How to pickle corned beef mushrooms. A step-by-step description of a homemade recipe for salted mushrooms in jars for the winter

Salting mushrooms is a way to stock up on mushroom preparations for the winter and enjoy the wonderful taste of mushrooms on holidays and weekdays. You can salt a variety of mushrooms - first of all, milk mushrooms, mushrooms, chanterelles, as well as honey mushrooms, boletus, boletus, fly mushrooms, butterflies, etc.

Salted mushrooms are not only a ready-made tasty snack. Then they can and should be fried, boiled mushroom soups, stewed.
When salting, as well as when, it is necessary to follow certain rules for processing and preparing mushrooms for harvesting.

First of all, mushrooms need to be sorted out and sorted into varieties (it is better to salt separately, with some exceptions). Next, the mushrooms must be cleaned and soaked at least overnight (preferably for a day). The water must be changed, and the mushrooms themselves should be put in a cool place. Then the mushrooms are cut (for lamellar, it is important to cut off the legs). You can salt in different ways - dry salting, hot salting and cold salting.

Salting mushrooms

Mushrooms are salted in two main ways - cold and hot.

Salting milk mushrooms in a cold way involves salting raw mushrooms. Mushrooms must be soaked, periodically changing the water (a couple of hours). White and black pickles can not be soaked - there is no bitterness in them.

Salt is poured on the bottom of the dish, leaves of cherries, currants, horseradish, dill stalks are laid out. Mushrooms are laid in layers with hats down. Every five to ten centimeters, mushrooms are sprinkled with salt and spices, and garlic and pepper are also put. Leaves of cherries, currants and dill are laid on top of the mushrooms. They not only improve the taste and aroma, but also protect against mold.

From above, the mushrooms are pressed with a wooden circle or a smaller lid. Salted milk mushrooms should be stored at a temperature of + 5-6. If stored at minus, the taste will deteriorate. If there are few mushrooms, they can be salted in a glass jar under a plastic lid. They should be stored in the refrigerator.

Salting milk mushrooms in a hot way

The hot method has gained particular popularity. Many types of mushrooms can be salted in a hot way - milk mushrooms, volnushki, mushrooms, some varieties of russula.

So, salting milk mushrooms in a hot way is done like this. In this case, milk mushrooms are not soaked (as in the cold method). To get rid of bitterness, the mushrooms are boiled (no more than half an hour), then they get rid of the liquid, letting the water drain.

Salting milk mushrooms in a hot way also requires less blanching (heat treatment) in time. To get rid of the milky juice, put the mushrooms in boiling water for 6-8 minutes. It is convenient to use a colander if there are few mushrooms. Then the milk mushrooms are thoroughly washed with cool water until cool.

Mushrooms are put in jars, pots or other containers for salting, sprinkled with salt, herbs, seasonings (dill, tarragon, fragrant onions and (or) garlic, horseradish are added. If desired, you can add celery, cherry, currant and oak leaves. Salted milk mushrooms are stored in a cool place.You can start feasting on them in one to two weeks.

The value of the products of the mushroom kingdom lies in the rare balanced composition of the natural components of food: proteins, carbohydrates, fats, minerals, vitamins. It has long been believed that mushroom dishes replace meat in the winter season. Until the beginning of the 20th century, salting and drying were the main quick and inexpensive methods for harvesting mushrooms for long-term storage. They have not lost their popularity to this day.

Not only delicious, but also healthy

A significant part of the list of mushroom content is water, since here it is 90%. That is why mushrooms are easily digestible, have a low calorie content and meet the standards of use in dietetics. In terms of composition, mushrooms approach fruits in terms of the amount of minerals, meat dishes in terms of protein content, and vegetables in terms of the presence of carbohydrates.

The porous structure of mushrooms allows you to digest them for a long time and at the same time not feel hungry. In addition, mushrooms are a source of essential protein compounds (tyrosine, arginine, glutamine, leucine), fatty and unsaturated fatty acids, a special place among which is occupied by lecithin, fatty acid glycerides, palmic, stearic, butyric acids.

Vitamins of group B (B1, B2, B3, B6, B9), A, D, E, PP regulate the activity of the nervous and blood systems, help improve the appearance of hair, nails, skin and blood vessels of the body.

Mineral components - zinc, copper, phosphorus, sulfur, manganese, potassium, calcium - are involved in the working processes of the heart and blood vessels, activate metabolism, promote the production of pituitary hormones, remove dangerous cholesterol, strengthen the heart muscle.

Important components of mushrooms are beta-glucans, the presence of which enhances immunity, they are very effective against cancer. And the natural melanin in the composition of the product is a powerful natural antioxidant.

Did you know? The wild-growing edible sulfur-yellow tinder fungus (Laetiporus sulphureus) has an incredible taste reminiscent of fried chicken.

Salting mushrooms only enhances the beneficial properties of the components of the mushroom product. After all, when they are salted, a characteristic viscous liquid is released, which, enveloping the walls of the stomach, protects them from direct contact with gastric juice.

In addition, salted mushrooms relieve excessive love for sweets. The brain perceives sugar as a kind of drug. Consumption is not limited to small doses, you want more and more. In some cases, this behavior is due to a lack of zinc in the blood.

The amount of zinc in salted mushrooms is comparable to its presence in mussels and oysters. A natural, less expensive mushroom alternative, when used regularly in food, normalizes the balance of zinc in the blood and promotes weight loss in the long run.

Kitchen appliances and utensils

Here is an interesting method of salting mushrooms, which has the following advantages: no bitterness, the possibility of consumption after a couple of weeks, the mushroom material does not shrink.
From kitchen utensils you will need:

• cutting board;
• three-liter jars;
• pots for 4-5 liters of water;
• capron covers.

List of ingredients

Ingredients are listed in a three-liter jar. Must have:

• salt (set the exact amount over time);
• several sheets of horseradish;
• a head of garlic;
• peppercorns black and fragrant to taste;
• dill umbrellas fresh or dried 5-6 pieces;
• sunflower oil.

Features of the selection and preparation of mushrooms

A feature of the recipe is the removal of mushroom bitterness by pre-boiling in water for 3-5 minutes. To do this, we sort out the found mushrooms (we throw away the wormy and old ones), clean them of debris with a brush or a nylon cloth, cut them into convenient pieces, and rinse well.
In the boiled water of a 4-5-liter saucepan, put the mushrooms and a tablespoon of salt in a 4-liter and a tablespoon with a slide in a 5-liter saucepan.
Boil for 3-5 minutes. Then we drain the water, wash the mushroom mixture and let the water drain for about 20 minutes. Mushrooms are ready for salting.

Did you know? In the XYII-XIX centuries, salted milk mushrooms and mushrooms became a delicacy product for export to European countries. The popularity of mushrooms was so great that the name of mushrooms took root in the languages ​​of many states. So, the Germans call them Reizker, and the Hungarians- Rizike.

Step by step cooking recipe with photo

1. At the bottom of the jar we put a sheet of fresh horseradish and a sheet from an old can of already fermented mushrooms. If you are doing it for the first time, then you can only get by with fresh horseradish leaves.
   
2. Add half a serving of garlic, dill whisks, allspice and black pepper. Sprinkle two pinches of salt on top.
   
3. Mushrooms are laid in layers of 3-4 cm. Each layer is also salted with two pinches of salt (or at your discretion).
   
4. Having reached the middle of the jar, we lay out the remaining garlic, dill whisks, allspice and black pepper on top of the mushrooms. We add salt.
   
5. We continue to alternate the mushroom layers, periodically compacting them. It should be borne in mind that in the upper layers of the jar of mushrooms there is less, which means that less salt is needed. About one pinch.
   
6. Leave 3-4 cm free to the top edge of the jar so that the brine does not spill out due to rising mushrooms.
   
7. Cover the last salted layer of mushrooms with two sheets of horseradish and sprinkle with a pinch of salt. That is, we make a special shutter that will not allow the mushrooms to rise.
   
8. Top with sunflower oil at your discretion to close the access of oxygen to the fermentation process. Otherwise, the quality of salted delicacies will deteriorate significantly.
   
9. We close the nylon lid and send it to a cool place for two weeks. Is it a refrigerator or cellar.
   

If you doubt the correct amount of salt, then after two days you should taste the mushrooms, because by this time the salt has already been distributed evenly over the jar. Salt can be added on top if needed.

How and where to store the workpiece

The process of salting the mushroom mass takes place normally in barrels, and in enameled buckets, and in glass containers. The main thing is to keep the dishes and products used clean. Pre-scald the container with boiling water or sterilize.

A dry, cool place is the best option for storing pickles. It is optimal to store salted mushrooms at a temperature of +5 ... + 6 ° C, in the refrigerator.

But salted mushrooms stored in tubs, buckets, it is better to place in the cellar. Someone manages to store pickles on the balcony in the winter season.

To protect the salty gifts of the forest from freezing, they are placed in specially prepared insulated containers. Insulation is old warm clothes, blankets, wood chips. The main condition for high-quality storage of the product will be maintaining a constant temperature regime:

• temperatures below 3 degrees make the mushrooms soft, falling apart, tasteless;
• high temperatures lead to souring.

Do once a week shifting or shaking the mushroom mass. If there is not enough brine, add cooled boiled water. The mold that appears must be removed. If it appears again and again, then remove the mushrooms, rinse and cover with new brine. The storage period, subject to all conditions, is limited to six months.

Important! Wooden tubs and barrels are most suitable for salting, except for products made from aspen. Dishes made of clay and galvanized sheet are categorically not suitable for the salting process.

What mushrooms are best for pickling

All types of edible gifts of the forest are subject to the salting process. But in terms of taste, agaric mushrooms with a characteristic bitter taste and unusual aroma have superiority. These include:

• mushrooms, (the highest quality of salting);
• , whites, (you can salt with a total mass);

Noble mushrooms and milk mushrooms are certainly salted separately from the rest of the row of the mushroom kingdom.

Is it possible to eat salted mushrooms

Consider the important issue of the use of mushroom pickles by various categories of people.

Pregnant

Despite the significant amount of minerals and vitamins in mushroom dishes, the digestion process takes a long time, which is an additional burden on the digestive system, liver, and kidneys. In addition, representatives of the mushroom kingdom are able to accumulate heavy metals, toxins from the surrounding space. Do not forget about the risk of poisoning and the threat of botulism.

Important! Doctors categorically forbid expectant mothers to eat mushrooms.

Salted mushroom products are included in the danger zone.

Lactating

Mushrooms in salted and pickled form are not recommended for breastfeeding.

children

Children under the age of six should not try mushroom dishes of any kind. Even well-known mushroom foods can upset the balance of a child's health.

Losing weight

Nutritionists in Britain have developed a special mushroom diet, the essence of which is to replace meat with mushrooms, and only fresh mushrooms are used. Mushrooms and whites are suitable.

A diet based on salted mushrooms also takes place. The mono-diet assumes in the diet only salty forest gifts with a small amount of vegetables. Before eating, the mushroom mass should be washed, seasoned with oil and herbs. Use only this salad for food.

To prepare a dietary breakfast, you need to grind the mushroom mass, combine with low-fat cottage cheese and herbs. You can add a small amount of salt. An excellent diet dish is a soup based on mushrooms, vegetables, herbs.

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The first mushrooms can be picked in the summer, but most forest mushroom lovers go to pick them in the fall. Regardless of the harvesting season, it is necessary to foresee a way in advance that will help preserve the harvested crop until the next season. Forest mushrooms can be dried or frozen, but most fans of this product still prefer salted mushrooms.

This article talks about the main ways of salting mushrooms for the winter. You will learn how to cook delicious spicy porcini mushrooms, champignons, milk mushrooms, mushrooms and other mushrooms using the simple and proven recipes given in this article.

Salting mushrooms for the winter

Unfortunately, mushrooms are among the products that have a short fresh shelf life, so the harvested crop must be processed as quickly as possible. Most often they are fried, boiled soup with them, welded and frozen. A great way to preserve these tasty and healthy forest gifts is salting. Salting can be carried out in containers of any volume: in barrels, tubs, jars. In the conditions of an apartment, the most optimal, of course, will be pickling mushrooms in jars (Figure 1).

Note: You should know that salting is different from pickling, because pickled mushrooms do not contain a single gram of vinegar, which makes the product more useful.

You can salt almost any mushrooms, pre-sorted by individual species. For example, honey mushrooms with honey mushrooms, and white with white. All of them must be fresh and not wormy. Small mushrooms can be salted whole, while larger ones will have to be cut into pieces. And although there are several ways of salting, we will consider the simplest recipe, the implementation of which will be possible even for novice cooks. So, for salting 1 kg of mushrooms, we need: 3 tbsp. spoons of salt; Bay leaf; allspice peas - 4-5 pcs.; clove seeds - 2-3 pcs.; leaves of horseradish and blackcurrant.

1. We sort the mushrooms, putting aside the wormy and rumpled ones. We clean them from lumps of earth, particles of grass and needles. In large specimens, we separate the caps from the legs. For high-quality cleansing, it is recommended to soak the crop in water for a while, and then rinse under running water.
2. To remove possible bitterness, mushrooms should be boiled a little in salted water. Therefore, we lower them into boiling salted water, bring to a boil and cook for 20 minutes over medium heat, stirring regularly.
3. We strain the boiled mushrooms, rinse with cold water and let it drain.
4. Put the mushrooms in prepared containers in layers, sprinkling each of them with salt and spices. We cover the contents of the container with a lid of a smaller diameter, put oppression on top so that a little brine becomes visible. If it is very small, you can add a little cold boiled water.
5. We leave them for several days under oppression at room temperature, until foam appears on top of the container. It must be removed, and the finished mushrooms should be transferred to jars or a saucepan, covered with a lid.

Figure 1. Salting technology

You need to store them in a cool place, because they will be ready for use only after a month. Then they can be used both as a cold appetizer, and as an ingredient for salads, as well as a filling for pies.

How to salt mushrooms for the winter in jars

Mushrooms are salted for the winter in three ways:

• Hot
• cold
• Dry salting.

The difference between the methods lies in the duration of cooking, and the choice of a particular method depends on the type of mushrooms. For example, with a cold salting method, the readiness of the product occurs in about a month and a half. But the shelf life of such blanks is much longer. Hot pickled foods will be ready to eat in less than a month. But in terms of taste, they are significantly inferior to the previous ones. In addition, hot-prepared canned mushrooms are not stored for so long.

cold way

This method got its name because mushrooms cannot be cooked during cooking. As a result, they do not lose their natural properties at all: they remain fragrant and crispy. However, it is worth noting that cold pickling requires careful preparatory work, which consists in soaking mushrooms multiple times with frequent water changes (Figure 2).

Figure 2. Cold method

Mushrooms prepared in an appropriate way are laid out in a clean dish, sprinkling them with various seasonings, for example, dill seeds, allspice and black pepper, bay leaves and garlic, and salt. So, for 1 kg of raw materials you will need 2 tablespoons of salt, but everyone chooses seasonings and their quantity according to their taste. The last layer of spices is laid, which is covered with a small lid, on which the load is placed. This is necessary in order for the mushrooms to release juice and form a kind of marinade. It happens that little juice is released, then they increase the weight of the load or pour a little cold boiled water into a container with mushrooms. It must be stored in a cold place for about a month and a half. This time will be enough for them to salt and become usable.

hot way

Unlike the previous method, the hot salting method involves the heat treatment of mushrooms. This, of course, affects their appearance and taste. So, hot-salted foods are not as crispy, and their shelf life is much shorter. However, in a city apartment, where there is not much space, it is much easier to place several jars in the pantry than a whole tub. In addition, almost any species can be preserved hot, which cannot be said about the cold method (Figure 3).

As in the previous case, the mushrooms must be prepared: sorted, cleaned, washed, cut if necessary. Be sure to weigh them before cooking so you know how much salt you need. The proportion remains the same: for 1 kg of mushrooms - 2 tbsp. salt. Fill the mushrooms with water and add salt, cook them for about half an hour. It all depends on the type, as some of them are tougher and take longer to cook. You can read about the features of salting different types below.

Figure 3. Hot salting method

The foam formed on the surface during cooking must be removed. After the required time has elapsed, the mushrooms are removed from boiling water with a slotted spoon, allowed to drain and cool. Do not rush to pour out the brine, we still need it. Then the mushrooms are laid out in prepared sterile jars, on the bottom of which spices are preliminarily laid to taste. Sprinkle each layer with salt and the remaining spices until the jar is filled to the top. The contents of the jars are poured with brine, in which the mushrooms were boiled, and put under oppression for several weeks in a cold place. Subsequently, ready-made mushrooms can be transferred to other, more convenient containers.

Since different types of mushrooms have their own biological characteristics, the process of salting each type carries certain nuances. It is for this reason that it is not recommended to mix different types when harvesting them for the winter. The following describes in detail the features of the most popular types of mushrooms that are found in our forests, as well as tips for pickling them.

oyster mushrooms

Oyster mushrooms are eaten boiled, fried, stewed and salted for the winter. These are rather large mushrooms with a very dense stem, which is not eaten because of its rigidity. Since oyster mushrooms contain a substance called chitin, which is not absorbed by the human body, their preparation requires mandatory heat treatment. That is why oyster mushrooms cannot be salted in a cold way. They need to be finely chopped and cooked at a high temperature.

Figure 4. Salting oyster mushrooms

If you are going to pickle oyster mushrooms, start by preparing the raw materials. To do this, it is necessary not only to thoroughly wash the oyster mushrooms, but also to cut off their legs. At the same time, there is no need to peel off the skin from the caps, because it does not affect the degree of softness during cooking. For 1 kg of fresh oyster mushrooms you will need: 4 liters of water for blanching; 90 g of salt for boiling, 400 g of water for brine; 2 tbsp salt in brine; 6 black peppercorns; 6 sheets of blackcurrant; 6 bay leaves (Figure 4).

The technology of salting oyster mushrooms includes the following steps:

1. Add salt to boiling water, put prepared oyster mushroom caps. Boil for 7 minutes, drain in a colander, cool.
2. To prepare the brine, boil the required amount of water, add salt and seasonings. Boil everything for 5 minutes. Strain the brine, boil again and cool to room temperature.
3. Arrange mushroom caps in sterile jars, pour in the remaining brine, close with nylon lids.

Store the workpiece in a cool place until ready, which occurs in a week.

Champignon

Mushrooms can not only be collected in the forest, but also grown in your own summer cottage. If you do not have the opportunity to cultivate them, you can always buy them at the nearest supermarket or market for further salting (Figure 5).

Despite the fact that mushroom pickling is considered a more traditional preparation, pickled mushrooms of this type also have a pleasant spicy taste.

To pickle champignons, take 2 kg of mushrooms, 5 onions, 150 grams of rock salt, one and a half tablespoons of mustard seeds, 10 allspice peas and 5 bay leaves.

Salting champignons includes the preparation of the mushrooms themselves. They need to be thoroughly cleaned so that neither the legs nor the hats are left with earth and branches. After that, you need to rinse them under running water and put them in a deep pan. Fill the container completely with water and add a teaspoon of salt to it.

Next, you need to turn on a strong fire, bring to a boil and reduce the intensity of cooking. After that, the mushrooms should boil for 7 minutes. Pour the mushrooms into a colander so that the remaining liquid drains from them, and in the meantime, clean and cut the onion into half rings.

Figure 5. Mushroom pickling technology

When all the ingredients are ready, you need to sterilize the jars, put onions, peppers and washed bay leaves in them. Next, lay out the mushrooms, sprinkling each layer with salt. After that, you need to fill them with hot boiled water and roll up the lids. The containers must be turned upside down, wrapped and left to cool completely.

Honey mushrooms

Honey mushrooms loved by many can be prepared by frying, pickling and salting, as well as frozen. At the same time, you should know that the lower part of their legs is harsh, therefore, it is mainly not eaten, limited only to hats. Before salting, mushrooms must be sorted out, discarding wormy and damaged ones, cleaned of earth and foliage. Mushrooms are thoroughly washed in several waters, then the legs are separated from the caps and cut into noodles. Small ones are salted whole in both cold and hot ways (Figure 6).

Since mushrooms are devoid of a peculiar aroma, spices such as bay leaf, garlic, dill seeds, allspice, currant, cherry, oak leaves will be needed for their salting. Take again for 10 kg: 500 g of salt; 10-20 pcs. bay leaf; 50-60 peas of allspice; several umbrellas of dill

Figure 6. Salted mushrooms for the winter

Peeled and washed mushrooms are placed in a wide bowl, the bottom of which is covered with salt. Mushrooms are folded upside down, alternating with salt and spices until the container is filled to the very top. The vessel is closed with a lid of a smaller diameter and pressed with a yoke to release the brine. Salting is removed in a cool place.

Note: It is necessary to ensure that the mushrooms are covered with liquid at all times. If it is not enough, you need to increase the weight of the load. When they settle a little in a few days, the free space can be filled with a new portion of mushrooms, supplemented with salt and spices.

If mold appears, it is removed, and the circle is thoroughly washed. So mushrooms are kept for several days at a temperature of + 18 + 20 degrees. When they begin to ferment (and you can recognize this by their characteristic aroma), the dishes are covered with a film and transferred to a cold room. Honey mushrooms will be ready for use in 5 weeks.

To pickle mushrooms in a hot way, you will need the same amount of mushrooms and salt as in the previous recipe, as well as 20 g of bay leaf, 200 g of young dill and 150 g of onion.

The technology of preparation consists of the following actions:

1. Honey mushrooms prepared in a known way are immersed in boiling water and boiled for 20 minutes from the moment of boiling. At the same time, they should be boiled in small batches, changing the water after each batch. The foam formed during cooking is removed.
2. Boiled mushrooms are taken out of boiling water with a slotted spoon, transferred to a sieve and left to cool.
3. A small amount of spices is laid out at the bottom of the salting container. On top of them, they begin to lay mushrooms with hats down, forming a layer no more than 5 cm thick. Each layer is sprinkled with salt and spices. This continues until the container is completely filled.
4. The top layer is covered with a clean cloth, covered with a lid (circle) and put under oppression. In this case, it is necessary to ensure that the mushrooms are always covered with brine, and also periodically wash the circle and change the fabric.

Store the dishes in a cool room for 2-3 weeks until they are ready.

Volnushki

Although volnushki are conditionally edible, they are pickled, dried and salted everywhere in Russia. The main problem in the preparation of volnushki is their bitter milky juice. Therefore, before preparing any dish of them, the flakes must be soaked in cool water for a day, changing the water four times during this period of time. Soaked mushrooms are boiled and the first broth is drained. In the future, they can be salted both cold and hot, without fear that they will be bitter (Figure 7).

Cold-sealed flakes are fragrant and crispy. To perform salting, you will need the following ingredients: waves - 1 kg; table salt - 40 g; citric acid - the amount depends on the volume of water; spices - garlic, currant leaves and horseradish - to taste.

The soaked waves are placed in a solution consisting of water, salt and citric acid (at the rate of 10 g of acid per 1 liter of water) and pressed on top with a press. Then they are poured over with boiled water, laid out in jars, sprinkled with salt on top and covered with horseradish leaves and dill. From above, oppression is again set to release the juice. Wait about one month until ready.

Figure 7. Preparation of salty waves

Hot salting of the waves will take you a little more time. It is necessary to prepare: a couple of bay leaves, a dozen currant leaves, several dill umbrellas, two tablespoons of rock salt and one tablespoon of peppercorns - based on 1 kg of mushrooms.

Salting technology includes the following steps:

1. Preparation: at this stage, the waves are cleaned, soaked and boiled for the first time, as described above.
2. Second brew: the flakes are boiled a second time in a brine made from water and spices for 15 minutes after boiling.
3. Transfer to banks: boiled volnushki are transferred to jars, poured with the brine in which they were boiled a second time, tightly closed with nylon lids.
4. Can wrapping: jars are well wrapped and kept warm until cool.

In the future, the storage of cans takes place in the refrigerator or on a glazed balcony.

Pigs

Just like volnushki, pigs are conditionally edible species, and some of them are completely poisonous. And yet, experienced mushroom pickers, who know the subtle differences between the types of pigs, do not deny themselves the pleasure of collecting species suitable for consumption, preparing various dishes from them and harvesting them for the winter. The recipes below will help you properly pickle pigs for the winter (Figure 8).

For hot pickling, you will need: pig caps - 1 kg, coarse table salt - 50 g, dill umbrellas - 10 pieces, currant leaves - 3-4 pieces, garlic and black peppercorns - 5 pieces each. Salting pigs in a hot way includes three stages: preparation, salting procedure, laying out in jars and storing them.

At the stage of preparing mushrooms, the following actions must be performed:

1. Rinse the mushrooms thoroughly in running water and peel. In this case, large specimens should be cut into several smaller pieces.
2. Soak the pigs in cold water and soak for 15 hours, changing the water every 5 hours.
3. Pour the soaked mushrooms with salted water and put on fire. Boil 5 minutes after boiling.
4. Drain the boiling water, rinse the mushrooms in fresh water.

Salting mushrooms prepared as described above includes the following sequence of actions:

1. Boil the mushrooms a second time in salted water for 30 minutes.
2. Pour boiling water, rinse the pigs.
3. The third cooking takes place in salted water for 40 minutes.
4. Throw the boiled pigs three times in a colander.
5. Put washed currant leaves and dill umbrellas on the bottom of sterile jars.
6. Spread the mushrooms in jars in dense layers, sprinkling each of them with salt, garlic slices and black peppercorns.
7. Boil clean water, pour boiling water over the contents of the jars.

Figure 8. Salted pigs for the winter

In order for the mushrooms to release juice and become suitable for storage, several important steps must be taken. Firstly, the contents of each jar must be pressed down with oppression. Secondly, all containers are first left at room temperature, then moved to a dark, cool (+5+8 degrees) place. Salted pigs are consumed no earlier than one and a half months after preparation.

Milk mushrooms

Cooking all kinds of dishes from milk mushrooms is traditional for Russian cuisine. They are usually boiled, harvested for future use pickled and salted. Cooked milk mushrooms are one of the best seasonings for meat; it’s not for nothing that they stuff fried poultry with them and serve them as a side dish for beef (Figure 9).

We bring to your attention a recipe for cold-salted mushrooms. For 1 kg of white mushrooms, you should take: large non-iodized salt - 3 tablespoons; seasonings - garlic (5-6 cloves) and black peppercorns (the same amount), dill umbrella with seeds, as well as several cherry and oak leaves and horseradish.

A step-by-step cooking recipe includes the following steps:

1. Preparation: milk mushrooms are sorted out, the legs are cut off, the hats are thoroughly washed. Large specimens are cut lengthwise.
2. Mushrooms are placed in a clean bowl, sprinkle with salt, pour cold water and soak for 3 days, changing the water three times a day. Re-adding salt when changing water is not required.
3. The bottom of the pickling container lined with horseradish leaves. Soaked milk mushrooms are placed on them with their hats down, sprinkling the layers with salt and shifting them with spices and leaves.
4. Mushrooms cover with a clean cloth, press on top with a yoke to release the brine.
5. After 20-30 days the lower layers of the mushrooms will be ready for use. They should be transferred to sterile jars, closed and put in a cool place.

In order to pickle milk mushrooms in a hot way, you can use the following recipe (all ratios are for 1 kg of mushrooms):

Figure 9. Salted milk mushrooms in jars

In prepared from 1 liter of water and 2-3 tbsp. spoons of salt solution, boil the mushrooms for about half an hour, constantly removing the foam. Then you should throw the milk mushrooms into a colander and rinse in running water. Spread them on the bottom of the container in layers, sprinkling each of them with salt and spices (garlic, dill, currant and horseradish leaves). Cover the top layer with a clean piece of fabric and press it with an oppression, which must be periodically washed in hot water. Take out the container in two days in the cold. It will be possible to use milk mushrooms after a month.

mushrooms

In addition to the original taste and useful properties, mushrooms have gained their fame due to their wonderful gastronomic qualities. These mushrooms can be salted, fried, stewed, pickled. The classic option for salting mushrooms is dry salting. For it, you only need salt (1 tbsp per 1 kg of mushrooms) and dill seeds. Mushrooms are placed in a clean container, sprinkled with salt and dill, covered with a lid and pressed with oppression to release juice. The mushrooms covered with juice are left at room temperature for several days. After the appearance of a characteristic sour smell, the vessel is transferred to a cold, dry place, for example, a refrigerator. Note: To save space, you can transfer the mushrooms to small sterile jars, closing them with lids. In this case, pour the mushrooms with the resulting brine so that it completely covers the mushrooms. Mushrooms salted in this way can be consumed after 2-3 days (Figure 10).

Figure 10. Stages of salting mushrooms

It is also possible to pickle mushrooms in a hot way. 1 kg of mushrooms are sorted, washed, cut and poured with hot water. Boil for 5 minutes, regularly skimming off the foam. The water is drained, the mushrooms are transferred to a container, sprinkled with salt (50 g) and spices (black and allspice - 1 tsp each), covered with horseradish leaves and sent under oppression. Store salting in a cool place, such as a cellar. After a month and a half, mushrooms will be ready for use.

How to salt porcini mushrooms at home

Fresh porcini mushrooms have a pronounced taste and bright aroma, they are an ideal product both for preparing independent dishes and as an additional ingredient in more complex dishes. Mushroom mushrooms can be successfully boiled and fried, stewed and baked, dried, pickled and salted. Before salting, rinse the mushrooms in cool water, cut off the lower part of the leg, and cut larger specimens into pieces. Soak them for half an hour in cool salted water so that all the worms rise to the surface. Rinse thoroughly again and start salting (Figure 11).

Mushrooms can be salted both cold and hot. So, for cold salting for 5 kg of mushrooms, you need to prepare:

• 120 g of rock salt;
• 10 cloves of garlic;
• 25 leaves of oak and cherry;
• 10 dill umbrellas;
• 6 horseradish leaves

Prepared mushrooms are laid out in lightly salted water (at the rate of 1 tsp of salt per 2 liters of water) and heated without boiling. Then the water is drained, and the mushrooms are left to dry. Meanwhile, peel the garlic and cut it into thin slices. Dill umbrellas are divided into thinner branches. Spicy leaves are sorted, washed and doused with boiling water.

Horseradish leaves sprinkled with salt are laid out at the bottom of the salting container. Next, they begin to lay the mushrooms, while at the very bottom they put the largest caps down. Each layer is sprinkled with salt (2 tablespoons per 1 kg of mushrooms) and seasonings, not forgetting to add leaves. The top layer of mushrooms is covered with gauze and pressed with oppression. Store in a cool place for 40 days until ready. The brine released during this can be drained, and the vacant place filled with new mushrooms. Ready mushrooms before use, it is recommended to thoroughly rinse in running water.

Figure 11. Salting porcini mushrooms at home

You can salt mushrooms in jars using the hot salting method. Here is an example of a recipe for filling a 3-liter jar. You will need: 3 kg of white mushrooms; 100 g of table salt; 2 liters of water; 10 pcs. clove and dill seeds; 10 peas of allspice; 6 currant leaves.

Having prepared all the necessary components, perform salting according to the technology:

1. Add 2 s.l. to boiling water. salt and all spices. Mushrooms are lowered into the resulting brine and boiled for 15-25 minutes until the brine becomes transparent and the mushrooms themselves settle to the bottom.
2. Then they should be taken out and thrown into a colander, cooled, and the brine left.
3. The cooled mushrooms are laid out in a jar in layers, shifting each of them with scalded currant leaves and sprinkling with salt.
4. The filled jar is poured with 0.5 l of brine, covered with a plastic lid or gauze and cleaned in a cold place (for example, a refrigerator).

You can consume such mushrooms after 3 weeks, washing immediately before serving.

You will learn from the video how to properly salt mushrooms so that they turn out tasty and are stored for a long time.

Peel the agaric mushrooms selected for salting and immediately place in a container in which they will be soaked (large mushrooms immediately cut into pieces).

Before soaking, some require additional cleaning, how to do this is said above.

Salted mushrooms. Recipes

Salting mushrooms in a cold way. Recipe.

For 10 kg of a mixture of mushrooms: boletus, butter, russula, bitters, etc. - take 500 g of coarse salt, a horseradish leaf, dill stalks with inflorescences (or mature dill seeds), garlic, blackcurrant and cherry leaves, bay leaf, herbaceous pepper peas as desired. Preparation: prepared mushrooms must be soaked in cold water for 2-3 days before salting, changing the water at least three times a day. The container with mushrooms should be in a cool place. Before salting, drain the water, straining through a large sieve, sieve or colander. Let the water drain.

In a clean, scalded enameled dish (tank, bucket, glass jar), put a layer of spicy greens, a horseradish leaf, blackcurrant and cherry leaves, dill with inflorescences, you can replace with ripe seeds, garlic with cloves, and on them - a layer of mushrooms 6-7 thick cm and sprinkle with salt scattered. Optionally, you can add spices: bay leaf, black peppercorns. Continue laying layer by layer, sprinkling with salt until the container is full. The top layer should end with greenery. If the container is not completely filled, then in the future you can add mushrooms prepared for salting.

A clean cloth is superimposed on top of the greenery, a circle is placed on it, and oppression is placed on the circle.

Instead of a wooden mug, you can put a plate of the appropriate size. If the mushrooms are salted in a bucket, faience plates can be changed, since its diameter decreases as the mushrooms are consumed.

Oppression can serve as a smooth cobblestone of granite.

Attention! In no case should you use a load of cast iron, lime or dolomite stone, brick. These materials, partially dissolved in brine, can cause poisoning.

The load (oppression) must be heavy so that it can displace the air remaining between the mushrooms, eliminating voids. Under load, mushrooms will settle in 1-2 days and give juice.

If mold appears on the surface of the brine that appears above the circle, you need to remove both the fabric and the circle, rinse them and put them back under pressure.

Mushrooms salted in this way will be ready for consumption 30-40 days after salting.

This method is one of the best ways to pickle mushrooms, allowing the mushrooms to retain their texture and retain their flavor.

Store in a cool place, but...

Attention! Under no circumstances should they be allowed to freeze. The optimum storage temperature for salted mushrooms is from 0 to 10 °C.

Pickled boiled mushrooms

Recipe
For 1 kg of boiled mushrooms, you will need 45-60 g of coarse salt, garlic, dill stalks with inflorescences, onions, horseradish, tarragon at your discretion.

Cooking

In this way, mushrooms containing bitterness or toxic substances (conditionally edible mushrooms) are salted: violins, pepper mushrooms, bitters, valui, cobwebs, champignons and some types of russula.

Mushrooms prepared for salting are boiled in lightly salted water for 20 to 30 minutes. Then the water in which they were boiled is drained, and the mushrooms are washed in cold water and thrown back on a sieve or sieve, the water is allowed to drain.

Mushrooms prepared in this way are placed in an enamel bowl and salted, and garlic, onion, horseradish, tarragon or dill stalks can be used as seasoning.

Mushrooms salted in this way can be eaten 6-8 days after salting.

Boletus mushrooms are also salted in the same way: porcini, aspen mushrooms, boletus mushrooms, mossiness mushrooms, Polish mushroom, goats, oaks, boletus. They are boiled for 10-15 minutes and salted in the same way as above. The water in which porcini mushrooms, boletus, boletus were boiled should not be poured out, but after boiling it in half, cool it, bottle it, cork it tightly and use it as a broth for soups and sauces.

Salted blanched mushrooms

Recipe
For 1 kg of fresh mushrooms, 40-50 g of salt, garlic, parsley roots, horseradish, dill or celery, oak leaves, currants, cherries are taken.

Cooking

Mushrooms, podgrudki, volnushki, serushki, bittersweet, russula and some other mushrooms can be salted after blanching.

To do this, peeled and washed mushrooms in a sieve are dipped in boiling water for 5-8 minutes. Then they are quickly cooled, washed with cold water, placed in a container and salted. Seasoning is put according to the recipe. Mushrooms salted in this way are ready to eat in 7-10 days.

Salted chopped mushrooms (in Baltic style)

Recipe
For 1 kg of mushrooms, take 40 g of salt, 15 g of onion, pepper to taste.

Cooking

A mixture of porcini mushrooms, honey mushrooms, boletus and other mushrooms without milky juice is boiled for 20 minutes. Then transfer the mushrooms to cold water to cool.

Dry the cooled mushrooms on a sieve, and then finely chop them into slices in a trough and sprinkle with a mixture of salt, pepper and chopped onions. Put pepper to taste. Mix the mushrooms thoroughly and place in a container for pickling, as tightly as possible. From above, as usual, cover with a clean cloth, a wooden circle and put oppression.

Such a recipe was common in the farms of the Baltic peoples.

Salting autumn mushrooms

Recipe
For 10 kg of mushrooms, take 500 g of salt, a large bunch of green dill with inflorescences or a horseradish leaf (but put it on the bottom, as the horseradish "interrupts" the garlic), 2-3 handfuls of herb currant leaves, 2-3 large heads of garlic.

Cooking

Mushrooms are not sorted by size. Trim the legs of small mushrooms, separate the large ones. Rinse the hats together with the separated legs and dip them in salted boiling water for 15-20 minutes, counting from the moment of boiling, then put them in a colander and cool.

Put the spices on the bottom of the prepared dishes, put the cooled mushrooms and spicy greens on them in layers, sprinkling them with salt. The rest of the steps are as usual: a clean cloth, a wooden circle and oppression. Put the container with mushrooms in a cool place.

Salted mushrooms

Recipe For 10 kg of mushrooms, take 500 g of salt, 60 g of allspice, 1.6 kg of onions.

Cooking

The easiest way to pickle mushrooms: put the peeled mushrooms in a bowl with their caps up, sprinkle with a mixture of salt, ground pepper and chopped onion. Put a napkin, circle and oppression, as usual.

Spicy salted mushrooms

Recipe
For 10 kg of prepared mushrooms, take 400 g of salt, 200 g of currant leaf, 20 g of bay leaf, 12.5 g of allspice, 50 g of ground herna pepper.

Cooking

Scald clean mushrooms twice with boiling water in a colander or sieve, cool with cold water, let dry, then put in a bowl, on the bottom of which you first place blackcurrant leaves and bay leaf.

Lay the mushrooms with caps up, sprinkle with salt and ground black pepper.

When the container is full, again lay a layer of blackcurrant leaves and bay leaves on top, add allspice, cover the mushrooms with a clean napkin, lay a circle and put oppression.

Honey mushrooms autumn salted

Recipe
For 10 kg of prepared mushrooms, take 500 g of salt, 20 g of bay leaf, 120 g of allspice peas, 180 g of dill, 180 g of chopped onion.

Cooking

Sort mushrooms by size. Separate the legs from the caps and cut into 1-2 cm noodles, mixing it with the caps. Wash the mushrooms and dip in salted boiling water for 15-20 minutes, then put in a colander and cool.

In the prepared container, put spices on the bottom - bay leaf, pepper, green dill, chopped onion. Then lay the cooled mushrooms in a layer of 5 cm, spices on them and sprinkle with salt. Thus, lay several layers of mushrooms. Top with a napkin, a circle and put oppression.

When cooked, mushrooms darken, and in the process of salting they brighten.

Altai salted mushrooms

Recipe
For 10 kg of mushrooms, take 400 g of salt, 35 g of dill, 18 g of horseradish root, 40 g of garlic, 35-40 peas of allspice, 10 bay leaves.

Cooking

Sort and clean the milk mushrooms, cut off the stem and soak for 2-3 days in cold water. Change water at least 1 time per day.

After soaking, put the mushrooms in a colander, let the water drain and put in a container (bucket, pan, barrel), layering with spices and salt. Top with a napkin, a circle and put oppression.

You can add new mushrooms to the dishes, since after salting the volume of mushrooms decreases by about 1/3. A brine should appear above the circle. If during the day the brine does not appear, oppression should be increased.

20-25 days after pickling, the mushrooms are ready to eat.

Mixed salted mushrooms

Soak prepared mushrooms of different types for 2 days. Then drain the water, rinse the mushrooms in cold water and drain in a colander. Place them in a saucepan and boil for 10-15 minutes over medium heat, stirring to evenly heat.

Remove from heat, put hot on a sieve and let the mushrooms cool. Then salt the mushrooms in a cold way.

Every mushroom picker knows that mushrooms should be picked in the fall, when they can be easily found in the forest or plantings. Sometimes the harvest is so rich that there is a lot left harvested. In such cases, pickling mushrooms for the winter will help, so that you can enjoy a delicious treat at any time of the year or please guests at the festive table.

How to pickle mushrooms

Any edible species is suitable for a winter harvest recipe. Salting of mushrooms is better if strong, young specimens are used for this. This will help prevent the hat from becoming limp during cooking. Before salting, you need to thoroughly clean, wash, sort out rotten or damaged specimens, soak them (there are ways without soaking). Salting mushrooms at home can be carried out by two main methods:

• cold;
• hot.

cold way

The fundamental difference between the methods lies in the speed of readiness of the workpiece after the procedure. Salting mushrooms in a cold way takes longer to reach readiness. For this cooking option, no additional spices or ingredients are required. After laying the components in jars, you need to leave them under oppression and sprinkle with salt. Before pickling mushrooms, you can familiarize yourself with the readiness period for different varieties:

• value - 50 days;
• mushrooms - 5 days;
• waves - 40 days;
• milk mushrooms - 30 days;
• whites - 40 days.

hot way

Suitable if you need to get a quick treat to the table and there is no time to wait a month and a half. Salting mushrooms in a hot way allows you to put them on the table a week after closing. Bitter-tasting varieties should be boiled for 20 minutes in salt water (5 minutes are enough for mushrooms), some varieties (whites, russula, volnushki) are simply scalded, then kept in hot water for 30 minutes, washed well and then repeat the procedure from the cold method. This option is great for cooking at home when only salt jars are available.

Mushroom Salting Recipes

The differences between the methods depend on the variety, because each species has its own characteristics. Salted mushrooms make an excellent appetizer for alcoholic drinks or an addition to the main course. If you have the opportunity to buy fresh, strong specimens inexpensively in the fall, then do not hesitate. All mushroom pickling recipes have the following general recommendations:

• it is better to salt only hats;
• pigs, honey mushrooms, lines, morels, it is desirable to salt in a hot way;
• to clean very dirty mushrooms, you can leave them in a saline solution for 3 hours;
• with the hot method of harvesting for clarification of mushrooms, you can put 1 tsp in a jar. citric acid;
• barrels, tubs - an ideal container for salting;
• before use, it is recommended to rinse with cold water;
• Glass jars should be thoroughly washed before closing.

Gruzdey

Preparation time: 40 min (+30 days)

Servings Per Container: 10-15.

Calorie content of the dish: 26 kcal / 100 grams.

Purpose: snack.

Cuisine: Russian.

These mushrooms for pickling are best harvested using the hot method, which gives several tangible advantages at once. You will protect the salting from the appearance of an unpleasant odor, after boiling the bitter taste will disappear, the period of readiness is less. Salting milk mushrooms in this way is considered the safest for conditionally edible mushrooms. Below is a step-by-step recipe with a photo of how to cook milk mushrooms.

Ingredients:

• coarse table salt - 60 g;
• milk mushrooms - 1 kilogram;
• garlic - 4 cloves;
• blackcurrant leaves - 10 pcs.;
• black pepper - 10 peas;
• overripe dill - 2 umbrellas.

Cooking method:

1. Thoroughly clean freshly picked mushrooms from debris (you can use a toothbrush).
2. Cut the legs short so that no more than 1 cm remains under the hat. If there are rotten areas on the body of the fungus, they must be removed.
3. Cut large specimens into several smaller pieces, medium ones, leave small ones whole.
4. Place the prepared ingredients in a saucepan, cover with running water, add salt and bring to a boil.
5. Boil for another 5 minutes of milk mushrooms, regularly remove the foam with a spoon.
6. Collect all the mushrooms with a slotted spoon, rinse under cold water in a colander so that they cool slightly and drain.
7. Prepare a sterilized jar, pour a little salt on the bottom, put 2 peppercorns, a dill umbrella, a couple of currant leaves, then lay the hats. Repeat the required number of such layers so that they are tightly packed.
8. Do not pour out the broth that remains from the mushrooms, pour it into jars, wait until all the air comes out (bubbles will rise through the jar).
9. Seal the container (metal lids are not suitable), cool at room temperature and take to the cellar or refrigerate.
10. A month later, you can put ready-made white breasts on the table.

Ryzhikov

Preparation time: 30 min (+30 days)

Servings Per Container: 10-15.

Calorie content of the dish: 22.5 / 100 g

Purpose: snack.

Cuisine: Russian.

If you want to fully preserve the taste and all the useful elements of the product, it is necessary to salt the mushrooms using the cold method. This method is simple, nothing needs to be boiled or boiled. The main condition for this method is that you cannot use iron or plastic containers for salting. Wooden kegs or tubs work great, but glass jars will work too. Below is a step-by-step recipe with a photo of how to cook mushrooms for the winter.

Ingredients:

• allspice black - 20 peas;
• garlic - 2 cloves;
• ground pepper;
• salt - 50 g;
• bay leaf - 10 pcs.;
• mushrooms - 1 kg;
• currant leaves - 20 g.

Cooking method:

1. Only fresh, young mushrooms are suitable for salting. Clean them thoroughly from dirt: wash, rub with a toothbrush and dry on a towel.
2. Immediately put them in a container where they will salt. Sprinkle some salt on the bottom. Spread the mushrooms with their caps up and put some spices (pepper, currant leaves, bay) and salt again between each layer.
3. When the jar is filled with mushrooms, put something heavy on top and leave it under oppression in a cold place for 3-4 weeks.
4. After this time, the treat will be ready.

Honey agarics

Cooking time: 1.5 hours (+25-30 days).

Servings Per Container: 8-10.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

Salting can be carried out using any of the available methods: hot or cold. In the first case, their readiness will come a little earlier, and in the second, more useful elements will remain in the composition. This variety of mushrooms using the cold method reaches the required state faster than others, so after 2 weeks it will be possible to put a snack on the table. Below is a step-by-step recipe with a photo of how to cook mushrooms for the winter.

Ingredients:

• bay leaf - 2 pcs.;
• salt - 50 g;
• horseradish leaves - 3 pcs.;
• garlic - 3 cloves;
• fresh mushrooms - 1 kg;
• peppercorns - 3 pcs.;
• dill umbrella - 2 pcs.;
• oak leaves - 3 pcs.;
• cherry / currant leaves - to taste.

Cooking method:

1. All leaves for salting (oak, currant, etc.) rinse well, dry.
2. For salting, take a clean, dry saucepan (preferably ceramic). Put horseradish leaves on the bottom so that they completely cover it.
3. Spread the peeled mushrooms on top with caps down, salt.
4. Top with dill umbrella, peppercorns, bay leaf, chopped garlic cloves.
5. Next, put the leaves of oak, currant.
6. Find a lid that is smaller in diameter than the dishes, cover the mushrooms and press down with a load.
7. Put the container with mushrooms in a cool place.
8. After 5 days, drain the brine that forms in the pan, put the second layer of mushrooms.
9. Add chopped garlic, salt, pepper, a layer of green leaves again. Repeat the procedure until you run out of container space or components.
10. When the juice begins to form from honey mushrooms, put gauze folded in several layers under pressure in the pan.
11. For two weeks, put the workpiece in a cool place.

oyster mushroom

Cooking time: 2 hours (+ 1 day)

Servings: 10.

Calorie content of the dish: 23 kcal / 100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

To get a quick snack on the table, it is better to pickle oyster mushrooms using the hot method. Within a day you will have a delicious treat ready for guests and loved ones. This is an inexpensive variety of mushrooms that can be found in the store at any time of the year. They contain a lot of protein, iron and fiber. Preservation according to this recipe is very easy, even a novice cook can handle it without problems. Below is the intake for 1 kilogram of mushrooms, but how much to take is up to you.

Ingredients:

• water - 1 l;
• oyster mushrooms - 1 kg;
• bay leaf - 2 pcs.;
• salt - 40 g;
• black pepper - 5 peas;
• garlic - 10 g;
• vinegar - 150 ml.

Cooking method:

1. Salting begins with a thorough cleaning of the mushrooms: wash them, cut off the root system, separate the plates.
2. You will need a saucepan, pour water, for 1 kg of mushrooms you need 1 liter of liquid.
3. Boil for 10 minutes, stir and skim regularly.
4. Separately, you will need dishes to. Pour water, put on fire and salt, the liquid should boil.
5. Throw the boiled mushrooms in a colander, when they drain, arrange in jars in which you need to add garlic, vinegar, marinade, bay leaf, spices.
6. Cover the dish with a towel or lid (not iron). In a day, salted mushrooms will be ready.

butter

Cooking time: 1-1.5 hours (+2-3 weeks)

Servings Per Container: 6-10.

Calorie content of the dish: 25 kcal / 100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

Oil salting can be carried out by hot and cold methods. In this recipe, the second option will be considered. Salting mushrooms is not a complicated process, but a long one due to the fact that the dish reaches full readiness only after 2-3 weeks. The most standard brine is used in cooking: boiled water with salt. Below is a method of salting oil with a cold method.

Ingredients:

• bay leaf - 4 pcs.;
• oil - 1 kg;
• garlic - 3 cloves;
• salt - 2 tbsp. l.;
• greenfinch - to taste;
• black pepper - 5 peas;
• currant leaf - to taste.

Cooking method:

1. Prepare an enamel bowl or saucepan (it should be clean).
2. Lay butternuts on the bottom with caps down, put dill greens, pepper, finely chopped garlic, bay leaf, salt on top.
3. Next, a new layer of mushrooms, spices, spices and salt again. So lay the entire volume of oil.
4. Place a lid or flat saucer directly on top of the mushrooms and press down with something heavy (for example, a bottle of water). This is necessary so that the mushrooms are covered with brine, the juice is isolated. If you get little liquid, then you can add salted boiled water.
5. Leave the workpiece to “reach” for a day at room temperature.
6. The next day, put the mushrooms in jars, fill with brine. Oilers must be covered with it.
7. Mushrooms should be stored in the refrigerator for 2-3 weeks.

white mushrooms

Cooking time: 1 hour

Servings Per Container: 5-8.

Calorie content of the dish: 25 kcal / 100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: medium.

Salting porcini mushrooms is very popular in the CIS countries, because it is a tasty and healthy product. If mushrooms remain after harvesting, then the period of their injury can be extended only with the help of salting. In this recipe, the option of hot salting will be considered, but this does not mean that they cannot be prepared using the cold method. The considered harvesting method will allow you to enjoy a delicious snack in a couple of days.

Ingredients:

• water - 0.5 tbsp.;
• mushrooms - 1 kg;
• allspice - 2 peas;
• dill - to taste;
• bay leaf - 2 pcs.;
• currant leaves - 3 pcs.;
• cloves - 2 pcs.;
• salt - 2 tbsp. l.

Cooking method:

1. Sort the mushrooms, dip them in water so that they acidify (replace the liquid several times). It is good to clean with a toothbrush, this will help remove all forest debris (leaves, sticks).
2. Cut off the earthy parts of the legs, it is advisable to cut large specimens, and small and medium ones can be sent for pickling as a whole.
3. Pour water into an enameled saucepan (0.5 cups per 1 kg of mushrooms), pour salt, put currant leaves, laurel, dill, 2 peppercorns, cloves. Bring to a boil over medium heat.
4. When the brine is still boiling, pour the peeled mushrooms into it. Cook them on low heat for 25 minutes. after boiling. Constantly and gently stir the contents, remove the foam with a slotted spoon.
5. Then fold the mushrooms into a colander, and leave the brine, save it and let it cool.
6. Further salting takes place in jars. You can take glass medium volume, they must be sterilized, you should not use iron lids (take nylon).
7. Arrange the boiled mushrooms in jars tightly, put the caps up, pour in the cooled brine.
8. Next, cork with lids, put in a cool place or refrigerator for storage.

Chanterelle

Preparation time: 1 hour (+1 month).

Servings Per Container: 10-15.

Calorie content of the dish: 20 kcal / 100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

Chanterelle mushrooms can be salted in any way, but this recipe refers to the cold method. As a rule, they take a little more of this variety, because the specimens are not large. The salting of chanterelles is carried out quickly, but they must then be under oppression for at least a month in order to reach the state of readiness. Below is a recipe for how to properly salt this variety of mushrooms.

Ingredients:

• dill - 1 bunch;
• chanterelles - 2 kg;
• salt - 500 g;
• garlic - 6 cloves.

Cooking method:

1. For salting, you must first boil the mushrooms. To do this, put a pan on the fire in advance.
2. At this time, prepare the components, clean from dirt, twigs and leaves, change the water several times. This will help to separate everything superfluous from the total mass.
3. Throw the prepared mushrooms into boiling water. They should cook for about 25 minutes.
4. Rinse the chanterelles again, change the water several times, and drain them in a colander to drain.
5. Peel the garlic, cut into thin slices, wash the dill, remove the yellow twigs.
6. Wash, dry the container for salting, pour salt on the bottom, then half the garlic and dill.
7. Mushrooms lay out with caps down, each layer is sprinkled with salt. Spread until all the chanterelles run out. At the very top, pour the remaining garlic, dill and salt.
8. Cover the container with a clean, dry cloth, then a flat large dish and put a yoke. Keep it for 1 month, and store the workpiece in a dark, dry place.
9. After 30 days, transfer the mushrooms to sterile jars and roll up the lids.

Video