Why mushrooms are salted for 40 days. Cold and hot salting of various edible mushrooms, storage of salted mushrooms

In the Moscow region, the time for picking mushrooms is in full swing, mushrooms are brought home in whole baskets, but they can’t be eaten right away, I want to make preparations for the winter. Salted mushrooms - a traditional dish Russian cuisine. Despite the fact that today salted and pickled mushrooms can be bought in the store, home-made preparations have not lost their relevance - they are the most delicious and natural. Salting mushrooms is a serious and responsible process, it must be done skillfully. About what mushrooms to take for salting, and how to properly prepare mushrooms for the winter, RIAMO was told by an expert, a mushroom picker with 40 years of experience, Lidia Prokhorova from the village of Rogachevo, Dmitrovsky district, Moscow region.

“If you decide to pickle a jar of mushrooms for the winter, then it’s better not to buy them in a store, but to collect them yourself or buy them from mushroom pickers. In the shop fresh mushrooms No. Old, lying mushrooms may turn out to be wormy and unsuitable for harvesting, ”the expert advises.

According to her, best time for salting mushrooms for the winter - August and September. You can also salt "summer" mushrooms collected in June-July, but their shelf life will be shorter.

"Late summer and autumn mushrooms they are best suited just for salting, they are less wormy, more dense, better stored, ”explains Prokhorova.

When buying mushrooms in the market or on road breakups, you should pay attention to their appearance - they must be fresh, not dry, not wormy.

“If you pick mushrooms for salting yourself, you should put only young ones in the basket, strong mushrooms. Old mushrooms are harmful. Wormy is checked with a knife, which is used to cut the mushroom leg. Wonderful chanterelle mushrooms - they are never wormy, ”the mushroom picker notes.

What mushrooms are best to pickle

According to the type of structure, mushrooms are divided into tubular and lamellar. The first include the “noble” ones - boletus, boletus, the king of mushrooms white mushroom, boletus, boletus and mossiness mushrooms. To the lamellar ones - russula, chanterelles, all kinds of "salts": pigs, hollows, rubella, volnushki and honey mushrooms. Mushroom pickers have a special price for mushrooms, milk mushrooms and mushrooms: white, walnut, black mushrooms, or in the popular “nigella”, gray mushrooms. These mushrooms are rare in the forest, but they are the most delicious in salting.

“As a rule, little people know white milk mushrooms and milk mushrooms. Often amateur mushroom pickers walk past these mushrooms or knock them down, thinking they are poisonous. Mushrooms, of course, it's a pity, but on the one hand it's right - you should put in your basket only those mushrooms that you yourself know. There is always a risk of stumbling upon false or poisonous ones,” warns Prokhorova.

The worst thing is to take a white toadstool or a false white one, which is also a “satanic” mushroom. The latter grows near swamps and looks like a boletus, but if cut off, the flesh turns pink. Pale grebe - on a long leg, grows near forest roads.

Usually the mushroom season in the Moscow region begins at the end of June, but maybe earlier: this year, the first mushrooms appeared in the forests near Moscow at the end of May. The richest mushroom crop is harvested in the second half of August and September.

Mushrooms near Moscow are aspen mushrooms, boletus mushrooms, porcini and butter mushrooms, in some places there are milk mushrooms. The latter grow in families, with one such mycelium you can collect a whole bucket. Mushroom places are forest edges and glades. Mushrooms grow along the forest roads, in pine forest, in pine, spruce, birch plantings. It is not worth looking for them in the wilderness.

The expert does not advise picking mushrooms in the immediate vicinity of the main road, they may be more harm than good. “Mushrooms are like a sponge - they absorb everything, including what flies from cars. If you want to find an environmentally friendly product, there should be at least 100 meters from the highway,” says Prokhorova.

How to prepare mushrooms for salting

Having brought a full basket home, you should immediately begin processing and harvesting mushrooms. If there is no time at all, you can soak the mushrooms in a saucepan, in cold water, but store them like this for no more than 10-12 hours. If the mushrooms lie down longer, they will deteriorate, in a dry form, they will become wormy.

The skill in salting mushrooms will come with experience, the expert says. The main thing is to remember that here, first of all, sterility and cleanliness are important. Mushrooms should not have earth, they should not be wormy and old. Need to add enough salt.

“You can’t get poisoned with a salted mushroom, but if you don’t follow the rules for harvesting, you can spoil all the pickles,” Prokhorova notes.

When choosing dishes for salting, the expert advises using wood, glass, enamel or porcelain. You can not use iron, mushrooms will oxidize in it.

It is better to salt the mushrooms in small portions of a pound or a kilogram, and not in a bucket, but in a deep bowl. After adding salt, transfer to jars.

Salting methods

You can salt the mushrooms both “raw” and with the help of hot processing, that is, cooking. However, the expert does not recommend salting raw mushrooms for inexperienced mushroom pickers: there is a high risk of doing something wrong. It is always better to boil the mushrooms for 15 minutes, advises Prokhorova.

Almost all mushrooms can be salted, but there are exceptions. For example, whites are not salted, but pickled, because due to the high density, the mushroom does not salt out. Oils are salted separately: they are soaked for a day in cold water, the water is changed 3-4 times, each time they are salted. The latest mushrooms are mushrooms, they cannot be harvested “raw”, these mushrooms are pickled with vinegar and rolled into jars.

Most of all, agaric mushrooms are suitable for salting, they are better stored and do not require such serious processing as tubular ones. It is enough to wash the lamellar ones and boil them for 15 minutes, they are not cut, they are put in a jar as a whole, otherwise they will fall apart, the mushroom picker clarifies.

Lamellar and tubular mushrooms can be salted together, with the exception of black mushrooms (“nigella”). Before harvesting, these mushrooms are soaked in cold water for 6 to 12 hours, then the water is changed and boiled. You can eat them no earlier than 40 days later, when the "chernushki" acquire lilac shade, and if you open the jar earlier, they will be bitter. tubular mushrooms can be eaten two days after salting.

There are two types of salting: cold and hot, the expert says. When “cold”, the washed, sorted mushrooms are boiled in a saucepan for 10-15 minutes, then the water is drained and the mushrooms are washed cold water, let stand at room temperature to cool completely.

The brine is boiled separately: 50-80 grams of salt are put into the water per 1 kilogram of mushrooms, depending on the type of storage. If you store salted mushrooms in a cold place, add less salt, if in a cool place - more. Boil spices in salt water: pepper, cloves, Bay leaf. After that, the brine is cooled.

We put the boiled mushrooms in a jar, put a currant leaf, garlic, dill on top or in layers between the mushrooms, then pour cold brine to the top, make sure that all the mushrooms are saturated with it, close the jar plastic lid and send it to the refrigerator or cellar.

“To make the mushrooms sour better, you can leave the jar to stand at room temperature until the morning, after which you can put it in cool place", - advises Prokhorova.

With "hot" salting, the mushrooms are washed, sorted, cut, except for lamellar ones. agaric mushrooms handled carefully. Next, the mushrooms are boiled with salt (20-30 grams per kilogram of mushrooms) over low heat for no more than two hours, otherwise they will disappear beneficial features. After the brine is drained, the mushrooms are washed, cooled and the second part of the salt is added, allowed to cool.

“If we put the mushrooms in a jar, we fill them tightly so that the brine, coming out of the mushrooms, covers them completely. Put a currant leaf on top and old dill with “umbrellas”, dill seeds, garlic,” says Prokhorova.

How to store salted mushrooms

You can close the mushrooms only with a plastic lid, they cannot be clogged with an iron one. Mushrooms need little access to air, otherwise a dangerous disease develops in the jar - botulism, the expert warns.

“It’s good to store mushrooms in a saucepan for the first time or wooden container, top - cover and weight, until the brine comes out. We keep the day in a cool place, for example, on the balcony, but not in the refrigerator, as the mushrooms should slightly sour, ferment. If you immediately put it in the refrigerator, pickles can be bitter, ”explains the specialist.

Salted mushrooms must be stored in a cool place - in the refrigerator, in the cellar or on the balcony. If left warm, the mushrooms will start to “run away”, the brine will rise, the lid will fall off the jar.

“Such mushrooms can be saved. It is enough to wash them and fill them with brine again, if the fermentation is strong - boil and add more salt, ”the expert advises.

Salting in the winter can also be checked like this: if mold is found under the lid, it must be removed along with top layer mushrooms, so that the brine covers all the remaining ones, replace the dill and currants and close again.

Pickled mushrooms should be eaten during the winter. If the storage rules are followed, you can eat "winter" pickles until the next mushroom season, but no longer. It’s better to throw out last year’s ones, Prokhorova concluded.

Previously, mushrooms were mainly salted in large wooden barrels and used a method called cold salting. It is possible to harvest mushrooms in this way if it is possible to collect them in the forest in sufficient in large numbers and one variety. Salting mushrooms in a cold way is only suitable for such species: russula, smoothies, milk mushrooms, volnushki, mushrooms, pigs and other similar ones with fragile lamellar pulp.

Soak mushrooms cleaned of debris and dust in cold water for one or two days. At the same time, every day several times change the water to fresh. For mushrooms with bitter pulp, use not pure water, but slightly salted and acidified (take 2 grams per liter of liquid). citric acid and 10 grams table salt). Refresh it several times a day too. Some mushrooms have a very strong bitter taste, soak them in salted water. large quantity days. This time is different for different types:

- bitter and valui - 3-4 days;

- breasts and breasts - 2-3 days;

- waves and whites - 1-2 days.

Mushrooms with neutral pulp (russula and mushrooms) can not be soaked at all, but simply washed well under running water.

Blanching mushrooms before salting.

Any mushrooms can be blanched in salted water instead of soaking. To do this, add 10 grams of salt to one liter of it and boil the brine. Keep mushrooms in hot liquid different amount time:

- waves and whites - up to one hour;

- valui, chanterelles, loaders and bitters - up to twenty minutes;

- milk mushrooms - up to six minutes.

How to salt mushrooms for the winter at home using salting in a cold way.

Prepared by any of the methods described above, lay the mushrooms in six centimeter layers in a large barrel. Sprinkle the bottom of the barrel with dry salt and salt each layer, too. For every kilogram of soaked or blanched and cooled mushrooms, take salt:

- for mushrooms - 40 grams;

- for waves, russula, milk mushrooms and others - 50 grams.

Together with salt, place chopped garlic, cumin seeds, currant and cherry leaves between the mushrooms, and, if desired, fresh horseradish.

Cover the barrel filled with mushrooms with a canvas napkin and press down the pickles with oppression. Keep the mushrooms for a couple of days in a warm place so that they release their juice. After that, transfer the barrel to a cold basement. Salting mushrooms in a cold way is good because over time they will compact in a barrel and the container can be filled to the top with freshly picked and soaked mushrooms.

Store barrels with mushrooms at a temperature of minus one to plus seven degrees and make sure that there is always brine above the mushrooms. If it is not enough, then add it freshly prepared: take 20 grams of salt per 1 liter of water.

See also video: Collecting and salting milk mushrooms

See also: Salting mushrooms. Part 1

Salting milk mushrooms. Part 2.

Salting mushrooms is the easiest way to harvest for future use. All mushrooms are suitable for salting

How to pickle mushrooms

Salted milk mushrooms

Thoroughly clean the mushrooms and rinse under cold running water. Cut large mushrooms into medium pieces. We spread the mushrooms in a container and pour cold water for 5-6 hours to remove the bitterness. Then boil the milk mushrooms in salted water (2 tsp. salt per 1 liter of water) for 20 minutes, then rinse under running water. We do not pour water.

Peel the garlic and horseradish root and finely chop. The mushrooms are placed in a container with hats down in several layers. Salt each layer, shift with currant leaves, garlic and horseradish, dill seeds and pepper. We cover with gauze and set the load, if there is not enough brine, we add the water in which the milk mushrooms were boiled. We leave the milk mushrooms for salting for 2-3 days. Then we shift the mushrooms into sterilized jars, press on top currant leaf. We close banks nylon lids and store in the refrigerator or cellar.

Milk mushrooms - 1 kg, salt (not iodized) - 4-5 tbsp. l., garlic - 5-6 cloves, dill seeds - 5 tbsp. l., horseradish root - 1 pc., black pepper - 6 peas, currant leaves.

Salted chanterelles.

To begin with, the chanterelles must be properly cleaned of all contaminants and rinsed thoroughly in cold water, and this must be done carefully, trying not to damage the mushrooms. Then boil the chanterelles in salt water for 15 minutes, put them on a sieve and wait until all the liquid has drained and the mushrooms have cooled.

After that, we pour a layer of salt on the bottom of a glass or enameled container and lay the layers of chanterelles with their hats down, sprinkling each layer with coarse salt. When the container is filled with mushrooms, cover it with a cloth, put a wooden circle or dish on top and put a light oppression (for example, you can use a bottle filled with water).

We leave the mushrooms for 3 days until they give juice. Then you can add new mushrooms and continue to repeat this operation until the shrinkage is completely over. Then the chanterelles must be taken out to a cold room for further storage(make sure mushrooms are completely covered with brine). Chanterelles will be ready in 1.5 months.

Per 1 kg freshly picked chanterelles: 50 g of coarse salt (and salt for cooking at the rate of 10 g of salt per 1 liter of water).

Assorted mushrooms.

Clean the mushrooms from dirt, wash thoroughly and soak in water for three days (change the water several times). Then boil for 15-20 minutes. and rinse with running cold water. Let the water drain, sprinkle the mushrooms with salt. Put the mushrooms in a saucepan, layering with pieces of horseradish, oak leaves, cloves and garlic cloves. Keep under pressure for a month, reduce it, and after 10 days put the mushrooms in jars, pour oil on top and close with lids. Keep cold.

For 3 kg of autumn mushrooms (waves, milk mushrooms, etc.): 3 tbsp. l. coarse salt, horseradish, oak leaves, clove buds, garlic, vegetable oil.

Mushrooms "Assorted".

Mushrooms clean from dirt, cut off the roots. Volnushki, milk mushrooms and russula should be soaked in cold water for about 6 hours, and mushrooms should be simply washed. Pour a layer of salt on the bottom of the prepared jars and put the mushrooms there, sprinkling with salt. Put oppression on top. When the mushrooms settle, add more so that the jars are filled to the top.

Leave for 5 days at room temperature. Then check if there is enough brine, if not enough - increase the load. After 15 days, the mushrooms will be ready, and they must be transferred to storage in a cold place.

For 1 kg of mushrooms - 40 g of table salt (4 tsp).

Crispy pickled mushrooms.

After the mushrooms have been cleaned and soaked for at least 1 hour, boil them in salted water with spices for 20-30 minutes. Drain the broth, rinse the mushrooms in cold water, drain in a colander and let dry. After that, add spices and salt to the container (at the rate of 1.5-2 tablespoons of salt per 1 kg of boiled mushrooms) and cover with a napkin, mug and load.

Mushrooms can be eaten after 3-5 days. Mushrooms are salted, now you need to save them. Mushrooms can be stored in a tub or pan in a cellar or refrigerator, as mushrooms should always be in brine. But you can put them in banks, and pour on top vegetable oil, close with a plastic lid and store in the cold. From this amount you get 5 cans of 0.8 liters. The oil prevents the brine from fermenting or molding, and if the mushrooms are too salty, they can be washed with cold water.

Salting mushrooms for the winter in jars, methods and recipes

How to salt mushrooms for the winter in jars a simple recipe, with a photo

Good day, friends. Time suitable, or maybe approached, to pick mushrooms. I love picking mushrooms, even more than eating. Also, to eat mushrooms in winter, you need to pickle them. Let's figure out how to pickle mushrooms for the winter.

In general, I am afraid to buy mushrooms in jars from strangers or in stores. Because you never know, I don’t know how they were harvested there, you can get poisoned.

We will describe one universal recipe suitable for absolutely all types of mushrooms. And we will add a little recipes for some species that we collect ourselves.

1. Universal recipe for salted mushrooms.
2. Salted mushrooms.
3. Salt butter and mushrooms.

Universal recipe for salted mushrooms

This recipe was shared with us by my grandfather. He used to say that they always salted it like that, almost all mushrooms. And analyzing other recipes, we realized that this recipe is like the basis for all others.

just collected

Before salting, of course they need to be cleaned of debris, worms and bugs.

Before soaking, mushrooms must be cleaned dry. From the leaves, from the ground, and so on, we remove everything that can be removed, only then we wet it and then clean it.

After being cleaned, soak in water and let them soak there for 3-4 days, the water needs to be changed often and you can add a little salt.

And here again, soak mushrooms for a long time with bitterness to remove it. The rest of the mushrooms are not soaked. But we still soak the rest of the mushrooms in lightly salted water for about 3-4 hours so that all "becarases" come out if there are any.

When last time poured out the water rinse again under running water, water is removed and weighed. Weight you need to know for salt: for 1 kg of mushrooms - 2 tablespoons of salt. Now let's get to the salting.

• There are 6 tablespoons of salt, pour over the entire surface, mix.
• Now turn on the stove and after boiling, cook for 45 minutes.
• When the water boils add about 3 bay leaves and pepper to taste who loves.
• After cooking, with pour water into another saucepan or container and do not throw it away, just set aside. We will fill the jars with brine. It is possible through drushlak. In the same place, pour a pinch of salt on top and mix, since after cooking the mushrooms are lightly salted. There really is something for everyone to watch. Some people like more salt, some don't.
• Preparing banks, they must be already clean and sterilized.
• Arrange the mushrooms in jars. Together with garlic, about 2 cloves, dill, one umbel and a blackcurrant leaf.
• Now fill it with brine in which mushrooms were cooked.
• Put 1 clove of garlic on top.Good recipe suitable for assorted
• Above pour 2 tablespoons sunflower oil to block air from entering the jar.
• We roll up the banks.

Here is a simple recipe for salting mushrooms for the winter. Roll well, and make sure that the jars are clean and well boiled so that the mushrooms do not deteriorate.

Salted milk mushrooms, crunchy mushrooms

soaked mushrooms

We continue the topic of how to pickle mushrooms for the winter. The following recipe is practically the same as the one described above, but we do it a little differently.

We soak milk mushrooms for about 3 days maybe a little more. And during the reading, we use an ordinary sponge for dishes, the hard side. At the same time, we wash each mushroom in running water.

• Now pour into large saucepan water, pure mushrooms there.
• We put two cloves of garlic, 4 tablespoons of salt, 3-4 leaves of black currant, about 7-8 bay leaves, more dill, about 5-6 umbrellas with stems, mix a little. Added all the ingredients
• Now after boiling, cook for 30 minutes, as it boils, we reduce the fire so that there is no strong seething.
• Preparing banks, not large. Should be clean and well boiled.
• To the bottom of the jar put one umbrella of dill, and put about 1/4 can of mushrooms. Preferably hats down.
• Now a tablespoon of salt distributing over all the mushrooms. put the mushrooms in a jar
• Now another layer and salt again. It turns out that we salt 3 times per jar of 0.5.
• When the jar was filled with mushrooms, pour the brine, in which mushrooms were cooked, to the very top.
• Top 2 tablespoons sunflower oil. and roll up jars. Pickled milk mushrooms

Now that the banks are cold put away in a cold place, cellar or cellar, and in winter, they turn out crispy and very tasty.

Salt boletus and mushrooms

young butterflies

We figure out how to salt mushrooms for the winter and we will analyze another simple recipe that we use mainly for butter and mushrooms.

These g fish are not bitter, so we just clean them. Butter can be put in water for a few minutes, then we clean it, remove the top skin. We cut large.

Honey mushrooms are not difficult to clean, not counting the smallest ones. D For salting, we take small and medium mushrooms and the rest to fry. You don't need to soak them either. Some medium mushrooms can be cut. We do not leave the legs long, about 2-3 cm.

We'll need:

• Allspice peas;
• Black peppercorns;
• Dill umbrellas. Approximately 1 umbrella per 0.5 jar;
• Bay leaf pack (1 sheet per 0.5 jar);
• Garlic 1-2 heads;
• Vinegar 9%. Can be made from 70%: 8 parts water and 1 part vinegar;
• Salt;
• Sugar.

Having wondered how to salt mushrooms for the winter, you need to understand that all mushrooms can be salted, absolutely. And the recipes are pretty much the same. Only the processing of many differs significantly, pay attention to this.

And so we start:

1. After cleaning, Pour the mushrooms into a large saucepan and fill with water and turn on the stove. It happens that everything does not fit into the pan, well, you don’t need to stuff it, divide it into parts.
2. When the water boils, be sure to remove the foam, the remaining debris will be removed with it. Boil 10 minutes.
3. Now drain the water, rinse the mushrooms through a drushlak with running water. Pour out the brine.
4. Now again put the mushrooms to boil, bay clean water but for 30 minutes.
5. While washing the jars well, boil. We also boil the lids.

   We take 0.5 liters of jars, maybe more, then double the steps described below (if the jars are 1 liter each) when we fill in the mushrooms.

6. After that drain the brine again, it is not needed and wash the mushrooms with cold running water.
7. Pour the dill and bay leaf separately with boiling water, for about 2 minutes. We consider the number of banks approximately.

   steamed dill and bay leaf

8. Let's start making the marinade. For 1 liter of water, 2 tablespoons of salt and 1 tablespoon of sugar.
9. When the water boils we throw a couple of bay leaves and a few peas of black and allspice.
10. Now spread the washed mushrooms, wait for it to boil and steam for 15 minutes and filming.

    make a marinade

11. Now to the bottom of the cans put 1 allspice and 3 black peppercorns.
12. Here's another one not a big dill umbrella and 1 bay leaf each.
13. Add 1 garlic clove cut into slices.
14. Now add mushrooms, almost to the end of the bank.

    add mushrooms and dill

15. We put on top a teaspoon of 9% vinegar.
16. Now pour fresh marinade , close the lid.
17. We cover the jar with a warm blanket and after cooling we put it in a cool place, like a cellar.

    It turns out something like this

Source: https://polzablog.ru/solit-griby-na-zimu.html

How to pickle mushrooms for the winter in jars: hot and cold way - A simple recipe with a photo of salting mushrooms for the winter at home

Proper salting of mushrooms for the winter allows you to pamper your family and friends during severe cold weather. original snacks. They can be prepared both hot and cold.

The selection of the salting method must fully comply with the mushrooms chosen for work. For example, for milk mushrooms and mushrooms, waves in more cold salting is suitable.

But whites can be salted in a hot way. The recipes below describe step by step each method of processing milk mushrooms, again at home.

The photo and video instructions below will help you learn about how to pickle mushrooms in jars, and how to store them properly until spring.

How to salt mushrooms for the winter in jars - a simple recipe with step by step photos

Most mushroom pickers prefer familiar and proven mushrooms. For example, whites are the most sought after for their ease of harvesting and preparation.

But you can also salt other mushrooms for the winter, which have a rather unusual taste.

Various types of milkers are ideal for salting: young mushrooms retain their density and are quite easily salted at home.

Ingredients for simple salting mushrooms for the winter in jars

• milkers -3 kg;
• garlic - 6 cloves;
• salt -150 g;
• dill umbrellas - 3 pcs.;
• currant leaves, cherries, horseradish - to taste.

A step-by-step recipe for a simple pickling of mushrooms in jars for the winter

1. Milkers should be thoroughly cleaned of various debris. The legs of the mushrooms need to be cut off to the very hat. Put them in a deep container and fill with water. The soaking process should be at least a day.

   During this time, you need to change the water 2-3 times.

2. Once again, thoroughly rinse the prepared milkers from the remaining debris. Then boil for 15 minutes in unsalted water.

   While the mushrooms are cooling (no need to drain the water), rinse the greens, peel the garlic.

3. Place the cooled mushrooms in a bucket, sprinkling with salt and shifting with herbs. Leave under oppression for 1-1.5 weeks.

   Then they should be washed and put in jars, pour vegetable oil. You can also store them in jars, pouring brine. Care must be taken to prevent mold from appearing on top.

   You can store salted milkers both in the basement and in the refrigerator. Before use, it is recommended to season with vegetable oil and add onions to them.

How to salt boletus mushrooms for the winter in jars - a simple recipe with photo instructions

Beautiful and tasty boletus mushrooms are quite easy to salt for the winter and are great for treating friends and guests with such snacks.

They do not need a fairly long preparation or processing, which allows you to harvest boletus at home in any quantity.

The following recipe with a photo will tell you step by step how you can simply pickle such mushrooms in jars, and how to store them properly.

List of ingredients for salting boletus in jars for winter

• boletus -1 kg;
• water -1 l;
• salt -50 g;
• greens, bay leaf - to taste.

A simple recipe with photo instructions for winter harvesting in jars of boletus mushrooms

1. Clean the collected mushrooms from debris. Transfer to a bucket and leave to soak overnight.
2. Boil in salted water with spices for 30 minutes. Remove the foam from them constantly.
3. Remove mushrooms from brine and let cool. Strain the brine itself.

   Arrange the mushrooms in sterilized jars, sprinkling each layer of mushrooms with salt. Then boil the brine and pour mushrooms over it. Close the jars with lids and hold upside down until cool (under a towel, blanket). Then put away in a cool place.

   Rinse thoroughly in boiled water before serving.

How to salt milk mushrooms for the winter in jars - a simple recipe with photos and videos

Different types of mushrooms are widely used for pickling and pickling. The attraction of these mushrooms is that they do not need to use many spices.

By themselves, milk mushrooms have amazing taste, so only salt and pepper will help to emphasize it. At the same time, pickled mushrooms are perfectly stored in jars or plastic buckets.

IN next recipe step by step it is considered how to cook a delicious snack for the winter from milk mushrooms and please your family with an unusual addition to regular meals.

Ingredients according to the salting recipe for winter mushrooms in jars

• milk mushrooms -1.5 kg;
• salt -75 g.

Photo-recipe for salting for the winter in jars of mushrooms

1. Soak the mushrooms in running water for 6 hours, and then carefully clean off the debris from them. Also remove the films from the hats.
2. Cut the prepared peeled milk mushrooms into 2-4 parts and transfer to a bucket or pan.

   Pour in water (so that it covers them a little). Pour salt and put on fire. Boil for 30 minutes, stirring the mushrooms once.

3. Leave the mushrooms to cool completely in the brine. Sterilize jars and capron lids.

   At the bottom of the jars put a little salt and pepper, then a layer of mushrooms. Thus, you need to alternate mushrooms and spices.

   When the jars are filled to the middle, it is recommended to gently trample each new layer mushrooms so that they secrete enough juice. From above, under the lid, you can put a couple of sheets of currants or horseradish.

   After closing, leave the milk mushrooms in a cool place for 2 months: during this time they will nourish enough salt. During the winter, you should store them in the basement or refrigerator.

A simple video recipe for winter salting mushrooms in jars

You can prepare milk mushrooms for the winter in another way. The following video recipe shows step by step how to properly prepare and salt these mushrooms at home.

How to salt volnushki mushrooms for the winter in jars - a simple step-by-step recipe with video instructions

Beautiful fungus mushrooms are great addition to meat dishes, cereals and fried potatoes.

But their salting must be carried out very carefully: such mushrooms are considered conditionally edible, therefore, they need careful preparation and processing.

The following recipe describes step by step how to properly pickle flakes in jars, and how they should be stored.

- step-by-step instructions for salting mushrooms in jars for the winter cold

The video recipe below is great for salting waves at home. detailed instructions it will help to prepare a lot of salted mushrooms for the future without any problems and eat them with pleasure until spring.

How to salt mushroom caps in a hot way at home - a detailed photo recipe

Like any milk mushrooms, cap mushrooms are great for salting for the winter. They are quite easy to work with, since such mushrooms do not require thorough washing and long soaking. The following recipe with a photo describes step by step the simple process of preparing hats for the winter.

Ingredients according to the recipe for salting mushroom caps at home in a hot way

• caps -2 kg;
• water -2 l;
• salt -60 g;
• dill umbrellas - 4 pcs.;
• garlic - 3-4 cloves;
• spices - to taste.

A detailed recipe with a photo of homemade salting caps in a hot way

1. Rinse the caps in running water, cut off the legs of the mushrooms almost under the hat.
2. Fill with water and put on fire. Boil for 15 minutes and then drain the water. Refill with water and cook for another 20 minutes. Always remove the emerging foam.
3. Discard boiled mushrooms in a colander.
4. Separately prepare a brine of spices, water, salt. Boil.
5. Add mushrooms to the brine and boil for about 5 minutes. Leave the mushrooms in the brine until completely cooled.
6. Put dill and garlic in jars. Lay out the mushrooms in dense layers, sprinkling them with salt. Pour in brine, cover with nylon lids. Then put away in a cool place.

   Freezing of mushrooms must be avoided: due to a decrease in temperature below 0 degrees, the caps lose their taste qualities.

How to salt mushrooms at home in a cold way - a step by step photo recipe

Using the cold cooking method is well suited for different mushrooms.

For example, according to the recipe described below with a photo, not only milk mushrooms, but also mushrooms or mushrooms can be salted in this way. True, the salting time in a bucket for the latter is 10-12 days.

Therefore, they can be prepared for the winter much faster and transferred to a jar for storage in the basement or refrigerator.

Ingredients for cold pickling mushrooms at home

• milk mushrooms -4 kg;
• salt -200 g;
• dill umbrellas, bay leaf, currant leaves - to taste.

Step-by-step recipe with a photo of homemade pickling of mushrooms in a cold way

1. Soak freshly picked mushrooms in water for 30 minutes. Then carefully clean them of debris.
2. Transfer the washed mushrooms to a bucket, put horseradish leaves on the bottom.

   Sprinkle each layer of mushrooms with prepared salt. Add garlic, bay leaf. Lay dill umbrellas on top.

3. Put the laid mushrooms under oppression for a month.
4. Then they can be transferred to sterilized jars and closed with nylon lids.

How to deliciously salt porcini mushrooms for the winter in jars - a simple recipe with step-by-step instructions

Fragrant porcini mushrooms are very well suited for salting and freezing for the winter.

But you can not just salt them in jars or freeze them in bags, but also freeze already salted mushrooms. Such preparations can be considered salted.

They are great for serving or preparing other dishes.

List of ingredients for delicious salting for the winter of ceps in jars

• white mushrooms and boletus mushrooms - 0.5 kg each;
• bay leaf - 3-4 pieces;
• peppercorns - to taste;
• salt - 60 g.

Step-by-step instructions for a simple pickling recipe in jars of porcini mushrooms for the winter

1. Rinse the collected mushrooms thoroughly in running water, clean from debris. Cut large mushrooms into pieces.
2. Boil the mushrooms for about 15 minutes, constantly removing the foam. Then drain in a colander and rinse in cold water.
3. Prepare brine using 1 liter of water. Add mushrooms to the brine and boil them in it for another 15 minutes. Then let cool. Arrange the mushrooms tightly in sterilized jars, sprinkling each layer with salt. Close the jars with nylon lids and rearrange in a cool place.
4. Also, salted mushrooms can be put in bags and frozen. Such preparations are perfect for serving with ordinary dishes or for preparing simple salads.

Having studied the rules for salting mushrooms in a cold and hot way, you can easily prepare delicious snacks for the winter. For work, the use of milk mushrooms, and volnushki, and porcini mushrooms is allowed.

Also for quick salting V winter time you can use oyster mushrooms or mushrooms. For their preparation, it is recommended to choose cold salting, described for different mushrooms in the above photo and video recipes.

They describe step by step how to pickle mushrooms different ways and how they should be stored. Helpful Hints and recommendations will help at home to easily prepare for the winter and even during the most severe cold weather to pamper your loved ones and relatives with original mushroom snacks.

Source: http://vsezdorovo.com/2017/04/kak-solit-griby/

How to salt mushrooms for the winter at home in a hot and cold way - simple recipes step by step with a photo

With the advent of the autumn season, many lovers of "silent hunting" rush into the forests, taking with them baskets for a generous harvest of mushrooms.

Indeed, in September you can thoroughly stock up on mushrooms that hide and also grow as if for show - on forest edges, lowlands and clearings.

As a rule, the first forest “trophies” cause great delight and culinary enthusiasm, because it’s so nice to diversify the usual menu with amazingly delicious porcini mushrooms fried in sour cream or fragrant soup from honey agaric.

However, the subsequent gifts of nature, brought from the forest, there is simply nowhere to “attach” - and the housewives begin to make preparations for the winter. In addition to popular marinades, mushrooms make excellent pickles, which are used as the basis for first and second courses.

So, how to salt mushrooms at home? Here you will find simple step-by-step recipes with photos and videos of hot and cold pickling of different types of mushrooms - milk mushrooms, boletus mushrooms, mushrooms, mushrooms, oyster mushrooms. Such delicious pickled mushrooms in jars in winter will be an excellent addition to boiled and fried potatoes, cereals and salads. Stock up on mushrooms and start cooking!

How to salt mushrooms for the winter in jars - a simple recipe with step by step photos

Homemade salted mushrooms will always come to the “table” at any meal - be it regular dinner with family or a festive dinner party. With such delicious mushrooms favorite dishes will acquire a unique note and a delicate forest aroma.

How to pickle mushrooms for the winter? We bring to your attention a simple step by step recipe salted mushrooms in jars - the most popular and fruitful mushrooms.

Having prepared several jars according to our recipe, in winter you can please your loved ones mushroom soup, pies or delicious roast with potatoes. Easy to eat and very easy to prepare!

The necessary ingredients for salting mushrooms in jars for the winter:

• fresh mushrooms - 3 kg
• garlic - 15 cloves
• bay leaf - 4 - 5 pcs.
• allspice and black peas - 10 - 12 pcs.
• chopped fresh dill - 2 - 3 tbsp. l.
• salt - to taste

Step-by-step instructions for the recipe for salted mushrooms for the winter, with a photo:

1. To begin with, honey mushrooms need to be sorted out and rinsed under running water.
2. Pour the washed mushrooms in a saucepan with water and put on medium fire. When the water boils, we throw the contents into a colander and let the water drain.

   Rinse again and pour into a pot of water, and then cook for 40 minutes, not forgetting to periodically remove the foam.

3. While cooking honey mushrooms, peel the garlic cloves from the husk and cut each lengthwise into 2-3 parts. My dill and finely chop with a knife.
4. We filter the boiled mushrooms with a colander and rinse under running water. We wait for the liquid to drain completely and place the mushrooms in a saucepan. Pour the spices according to the recipe and salt to taste.
5. We take a plate of a suitable diameter and cover the mushrooms in a saucepan, and put a jar of water on top. We leave to infuse under pressure for 4 to 5 days.
6. Then spread over clean banks, roll up the lids and send to the refrigerator shelf.

   In winter, you will always have a truly “universal” addition to your favorite dishes at hand. Spicy and fragrant, salted mushrooms will appeal to everyone who tries them - we recommend cooking!

How to salt boletus mushrooms for the winter in jars - a simple recipe for harvesting with a photo

From about mid-summer until the end of autumn, boletus is found in light deciduous forests - an edible mushroom, the closest "relative" of white.

Going to birch grove with a basket, get ready to bring home a solid harvest of these stately beauties. We're sure your family will enjoy their dinner. fried boletus with potatoes and onions.

But the surplus of mushrooms can be safely salted for the winter in jars - in the cold season, such stocks will definitely come in handy.

How to salt boletus? We picked up a simple recipe with a photo spicy billets, for which we need only mushroom caps- the most tasty part boletus. Amazing taste and flavor!

For salting boletus for the winter, we select the following ingredients:

• boletus - 1 kg
• bay leaf - 2 - 3 pcs.
• blackcurrant leaves - 2 - 3 pcs.
• peppercorns - 3 pcs.
• cloves - 3 pcs.
• fresh dill - 3 - 5 branches
• salt - 50 gr.
• vegetable oil (when seaming) - 1 - 2 tbsp. l. for each bank

The procedure for harvesting salted boletus mushrooms in jars for the winter according to a simple recipe:

1. We sort out the mushrooms, removing damaged specimens and debris. We cut off the caps and rinse under running water or gently clean with a sponge.
2. We put a pot of water on the fire and bring to a boil, and then lower the mushrooms into boiling water and cook. Depending on the size of the hats, the cooking time will not be the same - first we get smaller ones, and a little later large mushrooms.

   How to determine the degree of readiness? Ready boletus will sink to the bottom of the pan - the most accurate sign.

3. When all the mushrooms are cooked, we throw them in a colander and hold them under running water for a while to wash off the mucus shell that has appeared.
4. We fill clean sterilized jars to the top with layers of cooled mushrooms, not forgetting to sprinkle with salt. Add a couple of tablespoons of oil to each container and roll up the lids boiled in hot water. After cooling, the jars with salted boletus are taken to a dark and dry place - to the pantry or basement. Delicious mushrooms!

How to salt mushrooms for the winter in jars - a simple and tasty recipe for pickling mushrooms at home, step by step with a photo

Gruzdev called himself get in the body. The meaning of this saying is known to many, but for the most part, only "inveterate" mushroom pickers are familiar with mushrooms.

Birch forests and mixed forests traditionally “choose” their habitat, where during the season you can find whole groups of these porcini or black mushrooms with a characteristic concave hat.

As a rule, milk mushrooms are ideal for salting - with the help of our simple recipe with photos, we will learn step by step how to make it at home.

In jars, salted milk mushrooms turn out to be just as tasty as in barrels - this is how the ancient Slavs harvested these mushrooms. Just a find for a real gourmet!

The list of ingredients to pickle milk mushrooms in jars for winter:

• milk mushrooms - 1 kg
• water - 0.5 l
• allspice peas - 2 pcs.
• garlic - 2 cloves
• salt - 2 tbsp. l.
• dill - 1 umbrella
• granular mustard - 1 tsp.
• horseradish leaves

A step-by-step description of a homemade recipe for salted mushrooms in jars for the winter:

1. We clean the milk mushrooms, cutting out the spoiled parts, soak them thoroughly in cold water. For salting, we use whole mushrooms, so cutting into pieces is not required.
2. Pour water into the pan according to the recipe, add salt, coarsely chopped horseradish leaves, mustard seeds, pepper, dill umbrella.
3. We send the prepared mushrooms to a saucepan with spicy water and put on the stove.

   After boiling, cook for about 10 minutes over low heat.

4. While the milk mushrooms are being cooked, we wash the pickling jars and sterilize them with any convenient way- in the oven or steamed.

   We put boiled mushrooms in each jar, between which we put chopped garlic. On top we lay out pieces of a stalk of dill 3-4 mm long - crosswise so that the contents are kept in the brine and do not “float up”.

5. Having rolled up the lids, we leave the jars to cool and take them to a cool place, and after 10 days we enjoy incomparable taste salted milk mushrooms - or we are waiting for winter!

How to pickle delicious volnushki mushrooms for the winter in jars - a simple recipe with a photo

In my own way appearance the wave resembles a russula - and for good reason, because these types of mushrooms belong to the same family.

The main feature of white or pink wave is that this cute mushroom does not require prolonged heat treatment.

How to salt the wave for the winter in jars? Using our simple recipe with a photo, each housewife will pickle a batch for the winter delicious waves, with thin spicy aroma and appetizing crunch.

We stock up on the ingredients for a simple recipe for salty jars:

• waves - 1.4 kg
• currant leaves - 4 pcs.
• cloves - 5 pcs.
• garlic - 4 cloves
• bay leaf - 6 pcs.
• black peppercorns - 4 pcs.
• allspice - 5 pcs.
• water - 1 l
• rock salt - 30 gr.

Salting delicious volushek mushrooms in jars for the winter, step by step:

1. We wash and clean the waves, soak for a couple of days in cold water.
2. Fill the mushrooms with water and put on fire. From the moment of boiling, cook for 15 minutes, not forgetting to stir.

   We filter through a colander, draining the liquid into a separate bowl - we still need it.

3. Pour the boiled waves into enamel pan and cover with currant leaves and parsley. Add salt, cloves, two types of pepper, garlic cloves cut into plates.
4. Bring the water in which the waves were boiled to a boil again and pour the mushrooms in a saucepan. We press the contents of the pan of a suitable size with a plate and put oppression - big jar with water. After cooling, remove the mushrooms in the refrigerator for 24 hours.
5. To salt the waves, we need 4 jars with a capacity of 0.5 l - wash them, sterilize them in the oven or steam, and boil the lids.
6. We lay out the mushrooms in dry hot jars, fill with brine and cork.

   We store mushroom preservation at a temperature of 16 - 18 degrees - in such conditions, salty waves will stand perfectly until winter and will delight with their incomparable taste. Happy tasting!

How to salt mushrooms mushrooms at home in a hot way - a step by step recipe, photo

With the onset of July, whole groups of bright orange mushrooms with funnel-shaped hats can grow in coniferous forests - these are mushrooms.

Due to its unique taste, camelina is considered a real forest delicacy that just melts in your mouth.

How to pickle saffron mushrooms at home? Today we will reveal the secrets of salting these beautiful bright mushrooms in a hot way - with the help of our step-by-step recipe with a photo.

Spicy and juicy canned mushrooms can be submitted with boiled potatoes, meat dishes, as well as in the tasty mushroom salad. Delight loved ones with such salted mushrooms of your own "production" - and next year you roll up twice as many cans!

Ingredients for hot pickling mushrooms at home:

• fresh mushrooms - 1 kg
• cold water - 1 l
• salt - about 1 tbsp. l., to taste
• black pepper and allspice peas - 5 pcs.
• bay leaf - 2 - 3 pcs.
• dried cloves - 2 pcs.
• cinnamon - 4 pieces
• currant leaves - 2 - 3 pcs.

A step-by-step description of the recipe for hot salted mushrooms at home:

1. We clean the mushrooms from hard legs or damaged particles, and send those suitable for salting to an enameled bowl. Rinse under running water.
2. Pour water into a saucepan and bring to a boil.

   Then we add more salt, reduce the heat and place the peeled mushrooms in boiling water. Cook the mushrooms for 10-15 minutes and drain in a colander to drain the liquid.

3. After washing in clean water we temporarily set aside boiled mushrooms and start preparing the brine. Pour a liter of water into a saucepan and cover with a lid. We put on a strong fire.

   Pour a spoonful of salt according to the recipe, pepper, bay leaves, cloves, currant leaves and cinnamon pieces into boiling water. We mix the ingredients, turn on the fire and begin to carefully lower the mushrooms into the brine.

4. After 10 - 15 minutes of cooking, lay out the hot mushrooms in sterilized jars, fill with brine and roll up. Turning upside down, cover with a blanket and wait for complete cooling.

   Now you can take jars of salted mushrooms to the cellar or simply put them on the refrigerator shelf. In winter, it is enough to open the container, shift the appetizing mushroom appetizer on beautiful dish- and you can serve it to the table!

How to salt oyster mushrooms at home in a cold way - a recipe on video

Oyster mushrooms are large mushrooms with a grayish cap and a dense stem. In nature, oyster mushrooms grow on trees in the form of a "bouquet", the weight of which sometimes reaches 2 - 3 kg.

As a rule, only a soft and tender mushroom cap is eaten - fried, stewed and boiled. In addition, fresh oyster mushrooms make excellent pickles that can be easily made at home.

How to salt mushrooms in a cold way? On the video recipe you will find step by step description salting mushrooms using the example of russula - cooking oyster mushrooms will be similar.

How to salt porcini mushrooms for the winter in jars - a simple recipe with photos and videos

White mushroom is considered one of the most valuable because it contains useful minerals, phosphates and potassium salts. So, the composition of the fungus includes riboflavin, which is responsible for the functioning of the thyroid gland, the growth of nails and hair.

This representative of the mushroom family received the name "white" due to a unique feature - even after drying or boiling, the pulp of the mushroom retains its original color.

Taste qualities white fungus also beyond praise, so many housewives are happy to make preparations for the winter in banks.

Today we will learn how to salt porcini mushrooms - according to a simple recipe with a video, and in the photo you can admire the result of the work.

So, how to salt mushrooms for the winter in jars? In our culinary "piggy bank" you will find the best simple recipes step by step with photos and videos of salting mushrooms at home - honey mushrooms, boletus mushrooms, milk mushrooms, mushrooms, mushrooms, oyster mushrooms and white mushrooms. By following the recipe instructions, you can easily prepare salted mushrooms of various types - hot and cold. Opening mushroom season!

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 for festive table.

How to pickle mushrooms

For a recipe for harvesting for the winter, any edible species. Salting 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

Fundamental difference between 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 salting the 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 become great snack for alcoholic drinks or as 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 such 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 saline solution;
• 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 wash thoroughly 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 bad smell, 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:

• dining room coarse 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 required amount 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 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

Cooking 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 an iron or plastic container for salting. Perfect fit wooden kegs silt tubs, but glass jars will also work. 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.

You can carry out salting again with any of available methods: hot or cold. In the first case, their readiness will come a little earlier, and in the second case, they will remain longer. useful elements in 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. You will be ready in a day tasty treat 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. boiled mushrooms drain in a colander, when they drain, put 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 difficult process, but a lengthy one due to the fact that fully prepared reaches the dish 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 salt 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 tasty and useful 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 harvesting method under consideration will allow you to enjoy delicious snack already 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 separate total weight everything is superfluous.
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 flat big dish and put oppression. 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