How to pickle boletus? Basic methods and rules of preparation

Not every housewife can boast that she knows how to salt salmon. Nevertheless, this is not a complicated matter. You only need to know the basic methods and be able to use them correctly.

Different variants

People always try to make blanks. It is inherent in them by nature itself. However, when it comes to mushrooms, not everyone has the courage. Many, because of their ignorance, fear the consequences. Indeed, an unfamiliar or spoiled mushroom can cause irreparable harm to human health. Therefore, among the wide choice in the forest, it is better to take only familiar specimens. One of the most popular and safest mushrooms has always been considered boletus. Moreover, it can be harvested in a variety of ways. In the villages, every woman knows how to pickle boletus. This option blanks has always been popular in Russia. After minimal processing, the mushrooms retain their unique taste and natural smell. There are several ways to salt pickles:

1) Dry.

2) Hot.

3) Cold.

Each of them has its own particular advantages and disadvantages.

To choose one of the three options, you must have a complete understanding of each of them. This will help not only to learn how to pickle boletus, but also to make the only right decision at the right time.

Hot Salting

Any kind of mushroom is suitable for salting. It all depends on the desire of the hostess and the taste preferences of her household. If she is engaged in this business for the first time, then it is better to first ask people with experience. Each of them will surely say that the “hot” method is the simplest option on how to salt the winter birch trees.

Mushrooms are aromatic, mouth-watering and very tasty. To work, you need a minimum of products:

1 kilogram of birch bark, bay leaf, black peppercorns, dill (inflorescences), 50 grams of salt, and cherry or currant leaves can be taken as spices.

Everything needs to be done in order:

1. Separate the legs from the hats.
2. Carefully clean them with a knife and then check for insects.
3. Legs are generally better to salt separately, as they may slightly bitter even after cooking.
4. Rinse the products well, put them in a clean pan and let them stand for a while.
5. Cook brine. To do this, the salt must be dissolved in warm water. Pour mushrooms with the resulting solution so that it covers them completely.
6. Put the pan on the fire and cook for 20 minutes on low heat after boiling.
7. As soon as the mass begins to settle, the container can be removed from the fire.
8. Discard the mass in a colander and let it drain for 2 hours (do not pour the brine).
9. After that, carefully transfer the mushrooms into sterilized jars, sprinkling them slightly with salt, and add all the spices according to the recipe.
10. Boil the brine repeatedly and pour them food.
11. Roll up and store cans in a cool place.

If you choose how to salt salmon for the winter, then this method can be considered the easiest.

Slowly but surely

If you do not want to bother with the stove, then you need to know how to salt cold boletus. Usually, agaricus is thus harvested. But with brown boletus, you can do the same procedure.

In this case, the same initial components are used, only salts need to be taken a little less (3 grams per kilogram of the main product). For this option, you must perform the following steps:

1. Sort raw materials, clean and rinse thoroughly under running water. Leaf mushrooms are soaked, but with mushrooms, everything is different.
2. Prepare a container for salting. This can be a pot, a tank, or another container, enameled or made of glass, clay or stainless steel. The very bottom must be densely covered with spices.
3. Gently lay the mushrooms on top, pouring them with salt, in rows of 5-7 centimeters in height.
4. The whole structure is also covered with spices.
5. Cover the food with a plate and set oppression on it. It can be any heavy item.
6. As the brine is released, after a couple of days, constantly add new servings of fresh mushrooms

After 1-2 weeks, it is fashionable to serve aromatic products to the table, seasoning them with a fresh onion and vegetable oil.

Simplified version

You should be aware that dry salting is used only for agaric mushrooms such as russula or saffron mushrooms. For tubular specimens, this option is not suitable. In this case, the mushrooms must first be sorted, cut, and then put the pieces on a wooden surface so that they can slightly fade in the open sun. Then the pieces need to be mixed with salt in a ratio of 5: 1, tightly packed in dry clean jars and rolled up. But you can't do this with brown boletus. In the sun, they become completely wet and become unsuitable for further salting. What else can you do with them? How to salt salmon at home? Some use the accelerated method at their own risk.

To do this:

1. Process mushrooms, wash, pour clean water and leave to soak for a day. Every 2-3 hours, it is better to change the water so that the product is not soured.
2. After that, they need to be filtered and squeezed.
3. Then pour the mushrooms again with cold water, but with salt, put on fire and cook for half an hour.
4. Drain the water, and put the mushrooms in a salad bowl, add onions, oil and spices. It is better if in such a composition they stand for a couple of days in the refrigerator.