;
2 cloves of garlic;
5 bay leaves;
2 tbsp. tablespoons of vinegar (6%);
8-10 allspice peas;
black pepper, sugar and salt to taste.

Preparation:

Cut the prepared hats and legs into small equal parts.
Pour the mushrooms completely with water, cook over medium heat for about 5 minutes and discard them in a colander.
Pour fresh water over the mushrooms again and bring to a boil.
Add spices, cook the resulting mixture over low heat for about 25 minutes.
Cut the onion into medium-sized cubes and fry in vegetable oil.
Add onions, garlic, sugar, vinegar to the mushrooms.
Leave the mixture to brew a little at room temperature, after which you can start rolling.

Fragrant mushrooms

Ingredients:

1 kg of fresh mushrooms;
500 ml of water;
3 pcs. carnations;
30 gr. salt;
1/3 Art. spoons of cinnamon;
2 bay leaves;
1 teaspoon of vinegar essence (70%);
3 bunches of star anise;
4 allspice peas.

Preparation:

Boil water, add salt, spices and herbs.
Stir and add mushrooms. Simmer for 15-20 minutes over low heat.
Throw the mushrooms in a colander, draining the marinade into a separate container.
Add vinegar to the broth.
Arrange the mushrooms in sterilized jars and cover with hot marinade, roll up the lids.

Spicy Recipe

Ingredients:

1 kg of forest mushrooms;
250 ml of vegetable oil;
1 teaspoon of coriander;
100 ml of rice vinegar (can be replaced with table vinegar, 70 ml);
1 tsp black pepper;
2 tbsp. tablespoons of sugar;
½ teaspoon of turmeric;
½ - 1 teaspoon red pepper (depending on taste);
1 tbsp. a spoonful of salt;
4 bay leaves.

Preparation:

Boil 2 liters of bay leaf water.
Add the prepared mushrooms, cook for 10 minutes over medium heat, skimming off the foam with a slotted spoon.
Drain the marinade into a separate container and remove the bay leaves. Add the remaining ingredients - sugar, salt and vinegar, mix thoroughly.
Transfer the mushrooms to a large bowl, sprinkle with pepper, coriander and turmeric on top.
Heat vegetable oil in a saucepan, add to mushrooms, mix well.
Pour the hot marinade over the mushrooms. Lay out the workpiece in sterile jars, roll it up, cool, turning it upside down.

Recipe for the winter without sterilization

Ingredients:

1 kg of mushrooms;
500 ml of water (for the marinade);
2 teaspoons of vinegar (9%);
1.5 teaspoons of salt;
4 bay leaves;
• 2 teaspoons of citric acid;
• 1 teaspoon of sugar.
• 2-3 teaspoons of mustard seeds;
• fresh dill - several branches.

Preparation:

Pour the peeled and chopped mushrooms with cold water, let it boil for 5 minutes. Drain the water, pour in a new one and boil for another 15-20 minutes.
Boil water for the marinade, add sugar, bay leaf, citric acid, salt, mustard seeds and at the very end pour in vinegar.
Place the mushrooms in sterilized jars, adding fresh dill.
Pour the marinade into jars and roll up.

This snack should be kept in the refrigerator.

We prepare pickled porcini mushrooms for the winter - a simple recipe

I will start with porcini mushrooms, firstly, because I love them very much, and secondly, because many people are looking for recipes for how to prepare porcini mushrooms for the winter. I believe that pickling is one of the safest and most delicious ways to preserve mushrooms. They are well stored and ready to eat, just open the jar. Of course, dried mushrooms will allow them to be fried or cooked in soup, just like frozen ones, but we'll talk about this another time. Now about how to preserve mushrooms in jars for the winter.

Since it is not possible to know in advance how many kilograms of mushrooms you can bring from the forest, I will give approximate volumes and will start from the amount of marinade that will be required for conservation.

To marinate porcini mushrooms you will need:

fresh porcini mushrooms,
salt - 1 tablespoon
sugar - 3 tablespoons,
vinegar 9% - 80 grams,
peppercorns - 6 peas,
allspice - 6 peas,
bay leaf - 3 pieces,
garlic optional - 1 clove per jar.

Preparation:

1. Be sure to prepare pre-sterilized jars. Small jars are suitable for pickling mushrooms, but you can take any that you find in your home. It is also easy to buy cans in the store. But do not forget to buy covers for them. The lids must also be sterilized. To do this, it is enough to boil them in a saucepan for about 5 minutes.

2. Clear the mushrooms from the remnants of soil and forest debris. To do this, rinse them with your hands under running water, and cut the ends of the legs with a knife in those places where the soil has eaten.

Then, pour water into a large container and rinse the mushrooms. By the way, if you add salt to the water for washing, then all the worms and larvae that hid in them before will come out of the mushrooms.

3. Place the mushrooms in a large saucepan or bowl, cover with water and place over medium heat. Let the mushrooms boil and lower the temperature a little so that the water with the foam that appears does not run off onto the stove.

The foam must be removed during the boiling process; residues of dirt and debris appear in it, which could not be washed off with water. It often happens that something small goes unnoticed or hides somewhere in the crevices and folds of the mushroom.

Boil porcini mushrooms for no more than half an hour. I usually boil for the first time only 15 minutes, since noble mushrooms do not need a long boil, boiling too long only deprives them of their taste and overcooks them.

4. After boiling for 15 minutes, remove the mushrooms from the stove and drain. The first water is poured out, we will not need it for the marinade, since it will still not be clean enough and a little slimy. Discard the mushrooms through a sieve or colander, if there are many, then in batches.

5. Prepare the marinade to marinate the mushrooms for the winter. There are a lot of marinade recipes. This version offers a sweet and sour version, which is somewhat similar to a pickle for harvesting cucumbers. Although I know some people don't like adding sugar when pickling mushrooms, I think it's a matter of taste.

To prepare the marinade, pour a liter of water into a separate saucepan, add salt and sugar into it, put spices (except for garlic, it must be placed on the bottom of the jars before placing the mushrooms), then put on fire and bring to a boil.

6. Add vinegar to the boiled marinade and remove immediately from heat. Stir and pour over the hot, freshly boiled mushrooms with this marinade.The mushrooms should be completely covered. That is, if you have a lot of them and the marinade is not enough, then prepare another portion with the same proportions and add. It will take very little time.

7. Mushrooms in the marinade (in the right amount) put back on the fire and bring to a boil, this is necessary for additional sterilization.

8. Place the prepared marinated mushrooms in the prepared jars using a large spoon or ladle (if adding garlic, put one clove in the bottom of the jar). Try to fill them to the very top with liquid; the mushrooms will float to the top of the jar by themselves, you don't need to press them down.

Cover with hot, freshly sterilized lids and tighten.

Turn rolled or rolled jars onto the lid and leave to cool at room temperature.

Mushrooms marinated with tomatoes

A wonderful recipe for those who like to constantly cook something new. For the preparation of preservation, it is better to take small juicy tomatoes with dense skin. It's great if there is cherry - in combination with mushrooms, they will look amazing, but you can only learn the taste by preparing an unusual preparation.

Ingredients:

980 ml of water;
25 g of salt (as much as possible);
40 g of dill twigs;
5 g nutmeg;
10 g of bay leaf;
7 g of allspice and black peas;
3 g cloves;
550 g tomatoes;
580 g of mushrooms (preferably champignons);
90 ml of vegetable oil;
55 ml vinegar.

Preparation:

Place clean sorted mushrooms in a saucepan (small whole, large - cut into pieces).
Pour cold water, turn on the fire. After boiling, add pepper, vinegar, vegetable oil, all seasonings, spices, chopped dill. Boil everything for a little over a quarter of an hour.
Strain the finished mushrooms (pour the marinade into a saucepan).
Fill sterile glass containers with mushrooms and tomatoes (can be mixed, can be in layers).
Boil the marinade, pour over the fruits. Leave under the lid for a few minutes.
Pour the marinade back into the saucepan using the perforated lid. Boil again, pour glass containers, roll up immediately.

A simple recipe for canning mushrooms at home

Ingredients:

Mushrooms (honey agarics, aspen mushrooms, porcini, etc.).
Water.
Sugar (a couple of spoons).
Salt (4 tablespoons).
Vinegar.
Black pepper (peas).
Bay leaf.
Cloves (optional)
Garlic (several cloves).

The conservation process includes the following stages:

All fruits must be well washed. After that, they are cut into small pieces.
Then they are dipped in salted boiling water and boiled in it for 15 minutes. During the period, a lot of foam will form in the pan, it must be removed. During boiling, the broth will acquire a golden color.
After that, the fruits should be laid out in a separate container and filled with marinade. It is prepared like this: for 1 liter of water there are 2 tablespoons of salt. This step also adds the rest of the spices from the ingredient list. Let the mushrooms lie in this marinade for several hours. During this time, they will acquire a very pleasant smell, which will positively affect their taste.
Then the marinated mushrooms are again sent to the fire and boiled for 10 minutes. Cover the pot with a lid to prevent odorous fumes from escaping completely.
When the heat is off, add the garlic to the pot. It is not recommended to cut it, it is needed solely for smell.

Pickled porcini mushrooms

Autumn is known to be mushroom season. Just like fishing, picking up mushrooms, or as the people call "quiet hunting" - is one of the most interesting and exciting types of outdoor activities. And what delicious dishes can be prepared with collected forest gifts! Even such an ordinary dish as fried potatoes becomes just a culinary masterpiece.

The most avid mushroom pickers, in addition to preparing various dishes, stock up on mushrooms for the winter - for this they are frozen, dried and, of course, pickled.After all, in winter it is so nice to open a jar of pickled mushrooms, remember the warm days and feel the aroma of the summer forest!

The most valuable is the white mushroom - it is called the royal one. Porcini mushrooms are prized for their taste and nutritional properties. When cooked correctly, this is a real delicacy. This mushroom belongs to the first category. It is better than other mushrooms absorbed by the human body, and also contains many useful substances.

Ceps contain more than others riboflavin, a substance responsible for the health and growth of nails, hair, skin and the health of the body as a whole. Riboflavin is especially important for maintaining normal thyroid function.

Of course, the best way to preserve the beneficial properties of the porcini mushroom is to dry it, as well as freeze it. However, I also really like pickled porcini mushrooms. In addition, pickling them is not difficult at all, since they do not require any additional preparation, such as honey mushrooms or boletus. The main thing is to observe all proportions, the order of preparation, the necessary ingredients and purity.

Ingredients for making pickled porcini mushrooms:

1.5 kg - porcini mushrooms

For the marinade:

1 liter - water
1.5 - 2 tablespoons - salt
1 tablespoon - granulated sugar
3 - bay leaves
6 peas - allspice
1 tsp - 70-80 percent vinegar essence
some cloves and cinnamon

How to pickle porcini mushrooms?

Preparing mushrooms before pickling:

For pickling, it is advisable to use only freshly picked mushrooms, in a day they will already be unsuitable for this. It is best to choose smaller and stronger mushrooms, and, of course, not wormy, because after pickling all the wormholes will be perfectly visible, unlike, for example, dried mushrooms.

We take the weight of mushrooms without legs, since it is advisable to use only mushroom caps for pickling. The legs of the mushrooms can be boiled and used to prepare other dishes, such as fried with potatoes.

We thoroughly wash the hats from sand and forest debris, leave the small ones as they are, and cut the larger caps into pieces. At the same time, we put water on the stove for boiling mushrooms and a device for sterilizing cans (you can use a regular kettle for this).

Jars with lids are thoroughly washed, both inside and outside. For one can, five minutes of sterilization is enough. Fill the lids with boiling water and leave to lie until closing.

Put the porcini mushrooms in boiling slightly salted water and cook until tender over medium heat, stirring occasionally. The mushrooms are ready if most of them have sunk to the bottom (approximately 10 - 15 minutes after boiling).

How to make a marinade for porcini mushrooms:

Simultaneously, cook the marinade in a nearby saucepan. The advantage of this method of pickling is that the marinade remains transparent, if only slightly tinted with spices.

To prepare the marinade, bring 1 liter of water to a boil and add salt, sugar, bay leaf, allspice, cloves and cinnamon in the amount specified in the recipe. Cook for 10 or 15 minutes. The total amount of marinade is taken based on a liter jar of mushrooms - 200 ml. marinade.

As a result, our mushrooms and marinade will be ready at the same time. After the mushroom marinade is ready, add 1 teaspoon of 70-80 percent vinegar essence to it. Using a slotted spoon, we immediately put the mushrooms into prepared jars and fill them with marinade under the lid.

In order to store pickled mushrooms for longer, more than six months, it is advisable to add a little more essence, and pour a little sunflower oil (real, not pasteurized) into each jar before closing. After that, half-closed jars with lids are placed in hot water, brought to a boil and boiled for half a liter and 40 liters for 30 minutes. Then the lids are rolled up or closed.

If you pickle mushrooms in the fall and plan to use this product in the same winter, then re-sterilization can be neglected.It is enough to wrap up inverted jars in a sweatshirt or an old warm jacket for several hours.

From one and a half kilograms of porcini mushroom caps, I got 2 jars with a capacity of 0.550 and 0.720 and half a jar for testing. After two weeks, the pickled mushrooms will be ready to eat. Good luck with your blanks!

Which mushrooms can be salted together?

Here are some combinations of picking a mushroom mixture:

1. White mushroom, separately salted only outwardly beautiful on a platter, but it is best to "dilute" it with medium-sized aspen mushrooms, boletus mushrooms, russula or chanterelles. There should be no more than 30% of foreign mushrooms to the main one.

2. Milk mushrooms also love impurities - you can mix them with a volushka, other lamellar mushrooms, as well as the legs of aspen mushrooms.

3. Chanterelles, though not beautiful by themselves, are good only in bouquets with any (especially porcini) mushrooms - here it is true that up to 50% of impurities are not scary. And in general, this mushroom is more a decoration of a dish than as such a flavoring component. More than once I tried to salt them separately, but the result is zero, no taste, no smell - a translation of the product and a waste of time.

4. Valuey! This is truly a delicacy! Yes, yes, don't be surprised! Nondescript in appearance, but in a salty form - excellent! They don't like impurities, except that there are a bit of mushrooms or russula.

5. Butterlets, honey agarics - salt separately. These mushrooms and pickled are most often also separately.

6. There is such a mushroom - a pig, tasty, but nondescript in appearance, besides there are rumors about their unsuitability for food. It is reasonable to use them separately, because they are not soaked for a long time, but boiled for a very long time! 3 hours exactly, so that the mushrooms drown, and the water in which they were boiled is drained. Next, the brine is prepared.

Features of the selection and preparation of porcini mushrooms for pickling

Before cooking porcini mushrooms, marinated for the winter, they must be selected and processed correctly. Consider the following nuances here.

The taste of mushrooms does not depend on their size, so you can safely choose both large and small ones.
The latter are even more convenient - they can be put in jars as a whole, while large ones will need to be cut into several parts.
Strong mushrooms without defects are suitable for blanks.
Mushroom pickers, of course, recommend taking "samples" immediately after collection. But for those who do not know the intricacies of "quiet hunting", let's say that purchased mushrooms will turn out to be no less tasty. The main thing is that they do not stale. It is believed that the first day after picking the mushrooms is considered the best period for pickling.
Unlike pickled mushrooms or butter mushrooms, not the whole porcini mushroom is pickled as a whole, but only its cap.
This should be taken into account when collecting or purchasing, as the result may result in a much smaller volume of blanks than planned. Do not throw away the legs - they can be fried with onions or baked with meat.
A pickled porcini mushroom recipe may include sterilizing cans or advice on how to do without it.
In the first case, there are more guarantees that the jars will reach the moment when you want to taste their contents.
Mushrooms should not be soaked in water before cooking, as they actively absorb it.
It is necessary to quickly rinse them under running water, separating the caps from the legs. The latter, if you plan to boil or fry, clean with a brush or hard washcloth.