How to pickle porcini mushrooms in jars for the winter

We carefully sort out the porcini mushrooms from accidentally caught forest debris, along the way we clean the legs from the remnants of the mycelium and cut out areas with defects. We wash the prepared mushrooms under running water several times to completely wash off all dirt and small debris.

Cut the washed mushrooms into pieces. Small copies can be left as they are, but large ones should be cut into smaller pieces.

Put the prepared porcini mushrooms in a saucepan, fill them with water so that they completely cover them and put them on the stove. After boiling, cook the mushrooms for twenty minutes, removing the resulting foam. Throw the boiled mushrooms in a colander and let the broth drain completely. Stir them periodically directly in a colander to speed up the outflow of liquid. Let the mushrooms cool.

My jars with soda solution, scald with boiling water and dry. Peel the garlic, rinse and cut into thin slices. We put the boiled mushrooms in jars in layers, sprinkling each with rock salt and shifting with mashed bay leaves, black peppercorns and garlic slices. When the cans are almost filled to the top, put a soft plastic lid in each can with the top side down. Thus, the lid will cover the surface of the mushroom mass in the jar and form a platform for oppression. We put a small stone on it or any other oppression of a suitable size. We put the cans in the cellar and leave for a week. After the specified time, the mushrooms are ready to eat. In order for the mushrooms to be well stored throughout the winter, it is necessary to ensure that the brine completely covers their surface. Storage is provided exclusively in a cool place.