Mushroom pickling is the easiest way to harvest for future use. All mushrooms are suitable for salting

How to salt mushrooms

Salted breasts

Thoroughly clean the breasts and rinse under cold running water. Large breasts are cut into medium pieces. We spread the mushrooms in a container and pour cold water for 5-6 hours to leave the bitterness. Then boil the mushrooms in salted water (2 teaspoons of salt per 1 liter of water) for 20 minutes, then rinse under running water. We do not pour out water.

Peel and chop the garlic and horseradish root. Mushrooms are placed in containers with their hats down in several layers. Salt each layer, shift over with currant leaves, garlic and horseradish, dill seeds and pepper. We cover with gauze and set the load, if there is not enough brine - add water in which the mushrooms were boiled. Leave the mushrooms for salting for 2-3 days. Then we transfer the mushrooms into sterilized jars, press on top with a currant leaf. We close the cans with nylon covers and store in a refrigerator or cellar.

Gruzdi - 1 kg, salt (not iodized) - 4-5 tbsp. l., garlic - 5-6 cloves, dill seeds - 5 tbsp. l., horseradish root - 1 pc., black pepper - 6 peas, currant leaves.

Salty chanterelles.

To begin with, the chanterelles should be thoroughly cleaned of all contaminants and rinsed thoroughly in cold water, and this should be done carefully, being careful not to damage the mushrooms. Then boil the chanterelles in salt water for 15 minutes, lay them on a sieve and wait until all the liquid has drained and the mushrooms have cooled.

After we pour a layer of salt at the bottom of a glass or enamel container and lay the layers of chanterelles with the caps down, pouring each layer with coarse salt. When the container is filled with mushrooms, cover it with a cloth, put a wooden circle or dish on top and put light oppression (for example, you can use a bottle filled with water).

Leave the mushrooms for 3 days until they give juice. Then you can add new mushrooms and continue to repeat this operation until the shrinkage is completely over. Then the chanterelles should be taken out into a cold room for further storage (it is necessary to ensure that the mushrooms are completely covered with brine). Chanterelles will be ready in 1.5 months.

For 1 kg of freshly picked chanterelles: 50 g of coarse salt (and cooking salt at the rate of 10 g of salt per 1 liter of water).

Mushroom assortment.

Clean the mushrooms from dirt, wash thoroughly and soak in water for three days (change the water several times). Then boil for 15-20 minutes. and rinse with running cold water. Let the water drain, sprinkle the mushrooms with salt. Lay the mushrooms in a pan, layering with pieces of horseradish, oak leaves, cloves and cloves of garlic. Stay a month under oppression, reduce it, and after 10 days put the mushrooms in banks, pour oil on top and close the lids. Store in the cold.

For 3 kg of autumn mushrooms (traps, mushrooms, etc.): 3 tbsp. l coarse salt, horseradish, oak leaves, clove buds, garlic, vegetable oil.

Mushrooms "Assorted".

Peel the mushrooms from dirt, cut the roots. It is necessary to soak the mushrooms, breasts and russules in cold water for about 6 hours, and it is enough to wash the saffron milk just. At the bottom of the prepared cans, pour a layer of salt and lay the mushrooms there, pouring salt. Put oppression on top. When the mushrooms settle, add more so that the banks are filled to the top.

Leave for 5 days at room temperature. Then check if the brine has appeared enough, if not enough, increase the load. After 15 days, the mushrooms will be ready, and they must be transferred to a cold place for storage.

For 1 kg of mushrooms - 40 g of table salt (4 tsp.).

Salty mushrooms with crunch.

After the mushrooms have been peeled and soaked for at least 1 hour, boil them in salted water with spices for 20-30 minutes. Drain the broth, rinse the mushrooms in cold water, fold in a colander and let dry. After that, add spices and salt to the container (at the rate of 1.5-2 tbsp. L. Salt per 1 kg of boiled mushrooms) and cover with a napkin, a circle and a load.

Mushrooms can be eaten in 3-5 days. Mushrooms are salted, now you need to save them. Mushrooms can be stored in a tub or pan in the cellar or refrigerator, as mushrooms should always be in brine. But you can put them in jars, and top with vegetable oil, close with a plastic lid and store in the cold. From this amount, 5 cans of 0.8 liters are obtained. Oil does not allow the brine to ferment or mold, and if the mushrooms are too salty, they can be washed with cold water.

Salt mushrooms for the winter can be dry, cold and hot method - it all depends on the type of mushrooms you have.

In our family, salty “tubular” individuals are more beloved - oily, mushroom, boletus, boletus, boletus ... Therefore, with a happy combination of various circumstances: weather, time, desire and, of course, luck - we procure them.

You should be aware that mushrooms, as a perishable product, despite fatigue, must be processed on the day of assembly.

It is necessary to look at each fungus, check for worminess. For the blanks, select the strongest and youngest. Next, you will have to clean the mushrooms from forest litter (moss, needles ...) and sand, if some damaged part comes in, cut it out. For such mushrooms as butterfish - remove the mucus film from the hat.

After sorting out the mushrooms, they will also have to be washed with cold water, changing it several times.
  Then, those larger mushrooms can be cut into several parts, we leave small ones intact.

It is important to know that in some fungi (such as oleoresin, mushrooms and boletus), the cut-off site quickly darkens - it oxidizes in air. To avoid this, you need to immediately place them in slightly salted water after cleaning (or cutting) - so they will eventually look more appetizing.

Next - the mushrooms should be boiled in salted water. To do this, bring the water to a boil and add salt, and then put the prepared mushrooms into it. Do not worry, if it seems that the liquid is not enough, because when heated, the mushrooms themselves secrete juice - it will boil for about 20 minutes. Appearing foam should be removed from time to time with a slotted spoon.

If desired, for a better taste, you can add a couple of bay leaves and peas of black pepper. As soon as the brine becomes transparent, and the mushrooms themselves settle to the bottom - that's all, this is a signal of their readiness. We throw the mushrooms in a colander, draining part of the brine, and set aside for a while - let it cool.

For further salting of mushrooms, we select an enameled (glass, wooden) container: a pan - just right.
  We spread the bottom with dill umbrellas, horseradish leaves and black currant. Add a few cloves of chopped large garlic. Then we transfer the cooled mushrooms there with a part of the brine mixed with salt - the brine should completely cover the mushrooms. We cover the surface with scalded gauze, cover with a circle and (already on it) put the load (clean stone, for example).

We leave all this “construction” in the kitchen. After a few days, a foam will appear, we periodically remove it. Foam has ceased to appear - we rearrange the pan in a cooler place for "salting out".

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

Ways of salting mushrooms:

Mushrooms, mushrooms, chanterelles, greenfinchs, chernushki, podgruzki, whites, trawls, russula, earrings, valui, smoothies, violin, rubella, bitter, bbw salt and salt are salted.
   Mushrooms are thoroughly washed in clean, cold running water in vats, tubs, bathtubs, low wide knots. In case of severe contamination, it should be soaked for 3-4 hours in a 2-3 percent saline solution.
   Large mushrooms are cut into pieces in diameter so that the maximum length of the pieces does not exceed 4-6 cm.
Three methods of salting mushrooms are used.:
   dry (for camelina and russula); cold with preliminary soaking (for breasts, podgruzdek, waves, valuy, whites, violinists) and hot with preliminary boiling (for all others).
   Hot-pickled mushrooms become ready to eat in a few days; they are quite soft and less resistant to storage. The advantage of the hot method is not only in the processing speed (the mushrooms are not soaked at the same time), but also in the fact that the mushrooms immediately, without "shrinkage", densely fill the container.
Cold preservation longer: 1.5-2 months; mushrooms in this case turn out to be solid, when chewed they crunch pleasantly; they are stored very well. To remove the bitterness, the mushrooms are soaked in clean water, changing it several times. You need to soak in a cool place. The timing for soaking for each mushroom is different. Mushrooms, throttles, russules are soaked from 5 hours to a day, and valuys, black breasts, bitter, fiddle- for 3-5 days. More valuable mushrooms are thoroughly washed, not soaked and not boiled. For this, the mushrooms are placed in cold water overnight so that adhering leaves, stems, moss, etc. are left behind. In the morning, they sort out the mushrooms, rinse 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 cooked with the help of soaking: russula, milk mushrooms, russula, thrush, etc. But mushrooms, valui, pigs, stitches, morels are cooked only in a hot way, because when cold prepared, severe poisoning is possible with a fatal outcome.
Mushrooms can be salted in enameled and glass containers with a wide “neck” so that a circle with a load can be placed. But it is best to use tubs or barrels of hardwood or spruce.
   Barrels in which mushrooms were 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 toppings, salads, etc. Before use, they can be washed or soaked. Well soaked mushrooms can be fried.
   Processing salted mushrooms into pickled ones is possible.
   The most favorable storage temperature for salted mushrooms
   from 0 to 4 * C.

Dry mushroom pickle:

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 mushrooms (or 40 g per 1 kg of mushrooms). Then, a freely passing circle is placed in a container filled with mushrooms, and light oppression is placed on it. After 3-4 days, when the mushrooms settle and give juice, add fresh mushrooms and salt. Store in the cellar or in the refrigerator.

Cold way to pickle mushrooms:

In cold salting, mushrooms are soaked to remove bitterness. To do this, prepared mushrooms are placed in barrels or barked with a double trellised bottom and an opening for draining water. Mushrooms are poured with cold water, covered with a clean cloth and a wooden circle so that they do not float. For oppression, washed stones are used from strong flint rocks, which do not dissolve in the juice of salted mushrooms. Barrels are put in a cool place and the water is changed at least 2-3 times a day. Soaking lasts 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 stacked with hats down in layers of 5-6 cm, pouring 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. A filled barrel is covered with a circle on which they put oppression. After 2-3 days, a new batch of mushrooms is added, repeating this operation until the subsidence of the mass ceases and the tank is filled to the maximum. Then it is added to the top with a 6% salt solution and plugged.
   There are also salting methods.
Soak mushrooms (traps, russula, mushrooms) in cold water for 5-6 hours, rinse mushrooms. After this, put the mushrooms in rows in an enameled or glass container with the caps down. At the bottom of the dishes, pre-pour a layer of salt, put the leaves of black currant, cherry, horseradish, dill stalks. Sprinkle each layer of mushrooms with salt and taste to spices: pepper, garlic, bay leaf.
   For 1 kg of mushrooms - 40-50 g of salt. After salting, cover the mushrooms with blackcurrant leaves, cherries, dill stems, put a clean cloth, a wooden circle and oppress. 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 washed. Mushrooms are ready in 30 -40 days. Store in a cool place.
   To avoid mushroom acidification during soaking in hot weather, salting with preliminary blanching is used: mushrooms in a colander are placed in boiling water for 3-5 minutes or scalded 2 to 3 times, then quickly washed with cold water and salted in the same way. Cooked mushrooms by blanching method are ready for use after 7-10 days.

  Hot way to pickle mushrooms:

The hot pickling method is also used in the absence of conditions for soaking mushrooms, in hot weather, and also if it is necessary to speed up their processing. You can boil any mushrooms before salting, but conditionally edible is cooked only in this way, bitterness is removed faster, they gain elasticity.
   1 way. The peeled and washed mushrooms are boiled in slightly 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 the mushrooms, russula, valui, traps for 20-30 minutes, rinse in cold water, and place on a sieve. Put in a bowl, pouring salt: 40-50 g per 1 kg of mushrooms. Season with garlic, onions, horseradish, dill, tarragon. Put a load on top. Store in the cold. After 6-8 days, the mushrooms are ready and consume them cold.
2 way. With a larger quantity, the mushrooms are dipped in mesh blanching containers made of stainless steel, or in willow baskets cleared of bark and boiled in salted (2-3% salt) water for 15-20 minutes. The flakes and whites blanch for 5-8 minutes, bitters, boulders, violinists with especially bitter juice - up to 25 minutes. In this case, foam must be removed. Blanched mushrooms are thrown onto a sieve for draining 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 in barrels can withstand at least a month. 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 leaf are consumed per 10 kg of salted mushrooms.
   Preparation of convenience food for future use.
   Porcini mushrooms, boletus, boletus, mushrooms, oak trees, oily, boil mushrooms until tender 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 pickling mushrooms  or fried preparations; in soups, fillings.

Before, mushrooms were mainly salted in large wooden barrels and used a method called cold pickling. It is possible to harvest mushrooms in this way, if it is possible to collect them in the forest in a sufficiently large quantity and of one variety. Cold salting of mushrooms is suitable only for such species: russula, smoothies, breasts, traps, saffron mushrooms, pigs and other similar ones with fragile lamellar flesh.

Soak mushrooms cleaned from debris and dust in cold water for one or two days. At the same time, every day several times change the water for fresh. For mushrooms with bitter pulp, use not pure water, but slightly salted and acidified (take 2 grams of citric acid and 10 grams of table salt per liter of liquid). Refresh it several times a day. Some mushrooms have a very strong bitter taste, soak them in salted water for more days. This time is different for different species:

- bitter and valuy - 3-4 days;

- breast milk and load - 2-3 days;

- waves and whitewash - 1-2 days.

Mushrooms with neutral flesh (russula and saffron milk) can not be soaked at all, but simply washed well under running water.

Blanching mushrooms before salting.

Instead of soaking, any mushrooms can be blanched in salted water. To do this, in one liter add 10 grams of salt and boil the brine. Keep the mushrooms in a different amount of time in a hot liquid:

- waves and whitewash - up to one hour;

- valui, chanterelles, podgruzdy and bitter - up to twenty minutes;

- Gruzdy - up to six minutes.

How to salt mushrooms for the winter at home using cold salting.

Put the mushrooms prepared by any of the methods described above in six centimeter layers in a large barrel. Pour the bottom of the barrel with dry salt and salt each layer, too. For each kilogram of soaked or blanched and cooled mushrooms, take salts:

- for saffron mushrooms - 40 grams;

- for waveworms, russula, mushrooms and the rest - 50 grams.

With the salt between the mushrooms, lay chopped garlic, caraway seeds, currant and cherry leaves, and, if desired, fresh horseradish.

Cover the barrel filled with mushrooms with a canvas napkin and crush the pickles with oppression. Keep the mushrooms a couple of days in a warm place so that they let the juice out. After that, transfer the barrel to the cold basement. Mushroom pickling in the cold way is good because over time they will condense in the barrel and the container can be filled to the top with freshly picked and soaked mushrooms.

Store barrels of mushrooms at temperatures from minus one to plus seven degrees and make sure that there is always a pickle over the mushrooms. If it turns out to be small, then add freshly prepared: for 1 liter of water, take 20 grams of salt.

See also video: Harvesting and pickling

Also: Salting of mushrooms. Part 1

Salting of mushrooms. Part 2.

  Salting mushrooms for the winter in banks, methods and recipes

How to salt mushrooms for the winter in jars a simple recipe, with a photo

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

In general, I am afraid to buy mushrooms in banks from strangers or in stores. Because you never know, I don’t know how they were prepared there, you can get poisoned.

We will describe to you one universal recipe suitable for absolutely all types of mushrooms. And add some recipes for some species that we collect ourselves.

1. A universal recipe for salting mushrooms.
2. Salty Mushrooms.
3. Salt butter and honey mushrooms.

A universal recipe for salting mushrooms

Grandfather shared this recipe with us. Previously, they always say that it was salted, almost all mushrooms. And analyzing other recipes, we realized that this recipe is the basis for all others.

Just collected

Before you salt, of course they need to be cleaned of garbage, worms and bugs.

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

After being cleaned, s soak in water and let them soak there for 3-4 days,  water needs to be changed often and you can salt a little.

And here again, mushrooms soaked for a long time with bitternessto remove it. The remaining mushrooms are not soaked. But we still soak the rest of the mushrooms in slightly salty water for about 3-4 hoursso that all "bekarazy" come out if they are.

When was the last time the water was drained rinse again under running waterWe remove and weigh the water. You need to know the weight for salt: for 1 kg of mushrooms - 2 tablespoons of salt. Now proceed to salting.

• There are 6 tablespoons of salt, pour over the entire surface, mix.
• Now turn on the stove, and after boiling, cook for 45 minutes.
• When the water boils add about 3 bay leaves and pepper to tastewho like how.
• After cooking, with pour water into another saucepan or bowl and do not throw, just set aside. These brine will fill the banks. It is possible through drushlak. In the same place, pour a pinch of salt on top and mix, since after cooking, the slightly salted mushrooms are obtained. It’s true that everyone needs to watch it. Someone loves more salt, some do not.
• Cooking cansThey should already be clean and sterilized.
• We put mushrooms in banks. Together with garlic, about 2 cloves, dill, one umbrella and a leaf of black currant.
• Now   fill everything with that brinein which mushrooms were cooked.
• Put 1 clove of garlic on top.Good recipe is suitable for assorted
• From above pour 2 tablespoons of sunflower oilto block air access to the bank.
• Roll up the banks.

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

Salty Mushrooms, Crispy Mushrooms

Soaked Mushrooms

We continue the topic of how to salt mushrooms for the winter. The following recipe is practically no different from the above, but we do it a little differently.

Mushrooms we soak for about 3 daysmaybe a little more. And during the reading we use the usual sponge for dishes, the hard side. At the same time, we wash each mushroom in running water.

• Now pour in a large pot of water, clean mushrooms there.
• We put two cloves of garlic, 4 tablespoons of salt, 3-4 leaves of black currant, about 7-8 bay leaves, dill for more, about 5-6 umbrellas with stems, mix a little. All ingredients were added.
• Now after boiling, cook for 30 minutes, as it boils, we reduce the fire so that there is no strong seething.
• Cooking cansnot big. Must be clean and well boiled.
• To the bottom of the can put one dill umbrella, and put about 1/4 can of mushrooms. Hats down preferably.
• Now a tablespoon of salt  distributing to all mushrooms. put the mushrooms in a jar
• Now another layer and salt again.It turns out that we salt 3 times in a jar of 0.5.
• When the jar was filled with mushrooms, pour brinein which mushrooms were cooked, to the very top.
• Top 2 tablespoons of sunflower oil. and roll the jars. Pickled mushrooms

Now that the banks have cooled, clean in a cold place, cellar or cellar, and in winter, they turn out crispy and very tasty.

Salt butter and honey mushrooms

young butter

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

These r ribs are not bitter, so we just clean them. Oil can be put in water for several minutes, then cleaned, remove the upper "skin". Large cut.

Honey mushrooms are not difficult to clean, apart from the smallest. D for salting we take small and medium honey mushroomswell, the rest are for frying. Soaking them is also not necessary. Some medium mushrooms can be cut. We do not leave the legs long, about 2-3 cm.

We will need:

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

Asked how to salt mushrooms for the winter, you need to understand that all mushrooms can be saltedabsolutely. And the recipes are almost the same. Only the handling of many varies significantly, pay attention to it.

And so we proceed:

1. After cleaning we fill the mushrooms in a large pan and pour water  and turn on the tile. It happens that everyone doesn’t fit into the pan, well, and you don’t need to stuff it, divide it into parts.
2. When the water boils, be sure to remove the foam, the remaining garbage will be cleaned with it. Boil for 10 minutes.
3. Now we drain the water, through the drushlak we wash the mushrooms with running water. Pour the brine.
4. Now again we put the mushrooms to boil, pouring clean water, but for 30 minutes.
5. While washing my jars well, boil. We also boil the lids.

   We take cans of 0.5 liters, and more can be done, then double the steps described below (if the cans are 1 liter each) when we fill the mushrooms.

6. After that drain the brine again, it is not needed and wash the mushrooms with cold running water.
7. Fill dill and bay leaf separately with boiling water, for about 2 minutes. We consider the number of banks approximately.

   steamed dill and bay leaf

8. We start to make the marinade. For 1 liter of water, 2 tablespoons of salt and 1 tablespoon of sugar.
9. When the water boils we throw a couple of bay leaves and a few peas of black and allspice.
10. Now put the washed mushrooms, wait for it to boil and steam for 15 minutes  and shoot.

    make marinade

11. Now to the bottom of the cans put 1 allspice and 3 black peppers.
12. Here one more not a big dill umbrella and 1 bay leaf.
13. Add 1 clove of garlicby slicing.
14. Now add mushrooms, almost to the end of the bank.

    put mushrooms and dill

15. Put on top   a teaspoon of 9% vinegar.
16. Now pour fresh marinadeclose the lid.
17. We cover the jar with a warm blanket and after cooling it we put it in a cool place, like a cellar.

    It turns out somehow like this

Source: https://polzablog.ru/solit-griby-na-zimu.html

How to salt mushrooms for the winter in jars: hot and cold - A simple recipe with a photo of pickling mushrooms for the winter at home

Proper salting of mushrooms for the winter allows you to pamper your family and friends with original snacks during severe colds. They can be harvested both hot and cold.

The selection of the salting method should fully correspond to the mushrooms selected for work. For example, for salads and saffron milk mushrooms, milkwort, cold salting is more suitable.

But white can be salted in a hot way. In the recipes below, step by step, each method for treating mushrooms and honey mushrooms at home is described.

To learn about how and how to salt mushrooms in jars, and how to store them properly until spring, the photo and video instructions discussed below will help.

How to salt mushrooms in jars for the winter - a simple recipe with step by step photos

Most mushroom pickers prefer habitual and proven mushrooms. For example, white is in greatest demand due to its ease of collection and preparation.

But salt for the winter can be other mushrooms, which have a rather unusual taste.

Various types of milkers are ideal for salting: young mushrooms retain their density and are easily salted at home.

Ingredients for easy pickling mushrooms for the winter in jars

• milkers-3 kg;
• garlic - 6 cloves;
• salt -150 g;
• dill umbrellas - 3 pcs.;
• leaves of currant, cherry, horseradish - to taste.

A step-by-step recipe for simple pickling mushrooms in jars for the winter

1. Thoroughly clean the milkers of various debris. The legs of the mushrooms need to be cut off under the hat itself. Put them in a deep container and fill with water. The soaking process should be at least 24 hours.

   During this time, you need to change the water 2-3 times.

2. Rinse the prepared milkers thoroughly from the remaining debris. Then boil for 15 minutes in unsalted water.

   While the mushrooms cool (no need to drain the water), rinse the herbs, peel the garlic.

3. Put the cooled mushrooms in a bucket, pouring salt and shifting greens. Leave under oppression for 1-1.5 weeks.

   Then they should be washed and put in jars, pour vegetable oil. You can also store them in banks, bay with brine. It must be ensured that mold does not appear on top.

   Salt milkers can be stored both in the basement and in the refrigerator. Before use, it is recommended to season with vegetable oil and add onions to them.

How to salt mushrooms in winter in jars - a simple recipe with photo instructions

Beautiful and delicious boletus are quite easy to salt for the winter and are great for treating friends and guests with such snacks.

They do not need quite a long preparation or processing, which allows you to harvest boletus at home in any quantity.

The following recipe with a photo will tell you step by step how you can simply pickle such mushrooms in jars, and how to store them correctly.

List of ingredients for pickling boletus in winter jars

• brown boletus -1 kg;
• water -1 l;
• salt -50 g;
• greens, bay leaf - to taste.

A simple recipe with a photo instruction for winter harvesting in jars of boletus mushrooms

1. Remove mushrooms from the collected mushrooms. Put in a bucket and leave to soak overnight.
2. Boil in salted water with spices for 30 minutes. Foam from them constantly to remove.
3. Remove the mushrooms from the brine and allow to cool. Strain the brine itself.

   Arrange mushrooms in sterilized jars, pouring each layer of mushrooms with salt. Then boil the brine and pour mushrooms on them. Close the jars with lids and hold them upside down until they cool (under a towel, blanket). Then clean in a cool place.

   Rinse thoroughly in boiled water before serving.

How to salt mushrooms in winter in jars - a simple recipe with photos and videos

Different types of breasts are widely used for pickling, and for pickling. The attractiveness of these mushrooms in the absence of the need to use many spices.

The loaves themselves have an amazing taste, so only salt and pepper will help to emphasize it. At the same time, salted mushrooms are perfectly stored in jars or plastic buckets.

The following recipe step-by-step describes how to make a tasty snack for the winter from loafs and please your family with an unusual addition to ordinary dishes.

Winter salting prescription ingredients in jars

• breasts -1.5 kg;
• salt -75 g.

Photo-recipe for salting for the winter in mushroom mushrooms banks

1. Soak the mushrooms in running water for 6 hours, and then carefully clean the garbage from them. To remove films from hats.
2. Cut the prepared peeled mushrooms into 2-4 parts and transfer to a bucket or pan.

   Pour water (so that it covers them a little). Pour salt and put on fire. Boil for 30 minutes, stirring the mushrooms once.

3. Leave the breasts to cool completely in the brine. Sterilize cans and nylon caps.

   At the bottom of the cans put a little salt and pepper, then a layer of mushrooms. Thus, you need to alternate mushrooms and spices.

   When the jars are filled to the middle, it is recommended to carefully grind each new layer of mushrooms so that they secrete enough juice. On top of the cover you can lay a couple of sheets of currant or horseradish.

   After closing, leave the mushrooms in a cool place for 2 months: during this time they enough to drink salt. During the winter, they should be stored in a basement or refrigerator.

A simple video recipe for winter salting mushrooms mushrooms in banks

You can also make mushrooms for the winter in another way. The following video recipe step by step describes how to properly prepare and salting these mushrooms at home.

How to salt salmon mushrooms for the winter in jars - a simple step-by-step recipe with video instructions

The beautiful mushroom threshing mushrooms are a great addition to meat dishes, cereals and fried potatoes.

But their salting must be carried out very carefully: such mushrooms are considered conditionally edible, therefore, they need careful preparation and processing.

The following recipe describes step-by-step how to add salt water to salmon banks and how to store them.

-instructions for step-by-step salting to the winter cold of mushrooms in the banks

The following video recipe is great for salting throttles at home. The detailed instructions will help you to prepare many salted mushrooms for future use without any problems and will gladly eat them until spring.

How to salt cap mushrooms in a hot way at home - a detailed photo recipe

Like any mushrooms, mushroom caps are great for pickling for the winter. It is quite easy to work with them, since such mushrooms do not require thorough washing and long soaking. The following recipe with a photo step by step describes a simple process for harvesting caps for the winter.

Hot Cap Salted Mushroom Prescription Ingredients

• caps -2 kg;
• water -2 l;
• salt -60 g;
• dill umbrellas - 4 pcs.;
• garlic - 3-4 cloves;
• spices to taste.

A detailed recipe with a photo of homemade salting caps in a hot way

1. Rinse the caps in running water, cut off the legs of the mushrooms almost under the hat.
2. Pour in water and put on fire. Boil for 15 minutes and then drain. Refill water and boil for another 20 minutes. The emerging foam is constantly removed.
3. Discard boiled mushrooms in a colander.
4. Separately, prepare a pickle of spices, water, salt. Boil.
5. Add mushrooms to brine and boil for about 5 minutes. Leave the mushrooms in brine until completely cooled.
6. Put dill and garlic in jars. Put the mushrooms in thick layers, pouring them with salt. Pour with brine, cover with nylon covers. Then clean in a cool place.

   Freezing of mushrooms should be avoided: because of the temperature drop below 0 degrees, caps lose their taste.

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

Using a cold cooking method is well suited for different mushrooms.

For example, according to the recipe described below with a photo, it is possible to grease not only breasts with this method, but also mushrooms or honey mushrooms. True, the salting time in the bucket for the latter is 10-12 days.

Therefore, they can be prepared much faster for the winter and put in a jar for storage in the basement or refrigerator.

Ingredients for Cold Salting Mushrooms at Home

• gruzdi-4 kg;
• salt -200 g;
• dill umbrellas, bay leaves, currant leaves - to taste.

A step-by-step recipe with a photo of homemade salted mushrooms in a cold way

1. Soak the freshly picked breasts in water for 30 minutes. Then thoroughly clean them of debris.
2. Transfer the washed mushrooms in a bucket, put horseradish leaves on the bottom.

   Sprinkle each layer of bread with prepared salt. Add garlic, bay leaf. Lay the dill umbrellas on top.

3. Stacked mushrooms put under oppression for a month.
4. Then they can be transferred to sterilized jars and closed with nylon caps.

How to deliciously salt ceps for the winter in jars - a simple recipe with step-by-step instructions

Fragrant porcini mushrooms are very suitable for pickling and freezing for the winter.

But you can not just salt them in jars or freeze them in bags, but also freeze already salted mushrooms. Such blanks can be considered low salted.

They are great for serving or preparing other dishes.

The list of ingredients for delicious salting for the winter white mushroom in jars

• porcini mushrooms and boletus - 0.5 kg each;
• bay leaf - 3-4 pcs.;
• peppercorns - to taste;
• salt - 60 g.

Step-by-step instructions for a simple pickling recipe in cans of porcini mushrooms for the winter

1. Rinse the collected mushrooms thoroughly in running water, remove debris. Cut large mushrooms into slices.
2. Boil the mushrooms for about 15 minutes, constantly removing foam. Then lay in a colander and rinse in cold water.
3. Prepare the brine using 1 cup. Add mushrooms to the brine and boil them in it for another 15 minutes. Then let cool. Arrange mushrooms tightly in sterilized jars, pouring each layer with salt. Banks close with nylon caps and rearrange in a cool place.
4. Salted mushrooms can also be packed in bags and frozen. Such preparations are perfect for serving ordinary dishes or for preparing simple salads.

Having studied the rules for salting mushrooms cold and hot, you can easily prepare delicious snacks for the winter. For work, it is allowed to use both mushrooms, and waves, and porcini mushrooms.

Also, for quick salting in the winter, you can use oyster mushrooms or champignons. To cook them, it is recommended to choose cold salting, described for different mushrooms in the above photo and video recipes.

They describe step by step how to salt mushrooms in different ways and how to store them. Useful tips and tricks will help you to easily prepare for winter at home and even during extreme cold weather pamper your near and dear ones with original mushroom snacks.

Source: http://vsezdorovo.com/2017/04/kak-solit-griby/

How to salt mushrooms for the winter at home in a hot and cold way - simple recipes step by step with a photo

With the advent of the fall season, many fans of the “quiet hunt” rush into the woods, taking with them baskets for a generous harvest of mushrooms.

Indeed, in September you can thoroughly stock up on mushrooms that hide, and also grow as if for show - at the forest edges, lowlands and clearings.

As a rule, the first forest “trophies” cause great enthusiasm and culinary enthusiasm, because it is so nice to diversify the familiar menu with amazingly delicious porcini mushrooms fried in sour cream or aromatic mushroom soup.

However, the subsequent gifts of nature brought from the forest, there is simply nowhere to “attach” - and the housewives are taken to make preparations for the winter. In addition to popular marinades, mushrooms produce excellent pickles, which are used as the basis for the first and second courses.

So, how to salt mushrooms at home? Here you will find simple step-by-step recipes with photos and videos of salting in the hot and cold way of different types of mushrooms - mushrooms, brown mushrooms, mushrooms, mushrooms, oyster mushrooms. Such delicious salted mushrooms in jars in winter will be a great addition to boiled and fried potatoes, cereals and salads. We stock up on mushrooms and proceed to cooking!

How to salt mushrooms in jars for the winter - a simple recipe with step by step photos

Home-made salted mushrooms will always be at the “table” at any meal - whether it is an ordinary family dinner or a festive dinner party. With such delicious mushrooms, your favorite dishes will acquire a unique touch and delicate forest aroma.

How to salt mushrooms for the winter? We bring to your attention a simple step-by-step recipe for salted mushrooms in jars - the most popular and fruitful mushrooms.

Having prepared several jars according to our recipe, in winter you can please relatives with mushroom soup, pies or delicious fries with potatoes. It is easy to eat and it is very easy to prepare!

Essential ingredients for pickling mushrooms in jars for the winter:

• fresh mushrooms - 3 kg
• garlic - 15 cloves
• bay leaf - 4 - 5 pcs.
• allspice and black peas - 10 to 12 pcs.
• fresh chopped greens - 2 - 3 tbsp. l
• salt to taste

Step-by-step instructions for the recipe for salted mushrooms for the winter, with a photo:

1. First, honey mushrooms need to be sorted out and washed under running water.
2. The washed mushrooms are poured in a saucepan with water and put on medium heat. When the water boils, we discard the contents in a colander and let the water drain.

   Rinse again and pour into a pot of water, and then cook for 40 minutes, not forgetting to periodically remove the foam.

3. During the cooking of honey mushrooms, peel the cloves of garlic from the husks and cut each lengthwise into 2 - 3 parts. My dill and chop finely with a knife.
4. Strain the boiled mushrooms with a colander and rinse under running water. We wait for the complete draining of the liquid and put the mushrooms in the pan. Pour spices according to the recipe and salt to taste.
5. We take a plate of suitable diameter and cover the mushrooms in a pan, and put a jar of water on top. We leave to insist under the press for 4 - 5 days.
6. Then we lay out on clean jars, roll up the lids and send it to the refrigerator shelf.

   In winter, you will always have at hand a truly “universal” supplement to your favorite dishes. Spicy and fragrant, salted mushrooms will appeal to everyone who tastes them - we recommend cooking!

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

Around the middle of summer and until the end of autumn in bright deciduous forests there is a wild boletus - an edible mushroom, the closest "relative" of the white.

Going to a birch grove with a basket, get ready to bring home a solid harvest of these handsome statues. We are sure that your family will enjoy fried boletus with potatoes and onions for dinner.

But the surplus of mushrooms can be safely salted for the winter in banks - in the cold season, such supplies will certainly come in handy.

How to salt boletus? We picked up a simple recipe with a photo of a spicy billet, for which we only need mushroom caps - the most delicious part of the boletus. Amazing taste and aroma!

To pickle winter boletus, we select the following ingredients:

• boletus - 1 kg
• bay leaf - 2 - 3 pcs.
• blackcurrant leaves - 2 - 3 pcs.
• peppercorns - 3 pcs.
• cloves - 3 pcs.
• fresh dill - 3 - 5 branches
• salt - 50 gr.
• vegetable oil (at sunset) - 1 - 2 tbsp. l for each jar

The procedure for harvesting salted mushrooms for winter boletus in jars according to a simple recipe:

1. We sort out the mushrooms, removing damaged specimens and garbage. We cut off the hats and rinse them under running water or gently clean with a sponge.
2. We put a pot of water on the fire and bring to a boil, and then dip the mushrooms in boiling water and cook. Depending on the size of the hats, the cooking time will not be the same - first we get smaller, and later large mushrooms.

   How to determine the degree of readiness? Ready boletus will sink to the bottom of the pan - the most accurate sign.

3. When all the mushrooms are cooked, we discard them in a colander and hold them a little under the stream of water to wash away the appeared shell from the mucus.
4. Pure sterilized jars are filled to the top with layers of cooled mushrooms, not forgetting to sprinkle with salt. Add a couple of tablespoons of oil to each container and roll up the lids boiled in hot water. After cooling, the cans with salted birch bark are placed in a dark and dry place - in the pantry or basement. Tasty mushrooms to you!

How to salt mushrooms in jars for the winter - a simple and tasty recipe for pickling mushrooms at home, step by step with a photo

Gruzdev called himself get in the body. The meaning of this saying is known to many, but with mushrooms in the majority only "inveterate" mushroom pickers are familiar.

Traditionally, birch forests and mixed forests, where whole groups of these porcini or black mushrooms with a characteristic hat concave inward, are traditionally “chosen” by their habitats.

As a rule, muffins are ideal for salting - with the help of our simple recipe with a photo, we will step by step learn how to do it at home.

In cans, salty muffins turn out to be as tasty as in barrels - this is how the ancient Slavs harvested these mushrooms. Just a godsend for a real foodie!

List of ingredients to pickle mushrooms in jars for winter:

• mushrooms - 1 kg
• water - 0.5 l
• allspice - 2 pcs.
• garlic - 2 cloves
• salt - 2 tbsp. l
• dill - 1 umbrella
• granular mustard - 1 tsp.
• horseradish leaves

A step-by-step description of a homemade recipe for salted mushrooms in banks for the winter:

1. We clean the mushrooms by cutting out the damaged parts, carefully soak them in cold water. For salting, we use whole mushrooms, so cutting into pieces is not required.
2. Pour water according to the recipe into the pan, add salt, coarsely chopped horseradish leaves, mustard seeds, pepper, dill umbrella.
3. Prepared mushrooms are sent to the pot with spicy water and put on the stove.

   After boiling, cook for about 10 minutes over low heat.

4. While the breasts are boiled, the salting jars are washed and sterilized in any convenient way - in the oven or in steam.

   In each jar we put boiled mushrooms, between which we put chopped garlic. On top we lay out pieces of the dill stalk 3–4 mm long - crosswise, so that the contents stay in the brine and do not “pop up”.

5. Having rolled up the lids, we leave the banks to cool and take them to a cool place, and after 10 days we enjoy the incomparable taste of salty milk - or we are waiting for winter!

How to pickle tasty mushrooms of a trevushki for the winter in banks

In its appearance, the thunderfish resembles russula - and not in vain, because these types of mushrooms belong to the same family.

The main feature of the white or pink waves is that this cute mushroom does not require prolonged heat treatment.

How to salt salmon for the winter in banks? Using our simple recipe with a photo, each housewife will salt a batch of delicious thrills for the winter, with a delicate spicy aroma and an appetizing “crunch”.

We stock up on ingredients for a simple recipe for salted flakes in jars:

• thresher - 1.4 kg
• currant leaves - 4 pcs.
• cloves - 5 pcs.
• garlic - 4 cloves
• bay leaf - 6 pcs.
• pepper black peas - 4 pcs.
• allspice - 5 pcs.
• water - 1 l
• rock salt - 30 gr.

Salting of delicious mushrooms of wavefish in banks by winter, step by step:

1. We rinse and clean the traps, soak for a couple of days in cold water.
2. Fill the mushrooms with water and set on fire. From the moment of boiling, cook for 15 minutes, not forgetting to stir.

   We filter through a colander, draining the liquid into a separate bowl - we still need it.

3. Pour boiled traps into an enameled pan and cover with currant leaves and lavrushka. Add salt, cloves, two types of pepper, sliced \u200b\u200bgarlic cloves.
4. We bring the water in which the traps were cooked again to a boil and pour the mushrooms in the pan. We press the contents of the pan of a suitable size with a plate and put oppression - a large jar of water. After cooling, remove the mushrooms in the refrigerator for 24 hours.
5. For salting the threshing we need 4 cans with a capacity of 0.5 l - wash them, sterilize in the oven or a couple, and boil the lids.
6. We spread the mushrooms in dry hot jars, pour brine and clog.

   We store the mushroom preservation at a temperature of 16 - 18 degrees - in such conditions, the salty waves will stand perfectly until the winter and will delight you with their incomparable taste. Have a nice tasting!

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

With the onset of July, whole groups of bright orange mushrooms with funnel-shaped hats can grow in coniferous forests - these are mushrooms.

Due to its unique taste, saffron milk is considered a real forest delicacy that just melts in your mouth.

How to salt mushrooms mushrooms at home? Today we will discover the secrets of salting these beautiful bright mushrooms in a hot way - using our step-by-step recipe with a photo.

Spicy and juicy, canned mushrooms can be served with boiled potatoes, meat dishes, as well as in a delicious mushroom salad. Please relatives with such pickled mushrooms of their own “production” - and the next year you will roll up twice as many cans!

Ingredients for hot salting saffron mushrooms at home:

• fresh mushrooms - 1 kg
• cold water - 1 l
• salt - about 1 tbsp. l. to taste
• black pepper and allspice - 5 pcs each.
• bay leaf - 2 - 3 pcs.
• dried cloves - 2 pcs.
• cinnamon - 4 pieces
• currant leaves - 2 - 3 pcs.

A step-by-step description of the recipe for saffron mushrooms at home:

1. We clean the mushrooms from hard legs or damaged particles, and send them to salting in an enameled bowl. We rinse under running water.
2. Pour water into a pot and bring to a boil.

   Then we fall asleep with more salt, reduce the heat and put the peeled mushrooms in boiling water. We cook the mushrooms for 10 - 15 minutes and put them in a colander to make the liquid liquid.

3. After washing in clean water, boiled mushrooms are temporarily set aside and set to cooking brine. A liter of water is poured into the pan and covered with a lid. We put on a strong fire.

   In boiling water, add a spoonful of salt according to the recipe, pepper, bay leaves, cloves, currant leaves and cinnamon slices. Mix the ingredients, fasten the fire and begin to carefully lower the mushrooms in brine.

4. After 10 - 15 minutes of cooking, we put the hot mushrooms in sterilized jars, fill with brine and roll. Turning upside down, cover with a blanket and wait for complete cooling.

   Now you can take the jars of salted saffron milk to the cellar or just put it on the shelf of the refrigerator. In winter, it is enough to open the container, transfer the appetizing mushroom snack to a beautiful dish - and you can serve it to the table!

How to salt oyster mushrooms at home in a cold way - recipe on video

Oyster mushrooms are large mushrooms with a grayish hat and a dense leg. In nature, oyster mushrooms grow on trees in the form of a "bouquet", the weight of which sometimes reaches 2 - 3 kg.

As a rule, only a soft and tender hat of the mushroom is eaten - fried, stewed and boiled. In addition, fresh oyster mushrooms produce excellent pickles that can be easily made at home.

How to salt mushrooms in a cold way? On the video recipe you will find a step-by-step description of mushroom pickling using the example of russula - cooking oyster mushrooms will be similar.

How to salt porcini mushrooms for the winter in jars - a simple recipe with photos and videos

White mushroom is considered one of the most valuable because it contains useful minerals, phosphates and potassium salts. So, the fungus includes riboflavin, which is responsible for the thyroid gland, the growth of nails and hair.

The name "white" this representative of the mushroom family received due to a unique feature - even after drying or cooking, the mushroom flesh retains its original color.

The taste qualities of ceps are also beyond praise, so many housewives are happy to make preparations for the winter in banks.

Today we will learn how to salt porcini mushrooms - according to a simple recipe from the video, and in the photo you can admire the result of the labors.

So, how to salt mushrooms for the winter in jars? In our culinary "piggy bank" you will find the best simple recipes step by step with photos and videos of pickling mushrooms at home - mushrooms, brown mushrooms, mushrooms, mushrooms, saffron mushrooms, oyster mushrooms and white mushrooms. Following the instructions of the recipe, you can easily cook salted mushrooms of different types - hot and cold. Open the mushroom season!