Salting mushrooms in a hot way is the easiest way. Salting frozen mushrooms

As soon as autumn comes, new pleasant worries begin for us: the so-called quiet hunting, or rather, the collection and preparation of mushrooms. Many dishes can be prepared from them, but it is also important to save them for the winter. Pickling mushrooms is a great way.

How to pickle mushrooms for the winter

In our forests, there are many different mushrooms with their own tastes and aromas. The main thing is to know for sure that they are edible, and then their processing will not be difficult. Among the methods of harvesting mushrooms for the winter, hot and cold salting are considered the most popular.

Hot salting

This recipe is a little complicated, but the taste of mushrooms is so rich and rich that every minute of the time spent will be rewarded a hundredfold! You will need:

Hot salting can be used for any mushrooms

1 kg of any medium-sized mushrooms;
salt;
dill umbrellas;
3-4 cloves of garlic;
currant leaves;
2-4 bay leaves;
vinegar.

As you can see, the list of products does not indicate their exact quantity. Salting mushrooms, especially hot ones, is a good reason to experiment with the taste of the finished dish: a different ratio of seasonings and herbs gives its own specific notes. The main thing is that the currant leaves and dill umbrellas are green, not wilted (although dry ones are also not bad, but they have little fragrant juices). And one more thing: it is better to use a whole bay leaf, rather than ground.

Put the mushrooms in a deep bowl, cover completely with cold water and add 10–20 ml of vinegar. Leave for 20 minutes. Thanks to this, the mushrooms will be washed better.
Soak the mushrooms in vinegar water to make them easier to clean.
Now start washing the mushrooms. Gently rub each of them with the rough side of a new dishwashing sponge. After all the mushrooms are washed, fill them with fresh cold water and put on the stove.
Peel the garlic cloves, wash the currant leaves and add to the mushrooms. Send bay leaf and dill umbrellas there. Turn on the fire under the pot.
Add herbs and spices to the mushrooms, then turn on the fire
When the water is hot, add salt. You won't need much, because the main salting process will take place already in the banks. Now 3 tablespoons without a top will be enough for 1 kg of mushrooms.
Once the water boils, adjust the heat to medium and simmer the mushrooms for 20 minutes. In the meantime, prepare the jars: sterilize them and put a dill umbrella in each.
Put a few mushrooms in each jar, add 1 tsp. topless salt.
Fill the jar, alternating mushrooms and herbs with spices, sprinkling each layer with salt
Thus, fill the jar, alternating a layer of mushrooms and salt. After that, strain the broth in which the mushrooms were boiled, and pour the contents of the jars with it.
Soak nylon lids in boiling water for 10 minutes and close the jars with them. Once the mushrooms have cooled, place them in the refrigerator or other cool place out of direct sunlight.
Banks with hot pickled mushrooms can be closed not only with nylon, but also with iron lids

Cold salting

This method is easier than the previous one, but will take more time. In addition, for cooking, you can use not only cans, but also other containers: plastic containers, buckets, wooden tubs, pots.

Please note that mushrooms that do not require cooking are suitable for cold pickling:

oyster mushrooms;
champignons;
mushrooms;
white;
boletus;
mushrooms.

For the rest, it is better to use the hot salting method.

You will need:

1 kg of mushrooms;
40 g currant leaves;
50 g of horseradish roots;
70 g dill umbrellas;
10 cloves of garlic;
5 g peppercorns;
60–70 g of salt.

Prepare food and suitable utensils and proceed.

Note! Lamellar mushrooms, which include milk mushrooms, are often bitter. To avoid this, soak the mushrooms in cold water overnight. Fluid should be changed every 3-4 hours.

By the way, if in the end the mushrooms turn out to be more salty than you need, fill them with cold water before serving, for about 1-2 hours. It is enough to change the water several times during this time, and the taste will become as it should be.

In September, it is customary to collect and harvest mushrooms. Many avid mushroom pickers are looking forward to the season of "quiet hunting" to go into the forest for full baskets of porcini mushrooms, aspen mushrooms, honey mushrooms and boletus. With the same pleasure, then do the chores of canning. Pickled mushroom platter or salted mushrooms will decorate any feast. There are a lot of recipes for cooking and salting nuances.

Basics of delicious salting

The main difference between cold and hot salting is only in the time spent on canning. Cold method blanks take more time before the finished product is ready and can be eaten. Usually, cold salting does not require additional spices and other ingredients, only salt. Prepared mushrooms are placed in jars or other suitable containers, sprinkled with salt, and a press is placed on top. Before you start salting mushroom blanks, you need to know how much different types should be cooked:

mushrooms - 4-5 days;
valui - at least one and a half months;
milk mushrooms - a month;
waves - a month;
whites - 40 days.

Hot canning is suitable for those cases when you need to get a quick snack on

festive table. It is not necessary to wait months: the appetizer will be ready within a week after rolling. Those types of mushrooms that can be bitter should be boiled for 20 minutes in salted water (milk mushrooms and mushrooms - no more than five minutes). Russula, whites and volnushki simply pour boiling water over them, then dip them in hot water for half an hour, wash them and, sprinkled with salt, send them under oppression (similar to the cold method of salting). This method is ideal for home use.

Recipes for salting mushrooms will differ depending on the type of raw material. Each mushroom has its own cooking characteristics. If you take them into account when salting, you can get a stunning snack for strong alcohol or an addition to a meat or vegetable main course.

Cooking recipes can be selected based on the recommendations of experienced chefs:

for salting it is better to take mushroom caps;
the hot method is ideal for honey mushrooms, pigs and stitches;
if the mushrooms turned out to be too dirty, you need to soak them for 2-3 hours in water with salt;
when harvesting mushrooms using the hot method, it is advisable to add 1 tsp. citric acid per liter capacity;
ideal containers for salting are wooden tubs and barrels.

Any container - wooden or glass - must be thoroughly rinsed before starting the workpiece. Glass jars must be steam sterilized or in a hot oven.

Mushroom Recipes

The most popular for salting are milk mushrooms, mushrooms, mushrooms, oyster mushrooms, boletus and mushrooms. All mushroom pickling recipes are similar. Differences are only in cooking time and additional ingredients.

garlic milk mushrooms

For mushrooms, a hot salting method is recommended. It has a lot of pluses. In the future, pickling will not have an unpleasant aroma, boiling mushrooms will remove bitterness, and the cooking time will be significantly reduced. It is this option for harvesting milk mushrooms that is considered the most reliable for mushrooms, which are considered conditionally edible. As ingredients you need to take:

Using an old toothbrush, clean fresh mushrooms from debris and dirt. The legs must be cut short, leaving at least 1 cm under the hat. Cut off rotten and suspiciously soft places with a knife to a healthy pulp. Cut large fruits into smaller pieces. Pour the prepared mushrooms with water, salt, bring to a boil. Cook mushrooms for at least five minutes, removing the foam from time to time. After 5 minutes, remove the milk mushrooms with a slotted spoon, rinse under running water in a sieve or colander.

Leave to drain and cool. In the meantime, you need to prepare sterilized jars. Pour a little salt on their bottom, put two peas of pepper, a few sprigs of dill, two currant leaves. Put the cooled milk mushrooms on the spices. Spice and milk mushrooms spread in layers. Do not pour out the remaining mushroom broth - they need to fill the jars, wait until all the air comes out and then close them with nylon lids.

Metal lids will not work in this case. Banks with milk mushrooms should cool in the room, after complete cooling they should be moved to a cold place. A month later, white milk mushrooms can be put on the table.

Salty mushrooms

To preserve all the beneficial properties and qualities of these mushrooms, they must be salted in a cold way. As mentioned earlier, this is one of the simplest methods that does not require any cooking or boiling. The only condition is that you can not use plastic and iron containers for salting. Wooden or glass containers are ideal. To pickle mushrooms, you need to take the following ingredients:

spices - currant leaves, allspice, ground black pepper, bay leaf;
salt - per 1 kg of mushrooms - 50 g;
mushrooms - 1 kg.

Only fresh, young mushrooms are salted. They must be carefully cleaned of dirt with a brush, washed under running water and dried on a towel. After drying, put in a container where the salting process will take place, after pouring a certain amount of salt on the bottom. Spread mushrooms with caps up, shift each mushroom layer with spices and salt. When the container is completely filled, put a load on top and send it to a cool place for a month. Then you can taste salted mushrooms.

Spicy mushrooms

Honey mushrooms are a versatile ingredient, suitable for both hot and cold salting. In the first case, the product will be ready for use earlier, in the second, mushrooms will retain more useful properties. When choosing a cold method, it is worth remembering that two weeks are enough for honey mushrooms to be ready.

Wash the leaves in cold water and dry. Take a ceramic container, put horseradish leaves on the bottom, put washed and peeled mushrooms on it with hats down, lightly salt. Put dill twigs, currant and cherry leaves, pepper, garlic cloves and bay leaves on mushrooms. Place a plate or a smaller lid on the workpiece, install oppression on top. Send the blank for five days in a cold place.

Drain the resulting liquid, put the second layer of honey mushrooms on top and the same amount of leaves, spices and spices. Do not forget to salt before laying out the spices. The procedure is repeated until the mushrooms or the place in the pickling container run out. Then put several layers of gauze under oppression and send the mushroom blank for two weeks to a cold place.

Pickled oyster mushrooms

Oyster mushrooms are champions in the speed of pickling and pickling. They are faster than all their relatives salted and soaked in marinade. For complete salting and pickling, they need less than a day. Their indisputable plus is that oyster mushrooms can be found on sale all year round at an affordable price. Oyster mushrooms are rich in protein, iron, coarse fiber. Preserving oyster mushrooms is easy and simple, even a novice hostess will quickly master this recipe. For it you need to take the following ingredients:

Wash the oyster mushroom in running water, cut off the coarse roots. Separate the caps from the legs, put them in a saucepan, add water and put on fire. After boiling, cook for ten minutes, periodically removing the foam. Pour water into a separate container, add salt to it. Bring to a boil, put in a colander and leave to drain. Add spices and vinegar to the marinade. Arrange mushrooms, cut into slices, and garlic in prepared jars. Pour in a slightly cooled marinade, close with nylon lids.

Leave at room temperature or refrigerate. A day later, you can eat pickled mushrooms.

Butter in brine

Like mushrooms, boletus can be salted both cold and hot. There is nothing complicated in cold salting, the only thing is that you need to wait two weeks until the butter is completely ready. The recipe involves the use of the simplest brine - boiled water and salt. As components you need to take:

Prepare clean enamelware. Put butternuts in it with caps down, on top - chopped garlic, allspice, parsley and salt. Then the second layer of mushrooms and spices again on top. Repeat the process until you run out of ingredients. Put a plate on the mushrooms, and put a jar of water on it - this will ensure that the brine is released and the oil is evenly salted. You can add a little boiled water if there is little juice released. Day oil should remain at room temperature. Arrange them in jars and pour the resulting brine. Store 2-3 weeks in the refrigerator.

Fast porcini mushrooms

Porcini mushrooms are a very common participant in the diet of post-Soviet countries. This is an incredibly tasty and healthy product. They deteriorate very quickly after harvest, so it is impossible to delay salting. The proposed method will make it possible to enjoy a fragrant mushroom snack after two days. To prepare it, you need to take the following ingredients:

Porcini mushrooms need to be sorted out and soaked in water for an hour. During this time, change the water several times. Brush off all dirt and debris with a brush. Cut off parts of the legs with the ground. Particularly large mushrooms cut into several parts. Pour water into a saucepan, add salt and send to the stove. As the future brine boils, send all the other spices there. Dip the prepared mushrooms into the boiling brine, reduce the heat. Boil the mushrooms for at least 20 minutes, then drain in a sieve or colander. Do not pour out the brine.

Sterilize jars. Put the mushrooms in the prepared container, tightly, caps up. The brine must cool down.

Pour the blanks with the cooled marinade, cork the jars with nylon lids and send them to a cool place for storage. After 48 hours, fragrant white mushrooms can be treated to relatives and friends!

Every mushroom picker knows that mushrooms should be picked in the fall, when they can be easily found in the forest or plantings. Sometimes the harvest is so rich that there is a lot left harvested. In such cases, pickling mushrooms for the winter will help, so that you can enjoy a delicious treat at any time of the year or please guests at the festive table.

How to pickle mushrooms

Any edible species is suitable for a winter harvest recipe. Salting mushrooms is better if strong, young specimens are used for this. This will help prevent the hat from becoming limp during cooking. Before salting, you need to thoroughly clean, wash, sort out rotten or damaged specimens, soak them (there are ways without soaking). Salting mushrooms at home can be carried out by two main methods:

cold;
hot.

cold way

The fundamental difference between the methods lies in the speed of readiness of the workpiece after the procedure. Salting mushrooms in a cold way takes longer to reach readiness. For this cooking option, no additional spices or ingredients are required. After laying the components in jars, you need to leave them under oppression and sprinkle with salt. Before pickling mushrooms, you can familiarize yourself with the readiness period for different varieties:

value - 50 days;
mushrooms - 5 days;
waves - 40 days;
milk mushrooms - 30 days;
whites - 40 days.

hot way

Suitable if you need to get a quick treat to the table and there is no time to wait a month and a half. Salting mushrooms in a hot way allows you to put them on the table a week after closing. Bitter-tasting varieties should be boiled for 20 minutes in salt water (5 minutes are enough for milk mushrooms), some varieties (whites, russula, volnushki) are simply scalded, then kept in hot water for 30 minutes, washed well and then repeat the procedure from the cold method. This option is great for cooking at home when only salt jars are available.

Mushroom Salting Recipes

The differences between the methods depend on the variety, because each species has its own characteristics. Salted mushrooms make an excellent appetizer for alcoholic drinks or an addition to the main course. If you have the opportunity to buy fresh, strong specimens inexpensively in the fall, then do not hesitate. All mushroom pickling recipes have the following general recommendations:

it is better to salt only hats;
pigs, honey mushrooms, lines, morels, it is desirable to salt in a hot way;
to clean very dirty mushrooms, you can leave them in a saline solution for 3 hours;
with the hot method of harvesting for clarification of mushrooms, you can put 1 tsp in a jar. citric acid;
barrels, tubs - an ideal container for salting;
before use, it is recommended to rinse with cold water;
Glass jars should be thoroughly washed before closing.

Gruzdey

Preparation time: 40 min (+30 days)

Servings Per Container: 10-15.

Calorie content of the dish: 26 kcal / 100 grams.

Purpose: snack.

Cuisine: Russian.

These mushrooms for pickling are best harvested using the hot method, which gives several tangible advantages at once. You will protect the salting from the appearance of an unpleasant odor, after boiling the bitter taste will disappear, the period of readiness is less. Salting milk mushrooms in this way is considered the safest for conditionally edible mushrooms. Below is a step-by-step recipe with a photo of how to cook milk mushrooms.

Ingredients:

coarse table salt - 60 g;
milk mushrooms - 1 kilogram;
garlic - 4 cloves;
blackcurrant leaves - 10 pcs.;
black pepper - 10 peas;
overripe dill - 2 umbrellas.

Cooking method:

Thoroughly clean freshly picked mushrooms from debris (you can use a toothbrush).
Cut the legs short so that no more than 1 cm remains under the hat. If there are rotten areas on the body of the fungus, they must be removed.
Cut large specimens into several smaller pieces, medium ones, leave small ones whole.
Place the prepared ingredients in a saucepan, cover with running water, add salt and bring to a boil.
Boil for another 5 minutes of milk mushrooms, regularly remove the foam with a spoon.
Collect all the mushrooms with a slotted spoon, rinse under cold water in a colander so that they cool slightly and drain.
Prepare a sterilized jar, pour a little salt on the bottom, put 2 peppercorns, a dill umbrella, a couple of currant leaves, then lay the hats. Repeat the required number of such layers so that they are tightly packed.
Do not pour out the broth that remains from the mushrooms, pour it into jars, wait until all the air comes out (bubbles will rise through the jar).
Seal the container (metal lids are not suitable), cool at room temperature and take to the cellar or refrigerate.
A month later, you can put ready-made white breasts on the table.

Ryzhikov

Preparation time: 30 min (+30 days)

Servings Per Container: 10-15.

Calorie content of the dish: 22.5 / 100 g

Purpose: snack.

Cuisine: Russian.

If you want to fully preserve the taste and all the useful elements of the product, it is necessary to salt the mushrooms using the cold method. This method is simple, nothing needs to be boiled or boiled. The main condition for this method is that you cannot use iron or plastic containers for salting. Wooden kegs or tubs work great, but glass jars will work too. Below is a step-by-step recipe with a photo of how to cook mushrooms for the winter.

Ingredients:

allspice black - 20 peas;
garlic - 2 cloves;
ground pepper;
salt - 50 g;
bay leaf - 10 pcs.;
mushrooms - 1 kg;
currant leaves - 20 g.

Cooking method:

Only fresh, young mushrooms are suitable for salting. Clean them thoroughly from dirt: wash, rub with a toothbrush and dry on a towel.
Immediately put them in a container where they will salt. Sprinkle some salt on the bottom. Spread the mushrooms with their caps up and put some spices (pepper, currant leaves, bay) and salt again between each layer.
When the jar is filled with mushrooms, put something heavy on top and leave it under oppression in a cold place for 3-4 weeks.
After this time, the treat will be ready.

Honey agarics

Cooking time: 1.5 hours (+25-30 days).

Servings Per Container: 8-10.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

Salting can be carried out using any of the available methods: hot or cold. In the first case, their readiness will come a little earlier, and in the second, more useful elements will remain in the composition. This variety of mushrooms using the cold method reaches the required state faster than others, so after 2 weeks it will be possible to put a snack on the table. Below is a step-by-step recipe with a photo of how to cook mushrooms for the winter.

Ingredients:

bay leaf - 2 pcs.;
salt - 50 g;
horseradish leaves - 3 pcs.;
garlic - 3 cloves;
fresh mushrooms - 1 kg;
peppercorns - 3 pcs.;
dill umbrella - 2 pcs.;
oak leaves - 3 pcs.;
cherry / currant leaves - to taste.

Cooking method:

All leaves for salting (oak, currant, etc.) rinse well, dry.
For salting, take a clean, dry saucepan (preferably ceramic). Put horseradish leaves on the bottom so that they completely cover it.
Spread the peeled mushrooms on top with caps down, salt.
Top with dill umbrella, peppercorns, bay leaf, chopped garlic cloves.
Next, put the leaves of oak, currant.
Find a lid that is smaller in diameter than the dishes, cover the mushrooms and press down with a load.
Put the container with mushrooms in a cool place.
After 5 days, drain the brine that forms in the pan, put the second layer of mushrooms.
Add chopped garlic, salt, pepper, a layer of green leaves again. Repeat the procedure until you run out of container space or components.
When the juice begins to form from honey mushrooms, put gauze folded in several layers under pressure in the pan.
For two weeks, put the workpiece in a cool place.

oyster mushroom

Cooking time: 2 hours (+ 1 day)

Servings: 10.

Calorie content of the dish: 23 kcal / 100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

To get a quick snack on the table, it is better to pickle oyster mushrooms using the hot method. Within a day you will have a delicious treat ready for guests and loved ones. This is an inexpensive variety of mushrooms that can be found in the store at any time of the year. They contain a lot of protein, iron and fiber. Preservation according to this recipe is very easy, even a novice cook can handle it without problems. Below is the intake for 1 kilogram of mushrooms, but how much to take is up to you.

Ingredients:

water - 1 l;
oyster mushrooms - 1 kg;
bay leaf - 2 pcs.;
salt - 40 g;
black pepper - 5 peas;
garlic - 10 g;
vinegar - 150 ml.

Cooking method:

Salting begins with a thorough cleaning of the mushrooms: wash them, cut off the root system, separate the plates.
You will need a saucepan, pour water, for 1 kg of mushrooms you need 1 liter of liquid.
Boil for 10 minutes, stir and skim regularly.
Separately, you will need dishes to. Pour water, put on fire and salt, the liquid should boil.
Throw the boiled mushrooms in a colander, when they drain, arrange in jars in which you need to add garlic, vinegar, marinade, bay leaf, spices.
Cover the dish with a towel or lid (not iron). In a day, salted mushrooms will be ready.

butter

Cooking time: 1-1.5 hours (+2-3 weeks)

Servings Per Container: 6-10.

Calorie content of the dish: 25 kcal / 100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

Oil salting can be carried out by hot and cold methods. In this recipe, the second option will be considered. Salting mushrooms is not a difficult process, but a long one due to the fact that the dish reaches full readiness only after 2-3 weeks. The most standard brine is used in cooking: boiled water with salt. Below is a method of salting oil with a cold method.

Ingredients:

bay leaf - 4 pcs.;
oil - 1 kg;
garlic - 3 cloves;
salt - 2 tbsp. l.;
greenfinch - to taste;
black pepper - 5 peas;
currant leaf - to taste.

Cooking method:

Prepare an enamel bowl or saucepan (it should be clean).
Lay butternuts on the bottom with caps down, put dill greens, pepper, finely chopped garlic, bay leaf, salt on top.
Next, a new layer of mushrooms, spices, spices and salt again. So lay the entire volume of oil.
Place a lid or flat saucer directly on top of the mushrooms and press down with something heavy (for example, a bottle of water). This is necessary so that the mushrooms are covered with brine, the juice is isolated. If you get little liquid, then you can add salted boiled water.
Leave the workpiece to “reach” for a day at room temperature.
The next day, put the mushrooms in jars, fill with brine. Oilers must be covered with it.
Mushrooms should be stored in the refrigerator for 2-3 weeks.

white mushrooms

Cooking time: 1 hour

Servings Per Container: 5-8.

Calorie content of the dish: 25 kcal / 100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: medium.

Salting porcini mushrooms is very popular in the CIS countries, because it is a tasty and healthy product. If mushrooms remain after harvesting, then the period of their injury can be extended only with the help of salting. In this recipe, the option of hot salting will be considered, but this does not mean that they cannot be prepared using the cold method. The considered harvesting method will allow you to enjoy a delicious snack in a couple of days.

Ingredients:

water - 0.5 tbsp.;
mushrooms - 1 kg;
allspice - 2 peas;
dill - to taste;
bay leaf - 2 pcs.;
currant leaves - 3 pcs.;
cloves - 2 pcs.;
salt - 2 tbsp. l.

Cooking method:

Sort the mushrooms, dip them in water so that they acidify (replace the liquid several times). It is good to clean with a toothbrush, this will help remove all forest debris (leaves, sticks).
Cut off the earthy parts of the legs, it is advisable to cut large specimens, and small and medium ones can be sent for pickling as a whole.
Pour water into an enameled pan (0.5 cups per 1 kg of mushrooms), pour salt, put currant leaves, lavrushka, dill, 2 peppercorns, cloves. Bring to a boil over medium heat.
When the brine is still boiling, pour the peeled mushrooms into it. Cook them on low heat for 25 minutes. after boiling. Constantly and gently stir the contents, remove the foam with a slotted spoon.
Then fold the mushrooms into a colander, and leave the brine, save it and let it cool.
Further salting takes place in jars. You can take glass medium volume, they must be sterilized, you should not use iron lids (take nylon).
Arrange the boiled mushrooms in jars tightly, put the caps up, pour in the cooled brine.
Next, cork with lids, put in a cool place or refrigerator for storage.

Chanterelle

Preparation time: 1 hour (+1 month).

Servings Per Container: 10-15.

Calorie content of the dish: 20 kcal / 100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

Chanterelle mushrooms can be salted in any way, but this recipe refers to the cold method. As a rule, they take a little more of this variety, because the specimens are not large. The salting of chanterelles is carried out quickly, but they must then be under oppression for at least a month in order to reach the state of readiness. Below is a recipe for how to properly salt this variety of mushrooms.

Ingredients:

dill - 1 bunch;
chanterelles - 2 kg;
salt - 500 g;
garlic - 6 cloves.

Cooking method:

For salting, you must first boil the mushrooms. To do this, put a pan on the fire in advance.
At this time, prepare the components, clean from dirt, twigs and leaves, change the water several times. This will help to separate everything superfluous from the total mass.
Throw the prepared mushrooms into boiling water. They should cook for about 25 minutes.
Rinse the chanterelles again, change the water several times, and drain them in a colander to drain.
Peel the garlic, cut into thin slices, wash the dill, remove the yellow twigs.
Wash, dry the container for salting, pour salt on the bottom, then half the garlic and dill.
Mushrooms lay out with caps down, each layer is sprinkled with salt. Spread until all the chanterelles run out. At the very top, pour the remaining garlic, dill and salt.
Cover the container with a clean, dry cloth, then a flat large dish and put a yoke. Keep it for 1 month, and store the workpiece in a dark, dry place.
After 30 days, transfer the mushrooms to sterile jars and roll up the lids.

Video

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, salty "tubular" individuals are more loved - boletus, mushrooms, flywheels, birch 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, as a perishable product, despite fatigue, must be processed 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 the mushrooms have been sorted out, they will also have to be washed with 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 will release juice themselves - 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 a 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".

Salting mushrooms is the easiest way to harvest for future use. All mushrooms are suitable for salting

How to pickle mushrooms

Salted milk mushrooms

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

Peel the garlic and horseradish root and finely chop. The mushrooms are placed in a container with hats down in several layers. Salt each layer, shift with currant leaves, garlic and horseradish, dill seeds and pepper. We cover with gauze and set the load, if there is not enough brine, we add the water in which the milk mushrooms were boiled. We leave the milk mushrooms for salting for 2-3 days. Then we transfer the mushrooms to sterilized jars, press them on top with a currant leaf. We close the jars with nylon lids and store 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 properly 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 salt water for 15 minutes, put them on a sieve and wait until all the liquid has drained and the mushrooms have cooled.

After that, we pour a layer of salt on the bottom of a glass or enameled container and lay the layers of chanterelles with hats down, sprinkling each layer with coarse salt. When the container is filled with mushrooms, cover it with a cloth, put a wooden circle or dish on top and put a light oppression (for example, you can use a bottle filled with water).

We leave the mushrooms for 3 days, until they give juice. Then you can add new mushrooms and continue to repeat this operation until the shrinkage is completely over. Then the chanterelles must be taken out to a cold room for further storage (it is necessary to ensure that the mushrooms are completely covered with brine). Chanterelles will be ready in 1.5 months.

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

Assorted mushrooms.

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

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

Mushrooms "Assorted".

Mushrooms clean from dirt, cut off the roots. Volnushki, milk mushrooms and russula should be soaked in cold water for about 6 hours, and mushrooms should be simply washed. Pour a layer of salt on the bottom of the prepared jars and put the mushrooms there, sprinkling with salt. Put oppression on top. When the mushrooms settle, add more so that the jars are filled to the top.

Leave for 5 days at room temperature. Then check if there is enough brine, if not enough - increase the load. After 15 days, the mushrooms will be ready, and they must be transferred to storage in a cold place.

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

Crispy pickled mushrooms.

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 that, 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, mug and weight.

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