How to salt boletus and boletus

Boletus and boletus mushrooms can be harvested together. The collected mushrooms should be immediately sorted out: random debris should be thrown away, the contamination of the legs should be cleaned with the tip of a knife, the defective parts should be carefully cut out. Cut the prepared raw materials into small pieces and rinse thoroughly with running water several times to remove the remaining dirt. Let the pure mushrooms dry slightly after rinsing.

To prepare the saline solution, pour water into a large saucepan and add salt. Place the pot on the stove and heat the contents to a boil. We cook the solution for five minutes, after which it is advisable to strain it - rock salt can leave small debris behind. Bring the strained solution to a boil again and immerse the boletus and boletus, cut into pieces, into it. We wait for the mushroom mass to boil and reduce the temperature of the stove to a medium-low value. Foam will appear on the surface, which will need to be removed periodically. After about twenty minutes, the mushroom pieces will settle to the bottom - this means that they have boiled enough, and you can proceed to the next stage.

Strain the boiled mushrooms through a colander and wait for the broth to partially drain, and the mushroom mass has cooled down a little.

Banks with my soda solution and scalded with boiling water. We do the same with lids. Let the jars and lids dry. We put mushrooms in small portions in jars, sprinkling each layer with salt. After filling the jars to the top, close them with lids and let the workpiece cool completely. We remove the cooked mushrooms in a cool dark place for salting and storage. Can be eaten in twenty to twenty-five days: during this time, the mushroom pieces will be thoroughly saturated with salt and acquire a characteristic consistency and texture.