You can pickle mushrooms for the winter using a dry, cold and hot method - it all depends on the type of mushrooms you have.
In our family, salted "tubular" individuals are more loved - boletus, mushrooms, mossiness mushrooms, boletus, boletus ... Therefore - with a happy combination of various circumstances: weather, time, desire and, of course, luck - we harvest them.
At the same time, you should know that mushrooms, like perishable product, despite fatigue, it is necessary to process it on the day of assembly.
It is necessary to look at each mushroom, check for worminess. For blanks, select the strongest and youngest. Next, you will have to clean the mushrooms from forest debris (moss, needles ...) and sand, if any damaged part comes across, cut it out. For mushrooms such as butter mushrooms, remove the slimy film from the cap.
After sorting the mushrooms, they will also have to be washed. cold water changing it several times.
Then, those mushrooms that are larger can be cut into several parts, small ones are left intact.
It is important to know that in some mushrooms (such as butterflies, mossiness mushrooms and boletus mushrooms), the cut point quickly darkens - it oxidizes in air. To avoid this, after cleaning (or cutting) they should immediately be placed in slightly salted water - so they will eventually look more appetizing.
Next - mushrooms should be boiled in salted water. To do this, the water must be brought to a boil and salted, and then put the prepared mushrooms into it. Do not worry if it seems that there is not enough liquid, because when heated, the mushrooms themselves will release juice - they will cook in it for about 20 minutes. The emerging foam must be removed from time to time with a slotted spoon.
If desired, for better taste, you can add a couple of bay leaves and black peppercorns. As soon as the brine becomes transparent, and the mushrooms themselves settle to the bottom - that's it, this is a signal that they are ready. We throw the mushrooms into a colander, draining part of the brine, and set aside for a while - let them cool.
For further salting of mushrooms, we select an enameled (glass, wooden) container: a saucepan is just right.
We spread the bottom with dill umbrellas, horseradish leaves and black currant. Add a few cloves of chopped garlic. Then we shift the cooled mushrooms there with part of the brine, mixed with salt - the brine should completely cover the mushrooms. We cover the surface with scalded gauze, cover it with a circle and (already on it) put a load (clean stone, for example).
We leave all this "construction" in the kitchen. After a few days, foam will appear, it is periodically removed. The foam has ceased to appear - we rearrange the pan to a cooler place for "adding salt".
In September, mushroom pickers traditionally go hunting. But the mushroom season is not particularly long, so you have to think about how to bring the harvested product to winter table. There are plenty of ways for cooks: you can dry mushrooms, freeze, pickle or salt. Salted mushrooms will always decorate the everyday and festive table.
Selection of mushrooms for pickling
Particular attention is paid to the medial recesses of the caps. At agaric hats are separated from the legs. Between the plates, the dirt is cleaned with a stiff brush (even an ordinary toothbrush will do). In oils with russula, the top layer is removed from the caps.
Hot mushroom pickling recipes involve pre-boiling the product, which is why the name is so. Prepared mushrooms are laid out in salted water, boiled, guided by the following data:
- boletus, boletus, boletus, mushrooms - 15 minutes;
- waves and russula - 10 minutes;
- load, chest - 7 minutes;
- valui—half an hour;
- mushrooms - half an hour;
- champignons - 15 minutes;
- chanterelles - 20 minutes;
- mushrooms - just pour boiling water three times.
Recipes for pickled mushrooms at home
After that, you can learn how to pickle boiled mushrooms: finished product cool and put in a convenient container. Fall asleep with salt, the total mass of mushrooms should account for about 3% of salt. Spices with spices - already to taste. Pour in the brine that remains from the cooking of the product. Place peeled garlic with dill umbrellas on top.
You can optionally pour vegetable oil. Salting is stored at zero temperature in a ventilated area. It is ready for use in an average of a month. Many prefer to start eating it earlier - this is a matter of taste. Small specimens may take less time to pickle.
Step 1: clean the mushrooms.
First of all, the mushrooms need to be sorted out, washed and cleaned. For convenience, I recommend washing the mushrooms in a basin, changing the water several times, so sticky leaves, needles, small twigs and other forest debris fall behind more easily.When the most difficult and time-consuming stage of pickling mushrooms has been completed, and all hats and legs are thoroughly washed and cleaned, cut them. Large mushrooms can be divided into several parts, for medium ones, simply separate the cap from the stem, and small ones can be completely left whole.
Step 2: boil the mushrooms.
Pour a little water into a saucepan (preferably enameled or with a thick bottom) and pour salt into it. Put the mushrooms there and put everything on medium heat. Bring to a boil and then simmer for 20-25 minutes until mushrooms are ready. Ready mushrooms sink to the bottom.
After cooking, the pan with mushrooms must be removed from the heat, and then cooled to room temperature.
Step 3: Salt the mushrooms.
Prepare glass jars by sterilizing them in any way convenient for you.
Put some of the spices on the bottom of the prepared jars. Then a layer of mushrooms and again a layer of spices and herbs. This is necessary so that the mushrooms in jars are evenly saturated with the aroma and taste of garlic, pepper, bay leaf, and so on. So in layers, fill glass jar on the shoulders. Then, with a tablespoon, lightly press the mushrooms on top and drain off excess water. Place at the very top Bay leaf, pour vegetable oil into jars, its layer should be about 5-7 millimeters in height, and plug (but not tightly) the blanks with lids.
Just in case, if suddenly during fermentation the juice starts to flow over the edge, each jar must be placed in a strong plastic bag.
Step 4: Serve hot salted mushrooms.
Serve hot salted mushrooms as an appetizer, putting them on a separate saucer. Let everyone take what they need. Of course, with salted mushrooms, you can cook various salads.
Bon appetit!
Mushrooms salted for the winter in a hot way should be stored in a dark, cool place, and best of all in the refrigerator.
Harvest mushrooms in jars of small volume. So they take up less space in the refrigerator and at one time you can empty the entire jar at once.
It is most delicious to salt mushrooms, mushrooms and butter mushrooms according to this recipe.
Salting in a hot way is most often applied to white, boletus, boletus, butter, chanterelles, honey mushrooms and goats. Less commonly, valui, russula and volnushki are salted like this.
The first way to pickle mushrooms in a hot way
After pre-training and sorting, mushrooms are boiled in salt water (see the article "How to prepare mushrooms for salting?").
Prepared mushrooms are cooked as follows (based on 5 kg of mushrooms): enamel pan pour 3 glasses of water, add 100 g of salt and 6 bay leaves. The water is brought to a boil, mushrooms are poured into it, after which they continue to cook everything together over low heat, stirring gently.
During cooking, mushrooms secrete juice, and foam forms on the surface, which is recommended to be removed with a slotted spoon.
Cooking time depends on the type and size of mushrooms. As a rule, we are talking about 15-20 minutes from the moment of boiling. When the mushrooms settle to the bottom, they are ready. Properly cooked mushrooms should remain strong, resilient, and the brine should be light, almost transparent.
After cooking, the mushrooms are immediately cooled (up to 40 degrees). To do this, it is recommended to place the pot with mushrooms in a large container with cold water.
Chilled mushrooms are packaged in small barrels, covered with a clean cloth on top. A wooden circle is placed on top of the fabric, and oppression (a bottle of water) is placed on the circle.
If glass jars (three-liter or ten-liter) are used for pickling mushrooms, then the jars should be filled with mushrooms so that they do not reach the neck by 1 cm. The jars are covered with a lid and taken out for 2-3 days in a warm room, and then in a dry, cold place.
Store containers with salted mushrooms at a temperature of 1 to 7 degrees Celsius.
A month later, the mushrooms are ready to eat.
The second method of salting mushrooms in a hot way
For salting in this way, mushrooms are sorted and cleaned of debris. In whites, boletus and boletus, the legs are cut off - they are salted separately from the hats. If large hats are salted together with small ones, then they are cut into 2-3 parts.
If valui, volushki or russula are used for salting, then they are first prepared for cooking: valui are soaked in salted water for 2-3 days, volushki - 1 day, and russula is simply cleaned of the film (see the article "How to salt mushrooms, volnushki in a cold way and russula?")
Prepared mushrooms are washed with cold water.
To obtain a brine (per 1 kg of mushrooms), pour 1/2 cup of water and 2 tbsp. spoons of salt. Salt water is brought to a boil. After that, mushrooms are immersed there.
During cooking, the mushrooms are gently stirred with a rake so that they do not burn.
When the water boils again, remove the foam formed on the surface with a slotted spoon. After that, 1 bay leaf, 3 black peppercorns, 3 cloves, 5 g of dill seeds and 1-2 black currant leaves are added to the brine.
Mushrooms in spicy brine continue to cook with frequent stirring: white, boletus and boletus - 20-25 minutes, valui - 16-20 minutes, and frills and russula - 10-15 minutes.
Mushrooms are considered ready as soon as they settle to the bottom of the pan. In this case, the brine should be almost transparent.
boiled mushrooms carefully laid out in a wide container so that the mushrooms cool down quickly.
The cooled mushrooms are transferred together with the brine into barrels or glass jars. From above, banks are covered with lids, and kegs - with a cloth. A load is placed on top of the fabric (see above).
Brine in jars and barrels should be no more than 1/5 in relation to the weight of the mushrooms.
Mushrooms salted in this way are suitable for consumption after 45 days (one and a half months).
Step 1. We prepare dishes for salting.
For pickling mushrooms it is better to choose wooden tub, enamel pan or glass jar. The selected dishes are thoroughly washed in water. Then wipe dry with a towel.Step 2. Prepare the mushrooms.
Mushrooms (boletus, boletus, moss mushrooms, honey mushrooms, chanterelles, nigella, valui, champignons) thoroughly clean from the ground, rinse, put in an enamel pan. Step 3. Cook the mushrooms.
Pour water into a saucepan with mushrooms, put on fire and lightly salt. Bring to a boil and cook, stirring with a wooden spoon and skimming off the foam. Russula is boiled 5 -6 minutes; milk mushrooms, volnushki, whites and grays - 8 - 10 minutes; porcini mushrooms, aspen mushrooms, boletus mushrooms, mossiness mushrooms, boletus and champignons - 10-15 minutes; mushrooms, chanterelles, valui, rubella and other mushrooms containing bitterness - 25-30 minutes. 
Then drain the water in which they were boiled, and rinse the mushrooms in cold water, leaning back in a colander to glass the water. Step 4. Mix the ingredients.
Mushrooms prepared in this way should be placed in dishes (tubs, jars, pans) and salted at the rate of 45-60 grams of salt on 1 kg boiled mushrooms and cover with a wooden circle with oppression. Garlic, onion, horseradish, tarragon or dill can be put in mushrooms as a seasoning. 
It is better to chop the onion into small cubes beforehand. 
You can either squeeze the garlic through the garlic press, or cut it into small pieces, or even throw it whole. but this is on condition that the teeth are small. I cut the garlic into slices so that the mushrooms were better saturated with the aroma of garlic when salted, but garlic was squeezed into a couple of cans for the experiment in a couple of cans with the help of a garlic maker. 
After all the mushrooms have been salted, they can be put in jars and corked with plastic lids. Mushrooms salted in this way can be eaten through six - eight days.
Step 5 Serve salted boiled mushrooms.
Can be served as cold appetizer placed in a deep bowl. Can be refilled vegetable oil and add the onion, cut into rings or slices. Bon appetit!
