How to cook pickled mushrooms. Hot preparation of mushrooms

The saffron mushrooms often remain in the shadow of the more productive wild mushrooms. But they occupied their niche of popular love. Mushroom pickers willingly collect young mushrooms, use them in cooking and prepare them for the winter. You can roll pickled mushrooms in jars, hot or cold pickled and even fried. The article contains best recipes with delicious photos.

Redheads for the winter with cold salting

First, prepare the main ingredient:

• wash mushrooms well;
• clean from specks;
• dry at room temperature or wipe with a dry towel. These procedures are necessary before any method of harvesting mushrooms.

Camelina tend to darken if left after the initial cut. To prevent this from happening, immediately place the mushrooms in saline solution(20 g per 1 liter). You can't keep them there for long.

The cold ambassador of saffron milk caps is the simplest and most useful way canning. used wooden barrel, large enameled or glass containers:

• lay layers of salt on the bottom, currant leaves, allspice and black pepper, Bay leaf, garlic cloves;
• lay the mushrooms with their hats up (2 kg in total will be needed) mixed with layers of spices;
• when the container is completely full, cover it with gauze and a lid with a load.

In this state, oxygen will be minimally supplied under the cover. At temperatures up to +20 ° C, mushrooms will perfectly salt. Change gauze 2 times a week. Maintain this salting regimen for about 3 weeks. Then put the mushrooms in sterile jars. close tightly salt billet not desirable.

You can pickle mushrooms even easier. It is no coincidence that in the old days they went mushroom picking immediately with a barrel. Ryzhik sprinkled with salt, pressed down and so kept them useful qualities before meals for several weeks. And today, without risk to health, you can eat pickled or pickled mushrooms in any way within a few days after the start of harvesting. Only mushrooms should be really forest, and not collected near highways and other unecological places.

Recipe for pickling mushrooms in a hot way

• 1 liter of water;
• salt - 1 tbsp. l. with a slide + for cooking mushrooms;
• black pepper - 5 peas;
• allspice - 6 peas;
• lavrushka - 2 leaves;
• dried cloves - 2 pcs.;
• cinnamon - 4 pieces;
• currant leaf - 2 pcs.

First you need to cut the mushrooms. Cut off the hardened parts. Large specimens may be divided into parts. Rinse again under water. Then prepare the pot:

1. Fill it with water, bring to a boil.
2. Salt thoroughly.
3. Immediately after that, place the mushrooms in the water. Boil them for a maximum of 15 minutes until the liquid turns yellowish.
4. Remove the saucepan from the heat and drain the broth into the sink through a colander. Wash the mushrooms big amount water and leave to cool.
5. Prepare jars: wash, sterilize, dry.
6. Boil the brine. Fill a saucepan with water (1 l), bring to a boil. Pour all the seasonings and spices, mix them well until the salt (1 tablespoon with a slide) dissolves. Reduce the fire to a minimum.
7. Boil the mushrooms in this boiling liquid for 10-15 minutes. Turn off the fire.
8. Arrange the mushrooms in sterile jars.
9. Fill with brine and roll up.

Attention! Closed banks should be left for a couple of days upside down in a wrapped state. Then place them in a cool room. After opening the jar, mushrooms do not need to be cooked in any additional way.

How to cook fried mushrooms for the winter

Mushroom lovers will appreciate mushrooms in fried. The first way to prepare pickles for the winter is classic:

Attention! Fat or oil in the jar before closing the lid should be 1.5-2 cm above the top layer of mushrooms. If there is not enough fill, hastily make an extra batch.

Another recipe - in Bulgarian. It differs slightly from the classic, but will significantly change the taste of fried mushrooms.

1. Prepare the vinegar. Finely chop the herbs to taste and chop the garlic clove into several pieces.
2. Before corking, add to each jar 1-2 tbsp. l. vinegar 9%. It must first be mixed with melted fat or oil.
3. Mix the fried mushrooms with garlic and herbs during the laying process.

Mushrooms will be more tender if you boil them in two waters before blocking. With any of these recipes, you will only need to open the jar and heat the contents in a pan. You'll get fried mushrooms"Like summer." Can be added to this roast boiled potatoes or rice.

Recipes for pickled mushrooms for the winter

For the first method, for 1 kg of mushrooms, you will need the following list of spices:

• black pepper - 7 pcs.;
• carnation - 1 pc.;
• allspice - 5 pcs.;
• salt - 1 tsp;
• half a glass table vinegar 9%;
• drinking water.

Pickled mushrooms

Marinated mushrooms are prepared like this:

1. Start with the marinade. Mix an incomplete glass of water with the indicated proportions of spices, salt and vinegar.
2. Boil and cool.
3. Place clean and prepared mushrooms in a saucepan.
4. Fill with boiling water. Salt.
5. Turn on the fire and simmer the mushrooms under the lid for 3-4 minutes.
6. Strain right away.
7. Put the mushrooms in jars and fill with cold marinade.
8. The clogging of cans occurs in the usual way.

Another pickling option is longer and more thorough. The ingredients in this recipe are the same, only 1 medium is added. onion, a bunch of dill and 2 tbsp. l. vegetable oil. But there is no vinegar in the marinade. Step by step process blockages:

1. Pour prepared mushrooms generously cold water and boil for 4 min. Turn off the heat, drain the liquid from the pan.
2. Add water again. Its level is a finger above the mushrooms. Now you can add chopped onion and spices to the pan.
3. After boiling, hold the mushrooms for several minutes over medium heat, stirring and removing the foam.
4. Add chopped dill and reduce heat. Leave to cook covered for about 25 minutes.
5. For blockage, it is better to prepare and sterilize jars with a capacity of 0.5 liters. Pour oil and vinegar into the bottom of each.
6. Arrange the mushrooms in jars. Their layer should not reach 1 cm to the edge.

Close the lids, turn the jars upside down and leave under the insulating material. After a day, they can be moved to a cool and dark place. Pickled mushrooms are versatile in cooking and go well with many dishes, alcohol.

So we rolled up for awesome-tasty and healthy mushrooms - for Ryzhik! And the catch was great! Why are they useful, you ask? How to prepare them for the winter? And where do they grow? Everything right now...

Useful properties of ginger!

In the pulp of camelina, there is a natural antibiotic lactarioviolin, which suppresses the development of bacterial infections, including tuberculosis. It is believed that this fungus is able to provide therapeutic effect with metabolic disorders, for example, with vitiligo (spotted skin).

By calorie content (in 100 g fresh saffron milk caps contains only 17 kcal, while salted mushrooms are much more nutritious) and nutritional value salted camelina superior to chicken and beef, while it is much easier to digest other types of mushrooms by the human body.

Among the protein compounds of the fungus, there are a lot essential amino acids, assimilated in digestive tract by about 80%. Mushrooms do not contain bitterness and can be eaten even raw without the slightest concern for health.

Where do redheads grow?

Redheads grow near spruce trees, in grass, on moss. We travel 60 km from the city. There is such a spruce forest - just impassable. After picking mushrooms for another fifteen minutes, we are freed from spruce needles that penetrate into all parts of clothing ...))) But it's worth it. I can hardly convey to you that state of mind when we return with full buckets and baskets of mushrooms! It's so cool!

Recipe for salting mushrooms in Zepter dishes!

I clean the mushrooms from the needles and proceed to the blanks. In the Zepter bowl I salt a small amount of mushrooms - to eat at once, to eat them after 8 hours. I divide the main part of the mushrooms in half: one for salting, mainly those that are larger, and those that are small for pickling.

I spread the second layer of mushrooms and also salt, so to the top. Then I cover with a heavy plate and close the Waxy lid. I create a vacuum, turn the screw on the Klose and put the bowl in the refrigerator for 8 hours.

After 8 hours I take it out, turn the screw to "Open" and .... !!! Mmm, yummy, I mix mushrooms with sour cream, boil potatoes and BON APPETITE, as they say.

For the winter, the salting process is the same, but with the addition of dill umbrellas and I close the jar with a leaf on top, and press it with skewers, three layers of gauze over the jar and put it in the refrigerator. A day later, in principle, they are ready for use!

Marinated mushrooms for the winter!

To do this, I don’t boil mushrooms separately, but I cook them in a ready-made marinade. For the marinade, based on a liter of water, I take 1 tbsp. salt, 1.5 tbsp. sugar, 8 tablespoons 9% apple cider vinegar, 3 cloves, 3 allspice peas , 1g citric acid(so that the color does not deteriorate). The marinade boiled, I send mushrooms into it and simmer for 20 minutes over low heat.

Mushrooms are the most popular and easily digestible mushrooms among all the others. Due to these properties, they are popular among many others. similar products. They are easy to digest, so they can be used in any form: boiled, fried, pickled, pickled and even raw. In addition, they have mass useful substances, which are building and nutritious material for the body.

In many countries of the world, mushrooms are a delicacy, but in our country it is quite available product. Therefore, pickled mushrooms with onions are a traditional dish on the table in winter time of the year. But in order for the product to be especially tasty, you need to properly carry out the pickling procedure. There are many recipes for how to marinate mushrooms deliciously for the winter, which differ from each other in composition, but not in taste.

Also on our site you can find out recipes, how to make your whole family like them.

1. For any pickling recipe, mushrooms are ideal, which are collected in the forest no later than a day ago. In general, the faster the procedure is carried out, the more characteristic the taste of the marinade and mushrooms will be, shading the forest aromas.
2. But before you start preparing the marinade and the mushrooms themselves, you should prepare the mushrooms themselves. Legs, as well as hats, should be cleaned of sand and residual particles of foliage and needles. This can be done with a brush. Sometimes they remove the top film that covers the camelina. After that, they are thoroughly washed and drained in a colander until completely dry.
3. Before turning any recipe into reality, you should check that all necessary components were in stock. If something is missing, it will significantly worsen taste qualities finished product. It is imperative to adhere to the time frame that is allotted for each process. Otherwise, preservation may swell or contain pathogenic microbes.
4. Ryzhiki, they are " royal mushrooms"- one of the most delicious mushroom varieties that conquered the stomachs of many lovers of such delicacies. Marinated mushrooms - lovely snack on festive table, tasty supplement to a side dish, and many prefer to use them as independent dish, pre-fried with an onion in butter and seasoned with chopped herbs.
5. Each hostess has several recipes for pickling mushrooms, passed down from generation to generation, from mother to daughter. And for those who have not preserved such recipes, we suggest choosing one of the options below.

After reviewing the recipes on our site, you can also cook other delicious preparations, such as harvesting for the winter.

Marinating mushrooms for the winter

This recipe for marinating mushrooms is the most common, since the cooking method is very simple and requires special skills. Ryzhik marinated in a standard marinade will become ideal component for any dish: salad, stew, soup.

Compound:

• Water;
• 5 tablespoons of vegetable oil;
• 1 kg. peeled and washed saffron milk caps;
• Dried or fresh herbs;
• 4-5 tablespoons of salt;
• 1 dessert spoon vinegar;
• Small head of garlic;
• Several bay leaves;
• 10 peas of allspice or black pepper.

As for spices, their quantity can be adjusted depending on taste preferences. If the family loves more savory dishes, then the amount of pepper, bay leaf and pepper can be significantly increased. As for vinegar, it is better to keep its proportions. Is it possible to use not a dessert spoon, but a teaspoon.

How to cook mushrooms for the winter:

1. Washed mushrooms should be spread in layers in a saucepan and pour water. The liquid should completely cover the mushrooms.
2. Ryzhik should boil for 30-40 minutes. Then they should be turned off and immediately drained. Do not insist the product in boiled water, as this may affect the color of the brine, the smell of plants and harmful composition conservation.
3. Ready mushrooms should be poured into a colander, where they should drain completely. Only then can you continue to work.
4. When the mushrooms are fully prepared, it's time to start preparing the brine. Pour some purified water into the container, where garlic, herbs, pepper are also placed and vegetable oil is poured.
5. Such a marinade should be boiled over low heat. The process takes several minutes - preferably 10.
6. Until the marinade has cooled down, the mushrooms are laid out in a jar, and on top they are poured with a spicy broth. The container is tightly closed with a capron lid. A preservation method is often used - the jar is hermetically sealed with a metal lid.
7. It is better to store pickled mushrooms in a cool, but not too cold place. Well, if it is a cellar that does not penetrate direct sunlight. With small volumes, preservation can be stored in the refrigerator.

For thrifty housewives, we have also prepared, which will not only decorate your dinner table, but also become beautiful and tasty addition to your dinner.

How to pickle saffron mushrooms

hallmark this recipe is that the mushrooms are soft and juicy, and the marinade has piquant notes spices. In addition, the calculation of ingredients depends on their ratio to unpeeled mushrooms.

Components:

• 1 kilogram of mushrooms;
• 2 tablespoons of salt;
• 125 grams of water;
• 1 dessert spoon of acetic acid;
• 5 sheets of lavrushka;
• Black peppercorns;
• Several dill umbrellas;
• Small head of garlic.

Hot pickled mushrooms for the winter:

1. Clean the mushrooms from sand and foliage, rinse the existing mass well.
2. Put the mushrooms and all other ingredients in a container where everything will be cooked, and pour water.
3. All components should boil for half an hour. At the same time, the contents of the pan should not be stirred with a spoon, so the broth is tightly closed with a lid and shaken several times during the procedure.
4. When the product has cooled slightly, it is placed in jars, the containers are filled with a third of both mushrooms and brine, where the plants were boiled.
5. When the boiled mixture is completely distributed over the containers, you can add the remaining marinade to them.
6. Covers can be used both metal and kapron.

This recipe guarantees long storage pickled product. The main thing is that the place of saving is dark and slightly cool. You can use these mushrooms for making soups and gravy. As an independent product, they can also be eaten.

For lovers winter preparations in our piggy bank of recipes there is also, which can serve as a separate dish, or be used for making salads.

Harvesting mushrooms for the winter

This recipe ensures that each mushroom retains its shape while still being soft and palatable. To do this, mushrooms are boiled directly in the marinade, which contains many spices.

Main components:

• A kilogram of mushrooms;
• 1 liter of water;
• 2 tablespoons of salt;
• 3 tablespoons of sugar;
• 10 tablespoons of apple cider vinegar 9%;
• 2 grams of citric acid;
• 3-4 cloves;
• A few peas of allspice;
• Greens (optional).

Cooking mushrooms for the winter:

1. All the components that are included in the ingredients of the recipe, except for the mushrooms, are placed in a saucepan and brought to a boil over low heat.
2. When the marinade boils, mushrooms are poured into it, which should be boiled in brine for at least half an hour.
3. While the product is being prepared, you need to sterilize the jars and lids.
4. Mushrooms are laid out in jars without marinade yet. It is poured from above when the plants fit into the containers.
5. Before corking, you need to pour 1 tablespoon of vegetable oil into each jar.
6. When all the preliminary work is completed, then you can clog.
7. When the content glass containers cool, you can put it in a cool place. Preservation can be stored for one year. If the period is extended, then the food will lose the appropriate taste and smell. Often expired ingredients lead to the appearance of pathogenic bacteria under the lid.

Pickled mushrooms mushroom recipe

This recipe is suitable for those who love salads with mushrooms. Mushrooms marinated according to this recipe are firm and whole.

Main components:

• 3 kilograms of mushrooms;
• 100 grams of salt;
• 1/2 teaspoon 70% vinegar;
• 10 black peppercorns;
• 6-8 glasses of purified water.

How to cook pickled mushrooms:

1. Mushrooms must first be cleaned of dirt and washed several times in water, then let them drain.
2. We put the mushrooms in a saucepan and fill them with water so that it slightly covers the caps.
3. Bring the contents to a boil, which should last about 2 minutes.
4. After that, the mushrooms are filtered and again left in a colander.
5. 8 glasses of water are poured into an enameled container, salt and pepper are poured into it. The contents are brought to a boil.
6. After 2 minutes of seething, mushrooms are added to the substance and boiled for another 10 minutes in the marinade.
7. After the set time has elapsed, the container is removed from the fire and cooled slightly. Add vinegar to the marinade and let the contents brew for just a few minutes.
8. Mushrooms are placed in sterilized jars, which are filled with brine to the very top.

This method of pickling takes much less time compared to others, so it is often used by housewives. In this case, the mushrooms are completely saturated with marinade, which makes them more juicy.

How to pickle mushrooms for the winter in jars

Cold pickled mushrooms are considered exquisite. So each mushroom retains its true aroma and taste without additional spices and laborious processes.

Ingredients:

• 1 kilogram of mushrooms;
• Water;
• Several sheets of horseradish;
• Coarse salt.

How to pickle mushrooms in jars for the winter:

1. Wash the mushrooms from dirt and completely dry them from moisture.
2. Horseradish is placed at the bottom of the enameled container, and mushrooms are poured on top of it in layers, each of which is separated by salt.
3. The container is covered with horseradish sheets.
4. After that, pickled mushrooms are removed in a cool dark place for three days. Here they will be salted.
5. After three days, the mushrooms are laid out in sterilized jars while they are hot. A sheet of horseradish is placed on top of the mushrooms in a jar.
6. Banks are closed with nylon lids. Salting is stored in the refrigerator for two weeks.

Recipe for pickled mushrooms for the winter

Strong fragrant mushrooms are obtained, which are perfect for cooking. mushroom salads and as a snack.

Cooking Ingredients:

• fresh "royal mushrooms" - 1 kg;
• salt and sugar - 1.5 tbsp. l.;
• vinegar 5-9% - 0.5 cups;
• laurel - 1 large leaf;
• black pepper - 10 peas;
• cloves - 4 pieces;
• dried or fresh dill - 2 pieces.

Pickled mushrooms for the winter cooking recipes:

1. To begin with, all mushrooms are sorted out for suitability - very wormy and rotten ones are thrown away, the rest are washed, cleaned of debris, and the legs are cut.
2. Next, clean mushrooms are boiled in salted water. After they are laid out in a colander.
3. While the mushrooms are cooling, you can do the marinade and prepare the jars. Wash the container with detergent, rinse well and bake in the oven.
4. To prepare the marinade, take 1 - 1 1/2 cups of water, heat it in an enamel bowl.
5. As soon as the water warms up a little, you can add salt, sugar and all the vinegar.
6. After boiling, put in mushrooms, boil again and remove the foam, after which you can add the remaining spices, except for dill.
7. Boil mushrooms in the filling for half an hour, after which they are laid out in jars, poured and rolled up tightly. The fill must cover the mushrooms completely, otherwise mold may appear.

Pickled mushrooms step by step recipe with pictures

The convenience of this recipe is that the output is ready mushroom snack seasoned with butter and herbs. After opening the jar, you can not waste time on refueling and immediately serve it to the table.

List of ingredients used:

• mushrooms - 1 kg;
• water;
• sunflower oil - 3 tbsp. l.;
• dried / fresh greens - 1 bunch;
• common salt - 3 tsp;
• table vinegar - 0.5 cups;
• small garlic - 1 head;
• lavrushka - 1 leaf;
• peppercorns - 6 pieces.

How to pickle mushrooms for the winter in a hot way:

1. Clean the mushrooms from the ground, blades of grass and other debris, rinse thoroughly.
2. Put some water on pre-boiling mushrooms, add a little salt and boil the mushrooms for about 20 minutes. Be sure to collect the foam with a spoon and discard.
3. Rinse mushrooms under cold water.
4. Then you can prepare the fill. To do this, heat 0.5 liters of water, salt, add all the spices, herbs, garlic in the form of slices, pour in vinegar and oil. Bring to a boil and boil for about 6 minutes.
5. Arrange the mushrooms in a sterilized container, pour boiling filling, close tightly with nylon lids. Leave to cool. It is recommended to store pickled mushrooms in cool place, be it a refrigerator or a cellar.

Pickled mushrooms recipe without sterilization

According to mushroom pickers, mushrooms are the least capricious mushrooms in cooking. Therefore, the simplest set of pickling spices is suitable for them.

List of required products:

• "royal mushrooms" - 1 kg;
• water for marinade - 2/3 cup;
• citric acid - 1/5 tsp;
• allspice - 4 peas;
• salt - 1 tsp

Hot pickled mushrooms for the winter recipes:

1. As in every recipe, first you need to prepare the mushrooms - peel, wash.
2. Salt the water for pre-boiling, bring to a boil. Dip the mushrooms in boiling water, turn off the fire after 2-3 minutes and leave the mushrooms under the lid for 25-30 minutes. Drain off the liquid afterwards.
3. Prepare the marinade while the mushrooms are infused in boiling water, put water on the stove, stir salt and acid in it, and boil.
4. Arrange the finished mushrooms in jars, fill them with filling and close.

Marinating mushrooms in Polish

Mushrooms are a little spicy, which makes this appetizer special among other options. Those who want to try something new should definitely cook mushrooms in Polish.

List of ingredients for cooking:

• mushrooms - 1 kg;
• a slice of horseradish - 1 piece;
• allspice - 5 peas;
• dry mustard - 1 teaspoon;
• cloves - 2 pieces;
• bay spice - 1 leaf;
• water - 1 liter;
• table vinegar - 500 gr;
• salt - 50 gr;
• sugar - 80 gr.

Preparation of pickled mushrooms in Polish:

The difference between this recipe is that you first need to prepare the marinade, a day before the closing of the mushrooms:

1. heat up 1 liter of water;
2. when the liquid boils, add horseradish, all spices, boil everything for about half an hour;
3. leave to cool and infuse for a day;
4. after a day, dissolve salt and sugar in the filling, put on fire, wait until it boils and cook for another 10 minutes;
5. prepare the mushrooms, boil for 15 minutes. Remove the foam;
6. Arrange the mushrooms in sterilized jars. Pour mushrooms prepared in advance with marinade;
7. put the product in a cool unlit place.

A simple recipe for pickling mushrooms

With this method of preparation, there is no need for any spices. Mushrooms retain their most real taste and flavor not corrected by bay leaves, cinnamon, or cloves. The mushrooms are strong and slightly salty.

List of required products:

• mushrooms - 1 kg;
• pickling water - 150 ml;
• regular salt - 10 gr;
• citric acid - 1.5 gr.

Meal preparation:

1. Clean the mushrooms, wash, cut the legs as short as possible. Discard damaged mushrooms, and if the damage is small, cut off these areas. Large specimens cut into 2-4 parts. You can also sort the mushrooms by size and close them in separate jars.
2. Boil water, dilute salt, acid in it.
3. Place mushrooms in sterilized jars.
4. Pour the marinade to the top. Put the jars in a medium-depth wide pan. Fill the pot with water. Banks should be covered with liquid by more than half.
5. Put everything on medium fire, boil. Pasteurize 15-20 minutes from the moment of boiling.
6. Roll up jars, leave to cool under a thick towel. After cooling, put in a cool place.

Unusual mushrooms with berries

As mentioned above, the highlight of this recipe is in its special ingredient, namely - juniper berries. Therefore, thanks to them, the mushrooms become special in taste and aroma.

Required Ingredients:

• medium onion heads - 2 pieces;
• mushrooms - 2 kg;
• salt - 2 tbsp. l.;
• large onion - 1 head;
• mustard beans - 2 tbsp. l.

For filling:

• table water - 1 l;
• vinegar 9% - 2 cups;
• sugar - 3 tbsp. l.;
• salt - 2 tsp;
• juniper - 1 tbsp. spoon;
• allspice - 10 peas;
• regular peppercorns - 15 pieces.

How to cook an unusually delicious mushroom appetizer:

1. Clean and wash mushrooms. Cut the legs to 0.5 - 1 cm.
2. Place the entire product in an enameled container, pour water with the addition of 2 tablespoons with a slide coarse salt. Leave the mushrooms for 20 minutes, pressing down on top of the lid so that they are completely under water. If there are insects in the mushrooms, they will crawl out and die because of the salt.
3. Wash each mushroom by hand. Large specimens cut into smaller pieces, small ones leave as is.
4. sterilize clean jars for workpiece. Expand into the same amount mustard seeds.
5. clean up large head onions, rinse, cut into rings no more than 5 mm thick. Distribute to banks.
6. Boil the marinade: boil water, dissolve salt, pepper, sugar, vinegar, add berries. Cook for a quarter of an hour after boiling.
7. Arrange mushrooms in a container, pour marinade. The filling covers the mushrooms completely. To do this, they can not be folded to the very top of the can. After they are rolled up with nylon lids, previously sterilized.
8. Place jars of mushrooms in a wide saucepan so that they do not touch. Pour water into a saucepan. Cans with the product must be immersed in liquid at 2/3 of their height.
9. Put the whole structure on the fire, bring to a boil. At the same time, bubbles should rise in the jars. The fire can be slightly reduced so that the water does not boil much.
10. Mushroom pasteurization lasts 25-30 minutes. Then the container is taken out, wiped, turned upside down on a towel and left to cool.

1. To close pickled mushrooms, it is recommended to use nylon caps. They can better and more tightly close the container with the product.
2. Store seamings in a cool place that is not penetrated Sun rays. The temperature level should not allow freezing of the product, and should not exceed +7 degrees.
3. Table vinegar can be replaced with vinegar essence, but you need to add in a smaller amount. You can also use ascorbic acid.
4. large mushrooms it is more convenient to cut into 2-4 parts. Small ones cannot be cut.
5. The filling in which the mushrooms are marinated should be at least 18% in relation to the mushrooms.
6. Filling must necessarily cover the entire product completely. If a piece of mushroom is not covered with it, mold will appear in the jar very soon, and the product will become unsuitable for human consumption.
7. To prevent mold in jars, pour a tablespoon of any vegetable oil before rolling.
8. Cold pickled mushrooms can be eaten in combination with vegetable oil, vinegar and onions. Remarkably, such mushrooms are used in the process of preparing soups and broths. Since each copy retains its integral shape, they are also used as a decoration for salads and sandwiches. For fried potatoes with mushrooms, this salting method is also suitable.

In our family, we always prepare a lot of mushrooms for the winter. We freeze them, pickle them in jars various varieties and of course salt. We prefer mushrooms to salt. We salt a little more volnushki and milk mushrooms, but we salt the saffron milk caps in a whole oak 20-liter barrel. We believe that they are salty - the most delicious.

There are several ways to pickle mushrooms. The main ones are cold way, hot ambassador and the so-called fast way. When salting mushrooms in a cold way, they change their color and become dark, when hot and fast way salting - the color is preserved.

For salting by any of the methods you need fresh mushrooms. If you pick mushrooms yourself, then in order to have less work with them at home, inspect them when you cut them. Do not take worm mushrooms, carefully cut off the remains of clay or earth from the leg. Remove large debris and leaves.

Of course, it is best to collect not very large mushrooms, with a cap diameter of no more than 5 cm. During salting, such mushrooms will completely retain their appearance, and they are a pleasure to serve and eat.

If you are lucky, and you collect boletus mushrooms, they will remain intact and beautiful in any size, practically without losing their beauty as a result of all the processing and manipulations with them. Such mushrooms grow in pine forests, they are dense, the stem is thick, the mushroom is fleshy, heavy, their hat is slightly closed down.

In spruce forests, mushrooms that are thinner in structure grow; it is better to collect such not very large ones. Large mushrooms during salting will need to be cut into 2-4 parts, and the lamellar hat will break during processing. Mushrooms will be tasty, but their appearance will suffer.

And so let's look at all the main ways of salting mushrooms, so that you, having familiarized yourself with them, can make the right choice.

How to salt mushrooms for the winter in jars in a cold way - a simple recipe

A feature of salting mushrooms in this way is that we do not subject them to heat treatment. And there are two ways of salting. The first is when we wash the mushrooms, and the second is the so-called “dry” method, in which the mushrooms do not have any contact with water.

Let's look at the first method first.

We will need (for convenience, the calculation is given for 1 kg of mushrooms):

• mushrooms - 1 kg
• salt - 2 incomplete tablespoons (50 gr)
• garlic -3-4 cloves (optional)
• dill - optional
• peppercorns - 15 peas
• cloves - 4 pieces
• horseradish leaf

Cooking:

1. To begin with, we sort out the mushrooms and wash them. We clean them from forest litter, cut off the darkened cut of the leg, remove the remnants of the earth from it. Remove worm mushrooms. Very often only the stalk is wormy, so the hat can be saved and the stalk cut off.

If it is a pity to throw out such mushrooms, then put them for 5-7 minutes in a cold salt water. All available worms will come out of the mushroom. But it is best to reject such mushrooms already at the harvesting stage.

2. Put the mushrooms on a towel so that all the water is glass.

3. You can salt the mushrooms immediately into jars, or you can first pickle them in a saucepan, and only then transfer them to jars.

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The second method is more preferable, because the mushrooms will give juice and settle during the salting process. And it will be possible to put them into banks as much as you like. After all, if you store them in the refrigerator, then the place there in the fall is always worth its weight in gold.

4. Consider the method of salting in a saucepan. Lay half a sheet of horseradish on the bottom. Horseradish does not allow mold to develop, so I always put it in all pickles. All other greens can be used as desired. I always add dill. But many do not do this, because they want to preserve the natural taste of mushrooms. me personally light fragrance dill does not interfere at all, but even like it.

For the same reason, someone adds, and someone refuses to put, currant leaves, oak leaves (this is always good), but as a rule, I immediately salt into an oak tub, and I don’t need to put leaves.

Garlic also causes the same controversial moment. I add a little bit of it for spice and spice. But someone thinks that garlic is useless when pickling mushrooms.

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And in Lately I began to add a sprig of heather and spruce sprig. I put it on the bottom and on top, and sometimes in the middle. This was suggested to me by one grandmother, with whom we somehow got into a conversation on the occasion. She said the twigs keep the mushrooms smelling foresty and prevent mold.

In general, what to add is a matter of taste! And tastes, as they say, do not argue. The main thing is mushrooms and salt! And everything else, as you like. I add only what I wrote in the composition of the ingredients. You can try all the same. And if you already have your own experience, then add, or vice versa, remove something from the proposed.

5. Divide spices and garlic into about 3 parts. One for the bottom, one for the middle, and one for the top.

6. And so the bottom is laid out, and we begin to lay mushrooms in the pan. Here, too, there is no consensus, someone lays them with their hats down, someone up. I consider this question not fundamental. As you think is right, so right!

Every two or three layers should be sprinkled with salt. Roughly divide the salt into right amount parts and lightly add layers to it. Then, when the mushrooms give juice, the whole brine will become the same taste and all the mushrooms will be salted evenly.

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It is believed that salt consumption should be 1.5 cups of salt per bucket of mushrooms. But to be honest, I never measure salt with spoons or glasses, I pour it “by eye”. But this can already be done when there is experience. And for starters, if you have never salted mushrooms, keep the proportions.

7. Put some more sprigs of dill, a little garlic, black peppercorns and clove buds in the middle of the layers.

8. Continue to spread the layers of mushrooms and sprinkle them with salt.

9. Put dill, horseradish and the remaining spices and garlic on top.

10. Put gauze on top in two or three layers so that it completely covers all the mushrooms. Put a plate on the cheesecloth and oppression in the form of a cobblestone or a jar of water.

After a while, the mushrooms will give juice, which will mix with salt, and salting will occur. It will take two weeks to keep the mushrooms in this position in a cool place. Every two to three days you will need to rinse in hot water gauze, or even better, change it to a new one.

11. After two weeks, it will be possible to transfer the mushrooms to jars along with the brine and put them in the refrigerator for storage.

And if there is a basement or a pit, then you can not shift, but store the mushrooms directly in a saucepan or barrel. You can eat in two weeks. That is total time salting is one month.

Dry method of pickling mushrooms

This method differs from the previous one in that when cleaning mushrooms, we do not wash them, but clean them dry. In principle, this is not difficult, especially if the mushrooms are upland. As I said, they grow in pine forests in moss, and when you collect them, they are clean and tidy. Of course, needles and leaves that fall from trees fall into the basket. It is from them that we clean the mushrooms.

Also make sure that there is no earth left on the leg.

The composition of the ingredients is the same as in previous recipe. Basically, like the cooking process itself.

With this method of salting, it is recommended to lay mushrooms with caps up and salt each layer.

The salting process will continue for at least 2-3 weeks. During this time, the mushrooms will shrink a lot. And if you went and got more mushrooms, then they can be salted and reported directly to the same container.

Needs to be covered upper layer gauze, which also needs to be changed every three days. And oppression is also needed. Without it, the mushrooms will not give juice and the salting process will not occur.

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It should be noted that in both the first and second cases, the mushrooms will change their color and become green-brown. My dad called these mushrooms "frogs". Many are confused by this circumstance and they prefer to salt mushrooms using heat treatment.

Redheads for the winter - a hot recipe

According to this method, we salt mushrooms in our family. Just because the mushrooms retain their beautiful colour. And despite the fact that according to the first method, mushrooms retain all their useful properties, since they do not pass heat treatment, we still choose this way!

Therefore, I salt mushrooms with minimal heat treatment. My mother also salts mushrooms. And she, in turn, was taught to salt in this way by one grandmother, whom her mother met quite by accident, on the train. And now, for many years we have been salting mushrooms in this way. Many thanks to my grandmother, whose name we unfortunately do not know.

We will need:

• mushrooms - 5 kg
• salt - 250 gr
• garlic - 3-4 cloves
• cloves - 7-8 pcs
• black peppercorns - 15 pcs
• red hot pepper - optional
• dill
• horseradish leaf

And as I said above, recently I began to add a couple of branches of heather and a young Christmas tree. But this is optional.

Cooking:

1. Sort and wash the mushrooms, clear of forest debris, cut off the ground remaining there from the legs. You also need to select wormy mushrooms, it is better not to use them.

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I try to collect mushrooms in the forest and immediately clean them of dirt, and throw out the worms. And at home I pour them into a bucket, about half, and fill it with water. And then I just rinse, the grass and needles float up, I remove them, and all the mushrooms are clean. This greatly reduces their processing time. And this is very significant when you collect mushrooms in 4 large baskets, and they all need to be processed as quickly as possible.

2. Since I do everything “by eye”, I will tell in this category. I put about a five-liter bucket of washed mushrooms in a basin. I boil water in a five-liter saucepan. And I pour mushrooms in a basin with boiling water. At the same time, the mushrooms begin to crackle slightly.

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Gently, so as not to damage them, mix them with a slotted spoon, no more than 1-2 minutes. During this time, the crackling stops, which means the mushrooms are ready.

At this stage, mushrooms can be boiled. To do this, boil water and place mushrooms in it. Cook for 5 minutes, while skimming off the foam. However, mushrooms do not give very much foam, so there is nothing special to shoot!

But I reduce the processing time by two or three times, and therefore I only scald the mushrooms. The method is proven, do not be afraid that too little time is spent on scalding. Ryzhik can be eaten even raw, just salt them with salt.

3. And so after 1-2 minutes, carefully drain the water, which has acquired a red color. And then throw the mushrooms into a colander. Just be careful not to damage the look. From a bucket raw saffron milk caps it turns out two full colanders scalded.

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4. We give the opportunity to drain the water. And pour them back into the basin. Let them lie down a little and cool down, so that the hand endures when you touch them. Then pour salt. For this amount, I pour from 1.5 to 2 handfuls of salt. If the mushrooms are small, then you need two handfuls of salt, if chopped large, then one and a half.

Add 5-6 black peppercorns, 2 cloves, small piece red hot pepper.

Gently mix the contents with your hands so as not to crush the mushrooms with a spoon. And we taste the gingerbread. Not only can you eat it, but it's also delicious! It should be salty enough to taste, but not too salty. In general, you should like the taste so much that you want to try another mushroom, and then another one ...

This means that you salted everything correctly!

5. While the mushrooms are salting, we are preparing the dishes in which we will prepare them for the winter. I have a 20 liter oak barrel. Mushrooms are obtained in this - just overeating!

But, of course, not everyone has that luxury.

Therefore, you can salt immediately in jars if you store mushrooms in the refrigerator. Or in large saucepan if stored in a cool place. The ideal storage temperature is between 0 and 7 degrees.

6. Put a sheet of horseradish on the bottom of the prepared container. A sprig of heather and spruce sprig, if any. If not, then it’s not necessary, for many years I have salted mushrooms without them, and everything was also fine!

On top of them lay the sprigs of dill.

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7. We spread the mushrooms as they fall. Hats up or down, it doesn't matter.

8. Now we are engaged next batch. Everything is in the same order. Until we completely fill the entire container, whether it be jars, or a pan, or a barrel.

9. If the container is large, then put dill every two or three layers of mushrooms. Lightly press the layers with your hands to release the juice.

10. Be sure to lay out a sheet of horseradish and dill on top. And I also spread spruce twig and heather.

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11. Be sure to cover the top layer with gauze, and lightly press the contents. All mushrooms should be covered with a deliciously smelling reddish brine. If for some reason the brine and juice were not enough, then add a little from the pan in which the colander stood and where the water from it was drained. You may need to add just a couple of glasses. Or maybe juice will be enough.

If you put heather on top, then press down, covering the contents with a flat plate, otherwise you can prick yourself badly. It is generally better to leave the plate in order to put a suitable oppression on it.

If salted mushrooms are not in a jar, then oppression must be mandatory so that the mushrooms are completely in the brine. The brine should retain a reddish color throughout the entire time. If it turns gray, then the air temperature is too high, and the process of mold formation has begun in it.

Of course, this mold is not terrible. You can always change the gauze on which it actually formed. And you can even wash the top layer of mushrooms, pour boiling water over them. These mushrooms are edible.

But you must admit, it’s better, when everything is done correctly, we store it correctly, and our mushrooms, on which we have worked so much, will not be inaccessible to any mold.

Try to have such oppression that you can cover the pot with salted mushrooms with a lid. If we store it in a jar in the refrigerator, then just close it with a plastic lid.

But now, if we store it in a basement or a pit, then here the cover is simply necessary and obligatory.

12. We lower the mushrooms immediately into the pit and do not touch them for a month and a half. So that they are well salted and become tasty, delicious.

13. After the allotted time, we take out our salted mushrooms, put them in a salad bowl, season with finely chopped onion and vegetable oil, or eat with sour cream. And there are no mushrooms tastier and more aromatic than mushrooms. Take my word for it!

A quick and easy way to pickle mushrooms

As you know, mushrooms grow in several layers, starting from mid-July, and ending in September, and sometimes even in early October. There is such a late layer when you go after them, and the ground has already been covered with light frost since early morning.

It is these mushrooms that are good to salt for the winter. It has already become cold in the pit, and the temperature for storing them is set just right.

But what to do when mushrooms were harvested in July? That's right, pickle in a jar and store in the refrigerator. Or do quick salting and eat immediately, on the same day. How to do it?

And it's easy to make it! We take the amount of mushrooms necessary for salting. We wash them and clean them of forest debris. Then put in a saucepan, add the spices and herbs that you love and salt thickly.

Then mix everything and add a little more salt on top. Cover with a flat plate or saucer, depending on the size of the pan. And leave for 2 hours. No more time is needed, otherwise the mushrooms will oversalt and become very salty.

After the allotted time, wash the mushrooms in cold running water. Drain in a colander and let all the water drain.

Now you can season the mushrooms with oil and sprinkle with fresh chopped onions. Everything beautiful tasty snack ready! You can eat it with pleasure, serving with boiled potatoes and enjoying great taste And forest scent!

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I will not now specifically dwell on useful properties saffron milk caps. Entire articles have been written about it. I will only say that

Delicious pickled mushrooms in a slightly sweet, fragrant and very pleasant marinade and the second recipe for simple pickled mushrooms. You can do it with sterilization (then the mushrooms can be stored at room temperature), or you can do it without, and then store it only in the basement or refrigerator.

I did it in two ways - spicy filling and quite simple. In spicy sweet and sour fragrant filling I once tried at a party and was shocked by it unique taste- decisive, sharp, stunning. Until now, it seems to me that I have not tried those mushrooms tastier (they added spicy and Bell pepper and some tomatoes, but I didn't put that in).

And the simple option is the fastest with a minimum of ingredients in a soft, not spicy marinade, where vinegar, although felt, is not much. The fact is that the mushrooms themselves have their own spicy spicy taste, which can be clouded by nothing.

1. Redheads in a spicy spicy marinade

1.1. Composition and proportions

for 1 kg of mushrooms - you get 1.5 liters of canned food

• Ryzhik - 1 kg;

For the marinade

• Water - 1 l;
• Salt - 1.5 tablespoons;
• Sugar - 2 tablespoons;
• Black peppercorns - 8-12 peas;
• Allspice - 8-12 peas;
• Fragrant cloves - 6-8 pieces;
• Bay leaf - 3 pieces (you can take according to the number of jars);
• vinegar essence ( acetic acid 70%) - 1 tablespoon (who wants less spicy marinade, put 1 or 1.5 teaspoons per 1 liter of water);
• Garlic - 3-4 cloves;
• Spices for salting (currant and / or cherry leaves, horseradish leaves or a piece of horseradish root, 1 large dill umbrella, tarragon / tarragon) - a little bit of everything;
• Hot hot pepper - a piece of the pod (optional, you can not put it).

mushroom mushrooms

These spices and spices for pickling mushrooms (garlic, pepper, cloves, bay leaf, horseradish leaf, currant leaves, tarragon and dill umbrella

1.2. How to cook

• Rinse mushrooms: soak the mushrooms in cold water in a large basin for 1 hour. Then rinse them, draining the water several times until it becomes clean (only for the fifth time, the water drained clean, it is convenient to water the mushrooms from the shower). Large mushrooms can be cut into 2 or 4 parts.
• First brew: Transfer the mushrooms to a pot of clean, boiling water. Bring back to a boil and cook 5 minutes. Then throw the mushrooms into a colander and rinse again.
• Second brew: make a marinade: combine water (1 l), sugar, salt, allspice and black pepper, cloves, bay leaf in a saucepan. Put the marinade on the fire, put the boiled mushrooms in the pan. Bring to a boil and cook 20 minutes. Turn off the fire and add vinegar essence(1 tablespoon).
• Divide the mushrooms into jars: while the mushrooms are cooking, prepare jars with spices - put in pre-washed and sterilized jars: horseradish (a piece of a leaf or root), currant leaf, dill umbrella, tarragon. Then fill the jars with mushrooms, sprinkling them with garlic (finely chopped). Pour the marinade over the mushrooms (not reaching 1 cm to the edge of the jar). Cover with lids. If you store in the refrigerator, you can immediately roll up the jars. If stored at room temperature, then sterilize.
• Sterilize: place the jars in a wide-bottomed pan lined with a clean cloth (so that the jars do not slip). Pour hot water on the shoulders of the jars, bring to a boil and sterilize the jars 0.5 l - 10 minutes, 1 liter - 15 minutes. Then remove the cans from the water without moving the lids, and immediately roll up or. Check jars for leaks and leave to cool upside down. When cool - return to its original position and store in a dry and dark place, sterilized - at room temperature, not sterilized - in a cool place (cellar, basement, refrigerator). But, for reliability, I would still keep all the jars in the cold, you never know.

Jars with pickled mushrooms

mushrooms
Ryzhik soaked in a basin
Cleaned mushrooms in water before the first cooking

Throw boiled mushrooms in a colander
It's a boiled redhead
These are common herbs for pickling cucumbers or tomatoes, they are also suitable for mushrooms

Ryzhik before the second cooking
We put spicy herbs in jars for pickling
These are mushrooms after the second cooking in the marinade

Fill the jars with mushrooms and sprinkle with garlic
Pour the mushrooms with the marinade in which they were cooked
Pickled mushrooms cool down after sterilization

Jars with mushrooms

Jars with pickled pine mushrooms

2. Simple pickled mushrooms

2.1. Proportions and composition

• Ryzhik - 1 kg;
• Water for marinade (second cooking) - 1 l;
• Salt - 1 tablespoon (put 1, then taste and add salt, if necessary);
• Black peppercorns - 3-5 pieces;
• Carnation - 2-3 buds;
• Acetic essence 70% - 0.5 tablespoon (or 1 teaspoon, if you want even less spicy, this is also possible).

Ryzhiki in pots

2.2. How to pickle mushrooms

Everything is exactly the same as in the previous recipe:

• First brew: clean mushrooms, rinse. Drop into boiling water and boil 5 minutes. Drain through a colander, rinse.
• Second brew: pour new water(already the one for the marinade), bring to a boil, add salt, pepper and cloves. And mushrooms. Cook for 20 minutes. At the end, add vinegar essence.
• Arrange the mushrooms with marinade in jars, cover them with lids and sterilize the jars 0.5 l - 10 minutes, 0.7 l - 12-13 minutes, 1 liter - 15 minutes. Close lids, cool and store at cool room temperature in a dry, dark place. If you store in the basement, then simply arrange it in jars, close, turn over, wrap and leave to cool in this position. When cool - put in the basement.

Jars with simple pickled mushrooms

Jars with mushrooms marinated according to a simple recipe

If you want to keep the beautiful red color of the mushrooms, then during the first cooking, you need to throw them not just into boiling water, but into boiling salty water (1 tablespoon per 1 liter of water). But then you will have to put less salt in the marinade, add everything that is supposed to and mushrooms, and then add salt to the marinade to taste.

It is more convenient to wash the mushrooms in a large wide basin, pouring them over their shower heads. This makes it easier to remove all debris and dirt.

The level of mushrooms in the jar should not reach 2 cm from the edge of the jar. On top of them it is necessary to add the marinade, so that it covers the mushrooms and does not reach the edge of the jar by 1 cm.

The cooking time of mushrooms is short, if you cook for a long time, like other mushrooms, they will spread. 5 minutes for the first brew, 20 for the second. And that's all (for those that will be stored in the basement) or + sterilization (for those that will be stored at home, at cool room temperature).

In the second way, I immediately pickled 4 kg of mushrooms, it turned out 6.26 liters of mushrooms (8 jars of 720 ml + 1 half-liter).

Delicious pine mushrooms in marinade

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