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 their 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 purer 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. Perhaps this is true, but each individual sample requires a different heat treatment time.

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 caps are large, it is better 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 differs from the previous one in that everything is marinated in its own juice, without the use of 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, pour plenty of salt on the bottom and top layer, 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 for 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 its 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 lay 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 a cold method. 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

Cowsheds should be soaked in cold water overnight. 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.

Autumn among fans of "quiet hunting" is associated mainly with the forest, clean air and the opportunity to harvest a good harvest. They know many ways to keep their prey from going to waste, how to pickle a wide variety of mushrooms, creating a tasty food supply for the winter. Then households, friends and good acquaintances will treat themselves to a delicacy.

For salting, as well as for food in general, only mushrooms that grow in the depths of the forest are suitable. It is better to leave specimens near the roads, because, thanks to the porous structure, they absorb, like a sponge, toxins, heavy metals that have appeared due to the large amount of exhaust gases.

It is also better to leave too large, clearly aging mushrooms, the caps of which will be full of wormholes, to feed the forest dwellers. After cleaning, almost nothing will remain of them - it is better to find only a recently sprouted family. It is recommended to start searching in the early morning, at 5 o'clock. Collected at such a time, they will retain their elasticity and will be stored longer.

Is it possible to salt mushrooms in a plastic bowl?

It is not recommended to use plastic dishes for salting. But if you need to deal with mushrooms immediately, and there is no other free container, you can use barrels or containers designed for hot and cold food. The walls of such containers will withstand for some time the influence of an aggressive environment, which is a strong brine.

Then, at the end of salting, the stocks must be transferred to a wooden, enameled or glass container.

Preparatory stage of salting

Arriving home, you need to distribute the time so that the processing begins throughout the day, ideally immediately. If urgent matters await, it is recommended to soak the mushrooms in cool water. So it will be possible to extend the preservation time by 10-12 hours, no more. Postponed until the evening, simply dry, the crop will begin to dry, worms will become active in it.

Sorting

The first stage of work is sorting, during which:

• mushrooms are divided by type;
• suspicious specimens are thrown out;
• spoiled ones are selected;
• leaves, fragments of twigs are removed.

If the gifts of the forest are not enough, you can pickle a kind of assortment by choosing the most suitable recipe for this.

cleaning

Processing is impossible without the second stage - cleaning of adhering dirt, mucous coating on some types of hats. To do this, it is enough to use water, preferably running. The stagnant liquid will have to be changed until it becomes absolutely clean. The smallest amount of time for cleansing will require mushrooms, which are sometimes enough just to wipe.

slicing

Peeled mushrooms need to be chopped, especially large specimens. The pieces should be at least approximately the same size so that, in the end, the salting has the same, excellent taste. Initially, the legs are cut off at a distance of 5 millimeters from the bottom of the cap, then, if desired, the remains are additionally crushed.

soaking

A significant number of mushrooms have a bitter taste, which can be removed by soaking. In a container with cool water, they are kept for various times.

For example:

1. Milk mushrooms - about 5 days.
2. Waves - 3 days.
3. Loading - 2 days.
4. Bitter - 4 days.

The water used for soaking must be changed daily 2 times. But white mushrooms, russula, mushrooms do not need to remove bitterness. They are immersed in salted water for a short time only for the remaining worms to surface.

Methods for salting mushrooms

Due to its simplicity, salting mushrooms is popular, which has given rise to a lot of ways. These include fast, hot, cold, dry salting. Recipes have been created for similar processing of not only fresh, but also frozen crops.

Quick salting

For quick salting, jars are mainly used, the portion size of which simplifies storage. The method is simple and affordable, to implement it, you need to put hats on the bottom of the container, then legs, and fill them with salt, without sparing. After the appearance of a brown liquid, the delicacy can be consumed.

Quick salting is not used for long-term storage, but the method is excellent for creating a delicacy in the shortest possible time.

hot way

The hot method is also simple, as it does not require much effort. It is necessary to prepare an enameled pan, in which half a glass of salted water is poured into 1 kilogram of mushrooms, spices are added. Cooking, with frequent stirring, lasts 10-25 minutes; as soon as the pieces begin to settle, and the brine has become transparent, the fire is turned off. Hot-cooked delicacies are ready to eat only for 40-45 days.

cold way

Mushrooms that do not need to be pre-boiled can be salted in a cold way. After soaking, raw hats are laid, alternating in layers no thicker than 5-6 centimeters, with salt in a barrel or a large saucepan.

To improve the taste are also used:

• dill umbrellas;
• cherry leaves;
• sprigs of currant;
• cumin seeds.

Oppression is laid on top, the dishes are covered with a natural cloth and taken out to the utility room.

Dry salting

The dry salting method is suitable mainly for pods, saffron milk caps, and sometimes russula. The blanks are placed, sprinkled with coarse-grained salt, into a barrel and pressed down with oppression. The juice that comes out should be enough to cover the mushrooms. It is forbidden to add water, the product with its own spicy aftertaste does not need aromatic herbs, spices. To create stocks, it is not recommended to buy iodized salt, because because of it, the workpiece quickly turns sour.

in a barrel

Mushrooms in a wooden barrel, and even better, made of oak, are salted in the standard way using a load. However, before work, the container must be prepared - tarred, and then check the quality of work by filling it with water.

Fluid must not seep through cracks. Also, the barrel must be sterilized by washing with a brush, dousing with boiling water or fumigating with juniper.

without vinegar

Preferring to use a minimum of auxiliary ingredients, mushroom pickers often refuse to use vinegar. You can replace it with red currants, which is highly recommended for people with gastrointestinal problems and just gourmets. For salting, blackcurrant leaves are harvested, giving the workpiece a pleasant aroma and flavor.

Salting frozen mushrooms

Since mushrooms are frozen only after full preparation, their pickling becomes very simple. Such changes are resorted to if you need free space in the freezer, for the holiday. Defrost should be done naturally, without additional heating. As soon as they drain, you can start layering (with salt and spices) laying in glass jars. Products of this kind should be used within 2-3 weeks.

Recipes for salting mushrooms at home

Salting of mushrooms is recognized as correct, depending on the type. Thanks to it, it will be possible to emphasize the taste, extend the shelf life of the product.

Milk mushrooms

For salting 1 kilogram of breasts in a cold way, you will need several ingredients:

• 80-100 grams of salt;
• 3-4 umbrellas of dill;
• 5 black peas and the same amount of allspice;
• 3-4 cloves of garlic.

You can also, focusing on your own taste, add a bay leaf. Spruce milk mushrooms are placed in a container, at the bottom of which there is already salt. After filling, it is placed in the refrigerator for 3.5-4 weeks.

mushrooms

Preparation of mushrooms consists in cleaning and removing the legs, since only hats are used for salting. For 1 kilogram of raw materials, salt and at least 5-7 cloves of garlic will be required. Hats are kept in water for literally 5-10 minutes, then they need to be poured over with boiling water and placed in a colander.

While the workpiece is draining, the garlic should be finely chopped. At the end, the ingredients are mixed, placed in a container and hermetically sealed. Salted mushrooms are kept cool.

Honey mushrooms

For salting mushrooms, you will need a standard set of spices and other ingredients to your own taste: black pepper, bay leaf, dill umbrellas, black currant. Already peeled mushrooms must be kept in salted water, and then they are tightly packed in layers in a pan and pressed down with oppression. So the mushrooms should stand for 4-5 days, after which the resulting liquid must be poured out.

oyster mushrooms

Preparing oyster mushrooms is not too different from working with mushrooms or mushrooms. You also need to remove the hard legs and rinse healthy hats. Mushrooms will need to be blanched for about 6-7 minutes.

During this time, the liquid is re-prepared, in which you need to add spices, all the ingredients and salt. After welding, the brine is filtered, boiled again and used to fill jars with already laid mushrooms. It is allowed to include blanks in the diet after 5-6 days.

Oilers

If you do not remove the sticky layer on the oil cap, the workpiece will become unpleasant in taste. And since this type of mushroom only swells from water, it is better to dry it a little before processing, and only then proceed to cleaning using a rag or knife.

The oil is salted as follows:

1. Boil 20 minutes.
2. Let drain using a colander.
3. Lay in layers in a barrel.
4. For 1-2 days they press down with a load.

Then the mushrooms can be moved to a glass container, poured with brine and rolled up. The product is ready for use already in the third week.

White mushrooms

Porcini mushrooms for salting are used whole or chopped. For the brine, you will need a standard set of ingredients, consisting of currant leaves, salt, black pepper, dill umbrellas, and garlic. Mushrooms are added to already boiling water and boiled for 25-30 minutes. During this time, they need to be stirred, carefully remove the resulting foam. Further, the whites can be placed in jars, poured with brine and rolled up.

Chanterelles

Chanterelles retain their taste and aroma well after cold pickling, preparation for which consists in soaking for 24 hours. The brine should be sour-salty, for which a little citric acid is added to the water. Chanterelles are stacked in jars in layers; on top of the pickles, to improve the taste, they often pour a little vegetable oil.

Gobies

The bitter taste of gobies is a signal that they need to be soaked before creating a winter harvest. The procedure lasts several days, during which the water must be changed. After a while, the mushrooms can be boiled for 20-25 minutes, cooled and transferred in layers to jars. The ambassador is poured at the end, just before closing the container with lids.

Pigs

Due to the several preparatory steps, working with pigs will require some patience. After soaking the mushrooms for a day, you need:

• boil for 6-7 minutes;
• Rinse;
• boil again for 25-30 minutes;
• rinse again.

Now the blanks are transferred to salt water, where they are processed for 35 minutes. After that, it remains to put the pigs in jars, pour, press down with oppression. These mushrooms are salted until fully cooked, at least 1.5 months.

Volnushki

The salting of the waves lasts 1.5-2 months, and all this time they need to provide a temperature in the storage place of 0-10 degrees. Soaking mushrooms takes 2.5-3 days. Otherwise, the cold ambassador does not differ in special nuances.

cowsheds

The soaking time of cowsheds is limited to three days, then they can be boiled (30 minutes) and drained. The brine for pouring into jars is prepared separately, it is used only after laying the mushrooms, which were additionally boiled in it.

Storage of salted mushrooms

Mushroom stocks are recommended to be kept cool, otherwise the product will deteriorate, start to mold, “run away”. In some cases, it can still be saved, but the taste from such manipulations will certainly suffer. If the pickles are in the right conditions, they stay good until spring. After the onset of a new mushroom season, it is not recommended to include an expired product in the diet.

Mushrooms have become a popular product for a very long time, and many people go to pick them in the autumn. What could be tastier than salted mushrooms on the table in a cold winter? Only now they also need to be prepared correctly.

How to collect?

Each experienced mushroom picker will confirm that harvesting for the future begins even in the forest, at that present moment when you bend down, noticing a hat among the leaves and grass to get a forest trophy, cutting it under the spine. The finished product will be tasty only if the harvest is harvested correctly.

The selection of raw materials is required to be carried out away from the tracks, since these plants strongly absorb toxic emissions, and after eating such a treat, you can get very serious health problems. It is required to enter the forest at least a kilometer from the highway, it is there that those specimens grow that are suitable for salting for the winter.
Mushrooms are best picked in the morning, it is at this time that they contain the greatest amount of useful substances, and the caps are more elastic. Overgrown plants are recommended to be left for food by local inhabitants, because, as a rule, such mushrooms are tasteless and wormy. The most ideal are medium specimens with fixed and even hats.

What mushrooms can be salted

The best options for salting mushrooms for the winter are plastic varieties:

• loading;
• waves;
• milk mushrooms;
• valui;
• mushrooms;
• honey mushrooms;
• russula;
• rows;
• bitters;
• smoothies;
• serushki.

Of course, you should not neglect tubular specimens at all:

• white;
• oak trees;
• boletus;
• boletus.

These mushrooms are incredibly tasty and fleshy.

Sorting

After the collection in the forest is completed, the fruits need to be disassembled, best of all by varieties, since the taste of winter harvesting will depend on this. Of course, many mushroom pickers dump the entire find into one vat and cook them together, but it’s better not to be too lazy and sort them. Different types require a different approach to harvesting, so you need to cook them separately.

cleaning

After sorting, it is required to wash the product from dirt, debris, stuck needles and leaves, as well as from the outer crust.
The easiest way to prepare mushrooms and russula, they only need to be wiped with a damp cloth or brushed. Much less often, the product is washed with running water, but after these events it is thoroughly dried.

The rest of the varieties are simply rinsed in a colander or in a basin of water, but not for long, as this will affect the taste. In mushrooms, it is necessary to cut off dirty legs, in some varieties it is required to remove half the length.

slicing

In order to figure out how to pickle mushrooms at home, you first need to learn how to cut them correctly. To do this, they need to be sorted. Those that are small, leave as is, and distribute the others into pieces of the same size, but not less than 6 cm.

Some mushrooms have a large amount of easily oxidizing substances (saffron mushrooms, champignons, boletus, boletus), so they quickly darken in the air. In order to preserve their beauty and presentation, it is necessary to prepare a solution: pour 10 grams of salt and two grams of citric acid into 1 liter of water, and then send the prepared pieces there.

soaking

Before salting mushrooms after slicing at home, you need to go through one more preparatory stage. Most varieties need pre-soaking, while the period of such preparation will be different. For example:

• for valuable breeds (white, champignons, boletus, boletus, oak) - enough night;
• for russula, waves and milk mushrooms, it will take about 5 hours;
• Valui, black milk mushrooms, fiddlers and bitters differ in the content of a large amount of bitterness, they will have to be prepared for at least 5 days.

Of course, at this time it is required to constantly change the water, ideally this is done every 3 hours. Alas, it is not always possible to achieve this, especially at night. If the product is heavily contaminated, you can start by holding it in salted water (3% salt per total volume) for 4 hours, and use clean liquid for the rest of the time.

How to pickle mushrooms hot at home

Favorite spices are often used for this option, as well as bay leaves, dill and blackcurrant leaves. Salt is added in a proportion of 2 tbsp. l. per kilogram of mushrooms.

After harvesting, the crop is cleaned and sorted, if necessary, the roots are cut off. When mushrooms have large caps, they can be divided into several parts. Prepared fruits should be thoroughly washed in water, and some varieties will need to be soaked for several days.

For 1 kg of prepared ingredients, 1.5 liters of water are poured into a wide pan and salt is poured. Then the container is sent to the fire, after the liquid boils, mushrooms can be lowered into it. At the time of cooking, the ingredients are gently mixed with a wooden spoon or fork so that they do not burn and cook at the same time.

If foam appears, then it needs to be removed with a slotted spoon, then add bay leaf, your favorite seasonings, but always allspice. After boiling, the mushrooms are cooked for approximately 15-25 minutes (depending on the variety). Boletuses and boletus mushrooms need to be cooked the longest. For russula and waves, it will take only 10 minutes. The finished product must sink to the bottom. The brine will become transparent.

After that, the ingredients are carefully transferred to the container along with the brine and closed. The liquid in the container should be at least 1/5 of the total weight of the mushrooms.
The prepared product should be well infused. You can eat a snack after 40 days, but it is better to withstand a longer period.

cold way

If we salt the mushrooms in a cold way, the dishes in which they will be must be scalded with boiling water, and even better with a decoction, for the preparation of which it is recommended to use juniper branches. Favorite spices are poured at the bottom of the container, most often these are blackcurrant and cherry leaves, dill, garlic, horseradish, parsley, cloves, pepper and others. Then a layer of mushrooms is laid out on the spices, only with their caps down, but it should not exceed 5-8 cm, each of the balls is shifted with salt in a proportion of 40-50 grams per 1 kg of fruit.

Next, the product is covered with gauze, and a wooden circle is placed on top, and oppression is laid out on it. Mushrooms will shrink little by little, and therefore new layers can be added to them until the bowl is completely filled. Prepared dishes are left at medium temperature.

In the process of salting, it is periodically required to change the matter to a clean one, as well as rinse the oppression and carefully monitor so that mold does not occur. If this still happened, then you need to change the gauze and wipe the walls with a wet rag.
After 6 days, the mushrooms will compact well, and brine and a strong aroma will begin to appear in the dishes. After this point, the container is sent to the cold.

The finished product can be tasted after a few months.

Dry method

Since you can also use the dry method to pickle mushrooms at home, we will consider this option in our review. Only it is not suitable for all varieties, but only for those that do not need to be soaked. It gets its name from the fact that the prepared ingredients are not even washed, but simply peeled with a knife.

For this option, you can use traditional spices. The ingredients are laid out in balls in a wide pan or in a jar, previously scalded with boiling water. Each of the layers is sprinkled with salt, for this it is required to use more, in the calculation of 3-4 tbsp. l. per kilogram of mushrooms. Oppression is also placed on top so that the products begin to release juice. Pickles prepared in this way are usually ready in a few weeks. You can add ingredients as you go.

Storage

For those who have figured out how to salt mushrooms for the winter in jars, it will also be interesting how you can save the cooked product so that it remains tasty for a long time and does not deteriorate. To do this, it is recommended to use a well-ventilated and cool room with a temperature of approximately 5-6 degrees. They must not be allowed to freeze, as this will affect their taste. If the temperature is higher, then there is a chance that they will turn sour and deteriorate.
It is periodically required to check that the mushrooms are lowered into the brine, because without this they will turn black and moldy. If there is not enough liquid, then cool boiled water can be added.

How to salt milk mushrooms

The recipe for this dish is very simple. For the calculation, you need to use the basic proportions, for each kilogram is taken:

• 3 dill umbrellas;
• 3 art. l. salt;
• 2 laurels;
• 2 peas black and 3 allspice;
• 3 cloves of garlic.

For their preparation, you can choose a cold method. It is necessary to soak the ingredients before starting the procedure. If they are small - 3 days, when large - 5 days. Change the water in the morning and evening to keep it clean.

After the preparatory stage, the milk mushrooms are stacked with their hats down, and everything is covered with a load on top. For a month, you need to send the prepared container to the refrigerator. And after that they can be distributed in jars, only sterile. The brine in which they were located is poured into prepared containers with the product, and a small amount of oil is poured on top. Each jar is covered with a lid and stored in a cool place. This technique is considered the most popular recipe.

How to salt milk mushrooms in a hot way, every housewife should also know. To do this, you need mushrooms, herbs, garlic, dill, cherry and currant leaves. For one liter of filling, you need 1 tsp. sugar and 3 tbsp. l. liquids.

Sort the milk mushrooms, rinse, boil, cool and arrange in jars. Add garlic, dill and scalded cherry and currant leaves to each container. Bring water to a temperature of 100 degrees and dilute sugar and salt in it. Then pour jars with brine, cover with lids. Use a cool place for storage.

White mushrooms

• 2 tbsp. l. salt "Extra";
• 700 ml of water;
• 5 cloves of garlic;
• 3 peas of allspice and black pepper;
• 2 dill umbrellas;
• Bay leaf.

Those who are interested in how to salt porcini mushrooms need to know that this is done only in a hot way. Large specimens can be cut into pieces, and small ones can be prepared whole. The water should boil and it is required to dissolve the salt in it and send the mushrooms there. Cooking time takes 1.5 hours, then add spices there and cook for another ten minutes, regularly removing the foam. After that, all the water is drained through a sieve into a separate container.

Every hostess should know how, since they turn out incredibly tasty. Next, you need to put garlic and dill cut into slices at the bottom of the cans. Then distribute the product, alternating it with garlic. Top everything with brine and roll up the lids. After a few weeks, they will be ready to eat.

Chanterelles

For them, it is better to choose a cold method. Mushrooms must first be kept for 24 hours in a salt-acid environment. To do this, 2 grams of citric acid and 10 grams of salt are sent to 1 liter of water, this is considered the main recipe. Not everyone knows how to salt chanterelle mushrooms in this way, so you need to consider everything in more detail.
Required for 1 kg of product:

• 2 dill umbrellas;
• 3 black peppercorns;
• 3 bay leaves;
• 1 st. l. vegetable oils;
• 3 cloves of garlic.

Chanterelles need to be doused with boiling water and wait until the liquid drains. The garlic is chopped into slices. Dill, bay leaf and pepper are laid out at the bottom of the jar. Then a double layer of mushrooms is laid out, everything is sprinkled with salt and garlic, so it is necessary to alternate.

Volnushki

Salting such mushrooms is not at all difficult. Before salting the mushrooms, they need to be carefully prepared, cleaned, and then soaked for three days.

For 1 kg of ingredients you will need:

• 0.5 tsp cumin;
• 40 grams of salt;
• 1 tsp dill seeds.

Salt and spices are mixed together. The product is laid out in layers and sprinkled with spices, oppression is applied on top. In a few months, cooking will come to an end. In order to understand how to salt volnushki mushrooms so that they remain tasty and do not deteriorate, you need to know that they need to be kept from 0-10 degrees.

Honey mushrooms

In order to prepare such products, it does not take much effort. They are small and do not require pre-treatment, they just need to be rinsed well. Next, boil for 10 minutes. After the liquid is drained, and they are washed. To figure out how to salt mushrooms, you need to know how to make a pickle for their preparation. This will require:

• 2 tbsp. l. salt;
• 2 cloves of garlic;
• 3 bay leaves;
• 3 allspice peppercorns.

After the liquid boils, spices and mushrooms fall there, everything should boil in this brine for 30 minutes. After they settle to the bottom, they are transferred to jars. Then the liquid in which the mushrooms were boiled is poured into the containers, an umbrella of dill and a few currant leaves are added to each. For storage, a cool room or refrigerator is ideal.

Salting in a hot way is most often applied to white, boletus, boletus, butter, chanterelles, honey mushrooms and goats. Less commonly, valui, russula and volnushki are salted like this.

The first way to pickle mushrooms in a hot way

After preliminary preparation and sorting, the mushrooms are boiled in salt water (see the article "How to prepare mushrooms for salting?").

Prepared mushrooms are cooked as follows (based on 5 kg of mushrooms): 3 cups of water are poured into an enameled pan, 100 g of salt and 6 bay leaves are added there. The water is brought to a boil, mushrooms are poured into it, after which they continue to cook everything together over low heat, stirring gently.

During cooking, mushrooms secrete juice, and foam forms on the surface, which is recommended to be removed with a slotted spoon.

Cooking time depends on the type and size of mushrooms. As a rule, we are talking about 15-20 minutes from the moment of boiling. When the mushrooms settle to the bottom, they are ready. Properly cooked mushrooms should remain strong, resilient, and the brine should be light, almost transparent.

After cooking, the mushrooms are immediately cooled (up to 40 degrees). To do this, it is recommended to place the pot with mushrooms in a large container with cold water.

Chilled mushrooms are packaged in small barrels, covered with a clean cloth on top. A wooden circle is placed on top of the fabric, and oppression (a bottle of water) is placed on the circle.

If glass jars (three-liter or ten-liter) are used for pickling mushrooms, then the jars should be filled with mushrooms so that they do not reach the neck by 1 cm. The jars are covered with a lid and taken out for 2-3 days in a warm room, and then in a dry, cold place.

Store containers with salted mushrooms at a temperature of 1 to 7 degrees Celsius.

A month later, the mushrooms are ready to eat.

The second method of salting mushrooms in a hot way

For salting in this way, mushrooms are sorted and cleaned of debris. In whites, boletus and boletus, the legs are cut off - they are salted separately from the hats. If large hats are salted together with small ones, then they are cut into 2-3 parts.

If valui, volushki or russula are used for salting, then they are first prepared for cooking: valui are soaked in salted water for 2-3 days, volushki - 1 day, and russula is simply cleaned of the film (see the article "How to salt mushrooms, volnushki in a cold way and russula?")

Prepared mushrooms are washed with cold water.

To obtain a brine (per 1 kg of mushrooms), pour 1/2 cup of water and 2 tbsp. spoons of salt. Salt water is brought to a boil. After that, mushrooms are immersed there.

During cooking, the mushrooms are gently stirred with a rake so that they do not burn.

When the water boils again, remove the foam formed on the surface with a slotted spoon. After that, 1 bay leaf, 3 black peppercorns, 3 cloves, 5 g of dill seeds and 1-2 black currant leaves are added to the brine.

Mushrooms in spicy brine continue to cook with frequent stirring: porcini, boletus and boletus - 20-25 minutes, valui - 16-20 minutes, and frills and russula - 10-15 minutes.

Mushrooms are considered ready as soon as they settle to the bottom of the pan. In this case, the brine should be almost transparent.

Boiled mushrooms are carefully laid out in a wide container so that the mushrooms cool down quickly.

The cooled mushrooms are transferred together with the brine into barrels or glass jars. From above, banks are covered with lids, and kegs - with a cloth. A load is placed on top of the fabric (see above).

Brine in jars and barrels should be no more than 1/5 in relation to the weight of the mushrooms.

Mushrooms salted in this way are suitable for consumption after 45 days (one and a half months).

The mushroom season is coming and with it the efforts of avid mushroom pickers. pickling mushrooms for the winter in jars is best suited for lovers of quiet hunting, city dwellers who, well, cannot stop without collecting a ton or two of mushrooms of various varieties over the summer.

Yes, you shouldn’t laugh, many people go for mushrooms with baskets or buckets, and I know some mushroom pickers who immediately go to the forest on a horse with a cart and do not come home until this cart is full. But this is in the countryside, everything is on a grand scale here, and then we sit for days, sorting and soaking mushrooms. After all, they need not just to be salted deliciously, or, first you need to properly assemble them, then prepare them, but only after that look for recipes.

Rules for collecting and preparing mushrooms for salting

Very often I see a picture when I drive up to the city, cars stand along the roads, and residents of the metropolis dart along the forest belt in search of mushroom places. And they are unaware that mushrooms most of all absorb all the heavy metals and toxins that accumulate on the roads from exhaust gases. Imagine what kind of mushrooms can be pickled with such a set of chemicals.

1. The most important rule when picking mushrooms is to look for mushroom places no less than a kilometer from the road. Difficult? But health is more important.
2. Another rule is to go for mushrooms at five in the morning, but not in the afternoon. In the morning, the collected mushrooms are crisp, tight and store better.
3. The third rule - do not be greedy, do not take a big bag with a huge hat, most likely it is already very old and you can see wormholes in the section. It is better to look for a family of young mushrooms or tiny russula.

How to prepare mushrooms for salting

First, about salting methods, there are three of them, and all of them are suitable for salting mushrooms in jars:

• hot way
• cold way
• Dry salting

These methods differ in the duration of cooking, they are not suitable for all types of mushrooms. But more on that below. Now I want to talk about why it is important to sort mushrooms and how to prepare them for pickling.

Usually in the forest we tear everything into one basket, rejoicing in the good mushroom season. Since childhood, my son has been a big fan of picking mushrooms, and therefore I often have to take mushrooms apart with baths, well, because in a large bath on the street it is most convenient to wash and sort mushrooms.

I always do this with mushrooms, I pour them all together into a large cast-iron bath, I have it specially in the yard, and fill it with water so that all my mushrooms are completely hidden, at the same time dried leaves, needles and any garbage will peel off from them.

Immediately I begin to reject and sort the mushrooms. It is imperative to disassemble them by variety, because the cooking time is different for everyone, and some also need to be soaked for a long time, some are not required at all.

We select mushrooms, podgruzdki, volnushki, they need to be soaked for up to five days with frequent changes of water.

I put the russula and white mushrooms in a separate bucket, they do not need to be soaked at all.

From the hats of some, for example, we remove the skin. And some need to clean the legs to become bright and beautiful, these are boletus and boletus.

At the same time, we need to carefully look at the mushrooms so that among them we do not come across poisonous ones, some are very good at disguising themselves. I also check the mushrooms for the presence of living creatures in them, they are very small, and already wormy, of course they go to waste.

Hot pickling of mushrooms for the winter in jars

Yes, this method is best for canning mushrooms in jars. Yes, and you can close any mushrooms in a hot way, like milk mushrooms, butter mushrooms, aspen mushrooms, butterflies, volnushki, chanterelles.

The advantage of this method is that the mushrooms are cooked quickly, in a month, sometimes you can already try them earlier. But they are not as crispy and do not keep as long as cold-preserved ones.

The mushrooms are already prepared, washed and soaked, before cooking, you must first weigh them in order to know how much salt we will need. It is added for every kilogram of mushrooms - two tablespoons.

Mushrooms are poured with water and boiled for about half an hour, milk mushrooms are best boiled for forty-five minutes. The foam must be removed during cooking. Then we throw them back in a colander and let them cool. During this time, we will prepare jars, I have five-liter ones with a wide neck, so that it is convenient to put oppression.

At the bottom of a sterile jar, first we lay a layer of spices, you can choose according to your taste, most often these are dill umbrellas, parsley and garlic. Then a layer of mushrooms is laid out, sprinkled with salt, and again there is a layer of spices, until the mushrooms run out. We fill all this with brine, drained after boiling the mushrooms, and put oppression so that the mushrooms completely go under the liquid. So they will stand for a couple of weeks in the cold. Then they can be decomposed into smaller jars.

Salting mushrooms for the winter in a cold way

This method provides for a longer aging of mushrooms, for example, white milk mushrooms can be eaten only a month and a half after salting. But how crunchy they are! Well, who tried, he knows.

This method does not require heat treatment, but the mushrooms must be carefully prepared, soaked before salting with frequent changes of water.

The whole method is interesting in that the mushrooms are laid out in a clean container in layers with seasonings, I put dill in umbrellas, allspice and black pepper, bay leaf and garlic cloves, cut lengthwise. I sprinkle each layer of mushrooms with salt, two tablespoons per kilogram, so the mushrooms are always weighed beforehand.

A layer of spices comes on top and a load is laid on it so that the mushrooms give juice. In this case, you need to observe if the juice is poorly released, then the weight of the oppression needs to be increased. So the mushrooms should stand in the cold for a month and a half, they can be planted in batches if there is room.

Dry salted mushrooms

A simple and quick way, but not suitable for all mushrooms, but only for those that do not need to be soaked. Why the method is called dry, mushrooms are not even washed. My grandfather usually salted russula like this, removed the top peel from the hats with a knife, cleaned them a little and salted them.

For this method, you can also use the same seasonings. Mushrooms are also laid out in layers in a jar or a wide convenient pan, scalded with boiling water. Each layer is salted, in this case more salt should be used, 3-4 tablespoons per kilogram of mushrooms. Oppression is also placed on top so that the mushrooms begin to secrete juice.

Russula or mushrooms salted in this way are usually ready in two weeks. Mushrooms can also be added as they arrive.

Salting mushrooms with garlic for the winter in jars

Oh, and we like little butters prepared in this way, it’s also good that they don’t need to be soaked. And with garlic they can be served on any festive table and not only, a nice thing.

For this recipe we need:

• A kilogram of mushrooms, you can any
• Two tablespoons with a small slide of salt
• Three heads of garlic
• A couple of dill umbrellas
• Two sheets of horseradish
• Five leaves of blackcurrant
• five carnations
• Large bunch of dill

How to pickle mushrooms in this way:

We first wash them and soak them if necessary. Then be sure to remove excess water, let stand in a colander for a while. We sterilize the jar and dry it.

Rinse the greens, peel the garlic and cut lengthwise into plates. First lay out a layer of greenery, horseradish leaves, dill umbrella, currant leaves. Next, mushrooms go up with hats, we add them abundantly, sprinkle with dill and chopped garlic. We fill the jar with such layers.

We put oppression on top and remove the mushrooms for two weeks in the cold. Then the mushrooms can be decomposed into small jars, pour a layer of vegetable oil on top and close with nylon lids.

Porcini mushrooms for the winter in jars

For salting we will need:

• Kilo white mushrooms
• Two tablespoons with a small slide of salt
• 0.7 ml water
• Three peas of black and allspice
• five cloves of garlic
• laurel leaf
• Two umbrellas of dill
• Three carnations

How to salt porcini mushrooms for the winter:

Mushrooms are first cleaned, then washed, if necessary, then cut into pieces. Peel the garlic and cut into lengthwise pieces.

We dilute salt in a saucepan and put the mushrooms to boil, fifteen minutes will be enough in time, but all the time you will need to remove the foam. Then we add all the spices to the water with mushrooms and cook for another five to seven minutes.

In a sterilized jar at the bottom we place dill and a few cloves of garlic. We spread the mushrooms, sprinkling each of the layers with garlic. Top with brine and roll up the lids. After two weeks, mushrooms can be tasted.

Salting milk mushrooms for the winter

For her, we need to take:

• Kilo white mushrooms
• Three tablespoons of salt
• Three umbrellas of dill
• Six peas of black pepper
• Three peas of allspice
• Three carnations in buds
• Two leaves of lavrushka
• Three cloves of garlic

How to salt milk mushrooms:

We sort, clean, wash the mushrooms. They need to be soaked for three days before salting, only in the morning and in the evening do not forget to change the water to clean. After these days, we put the finished mushrooms upside down in a container, sprinkling the mushroom layers with spices and salt. We put heavy oppression on top and forget them in the refrigerator for thirty days.

After a month of salting, we take out the container and sterilize small jars, put a little salt on the bottom of each, fill it with mushrooms along with the brine, pour either salt or vegetable oil on top. We close the lids and put the jars in the cold.

Salting mushrooms for the winter in jars

What we will need to take for the recipe:

• Kilo of saffron milk caps
• Three tablespoons of salt
• five cloves of garlic

How to salt:

We cut off the legs of the mushrooms, we will only salt the hats. We wash them well and pour them with boiling water. We let it stand for three minutes under the lid, then let the water drain completely and salt the mushrooms, we also add garlic cloves. Mix the mushrooms well and leave for half an hour.

We prepare sterile jars, preferably half a liter. We put mushrooms tightly in them, pour a layer of salt on top and close the lids. We keep cold.