How to properly salt porcini mushrooms - the taste of the product and human health depend on the answer to the question. For diseases of the gastrointestinal tract, pickled mushrooms with vinegar contained in the composition will not please lovers of gourmet cold appetizers. In this case, simple recipes for pickling boletus mushrooms in a tub or jars come to the rescue. From a variety of recipes, each housewife will be able to choose the only, best option.
First of all, mushroom pickers should collect boletus mushrooms. Although many amateurs prefer to use all the prey they find (moss mushrooms, moss moths), best taste will be in white fungi. Arriving home or at a rest stop in the forest, you will need to sort the spoils from the basket.
Large, overgrown fungi are best used for drying, the same applies to worms. For pickling and pickling, it is better to take young mushrooms that have not been touched by worms, even if the leg is to the taste of the living creatures.
From quality preparatory work The final taste of the snack and the safety of the family depends. To remove worms and harmful substances the raw materials are pre-soaked in salted water, and in a short period of time it will be necessary to completely replace it with fresh water several times. For every liter of water add at least 1 tbsp. spoons of salt. Then the fungi are washed again in several waters and only after that the main stage begins.
You can salt or pickle the gifts of the forest different ways.
Spices or flavorings are used differently, the only thing that remains unchanged is the absence of vinegar in the recipes and the use of beautiful forest boletus and table salt in each.
What mushrooms are suitable for pickling?
IN different regions used for pickling different types white fungi, but the most delicious are boletus mushrooms. For cooking, young, small ones with beautiful brown caps are selected. In industry they are called group 1 raw materials. If the bottom tubular layer has already become greenish, it is better to dry such raw materials in the oven. The same applies to boletus mushrooms with large cap damage. Forest dwellers also love to eat mushrooms.
The ideal raw material is young fungi, with caps that have not yet opened and plump legs that have not been eaten away by worms. Larger mushrooms with open caps will need to be cut into several pieces for better salting.
Important! Regardless of the size, the main thing in choice is the absence of worms, the white surface of the tubular layer and the absence of traces of animal influence and rot.
How to pickle porcini mushrooms at home
Every avid lover of such a cold appetizer has his own treasured recipe; we will give only a few options. instant cooking gourmet dishes.
Simple recipe
Boletus mushrooms are salted according to the following scheme:
- Clean the bucket of fungi from debris, dirt. The tough skin must be removed from the legs. The legs are separated from the caps if boletus mushrooms are caught big size, cut into pieces. If the stem is eaten away by worms, it is better to throw it away and use only the cap.
- Rinse the caps in several waters and place in a pan of water. Bring to a boil, then place the mixture in a colander and leave to drain excess water and cool.
- Jars for storing pickles or wooden barrels thoroughly washed with mustard, scalded with boiling water or sterilized.
- Lay out the caps in layers 20-30 mm thick, sprinkling each with coarse rock salt. There is no need to save salt; the shelf life and final taste of the product depend on it.
- Lay on top wooden circle and put oppression.
Now for 5-7 days the fungi are left in the room with room temperature. Constantly drained upper layer brine and remove foam. As soon as the mushrooms are salted and settled, they are put in the refrigerator, or, placed in bags, in freezer. Now in winter you can prepare fresh mushrooms or by watering them vegetable oil and covered with a layer of onions, use as a cold appetizer.
Hot in jars
You can quickly salt mushrooms using this technique:
- To prepare, in addition to 1.5-2 kg of whites, you will need to prepare tarragon herb and 2 small heads of shallots, 90 g of salt, a medium-sized head of garlic, 3-5 dill umbrellas, peppercorns to taste, 2 leaves of horseradish and 1 liter purified water.
- Heat salted water in a saucepan, add mushrooms and bring water to a boil over medium heat.
- Reduce heat to low and simmer the pickles for 15-20 minutes.
- Jars and lids are sterilized in a water bath.
- While the mushrooms are cooking, prepare the brine. Add 10-20 g of salt and all spices per liter of water. Before the mushrooms are ready, bring the brine to a boil.
- Place the mushrooms in a colander, let the water drain a little and place them in jars.
- Each jar is completely filled with aromatic brine and sealed tightly with steel lids.
The jars are turned over and wrapped in a blanket until they cool completely. After this, the pickles are put away in a cool place.
Cold way
The recipe is given for preparing 10 liters of pickles:
- 5 kg of whites are cleaned and placed in a pan of salted water for several hours. During this time, they will be washed well and all the insects will crawl out of the pulp.
- The water is drained, the mushrooms are placed in a colander and the excess moisture is allowed to drain.
- At this time, cut 10 cloves of garlic into thin slices, wash 10 dill umbrellas, 20 pcs. oak and cherry leaves. The greens are additionally treated with boiling water.
- Pour boiling water over barrels or glass containers and wash 5-6 horseradish leaves.
- Pour 1 tbsp into the bottom of the barrel. a heaped spoonful of salt, add horseradish and then evenly place the mushrooms, caps down, in a layer of no more than 20 mm.
- Each layer is sprinkled with salt and spices.
- Leaving a small space on top of the container to collect excess brine and install the load, cover the fungi with several horseradish leaves and add a handful mustard powder and a napkin made of natural material is placed on top.
At least once every 3 days, wash the fabric and pour boiling water over it. Remove foam and add if necessary salt water. Store the pickles in the cellar or after 30 days, put the caps in jars and put them in the refrigerator.
Dry salting
For cooking, you only need to prepare young mushrooms. The method does not require much time and effort. The prepared mushrooms are thinly sliced and allowed to dry, then placed in a container, covered with coarse salt and gently mixed.
The plates are tightly laid out in sterilized jars, each layer layered with several leaves of oak, currant, and cherry. Having completely filled the containers, pour a few whispers of salt on top and seal the jars hermetically.
The product will be ready for use after 40 days. Store pickles in a dark and cool place.
With ginger
This recipe uses ginger root, garlic, dill umbrellas and other spices to taste. Place the prepared caps into a container, topping each layer with salt and filling with water. For 3-4 days, the pickles are kept under pressure, constantly changing the brine and napkins.
The soaked mushrooms are transferred to sterilized jars or barrels. On each layer of whites put several leaves of currants, cherries, spices and seasonings. A load is placed on top and stored in a cool place for storage.
Periodically it is necessary to scald the napkin with boiling water.
With added garlic and oil
The stages of work are carried out according to the cold salting scheme. It is recommended to use any spices and seasonings to taste. Horseradish, cherry, currant and oak foliage will add additional notes to the flavor palette. Garlic is used in many recipes, but vegetable oil can be added when using any recipe. A layer of fat prevents products from becoming moldy during long-term storage.
Therefore, at the final stage, oil is poured on top of the entire arrangement of mushrooms and spices so that the film completely covers the surface of the container. Vegetable oil can be replaced with 100-200 g of vodka or alcohol.
With onion
The salting steps are similar to the hot salting method, but onions, cut into circles, are added to the spice composition. To prepare a bucket of whites, you will need to prepare 500-600 g of coarse salt, currant leaves, allspice and dill umbrellas to taste.
The mushrooms are boiled for 20 minutes, drained in a colander and, after cooling, placed in sterilized jars, topping each layer with salt and spices. This snack will be ready to eat in a week.
How and how long are salted mushrooms stored?
Regardless of the pickling method, all types of pickles can be stored for no more than 9 months. But each pickling method will require some operations to care for the pickles. If the fungi are placed in a barrel under pressure, they will require a deep, cool cellar to preserve them. At least once every 2-3 days, pour boiling water over the napkin, remove the layer of foam and excess brine on top.
The first spots of mold have appeared on the top fungi - don’t get upset and throw the white caps in the trash. 150 g of vodka or vegetable oil will help correct the situation. A layer of vodka will disinfect the pickle and prevent rot from developing. Mushrooms pickled cold and stored in the refrigerator must be served in a similar way, constantly monitoring the safety of the pickles.
White ones, cooked hot and sealed in jars, do not require special care. It is enough to put them in the pantry or lower them into the basement and you can enjoy the exquisite taste of pickles until the new season.
Conclusion
Every housewife can prepare a tasty and healthy cold appetizer from salted porcini mushrooms. It is enough to perform a few simple operations and take a responsible approach to the rules for preserving pickles. In this case, the family will be able to enjoy the exquisite taste of salted boletus with the addition of hints of spices and all kinds of seasonings.
Porcini mushroom is one of the most sought after. Thanks to its excellent taste and useful qualities, it rightfully belongs to the noble ones, and that is why every admirer of “silent hunting” tries to find boletus among the wilds of the forest. This mushroom is excellent in any form - fresh, salted and dried. We have made a selection of recipes with photos, from which you will learn how to pickle porcini mushrooms at home correctly.
A simple recipe in a barrel, bucket or pan
This technology is good in that it does not require large costs for components (there are only two of them) or any special effort. For salting, it is recommended to use coarse rock salt without iodine.
Ingredients
Servings: – + 120
- boletus 5-6 kg
- table salt 500 g
Per serving
Calories: 13 kcal
Proteins: 16 g
Fats: 0.4 g
Carbohydrates: 0.8 g
1 hour. 10 min. Video recipe Print
- calorie content – 13.9 kcal;
- proteins – 1.6 g;
- fats – 0.3 g;
- carbohydrates – 1.1 g.
- porcini mushrooms – 5 kg;
- oak leaf – 25 pcs.;
- dill umbrellas – 10 pcs.;
- cherry leaf – 25 pcs.;
- garlic – 10 cloves;
- coarse salt – 120 g;
- horseradish - 6 sheets.
- Place the cleaned and sorted boletus mushrooms in water, which you just heat - it does not need to boil. Add a little salt at the rate of a teaspoon per two liters of liquid. Then drain in a colander and let dry.
- Prepare the spices. The greens must be placed in boiling water for a couple of seconds so that the leaves become more pliable and reveal their aromas. Remove the husks from the garlic and cut it into slices.
- Place some leaves and a tablespoon of rock salt on the bottom of the container. Compact the layer of mushrooms, covering it with some more spices and salt. Continue in this order until you run out of product. It is recommended to place the largest caps on the bottom.
- Place pressure on top and leave to salt out in a room whose temperature does not exceed 20 degrees. If you notice that too much juice is being formed, you can safely drain some and place a new batch on top.
- calorie content – 15.5 kcal;
- proteins – 1.7 g;
- fats – 0.3 g;
- carbohydrates – 1.5 g.
- boletus - 700 g;
- garlic – 5 cloves;
- coriander, seeds – ½ tsp;
- spicy cloves – 3 buds;
- black pepper – 3 peas;
- table salt – 50 g;
- laurel – 1 leaf.
- Carefully sort the mushrooms, removing all spoiled and hardened areas. If necessary, cut very large caps into several segments. Rinse thoroughly.
- Add salt to the water heated on the stove, and when it is completely dissolved, lower the boletus mushrooms into the liquid. Once the contents of the pot begin to boil, boil for about 15 minutes on a moderate burner. Don't forget to remove the foam.
- After the specified time, add dill, coriander, cloves, pepper and bay leaf. Cook for 7 minutes.
- Place pieces of garlic in prepared jars (sterilize them along with the lids) and compact the boiled white ones. Fill with the strained solution. Roll up, and after cooling completely, transfer to a place with a temperature no higher than seven degrees.
- calorie content – 44.9 kcal;
- proteins – 1.6 g;
- fats – 3.8 g;
- carbohydrates – 0.9 g.
- porcini mushrooms – 1 kg;
- dill, greens – 1 small bunch;
- pepper, black – 8 peas;
- allspice – 5 peas;
- sunflower oil - portions;
- garlic – 1 clove;
- table salt – 20 g.
- Sort and peel the mushrooms. If the debris does not come off easily, we recommend soaking the product in water for no more than 10 minutes.
- Boil the boletus mushrooms for 25 minutes in a small amount of liquid, adding salt. By the time they are ready they will settle to the bottom. Then distribute into jars, layering them alternately with spices and garlic. Add oil until it is about 7mm thick. Cover with nylon lids. When the container has cooled, transfer the containers to the cold.
- calorie content – 24.6 kcal;
- proteins – 1.6 g;
- fats – 0.4 g;
- carbohydrates – 3.8 g.
- mushrooms – 1 kg;
- table bite 9% – 70 ml;
- coarse salt – 1 tbsp;
- granulated sugar – 2 tbsp;
- cloves – 5 buds;
- cardamom pods – 5 pcs.;
- dry mustard – 1 tsp;
- cinnamon stick – 1 pc.;
- bay leaf – 5 pcs.
- Place the mushrooms, pre-sorted and boiled for five minutes, under a running stream and rinse thoroughly.
- Boil 200 g of salt with 2 liters of water in a saucepan, add boletus mushrooms and cook for about 20 minutes, regularly skimming off the foam from the surface. Then drain the liquid.
- Prepare a hot marinade with spices, add white marinade to it, cook for 7 minutes. When there are three minutes left before the end of the process, pour in the vinegar. Leave the workpiece in this state for ten hours. After time, bring to a boil, place in sterilized containers, and seal tightly. Cover with a blanket until completely cool.
Remove any remaining forest debris from the mushrooms, cut off the part of the base that was in the ground. Divide the product into stems and caps. Cut large specimens into acceptable arbitrary pieces. This way you can also make sure that there are no worms.
Place the product in a large saucepan filled with water and place on the stove. Once the liquid begins to actively bubble, drain the mushrooms in a colander and place under the stream. ice water, cooling the boletus mushrooms. Wait for the moisture to drain.
Place in a clean and dry container, sprinkling a generous portion of salt every two centimeters. Cover with a suitable sized dish. Install the weight. This can be either a large jar of water or a cobblestone. Leave for five days.
Over time, the mushroom mass will settle, and then the dishes should be moved to a cool place. You can fill the resulting space with a new batch of whites.
Advice: optimal container for salting a large number of boletus, it is considered wooden tub. If you can’t find one, an enamel basin, bucket or pan will do just fine.
Cold salted porcini mushrooms
This recipe for the winter allows you to prepare an excellent snack with aroma spicy herbs, which will disappear from the table as if by magic.
Number of servings: 105
Cooking time: 1 hour
Energy value
Ingredients
Step-by-step preparation
This is interesting: Despite the presence of horseradish leaves, a moldy coating may appear over time. To ensure this does not happen, sprinkle the top layer with a little mustard powder.
Salted porcini mushrooms with spices
Others can also stock up on mushrooms for the winter in jars, more in an original way, which is used by housewives advanced in conservation. The difference is the addition of specific aroma spices - coriander seeds and cloves.
Number of servings: 14
Cooking time: 35 minutes
Energy value
Ingredients
Step-by-step preparation
Hot salted porcini mushrooms
An excellent method for preparing delicious porcini mushrooms is by boiling and pouring oil. Such a snack will disappear right from the jar, so you need to try and have time to put it on the dish.
Number of servings: 20
Cooking time: 40 minutes
Energy value
Ingredients
Step-by-step preparation
Advice: During salting, liquid may actively be released from the product, which will ooze from under the lid. To avoid dirtying the space around the workpiece, place each jar in a plastic bag.
Canned porcini mushrooms
Boletus mushrooms will decorate your table if you pickle them. In this case, the result is a truly festive appetizer with a light spicy aroma and spiciness.
Number of servings: 20
Cooking time: 45 minutes
Energy value
Ingredients
Step-by-step preparation
Salted mushrooms are one of the the best ways provide yourself with a quality product for future use. It can be served as a stand-alone snack or as a component in the preparation of other equally delicious dishes. Bon appetit!
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The porcini mushroom is a royal mushroom, a majestic, handsome hero. Mushroom pickers especially value it; such a trophy is their pride. Fresh mushrooms make aromatic, satisfying and very healthy dishes. But the mushroom season is not long, but I want to feast on boletus mushrooms all year round. One of the ways to prepare forest beauties for the winter is salting. What do you need to know so as not to spoil such valuable mushrooms?
White mushroom - royal mushroom, majestic handsome hero
Pickling, like any other method of harvesting mushrooms, requires their preparation. First, the forest harvest must be sorted out, putting aside wormy and rotten specimens. It is also good to sort the mushrooms by size so that they are salted evenly.
Then they need to be rinsed thoroughly, using a brush if necessary. Then lightly trim the darkened part of the leg from below. You also need to prepare a container for pickling and suitable pressure - a wooden circle and a weight. Prepared mushrooms should be stored at low temperatures., or better yet, in the cellar or refrigerator. Periodically you need to check their condition to prevent mold from forming.
How to pickle porcini mushrooms (video)
How to properly pickle porcini mushrooms in a cold way in jars
When pickling mushrooms using a cold method, you can use jars, enamel pans or buckets, and bowls. For a kilogram of mushrooms you need three full spoons of salt, several bay leaves, sprigs of dill, several peas of allspice, a couple of hot peppers, a few currant or cherry leaves. How to pickle mushrooms?
- Place the mushrooms in jars and sprinkle them with salt and spices. About half of the salt is spent on this.
- When the container is filled, it is filled with salt water, which was previously boiled and then cooled. The remaining portion of salt is used for this. The jars are closed with lids.
- After more than a month, when stored in the refrigerator, the product reaches readiness.
- Salted boletus mushrooms should be washed before use.
When pickling mushrooms using a cold method, you can use jars. Hot pickling of porcini mushrooms at home
It’s not difficult to prepare a delicious snack at home. To do this, you can use the following recipe, in which per kilogram of boletus you need two (heaped) tablespoons of salt, bay leaf, dill, allspice and cloves. Just a few pieces each.
Cooking steps:
- First you need to cook the brine, and to do this, boil water with all the ingredients.
- Then put the white ones there and cook them for a quarter of an hour with constant stirring. Any foam that appears should be removed with a slotted spoon. A sign of readiness of the workpiece is the settling of mushrooms to the bottom of the container.
- After this, take the boletus mushrooms out of the pan and wait until they cool.
- Then they are placed in sterile jars, covered with salt, closed and placed in the refrigerator.
In a month and a half delicious snack ready. It can be stored at low temperatures for several months.
Hot salting of porcini mushrooms
How to pickle porcini mushrooms in oil for the winter
When harvesting porcini mushrooms using the proposed method, per kilogram of forest products you need two full tablespoons of salt and a liter sunflower oil. In this case, the boletus caps are cut into slices, laid out on the surface, and dried for several hours. Then they are placed in containers and filled with hot and pre-boiled vegetable oil. In this case, the mushrooms are completely immersed in it. The containers are then tied with a clean cloth and placed in the refrigerator.
There is another method when salting boletus mushrooms uses butter, but this time butter. At the same time, for three kilograms of whites you need half a glass of salt and 80 grams of butter. Technological sequence:
- Boil water, add the prepared mushrooms and cook for a few minutes.
- After this, place the semi-finished product in a colander and cool.
- Place the product in a container, sprinkling it with salt in layers.
- Place pressure on top and leave in a cool place for several days.
- After this, place the mushrooms tightly in sterile jars and pour a layer of oil on top. Store in the refrigerator with lids closed.
How to pickle porcini mushrooms for the winter (video)
How to pickle porcini mushrooms under pressure
Mushrooms are often salted, compacted during the process with a weight. For oppression, a wooden circle and a stone treated with boiling water as a load are best suited. Technological process consists of the following steps:
- Pour the prepared whites with water and leave to soak for a day.
- Place a five-centimeter layer of mushrooms on the bottom of the jar. Sprinkle them with salt and spices.
- Repeat this until the container is full. The last layer should be spices and salt.
- Cover the dish with gauze, put pressure on top and put the workpiece in a cool place.
- When the mushrooms release juice and it rises to the top, the excess is poured into a separate bowl. If the juice does not appear, then you need to make the load heavier.
- The procedure of pouring out the rising juice is repeated several times. And after a few weeks the food is ready.
If you want to speed up the process, you can pre-blanch the mushrooms by pouring them into a sieve and keeping them in boiling water for several minutes. The whites should then be cooled under running water. cold water. And then the salting process is no different from the previous one. In this case, the delicious dish will be ready in just a couple of weeks. Excess salt is washed off before use.
Salting porcini mushrooms under pressure Recipe for dry pickling mushrooms
Boletus mushrooms are cut into slices in a minimal amount of time, and the taste of the resulting dish is striking in its sophistication and piquancy. With this salting, two kilograms of boletus mushrooms require one and a half glasses of salt, several cherry, currant and oak leaves. Sequence of obtaining mushroom snack:
- Boletus mushrooms are cut into slices, placed on paper towels and dried.
- Then they are laid out in sterile containers so that there are no gaps between the layers. The layers are generously sprinkled with salt, evenly distributing the green leaves.
- The jars are sealed with sterile lids and placed in the cold.
When dry salting, boletus mushrooms are cut into slices Another variant:
- Soak the prepared boletus mushrooms for several days in a 3% salt solution, placing them in a cool place during this time.
- To ensure that the liquid completely covers the mushrooms, it is better to place a weight on top.
- The brine is changed twice a day.
- The soaked boletus mushrooms are allowed to drain. Then spices are poured into an enamel container and the bottom is covered with salt.
- Lay the mushrooms in layers, legs up, generously sprinkling them with salt. Then a pressure is placed on the container covered with gauze and placed in a cool place.
- After the boletus mushrooms stop releasing juice, the dishes with the snack need to be moved to the cellar.
- If this is not possible, then the mushrooms are placed in jars and rolled up.
Marinade for porcini mushrooms (video)
Porcini mushrooms are rich in proteins, carbohydrates and vitamins, antioxidants, minerals, potassium, phosphorus, amino acids, which have a beneficial effect on the thyroid gland, skin, hair and nails. This is a nutritious and at the same time low-calorie product. When salted, whites retain everything beneficial features and are even enriched with vitamins. As a result of lactic acid fermentation, they become softer and better digestible.
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Every year with the onset autumn period Mushroom pickers begin to go into the forest to pick mushrooms. The most favorite among the wide variety are champignons and boletus; the latter can be fried, boiled, stewed, baked, or pickled. Let's look at how to pickle porcini mushrooms at home.
Cold salting
This recipe for pickling porcini mushrooms is quite simple; it does not require a lot of time and effort. First, we prepare the ingredients.
For one kilogram of boletus you will need:
- salt - about 30 grams;
- bay leaf - about 5 pieces;
- dill - about 3 umbrellas;
- allspice - about 5 peas.
Now let's move directly to the question of how to salt porcini mushrooms. To do this you need to do it step by step:
After two days, the boletus mushrooms should begin to secrete juice. It needs to be drained, but not all of it. The free space that appears should be filled with fresh mushrooms. It happens that the juice is not released or there is very little of it.
In this case, you should place a heavier weight on top of the container. Remember that the cold salting method can be used if you are going to eat the preparations within 1.5 months. You cannot save such porcini mushrooms for the winter; they are only suitable as a snack for a short period of time.
Recipe with garlic
This salting option is also cold, but has slightly different ingredients. The composition is designed for a container of 10 liters:
- boletus - 5 kilograms;
- salt - about 140 grams;
- garlic - 1 head;
- oak leaves - 30 pieces;
- cherry leaves - 28 pieces;
- dill - about 10 umbrellas;
- horseradish - 6 leaves.
Stages of work:
Such pickled mushrooms should be stored in the refrigerator. It will be possible to eat in a month.
Hot salting
If you are planning to save salted porcini mushrooms until winter, then this recipe is just what you need! Simple and at the same time delicious recipe Even a housewife who has never had to deal with pickling porcini mushrooms at home can do it. The most important thing is that everything you need is at hand.
For a kilogram of blanks you will need:
- cloves - 3 buds;
- dill - 1 umbrella;
- common salt - 2 large spoons;
- pepper - 3 peas.
This recipe for mushrooms for the winter requires the presence of brine, so the above spices need to be thrown into water and boiled. Next, carefully place the mushrooms in the water and cook for fifteen minutes. Stir continuously and remove foam from the surface of the brine. The finished boletus 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. Afterwards they can be placed in clean jars, be sure to sprinkle salt on top and screw the lid on tightly. This hot cooking recipe allows you to enjoy the preparations after 1.5 months.
The shelf life of mushrooms of any salting option is no more than 9 months.
Salting in jars
Not all recipes for preparing mushrooms allow you to prepare them for the winter. With this pickling method you can stock up on your favorite delicacy for future use!
Ingredients for 9 liters:
- mushrooms - 5 kilograms;
- common salt - 50 grams;
- vegetable oil - 0.18 liters.
How to do:
Similar preparations for the winter will be in jars for a long time don't spoil.
Dry salting
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 pickling is convenient because it does not involve boiling and soaking, everything is much simpler.
What you will need to complete the recipe:
- fresh boletus - about 2 kilograms;
- coarse salt - 300 grams;
- oak leaves - 5 pieces;
- cherry leaves - 5 pieces;
- black currant (leaves) - 5 pieces.
All winter recipes suggest washing boletus mushrooms thoroughly. There is no need to do this before dry salting; you just need to clean off forest debris and wipe with a wet rag. Trim all damage to the mushroom body and remove wormholes, if any. Cut the mushrooms into plastic pieces - the thinner the better, lightly dry them in the oven.
To make pickling porcini mushrooms a success, place them in a bowl, sprinkle with salt, and mix well with your hands. Place the ingredients in sterilized jars: a layer of mushrooms, then currant, oak and cherry leaves. Lay in layers until all the ingredients are gone: the topmost layer must be sprinkled with salt and you can roll up the jars. Be sure to store in a dark, cool place. It will be ready to eat within forty-five days.