Ginger mushrooms how to salt recipe. Various recipes for salting mushrooms for the winter

From mid-summer to early autumn, the forests abound with saffron mushrooms. They grow in spruce forests in large families. Mushrooms belong to the order of agaric mushrooms. But unlike their other counterparts, they rarely get dirty, which makes them much easier to handle. The harvest peak is in September. It was during this period that many housewives are interested in how to pickle mushrooms for the winter, and actively learn recipes for preparations from friends and acquaintances.

Mushrooms have a rich bright red color, because of which they got their name. In cooking, they are highly valued for their versatility and pleasant taste. They are often stewed, boiled, pickled, but most often salted in jars for the winter in various ways.

The mushrooms are distinguished by their bright color, which is provided by the presence of beta-carotene. Once in the blood, it is synthesized into vitamin A (retinol), which is necessary for good vision.

Also, their composition is rich in B vitamins and ascorbic acid, which has a beneficial effect on the immune system. The use of mushrooms helps to improve digestion, because. they are rich in fiber and zonal substances.

In folk medicine, they are often used to treat various inflammations of a bacterial nature. This is possible due to the presence of a natural antibiotic - lactyrioviolin. It inhibits the growth of bacteria in a natural way and leads to the complete recovery of the patient.

The presence of protein (more than 4%) makes these gifts of the forest a valuable food product, partially replacing meat.

Salted mushrooms: hot way

Salting mushrooms in a hot way is a recipe based on the heat treatment of the product, followed by salting at home.

Ingredients:

• 10 kg of fresh mushrooms;
• 500 gr. table salt (not iodized);
• 15-20 cloves;
• 100 gr. black currant leaves;
• 3 cloves of garlic;
• 15 peas of allspice;
• 10-15 leaves of lavrushka.

Before salting mushrooms for the winter at home, you need to carefully sort out, discard wormy and spoiled mushrooms. If there is a lot of wormholes, then such a batch should be soaked in slightly salted water for several minutes. If everything is fine, then the usual one will do. After cleaning, large specimens are cut into several parts, small ones are left whole, as required by the recipe.

We put water on the stove, when it boils we fall asleep mushrooms there. Cook after the moment of boiling for up to 5 minutes, regularly removing the emerging foam.

Drain properly boiled mushrooms through a sieve and cool to room temperature. Then we fill the container prepared for salting, laying the saffron milk caps up so that they are salted more evenly. Each layer should be generously salted, seasoned with parsley, currant leaves and other spices.

When everything is in place, it is necessary to put oppression on top. For this, a wooden circle or an ordinary small plate is suitable. In this recipe, a heavy clean stone or a three-liter jar of water can serve as a load. We cover the dishes with a double layer of gauze and set oppression.

We place the container for 1.5 months in the cold with a temperature of 0 to +7 degrees Celsius. For this, a basement or cellar is suitable; at worst, you can use the bottom shelf of the refrigerator.

A clear temperature indicator at home is the brine, or rather its color. In the normal course of salting mushrooms, the brine always has a brownish color. If it turns black, then the ambient temperature is more than necessary. In this case, the mushrooms are no longer suitable and it is pointless to salt them further.

After a month or two, you can enjoy a tasty snack - salted mushrooms prepared according to this recipe for the winter.
Salted mushrooms: cold way
This salting method is good because almost all nutrients, vitamins and minerals are preserved in the final product.

Ingredients:

• 1 kg of mushrooms;
• 10 pieces. lavrushki;
• 20 gr. black currant leaves;
• 50 gr. salt;
• 20 pieces of allspice;
• 2-4 cloves of garlic;
• some black pepper.

Cold salting of mushrooms for the winter is more often applied to young mushrooms. We clean the mushrooms properly, rinse with cold water. Then you need to spread them on a dry towel so that the glass is excess liquid.

In the meantime, prepare the dishes for salting mushrooms. For these purposes, an enameled pan, a glass jar or a wooden barrel are perfect. We put spices with lavrushka on the bottom and pour a little salt. Although experienced mushroom pickers manage only with salt, so as not to interrupt the already very rich natural taste and aroma of salted mushrooms.

We begin to spread the mushrooms upside down with hats, periodically sprinkling them with salt (you need to salt generously). Salt consumption: 1.5 cups of salt per 1 bucket of raw materials. After that, cover the dishes with a circle, cover with gauze and put oppression on top.

To successfully salt mushrooms at home, the ambient temperature should not exceed 20 degrees. Every three days we change the gauze piece on the barrel for a fresh one.

It is necessary to marinate the mushrooms for two weeks, and then we put them in clean glass jars. Mushrooms salted in this way are edible for about two years. The recipe says that it is impossible to tightly clog the jars.

Salted mushrooms: a quick way

Quick salting of mushrooms is also called emergency. It can be used when it is very urgent to prepare a mushroom appetizer. The mushrooms salted in this way are used for food immediately, but they are not suitable for long-term storage.

Ingredients:

• mushroom mushrooms;
• Salt.

Cooking method:

We carefully sort out freshly collected mushrooms and wash them. We put them in a saucepan so that the legs look up. In this position, they will salt out faster.

Now we completely fill everything with salt and leave it to salt at room temperature for 1.5-2 hours. Then we drain the dark red juice, thoroughly wash the mushrooms under running water and serve on the table with onion half rings, seasoned with vegetable oil.

Salted mushrooms: dry method

This salting recipe is distinguished by the complete absence of water in the entire cooking process. Before salting, the mushrooms are not even washed, but simply thoroughly cleaned of debris and soil residues. Particular attention is paid to the leg. It is scraped off, the cut is refreshed with a sharp knife and the damaged edges are removed.

Peeled mushrooms are folded into a bowl for salting with hats up. A ball of mushrooms is generously sprinkled with table salt, then a second ball is formed, etc. We make layers almost to the top, and when 10 cm remains to the lid, we lay a wooden circle on top and press it with oppression.

In the process of salting, mushrooms will release juice and decrease in volume. When this happens, you can add fresh mushrooms on top and salt them, crushing them with oppression.

You can treat yourself to such pickles after 2-3 weeks, and you need to store it in the cellar without removing the oppression.

The above salting methods are only for mushrooms, they are not suitable for other types of mushrooms. Before salting, many varieties of forest mushrooms must first be soaked in several waters, boiled, and only then salted.

Bon appetit everyone!

Mushrooms are delicious mushrooms that retain their shape and attractive appearance even after salting. That is why many housewives prefer to preserve mushrooms for the winter. There are several ways to pickle these mushrooms: hot and cold.

Ryzhik - delicious mushrooms

Ryzhik canned even in tsarist times. Russia was famous for its salty forest gifts, which were served on the royal table.

Interestingly, mushrooms marinated in Russia were even exported to Europe.

The cold method of salting mushrooms implies the absence of heat treatment. This cooking method is divided into two types: wet and dry.

Wet Recipe

This method of salting is optimal for processing a large number of mushrooms.

In order to cook mushrooms for the winter in a wet cold way, you will need the following ingredients:

• 1 kg of mushrooms;
• 50 grams of salt;
• 3 garlic cloves;
• 3 dill umbrellas;
• 15 peppercorns;
• 3 clove buds;
• hell leaf.

The cold method of salting mushrooms implies the absence of heat treatment

To, you need to adhere to the following technology:

• 1. First of all, mushrooms are sorted, washed, cleaned. Then spread on a dry towel so that all the liquid is glassed from them.
  2. A horseradish leaf, dill, 1 clove of garlic, 1 clove bud and 5 peppercorns are placed at the bottom of the salting pan.
  3. Then half of the mushrooms are laid out on the resulting substrate so that every 2 layers they are sprinkled with salt. On top of them, another 1 clove of garlic and 1 clove bud, a dill umbrella and 5 peppercorns are placed.
  4. The rest of the mass of mushrooms is laid on top of the spices, which is also sprinkled with salt every 2 layers. The top layer of mushrooms is decorated with the remaining garlic, cloves, dill and pepper.
  5. The top is covered with gauze folded in 3 layers, and oppression is placed on it. In this position, salting should occur for 2 weeks. Every 2-3 days it is necessary to replace the gauze with fresh one.
  6. After 14 days, the mushrooms are transferred to the banks, poured with brine and placed in a cool place. Next, you need to salt the mushrooms for another 2 weeks.

Parsley for the winter: 8 storage options

Cold dry salting

This method of cooking mushrooms is that no water is used when cleaning them. Basically, the principle of salting is similar to wet, but there are several differences:

• when laying the product in the pan, it should be placed upside down;
• sprinkle with salt is required for each layer;
• salting in a saucepan lasts 3 weeks, if at this time the mushroom picker has a new crop, it can be added to the already salted mass.

Interestingly, due to cold salting, ready-made salted mushrooms change their color to green-brown.

Hot pickling method

The hot method of salting mushrooms implies their heat treatment. In this case, the mushrooms will retain their rich red color. To pickle mushrooms in a hot way, you must:

• 5 kg of mushrooms;
• 250 grams of salt;
• 4 garlic cloves;
• 8 clove buds;
• 15 peppercorns;
• dill umbrellas;
• horseradish leaves;
• a little hot pepper.

The hot method of salting mushrooms implies their treatment with temperature

Step by step recipe:

1. Mushrooms are sorted, washed, cleaned. They fall asleep in a bucket and fill it with water, leave it in this state for 1 hour in order to remove possible worms from them.
2. Mushrooms are placed in a basin. 5 liters of water are boiled in a saucepan, and then the resulting boiling water is poured into a container with mushrooms. At this time, they begin to make crackling sounds.
3. Next, the gifts of the forest should be gently mixed with a slotted spoon for 1-2 minutes. At this time, the crackling will gradually stop, which will indicate the readiness of the mushrooms.
4. Then mushrooms should be boiled. To do this, the product is transferred to boiling water and boiled for 5 minutes. During cooking, foam will form, which must be removed.
5. Everything leans back in a colander, and the water drains into the sink. After the excess broth drains from the mushrooms thrown into a colander, they can be placed back into the basin. Then salt, 5 peppercorns, 2 clove buds, a small piece of chili are poured into the same container.
6. Everything is gently kneaded by hand so as not to crush the mushrooms.
7. A horseradish leaf, a dill umbrella are placed at the bottom of a sterilized jar, and then they are covered with mushrooms. When laying mushrooms in a jar, they should be slightly pressed so that the salting process takes place better. Place a clove of garlic in the middle. A leaf of horseradish, dill is placed on top. So the mushrooms are laid out in all the banks.
8. Then the top is covered with gauze, and everything is poured with brine, the jars are closed. When closing the jar, make sure that the mushrooms are tightly placed in the container, otherwise mold may form further.

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Mushrooms are salted at a temperature of 0 to 7 degrees in a dark place for 1.5-2 months.

Redheads marinated in their own juice (video)

Delicious recipe with citric acid

To make pickled mushrooms better stored, you can add a small amount of citric acid to them.. So, for the preparation of mushrooms with a long shelf life, for the winter you will need:

• 1 kg of mushrooms;
• 3 grams of citric acid;
• 12 peppercorns;
• 3 bay leaves;
• several currant and cherry leaves;
• salt.

To make pickled mushrooms better stored, you can add a small amount of citric acid to them.

Cooking:

• 1. First, mushrooms are cleaned and washed, and then salted in a basin or bucket using hot salting technology.
  2. Then the mushrooms are transferred to a separate bowl, and the brine is poured into a saucepan and brought to a boil. At this time, currant and cherry leaves, 3 peppercorns are placed in it, citric acid is poured.
  3. In prepared jars, 1 bay leaf and 3 peppercorns are laid out. Then the mushrooms are laid out in jars. The container is completely filled with brine. If during the salting process it turned out that there was not enough brine, you can add boiling water to the jar.
  4. The containers are covered with lids, put on sterilization. It takes 40 minutes to sterilize half-liter jars with mushrooms, and 50 for liter jars.
  5. After sterilization, mushrooms in jars are rolled up, turned upside down, wrapped in a towel and left at room temperature until completely cooled.

How much to cook mushrooms before salting

Interestingly, some mushrooms can be eaten raw. However, it can be quite difficult to meet or find such a mushroom, because the size of its cap should not exceed the diameter of a five-kopeck coin.

Mushrooms are mushrooms that grow in abundance in our forests from July to September. They have a characteristic color of yellow-pink or orange-red tones.
Mushrooms have long been considered a valuable food product, rich in protein and minerals. They are easily absorbed by the human body and are used by vegetarians as the main source of protein food.
They are prepared in different ways. One of the most common is their salting.
Let us consider in more detail several popular options for salting a forest delicacy.

Salting mushrooms in a hot way is the longest in time. It is based on the heat treatment of the product. Its main advantage is that for salting you can take any kind of mushrooms, not even fresh ones. Another plus is that you do not need to select mushrooms by size. Absolutely all available samples will be used.

You will need:

• Ryzhiki - 5 kg;
• Table salt - 250 g;
• 10 dried cloves;
• Black currant - 50 g of leaves;
• Garlic - 2 teeth;
• Black pepper - 10 peas;
• Bay leaf - 10 pcs.

How to salt mushrooms:

1. We sort through the mushrooms, get rid of wormy specimens. We clean, especially large samples are cut into several parts. We put a pot of water on the stove, heat the water.
2. Pour mushrooms into boiling water. Make sure that the water completely covers the mushrooms. A couple of minutes you need to let the mushrooms boil at maximum heat. Cook for another three minutes, along the way remove the resulting foam with a slotted spoon.
3. Drain the boiled mushrooms through a colander and cool to normal temperature.
4. We fill the prepared containers for salting with mushrooms. It is better to spread them with caps up for a more even salting. We carefully salt all layers in turn, sprinkle with prepared seasonings: bay leaf, currant leaf and other spices.
5. After filling the container, you need to put oppression on it. A large plate with a three-liter jar of water placed on it is quite suitable. We cover the salting container with several layers of gauze or napkins and place oppression on top. As oppression, an ordinary plate, correctly selected in diameter, is quite suitable.
6. The finished container should be stored for six weeks in a room with a temperature of 0 to +7 degrees. A cellar or basement is quite suitable, in extreme cases - the lower shelf of the refrigerator.
7. We periodically look at the process and monitor the color of the brine. It should have a brown color throughout the cooking period. The appearance of a black color of the brine will mean spoilage of the product.
8. After a month and a half, it is quite possible to start tasting the delicacy.

Salting mushrooms in a cold way

Perhaps the most common and popular way to cook salted mushrooms. It is suitable for winter pickling and long-term storage. Its advantage lies in the preservation of all nutrients and vitamins in the final product. It is also attractive to many due to the absence of the stage of heat treatment of mushroom raw materials.

You will need:

• Ryzhik - 2 kg;
• Black currant - 40 g of leaves;
• Table salt - 100 g;
• Fragrant black pepper - 30 peas;
• Garlic - 4 teeth;
• Bay leaf - 20 pcs.

How to salt mushrooms in a cold way:

1. We clean the mushrooms, rinse with cool water. Dry on a towel.
2. Cooking dishes for salting mushrooms. We choose for these purposes a large pan with an enamel coating, a wooden barrel or a glass jar.
3. We put spices on the bottom, add salt to them.
4. Mushrooms are laid with hats up, sprinkle them with plenty of salt.
5. We cover the container with gauze and set oppression. After 5-6 hours, when the mushroom mass settles a little, it is worth putting an additional batch of mushrooms into the container to compact the mixture.
6. Salting mushrooms at home requires a temperature not higher than +20 degrees. Every few days you need to change the used gauze for fresh.
7. After two weeks, the mushrooms are distributed in clean glass jars and sent for storage. The mushrooms prepared by this method are quietly stored for more than two years.

How to cook saffron mushrooms

This method does not use water, and the main emphasis is on thoroughly cleaning the mushrooms. No spices are needed for him, except for salt. This method is good for camelinas, as they usually grow in a ventilated and clean environment. For other mushrooms, it is unlikely to be suitable.

You will need:

• Ryzhik - 1 kg;
• Salt - 40 g.

How to pickle mushrooms for the winter:

1. We carefully clean the mushrooms from debris, scrape the legs, refresh the cut and clean the damaged edges.
2. We place the peeled mushrooms in layers in a bowl and sprinkle each of them with salt. We put oppression on top.
3. Due to the lack of spices, mushrooms do not lose their unique aroma and taste, and they can be tasted after 10 days.
4. Good canned mushrooms will come out of this blank. First you need to steam the glass jars, then move the mushrooms into them and, to top it off, fill with brine. Next, the jars are rolled up with a lid and sterilized for 30-60 minutes.
5. Storage requires a cool, ventilated place with a temperature of 0 to 7 degrees above zero.
6. It is important to ensure that the jars do not run out of brine. You can add chilled boiled water as needed.

English recipe for salted mushrooms

Fast cooking method. After a few hours, the dish is ready for tasting.

You will need:

• Ryzhik - 1 kg;
• Dry red wine - 100 ml;
• Olive oil - 100 ml;
• Table salt - 20 g;
• Sugar - 20 g;
• Dijon mustard - 20 g;
• Onion - 1 pc.

Salting mushrooms mushrooms:

1. Blanch the mushrooms in salted water for about five minutes. We remove the water. Wash the mushrooms in cold water and cut into chips.
2. Pour wine, olive oil into a saucepan, add salt, sugar, chopped onion rings, Dijon mustard.
3. Add the mushrooms to the boiled mixture, cook for another 5 minutes.
4. The resulting mushroom mass is placed in a jar and put in the refrigerator.
5. The resulting dish, which is often called mushroom caviar, is ready for tasting in two hours.

Salt mushrooms recipe

This method can be recommended to those gourmets who wish to taste pickled mushrooms immediately and do not want to wait weeks or months. In addition to speed, a huge plus of this method is the completely preserved positive properties of the product.

You will need:

• 1 kg of fresh small mushrooms;
• Table salt - 100 g.

Salted mushrooms recipe:

1. We clean the mushrooms and put them caps down in a glass dish.
2. Sprinkle each row generously with salt. Mushrooms should be completely covered with a salt layer.
3. When a brownish brine appears, we wait about two hours. And then you can immediately put them on the table. They retain their natural savory taste and bright, rich color.
4. Do not overexpose mushrooms with this method of salting for more than two hours. They run the risk of becoming too salty.
5. Mushrooms salted with sweat by this method must be consumed as soon as possible. They cannot be stored for more than a few days.

How to salt saffron mushrooms

An old Russian recipe for pickling mushrooms, proven for decades. Based on the book of a famous Russian chef, author of numerous culinary publications.

You will need:

• Ryzhik - 10 kg;
• Salt - 0.5 kg;
• Black currant - 200 g of foliage;
• Oak leaves - 200 g;
• Cabbage - 200 g of foliage;
• Black pepper - 20 peas;
• Dill - 200 g of stems.

Salting mushrooms for the winter:

1. Preparing a barrel for salting. Pour salt into the bottom of the barrel. Mushrooms mushrooms are placed in rows so that the mushroom caps look down. Top each row with salt.
2. Also between the rows lay out the stems of dill, oak and currant leaves. Throw in the black peppercorns.
3. A round wooden lid is placed on top of the barrel, and oppression is placed on it.
4. About a week later, after the mushrooms settle a little and the brine appears, you need to drain it and add more mushrooms. So repeat several times so that the mushrooms are packed as tightly as possible in the barrel.
5. On the top row, you can put a few cabbage leaves. Then they can be used to make delicious cabbage rolls.
6. A barrel completely clogged with mushrooms and seasonings must be corked and put on ice or in a cellar. Mushrooms will turn out perfectly vigorous.

How to salt mushrooms in bottles

Another old recipe, described in detail in fiction. Since mushrooms always grow in flocks in the forest, in addition to large adult specimens, small and very tiny mushrooms will always come across. In the forests of the Volga-Vyatka region, an original way of pickling such mushrooms has long been invented. Its meaning lies in the fact that only those mushrooms that will crawl into the narrow neck of the bottle will go into salting.

You will need:

• Small mushrooms - 200-300 g per bottle;
• Salt - 30-40 g.

How to salt mushrooms recipe:

1. We select mushrooms the size of a five-ruble coin or less. We wash mushrooms in cool water, if necessary, clean from the soil.
2. We push the mushrooms one by one into the bottle, after rolling each one in a plate with salt.
3. Pour the rest of the salt into the bottle. We keep the mushrooms in the cold for a while until astringency appears in the aroma.

Thus, both in the literature and on culinary sites on the Internet, you can find many recipes for making salted mushrooms. One way or another, they all come down to three main methods of salting: cold, hot and dry. The variety of recipes is due either to local traditions or the use of original seasonings and spices. The salting technology in all recipes will in any case refer to one of the three main methods.

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

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

Salting mushrooms in a hot way: recipes

Karelian way of hot pickling of mushrooms

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

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

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

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

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

How to salt mushrooms in a hot way in Russian

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

Pickle -

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

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

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

This is how the British cook mushrooms in a hot way

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

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

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

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

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

Another hot pickling of mushrooms

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

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

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

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

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

Russia has long been famous for pickles. A special place among such blanks was occupied by mushrooms. These mushrooms have a bright taste and a pleasant forest aroma. Most often, salted mushrooms are prepared for the winter, but in the marinade, these mushrooms are distinguished by their unsurpassed taste.

Russia has long been famous for pickles

Salting mushrooms with onions is not at all a complicated process, especially since the recipe is presented with pictures. The result is a truly royal appetizer that will suit absolutely any feast. Her taste is simply incredible, with a pleasant sharpness and a characteristic flavor of pickles.

Products:

• 4.8 kg of mushrooms;
• 0.25 kg of salt;
• 30 gr. allspice;
• 0.85 kg of onion.

Cooking:

1. Sort out all the mushrooms, clean them, put the spoiled ones aside and put them in the container chosen for salting with the legs down.
2. Peel the onion, finely chop.
3. Sprinkle the mushrooms with salt and onion.
4. Be sure to cover the top with a cloth or gauze.

Put in a cool place for at least 40 days.

How to cook mushrooms for the winter in a cold way

Salting mushrooms in a cold way is the easiest of all known cooking options. The advantage of this recipe is that already a day after salting, the mushrooms can be stored in jars, it is not at all necessary to keep them in the cellar.

Products:

• 4.4 kg of mushrooms;
• 85 gr. salt.

Salting mushrooms in a cold way is the easiest of all known cooking options.

Cooking:

1. Peel mushrooms from small forest litter, rinse and put in a container suitable for salting.
2. Be sure to salt each layer as evenly as possible.
3. Place a load on top.
4. After just a day, the juice will begin to stand out, and the mushrooms themselves will acquire a darker shade.
5. Arrange them in jars, press down with something heavy and fix with lids.
6. Place in refrigerator for at least 15 days.

Tip: for salting, it is better to choose larger specimens, and leave small ones for pickling.

Recipe for pickling mushrooms in a hot way

The most reliable way of salting at home is, of course, hot. Salting time is reduced as much as possible. It turns out a delicious, fragrant snack that will suit almost all dishes and, not surprisingly, strong drinks.

Products:

• 0.9 kg of mushrooms;
• 18 gr. salt;
• 140 ml of water;
• 2 gr. citric acid.

The most reliable way of salting at home is, of course, hot

Cooking:

1. At the initial stage of preparation, mushrooms must be thoroughly cleaned, washed and dried.
2. Pour water into the pan, add citric acid and salt there, bring the liquid to a boil.
3. Then put all the mushrooms there, cook them for literally 15 minutes.
4. Immediately after that, put the mushrooms in jars.
5. Strain the brine, boil again, pour into jars with mushrooms.
6. At the end, roll up the container, turn it over.

Step-by-step cooking pickled mushrooms for the winter

Pickled mushrooms in this case are very fragrant. After all, mushrooms themselves are characterized by an amazing aroma, and in this case they are also seasoned with spices, which distinguishes this preparation from others.

Products:

• 0.9 kg of mushrooms;
• 12 gr. peppercorns;
• 9 gr. allspice;
• 2 gr. cloves;
• 12 gr. salt;
• 65 ml of vinegar.

Pickled mushrooms in this case are very fragrant.

Cooking:

1. Be sure to sort, clean, and rinse each mushroom.
2. Put prepared foods in a saucepan, salt and pour boiling water.
3. Boil for just 3 minutes and immediately drain in a colander.
4. Pour fresh water into a saucepan, add pepper, cloves, salt and vinegar to it.
5. Boil liquid and cool.
6. Put the mushrooms in jars and pour over the marinade.
7. Immediately roll up the jars, rearrange them in the refrigerator or cellar.

Tip: the mushrooms will pickle in a few days, but it’s still better to let them soak in the marinade for at least a month.

Marinated mushrooms with garlic: a step by step recipe

It’s even impossible to say exactly how many variations of marinades actually exist. Each of them is somewhat similar to the others and at the same time has cardinal differences. The peculiarity of this is that it contains all the best and most valuable. The appetizer acquires not only a rich aroma, but also a very piquant taste.

Products:

• 2.3 kg of mushrooms;
• 35 gr. garlic;
• 35 ml of vinegar;
• 0.25 kg of onion;
• 8 gr. citric acid;
• 35 gr. salt;
• 35 gr. Sahara;
• 3 gr. cloves;
• 3 gr. cinnamon:
• 4 gr. peppercorns;
• 4 gr. allspice;
• 3 gr. bay leaf.

The appetizer has not only a rich aroma, but also a very piquant taste.

Cooking:

1. Rinse all mushrooms, peel, put in a saucepan and pour water, boil for literally 5 minutes.
2. After that, drain the liquid, pour boiling water, add salt and citric acid, boil in this composition for 20 minutes, put it in a colander.
3. Rinse the peeled onion, chop into rings.
4. Garlic is also peeled and cut into slices.
5. Pour water into a separate pan, add sugar and salt, add all the spices, boil.
6. After boiling, put the mushrooms into the pan, boil for 20 minutes.
7. At the eighteenth minute, pour in the vinegar.
8. Arrange the finished snack in sterilized jars, add the prepared garlic and onions.
9. Pour fragrant marinade to the top, roll up.

How to cook pickled mushrooms

Salted mushrooms are loved and revered by everyone, but at the same time, few people know that they can also be fermented. The peculiarity of such a preparation is that lactic acid is formed during fermentation. Accordingly, mushrooms are absorbed by the body much better. Storing such an appetizer simply cannot cause difficulties, since it is no different from the salty version.

Products:

• 1.2 kg of mushrooms;
• 35 gr. salt;
• 25 ml of sour milk;
• 15 gr. Sahara.

Cooking:

1. Peel the mushrooms, rinse thoroughly and immediately pour over boiling water.
2. After that, recline in a colander, wait until all the liquid has drained.
3. After such a simple preparation, put the mushrooms in jars or any other container suitable for the sourdough process, sprinkle with a little salt.
4. Prepare the filling separately, add salt and sugar to the water, pour in the sour milk.
5. Bring the mixture to a boil, then cool to forty degrees.
6. Fill a container with mushrooms with a cooled filling.
7. Be sure to install the weight so that the workpiece is completely covered with the fill.

Place for 21 days in a cellar or cellar.

How to pickle mushrooms (video)

There are a huge number of recipes that allow you to prepare mushrooms for the winter. It can be salads, even caviar. The most common and favorite options for recipes can be safely called pickling and pickling. Such snacks are often prepared for future use and in as large quantities as possible, and all because they taste amazing and have an amazing aroma. On the festive table, such an appetizer will be in demand to a greater extent by the representatives of the stronger sex. If you serve it with a regular lunch meal, then absolutely no one will refuse this treat. Even the most ordinary dishes in combination with mushrooms will become something unusually festive and very appetizing. If you add a little imagination, then in winter you can diversify your diet as much as possible, creating real masterpieces in the kitchen from such simple, but very tasty preparations.