Salted Birch Boletes
Description
A winter preserve made at home. Here is a simple recipe for salted orange-cap boletes. On average, salting orange-cap boletes takes about one to two months—in short, just in time for the start of winter, the mushrooms are ready to eat. These little mushrooms pair wonderfully with boiled potatoes or pasta. Good luck. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Thoroughly rinse and clean the mushrooms, removing any debris.
- 2
Step 2
Now soak the mushrooms in cold salted water and leave them for two to three days. Change the brine periodically. When the time is up, rinse off the brine.
- 3
Step 3
Place a small amount of salt in the bottom of sterilized jars, then layer the mushrooms, adding salt after each layer as well. Place the mushrooms cap-side down.
- 4
Step 4
Cover the jars of mushrooms with cheesecloth, place a wooden disc and a weight on top. Let the mushrooms stand this way for 2–3 days. Then seal the jars and store them in a cool place.