Salted milk mushrooms (cold method).

Ingredients:

• 90 g salt
• cherry leaves, black currant and horseradish
• 1 umbrella of dill

Cooking method:

Sort out the milk mushrooms, peel, rinse thoroughly. Soak in plenty of water for 3 days. Change water 3-5 times a day. After soaking, rinse the mushrooms well. Put cherry and black currant leaves on the bottom of the salting container. Lay the milk mushrooms on them, with their hats down, sprinkle with salt. Cover with an umbrella of dill and horseradish leaves, set oppression on top. Leave on for 30 days. Store pickled mushrooms prepared according to this recipe in a cool place.

Salted milk mushrooms (hot method).

Ingredients:

• 1 kg of mushrooms
• black currant leaves and horseradish

For brine:

• 1 liter of water
• 30 g salt
• 8-10 peas of black pepper
• 2 bay leaves

Cooking method:

Before pickling the mushrooms, they must be thoroughly washed. Dip in boiling water (60 g of salt per 1 liter of water), cook for 15-20 minutes after boiling. Drain the water, discard the mushrooms in a colander, let the liquid drain. For the brine, boil water, add spices and salt. Put the mushrooms in the brine, cook for 5-10 minutes. Then put the mushrooms together with the brine into a container for salting, cover with currant and horseradish leaves. Install a slight oppression on top so that the milk mushrooms are completely covered with brine. Leave for 5-6 days at room temperature. Then move to a cold place for 30-40 days.

Ingredients:

• 1.5KG
• 60 g salt
• 30 g parsley and dill
• 5 g dill seeds
• 3-4 bay leaves
• 5 g ground black pepper

Cooking method:

To use this recipe for making salted mushrooms, honey mushrooms must be peeled and rinsed thoroughly. Dip in salted boiling water (20 g of salt per 1 liter of water) and cook for 15 minutes after boiling. Throw the mushrooms in a colander, let the liquid drain. Put the prepared mushrooms tightly in a container for salting, sprinkle with salt, chopped herbs and spices. Install oppression on top. Brine should form in the container during the day. If it is not enough and it does not completely cover the mushrooms, you should increase the weight of the oppression or add freshly prepared brine (40 g of salt per 1 liter of water). Salted mushrooms prepared according to this recipe for the winter should be left in a cool place for 20-30 days.

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Salted mushrooms (cold method).

Ingredients:

• 2.5KG
• 100 g salt

Cooking method:

This is one of the simplest recipes for pickling mushrooms for the winter. Before salting, mushrooms must be peeled and rinsed. Pour some salt on the bottom of the container. Put the mushrooms caps down, sprinkle with salt, set the oppression on top. Keep in a cool place for 10-20 days. The mushrooms should be completely covered with brine. If the brine is not enough, increase the weight of the oppression or add freshly prepared brine (40 g of salt per 1 liter of water). When salting mushrooms, you can skip using spices and herbs in order to preserve the aroma of these mushrooms.

Salted mushrooms with onions and carrots.

Ingredients:

• 3 kg of mushrooms
• 150 g salt
• 70-100 g onions
• 70-100 g carrots, a pinch of ground black pepper

Cooking method:

Before pickling mushrooms at home, they need to be cleaned and rinsed thoroughly. Cut carrots into slices, onions into rings. Pour some salt on the bottom of the container. Place the mushrooms, caps down, sprinkle with salt, carrots and onions. Install oppression on top. Keep in a cool place for 15-20 days. The mushrooms should be completely covered with brine. If the brine is not enough, increase the weight of the oppression or add freshly prepared brine (40 g of salt per 1 liter of water).

Ingredients:

• 1.5KG
• 80 g salt
• 30 g garlic
• 20 g each of dill and parsley
• 2 horseradish leaves
• 3-4 g ground black pepper

Cooking method:

Clean the russula, rinse thoroughly. Put in salted boiling water (20 g of salt per 1 liter of water) and cook for 15-20 minutes, removing the foam. Then put it in a colander, let the liquid drain. Put a horseradish sheet at the bottom of the container. Top with russula, caps down, sprinkle with salt, pepper, chopped garlic and herbs. Cover with a sheet of horseradish, set the oppression. Keep in a cool place for 20-30 days. The mushrooms should be completely covered with brine. If the brine is not enough, increase the weight of the oppression or add freshly prepared brine (40 g of salt per 1 liter of water).

Ingredients:

For brine:

• 400 ml water
• 60 g salt
• 4-5 peas of black and allspice
• 2 bay leaves

Cooking method:

Rinse the oyster mushrooms thoroughly, separate the caps from the legs, coarsely chop the caps. Dip in boiling salted water (30 g of salt per 1 liter of water) for 5-7 minutes. Then put it in a colander, let the liquid drain. Put the prepared oyster mushrooms in clean glass jars. For the brine, bring water with salt and spices to a boil, cool. Pour oyster mushrooms with cooled brine. Close the jars with plastic lids, put in a cold place. The delicious pickled mushrooms prepared with this recipe will be ready to eat in 7 days.

Look at the photo for the salted mushroom recipes presented on this page:

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

How to salt mushrooms

Salted milk mushrooms

We carefully clean the milk mushrooms and rinse them under cold running water. Cut large milk mushrooms into medium pieces. We spread the mushrooms in a container and fill with cold water for 5-6 hours so that the bitterness goes away. 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 out the water.

Peel the garlic and horseradish root and chop finely. We put the milk mushrooms in a container with their hats down in several layers. Salt each layer, shift with currant leaves, garlic and horseradish, dill seeds and pepper. We cover with gauze and install the load, if there is not enough brine, add the water in which the milk mushrooms were cooked. We leave the milk mushrooms for salting for 2-3 days. Then we transfer the mushrooms to sterilized jars, press 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 we boil the chanterelles in salted water for 15 minutes, put them on a sieve and wait until all the liquid drains and the mushrooms cool.

After that, pour a layer of salt on the bottom of a glass or enamel container and lay the layers of chanterelles with their caps 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 pressure on it (for example, you can use a bottle filled with water).

We leave the mushrooms for 3 days until they produce 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 to a cold room for further storage (it is necessary to ensure that the mushrooms are completely covered with brine). The chanterelles will be ready in 1.5 months.

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

Mushroom platter.

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 cold running water. Let the water drain, sprinkle the mushrooms with salt. Place the mushrooms in a saucepan, layering with horseradish pieces, oak leaves, cloves and garlic cloves. Withstand a month under oppression, 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 (volushki, milk mushrooms, etc.): 3 tbsp. l. coarse salt, horseradish, oak leaves, cloves, garlic, vegetable oil.

Mushrooms "Assorted".

Clean the mushrooms from dirt, cut off the roots. Volnushki, milk mushrooms and russula should be soaked in cold water for about 6 hours, and the mushrooms just need to be washed. Pour a layer of salt on the bottom of the prepared jars and place the mushrooms there, sprinkling with salt. Put oppression on top. When the mushrooms have settled, add more to fill the jars.

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 must be stored in a cool place.

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

Salted mushrooms with crunch.

After the mushrooms have been peeled and soaked for at least 1 hour, boil them in salted water with spices for 20-30 minutes. Drain the broth, rinse the mushrooms in cold water, discard 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, a circle and a load.

You can eat mushrooms in 3-5 days. The mushrooms are salted, now you need to save them. Mushrooms can be stored in a tub or pot in the cellar or refrigerator, because 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 will get 5 cans of 0.8 liters. The oil prevents the brine from fermenting or moldy, and if the mushrooms are too salty, they can be rinsed with cold water.

Previously, mushrooms were mainly salted in large wooden barrels and used a method called cold salting. Mushrooms can be harvested in this way if it is possible to collect them in the forest in a sufficiently large quantity and of one variety. Cold salting of mushrooms is suitable only for such species: russula, smoothies, milk mushrooms, volushkas, saffron milk caps, pigs and others with fragile lamellar pulp.

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

- bitters and valuei - 3-4 days;

- milk mushrooms and load - 2-3 days;

- waves and whites - 1-2 days.

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

Blanching the mushrooms before salting.

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

- waves and whites - up to one hour;

- value, chanterelles, load and bitter - up to twenty minutes;

- milk mushrooms - up to six minutes.

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

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

- for saffron milk caps - 40 grams;

- for waves, russula, milk mushrooms and others - 50 grams.

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

Cover the barrel filled with mushrooms with a canvas napkin and press down on the pickles. Keep the mushrooms in a warm place for a couple of days to let the juice out. After that, transfer the barrel to a cold basement. Cold salting of mushrooms is good in that over time they will be compacted in a barrel and the container can be filled to the top with freshly collected and soaked mushrooms.

Store barrels with mushrooms at temperatures from minus one to plus seven degrees and make sure that there is always brine over the mushrooms. If it turns out to be not enough, then add freshly prepared: for 1 liter of water, take 20 grams of salt.

See also video: Collecting and salting milk mushrooms

Also: Pickling milk mushrooms. Part 1

Salting milk mushrooms. Part 2.

Hot salting is most often applied to white, boletus, boletus, boletus, chanterelle, mushrooms and goats. Less often, Valui, russula and volushki are salted in this way.

The first method of hot salting mushrooms

After preliminary preparation and sorting, the mushrooms are boiled in salt water (see the article "How to prepare mushrooms for pickling?").

Prepared mushrooms are boiled as follows (based on 5 kg of mushrooms): 3 cups of water are poured into an enamel pan, 100 g of salt and 6 bay leaves are added there. The water is brought to a boil, mushrooms are poured there, after which they continue to cook everything together over low heat, stirring gently.

During cooking, mushrooms release juice, and foam forms on the surface, which is recommended to be removed with a slotted spoon.

The cooking time depends on the type and size of the mushrooms. As a rule, we are talking about 15-20 minutes from the moment of boiling. When the mushrooms settle to the bottom, they are ready. Properly cooked mushrooms should remain firm, firm, and the brine should be light, almost transparent.

After boiling, the mushrooms are immediately cooled (up to 40 degrees). To do this, it is recommended to place a pot of mushrooms in a large container with cold water.

Chilled mushrooms are packed in small barrels and covered with a clean cloth. A wooden circle is placed on top of the fabric, and oppression is placed on the circle (a bottle of water).

If glass jars (three-liter or ten-liter) are used for pickling mushrooms, then the jars should be filled with mushrooms so that they do not reach the neck by 1 cm. The jars are covered with a lid and taken out for 2-3 days in a warm room, and then in a dry, cold place.

The container with salted mushrooms is stored at a temperature of 1 to 7 degrees Celsius.

After a month, the mushrooms are ready to eat.

The second method of hot salting of mushrooms

For salting in this way, the mushrooms are sorted and cleaned of debris. The legs of white, boletus and aspen mushrooms are cut off - they are salted separately from the caps. If large caps are salted together with small ones, then they are cut into 2-3 parts.

If valuys, volnushki or russula are used for salting, then they are first prepared for cooking: the valui is soaked in salted water for 2-3 days, the russula - 1 day, and russula are simply cleaned of the film (see the article "How to cold salt mushrooms, ravushki and russula? ")

The prepared mushrooms are washed with cold water.

To obtain brine (for 1 kg of mushrooms), pour 1/2 cup of water and 2 tbsp. tablespoons of salt. Salt water is brought to a boil. After that, mushrooms are immersed there.

During cooking, the mushrooms are gently stirred with a jar so that they do not burn.

When the water boils again, remove the foam formed on the surface with a slotted spoon. After that, 1 bay leaf, 3 black peppercorns, 3 clove buds, 5 g of dill seeds and 1-2 black currant leaves are added to the brine.

Mushrooms in spicy brine continue to cook with frequent stirring: white mushrooms, aspen mushrooms and brown mushrooms - 20-25 minutes, valuey - 16-20 minutes, and volushki and russula - 10-15 minutes.

The mushrooms are considered ready as soon as they settle to the bottom of the pan. In this case, the brine should be almost transparent.

Boiled mushrooms are carefully laid out in a wide container so that the mushrooms cool down quickly.

The cooled mushrooms are transferred together with the brine into barrels or glass jars. From above, the cans are torn with lids, and the kegs with a cloth. A weight is placed on top of the fabric (see above).

The brine in cans and barrels should be no more than 1/5 in relation to the weight of the mushrooms.

Mushrooms salted in this way are suitable for consumption after 45 days (one and a half months).

Forest mushrooms are a product that can be used not only for preparing main dishes, but also as an independent snack. They are rich in vitamins, the use of which will only benefit your body.

The question of how to salt mushrooms correctly, quickly and tasty is asked by many housewives, who prefer to make preparations for the winter on their own. We will tell you how to pickle mushrooms step by step (with photos and videos), which ones are best for this, and also offer simple cooking recipes.

Preparing mushrooms for salting

Almost all plate-like ones can be subjected to this type of preservation: volushki, oyster mushrooms, spruce (milk mushrooms), chanterelles, mushrooms, mushrooms, honey agarics, podpolniki. The exception is russules and morels. They are best marinated.

Advice: tubular mushrooms, which include boletus, boletus, boletus (white), moss and boletus are also excellent for pickling.

For large volumes of workpieces, wooden barrels are usually used, in which lightly salted cucumbers are often made. But for preservation at home, glass jars are best suited. It is worth remembering that you cannot use galvanized or earthenware dishes.

Before preparing the mushrooms for salting, the first thing to do is to soak them in a large container (you can use, for example, a bucket) to clean the caps and legs from the remnants of soil, dry leaves, etc. Then you can proceed to the next stage - sorting.

Sort out the mushrooms. This will eliminate the presence of rotten, poisonous and wormy specimens that are unsuitable for human consumption. Further, they should be decomposed by type, because the cooking time may differ.

For example, milk mushrooms and volushkas need to be kept in water for about 5 days to get rid of their characteristic bitter taste. But mushrooms and porcini mushrooms are immediately used for salting. It is necessary to remove the skin from the oil caps, and the legs of boletus and boletus are pre-cleaned.

If you decide to use tubular varieties, then you need to choose small in size so that they can be well salted.

Advice: mushrooms should be prepared quickly, since the shelf life of fresh ones should not exceed 24 hours. If you have collected a small amount of mushrooms of different types, then similar in taste can be easily combined to prepare, for example, an assortment.

Cold pickling mushrooms

With this method, the mushrooms will crunch pleasantly and retain their elasticity. An alternative to pre-cooking is soaking with frequent water changes. The only drawback of this method is its long-term nature. The product will be fully ready for use no earlier than 1.5 months later.

Ingredients

Servings: - + 10

• mushrooms 2 Kg
• salt 2/3 cup
• garlic 3 cloves
• black peppercorns 6 pcs.
• horseradish to taste
• cherry or currant leaves taste

Per serving

Calories: 20 kcal

Proteins: 2.2 g

Fats: 0.9 g

Carbohydrates: 0.7 g

50 minutesVideo Recipe Print

We sort the mushrooms, clean them, rinse them in running water. Put the first layer on the bottom of the dish with the caps down.

Salt well, add spices to taste. Then we make the next layer and so on until the mushrooms run out.

We cover the gifts of autumn with a plate on top and press down with a load (you can use a jar filled with water). We leave for 3-4 days in the dark so that the mushrooms give juice. Then we remove them for 1.5 months in a cool place.

Hot way of salting mushrooms

For those who are afraid of eating a product that has not been heat treated, we recommend using the hot salting method without sterilization.




Time for preparing:1 hour 30 minutes

Servings: 10

Energy value

• calorie content - 18.5 g;
• proteins - 2 g.
• fats - 0.9 g;
• carbohydrates - 0.7 g.

Ingredients

• mushrooms - 2 kg;
• water - 1 glass;
• salt - 4 tablespoons;
• bay leaf - 2 pcs.;
• black peppercorns - 6 pcs.;
• dill or mustard seeds - 1 tsp;
• currant leaves - 4 pcs.

Step by step cooking

1. We pre-prepare raw mushrooms for salting: clean them of debris, sort them, rinse them under a running stream.
2. Pour water into a saucepan (it is best to use an enamel one), salt. We wait for the boil, put the mushrooms down. Do not forget to remove foam that will form on the surface of the liquid.
3. Next, add the rest of the spices. We continue to cook the mushrooms until tender. It can be determined by the color of the brine (it becomes completely transparent) and by the settling of the mushrooms to the bottom of the pan.
4. We discard the boiled mushrooms in a colander, so they cool faster.
5. For now, let's start preparing the containers. We wash glass jars well inside with a baking soda solution. Then rinse with water, wipe dry and sterilize.
6. We put the mushrooms in jars, fill with brine and close with lids. Then we remove them in a cool place (cellar, refrigerator) and leave them for 1.5-2 months so that the mushrooms have time to completely salt out.

Important: mushrooms contain vitamin PP, which improves heart function, but remember that they should not be eaten by those who suffer from diseases of the gastrointestinal tract. Also, the product is not recommended for children who have a weak digestive system.

Combined salting

This method combines the merits of the hot and cold methods. By using heat treatment, you can increase the shelf life of the workpieces and make them safe for consumption. And cooking in your own juice will help preserve the elasticity of the mushrooms and give them a crunch.

First, boil the mushrooms, and only then put them in a saucepan in layers and season with spices. Next, you need to cover with gauze and put something heavy on top. In this form, the mushrooms are removed in the refrigerator, they will be ready in 3 weeks.

Fast salting

Such a simple recipe is suitable for those who are not ready to wait for months to enjoy the taste of salty mushrooms. Its peculiarity is a very long pre-cooking. Next, the product is placed in a container, salted well and a plate with a load is placed on top. After 3-4 days, such mushrooms can be tasted.

Under oppression

It is necessary to somehow squeeze the mushrooms so that they give juice. To do this, you can use an impromptu load - a liter bottle filled with water or a large brick, which are placed on the mushrooms, previously covered with a plate.

With and without vinegar

The acid is used to prepare the marinade, which gives a spicy taste to the salty, helps to protect it from the growth of bacteria inside, the appearance of an unpleasant odor and prevents the mushrooms from fermenting. But if you did not have this ingredient at hand at home, then do not despair, but simply use other cooking methods.

Salting frozen mushrooms

This option takes place if the season is over long ago, and you really want to eat mushrooms. They just need to be thawed and boiled before rolling into jars. They will keep all the properties fresh. Learning is tasty and fast.

Advice: Milk mushrooms are the most fragrant and useful in salting. Therefore, we recommend choosing them.

Our tips and guidelines will help you make the most delicious homemade pickles. They will be a great addition to a dinner or evening table and will surely surprise your family and friends. Good luck in preparing new dishes and bon appetit!

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