In this article, we will share a few simple recipes for salting mushrooms in jars for the winter so that they are crispy, fragrant and tasty. Salting mushrooms is not difficult, but it is important to know about the features of preparing mushrooms.

There are several main cooking methods, but most often the housewives prefer to salt mushrooms - the recipes for salting these mushrooms are quite simple, and the result is excellent. The use of mushrooms has a beneficial effect on the immune system and digestion, does not overload the stomach and pancreas, and also does not affect weight.

Every mushroom picker knows: if a bright red or yellow-pink barrel flashed in the green forest grass, in winter there will be a delicious snack of camelina mushrooms. They grow profusely in Russian forests, so they are easy to find between July and September.

Mushrooms are very popular among those who prefer vegetarian cuisine, because these mushrooms are not only easily digested, but also contain a large amount of vegetable protein. In addition, the high nutritional value of mushrooms is due to the content of minerals, fiber and B vitamins necessary for the normal functioning of the body.

Camelina mushrooms are easily distinguished from other mushrooms by their bright orange-red color, concentric rings on the cap and milky juice that stands out on the cut.

So, let's find out how to properly salt mushrooms at home so that they are crispy, fragrant and tasty.

Training

To prepare the mushrooms for the salting process, it is enough just to sort through all the mushrooms, check for defects, the contaminated ones must be thoroughly washed from the ground and debris under cool running water, and the clean ones should simply be wiped with a soft cloth or sponge. Experienced housewives recommend choosing mushrooms of the same size for salting, so that they are salted more evenly, preserving juiciness and elasticity as much as possible.

Recipes

Salt mushrooms mushrooms can be cold, hot and fast methods. Interestingly, with each of them, the finished snack acquires a different taste. Well, if you add spices to the mushrooms during salting, then even the same recipe will allow you to achieve unique flavors.

For canning, you need rock salt of sufficiently coarse grinding.

The hot method of salting mushrooms in jars takes more time, but its advantage is that mushrooms can be of different sizes. They will be ready to eat in 1.5 months, but the taste of the delicacy more than compensates for the long wait.

Servings/Volume: 4-5 liters

Ingredients:

• fresh mushrooms - 5 kg;
• rock salt - 250 g;
• garlic - 3-5 cloves;
• bay leaf - 10 pcs.;
• blackcurrant leaves - 20 pcs.;
• dry cloves - 10 pcs.;
• black pepper - 10 peas.

Cooking:

1. Put a pot of salted water on medium heat (at the rate of 1.5 cups of water and 1 tablespoon of salt per 1 kg of mushrooms), bring it to a boil and pour the mushrooms so that they are completely immersed in water. Increase the heat to high and let the mushrooms simmer for 5-10 minutes so that they are well salted.
2. Drain the mushrooms in a colander and let them cool to room temperature. Water is no longer needed, it can be poured out.
3. Start putting boiled mushrooms in a large container (preferably enameled) with caps up - this way they will be better salted. Alternate mushroom layers, sprinkling them with salt and adding garlic cloves, cloves and black peppercorns, layers of bay and currant leaves.
4. After filling the container with mushrooms, cover them with 2-3 layers of clean gauze and place oppression on top in the form of a wide plate or lid, which you press down with a three-liter glass jar filled with water.
5. Place the container with mushrooms on the bottom shelf of the refrigerator or deeper in the cellar - there it will be stored for 6 weeks. During this period, periodically check the mushrooms and make sure that they are completely covered with brine, if necessary, change the gauze and wash the oppression.
6. After 6 weeks, the salted mushrooms should be transferred to pre-sterilized glass jars and put in the refrigerator where they will be stored. Mushrooms are already ready at this point and can be eaten immediately, added to dishes or used as an independent snack.

Bon Appetit!

A step-by-step recipe for instant cold-salted mushrooms will give you a mouth-watering snack that will be stored for a long time and remind you of wonderful summer days in the forest in winter. In addition, without heat treatment, mushrooms remain crispy, tasty and healthy.

Servings/Volume: 2-3 liters

Ingredients:

• fresh mushrooms - 3 kg;
• rock salt - 150 g;
• garlic - 5 cloves;
• bay leaf - 15 pcs.;
• blackcurrant leaves - 10 pcs.;
• allspice in peas - 25 pcs.

Cooking:

1. Rinse the peeled mushrooms under running water and lay them on a towel to dry.
2. Place spices and spices (a small handful of salt, laurel leaves, currant leaves, garlic, allspice peas) at the bottom of a large enamel saucepan. Place half of the prepared mushrooms on top, legs down, and generously cover them with salt (50 g).
3. Cover the contents of the pot with cheesecloth and an appropriately sized lid or plate. Press down on top with oppression and put the pan in a cool place for 6 hours so that the mushrooms settle and let the juice flow.
4. After 6 hours, put the second half of the mushrooms in the pan, sprinkle with the remaining salt, put oppression on top and return it to a cool place. Gauze should be changed every two days. Juicy, elastic, salty mushrooms can be consumed after 14 days.

Bon Appetit!

If you are waiting for guests whom you want to please with an unusual dish, surprise them with spicy mushrooms in red wine. (Of course, if you have some stock of mushrooms in the refrigerator.) It takes only 2 hours to prepare, and you will receive a million praises.

Servings/Volume: 400-500 g

Ingredients:

• fresh mushrooms - 1 kg;
• olive oil - 100 ml;
• dry red wine - 90 ml;
• rock salt - 20 g;
• sugar - 15 g;
• French mustard - 20 g;
• allspice in peas - 5 pcs.;
• onion - 1 pc.;
• bay leaf - 5 pcs.

Cooking:

Bon Appetit!

Remember that hermetically sealed jars of mushrooms create ideal conditions for the development of botulism bacilli. They actively multiply in airless environments (for example, canned food) and release toxic substances (botulinum toxins), which can lead to a severe disease that threatens human life. The loose surface of the mushrooms is very favorable for the vital activity of bacteria. To avoid botulism, always carefully sterilize lids and jars, and be careful when washing mushrooms. Pasteurization will be an additional insurance - do not neglect these security measures.

Video

We invite you to watch a few more simple recipes for salting mushrooms according to author's recipes from experienced housewives in the following videos:

Recipes for salting mushrooms in a cold way, see this article.

Recipes for pickling mushrooms are in this article.

Freelancer with diverse interests and hobbies. He likes to be close to nature, eat delicious food and philosophize about the eternal. She has been writing articles on a variety of topics for so long that she is already erudite in the most unexpected areas. He loves forests, flowering gardens, space and fried potatoes with smoked ribs. He doesn’t like to stand at the stove, but among his friends there are several professional chefs who always serve delicious food and share cool recipes. pathologically optimistic.

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1. And mushrooms with bay leaves do this: blanch the prepared mushrooms for 2-3 minutes in boiling water (counting from the beginning of the boil), put them on a sieve. Then the mushrooms are placed in a barrel (dishes) with their hats up, sprinkled with salt and shifted with spices. The filled barrel is covered with a clean napkin, a circle and a load are placed. In this case, it is necessary to observe the same proportions of the ratio and salt, as in the previous method.

Spicy mushrooms: clean mushrooms are scalded twice with boiling water on a sieve and cooled with cold water. They are allowed to dry, and then placed in a bowl, on the bottom of which blackcurrant and bay leaves and pepper are first placed. Mushrooms are placed with caps up, sprinkled with salt and bitter ground pepper. When the dishes are full, blackcurrant and bay leaves and allspice are again placed on top, the mushrooms are covered with a napkin, a circle is placed and pressed down with a load. The proportions are as follows: prepared mushrooms - 10 kg, salt - 400 g, blackcurrant leaf - 200 g, bay leaf - 20 g, allspice - 12-13 g, black pepper - 50 g.

After pre-treatment, the mushrooms are boiled in salted water with spices (for 1 kg of mushrooms, 2 tablespoons of salt, 1 bay leaf, 2 black currant leaves, 3 black peppercorns, 3 cloves) for 20-30 minutes.

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 in the same way as with the cold method, adding spices and salt to the container (at the rate of one and a half to two tablespoons of salt per 1 kg of boiled mushrooms) and cover with a napkin, a mug and a load.

Hot-cooked mushrooms can be eaten in a few days.

Mushrooms should always be in brine. If it has become smaller, then cold boiled water can be poured into the container. Napkin, mug and load should be washed from time to time in warm salted water, and then doused with boiling water.

Mold that appears on the walls of dishes, remove with a clean cloth dipped in hot water.

Salt mushrooms

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18 Ryzhik, like milk mushrooms, can always be found in the forest in large numbers. These mushrooms are best suited for salting for the winter. Do not know, how to salt mushrooms? The Country of the Soviets shares with you recipes for salted mushrooms.

There are three ways to salt mushrooms: hot, cold and express method. Each method of cooking mushrooms is good in its own way.

Cold salting of saffron milk caps

The cold method of salting is good because all their useful properties are preserved in mushrooms. To pickle mushrooms according to this method, take 1 kg of mushrooms:

• 50 g salt
• 20 g currant leaves
• 10 bay leaves
• 20 allspice black peppercorns
• a few cloves of garlic (cut into slices)
• ground black pepper to taste

For this method of salting mushrooms, only young mushrooms are suitable. The mushrooms need to be cleaned and washed in cold water. Dry the washed mushrooms a little, then start putting them in a bowl in which you will salt the mushrooms. Sprinkle a little salt on the bottom of the dish, then start laying out the mushrooms in layers, caps up. Sprinkle each layer with salt and add spices.

Now put a clean gauze napkin on top of the mushrooms, cover it with a plate or a wooden circle. Place a weight on the plate. Mushrooms should be sent to a cool place (cellar or refrigerator), where they will be salted for 3-4 weeks.

It is best to use a wooden or ceramic barrel for salting mushrooms. You can also pickle mushrooms in jars. Do not salt mushrooms in plastic or iron containers.

Hot pickling of mushrooms

Ryzhik on can also be cooked by hot salting. It is good because mushrooms are salted in this way a little faster, and mushrooms of various sizes can be used. To pickle mushrooms using this method, you will need:

• 5 kg mushrooms
• 1 head of garlic
• 250 g salt
• dill branches
• Bay leaf
• currant leaves
• black peppercorns

So, how to salt mushrooms with a hot method: clean and wash the mushrooms. Not only small mushrooms are suitable for hot pickling, but also large ones. Cut large mushroom caps into medium-sized pieces. Pour the mushrooms with water and put them to boil for 3-4 minutes. After boiling the mushrooms, remove the foam from them. Throw the boiled mushrooms in a colander and cool. Put cold mushrooms in a container for salting with caps up. Sprinkle each layer with salt and spices. Place a clean napkin on top and cover with a plate or wooden circle. Now place a load on top of the mushrooms. Place the container in a cold place for a month. Then the mushrooms can already be served on the table.

Express method of pickling mushrooms

It remains only to tell how to salt mushrooms using the express method. This method of salting mushrooms is right for you if you want to treat yourself to a delicious snack today. So, you will need:

• small mushrooms

Mushrooms salted by the express method cannot be eaten for a long time, they should be eaten within a couple of days, so do not take a lot of mushrooms. Clean the mushrooms and place them head down in a glass bowl. Sprinkle each layer generously with salt. Do not spare the salt, as the mushrooms must be completely covered with it. After the brown brine appears, wait another hour and a half. After this time, mushrooms can be served on the table.

How to pickle saffron mushrooms

Ryzhik is perhaps one of the most delicious mushrooms! They become even tastier if they are properly salted. But not everyone knows how to salt mushrooms mushrooms. Many are even afraid to step foot into the forest, but you can keep silent about mushrooms. Due to ignorance of how to properly salt mushrooms mushrooms, it is easier for people to buy ready-made factory pickles and eat semi-finished products. But food is always tastier, as they say "only after the fire." Therefore, here you will learn how to properly salt mushrooms mushrooms. After all, how pleasant it is to cook salted mushrooms with your own hands, and then, having treated the family, receive an enthusiastic “thank you”.

How to salt mushrooms? On the Internet you will read many recipes and take something interesting from each. But, like any cooking, salting mushrooms is the work of the chef himself and the taste. Only your preferences in spices, spices and the amount of salt decide here. To know how to properly salt mushrooms mushrooms, you need to know the main points. First, these mushrooms do not need to be washed. It is best to wipe the mushrooms with a damp cloth to remove dust, sand, bacteria. Even you take deep dishes and gradually lay them in layers (about 5-7 cm each). After each layer, evenly sprinkle with salt, about 50 g per 1 kg of mushrooms. At the end, just put it under oppression for 5 days.

The mushrooms are very tasty if you add black pepper or hot chili to them.

This gives the appetizer a special taste and goes well with a fun feast, for example, with vodka. Layers of mushrooms are also advised to sprinkle with dill or add garlic heads. How to properly salt mushrooms mushrooms is quite simple and often depends on the preference of the cook himself. You will know when the appetizer is ready after your mushrooms "extract" the juice. Try this moment! Ryzhik should be moderately salty. And the brine itself should cover the mouth-watering mushrooms to the top, otherwise they will darken and deteriorate. On the very surface of the dish in which you are salting mushrooms, put a leaf of horseradish for a sharp taste and to avoid mold.

Mushrooms are edible mushrooms, it is simply impossible to get poisoned by them! In brine, they acquire a confident aroma and even “allow” themselves to be salted without spices. By themselves, mushrooms are very tasty mushrooms. The recipe for how to properly salt mushrooms mushrooms today is the easiest and fastest thing for a cook. In this case, it is better to overdo it with brine, and tamp the mushrooms themselves well.

Imagine that today even white is less popular than saffron milk. It is in them - the most optimal amount of protein, which is so necessary for the human body.

You can also cook mushrooms with “dry” salting, that is, do not soak at all. And in this case, use spices to a minimum. Do everything to your taste and you will definitely not regret it, because the recipe for how to properly salt mushrooms mushrooms is always a win-win. Now you know how to properly salt mushrooms mushrooms.

Pickling mushrooms or how to pickle mushrooms correctly

Good day, dear readers. I have already said that I went for mushrooms and brought all sorts of different mushrooms, including mushrooms. I already wrote how to salt mushrooms, and today we will pickle mushrooms. Yes, yes, just pickle, usually everyone salts, and we will pickle !!! I'll tell you honestly, according to this recipe I marinated mushrooms for the first time, but I will say that it turned out very tasty.

Ingredients for pickling mushrooms:

• mushrooms
• all ingredients are taken based on 1 liter of water
• salt 1 tablespoon
• sugar 1.5 tbsp. spoons
• vinegar 9% - 8 tablespoons
• cloves - 3 pcs.
• peppercorns - a couple of pieces

Marinating mushrooms

Before marinating, we will thoroughly clean and wash our mushrooms.

Kare_l: Salt the mushrooms. mushrooms.

And still.

Whatever you say, even a white mushroom is not the main thing for a Russian person ...

Well, yes, delicious and fragrant. Handsome, of course...

But at all times in Russia, they were not put on the table of a dear guest. And they got out of the cellar, from imperishable oak tubs, salted mushrooms.

Of the pickles, with all their diversity, there are two types that stand apart among them. Since ancient times, they have been mentioned not among other pickles, but by their proud names. And in Domostroy it is written: "And dry the mushrooms and salt the mushrooms ..."

That's about mushrooms and milk mushrooms and I want to tell.

Yesterday I started harvesting salted mushrooms. Not only did he travel far behind them, but he also had to cross a rather large lake by boat in order to get to the impregnable spruce forest from the land.

The result is good. I took only mushrooms and yellow milk mushrooms:

Let's talk about redheads first.

Of course, of the salted mushrooms, they are the most precious. That's all they have in a special way, and the taste and appearance. And they salt them in a completely different way, not like the others.

They grow in spruce and pine forests, the taste of "pine" and "spruce" differ, and they look different. Here it is spruce:

Mushroom mushrooms are said to have the highest protein content of all forest mushrooms. Therefore, they are wormy much more often than others. Today, before pickling a bucket of clean saffron milk caps, I crumbled three buckets in the forest with a knife ...

The mushrooms are salted in the so-called "dry" way. They don't soak at all.

Spices - to a minimum. I add only horseradish leaves and dill.

And you can eat them in a couple of weeks, that's how mushrooms they are ...

How to salt mushrooms mushrooms?

Disassemble and clean the mushrooms, cut off the edges of the legs with a sharp knife, put them in a suitable dish with the hats up, sprinkle with salt, cover with a cotton napkin, put a plate or a wooden circle on top, and a load on it. After some time, mushrooms salted in this way, releasing their juice, will noticeably thicken. As they settle, freshly picked mushrooms can be added to the dishes, sprinkling them with salt until the settling stops and the dishes are filled.

Salted mushrooms with bay leaf

Ryzhiki can be salted for the winter in this way. First, peeled mushrooms are blanched for 2-3 minutes in boiling water and thrown into a colander. Then they put the mushrooms with their caps up in a bowl, shifting with spices and sprinkling with salt. Also cover with a clean napkin on top and put a circle with a load.

Salting mushrooms in a spicy way

Clean mushrooms are scalded on a sieve with boiling water, cooled with cold water, allowed to dry a little and placed in a bowl. At the bottom of it, blackcurrant leaves, allspice and bay leaf are preliminarily placed. Mushrooms are placed with caps up and sprinkled with salt and ground pepper. From above, again cover with a blackcurrant leaf, a napkin, a circle and press down with a load.

The consumption of products for this salting method is as follows:

- mushrooms mushrooms - 5 kg;

- currant leaf - 100 g;

- bay leaf - 10 g (50 leaves);

- allspice - 6 g (120 peas);

- ground black pepper - 25 g;

- salt - 250 g.

The easiest way to pickle saffron mushrooms for the winter

Peeled mushrooms do not need to be washed, but simply put them upside down in a suitable bowl, sprinkle with a mixture of salt, ground pepper and chopped onions.

- Mushrooms mushrooms - 5 kg;

- salt - 250 g;

- allspice - 30 g;

- onion - 800 g.

Salted saffron mushrooms are good in winter, but with vodka ... Royal appetizer.

How to salt mushrooms. royal meal!

Pickling mushrooms. how to salt mushrooms - recipe with photo

Salting mushrooms is a typical procedure for salting mushrooms. How to salt mushrooms for the winter, and which mushrooms to choose at the same time - many, even experienced, mushroom pickers do not know the truthful answers to these questions. Firstly, mushrooms are valuable mushrooms that belong to the same group as milk mushrooms, but, unlike the latter, they are not soaked in preparation for salting. It is easy to confuse mushrooms with mushrooms, but for experienced mushroom pickers the difference is obvious: some turn blue on the cut, others do not. For salting mushrooms, the most suitable mushrooms are those that grow in pine forests.

The best way to pickle mushrooms is cold, without boiling (they do not have bitterness), with this treatment, the mushrooms retain their shape, bright color and aroma. Although there is an opinion that mushrooms do not have to be washed, I adhere to the golden rule: “you can’t spoil porridge with oil,” so I thoroughly wash all mushrooms before salting, pickling, and absolutely any preparation for the winter. Salted mushrooms for the winter in barrels (tubs), jars, buckets and pots; spices are considered superfluous here and can spoil the final result, but if you wish, you can use a special seasoning “for salting mushrooms”.

Ingredients for Salted Ribs Recipe:

• coarse salt - 1-1.5 cups;

• mushrooms mushrooms - 1 bucket (10 liter).

Recipe for pickling mushrooms:

1. We clean and wash the mushrooms with water, especially the plates under the cap, from the soil and leaves.

2. Small strong mushrooms can be set aside for pickling, and large ones can be used for salting.

3. Hats and legs are separated from each other.

4. We lay a layer of mushrooms with plates up in any non-metallic vessel (the most convenient is a bucket).

5. We fall asleep with salt, while trying to get on each fungus.

6. We continue the procedure until we have used up all the mushrooms.

7. Then put a flat plate or wooden circle.

8. After that, any load and cover the container with gauze or a clean towel.

9. We take out the dishes with mushrooms in a cool place for half a month. Then they can be tightly transferred to jars, covered with a leaf or horseradish on top and stored in the refrigerator.

Ready-made salted mushrooms can be cut into pieces, served with pickled onions, sprinkled with vegetable oil or cooked in a pie, salad, caviar, etc.

Salted mushrooms are very tasty mushrooms. I think they are the most delicious of salted mushrooms. But you need to be able to salt mushrooms. The fact is that when they lie down, they become ugly, green. True, this applies only to those mushrooms that grow in spruce forests. Those that grow in pine forests do not turn green. To preserve the beautiful appearance and “red” color of mushrooms, they must be salted exclusively by hot salting. However, it is also recommended to salt milk mushrooms in the same way, because they also tend to darken over time and acquire an unpleasant color.

Mushrooms are salted for the winter for about a week. From a three-liter bucket of small and medium mushrooms, you will get one liter jar of salted mushrooms.

Ingredients

• mushroom mushrooms 3 liter bucket
• Horseradish leaves, cherries, currants, dill, horseradish root
• Salt 1 large handful

The process of salting mushrooms for the winter

Rinse the leaves and dill, peel the horseradish root and cut into small pieces. Fill a large pot with water, bring the water to a boil. Dip half of the mushrooms into boiling water.

Boil the mushrooms for five minutes, then remove them with a slotted spoon.

Dip the second half of the mushrooms into boiling water and, in the same way, boil them for five minutes, then remove them. If you have to salt a large number of mushrooms, be sure to change the water after two batches of mushrooms.

At the bottom of a wide saucepan, put horseradish leaves, cherries and currants, dill and pieces of horseradish root. Put hats down (this is important) tightly to each other, in one layer, still hot boiled mushrooms. Sprinkle generously with salt, top with leaves and roots. Lay out the second layer of mushrooms, salt again, put seasonings and so on, until all the mushrooms are laid and tamped down.

Cover the mushrooms with a flat plate.

Place a weight on top. I used a pumpkin that happened to be nearby.

Leave the mushrooms under oppression at room temperature for a week. After a week, try the mushrooms, they should already be delicious.

Rinse the mushrooms, put them in a sterile jar and pour two tablespoons of salt per liter of water with brine. Close the jar tightly with a sterile lid.

Mushrooms are delicious mushrooms that retain their shape and attractive appearance even after salting. That is why many housewives prefer to preserve mushrooms for the winter. There are several ways to pickle these mushrooms: hot and cold.

Ryzhik - delicious mushrooms

Ryzhik canned even in tsarist times. Russia was famous for its salty forest gifts, which were served on the royal table.

Interestingly, mushrooms marinated in Russia were even exported to Europe.

The cold method of salting mushrooms implies the absence of heat treatment. This cooking method is divided into two types: wet and dry.

Wet Recipe

This method of salting is optimal for processing a large number of mushrooms.

In order to cook mushrooms for the winter in a wet cold way, you will need the following ingredients:

• 1 kg of mushrooms;
• 50 grams of salt;
• 3 garlic cloves;
• 3 dill umbrellas;
• 15 peppercorns;
• 3 clove buds;
• hell leaf.

To, you need to adhere to the following technology:

• 1. First of all, mushrooms are sorted, washed, cleaned. Then spread on a dry towel so that all the liquid is glassed from them.
  2. A horseradish leaf, dill, 1 clove of garlic, 1 clove bud and 5 peppercorns are placed at the bottom of the salting pan.
  3. Then half of the mushrooms are laid out on the resulting substrate so that every 2 layers they are sprinkled with salt. On top of them, another 1 clove of garlic and 1 clove bud, a dill umbrella and 5 peppercorns are placed.
  4. The rest of the mass of mushrooms is laid on top of the spices, which is also sprinkled with salt every 2 layers. The top layer of mushrooms is decorated with the remaining garlic, cloves, dill and pepper.
  5. The top is covered with gauze folded in 3 layers, and oppression is placed on it. In this position, salting should occur for 2 weeks. Every 2-3 days it is necessary to replace the gauze with fresh one.
  6. After 14 days, the mushrooms are transferred to the banks, poured with brine and placed in a cool place. Next, you need to salt the mushrooms for another 2 weeks.

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Cold dry salting

This method of cooking mushrooms is that no water is used when cleaning them. Basically, the principle of salting is similar to wet, but there are several differences:

• when laying the product in the pan, it should be placed upside down;
• sprinkle with salt is required for each layer;
• salting in a saucepan lasts 3 weeks, if at this time the mushroom picker has a new crop, it can be added to the already salted mass.

Interestingly, due to cold salting, ready-made salted mushrooms change their color to green-brown.

Hot pickling method

The hot method of salting mushrooms implies their heat treatment. In this case, the mushrooms will retain their rich red color. To pickle mushrooms in a hot way, you must:

• 5 kg of mushrooms;
• 250 grams of salt;
• 4 garlic cloves;
• 8 clove buds;
• 15 peppercorns;
• dill umbrellas;
• horseradish leaves;
• a little hot pepper.

Step by step recipe:

1. Mushrooms are sorted, washed, cleaned. They fall asleep in a bucket and fill it with water, leave it in this state for 1 hour in order to remove possible worms from them.
2. Mushrooms are placed in a basin. 5 liters of water are boiled in a saucepan, and then the resulting boiling water is poured into a container with mushrooms. At this time, they begin to make crackling sounds.
3. Next, the gifts of the forest should be gently mixed with a slotted spoon for 1-2 minutes. At this time, the crackling will gradually stop, which will indicate the readiness of the mushrooms.
4. Then mushrooms should be boiled. To do this, the product is transferred to boiling water and boiled for 5 minutes. During cooking, foam will form, which must be removed.
5. Everything leans back in a colander, and the water drains into the sink. After the excess broth drains from the mushrooms thrown into a colander, they can be placed back into the basin. Then salt, 5 peppercorns, 2 clove buds, a small piece of chili are poured into the same container.
6. Everything is gently kneaded by hand so as not to crush the mushrooms.
7. A horseradish leaf, a dill umbrella are placed at the bottom of a sterilized jar, and then they are covered with mushrooms. When laying mushrooms in a jar, they should be slightly pressed so that the salting process takes place better. Place a clove of garlic in the middle. A leaf of horseradish, dill is placed on top. So the mushrooms are laid out in all the banks.
8. Then the top is covered with gauze, and everything is poured with brine, the jars are closed. When closing the jar, make sure that the mushrooms are tightly placed in the container, otherwise mold may form further.

Mushroom caviar: recipes for blanks for the winter

Mushrooms are salted at a temperature of 0 to 7 degrees in a dark place for 1.5-2 months.

Redheads marinated in their own juice (video)

Delicious recipe with citric acid

To make pickled mushrooms better stored, you can add a small amount of citric acid to them.. So, for the preparation of mushrooms with a long shelf life, for the winter you will need:

• 1 kg of mushrooms;
• 3 grams of citric acid;
• 12 peppercorns;
• 3 bay leaves;
• several currant and cherry leaves;
• salt.

Cooking:

• 1. First, mushrooms are cleaned and washed, and then salted in a basin or bucket using hot salting technology.
  2. Then the mushrooms are transferred to a separate bowl, and the brine is poured into a saucepan and brought to a boil. At this time, currant and cherry leaves, 3 peppercorns are placed in it, citric acid is poured.
  3. In prepared jars, 1 bay leaf and 3 peppercorns are laid out. Then the mushrooms are laid out in jars. The container is completely filled with brine. If during the salting process it turned out that there was not enough brine, you can add boiling water to the jar.
  4. The containers are covered with lids, put on sterilization. It takes 40 minutes to sterilize half-liter jars with mushrooms, and 50 for liter jars.
  5. After sterilization, mushrooms in jars are rolled up, turned upside down, wrapped in a towel and left at room temperature until completely cooled.

How much to cook mushrooms before salting

Interestingly, some mushrooms can be eaten raw. However, it can be quite difficult to meet or find such a mushroom, because the size of its cap should not exceed the diameter of a five-kopeck coin.

Salted mushrooms are one of the most delicious dishes that can be put on any table. As a rule, they are salted and pickled. Many choose the first method, since with such processing of mushrooms they retain more taste. Salted mushrooms are stored in a cool and dark place, as they will quickly deteriorate in a warm place.

How to salt mushrooms - a quick method

In order to try pickled mushrooms, you do not have to wait long. You can try pickling mushrooms with a quick method. So they will turn out no less tasty. They can be eaten throughout the week after salting. Store mushrooms in a cool place.

What you need to cook mushrooms with a quick method:

• Fresh mushrooms 5 kg.
• Salt 200 gr.
• Dill stalks.
• Bay leaf 10 gr.
• Peppercorns 30 gr.
• Vegetable oil to taste.

Sequencing:

• First of all, you need to prepare the mushrooms. To do this, we clean them and rinse with cold water, then we clean the mushrooms from dirt. It is best to take mushrooms of the same size, so they will be better salted and turn out to be tastier.
• We take a suitable container and put mushrooms there with caps down. Sprinkle mushrooms with salt and spices.
• Leave the mushrooms for a few minutes in a salting container. During this time, the mushrooms will give juice. Immediately after the mushrooms are covered with the resulting brine, you can leave them for 2 hours and only then serve them to the table.
• Ready mushrooms should be washed with cool water and seasoned with vegetable oil.

Salting mushrooms in a cold way

The cold method of salting mushrooms is suitable for freshly harvested mushrooms. So they will turn out tastier and retain a maximum of vitamins. For this method of pickling, medium-sized mushrooms are perfect.

What you need for salting mushrooms in a cold way:

• Ryzhik 1 kg.
• Coarse salt 50-60 gr.
• Currant leaves 5-7 pcs.
• Bay leaf 10 pcs.
• Allspice 10 pcs.

Sequencing:

• At the bottom of the salting container we lay currant leaves, bay leaf and a little black peppercorns. Then sprinkle everything with salt and put some of the mushrooms on top.
• Sprinkle the mushrooms with salt and spices, then spread the mushrooms. Lay currant leaves on top of all layers.
• We cover the last layer with gauze and put oppression on top, on which you want to install the load. It can be either an ordinary jar of water or a stone.
• We leave the mushrooms in a dark and cool place for a month. After that, mushrooms can be served at the table.

Salting mushrooms in a hot way

Hot-cooked mushrooms keep much longer than mushrooms cooked in other ways. The reason lies in the way they are processed and salted. Mushrooms of various sizes are suitable for salting.

What you need to cook mushrooms in a hot way:

• Ryzhik 1 kg.
• Coarse salt 50-70 gr.
• Fuck root.
• Garlic 2-3 cloves.
• Currant leaves.
• Bay leaf.

Sequencing:

• We prepare the mushrooms. To do this, they need to be cleaned and all dirt removed. Then we wash the mushrooms with water and let them dry.
• Fill the mushrooms with water and put them on fire. Bring water to a boil and cook for about 3 minutes. Then we turn them over in a colander and let them cool.
• Prepare horseradish root. To do this, cut it into narrow and small strips.
• In a ready-made container for salting on the bottom, lay out part of the mushrooms with caps up. A layer of mushrooms should be sprinkled with salt and spices. After that, you can lay out a layer of mushrooms and sprinkle it with salt and spices on top.
• On the topmost layer, lay out a clean napkin and put oppression.
• We put the container with mushrooms in a cool place.
• After a month, you can transfer the mushrooms to clean, sterilized jars for storage.

Salting mushrooms is one of the most famous ways to process these mushrooms. With a fairly simple processing, they will turn out tasty and fragrant. The considered recipes will allow you to save all the taste and maximum vitamins of these mushrooms.