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

How to pickle mushrooms

Salted milk mushrooms

Thoroughly clean the mushrooms and rinse under cold running water. Cut large mushrooms into medium pieces. We spread the mushrooms in a container and pour cold water for 5-6 hours to remove the bitterness. Then boil the milk mushrooms in salted water (2 tsp. salt per 1 liter of water) for 20 minutes, then rinse under running water. We do not pour water.

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

Milk mushrooms - 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.

Salted chanterelles.

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

After that, we pour a layer of salt on the bottom of a glass or enameled container and lay the layers of chanterelles with their hats down, sprinkling 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 a light oppression (for example, you can use a bottle filled with water).

We 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 must be taken out to 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 harvested chanterelles: 50 g of coarse salt (and salt for cooking at the rate of 10 g of salt per 1 liter of water).

Assorted mushrooms.

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. Put the mushrooms in a saucepan, layering with pieces of horseradish, oak leaves, cloves and garlic cloves. Keep under pressure for a month, reduce it, and after 10 days put the mushrooms in jars, pour oil on top and close with lids. Keep cold.

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

Mushrooms "Assorted".

Mushrooms clean from dirt, cut off the roots. Volnushki, milk mushrooms and russula should be soaked in cold water for about 6 hours, and mushrooms should be simply washed. Pour a layer of salt on the bottom of the prepared jars and put the mushrooms there, sprinkling with salt. Put oppression on top. When the mushrooms settle, add more so that the jars are filled to the top.

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

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

Crispy pickled mushrooms.

After the mushrooms have been cleaned 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, drain in a colander and let dry. After that, add spices and salt to the container (at the rate of 1.5-2 tablespoons of salt per 1 kg of boiled mushrooms) and cover with a napkin, mug and load.

Mushrooms can be eaten after 3-5 days. Mushrooms are salted, now you need to save them. Mushrooms can be stored in a tub or pan in a cellar or refrigerator, as mushrooms should always be in brine. But you can put them in jars, and pour vegetable oil on top, close with a plastic lid and store in the cold. From this amount you get 5 cans of 0.8 liters. The oil prevents the brine from fermenting or molding, and if the mushrooms are too salty, they can be washed with cold water.

Ecology of consumption. Food and recipes: Pour a layer of salt on the bottom of a wooden or ceramic dish, put half the leaves of currants, cherries, horseradish and 1 dill umbrella ...

1. Salting mushrooms - cold way

INGREDIENTS:

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

COOKING:

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

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

2. Caviar from mushrooms for the winter

INGREDIENTS:

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

COOKING:

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

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

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

Pass the mushrooms through a large meat grinder.

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

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

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

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

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

Store mushroom caviar in a cool place.

3. Hot pickling of mushrooms

INGREDIENTS:

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

COOKING:

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

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

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

Lay mushrooms in layers, sprinkling with salt and spices.

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

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

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

4. Solyanka for the winter with mushrooms

INGREDIENTS:

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

COOKING:

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

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

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

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

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

5. Pickled boletus

INGREDIENTS:

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

for marinade in 1 liter of water:

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

COOKING:

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

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

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

Throw the finished butternuts into a colander and drain well.

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

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

Keep refrigerated.

6. Mushroom Powder

INGREDIENTS:

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

COOKING:

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

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

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

Store mushroom powder in a dark, cool place. You can use it to make soups, mushroom sauces and gravies.

7. Altai salted mushrooms

INGREDIENTS:

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

COOKING:

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

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

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

Milk mushrooms will be ready in 30-35 days.

8. How to pickle porcini mushrooms

INGREDIENTS:

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

COOKING:

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

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

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

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

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

Mushrooms are perhaps one of the best gifts of nature. Only the very process of picking them gives a lot of pleasure, and what a pleasure it is to open a jar of mushrooms pickled for future use and treat dear guests. Salting mushrooms often helps even novice housewives. After all, later it is easy to create something incredibly appetizing and healthy from them. At home, salting mushrooms is the most effective way to stock them for the winter. You can salt at home simply and quickly, hot or cold, in jars, buckets or a saucepan. Porcini mushrooms, milk mushrooms, valui, chanterelles and many other mushrooms are salted. By following reliable step by step recipes with photos, you will be satisfied with the culinary result!

The best recipes with photos

The last notes

Previously, mushrooms were mainly salted in large wooden barrels and used a method called cold salting. It is possible to harvest mushrooms in this way if it is possible to collect them in the forest in a sufficiently large amount and of the same variety. Salting mushrooms in a cold way is only suitable for such species: russula, smoothies, milk mushrooms, volnushki, mushrooms, pigs and other similar ones with fragile lamellar pulp.

The problem is that such mushrooms cannot be kept for too long. Therefore, you should accurately calculate the amount that you will definitely eat so that you do not have to throw away the surplus, which will inevitably deteriorate.

Salted exclusively lamellar varieties of mushrooms -, some and. They can be subjected to the so-called salting, that is, not pre-boiled.

But, most, some are good for hot salting. They are first boiled to remove the bitter substances. In a cold way, they can also be salted, but before that it is necessary to soak in water for two days. Water should be cold and changed every 6-8 hours so that the process goes faster.

Recipe for dry salting of mushrooms and russula

You will need: for 1 kg of mushrooms 40 g of salt.

How to pickle mushrooms or russula with dry salting. Russula before such salting is better to clean, neither one nor the other mushrooms are washed - it is better to just clean them with a brush and wipe with a damp cloth. If, nevertheless, the mushrooms were washed, they must be dried before salting. Place the prepared mushrooms in glass or ceramic jars, or barrels upside down, alternating layers of mushrooms no more than 5-6 cm thick with dry salt. Put a circle in a container with mushrooms, put a light load on it. After 3-4 days, the mushrooms will give juice and settle, it will be possible to put fresh mushrooms and salt on top.

Such mushrooms will be ready for use already 7-10 days after the laying of the last mushrooms (the laying of new mushrooms continues until the container is completely filled). Aromatic herbs and spices are not needed in this case - mushrooms and russula have their own pleasant spicy resinous taste.

cold pickled mushroom recipe

You will need: for 1 kg of mushrooms 40-50 g of salt, separately salt for the bottom of the container, cherry, black currant and horseradish leaves, dill stalks, spices - peppercorns, bay leaf, garlic.

How to pickle mushrooms in a cold way. Soak milk mushrooms, russula, volnushki or other mushrooms suitable for cold salting for 5-6 hours in cold water, do not soak mushrooms, but just rinse. Sprinkle a layer of salt on the bottom of a glass or enameled container for salting, put spicy leaves, dill, then put mushrooms down with caps, sprinkle each layer of mushrooms 5-6 cm thick with salt and spices to taste (garlic, bay leaf, peppercorns). Put salt on top of the last layer of mushrooms, put the leaves, dill again, cover with a clean cloth, a wooden circle and put a light oppression. After 1-2 days, the mushrooms will secrete juice and settle, the brine should completely cover them, if it is not enough, strengthen the load. If mold appears, replace the fabric, wash the load.

Such mushrooms will be ready in 30-40 days (the usual time for mushrooms to reach readiness with cold salting is 1.5-2 months), they need to be stored in a cold place. They turn out crispy, firm, perfectly stored.

Recipe for salting mushrooms using the hot salting method

You will need: for 1 kg of mushrooms 40-50 g of salt, seasonings - dill, tarragon, horseradish, onion, garlic.

How to pickle mushrooms with hot salting.

1st way: wash mushrooms, soak, prepare. Next, the mushrooms are placed in boiling salted water and boiled until cooked (they will begin to settle to the bottom of the pan, for, valuev, volnushki and russula, you need 20-30 minutes). Rinse boiled mushrooms with cold water, drain in a colander. Sprinkling with salt and seasonings, put the boiled mushrooms in a bowl. Put the load on top, store in the cold for 6-8 days - after this time the mushrooms will be ready.

2nd way(for porcini mushrooms, mushrooms): dip the prepared mushrooms into boiling salted water (for every 1 kg of mushrooms you need to take 1 glass of water and 45-60 g of salt), then arrange in sterilized jars, pour boiled vegetable oil on top, tie with paper and put away for storage into the cold. Such mushrooms are a semi-finished product: they can be pickled, used for soups and second courses (fried, stewed).

Video recipe for salted mushrooms:

Salted mushrooms are a favorite Russian snack for strong drinks. And the brine saves you from a morning hangover, if suddenly the dose of alcohol turned out to be excessive for the body.

STORAGE OF SALTED MUSHROOMS

Salted mushrooms should be stored in a cool, well-ventilated room at a temperature of 5-6°C, but not lower than 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.

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

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

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

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

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

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

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

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

Salting edible mushrooms in a cold way.

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

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

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

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

Hot pickling of edible mushrooms.

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

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

Storage of pickled mushrooms.

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

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

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

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