The arrival of autumn is the most favorite time for all fans of "silent hunting". Armed with long sticks and baskets, mushroom pickers all over the country go for their long-awaited catch - fragrant forest mushrooms. A rich harvest of porcini mushrooms, milk mushrooms, honey mushrooms, chanterelles, boletus, saffron mushrooms, volnushki allows you not only to eat plenty in the season, but also to stock up on dried and salted preparations for the winter. In particular, simple and tasty recipes for salting mushrooms at home in hot and cold ways are popular. Such salt preparations are made in small jars in which they can be stored for more than one winter. You can also pickle and "home" mushrooms - oyster mushrooms and champignons. Read more about how to salt mushrooms for the winter with your own hands in step-by-step recipes with photos and videos below.
How to salt mushrooms in jars in a hot way - a simple step-by-step recipe for the winter with a photo
In a hot way, salting mushrooms in jars, in particular milk mushrooms, even according to a simple step-by-step recipe for the winter, is longer and more difficult than cold ones. But on the other hand, the taste of mushrooms salted in this way is more saturated and rich. Therefore, if you are not afraid of small difficulties, then be sure to master the following simple step by step recipe for the winter with a photo of how to salt mushrooms in jars in a hot way.
The necessary ingredients for pickling mushrooms in hot jars for the winter
- milk mushrooms
- dill umbrellas
- garlic
- currant leaves
- Bay leaf
Step-by-step instructions on how to salt milk mushrooms hot in jars for the winter
How to salt wild mushrooms for the winter in jars - a quick and easy recipe step by step
Ways to properly salt Forest mushrooms for the winter in banks, a lot, but we offer further one of the fastest and simple options- dry salting. Unlike salting with water, this method does not require special manipulations. In order to properly salt wild mushrooms for the winter in jars in a simple and quick recipe mushrooms and russula are best suited.
The necessary ingredients to properly pickle wild mushrooms in jars for the winter according to a quick recipe
- mushrooms or russula
Step-by-step instructions on how to properly salt wild mushrooms in jars for the winter according to a simple recipe
- If you have mushrooms, then for this method of salting they can not even be washed. It is enough to wipe the mushrooms with a damp soft cloth to remove all excess dirt. But it is better to wash the russula and be sure to remove the skin from the hats, as it gives bitterness when salted.
- Put a layer of mushrooms in a deep container (caps down) and sprinkle with salt on top. For 1 kg of mushrooms, you need to take about 40 grams of salt.
- We alternate layers of mushrooms and salt until we completely fill the selected container.
- We cover the top layer of mushrooms with gauze folded several times. We put a wide plate or lid on top, put oppression. As oppression, you can use a full three-liter jar, granite stone, etc.
- We leave the mushrooms under oppression for about 3-4 days. When they release enough juice, we transfer the finished salty snack to clean jars along with the brine and cork with nylon lids.
How to salt boletus mushrooms in jars - a simple recipe for the winter step by step
Boletus boletus in jars according to a simple recipe for the winter below is easy to pickle. The main thing is to properly prepare the mushrooms for salting so that they do not give unnecessary bitterness. Read more about how to salt boletus mushrooms in jars for the winter in a simple recipe below.
The necessary ingredients to pickle boletus mushrooms for the winter according to a simple recipe
- boletus - 2 kg
- salt -100 gr.
- currant leaves
- dill
- horseradish leaves
- garlic
- carnation
- Bay leaf
Step-by-step instructions on how to salt boletus nazimu in jars according to a simple recipe
- Before proceeding with salting, it is very important to properly process the boletus. To do this, they must first be soaked for a couple of hours in water, then rinsed thoroughly and removed. upper layer from hats and legs. For salting for the winter, it is best to take small boletus, and large specimens should be cut into small pieces.
- Put a layer of dill umbrellas and currant leaves, horseradish on the bottom of the pan. Add finely chopped garlic, a little cloves, bay leaf. The amount of spices and herbs must be determined "by eye".
- Put a layer of mushrooms on top of a layer of herbs and spices, sprinkle with coarse non-iodized salt.
- Lay out a layer of herbs and seasonings again, then mushrooms again.
- Cover the top layer with cloth or gauze. Cover with a smaller diameter lid and put oppression.
- Leave the mushrooms under oppression for 3-4 days, then, together with the brine, pack them in sterile jars and close with lids.
How to pickle volnushki mushrooms in jars - a simple and tasty recipe for the winter
simple and delicious recipe how to pickle mushrooms in a jar, which you will find below, has a number important features. It is important to observe all of them, otherwise ready-made salty waves may disappoint you with their taste. The subtleties of how you can pickle mushrooms in jars in a simple and tasty recipe for the winter.
Necessary ingredients, how to salt volushki mushrooms in a jar according to a delicious recipe
- waves
- currant leaves
- dill umbrellas
- coarse salt
Step-by-step instructions on how to pickle jars in jars according to a simple and tasty recipe
- Freshly picked volnushki before salting should be thoroughly washed and cleaned from the top layer of the skin. Then put the mushrooms in a deep container and pour cold water for a day. During this time, the water will need to be changed about 1 time in 4-5 hours so that the waves do not turn sour.
- Drain the water and put the mushrooms in a colander.
- In parallel, in an enamel pan, bring salted water to a boil and put the mushrooms into it. Boil for 15-20 minutes over medium heat.
- Take the mushrooms out of the brine. Put a layer of herbs and spices in a sterile jar, then mushrooms and salt. We fill the jar in this way almost to the top.
- We cover the mushrooms with a leaf of horseradish from above and press them with wooden skewers so that the brine rises to the top.
- We wrap the neck of the jar with gauze and send it to a cold place for storage.
How to salt oyster mushrooms at home in a hot way - a step by step recipe
Oyster mushrooms are one of the most affordable mushrooms for salting at home, which are equally well prepared both cold and hot. Moreover, they do not require special pre-training with soaking and cleaning. Read more about how to salt oyster mushrooms hot at home in a step-by-step recipe below.
Necessary ingredients for salting oyster mushrooms at home in a hot way
- oyster mushrooms
- garlic
- Bay leaf
- carnation
- black pepper
Step-by-step instructions on how to salt oyster mushrooms in a hot way at home for the winter
- Wash oyster mushrooms running water and divide the bunch into separate mushrooms. Particularly large specimens are cut into small pieces.
- Boil the mushrooms in salted water for about 15 minutes after boiling.
- Separately, we make a brine: for 2 liters of water, 200 grams of coarse salt, spices and herbs to taste. Bring to a boil and boil for literally 5 minutes.
- Arrange in sterile jars of oyster mushrooms and fill with hot brine.
- We cork with lids and send to a cool place for a week, after which the pickles are ready for use.
How to salt porcini mushrooms for the winter in jars in a hot way - a simple recipe step by step
Porcini mushrooms are ideal for hot pickling in jars at home. Especially if you use such a simple and delicious recipe as step by step below. It describes in such an accessible way how to salt porcini mushrooms in jars in a hot way for the winter that even an inexperienced hostess can handle the recipe.
The necessary ingredients to salt porcini mushrooms in jars for the winter in a hot way
- white mushrooms - 2 kg
- salt - 4 tbsp. l. with a slide
- cloves - 2-3 pcs.
- garlic - 1 head
- coriander to taste
Step-by-step instructions on how to salt porcini mushrooms for the winter in hot jars with your own hands
- Wash the mushrooms and carefully remove the top layer. Cut into pieces of equal size.
- Peel the garlic and cut into thin slices.
- Bring salted water to a boil and after 3-5 minutes add chopped porcini mushrooms.
- After boiling, remove the foam with a slotted spoon, reduce the heat to medium and cook the mushrooms for 15 minutes.
- Approximately 5 minutes before the end of cooking, add spices and, if necessary, increase the amount of salt.
- Arrange porcini mushrooms in sterile jars, alternating mushroom layers with garlic.
- Pour the mushrooms with hot brine filtered through gauze, leave to cool.
- Cover jars with lids and store in a dark, cool place.
How to salt milk mushrooms at home in a cold way - step by step recipe, video
From the following step-by-step video recipe, you will learn how to salt mushrooms at home in a cold way using the example of milk mushrooms. This method is also suitable for salting champignons, oyster mushrooms, mushrooms, whites, boletus. But it is better to harvest volnushki and honey mushrooms for the winter in jars in a hot salting way. Read more about how you can salt mushrooms at home in a cold way according to a simple recipe in the video below.
Proper salting of mushrooms for the winter allows you to pamper your family and friends with original snacks during severe cold weather. They can be prepared both hot and cold. The selection of the salting method must fully comply with the mushrooms chosen for work. For example, for milk mushrooms and mushrooms, cold salting is more suitable. But whites can be salted in a hot way. The recipes below describe step by step each method of processing milk mushrooms, again at home. The photo and video instructions below will help you learn about how to pickle mushrooms in jars, and how to store them properly until spring.
How to salt mushrooms for the winter in jars - a simple recipe with step by step photos
Most mushroom pickers prefer familiar and proven mushrooms. For example, whites are the most sought after for their ease of harvesting and preparation. But you can also salt other mushrooms for the winter, which have a rather unusual taste. Various types lactic mushrooms are ideal for salting: young mushrooms retain their density and are quite easily salted at home.
Ingredients for simple salting mushrooms for the winter in jars
- milkers -3 kg;
- garlic - 6 cloves;
- salt -150 g;
- dill umbrellas - 3 pcs.;
- currant leaves, cherries, horseradish - to taste.
A step-by-step recipe for a simple pickling of mushrooms in jars for the winter
How to salt boletus mushrooms for the winter in jars - a simple recipe with photo instructions
Beautiful and tasty boletus mushrooms are quite easy to salt for the winter and are great for treating friends and guests with such snacks. They do not need a fairly long preparation or processing, which allows you to harvest boletus at home in any quantity. The following recipe with a photo will tell you step by step how you can simply pickle such mushrooms in jars, and how to store them properly.
List of ingredients for salting boletus in jars for winter
- boletus -1 kg;
- water -1 l;
- salt -50 g;
- greens, bay leaf - to taste.
A simple recipe with photo instructions for winter harvesting in jars of boletus mushrooms
How to salt milk mushrooms for the winter in jars - a simple recipe with photos and videos
Different types of mushrooms are widely used for pickling and pickling. The attraction of these mushrooms is that they do not need to use many spices. Milk mushrooms themselves have an amazing taste, so only salt and pepper will help emphasize it. At the same time, pickled mushrooms are perfectly stored in jars or plastic buckets. The following recipe describes step by step how to make a delicious appetizer for the winter from milk mushrooms and please your family with an unusual addition to ordinary dishes.
Ingredients according to the salting recipe for winter mushrooms in jars
- milk mushrooms -1.5 kg;
- salt -75 g.
Photo-recipe for salting for the winter in jars of mushrooms
A simple video recipe for winter salting mushrooms in jars
You can prepare milk mushrooms for the winter in another way. The following video recipe shows step by step how to properly prepare and salt these mushrooms at home.
How to salt volnushki mushrooms for the winter in jars - a simple step-by-step recipe with video instructions
Beautiful volushki mushrooms are a great addition to meat dishes, cereals and fried potatoes. But their salting must be carried out very carefully: such mushrooms are considered conditionally edible, therefore, they need careful preparation and processing. The following recipe describes step by step how to properly pickle flakes in jars, and how they should be stored.
Video instruction for step-by-step salting for the winter cold of mushrooms in jars
The video recipe below is great for salting waves at home. detailed instructions it will help to prepare a lot of salted mushrooms for the future without any problems and eat them with pleasure until spring.
How to salt mushroom caps in a hot way at home - a detailed photo recipe
Like any milk mushrooms, cap mushrooms are great for salting for the winter. They are quite easy to work with, since such mushrooms do not require thorough washing and long soaking. The following recipe with a photo describes step by step the simple process of preparing hats for the winter.
Ingredients according to the recipe for salting mushroom caps at home in a hot way
- caps -2 kg;
- water -2 l;
- salt -60 g;
- dill umbrellas - 4 pcs.;
- garlic - 3-4 cloves;
- spices - to taste.
A detailed recipe with a photo of homemade salting caps in a hot way
How to salt mushrooms at home in a cold way - a step by step photo recipe
Using the cold cooking method works well for a variety of mushrooms. For example, according to the recipe described below with a photo, not only milk mushrooms, but also mushrooms or mushrooms can be salted in this way. True, the salting time in a bucket for the latter is 10-12 days. Therefore, they can be prepared for the winter much faster and transferred to a jar for storage in the basement or refrigerator.
Ingredients for cold pickling mushrooms at home
- milk mushrooms -4 kg;
- salt -200 g;
- dill umbrellas, bay leaf, currant leaves - to taste.
Step-by-step recipe with a photo of homemade pickling of mushrooms in a cold way
How to deliciously salt porcini mushrooms for the winter in jars - a simple recipe with step-by-step instructions
Fragrant porcini mushrooms are very well suited for salting and freezing for the winter. But you can not just salt them in jars or freeze them in bags, but also freeze already salted mushrooms. Such preparations can be considered salted. They are great for serving or preparing other dishes.
List of ingredients for delicious salting for the winter of ceps in jars
- white mushrooms and boletus mushrooms - 0.5 kg each;
- bay leaf - 3-4 pieces;
- peppercorns - to taste;
- salt - 60 g.
Step-by-step instructions for a simple pickling recipe in jars of porcini mushrooms for the winter
Having studied the rules for salting mushrooms in a cold and hot way, you can easily prepare for winter delicious snacks. For work, the use of milk mushrooms, and volnushki, and porcini mushrooms is allowed. Also for quick salting in winter time you can use oyster mushrooms or mushrooms. For their preparation, it is recommended to choose cold salting, described for different mushrooms in the above photo and video recipes. They describe step by step how to pickle mushrooms different ways and how they should be stored. Helpful Hints and recommendations will help at home to easily prepare for the winter and even during the most severe cold weather to pamper your loved ones and relatives with original mushroom snacks.
Mushroom picking takes place in the summer-autumn season. Used for salting wooden barrels and applied the method cold salting, as the most unpretentious.
Salt using the cold method at home is practiced even now, though in smaller containers and with subsequent layout in jars for storing mushrooms such as russula, milk mushrooms, volnush, mushrooms, pigs and others.
Preparatory stage
Whole technological process preparation consists of certain stages. Let's consider them in more detail:
- Go through the collected "forest gifts". Remove rotten and soft parts, twigs, other parts unsuitable for food.
- Soaking occurs in cold liquid for several days. Moreover, it is necessary to regularly change the water. For forest fruits with a bitter taste, salted and acidified liquid is used. Add citric acid and 2 tsp at the tip of a knife. rock salt per 1 liter of water. Depending on the type of mushrooms, bitters and valui are soaked for 4 days, milk mushrooms and mushrooms - 3 days, flakes and whites - 2. Mushrooms with a soft structure are not subjected to soaking. It is enough just to wash them in several waters.
- In addition to soaking, it is allowed to use the blanching process. This method similarly allows you to get rid of the characteristic bitterness. To do this, add 2 tsp to 1 liter of filtered liquid. rock salt, bring to a boil. It is important that the crystals are completely dissolved. Mushrooms are aged in boiling water depending on the type: mushrooms, whites - 40-60 minutes, chanterelles, valui, podgruzdi, bittersweet - 20 minutes, milk mushrooms - 6 minutes.
After the initial processing of the "gifts" you need to learn how to properly salt different kinds mushrooms for the winter, let's see how.
Salting mushrooms
Do you want to keep everything useful material and vitamins in the product? Then you will like this recipe for pickling mushrooms for the winter in jars. The advantage of the method is that nothing needs to be boiled or boiled. And the "forest gifts" themselves are fragrant and very tasty. Moreover, mushrooms, unlike many other mushrooms, do not need to be soaked.
Products:
- sweet peas - 40 pcs.;
- garlic - 4 cloves;
- non-iodized salt - 100 g;
- Lavrushka - 20 sheets;
- mushrooms - 2 kg;
- currant leaves - 20 g.
- Mushrooms must be used only fresh, young. Pre-prepare by washing thoroughly. Put on a clean, dry waffle towel, dry.
- Wash the pickling container. Sprinkle non-iodized salt, mushrooms and spices on the bottom with the first layer, then salt again. Garlic cloves can be chopped. Fill the container to the top in the same way. The final layer must be a preservative - salt.
- Next, lay clean gauze, set the plank to the size of the container and put a heavy load. After a while, the mushrooms will give a brine. It should cover the entire volume of mushrooms. After 15-20 days, mushrooms will be completely ready. For storage, you need to decompose into jars and put them in the refrigerator.
Salting bitters
This version of the recipe will appeal to even inexperienced housewives. Gorkushki - universal view mushrooms, they can be salted and pickled. Consider the salting of forest fruits using the cold method.
Products:
- bitters - 2 kg;
- rock salt - 100 g;
- garlic cloves - 10-15 pcs.;
- cumin to taste;
- currant leaves - 10 pcs.;
- horseradish leaves - 10 pcs.;
- black peppercorns - 15 pcs.
- Rinse jars, dry in the oven. Sort the mushrooms, wash and soak, as described above.
- Peel the garlic, cut into slices. Rinse fragrant leaves, pour over with boiling water. Put some spices on the bottom of the containers, sprinkling with coarse salt. Then distribute a layer of mushrooms, then salt and spices. We fill the container in the same way until the products and spices run out.
- Lay a gauze napkin on top, and a heavy load on it. Put the structure in the refrigerator for 2-3 days. During this time, the mushrooms should combine with salt and let the juice go. If the brine is not enough, then it needs to be additionally prepared. Dissolve 20 grams of non-iodized salt in 1 liter of filtered water. Fill containers with mushrooms and spices. According to this recipe, the preparation of salted mushrooms lasts 35-45 days.
Salting whites
Let me remind you that the whites are a field wave.
Products:
- mushrooms - 5 kg;
- rock salt - 200 g;
- garlic - 1.5 heads;
- fresh dill - 100 g;
- Lavrushka - 4 sheets;
- black peppercorns - 20 pcs.
- Mushrooms prepare: sort, wash and soak for several days. It is important to remember that it is necessary to replace the liquid so that the ingredient does not turn sour.
- Divide the garlic into cloves. Free each clove from the husk, cut into several parts. Rinse greens, shake and finely chop. Crush black peppercorns with a wooden mortar to reveal a richer aroma and taste. Combine the prepared components in a separate container by pouring a tablespoon of table salt. To stir thoroughly.
- Wash the jars with soap and dry in the oven. Do not spread on the bottom of the containers a large number of spices, then prepared mushrooms, caps down. Stack spices and forest fruits in the same way until you run out of jar space and ingredients.
- Last layer be sure to cover with gauze folded in several layers. Place a heavy load and store in a cold place for 30 days. After the specified time, mushrooms can be served at the table.
Salting mushrooms in a cold way is not difficult, but the result is a fragrant snack. This method allows for a short period of time to make delicious preparation. The most time-consuming process is the primary preparation of forest mushrooms.
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 the 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. With agaric mushrooms, the caps 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: the finished product is cooled and placed in a convenient container. Sprinkle with salt total weight mushrooms should account for about 3% 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.
Can be poured upon request 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.
Salted mushrooms are a familiar dish for Russia. No holiday is complete without this treat. Despite the fact that now you can buy any blanks in the store, good housewives still prefer cooking. with my own hands. To do this, it is important to know a few nuances: what options are best, how best to pickle mushrooms, and which method to choose for this.
Experienced mushroom pickers appreciate milk mushrooms and mushrooms. Their representatives are not often found in the wild forest, but in salting they are the most delicious and fragrant.
Is it possible to salt mushrooms in a plastic bowl?
Many are interested in whether it is possible to carry out salting in plastic dishes. The answer is unequivocal - no. Despite the convenience and availability, it is not worth using it. The reason is the interaction between the plastic and the brine.
If there is no other option, pay attention to the markings on the bottom of the container.
If more pure components were used in the manufacture of a basin or bucket, you will see an image of a glass and a fork or the letters PET, PET. These designations indicate that the container is made of food-grade plastic and can be used for food.
Preparatory stage of salting
Before moving on to salting, you need to prepare everything. At the first stage, mushrooms are sorted by size and type, cleaned of dirt, cut and soaked.
Sorting
Sort the harvest by type. Mistresses say that the most delicious mushrooms are obtained when several types are mixed. This may be true, but each individual sample requires a different amount of time. heat treatment.
cleaning
Clean the raw materials from dirt. If there are damaged areas, cut them off. The dirt under the cap of the lamellar representatives is easiest to remove with a soft toothbrush.
slicing
If the hats are big size It's best to cut them in half. In order not to waste time, you can do it just during the cleaning.
soaking
Methods for salting mushrooms
There are many ways to salt. Each hostess has her own, proven option. Let's look at the main methods of harvesting mushrooms for the winter.
Quick salting
A quick pickling method is suitable if you need a snack the next day. Then varieties that are boiled are suitable: white, boletus, russula or champignons.
Boil them until tender, salt to taste, use spices, garlic and pour with weak brine. Leave overnight in jars in the refrigerator, and in the morning the dish can be eaten.
hot way
The hot method is quite simple, and therefore many housewives love it. First you need to know the exact weight of the dry ingredients. The next step is to prepare the brine. Take a glass of water, 2 medium tablespoons of salt with a small slide, 1 bay leaf, 3 peas of allspice and the same number of cloves. It is ideal to add a pinch of dill seeds and a few currant leaves.
As soon as the liquid boils, dip the mushrooms into it.
Important! After 5 minutes, foam will appear, which must be removed.
As for the cooking time, it may differ for different varieties. Approximately it should be 15-25 minutes.
As soon as the raw material sinks to the bottom, cooking should be stopped and cooled. It would be ideal to transfer the products to a wide bowl.
Transfer the cooled mushrooms to clean and sterilized jars so that they occupy 80% of the total volume, tamp well. Top up with the brine that remains after cooking, and roll up. It is better to store such blanks in a cool place.
cold way
Cold salting is a cooking method that does not contain heat treatment of products. As a container, you can use special barrels, a pan or glass jars.
Spices, currant leaves are laid at the bottom. Some housewives believe that additional aromas only interrupt the real smell, and do not use spicy herbs.
Next, raw mushrooms are placed in the container with their hats down. Each ball is poured with ordinary table salt at the rate of 40 grams per 1 kilogram of raw materials, and filled with cold boiled water. When the container is filled to the top, it must be covered with a cloth and oppression should be installed.
Important! Do not use synthetic fabrics.
Put the pickle in the cold, and after a few weeks you can enjoy the finished product.
Dry salting
Lay the mushrooms with their hats down, in the same way as in the previous method, sprinkling with salt. After a few hours, when they soften a little, set the oppression.
This recipe is different from previous topics that everything is marinated in own juice without using water or brine. Salting time depends on the variety.
in a barrel
Mushrooms that have been salted in a barrel are considered the most fragrant. In order to prepare such a delicacy, you need to wash the barrel well, fill the bottom and top layer with plenty of salt, at the rate of 60 grams of salt per 1 kilogram of raw materials. Lay the raw material tightly with the caps down and press down with oppression.
After three days, juice will appear, and the volumes will decrease. That's when you can add another batch. Repeat the procedure until the barrel is full.
Pour in brine (60 grams of salt per 1 liter of water) and cork. Place the barrel in a cold place, in a cellar or basement.
without vinegar
The recipe for harvesting without the use of vinegar is especially popular.
Prepared mushrooms need to be boiled with the addition of salt and citric acid. It is important to collect the foam that will form during the cooking process. As soon as they go down, the gas can be turned off.
Place them in clean jars and carefully sterilize in hot water another hour and a half. After that, carefully cork the jars with lids and turn upside down until completely cool.
Salting frozen mushrooms
There are cases when there are no fresh mushrooms, but only frozen ones. Even from such raw materials it is quite easy to make delicious pickles.
Based on 3 kilograms of freezing, you will need 3 tablespoons of salt with a small slide, 6 teaspoons of sugar, 2 teaspoons of citric acid, bay leaf and cloves.
Place the mushrooms in a saucepan and add just 1.5 cups of water. Turn on a small fire so that the liquid from the mushrooms is released gradually. When the liquid covers the thick, add the rest of the ingredients and boil for another half hour. Leave for an hour to brew.
After that, bring to a boil again and roll into pre-prepared and scrupulously sterilized jars.
Recipes for salting mushrooms at home
It is important not only to choose the right pickling method, but also to pay attention to the variety of mushrooms that you want to cook. The fact is that each representative has his own distinctive features and properties.
Milk mushrooms
Milk mushrooms are fairly common mushrooms that taste best when salted hot. By themselves, they are quite juicy and meaty.
According to the recipe, for 1 kilogram of mushrooms you will need:
- 60 grams of salt;
- 4 garlic cloves;
- 10 black peppercorns;
- and the same number of leaves from a currant bush;
- several umbrellas of dill.
Boil prepared mushrooms for 5 minutes. Don't forget to collect foam. Next, remove the mushrooms and rinse them under cold running water.
Pour a little salt and some spices into a sterilized container, then place the mushrooms and repeat the manipulations until the container is completely filled. Pour the mushroom broth that remained after cooking and cork.
mushrooms
For cooking mushrooms, it is best to use cold way. It is without cooking and vinegar that this variety will be tastiest.
Salted mushrooms are quite easy to prepare. Put raw mushrooms in a container, sprinkling with salt (2 tablespoons per 1 kilogram of mushrooms). Some recommend adding garlic or currant leaves. Put it under pressure, and after a week you can taste the dish.
Honey mushrooms
Honey mushrooms have a low calorie content, which is provoked by their difficult digestibility. That is why they must be boiled before use.
To pickle mushrooms, you need to place them in a saucepan, pour water, boil and immediately drain the boiling water. Again pour cold water and boil for 20 minutes.
Put the cooled mushrooms on the bottom of another container, shifting them with spices and salt. Put under oppression in a cold place, and after a week you can clog jars for the winter or eat mushrooms.
oyster mushrooms
Cooking oyster mushrooms has its own characteristics. In order to salt 1 kilogram of raw materials, you will need 4 liters of water and 90 grams of salt for blanching. For brine, you need 400 grams of water, 2 tablespoons of salt, three peppercorns, bay leaves and currant leaves.
First, boil the oyster mushrooms for 7 minutes, put them in a colander, and prepare the brine. Put the mushrooms in sterilized jars, fill with brine, and in a week the dish is ready.
Oilers
The cold method described above is best suited for harvesting butter. When oil is salted, you need to adhere to the following proportions: 10 kilograms of mushrooms, 600 grams of salt, allspice, dill.
White fungus is rightfully considered the best representative of its kind. It can be prepared in any way, and it will come out very tasty. Let's consider the simplest option. Rinse the peeled porcini mushrooms, boil and drain in a colander.
Continuing salting, lay the raw materials in layers in the prepared container, sprinkling with salt. For 5 kilograms of mushrooms you will need a glass of salt, and under oppression. After 5-7 days the dish is ready. For safety, rearrange the pickles in a colder place.
Chanterelles
It is very tasty to cook chanterelles in a dry way, without using brine. It will take 50 grams of salt per kilogram of mushrooms. Place the prepared raw materials in a saucepan, sprinkling with salt and garlic cloves. Place oppression on top and leave it like that for a month.
Gobies
The goby, or valui, is quite common throughout the country. His ambassador provides that the raw materials must be boiled in salted water for 10 minutes. Next, the brine is drained, a new one is prepared, and the mushrooms are boiled for another 20 minutes, then the procedure is repeated again.
Pigs
Pigs are considered semi poisonous mushrooms, therefore, before salting, they must be filled with water, and changed every 3 hours at least 5 times.
Boil the mushrooms for 5 minutes, drain the water, pour clean water and cook for another half hour. Drain the water again, pour in new water and cook for another 40 minutes. Place in a prepared container, sprinkle with salt, and send under oppression. After 45 days, the pigs are ready.
Volnushki
The composition of the waves contains milk juice, which is why they can be dangerous to human life if salted incorrectly. For 10 kilograms of waves, you will need 500 grams of salt and spices. Then do everything as with standard salting in a cold way. Mushrooms will be ready in 40 days.
cowsheds
Barns need to be soaked in cold water for the night. Boil for 20 minutes in salted water. For the brine, you will need 1 liter of water, 1 tablespoon of salt, 5 peppercorns, parsley leaves, currants, cherries, raspberries. Boil the mixture, boil for 20 minutes, remove from the stove and add 2 tablespoons of vinegar.
It remains only to put the cowsheds in jars, fill with brine and cork.
Storage of salted mushrooms
Salted mushrooms are stored in a cool dark place where they don't fit Sun rays. Optimum temperature: +3, +5 degrees. The cellar is ideal for this, it is only important to ensure that the jars with blanks do not freeze.
