How to salt mushrooms at home cold. Important subtleties of salting

There will always be salted mushrooms on any table signature dish. The gifts of the forest can be marinated, but it is salting that allows you to save that special mushroom taste and aroma. From this article you will learn how to salt mushrooms - mushrooms are very beautiful, tasty and healthy.

How to salt mushrooms in a hot way

Ryzhiki are fragrant and tasty Forest mushrooms, which are good choice for winter storage.

Many prefer to salt them raw, but hot way will keep their nice color.

Ingredients for 1 kg of mushrooms:

litere of water;
a spoon with a slide of salt;
five peas of black and allspice;
two bay and currant leaves;
two cloves;
cinnamon sticks.

Cooking method:

We remove coarsened legs from mushrooms and wash the remaining parts well.
Pour water into the pan, add salt and put the container on the stove. In a boiling, well-salted liquid (this is important), put the mushrooms and cook them for 15 minutes. Then we wash the mushrooms and set aside for now.
Pour clean water (liter) into a saucepan. After boiling, pour a spoonful of salt into it, and also put all the spices, leaves and spices. As soon as the salt crystals are completely dissolved, lay the mushrooms and boil them in the marinade for 15 minutes.
Then we lay it out in sterilized jars, fill it with a spicy solution, twist the lids, wrap it up and wait for it to cool completely.

Cold salting

The cold salting method is considered the most popular method of harvesting salted saffron milk caps.

It allows you to store mushroom preservation for up to two years.

Ingredients for 2 kg of mushrooms:

a third of a glass of coarse salt;
32 peas of allspice;
four garlic cloves;
22 bay leaves;
40 currants.

Cooking method:

We take an enameled container, and if there is, then wooden barrel. Put spices on the bottom, sprinkle them with salt and distribute half of the mushrooms so that their caps look up. Sprinkle generously with salted granules.
We cover the container with gauze, put oppression on top. After 5 hours, the mushrooms will settle and it will be possible to lay the second batch of mushrooms. We also cover them with gauze and keep under oppression for two weeks.

Delicious, nutritious and useful mushrooms great for adding to everyday meals or as a gourmet treat to the festive table. The most popular option for their preparation is salting in a cold way, which retains all the taste and useful qualities of these wonderful mushrooms. And the addition of various spices and spices gives salted mushrooms piquancy and pleasant spiciness, turning a traditional Russian appetizer into a real delicacy. Interested? From this article you will learn how to salt mushrooms in a cold way according to the most popular recipes!

Training

To prepare mushrooms for salting in a cold way, you need to check the mushrooms for defects and debris, and then simply wipe the hats and legs with a clean cloth or sponge to remove dirt and cut off any damage. If you want to get juicy, elastic, evenly salted and presentable mushrooms as a result, select the strongest and most beautiful mushrooms for salting, more or less the same in size.

Step by step recipes with photos

Cold salting of mushrooms is attractive in that the appetizer will be ready in 3-4 weeks, unlike the hot method, which requires more effort and time. At the same time, mushrooms will retain their wonderful forest aroma and taste, as well as nutritional value. They can be consumed as a ready-made snack or put into glass jars and stored in the refrigerator.

Tip: If you salt mushrooms cold, always add green horseradish leaves to them, which prevent the development of bacteria and add a piquant spiciness to salted mushrooms.

Classic recipe cold salting mushrooms for the winter has long been practiced experienced housewives, because at home you get a product from which you can quickly build a delicious treat for any occasion.

Servings/Volume: 4-5 liters

Ingredients:

fresh mushrooms - 5 kg;
rock salt - 10 tbsp. l.;
Bay leaf- 4 things.;
black peppercorns - 3 tbsp. l.;
cherry leaf - 20 pcs.;
horseradish leaf - 4-5 pieces;
fresh dill - 4-5 umbrellas.

Cooking:

Pour boiling water over cherry and horseradish leaves, dry, divide into two parts and put half on the bottom of a capacious enamel pan so that they form a “cushion” for mushrooms.
Clean the mushrooms from defects and rinse them under running water, then blot with a paper towel.
Layer the mushrooms in the pan on top of the leaves, spreading them evenly and sprinkling each mushroom layer with salt, dill sprigs, black peppercorns, and bay leaves. Place the other half of horseradish and cherry tree leaves on top.
Cover the container with mushrooms with a lid smaller in diameter and press it down with a glass three-liter jar filled with water.
Place the container with oppression in a cool place. You can try the mushrooms for readiness after 14 days, but they will be fully ready in 3-4 weeks.
For ease of storage, transfer the salted mushrooms to sterilized jars, close with tight lids and refrigerate or cellar.

Bon Appetit!

Cold-salted saffron caps are ideal summer snack, perfectly combined with onion rings in sour cream, fried potatoes or herbs with garlic. This delicacy requires minimal amount ingredients and only 7 days for salting, and the taste ready meal will exceed all your expectations.

Servings/Volume: 2.5 l

Ingredients:

fresh mushrooms - 3 kg;
rock salt - 150 g.

Cooking:

Clean the mushrooms from debris, rinse under running water and separate the legs, leaving only the caps. Don't throw away the legs. They can be cooked separately, for example, fried in sour cream and served with any side dish.
Place on the bottom of a wide enamel saucepan a large number of salt, distributing it along the bottom.
Spread the prepared camelina caps on the salt in 5 cm layers, placing them tops down and sprinkling each mushroom layer with an even amount of salt.
Cover the contents of the pan with clean gauze, place a wide plate on top, press down on it with oppression and place in a dark, cold place. The mushrooms will release juice, which can be supplemented with brine (in proportions of 20 g rock salt for 0.5 l boiled water) so that they are completely covered.
After 3-4 weeks, you can use salted mushroom caps as an independent cold appetizer or serve hot fried potatoes, onion rings and finely chopped greens.

Bon Appetit!

Ryzhiks, salted for the winter in glass jars, literally scatter with holiday table. This is one of the best snacks under forty-degree alcohol: salted mushrooms are not only tasty, but also very nutritious, which is extremely important when drinking hard liquor.

Servings/Volume: 4.5 l

Ingredients:

fresh mushrooms - 5 kg;
rock salt - 250 g;
dry cloves - 5 pcs.;
ground black pepper - 50 g;
black peppercorns - 2 tbsp. l.;
blackcurrant leaf - 15-20 pieces;
bay leaf - 10 pcs.;
fresh / dry dill - 5 umbrellas.

Cooking:

Clean the mushrooms from debris and dirt, rinse well.
Pour 2-3 times with boiling water and put on a paper towel for 20 minutes to get rid of excess moisture and dry the mushrooms.
Put one part of blackcurrant and bay leaves, peppercorns and cloves in the bottom of a large saucepan.
Place the mushrooms with their caps up in the pan, sprinkling with salt and ground pepper.
When the mushrooms run out, cover them with the second part of the currant leaves, laurel and dill umbrellas.
Cover the contents of the pot with a clean, smaller lid, press it down with oppression and leave it for 2 days so that the spices and spices have time to soak the mushrooms.
Transfer the contents of the pan to sterilized jars and fill with the resulting brine. The mushrooms should be completely immersed in the brine - if it is not enough, add to the jars right amount cold boiled water.
Close up jars with mushrooms nylon lids and store them in the refrigerator or cellar. Remember that preservation cannot be stored for a very long time without pasteurization, so it is recommended to use mushrooms in jars within 2-3 months.

Bon Appetit!

Video

We offer you a few more video recipes for cold salting mushrooms:

Look for other recipes for salting mushrooms in another article on our site.

Recipes for pickling mushrooms can be found in this article.

Freelancer with diverse interests and hobbies. He likes to be close to nature, eat delicious food and philosophize about the eternal. She has been writing articles on a variety of topics for so long that she is already erudite in the most unexpected areas. He loves forests, flowering gardens, space and fried potatoes with smoked ribs. Doesn't like to stand by the stove, but among his friends there are several professional chefs who always serve delicious food and share cool recipes. pathologically optimistic.

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Photo gallery: How to salt mushrooms for the winter in jars in a cold, dry and hot way. Pickled mushrooms for the winter - recipe with photo

September is traditionally considered the month of mushroom harvesting. Satisfied "hunters" now and then bring home full baskets of crops, and then reflect on the ideal way to bring it to winter table. Meanwhile, there are many types of preparations: dried mushrooms, frozen, pickled, fried, pickled ... Let's take a closer look at the last option and find out exactly how to salt mushrooms in a cold and hot way, in jars with brine, etc.

What to salt mushrooms for the winter - several types of brine

Of course, the most enjoyable process in harvesting mushrooms for the winter is going after them into the forest thicket. Active pastime with a lot of positive emotions cannot but be liked. But then follows a long and monotonous stage of sorting, washing and cleaning the collected treasures. If you managed to collect only mushrooms, consider it lucky. But if several types of mushrooms are collected in your basket, sorting them into varieties will take some more time.

Since old specimens become bitter and friable after salting, it is better to leave them for overcooking. For salting, choose only young and strong fungi. Clean them of dirt and leaves, rinse the recesses of the hats. The mushrooms do not contain a large amount of milky juice, which means they do not need to be soaked. It remains to decide what to salt them for the winter.

Today, three main ways are popular in which mushrooms can be salted:

dry - systematic sprinkling of rowing layers with salt and spices with further keeping the mass under pressure;
hot - boiling mushrooms in brine, followed by rolling into jars;
cold - pouring mushrooms with spicy-salt solution without heat treatment.

What is better to pickle mushrooms for the winter - decide for yourself, after checking all the popular methods. In addition, there are never too many mushroom preparations!

How to salt mushrooms in a hot way for the winter in jars: a recipe with a photo

Salted mushrooms - useful and tasty snack, often helping out housewives in harsh winter times and the difficult period of Lent. With them regular use metabolism is accelerated and vision and the condition of hair and skin improve. To pickle mushrooms hot in jars for the winter, it is not necessary to have special skills. Simple step by step instructions with a photo is enough to avoid common mistakes.

Ingredients for the hot pickle recipe

young mushrooms - 1 kg
rock salt - 7 g
drinking water - 150 ml
citric acid - 1.5 g

Step-by-step recipe instructions on how to pickle mushrooms for the winter

How to salt mushrooms for the winter in jars in a dry way, recipe

Salting mushrooms in a dry way is an entertaining process, associated with a lot of nuances. For example, the amount of rock salt that is used according to the recipe directly depends on the potential storage location for pickled mushrooms. And the presence or absence of greens and spices can radically change the taste of the future royal snack for the winter. As you can see, even within the framework of one salting method, many variations of the finished dish can be distinguished.

Ingredients for the recipe for winter salting dry

saffron mushrooms - 1 bucket
table salt - 1.5 tbsp
dill seeds - 50 g

Step-by-step instructions for a recipe for salting mushrooms in a dry way for winter

Wash the sorted mushrooms and put them in a colander to drain excess liquid.
Pour a little salt and dill seeds into the bottom of a deep enameled container. Lay a row of saffron milk caps on top. Sprinkle a layer of mushrooms with salt and spice. Continue layering until you run out of mushrooms.
Throw a layer of gauze and a flat plate on a tightly packed mass, place a 3-liter jar of water on top. Leave the bowl in a dark, cool place for 2 weeks.
After half a month, move the mushrooms into sterile jars, cover with cabbage leaves and tight lids. Hide the mushrooms in the refrigerator for storage.

How to salt mushrooms in a cold way in jars with brine, video recipe

Salting mushrooms in a cold way in jars is a universal processing option. Mushrooms harvested in this way can later be fried, stewed, added to soups, sauces and marinades, and also served as light snack to more complex dishes. Due to the absence of long-term heat treatment, mushrooms retain chemical composition, which means they beneficial features do not disappear, but only increase over time.

How to salt mushrooms in a cold way in jars with brine, see the video recipe.

How to pickle mushrooms for the winter in jars - a recipe for harvesting

To pickle mushrooms for the winter, you will have to sweat a little over the stove. But final result will justify all the lost strength and precious hours. Moderately spicy mushrooms with a slight sourness, sprinkled with fresh green or onion - what could be better than such a traditional favorite snack for everyone?

Ingredients for pickling mushrooms for the winter

mushrooms - 2.5 kg
onion- 3 pcs.
garlic - 3 cloves
vinegar
lemon acid
Carnation
ground cinnamon
sugar
allspice and black pepper
lavrushka

Step-by-step instructions for a recipe for marinating mushrooms for the winter

Place the cleaned and washed mushrooms in a saucepan, cover with clean water and boil for 3-5 minutes. Drain the liquid.
Pour lightly boiled mushrooms again hot water with salt (1 tsp) and citric acid(0.5 tsp). Boil the mass for another 20-25 minutes and discard in a colander.
Peel the onion and garlic, rinse and cut into rings.
To prepare the marinade, boil enamel saucepan water with sugar, salt and spices. Put the mushrooms into the boiling liquid and continue cooking for another 20-25 minutes. 2 minutes before the end, add vinegar to the pan.
In sterile liter jars shift the mushrooms, add onion and garlic, pour the marinade from the pan. Roll up the container with sterilized lids.

Knowing how to pickle mushrooms in a cold and hot way, how to pickle them for the winter, you will never be left without a decent snack. Pies will always be juicy mushroom stuffing, and sauces - with pieces of spicy and unusually tasty mushrooms.

Mushroom pickles are perhaps the most versatile snack for a long winter. Ryzhik are ideal for salting, and it's not just about palatability, which they have excellent, but also in a beautiful appearance that pleases the eye. Today we will learn how to salt mushrooms in a hot way for the winter. It is this method of salting that allows you to preserve the juicy color of the mushrooms and prevent the appearance of a greenish tint on the hats and legs.

This recipe is quite simple and harmonious. In winter, you just need to get a jar from the refrigerator or cellar, open it, put the mushrooms on a plate, add onions and sour cream, serve with boiled potatoes - and you will have a delicious dinner. By the way, we will talk about how in the next article.

Ingredients:

2 - 2.5 kg of mushrooms;
leaves of horseradish, cherry and currant;
salt to taste (about 80 gr).

Cooking method

If you want your salting to be perfect, sort out the mushrooms, feel free to send all the wormy hats and legs, as well as damaged mushrooms, to the trash can.

Salting mushrooms in the Karelian way

In order to get a beautiful salting, it is necessary to cut off the legs of the mushrooms and remove all wormy hats and damaged hats. You can also choose hats of the same size for different cans. Ready pickles are advised to store no more than 3 - 4 months, unless of course you canned it in glass jars. The best place for this refrigerator, or cellar. Recipes for salted mushrooms in a hot way are so diverse that it will take more than one mushroom season to implement all the available ones. We have selected only the most interesting ones.

Ingredients:

mushrooms 3 kg;
spices: bay leaf, horseradish greens, currants, dill for pickling;
salt 100 gr.

Cooking method

You can use salted mushrooms cooked in a hot way after 2 to 3 weeks. Bon Appetit!

We salt the boletus - we cook in jars for the winter We freeze mushrooms for the winter: secrets and tips How to pickle mushrooms: the most successful and proven recipes Most successful recipes salting mushrooms in a cold way Features of harvesting mushrooms for the winter

Quick salting of mushrooms (dry salting - ready in 1.5 hours)

Delicious salted mushrooms

This is the simplest and fast way salted mushrooms, which can be eaten after 1.5 hours. No brines and marinades, just sprinkle layers of mushrooms with salt. It turns out very tasty, strong, juicy, fragrant and beautiful salted mushrooms! Just beautiful!

Compound

for 1 kg of mushrooms (a jar of 600-800 g comes out)

Ryzhik - 1 kg;
Salt - .

Pine mushrooms

How to salt mushrooms

Please note that the mushrooms in this recipe are first cleaned, shaken off debris, salted, and then washed.

Clean mushrooms: it is good to shake them off the debris, helping yourself with your hands and a knife (DO NOT WASH!). Cut off the legs from the hats (we also salt them).
Salt: glass bottom or enamelware sprinkle with salt. Lay out the saffron milk caps in layers (cap down, plates up), sprinkling them with salt (the top layer is salt). Cover with a lid and leave room temperature for 1.5 hours (until ready). Mushrooms will immediately release juice and at the end of salting they will be completely ready, having slightly decreased in volume.
Rinse: ready mushrooms transfer to a colander and rinse under running cold water.
Storage and serving: washed lightly salted mushrooms put in a glass jar, pour on top vegetable oil(for better storage), close and store in the refrigerator for no more than 1 week. When serving, taste, add salt, if necessary. Ryzhik can be seasoned with vegetable oil, chopped herbs ( green onion, dill, parsley, cilantro or basil) and finely chopped garlic. You can also add 1 teaspoon table vinegar (6-9%).

Bon Appetit!

Salted mushrooms fast food sprinkled with green onions

Ryzhiki brought home
Cleaned mushrooms
Spread the mushrooms on the salt

Ryzhiki on salt
layer of mushrooms
Sprinkle the mushrooms with salt

Mushrooms will quickly release juice under the influence of salt
Salted mushrooms in a glass bowl
Redheads in glass jar. Top with vegetable oil