Cold salting of mushrooms. Redheads for the winter - recipes for freezing, salting in a quick, cold and hot way, marinated in a jar

1. And mushrooms with bay leaves do this: blanch the prepared mushrooms for 2-3 minutes in boiling water (counting from the beginning of the boil), put them on a sieve. Then the mushrooms are placed in a barrel (dishes) with their hats up, sprinkled with salt and shifted with spices. The filled barrel is covered with a clean napkin, a circle and a load are placed. In this case, it is necessary to observe the same proportions of the ratio and salt, as in the previous method.

Spicy mushrooms: clean mushrooms are scalded twice with boiling water on a sieve and cooled with cold water. They are allowed to dry, and then placed in a bowl, on the bottom of which blackcurrant and bay leaves and pepper are first placed. Mushrooms are placed with caps up, sprinkled with salt and bitter ground pepper. When the dishes are full, blackcurrant and bay leaves and allspice are again placed on top, the mushrooms are covered with a napkin, a circle is placed and pressed down with a load. The proportions are as follows: prepared mushrooms - 10 kg, salt - 400 g, blackcurrant leaf - 200 g, bay leaf - 20 g, allspice - 12-13 g, black pepper - 50 g.

After pre-treatment, the mushrooms are boiled in salted water with spices (for 1 kg of mushrooms, 2 tablespoons of salt, 1 bay leaf, 2 blackcurrant leaves, 3 black peppercorns, 3 cloves) for 20-30 minutes.

The broth is then drained, the mushrooms are washed in cold water, thrown into a colander and allowed to dry. After that, they are salted in the same way as with the cold method, adding spices and salt to the container (at the rate of one and a half to two tablespoons of salt per 1 kg of boiled mushrooms) and cover with a napkin, mug and load.

Hot-cooked mushrooms can be eaten in a few days.

Mushrooms should always be in brine. If it has become smaller, then cold boiled water can be poured into the container. Napkin, mug and load should be washed from time to time in warm salted water, and then doused with boiling water.

Mold that appears on the walls of dishes, remove with a clean cloth dipped in hot water.

Salt mushrooms

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18 Ryzhik, like milk mushrooms, can always be found in the forest in large numbers. These mushrooms are best suited for salting for the winter. Do not know, how to salt mushrooms? The Country of the Soviets shares with you recipes for salted mushrooms.

There are three ways to salt mushrooms: hot, cold and express method. Each method of cooking mushrooms is good in its own way.

Cold salting of saffron milk caps

The cold method of salting is good because all their useful properties are preserved in mushrooms. To pickle mushrooms according to this method, take 1 kg of mushrooms:

• 50 g salt
• 20 g currant leaves
• 10 bay leaves
• 20 allspice black peppercorns
• a few cloves of garlic (cut into slices)
• ground black pepper to taste

For this method of salting mushrooms, only young mushrooms are suitable. The mushrooms need to be cleaned and washed in cold water. Dry the washed mushrooms a little, then start putting them in a bowl in which you will salt the mushrooms. Sprinkle a little salt on the bottom of the dish, then start laying out the mushrooms in layers, caps up. Sprinkle each layer with salt and add spices.

Now put a clean gauze napkin on top of the mushrooms, cover it with a plate or a wooden circle. Place a weight on the plate. Mushrooms should be sent to a cool place (cellar or refrigerator), where they will be salted for 3-4 weeks.

It is best to use a wooden or ceramic barrel for salting mushrooms. You can also pickle mushrooms in jars. Do not salt mushrooms in plastic or iron containers.

Hot pickling of mushrooms

Ryzhik on can also be cooked by hot salting. It is good because mushrooms are salted in this way a little faster, and mushrooms of various sizes can be used. To pickle mushrooms using this method, you will need:

• 5 kg mushrooms
• 1 head of garlic
• 250 g salt
• dill branches
• Bay leaf
• currant leaves
• black peppercorns

So, how to salt mushrooms using the hot method: clean and wash the mushrooms. Not only small mushrooms are suitable for hot pickling, but also large ones. Cut large mushroom caps into medium-sized pieces. Pour the mushrooms with water and put them to boil for 3-4 minutes. After boiling the mushrooms, remove the foam from them. Throw the boiled mushrooms in a colander and cool. Put cold mushrooms in a container for salting with caps up. Sprinkle each layer with salt and spices. Place a clean napkin on top and cover with a plate or wooden circle. Now place a weight on top of the mushrooms. Place the container in a cold place for a month. Then the mushrooms can already be served on the table.

Express method of pickling mushrooms

It remains only to tell how to salt mushrooms using the express method. This method of salting mushrooms is right for you if you want to treat yourself to a delicious snack today. So, you will need:

• small mushrooms

Mushrooms salted by the express method cannot be eaten for a long time, they should be eaten within a couple of days, so do not take a lot of mushrooms. Clean the mushrooms and place them head down in a glass bowl. Sprinkle each layer generously with salt. Do not spare the salt, as the mushrooms must be completely covered with it. After the brown brine appears, wait another hour and a half. After this time, mushrooms can be served on the table.

How to pickle saffron mushrooms

Ryzhik is perhaps one of the most delicious mushrooms! They become even tastier if they are properly salted. But not everyone knows how to salt mushrooms mushrooms. Many are even afraid to step foot into the forest, but you can keep silent about mushrooms. Due to ignorance of how to properly salt mushrooms mushrooms, it is easier for people to buy ready-made factory pickles and eat semi-finished products. But food is always tastier, as they say "only after the fire." Therefore, here you will learn how to properly salt mushrooms mushrooms. After all, how pleasant it is to cook salted mushrooms with your own hands, and then, having treated the family, receive an enthusiastic “thank you”.

How to salt mushrooms? On the Internet you will read many recipes and take something interesting from each. But, like any cooking, salting mushrooms is the work of the chef himself and the taste. Only your preferences in spices, spices and the amount of salt decide here. To know how to properly salt mushrooms mushrooms, you need to know the main points. First, these mushrooms do not need to be washed. It is best to wipe the mushrooms with a damp cloth to remove dust, sand, bacteria. Even you take deep dishes and gradually lay them in layers (about 5-7 cm each). After each layer, evenly sprinkle with salt, about 50 g per 1 kg of mushrooms. At the end, just put it under oppression for 5 days.

The mushrooms are very tasty if you add black pepper or hot chili to them.

This gives the appetizer a special taste and goes well with a fun feast, for example, with vodka. Layers of mushrooms are also advised to sprinkle with dill or add garlic heads. How to properly salt mushrooms mushrooms is quite simple and often depends on the preference of the cook himself. You will know when the appetizer is ready after your mushrooms "extract" the juice. Try this moment! Ryzhik should be moderately salty. And the brine itself should cover the mouth-watering mushrooms to the top, otherwise they will darken and deteriorate. On the very surface of the dish in which you are pickling mushrooms, put a leaf of horseradish for a sharp taste and to avoid mold.

Mushrooms are edible mushrooms, it is simply impossible to get poisoned by them! In brine, they acquire a confident aroma and even “allow” themselves to be salted without spices. By themselves, mushrooms are very tasty mushrooms. The recipe for how to properly salt mushrooms mushrooms today is the easiest and fastest thing for a cook. In this case, it is better to overdo it with brine, and tamp the mushrooms themselves well.

Imagine that today even white is less popular than saffron milk. It is in them - the most optimal amount of protein, which is so necessary for the human body.

You can also cook mushrooms with “dry” salting, that is, do not soak at all. And in this case, use spices to a minimum. Do everything to your taste and you will definitely not regret it, because the recipe for how to properly salt mushrooms mushrooms is always a win-win. Now you know how to properly salt mushrooms mushrooms.

Pickling mushrooms or how to pickle mushrooms correctly

Good day, dear readers. I have already said that I went for mushrooms and brought all sorts of different mushrooms, including mushrooms. I already wrote how to salt mushrooms, and today we will pickle mushrooms. Yes, yes, just pickle, usually everyone salts, and we will pickle !!! I'll tell you honestly, according to this recipe I marinated mushrooms for the first time, but I will say that it turned out very tasty.

Ingredients for pickling mushrooms:

• mushrooms
• all ingredients are taken based on 1 liter of water
• salt 1 tablespoon
• sugar 1.5 tbsp. spoons
• vinegar 9% - 8 tablespoons
• cloves - 3 pcs.
• peppercorns - a couple of pieces

Marinating mushrooms

Before marinating, we will thoroughly clean and wash our mushrooms.

Kare_l: Salt the mushrooms. mushrooms.

And still.

Whatever you say, even a white mushroom is not the main thing for a Russian person ...

Well, yes, delicious and fragrant. Handsome, of course...

But at all times in Rus', they were not put on the table of a dear guest. And they got out of the cellar, from imperishable oak tubs, salted mushrooms.

Of the pickles, with all their diversity, there are two types that stand apart among them. Since ancient times, they have been mentioned not among other pickles, but by their proud names. And in Domostroy it is written: "And dry the mushrooms and salt the mushrooms ..."

That's about mushrooms and milk mushrooms and I want to tell.

Yesterday I started harvesting salted mushrooms. Not only did he travel far behind them, but he also had to cross a rather large lake by boat in order to get to the impregnable spruce forest from the land.

The result is good. I took only mushrooms and yellow milk mushrooms:

Let's talk about redheads first.

Of course, of the salted mushrooms, they are the most precious. That's all they have in a special way, and the taste and appearance. And they salt them in a completely different way, not like the others.

They grow in spruce and pine forests, the taste of "pine" and "spruce" differ, and they look different. Here it is spruce:

Mushroom mushrooms are said to have the highest protein content of all forest mushrooms. Therefore, they are wormy much more often than others. Today, before pickling a bucket of clean saffron milk caps, I crumbled three buckets in the forest with a knife ...

The mushrooms are salted in the so-called "dry" way. They don't soak at all.

Spices - to a minimum. I add only horseradish leaves and dill.

And you can eat them in a couple of weeks, that's how mushrooms they are ...

How to salt mushrooms mushrooms?

Disassemble and clean the mushrooms, cut off the edges of the legs with a sharp knife, put them in a suitable dish with the hats up, sprinkle with salt, cover with a cotton napkin, put a plate or a wooden circle on top, and a load on it. After some time, mushrooms salted in this way, releasing their juice, will noticeably thicken. As they settle, freshly picked mushrooms can be added to the dishes, sprinkling them with salt until the settling stops and the dishes are filled.

Salted mushrooms with bay leaf

Ryzhiki can be salted for the winter in this way. First, peeled mushrooms are blanched for 2-3 minutes in boiling water and thrown into a colander. Then they put the mushrooms with their caps up in a bowl, shifting with spices and sprinkling with salt. Also cover with a clean napkin on top and put a circle with a load.

Salting mushrooms in a spicy way

Clean mushrooms are scalded on a sieve with boiling water, cooled with cold water, allowed to dry a little and placed in a bowl. At the bottom of it, blackcurrant leaves, allspice and bay leaf are preliminarily placed. Mushrooms are placed with caps up and sprinkled with salt and ground pepper. From above, again cover with a blackcurrant leaf, a napkin, a circle and press down with a load.

The consumption of products for this salting method is as follows:

- mushrooms mushrooms - 5 kg;

- currant leaf - 100 g;

- bay leaf - 10 g (50 leaves);

- allspice - 6 g (120 peas);

- ground black pepper - 25 g;

- salt - 250 g.

The easiest way to pickle saffron mushrooms for the winter

Peeled mushrooms do not need to be washed, but simply put them upside down in a suitable bowl, sprinkle with a mixture of salt, ground pepper and chopped onions.

- Mushrooms mushrooms - 5 kg;

- salt - 250 g;

- allspice - 30 g;

- onion - 800 g.

Salted saffron mushrooms are good in winter, but with vodka ... Royal appetizer.

How to salt mushrooms. royal meal!

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Pickling mushrooms. how to salt mushrooms - recipe with photo

Salting mushrooms is a typical procedure for salting mushrooms. How to salt mushrooms for the winter, and which mushrooms to choose at the same time - many, even experienced, mushroom pickers do not know the truthful answers to these questions. Firstly, mushrooms are valuable mushrooms that belong to the same group as milk mushrooms, but, unlike the latter, they are not soaked in preparation for salting. It is easy to confuse saffron milk mushrooms with mushrooms, but for experienced mushroom pickers the difference is obvious: some turn blue on the cut, others do not. For salting mushrooms, the most suitable mushrooms are those that grow in pine forests.

The best way to pickle mushrooms is cold, without boiling (they do not have bitterness), with this treatment, the mushrooms retain their shape, bright color and aroma. Although there is an opinion that mushrooms do not have to be washed, I adhere to the golden rule: “you can’t spoil porridge with butter,” so I thoroughly wash all mushrooms before salting, pickling, and absolutely any preparation for the winter. Salted mushrooms for the winter in barrels (tubs), jars, buckets and pots; spices are considered superfluous here and can spoil the final result, but if you wish, you can use a special seasoning “for salting mushrooms”.

Ingredients for Salted Ribs Recipe:

• coarse salt - 1-1.5 cups;

• mushrooms mushrooms - 1 bucket (10 liter).

Recipe for pickling mushrooms:

1. We clean and wash the mushrooms with water, especially the plates under the cap, from the soil and leaves.

2. Small strong mushrooms can be set aside for pickling, and large ones can be used for salting.

3. Hats and legs are separated from each other.

4. We lay a layer of mushrooms with plates up in any non-metallic vessel (the most convenient is a bucket).

5. We fall asleep with salt, while trying to get on each fungus.

6. We continue the procedure until we have used up all the mushrooms.

7. Then put a flat plate or wooden circle.

8. After that, any load and cover the container with gauze or a clean towel.

9. We take out the dishes with mushrooms in a cool place for half a month. Then they can be tightly transferred to jars, covered with a leaf or horseradish on top and stored in the refrigerator.

Ready-made salted mushrooms can be cut into pieces, served with pickled onions, sprinkled with vegetable oil or cooked in a pie, salad, caviar, etc.

If the year is fruitful for mushrooms, then be sure to stock up on mushrooms for the winter. They can be frozen, dried, pickled or salted. Today we will talk about salting mushrooms, namely, the hot method of salting.

When harvested in a hot way, mushrooms can be eaten in a couple of days. At the same time, their appearance (shape and color) does not change. The only rule that is relevant for both hot and cold salting is preliminary soaking (a day or two) of mushrooms to remove mucous plaque.

Salting mushrooms in a hot way: recipes

Karelian way of hot pickling of mushrooms

After soaking, the peeled mushrooms are boiled for twenty minutes in water with a small amount of salt. During cooking, you need to stir regularly and carefully remove the foam from the broth;

Boiled mushrooms to remove excess moisture are thrown into a colander and cooled;

Then spread in layers in sterile jars. Layers of mushrooms are sprinkled with rock salt.

At the bottom of each jar, you can put spices, herbs, leaves and lavrushka. Banks are covered with plastic lids and stored in the refrigerator.

Onions are not added with this method of pickling, as it quickly turns sour, changing the taste of the mushroom preparation!

How to salt mushrooms in a hot way in Russian

Mushrooms are boiled for 10 minutes in salt water (50 g of salt per 1 liter), discarded and washed in a colander under running cold water;

Pickle -

Per liter of water, you need to lay 5 peas of allspice and black pepper, 5 pieces of cinnamon, bay and currant leaves, 2-3 things each and 2 cloves. Do not forget to put salt - 2 tbsp. l.;

As soon as the brine began to bubble, half-finished mushrooms are lowered into it and boiled for another ten minutes.

In a hot state, the mushrooms are laid out in jars prepared in advance and rolled up with metal lids. There are no special requirements for the place of storage of such a blank. And you can eat mushrooms immediately after the jars have cooled down.

This is how the British cook mushrooms in a hot way

In slightly salted water, mushrooms are blanched for about five minutes, then the liquid is drained, and the mushrooms are washed with cold water and cut into strips;

Pour dry red wine and olive oil (80 g each) into the cooking container, add salt (1 tsp), sugar (1 tbsp), onion rings and parsley (to taste), Dijon mustard (1 tsp);

When this mixture boils, mushrooms are lowered into it and boiled for another 5 minutes.

Spread the mushroom mass in a jar and put it in the refrigerator. After a couple of hours you can eat.

This method of salting mushrooms is not suitable for long-term storage!

Another hot pickling of mushrooms

Soak the mushrooms for one day, periodically draining the water and pouring fresh;

After pressing, the mushrooms are poured with cold water, salted (2 tablespoons of salt per 1 kg of mushrooms) and boiled over low heat for half an hour;

Then the brine is cooled and drained, and the mushrooms are seasoned with vegetable oil and chopped onions.

If desired, dill, garlic, currant leaves are added to the mushrooms.

After 2 days of storage in a cold place to use.

Mushroom lovers always stock up on mushrooms and chanterelles collected with their own hands during the season. But after that, the question often arises of preserving the product for a long time, with which not only freezing, but also salting copes. This method allows you to instantly "preserve" all the useful substances, and also makes it possible to get a ready-to-eat product that becomes an excellent snack or addition to a number of dishes.

Home conservation has several common algorithms, but does not imply any set of rules that must be followed relentlessly. Depending on your taste preferences, the list of what is put in the container with mushrooms and the amount of these components will vary. And even to say exactly how many days to salt the mushrooms, no one can: here again you need to decide what kind of initial product you want to receive.

However, experienced hostesses distinguish as many as 3 methods, each of which is capable of having up to 10 variations in its technology. This is a quick salting, the so-called express, cold salting and hot.

The express salting method is suitable for those who want to try the finished product on the same day, and not wait until it reaches the desired condition. The disadvantage of this method, of course, is that it is not focused on subsequent storage. The mushrooms salted in this way should be consumed 2-3 days in advance, during which they will be kept in the refrigerator. But this is an ideal option if guests are expected, and you want to surprise them with salted mushrooms. In 2-3 hours, the mushrooms will be salted and will be ready to serve.

To do this, you need to collect a small amount of mushrooms, preferably medium-sized ones. They are carefully washed, cleaned and placed in a jar with their legs up. As soon as the bottom is tightly covered with mushrooms, they must be sprinkled with salt, and then a new layer is formed, which is also covered with salt. Its amount depends on your taste preferences: the classic recipe involves a thin white coating on which a new layer of mushrooms will fit. They should be left until a dark brine appears, after which they should be kept for another 1 hour in a cold place, and the salted mushrooms are ready to eat.

It should also be noted here that such an express pickling method is only suitable for mushrooms, since other mushrooms require mandatory cooking. Soak the mushrooms thoroughly enough in water, keeping them in it for 0.5-1 hour, rinse with running water to remove debris from the plates. Some recipes even offer to sprinkle the mushrooms with salt, cover them with a press and keep for only 30-40 minutes. After this period, the mushrooms will give juice and will be suitable for serving. But in this case, young and small mushrooms are needed. An approximate calculation of salt per 1 kg of product is 30-35 g.

How to salt mushrooms in a hot way

Hot salting is the most common method of harvesting mushrooms for the winter. The attractiveness of this method is that it is not necessary to select mushrooms by size. In addition, due to heat treatment, the waiting period is reduced, which is given to mushrooms for complete impregnation with salt and brine extraction. But still, it is required to cut large hats into 2-3 parts, in order to facilitate their packing into a common container.

• Mushrooms should be washed without soaking in water, as in the fast method, passed through a flowing stream and lowered into a saucepan. Water is poured there in such an amount that it completely covers the mushroom caps. It must be brought to a boil, and for the next 2-3 minutes, allow to boil at maximum heat. During this time, it is necessary to constantly remove the emerging foam with a slotted spoon, and at the 5th minute, discard the scalded mushrooms in a colander.
• As soon as they cool to room temperature, you need to prepare a container for pickling and start putting pieces of mushrooms into it with the legs down, separating each layer with a thin layer of salt and spices that you can choose to your taste. In the classic recipe, for 40 g of salt, there are 2 chopped garlic cloves, a torn dill sprig, 2 currant leaves and a bay leaf. If you wish, you can put a few black peppercorns and ground horseradish here: this will add piquancy to the taste, making mushrooms salted in this way an excellent addition to meat or boiled potatoes. The volumes of each component are indicated for the standard number of mushrooms in 1 kg.
• Separately, it is worth mentioning the oppression that is imposed on the container with mushrooms: it is most convenient to cover it with a gauze or cotton napkin, and place a plate on top, which is gently pressed into the salted mass. Therefore, a plate or other flat round object is selected so that its diameter is flush with the inner diameter of the neck of the salting container. You don’t need to put any weights on top: the plate’s own gravity will be enough, otherwise there is a risk of starting to displace the liquid protruding from the mushrooms.

How to salt mushrooms in a cold way

The cold salting method does not greatly affect the taste of the final product, however, for most housewives it is attractive because there is no stage of heat treatment of mushrooms. According to the assurances of experts, any exposure to boiling water on the product destroys the bulk of its useful properties, so an increase in temperature inside is undesirable for almost any product. But due to the fact that the technology will be different from that used in hot salting, more time will be required to wait.

In addition, the amount of salt per 1 kg of mushrooms depends on the conditions in which the container with mushrooms will be stored. If they are kept in a cold place (2-5 degrees, but without a minus sign), a standard volume of 40 g is enough, but if stored in a room where the temperature is 16-20 degrees, you need to double the amount - up to 80-100 g .

Salting mushrooms in a cold way according to the algorithm of action is similar to salting by the express method. Mushrooms need to be washed and cleaned, the lower parts of the legs removed from them, put in a suitable container, sprinkling each layer with salt. Optionally, you can add your favorite spices: for example, currant leaves, black pepper and onion rings. Oppression is necessarily imposed on the mushrooms from above, and 4-5 hours are expected. After that, the mass settles a little, and you can put another 1-2 layers of fresh mushrooms on it, not forgetting to cover the container again with oppression.

How many days to salt mushrooms

The period that will be spent on salting these mushrooms depends on the characteristics of the product taken into work and the method of its preparation. As already mentioned, express methods allow you to get a finished dish in 2-4 hours, and with cold or hot, you may need to wait for 3-5 weeks. At the same time, the larger mushrooms you choose, the longer they will salt out, so it is recommended to give preference to young and small options.

It is also important to know that 2 types of these mushrooms are eaten: spruce and pine forest. Small sizes are characteristic of spruce representatives of the family, as well as bright orange-brown flesh, lowered edges of the cap and a very short stem. Such mushrooms are ideal for cold salting, while upland mushrooms can be used for hot salting, where mushrooms of any size and age can cook equally well.

At the same time, we must not forget that salted mushrooms must be completely covered with brine during their storage. If the liquid that came out of the mushrooms during the salting process is not enough, boiled hot water should be added.

Salting mushrooms, like other mushrooms, is carried out in enameled, glass or wooden dishes: it is not allowed to place them in metal or plastic. Otherwise, as you can see, the algorithm for salting mushrooms at home is the simplest of all home preservation schemes.

by the materials LadySpecial.ru

How to salt mushrooms. How many days to salt mushrooms 2015-10-13T09:15:28+00:00 adminhomemade preparationshomemade preparations, salads and snacks

Mushroom lovers always stock up on mushrooms and chanterelles collected with their own hands during the season. But after that, the question often arises of preserving the product for a long time, with which not only freezing, but also salting copes. This method allows you to instantly "preserve" all the useful substances, and also makes it possible to get a ready-to-use product, ...

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Not every housewife knows how to salt mushrooms, even if she knows the art of cooking at the professional level. These unique gifts of nature can be called a real delicacy, of course, under the condition of brilliant preparation. Melting in your mouth and surprisingly juicy, salty mushrooms will decorate your table and will be the perfect addition to hot potatoes with sour cream or a delicate salad. Our article contains the best recipes for salting mushrooms in a variety of ways. Hurry up to prepare pickles to arrange a real belly feast in winter.

How to salt mushrooms at home?

People begin to collect and salt mushrooms from the middle of summer. Nature gives us a crop of mushrooms until the first cold weather of October. To find it, it is enough to go into a spruce or pine forest. These mushrooms grow in a group, so it will not be difficult for you to collect a whole bucket of camelinas in just an hour.
In order not to confuse the camelina with a less tasty, but also incredibly beautiful wave, you need to pay attention to the place of the cut. The flesh should be bright orange and a reddish and slightly sweet juice is sure to stand out from it.
If you want to keep all the taste of camelina mushrooms, salt the mushrooms in wooden tubs. If this is not possible, use ordinary glass jars. It is advisable to process the harvested crop on the same day. Carefully sort and rinse the mushrooms, clearing the remnants of the earth and forest debris. Sort the mushrooms by size if you have collected a lot.

It is imperative to process mushrooms, no matter what pickling recipe you use. Regardless of the chosen salting method, the workpiece should be stored at a temperature of 5-6 degrees in a place protected from sunlight.

Salting mushrooms in a cold way

1. Dish type: winter preparation.
2. Weight of the finished dish: 1 kg.
3. Cooking time: .

• Fats: 0.8g.
• Carbohydrates: 0.1 g
• Proteins: 1.9 g
• Portion - 100 g.

Ingredients

• Fresh mushrooms - 1 kg.
• Salt - 50 g.
• Currant leaves - 5-6 pcs.
• Bay leaves - 10-15 pcs.
• Garlic - 2-3 cloves.
• Pepper - 8-10 peas.

Cooking method

How to salt mushrooms in a hot way?

1. Type of dish: winter preparation.
2. Dish subtype: mushroom preparation.
3. Number of servings per outlet: 10.
4. Weight of the finished dish: 1 kg.
5. Cooking time: 3 hours.
6. National cuisine to which the dish belongs: Russian.
7. Energy value of the dish:
8. Calorie content: 22.5 kcal.

• Fats: 0.8g.
• Carbohydrates: 0.1 g
• Proteins: 1.9 g
• Portion - 100 g.

Ingredients

• Ryzhik - 1 kg.
• Salt - 50 g.
• Garlic - 5 cloves.

Cooking method

Salting mushrooms in this way is quite simple. Mushrooms of any size will do. Large mushrooms must be cut into pieces, pour water and boil for 3-5 minutes. Then put everything in a colander and cool. Place layers of mushrooms in a clean container, sprinkling each with salt and spices. Cover with a napkin from above and put oppression. The container is kept cool for a month, after which its contents are laid out in jars.

How to salt mushrooms for the winter in jars: a simple recipe

1. Type of dish: winter preparation
2. Dish subtype: mushroom preparation.
3. Number of servings per outlet: 10.
4. Weight of the finished dish: 1 kg.
5. Cooking time: 1.5 hours.
6. National cuisine to which the dish belongs: Russian.
7. Energy value of the dish:

• Calorie content: 22.5 kcal.
• Fats: 0.8g.
• Carbohydrates: 0.1 g
• Proteins: 1.9 g
• Portion - 100 g.

Ingredients

• Ryzhik - 1 kg.
• Water - 4 liters.
• Salt - 50 g.
• Pepper - 1 g.
• Garlic - 2 cloves.
• Bay leaf - 3 pcs.

Cooking method

To pickle mushrooms in this way, put them in a colander and scald with boiling water. Then pour over the mushrooms with cold water, then put them in a saucepan in layers, sprinkling with salt and spices. Leave the container with oppression in a cool place for 2 weeks. After salting, you can enjoy a wonderful snack right away or store it in jars for the winter.

How to salt mushrooms raw (without boiling)

1. Type of dish: appetizer.
2. Number of servings per outlet: 10.
3. Weight of the finished dish: 1 kg.
4. Cooking time: 40 minutes.
5. National cuisine to which the dish belongs: Russian.
6. Energy value of the dish:

• Calorie content: 22.5 kcal.
• Fats: 0.8g.
• Carbohydrates: 0.1 g
• Proteins: 1.9 g
• Portion - 100 g.

Ingredients

• Ryzhik - 1 kg.
• Salt - 50 g.
• Garlic - 4 cloves.

Cooking method

Some housewives believe that it is impossible to boil mushrooms. Therefore, only such methods of salting mushrooms are used, where treatment with boiling water is excluded. Let's talk about one of them. To pickle the mushrooms, first prepare the enameled dishes. Sprinkle salt on its bottom and lay the first layer of mushrooms. Top with salt again, pepper and add a few pieces of garlic. Then lay another layer of mushrooms and process it as well. When the container is full, cover the pickle with gauze, put a plate on it and press down with something heavy. You can eat a treat immediately after the juice appears in it.

Salting mushrooms in a dry way for the winter

1. Type of dish: winter preparation
2. Dish subtype: mushroom preparation.
3. Number of servings per output: 50.
4. Weight of the finished dish: 5 kg.
5. Cooking time: 2.5 hours.
6. National cuisine to which the dish belongs: Russian.
7. Energy value of the dish:

• Calorie content: 22.5 kcal.
• Fats: 0.8g.
• Carbohydrates: 0.1 g
• Proteins: 1.9 g
• Cholesterol;
• Portion - 100 g.

Ingredients

• Ryzhik - 5 kg.
• Salt - 250 g.

Cooking method

The basic rule for salting mushrooms with this method is that mushrooms cannot be washed before cooking. Therefore, they must be collected clean. Remove twigs and leaves of grass. Hats and legs should be cleaned as thoroughly as possible. Large mushrooms can be cut into pieces. Then salt the mushrooms in the usual way: lay in layers and sprinkle with salt. The workpiece is pressed down with a lid from the pan or other device with a large plane. You need to put some kind of load on it, for example, a jar of water. After half a month, salting will be ready. The contents of the container are laid out in sterile jars and sealed. In winter, such a preparation is served as a separate dish or used as an ingredient in hot dishes or salads.

How to cook salted mushrooms with cloves: video recipe

1. Type of dish: appetizer.
2. Dish subtype: mushroom appetizer.
3. Number of servings per outlet: 10.
4. Weight of the finished dish: 1 kg.
5. Cooking time: 1 hour.
6. National cuisine to which the dish belongs: Russian.
7. Energy value of the dish:

• Calorie content: 22.5 kcal.
• Fats: 0.8g.
• Carbohydrates: 0.1 g
• Proteins: 1.9 g
• Cholesterol;
• Portion - 100 g.

Ingredients

• Mushrooms - 1 kg.
• Bay leaf - 15 pcs.
• Salt - 50-70 g.
• Cloves - 30 g.

Cooking method

In this recipe for salting mushrooms, fairly large mushrooms are used. They are placed on the bottom of the pan, add a leaf of bay leaf, a few cloves and salt. So you need to create about 15 layers. Finally, cover the pan with a plate and press down with a jar of water. Two days later, a fresh snack can already be served at the table. The entire process of its preparation is shown in the video:

The active season of mushrooms, when you can see them on the table every day, you always want to extend. Salting is a great way to preserve this product, while you get a ready-to-eat dish. If you have not yet found your "ideal" salting method, we will tell you how to salt mushrooms in a cold way for the winter. There are three types of salt in total:

• The express method allows you to try the dish on the same day, but such mushrooms are not subject to long storage.
• The hot method is the most common. Its advantage is that there is no need to wait for the salt to dissolve and soak the red hats.
• Cold method - allows you to avoid heat treatment and save more useful elements in mushrooms. It is this option of salting that we will consider in more detail.

During salting, it is important to calculate the amount of salt, the volume of which will depend on the storage temperature. If the mushrooms are in a fairly cool place where the temperature does not rise above 6 degrees, you can use the classic consumption for 1 kg of mushrooms 40 g of salt. Under conditions of room storage, the amount of salt increases by 2 times.

For salting mushrooms, it is important to choose the right container. Preference is given to glass, ceramic, wooden or enamelware. Its volume should be twice the volume of salting products. Do not use plastic bowls and metal pans for these purposes. If you want a dish that looks perfect, choose small mushrooms of the same size. If all the mushrooms of various sizes are in your basket, large samples can be cut so that the ambassador of mushrooms in the cold way is successful, and the dish itself has a presentable appearance on your table.

Ingredients:

1. 3 kg of mushrooms;
2. 150 g of salt;
3. dill umbrellas;
4. Garlic, horseradish, currant leaves to taste.

Cooking method

The first sample can be taken after 2 weeks, but it will be possible to enjoy the full taste and aroma only after 3-4 weeks.

If you have noticed, then in almost all recipes for salted mushrooms, horseradish leaves are used in a cold way. Such a simple and affordable spice prevents the formation of mold on mushrooms and prevents pathogenic bacteria from developing, which prolongs the shelf life of preservation. And ascorbic acid, which is rich in horseradish greens, will add a special zest and piquancy to the finished product.

Salted mushrooms without legs

It is not at all necessary to wash the mushrooms, if there is not so much dirt on them, it is enough to wipe them with a wet cloth. Salting mushrooms in a cold way in this recipe is different in that only hats are used for salting, and no spices are used. In this way, you get mushrooms in their own juice, without adding extraneous flavors.

Ingredients:

1. Ryzhik 2 - 3 kg;
2. Salt at the rate of 50 g per 1 kg.

Cooking method

The pickle will be ready in a week. It is better to serve mushrooms as an appetizer with finely chopped herbs and garlic, in sunflower oil or with onions in sour cream. Cold-salted mushrooms will complement and decorate any holiday table in your home.