Salted green mushrooms. How to salt mushrooms for the winter at home

Salted mushrooms, storage of salted mushrooms

Salting mushrooms is one of the simplest and most common ways to harvest them. Mushrooms canned in a strong salt solution are used for soups, side dishes, appetizers, marinades and stews.

Almost all types of edible mushrooms are used for salting, including milk mushrooms and mushrooms.

Mushrooms for pickling should be fresh, strong, not overripe, not wormy or wrinkled. They should be sorted by size, species and varieties and cut off the legs. In butter and russula, in addition, the outer skin must be removed. Before salting, the mushrooms are washed well, put in a colander and rinsed by repeated immersion in a bucket of cold water, allowed to drain. You should not keep mushrooms in water for a long time, since mushroom caps, especially middle-aged ones, absorb it well.

After washing, the mushrooms are cleaned of adhering leaves, coniferous needles, earth, sand, damaged areas are cut out, and the lower part is cut off at the legs by half. Large mushrooms are cut into identical pieces; small mushrooms can be left whole.

Some mushrooms, in particular oil mushrooms, mushrooms, champignons, mushrooms and aspen mushrooms, contain easily oxidizing substances that quickly darken when in contact with air. To prevent darkening during cleaning and cutting, the mushrooms are immediately placed in a pot of water, to which 10 g of table salt and 2 g of citric acid are added (based on 1 liter of water).

There are several main ways to pickle mushrooms:

Dry pickling of mushrooms

Only mushrooms and pods are harvested in a dry way: they clean the mushrooms, do not wash them, but only wipe them with a clean soft cloth, put them in a tub in rows and sprinkle with moderate salt, cover with clean canvas and put oppression (cobblestone, clean heavy non-oxidizing objects). The juice should come out over the oppression and cover the mushrooms on top. In such mushrooms, their natural aroma and piquant resinous taste are preserved, so spices and aromatic herbs are not put in them. Such mushrooms are ready for use in 7-10 days.

Salting mushrooms in a cold way

Cold pickling is used for mushrooms that do not require pre-cooking (saffron mushrooms, pigs, smoothies, milk mushrooms, volnushki, russula, etc.). It involves soaking cleaned and washed mushrooms for 1-2 days in running or frequently changed water. You can also soak mushrooms in salted water (at the rate of 10 g of salt and 2 g of citric acid per 1 liter of water) with aging in a cool room: bitters and valui - 3 days, milk mushrooms and mushrooms - 2 days, whites and flakes - 1 day. When soaking mushrooms in a salt solution, the latter must be changed at least twice a day. Ryzhik and russula can not be soaked.

Instead of soaking, mushrooms can be blanched in boiling water containing 10 g of salt per 1 liter of water by immersing them in a boiling solution. Blanching duration: milk mushrooms - 5-6 minutes, mushrooms, chanterelles, bitters, valui - 15-20 minutes. Whites and volnushki can be poured with boiling water and kept in it for 1 hour. After blanching, the mushrooms are cooled in cold water and allowed to drain.

Subsequently, they are laid in layers in a barrel, the bottom of which is previously sprinkled with salt, sprinkling each layer of mushrooms with salt at the rate of 3-4 percent of the weight of the prepared mushrooms (50 g of salt is taken for 1 kg of mushrooms for milk mushrooms, volushki and russula and 40 g for mushrooms) , chopped garlic, dill, cherry, currant or horseradish leaf, cumin. Mushrooms are laid out with caps down and a layer of no more than 6 cm.

The dishes filled to the top are covered with canvas, put a light oppression and after 1-2 days they are taken out to a cold place. When the mushrooms thicken, settle and give juice, new freshly prepared mushrooms are added to them to fill the dishes, or they are transferred from another barrel or cylinder in compliance with the salt norm and the stacking order. After each addition of mushrooms, a circle and oppression are established. Then the barrels are taken out to a cold cellar or cellar for storage.

After filling the barrel, after about 5-6 days, you need to check if there is a brine in the mushrooms. If the latter is not enough, it is necessary to increase the load or add saline at the rate of 20 g of salt per 1 liter of water. It takes 1-1.5 months to complete the salting. Mushrooms should be stored at a temperature not lower than 1 and not higher than 7 ° C.

Hot salting is carried out as follows. Mushrooms are cleaned, sorted; in whites, boletus and boletus, roots are cut off, which can be salted separately from the hats. Large hats, if they are salted together with small ones, can be cut into 2-3 parts. Prepared mushrooms are washed with cold water, and the valui is soaked for 2-3 days.

Pour 0.5 cups of water (per 1 kg of mushrooms) into the pan, put salt and put on fire. Put mushrooms into boiling water. During cooking, the mushrooms must be gently stirred with a paddle so that they do not burn. When the water boils, you need to carefully remove the foam with a slotted spoon, then put pepper, bay leaf, other seasonings and cook with gentle stirring, counting from the moment of boiling: porcini mushrooms, aspen mushrooms and boletus boletus 20-25 minutes, valui 15-20 minutes, volushki and russula 10-15 minutes.

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 dish so that they cool quickly. The cooled mushrooms can be transferred together with the brine into barrels or jars and closed. Brine should be no more than one-fifth of the weight of the mushrooms. Mushrooms are ready to eat in 40-45 days.

With hot pickling, for 1 kg of prepared mushrooms, take: 2 tablespoons of salt, 1 bay leaf, 3 pcs. peppercorns, 3 pcs. cloves, 5 g dill, 2 blackcurrant leaves.

Storage of salted mushrooms

Salted mushrooms should be stored in a cool, well-ventilated area at a temperature of 5-6°C, but not below 0°C. At low temperatures, the mushrooms will freeze, crumble, and lose their taste. Storage of salted mushrooms at temperatures above 6°C may cause souring and spoilage.

It is necessary to regularly monitor that the mushrooms are always in brine. If the brine evaporates and does not cover all the mushrooms, then cooled boiled water should be added to the dishes. In case of mold, the circle and the cloth are washed in hot, slightly salted water. Mold on the walls of the dish is wiped with a clean cloth dipped in hot water.

In a salt solution, mushrooms are not completely preserved, since in such an environment the activity of microorganisms is only limited, but does not stop. The thicker the brine, the better the mushrooms are preserved. But in this case, the mushrooms become so oversalted that they almost completely lose their value. On the contrary, the weaker ones in brines undergo lactic acid fermentation and fermentation of mushrooms. Although such fermentation is not harmful, it still gives the mushrooms a sour taste, and the widespread use of such mushrooms in food becomes impossible.

To prevent mold from appearing on the surface of the mushrooms, they should be placed in a hermetically sealed dish and stored in a cold and dry room. If the jars are covered with parchment paper or cellophane, then in a damp and warm room, the water in the jars will evaporate and the mushrooms will become moldy.

Do you know that.

• ...in terms of chemical composition, mushrooms are closer to products of animal origin.
• ... the basis of the nutritional value of mushrooms is proteins, fats, carbohydrates
• … water accounts for 85-94 percent, and dry matter for 6-15 percent.
• ... in fresh mushrooms, the amount of protein ranges from 0.9 to 3.3 percent, and their content depends on the age of the mushroom.
• ... rich in proteins and other nitrogenous compounds are porcini mushrooms, boletus, boletus, morels, white podgruzdok.
• ... mushroom proteins are well absorbed, and their other nitrogenous compounds are involved in the formation of a special "mushroom" aroma and taste.
• ... a pleasant sweetish taste to fresh mushrooms is given by sugars and sugar alcohols.
• ... mushrooms contain animal starch (glycogen) and fiber (fungin).
• …the total carbohydrate content of mushrooms is 1.0-3.7 percent.
• ... mushroom fiber is close in structure to chitin, so mushroom cells have great strength.
• ... fat in mushrooms - 0.4-0.9 percent.
• ... in a boletus, mushroom, chanterelle, there is more fat in the hat than in the leg, in the camelina - on the contrary.
• ... in mushrooms there are organic acids, however, very little - only 0.01-0.2 percent. The qualitative composition of these acids is somewhat different, but tartaric and fumaric acids were found in all mushrooms, malic acid in porcini mushrooms, and malic and succinic acids in chanterelles. Some mushrooms contain acids, the type of which has not yet been determined.
• ... there are no less vitamins in mushrooms than in many berries.
• ...in terms of vitamin C content, porcini mushrooms and chanterelles are equivalent to apples and blackberries. As much as cranberries and lingonberries, it contains fresh butter, mushrooms and russula. The rest of the mushrooms in terms of the presence of vitamin C are at the level of blueberries.
• ... in young porcini mushrooms there is 10-13 times more vitamin B2 than in rye bread, potatoes, milk. However, with the aging of mushrooms, the amount of B vitamins in them decreases by 2 or more times.
• ... the richest in vitamin B1 are boletus and saffron mushrooms (0.07 mg per 100 g of fresh mushrooms), vitamin B2 - porcini mushrooms, chanterelles, honey mushrooms, boletus, russula (0.3-0.45 mg); PP - mushrooms and aspen mushrooms (9.7-10.3 mg).
• ... mushrooms contain carotene and vitamin D.
• ... mushrooms are rich in iron, copper, sodium, calcium.
• ... there are a lot of extractive substances in mushrooms (3.0-5.0 percent). Moreover, most mushrooms have more of them in the leg than in the hat. You can get acquainted with extractive substances by tasting mushroom broth. They give the food its original taste and aroma. Thanks to extractive substances, mushrooms are often used as an additive to other dishes - salads, seasonings, side dishes. Fragrant fillings for pies are prepared from them.
• … free amino acids, aromatic and extractive substances contained in mushrooms cause an increased separation of digestive juices, improve appetite and assimilation of food.
• … the consumption of mushrooms does not lead to the accumulation of excess weight. Doctor's advice is needed only for those who suffer from diseases of the liver and intestines.
• ...characteristic nutritional value mushrooms is not only their chemical composition but also digestibility. So, when eating 100 g of dried porcini mushrooms, the body absorbs 27.6 g of protein, 6.8 g of fat and 10.0 g of carbohydrates with a total energy value of 209 kcal. For comparison: 100 g of rye bread contains 206, 100 g of beef - 218 kcal.

If the snow has melted and mold has appeared in this place - to the mushrooms. (We are talking not just about a crop of mushrooms, but about an abundance of mushrooms in this particular place. The mold that appeared from under the snow indicates a mycelium (it is also a mycelium) - the thinnest branched and intertwined threads that form the vegetative body of mushrooms) .

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 a large saucepan does not fit in the refrigerator, place the mushrooms in clean, scalded glass jars and close with 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. Cold pickled mushrooms will be ready in about a month and a half.

hot salting

For hot salting 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.

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 leaves
• 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 milk mushrooms for the winter in jars, 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.

September is rich in various mushrooms, they grow especially well in oak and birch forests. Experienced mushroom pickers can collect several buckets during this period. What to do with them now? From two or three kilograms, you can cook several dishes, for example, soup, julienne, fry potatoes with mushrooms. Where are the rest to go?

Pickling and salting for the winter will be the right decision. We have already talked about pickling, now we will tell you how to salt them at home.

You can often see how mushroom pickers leave their cars along the roads, and not far from them, city dwellers dart in search of mushrooms. They apparently do not know that such gifts of the forest have absorbed toxins and heavy metals that have accumulated from exhaust gases. Yes, salted mushrooms will eventually contain the entire periodic table.

Thus, you need to remember three basic rules:

1. Look for mushrooms at least a kilometer from the roadway. Comfort yourself with the fact that such a walk will have a good effect on your health. After all, you breathe the cleanest air.
2. Come to the forest by 5 o'clock in the morning, and not by lunchtime. Harvested in the morning have the best qualities: they are tight, crunchy and store better.
3. Do not take huge overgrowths. They are already old and tasteless, in addition, often wormy. Look for tiny russula or a family of small mushrooms.

Preparing mushrooms for salting

There are ways to pickle mushrooms at home. All three types are suitable for storage in jars: hot salting; salting in a cold way; salting is dry.

These methods differ from each other in the duration of preparation. Each mushroom family has its own preferred type of salting. But more on that later. Now we will highlight the issue of sorting and preparing mushrooms for salting.

All the gifts of nature are poured into the bath and filled with water until they are out of sight. This procedure will allow you to clean them from adhering leaves, forest debris. After that, you can immediately start sorting and culling.

Disassemble the mushrooms by type is a must because the cooking time is different for everyone. Plus, some require extra soaking, while others don't need it at all.

Keeping in water for up to 5 days with its change is necessary for such varieties as milk mushrooms, volnushki and podgruzdki. We send mushrooms, whites and russula to a separate container - they do not need to be soaked. Remove the skin from the caps. The legs are cleaned from boletus and boletus so that they become light.

Sorting is also needed so that poisonous ones, which can perfectly disguise themselves, do not get into the ranks of edible ones. And checked for wormholes, sometimes even very small ones become unusable.

Hot salted mushrooms

This method is the best suited for salting in jars. Any variety can be hot preserved. This method is distinguished by the speed of preparation, after a month they are ready for tasting. The downside is the lack of crunch in mushrooms and long storage that distinguishes cold canning.

Prepared mushrooms - washed and soaked - should be weighed before cooking to determine the amount of salt. For every kilogram of mushrooms, two tablespoons will go.

Boiled with water for 30 minutes. Milk mushrooms are boiled for 45 minutes. During cooking, foam forms, it must be removed. Then put in a colander and leave to cool. During this time, we prepare cans, it is better to take five-liter ones, it is convenient to put a load on them.

At the bottom of the sterilized jar, add a layer of spices. They are chosen according to taste. It can be bay leaf, garlic, umbrella dill. After them put a layer of mushrooms, sprinkle with salt, then spices follow again and repeat until the mushrooms run out.

This is all poured with brine, which is obtained by boiling mushrooms and oppression is placed on top so that all the mushrooms are in brine. After that, we put them in the cold for two weeks. Then they are transferred to smaller jars.

Salting mushrooms in a cold way

This method requires a longer aging of the mushrooms before serving. For example, white milk mushrooms will be ready only 1.5 months after salting. But this method allows you to get crispy mushrooms. He does not require heat treatment However, mushrooms must be soaked before salting with frequent changes of water.

The method consists in laying mushrooms in a clean container in layers, interspersed with seasonings, for example, they put allspice and black peppers, bay leaves, cut along the garlic cloves.

Each mushroom layer sprinkled with salt. For a kilogram of it you need to take two tablespoons. Of course, mushrooms must be weighed before salting.

Then come spices, on which they put a load, it is needed to create juice. In this case, you should observe the release of juice, if it is small, then oppression should be increased. Mushrooms put in the cold for 1.5 months, if space permits, they can be reported.

Salting mushrooms: dry method

This method is very simple and fast, however, not all mushrooms are suitable for it. Those that do not soak are selected. This method is called so because the mushrooms are not even washed. Usually this method suitable for cheesecakes, you need to remove the peel from the hats with a knife, clean it up a little and you can salt it.

For this method, all of the listed seasonings are suitable. Mushrooms are also laid out in layers in a jar or wide dish, which scalded with boiling water for disinfection. Each row is sprinkled with salt.

This method requires more salt. 3-4 tablespoons are taken per kilogram. A load is placed on top to extract the juice from the mushrooms. After two weeks, dry-salted russula or mushrooms can be tasted. These varieties of mushrooms can be placed under oppression as they become available.

Recipe for pickling mushrooms with garlic for the winter

This recipe is good for small butterflies. They are especially good on a festive table with garlic. Based on this recipe for salting, you should stock up:

For salting at home Wash the mushrooms first then soak if needed. Remove excess water and let it drain in a colander. The jar is sterilized and dried.

Greens need to be rinsed, garlic cut lengthwise into slices. First lay out a layer of greens, dill umbrella, horseradish leaves, currant leaves. Then the mushrooms are placed upside down, after which salt is poured in, dill and chopped garlic plates are used.

Jar filled in layers mushrooms and spices. A load is placed on top and the jar is sent to the cold for half a month. Then the mushrooms are laid out in small jars, poured with vegetable oil on top and closed with nylon lids.

Salting porcini mushrooms at home

This will require:

To salt porcini mushrooms for the winter at home in a hot way, first clean, wash if large, then cut into pieces. Chop the garlic into slices.

Dilute salt in a saucepan and put white cook for 15 minutes, during this time we remove the foam. Then add spices and leave to cook for another seven minutes.

At the bottom of a sterilized jar we put dill and a little cloves of garlic. Then add the whites, each layer of which is sprinkled with garlic. After that pour brine into jar and roll up. Mushrooms will be ready in two weeks.

Salting recipe for winter mushrooms

This will require the following ingredients:

Milk mushrooms first sort, clean, wash. Soak for three days before salting, change the water to clean in the morning and evening. After this time, the finished milk mushrooms are placed in a container with hats down, pouring layers of salt and spices.

We put a heavy load on top and refrigerate for 30 days. After this time, we take out the salting and transfer it to sterilized small jars, while the bottom of each is covered with a small amount of salt.

Then the mushrooms are shifted and filled with brine, pour vegetable oil on top or sprinkle with salt. After that, the jars are closed with lids and put in the cold.

For this recipe we need: mushrooms - 1 kilogram; salt - three tablespoons; garlic - 5 cloves.

From mushrooms cut off the legs, only caps are salted. They are well washed and poured with boiling water. Close the lid and let stand for three minutes. Drain the water through a colander and let it drain properly.

Next, salt and add the garlic cut into slices. Thoroughly mix mushrooms and leave for 30 minutes. We prepare half-liter jars, sterilize them. We put the mushrooms in them tightly, sprinkle with salt and close the lids. Storage takes place in cold conditions.

The subtleties of salting mushrooms at home

It is believed that the most delicious salted mushrooms are lamellar, such as milk mushrooms, volnushki, russula, mushrooms, etc. The ideal ratio of mushrooms and salt in a dry salting method is 40 grams of salt per 1 kg.

In the hot and cold salting method, the best ratio of salt is: approximately 4% by weight of mushrooms. When salting mushrooms in a cold way in hot weather, they are pre-blanched. That is, the soaked gifts of nature in a colander are dipped in boiling water for 4 minutes, after which they are immediately washed in cold water, cooled and salted.

Preliminary blanching eliminates the risk of souring mushrooms, after 7-10 days they will be ready. With the hot method of salting them for the winter boiled in several steps. The water is drained each time and poured clean, so they will not be bitter and will not darken.

Tara is chosen glass or enamel with a wide neck for easy loading. The ideal option would be barrels or tubs made of deciduous trees, as well as spruces.

After salting soak wooden containers in cold water for 15 days, with the water changed every three days. After that, the containers are steamed with the addition of soda ash, which is taken at the rate of 50 grams per 10 liters of water, or juniper.

Salted mushrooms are stored in winter at a temperature from 0 to +4 degrees. Thus, pickling mushrooms is an excellent way to prepare gifts of nature for the winter along with pickling. Healthy and tasty will decorate any table.

In early autumn, when the mushroom season comes and fresh mushrooms appear on our table, it seems that it will always be like this now. But warm autumn days pass quickly, winter is already on the threshold. This is where you want to eat fragrant, incredibly tasty forest mushrooms, but, alas, they are nowhere to be found. Therefore, you need to take care in time to prepare mushrooms for future use. This can be done in different ways. Some prefer to dry mushrooms, others like to preserve them, but now we’ll talk about how to pickle mushrooms, because there is nothing tastier than a crispy, strong salted mushroom.

How to pickle mushrooms for the winter

Salt, in principle, can be a variety of mushrooms. They salt porcini mushrooms and boletus, boletus and boletus, mushrooms and chanterelles, milk mushrooms, volnushki, honey mushrooms - you can’t remember all at once. All of them in salty form have an excellent taste, it is only necessary for each type of mushroom to choose the most suitable salting method for them - hot or cold. Before we talk about how to pickle mushrooms in each of these ways, we recall general rules preparation of mushrooms for further processing.

Preparing mushrooms for salting

Given the fact that fresh mushrooms are a perishable product, it is best to process them on the day of collection, in extreme cases, mushrooms can be left until the next morning in the refrigerator. Mushrooms should be carefully sorted and sorted: only young healthy mushrooms are suitable for salting, wormy, old or damaged ones must be decisively rejected. Then, leaves, blades of grass and needles adhering to them must be removed from the mushrooms, after which the mushrooms should be thoroughly washed. You can wash them with a sponge or a small brush, trying not to overdo it in water so that the mushrooms do not become sour. After the mushrooms are sorted and washed, you can start pickling them.

How to salt mushrooms in a cold way

• Mushrooms containing milky juice are most often salted in a cold way, droplets of which can be seen on a break in the mushroom cap. Such mushrooms include black and white milk mushrooms, volushki, valui and some other less well-known species. These mushrooms, unlike all the others, can not be pre-washed, because they still need to be soaked in in large numbers water for 2-3 days. This is done so that all the milky juice comes out of the mushrooms, which gives them a characteristic bitterness. Soaked mushrooms should be placed in a cool place, stirred regularly and do not forget to change the water two to three times a day. During soaking, the mushrooms will be well washed, lose their fragility and become elastic. If you have a lot of mushrooms, then it makes sense to put only hats into salting, since the legs of milk mushrooms are quite hard and tasteless and you can simply cut them off without any regret.
• After the mushrooms are well soaked, they will need to be transferred to a large colander in order to get rid of the water.
• In the meantime, you need to prepare a suitable container for salting. It can be an enameled bucket, a large glass or ceramic container with a wide mouth, or even better - a real oak barrel. The container must be thoroughly washed and thoroughly scalded with boiling water. In addition, you will need a wooden circle with which you will cover the mushrooms from above, and a small even stone for oppression. If there is no wooden circle on the farm, you can use a large flat plate, the main thing is to choose it of such a diameter that it covers almost the entire surface of the brine.
• Then the mushrooms will need to be weighed and the amount of salt necessary for pickling them measured, based on the calculation of 40-50 grams of salt per kilogram of mushrooms.
• Next, you need to prepare a set of spices. For salting mushrooms, dill stems or seeds, garlic, black peppercorns and leaves of horseradish, oak, cherry and black currant are used.
• At the bottom of the container, you need to pour a little salt, put a few cloves of garlic and a layer of herbs and leaves, put one or two layers of mushrooms on top of them with their hats down, sprinkle them with salt. Next, you need to continue to stack the mushrooms in the same order, sprinkling them with salt and from time to time shifting leaves, dill and garlic.
• When all the mushrooms are laid, they must be covered with a piece of clean linen, put a wooden circle on top and put a washed and scalded oppression on it.
• After a couple of days, the mushrooms will settle and let the juice go. Then, if desired, one more portion of the prepared mushrooms can be added to the container, not forgetting to salt them. When the brine completely covers the mushrooms, the container with them must be taken out to the cold, covered with clean gauze and from time to time check if mold has appeared on the brine. Salted mushrooms will be ready to eat in one and a half to two months.
• According to the same recipe, you can salt mushrooms. The only difference in their preparation is that mushrooms are never soaked before salting.

Hot salted mushrooms

• Most often, oil, boletus, mossiness mushrooms, boletus and porcini mushrooms are salted in a hot way.
• Prepared mushrooms are boiled in salted water for 15-20 minutes, depending on their type. You can add a couple of clove buds, a bay leaf and a few peppercorns to the broth.
• Then the water is drained, the mushrooms are washed and put in a colander so that all the water is glassed.
• After the mushrooms have dried, they are weighed and then salted in the same way as they are done with cold pickling - they are laid in layers, shifted with herbs, leaves and garlic, each layer is also salted, only the salts are taken a little less - 35-40 grams per one kilogram of boiled mushrooms.
• Further, the dishes with mushrooms are also covered with a cloth, a wooden circle and pressed down with oppression. Hot-cooked mushrooms can be eaten after a week. If you want to store mushrooms for the winter, then they will need to be removed in a cold place.