Pickles of mushrooms - a real delicacy for the royal table, rich in vitamins and biologically valuable substances. This preparation for the winter breathes aromas of healing pine needles and tasty spices. There are 3 main ways to salt mushrooms in the home - cold, hot and dry. Consider each in more detail.

Pickles from strong young small mushrooms of small size, grown in a pine forest, turn out to be the best in taste and appearance. Such a billet with a delicate flavor fully preserves the shape of appetizing dense mushrooms. Spruce mushrooms with a finer texture have a more pronounced resinous aroma. They break down more easily, and in salting their taste is slightly sharper.

To salt mushrooms mushrooms, you should collect strong, undamaged, non-wormy fruit bodies and process them on the same day as the harvest of bright-red, greenish-copper, striped mushrooms brought from the forest.

Preparing mushrooms for pickling

If among the harvested crops there are still worms and spoiled specimens, they must be removed. The remaining mushrooms are carefully freed from lumps of forest soil, needles, blades of grass and other contaminants.

Large fruit bodies will need to be cut into 2 or 4 parts so that the flesh must be salted. In the process of salting mushrooms must be placed under the oppression, so that the cut mushrooms, of course, lose their shape. However, the taste is almost not affected.

On how to pickle mushrooms mushrooms, depends on the further method of processing. If salting is supposed to be done in a cold or hot way, after cleaning, they must be washed under running water. If you plan to dry salting, wash the mushrooms do not need, just wipe with a slightly damp cloth.

Cold salting

For strong mushrooms of a small size, salting of mushrooms in the cold way is especially good. In this variant of the preform, the fruit bodies are layered in layers into prepared containers, peppered with spices and salt, and then pressed under the yoke.

Remember that bricks, calcareous or dolomitic stones and metal objects should not be used as oppression. Due to contact with the brine, they can partially dissolve, which will lead to damage to the workpiece.

So fill the glass jars, in which the pickle will be stored, or first salted the fruiting bodies in an enamel saucepan, and then laid out on the banks. Consider a more convenient "pot" method of salting mushrooms for the winter.

Per kilogram of selected fresh mushrooms will be needed:

• salt (not iodized) - 50 g (two tablespoons without top);
• garlic - 3 slices;
• dill - a few twigs;
• carnation - 4 inflorescences;
• horseradish - 1 sheet;
• oak leaves, currants, spruce and heather twigs.

Cooking:

1. Dried washed fruit bodies should be dried on a towel, cut off the caps from the legs, leaving no more than 0.5 cm.
2. Prepare an enamel pan: wash thoroughly and dry at a high enough temperature to get rid of microorganisms (banks that will be used to store pickled mushrooms for the winter must undergo a similar procedure).
3. Pour a little salt on the bottom of the pan, cover with half a sheet of horseradish, leaves of oak, currant, sprig of spruce (this will additionally protect the workpiece from damage).
4. Sequentially layering layers of mushrooms, each pouring salt and spices. Lay the middle and upper salted layers with leaves and needles, cover with the remaining half of the horseradish leaf. Place on top, wrapping with clean gauze, a plate or wooden circle of a suitable size and load it with a yoke - with a jar filled with water, or a weighty stone that does not dissolve in brine.
5. Leave the workpiece in a cool place at a temperature not lower than 0 ºC and not higher than 6 ºC for 2-3 weeks. During this time, the mushrooms will settle, empty the juice, salt out and soak in spices. Then they can be decomposed into prepared jars, closed with boiled lids (do not use rolling lids for this type of blanks) and put away for storage.

Happy owners of oak barrels salt mushrooms in a cold way and store them right in this container, tested for centuries.

Hot salting

The principle of layering, peppered with salt and spices, remains here. However, unlike the cold method, fruit bodies are not only pre-washed, but also boiled.

To hot pickle 1 kg of mushrooms, you will need:

• salt - 50 g (two incomplete tablespoons);
• currant leaf - 6 pieces;
• bay leaf - 10 pieces;
• garlic - 3 slices;
• allspice - 10 peas.

Cooking:

1. Boil in boiled water peeled washed mushrooms for 3-5 minutes, removing the foam.
2. Throw in a colander, let the broth drain, and the fruit bodies cool.
3. Put the mushrooms in layers in a suitable container, salt and pour each level with spices.
4. Cover the mushrooms with a continuous layer of currant and cherry leaves with fennel stalks (if a mold appears, this cover will protect the mushrooms from contact with it), then cover with double-folded gauze, and place a plate of oppression on top.
5. Store in a dark ventilated place with a temperature of 4 to 6 ºC (below 0 ºC temperature should not fall).

The main indicator of the quality of such a blank is the color of the brine. If it is tan, everything is fine. Gray color is a sign of the development of mold fungi and deterioration of pickles.

Salting mushrooms in a hot way is suitable for medium-sized whole and for large sliced \u200b\u200bfruit bodies. In this case, mushrooms can be tasted in 4-6 days.

Dry salting

In this embodiment, salted mushrooms in the home as much as possible preserves the taste and aroma of natural mushrooms. The recipe for salted mushrooms in the dry method is extremely simple: thoroughly cleaned mushrooms will be needed, salt - about 50 g per kilogram of mushrooms and seasonings (you can do without them).

Without rinsing, the fruit bodies are placed with the caps up into the container for harvesting in layers, generously pouring each new level with salt. Spices are placed on the bottom and on top of all layers. Then traditionally covered with a wooden circle, placed on top of the goods and put the workpiece in a cool place.

As sedimentation and salinization from the top, you can add fresh layers, also sprinkling them with salt and, thus, salt the rye mushrooms for the winter in several successive portions.

The term of readiness with the dry method of salting is from 2 to 3 weeks. Keep such salting need, without removing the oppression.

Terms of storage of salted mushrooms

In any method of salting, harvested mushrooms are stored in a well-ventilated dark place at temperatures from +4 to + 6 ° С. If it is warmer, the mushrooms will start to sour and spoil.

Storage containers should be glass, enameled or oak. In this case, the brine should completely cover the salted mushrooms. When it evaporates, you can add cooled, boiled water. In capacious enameled and oak containers, the billet is stored under the yoke. To protect the mushrooms from dust, the container, in which the pickling of mushrooms is carried out, can be covered with clean, twice folded gauze.

Under these conditions, the optimal shelf life of saline is half a year; this is more than enough for the entire winter season.

Ryzhiki usually grow in numerous groups. During the mushroom season, experts on such “deposits” find them in quantities sufficient for abundant seasonal harvesting. Knowing the right ways of salting these delicious mushrooms, successful collectors will be able to delight households and guests with delicious food throughout the winter.

Tasty, nutritious and healthy mushrooms are great for adding to everyday dishes or as a gourmet treat to the festive table. The most popular option for their preparation is cold salting, which preserves all the taste and healthy qualities of these wonderful mushrooms. And the addition of various spices and spices gives salted ryzhikam piquancy and pleasant spiciness, turning the traditional Russian snack into a real delicacy. Interested? In this article you will learn how to salt mushrooms in a cold way according to the most popular recipes!

Training

To prepare the mushrooms for cold salting, you must check the mushrooms for defects and debris, and then simply wipe the caps and legs with a clean cloth or sponge to remove contamination and trim all damage. If you want to get juicy, elastic, evenly salted and presentable mushrooms as a result, select the strongest and most beautiful mushrooms, more or less the same in size, for salting.

Step-by-step recipes with photos

Cold salting of mushrooms is attractive because the snack will be ready in 3-4 weeks, in contrast to the hot method, which requires more effort and time. The mushrooms will retain their wonderful forest aroma and taste, as well as nutritional value. They can be consumed as a ready-made snack or laid out in glass jars and stored in the refrigerator.

Tip: if you salt mushrooms in a cold way, always add to them the green leaves of horseradish, which prevent the development of bacteria and add spicy sharpness to salted mushrooms.

The classic recipe for cold salting mushrooms for the winter has long been practiced by experienced housewives, because at home you get a product from which you can quickly build a tasty treat for any reason.

Servings / volume:4-5 liters

Ingredients:

• fresh mushrooms - 5 kg;
• salt rock - 10 tbsp. l .;
• bay leaf - 4 pcs .;
• black pepper peas - 3 tbsp. l .;
• cherry leaf - 20 pcs .;
• horseradish leaf - 4-5 pcs .;
• fresh dill - 4-5 umbrellas.

Cooking:

1. Blow boiling leaves of cherry and horseradish, dry, divide into two parts and put half on the bottom of a spacious enamel pan so that they form a “pillow” under the mushrooms.
2. Clean the mushrooms from defects and rinse them under running water, then blot with a paper towel.
3. Put the mushrooms in layers in a saucepan on top of the leaves, evenly distributing them and sprinkling each mushroom layer with salt, dill umbrellas, black peppercorns and bay leaf. Place the second half of horseradish leaves and cherry wood on top.
4. Cover the container with the mushrooms with a lid, smaller in diameter, and press it down with a glass three-liter jar filled with water.
5. Place the container with the load in a cool place. You can try mushrooms for readiness in 14 days, but they will be fully ready in 3-4 weeks.
6. For easy storage, place the salted mushrooms in sterilized jars, close them with tight lids and place in the refrigerator or cellar.

Enjoy your meal!

Caps of mushrooms, salted in a cold way - an ideal summer snack, perfectly combined with onion rings in sour cream, fried potatoes or greens with garlic. For the preparation of this delicacy requires a minimum amount of ingredients and only 7 days for pickling, and the taste of the finished dish will exceed all your expectations.

Servings / volume:2.5 l

Ingredients:

• fresh mushrooms - 3 kg;
• salt rock - 150 g

Cooking:

1. Clean the mushrooms from garbage, rinse under running water and separate the legs, leaving only the caps. Do not throw away the legs. They can be prepared separately, for example, fry in sour cream and serve to the table with any side dish.
2. Place a small amount of salt on the bottom of a wide enameled pan, spreading it along the bottom.
3. Spread on salt prepared caps of camelis in 5 cm layers, placing them tops down and sprinkling each mushroom layer with a uniform amount of salt.
4. Cover the contents of the pan with clean gauze, place a wide plate on top, press it down with a yoke and place in a dark, cold place. Ryzhiki will start up juice, which can be supplemented with brine (in proportions of 20 g of rock salt per 0.5 l of boiled water) so that they are covered completely.
5. After 3-4 weeks, you can use salted caps of rye mushrooms as an independent cold snack or served with hot fried potatoes, onion rings and finely chopped greens.

Enjoy your meal!

Ryzhiki, salted in the winter in glass jars, literally fly away from the holiday table. This is one of the best snacks for forty-degree alcohol: salted mushrooms are not only tasty, but also very nutritious, which is extremely important when drinking strong alcoholic beverages.

Servings / volume:4.5 liters

Ingredients:

• fresh mushrooms - 5 kg;
• rock salt - 250 g;
• dried clove - 5 pcs .;
• ground black pepper - 50 g;
• black pepper peas - 2 tbsp. l .;
• black currant leaf - 15-20 pcs .;
• 10 bay leaves;
• fresh / dry dill - 5 umbrellas.

Cooking:

1. Clean the mushrooms from debris and dirt, rinse well.
2. Pour boiling water 2-3 times and place on paper towel for 20 minutes to get rid of excess moisture and dry the mushrooms.
3. Put one part of the blackcurrant and bay leaves, peppercorns and cloves on the bottom of a large saucepan.
4. Put the mushrooms in the top with the caps in the pan, sprinkling with salt and ground pepper.
5. When the mushrooms run out, cover them with a second piece of currant leaves, laurel and dill umbrellas.
6. Cover the contents of the pan with a clean lid, smaller in size, press it down with a yoke and leave it for 2 days so that the spices and spices have time to soak the mushrooms.
7. Transfer the contents of the pan to sterilized jars and fill with the resulting brine. Ryzhik should immerse themselves in brine - if it is not enough, add the right amount of cold boiled water to the jars.
8. Close the jars with mushrooms capron lids and put them in storage in the refrigerator or cellar. Remember that without pasteurization, preservation cannot be stored for a very long time, therefore it is recommended to use mushrooms in cans for 2-3 months.

Enjoy your meal!

Video

We offer you a few video recipes of cold salted mushrooms:

Other recipes for salting mushrooms are looking for in another article on our site.

The recipes for pickling mushrooms can be found in this article.

Freelancer with diverse interests and hobbies. He likes to be closer to nature, to eat deliciously and philosophize about the eternal. So long he has been writing articles on various topics that are already erudite in the most unexpected areas. He likes forests, flowering gardens, cosmos and fried potatoes with smoked ribs. He doesn’t like to stand at the stove, but among friends there are several professional chefs who always feed on tasty food and share cool recipes. Pathologically optimistic.

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Russia has long been famous for pickles. A special place among such blanks was occupied by mushrooms. These mushrooms have a bright taste and a pleasant forest scent. Most often salted mushrooms are cooked for the winter, but in the marinade these mushrooms have an unsurpassed taste.

Russia has long been famous for pickles

Salting mushrooms with onions is not at all a complex process, especially since the recipe is presented with pictures. As a result, it turns out a truly royal snack, which will suit absolutely every meal. Her taste is simply incredible, with a pleasant sharpness and a characteristic salty taste.

Products:

• 4.8 kg of mushrooms;
• 0.25 kg of salt;
• 30 gr. allspice;
• 0.85 kg of onions.

Cooking:

1. To sort all the mushrooms, peel them, fold them in the direction of spoiled ones and put them in the container chosen for salting with the legs down.
2. Onion peel, finely chop.
3. Pour mushrooms with salt and onion.
4. Top must cover with a cloth or gauze.

Put in a cool place for at least 40 days.

How to cook mushrooms in the winter in a cold way

Cold salting mushrooms is the easiest of all known cooking options.  The advantage of this recipe is that just a day after salting, the mushrooms can be stored in banks, it is not necessary to keep them in the cellar.

Products:

• 4.4 kg of mushrooms;
• 85 gr. salt.

Cold salting mushrooms is the easiest of all known cooking options.

Cooking:

1. Clean the ryzhiki from small forest litter, rinse and place in a container suitable for salting.
2. Be sure to salt each layer as evenly as possible.
3. Put the load on top.
4. After just a day, the juice will begin to stand out, and the mushrooms themselves will get a darker shade.
5. Spread them on the banks, flatten something heavy and fix the covers.
6. Put in the refrigerator for at least 15 days.

Tip: for salting it is better to choose larger specimens, and small ones to leave for pickling.

Hot salted salted pork fillet recipe

The most reliable way to salting at home is, of course, hot.  Terms salting reduced as much as possible. It turns out a delicious, aromatic snack that fits almost all dishes and, not surprisingly, to strong drinks.

Products:

• 0.9 kg of mushrooms;
• 18 gr. salts;
• 140 ml of water;
• 2 gr. citric acid.

The most reliable way to pickle at home, of course, is hot

Cooking:

1. At the initial stage of preparation, the mushrooms must be thoroughly cleaned, washed and dried.
2. Pour water into a saucepan, add citric acid and salt there, bring the liquid to a boil.
3. Then put all the mushrooms in there, cook them literally for 15 minutes.
4. Immediately after that, put the mushrooms in the banks.
5. Brine, re-boil, pour into jars of mushrooms.
6. At the end of the roll roll up, turn.

Step by Step Cooking Marinated Cheesecakes for the Winter

Marinated mushrooms in this case are very fragrant.  After all, mushrooms themselves are characterized by an amazing aroma, and in this case are also seasoned with spices, which distinguishes this preparation from others.

Products:

• 0.9 kg of mushrooms;
• 12 gr. peppercorns;
• 9 gr. allspice;
• 2 gr. carnations;
• 12 gr. salts;
• 65 ml of vinegar.

Marinated mushrooms in this case are very fragrant.

Cooking:

1. Be sure to sort, clean, and wash each mushroom.
2. Put the prepared products in a saucepan, add salt and boiling water.
3. Literally boil for 3 minutes and immediately fold to a colander.
4. Pour fresh water into the pot, add pepper, cloves, salt and vinegar.
5. Boil the liquid and cool.
6. Ryzhiki put in banks and pour the marinade.
7. Immediately roll up the banks, rearrange in the refrigerator or cellar.

Tip: Mushrooms will pickle in a few days, but still it is better to let them soak in the marinade for at least a month.

Marinated Garlic Mushrooms: A Step-by-Step Recipe

It is even impossible to say exactly how many marinade variations actually exist. Each of them is somewhat similar to the others and at the same time has cardinal differences. The peculiarity of this is that it collects all the best and most valuable. Snack acquires not only a rich aroma, but also a very savory taste.

Products:

• 2.3 kg of mushrooms;
• 35 gr. garlic;
• 35 ml of vinegar;
• 0.25 kg of onions;
• 8 gr. citric acid;
• 35 gr. salts;
• 35 gr. Sahara;
• 3 gr. carnations;
• 3 gr. Cinnamon:
• 4 gr. peppercorns;
• 4 gr. allspice;
• 3 gr. bay leaf

Snack has not only a rich aroma, but also a very savory taste.

Cooking:

1. All mushrooms, rinse, clean, put in a saucepan and add water, just 5 minutes to boil.
2. After that, drain the liquid, pour boiling water, add salt and citric acid, boil in such a composition for 20 minutes, drain in a colander.
3. Wash peeled onions, chop rings.
4. Garlic is also peeled and cut into slices.
5. Pour water into a separate saucepan, add sugar and salt, add all the spices, boil.
6. After boiling, put mushrooms into the pan, boil for 20 minutes.
7. At the eighteenth minute, pour vinegar.
8. Spread the finished snack in sterilized jars, add the prepared garlic and onions.
9. Pour the top with fragrant marinade, roll up.

How to cook sour mushrooms

Salty mushrooms are loved and revered by everyone, but at the same time few people know that they can also be sour.  The peculiarity of such a billet is that lactic acid is formed during fermentation. Accordingly, the mushrooms are absorbed by the body much better. Storing the same snack simply can not cause difficulties, since it is no different from the salty option.

Products:

• 1.2 kg of mushrooms;
• 35 gr. salts;
• 25 ml of sour milk;
• 15 gr. Sahara.

Cooking:

1. Peel the hives, rinse thoroughly and rinse immediately with boiling water.
2. After that, drain in a colander, wait until all the liquid is drained.
3. After such a simple preparation, put the mushrooms in jars or any other suitable container for the fermenting process, sprinkle with a little salt.
4. Separately, prepare the pot, add salt and sugar to the water, pour in sour milk.
5. Bring mixture to a boil, then cool to forty degrees.
6. Fill the container with the mushrooms with cool pouring.
7. It is imperative to install the load so that the workpiece is completely covered with casting.

To place for 21 days in a cellar or a cellar.

How to pickle mushrooms (video)

There is a huge number of recipes that allow you to prepare mushrooms for the winter. It can be salads, even caviar. Salting and pickling can be called the most common and favorite versions of the recipes. Such snacks are often harvested for the future and in as large a quantity as possible, all because their taste is amazing and the flavor is amazing. At the festive table, such a snack will be demanded more by representatives of the stronger sex. If you submit it to the usual lunch meal, then absolutely no one will refuse this treat. Even the most ordinary dishes in combination with mushrooms will become something extraordinarily festive and very appetizing. If you add a little imagination, then in winter you can diversify the diet as much as possible, creating real masterpieces in the kitchen from such simple but very tasty blanks.

From June to September, the time of Ryzhikov comes. These small mushrooms have bright orange flesh, which, if broken, gives off a sweetish juice. So they are considered one of the best for winter salting. We will tell you how to pickle mushrooms mushrooms in the house for the winter.
Material selection

Red mushrooms, selected for salting, should be fresh and, preferably, young. To determine the age of mushrooms when buying or self-assembly, you can carefully examine the cap. In older specimens, it has a funnel shape and is also decorated with concentric circles of a lighter tone. Young mushrooms are distinguished by a cap, in which the edges are curved towards the stem.
Training
Before proceeding directly to salting, the mushrooms must be bruised, removing from the total mass caps with signs of spoilage, as well as rotten legs. Spoiled fragments can be neatly cut with a knife.
Then they are washed, however, it should be done with caution, not carried away, as the mushrooms are well absorbed by water, because of which the final product may turn out to be too watery. For the same reason, many housewives believe that it is not necessary to soak the mushrooms before salting.
An important question is the amount of salt used. The answer depends on how and where it is planned to store salted mushrooms. The ideal place, of course, will be the cellar, in extreme cases, you can use the refrigerator. In this case, take 50 g of salt per 1 kg of treated mushrooms.
If you store the finished product is assumed at normal room temperature, then the volume of salt used will have to be doubled. But as for spices, everyone here proceeds from his taste preferences. Ryzhiki - mushrooms universal, so when salting, you can use all kinds of seasonings, spices, and you can do without them.
The best capacity for salting mushrooms - wooden tub. However, today it is almost impossible to find such a miracle, therefore glass jars of various sizes are most often used.
Although experienced saltmakers offer an excellent replacement for traditional wooden containers - ceramic pots or pots. In them, mushrooms are no worse than in oak barrels. What is absolutely impossible to use is plastic buckets or basins, as well as metal utensils - the specific taste is transferred to them from the product.
Salting methods
It has long been known a lot of ways salting mushrooms. However, the most common are:
* cold;
* hot;
* spicy;
Cold salting is especially good for summer residents, as it does not require special conditions and a great deal of time - it’s not necessary to cook and then cool the product. The hot method is more laborious - mushrooms are boiled beforehand, but this is compensated for by the fact that the pickle will be ready much earlier.
Cold method
For a start, the mass is carefully sorted out, the caps are cleaned of adhering branches, dirt particles, the lower edge of the legs is cut with a knife. The processed product is filled in the prepared container, placing the caps in layers. Each layer is sprinkled with coarse salt. When the container is filled, the mushrooms are covered with a cotton cloth, a wide plate is put on top, turned upside down, a load is placed on it - it can be a small stone, or a three-liter bottle filled with water. If mushrooms are salted in jars, then when they are filled at the very shoulders, special crosses are inserted into them, which will serve as a press.
After some time, the container will be filled with juice, and the salted mass will noticeably settle. When this happens, you can add fresh mushrooms. This can be done as long as the contents of the dishes do not cease to settle. After 10-15 days you can try a snack, although it will reach its ideal state in 3-4 weeks.
Hot method
In this method of preparation, the peeled mushrooms are first blanched, that is, they are immersed in boiling water for 2–3 minutes and then thrown back into a colander. When the liquid is drained, the mushrooms are placed in the dishes with the caps up, each layer falling asleep with salt and spices to taste. Having filled the container, cover everything with a dry napkin, put the underpressure circle on top, on which the load is placed.
Spicy method
Peeled mushrooms lay in a large drushlag, scalded with boiling water, then poured with cold water to cool them quickly, then leave to drain and dry. With this method, it is better to use large dishes - glass jars are not very suitable for spicy salting. The bottom of the enamel pot or ceramic pots is first covered with fresh black currant leaves, black peppercorns are poured, as well as several bay leaves. Then, start laying the mushrooms. This is done as in the previous method - with the caps up, sprinkling each layer with a mixture of salt and black pepper. When the container is full, it is covered with black currant leaves, a napkin is placed on top, on top of which is a pressurized circle with a load.
Express method
You can also pickle mushrooms under the simplified technology. To do this, young mushrooms are sorted, lightly rinsed with cool water, and then placed in a small container with the caps down. It is not recommended to use large dishes for quick salting, since the salt prepared in this way has a short shelf life - only a few days. Salting, adding spices, container removed in the refrigerator. The snack will be ready in just 1.5 hours.

In almost any Russian forest you can find the red mushroom. The collection begins in July and ends in September. Yellow with a pink tinge or orange with a red specimen valuable proteins and the presence of minerals.

Prepare easily digestible product using a variety of recipes. Among them are many methods how to pickle mushrooms mushrooms.

Hot Pickle Method

Hot technique involves heat treatment. Even stale raw materials can be used. It does not matter and the size of the mushrooms, salt and small and large.

To salt the mushrooms in a hot way, you need to prepare: 5 kilograms of mushrooms, a glass of salt, 10 dried cloves in buds, 50 grams of black currant leaves, 2 garlic cloves, 10 bay leaves and 10 black peppercorns.

To learn the techniques of how to pickle mushrooms, you need experience and the ability to properly prepare everything. Mushrooms sorted out, wormy specimens thrown out. Gently clean the caps and legs of mushrooms. Each large sample is cut into pieces. When the water boils on the stove in a saucepan, it will be necessary to pour in the forest gifts, which the liquid should completely cover. In the maximum fire mode, the mushrooms are boiling for 2 minutes. It is necessary to boil an additional 3 minutes, during the process with the help of a skimmer, foam is necessarily removed. Boil the products need to fold in a colander, drain all the liquid and cool the mushrooms to room temperature.

Mushrooms are laid in cans in such a way that hats look upwards. This condition allows to obtain a uniform prosyl. Each layer of mushrooms alternately salted and sprinkled with a mixture of seasonings. When the containers are full, they must be laid on top of the yoke. For pressure, you can take a large plate and put a three-liter can of water on it. Under the oppressive gravity is better to put a few layers of gauze or napkins.

Finished products can be kept cool in one and a half months. It is better to remove containers in the cellar or basement with a temperature from 0 to “plus” 7 degrees. It is allowed to put a jar of mushrooms on the lower refrigerated shelf. During storage requires the supervision of products. The brine color should be brown throughout the entire period. On the deterioration of the product will be clear on the black color of the liquid. When a month and a half will expire, you can taste the mushrooms.

Cold billet

For the preparation of winter snacks and long-term storage is better to use the cold method without heat treatment. This is an example of how to salt mushrooms in the home quickly. The method allows you to save all the nutrients and vitamin composition of ryifik and after salting.

Before salting mushrooms in a cold way, you should equip with two kilograms of mushrooms, 40 grams of black currant leaves, 100 g of salt, 30 peas of allspice, 4 cloves of garlic and bay leaf in the amount of 20 pieces.

Mushrooms should be cleaned and rinsed in cold water, dried on a towel. Choose what is salted and canned mushrooms, so that the container is not oxidized. Salted mushrooms in jars of glass or enamel saucepan. You can use a wooden barrel. Bottom dishes sprinkled with spices and a pinch of salt. Mushrooms are laid so that the caps lie side to top, they should be well salted, cover with top of the gauze and install a pressure vessel or a heavy lid. The billet is left for 5 or 6 hours.

After the mushroom mass has settled, more forest raw materials are added until the mixture is compacted. Canned mushrooms in the house need at a temperature of 20 positive degrees, should not be warmer. Used gauze after a couple of days is changing. How much salt mushrooms, depends on the method chosen. With cold preservation, two weeks are sufficient, and for the fungi to be more colonized, it is permissible to hold them for several more days. Salted mushrooms are laid out in clean glass jars. Cold salted mushrooms are stored for 2 years and longer.

Some housewives think about whether it is possible to make the mushrooms very salty, using more salt? Experienced chefs have a recipe for this: the required size of the saucepan is filled with clean raw materials, which are thickly salted (about 100 grams of salt per kilogram of mushrooms) with spices added to taste. Everything is mixed and salted again. The pan closes. The mixture is infused for about two hours, the longer, the more salty mushrooms will turn out.

Simple cooking mushrooms in the winter

This is a waterless way when mushrooms are cleaned very thoroughly. The place of growth of mushrooms is in ventilated and clean areas, so a simple method without water is suitable for them. Per kilogram of mushrooms will need 40 grams of salt. Before salting mushrooms for the winter, you need to view them and remove the garbage. The legs should be scraped, the cut should be refreshed, and the places where the mushrooms have spoiled are cut off.

Purified products are packed in tare, layer by layer. All layers are sprinkled with salt. Above crush oppression. Spices are not present in products, mushrooms retain their unique taste and aroma. Ten days are enough for the sagging, you can help yourself with pickles. To marinate mushrooms, prepare glass bottles, which move the mushrooms and pour the brine. Each jar is rolled and sterilized from 30 to 60 minutes.

Store winter blanks should be in a cool and ventilated place at zero or no higher than "plus" 7 degrees temperature. If the brine in the containers noticeably decreased, the banks are topped up with cooled boiled water.

Pickle English recipe

Among the methods of salting mushrooms, stands out fast English way. You will need: a kilogram of mushrooms, half a glass of dry red wine, half a glass of olive oil, 20 grams of salt and sugar, 20 grams of Dijon mustard and one onion.

Water should be salted and blanched mushrooms in it five minutes. After the water is drained, the mushrooms are rinsed with cold water and cut into chips.

In a skillet, olive oil is mixed with wine, salt, sugar, mustard and onion, cut into small rings. When the composition boils, add mushrooms and cook for five minutes.

The resulting mushroom caviar is stored in a refrigerator in jars or glass bottles. Two hours will be enough for the mass to stand up so that it can be eaten. In the end, this way to salt mushrooms will delight the family and guests with a delicious and healthy dish.

Tip: In order for the fungi to preserve the scent of the forest, and there is no mold on the mushrooms, it is good to add heather and spruce along the twig at the very bottom, in the middle and above the blank.