If the weather is favorable for mushrooms, then you can collect several buckets of these gifts of the forest. They need to be saved somehow. Porcini mushrooms can be salted. If there are a lot of them, then why not do it in a tub?
Summer, autumn delight with mushrooms. It's great if the mushroom king boletus grows in your forests. It can be prepared for future use in order to be able to feast on this gift of the forest all winter. White ones are dried, pickled, frozen, salted.
If your area is very rich in white mushrooms, then you can pickle mushrooms in a tub. This is exactly what our ancestors did. They salted milk mushrooms, mushrooms, nigella and more noble ones - white, aspen mushrooms in this container.
The first group of mushrooms is harvested using the "cold" method. And the second, "noble" one must be boiled before salting.
Preparing porcini mushrooms
First of all, you have to purchase a tub. Usually it is 2 buckets. If it is already on the farm, then we skip this stage. Mushrooms are boiled down about 4-5 times, so 80 kg of raw mushrooms are needed for this container. If your tub has a different volume, then reduce and increase the amount of all ingredients as many times as your wooden tub is less or more than this one.
Now you need to follow the recipe, which includes the following ingredients:
• 80 kg of boletus;
• 3.5 kg of coarse salt;
• 5 kg of onions;
• 20 heads of garlic;
• 5 horseradish roots;
• a large bunch of dill and tarragon.
First, the mushrooms must be sorted out and washed thoroughly. They are washed in three waters in small batches. After that, if the mushroom is large, it is cut into large pieces. Small can be left in the same form.
Boil and salt boletus
Boil them in a large enamel bowl. First, boletus is placed in it almost to the brim, and then they are filled with water only halfway, since they will release a lot of moisture during the cooking process. To prevent the mushrooms from burning, stir them every 5 minutes.
As soon as the gifts of the forests boil, you need to remove the foam and do it 2-3 times during the cooking process. Whites should boil for 25 minutes. After that, they take an iron colander, take them out with this object and wash them, and then transfer them to a tub, layering with salt, chopped chopped onions, garlic, horseradish, tarragon. If someone in the family does not like this seasoning, then you can do without it.
The next batch of boletus is placed in the same hot water. You can cook 2-3 batches of mushrooms in one water, no more. Then it should be changed to a new one. So all white is boiled, washed and put in a tub.
You can layer it with salt and seasonings, or you can add them at the end, already in all the mushrooms. Then you need a wooden spatula with a long handle, which mixes everything well.
The salted porcini mushrooms will be ready in a week. They must be stored in a cool place at a temperature of + 3 + 6 °. If it is higher, then the mushrooms will deteriorate. Another important condition is oppression. A wooden disk is placed on top of the mushrooms, and a heavy stone is placed on top of it.
Under such conditions, the mushrooms will be well stored in the cellar. This is how salted boletus is made.
