How to salt mushrooms mushrooms in a cold way. How to store the finished product

How to salt mushrooms and the most delicious winter mushroom recipes consider in this article. After all, pickles that are prepared from these mushrooms can take their rightful place on the most sophisticated table. They contain many vitamins and beneficial properties. Preparations from mushrooms with a delicate taste retains the shape of dense mushrooms. Spruce mushrooms with a finer texture in blanks have a pronounced resinous aroma.

For salting mushrooms, you need to choose strong, undamaged fruits without worms and process them on the day of collection.

Preparation

If spoiled and wormy fruits are nevertheless caught, they must be removed. The rest of the mushrooms are cleaned of pollution, soil residues, needles and blades of grass.

If large specimens come across, it is better to cut them into 2-4 parts. Although the cut fruits will lose their shape during salting, due to the fact that they will be under oppression, they will certainly be salted, and their taste will not suffer.

Depending on how the mushrooms will be processed further, the further processing method also depends:

• for a cold or hot salting method, after cleaning from debris, the mushrooms are washed;
• To dry, simply wipe with a damp cloth.

Consider cooking recipes tasty snack.

How to salt mushrooms for the winter so that they are crispy, fragrant and delicious - a cold way

When salting by this method, mushrooms are not subjected to heat treatment. There are two options:

• when washed mushrooms are salted;
• when the fruits are not in contact with water, the "dry" method.

Consider both options, let's start with the one that involves washed mushrooms.

Option 1

Salted mushrooms will be crispy if you add fresh leaves:

• currants;
• cherries;
• horseradish;
• grapes;
• oak.

At the same time, mushrooms do not need a lot of different spices, sometimes just salt is enough. In addition, mushrooms can darken if you add a lot of spices.

To make it easier to navigate, the listed ingredients are provided based on 1 kg of mushrooms.

Required products:

Cooking process:

1. Mushrooms are cleaned and washed, garbage is removed, the remnants of the earth, wormy parts of the fungus (sometimes only the leg is affected by worms, you can remove it, but leave the hat).

Advice! If you still want to save wormy specimens, then they must be put in cold salted water for 5 minutes so that the pests crawl out.

Important! Soon the juice will appear, which will dissolve the salt and the mushrooms will begin to salt out.

If there is a pit or underground, you can leave the mushrooms right in the pan in which they were salted. Can be served after another 14 days. It turns out that the total time for salting mushrooms is a month.

dry method

With this salting method, the taste and aroma of the natural product will be preserved to the maximum. The recipe is extremely simple and there is no trick in this type of salting. You only need:

• mushrooms - 1 kg;
• salt - 50 g.
• seasonings are added if desired.

Cooking:

1. Mushrooms for salting are not washed, but cleaned well.
2. Spices and herbs are laid out at the bottom of the pan and on top of the layers.
3. The mushrooms are laid out with their caps up in a salting container, sprinkling each layer with salt.
4. From above it is covered with a plate or a wooden circle and oppression is established.
5. The workpiece is placed in a cool place.
6. As the mushrooms settle and salt out, you can gradually add layers of fresh fruits with salt. Thanks to this, it will be possible to harvest mushrooms sequentially in several passes.
7. With the dry pickling method, the fruits will be ready in 2-3 weeks.
8. It is necessary to store this pickle under oppression.

Watch the video! Salted mushrooms

Recipe for hot mushrooms for the winter in jars

With this method, the principle of laying mushrooms in layers is preserved. But it differs in that the mushrooms are boiled.

For 1 kg of mushrooms you need:

• 50 g of table salt (about 2 incomplete tablespoons);
• 6 currant leaves;
• 10 pieces. bay leaf;
• 3 cloves of garlic;
• 10 peas of allspice.

Cooking process:

Important! It is necessary to monitor the color of the brine. It should be reddish brown. If it turns gray, then a fungus has appeared and the pickle is spoiled.

This method is well suited for both small and large sliced ​​\u200b\u200bmushrooms. You can try them in 4-6 days.

Watch the video! Salt mushrooms in a hot way

Ryzhik marinated for the winter "five minutes"

This method will allow you to quickly prepare an excellent snack for the arrival of guests.

Here is what is required for this:

Step by step preparation:

1. Peel the mushrooms, put in an enamel pan.
2. Pour water according to the recipe and bring to a boil.
3. Pour in vinegar, add sugar, salt, bay leaf, pepper and chopped garlic. Boil 5 minutes.
4. Arrange in sterilized jars under a nylon lid or roll up. You can try in a couple of hours. Banks can be sterilized
5. Store in refrigerator or cellar for up to 5 months.

Watch the video! Ryzhik marinated in its own juice. The most delicious recipe

An old recipe in a bottle

Pickled mushrooms, salted in a bottle, were valued in France even more than wine. This is due to the fact that the mushrooms are smaller and more appetizing. They have better taste than the old ones.

For such an unusual recipe you need (for 1 bottle):

• 300 g mushrooms;
• 40 g salt.

How to cook:

1. Mushrooms of the right size are cleaned as thoroughly as possible, rinsed.
2. Pour the salt into a flat dish.
3. Each mushroom is dipped in salt and sent to the bottle. Pour the rest of the salt in there.
4. Mushrooms are salted in a cold place until a tart aroma appears.

Bright orange saffron mushrooms are widely known and loved by many. You can cook them in different ways - in any form, the dish will delight you with excellent taste. Salted mushrooms are especially popular. And how to salt mushrooms correctly so as not to spoil the taste of a valuable product?

Mushrooms are universal mushrooms. They have gained popularity due to their excellent gastronomic qualities, delicate taste and aroma. But forest beauties are not only famous for this, they are perfectly absorbed by the human body, unlike other mushrooms, they have a wider biological composition:

• in mushrooms a large amount of protein (more than 46%), this allows them to be included in the diet of people who have refused to eat animal products;
• bright color indicates the presence of carotenoids. Being transformed in the human body into vitamin A, the substance is responsible for antioxidant, restoring cell functions;
• present in mushrooms and vitamins of group B, PP, C;
• the list of minerals is also wide, the main ones include calcium, magnesium, phosphorus and potassium;
• zonal substances and fiber improve digestion, removing toxins from the intestines.

The camelina mushroom is also a natural healer: the antibiotic lactarioviolin was found in its composition. This component is due to its anti-inflammatory and antiviral effect.

Low calorie content and useful properties make mushrooms a valuable product, allow you to include these mushrooms in the diet. How to pickle mushrooms at home so that it is tasty, and all useful qualities are preserved?

Ryzhik can be collected already in July, the season continues until the first October frosts. You can find bright mushrooms in a spruce or pine forest. They grow in groups, so if you meet one, it means that the rest of the family is hiding nearby.

If you are lucky, and strong and fleshy mushrooms will meet in a pine forest, they will be whole at any size, they will not lose their beauty during processing. In the spruce forest there are thinner species, so it is better to collect small specimens. An adult mushroom will have to be cut into pieces: the cap may break, although this will not affect the taste.

What a mushroom picker should know:

• For any salting option, fresh mushrooms are needed. They are processed immediately, do not postpone the procedure for later.
• In order to have less fuss at home, it is better to clean the mushrooms during collection, cut off dirty areas, remove dried leaves and debris.
• It is preferable to salt mushrooms with a cap diameter of 5 cm: such mushrooms retain their integrity and look very beautiful on the table.
• Inexperienced mushroom pickers should be aware that saffron mushrooms look like mushrooms in appearance, only they significantly benefit in terms of taste, and their cooking methods are different. In order not to confuse, you need to pay attention to the cut. The flesh of the camelina is bright orange in color; when pressed, a sweetish juice of a reddish hue is released.
• The best containers for salting mushrooms at home are wooden tubs: they retain the fresh forest aroma of the mushroom. If there are no tubs, you can use glass jars.
• Ryzhiki can be salted in a cold way - there is also a cooking recipe that involves heat treatment.

Should mushrooms be soaked before salting? This procedure is superfluous; before cooking, wash the mushrooms well enough to remove dirt.

With cold salting, the color of the mushrooms will change: they will darken. If they are boiled or salted in a quick way, their rich red color will remain.

hot way

Salting mushrooms in a hot way involves heat treatment of the product, and although the process takes a long period of time, it allows you to use all the mushrooms available, regardless of size.

What is required for cooking:

Components:

• Ryzhik - 5 kg
• Salt - 250 g
• Carnation - 10 pcs.
• Bay leaf - 10 pcs.
• Blackcurrant leaves - 50 g
• Garlic - 3 tooth.
• Black pepper - 10 pcs.

How to pickle mushrooms:

• Before starting the procedure, the mushrooms need to be sorted out, rejecting spoiled and wormy ones.
• If there are specimens slightly undermined by worms, it is a pity to throw them away. They are immersed in cold salted water for half an hour.
• Selected mushrooms are thoroughly washed and cleaned. Large ones are cut into pieces, medium-sized mushrooms and small ones can be salted whole.
• Mushrooms are placed in a pot of boiling water, it is important that they are completely immersed in the liquid.
• When foam appears, it must be removed with a slotted spoon.
• Mushrooms boil at maximum heat for 2 minutes. Then the intensity of the flame is reduced, and boiling continues for another 3 minutes.
• Boiled mushrooms are thrown into a colander, after which you have to wait for them to cool.
• It is better to choose dishes for salting with a wide neck. Ideally, this is a wooden tub, but if it is not available, an enamel pan is also perfect.
• All components are laid out in layers: first, salt and spices are poured onto the bottom, then mushrooms, and so on until the end.
• When the mushrooms run out and the last row is covered with salt, everyone is covered with gauze folded in several layers or with a clean linen napkin.
• From above it is necessary to put oppression. To do this, you can take a plate or a wooden circle that fits the width of the dishes, put a three-liter jar filled with water on top.

The container is taken out to a room where the temperature will be kept not lower than 0 and not higher than 6 ° C. For these purposes, a cellar is suitable, if it is not there, you can use a refrigerator (only it is better to store it on the bottom shelf, since that is where the optimum temperature is). The duration of the hot salting process for the winter is 6 weeks. During this time, you should periodically look in and check the condition of the brine, the gauze is changed every 3 days.

Saturated brown color indicates proper storage and quality of the brine. If it has darkened, acquired a gray or black tint, this means that the mushrooms have begun to deteriorate, the product will have to be thrown away.

Mushrooms can be put on the table after a month and a half.

salt quickly

Quick salting of mushrooms is used when the dish needs to be cooked in haste. As a rule, smaller specimens are selected. For cooking according to an accelerated recipe, in addition to mushrooms, you only need salt (250 g of product is needed per kilogram). How to do:

• mushrooms should be sorted and washed;
• put in the pan with the legs up: it is believed that this way they salt out faster;
• mushrooms are thickly sprinkled with salt, carefully, so as not to break, mix with your hands;
• leave for a couple of hours for salting, it is not required to put it in the cellar or refrigerator;
• after the set time, the secreted juice is drained, the mushrooms are washed well under running water.

It is not recommended to keep it longer: the pulp will absorb salt and the mushrooms will be salted and not so tasty. The dish is almost ready, for the final touch it remains to add vegetable oil and onions. The mushrooms, salted in an emergency way, are eaten immediately: they are stored in the refrigerator for only a few days.

Ryzhik in English

This recipe is for gourmets and for those who want to surprise guests with an unusual dish. What is needed:

Products:

• Ryzhik - 1 kg
• Dry wine (red) - 100 ml
• Salt - 20 g
• Olive oil - 100 ml
• Sugar - 20 g
• Dijon mustard - 20 g
• Bulb - 1 pc.
• Quantity

How to do:

• clean mushrooms are blanched for 5 minutes in salt water;
• throws it into a colander;
• when the mushrooms have cooled, they are cut into strips;
• further, it is more convenient to cook the dish in a saucepan, where wine is poured, the rest of the spices are added, and brought to a boil;
• Mushrooms are added to the mixture and boiled for 5 minutes.

Then the mass is laid out in glass jars, left to cool, then put in the refrigerator. You can taste caviar after 2 hours

Cold way in jars

Salting mushrooms in a cold way is a common option. Its advantage is that all valuable substances remain unchanged, so there are more benefits from such mushrooms. The recipe is used for winter storage and preparation for a long period. Many are interested in how to salt mushrooms for the winter in jars, because there is not always a cellar, so pickles have to be kept in the refrigerator, and the pan takes up a lot of space. There are two methods: one involves the use of water at the preparatory stage, the other allows you to do without it.

The first recipe you need:

Products:

• Ryzhik - 1 kg
• Blackcurrant leaves 15 pcs.
• Salt - 50 g
• Allspice black pepper -15 pcs.
• Garlic - 4 tooth.
• Laurel leaf - 10 pcs.
• Horseradish leaf - 1 pc.

The main thing is salt, the rest of the ingredients are added as desired. You can put dill or hot pepper. Some believe that these ingredients are optional, they only spoil the taste of mushrooms. In fact, everyone chooses what they like.

• mushrooms clean and wash with cool water,
• do they need to be dried, for this clean specimens are laid out on a towel or cloth?
• suitable dishes are selected: a wooden barrel or an enamel pan, three-liter jars;
• horseradish, spices and salt are laid out at the bottom, then mushrooms, they are again salted, further in the same sequence in layers;
• the container must be covered with gauze;
• oppression is imposed.

The storage temperature during the brining period must not exceed 5 °C. The gauze is changed regularly after 3 days, if mold appears, the fabric is removed, and the mushrooms are washed with hot water. Ready time - 2 weeks.

It is good to put a sprig of heather or spruce at the bottom of the tub or in the middle, then the unique aroma of the forest will be preserved, and the needles will also prevent the appearance of mold.

If salting took place in a saucepan, the jars are sterilized over steam, after which mushrooms are laid out in them. The container is closed with a nylon lid and lowered into the cellar or put into the refrigerator. If everything is prepared correctly, such a product will be stored for up to 2 years.

Dry way

Cold salting of mushrooms in a dry way is recommended for those who plan to keep mushrooms in jars in the winter, as they will begin to release a lot of juice and settle, which means that they will fit more in a glass container. To cook according to a dry recipe, mushrooms are not washed, but only well cleaned of debris, cut off contaminated and spoiled areas. How the process goes:

• Mushrooms are neatly folded upside down in a bowl.
• generously sprinkle each row with salt (for 5 kg of mushrooms - 250 g of salt), if desired, it is allowed to add spices;
• mushrooms are laid out almost to the top, you need to leave only 10 cm to the edge.
• gauze is applied on top and pressed with oppression.
• when the mass settles (after 5 hours the juice will stand out), the next batch is added to the dishes.

It is necessary to store pickled mushrooms in the cellar without removing the oppression. The mushrooms will also be ready in half a month, then they can be transferred to jars.

It is worth knowing that this method of salting mushrooms for the winter is only suitable for mushrooms. Many species need to be soaked for a long time, constantly changing the water, boiled repeatedly, and only then subjected to gastronomic processing.

Everyone chooses a recipe for salting mushrooms that is convenient for themselves. But regardless of the cooking option, you get a wonderful dish of excellent taste.

Salted mushrooms are one of the most delicious dishes that can be put on any table. As a rule, they are salted and pickled. Many choose the first method, since with such processing of mushrooms they retain more taste. Pickled mushrooms are stored in a cool and dark place, as they will quickly deteriorate in a warm place.

How to salt mushrooms - a quick method

In order to try pickled mushrooms, you do not have to wait long. You can try pickling mushrooms with a quick method. So they will turn out no less tasty. They can be eaten throughout the week after salting. Store mushrooms in a cool place.

What you need to cook mushrooms with a quick method:

• Fresh mushrooms 5 kg.
• Salt 200 gr.
• Dill stalks.
• Bay leaf 10 gr.
• Peppercorns 30 gr.
• Vegetable oil to taste.

Sequencing:

• First of all, you need to prepare the mushrooms. To do this, we clean them and rinse with cold water, then we clean the mushrooms from dirt. It is best to take mushrooms of the same size, so they will be better salted and turn out to be tastier.
• We take a suitable container and put mushrooms there with caps down. Sprinkle mushrooms with salt and spices.
• Leave the mushrooms for a few minutes in the pickling container. During this time, the mushrooms will give juice. Immediately after the mushrooms are covered with the resulting brine, you can leave them for 2 hours and only then serve them to the table.
• Ready mushrooms should be washed with cool water and seasoned with vegetable oil.

Salting mushrooms in a cold way

The cold method of salting mushrooms is suitable for freshly harvested mushrooms. So they will turn out tastier and retain a maximum of vitamins. For this method of pickling, medium-sized mushrooms are perfect.

What you need for salting mushrooms in a cold way:

• Ryzhik 1 kg.
• Coarse salt 50-60 gr.
• Currant leaves 5-7 pcs.
• Bay leaf 10 pcs.
• Allspice 10 pcs.

Sequencing:

• At the bottom of the salting container we spread currant leaves, bay leaf and a little black peppercorns. Then sprinkle everything with salt and put some of the mushrooms on top.
• Sprinkle the mushrooms with salt and spices, then spread the mushrooms. Lay currant leaves on top of all layers.
• We cover the last layer with gauze and put oppression on top, on which you want to install the load. It can be either an ordinary jar of water or a stone.
• We leave the mushrooms in a dark and cool place for a month. After that, mushrooms can be served at the table.

Salting mushrooms in a hot way

Hot-cooked mushrooms keep much longer than mushrooms cooked in other ways. The reason lies in the way they are processed and salted. Mushrooms of various sizes are suitable for salting.

What you need to cook mushrooms in a hot way:

• Ryzhik 1 kg.
• Coarse salt 50-70 gr.
• Fuck root.
• Garlic 2-3 cloves.
• Currant leaves.
• Bay leaf.

Sequencing:

• We prepare the mushrooms. To do this, they need to be cleaned and all dirt removed. Then we wash the mushrooms with water and let them dry.
• Fill the mushrooms with water and put them on fire. Bring water to a boil and cook for about 3 minutes. Then we turn them over in a colander and let them cool.
• Prepare horseradish root. To do this, cut it into narrow and small strips.
• In a ready-made container for salting on the bottom, lay out part of the mushrooms with caps up. A layer of mushrooms should be sprinkled with salt and spices. After that, you can lay out a layer of mushrooms and sprinkle it with salt and spices on top.
• On the topmost layer, lay out a clean napkin and put oppression.
• We put the container with mushrooms in a cool place.
• After a month, you can transfer the mushrooms to clean, sterilized jars for storage.

Salting mushrooms is one of the most famous ways to process these mushrooms. With a fairly simple processing, they will turn out tasty and fragrant. The considered recipes will allow you to save all the taste and maximum vitamins of these mushrooms.

Mushrooms, the fruiting bodies of which can be yellow-pink or orange-red, and in cuts or fractures, secrete milky juice, colored in various shades of red and immediately turning blue in the air, are called mushrooms. Some confuse them with waves, they can be easily distinguished: the sections of the waves do not turn blue. Several types of saffron milk caps are known, the names of which consist of the word "saffron cap" and added words or phrases: real, spruce, red, pine red, Japanese or fir, salmon or alpine.

Ryzhik at all times was considered a valuable mushroom. In the old days, these mushrooms were salted in tubs, and salted in bottles were taken to the royal table or for export (the diameter of the mushroom cap was smaller than the neck of the bottle: no more than 2 cm). It has always been believed that mushrooms should be salted without spices, as they can spoil the taste and aroma of the mushroom. The easiest way is to use it as a snack, just peel the camelina and add a little salt.

Although these mushrooms, like milk mushrooms, belong to the same family of russula and to the genus milky (they secrete milky juice), the method of salting them is different. Milk mushrooms are soaked for several days or boiled before salting to remove bitterness, but mushrooms should not be soaked or boiled. You can salt them as soon as they brought them from the forest. They can not even be washed, it is enough to clean them of adhering foreign particles.

Recipe 1

Salting mushrooms is a simple matter. The main thing is to follow a few simple rules: do not use spices and (it is better to take a stone one). You can salt in a jar, a tub or an enamel pan. It is impossible to store salted mushrooms in the cold.

Ingredients:

1 kg of peeled mushrooms;

1 tablespoon (with a small top) of salt.

Mushrooms are placed in dense layers (caps down, plates up) in prepared (washed and dried) containers. Sprinkle each layer with salt, evenly distributing it throughout the entire volume of mushrooms. Press the mushrooms carefully so as not to damage them. They will soon give juice that completely covers them. Gauze and a small load are placed on the top layer. When salting in a jar, instead of a load, two wooden sticks are used, resting against its walls and forming a cross. Salting mushrooms does not last long. Mushrooms are kept at room temperature for one day, then they are moved to the refrigerator.

Recipe 2

If milk mushrooms are salted in a cold or hot way, then salting mushrooms is only a cold way. No preliminary preparation in the form of boiling or soaking is not only required, but even this cannot be done, since the mushrooms will simply be spoiled (their specific taste and aroma will disappear). It is necessary to salt mushrooms separately from other mushrooms due to differences in the methods of preparation and the duration of salting. For salting it is better to use and spruce - in pies or fry. Ingredients required:

Cleaned mushrooms;

Salt at the rate of 3 to 4% by weight of mushrooms.

The mushrooms are placed in a prepared (as described in recipe 1) container and sprinkled evenly with salt. Cover with gauze. Construct a load sufficient for the appearance of juice, but such as not to crush the mushrooms. Salting mushrooms does not take much time. As soon as they give juice, they can be consumed, but it is better to withstand 2-4 days. You can store mushrooms throughout the winter, avoiding freezing. They are only the most delicious in the first month, since during this time they absorb the optimal amount of salt.

Recipe 3

If in our country the traditional salting of mushrooms excludes the use of a hot method or the use of any spices or ingredients, then, for example, in the UK, mushrooms are salted hot with the addition of wine, oil, mustard and sugar. The mushrooms salted in this way are cooled in the refrigerator before serving as a snack. They are stored for a short time - no more than 2 weeks. Ingredients:

1 small onion, cut into rings;

80 ml olive oil;

1 tablespoon of light brown sugar;

1 teaspoon of salt;

500 g mushrooms (only hats are used).

Bring lightly salted water to a boil in a saucepan. Prepared (peeled) mushrooms are blanched for 2 minutes. The water is drained, the mushrooms are cut into thin strips. Onion rings, parsley, mustard, sugar and salt are added to a saucepan with wine and olive oil. Bring the mixture to a boil, then add the mushrooms. Reduce heat and cook for 5 minutes. Remove from heat and allow to cool, transfer to a storage container and refrigerate. Withstand 2 hours, served at the table as a snack.

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: