The value of the products of the mushroom kingdom lies in the rare balanced composition of the natural components of food: proteins, carbohydrates, fats, minerals, vitamins. It has long been believed that mushroom dishes replace meat in the winter season. Until the beginning of the 20th century, salting and drying were the main quick and inexpensive methods for harvesting mushrooms for long-term storage. They have not lost their popularity to this day.

Not only delicious, but also healthy

A significant part of the list of mushroom contents is water, since here it is 90%. That is why mushrooms are easily digested, have low calorie and comply with dietary guidelines. In terms of composition, mushrooms are close to fruits in terms of the amount of minerals, meat dishes- by protein content, to vegetables - by the presence of carbohydrates.

The porous structure of mushrooms allows you to digest them for a long time and at the same time not feel hungry. In addition, mushrooms are a source of essential protein compounds (tyrosine, arginine, glutamine, leucine), fatty and unsaturated fatty acids, a special place among which is occupied by lecithin, fatty acid glycerides, palmic, stearic, butyric acids.

Vitamins of group B (B1, B2, B3, B6, B9), A, D, E, PP regulate the activity of the nervous and blood systems, help improve the appearance of hair, nails, skin and blood vessels of the body.

Mineral components - zinc, copper, phosphorus, sulfur, manganese, potassium, calcium - are involved in the working processes of the heart and blood vessels, activate metabolism, promote the production of pituitary hormones, remove dangerous cholesterol, strengthen the heart muscle.

Important components of mushrooms are beta-glucans, the presence of which enhances immunity, they are very effective against cancer. And the natural melanin in the composition of the product is a powerful natural antioxidant.

Did you know? The wild-growing edible sulfur-yellow tinder fungus (Laetiporus sulphureus) has an incredible taste reminiscent of fried chicken.

Salting mushrooms only enhances beneficial features constituents mushroom product. After all, when they are salted, a characteristic viscous liquid is released, which, enveloping the walls of the stomach, protects them from direct contact with gastric juice.

In addition, salted mushrooms relieve excessive love for sweets. The brain perceives sugar as a kind of drug. Consumption is not limited to small doses, you want more and more. In some cases, this behavior is due to a lack of zinc in the blood.

The amount of zinc in salted mushrooms is comparable to its presence in mussels and oysters. A natural, less expensive mushroom alternative, when used regularly in food, normalizes the balance of zinc in the blood and promotes weight loss in the long run.

Kitchen appliances and utensils

Here is an interesting method of salting mushrooms, which has the following advantages: no bitterness, the possibility of consumption after a couple of weeks, the mushroom material does not shrink.
From kitchen utensils will need:

• cutting board;
• three-liter jars;
• pots for 4-5 liters of water;
• capron covers.

List of ingredients

Ingredients are listed on three liter jar. Must have:

• salt (set the exact amount over time);
• several sheets of horseradish;
• a head of garlic;
• peppercorns black and fragrant to taste;
• fresh or dried dill umbrellas 5-6 pieces;
• sunflower oil.

Features of the selection and preparation of mushrooms

A feature of the recipe is the removal of mushroom bitterness by pre-boiling in water for 3-5 minutes. To do this, we sort out the found mushrooms (we throw away the wormy and old ones), clean them of debris with a brush or a nylon cloth, cut them into convenient pieces, and rinse well.
In the boiled water of a 4-5-liter saucepan, put the mushrooms and a tablespoon of salt in a 4-liter and a tablespoon with a slide in a 5-liter saucepan.
Boil for 3-5 minutes. Then we drain the water, wash the mushroom mixture and let the water drain for about 20 minutes. Mushrooms are ready for salting.

Did you know? In the XYII-XIX centuries, salted milk mushrooms and mushrooms became a delicacy product for export to European countries. The popularity of mushrooms was so great that the name of mushrooms took root in the languages ​​of many states. So, the Germans call them Reizker, and the Hungarians- Rizike.

Step by step cooking recipe with photo

1. At the bottom of the jar we put a sheet of fresh horseradish and a sheet from an old can of already fermented mushrooms. If you are doing it for the first time, then you can only get by with fresh horseradish leaves.
   
2. Add half a serving of garlic, dill whisks, allspice and black pepper. Sprinkle two pinches of salt on top.
   
3. Mushrooms are laid in layers of 3-4 cm. Each layer is also salted with two pinches of salt (or at your discretion).
   
4. Having reached the middle of the jar on top of the mushrooms, lay out the remaining garlic, dill whisks, allspice and black pepper. We add salt.
   
5. We continue to alternate the mushroom layers, periodically compacting them. It should be borne in mind that in the upper layers of the jar of mushrooms there is less, which means that less salt is needed. About one pinch.
   
6. Leave 3-4 cm free to the top edge of the jar so that the brine does not spill out due to rising mushrooms.
   
7. Cover the last salted layer of mushrooms with two sheets of horseradish and sprinkle with a pinch of salt. That is, we make a special shutter that will not allow the mushrooms to rise.
   
8. Watering from above sunflower oil at its discretion to close the access of oxygen to the fermentation process. Otherwise, the quality of salted delicacies will deteriorate significantly.
   
9. We close the nylon lid and send it to a cool place for two weeks. Is it a refrigerator or cellar.
   

If you doubt the correct amount of salt, then after two days you should taste the mushrooms, because by this time the salt has already been distributed evenly over the jar. Salt can be added on top if needed.

How and where to store the workpiece

The process of salting the mushroom mass takes place normally in barrels, and in enameled buckets, and in glass containers. The main thing is to keep the dishes and products used clean. Pre-scald the container with boiling water or sterilize.

Dry cool place the best option for salt storage. It is optimal to store salted mushrooms at a temperature of +5 ... + 6 ° C, in the refrigerator.

But salted mushrooms stored in tubs, buckets, it is better to place in the cellar. Someone manages to store pickles on the balcony in the winter season.

To protect the salty gifts of the forest from freezing, they are placed in specially prepared insulated containers. Insulation is old warm clothes, blankets, wood chips. The main condition for high-quality storage of the product will be maintaining a constant temperature regime:

• temperatures below 3 degrees make the mushrooms soft, falling apart, tasteless;
• high temperatures lead to souring.

Do once a week shifting or shaking the mushroom mass. If there is not enough brine, add cooled boiled water. The mold that appears must be removed. If it appears again and again, then remove the mushrooms, rinse and cover with new brine. The storage period, subject to all conditions, is limited to six months.

Important! Wooden tubs and barrels are most suitable for salting, except for products made from aspen. Dishes made of clay and galvanized sheet are categorically not suitable for the salting process.

What mushrooms are best for pickling

All types of edible gifts of the forest are subject to the salting process. But on palatability agaric mushrooms with a characteristic bitter taste and unusual aroma have superiority. These include:

• redheads, ( top quality salting);
• , whites, (you can salt with a total mass);

Noble mushrooms and milk mushrooms are certainly salted separately from the rest of the row of the mushroom kingdom.

Fans of "quiet hunting" often face a situation where they can feed all relatives, neighbors and acquaintances with the collected mushrooms, and a few more buckets will remain. In such cases, it is good to salt the mushrooms: they are stored well, and tasty - you will eat your mind. Only not everyone knows how to salt mushrooms correctly. But it's not at all difficult.

Prelude

First, the mushrooms are sorted out and the “sheep from the goats” are separated. In fact, all mushrooms are suitable for salting, except for poisonous ones. Perfectionists prefer to salt the mushrooms, sorting them out beforehand by type: mushrooms to mushrooms, mushrooms to mushrooms, milk mushrooms to milk mushrooms, and so on. Those who look at things more simply salt the mushrooms mixed. The main thing is that they do not differ sharply in taste from each other. It is generally not customary to salt tubular mushrooms, however, experimental enthusiasts salt both porcini and boletus, and are very pleased with the result. But mostly lamellar mushrooms go into salting: black and white milk mushrooms, mushrooms, russula, volnushki, bitters, valui and other gifts of the forest.

It would be nice to clean the collected mushrooms from dirt. It is best to rinse them under running warm water, thoroughly but quickly. The legs of the mushrooms should be cut off if the mushrooms are large. In general, pick mushrooms of about the same size.

Some types of mushrooms contain bitterness, so they will have to be soaked before salting, that is, hold them in cold water for several days. For example, volnushki and bitters are soaked for three days, milk mushrooms - up to five days, if they are very large, it is enough to keep the loads in water for two days. Water, of course, must be periodically changed to fresh.

Salting mushrooms in dry and cold ways

The most convenient mushrooms for salting are mushrooms. They do not even need to be washed - wiping with a napkin is quite enough. Some people don’t see the point in salting mushrooms, but they just eat them raw. But if you are going to salt mushrooms, then prepare a container of the appropriate size, salt and dill, or rather, its seeds. Salt will need somewhere a tablespoon per kilogram of mushrooms. Salted mushrooms in a dry way.

The mushrooms are folded in layers in a container (pot or bucket) with their caps down, sprinkling with dill seeds and salt each layer of mushrooms. A plate is placed on top, and oppression is placed on it. The role of oppression can be performed by a can or a jar of water, a heavy (clean!) cobblestone or a family bronze figurine - it doesn't matter. The main thing is that the mushrooms give juice in a couple of hours. You will immediately see this - the liquid will rise above the plate, completely covering the mushrooms. In this form, mushrooms are left at room temperature for a couple of days. As soon as a characteristic sourish aroma appears, the container is cleaned in a dry and cold place. If in the fridge large saucepan does not fit, put the mushrooms in clean scalded glass jars and close the lids. Just make sure that the brine completely covers the mushrooms, otherwise mold cannot be avoided. When it gets colder, the jars can be taken out to the loggia and stored there all winter. And you can try salted mushrooms already three days after salting.

Other mushrooms - mushrooms, milk mushrooms, volnushki, russula - are salted in a cold way, that is, with soaking. After soaking, the mushrooms are laid out in a container in layers, sprinkled with salt and adding horseradish, oak and currant leaves, allspice, Bay leaf. You also need about 40-50 g of salt per kilogram of mushrooms, and put spices to taste. On top of the mushrooms put oppression and make sure that the mushrooms do not protrude from the brine. Over time, the mushrooms will settle, so if you once again went into the forest and brought another batch of mushrooms, feel free to report a new portion to the container. Mushrooms cold salting Will be ready in about a month or so.

hot salting

For hot pickling, you need to boil the mushrooms in brine. But the brine itself does not require so much - mushrooms will give up excess liquid during the cooking process. For a kilogram of mushrooms, you will need 125 ml of water, two tablespoons of salt (regular, without iodine), bay leaf, a couple of currant leaves, three peppercorns, and cloves. They begin to cook the mushrooms by pouring half a glass of water into the pan and putting the mushrooms. Mushrooms should be stirred, and the resulting foam should be removed in time. Spices are added during the cooking process.

Cook mushrooms for a short time - no more than 20 minutes. When the mushrooms are ready, you will immediately notice that they will sink to the bottom of the pan. Then the mushrooms are taken out with a slotted spoon and placed in a basin or other wide container to cool faster. After the cooled mushrooms are laid out in clean, dry jars and poured with hot brine. The mushrooms will be ready in about 45 days. It is necessary to store jars with salted mushrooms by closing them with plastic lids and rearranging them in a dry and cold place - in a refrigerator or (if any) in a cellar.

offers you an article about pickling mushrooms . Salted mushrooms are extremely tasty and deservedly respected on the festive table. But, before you start salting mushrooms, it is very important to know the basic rules for salting mushrooms. And, if you want to "live until the golden wedding" and not have health problems when eating mushrooms, then it is very important to know basic rules of mushroom picking .

Methods for salting mushrooms:

Milk mushrooms, mushrooms, chanterelles, greenfinches, nigella, podgrudki, whites, volnushki, russula, serushki, valui, smoothies, violinists, rubella, bittersweet, fatties, rows are salted.
Mushrooms are thoroughly washed in clean cold running water in vats, tubs, bathtubs, low wide legs. If heavily soiled, soak for 3-4 hours in a 2-3% saline solution.
Large mushrooms are cut into pieces in diameter so that the maximum length of the pieces does not exceed 4-6 cm.
There are three ways to pickle mushrooms:
dry (for mushrooms and russula); cold with preliminary soaking (for milk mushrooms, podgruzdki, volnushki, valuev, whites, fiddlers) and hot with preliminary boiling (for everyone else).
Hot-salted mushrooms are ready to eat in a few days; they are quite soft and less shelf stable. The advantage of the hot method is not only in the speed of processing (the mushrooms are not soaked), but also in the fact that the mushrooms immediately, without “shrinkage”, fill the container tightly.
Cold preservation is longer: 1.5-2 months; mushrooms in this case are hard, when chewed they crunch pleasantly; they are kept very well. To remove bitterness, mushrooms are soaked in clean water, changing it several times. Soak in a cool place. The soaking time for each mushroom is different. Milk mushrooms, volnushki, russula are soaked from 5 hours to a day, and valui, black mushrooms, bitter gourd, violin - for 3-5 days. More valuable mushrooms are thoroughly washed, not soaked or boiled. To do this, mushrooms are placed in cold water overnight so that adhering leaves, stems, moss, etc. lag behind. In the morning, the mushrooms are sorted out, rinsed thoroughly with clean water and salted.
The amount of salt is recommended from 3.5-4.5% by weight of mushrooms.
It should be remembered that only certain mushrooms are prepared with the help of soaking: russula, milk mushrooms, russula, volnushki, etc. But mushrooms, valui, pigs, stitches, morels are cooked only hot, because when they are cold, severe poisoning is possible fatal.
Mushrooms can be salted in enameled and glass containers with a wide “throat” so that a circle with a load can be placed. But it is best to use tubs or barrels made of hardwood or spruce.
Barrels containing mushrooms are washed with warm water using brushes, soaked for 10-15 days in clean cold water, changing it every 3 days, and then steamed with soda ash (50 g per 10 l of water) or juniper.
Salted mushrooms are a ready-made snack, and are also widely used in fillings, salads, etc. They can be washed or soaked before use. Well-soaked mushrooms can be fried.
It is possible to process salted mushrooms into pickled ones.
The most favorable storage temperature for salted mushrooms
from 0 to 4 *C.

Dry salted mushrooms:

It is better not to wash the mushrooms before pickling, but to thoroughly clean them with a brush and wipe with a damp nylon cloth. If the mushrooms are washed, then after draining the water, they are placed with their hats down in layers of 5-6 cm in barrels, ceramic or glass jars and sprinkled with dry salt at the rate of 6% by weight of the mushrooms (or 40 g per 1 kg of mushrooms). Then, a freely passing circle is placed in a container filled with mushrooms, and a light oppression is placed on it. After 3-4 days, when the mushrooms settle and give juice, add fresh mushrooms and salt. Store in cellar or refrigerator.

Cold method of salting mushrooms:

With cold salting, the mushrooms are soaked to remove bitterness. To do this, prepared mushrooms are placed in barrels or barks with a double slatted bottom and a hole for draining water. Mushrooms are poured cold water, cover with a clean canvas and a wooden circle so that they do not float. For oppression, washed stones from durable flint rocks that do not dissolve in juice are used. salted mushrooms. Barrels are placed in a cool place and the water is changed at least 2-3 times a day. Soaking continues for 3-5 days. When the mushroom caps do not break, but bend, the soaking is stopped: the mushrooms are ready for salting.
Soaked mushrooms are placed with their caps down in layers of 5-6 cm, sprinkling each layer with salt and spices according to the recipe. The bottom of the vessel and the top layer of mushrooms are covered with a large layer of salt based on the recipe. The filled barrel is covered with a circle, on which oppression is placed. After 2-3 days, a new batch of mushrooms is added, repeating this operation until the mass subsidence stops and the container is filled to the maximum. Then it is topped up to the top with 6% salt solution and clogged.
There are other ways to salt.
Mushrooms (volnushki, russula, milk mushrooms) soak in cold water for 5-6 hours, just rinse mushrooms. After that, lay the mushrooms in rows in an enameled or glass container with hats down. At the bottom of the dish, pre-pour a layer of salt, put the leaves of black currant, cherry, horseradish, dill stalks. Sprinkle each layer of mushrooms with salt and spices to taste: pepper, garlic, bay leaf.
For 1 kg of mushrooms - 40-50 g of salt. After salting, close the mushrooms with blackcurrant leaves, cherries, dill stalks, put a clean cloth, a wooden circle and oppression. After 1-2 days, the mushrooms will settle and give juice. If there is not enough brine, increase the load. If mold appears, then the fabric needs to be changed, the load should be washed. Mushrooms are ready in 30-40 days. Store in a cold place.
To avoid souring mushrooms when soaking in hot weather, salting is used with preliminary blanching: mushrooms in a colander are placed in boiling water for 3-5 minutes or scalded 2-3 times, then quickly washed with cold water and salted in the same way. Prepared mushrooms by blanching are ready for use in 7-10 days.

Hot way to pickle mushrooms:

hot way pickles are also used in the absence of conditions for soaking mushrooms, hot weather, and also, if it is necessary to speed up their processing. Any mushrooms can be boiled before salting, but conditionally edible mushrooms are prepared only in this way, the bitterness is removed faster, they become elastic.
1 way. Peeled and washed mushrooms are boiled in lightly salted water. If you have several servings, then do not boil them in the same solution, they will darken and the bitterness will not be completely removed from them.
Boil mushrooms, russula, valui, volushki for 20-30 minutes, rinse in cold water, put on a sieve. Put in a bowl, sprinkling with salt: 40-50 g per 1 kg of mushrooms. Season with garlic, onion, horseradish, dill, tarragon. Put a weight on top. Keep cold. After 6-8 days, the mushrooms are ready and consumed cold.
2 way. At more mushrooms are dipped in stainless steel mesh blanching containers or willow baskets cleaned of bark and boiled in salted (2-3% salt) water for 15-20 minutes. Volnushki and whites blanch for 5-8 minutes, bitters, valui, fiddlers, which have especially bitter juice, up to 25 minutes. In this case, be sure to remove the foam. Blanched mushrooms are discarded on sieves to drain water. Then the mushrooms are salted in the same way as in the cold method, adding 6% salt by weight of the prepared mushrooms. For the passage of lactic acid fermentation, salted mushrooms are kept in barrels for at least a month. For 10 kg of salted mushrooms, 650 g of salt, 1 g of pepper and 2 g of bay leaf, 50 g of dill, 20-30 pieces of cloves and blackcurrant leaves are consumed.
Preparation of a semi-finished product for further use.
Porcini mushrooms, aspen mushrooms, boletus mushrooms, mossiness mushrooms, oak trees, butter mushrooms, boil mushrooms until tender for 10-20 minutes (for 1 kg of mushrooms - 1 glass of water and 45-60 g of salt), put in sterilized jars, pour boiled vegetable oil, tie with paper and Keep refrigerated. These mushrooms are a semi-finished product that can be used later. for marinating mushrooms or cooking fried; in soups, fillings.

The mushroom season is coming and with it the efforts of avid mushroom pickers. salting 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, pour them all together into a large cast-iron bath, I specially have it 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 examine 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 on the other hand, 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

simple and fast 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 serve them with garlic for any festive table and not only, nice deal.

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 required. 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 salt or pour it on top vegetable oil. 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.

1. Salting mushrooms - a cold way

INGREDIENTS:

● mushrooms (saffron mushrooms, black and white milk mushrooms, volnushki, russula) - 1 kg
● salt - 100 g
● currant - 10-12 leaves
● cherry - 5-6 leaves
● horseradish - 2 sheets
● dill - 2 umbrellas
● bay leaf - 2-3 pcs.
● peppercorns - to taste
● garlic - to taste

COOKING:

Wash milk mushrooms, volnushki or russula and pour cold water for 5-6 hours. (Ryzhiki are not soaked, but only washed). Pour a layer of salt on the bottom of wooden or ceramic dishes, put half the leaves of currants, cherries, horseradish and 1 dill umbrella. Lay the mushrooms in rows, sprinkling each layer with salt, pepper, garlic and bay leaf.

Put the remaining leaves on top, cover with a clean cloth, then with a cutting board or plate and put oppression (after 1-2 days, the mushrooms will settle and give juice. If they release little brine, oppression should be increased). The fabric needs to be rinsed from time to time. Mushrooms will be ready in 30-40 days. After that, they must be rearranged in a cold place.

2. Caviar from mushrooms for the winter

INGREDIENTS:

● boiled mushrooms - 2 kg
● turnip onion - 3 large onions
● carrots - 3 pieces (large)
● vegetable oil - 2 cups
● bay leaf - 3 pieces
● black pepper - 10 peas
● salt
● Vinegar 9% - 1 tbsp.

COOKING:

For cooking mushroom caviar you can take porcini mushrooms, boletus and aspen mushrooms, russula, boletus and mossiness mushrooms, champignons and honey mushrooms. Caviar can be prepared both from one type of mushroom and from different ones.

Wash the mushrooms, cut into pieces and boil in salted water for 10-15 minutes.

Throw the mushrooms in a colander, rinse with cold water, let the water drain.

Pass the mushrooms through a large meat grinder.

Peel the onion and carrot, finely chop the onion, grate the carrot on a coarse grater.

Fry the onions and carrots in vegetable oil, then add the mushroom mass.

Salt the caviar to taste, add the rest vegetable oil, bay leaf and pepper.

Stew caviar from mushrooms for 1.5-2 hours, stirring from time to time, make sure that it does not burn. At the end of cooking, add vinegar, mix well.

Arrange the finished caviar in dry sterilized jars and roll up.

Store mushroom caviar in a cool place.

3. Hot pickling of mushrooms

INGREDIENTS:

● white milk mushrooms - 1 kg
● dill umbrellas
● garlic - 3-4 cloves
● salt - 2 tbsp.
● black pepper - 10 peas
● black currant leaves - 10 pcs.

COOKING:

Thoroughly wash the mushrooms, cut large ones into pieces. Wash the greens, peel and chop the garlic.

Boil salted water and put mushrooms in boiling water and cook for 5 minutes.

At the bottom of a sterilized jar, pour a little salt, 2 peppercorns, a dill umbrella, a blackcurrant leaf and put one layer of milk mushrooms on top.

Lay mushrooms in layers, sprinkling with salt and spices.

Seal the milk mushrooms, pour water on top in which the mushrooms were boiled so that all the air comes out.

Close the jar with a boiled polyethylene lid, cool and put in the refrigerator.

Milk mushrooms will be ready in 1-1.5 months. Store salted mushrooms in the refrigerator.

4. Solyanka for the winter with mushrooms

INGREDIENTS:

● boiled mushrooms - 1 kg
● white cabbage - 0.5 kg
● tomatoes - 0.5 kg
● carrots - 0.5 kg
● onion - 300 g
● sunflower oil - 150 g
● vinegar 9% - 2 tbsp.
● bay leaf, black and allspice

COOKING:

For the preparation of hodgepodge, butter, boletus, porcini mushrooms, russula and honey mushrooms are suitable. Wash the mushrooms well, peel, cut large ones and boil in salted water for 10-15 minutes.

Wash vegetables, peel and cut into small strips. Saute onions and carrots in a small amount of vegetable oil.

Add chopped cabbage and tomatoes, the remaining oil, salt to taste and simmer over low heat for 20-25 minutes. Then add boiled mushrooms and simmer until done for 25-30 minutes.

5 minutes before readiness, add bay leaf, pepper and vinegar, mix well, simmer for 5 minutes.

Put the finished hodgepodge with mushrooms into dry, sterilized jars. Banks roll up, turn upside down, wrap and leave to cool completely.

5. Pickled boletus

INGREDIENTS:

● butter,
● vegetable oil 1 tbsp. per liter jar
● Vinegar 70% - 1 tbsp. on the bank
● garlic - 2 cloves

for marinade in 1 liter of water:

● coarse salt - 2 tablespoons,
● sugar - 3 tablespoons,
● peppercorns - 5-6 pcs,
● allspice peas - 3-4 pcs,
● bay leaf - 2 pieces,
● carnation - 1 pc.

COOKING:

It is better to remove the peel from the oil, much less is stored with it. But in principle, young mushrooms can not be removed, but simply scalded the washed mushrooms with boiling water and vinegar and drain the liquid.

Rinse the cleaned oil in water. Large mushrooms can be cut into 2-3 parts. Pour hot water. Add a few drops to the pot. acetic acid so that the mushrooms do not darken.

Bring mushrooms to a boil. Drain the water. Then again pour fresh boiling water and cook for another 10 minutes.

Throw the finished butternuts into a colander and drain well.

Prepare marinade. Add spices to boiling water and boil for 5 minutes. In the meantime, sterilize the jars. Rinse plastic lids well and pour boiling water over them.

In the prepared jars, put the oil, without tamping, pour the marinade. Then add chopped garlic to the butternut squash. Pour vinegar into each jar. Pour boiled vegetable oil on top. Cover jars with lids.

Keep refrigerated.

6. Mushroom Powder

INGREDIENTS:

● Forest mushrooms- 1 kg,
● carnation - 4 buds,
● black pepper - 7 peas,
● ground coriander - 0.5 tsp,
● bay leaf - 1 pc.

COOKING:

Sort the mushrooms, cut off the contaminated places with a knife. Cut mushrooms into thin slices. String on a thread or fishing line, hang over the hob at a distance of 50-60 cm and leave for several days.

When the mushrooms are completely dry, put them in a blender and grind them into a powder.

Place cloves, black pepper and bay leaf in a mortar and grind, mix with mushrooms.

Store mushroom powder in a dark, cool place. Can be used to make soups mushroom sauces and gravy.

7. Altai salted mushrooms

INGREDIENTS:

● milk mushrooms - 1 kg
● salt - 40 g (2 tablespoons without a slide)
● bay leaf - 1 piece
● allspice - 5 peas
● horseradish root
● dill greens
● garlic - 1-2 cloves

COOKING:

Rinse mushrooms well. Before salting, milk mushrooms must be soaked for 2-3 days in cold, salted water. At the same time, change the water 3-4 times a day.

Wash an enamel pot or glass jar with a wide throat. Lay the milk mushrooms in layers in a bowl, sprinkling them with salt and spices.

Cover with gauze, put a plate on top and put the load. Make sure that the mushrooms are covered with brine.

Milk mushrooms will be ready in 30-35 days.

8. How to pickle porcini mushrooms

INGREDIENTS:

● white mushrooms
● marinade per 1 liter of water
● Vinegar 6% - 100 ml
● salt - 50 g
● bay leaf - 1 piece
● black pepper - 5 peas
● allspice - 3 peas

COOKING:

For pickling, young, dense porcini mushrooms are used. Clean mushrooms from debris and wash well, cut large mushrooms.

Boil the mushrooms a little (about 5 minutes), drain in a colander and rinse with cold water.

Prepare the marinade - add salt, vinegar, spices to the water and bring to a boil.

Add the porcini mushrooms to the marinade and simmer until the mushrooms settle to the bottom.

Ready mushrooms immediately put into sterilized jars, pour the remaining marinade, roll up the jars.

Cooking with love!

Jul 31, 2016 Olga