September is rich in various mushrooms, they grow especially well in oak and birch forests. Experienced mushroom pickers can collect several buckets during this period. What to do with them now? From two or three kilograms, you can cook several dishes, for example, soup, julienne, fry potatoes with mushrooms. And what to do with the rest?

The right solution would be pickling and salting for the winter. We have already talked about pickling, now we will tell you how to salt them at home.

You can often see mushroom pickers abandoning their cars along the highways, and not far from them, city dwellers dart about in search of mushrooms. They are apparently not aware that such gifts of the forest have absorbed toxins and heavy metals that have accumulated from the exhaust gases. Yes, salted mushrooms will eventually contain the entire periodic table.

So one must remember three basic rules:

1. Look for mushrooms at least a kilometer from the roadway. Take comfort in the fact that such a walk will be good for your health. After all, you breathe the purest air.
2. Come to the forest by 5 a.m., not by lunchtime. Harvested in the morning have the best qualities: they are tough, crunchy and store better.
3. Don't take huge oversized people. They are already old and tasteless, moreover, they are often wormy. Look for tiny russula or a family of little honey agarics.

Preparing mushrooms for salting

There are ways to pickle mushrooms at home. All three types are suitable for storage in jars: hot salting; cold salting; dry salting.

These methods differ from each other in the length of preparation. Each mushroom family has its own preferred type of pickling. But more on that later. Now we will highlight the issue of sorting and preparing mushrooms for salting.

All the gifts of nature are poured into the bath and flooded with water until they are hidden from view. This procedure will clear them of adhered leaves and forest debris. After that, you can immediately start sorting and rejecting.

Disassemble mushrooms by type it is necessary, since the cooking time is different for everyone. Plus, some require extra soaking, while others don't.

Keep in water for up to 5 days with its change, it is necessary to have such varieties as milk mushrooms, waves and podgruzdki. We send mushrooms, white and russula into a separate container - they do not need soaking. Remove the skin from the butter caps. Legs are cleaned for boletus and aspen mushrooms so that they become light.

Sorting is also needed so that poisonous ones, which can perfectly disguise themselves, do not get into the ranks of edibles. As well as checked for wormholes, sometimes even very small ones become unusable.

Hot salting of mushrooms

This method is perfect for pickling in jars. Any varieties can be hot preserved. This method is notable for the speed of preparation; in a month they are ready for tasting. The downside is that mushrooms do not have crunch and long storage, which distinguishes cold canning.

Prepared mushrooms - washed and soaked - should be weighed before cooking to determine the amount of salt. Each kilogram of mushrooms will take two tablespoons.

Boiled in water for 30 minutes. Milk mushrooms are boiled for 45 minutes... Foam forms during cooking, it must be removed. Then put it in a colander and leave to cool. During this time, we prepare cans, it is better to take five-liter ones, it is convenient to put a load on them.

At the bottom of the sterilized jar, put a layer of spices. They are chosen according to taste. It can be bay leaves, garlic, umbrella dill. After them put a layer of mushrooms, sprinkle with salt, then spices follow again and repeat this until the mushrooms run out.

It's all filled with brine, which is obtained by boiling mushrooms and put on top of the oppression, so that all the mushrooms are in the brine. After that, we put them in the cold for two weeks. Then they are transferred to smaller jars.

Cold pickling of mushrooms

This method requires a longer aging of the mushrooms before serving. For example, white milk mushrooms will be ready only 1.5 months after salting. But this method allows you to get crispy mushrooms. He does not require heat treatment however, mushrooms must be soaked before salting with frequent water changes.

The method consists in putting mushrooms in a clean container in layers, alternating with seasonings, for example, put allspice and black peppers, bay leaves, cut along the cloves of garlic.

Each mushroom layer covered with salt... You need to take two tablespoons per kilogram of it. Of course, the mushrooms must be weighed before salting.

Then come the spices, on which the load is placed, it is needed to create juice. In this case, you should observe the release of juice, if it is not enough, then the oppression should be increased. Mushrooms put in the cold for 1.5 months, if space permits, they can be reported.

Salting mushrooms: dry method

This method is very simple and quick, however, not all mushrooms are suitable for it. Those that are not soaked are selected. This method is called so, since the mushrooms are not even washed. Usually this way suitable for russula, you need to remove the peel from the caps with a knife, peel it a little and you can salt it.

For this method, all of the listed seasonings are suitable. Mushrooms are also laid out in layers in a jar or wide dish, which scalded with boiling water for disinfection. Each row is sprinkled with salt.

This method requires more salt... 3-4 tablespoons are taken per kilogram. A weight is placed on top for the extraction of juice by the mushrooms. After two weeks, dry-salted russula or mushrooms can be tasted. These varieties of mushrooms can be put under oppression as they come in.

Recipe for pickling mushrooms with garlic for the winter

This recipe is good for small butters. They are especially good on a garlic party table. Based on this recipe for salting, you should stock up on:

For salting at home first the mushrooms are washed then soak if necessary. Remove excess water and drain in a colander. The jar is sterilized and dried.

Rinse greens, garlic cut lengthwise into plates... First, lay out a layer of greenery, a dill umbrella, horseradish leaves, currant leaves. Then the mushrooms are placed with their caps facing up, after which salt is poured, dill and chopped garlic plates are used.

Jar filled with layers mushrooms and spices. The load is installed on top and the bank is sent into the cold for half a month. Then the mushrooms are laid out in small jars, poured with vegetable oil on top and closed with nylon lids.

Salting porcini mushrooms at home

This will require:

For salting porcini mushrooms for the winter at home in a hot way, first cleaned, washed, if large, then cut into pieces. Chop the garlic in plates.

Dissolve the salt in a saucepan and put the whites cook for 15 minutes, during this time we remove the foam. Then add spices and leave to cook for another seven minutes.

At the bottom of a sterilized jar, put dill and a few cloves of garlic. Then add the white ones, sprinkle each layer with garlic. Thereafter pour brine into the jar and roll it up. The mushrooms will be ready in two weeks.

Recipe for pickling milk mushrooms for the winter

This will require the following ingredients:

Milk first sorted out, cleaned, washed... They are soaked for three days before salting, in the morning and in the evening they change the water to clean. After this time, the finished milk mushrooms are placed in a container with caps down, sprinkling the layers with salt and spices.

We put a heavy load on top and put in the refrigerator for 30 days... After this time, we take out the salting and transfer it to sterilized small jars, while the bottom of each is covered with a small amount of salt.

Then the milk mushrooms are shifted and filled with brine, pour vegetable oil on top or sprinkle with salt. After that, the jars are closed with lids and placed in the cold.

For this recipe we need: mushrooms - 1 kilogram; salt - three tablespoons; garlic - 5 cloves.

From mushrooms cut off the legs, only caps are salted. They are washed well and poured with boiling water. Close the lid and let stand for three minutes. Drain the water through a colander and let it drain properly.

Next, add salt and add the garlic cut into wedges. Mix the mushrooms thoroughly and leave for 30 minutes. We prepare half-liter jars, sterilize them. We put the mushrooms in them tightly, sprinkle with salt and close with lids... Storage takes place in cold conditions.

The subtleties of pickling mushrooms at home

It is believed that the most delicious salted mushrooms are lamellar mushrooms, such as milk mushrooms, russula, russula, honey mushrooms, etc. The ideal ratio of mushrooms and salt with a dry salting method is 40 grams of salt per 1 kg.

With hot and cold salting, the best salt ratio is approximately 4% by weight of mushrooms... When salting mushrooms in a cold way in hot weather, they are pre-blanched. That is, the soaked gifts of nature in a colander are dipped in boiling water for 4 minutes, after which they are immediately washed in cold water, cooled and salted.

Pre-blanching eliminates the risk of mushrooms souring, in 7-10 days they will be ready. With a hot method of salting for the winter, they cooked in several steps... Each time the water is drained and poured clean, so they will not be bitter and not darken.

Tara is chosen glass or enamel with a wide neck for convenient load installation. Barrels or tubs made from deciduous trees are ideal, and spruces are also ideal.

After salting wooden containers are soaked in cold water for 15 days, while the water is changed every three days. After that, the containers are steamed with the addition of soda ash, which is taken at the rate of 50 grams per 10 liters of water, or juniper.

Storage of salted mushrooms in winter is carried out at a temperature from 0 to +4 degrees... Thus, pickling mushrooms is an excellent way of harvesting the gifts of nature for the winter, along with pickling. Healthy and tasty will decorate any table.

Mushrooms have become a popular product for a long time, many people go to collect them in autumn. What could be tastier than salted mushrooms on the table in cold winter? But you also need to procure them correctly.

How to collect?

Each experienced mushroom picker will confirm that harvesting for future use begins in the forest, at that moment when you bend over, noticing a hat among the leaves and grass, to get a forest trophy, cutting it under the root. The finished product will be tasty only if the harvest is right.

The selection of raw materials must be done away from the tracks, since these plants strongly absorb toxic emissions, and after eating such a treat, you can find very serious health problems. It is required to enter the forest at least a kilometer from the highway, it is there that those specimens grow that are suitable for salting for the winter.
It is better to pick mushrooms in the morning, it is at this time that the greatest amount of nutrients is present in them, and the caps are more elastic. Overgrown plants are recommended to be left for food to local inhabitants, because, as a rule, such mushrooms are tasteless and wormy. Medium specimens with fixed and even caps are considered the most ideal.

What mushrooms can be salted

The best options for pickling mushrooms for the winter are plastic varieties:

• loading;
• waves;
• milk mushrooms;
• valuey;
• mushrooms;
• honey mushrooms;
• russula;
• rows;
• bitters;
• smoothies;
• serushki.

Of course, tubular specimens should not be neglected at all:

• white;
• oak trees;
• aspen mushrooms;
• boletus.

It is these mushrooms that are incredibly tasty and meaty.

Sorting

After the collection in the forest is completed, the fruits must be disassembled, best of all by varieties, since the taste of winter harvesting will depend on this. Of course, many mushroom pickers dump the entire find into one vat and cook them together, but it's better not to be lazy and sort it out. Different types require a different approach to harvesting, so you need to prepare them separately.

Cleaning

After sorting is done, it is required to wash the product from dirt, debris, adhering needles and leaves, as well as from the outer crust.
The easiest way is to prepare mushrooms and russules, they just need to be wiped with a damp cloth or cleaned with a brush. Much less often, the product is washed with running water, but after these measures it is thoroughly dried.

The rest of the varieties are simply rinsed in a colander or in a bowl of water, but not for long, as this will affect the taste. In mushrooms, it is necessary to cut off dirty legs; in some varieties, it is required to remove half the length.

Slicing

In order to figure out how to salt mushrooms at home, you first need to find out how to cut them correctly. To do this, you need to sort them. Those that are small, leave as they are, and distribute the others into pieces of the same size, but not less than 6 cm.

Some mushrooms have a large amount of easily oxidizing substances (mushrooms, mushrooms, boletus, boletus), so they quickly darken in air. In order to preserve their beauty and presentation, it is necessary to prepare a solution: pour 10 grams of salt and two grams of citric acid into 1 liter of water, and then send the prepared pieces there.

Soaking

Before you can salt the mushrooms at home after cutting, you need to go through one more preparatory stage. Most varieties need preliminary soaking, while the period of such preparation will be different. For example:

• for valuable breeds (white, champignons, boletus, boletus, oak) - enough night;
• for russula, volushek and milk mushrooms, it will take about 5 hours;
• Valui, black milk mushrooms, violins and bitters differ in the content of a large amount of bitterness, they will have to be prepared for at least 5 days.

Of course, at this time, you need to constantly change the water, ideally, this is done every 3 hours. Alas, it is not always possible to achieve this, especially at night. If the product is heavily contaminated, then you can first hold it in salted water for 4 hours (3% salt per total), and use a clean liquid for the remaining time.

How to hot salt mushrooms at home

For this option, your favorite spices are often used, as well as bay leaves, dill and black currant leaves. Salt is added in a proportion of 2 tbsp. l. per kilogram of mushrooms.

After harvesting, the crop is cleaned and sorted, if necessary, the roots are cut off. When mushrooms have large caps, they can be divided into several parts. Prepared fruits need to be thoroughly washed in water, and some varieties will need to be soaked for several days.

For 1 kg of prepared ingredients, 1.5 liters of water are poured into a wide saucepan and salt is poured. Then the container is sent to the fire, after the liquid boils, mushrooms can be dipped into it. At the time of cooking, the ingredients are gently mixed with a wooden spoon or fork so that they do not burn and cook at the same time.

If foam appears, then it must be removed with a slotted spoon, then add bay leaf, your favorite seasonings, but always allspice. After boiling, the mushrooms are cooked for about 15-25 minutes (this depends on the variety). Boletus and boletus boletus need to be cooked the longest. It will take only 10 minutes for russules and waves. The finished product must definitely sink to the bottom. This will make the brine clear.

After that, the ingredients are carefully transferred into a container along with the brine and closed. The liquid in the container should be at least 1/5 of the total weight of the mushrooms.
The cooked product should be well infused. You can eat the snack after 40 days, but it is better to withstand a longer period.

Cold way

If we salt the mushrooms in a cold way, the dishes in which they will be located need to be scalded with boiling water, or even better with a decoction, for the preparation of which it is recommended to use juniper branches. Favorite spices are poured into the bottom of the container, most often they are black currant and cherry leaves, dill, garlic, horseradish, lavrushka, cloves, peppers and others. Then a layer of mushrooms is laid out on the spices, only necessarily with the caps down, but it should not exceed 5-8 cm, each of the balls is shifted with salt in a proportion of 40-50 grams per 1 kg of fruit.

Next, the product is covered with gauze, and a wooden circle is placed on top, and oppression is laid on it. The mushrooms will shrink little by little, and therefore new layers can be added to them until the bowl is completely filled. Prepared dishes are left at medium temperature.

In the process of salting, it is periodically required to change the fabric to a clean one, as well as rinse the oppression and carefully monitor so that mold does not form. If this does happen, then you need to change the gauze and wipe the walls with a wet rag.
After 6 days, the mushrooms will thicken well, and brine and a strong aroma will begin to appear in the dishes. After this moment, the container is sent to the cold.

The finished product can be tried after a few months.

Dry technique

Since you can also use the dry method to salt mushrooms at home, we will consider this option in our review. Only it is not suitable for all varieties, but only for those that do not need to be soaked. It gets its name from the fact that the prepared ingredients are not even washed, but simply peeled off with a knife.

Traditional spices can be used for this option. The ingredients are laid out in balls in a wide saucepan or in a jar previously scalded with boiling water. Each of the layers is sprinkled with salt, for this it is required to use more, in the calculation of 3-4 tbsp. l. per kilogram of mushrooms. Oppression is also placed on top so that the products begin to release juice. Salts prepared in this way are usually ready in a few weeks. Ingredients can be added as needed.

Storage

For those who figured out how to salt mushrooms in jars for the winter, it will also be interesting how the cooked product can be preserved so that it remains tasty for a long time and does not spoil. For this, it is recommended to use a well-ventilated and cool room with a temperature of about 5-6 degrees. They should not be allowed to freeze, as this will affect their taste. If the temperature is higher, then there is a possibility that they will turn sour and deteriorate.
Periodically, it is required to review so that the mushrooms are dipped in the brine, since without this they will turn black and mold. If there is little liquid, then you can add cool boiled water.

How to salt milk mushrooms

The recipe for this dish is very simple. For the calculation, you need to use the basic proportions, for each kilogram is taken:

• 3 dill umbrellas;
• 3 tbsp. l. salt;
• 2 lavrushkas;
• 2 black peas and 3 allspice;
• 3 cloves of garlic.

For their preparation, you can choose the cold method. It is necessary to soak the ingredients before starting the procedure. If they are small - 3 days, when large - 5 days. Change the water in the morning and evening to keep it clean.

After the preparatory stage, the milk mushrooms are stacked with their caps down, and everything is covered with a load on top. For a month, you need to send the prepared container to the refrigerator. And then they can be distributed in jars, only sterile. The brine in which they were is poured into prepared containers with the product, and a small amount of oil is poured on top. Each jar is covered with a lid and stored in a cool place. This technique is considered the most popular recipe.

Every housewife should also know how to salt milk mushrooms in a hot way. This will require mushrooms, herbs, garlic, dill, cherry and currant leaves. For one liter of filling, 1 tsp is needed. sugar and 3 tbsp. l. liquids.

Sort the milk mushrooms, rinse, boil, cool and put in jars. Add garlic, dill and scalded cherry and currant leaves to each container. Bring the water to a temperature of 100 degrees and dilute sugar and salt in it. Then fill the jars with brine, cover with lids. Use a cool room for storage.

White mushrooms

• 2 tbsp. l. Extra salt;
• 700 ml of water;
• 5 cloves of garlic;
• 3 peas of allspice and black pepper;
• 2 dill umbrellas;
• Bay leaf.

For those who are interested in how to salt porcini mushrooms, you need to know that this is done only hot. Large specimens can be cut into pieces, and small specimens can be prepared entirely. The water should boil and you need to dissolve the salt in it and send the mushrooms there. The cooking time takes 1.5 hours, then add spices there and cook for another ten minutes, regularly removing the foam. After that, all the water is drained through a sieve into a separate container.

Every hostess should know how, since they turn out to be incredibly tasty. Next, you will need to put garlic and dill cut into plates at the bottom of the cans. Then distribute the product, alternating with the garlic. Pour everything on top with brine and roll up the lids. After a few weeks, they will be ready to eat.

Chanterelles

It is better for them to choose the cold method. Previously, the mushrooms must be kept for 24 hours in a saline-acidic environment. For this, 2 grams of citric acid and 10 grams of salt are sent to 1 liter of water, this is considered the main recipe. Not everyone knows how to salt chanterelle mushrooms in this way, so you need to consider everything in more detail.
You will need for 1 kg of product:

• 2 dill umbrellas;
• 3 black peppercorns;
• 3 laurel leaves;
• 1 tbsp. l. vegetable oil;
• 3 cloves of garlic.

Chanterelles need to be doused with boiling water and wait until the liquid drains. The garlic is chopped into slices. Dill, bay leaf and pepper are laid out at the bottom of the jar. Then a double layer of mushrooms is laid out, sprinkled with salt and garlic, so you need to alternate.

Waves

Salting such mushrooms is not at all difficult. Before you salt the mushrooms, they need to be carefully prepared, cleaned, and then soaked for three days.

For 1 kg of ingredients you will need:

• 0.5 tsp cumin;
• 40 grams of salt;
• 1 tsp dill seeds.

Salt and spices are mixed together. The product is laid out in layers and sprinkled with spices, oppression is applied on top. After a few months, cooking will come to an end. In order to understand how to salt the mushrooms, so that they remain tasty and do not deteriorate, you need to know that they need to be kept from 0-10 degrees.

Honey mushrooms

It doesn't take much effort to prepare such foods. They are small and do not require preliminary preparation, they just need to be rinsed well. Next, boil for 10 minutes. After the liquid is drained, and they are washed. To figure out how to salt honey mushrooms, you need to know how to make a pickle for their preparation. This will require:

• 2 tbsp. l. salt;
• 2 cloves of garlic;
• 3 bay leaves;
• 3 allspice peas.

After the liquid boils, spices and mushrooms are dropped there, in this brine everything should boil for 30 minutes. After they settle to the bottom, they are transferred to jars. Then the liquid in which the mushrooms were cooked is poured into the containers, an umbrella of dill and a few currant leaves are added to each container. A cool room or refrigerator is ideal for storage.

The first mushrooms can be picked in the summer, but most forest mushroom lovers go to pick them in the fall. Regardless of the harvest season, it is necessary to provide in advance a way that will help preserve the harvested crop until the next season. Wild mushrooms can be dried or frozen, but most fans of this product still prefer to salt the mushrooms.

This article talks about the basic methods of pickling mushrooms for the winter. You will learn how to cook delicious spicy porcini mushrooms, champignons, milk mushrooms, mushrooms and other mushrooms using the simple and proven recipes given in this article.

Salting mushrooms for the winter

Unfortunately, mushrooms are products that have a short shelf life fresh, so the harvested crop must be processed faster. Most often they are fried, soup made with them, boiled and frozen. Salting is a great way to preserve these tasty and healthy forest products. Salting can be carried out in containers of any size: in barrels, tubs, cans. In an apartment, the most optimal, of course, will be pickling mushrooms in jars (Figure 1).

Note: You should know that pickling is different from pickling, because pickled mushrooms do not contain a single gram of vinegar, which makes the product more useful.

You can salt almost any mushroom, pre-sorted into individual types. For example, honey mushrooms with mushrooms, and white mushrooms with white ones. All of them must be fresh and not wormy. Small mushrooms can be salted whole, while larger ones will have to be cut into pieces. And although there are several ways of salting, we will consider the simplest recipe, which even novice cooks can do. So, for salting 1 kg of mushrooms we need: 3 tbsp. tablespoons of salt; Bay leaf; allspice peas - 4-5 pcs.; clove seeds - 2-3 pcs.; horseradish and black currant leaves.

1. We sort out the mushrooms, putting aside the wormy and crumpled ones. We clean them from lumps of earth, particles of grass and needles. In large specimens, we separate the caps from the legs. For high-quality cleansing, it is recommended to soak the crop in water for a while, and then rinse it under running water.
2. To remove any possible bitterness, the mushrooms should be boiled a little in salted water. Therefore, we put them in boiling salted water, bring to a boil and cook for 20 minutes over medium heat, stirring regularly.
3. Strain the boiled mushrooms, rinse with cold water and let it drain.
4. Put the mushrooms in prepared containers in layers, sprinkling each of them with salt and spices. Cover the contents of the container with a lid of a smaller diameter, put oppression on top so that you can see a little brine. If there is very little of it, you can add some cold boiled water.
5. We leave them for several days under oppression at room temperature, until foam appears on top of the container. It must be removed, and the ready-made mushrooms are transferred to jars or a saucepan, closing with a lid.

Figure 1. Salting technology

You need to store them in a cool place, because they will be ready for use only after a month. Then they can be used as a cold snack, and as an ingredient for salads, as well as filling for pies.

How to salt mushrooms in jars for the winter

Mushrooms are salted for the winter in three ways:

• Hot
• Cold
• Dry salting.

The difference between the methods lies in the duration of cooking, and the choice of a particular method depends on the type of mushroom. For example, with the cold method of salting, the readiness of the product occurs in about a month and a half. But the shelf life of such blanks is much longer. Hot salted food will be ready to eat in less than a month. But in terms of taste, they are significantly inferior to the previous ones. In addition, hot canned mushrooms do not last as long.

Cold way

This method got its name because during cooking mushrooms do not lend themselves to heat treatment. As a result, they do not lose their natural properties at all: they remain fragrant and crispy. However, it is worth noting that cold salting requires careful preparatory work, which consists in repeatedly soaking the mushrooms with frequent water changes (Figure 2).

Figure 2. Cold method

Mushrooms prepared in an appropriate way are laid out in a clean dish, sprinkled with various seasonings, for example, dill seeds, allspice and black pepper, bay leaves and garlic, and salt. So, for 1 kg of raw materials, you will need 2 tablespoons of salt, but everyone chooses seasonings and their amount to their liking. The last is the layer of spices, which is covered with a small lid on which the load is placed. This is necessary in order for the mushrooms to release the juice and form a kind of marinade. It happens that little juice is released, then the weight of the load is increased or a little cold boiled water is poured into a container with mushrooms. It should be stored in a cool place for about a month and a half. This time will be enough for them to be salted and ready for consumption.

Hot way

Unlike the previous method, the hot salting method involves heat treatment of the mushrooms. This, of course, affects their appearance and taste. For example, hot salted products are not so crispy, and their shelf life is much shorter. However, in a city apartment, where there is not so much space, it is much easier to arrange several jars in the pantry than a whole tub. In addition, almost any species can be canned hot, which cannot be said about the cold one (Figure 3).

Just as in the previous case, the mushrooms must be prepared: sort out, peel, wash, cut if necessary. Remember to weigh them before cooking so you know how much salt you need. The proportion remains the same: for 1 kg of mushrooms - 2 tablespoons. salt. Pour the mushrooms with water and add salt, cook them for about half an hour. It all depends on the species, since some of them are tougher and will take longer to cook. You can read about the features of salting of different types below.

Figure 3. Hot salting method

The foam formed on the surface during cooking must be removed. After the required time has elapsed, the mushrooms are removed from the boiling water using a slotted spoon, allowed to drain and cool. Take your time to pour out the brine, we still need it. Then the mushrooms are laid out in prepared sterile jars, on the bottom of which spices are preliminarily placed to taste. Sprinkle each layer with salt and the remaining spices until the jar is full to the top. The contents of the jars are poured with the brine in which the mushrooms were boiled, and put under oppression for several weeks in a cold place. Subsequently, the ready-made mushrooms can be transferred to other, more convenient containers.

Since different types of mushrooms have their own biological characteristics, the process of salting each species has certain nuances. It is for this reason that it is not recommended to mix different types when preparing them for the winter. The following is a detailed description of the features of the most popular types of mushrooms that are found in our forests, as well as advice on salting them.

Oyster mushrooms

Oyster mushrooms are eaten boiled, fried, stewed and salted for the winter. These are rather large mushrooms with a very dense stem, which is not eaten due to its rigidity. Since oyster mushrooms contain a substance called chitin, which is not absorbed by the human body, their preparation requires mandatory heat treatment. That is why oyster mushrooms cannot be salted in a cold way. They need to be finely chopped and cooked at high temperatures.

Figure 4. Salting oyster mushrooms

If you are going to salt oyster mushrooms, start by preparing the raw materials. To do this, it is necessary not only to thoroughly wash the oyster mushrooms, but also to cut off their legs. In this case, there is no need to peel off the skin from the caps, because it does not affect the degree of softness during cooking. For 1 kg of fresh oyster mushrooms you will need: 4 liters of water for blanching; 90 g of salt for boiling, 400 g of water for the brine; 2 tbsp salt in brine; 6 peas of black pepper; 6 sheets of black currant; 6 bay leaves (Figure 4).

Oyster mushroom salting technology includes the following stages:

1. Add salt to boiling water, put prepared oyster mushroom caps. Boil for 7 minutes, put in a colander, cool.
2. To prepare the brine, boil the required amount of water, add salt and seasonings. Boil everything for 5 minutes. Strain the brine, boil again and cool to room temperature.
3. Arrange the mushroom caps in sterile jars, fill with the remaining brine, close with nylon caps.

You need to store the workpiece in a cool place until readiness, which comes in a week.

Champignon

Champignons can not only be collected in the forest, but also grown in your own summer cottage. If you do not have the opportunity to cultivate them, you can always buy them at the nearest supermarket or in the market for further salting (Figure 5).

Despite the fact that pickling champignons is considered a more traditional preparation, pickled mushrooms of this type also have a pleasant spicy taste.

To pickle mushrooms, take 2 kg of mushrooms, 5 onions, 150 grams of rock salt, one and a half tablespoons of mustard seeds, 10 allspice peas and 5 bay leaves.

Salting champignons includes the preparation of the mushrooms themselves. They must be thoroughly cleaned so that there is no earth or branches left on the legs or on the caps. After that, you need to rinse them under running water and put in a deep saucepan. Fill the container completely with water and add a teaspoon of salt to it.

Next, you need to turn on high heat, bring to a boil and reduce the cooking intensity. After that, the mushrooms should be boiled for 7 minutes. Pour the champignons into a colander to drain the remaining liquid, and in the meantime, clean and cut the onion into half rings.

Figure 5. The technology of salting champignons

When all the ingredients are ready, you need to sterilize the jars, put onions, peppers and washed bay leaves in them. Next, lay out the mushrooms, sprinkling each layer with salt. After that, you need to fill them with hot boiled water and roll them up with lids. The containers must be turned upside down, wrapped and left to cool completely.

Honey mushrooms

Honey mushrooms, loved by many, can be cooked by frying, pickling and salting, as well as frozen. In this case, you should know that the lower part of their legs is harsh, therefore, it is mainly not eaten, being limited only by hats. Before salting, honey mushrooms must be sorted out, discarding wormy and damaged ones, cleared of earth and foliage. The mushrooms are thoroughly washed in several waters, then the legs are separated from the caps and cut into noodles. Small ones are salted whole both cold and hot (Figure 6).

Since mushrooms are devoid of a peculiar aroma, for salting them you will need such spices as bay leaves, garlic, dill seeds, allspice, currant, cherry, oak leaves. For 10 kg of honey agarics, take: 500 g of salt; 10-20 pcs. bay leaf; 50-60 peas of allspice; a few dill umbrellas

Figure 6. Salted mushrooms for the winter

The cleaned and washed mushrooms are placed in a wide vessel, the bottom of which is covered with salt. Mushrooms are folded with their caps down, alternating with salt and spices until the container is filled to the very top. The container is closed with a lid of a smaller diameter and pressed with pressure to release the brine. The salting is removed in a cool place.

Note: It is necessary to ensure that the mushrooms are covered with liquid at all times. If it is not enough, you need to increase the weight of the load. When, after a few days, they settle down a little, the free space can be filled with a new portion of honey mushrooms, supplementing them with salt and spices.

When mold appears, it is removed, and the circle is thoroughly washed. So honey mushrooms are kept for several days at a temperature of + 18 + 20 degrees. When they begin to ferment (and this can be recognized by the characteristic aroma), the dishes are covered with foil and transferred to a cold room. Honey mushrooms will be ready for use in 5 weeks.

To salt honey mushrooms in a hot way, you will need the same amount of mushrooms and salt as in the previous recipe, as well as 20 g of bay leaves, 200 g of young dill and 150 g of onions.

Cooking technology consists of the following actions:

1. Honey mushrooms prepared in a known way are immersed in boiling water and boiled for 20 minutes from the moment of boiling. Moreover, they should be cooked in small batches, changing the water after each batch. The foam formed during cooking is removed.
2. Boiled mushrooms are taken out of boiling water using a slotted spoon, transferred to a sieve and left to cool.
3. A small amount of spices is placed on the bottom of the salting container. On top of them, they begin to lay mushrooms with their caps down, forming a layer no more than 5 cm thick. Each layer is sprinkled with salt and spices. This continues until the container is completely filled.
4. Cover the top layer with a clean cloth, cover with a lid (circle) and put under oppression. In this case, it is necessary to ensure that the mushrooms are always covered with brine, as well as periodically wash the circle and change the fabric.

Store the dishes in a cool room for 2-3 weeks until they are ready.

Waves

Although the waves are conditionally edible, they are pickled, dried and salted everywhere in Russia. Bitter milky juice is called the main problem when making waves. Therefore, before preparing any dish from them, the waves must be soaked in cool water for a day, changing the water four times during this period of time. The soaked mushrooms are boiled and the first broth is drained. In the future, they can be salted both cold and hot, without fear that they will taste bitter (Figure 7).

Cold-closed waves are aromatic and crispy. To perform salting, you will need the following ingredients: waves - 1 kg; table salt - 40 g; citric acid - the amount depends on the volume of water; spices - garlic, currant leaves and horseradish - to taste.

The soaked waves are placed in a solution consisting of water, salt and citric acid (at the rate of 10 g of acid per 1 liter of water) and pressed on top with a press. Then they are poured over with boiled water, laid out in jars, sprinkled with salt on top and covered with horseradish leaves and dill. Above, oppression is again installed to extract juice. Wait approximately one month before being ready.

Figure 7. Harvesting salt waves

Hot salting of the waves will take you a little longer. It is necessary to prepare: a couple of bay leaves, a dozen currant leaves, several umbrellas of dill, two tablespoons of rock salt and one tablespoon of peppercorns - per 1 kg of mushrooms.

Salting technology includes the following steps:

1. Preparation: at this stage, the waves are cleaned, soaked and boiled for the first time, as described above.
2. Second brew: The waves are boiled a second time in a brine made from water and spices, within 15 minutes after boiling.
3. Transfer to cans: the boiled waves are transferred to jars, poured with the brine in which they were cooked a second time, and tightly closed with nylon lids.
4. Wrapping cans: jars are well wrapped and kept warm until they cool.

In the future, cans are stored in the refrigerator or on a glazed balcony.

Pigs

Just like the wolf, pigs are conditionally edible species, and some of them are completely poisonous. And yet, experienced mushroom pickers, who know the subtlest differences between the species of pigs, do not deny themselves the pleasure of collecting species suitable for consumption, preparing various dishes from them and preparing them for the winter. The recipes below will help you properly salt pigs for the winter (Figure 8).

For hot salting, you will need: pigs' caps - 1 kg, coarse table salt - 50 g, dill umbrellas - 10 pieces, currant leaves - 3-4 pieces, garlic and black peppercorns - 5 pieces each. Hot salting of pigs includes three stages: preparation, salting procedure, putting in jars and storing them.

At the stage of mushroom preparation, the following steps must be taken:

1. Rinse the mushrooms thoroughly in running water and peel. In this case, large specimens should be cut into several smaller pieces.
2. Soak the pigs in cold water and soak for 15 hours, changing the water every 5 hours.
3. Pour the soaked mushrooms with salted water and put on fire. Cook for 5 minutes after boiling.
4. Drain the boiling water, rinse the mushrooms in fresh water.

Salting the mushrooms prepared in the above way includes the following sequence of actions:

1. Boil the mushrooms a second time in salted water for 30 minutes.
2. Pour the boiling water, rinse the pigs.
3. The third cooking takes place in salted water for 40 minutes.
4. Throw the boiled pigs three times in a colander.
5. Put washed currant leaves and dill umbrellas on the bottom of sterile jars.
6. Put the mushrooms in jars in dense layers, sprinkling each of them with salt with garlic plates and black peppercorns.
7. Boil clean water, pour boiling water over the contents of the cans.

Figure 8. Salted pigs for the winter

In order for the mushrooms to juice up and become suitable for storage, several important steps need to be taken. Firstly, the contents of each jar must be pressed with oppression. Secondly, all containers are first left at room temperature, then moved to a dark, cool (+ 5 + 8 degrees) place. Salted pigs are consumed no earlier than a month and a half after cooking.

Milk mushrooms

Cooking all kinds of dishes from milk mushrooms is traditional for Russian cuisine. It is customary to cook them, harvest them for future use, pickled and salted. Cooked milk mushrooms are one of the best seasonings for meat, it is not for nothing that they are stuffed with fried poultry and served as a side dish for beef (Figure 9).

We bring to your attention a recipe for cold pickled milk mushrooms. For 1 kg of white milk mushrooms, you should take: large non-iodized salt - 3 tablespoons; seasonings - garlic (5-6 cloves) and black peppercorns (the same amount), an umbrella of dill with seeds, as well as several cherry and oak leaves and horseradish.

A step-by-step cooking recipe includes the following steps:

1. Preparation: The mushrooms are sorted out, the legs are cut off, the caps are thoroughly washed. Large specimens are cut lengthwise.
2. Mushrooms are placed in a clean bowl, sprinkle with salt, pour cold water and soak for 3 days, changing the water three times a day. There is no need to re-add salt when changing water.
3. The bottom of the salting container lined with horseradish leaves. Soaked milk mushrooms are laid on them, caps down, sprinkling the layers with salt and shifting them with spices and leaves.
4. Mushrooms are covered with a clean cloth, press down on top to release the brine.
5. After 20-30 days the lower layers of the milk mushrooms will be ready to eat. They should be transferred to sterile jars, closed and stored in a cool place.

In order to pickle milk mushrooms in a hot way, you can use the following recipe (all ratios are for 1 kg of mushrooms):

Figure 9. Salted milk mushrooms in banks

In prepared from 1 liter of water and 2-3 tbsp. tablespoons of salt in a solution, boil the mushrooms for about half an hour, constantly removing the foam. Then you should discard the milk mushrooms in a colander and rinse in running water. Put them on the bottom of the container in layers, sprinkling each of them with salt and spices (garlic, dill, currant and horseradish leaves). Cover the top layer with a clean piece of cloth and press down with pressure, which must be periodically washed in hot water. Take out the container in two days in the cold. It will be possible to consume milk mushrooms after a month.

Ryzhiki

In addition to the original taste and useful properties, mushrooms have gained their fame thanks to their wonderful gastronomic qualities. These mushrooms can be salted, fried, stewed, pickled. The classic option for salting saffron milk caps is dry salting. For her, you only need salt (1 tablespoon per 1 kg of mushrooms) and dill seeds. The mushrooms are placed in a clean container, sprinkled with salt and dill, covered with a lid and pressed with oppression for the appearance of juice. The mushrooms covered with juice are left at room temperature for several days. After the appearance of a characteristic sour smell, the dish is transferred to a cold, dry place, for example, a refrigerator. Note: To save space, you can put the mushrooms in small sterile jars with lids. In this case, the mushrooms should be poured with the resulting brine so that it completely covers the mushrooms. Mushrooms salted in this way can be eaten after 2-3 days (Figure 10).

Figure 10. Stages of salting saffron milk caps

It is also possible to pickle mushrooms hot. 1 kg of mushrooms is sorted out, washed, cut and poured with hot water. Boil for 5 minutes, regularly skimming off the foam. The water is drained, the mushrooms are transferred to a container, sprinkled with salt (50 g) and spices (black and allspice - 1 tsp each), covered with horseradish leaves and sent under oppression. Store the salting in a cool place, such as a cellar. In a month and a half, the mushrooms will be ready to eat.

How to salt porcini mushrooms at home

Fresh porcini mushrooms have a pronounced taste and bright aroma; they are an ideal product both for preparing independent dishes and as an additional ingredient in more complex dishes. Boletus can be successfully boiled and fried, stewed and baked, dried, marinated and salted. Before salting, rinse the mushrooms in cool water, cut off the lower part of the leg, and cut the larger specimens into pieces. Soak them for half an hour in cool, salted water so that all the worms rise to the surface. Rinse thoroughly again and start salting (Figure 11).

Boletus can be salted both cold and hot. So, for cold pickling for 5 kg of mushrooms, you need to prepare:

• 120 g rock salt;
• 10 cloves of garlic;
• 25 oak and cherry leaves;
• 10 dill umbrellas;
• 6 horseradish leaves

Prepared mushrooms are spread in slightly salted water (at the rate of 1 tsp salt per 2 liters of water) and heated without boiling. Then the water is drained, and the mushrooms are left to dry. Meanwhile, peel the garlic and cut it into thin slices. Dill umbrellas are divided into thinner branches. The spicy leaves are sorted out, washed and poured over with boiling water.

At the bottom of the salting container, spread horseradish leaves, sprinkled with salt. Next, they start laying the mushrooms, while at the very bottom they put the largest ones with their caps down. Sprinkle each layer with salt (2 tablespoons per 1 kg of mushrooms) and seasonings, not forgetting to add the leaves. The top layer of boletus is covered with gauze and pressed with oppression. Store in a cool place for 40 days until tender. The brine released during this can be drained, and the vacant space filled with new mushrooms. It is recommended to thoroughly rinse ready-made mushrooms in running water before use.

Figure 11. Salting porcini mushrooms at home

You can salt the boletus in jars using the hot salting method. Here's an example of a recipe for filling a 3 liter can. You will need: 3 kg of porcini mushrooms; 100 g table salt; 2 liters of water; 10 pcs. clove and dill seeds; 10 peas of allspice; 6 currant leaves.

Having prepared all the necessary components, perform salting according to the technology:

1. Add 2 tbsp to boiling water. salt, as well as all spices. Mushrooms are dipped into the resulting brine and boiled for 15-25 minutes until the brine becomes transparent and the mushrooms themselves settle to the bottom.
2. Then they should be removed and discarded in a colander, cooled, and the brine left.
3. The cooled mushrooms are laid out in layers in a jar, shifting each of them with scalded currant leaves and sprinkling with salt.
4. The filled jar is poured with 0.5 l of brine, covered with a plastic lid or gauze and removed to a cold place (for example, a refrigerator).

You can eat such mushrooms after 3 weeks, rinsing immediately before serving.

How to salt mushrooms correctly so that they are tasty and stored for a long time, you will learn from the video.

Hot salting is most often applied to white, boletus, boletus, boletus, chanterelles, honey agarics and goats. Less often, Valui, russula and volushkas are salted in this way.

The first method of hot salting of 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 cooked as follows (based on 5 kg of mushrooms): 3 glasses 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 into it, after which they continue to cook everything together over low heat, stirring gently.

During cooking, the mushrooms secrete 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.

Containers with salted mushrooms are 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 mushrooms

For salting in this way, the mushrooms are sorted and cleaned of debris. The legs of whites, boletus and aspen 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 valui, volnushki or russula are used for salting, then they are first prepared for cooking: the valui are 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, volushki and russula? ")

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 merry 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 barrels - 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).

Fans of "quiet hunting" associate autumn mainly with forest, clean air and the opportunity to harvest a good harvest. They know many ways to keep their catch alive, how to salt a wide variety of mushrooms, creating a tasty food supply for the winter. Then households, friends and good acquaintances will treat themselves to the delicacy.

For salting, as well as for food in general, only mushrooms growing in the depths of the forest are suitable. It is better to leave the specimens near the roads, because, due to the porous structure, they absorb, like a sponge, toxins, heavy metals that have appeared due to a large amount of exhaust gases.

It is also better to leave too large, clearly aging mushrooms, the caps of which will be full of wormholes, for food for forest dwellers. After cleaning, there will be almost nothing left of them - it is better to find only a recently sprouted family. It is recommended to go on searches early in the morning, at 5 o'clock. Collected at such a time, they will retain their elasticity, they will be stored longer.

Can mushrooms be salted in plastic containers?

It is highly discouraged to use plastic dishes for salting. But if you need to deal with mushrooms immediately, and there is no other free container, you can use barrels or containers designed for hot and cold food. The walls of such a container will withstand for some time the influence of an aggressive environment, which is a strong brine.

Then, at the end of the salting, the stocks must be transferred to a wooden, enameled or glass container.

Preparatory stage of salting

Arriving home, you need to allocate time so that processing begins throughout the day, ideally immediately. If urgent matters await, it is recommended to soak the mushrooms in cool water. So it will be possible to extend the storage time by 10-12 hours, no more. Delayed until the evening just dry, the crop will begin to dry, worms will activate in it.

Sorting

The first stage of work is sorting, during which:

• mushrooms are divided by type;
• suspicious copies are thrown;
• spoiled are selected;
• leaves, fragments of twigs are removed.

If the gifts of the forest are not enough, you can salt a kind of assortment, choosing the most suitable recipe for this.

Cleaning

Processing is impossible without the second stage - cleaning of adhered dirt, mucous coating on some types of caps. To do this, it is enough to use water, preferably running water. The stagnant liquid will have to be changed until it becomes completely clean. The smallest amount of time for peeling will require mushrooms, which are sometimes just enough to rub.

Slicing

Peeled mushrooms should be chopped, especially large specimens. The pieces should be at least approximately the same size so that, in the end, the salting has the same, excellent taste. Initially, the legs are cut off at a distance of 5 millimeters from the bottom of the cap, then, if desired, the remains are additionally crushed.

Soaking

A significant number of mushrooms have a bitter taste that can be removed by soaking. They are kept in containers with cool water for different times.

For example:

1. Milk mushrooms - about 5 days.
2. Waves - 3 days.
3. Loadings - 2 days.
4. Bitters - 4 days.

The water used for soaking must be changed 2 times daily. But porcini mushrooms, russula, mushrooms do not need to remove the bitterness. They are immersed in salted water for a short time only to allow the remaining worms to emerge.

Salting mushrooms

Due to its simplicity, salting mushrooms is popular, which has given rise to a lot of methods. These include fast, hot, cold, dry salting. Recipes have been created for such processing of not only fresh, but also frozen crops.

Fast salting

For quick salting, mainly jars are used, the portion size of which simplifies storage options. The method is simple and affordable; for its implementation, you need to lay the caps on the bottom of the container, then the legs, and fill them, sparingly, with salt. After the appearance of a brown liquid, the delicacy can be consumed.

Quick salting is not used for long-term storage, but the method is excellent for creating a delicacy in no time.

Hot way

The hot method is also easy, as it does not require a lot of effort. It is necessary to prepare an enamel pan, into which half a glass of salted water is poured into 1 kilogram of mushrooms, spices are added. Cooking, with frequent stirring, lasts 10-25 minutes; as soon as the pieces begin to settle, and the brine has become transparent, the fire turns off. Hot cooked delicacies are ready to eat only for 40-45 days.

In a cold way

Mushrooms that do not need to be boiled in advance can be cold salted. After soaking, the raw caps are laid, alternating in layers no thicker than 5-6 centimeters, with salt in a barrel or large saucepan.

To improve the taste are also used:

• dill umbrellas;
• cherry leaves;
• currant sprigs;
• cumin seeds.

Oppression is laid on top, the dishes are covered with natural fabric and taken to the utility room.

Dry salting

The dry method of salting is suitable mainly for grass roots, mushrooms, sometimes russula. The workpieces are placed, sprinkled with coarse salt, into a barrel and pressed down with oppression. The juice that comes out should be enough to cover the mushrooms. It is forbidden to add water, a product with its own piquant taste does not need aromatic herbs, spices. To create stocks, it is not recommended to buy iodized salt, as it quickly sours the workpiece.

In a barrel

Mushrooms in a wooden barrel, or better yet, made of oak, are salted in a standard way using a weight. However, before work, the container needs to be prepared - resinified, and then check the quality of work by filling it with water.

Fluid should not ooze through crevices. Also, the barrel must be sterilized by washing it with a brush, doused with boiling water or fumigated with juniper.

No vinegar

Preferring to use a minimum of auxiliary ingredients, mushroom pickers often refuse to use vinegar. You can replace it with red currant, which is strongly recommended for people with gastrointestinal problems and simply gourmets. For salting, black currant leaves are harvested, giving the workpiece a pleasant aroma and taste.

Salting frozen mushrooms

Since the mushrooms are frozen only after they have been fully prepared, salting them becomes very simple. Such changes are resorted to, if you need free space in the freezer, for the holiday. Defrosting should be done naturally, without additional heating. As soon as they drain, you can start layering (with salt and spices) in glass jars. Products of this kind should be used for 2-3 weeks.

Mushroom pickling recipes at home

Salting of mushrooms, depending on the type, is recognized as correct. Thanks to it, it will be possible to emphasize the taste, to extend the shelf life of the product.

Milk mushrooms

For salting 1 kilogram of breasts in a cold way, you will need several ingredients:

• 80-100 grams of salt;
• 3-4 dill umbrellas;
• 5 black peas and the same amount of allspice;
• 3-4 cloves of garlic.

You can also add bay leaves, focusing on your own taste. Spruce mushrooms are placed in a container, at the bottom of which there is already salt. After filling, it is placed in the refrigerator for 3.5-4 weeks.

Ryzhiki

The preparation of saffron milk caps consists in cleaning and removing the legs, since only caps are used for salting. For 1 kilogram of raw materials, you will need salt and at least 5-7 cloves of garlic. The caps are kept in water for literally 5-10 minutes, then they need to be rinsed with boiling water and placed in a colander.

While the workpiece is draining, chop the garlic finely. At the end, the ingredients are mixed, placed in a container and hermetically sealed. Salted mushrooms are kept cool.

Honey mushrooms

For salting honey agarics, you will need a standard set of spices and other ingredients according to your own taste: black pepper, bay leaves, dill umbrellas, black currants. Already peeled mushrooms must be kept in salted water, and then layered tightly in a pan in layers and pressed down by oppression. So the mushrooms should stand for 4-5 days, after which the resulting liquid must be poured out.

Oyster mushrooms

Preparing oyster mushrooms is not too different from working with mushrooms or mushrooms. You also need to remove hard legs and rinse healthy caps. The mushrooms will need to blanch for about 6-7 minutes.

During this time, the liquid is re-prepared, to which you need to add spices, all the ingredients and salt. After welding, the brine is filtered, boiled again and used to fill jars with already packed mushrooms. It is allowed to include preparations in the diet after 5-6 days.

Butterlets

If the sticky layer on the butter cap is not removed, the workpiece will taste unpleasant. And since this type of mushroom only swells from water, it is better to dry it a little before processing, and only then proceed to cleaning using a cloth or knife.

Salt boletus as follows:

1. Boil for 20 minutes.
2. Drain using a colander.
3. Lay in layers in a barrel.
4. Press down with a load for 1-2 days.

Then the mushrooms can be moved into a glass container, filled with brine and rolled up. The product is ready for use in the third week.

White mushrooms

Salted porcini mushrooms are used whole or sliced. For the brine, you will need a standard set of ingredients, consisting of currant leaves, salt, black pepper, dill umbrellas, and garlic. Mushrooms are added to already boiling water and boiled for 25-30 minutes. During this time, they need to be stirred, carefully remove the resulting foam. Further, the hawks can be placed in jars, filled with brine and rolled up.

Chanterelles

Chanterelles retain their taste and aroma well after cold salting, preparation for which consists in soaking for 24 hours. The brine should be sour-salty, for which a little citric acid is added to the water. Chanterelles are stacked in banks in layers; on top of the pickle, to improve the taste, a little vegetable oil is often poured.

Gobies

The bitter taste of gobies is a signal that they need to be soaked before creating winter harvesting. The procedure lasts several days, during which the water must be changed. After a while, the mushrooms can be boiled for 20-25 minutes, cooled and moved in layers into jars. The ambassador is poured at the end, just before the container is closed with lids.

Pigs

Due to the several preparatory steps involved, working with pigs will take some patience. After soaking the mushrooms for a day, you need:

• boil for 6-7 minutes;
• Rinse;
• re-boil for 25-30 minutes;
• rinse again.

Now the workpieces are transferred to salt water, where they are processed for 35 minutes. After that, it remains to put the pigs in jars, pour, press down with oppression. These mushrooms are salted until fully cooked, at least 1.5 months.

Waves

Salting of the waves lasts 1.5-2 months, and all this time they need to ensure the temperature in the storage area is 0-10 degrees. Soaking mushrooms takes 2.5-3 days. The rest of the cold ambassador does not differ in special nuances.

Cowsheds

The time for soaking the barns is limited to three days, then they can be boiled (30 minutes) and the liquid drained. The brine for pouring into jars is prepared separately, it is used only after the mushrooms, which were additionally boiled in it, have been laid.

Storage of salted mushrooms

It is recommended to store mushroom stocks in a cool place, otherwise the product will deteriorate, begin to grow moldy, "run away". In some cases, it can still be saved, but the taste will certainly suffer from such manipulations. If the pickles are in the right conditions, they remain healthy until spring. After the onset of a new mushroom season, it is not recommended to include an expired product in the diet. ( 1 estimates, average: 5,00 out of 5)