Mushrooms are just those mushrooms that have long been pickled, and only then other cooking options appeared: fry, pickle, stew, etc. But whatever they say, the most delicious muffins were, are and will be salty. There are only two salting recipes: the cold method and the hot method. However, variations are possible, but we will proceed from the key two.

What are you, a breast?

Lactation is exclusively a Russian mushroom. In the West, East, and even in the South, they are not even aware of the value of breasts as a food product. Meanwhile, he firmly entered the consciousness of our compatriots as an incredibly tasty preparation for the winter.

There are many varieties of mushrooms. The yellow lump is easily recognizable by the golden yellow color of the hat and the dark rings on it. But there are still real breasts with a cream hat, raw breasts, aspen breasts, poplar, parchment, pepper, black breasts (chernushka). And they are all great for pickling!

General rules for salting

Before we talk about the two main methods of salting, we outline the general rules for harvesting. Be guided by them when you salt the breasts regardless of type, color, category, etc.

When salted, the breasts are never cooked. That is, they are simply salted. When marinating, the breasts are boiled. This is to make the snacks safer.

All mushrooms before pickling or pickling should be soaked for at least 24 hours - ideally three days. Only then will characteristic bitterness leave them. Even if you boil them several times, but do not soak them, bitterness will not go away completely.

For canning, take any mushrooms, except for very old mushrooms. They are easy to distinguish by characteristic spots, something reminiscent of rust.

Do not use worm mushrooms for harvesting. We also advise you to throw away the mushrooms that other insects managed to feast on.

Wash the mushrooms very well after harvesting. They eat dirt very well. The hard side of the sponge with which you wash the dishes is best suited for these purposes. You can also use a regular toothbrush.

While soaking mushrooms, change the water once every three to four hours. If the room is hot, soak the milk should be at least 1.5 days.

Glass, ceramic, enameled glassware is ideal for pickling mushrooms. It’s best, of course, to get a wooden barrel somewhere.

If you add a little sugar during pickling or pickling, the taste of the bread will be incredibly delicate.

Like any mushrooms, during salting, it is not recommended to seal the breasts tightly. You at times increase the risk of contracting botulism and poisoning.

All pickled mushrooms are stored longer than salted ones. The latter can be consumed for a maximum of 6 months after salting.

Hot salting

Probably, every mushroom picker has heard about how to salt the breasts in a hot way. However, few dare to take this recipe, and here's why. It is believed that after heat treatment, a mushroom such as a lactum loses its famous mushroom crunch and becomes very soft. I would like to dispel this baseless myth on the example of this recipe. Boiled and salted mushrooms will turn out to be solid with you, without changing either their original color or their shape.

The most traditional ingredients for pickling are taken: mushrooms, dill seeds, garlic, cabbage leaves, medium-ground salt (so that it does not have iodine). Initially, you remove all the accumulated debris from the mushrooms: leaves, hay, land debris, and more. Then put them in a bucket and fill them with cold water. If you live in an apartment and you don’t have a bucket at hand, an ordinary bathtub will do. In this form, the mushrooms are left for a couple of hours.

Next, you thoroughly wash each mushroom under a stream of water, using a toothbrush or a sponge to wash dishes. Mushrooms are put in a clean bowl. After you wash all the mushrooms, put them in a pot of water, put on fire. Cook for 20 minutes over low heat. You take out all the mushrooms with a slotted spoon and allow them to cool. It is better not to pour out the water that remains after cooking, but to put it in the refrigerator, having previously filtered it.

Then you take a bucket and pour a small layer of salt on its bottom - about two tablespoons. Lay out dill seeds, chopped and peeled garlic cloves on top. From above the breasts are laid out with their hats down. Make it a uniform layer. Sprinkle with salt and lay out all subsequent layers of mushrooms in the same way. As oppression (cargo), we suggest taking a flat plate, on which you will need to put a jar of water on top. The brine that stands out should cover the mushrooms completely. If it does not cover, splash some water in which they were boiled. Cover the container with a clean towel and leave it for about 2-3 days for salting.

After this time, the mushrooms are tightly transferred to sterilized jars, and on top are pressed with a clean cabbage leaf. Prepare nylon caps and close with them sterilized jars of mushrooms. Place them in the refrigerator for storage.

When can you eat such breasts? In a week they will get their natural taste and aroma. That is, the breasts are salted out quickly enough, since they were pre-welded. In winter, such mushrooms can be eaten not only with mashed potatoes or potatoes in any form. After all, they are also an excellent filling for pies, salads and pizza.

Cold pickling

The cold salting method provides that you will salt the breasts raw. As already mentioned, the mushrooms contain bitter milky juice, therefore, before salting, it is imperative to soak a couple of hours in water, changing it periodically. However, if you are going to salt black or white mushrooms, this procedure is not required. The fact is that these types of mushrooms do not contain milky juice.

How to understand that the milky juice from the mushrooms is completely gone? This is not so difficult to do - just try the water. If she has stopped bittering, you can start salting. For 1 kg of pre-cooked mushrooms, 50 grams of salt is taken. You pour a layer of salt at the bottom of the dishes, and then cover it with a layer of horseradish leaves mixed with blackcurrant and cherry leaves. Remember to also put dill stalks. Pre-cooked mushrooms are placed hats down in layers of 5-10 centimeters. Each layer is sprinkled with salt, bay leaf, garlic and pepper are added.

Be sure to cover the laid mushrooms on top with currant, dill and cherry leaves. During storage, this will help protect them from mold penetration.

It is advisable to lay a wooden circle on top of the leaves, which will correspond to the diameter of the dishes in which you salt the mushrooms. In principle, you can use an enameled lid, slightly smaller than the pan in diameter. Wrap the circle / lid with gauze, and press down on top with some good oppression. It can be a stone, another clean enameled pan with a load inside. For oppression, it is better not to use calcareous or dolomite stones, since they can partially dissolve in brine and ruin your dish.

Within two days, your mushrooms should give juice and settle. They will be ready somewhere in a month and a half, not earlier. They store cold-salted muffins at a temperature of + 5-6 degrees in the refrigerator or ventilated cellar. At higher temperatures, the breasts may become sour. The minus temperature will make them frozen. As a result, the breasts will become brittle, and their taste will decrease.

If you are going to salt the mushrooms in a large bowl, remember that mushrooms need to be reported gradually during the collection process. Only after its completion leaves are laid on top and a circle is placed with the load.
During storage of salted mushrooms, make sure that they are constantly in the brine and do not float. If the brine is not enough, add cold boiled water.

It may happen that during storage on the wooden mug, the walls of the dishes and gauze, mold will appear. Do not despair - this problem is solvable! You just need to rinse it with hot salted water.
A small amount of mushrooms can be salted in a regular glass jar, covered with a cabbage leaf. The can is closed with a plastic lid and stored in the refrigerator.

As you can see, there is nothing complicated in salting the breasts in both cold and hot ways. We can only wish you one thing: salted mushrooms and bon appetit!

Bitter pungent taste and firmness   burden  create a lot of trouble for housewives in the kitchen, especially when preparing for the winter. I want to get rid of the bitterness caused by milky milk, and at the same time maintain their pristine hardness. Despite these conflicting properties of mushrooms, they still found their place in many dishes.  In addition, lovers of "silent hunting" appreciate them for their richness in vitamins and proteins, as well as for calorie content, which is equivalent to meat. We managed to collect the advice of experienced chefs and learn in detail how to prepare delicious mushrooms for the winter.

Drying the bread

Like all mushrooms, these representatives of the russula genus are very demanding on the drying process, which can be carried out not only under the influence of sunlight, but also in the oven, at the stake.

Important!   Due to the taste characteristics, the breasts were included in the list of conditionally edible mushrooms. They are not toxic and not hallucinogenic, but they are suitable for eating only after special treatment.

   If you have chosen this one out of the many ways of harvesting winter mushrooms, before starting work you should have young and not sagging mushrooms gathered in sunny weather. Take undamaged specimens, carefully inspect them, clean from the remnants of leaves and earth.  Wipe with a damp cloth afterwards, but do not wash. Water is very quickly absorbed into the structure of forest trophies, as a result of which they lose their taste, and eventually can grow moldy and crumble. Large mushrooms need to be divided in half and all have their legs cut off.

Now it’s time to decide where you will harvest the mushrooms for the winter.

How to Dry Mushrooms in a Natural Way

Mushrooms strung on pre-cooked rods of stainless materials or harsh threads are hung in the air on a sunny day or in a well-ventilated, dry room.It is advisable that the drying take place away from the road, in a place protected from wind and dust. The ideal option is an attic or a roof.

You can use a wooden sieve, a sheet of plywood, or even a regular table to cook the loaves in the air and the sun. In these cases, the blanks are spread out in a thin layer and monitored so that they are turned over in time. Mushrooms need sunbathing until they lose their juiciness, until they become dry and brittle. For this, in good weather, sometimes a day is enough.

How to Dry Mushrooms Using an Oven

When the dampness on the street does not allow cooking in a natural way, dry the breasts in the oven.  First they are kept at temperatures up to 50 degrees and
   placed at the top of the oven. And when the moisture evaporates, after about 4 hours, the temperature can be gradually adjusted to a level of 75 degrees and rearranged below. Do not forget to turn the breasts over and make sure they are not worn out.  They are recommended to be dried at the initial temperature. If you want to dry several baskets of forest gifts for drying, you can, without waiting for the completion of the process of the first baking sheet, put the second in the upper row. But remember that for each batch the inventory must be washed and wiped dry.

Did you know? Gourmets refuse dried mushrooms, believing that during processing they lose their taste and acquire an unpleasant dark color.

Ready mushrooms are placed in plastic bags and sent for storage away from strongly smelling products. Before eating, they must be scrupulously washed and kept for several hours in water in order to leave their characteristic bitterness.

How to salt pickles for the winter

Many people liked the salty breasts with a variety of recipes for the winter.  It is these blanks that are very popular among culinary specialists of various levels. There are several salting techniques, depending on taste preferences. And the risk is almost always excluded that the mushrooms will turn out tasteless.

How to prepare mushrooms for pickling for the winter

   Forest trophies will acquire a gentle spicy taste only after doing some cooking tricks. In the process of preparation, as usual, they must be sorted, sorted, cleaned of soil residues and weighed. Throw stained mushrooms immediately with insects or worms living in them. Then thoroughly rinse everything selected, preferably in running water using a washcloth or a toothbrush. Pure mushrooms are left to soak for three days in an enameled pan.

Moreover, the water needs to be updated daily every 4 hours. If it’s hot in the kitchen where the container is, two days will be enough. Readiness is checked by chewing a small piece of mushroom. If they are not bitter, they are thoroughly washed and large specimens are coarsely chopped.

How to salt the breasts for the winter in a cold way

Before preparing mushrooms for the winter using this technology, it is important to take them soaking seriously - this will be reflected in their taste.  Traditional recipes for simple salting do not require excesses of ingredients.

For cooking you need:

• 2 cups of salt;
• old dill stalks without caps;
• a few leaves of cherry (can be replaced with currants);
• horseradish leaves;
• a few cloves of garlic;
• 5 kg of mushrooms.

  Mushrooms, salt and transfer to the prepared container. A wooden tub, enameled pan will do. It is important that there are no splits or rust spots on the dishes. Small mushrooms are dipped in salt each separately. Then generously shift them with garlic, chopped horseradish. To prevent your pickles from darkening, experienced chefs recommend not tying them tightly with gauze, onto which all the remaining leaves should be put on top, including horseradish.

Then cover with a plate (if it’s a pan) or a circle, pump on top with something heavy, but small, so that soon the mushrooms drown in the brine that will be released. We send the keg to the cellar and make sure that mold does not form on top.

If this is your first cold pickle, remember: to avoid this, the top layer should always be in brine.  After a month, it will be possible to diversify your table with pickle. Ready mushrooms strike with the whiteness of fleshy pulp and taste, they are transferred to glass jars or left in a tub.

Important!   Never clog salty milk with a tight lid. This contributes to the development of microbes that cause botulism and poisoning.

Salted mushrooms are used to prepare simple salads, festive dishes, various snacks and savory diet cutlets. It is also served as a separate dish with sunflower oil and onion.

How to salt hot milk (in banks)

This method is created for impatient lovers of mushroom dishes.  Tasty buns can be savored in just a few weeks. Also, the technique is considered safer, because during harvesting the mushrooms undergo heat treatment. Hot salting is also not troublesome. The composition of the marinade can only be from vinegar and salt, and can be supplemented with leaves of laurel, currant, cherry, horseradish; chives, dill, allspice or black pepper. The ingredients can expand to your liking.

  For pickling mushrooms according to the classic recipe, you need:

• currant leaves;
• 2 tablespoons of salt;
• 1 kg of mushrooms;
• 1 liter of water;
• 6 tablespoons of vinegar;
• 2 tablespoons of sugar.

Cut the prepared mushrooms and transfer to a pan with water. After boiling, cook for another 10 minutes, removing the foam. We mix salt and sugar with water, add vinegar and put on fire. When it begins to boil, add the mushrooms and boil for about 20 minutes. After that, transfer to jars and roll up the lids.

   When choosing a cooking method, many are interested in how to store salty milk. When comparing, it loses the cold method. Such mushrooms can stand in the cellar for no more than six months,  and pickled and year will not go bad. True, in both methods their hardness is lost, pickle is suitable for filling in pies and soup.

Methods for freezing breasts

Inexperienced mushroom pickers are often pierced in the freeze.  Subsequently, the breasts after defrosting look like something slippery, gray and unpleasant.

  Obviously, this method is not simple and requires certain knowledge:

1. Mushrooms are wet mushrooms. If they are sent to the freezer without pre-treatment, they will retain their natural bitterness and will not be suitable.
2. The less porosity, the more fungus is suitable for freezing.
3. Before freezing, the muffins must be sorted by size. Large cut into pieces.
4. Frozen mushrooms can be stored for no more than four months at a temperature of -14 degrees.
5. Mushrooms can be thawed only once.
6. When thawing, the breasts do not thaw in the microwave or oven.
7. Before freezing, the breasts are boiled, fried or just scalded.

Proper salting of white mushrooms makes it possible to preserve mushrooms even in lean years. You can choose the right recipe for salting white mushrooms in a cold way on this page. However, the recipes for salting white mushrooms in a hot way are also presented in a wide variety, with various layouts of spices and ingredients.

Among this magnificence, you can choose options for your home creativity with unique tastes. It is worth mentioning that salting of white breasts in a hot way for the winter is the safest in terms of preventing infectious intestinal diseases. Read how salting of white breasts is carried out in a hot way in cans for long-term storage, on this page. A huge amount of information was collected on how to make pickling white mushrooms for the winter a simple and enjoyable task, allowing you to prepare a healthy and tasty product for your family.

Usually lamellar mushrooms go to salting, but sometimes tubular mushrooms are also salted. For pickling white mushrooms at home, mushrooms are prepared in the same way as for drying, with the only difference being that they are thoroughly washed. So that the washed mushrooms do not blacken, they are dipped in pre-prepared pure salted water. White breasts are soaked for 3-5 days. Soaking water is slightly salted so that the mushrooms do not sour. It is changed 2-3 times a day. Soaked mushrooms are kept in a cold place. Salting dishes are pre-treated: glass and enamelled (without enamel damage) are calcined, barrels are steamed and scraped, then washed with cold water.

How to salt white mushrooms at home (recipe with video)

There are several ways to salt white mushrooms at home, and you should choose the most suitable method for yourself. Fresh mushrooms are not subject to long-term storage due to the large percentage of water that they contain. A few days after harvesting, the mushrooms fade, lose their freshness and juiciness and become unfit for consumption. Therefore, mushrooms should be used only after several hours after collection for consumption after suitable heat treatment or their processing into resistant foods, i.e., canned.

A correctly selected recipe for how to salt a white lump will allow you to keep this forest gift longer. At home, mushrooms are harvested for future use by drying, pickling, salting and canning in hermetically sealed glass jars.

When mushrooms are dried, up to 76% of the available water is removed from them. The remaining moisture for the development of microorganisms is not enough, which leads to their death.

Before you properly salt the white mushrooms, you need to know that when preparing natural canned food, the microflora is killed by the high temperature at which canned food is sterilized. When pickling, the vital activity of microorganisms is suppressed by high temperature during cooking, and then by the action of acetic acid and sodium chloride. When mushrooms are salted, fermentation occurs, during which the sugars pass into lactic acid. The latter, along with table salt, is a preservative.

See how to salt white breasts in the video, where the whole process is shown in detail.

Recipes how to salt white milk in a cold way

  Before salting the white breast in the cold way, put dill umbrellas, a currant leaf and a horseradish leaf on the bottom of the cooked dishes, lay a dense layer of mushrooms with their hats down from 5 to 8 cm, pour evenly with salt and spices, then lay the next layer of mushrooms. When the dishes are full, the mushrooms are covered with a clean linen cloth, then the lid entering the dishes and put on top of oppression. A few days later, when the mushrooms settle, a new layer of mushrooms is placed in the same dishes, and so on until it is full.

For cold salting, breasts are suitable, white loads. You can salt them both separately and with a mixture. Before pickling white mushrooms according to the cold preservation recipe, mushrooms should be sorted, cleaned of garbage, pour clean water and left for 1-3 hours so that adhering particles of garbage and dirt are wet. Then the mushroom caps should be washed off the adhering dirt and thoroughly rinsed in clean water. Before laying mushrooms on the bottom of the container, pour a layer of salt. Leaves of blackcurrant, cherry and oak, leaves and horseradish root, dill stems are placed on top of it to give the mushrooms a better taste and aroma. The legs of the mushrooms are cut at a distance of 0.5 cm from the cap. Mushrooms should be laid tightly, with their caps down, in layers of 6-10 cm thick. Each layer of mushrooms is sprinkled with salt and spices (bay leaf, pepper, garlic).

The recipe for how to salt white mushrooms in the cold

  We continue to study the recipe for how to salt white mushrooms in a cold way further, after preliminary preparation of the raw material. So, before salting the white mushrooms in a cold way, the mushrooms were thoroughly cleaned, sorted and washed with running water. It is time for the magic of the pickling process itself.

1. Take 35-50 g of salt per 1 kg of fresh mushrooms or, according to old standards, 1.5–2 tbsp. salt on a bucket of mushrooms.
2. From above, you need to cover the mushrooms with a layer of leaves of currant, horseradish, cherry, dill, to protect them from mold, which can appear on the surface of the brine.
3. Then they cover the mushrooms with a wooden circle, put a load on it and cover the container with a clean rag.
4. For oppression, it is best to take a stone that does not dissolve in brine. Do not use bricks, calcareous and dolomite stones, metal rusting objects.

If there is no suitable stone, you can take an enameled pan with intact enamel and fill it with something heavy. The severity of oppression should be selected so as to squeeze the mushrooms and squeeze out the air from them, but not crush them. After 1-2 days, the mushrooms will settle and give juice. The whole process of salting takes 1.5–2 months, then the mushrooms can be used as food. The temperature in the room during salting of mushrooms should not exceed 6–8 ° C, otherwise they can become sour or moldy, but also should not fall below 0 ° C, because at low temperatures, salting is slower. If the mushrooms freeze, they blacken and become tasteless.

It is best to store ready-to-eat mushrooms at a temperature of 0–4 ° C. The brine should completely cover the mushrooms. If there is little brine or for some reason it has leaked out, you need to fill the mushrooms with a 10% solution of salt in boiled water. In the case of mold, remove it from the container walls with a clean cloth moistened with a solution of salt or vinegar, and also rinse the wooden circle in this solution and bend it. If the tub is not full, you can add mushrooms collected later. They need to be cleaned, washed, trimmed legs, then remove the oppression and the upper layer of leaves, lay the mushrooms on top of the salted ones, as described above, cover them again with a layer of leaves so that they completely cover the mushrooms, and return the oppression to its place.

The recipe for salting white bread in a cold way at home

In order to carry out the salting of ceps at home, you need to prepare the following ingredients:

• 1 kg of mushrooms
• 25 g of dill seeds
• 40 g of salt

The cold salting recipe for white mushrooms begins with the fact that the mushrooms should be soaked for 2 days in cold salted water (20 grams of salt and 1 teaspoon of citric acid in 1 liter of water).

In the process of soaking, water must be changed 4–5 times.

At the bottom of the jar, pour a layer of salt, then put the prepared mushrooms with their heads down.

Each layer of mushrooms (no more than 5 cm) should be sprinkled with salt and dill seeds.

Cover the top layer with gauze folded in 2-3 layers, put a circle with the load and leave at room temperature for 2-3 days.

After this time, the mushrooms will settle, from above it will be possible to report new mushrooms, also sprinkling them with salt layer by layer.

Mushrooms remain in a warm room for another 5 days; if after this time there is little brine in the bank, then oppression will need to be increased.

Mushrooms should be stored in a cool place, after 1-1.5 months they will be ready for use.

Recipes for pickling white mushrooms for the winter in banks

Each locality has its own recipe for salting white mushrooms for the winter, some of them deserve our attention.

Cold salting of white breasts in Belarusian:  Before salting (and they are salted raw), the mushrooms must be soaked in cold water, changing it several times: breast, load - 2 days.

In Vyatka  pickling white mushrooms for the winter in banks is distinguished by a preliminary stage: the mushrooms are soaked for 5 days.

In Moscow:  breasts, preloads are soaked in slightly brackish water for 3 days.

In Volga:  mushrooms in no case soak, believe that they lose their taste. They are only washed well and immediately salted. Bitterness itself will pass.

In Oryol:  just don’t salt the mushrooms raw! Be sure to boil it first. They become more fragrant, and more tender, and easier for the stomach.

How to salt white mushrooms hot

  And now it is time to learn about how to salt white mushrooms in a hot way, because with this option of preservation, shelf life is significantly prolonged.

Ingredients:

• 1 kg of mushrooms
• 1-2 bay leaves
• 2-3 leaves of black currant
• 20 g of dill
• 10 g parsley
• 1–2 cloves of garlic
• black pepper peas to taste
• 30 g of salt

For brine:

• 3 l of water
• 150 g of salt

Wash the mushrooms in several waters and remove any debris. Prepare the brine by dissolving the salt in boiling water. Dip the mushrooms in the brine and cook over low heat, removing the foam and stirring occasionally. When the broth becomes transparent, and the mushrooms settle to the bottom, put them in a colander and let cool. Put the mushrooms in a jar, pouring salt and shifting leaves of currants, bay leaf, dill and parsley, garlic and adding peppercorns. Close the jar with a capron lid and put it in a cold place. After 30–35 days, the mushrooms will be ready for use.

How to salt white mushrooms in a hot way so that they are crispy

  In general, it was described above how to salt white mushrooms in a hot way. And now we will share the secret of how to salt the mushrooms so that they are white and crispy and stored in the winter2 for as long as possible.

For 10 kg of boiled mushrooms, 450–600 g of salt (garlic, onion, horseradish, tarragon or dill stalks).

Clean and washed mushrooms are boiled in slightly salted water. Cooking time depends on the type of mushroom. Cool in cold water. On the sieve they let water drain. Then the mushrooms are placed in a jar or barrel, mixed with salt, covered with a cloth and a lid with oppression. After a few days, the mushrooms will settle and you need to add more mushrooms with the appropriate amount of salt. The amount of salt depends on the storage location: there is more salt in a damp and warm room, less in a well-ventilated room. Seasonings are placed at the bottom of the dishes or mixed with mushrooms. After a week, they become usable. The brine should cover the mushrooms completely over the entire shelf life to prevent moldiness. If the brine is small and it does not cover the mushrooms, you should add chilled salted boiled water (50 g are taken per 1 liter of water, i.e. 2 tablespoons of salt). During storage, you should check the mushrooms from time to time and remove mold. The lid, the stone is oppressed and the fabric is washed from mold in soda water and boiled, the inner edge of the dishes are wiped with a napkin moistened with a solution of salt or vinegar.

Hot White Salted Recipe

The ingredients for this hot salted white breast recipe are the following products:

• 1 kg
• 5 bay leaves
• 3 cloves of garlic
• 15 g of dill seeds
• 5–6 peas of black pepper
• 60 g salt

Dip the prepared, soaked and peeled breasts for 5 minutes in boiling salted water with citric acid (20 g of salt and 1/2 teaspoon of citric acid in 1 liter of water). Remove the mushrooms with a slotted spoon, put in an enameled container and allow to cool. At the bottom of the jar prepared for pickling, put a part of bay leaves, a few peas of black pepper, dill seeds and a clove of garlic, pour salt, lay mushrooms in layers, salting each layer and alternating with the remaining ingredients. Sprinkle the top layer with salt and cover with gauze, cover with a circle with a load. After a week, close the jar with a lid and put it in a cold place.

How to salt white mushrooms for the winter

Before salting a white lump for the winter according to this recipe, you need to take the following layout products:

For 10 kg of raw mushrooms, from 450 to 600 g of salt (2-3 cups).

And now about how to properly salt white mushrooms for the winter, for this, the mushrooms collected in dry weather are cleaned by removing all damaged parts, then the mushrooms with more delicate pulp are quickly washed with cold water, the bitter mushrooms are soaked for several hours or the whole night. Allow to drain water and layers, pouring each layer with salt, stack in large jars or barrel. The bottom is covered with salt, laid mushrooms (with caps down) with a layer of 5-6 cm and again sprinkled with salt. Sprinkle the top layer with more saturated salt, cover with a clean napkin, put a wooden circle with oppression on it. In a few days, the mushrooms will settle. Add a new portion of mushrooms or fill with mushrooms, previously salted in another small bowl. The resulting brine is not poured, but is used together with mushrooms or even without them - it gives a pleasant taste to soups and sauces. Mushrooms so salted in this way are salted out and become usable after one or two months.

Recipes: how to salt white mushrooms in banks at home

It’s very difficult to choose a suitable recipe for how to salt white mushrooms, as each family has its own taste preferences. Before you pickle white mushrooms in jars, we suggest that you familiarize yourself with the most interesting ways of preparing such preservation on the next page.

Dry salting of white mushrooms

Prepared mushrooms - 10 kg; salt - 500 g.

Peel and disassemble the mushrooms, trim the leg, put in the dishes, sprinkle with salt, cover with a napkin, put a circle and a load on top. Salted mushrooms, separating their juice, noticeably condense. As they settle, you can add fresh tribes, pouring them with salt until the dishes are full and the subsidence stops. Mushrooms are ready to eat after 35 days.

Salting Blanched White Cheese

  For 10 kg of raw mushrooms, 400–500 g of salt (2–2.5 cups), (garlic, parsley, horseradish, dill or celery stalks).

The peeled and washed mushrooms blanch: when placed on a sieve, pour plenty of boiling water on it, keep it steamed or drop it in boiling water for a short time so that the mushrooms become elastic. Then it is quickly cooled, filled with cold water or kept in a draft. Salt the same way as fresh mushrooms. After 3-4 days, blanched mushrooms are suitable for consumption.

Salted soaked and boiled mushrooms

Many leaf mushrooms have a bitter, pungent, or unpleasant taste and smell. These deficiencies are eliminated if you soak the mushrooms in water for 2-3 days or boil well.

Mushrooms are placed in a bowl and filled with cold salted water (1 liter of water per 5 kg of mushrooms). Cover with a napkin, then with a wooden circle, on top - a load. Dishes with soaked mushrooms are put in the cold, it is better to refrigerator so that they do not acidify. Soaking time from 1 to 3 days. Water is changed at least once a day.

Sometimes soaking is best replaced by scalding.

Mushrooms with persistent unpleasant taste and smell must be boiled. Mushrooms, dipped in boiling water and boil for 5 to 30 minutes. Water must be poured out after each boiling or scalding. After cooking the mushrooms, wipe the pan well with dry salt, wash thoroughly and wipe dry.

Salting of white mounds and podgruzdy in Altai

• Mushrooms - 10 kg
• dill greens - 35 g
• horseradish root - 20 g
• garlic - 40 g
• allspice - 35–40 peas
• bay leaf - 10 sheets
• salt - 400 g

Mushrooms are sorted, cleaned, cut the leg and soaked for 2-3 days in cold water. Water is changed at least once a day. Then the mushrooms are discarded on a sieve and laid in a barrel, interbedding them with spices and salt. Cover with a napkin, put a circle and a load. A brine should appear above the circle. If the brine does not appear within 2 days, increase the load. The barrel is reported with new mushrooms, as the volume of mushrooms gradually decreases by one third. After 20 days, the mushrooms are ready to eat.

White breasts piquant

• 1 kg
• 50 g of salt
• bay leaf
• dill seeds
• black pepper to taste

Before salting the white mushrooms at home according to this recipe, soak the mushrooms in cold water for 7-8 hours. Then rinse, put in another bowl, pour fresh water, add salt, bay leaf and cook for 15 minutes, removing the foam. Cool the buns in brine and lay in sterilized jars in layers, sprinkling with salt, dill seeds and pepper. Banks are closed with a lid and stored in a cellar or refrigerator. Mushrooms will be ready for use in 10 days.

Spicy breasts

• 1 kg
• 50 g of salt
• Garlic, dill, currant and cherry leaves, bay leaf, cloves, black pepper to taste

Soak the mushrooms in cold water for 7–8 hours. Then rinse, put in another dish, pour fresh water, add salt, bay leaf and cook for 15 minutes, removing the foam. Cool the mushrooms in brine. At the bottom of sterilized cans put garlic, cloves, pepper. Then put the cooled mushrooms. On top in each jar put dill, currant leaves, cherries and 1 tbsp. l salt. Pour mushrooms with brine and close the jars with lids. Store in a cellar or refrigerator. Mushrooms will be ready for use in 10 days.

Mushrooms with onions

• 1 bucket of mushrooms
• 400 g salt
• onions to taste

Wash the breasts, soak them for 2 days, changing the water every day. Put prepared mushrooms in a container in layers, sprinkling with salt and chopped onions. Press on top with oppression and hold in a cool place for 1.5–2 months.

Small dumplings

• 1 bucket of small loads
• 400 g salt
• dill to taste

Select small breasts, rinse thoroughly, but do not soak. Dry on wire racks. Put prepared mushrooms in large jars in layers, sprinkling with dill and salt. Top with salt, cover with cabbage leaves. Do not put oppression. Soak in a cool place for 1–1.5 months. Soak mushrooms before use.

Horseradish Mushrooms

• 10 kg
• 400 g salt
• garlic, horseradish root, dill, bay leaf, allspice to taste

Peel the mushrooms, cut the legs. Soak the prepared mushrooms in cold water for 2–4 days. Change the water at least once a day. Then throw the mushrooms in a colander, let the liquid drain. Lay the mushrooms in a container in layers, sprinkling with salt, spices, chopped garlic, horseradish root and dill. Press down on top with a load. If no brine forms during the day, increase the load. After the mushrooms settle, add fresh to the container (after salting, the volume of mushrooms will decrease by about a third). Mushrooms will be ready for use 20-25 days after laying the last batch.

Salted breasts

• 1 kg boiled breasts
• 50 g of salt
• horseradish leaves
• blackcurrant leaves
• spices to taste

Soak the purified mushrooms for 24 hours in salted water (30–35 g of salt per 1 liter of water), changing it twice. Then wash them in running water, immerse in boiling water and boil for 5 minutes. Discard in a colander and cool. Lay in a container in layers, sprinkling with salt and shifting with spices, horseradish leaves and black currant. Lay the leaves on top of the mushrooms. Cover with gauze and put light oppression, so that in a day the mushrooms are immersed in brine.

White mushrooms of hot salted Oryol

• 1 kg of mushrooms
• 2 tbsp. tablespoons of salt
• 5 peas of allspice
• 7 peas of black pepper
• ground red pepper
• 20 g of dill
• 2-3 blackcurrant leaves

Before salting, soak the mushrooms in salted water, changing it several times. Boil in slightly salted water for 5–8 minutes. Discard in a colander and cool. Lay in containers in layers, sprinkling with salt and shifting with spices, blackcurrant leaves and dill stalks.

Salted Blanched White Mushrooms

• 10 kg of mushrooms
• 400–500 g of salt (2–2.5 cups)
• garlic
• parsley
• horseradish leaves
• stalks of dill or celery

Blanched peeled and washed mushrooms. To do this, put them in a colander, pour plenty of boiling water on it, keep for a couple or for a short time lower it in boiling water so that the mushrooms become elastic, not fragile. Then quickly cool, pour cold water. Tilt in a colander, drain to water. Transfer in prepared containers in layers, pouring each layer with salt and transferring garlic, parsley, horseradish leaves, dill and celery. After 3-4 days, blanched mushrooms are salted and suitable for consumption. In this way, it is good to salt the russula, annular caps, rowing.

White breasts sterilized in brine

• fresh dense mushrooms
• lemon acid

Rinse the cleaned mushrooms, cut large ones into 2 or 4 parts and boil in water with a small addition of salt and citric acid. Then drain, rinse with cold water and lay out well-dried in cans to a height of 1.5 cm below the edge. Pour with brine (per 1 liter of water 1 tbsp.spoon of salt without top), cover with lids and sterilize at a temperature of 100 ° C for 90–95 minutes. At the end of the sterilization, immediately cool the jars. After 2 days, sterilize the mushrooms again for 45–50 minutes at 100 ° C. For long-term storage, repeat sterilization after 2 days (45-50 minutes at 100 ° C).

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Salted breasts are a favorite snack in many families. This is due to the fact that the mushrooms prepared by this preservation method retain their crisp structure and are endowed with a unique aroma. There are many ways how to salt the breasts, they are conditionally divided into two groups - the cold and hot method. Before you start cooking, mushrooms must be properly prepared.

Salted Mushrooms - A Favorite Snack in Many Families

Before you cook canned mushrooms, they need to be properly prepared:

• each mushroom is inspected, cleaned of debris and dirt;
• the whole mushroom mass is moved to the subject of rotten, old and wormy breasts;
• each mushroom is washed, cleaned with a brush;
• then the mushrooms must be soaked: for this, each mushroom is transferred to an enameled container so that the hat looks down, and then the mass is filled with cold water and left for 2 days;
• during the period of soaking it is required to change water 4 times, and the last batch of liquid should be salted.

Mushroom pickers have developed several tips that will help you get a delicious aromatic winter snack:

• in the process of salting, it is required to use only ordinary table coarse salt;
• if the product was over-saturated during cooking, salted mushrooms should be placed in cool water for 3 hours;
• muffins salted in the cold way cannot be rolled up into jars, otherwise poisoning is possible with their use.

After the main ingredient is fully prepared, it can be salted using a cold or hot method.

Salted mushrooms in banks for the winter (video)

How to salt the mushrooms: cold cooking recipe

The cold method of preserving mushrooms is based on the rejection of heat treatment of the product.  The breasts prepared by this method retain their crisp structure.

In order to prepare such a snack for the winter season requires:

• 2 horseradish roots;
• 2 cups of salt;
• 3 currant leaves;
• 5 kilos of mushrooms;
• 2 sheets of horseradish;
• 8 garlic cloves;
• 3 dill tubes.

The cold method of preserving mushrooms is based on the rejection of heat treatment of the product

How does salting happen:

1. Mushrooms are being trained.
2. The soaked breasts are laid in layers in a barrel or dish with enamel. On each layer should be laid peeled and sliced \u200b\u200bgarlic, horseradish and spices. Also, each layer of mushrooms is salted.
3. Then ordinary running water is poured into the container, and oppression is placed on the top layer of mushrooms. At this stage, it is necessary to ensure that all mushroom mass is in the brine.
4. The appetizer is soaked in brine for 2 days. During this time, it is necessary to change the liquid in the tank twice, pouring fresh water.
5. Then the snack is left in the liquid for 1 month. At this time, it is required to ensure that all the loaves are covered with brine, otherwise mold will spread along the upper layer.
6. The finished product is distributed in sterilized cans and closed with a nylon or plastic lid.

It is better to store such an appetizer in the refrigerator, and you can use it after distribution to the banks.

How to salt hot milk at home

Many experts are inclined to salt the milk using the method of processing them with boiling water. When canned in a hot way, mushrooms are soft and tender.

To prepare snacks at home, you need:

• 3 kilos of black mushrooms;
• 3 large cabbage leaves;
• 1 tablespoon of salt;
• 1.3 liters of water;
• 0.5 dessert spoon of dill seeds;
• 30 peas of a mixture of peppers;
• 3 cherry leaves;
• 2 sheets of horseradish;
• 6 garlic cloves;
• 0.5 dessert spoon of clove.

When canned hot, mushrooms are soft and tender

How to salt the prepared main ingredient for the winter:

1. The first step is to soak the mushrooms using the technology described above.
2. Mushrooms soaked and cleaned in advance are placed in a container with water and boiled for 6 minutes after boiling.
3. A brine is prepared in a separate container: dill seeds, pepper, cloves, cherry leaves, salt are thrown into the water. The liquid is stirred until smooth, boiled.
4. Mushrooms are reclined in a colander, and then immersed in a cooked brine. The product is boiled for another 30 minutes.
5. 3 minutes before the end of boiling, horseradish and peeled garlic are thrown into the brine.
6. Cabbage leaves, a lid and oppression are placed on the upper mushroom layer. At this stage, it is necessary to verify that the entire product is immersed in brine.
7. The pan is rearranged in a cool place for 2-3 days.
8. The appetizer is transferred to clean containers and placed sterilized.
9. The containers are sealed with a preservation key.

If, after cooking, the mushrooms are bitter, it means that the technology for soaking the breasts was broken, and they were removed from the water too quickly. Therefore, before preparing them, it is necessary to carefully prepare the ingredient in order to avoid damage to the product.

Canning White Cheese

White breasts have a pleasant taste, as well as an interesting crispy delicate structure. These mushrooms perfectly absorb the taste of spices, saturated with new taste notes. White breasts can not only be salted, but also marinated. You can preserve white mushrooms according to the recipes below.

How to salt white mushrooms?

White salty breasts will become a real decoration of the table.  Moreover, this appetizer has excellent taste, so it can complement almost any dish served. To prepare, you need:

• 2.5 kilos of white mushrooms;
• 4 tablespoons of salt;
• 1 liter of water;
• 2 dill umbrellas;
• 4 garlic cloves.

White salty breasts will become a real table decoration

How to salt:

1. Dry mushrooms are prepared, cleaned of spores, which are located under the hats. Mushrooms soaked.
2. Large mushrooms are cut into several parts, and small ones are left intact.
3. Salted water is poured into the container, and then it is brought to a boil. The mushroom mass is blanched in the resulting brine for 7 minutes and then cooled in cold water.
4. Dill and peeled garlic are placed in ordinary brine made from water and salt. Mushrooms are poured into the resulting spicy liquid. On the upper layer oppression is established. In this state, the mushrooms should be left for a day, sometimes stirring them.
5. The finished product is laid out in sterilized cans, poured with brine. The container is closed with plastic caps.
6. Mushrooms will pickle in a month.

Keep such a workpiece in jars in the refrigerator. To protect the top layer from the spread of mold, it is necessary to pour it with a small amount of olive oil.

How to pickle white mushrooms: a cooking recipe in jars for the winter

You can add piquancy to the breasts by pickling them with cinnamon. This appetizer will be an excellent complement to main dishes and side dishes.

For pickling you need:

• 1 kilo of mushrooms;
• 0.5 dessert spoon of cinnamon;
• 0.5 dessert spoon of citric acid;
• 5 peas of allspice;
• 3 bay leaves;
• 1 tablespoon of 9% vinegar.

This appetizer will be an excellent complement to main dishes and side dishes.

Step by step recipe:

1. The prepared main ingredient is boiled for 5 minutes in slightly salted water.
2. Boiled mushrooms dry slightly in a colander and are transferred to a different container.
3. Water is poured into the mushroom mass, salt and spices are poured, everything is mixed and cooked over medium heat for half an hour.
4. Mushrooms are laid out in clean jars, seasoned with brine and citric acid. The container is covered with a lid and sent for sterilization. This process should take about 40 minutes.
5. Sterilized snacks are rolled up, put lid down and insulated with a blanket.

A blank prepared according to this recipe is tender and aromatic. After how long can it be consumed? It is best to try pickled mushrooms a month after they are rolled.

The most delicious recipe for the salting of mushrooms (video)

In traditional Russian cuisine, mushrooms occupied an important place, although they are considered inedible throughout the world. Salads, appetizers, soups and pies were prepared from them. To preserve mushrooms for the winter, they were most often salted. These mushrooms have a rather unusual taste. In addition, they are useful because they contain protein.

Dry chest

The breast has a large funnel-shaped hat. Dry breast is different from its relatives in that it does not have the milky juice characteristic of other species.

These mushrooms are fried, boiled, baked, but it best reveals their taste of pickling. Salting can be done in two ways - cold and hot. There should not be a large gap between the collection of mushrooms and their processing, it is best to do them right away.

Training

Dry salting starts with the process of cleaning them. This stage is the most difficult. You will need a dishwashing sponge and an unnecessary toothbrush. First of all, the soil and foliage are washed away from the mushrooms. After this, you need to change the water and do a more thorough cleaning. To do this, you need to go through all the dark places with a sponge or brush, constantly changing the water. In addition, it is important to get rid of all the darkening, rot.

Soaking

You can choose any recipe for salting dry breasts. But in any case, you can not do without soaking. Mushrooms are laid down with their caps in a suitable container and filled with cold water. There they must be kept for at least three days. At the same time, water should cover them completely, for which you can use a small press. At the very end of the soaking, water needs to be slightly salted.

You can determine the correctness of the soaking of the breast using the folk method. You need to take a piece of mushroom, cut and try to cut into the tongue. If the mushroom is correctly soaked, then it will not be bitter.

Hot salting

Hot salting of dry breasts makes them soft, without a characteristic crunch. But this method of salting helps to maintain the original shape of the fungus and its color.

Fresh breasts are cleaned of debris, washed in water, changing it several times. After preliminary preparation, the mushrooms need to be boiled for 20 minutes, then using a slotted spoon, put them in a wide bowl.

For salting, you need to prepare a brine, for which 2 tablespoons are taken per 1 liter of water. l salt, black and allspice (10 peas each), several bay leaves, currant leaves.

Boiled mushrooms are lowered into a boiling brine with a slotted spoon and cooked for about half an hour. Then horseradish root and head of garlic are added.

After the pan is removed from the heat, it is necessary to set the oppression on the mushrooms and leave them like that for 3-4 days, then put them in jars, cover with cabbage leaves on top and cork with lids. Mushrooms will be ready in a month.

Hot salting of dry buns for the winter in banks

For a kilogram of bread, you need to take 3-4 cloves of garlic, two tablespoons of salt, 10 peas of black pepper, 10 leaves of black currant, dill.

Hot salting of dry breasts for the winter begins with their preparation. Carefully washed mushrooms are put in boiling salted water and boiled for five minutes. Too large mushrooms can be pre-cut in parts.

The jars are sterilized, a small amount of salt is poured into the bottom, two peas of pepper are put. At the bottom of the sterilized jar, pour a little salt, 2 peppercorns, dill, blackcurrant leaf, then the mushrooms are laid tightly in layers, each sprinkled with salt and spices. Pour in water in which breasts were boiled. Banks are closed with boiled plastic lids. After they cool, clean in the refrigerator. You can try in a month and a half.

Cold ambassador

Dry salting in a cold way is a bit more complicated. Mushrooms are thoroughly cleaned and washed, cut into slices and spread in a suitable container. Pour with running water and put under oppression for three to five days. Water is changed every day.

After the specified period, the mushrooms are removed and sprinkled with salt. Then they are laid out in salt dishes, adding horseradish and garlic. The dishes are covered with gauze, which they spread on. This is used so that the mushrooms do not become dark. Mushrooms are put under oppression, they must be completely covered with brine. After a month, the mushrooms are transferred to sterile jars and poured with brine. Dry salting in a cold way makes the mushroom more fragrant and juicy. In addition, after such a treatment, it will remain clean and snow-white.

Barrel pickling

Consider a recipe for salting dry loaves in a barrel. For ten kilograms of mushrooms take 0.5 kg of salt, garlic (4-5 heads), dill stems, horseradish, cherry and currant leaves. In addition, sterile gauze is needed to cover the barrel, a circle of wood and oppression.

After soaking and washing the breasts, put them in a barrel. Mushrooms are sprinkled with salt, adding spices and leaves, covered with horseradish leaves. A sterile gauze is placed on top of the barrel, on which a wooden circle is placed and oppressed. In the event that the brine is not allocated enough, you need to pick up more oppressive. Mushrooms are infused in the cellar for about a month, after which they can be tasted. If necessary, the period of salting can be extended.

If a mold layer appears on the surface of the barrel, it must be removed completely, change the gauze, sterilize the circle and bend.

Salting in the bank

Salting dry mushrooms for the winter in a bank is not much different from salting in a barrel. Mushrooms are thoroughly washed and placed in an enameled pan, filled with water. A wooden circle or plate is laid on top, on which oppression is placed. Oppression should not be too heavy. The dishes with mushrooms are cleaned in a cool place. Mushrooms are soaked for three days, while water must be constantly changed.

After the specified period, the mushrooms are sorted and cut, if necessary. Glass jars for salting are thoroughly washed and poured with boiling water. It is best if the jar will have a wide neck.

Mushrooms are laid in layers, rubbing each mushroom with salt. In order not to over-salt the mushrooms, the amount of salt should be about three percent of the weight of the mushrooms. If there is too much salt, then mushrooms will have to be washed before use.

Layers of mushrooms are transferred horseradish and garlic. On top of the last layer of mushrooms lay a doubled clean rough fabric, a sheet of horseradish, cherry and currant leaves on it. Then they put a circle and put oppression.

Containers with breasts should be stored in a cold place for a month. After the time has passed, pickles from the cans are taken out with greens and fabric, covered with lids and put in the refrigerator. If the top layer of mushrooms is covered with mold, then they must be washed with running water.

To salting dry mushrooms for the winter was not an unsuccessful experiment, you need to choose the right dishes. You can use a wooden, glass and stainless container, which must first be thoroughly washed. For salting, use a large one. When sending breasts to salting, it is advisable to lay them with their hats down. At the same time, the shape of the fungus is preserved.

If the salting of the dry breasts is a little unsuccessful and the mushrooms are salted, they are soaked in milk, while the delicate structure of the fungus is preserved. Take the required amount of mushrooms and place in milk for two to three hours. If this was not enough, the procedure can be repeated by taking fresh milk. You should not be guarded by a violet or green tint which at the same time the breast can acquire, this is due to a chemical reaction. Mushrooms soaked in milk are washed with running water. When soaked in water, the mushroom may lose its consistency, in addition, this negatively affects their taste.

Dry salting is a great way to preserve mushrooms for the winter. Mushrooms salted in any way can be added to soups, salads. And you can serve as an appetizer by adding onions and sunflower oil.