Pickled mushrooms recipe. What are useful mushrooms

It is not at all difficult to cook mushrooms, just as easy as other mushrooms. They are perfect for any event. You can serve them to your guests and be sure that absolutely everyone will like them. The most important thing is to clearly follow the step-by-step recipe, then you can get a delicious result.

Definitely need the following products:

Ryzhiki - a kilogram is even enough.
Bay leaf - four leaves.
Cloves - three things.
Peppercorns - five pieces.
Luke is one.
Greens - You can add any greens you want.
Vegetable oil - two tablespoons.
Vinegar - you can use nine percent (two tablespoons) or six percent (three tablespoons).
Spices - everything is up to you, for example, in specialized stores there are seasonings for cooking pickled mushrooms.
Water - half a liter.

To begin with, everything should be thoroughly washed.

Further preparation:

Cut into any shape, the main thing is that they are of medium size.
We put everything in a saucepan and fill it with water. We are waiting for the moment of boiling.
Mushrooms have a specific smell, to get rid of it in the future, pour out all the water after boiling.
Re-fill the mushrooms with water, chop the onion and throw it into the pan, after which we send various seasonings and salt. We wait until everything boils. We remove the foam that appears.
We make the fire quieter and add greens (you can throw a whole bunch, or you can cut it).

It remains only to cook everything for at least half an hour. Then remove everything from the stove and pack the mushrooms in jars. In each jar add oil, pepper and Bay leaf.

Redheads in their own juice (video)

Dishes of pickled mushrooms

There are many most different dishes, in which pickled mushrooms are present:

Salads.
Soups.
Side dishes.

Carrot jam: options for preparing a healthy treat

The taste of these dishes is very spicy and interesting. Cooking them is a pleasure. You can open lots different tastes that your loved ones will love.

red fish

So it is called due to the fact that it contains saffron mushrooms and ordinary fish.

For this salad you will need the following ingredients:

Redheads.
Cod.
Walnuts.
Carrot.
Spices.
Eggs.
Mayonnaise.

You can take any fish you like, for example, cod.

Cooking:

Boil it, adding alternately bay leaf, salt, pea pepper, carrot and onion. After the fish is cooked, it will need to be cleaned and mashed with a fork.
Take another onion, chop and fry until golden brown. Mix with fish and put on a plate. From above we cover everything with a small layer of mayonnaise.
Next come the mushrooms. Shred them and mix with mayonnaise and walnuts, which are pre-fried in a pan and finely chopped.
After we cover it all with a layer of mayonnaise. Grate the boiled eggs on top of the salad.

Solyanka from pickled mushrooms

For saltwort you will need:

Marinated mushrooms.
Tomato.
Cucumber.
Spices.
Greenery

Cooking method:

We take about four hundred grams of mushrooms and their mode is in small cubes.
Chop the onion and fry together with the mushrooms for about three minutes. At the end, you can add grated tomato.
Take a cucumber, cut into cubes and fry with everything else. After two minutes fill everything warm water and cook over low heat.
As soon as the soup boils, start salting, peppering, adding capers, parsley. At the end, you can season the soup with finely chopped lemon and herbs.

Caviar

You will need:

Redheads.
Spices.

Pumpkin juice: TOP 6 excellent recipes

Everything is pretty simple:

You need to fry the onion in oil until a golden blush forms.
Next, the mushrooms must be processed through a meat grinder.
The resulting mass is mixed with onions and placed in various jars. You can also add garlic and dill.

That's all. Of course, there is also a dessert called "Ryzhik", but it has nothing to do with pickled mushrooms.

Salted mushrooms: how to quickly cook at home

How to cook salted mushrooms at home? There is an answer to this question.

You can cook them yourself fast way- dry.

For this you will need:

Mushrooms.
Spices.

First of all, mushrooms must be washed very carefully and thoroughly.

Next, place the mushrooms head down in a bowl.
Sprinkle each layer with salt and put in the refrigerator.
After an hour and a half, we take out and pour out the juice that was formed from the mushrooms, rinse again under running water.

There is another recipe for salting mushrooms, it practically does not differ from the first one, but its only advantage is that it leaves that same unique forest aroma:

You do not need to rinse them under water, you just need to clean them very well.
Salt everything (if you took a kilogram of mushrooms, then you will need about forty grams of salt). We leave everything for an hour.

Pickled mushroom salad for the winter

For the winter, it is always necessary to pickle some vegetables to live the cold days along with summer cucumbers and tomatoes. But besides them, mushrooms are also pickled, which are an integral part of all feasts. To enjoy all the delights of this dish, you need to follow the step-by-step recipe in order.

Preserved green tomatoes

First, prepare the ingredients:

Redheads.
Carrot.
Bulgarian pepper.
Spices.
Vinegar.
Tomatoes.

Cooking:

Chop the mushrooms and send to the pan to boil. After fry a little in a pan.
Pass the carrots through a grater, and cut the onion into half rings.
Cut the tomatoes into medium-sized pieces, and bell pepper- cubes.
Put the pan on the fire and pour in the vegetable oil, as soon as the oil is hot, throw in the tomatoes. Stew them until they release juice.
Next come the rest of the vegetables. Mushrooms will be the last.
Salt everything and add three tablespoons of sugar. Wait until everything boils.
Then lower the heat and simmer for about an hour. But stir the vegetables for an hour.
At the very end, add three tablespoons of vinegar.
Then it remains only to pour everything into jars, twist, cover with a towel and turn over. Leave for a day, and then transfer everything to a more suitable place.

If you want, you can add various seasonings up to five minutes before cooking. Do not be afraid, experiment and create your own unique dish that will captivate every guest in your home. Most importantly - do not overdo it, otherwise your mushrooms will not live even a week.

Hot dishes of pickled mushrooms

You can also add them to soup stir-fry for a delicious flavor.

In addition, you can cook regular potatoes with pickled mushrooms, you only need:

Mushrooms.
Potato
Spices.

Let's start cooking:

Fry the mushrooms in oil, then transfer them to a plate covered with a napkin so that they are not too greasy for you.
While the mushrooms are resting, start frying the potatoes.
Five minutes before the readiness, throw the mushrooms into the pan, salt and pepper everything well.

You can add chopped greens, and low-fat sour cream will serve as a dressing.
After that, wait until everything cooks well, and then you can turn off the stove.

In addition, you can also add pickled mushrooms to classic vinaigrette, most importantly - do not store this salad for a long time, as it can easily deteriorate.

Pickled mushroom casserole
In the pictures on the Internet, the dishes look very beautiful and appetizing, so I want to achieve a similar result. But no matter how you cook a casserole with pickled mushrooms, it will still remain the most delicious and appetizing of all.
For the casserole, you will need the following products:
Marinated mushrooms.
Ham.
Eggs.
Potato.

Cooking:
The very first step is frying the onion, after your onion has acquired a soft texture, you need to cut the ham in thin layers and send it to the pan.
Next come the mushrooms, which must be cut, fried together with ham and onions.
Then beat the eggs, and the potatoes are finely chopped and sent to the oven, be sure to grease the baking sheet with oil. Lay on top of potatoes mushroom stuffing, basting everything with the egg mixture.
Next, bake mushroom casserole about half an hour at 180 degrees.

Marinated mushrooms for the winter (video)
Cook more, develop your skills and surprise not only guests, but also household members with your culinary talents. Start experimenting, turn your kitchen into a real laboratory and let your imagination run wild!

Mushrooms have a spicy flavor, they belong to the first group of mushrooms that can be fried and pickled. pickled mushrooms "Special". How to pickle mushrooms delicious and simple recipes. We marinate for the winter.

Ingredients: 1 kg of mushrooms, 4-5 bay leaves, 3-4 cloves, 5-6 allspice peas, 1 onion, a bunch of dill, 2 tbsp. oil, a little vinegar, salt to taste.

My mushrooms, cut in half, put in a saucepan. We fill cold water and bring to a boil. Be sure to drain the first water, because the mushrooms have an intense smell.

Pour cold water again, add spices, onions, salt and send to the stove. Bring to a boil. As soon as foam appears, collect it and reduce the fire. Add dill and cook for 25 minutes.

Sterilize jars in each jar, add 1 tsp. oils and vinegar.
Together with the marinade, pour the mushrooms into jars and close the lid.
Turn over and wrap until completely cool.

An appetizer of mushrooms with pickled onions is another dish on the festive table.

You can cook a lot with mushrooms culinary masterpieces- risotto, pies, salads, pies, dumplings, ravioli, julienne, pâté or caviar, casseroles…

Mushrooms are among the most valuable mushrooms in the food sense.

Pickled mushrooms recipe

You will need:

mushrooms
vinegar
spices

How to pickle mushrooms

Many consider mushrooms to be the most delicious mushrooms. They contain many vitamins and amino acids, which tend to prevent the onset of many diseases and premature aging cells. Cooking these mushrooms is very simple, and besides, there are many ways to cook them, you just need to choose the right one.

Before pickling mushrooms for the winter, you will need the following ingredients:

1 kg of mushrooms
2 ml of vinegar
7 grams of salt
2 bay leaves,
3 garlic cloves,
125 ml water
black peppercorns,
sprig of dill
vegetable oil

Read also: Vinaigrette with sauerkraut recipe

First, the mushrooms must be washed, then the rest of the ingredients are stacked in layers in a saucepan and put on medium heat. As the water boils, the mushrooms should be boiled for another half an hour.

During the cooking process, mushrooms should be shaken periodically, and not stirred with a spoon, otherwise they will crumble and their external attractiveness will be lost. As soon as 30 minutes have passed, it will be necessary to decompose hot mushrooms along with brine into pre-prepared sterilized jars. Then you should wait until the contents of the jar cool slightly and add the brine. Then you will need to add quite a bit of vegetable oil on top.

Now the jars can be rolled up with lids and left in the pantry or cellar. It is worth noting that mushrooms marinated in this way can stand for a whole year. Also, the hostess should remember that it is not recommended to increase the amount of water, since the mushrooms secrete their juice during the cooking process, so the brine will be quite enough.

Recipe for pickled mushrooms "Special"

Many people enjoy the process of picking mushrooms, but you can also enjoy cooking them. So, you can pickle mushrooms according to several recipes. So, for example, it would be useful to try "Special".

Before pickling mushrooms for the winter, you should acquire the following components: salt, citric acid, water and mushrooms. First, mushrooms should be sorted by size, washed and cut. Then the marinade is prepared. So, for a glass of water you will need to take 10 grams of salt and 2 g citric acid. This amount of marinade is enough for 1 kg of mushrooms.

The marinade should boil, after which mushrooms are added to it, which should be boiled for 20 minutes. After that, the mushrooms decompose into clean jars and are filled with marinade. Then they are sterilized for about an hour. Finally, the jars are covered with lids and put away in the pantry until they are needed.

Ginger mushrooms are absolutely unique mushrooms, they forever conquer those who tried them cooked without unnecessary additives, with their wonderful taste and aroma. If you want to prepare mushrooms for the winter, use the recipes suggested in this article.

Mushrooms are absorbed by the body better than all other mushrooms, so almost everyone can eat them, except for people suffering from low acidity of gastric juice, pancreatitis and cholecystitis. In Europe, these mushrooms are considered a delicacy due to their great taste, some gourmets even eat them raw. They are also valued for their usefulness - they contain a lot of vitamins (A, B1, B2, C, PP), amino acids, minerals (iron, etc.). They also contain fiber and the natural antibiotic lactarioviolin - the enemy of tuberculosis and bacteria.

In this article we will tell you how to prepare pickled mushrooms for the winter. See below for a step by step recipe with photos.

Mushrooms are mushrooms that are especially valued by mushroom pickers and culinary specialists.

According to the classification of edible mushrooms, mushrooms belong to the first category, along with mushrooms and milk mushrooms.

These mushrooms not only have the most pronounced palatability, but also the richest in chemical composition.

Mushrooms are rich in proteins that are well absorbed, vitamins, minerals and other useful substances.

You can cook bright orange mushrooms in different ways: boil, fry, salt, pickle.

You can store mushrooms frozen and dried.

How to cook pickled mushrooms for the winter

Ingredients per half liter jar

0.5 kg boiled mushrooms,
about 200 ml of water,
1.5-2 large spoons of vinegar (we look to taste),
1 small spoon of salt
1 large spoonful of sugar (or to taste)
1 bay leaf,
a few peas of allspice and black pepper (4-5),
3 cloves of garlic, a few sprigs of dill,
2 pcs. carnations,
2 tablespoons of sunflower oil.

Cooking sequence

1. You need to start cooking as early as possible, preferably as soon as you bring the mushrooms home from the forest. Immediately they need to be sorted out, cleaned, rinsed well. Caps of mushrooms are sometimes quite heavily soiled, then they can even be rubbed lightly with a small brush.
2. Cleanly washed mushrooms should be boiled. To do this, put them in a capacious enameled pan, fill with water, salt. You can lay "with a slide." Mushrooms immediately after boiling water will decrease in size and fit compactly in the pan. We cook for about half an hour. 3. While the mushrooms are cooking, prepare the spices for the marinade.
4. In addition to spices, we need garlic, dill. The layout of mushrooms and spices is given for a half-liter jar. For a different amount of preservation, change the amount of ingredients proportionally. Cut the garlic cloves into slices, finely chop the dill. You can use dry dill umbrellas. Place all ingredients for the marinade in a bowl. 5. Put the boiled mushrooms in a colander, rinse again. Chop large mushrooms and leave small ones whole. 6. Put the chopped mushrooms in a saucepan with marinade. Put on fire and boil for a few minutes (3-5). 7. Then we put the mushrooms in sterilized jars along with the marinade. Mushrooms should be completely covered with liquid. 8. Cover the jars with lids.
9. Let's sterilize. We sterilize in a water bath, gradually heating the water, 12 minutes, from the start of boiling.
10. We twist the banks and turn them over. Keep it that way until it cools down. Next, store the pickled mushrooms in a cold place.

Ryzhik - one of the best agaric for salting at home. There are upland and spruce mushrooms in the collection area. The first, which are younger, have a round cap with edges bent to the stem, in older mushrooms, the cap is funnel-shaped with light concentric circles.

The pulp of mushrooms is orange. When broken, they release a sweetish juice. Ryzhik very well suited for salting for the winter. Every housewife wants to know a simple recipe for harvesting mushrooms for the winter. We present to your attention recommendations on how to salt mushrooms for the winter.

A plate with salty mushrooms is also appropriate on holiday table, and at home. Salting mushrooms does not require much time and special skills, and you can easily master simple technology. So how to salt mushrooms?

Harvested mushrooms must be processed as quickly as possible. Shake off sand from each mushroom, remove blades of grass, leaves, remove damaged parts, cut off the tip of the leg with the remains of mycelium. Fold the mushrooms to salt, in layers in the prepared dishes with the caps down, the plates up, trying to close the deepening of the cap with the legs. Sprinkle each layer with salt. Cover with a clean cloth, press down with a lid and put oppression on top. This is the "skeleton" of technology.

Now more about a few various ways how to salt mushrooms correctly, and you will easily give advice on how to properly salt mushrooms.

How to salt mushrooms for the winter in jars - recipes

In order to pickle mushrooms you will need:

kilogram of saffron mushrooms;
50 grams of coarse salt;
water;
container for salting (jars, buckets, pots, wooden tubs);
spices to taste.

How to salt mushrooms for the winter in a dry way

First of all, in order to salt for the winter, the mushrooms must be disassembled (throw away the wormy and wrinkled ones), then the mushrooms must be well cleaned (remove dust, dirt, earth, leaves), cut off sharp knife the edges of the legs.

After a while, the mushrooms that you will salt for the winter, releasing their juice and thicken significantly. As they settle into the dishes, add freshly picked mushrooms, sprinkle them with salt until the settling stops and the dishes are completely filled.

A dry way to salt mushrooms is suitable for salting mushrooms collected immediately after rain. In this case, the mushrooms will absorb a lot of moisture and will release a maximum of their own juice during salting.

To properly salt, process mushrooms according to technology (do not wash!). Take a container for salting, lay out the bottom with currant, cherry, bay leaves. Start laying out the mushrooms in layers, pouring rock salt with the addition of black peppercorns and pressing each layer with your hands. Take salt at the rate of 40-50 grams per 1 kilogram of mushrooms, and pepper - to taste.

Tip 1: To properly salt, never use iodized salt for salting mushrooms. Destroy the product.

Tip 2: do not use cloves, cinnamon, garlic as a seasoning for pickling mushrooms. These seasonings will kill the amazing natural aroma of mushrooms. Let's say dill and its seeds. In general, mushrooms mushrooms are the least in need of seasonings. And so good!

When you have finished compacting all the layers, put the same leaves that you used for the bottom of the container on the topmost layer. Cover with a cloth and leave under pressure in a cool place for 5-7 days. Make sure that the top layer of mushrooms is covered with brine. If the brine does not cover all the mushrooms, then increase the oppression.

Your treat is ready!

Mushrooms in spicy brine is a great appetizer that can be used for everyday and festive meals. Salting is considered one of the simplest methods of harvesting for the winter; even a novice cook can handle it. Very tender and tasty mushrooms will turn out mushrooms after salting.

How to salt mushrooms in a hot way for the winter

One of the most common ways of salting mushrooms for the winter is hot salting. So, how to salt mushrooms in a hot way? It's not hard, just try.

mushroom mushrooms - 10 kilograms;
brine:
water - five liters;
sugar - 16 tablespoons;
salt - 16 tablespoons;
vinegar - 8 teaspoons;
spices to taste (cloves, cinnamon, allspice, bay leaf, dill, currant leaves).

To salt mushrooms for the winter in a hot way, first prepare the mushrooms for salting. This must be done no later than 4 hours after mushroom picking or purchase.
Clean fresh mushrooms to salt for the winter, remove debris and cut off the bottom of the legs and any damaged areas.
Next, wash the mushrooms quickly in a running cold water- so that they do not absorb excess moisture.
Ryzhik - mushrooms that do not require pre-cooking to salt hot. Just before salting, cut the mushrooms into pieces of the same size.
Next, to salt the mushrooms in a hot way, put on the bottom enamel pan for salting mushrooms, a layer of spices to your taste: bay leaf, allspice, cloves, dill stalks and seeds, as well as cherry, blackcurrant and horseradish leaves.
Mashed caps, to salt in a hot way, place on the spices with the front sides of the caps down. Each layer of mushrooms needs to be covered table salt(forty grams per kilogram of mushrooms). When the dishes are full, lay the top layer with spices.
Cover the salting with a wooden board and place the weight. Mushrooms in spicy brine will be ready in 7 days.
Ready-made snacks from mushrooms can be rolled up in sterilized jars (0.5 l and 1 l) and stored all winter.
You can serve mushrooms to the table with various dressings. The most popular dressing for mushrooms is a bite, onion and vegetable oil. Also, mushrooms are perfectly combined with sour cream.

It is impossible to use metal utensils at any stage of salting mushrooms. Because oxidation will occur.

Remember mushrooms are a difficult product to digest, so you should not abuse them.

How to salt mushrooms for the winter with bay leaf

Ryzhik can be salted for the winter and this method. First, the peeled mushrooms are blanched for 2-3 minutes in boiling water, and then they are thrown into a colander (all the water should drain).

Mushrooms are also covered with a napkin on top and a circle with oppression is placed.

How to salt mushrooms for the winter in a spicy way

Clean mushrooms, to salt for the winter, need to be scalded on a sieve with boiling water, then cooled with cold water, let dry a little and put in prepared dishes (blackcurrant leaves, allspice and bay leaf are preliminarily laid out on the bottom).

Then the top is covered with a blackcurrant leaf, a napkin, a circle and oppression.

How to salt mushrooms for the winter with blanching

To properly salt the mushrooms, dip the prepared mushrooms into a pot of boiling water for two to three minutes, put them on a large sieve. When the water drains, put it in a container prepared for salting according to the scheme indicated above. Seasonings are up to your taste, but remember our tip 2.

Tip 3: There should be no strong foreign odors in the place where pickled mushrooms are stored, because these mushrooms easily absorb foreign odors, which spoils their own aroma and taste.

How to salt mushrooms for the winter in a wet way with spices

This method, how to properly salt mushrooms, differs from the previous one only in that the mushrooms are not blanched, but scalded with boiling water. Stacked in layers with salt, peppercorns and chopped onion rings.

Salted mushrooms should be stored in a cold place, but without negative temperatures.

Ryzhik - not only very tasty, but also extremely useful mushrooms, due to the content of natural antibiotic and other useful substances. These bright and beautiful mushrooms grow, as a rule, on grassy edges near pines. If you don’t know how to cook mushrooms, then we’ll say right away that this is most often done in water, in oil or in a marinade.

Redheads for the winter - snack recipe

So, before talking about how to cook mushrooms, let's say that such a dish is a wonderful snack for potatoes and others. vegetable dishes.

To prepare this recipe you will need:

mushrooms;
salt and pepper to taste;
vegetable oil;
butter;
sugar;
garlic;
vinegar;
Bay leaf.

How to cook mushrooms quickly?

It is necessary to sort and clean the mushrooms. Ryzhik very rarely wormy, but be sure to examine them. Selected mushrooms before cooking, you need to rinse and cut into slices.
Pour the mushrooms with water, salt the water to your liking and put the pan on the fire. You need to cook mushrooms for no more than a quarter of an hour so that they do not lose their nutritional qualities.
Throw the mushrooms in a colander and let the water drain. While the mushrooms are cooling, you need to prepare clean glassware. Fold the cooled mushrooms into it, pour them vegetable oil and add some minced garlic. It is advisable to consume such a dish within a few days.

Redheads for the winter - a recipe in oil

You can also cook mushrooms in oil - get excellent workpiece for the winter, which will perfectly preserve the natural taste of mushrooms.

Clean mushrooms before cooking, cut large pieces and put in a bowl. Put butter (at the rate of 400 gr. Butter per 1 kg of mushrooms)
Close the container with mushrooms with a lid, and cook over low heat, stirring occasionally. Wait until the butter is completely melted and clear.
Transfer the mushrooms to sterilized jars, add hot ghee and roll up the mushrooms tin lids. Store mushrooms refrigerated. Before eating mushrooms, it is enough to hold the jar in warm water so that the butter melts - and the dish is ready.

Marinated mushrooms for the winter - recipe

For 1 kg of mushrooms you will need:

400 gr. water,
10 gr. salt,
5 gr. Sahara,
50 gr. vinegar,
black peppercorns,
several bay leaves.

How to cook mushrooms for the winter?

Dilute the marinade at the beginning of this recipe.
Clean the mushrooms and rinse them in cool water. Immediately put the mushrooms in the seasoned water and cook for a quarter of an hour, stirring constantly. Gradually add mushroom juice to the liquid. Ready pickled mushrooms should immediately be rolled into sterilized warm jars.

Note!

It is not necessary to cook mushrooms - even in an almost raw, slightly salted form, they will be edible. However, you should not experiment if you purchased mushrooms on the market. It only takes a quarter of an hour to fry or boil mushrooms to get a tasty and safe dish.

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

Ryzhik - delicious mushrooms

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

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

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

Wet Recipe

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

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

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

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

To, you need to adhere to the following technology:

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

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Cold dry salting

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

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

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

Hot pickling method

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

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

The hot method of salting mushrooms implies their treatment with temperature

Step by step recipe:

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

Beet salad recipes for the winter

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

Redheads marinated in their own juice (video)

Delicious recipe with citric acid

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

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

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

Cooking:

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

How much to cook mushrooms before salting

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