A simple way to pickle mushrooms. Salted mushrooms

24.09.2019 Snacks

In September, it is customary to collect and harvest mushrooms. Many inveterate mushroom pickers look forward to the “silent hunt” season to go to the forest for full baskets of porcini mushrooms, boletus boletus, honey agarics and boletus. With the same pleasure then do the troubles of canning. Pickled mushrooms or salted mushrooms will decorate any feast. There are a lot of recipes for cooking and the nuances of salting.

The basics of delicious salting

The main difference between cold and hot salting is only the time spent on canning. Cold workpieces take more time before the finished product is ready and can be eaten. Usually, cold spices do not require additional spices and other ingredients, only salt. Prepared mushrooms are placed in jars or other suitable containers, sprinkled with salt, and a press is placed on top. Before you start pickling mushroom preparations, you need to know how many different types should be cooked:

mushrooms - 4-5 days;
value - not less than one and a half months;
gruzdy - month;
waves - month;
whites - 40 days.

Hot canning is suitable for those cases when you need to get a quick snack on

festive table. It is not necessary to wait months: the snack will be ready within a week after rolling. Those types of mushrooms that may be bitter should be boiled in salted water for 20 minutes (mushrooms and honey mushrooms - no more than five minutes). It is enough to simply cover the russula, whitewash and trawl with boiling water, then lower it into hot water for half an hour, wash it and pour it with salt, send it under oppression (similar to the cold salting method). This method is ideal for home use.

Mushroom pickling recipes will vary depending on the type of raw material. Each mushroom has its own cooking features. If you take them into account when pickling, you can get a stunning appetizer for strong alcohol or an addition to a meat or vegetable main dish.

Recipes can be selected based on the recommendations of experienced chefs:

for salting, it is better to take mushroom caps;
the hot method is ideal for mushrooms, pigs and lines;
if the mushrooms were too dirty, you need to soak them for 2-3 hours in water with salt;
when harvesting mushrooms by the hot method, it is advisable to add 1 tsp. citric acid per liter capacity;
ideal containers for salting - wooden tubs and barrels.

Any container - wooden or glass - must be thoroughly washed before starting work. Glass jars must be sterilized steamed or in a hot oven.

Mushroom Recipes

The most popular for salting are considered to be milk mushrooms, saffron milk mushrooms, honey mushrooms, oyster mushrooms, butter and mushrooms. All recipes for pickling mushrooms are similar. Differences only in cooking time and additional ingredients.

Garlic breasts

For salads, the hot salting method is recommended. It has a lot of advantages. In the future, salting will not have an unpleasant aroma, cooking mushrooms will remove the bitterness, and the cooking time will be significantly reduced. It is this type of harvesting of mushrooms that is considered the most reliable for mushrooms, which are considered conditionally edible. As the ingredients you need to take:

Using an old toothbrush, clean fresh mushrooms from debris and dirt. The legs need to be trimmed briefly, leaving at least 1 cm under the hat. Cut rotten and suspiciously soft places with a knife to a healthy pulp. Cut large fruits into smaller pieces. Pour the prepared mushrooms with water, salt, bring to a boil. Boil the mushrooms for at least five minutes, removing the foam from time to time. After 5 minutes, remove the mushrooms with a slotted spoon, rinse under running water in a strainer or colander.

Leave to drain and cool. In the meantime, sterilized jars need to be prepared. Pour a little salt at their bottom, put two peas of pepper, a few twigs of dill, two leaves of currant. Put the cooled mushrooms on the spices. Spices and mushrooms spread in layers. Do not pour out the remaining mushroom broth - they need to fill in the cans, wait until all the air comes out and then close the nylon covers.

Metal covers in this case will not work. Jars with breasts should cool in the room, after cooling completely they need to be moved to a cold place. A month later, white breasts can be put on the table.

Salted saffron mushrooms

To preserve all the useful properties and qualities of these mushrooms, they must be salted in a cold way. As mentioned earlier, this is one of the simplest methods that does not require boiling or boiling. The only condition is that you cannot use plastic and iron containers for pickling. Wooden or glass containers are ideal. For salting mushrooms, you need to take the following ingredients:

from spices - currant leaves, allspice, ground black pepper, bay leaf;
salt - per 1 kg of mushrooms - 50 g;
mushrooms - 1 kg.

Only fresh, young saffron mushrooms are salted. They must be carefully cleaned of dirt with a brush, washed under running water and dried on a towel. After drying, put in a container where the salting process will take place, after pouring a certain amount of salt to the bottom. Spread saffron mushrooms with their hats up, shift each mushroom layer with spices and salt. When the container is completely full, put the load on top and send it to a cool place for a month. Then you can taste the salted mushrooms.

Spicy mushrooms

Honey mushrooms are a versatile ingredient suitable for both hot and cold salting. In the first case, the product will be ready for use earlier; in the second, honey mushrooms will retain more beneficial properties. When choosing a cold method, it is worth remembering that two weeks are enough for readiness of mushrooms.

Wash leaves in cold water and dry. Take a ceramic container, put horseradish leaves on the bottom, lay the washed and peeled mushrooms on it with the hats down, lightly salt. On mushrooms lay dill branches, currant and cherry leaves, pepper, garlic cloves and bay leaves. Place a plate or a smaller lid on the workpiece, and install the yoke on top. Send the blank for five days to a cold place.

Drain the resulting liquid, put on top a second layer of honey mushrooms and the same number of leaves, spices and spices. Do not forget to salt before laying spices. The procedure is repeated until the fungus or place in the pickling tank is over. Then put several layers of gauze under the yoke and send the mushroom preparation for two weeks to a cold place.

Pickled oyster mushrooms

Oyster mushrooms - record holders for the speed of pickling and pickling. They are quicker than all their relatives to salt and soak in marinade. For complete salting and pickling, they need less than a day. Their indisputable plus is that oyster mushrooms all year round can be found on sale at an affordable price. Oyster mushrooms are rich in protein, iron, and coarse fiber. Preserving oyster mushroom is easy and simple, even a novice housewife will quickly master this recipe. For it, you need to take the following ingredients:

Wash oyster mushroom in running water, cut off rough roots. Separate the hats from the legs, put in a pan, pour water and put on fire. After boiling, cook for ten minutes, periodically removing the foam. Pour water into a separate container, add salt to it. Bring to a boil, recline in a colander and leave to drain. Add spices and vinegar to the marinade. In prepared jars, spread the mushrooms, cut into slices, and garlic. Pour with slightly cooled marinade, close with nylon covers.

Leave at room temperature or refrigerate. After a day, you can use pickled mushrooms.

Oil in brine

Like honey mushrooms, oil can be salted both cold and hot. There is nothing complicated in cold salting, the only thing is that you need to wait two weeks until the butter is ready. The recipe involves the use of the simplest brine - boiled water and salt. As components you need to take:

Prepare clean enameled dishes. Put butter in it with the caps down, on top - chopped garlic, allspice, lavrushka and salt. Then a second layer of mushrooms and again spices on top. Repeat the procedure until the ingredients run out. Put a plate on the mushrooms, and put a jar of water on it - this will ensure the allocation of brine and uniform salting out of the oils. You can add a little boiled water if the allocated juice is not enough. Day oil should remain at room temperature. Arrange them in banks and pour the resulting brine. Store 2-3 weeks in the refrigerator.

Fast porcini mushrooms

Ceps are a very common participant in the diet of post-Soviet countries. This is an incredibly tasty and healthy product. They deteriorate very quickly after collection, so you can not hesitate with pickling. The proposed method will make it possible after two days to enjoy a fragrant mushroom snack. To prepare it, you need to take the following ingredients:

Porcini mushrooms need to be sorted out and soaked in water for an hour. During this time, change the water several times. Brush off all dirt and debris. Trim parts of the legs with the ground. Particularly large mushrooms cut into several parts. Pour water into the pan, add salt and send to the stove. As the future pickle boils, send all the other spices there. Lower the prepared boletus into boiling brine, reduce the heat. Boil mushrooms for at least 20 minutes, then lay on a sieve or colander. Do not pour the brine.

Sterilize banks. In the prepared container, put the mushrooms, tightly, with the hats up. The brine should cool.

With cooled marinade, fill in the blanks, clog the cans with nylon covers and send to a cool place for storage. After 48 hours, you can treat your loved ones with fragrant white mushrooms!

Salted mushrooms are a delicious and versatile product. They act as a full-fledged independent dish, and as an ingredient in salads / savory pastries, and also combine perfectly with meat and vegetables. Many housewives may have a logical question: how to salt the mushrooms so that their taste does not deteriorate, and the billets are stored for a long time? We will analyze all the subtleties of this process in our article.

What mushrooms are more suitable for salting

All edible mushrooms can be salted. Processing methods may vary only slightly, depending on the particular type of product.

It is important to remember that you need to pay attention not only to the type of raw material, but also to the places of its collection, since the mushroom, like a sponge, instantly absorbs pollution and poisons from the air.

With cultivated varieties such as oyster mushroom and champignon, the danger is minimized, then with the rest of the mushrooms it is important to adhere to some rules:

It is necessary to collect raw materials for salting in the forests, as far as possible from the places of settlement of people, industrial enterprises and highways. Such a product will contain a maximum of nutrients and vitamins, and will not cause poisoning.
If the appearance of the fungus is in doubt, do not cut it and use it for food.
It is extremely important to know well what edible mushrooms look like in order not to accidentally confuse them with poisonous ones. If there is not much knowledge on this topic, you should ask for help from experienced mushroom pickers.
The best time for a “quiet hunt” is in the early morning, when the mushrooms are better seen.
Only strong, whole specimens are taken for food.

Properly selected raw materials are the basis of delicious and safe pickles.

Preparing for pickling

Before proceeding directly to salting, some preparatory work should be done:

It is important to remember that freshly harvested raw materials must be processed within the next couple of hours, as forest mushrooms are prone to rapid spoilage.
The resulting crop must be carefully sorted, removing spoiled, cracked specimens, so that the pickles are better stored.
After this, the mushrooms are thoroughly washed with running water, cleaning from pieces of earth, foliage, sand and other debris.
Then large specimens are cut into several parts, while the smaller ones separate the leg from the cap. Some mushrooms begin to quickly darken, so the already chopped raw materials are put in any container filled with water. Some salt is also added there.

An important addition: exclusively mushroom caps should be salted hot.

To prepare such a mushroom snack per kilo of any mushrooms, you will need such components:

a spoonful of salt;
peppercorns;
half a glass of filtered water;
lavrushka.

To the above ingredients, optionally, you can add leaves of cherry, currant, clove flowers, dill. Mushroom caps must first be separated from the legs.

Salting of mushrooms is carried out as follows:

In the pan, you need to boil the required amount of water, add salt and add the remaining spices.
Then the mushrooms are laid. After boiling again, the fire decreases. It is important to remove foam from the brine surface.
Cooking time is no more than half an hour, all this time the mushrooms must be stirred to avoid burning. Finished raw materials will begin to sink to the bottom, but the brine should remain transparent.
Now boiled mushrooms are laid out in previously processed containers, poured with brine and corked.

The blanks are allowed to cool, after which they are transferred to storage somewhere where it is cool and dry.

The method is convenient for its simplicity and speed: you only need to boil a pickle for mushrooms and boil them in it. But cold and dry methods are much more time-consuming.

With garlic for the winter

One way to hot pickle mushrooms is to cook them using garlic. This vegetable will add a savory flavor and mouth-watering aroma to the pickle.

To prepare a tasty snack, you will need the following components:

1 kg of any mushrooms;
half a glass of water;
3 tablespoons of coarse salt;
4 cloves of garlic;
8 leaves of currant;
10 peas of black pepper;
2 large umbrellas overripe dill.

Prepare the pickle as follows:

Mushrooms are pre-cleaned, washed, cleaned legs and especially large hats are divided into several parts.
Raw materials are poured with water, salted and boiled over medium heat for no more than 20 minutes, constantly removing foam.
In a prepared jar, you need to lay mushrooms and spices in layers. When the container is full, it is filled with a cooled brine and corked.

Its main difference from all the others is that the mushrooms are soaked in water for a couple of days, during which they regularly change the liquid.

After this, the prepared raw materials are laid out in a barrel in layers, alternating with spices and salt. Then the container is covered with a clean cloth, and the load is placed on top.

As the mushrooms settle, the tank is filled to the top with fresh raw materials with spices and salt. Do this until the bowl is completely filled with rammed mushrooms.

Such barrels are stored only in the cold, best of all - in the basement.

Salted champignons for the winter

By the above principle, champignons can be easily prepared.

It is done like this:

To begin with, mushrooms are cleaned, washed, legs removed. After this, the raw materials are poured with clean water for a couple of days. The fluid must be changed twice daily.
Spices, finely crushed garlic, salt are spread in a prepared container. A layer of champignons is laid on top, which should not be thicker than 6 cm. It is important to observe the proportion - 2 tablespoons of salt are taken per 1 kg of raw material. Spices are added to taste.
After that, the container is covered with a clean cloth, the load is placed on top, and the entire "structure" is sent to a dark place for salting.
If you plan to harvest a large number of mushrooms, then as the workpiece settles in a barrel, fresh mushrooms, salt and spices are added to it.

Completely mushrooms salted in this way will be ready in a month and a half.

Dry cooking

This method is the fastest - you can enjoy mushrooms in 2 weeks.

When salting, no liquid is used - only the mushrooms themselves and salt.

It’s very easy to make pickles:

First, the mushrooms are cleaned of dirt with a soft cloth or brush, after which they are wiped and put into a pre-disinfected container.
Spread the raw materials in layers, each of which is salted.
When all the ingredients are laid out, pure matter is placed on top, and a heavy load is placed on top of it. The workpiece is sent to the cold.

For 1 kg of raw materials, 4 tablespoons of salt will be needed. No spices are used for salting, as this method is designed to reveal the natural taste and aroma of mushrooms.

It is best to use a glass or wooden container. Metal or clay can degrade the taste of the finished product.

Pure breasts are laid out in layers, sprinkling with salt, after which a thick cotton towel and a heavy load are placed on top. It is best to use stone.
The billet is sent to the cold, and in a couple of weeks it will be possible to put crispy and fragrant breasts on the table.

There is nothing complicated in cooking salted mushrooms. The main thing is to choose a quality product, then carefully prepare it for salting and strictly adhere to the technology. This is the only way to get a really tasty snack. Give it a try!

Dear readers, in the season of collecting the gifts of the forest I decided to once again return to the mushrooms. Recently, I shared recipes and told how to pickle mushrooms for the winter. See these recipes on the website. Today we’ll talk about another storage method - pickling mushrooms for the winter.

Salting of fungi can be varied. And to participate in the process of preparing forest delicacies for storage can not only salt and soda, but also various spices, herbs, sugar, onions and other ingredients. They will certainly bring their taste notes and give the dish a special zest.

How to sterilize cans for salting and storage

How to properly sterilize cans for seals for the winter, I told you here, in this case, any of the described methods is suitable: under steam, in the oven, in the microwave. It is possible to salt the mushrooms in an ordinary pan or in a barrel, washing them thoroughly. The main difference between the banks and the pan (barrel) will only be that in the latter case, mushrooms will have to be eaten for one or a half months, depending on the recipe. You can store the product in sealed banks until the new harvest season, that is, a whole year.

Cold pickling of mushrooms - oily

I note that this method of pickling mushrooms is suitable for people who own a cold cellar or basement. You can make products in the refrigerator, but for this you need to free up some space in advance for banks. The cold salting method involves preparing mushrooms at a temperature of no higher than +16 degrees.

Ingredients:

5 kg beautiful (pick up a small size with flat hats) oily.
10 leaves of currant bush.
10 grape leaves.
A glass of salt (we take a large salting).
Dill inflorescences (umbrellas) - 10 pieces.

If the mushrooms are of different sizes, distribute them into groups: large, small and medium. Firstly. First to the bottom, stack the largest, then medium and small. Spread the oil with the hats down.

Algorithm of actions:

Pour a spoonful of salt on the bottom of the container without a slide, lay the first layer of mushrooms, the second and third.

After the third layer, salt again. We spread four leaves of each plant and four dill umbrellas.

We apply greens with oils, now we make two layers and again greens and salt.

We complete the calculation process and cover all this beauty from above with the remaining salt, leaves of grapes and currants, dill.

Cover the container with gauze or any clean natural cloth.

We put a press on the fabric, send it in the cold for 25-30 days. If the butter is salty for your taste, soak a little (about an hour) in cold water before consumption. Such mushrooms should be stored in the cold for no more than two months, and remember, the longer they are stored, the more saline they become.

Salt the oil in a cold way in a wooden tub, glass or enamel bowl. In other words, in one that is not susceptible to oxidation.

You can salt the mushrooms in this way immediately in jars, or first in a barrel or pan, then transfer to jars for convenient storage. I recommend salting saffron mushrooms, spreading them with their hats up, sprinkling salt on each layer.

Will need to prepare:

A kilogram of saffron milk mushrooms.
50 grams of salt (approximately 2 tablespoons).
15 peas of black allspice.
Horseradish leaf.
4 buds of cloves.
Optionally, a bunch of fresh dill and a few (three to four) cloves of garlic.

The cooking process in steps:

1. Go through the forest gifts (remove adhering leaves and needles, scrape off the dirt from the legs). Now you don’t need to wash the gifts of the forest, this method differs from others in that it is dry and in this case it should not be wetted.

2. At the bottom of the prepared containers, lay 1⁄2 part of the horseradish leaf, torn to pieces, but not very finely, this product will not allow mold to appear during the salting process.

3. Dill and peeled garlic, detail, you need to crush very finely, preferably larger. Mix these ingredients and divide into three parts. Put the first part on a horseradish sheet at the bottom of the can, the second you will use in the middle and the third sprinkle the top of the ingredients.

Instead of dill, it is possible to use leaves of currant or oak, this is if you salt in jars, if you use a wooden tub for salting, then it itself will give the product a pleasant woody aroma.

4. Put the first layer of mushrooms with the hats up, salt out, lay the second and third layer, again sprinkle with salt, etc. until the tank is full. Salt should be used every two layers of fungi. Do not forget to use the prepared dill-garlic mixture approximately in the middle of the salting. Together with it, put in the jars cloves and peas of pepper (the last products can be laid all at once, or distributed in parts bottom-mid-top).

Do not worry that one of the layers is poorly salted, in the process of harvesting the mushrooms will give juice and it will soak all the products evenly.

If there are a lot of mushrooms, then calculate the amount of salt as follows. Take 1.5 cups of coarse salt on each bucket of saffron mushrooms.

5. Top the saffron mushrooms with the remaining horseradish and spices.

6. Cut a piece of gauze so that it is enough to close the container. Put oppression on top of it, for example, a stone or a jar of water, if you salt the mushrooms in a saucepan, leave the mushrooms in this form for 14 days in a cool place. Change cheesecloth every three days.

7. After 14-18 days mushrooms are ready. You can already serve them on the table with pleasure, with a pleasant feeling that you did it yourself to eat and treat your friends. Or cover with tight lids and put in storage in the refrigerator / cellar, until the opportunity.

On a note! Salted mushrooms should be stored together with brine without draining it. If during salting (during the first 7 days) a place in the container begins to appear (mushrooms secrete juice and settle), feel free to report a new portion there.

Be careful! In the process of cooking, the mushrooms will change their color and become darker, brown-green, do not worry, this is a common occurrence, this does not mean at all that you used a bad product.

Boletus (in quantity per prepared liter container, the jar should be filled at the very neck);
A liter of pure water.
Strength of the cook - 50 gr.
Peas - 5 pcs.
A slice or two of garlic to your taste.
Bay leaf - 3 pcs.
Fresh dill - 4 branches.

Hot cooking method:

Sort, wash very thoroughly (it is worth washing until the water is completely clean). Dry the selected boletus mushrooms a little.

On a note! Salted birch mushrooms turn out to be the most delicious if you use only hats in the cooking process, but look here yourself, if there are few products, cut the legs.

Transfer the prepared boletus to the pan.

Prepare a brine from the ingredients indicated in the recipe. To do this, simply dissolve the salt in hot water, add laurel, dill, pepper, garlic, boil for 2 minutes and pour mushrooms with all this.

Together with the brine, put the mushrooms on the stove, bring to a boil, boil for 20-25 minutes on low heat. At this point, do not forget to remove the resulting foam.

Arrange your favorite spices in ready-made sterilized jars (take whatever you like, dry herbs, fresh dill umbrellas, horseradish, parsley, garlic, mustard seeds, etc.). You can not use spices, but use those from which the brine was cooked.

Distribute the mushrooms in the containers along with the brine, tightly clog or roll up the products, let them cool. Be sure to clean it in a refrigerator or in any cool place.

Should be prepared for cooking:

According to a kilogram of boletus, boletus and boletus.
Incomplete about a third from the top a glass of large salt.
A bunch of dill and parsley.
A large head of garlic.

Step by Step Actions:

Sort all gifts of the forest, rinse, put on paper towels, let dry.

Wash and dry the prepared greens, chop not very finely with a knife.

Peel the garlic cloves, cut each into circles.

In a carefully washed pan, add a little salt, then a layer of mushrooms (spread with hats up), herbs, garlic, mushrooms again, a few pinches of salt (distribute evenly), repeat the layers in this order until it is all over.

Cover food with a cloth, lay a bowl with a heavy load on it. Clean for 15-17 days in a refrigerator or cellar.

After two weeks or more, take out allsorts and eat or lay it out in jars. Cork and can be stored in the cold. Shelf life at temperatures from +5 to +8 degrees is up to 5 months. If the storage temperature is higher, the shelf life is reduced.

Quick and easy cold pickling of mushrooms (mushrooms)

Why quickly, but because it is not necessary to cook mushrooms, not what heat treatment. But the truth here will have to clean the "forest brothers" well and rinse thoroughly.

Here you can save a little time on preprocessing. But, as you know, the hot method of salting mushrooms involves heat treatment. But easier, boil in boiling water.

It will be required for pickling to take:

Two kilograms of boletus.
Four tablespoons of salt (use crayon, but not iodized).
2-3 bay leaves.
Eight peas of black pepper.
6-7 dry clove buds.
Two dill umbrellas.
A bunch of fresh green dill.
Six leaves of currant.

How to grease boletus for the winter hot way

Prepare the boletus (wash, clean, cut), if they are large, then cut, leave small ones whole or just separate the hats from the legs.

Pour 2 liters of water into the saucepan, no more, it is better to take a little less, boil, add mushrooms to boiling water, reduce heat, cook for thirty minutes, removing the foam that appears each time.

When the foam has ceased to form, pour all the seasonings according to the recipe, except for greens, you need to add it 10 minutes before the end of cooking.

When the boletus settles to the bottom, and the brine becomes transparent, it will mean that everything is ready.

Now it remains to pour the products into sterile jars and roll up. Pour the boletus with the brine so that the liquid is about 2 cm on top of the mushrooms.

Mushroom pickling is finished! Allow the sunsets to cool completely, while wrapping the boletus is not necessary. Then clean in a cold place and store all winter. Eat boletus cooked in this way is possible after 1-1.5 months. The shelf life of rolled up cans is up to 5 months.

Good luck and all the best!

The first mushrooms can be harvested in the summer, but most forest mushroom lovers go to pick them in the fall. Regardless of the harvesting season, it is necessary to foresee a method in advance that will help to maintain the harvest until the next season. Forest mushrooms can be dried or frozen, but most lovers of this product still prefer to salt the mushrooms.

This article talks about the main ways to pickle mushrooms for the winter. You will learn how to cook delicious spicy porcini mushrooms, champignons, mushrooms, mushrooms and other mushrooms using simple and proven recipes in this article.

Salting mushrooms for the winter

Unfortunately, mushrooms belong to products that have a short shelf life in fresh form, so the harvested crop must be processed faster than that. Most often they are fried, soup is cooked with them, welded and frozen. A great way to preserve these delicious and healthy forest gifts is salting. Salting can be carried out in containers of any volume: in barrels, tubs, banks. In an apartment, the most optimal, of course, will be pickling mushrooms in jars (Figure 1).

Note: You should know that salting is different from pickling, because in salted mushrooms there is not a gram of vinegar, which makes the product more useful.

You can salt almost any mushroom, pre-sorted by individual species. For example, honey mushrooms with honey mushrooms, and white with white mushrooms. All of them should be fresh and not wormy. Small mushrooms can be salted whole, and larger ones will have to be cut into pieces. And although there are several ways of salting, we will consider the simplest recipe, the implementation of which will be possible even for novice cooks. 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.; leaflets of horseradish and blackcurrant.

We sort the mushrooms, laying off worms and dents. 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 under running water.
To remove possible bitterness, mushrooms should be boiled a little in salted water. Therefore, we lower them into boiling salted water, bring to a boil and cook for 20 minutes over medium heat, stirring regularly.
We boil the boiled mushrooms, rinse with cold water and let it drain.
In the prepared containers we spread the mushrooms in layers, pouring each of them with salt and spices. We cover the contents of the container with a lid of a smaller diameter, put oppression on top, so that a little brine becomes visible. If it is very small, you can add a little cold boiled water.
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 should be transferred to jars or a pan with a lid.

Figure 1. Salting Technology

They need to be stored in a cool place, because they will be ready for use only in a month. Then they can be used both in the form of a cold snack, and as an ingredient for salads, as well as as a filling for pies.

How to salt mushrooms for the winter in banks

Mushrooms are salted for the winter in three ways:

Hot
Cold
Dry pickling.

The difference between the methods is the duration of the preparation, and the choice of a particular method depends on the type of mushroom. For example, with the cold salting method, the product is ready in about a month or a half. But the shelf life of such blanks are much longer. Hot salted foods will be ready for use in less than a month. But in terms of taste, they are significantly inferior to the previous ones. In addition, canned mushrooms, prepared in a hot way, are stored not so 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 salting in the cold way requires careful preparatory work, which consists in re-soaking the mushrooms with frequent water changes (Figure 2).

Figure 2. Cold method

Appropriately prepared mushrooms are laid out in a clean bowl, sprinkled with various seasonings, for example, dill seeds, allspice and black pepper, bay leaf and garlic, and salt. So, for 1 kg of raw materials, you will need 2 tablespoons of salt, well, and each seasoning chooses seasonings and their amount to their taste. The last layer of spices is laid, which is covered by a small lid, on which the load is installed. This is necessary in order for the mushrooms to start juice and form a kind of marinade. It happens that little juice is released, then the weight of the cargo is increased or a little cold boiled water is added to the container with mushrooms. It must be stored in a cold place for about one and a half months. This time will be enough for them to salt and become usable.

Hot way

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

As in the previous case, the mushrooms must be prepared: sort, clean, wash, cut if necessary. Remember to weigh them before cooking to know how much salt is needed. The proportion remains the same: for 1 kg of mushrooms - 2 tbsp. salt. Fill the mushrooms with water and adding salt, cook them for about half an hour. It all depends on the type, 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, the mushrooms are taken out of boiling water using a slotted spoon, allowed to drain and cool. Do not rush to pour the brine, we still need it. Then the mushrooms are laid out in prepared sterile jars, on the bottom of which spices are pre-laid to taste. Sprinkle each layer with salt and remaining spices until the jar is full. The contents of the cans are poured with brine, in which the mushrooms were cooked, and put under oppression for several weeks in a cold place. Subsequently, 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 of each species carries certain nuances. For this reason, it is not recommended to mix different species when harvesting them for the winter. The following describes in detail 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 leg, which is not eaten because of its stiffness. 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 can not be salted in the cold way. They must be finely chopped and cooked at high temperature.

Figure 4. Salting oyster mushroom

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

Oyster mushroom pickling technology includes the following steps:

Add salt to boiling water, put prepared oyster mushroom caps. Boil for 7 minutes, lay in a colander, cool.
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.
Arrange mushroom caps in sterile jars, fill with the remaining brine, close with nylon covers.

Keep the workpiece in a cool place until ready, which comes in a week.

Champignons

Champignons can not only be collected in the forest, but also grown in their own suburban area. If you don’t 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 harvest, salted mushrooms of this species also have a pleasant piquant taste.

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

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

Next, you need to turn on a strong fire, bring to a boil and reduce the cooking intensity. After this, the mushrooms should boil for 7 minutes. Pour the champignons into a colander so that the remaining liquid drains from them, and in the meantime we clean and cut the onions in half rings.

Figure 5. The technology of salting champignons

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

Mushrooms

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

Since honey mushrooms lack a peculiar aroma, for their salting you will need spices such as bay leaves, garlic, dill seeds, allspice, currant, cherry, oak leaves. Take 10 kg of honey mushrooms: 500 g of salt; 10-20 pcs. bay leaf; 50-60 peas of allspice; several dill umbrellas

Figure 6. Salty mushrooms for the winter

The cleaned and washed honey mushrooms are placed in a wide bowl, the bottom of which is covered with salt. Mushrooms are stacked with their hats down, alternating with salt and spices until the container is filled to the very top. The vessel is closed with a lid of a smaller diameter and pressed with oppression to isolate the brine. Salting is cleaned in a cool place.

Note: It is necessary to ensure that the mushrooms are always covered with liquid. If it is not enough, you need to increase the weight of the cargo. When in a few days they settle a little, the free space can be filled with a new portion of honey mushrooms, supplemented with salt and spices.

When mold appears, it is removed, and the circle is washed thoroughly. So honey mushrooms can withstand several days at a temperature of + 18 + 20 degrees. When they begin to wander (and you can find out 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 pickle hot mushrooms hot, you will need the same amount of mushrooms and salt as in the previous recipe, as well as 20 g of bay leaf, 200 g of young dill and 150 g of onion.

Cooking technology consists of the following actions:

Prepared in a known manner honey mushrooms are immersed in boiling water and boiled for 20 minutes from the moment of boiling. At the same time, they should be cooked in small batches, changing the water after each batch. The foam formed during cooking is removed.
Boiled mushrooms are taken out of boiling water using a slotted spoon, transferred to a sieve and left to cool.
At the bottom of the container for salting spread a small amount of spices. Mushrooms begin to lay on top of them with their hats down, forming a layer no more than 5 cm thick. Each layer is sprinkled with salt and spices. This continues until the container is full.
The top layer is covered with a clean cloth, covered with a lid (circle) and put under oppression. 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 reach readiness.

Wake

Although threesomes are conditionally edible, but on the territory of Russia they are everywhere pickled, dried and salted. The main problem in the preparation of waves is their bitter milky juice. Therefore, before preparing any dish from them, throttles must be soaked in cool water for a day, changing the water four times over this period of time. 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 be bitter (Figure 7).

Closed in a cold way crabs are fragrant and crispy. To perform salting, you will need the following ingredients: traps - 1 kg; table salt - 40 g; citric acid - the amount depends on the volume of water; spices - garlic, currant and horseradish leaves - to taste.

Soaked thawers 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 from above with a press. Then they are doused with boiled water, laid out in jars, sprinkled with salt on top and covered with horseradish leaves and dill. Above again, oppression is set to isolate the juice. Wait about one month until ready.

Figure 7. Harvesting salty waves

Hot pickling the throttles will take you a little longer. It is necessary to prepare: a couple of bay leaves, a dozen currant leaves, several dill umbrellas, two tablespoons of rock salt and one tablespoon of pepper peas - based on 1 kg of mushrooms.

Salting technology includes the following steps:

Training: at this stage, the traps are cleaned, soaked and boiled for the first time, as described above.
Second cooking: boils are boiled a second time in a brine made from water and spices for 15 minutes after boiling.
Transfer to banks: the boiled trawls are transferred to banks, filled with the brine in which they were cooked a second time, tightly closed with nylon covers.
Wrapping cans: banks are well wrapped and kept warm until cool.

Further storage of cans takes place in the refrigerator or on a glazed balcony.

Pigs

Like thistles, sows are conditionally edible species, and some of them are poisonous at all. And yet, experienced mushroom pickers, who know the most subtle differences between types of pigs, do not deny themselves the pleasure of collecting species suitable for consumption, preparing various dishes from them and storing them for the winter. The recipes below will help to properly salt the sows for the winter (Figure 8).

For hot salting you will need: hats of pigs - 1 kg, coarse salt - 50 g, dill umbrellas - 10 pieces, currant leaves - 3-4 pieces, garlic and black peppercorns - 5 pieces each. Hot salting of sows consists of three stages: preparation, salting procedure, folding into cans and their storage.

At the stage of mushroom preparation, the following actions must be performed:

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

The salting of mushrooms prepared in the manner described above includes the following sequence of actions:

Boil the mushrooms a second time in salted water for 30 minutes.
Pour boiling water, rinse the pigs.
The third cooking takes place in salted water for 40 minutes.
Throw boiled pigs three times in a colander.
At the bottom of sterile cans, lay out washed currant leaves and dill umbrellas.
Spread the mushrooms in jars in dense layers, pouring each of them with salt with plates of garlic and peas of black pepper.
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 start juice and become suitable for storage, several important actions must be performed. Firstly, the contents of each jar must be pressed with oppression. Secondly, all containers are first left at room temperature, then moved to a cool dark place (+ 5 + 8 degrees). They use salted pigs no earlier than a month and a half after preparation.

Gruzdy

Cooking all kinds of dishes from breasts is traditional for Russian cuisine. They are usually cooked, harvested for future use pickled and salted. The cooked mushrooms are one of the best seasonings for meat, it is not in vain that they start fried poultry and serve as a side dish for beef (Figure 9).

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

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

Training: breasts are sorted, legs are cut, hats are thoroughly washed. Large specimens are cut lengthwise.
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. Re-adding salt when replacing water is not required.
Salting tank bottom lined with horseradish leaves. Stacked soaked breasts are laid on them with their hats down, pouring layers of salt and shifting them with spices and leaves.
Mushrooms cover clean cloth, press down on top of the oppression to highlight the brine.
In 20-30 days the lower layers of the breasts will be ready for use. They should be transferred to sterile jars, closed and put away in a cool place.

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

Figure 9. Salted mushrooms in jars

In prepared from 1 liter of water and 2-3 tbsp. tablespoons of salt to boil the mushrooms for about half an hour, constantly removing foam. Then you should throw the breasts in a colander and rinse in running water. Spread them at 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 oppression, which must be washed periodically in hot water. Take out the container after two days in the cold. It will be possible to use the breasts after a month.

Ginger

In addition to the original taste and useful properties, saffron milk came to be known for its remarkable gastronomic qualities. These mushrooms can be salted, fried, stewed, pickled. A classic option for salting saffron mushrooms is dry salting. For it, you only need salt (1 tablespoon per 1 kg of mushrooms) and dill seeds. 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. Juice-coated saffron mushrooms are left at room temperature for several days. After the appearance of a characteristic sour smell, the vessel is transferred to a cold, dry place, for example, a refrigerator. Note: To save space, you can transfer the mushrooms into small sterile jars by closing them with lids. In this case, it is necessary to pour the mushrooms into the resulting brine so that it completely covers the mushrooms. Mushrooms salted in this way can be consumed after 2-3 days (Figure 10).

Figure 10. Stages of salting mushrooms

It is also possible to salt the mushrooms in a hot way. 1 kg of mushrooms is sorted, washed, cut and filled with hot water. Boil for 5 minutes, regularly removing foam. Water is drained, saffron 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 salting in a cool place, such as a cellar. After a month and a half, mushrooms will be ready for use.

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. Mushrooms can be successfully cooked and fried, stewed and baked, dried, marinated and salted. Before salting, rinse the mushrooms in cool water, cut the bottom of the leg, and cut larger pieces 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 proceed to salting (Figure 11).

Mushrooms can be salted both cold and hot. So, for cold pickling on 5 kg of mushrooms, it is necessary to prepare:

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

Prepared mushrooms are laid out in slightly salted water (at the rate of 1 tsp salt per 2 l of water) and heated, not bringing to a boil. Then the water is drained, and the mushrooms are left to dry. In the meantime, peel the garlic and cut it into thin slices. Dill umbrellas are divided into thinner branches. Spicy leaves are sorted, washed and poured with boiling water.

At the bottom of the container for salting spread horseradish leaves, sprinkled with salt. Next, they begin to lay the mushrooms, while at the very bottom they put the largest hats down. Each layer is sprinkled with salt (2 tablespoons per 1 kg of mushrooms) and seasonings, not forgetting to add leaves. The upper layer of mushrooms is covered with gauze and pressed against oppression. Store in a cool place for 40 days until ready. The brine that stands out during this can be drained, and the vacated space can be filled with new mushrooms. Ready mushrooms are recommended to be thoroughly washed in running water before use.

Figure 11. Salting of porcini mushrooms at home

You can salt the mushrooms in jars by hot salting. We give an example of a recipe for filling a 3-liter jar. You will need: 3 kg of porcini mushrooms; 100 g of salt; 2 liters of water; 10 pcs. clove and dill seeds; 10 peas of allspice; 6 leaves of currant.

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

In the boiling water add 2 C. salt, as well as all spices. Mushrooms are lowered into the resulting brine and boiled for 15-25 minutes until the brine becomes transparent and the mushrooms themselves settle to the bottom.
Then they should be removed and thrown into a colander, cool, and leave the brine.
The cooled mushrooms are laid out in a jar in layers, shifting each of them with scalded currant leaves and sprinkling with salt.
A filled jar is poured into 0.5 L of brine, covered with a plastic lid or gauze and cleaned in a cold place (for example, a refrigerator).

You can consume such mushrooms after 3 weeks, washing immediately before serving.

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

1. Salting mushrooms - a cold way

INGREDIENTS:

● mushrooms (saffron mushrooms, black and white mushrooms, traps, russula) - 1 kg
● salt - 100 g
● currant - 10-12 leaves
● cherry - 5-6 leaves
● horseradish - 2 sheets
● dill - 2 umbrellas
● bay leaf - 2-3 pcs.
● peppercorns - to taste
● garlic - to taste

PREPARATION:

Wash and load breast mushrooms, rusks or russula with cold water for 5–6 hours (the saffron milk is not soaked, but only washed). At the bottom of wooden or ceramic dishes, pour a layer of salt, put half the leaves of currant, cherry, horseradish and 1 dill umbrella. Lay mushrooms in rows, sprinkling each layer with salt, pepper, garlic and bay leaf.

Put the remaining leaves on top, cover with a clean cloth, then a cutting board or plate and put oppression (after 1–2 days, the mushrooms will settle and give juice. If they secrete a little brine, increase oppression). The fabric needs to be rinsed from time to time. Mushrooms will be ready in 30–40 days. After that, they must be rearranged in a cold place.

2. Caviar from mushrooms for the winter

INGREDIENTS:

● boiled mushrooms - 2 kg
● onion turnip - 3 large onions
● carrots - 3 pcs (large)
● vegetable oil - 2 cups
● bay leaf - 3 pcs
● black pepper - 10 peas
● salt
● vinegar 9% - 1 tbsp.

PREPARATION:

For the preparation of mushroom caviar, you can take porcini mushrooms, brown boletus and boletus, russula, butter and mushrooms, mushrooms and honey agarics. Caviar can be prepared both from one type of mushroom and from different ones.

Wash the mushrooms, cut into slices and boil in salted water for 10-15 minutes.

Throw the mushrooms in a colander, rinse with cold water, let the water drain.

Mushrooms pass through a large grinder grinder.

Peel the onion and carrots, chop the onion finely, grate the carrots on a coarse grater.

Fry onions and carrots in vegetable oil, then add the mushroom mass.

Salt caviar to taste, add the remaining vegetable oil, bay leaf and pepper.

Stew caviar from mushrooms for 1.5-2 hours, stirring from time to time, make sure that it does not burn. At the end of cooking add vinegar, mix well.

Put ready caviar in dry sterilized jars and roll up.

Store caviar from mushrooms in a cool place.

3. Hot pickling of mushrooms

INGREDIENTS:

● white mushrooms - 1 kg
● dill umbrellas
● garlic - 3-4 cloves
● salt - 2 tbsp.
● black pepper - 10 peas
● blackcurrant leaves - 10 pcs.

PREPARATION:

Wash the breasts thoroughly, cut large ones into pieces. Wash greens, peel and chop garlic.

Boil salted water and put breast milk in boiling water and cook for 5 minutes.

At the bottom of the sterilized jar, pour a little salt, 2 peas of pepper, an umbrella of dill, a sheet of black currant and put one layer of buns on top.

Lay the breasts in layers, sprinkling with salt and spices.

To condense the breasts, top with water in which the mushrooms were boiled, so that all the air came out.

Close the jar with a boiled plastic lid, cool and put in the refrigerator.

Mushrooms will be ready in 1-1.5 months. Store salted milk in the refrigerator.

4. Solyanka for the winter with mushrooms

INGREDIENTS:

● boiled mushrooms - 1 kg
● white cabbage - 0.5 kg
● tomatoes - 0.5 kg
● carrots - 0.5 kg
● onions - 300 g
● sunflower oil - 150 g
● vinegar 9% - 2 tbsp.
● bay leaf, black and allspice

PREPARATION:

To prepare the hodgepodge, butter, boletus, porcini mushrooms, russula and honey mushrooms are suitable. Wash, peel the mushrooms well, chop large ones and boil in salted water for 10-15 minutes.

Wash the vegetables, peel and cut into small strips. Passion onions and carrots in a small amount of vegetable oil.

Add chopped cabbage and tomatoes, the remaining oil, salt to taste and simmer over low heat for 20-25 minutes. Then add boiled mushrooms and simmer until cooked for 25-30 minutes.

5 minutes before cooking, add bay leaf, pepper and vinegar, mix well, simmer for 5 minutes.

Put the prepared hodgepodge with mushrooms into dry, sterilized jars. Roll up banks, turn upside down, wrap and leave to cool completely.

5. Pickled butter

INGREDIENTS:

● oil,
● vegetable oil for 1 tbsp. per liter jar,
● vinegar 70% - 1 tbsp. to the can
● garlic - 2 cloves

for marinade per 1 liter of water:

● coarse salt - 2 tbsp.,
● sugar - 3 tbsp.,
● pepper peas - 5-6 pieces,
● allspice - 3-4 pcs,
● bay leaf - 2 pcs,
● cloves - 1 pc.

PREPARATION:

Peel the butter better to remove, it is stored much less. But in principle, young mushrooms can not be removed, but simply scald the washed mushrooms with boiling water and vinegar and drain the liquid.

Rinse the cleaned oil in water. Large mushrooms can be cut into 2-3 parts. Pour in hot water. Add a few drops of acetic acid to the pan so that the mushrooms do not darken.

Mushrooms bring to a boil. Drain the water. Then again pour fresh boiling water and cook for another 10 minutes.

Discard the finished oil in a colander and drain the water well.

Cook the marinade. Add spices to boiling water and boil for 5 minutes. Meanwhile, sterilize the jars. Rinse plastic covers well and pour boiling water.

In the prepared jars, put the butter, without tamping, pour the marinade. Then add chopped garlic to the butter. Pour vinegar into each jar. Top with boiled vegetable oil. Cover the banks with lids.

Keep refrigerated.

6. Mushroom powder

INGREDIENTS:

● forest mushrooms - 1 kg,
● cloves - 4 buds,
● black pepper - 7 peas,
● ground coriander - 0.5 tsp.,
● bay leaf - 1 pc.

PREPARATION:

Enumerate mushrooms, cut off contaminated places with a knife. Cut mushrooms into thin plates. String on a thread or fishing line, hang over the hob surface at a distance of 50-60 cm and leave for several days.

When the mushrooms are completely dry, put them in a blender and grind into powder.

Place cloves, black pepper and bay leaf in a mortar and chop, mix with mushrooms.

Store mushroom powder in a dark, cool place. You can use it to make soups, mushroom sauces and gravy.

7. Salted Mushrooms in Altai

INGREDIENTS:

● breaststones - 1 kg
● salt - 40 g (2 tbsp without slide)
● bay leaf - 1 pc
● allspice - 5 peas
● horseradish root
● dill greens
● garlic - 1-2 cloves

PREPARATION:

Rinse the mushrooms well. Before salting, the mushrooms must be soaked for 2-3 days in cold, salted water. In this case, change the water 3-4 times a day.

Wash an enameled pan or a wide-necked glass jar. Lay the mushrooms in layers, sprinkling them with salt and spices.

Cover with gauze, put a plate on top and put the load. Make sure that the mushrooms are necessarily covered with brine.

Lumps will be ready in 30-35 days.

8. How to pickle porcini mushrooms

INGREDIENTS:

● porcini mushrooms
● marinade per 1 liter of water
● vinegar 6% - 100 ml
● salt - 50 g
● bay leaf - 1 pc
● black pepper - 5 peas
● allspice - 3 peas