Mushrooms under pressure. Video recipe for cold salting milk mushrooms

Pickling mushrooms for the winter in jars, methods and recipes

How to pickle mushrooms for the winter in jars, a simple recipe, with photos

Good day, friends. Time suitable, or perhaps suitable, to pick mushrooms. I really love picking mushrooms, even more than eating them. 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 prepared there, you could get poisoned.

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

A universal recipe for pickling mushrooms.
Salted milk mushrooms.
Salt butter and honey mushrooms.

A universal recipe for pickling mushrooms

My grandfather shared this recipe with us. She used to say that almost all mushrooms were always salted this way. And analyzing other recipes, we realized that this recipe is the basis for all others.

Just collected

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

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

After cleaning, soak them 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, mushrooms are soaked for a long time with bitterness to remove it. The remaining 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 the “bekaraz” come out if they exist.

When last time drained the water rinse again under running water, remove the water and weigh it. You need to know the weight for salt: for 1 kg of mushrooms - 2 tablespoons of salt. Now let's start salting.

There are also 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 likes it how.
After cooking, with pour the water into another saucepan or container and do not throw it away, just put it aside. We will fill these jars with brine. It is possible through drushlak. Sprinkle a pinch of salt on top and mix, since after cooking the mushrooms turn out lightly salted. It really is something to suit everyone's tastes. Some people like more salt, some don't.
Preparing the jars, they should already be clean and sterilized.
Place mushrooms in jars. Along with garlic, about 2 cloves, dill, one umbrella and a blackcurrant leaf.
Now fill everything with that brine, in which mushrooms were cooked.
Place 1 clove of garlic on top.Good recipe suitable for assorted dishes
Above pour 2 tablespoons sunflower oil to block air access to the jar.
We roll up the jars.

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

Salted milk mushrooms, crispy mushrooms

Soaked mushrooms

We continue the topic of how to pickle mushrooms for the winter. The following recipe is practically no different from the one described above, but we do it a little differently.

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

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

Now that the jars have cooled down, put in a cool place, basement or cellar, and in winter, they turn out crispy and very tasty.

Salt butter and honey mushrooms

young boletus

Let's figure out how to pickle mushrooms for the winter and look at another simple recipe, which we use mainly for butter and honey mushrooms.

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

Honey mushrooms are not difficult to clean, not counting the smallest ones. D For pickling we use small and medium honey mushrooms and the rest are for frying. There is no need to soak them either. Some medium mushrooms can be cut. We don’t leave the legs long, about 2-3 cm.

We will need:

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

When wondering how to pickle mushrooms for the winter, you need to understand that all mushrooms can be salted, absolutely. And the recipes are almost the same. Only the processing of many differs significantly, pay attention to this.

And so let's get started:

After cleaning, pour the mushrooms into a large saucepan and fill with water and turn on the tile. Sometimes they all don’t fit into the pan, so no need to stuff them, divide them into parts.
When the water boils, be sure to skim off the foam., the remaining garbage will be removed with it. Boil for 10 minutes.
Now drain the water, rinse the mushrooms through a drainer with running water. Pour out the brine.
Now We put the mushrooms to boil again, pouring clean water, but for 30 minutes.
While the jars are well washed, boil. We also boil the lids.
We take 0.5 liter jars, more is possible, then double the steps described below (if the jars are 1 liter each) when we add the mushrooms.
After that drain the brine again, it is not needed and rinse the mushrooms with cold running water.
Add dill separately and Bay leaf boiling water for about 2 minutes. We calculate the quantity per bank approximately.
steam the dill and bay leaf
Let's start making the marinade. For 1 liter of water, 2 tablespoons of salt and 1 tablespoon of sugar.
When the water boils, throw in a couple of bay leaves and a few peas of black and allspice.
Now lay out the washed mushrooms, wait for it to boil and steam for 15 minutes and shoot.
make the marinade
Now to the bottom of the jars add 1 allspice pea and 3 black pepper.
Here's another one a small umbrella of dill and 1 bay leaf.
Add 1 clove of garlic, cut into slices.
Now add mushrooms, almost to the end of the jar.
add mushrooms and dill
Put it on top a teaspoon of 9% vinegar.
Now pour fresh marinade, close the lid.
Cover the jar with a warm blanket and after cooling, place 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 - A simple recipe with photos of pickling mushrooms for the winter at home

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

The selection of the pickling method must fully correspond to the mushrooms chosen for work. For example, cold pickling is more suitable for milk mushrooms and saffron milk mushrooms.

But white ones can also be salted hot. The recipes below describe step by step each method of processing milk mushrooms and honey mushrooms at home.

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

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

Most mushroom pickers prefer familiar and proven mushrooms. For example, white ones are in greatest demand due to their ease of collection and preparation.

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

Variety different types lactifers are ideal for pickling: young mushrooms retain their density and are quite easily salted at home.

Ingredients for simple pickling of mushrooms in jars for winter

milkmen -3 kg;
garlic - 6 cloves;
salt -150 g;
dill umbrellas - 3 pcs.;
leaves of currant, cherry, horseradish - to taste.

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

Thoroughly clean the milkers from various debris. The stems of the mushrooms need to be cut right up to the cap. Place them in a deep container and fill with water. The soaking process should be at least 24 hours.
During this time you need to change the water 2-3 times.
Rinse the prepared milkweeds thoroughly again to remove any remaining debris. Then boil for 15 minutes in unsalted water.
While the mushrooms are cooling (no need to drain the water), rinse the greens and peel the garlic.
Place the cooled mushrooms in a bucket, sprinkle with salt and arrange with herbs. Leave under pressure for 1-1.5 weeks.
Then they should be washed and placed in jars, filled with vegetable oil. You can also store them in jars, filling them with brine. You need to make sure that no mold appears on top.

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

How to properly pickle boletus mushrooms in jars for the winter - 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 require quite a long preparation or processing, which allows you to harvest boletus mushrooms at home in any quantity.

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

List of ingredients for pickling boletus mushrooms 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 preparation of boletus mushrooms in jars

Clean the collected mushrooms from debris. Transfer to a bucket and leave to soak overnight.
Boil in salted water with spices for 30 minutes. Constantly remove the foam from them.
Remove the mushrooms from the brine and let cool. Strain the brine itself.
Place the mushrooms in sterilized jars, sprinkling each layer of mushrooms with salt. Then boil the brine and pour it over the mushrooms. Close the jars with lids and keep them upside down until they cool (under a towel or blanket). Then put it in a cool place.

Before serving, rinse thoroughly in boiled water.

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

Different types of milk mushrooms are widely used for pickling and pickling. The attractiveness of these mushrooms is that they do not require the use of many spices.

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

The following recipe describes step by step how to prepare a delicious winter snack from milk mushrooms and please your family with an unusual addition to regular dishes.

Ingredients for the recipe for pickling milk mushrooms in jars for winter

milk mushrooms -1.5 kg;
salt -75 g.

Photo recipe for pickling milk mushrooms in jars for winter

Soak the milk mushrooms in running water for 6 hours, and then carefully remove any debris from them. Also remove the films from the caps.
Cut the prepared, peeled milk mushrooms into 2-4 parts and place in a bucket or pan.
Fill with water (so that it covers them a little). Add salt and put on fire. Boil for 30 minutes, stirring the mushrooms once.
Leave the milk mushrooms to cool completely in the brine. Sterilize jars and nylon lids.
Place a little salt and pepper on the bottom of the jars, 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 carefully trample each new layer of mushrooms so that they release enough juice. You can place a couple of sheets of currants or horseradish on top under the lid.

After closing, leave the milk mushrooms in a cool place for 2 months: during this time they will be sufficiently saturated with salt. During the winter they should be stored in the basement or refrigerator.

A simple video recipe for winter pickling of milk mushrooms in jars

There is another way to prepare milk mushrooms for the winter. The following video recipe explains step by step how to properly prepare and pickle these mushrooms at home.

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

Beautiful volushka mushrooms are an excellent addition to meat dishes, porridges and fried potatoes.

But their pickling must be done very carefully: such mushrooms are considered conditionally edible, and therefore require careful preparation and processing.

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

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

The video recipe below is perfect for salting volushkas at home. detailed instructions will help you prepare a lot of salted mushrooms for future use without any problems and enjoy eating them until spring.

How to pickle mushroom caps using a hot method at home - detailed photo recipe

Like any milk mushrooms, cap mushrooms are great for pickling 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 photos describes step by step the simple process of preparing caps for the winter.

Ingredients for the recipe for hot pickling mushroom caps at home

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

Detailed recipe with photos of homemade hot salting of caps

Rinse the caps in running water, cut off the stems of the mushrooms almost under the cap.
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 skim off any foam that appears.
Place the boiled mushrooms in a colander.
Separately prepare a brine from spices, water, and salt. Boil.
Add mushrooms to the brine and simmer for about 5 minutes. Leave the mushrooms in the brine until completely cool.
Place dill and garlic in jars. Lay out the mushrooms in thick layers, sprinkling them with salt. Pour in brine and cover nylon covers. Then put it in a cool place.
Freezing of mushrooms should be avoided: due to the temperature dropping below 0 degrees, the caps lose their taste.

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

Using a cold cooking method works well for a variety of mushrooms.

For example, according to the recipe described below with a photo, you can use this method to pickle not only milk mushrooms, but also saffron milk caps or honey mushrooms. 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 leaves, currant leaves - to taste.

Step-by-step recipe with photos of homemade cold pickling of mushrooms

Soak freshly picked milk mushrooms in water for 30 minutes. Then thoroughly clean them of debris.
Place the washed mushrooms in a bucket and place horseradish leaves on the bottom.
Sprinkle each layer of milk mushrooms with prepared salt. Add garlic, bay leaf. Place dill umbrellas on top.
Place the packed mushrooms under oppression for a month.
Then they can be transferred to sterilized jars and closed with nylon lids.

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

Fragrant porcini mushrooms are very suitable for pickling 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 lightly salted.

They are great for serving or preparing other dishes.

List of ingredients for delicious pickling of porcini mushrooms in jars for winter

porcini mushrooms and boletus mushrooms - 0.5 kg each;
bay leaf - 3-4 pcs.;
peppercorns - to taste;
salt - 60 g.

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

Rinse the collected mushrooms thoroughly in running water and remove debris. Cut large mushrooms into pieces.
Boil the mushrooms for about 15 minutes, constantly skimming off the foam. Then drain in a colander and rinse cold water.
Prepare brine using 1 liter of water. Add mushrooms to the brine and boil them in it for another 15 minutes. Then let it cool. Arrange the mushrooms tightly in sterilized jars, sprinkling each layer with salt. Close the jars with nylon lids and move them to a cool place.
You can also put salted mushrooms in bags and freeze them. Such preparations are perfect for serving with regular dishes or for preparing simple salads.

Having studied the rules for pickling mushrooms in a cold and hot way, you can easily prepare them for winter delicious snacks. For work, it is allowed to use milk mushrooms, white mushrooms, and porcini mushrooms.

Also for quick salting V winter time You can use oyster mushrooms or champignons. To prepare them, it is recommended to choose cold pickling, described for various 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. Useful tips and recommendations will help you easily prepare for winter at home and even during extreme cold, pamper your loved ones with original mushroom snacks.

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

How to pickle mushrooms for the winter at home using hot and cold methods - simple step-by-step recipes with photos

With the arrival 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 tasty porcini mushrooms fried in sour cream or aromatic soup from honey mushrooms

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

So, how to pickle mushrooms at home? Here you will find simple step-by-step recipes with photos and videos of hot and cold salting of different types of mushrooms - milk mushrooms, boletus, capillaries, saffron milk caps, oyster mushrooms. Such delicious mushrooms pickled in jars in winter will be an excellent addition to boiled and fried potatoes, porridges and salads. Let's stock up on mushrooms and start cooking!

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

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

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

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

Necessary ingredients for pickling mushrooms in jars for the winter:

fresh honey 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 pickled mushrooms for winter, with photos:

To start, you need to sort out the honey mushrooms and rinse them under running water.
Pour the washed mushrooms into a saucepan with water and place on medium heat. When the water boils, place the contents in a colander and let the water drain.
We rinse again and pour into a saucepan with water, and then cook for 40 minutes, remembering to periodically remove the foam.
While cooking honey mushrooms, peel the garlic cloves and cut each one lengthwise into 2–3 pieces. Wash the dill and finely chop it with a knife.
Strain the boiled mushrooms using a colander and rinse under running water. We wait until the liquid has completely drained and place the honey mushrooms in the pan. Add spices according to the recipe and salt to taste.
Take a plate of suitable diameter and cover the mushrooms in the pan, and put a jar of water on top. Leave to infuse under pressure for 4 – 5 days.
Then we put them in clean jars, roll up the lids and put them on the refrigerator shelf.
In winter, you will always have a truly “universal” addition to your favorite dishes at hand. Spicy and aromatic, salty mushrooms will appeal to everyone who tries them - we recommend preparing them!

How to pickle boletus mushrooms in jars for the winter - a simple recipe with photos

From approximately mid-summer to the end of autumn, boletus is found in light deciduous forests - an edible mushroom, the closest “relative” of the white one.

Going to a birch grove with a basket, get ready to bring home a solid harvest of these stately beauties. We are sure your family will enjoy having it for dinner. fried boletus mushrooms with potatoes and onions.

But you can safely pickle excess mushrooms in jars for the winter - in the cold season such supplies will definitely come in handy.

How to salt boletus mushrooms? We have selected a simple recipe with photos spicy preparations, for which we only need mushroom caps - the most tasty part boletus Amazing taste and aroma!

To pickle boletus mushrooms for winter, we select the following ingredients:

boletus – 1 kg
bay leaf – 2 – 3 pcs.
black currant leaves – 2 – 3 pcs.
peppercorns – 3 pcs.
cloves – 3 pcs.
fresh dill – 3 – 5 branches
salt – 50 gr.
vegetable oil (when rolling) – 1 – 2 tbsp. l. for each jar

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

We sort through the mushrooms, removing spoiled specimens and debris. We cut off the caps and wash them under running water or carefully clean them with a sponge.
Place a pan of water on the fire and bring to a boil, then put the mushrooms in boiling water and cook. Depending on the size of the caps, the cooking time will not be the same - first we take out the smaller ones, and a little later the larger mushrooms.
How to determine the degree of readiness? Ready boletus mushrooms will sink to the bottom of the pan - the most accurate sign.
When all the mushrooms are cooked, put them in a colander and hold them under running water for a while to wash off the mucus shell that appears.
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, we take the jars of salted boletus mushrooms to a dark and dry place - a pantry or basement. Delicious mushrooms to you!

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

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

Milk mushrooms have traditionally chosen their habitat to be birch forests and mixed forests, where during the season you can find whole groups of these white or black mushrooms with a characteristic cap concave inward.

As a rule, milk mushrooms are ideal for pickling - using our simple recipe with photos, we will learn step by step how to do this at home.

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

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
grainy mustard – 1 tsp.
horseradish leaves

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

We clean the milk mushrooms, cutting out spoiled parts, and thoroughly soak them in cold water. We use whole mushrooms for pickling, so there is no need to cut them into pieces.
Pour water into the pan according to the recipe, add salt, coarsely chopped horseradish leaves, mustard seeds, pepper, dill umbrella.
Place the prepared mushrooms in a saucepan with spicy water and place on the stove.
After boiling, cook for about 10 minutes over low heat.
While the milk mushrooms are boiling, we wash and sterilize the pickling jars in any convenient way - in the oven or steamed.
In each jar we put boiled mushrooms, between which we place chopped garlic. On top we place pieces of dill stems 3–4 mm long, crosswise, so that the contents are kept in the brine and do not “float up”.
Having rolled up the lids, leave the jars to cool and take them to a cool place, and after 10 days enjoy incomparable taste salted milk mushrooms - or wait for winter!

How to pickle tasty mushrooms in jars for the winter - a simple recipe with photos

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

The main feature of the white or pink mushroom is that this cute mushroom does not require long-term heat treatment.

How to properly salt volnushka in jars for the winter? Using our simple recipe with photos, every housewife will pickle a batch for winter delicious waves, with a subtle spicy aroma and an appetizing “crunch”.

We stock up on ingredients for a simple recipe for salted trumpets in jars:

volnushki – 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.

Pickling delicious volnushka mushrooms in jars for winter, step by step:

We wash and clean the waves, soak them in cold water for a couple of days.
Fill the mushrooms with water and put on fire. From the moment it boils, cook for 15 minutes, remembering to stir.
Strain through a colander, pouring the liquid into a separate bowl - we will need it later.
Pour the boiled volushki into enamel pan and cover with currant leaves and bay leaves. Add salt, cloves, two types of pepper, chopped garlic cloves.
Bring the water in which the mushrooms were cooked to a boil again and pour the mushrooms into the pan. We press the contents of the pan of a suitable size with a plate and put pressure on it - a large jar of water. After cooling, put the mushrooms in the refrigerator for 24 hours.
To pickle the volushki, we will need 4 jars with a capacity of 0.5 liters - wash them, sterilize them in the oven or steam them, and boil the lids.
Place the mushrooms in dry, hot jars, fill with brine and seal.
We store preserved mushrooms at a temperature of 16 - 18 degrees - in such conditions, salted trumpets will last well until winter and will delight you with their incomparable taste. Enjoy your tasting!

How to pickle saffron milk mushrooms at home using a hot method - step-by-step recipe, photo

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

Thanks to its unique taste, saffron milk cap is considered a real forest delicacy that simply melts in your mouth.

How to properly pickle saffron milk 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 photo.

Spicy and juicy, canned saffron milk caps can be served with boiled potatoes, meat dishes, and also as part of a delicious mushroom salad. Delight your loved ones with these salted mushrooms of your own “production” - and next year you will roll up twice as many jars!

Ingredients for hot pickling saffron milk caps at home:

fresh saffron milk caps – 1 kg
cold water – 1 l
salt - approximately 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.

Step-by-step description of the recipe for hot-salted saffron milk caps at home:

We clean the mushrooms from hard stems or damaged particles, and place those suitable for pickling in an enamel bowl. Rinse under running water.
Pour water into a saucepan and bring to a boil.
Then we fall asleep more salt, reduce the heat and place the peeled saffron milk caps in boiling water. Cook the mushrooms for 10 - 15 minutes and place in a colander to drain the liquid.
After rinsing in clean water, temporarily set aside the boiled saffron milk caps and begin preparing the brine. Pour a liter of water into the pan and cover with a lid. Place on high heat.
Pour a spoonful of salt according to the recipe, pepper, bay leaves, cloves, currant leaves and pieces of cinnamon into boiling water. Mix the ingredients, turn down the heat and begin to carefully lower the saffron milk caps into the brine.
After 10 - 15 minutes of cooking, place the hot mushrooms in sterilized jars, fill with brine and roll up. Turn it upside down, cover it with a blanket and wait until it cools completely.
Now you can take the jars of salted saffron milk caps to the cellar or simply place them on the refrigerator shelf. In winter, just open the container and transfer the delicious mushroom appetizer on beautiful dish- and you can serve it to the table!

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

Oyster mushrooms are large mushrooms with a grayish cap and a dense stalk. 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 the soft and tender cap of the mushroom is eaten - fried, stewed and boiled. In addition, from fresh oyster mushrooms They make excellent pickles that can be easily made at home.

How to pickle mushrooms cold? In the video recipe you will find a step-by-step description of pickling mushrooms using russula as an example - preparing oyster mushrooms will be similar.

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

The porcini mushroom is considered one of the most valuable because it contains useful minerals, phosphates and potassium salts. Thus, the mushroom contains riboflavin, which is responsible for the work thyroid gland, nail and hair growth.

This representative of the boletus family received the name “white” due to a unique feature - even after drying or cooking, the flesh of the mushroom retains its original color.

Taste qualities porcini mushroom is also beyond praise, which is why many housewives are happy to prepare food for the winter in jars.

Today we will learn how to pickle porcini mushrooms - following a simple recipe with a video, and in the photo you can admire the result of your labors.

So, how to pickle mushrooms in jars for the winter? In our culinary “piggy bank” you will find the best simple recipes step by step with photos and videos of pickling mushrooms at home - honey mushrooms, boletus mushrooms, milk mushrooms, capillaries, saffron milk caps, oyster mushrooms and porcini mushrooms. By following the recipe instructions, you can easily prepare salted mushrooms of different types - hot and cold. We are opening the mushroom season!

Pickling mushrooms, storing salted mushrooms

Pickling mushrooms is one of the simplest and most common ways to prepare them. Mushrooms canned in a strong solution table salt, used for soups, side dishes, appetizers, marinades and stewing.

Almost all types of edible mushrooms are used for pickling, including milk mushrooms and milk mushrooms.

Mushrooms for pickling must be fresh, strong, not overripe, not wormy or wrinkled. They should be sorted by size, type and variety and the stems should be trimmed. In butter and russula, in addition, the outer skin must be removed. Before pickling, wash the mushrooms well by placing them in a colander and rinsing them by repeated immersion in a bucket of cold water, let it drain. You should not keep mushrooms in water for a long time, since the caps of mushrooms, especially older ones, absorb it well.

After washing, the mushrooms are cleaned of adhering leaves, pine needles, soil, sand, damaged areas are cut out, and the lower part of the legs is cut off in half. Large mushrooms are cut into equal pieces; small mushrooms can be left whole.

Some mushrooms, in particular boletus, mushrooms, champignons, saffron milk caps and boletuses, contain easily oxidizing substances that quickly darken when exposed to air. To prevent darkening during cleaning and cutting, the mushrooms are immediately placed in a pan of water, to which 10 g of table salt and 2 g are added. citric acid(based on 1 liter of water).

There are several main ways to pickle mushrooms:

Dry pickling of mushrooms

Only saffron milk caps and saffron mushrooms are prepared using the dry method: the mushrooms are cleaned, not washed, but only wiped with a clean soft cloth, placed in a tub in rows and sprinkled moderately with salt, covered with clean canvas and placed under pressure (cobblestones, clean heavy non-oxidizing objects). The juice should come out above the pressure and cover the mushrooms on top. These mushrooms retain their natural aroma and piquant resinous taste, so spices and aromatic herbs are not added to them. These mushrooms are ready to eat within 7-10 days.

Cold pickling of mushrooms

Cold salting is used for mushrooms that do not require pre-cooking(saffron milk caps, svinushki, smoothies, milk mushrooms, volushki, russula, etc.). It involves soaking peeled and washed mushrooms for 1-2 days in running or frequently changed water. You can also soak mushrooms in salted water (at the rate of 10 g of salt and 2 g of citric acid per 1 liter of water) and keep them in a cool room: bitter mushrooms and valui - 3 days, milk mushrooms and podgruzdi - 2 days, white mushrooms and volushki - 1 day. When soaking mushrooms in a salt solution, the latter must be changed at least twice a day. Ryzhiki and russula need not be soaked.

Instead of soaking, mushrooms can be blanched in boiling water containing 10 g of salt per 1 liter of water by immersing them in a boiling solution. Blanching duration: milk mushrooms - 5-6 minutes, milk mushrooms, chanterelles, bitter mushrooms, valui - 15-20 minutes. Belyanki and volnushki can be poured with boiling water and kept in it for 1 hour. After blanching, the mushrooms are cooled in cold water and allowed to drain.

Subsequently, they are placed in layers in a barrel, the bottom of which is previously sprinkled with salt, sprinkling each layer of mushrooms with salt at the rate of 3-4 percent of the weight of the prepared mushrooms (per 1 kg of mushrooms, take 50 g of salt for milk mushrooms, volnushki and russula and 40 g for saffron milk caps) , chopped garlic, dill, cherry, currant or horseradish leaves, caraway seeds. Mushrooms are laid out with their caps down and in a layer of no more than 6 cm.

The dishes filled to the top are covered with canvas, light pressure is placed and after 1-2 days they are taken out to a cold place. When the mushrooms compact, settle and give juice, new fresh prepared mushrooms are added to them to fill the dishes or they are transferred from another barrel or container, observing the salt level and the order of placement. After each addition of mushrooms, a circle and oppression are installed. Then the barrels are taken to a cold basement or cellar for storage.

After filling the barrel, after about 5-6 days, you need to check whether there is brine in the mushrooms. If the latter is not enough, it is necessary to increase the load or add saline solution at the rate of 20 g of salt per 1 liter of water. It takes 1-1.5 months to complete salting. Mushrooms should be stored at a temperature not lower than 1 and not higher than 7 ° C.

Hot salting is done as follows. Mushrooms are cleaned and sorted; The roots of boletus, boletus and aspen are cut off, which can be salted separately from the caps. Large caps, if they are salted together with small ones, can be cut into 2-3 parts. The prepared mushrooms are washed with cold water, and the valui are soaked for 2-3 days.

Pour 0.5 cups of water into the pan (per 1 kg of mushrooms), add salt and put on fire. Mushrooms are placed in boiling water. During cooking, the mushrooms must be carefully stirred with a paddle so that they do not burn. When the water boils, you need to carefully remove the foam with a slotted spoon, then add pepper, bay leaf, and other seasonings and cook with gentle stirring, counting from the moment of boiling: porcini mushrooms, aspen and boletus mushrooms for 20-25 minutes, valui for 15-20 minutes, volushki and russula 10-15 minutes.

The mushrooms are ready when they begin to settle to the bottom and the brine becomes clear. Carefully transfer the cooked mushrooms into a wide bowl so that they cool quickly. The cooled mushrooms can be transferred along with the brine into barrels or jars and closed. The brine should be no more than one fifth of the weight of the mushrooms. Mushrooms are ready for consumption after 40-45 days.

For hot salting, per 1 kg of prepared mushrooms: 2 tablespoons of salt, 1 bay leaf, 3 pcs. peppercorns, 3 pcs. cloves, 5 g dill, 2 blackcurrant leaves.

Storing salted mushrooms

Salted mushrooms should be stored in a cool, well-ventilated room at a temperature of 5-6°C, but not lower than 0°C. At low temperatures, the mushrooms will freeze, crumble, and lose their taste. Storing salted mushrooms at temperatures above 6°C can cause souring and spoilage.

It is necessary to regularly ensure that the mushrooms are always in the brine. If the brine evaporates and does not cover all the mushrooms, then cooled water should be added to the bowl. boiled water. If mold appears, the circle and fabric are washed in hot, slightly salted water. Mold on the walls of the dishes is wiped off with a clean cloth dipped in hot water.

In a salt solution, mushrooms are not completely preserved, since in such an environment the activity of microorganisms is only limited, but does not stop. The thicker the brine, the better the mushrooms are preserved. But in this case, the mushrooms become so oversalted that they almost completely lose their value. On the contrary, lactic acid fermentation and fermentation of mushrooms occur in weaker brines. Although such fermentation is not harmful, it still gives the mushrooms a sour taste, and widespread use of such mushrooms in food becomes impossible.

To prevent mold from appearing on the surface of the mushrooms, they should be placed in hermetically sealed containers and stored in a cold and dry room. If you cover the banks parchment paper or cellophane, then in a damp and warm room the water in the jars will evaporate and the mushrooms will become moldy.

Do you know that.

...the chemical composition of mushrooms is closer to animal products.
...the basis nutritional value mushrooms consist of proteins, fats, carbohydrates
...the share of water is 85-94, and the share of dry substances is 6-15 percent.
...in fresh mushrooms the amount of protein ranges from 0.9 to 3.3 percent, and their content depends on the age of the mushroom.
...rich in proteins and other nitrogenous compounds are porcini mushrooms, boletus, aspen mushrooms, morels, and porcini mushrooms.
...mushroom proteins are well digestible, and their other nitrogenous compounds are involved in the formation of a special “mushroom” aroma and taste.
…pleasant sweet taste fresh mushrooms add sugars and sugar alcohols.
...in mushrooms animal starch(glycogen) and fiber (fungin).
...the total carbohydrate content in mushrooms is 1.0-3.7 percent.
...mushroom fiber is close in structure to chitin, so mushroom cells are very strong.
...fat in mushrooms is 0.4-0.9 percent.
...in boletus, milk mushroom, and chanterelle there is more fat in the cap than in the stem, while in saffron milk cap it is the opposite.
...mushrooms contain organic acids, although very little - only 0.01-0.2 percent. The qualitative composition of these acids is somewhat different, but tartaric and fumaric acids are found in all mushrooms, malic acid in porcini mushrooms, and malic and succinic acid in chanterelles. Some mushrooms contain acids, the type of which has not yet been determined.
...there are no less vitamins in mushrooms than in many berries.
...in terms of vitamin C content, porcini mushrooms and chanterelles are equivalent to apples and blackberries. Fresh boletus, honey mushrooms and russula contain the same amount as cranberries and lingonberries. The remaining mushrooms are at the level of blueberries in terms of the presence of vitamin C.
...young porcini mushrooms contain 10-13 times more vitamin B2 than rye bread, potatoes, and milk. However, as mushrooms age, the amount of B vitamins in them decreases by 2 or more times.
... boletus and saffron milk caps are considered the richest in vitamin B1 (0.07 mg per 100 g fresh mushrooms), vitamin B2 - porcini mushrooms, chanterelles, honey mushrooms, boletuses, russula (0.3-0.45 mg); RR - honey mushrooms and boletuses (9.7-10.3 mg).
...mushrooms contain carotene and vitamin D.
...mushrooms are rich in iron, copper, sodium, calcium.
...mushrooms contain a lot of extractive substances (3.0-5.0 percent). Moreover, most mushrooms have more of them in the stem than in the cap. You can get acquainted with extractive substances by trying mushroom broth. They give it to food original taste and aroma. Thanks to their extractive substances, mushrooms are often used as an additive to other dishes - salads, seasonings, side dishes. They are used to prepare fragrant fillings for pies.
...free amino acids, aromatic and extractive substances contained in mushrooms cause increased secretion of digestive juices, improve appetite and food absorption.
...consumption of mushrooms does not lead to the accumulation of excess weight. Doctor's advice is needed only for those who suffer from liver and intestinal diseases.
...characteristic nutritional value mushrooms are not only their chemical composition, but also digestibility. Thus, when consuming 100 g of dried porcini mushrooms, the body absorbs 27.6 g of protein, 6.8 g of fat and 10.0 g of carbohydrates with a total energy value 209 kcal. For comparison: 100 g rye bread contain 206, 100 g of beef - 218 kcal.

If the snow has melted and mold has appeared in this place - to mushrooms. (We are talking not just about the harvest of mushrooms, but about the abundance of mushrooms in this particular marked place. Mold that appears from under the snow indicates mycelium (aka mycelium) - the thinnest branched and intertwined threads that form the vegetative body of mushrooms) .

Mushrooms- This is not only an addition to the main dishes, but also an independent treat. They are boiled, fried, marinated and even salted. There are a lot of recipes with mushrooms, but today we will talk about how to pickle different types of mushrooms. You will also learn how to salt them. We will also tell you little secrets and tricks about delicious salted mushrooms.

The main thing in the article

How to pickle mushrooms at home: principles and rules

Care must be taken before any work. Wash with running water, remove dirt, insects and grass.
Salting should take place on mushrooms pre-soaked in water.
The salting process must be performed in special containers, such as enamel, ceramic, glass and wooden barrels.
For better cleaning, you can use a toothbrush; it does an excellent job of removing dirt on surfaces.
When salting, it is imperative that the spores be completely covered with liquid.

In order for enough juice to be released in salting, you need to increase the weight of the load. If it doesn’t help, pour in a little brine, which consists of water and salt, or rather 20 g of salt per 1 liter.

What mushrooms are suitable for pickling?

In this matter, nature has helped humanity a lot by giving us a wonderful delicacy. Therefore, mushrooms that grow in forests are suitable for consumption. We present to you an approximate list of names of mushrooms that are suitable for pickling:

In what container is it better to salt mushrooms?

The salting utensils play an important role; moreover, the result depends entirely on correct use dishes. And what is most important is what material this cookware is made of.

How to pickle mushrooms for the winter in jars?

For city residents, this is one of the simplest, and most importantly, available methods salting Glass jars can be easily obtained, they fit in the refrigerator, are quickly washed and do not take up much space. They are easy to open, move and use.

First you need to disinfect the glass container.
Then dry thoroughly.
Move the salting products inside.
And then secure tightly with the lid.

Is it possible to salt mushrooms in a stainless pan?

Salting mushrooms in dishes made of any type of steel, even stainless steel, is best avoided. Firstly, salting lasts a long time, sometimes even up to 3 months, and if you take into account subsequent storage, you can put the figure up to 6-10 months.
Secondly, during the pickling process, mushrooms release a lot of organic substances that interact with the surface of the dishes.
Thirdly, this interaction leads to change taste qualities finished product not for the better. There may not be poisoning, but unpleasant taste is quite likely.

If you still have no choice, then to preserve the taste you can use plastic bag, which is placed in the pan.

Is it possible to pickle mushrooms in a plastic bucket?

Salting in a plastic bucket is possible, but not advisable. Better to use glass containers. But if you do use a plastic bucket, you must purchase it marked for food purposes - in this case, the release of harmful substances is unlikely.

How to pickle mushrooms hot?

Hot salting is suitable for tubular and lamellar mushrooms. Preparation proceeds as usual:

cleansing,
sorting,
washing out,
slicing,
soaking if necessary.

After all the procedures, the mushrooms are boiled, as evidenced by the name of the salting method. In this case, the water should be salty - for 1 liter of water - 50 g of salt, not iodized. After the water boils, count down the time specified for each type:

There are people who prefer to boil spores for up to 45 minutes to be sure. But what you need to remember is that readiness is determined by three criteria:

Ready mushrooms are dropped to the bottom;
The water becomes transparent;
The decoction imparts spore elasticity And fortress.

Boiled mushrooms are transferred to vessels, sprinkled with spices and watered with brine if necessary. Next, the containers with mushrooms are fixed with lids and placed in an unheated place. Mushrooms are consumed after a month, although some prefer to consume them earlier.

Cold salting mushrooms: a delicious recipe with photos

The cold method involves salting without preliminary decoction. Therefore, this method is considered long.

To begin with, the container in which the work will be carried out is sterilized. cold method pickling.
Next, spices are laid out, according to need and taste preferences.
The spore caps are laid out next to the herbs and seasonings.
You need to lay it in layers, a layer of mushrooms - a layer of salt, and so on.
The container is covered with gauze or any other cotton fabric.
Next, a circle of smaller diameter is placed, and a weight load is immersed on it.
After a few days, when the mushrooms have settled, you can add another portion of spores. But at the same time, the salting time is counted after the last laying out.
Each type of mushroom has its own salting time, but on average it varies up to 25 days.
Ready mushrooms can be left in the container in which the salting was done. Or you can move it into glass vessels, fix it and put it in the refrigerator or cellar.

If mold has formed on the fabric during the preparation of pickled mushrooms, the fabric must be replaced with a new one. Or you need to thoroughly wash the soiled one.

Required:

Mushrooms - 2 kg;
Herbs and spices - to taste;
Salt - 100 gr.

Process:

How to pickle mushrooms under pressure?

Salting under pressure is usually done for cold and combined methods. The bottom line is that the spores laid out in layers are subjected to power load from outside.
That is, you lay out mushrooms in layers, then cover them with cloth, put a circle or a lid of a smaller diameter and apply pressure.
The oppression is a load with sufficient weight to release juice from the spores. It can be classic or homemade.
The classic weight is a rounded stone with minimal water absorption and minimal ability to dissolve in an acidic environment.
Homemade is a load that is made from available materials: stainless steel, glassware filled with water, or plastic bags with water.
As necessary, the oppression weight can be increased or decreased as the situation requires.

How to pickle mushrooms for the winter: a simple recipe

Need to:

Procedure:

Prepare the ingredients by washing and cleaning them first.
Pour water into the container and place the spores.
Place the container on the fire for 10 minutes.
Next, prepare the second container by pouring in 1 liter of water and salt. Also move it to the fire until it boils.
After the time has passed, remove the mushrooms and place in a colander.
Move them through vessels that have been disinfected in advance.
Add seasonings, spices and marinade inside.
Cover the top with a waffle towel and leave for a day.
After 24 hours of infusion, the mushrooms are ready to eat.

How to salt milk mushrooms?

Required:

Process progress:

Process the spores and prepare for further actions.
Place the processed mushrooms in a container and add water until they are completely covered with liquid.
Transfer the filled container to the fire and cook until it boils. Skim off foam and stir during cooking.
After boiling, let sit for 5 minutes and place in a sieve.
Prepare disinfected vessels, throw spices inside each one, lay out mushrooms and pour in the brine in which they were thermally treated.
Seal the containers with lids only after the air has completely escaped from them.
Place the vessels in an unheated place for 30 days.

How to pickle chanterelle mushrooms?

Required:

Procedure:

Prepare the components and process the spores thoroughly.
Place a container of water on the fire and bring to a boil.
Place mushrooms into boiling liquid and simmer for 25 minutes.
Then place the chanterelles in a sieve, rinse with clean water and allow to drain.
Place spices and mushrooms in a salting container in layers, starting and ending with salt, dill and garlic.
Cover the container with a clean cotton cloth, place the weight and place it in an unheated place.
Store for 30 days, then transfer into glass containers. And soak before serving.

How to salt boletus mushrooms?

Need to:

Process:

Prepare spores for further work.
Prepare a glass container and a smaller circle or saucer.
Place a layer of mushrooms on the bottom, caps down, then a layer of seasonings, then repeat until the ingredients are gone.
Cover the container with a saucer and place a small weight.
After 24 hours, transfer the butter into vessels, fill with the liberated brine and seal with lids.
Place them in the refrigerator for 3 weeks, and then you can serve them.

How to salt honey mushrooms?

Required:

Process:

Peel, wash and separate the caps from the stems.
Salt the boiling water.
Immerse the spores in this water for 10 minutes.
Perform a disinfection procedure for jars.
Drain the water and transfer the mushrooms to containers.
Boil the oil and pour it while boiling into the vessels.
Secure the necks with paper and transfer to the refrigerator for further storage.

How to salt porcini mushrooms?

Need to:

Process progress:

Prepare mushrooms for salting by thoroughly washing and cleaning their surface.
Pour water into a clean container and place all the spices from the list.
Transfer the container to the fire and bring to a boil.
Add chopped mushrooms to the boiling brine and simmer for 25 minutes.
Then catch the spores and place them on a sieve to drain.
Turn off the brine and cool.
Move the mushrooms into vessels that have been disinfected in advance.
Pour brine on top.
Secure with lids and place in an unheated place for 3 days.
After 72 hours, the spores can be consumed.

How to salt saffron mushrooms?

Prepare:

Actions:

Prepare the mushrooms for work.
In a container for salting, sprinkle salt on the bottom, then a layer of mushrooms with caps up, spices and again salt - mushrooms - spices.
Cover the top of the container with a cotton cloth, place a circle of smaller diameter and a weight.
Salt for 3 weeks in a cool, dark place.

How to salt pork mushrooms?

Need to:

Process:

Prepare the pigs for work, wash, peel and soak for 72 hours. Change the water to clean water at least 4 times a day.
After soaking, place mushrooms and spices in layers in a separate container, starting and ending with the latter.
Cover with a cotton rag, place a clamp and a weight press on top.
After 60 days, the pork can be served.

How to salt boletus mushrooms?

Prepare:

Actions:

Sort and process the spores for pickling.
Place a container of water on the stove that is turned on and a small amount spices
Place mushrooms in boiling liquid for 30 minutes.
Then remove and transfer to a colander.
Then pack in layers into glass containers.
Then pour the cooled brine into the vessels and secure with lids.
After a month, the spores can be consumed.

How to pickle bitter mushrooms?

Required:

Process progress:

Prepare the spores for further action, then fill them with water in a large container and soak for 72 hours, changing the water 3 times a day.
After 72 hours, place in a separate container on the fire for 30 minutes, stirring and skimming as you go.
After 30 minutes, cool them in the brine and then place them in a sieve to drain excess liquid.
Place spices and mushrooms in a disinfected container in layers, starting with the first.
Place a weight on top and leave in this position for 7 days. Then you can put it in containers or serve it to the table.

How to salt russula mushrooms?

Need to:

Process:

Prepare the mushrooms, remove the skin from the caps and soak in salt water for several hours.
Place mushrooms and spices in layers in disinfected glass containers.
Pour boiled hot water and cool.
Then secure with lids and store in the refrigerator.

How to pickle boletus mushrooms?

Prepare:

Process:

Process the spores thoroughly and prepare for further actions.
Place salted water over heat until bubbles appear.
Place the spores into boiling water, then the remaining spices.
Cook for 25 minutes, then remove and place into clean containers.
Pour the boiled brine into the completed vessels and secure with lids.
Leave it in a warm place for fermentation for 3 days, and then place it in a cool place for 30 days.

How to salt white mushrooms, row mushrooms and spruce mushrooms?

To salt whites you need:

Process:

Treat spores.
Place on fire for 30 minutes.
After the water boils, add spices to the liquid.
After half an hour, place the spores in a colander.
Place spices and mushrooms in layers in a salting container.
Then apply pressure and leave for 7 days.
After the allotted time, they can be consumed.

To salt rows you will need:

Procedure:

Treat spores.
Place layers of spices and mushrooms on the bottom of the pickling container, starting with leaves and ending with salt and garlic.
Place oppression on top, and move the container to an unheated place for 40 days.

Salting spruce mushrooms (blue or dog milk mushrooms):

Process:

Process and prepare the mushrooms.
Soak for 24 hours, changing the water 3-4 times.
Scald the pickling container with water.
Place half of the spices on the bottom.
Then milk mushrooms with caps down.
Top with remaining spices.
Fix it with a circle of smaller diameter and place a weight on it.
Place the container in an unheated place for 40 days.

Pickling mushrooms is the easiest way to prepare for future use. All mushrooms are suitable for pickling

How to pickle mushrooms

Salted milk mushrooms

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

Peel the garlic and horseradish root and chop finely. Place the milk mushrooms in a container, caps down, in several layers. Salt each layer, arrange with currant leaves, garlic and horseradish, dill seeds and pepper. Cover with gauze and place the weight; if there is not enough brine, add the water in which the milk mushrooms were boiled. Leave the milk mushrooms to salt for 2-3 days. Then we transfer the mushrooms into sterilized jars and press them on top currant leaf. We close the jars with nylon lids and store them 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 thoroughly 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 salted water for 15 minutes, place them on a sieve and wait until all the liquid has drained and the mushrooms have cooled.

Then pour a layer of salt onto the bottom of a glass or enamel container and place layers of chanterelles with their caps down, sprinkling each layer with coarse salt. When the container is filled with mushrooms, cover it with a cloth, place a wooden circle or dish on top and apply light pressure (for example, you can use a bottle filled with water).

Leave the mushrooms for 3 days until they produce juice. Then you can add new mushrooms and continue to repeat this operation until the shrinkage is completely completed. Then the chanterelles must be taken out to a cold room for further storage (you must ensure that the mushrooms are completely covered with brine). The chanterelles will be ready in 1.5 months.

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

Mushroom platter.

Clean the mushrooms from dirt, wash them 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 and sprinkle the mushrooms with salt. Place the mushrooms in a saucepan, layering with pieces of horseradish, oak leaves, cloves and garlic cloves. Keep it under pressure for a month, reduce it, and after 10 days put the mushrooms in jars, pour oil on top and close the lids. Keep refrigerated.

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

Mushrooms “Assorted”.

Clean the mushrooms from dirt and cut off the roots. The mushrooms, milk mushrooms and russula should be soaked in cold water for about 6 hours, and the saffron milk caps should simply be washed. Place a layer of salt on the bottom of the prepared jars and place the mushrooms there, sprinkling with salt. Place pressure on top. When the mushrooms have settled, add more until the jars are filled to the top.

Leave for 5 days at room temperature. Then check whether enough brine has appeared; if not enough, increase the load. After 15 days, the mushrooms will be ready, and they should be stored in a cold place.

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

Salted mushrooms with crunch.

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 this, 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, a mug and a weight.

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

For some, the arrival of autumn is a sad event: the days are getting shorter and it’s getting colder. Some, on the contrary, look forward to this time of year to enjoy its colors and gifts. Most people who like to pick and eat mushrooms fall into the second category. They know that the most productive time is September. Gourmets anticipate how they will enjoy it in advance. Salted mushrooms, for which every housewife has a recipe and in more than one version, pickled, fried and stewed - always welcome guests on the table. And, of course, these gifts of the forest are harvested for future use, for the winter. Salted mushrooms are not the easiest recipe: you will have to tinker with it. However, the result is worth it. So, salted for the winter.

A little about security

In all families where walks through the autumn and summer forests are a tradition, children are taught from an early age that not all mushrooms are healthy. However, it would not be amiss to remind you of this. Many edible types of mushrooms have “doubles” that lead to serious poisoning. Therefore, it is better to spend your first mushroom hunting trip in the company of an experienced friend.

Forest products traditionally used for food also require serious consideration. Almost every recipe for pickled mushrooms for the winter begins with recommendations for pre-treatment products: soaking or cooking. These points should not be skipped under any circumstances! Mushrooms, even completely edible ones and growing in a well-known place, perfectly accumulate harmful substances.

Preparatory stage

Sorting is where salted mushrooms begin. Cooking recipes first of all call for sorting out the forest “prey” and dividing it into types. Different varieties mushrooms tend to require slightly different processing, so it’s best not to mix them. Then everything is cleaned of debris and dirt in running water.

The next stage is soaking. There are different recommendations in this regard. In some cases, it is allowed to omit this step (for example, when preparing salted porcini mushrooms). The recipe for preparations from the gifts of the forest, characterized by bitter milky juice (svinushki, bitters and others) always involves soaking them for 3-5 days or even boiling them. It is necessary to keep trevulushka, valui, whitefish, and milk mushrooms in cold salted water for about three days. In this case, it is necessary to keep the mushrooms under pressure in a place where the temperature is maintained at a low temperature. The water must be changed at least twice a day. To prevent the mushrooms from turning sour, it is recommended to add salt to the solution - approximately 3% of the weight of the main product.

Two methods

There are two options for how to cook salted mushrooms. Recipe cold billet involves preliminary soaking of forest products according to the principles described above. The hot method begins with boiling the mushrooms. For the first method, milk mushrooms, volushki, russula, valui, violins, white mushrooms, and saffron milk caps are suitable. Almost all other mushrooms are salted hot.

(cold method)

Fragrant and bright saffron milk caps are the favorites of many gourmets. To pickle them, the following ingredients are used per kilogram of mushrooms:

black currant leaves - 20 g;

salt - 40 g;

bay leaf - 2 g;

allspice - 4 peas.

The saffron milk caps are cleared of debris, placed in a colander and doused with boiling water twice. Then they are washed in running water. IN suitable dishes Spices are placed at the bottom, and mushrooms are placed on them with their caps facing up. Each layer (5-6 cm) is sprinkled with salt; currant and bay leaves and a couple of peppercorns are also added on top. The mushrooms are covered with a clean piece of cloth, on which a lid is placed (wooden or enamel with the handle down, it should fit freely into the dish). A pressure is placed on it, for example, a washed and scalded stone (not brick or limestone!), wrapped in gauze. You should not use metal objects as cargo.

After two to three days, a brine should appear above the pressure. If this does not happen, the load must be increased. Every 2-3 days, the excess brine is drained until the mushrooms are completely compacted.

You need to store saffron milk caps in a cool place, about twice a week you need to change the fabric and wash the wooden board or lid.

Not only for saffron milk caps

You can cook other salted mushrooms in a similar way. The recipe is suitable for milk mushrooms, white mushrooms, and russula. For the former, the same amount of salt is retained. For volushkas and russula, take a little more - 50 g.

Ryzhiki can be eaten after 10-12 days. Other types of mushrooms require longer salting: milk mushrooms - 30-40 days, trumpets - at least 40.

hot cooking recipe

The second pickling option involves boiling the main ingredients. This is the method most often used to prepare porcini mushrooms for the winter. For one kilogram take:

salt - 2 tablespoons;

bay leaf - 2-3 pieces;

black currant leaf - 2-3 pieces;

cherry leaf - 4-5 pieces;

black pepper - 4-5 peas;

dill - approximately 5 g;

cloves - 3 buds.

Before you need to prepare (calculation of ingredients is given specifically for prepared mushrooms). They are cleared of debris, the caps are separated from the stems (either just the caps are salted, or the caps and stems are salted separately). Large parts of mushrooms are cut to the size of small ones. Water is poured into the pan at the rate of half a glass per 1 kg of prepared forest products. Pour all the salt into the liquid and let the mixture boil. Then mushrooms are dipped into it. Cook them for about 30 minutes, stirring constantly to prevent burning. After all the foam has been removed from the broth, you can add spices.

It’s easy to tell when the mushrooms are ready: they begin to sink to the bottom, and the brine becomes clear. After finishing cooking, the caps or stems need to be cooled. To do this, it is convenient to throw them into a large container. Then the porcini mushrooms are transferred to the prepared container, filled with brine and closed. Liquid should not be more than 1/5 of the mass of the main ingredient. Porcini mushrooms are ready in about 40-45 days.

Nuances

You can also pickle other types of mushrooms using the hot method. Depending on the variety, the cooking time from the moment of boiling varies:

greenfinches - 5-8 minutes;

milk mushrooms - 5-10 minutes;

boletus and boletus - 20-30 minutes;

russula and volushki - 10-15 minutes;

honey mushrooms - 25-30 minutes;

valui - 30-35 minutes;

The saffron milk caps are not boiled, but only doused with boiling water two or three times.

Almost all mushrooms can be eaten after 40-45 days. Valuis take a little longer to prepare: they need to be aged for about 55 days.

Spin

There is a method, known to many housewives, by which salted mushrooms can be preserved for a longer period. Recipes for preparing them for the winter include preserving them. Already prepared mushrooms transfer to a saucepan along with all the liquid and put on fire. Bring the mixture to a boil (don't forget to stir!). After this, the hot mushrooms are immediately placed in sterilized jars and covered with lids. The container is placed in a pan of water and left to boil. Half-liter jars are sterilized for 12-15 minutes, liter jars for 15-20. It is important to note that the brine should be approximately 20% of the mass of the mushrooms. If it is less, it is necessary to increase the volume of liquid. 1 tablespoon of salt is dissolved in a liter of water, and the jars are topped up with this mixture.

Salted mushroom dishes: recipes for caviar and salad

Mushrooms prepared using one of the described methods are good both in winter and summer, both on their own and as an element variety of dishes. For example, they are ideal for hearty salads, which are especially relevant during the cold season. Before preparing any dish, if necessary, salted mushrooms are soaked or washed.

For salad with tomato dressing you will need:

salted mushrooms - 0.5 kg;

garlic - 2 cloves;

tomato paste and vinegar - one tablespoon each;

vegetable oil - 50 ml;

green onions, dill, parsley.

Tomato paste is beaten with vinegar and oil. Chopped garlic and herbs are added to the mixture. Mushrooms are cut into strips. They are then mixed with the sauce.

You can prepare another salad with salted mushrooms. The recipe includes 100 g of pickled cucumbers, carrots, beets, potatoes and cabbage per 300 g of harvested forest products, as well as 50 g onions, 50 ml vegetable oil, sugar, salt and parsley. Vegetables (carrots, beets and potatoes) need to be boiled, peeled, cut into cubes, and shredded cabbage. Onions are cut into half rings, pickled mushrooms and cucumbers into slices. The ingredients are mixed and seasoned with oil. Salt and sugar are added to taste. Ready dish garnish with parsley.

No less popular is caviar made from salted mushrooms. Its recipe is also quite simple. For 300-350 g of mushrooms, take one onion, salted or pickled cucumber. You will also need:

vegetable oil - 2-3 tbsp. l.;

mustard - 1 tsp;

vinegar (5%) - 2-3 tbsp. l.;

salt and pepper.

Mushrooms can be chopped or minced. To them you need to add finely chopped onion and cucumber. Then the mixture must be seasoned with oil and mustard diluted in vinegar. After this, the caviar is salted and peppered, mixed thoroughly and served. If desired, you can add greens to the dish.

Salted mushrooms are a recipe that requires careful preparation of ingredients and a lot of time, so not all housewives decide to make such preparations. However, the special taste and spicy aroma of this dish are well worth the effort.