Salting mushrooms: homemade recipes. Salted boiled mushrooms

Good day, friends. Time suitable, or maybe approached, to pick mushrooms. I love picking mushrooms, even more than eating. Also, to eat mushrooms in winter, you need to pickle them. Let's figure out how to pickle mushrooms for the winter.

In general, I am afraid to buy mushrooms in jars from strangers or in stores. Because you never know, I don’t know how they were harvested there, you can get poisoned. We will describe one universal recipe suitable for absolutely all types of mushrooms. And we will add a little recipes for some species that we collect ourselves.

Universal recipe for salted mushrooms

This recipe was shared with us by my grandfather. He used to say that they always salted it like that, almost all mushrooms. And analyzing other recipes, we realized that this recipe is like the basis for all others.

just collected

Before salting, of course they need to be cleaned of debris, worms and bugs.

Before soaking, mushrooms must be cleaned dry. From the leaves, from the ground, and so on, we remove everything that can be removed, only then we wet it and then clean it.

And here again, soak mushrooms for a long time with bitterness to remove it. The rest of the mushrooms are not soaked. But we still soak the rest of the mushrooms in lightly salted water for about 3-4 hours so that all "becarases" come out if there are any.

When last time poured out the water rinse again under running water , water is removed and weighed. Weight you need to know for salt: for 1 kg of mushrooms - 2 tablespoons of salt. Now let's get to the salting.

Here is a simple recipe for salting mushrooms for the winter. Roll well, and make sure that the jars are clean and well boiled so that the mushrooms do not deteriorate.

Salted milk mushrooms, crispy mushrooms.

soaked mushrooms

We continue the topic of how to pickle mushrooms for the winter. The following recipe is practically the same as the one described above, but we do it a little differently.

We soak milk mushrooms for about 3 days maybe a little more. And during the reading, we use an ordinary sponge for dishes, the hard side. At the same time, we wash each mushroom in running water.

Now that the banks are cold put away in a cold place, cellar or cellar, and in winter, they turn out crispy and very tasty.

Salt butter and mushrooms.

young butterflies

We figure out how to salt mushrooms for the winter and we will analyze another simple recipe, which we mainly use for butter and mushrooms.

These g fish are not bitter, so we just clean them. Butter can be put in water for a few minutes, then we clean it, remove the top skin. We cut large.

Honey mushrooms are not difficult to clean, not counting the smallest ones. D For salting, we take small and medium mushrooms and the rest to fry. You don't need to soak them either. Some medium mushrooms can be cut. We do not leave the legs long, about 2-3 cm.

We'll need:

Allspice peas;
Black peppercorns;
Dill umbrellas. Approximately 1 umbrella per 0.5 jar;
Bay leaf pack (1 sheet per 0.5 jar);
Garlic 1-2 heads;
Vinegar 9%. Can be made from 70%: 8 parts water and 1 part vinegar;
Salt;
Sugar.

Having wondered how to salt mushrooms for the winter, you need to understand that all mushrooms can be salted, absolutely. And the recipes are pretty much the same. Only the processing of many differs significantly, pay attention to this. author: Subbotin Pavel

When autumn comes, many people go to the forest for mushrooms. If the year turned out to be fruitful, then you can collect more than one basket of mushrooms. Housewives immediately begin to prepare their favorite dishes: fried potatoes, noodles with mushrooms or julienne. And you can also deliciously salt the mushrooms at home.

Delicious salted mushrooms at home

The search for mushrooms, which avid mushroom pickers miss picking, starts from the very early morning. Along the roads and tracks there are many abandoned cars and people wandering in search of mushrooms. And this is one of the first mistakes, because it is necessary to harvest forest crops at least one kilometer from the highway. Mushrooms tend to strongly absorb toxic emissions, which is in abundance on our roads.

Early morning is a favorable time for picking mushrooms because their quality is much better than at other times of the day: they are more crispy, their hats are elastic and they have the largest number useful substances and they keep better too.

Cold salting

This is a pretty simple method. how to pickle mushrooms at home, which is used in the processing of agaric mushrooms. Mushrooms must first be washed and cleaned. Then soak in salted water, which must be changed at least 2-3 times a day.

In this form, the mushrooms should be kept in the refrigerator or some cool place for two days. So that the mushrooms do not float up and are completely in the water, they are covered, for example, with a board and a suitable load is placed on top. If there is not enough time for such a long process, then you can cut the soaking time by half by placing the mushrooms in cold running water.

Depending on the types and sizes of mushrooms, the cooking time is also different., but usually about 15-25 minutes is enough. Ready mushrooms must necessarily settle to the bottom. If the mushrooms are cooked incorrectly, then this can be understood by the brine - it will not be transparent, and the mushrooms will not be strong and elastic.

Mushrooms are cooled to 40-50 degrees and packaged in suitable barrels. Cover with a clean cloth or gauze and put oppression on top of a wooden circle or board.

If packaged in glass jars, then fill with mushrooms so that there is free space up to 1 centimeter up to the neck. Then close the lids and warm room leave for two days, and then store in a cool place. Mushrooms are ready for eating in 25-30 days.

Prepare like this:

Pour a little salt into an enameled pan or other suitable container and put 2-3 layers of washed mushrooms on top with caps down.
Then sprinkle with salt along with some of the spices and continue to lay layers until the mushrooms run out.
Cover the filled pan with gauze in several layers or with a clean towel. Press down with a plate or wooden round board. How oppressive to use a jar of water or a heavy stone. After a while, a brine will appear.
Mushrooms should settle after 2 days. If desired, the empty space can be supplemented new portion again. It is important that all layers are in brine to avoid mold.
After the aroma of a sour taste appears, the dishes should be covered with a film and put in a cold room. After 40 days, you can treat your household.

A great appetizer of mushrooms can be cooked hot. In a few days it will be possible to invite guests and treat them with delicious mushrooms. For cooking, you need a minimum of products:

Cooking method:

Boil clean mushrooms in boiling water for 18-22 minutes, removing the foam with a slotted spoon.
Then let the water drain, throwing the mushrooms into a colander.
Pour the mushrooms again with clean water and let them boil over medium heat.
Pour in all the spices required for this recipe and pour in the vinegar. In this form, cook for 30 minutes over low heat.
In pre-prepared jars, spread the mushrooms along with the brine.
Close with regular lids and leave to cool under the covers and turn upside down.
After the contents of the jars have cooled, put them in a cool place.

If you really want to enjoy such a dish, then after a few days you can already try. Enjoy your meal.

noble white

There are never many such mushrooms, and if a jar of mushrooms is opened for dinner, then by the end of the meal there is not a trace of it left. The salting recipe is very simple:

Sterilize jars and put mushrooms in them, alternating with thin cloves of garlic. Strain the marinade and also add to the mushrooms. Roll up with iron lids and store in the refrigerator or basement. After two weeks, you can invite guests to taste delicious mushrooms.

How pleasant it is to open a jar of salted chanterelles in winter! They always turn out fragrant and tasty, so they are added to soups, salads, appetizers and main dishes. Required Ingredients for cooking:

Chanterelles - 2 kg.
Garlic - 6-7 cloves.
Dill - bunch.
Salt - to taste.

Cooking steps:

Bon appetit everyone!

There is nothing complicated in all the recipes. Salt mushrooms and treat your relatives and friends!

You can pickle mushrooms for the winter using a dry, cold and hot method - it all depends on the type of mushrooms you have.

In our family, salted "tubular" individuals are more loved - butter mushrooms, mushrooms, boletus, boletus ... Therefore - with a happy combination of various circumstances: weather, time, desire and, of course, luck - we harvest them.

At the same time, you should know that mushrooms, 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 sorting the mushrooms, they will also have to be washed. cold water changing it several times.
Then, those mushrooms that are larger can be cut into several parts, small ones are left intact.

It is important to know that in some mushrooms (such as butterflies, mossiness mushrooms and boletus mushrooms), the cut point quickly darkens - it oxidizes in air. To avoid this, after cleaning (or cutting) they should immediately be placed in slightly salted water - so they will eventually look more appetizing.

Next - mushrooms should be boiled in salted water. To do this, the water must be brought to a boil and salted, and then put the prepared mushrooms into it. Do not worry if it seems that there is not enough liquid, because when heated, the mushrooms 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 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 a way to stock up on mushroom preparations for the winter and enjoy great taste mushrooms on holidays and weekdays. You can salt a variety of mushrooms - first of all, milk mushrooms, mushrooms, chanterelles, as well as honey mushrooms, boletus, boletus, fly mushrooms, butterflies, etc.

Salted mushrooms are not only ready-made tasty snack. Then they can and should be fried, boiled mushroom soups, stew.
When salting, as well as when, it is necessary to follow certain rules for processing and preparing mushrooms for harvesting.

First of all, mushrooms need to be sorted out and sorted into varieties (it is better to salt separately, with some exceptions). Next, the mushrooms must be cleaned and soaked at least overnight (preferably for a day). The water must be changed, and the mushrooms themselves should be put in a cool place. Then the mushrooms are cut (for lamellar, it is important to cut off the legs). You can salt different ways– dry salting, hot salting and cold salting.

Salting mushrooms

Mushrooms are salted in two main ways - cold and hot.

Salting milk mushrooms in a cold way involves salting raw mushrooms. Mushrooms must be soaked, periodically changing the water (a couple of hours). White and black pickles can not be soaked - there is no bitterness in them.

Salt is poured on the bottom of the dish, leaves of cherries, currants, horseradish, dill stalks are laid out. Mushrooms are laid in layers with hats down. Every five to ten centimeters, mushrooms are sprinkled with salt and spices, garlic and pepper are also put. Leaves of cherries, currants and dill are laid on top of the mushrooms. They not only improve the taste and aroma, but also protect against mold.

From above, the mushrooms are pressed with a wooden circle or a smaller lid. Salted milk mushrooms should be stored at a temperature of + 5-6. If stored at minus, the taste will deteriorate. If there are few mushrooms, they can be salted in a glass jar under a plastic lid. They should be stored in the refrigerator.

Salting milk mushrooms in a hot way

Gained particular popularity hot way. Many types of mushrooms can be salted in a hot way - milk mushrooms, volnushki, mushrooms, some varieties of russula.

So, salting milk mushrooms in a hot way is done like this. AT this case milk mushrooms are not soaked (as in the cold method). To get rid of bitterness, the mushrooms are boiled (no more than half an hour), then they get rid of the liquid, letting the water drain.

Salting milk mushrooms in a hot way also requires less blanching (heat treatment) in time. To get rid of the milky juice, put the mushrooms in boiling water for 6-8 minutes. It is convenient to use a colander if there are few mushrooms. Then the milk mushrooms are thoroughly washed with cool water until cool.

Mushrooms are put in jars, pots or other containers for salting, sprinkled with salt, herbs, seasonings (dill, tarragon, fragrant onions and (or) garlic, horseradish are added. Celery, cherry, currant and oak leaves can be added if desired. Salted milk mushrooms are stored in a cool place.You can start feasting on them in one to two weeks.

Step 1. We prepare dishes for salting.

For salting mushrooms, it is better to choose a wooden tub, an enameled pan or a glass jar. The selected dishes are thoroughly washed in water. Then wipe dry with a towel.

Step 2. Prepare the mushrooms.

Mushrooms (boletus, boletus, mossiness mushrooms, honey mushrooms, chanterelles, nigella, valui, champignons) thoroughly clean from the ground, rinse, put in an enamel pan.

Step 3. Cook the mushrooms.

Pour water into a saucepan with mushrooms, put on fire and lightly salt. Bring to a boil and cook, stirring with a wooden spoon and skimming off the foam. Russula is boiled 5 -6 minutes; milk mushrooms, volnushki, whites and grays - 8 - 10 minutes; porcini mushrooms, aspen mushrooms, boletus mushrooms, mossiness mushrooms, boletus and champignons - 10-15 minutes; mushrooms, chanterelles, valui, rubella and other mushrooms containing bitterness - 25-30 minutes.

Then drain the water in which they were boiled, and rinse the mushrooms in cold water, leaning back in a colander to glass the water.

Step 4. Mix the ingredients.

Mushrooms prepared in this way should be placed in dishes (tubs, jars, pans) and salted at the rate of 45-60 grams of salt on the 1 kg boiled mushrooms and cover with a wooden circle with oppression. Garlic, onion, horseradish, tarragon or dill can be put in mushrooms as a seasoning.

It is better to chop the onion into small cubes beforehand.

You can either squeeze the garlic through the garlic press, or cut it into small pieces, or even throw it whole. but this is on condition that the teeth are small. I cut the garlic into slices so that the mushrooms were better saturated with the aroma of garlic when salted, but garlic was squeezed into a couple of cans for the experiment in a couple of cans with the help of a garlic maker.

After all the mushrooms have been salted, they can be put in jars and corked with plastic lids. Mushrooms salted in this way can be eaten through six - eight days.