It is very important to change the water three times a day. Soaked mushrooms are thoroughly washed.

Spices are placed at the bottom of the container for salting to taste. Most often they choose: bay leaf, root and leaves of horseradish, leaves of cherry, oak, currant, cumin and others. It is important that there are not too many spices. Then spread a layer of mushrooms with caps down and sprinkle with salt (45 g per 1 kg of product). The procedure is repeated until the container is filled. Several layers of gauze and oppression are placed on top of the mushrooms. After 2-3 days, juice should stand out and, if desired, you can add mushrooms to the container. If there is little liquid, it is necessary either to put a heavier oppression, or pour the product with brine (20 g of salt per 1 liter of water).

Mushrooms salted in this way will be ready for use:

• mushrooms and russula - after 10-12 days;
• waves and milk mushrooms - after 45 days;
• Valui - after 60 days.

How to salt mushrooms in a “hot” way?

Initially, mushrooms should be boiled in salt water (50 g of salt is taken per 1 liter of liquid). The product is dipped into boiling brine. The cooking period lasts from a few seconds (for mushrooms) to 35 minutes (for value). Some cooks simply soak the mushrooms several times for half an hour in boiling water. Others prefer to boil all the mushrooms for 40-45 minutes.

Boiled mushrooms are placed in a container and sprinkled with salt, with the calculation of 20-40 g per 1 kg of product. Also, if desired, add various spices. At the end, the container with mushrooms is filled with brine, on top of which a layer of vegetable oil is poured, which prevents the product from coming into contact with air. After a month you can eat.

Hello dear mushroom hunters! So the fertile time has come, when warm rains start the process of growth of mycelium and you can go on a quiet hunt. And having collected full baskets of gifts of nature, one has to quickly decide how to save the "catch" for the winter. This is where mushroom pickling recipes come in handy!

I used to pickle mushrooms more, but after tasting pickles from a friend, I realized that I missed a lot in my life. Indeed, in a salty form, this nutritious product is not only a separate dish, but also the main one for soups, casseroles, even your favorite fried potatoes. It's time to learn how to use salting recipes!

It should be noted that almost all types of mushrooms are suitable for conservation. Gourmets, on the other hand, prefer to take exclusively lamellar varieties (mushrooms, volnushki, honey mushrooms, valui, russula), although true lovers also harvest tubular ones (boletus, white).

In principle, it is forbidden to harvest in this way only poisonous mushrooms for obvious reasons, the rest is a matter of taste.

Stages of preparing mushrooms for salting

So how to salt a valuable forest product so as not to spoil it? Mushroom pickers conditionally divide the whole process into several stages, we will consider them in more detail.

Collection

Naturally, in order to preserve something, you need to prepare a product. That is, you have to go straight into the forest. But I won’t teach you how to pick mushrooms - everyone has their own secrets and favorite places. As an option, go to the market and buy raw materials there, but this is not so interesting!

As I have already said, lamellar species lend themselves best to salting, but in their absence, everyone will do, since choosing the perfect mushrooms can be difficult.

Sorting

Next, the raw materials must be sorted, best of all by varieties - mushrooms to mushrooms, mushrooms to mushrooms, chanterelles to chanterelles. Some picky mushroom pickers dump everything in one heap. The main thing is that their taste is not much different.

But I still advise you to spend a little time and do everything honestly, dividing the varieties and types of mushrooms. It is especially important to separate the raw materials according to the salting method. So, you can salt mushrooms and russula in a dry way. Whites, whites, volnushki, podgruzdki, russula, valui and fiddlers cold, and the rest - hot.

cleaning

After sorting, the product should be cleaned of dirt, adhering leaves and needles, debris, and oily and other species with an outer crust - and from it.

The easiest way to clean russula and mushrooms, they are basically enough to wipe with a damp cloth or brush. In rare cases, the product is washed under running water, but then dried thoroughly.

The rest of the varieties are washed in a colander or in basins with water, but not for long, very quickly. The fact is that some mushrooms, especially old ones, are easily saturated with water and lose their taste.

Dirty legs are cut off from mushrooms, in some varieties - up to half the length.

cutting mushrooms

Some types of mushrooms are distinguished by a large amount of easily oxidizing substances (champignons, saffron mushrooms, boletus, boletus), so they quickly darken in the air. To preserve their beauty, you need to prepare a solution (1 liter of water, 10 g of salt and 2 g of citric acid) and, after cleaning, throw mushrooms into it.

soaking

Many varieties need soaking before salting, while the period of such preparation is different. Eg:

• for valuable species (champignon, white, boletus, oak, boletus) - night;
• for volnushki, russula, milk mushrooms about 5 hours;
• fiddlers, black milk mushrooms, valui, bitters, distinguished by the presence a large number bitterness will have to be kept in water for up to 5 days, but not less than three.

Naturally, during this time you need to regularly change the water, ideally every 3 hours. But this is not always possible, especially with long soaking and at night.

If the product is very dirty, you can first keep it in salted water (3% of the total salt) for 3-4 hours, and then use clean water for the remaining time.

Methods for salting mushrooms

At home, you can pickle mushrooms in three different ways - dry, cold and hot. Each has its own characteristics, I advise you to rely on the type of mushrooms when choosing (I mentioned this in paragraph 2.2).

Salting mushrooms in a hot way - recipes

The hot salting method involves heating the raw material. There are two applications. Both there and there the composition is approximately the same - mushrooms, salt at the rate of 40-50 grams per kilogram, horseradish, garlic, dill, tarragon, onion.

Recipe #1

After soaking and washing, put the raw materials in boiling salt water, boil for 20-25 minutes. You can navigate by the product itself, when ready, the mushrooms sink to the bottom.

Then they are caught with a slotted spoon, washed with cold water, allowed to drain, placed in a prepared container, sprinkled with salt and spices. A load is laid out on top so that the product does not float. The treat will be ready in about a week.

Recipe #2

Suitable for boletus, dubovik, butter, flywheels, white, honey mushrooms. They are boiled in salt water at the rate of 45 grams of salt and a glass of water for each kilogram of raw materials. I will add that initially the marinade should only cover the product a little, since the mushrooms will soon release juice abundantly.

After that, the boiled product is laid out in sterile jars and poured with boiled vegetable oil. The neck of the container is tied with wax paper and lowered into the cellar. With this method, mushrooms can be fried, stewed, boiled and even pickled!

I will add that when cooking a large amount of product in several visits, the water must be constantly changed, otherwise the last portion will be bitter.

Cold salted mushrooms

The cold salting process is a little easier and faster. For him you need:

• soak the mushrooms according to their type (saffron milk mushrooms can not be soaked, but simply rubbed);
• take a glass, enameled or wooden container with a large neck, so that it is convenient to put oppression;
• wash it, clean it;
• pour salt on the bottom, lay cherry leaves, currants, horseradish, dill inflorescences on top;
• lay the mushrooms of the first layer with their hats down, then pour in salt (at the rate of 40 grams per kg of raw materials), spices (peppercorns, garlic, lavrushka), lay out a layer again;
• in this way decompose all raw materials;
• lay another layer of salt and the remaining leaves on top;
• cover everything with clean matter;
• cover with a plate or wooden circle;
• put oppression on top - a special disk filled with water in a jar so that the mushrooms do not float up, but also do not choke beyond measure. More information about this method of salting is described in the video.

If all the points are correctly followed, after a couple of days the mushrooms will release juice, and the brine will cover them. In the case when there is little liquid, you need to either increase the load, or add a little boiled water.

Pickles will be ready for use only after 1.5-2 months, keep the container in the cold.

Dry salted mushrooms

The dry salting method is suitable only for russula and mushrooms, since these varieties do not have bitterness and are safe. But it allows you to quickly prepare a “catch” with almost no hassle, and you can eat such a pickle in just 1-1.5 weeks!

• Ryzhik or russula should be cleaned, wiped with a cloth from dirt, and if they still have to be washed, it is important to dry everything well in a colander and a towel;
• Next, the raw materials are placed in jars or ceramic dishes with hats down, pouring layers of salt at the rate of 40 grams per kilogram of product;
• From above, the container is pressed down with a light load, after three to four days juice is released and, if desired, a new portion of mushrooms can be added. By the way, the beauty of this method is that you can add all the new portions of russula or mushrooms to one container all season until we fill it completely.

Salting recipes for different types of mushrooms

Each hostess has her own secret recipes for salting mushrooms for the winter, I offer several interesting options, taking into account the variety.

How to pickle milk mushrooms

Salting mushroom mushrooms is quite popular, since with this method of harvesting the product is very juicy, fleshy, and crispy. There are two ways to close raw materials - cold and hot.

How to pickle milk mushrooms in a hot way

With hot salting, milk mushrooms do not need to be soaked. The product is simply boiled for 20-25 minutes, and then washed under running water and strained with a colander.

Then the raw materials are laid out in jars or other containers, sprinkled with salt from the already familiar proportion of 40 grams. per kilogram of product. If desired, you can add spices - dill, garlic, horseradish leaves. In a week, pickles can be tasted.

How to pickle milk mushrooms in a cold way - a step by step recipe

Salting consists of the following items:

• soak the raw materials to clean water, periodically changing the water;
• take a clean container with a wide neck;
• put salt on the bottom (in total it should be taken at the rate of 50 grams per kilogram of product), lay currant leaves, horseradish, cherries, dill rosettes on top;
• then lay out a layer of milk mushrooms 6-10 cm thick;
• above - part of the salt from the total volume;
• again a new layer of fungus, and again salt;
• this is how the whole product is laid out;
• the top is again sprinkled with leaves of fragrant plants;
• then a plate or a wooden circle wrapped in gauze is placed, and oppression is placed on it.

How to pickle boletus

Salted boletus in a cold and hot way. And if the first, in fact, is no different from what was said earlier, then the second has some features.

So, we need 1 kg. raw materials, 1 l. water, 45 gr. salt, 2 bay leaves, 6 currant leaves, 50 grams of dill inflorescences.

• Mushrooms need to be cleaned, boiled in salted water (1 tsp per liter of liquid) for 30 minutes, removing the foam;
• Then recline in a colander, cool, arrange in sterile jars along with spices;
• Each layer of mushrooms is sprinkled with 1 tbsp. salt;
• When all the boletus mushrooms are distributed, the containers should be filled up to the neck with filtered and boiled solution in which the mushrooms were boiled;
• Then it remains to roll up the jars, wrap them up and let them cool slowly, then transfer them to the cold. In this way, boletus will be ready in 1.5 months.

Salting butter

I just love pickled butternuts, and I only recently learned how to salt them. It turns out that in salty form, these mushrooms are very tasty.

The recipe is simple - for 1 kg of raw materials you need 2 tbsp. salt, 4 bay leaves, 5-6 peppercorns, 2 cloves of garlic, dill in umbrellas or seeds, a few currant leaves.

• The butterflies are cleaned, washed, boiled for 20-30 minutes in salted water, leaned back in a colander;
• Salt is placed in enameled dishes, on top - a layer is oiled on hats, spices, salt again and a new same layer. All the mushrooms are laid out in this way, and on top is a flat plate and oppression from a bottle or jar filled with water.

It is more convenient to store the product in jars, so after a day, when the mushrooms secrete juice, they are laid out in these containers and poured with brine so that it completely covers the product. On top, you can still pour a little vegetable oil for better storage. And after a couple of weeks in the cold, the pickle will be ready!

Salting waves

You can pickle volnushki both cold and hot.

Here the cold version is just more interesting, with it:

• you should take 7 kilograms of waves, 200 gr. salt, 12 gr. citric acid, 50 gr. dill seeds, 20 gr. cumin seeds, a couple of cabbage leaves;
• it is necessary to soak the raw materials in salted and acidified water for three days, periodically changing the liquid;
• combine salt with seasonings;
• put in a tub or other container of a wave with hats down in layers of about 6 cm, sprinkling with salt and seeds;
• lay a cabbage leaf on top so that it covers the entire area;
• press down with a disk and a load;
• leave in the cold for a month or two.

Storage of salted mushrooms

It is not enough to know how to make salted mushrooms correctly, you also need to be able to store and use them.

• So, you need to keep pickles at a temperature of 0 to 6 degrees Celsius. In case of frost, the product begins to crumble, and when heated, the fermentation process starts, and the workpiece will deteriorate;
• It is necessary to constantly monitor the presence of brine in the container, otherwise the mushrooms may dry out and lose their taste. To avoid this, if necessary, salted boiled water can be added to the container;
• When mold appears, the fabric covering the pickle is changed, and the oppression is washed, after removing all traces of mold with a dry, clean rag;
• Well, before cooking, salted mushrooms should be washed with clean water to remove excess salt, some varieties should even be soaked.

Recipes for salting mushrooms are varied and not too complicated. So the main thing here is to be patient and collect, and then clean all this wealth at home, so that in winter you can enjoy pickles with pleasure to the delight of relatives and friends. I wish you a successful “quiet hunt”, and look for new recipes and tips on our blog!

Easy recipes with step by step photos describe in detail how to salt mushrooms for the winter at home. Suitable for cooking are both popular forest varieties - white, boletus, milk mushrooms, mushrooms, mushrooms and volnushki, as well as the usual store options like oyster mushrooms and champignons. Mushrooms salted in a cold or hot way are perfectly stored in sterilized jars and delight in the frosty season with their bright, juicy taste and fragrant aroma.

How to quickly and tasty pickle mushrooms for the winter in jars - a simple recipe with a photo step by step

A simple recipe with step-by-step photos will teach everyone to quickly salt any kind of mushrooms for the winter. No spices are needed to prepare the dish. Just the most common food salt is enough, and at the end you will get an awesomely tasty and rich homemade snack.

The necessary ingredients for pickling delicious mushrooms for the winter

• mushrooms - 5 kg
• salt - 250 g

Step-by-step instructions on how to quickly salt mushrooms for the winter cold

How to salt boletus mushrooms for the winter in jars - a simple recipe with spices

Salting boletus with spices in jars for the winter according to this simple recipe, it should be remembered that the legs of this variety of mushrooms have a dense, solid structure and a specific taste. Therefore, in order for the seaming not to be bitter, it is better to separate the hats at the stage of preparing the components and make conservation only from them. This approach guarantees the absence of unpleasant flavors in the product.

The necessary ingredients for salting boletus with spices for the winter

• boletus - 1 kg
• bay leaf - 3 pcs
• blackcurrant - 3 sheets
• allspice - 3 peas
• cloves - 3 buds
• dill - 6 sprigs
• salt - 50 g
• water - 2 l

Step-by-step instructions on how to pickle boletus in jars for the winter

1. Sort the mushrooms carefully, removing spoiled or wormy specimens. Wash the whole neat boletus well in running water and cut into pieces of arbitrary shape.
2. Boil lightly salted water in a deep enameled container, dip the processed mushrooms into it and boil until slightly soft. Then remove with a slotted spoon, rinse in running water and drain in a colander to drain excess liquid.
3. At the same time, prepare the brine. To do this, bring 2 liters of water to a boil over high heat, add spices, add leaves, herbs and boil for 20 minutes. The resulting foam must be removed.
4. Pack the cooled mushrooms in dry sterilized jars, sprinkle with salt and pour boiling solution over. Leave for 10-15 minutes, then drain the liquid back into the pan and boil for another 15 minutes.
5. Strain the brine through gauze folded in several layers, pour into jars with mushrooms up to the shoulders, tightly tighten the lids, turn over and cool, wrapping in a warm blanket. Before winter, send for storage in the basement or cellar.

A simple recipe for salting milk mushrooms in jars at home for the winter in a hot way

How to pickle for the winter in jars of milk mushrooms, the following simple recipe will tell. Mushrooms prepared in this way will turn out crispy, juicy, rich and will decorate not only the daily diet, but also the festive menu. A savory dish will harmoniously complement hot meat dishes or act as original snack to strong alcoholic drinks.

Necessary ingredients for winter salting in jars of mushrooms

• milk mushrooms - 5 gk
• bay leaf - 10 pcs
• garlic - 20 cloves
• currant leaves - 15 pcs
• horseradish root - 50 g
• dill - ½ bunch
• salt - 15 tbsp
• water - 5 l

Step-by-step instructions for a simple recipe for hot pickling for the winter of milk mushrooms in a jar

1. Wash the mushrooms very well in running water with a soft brush or sponge. Cut out the spoiled places and the base of the leg with a knife.
2. Fold the mushrooms in a deep basin, pour cold water so that it completely covers the mushrooms, cover with a lid or load and leave in this form for 2-3 days. Change water daily.
3. After the time has elapsed, wash the mushrooms well again and put them on a kitchen sieve so that excess liquid drains.
4. For brine, dissolve 1/3 of the volume of salt in 5 liters of water and bring to a boil over medium heat. Pour mushrooms into an intensely bubbling liquid and cook for half an hour. Be sure to remove the foam formed on the surface, otherwise the brine will be cloudy and ugly in appearance.
5. Then remove the mushrooms with a slotted spoon, place in a colander and rinse under strong pressure of cold water.
6. Pour a little salt on the bottom of a deep enameled container, put the mushrooms with their hats down, laying layers of salt, finely chopped garlic, grated horseradish root, dill, bay and currant leaves.
7. Cover with a wide plate on top, press down with a load and put away for 2-3 days in a cool, dark place.
8. Then the milk mushrooms, along with spices and the secreted juice, are packaged in dry sterilized jars, tighten the lids and winter storage send to the grave.

How to cold-salt volnushki mushrooms for the winter - a simple recipe in jars

Volnushki, salted for the winter in jars in a cold way, have a pleasant, elastic texture, perfectly retain juiciness and a fresh, pronounced taste. But in order to safely “survive” until winter, the jars with the product will have to be sterilized. For half a liter, 20 minutes is enough, and a liter will need to be processed for at least half an hour. This will ensure reliable preservation of the dish and will not allow it to turn sour or ferment.

Necessary ingredients for salting in jars of delicious waves

• waves - 2 kg
• salt - 100 g
• water - 1 l
• black pepper - 10 peas
• mustard seeds - 10 pcs

Step-by-step instructions for salting mushrooms in jars for the winter season of mushrooms

1. Mushrooms are very good to sort out, putting aside spoiled specimens. Thoroughly wash whole waves without damage, and then soak in an enamel bowl for 3 days.
2. Then rinse the mushrooms again and clean. Place in a saucepan in layers, sprinkling with salt, peppercorns and mustard seeds. Cover with a wide plate on top, press down with oppression and leave for 6-7 days.
3. During this time, the mushrooms will release the required amount of juice and salt correctly and evenly.
4. At the end of the prescribed period, pack the mushroom mass in dry, clean jars. Pour cold brine, sterilize for the required amount of time (depending on the size of the container), cork with lids and place in a cold, dark room.
5. Eat no earlier than 50-60 days later. Only then will the mass be well saturated with salt and finally ripen.

How to salt mushrooms mushrooms in a hot way at home - a step by step recipe

Especially tasty, fragrant and juicy mushrooms are obtained by hot salting. After a short boil, they acquire a pleasant softness, without losing their natural elasticity. The main thing is to strictly observe during the cooking process temperature regime and closely monitor the color of the brine. If it suddenly turns from dark brown to black, it is strictly forbidden to use mushrooms for food.

Necessary ingredients for the correct hot salting of mushrooms

• mushrooms - 5 kg
• salt - 250 g
• clove buds - 10 pcs
• mustard seeds - 10 pcs
• black currant leaves - 10 pcs
• garlic - 1 head
• allspice - 10 peas
• bay leaf - 8 pcs

Step-by-step instructions for the recipe for salting mushrooms at home in a hot way

1. Sort the mushrooms very carefully, throwing aside wormy and spoiled specimens. Wash neat, whole mushrooms and soak for 1-2 hours in cold, lightly salted water.
2. Then drain the liquid, clean the mushrooms, cut the large ones into several pieces, leave the small ones whole.
3. In a deep enameled saucepan, heat water, pour in the processed mushrooms, bring to a boil and, with active seething, boil for 5 minutes, constantly removing the gathering foam.
4. Remove the mushrooms with a slotted spoon, put in a kitchen sieve and cool to room temperature. Place the cooled mushrooms in a container for salting, laying out the fruits with caps up.
5. Sprinkle each layer generously with salt, spices and spices, lay with currant and laurel leaves, add mustard seeds and clove buds.
6. From above, cover the vessel with gauze folded in 2-3 layers, press the mass with oppression and send it to a room with an average temperature of no higher than +7 degrees for a month and a half.
7. Check the brine regularly and monitor its color. If the liquid retains a brown tint, then the process is proceeding normally. In case of blackening of the liquid, stop salting and do not use mushrooms for food.

Recipe with photo - how to cold salt delicious mushrooms mushrooms at home

Salting mushrooms at home is very simple, especially in a cold way. The composition of the recipe includes a minimum set of spices, which provides the workpiece with a pleasant taste. If you want to saturate dishes with brighter shades, you can add cloves, mustard seeds or any other fragrant seasonings and aromatic spices during the cooking process.

The necessary ingredients for cold pickling mushrooms at home

• mushrooms - 2 kg
• salt - 100 g
• garlic - 6 cloves
• onion - 1 head
• blackcurrant leaves - 6 pcs
• peppercorns - 10 pcs
• bay leaf - 4 pcs
• dill umbrellas - 4 pcs

Step-by-step instructions for the cold salting method

1. Sort the mushrooms, lightly peel, rinse and soak for a day in cold water to remove possible bitterness.
2. After the required time has passed, drain the liquid, wash the mushrooms well and put them in a colander so that some of the moisture is gone.
3. take a deep enamel pan, sprinkle the bottom with salt and lay out the processed mushrooms, layering with a mixture of salt, pepper and chopped garlic. In parallel, add bay and currant leaves, dill umbrellas and onions, chopped into thin half rings.
4. Cover the mushroom mass with a wide plate, press down with oppression and send for 5-7 days in a dark, cool place.
5. Then drain all the liquid, and package the mushrooms themselves with spices, onions and leaves in small sterilized jars, cork with lids and hide in the refrigerator.

How to salt porcini mushrooms for the winter in jars - a simple recipe for cooking at home

Easy recipe with step by step instructions offers to salt porcini mushrooms for the winter in own juice. There is no need to prepare any brine. Lightly boiled mushrooms, languishing in jars under oppression for two weeks, will release a sufficient amount of liquid, which then will act as a filling.

Necessary ingredients for quick salting of porcini mushrooms for the winter

• white mushrooms - 5 kg
• salt - 250 g
• water - 5 l
• vegetable oil - 200 ml
• black peppercorns - 20 pcs

Step-by-step instructions for pickling porcini mushrooms in a jar for the winter

1. Sort the porcini mushrooms, wash thoroughly and cut into large pieces.
2. Pour water into a deep enameled pan and dissolve salt in it. Mix well so that the salt crystals quickly dissolve into the liquid.
3. Dip the mushrooms there, put the container on medium heat and boil for 10 minutes.
4. Then throw the slices of mushrooms into a colander, rinse in running water and leave to drain.
5. Fold the dried mushrooms very tightly into a jar, sprinkling each layer with a small amount of salt (1 tablespoon per 1 liter container) and black peppercorns.
6. Boil the plastic lids, fold in half and in half again. Press the mushrooms in the jar with them, and cork the top with another nylon lid with several holes.
7. For 14 days, send the workpiece to a very cold place for salting and extracting juice.
8. After two weeks, remove the folded lids from the jars, pour sunflower oil on top of the mushrooms and close with polyethylene lids without holes.
9. Before winter, place in a refrigerator or a very cold, dark cellar.

for the winter, with detailed description two main ways of salting mushrooms - cold and hot. Also in this article we will talk about how to properly store salted mushrooms, there are several important nuances.

Salted mainly agaric mushrooms (milk mushrooms, mushrooms, etc.), when salted, they can not be divided by type. In some areas, champignons and tubular mushrooms (porcini, boletus, boletus, mossiness mushrooms) are also salted.

Agaric mushrooms are prepared in the same way as tubular ones, with the only difference being that they cut off their legs, which often do not salt at all. Some mushrooms are salted immediately (white, boletus, boletus, champignons); others (which secrete bitter juice when fresh) after a rather long soaking in cold, slightly salted water: mushrooms and bitters - 3-5 days, valui - 3-4 days, flakes - 2-3 days, loading - 1-2 days and etc. Ryzhik is usually not soaked or poured with salted water for 2-3 hours. The water is salted so that the mushrooms do not turn sour. Change it 2-3 times a day. Volnushki, bittersweet and other mushrooms with an abundance of bitter juice are best boiled rather than soaked. They are salted with spices and roots, mushrooms are without spices. Dishes prepared for salting mushrooms (tubs, barrels, ceramic and enameled tanks, etc.) are scalded with boiling water or evaporated, in countryside- often with juniper branches. When the bitterness in the mushrooms completely or partially disappears, they begin to pickle. There are two methods of salting mushrooms: cold and hot.

Regardless of the salting method, the mushrooms placed in containers are kept at room temperature (18-20 ° C) until a sour taste and characteristic aroma appear, after which they are stored in a cold place.

Cold salting

Before the ambassador this way mushrooms, volnushek, russula and many other mushrooms, spices are placed on the bottom of the dish - blackcurrant leaves or bay leaves, garlic, dill, horseradish leaves, and, if desired, allspice, cloves, or others. Mushrooms are placed on the spices with their legs up in layers 5-8 cm thick , each of which is sprinkled with salt. At home, they take 3% salt by weight of mushrooms or per 1 kg: for example, for waves and russula - 50 g, mushrooms - 40 g, etc. Also add 2 g of bay leaf and 1 g of allspice per 10 kg of mushrooms.

Mushrooms are covered with a clean linen cloth on top, and then with a freely incoming lid (a wooden circle, an enameled lid with the handle down, etc.), on which oppression is placed - a stone, previously cleanly washed and scalded with boiling water or boiled. It is better to wrap the stone with clean gauze. Metal objects, bricks, limestone and easily collapsing stones cannot be used for oppression.

After 2-3 days, the excess brine that has appeared is drained and a new portion of mushrooms is added. This operation is repeated until the mushrooms stop settling and the containers are filled to the maximum. If after 3-4 days a brine does not appear over the mushrooms, the oppression is increased. Salted mushrooms are stored in a cool place, periodically (at least once every two weeks) washing the wooden oppression and changing the napkin. Cold salting can be done in a slightly different way: mushrooms are placed on the spices with their caps up (and not down) with a layer 8-10 cm thick (and not 5-8), sprinkle it with salt, then the spices are again laid, and on them - mushrooms and salt. So layer by layer fill the entire container. After that, cold boiled water is poured there, the dishes are covered with a wooden circle entering into it, and oppression is placed on top. When the mushrooms settle down a little, they are compressed, the container is supplemented with fresh mushrooms, tightly sealed and placed in a glacier, where every week it is shaken, rocked or rolled from place to place (for example, barrels) to evenly distribute the brine. Particular care is taken to ensure that the container does not leak, and that the mushrooms are not exposed from the brine and do not freeze in the cold. As you know, mushrooms without brine turn black, moldy, and from freezing become flabby, tasteless and quickly deteriorate.

Cold salting mushrooms can be eaten after 10-12 days, milk mushrooms - after 30-40, volushki, bitters - at least 40, valui - after 50-60 days.

hot salting

Hot salting is used when harvesting many mushrooms for future use ( milk mushrooms, volnushek, russula, mushrooms, valuev and others), including this method, porcini mushrooms, boletus mushrooms, aspen mushrooms, etc. are often salted. In cleaned of litter, soaked (in the presence of bitter milky juice), washed mushrooms, the legs are usually cut off (they are salted separately). Large hats, if they are salted together with small ones, are cut into 2-3 parts. Then water is poured into enameled dishes (0.5 cups per 1 kg of mushrooms), salt is added and put on fire. When the water boils, the mushrooms are lowered into it and boiled, stirring gently to avoid burning.

In the process of boiling, the foam is carefully removed from the mushrooms with a slotted spoon, after which seasonings are put. For 1 kg of prepared mushrooms they spend: 2 tablespoons of salt, 2-3 bay leaves, 2-3 blackcurrant leaves, 4-5 cherry leaves, 3 black peppercorns, 3 clove buds and 5 g of dill.

Zelenushki boiled, counting from the moment of boiling, for 5-8 minutes, mushrooms and podgruzdki - 5-10 minutes, porcini mushrooms, boletus, boletus - 20-30 minutes, frills and russula - 10-15 minutes, mushrooms - 25-30 minutes , valui - 30-35 minutes, and mushrooms are only poured 2-3 times with boiling water. The mushrooms are ready when they begin to sink to the bottom and the brine becomes clear. The boiled mushrooms are carefully transferred to a wide bowl so that they cool quickly, and then, together with the brine, into barrels or jars and closed. Brine should be no more than 1/5 of the mass of mushrooms. Mushrooms are ready for consumption in 40-45 days (valui - in 50-60 days).

The hot method is also used in a slightly modified form. Mushrooms are boiled in salted water without spices, put on a sieve, cooled, doused with cold water, and allowed to dry.

Then they are salted in the same way as in the cold method, that is, putting mushrooms, seasonings (dill, blackcurrant leaf, garlic, pepper, etc.) and salt in layers in a container. It is especially desirable to boil russula, greenfinches, volnushki and other mushrooms with very brittle pulp, which after cooking becomes elastic, not fragile, before salting.

Storage of salted mushrooms

Store salted mushrooms in a cool, well-ventilated area. It is best to keep the temperature there at 5-6 ° C. It should not fall below 0 ° C, otherwise the mushrooms will freeze, crumble, lose their taste, and at temperatures above 6 ° C they turn sour and deteriorate.

When storing salted mushrooms, you should regularly check whether they are covered with brine. Mushrooms should always be in brine, be immersed in it, not float up. If the brine evaporates, it becomes less than necessary, then cooled boiled water is added to the bowl with mushrooms.

In case of mold, the circle and the cloth are washed in hot, slightly salted water. Mold from the walls of dishes is removed with a clean cloth moistened with hot water. Salted mushrooms are most often eaten as a snack. They are also used to prepare stuffing for pies, cold dishes, cook mushroom mushrooms, soups. All these various foods are very nutritious and tasty. If salted mushrooms are washed in several waters or boiled in clean water or milk until the salinity disappears, they taste like fresh ones. After such preliminary preparation, they are fried, used for soups, hodgepodges, etc.

Almost all edible and conditionally edible mushrooms are suitable for salting, since in this form they are well preserved and have a pleasant taste. If, of course, the salting was done according to certain rules.

But agaric mushrooms are best suited for salting: milk mushrooms, podgruzdki, valui, volnushki, honey agarics, mushrooms, rows, russula, smoothies, bittersweet, serushki, etc. Of course, do not neglect tubular mushrooms - porcini, boletus, oak, and others given their high palatability.

The mushrooms selected for salting are pre-treated, then the leg is cut off from them under the very cap (especially for lamellar ones). In russula and butter, the skins are usually removed from the caps. The legs, as a rule, do not salt, with the exception of saffron milk mushrooms, whites, boletus, oak, boletus. Each type of mushroom is salted separately. But you can take different mushrooms of approximately the same taste. Nevertheless, the harvesting of high-grade mushrooms (mushrooms, saffron mushrooms) with secondary ones (waves, whites, etc.) is not allowed.

White, boletus, oak, boletus, champignons can be salted immediately after processing. But mushrooms with a sharp, bitter or unpleasant taste must first be boiled or soaked for two to three days. The best for this are tubs or barrels, which have holes at the bottoms, closed with a wooden cork. Used water is drained through these holes before the container is filled with fresh water.

Mushrooms intended for soaking are placed in a barrel, poured with cold salted water and covered first with a clean towel, then with a wooden or plywood mug, on top of which, so that the mushrooms do not float, a small load is placed. Water should be changed once or twice a day. It should be noted that during soaking, mushrooms lose many extractive substances, the most nutritionally valuable salts, and even some soluble proteins.

If the weather is warm and the container with mushrooms is located, although in the shade, but in the open air, they can turn sour during the day. In such mushrooms, even then salted, fermentation processes will continue. They will soon crumble, turn into foamy mucus, that is, they will deteriorate. Thus, mushrooms should be soaked using a place where they could be kept for the right time at the optimum temperature without sour. Much more practical and safer in terms of protecting mushrooms from spoilage is their preliminary boiling or scalding.

At the same time, most of them - milk mushrooms, podgruzdki, serushki, bitters, except for volnushki and whites, are dipped into a pot of boiling, slightly salted water. They are usually kept there for 5 minutes. Chanterelles, characterized by rubbery flesh, and rough valui - from 15 to 25 minutes. Russula is desirable to blanch first, and only then boil. Processed mushrooms are thrown into a sieve or colander, allowed to cool, then salted.

As for the waves and whites, they follow several different rules. Usually these mushrooms are not boiled, but only scalded with boiling water, and the bitterness characteristic of them almost completely disappears. However, in both cases, boiling water absorbs bitterness, an unpleasant taste and smell of mushrooms. Therefore, after each boiling, water must be poured out of the pan and not reused when processing a new, fresh portion of mushrooms.

Salting edible mushrooms in a cold way.

For cold pickling, milk mushrooms, podgrudki, mushrooms, volnushki, serushki, some types of russula and others are taken. With this method of salting, mushrooms are not pre-boiled. Before salting, they, as usual, are processed and soaked. Then the bottom of the dish (barrel, enameled bucket) is covered with various spices: dill, blackcurrant leaves, cherries, horseradish, bay leaves, pepper, cloves, etc. (for example, for 10 kg of mushrooms - 1 g of sweet peas, 2 g . bay leaf).

Each spice has its own purpose. So, dill, blackcurrant leaves, laurel, pepper, cloves give the mushrooms a special pleasant aroma. From the leaves and roots of horseradish, mushrooms get a spicy sharpness, in addition, they protect against souring. From the leaves of cherry and oak - appetizing fragility and strength. Mushrooms are placed on the spices with their legs up in layers 5-8 cm thick. Each layer is sprinkled with salt at the rate of 40-60 grams per 1 kg of fresh mushrooms. When the dish is full, its contents are sprinkled with spices and covered with a wooden mug or an enameled lid with the handle down, wrapped in clean gauze or linen cloth.

The circle in the center is pressed down with oppression - a bare stone that does not dissolve in brine. If it is not there, you can use an enameled saucepan as oppression, putting any weight into it. It is not recommended to make a load of dolomite (lime) stone, bricks (they dissolve from the brine and spoil the mushrooms), metal objects (rust appears on them). If after 3-4 days a brine does not appear over the mushrooms, then the weight of the oppression should be increased. As the pickled mushrooms settle, the same container can be replenished with fresh picking, adding salt and spices, respectively.

The mushrooms are salted in a special way. Mushrooms are not washed, with a wide brush they clean off the specks and needles from them, wipe them clean with a cloth from the ground. They are placed in a dish in layers 5-6 cm thick, as they grow - with hats up. Each row is sprinkled with salt (30 grams per 1 kg of mushrooms). It is better to salt mushrooms without garlic, dill, horseradish, etc. They only beat off the natural aroma and taste, which are more pleasant than the properties of any spices. Then, as usual, they put oppression on the mushrooms. When the mushrooms settle, add fresh ones. Cold-salted mushrooms are edible: mushrooms - after 5-6 days, milk mushrooms, podgruzdki - after 30-35, volushki and whites - after 40, valui - after 50 days.

Hot pickling of edible mushrooms.

Such salting is suitable for harvesting mushrooms: porcini, saffron mushrooms, boletus, boletus, oaks, fly mushrooms, boletus, goats, many types of russula, as well as conditionally edible mushrooms. After pre-treatment, the mushrooms are boiled in salted water with spices (for 1 kg of mushrooms - 2 tablespoons of salt, bay leaf, 2 black currant leaves, 3 black peppercorns, 3 cloves) for 20-30 minutes. They will show their willingness. They will settle to the bottom, and the brine will become transparent. The broth is then drained, the mushrooms are washed in cold water, thrown into a colander and allowed to dry. After that, they are salted as in the cold method, adding spices and salt (45-60 grams per 1 kg of boiled mushrooms) to the container, and put oppression.

Hot salting may be somewhat different. Cooked mushrooms are removed from the pan with a slotted spoon and transferred to a wide bowl for quick cooling. Then, together with the brine (it should be about half of the mass of mushrooms), glass jars or wooden barrels are filled with them and closed. Hot-salted mushrooms can be eaten after a few days.

Storage of pickled mushrooms.

The mushrooms are salted and now there are other chores - to save them longer, of course, if they are prepared in abundance. Only wooden tubs, glass and unspoiled enamelware are suitable for storing salted mushrooms. Tinned and zinc tin buckets are completely unsuitable. Their top layer dissolves under the influence of mushroom brine and, as a result, forms toxic compounds that are harmful to health. For the same reason, mushrooms should not be salted in clay pots. In addition, lead may be in the glaze. Also tubs of pickled cucumbers, cabbage and meat are not suitable. Mushrooms have an unusual aftertaste during storage.

Wooden tubs, whatever they may be - new or previously used, need to be soaked ahead of time so that they do not miss the brine in the future, wash and steam. Glass and enameled dishes should also be washed, but with soda, also kept in boiling water and dried without wiping. Salted mushrooms must be stored in a cool, well-ventilated area, keeping the temperature within 5-6 degrees.

At 0 degrees and below, they will freeze, begin to crumble, become tasteless, and at a temperature exceeding the optimum, they will turn sour and deteriorate. Mushrooms should always be in brine. If it has become smaller, then cold boiled water can be poured into the container. Oppression, fabric, wooden circle should be washed from time to time in warm salt water, then scalded with boiling water. Mold that appears on the walls of the dishes must be removed with a clean cloth dipped in hot water.

Based on the materials of the book "Handbook of the mushroom picker".
Yu.K. Doletov.