How to make salted mushrooms. With cultivated varieties, such as oyster mushrooms and champignons, the danger is minimized, but with other mushrooms it is important to follow some rules

As soon as autumn comes, we begin new pleasant worries: the so-called quiet hunt, or rather, the collection and preparation of mushrooms. You can prepare many dishes from them, but it is also important to preserve them for the winter. Pickling mushrooms is a great way.

How to properly pickle mushrooms for the winter

There are many in our forests different mushrooms with its own tastes and aromas. The main thing is to know for sure that they are edible, and then processing them will not be difficult. Among the methods of preparing mushrooms for the winter, hot and cold pickling are considered the most popular.

Hot salting

This recipe is a little complicated, but the taste of the mushrooms is so rich and rich that every minute of your time will be rewarded a hundredfold! You will need:

Hot salting can be used for any mushrooms

1 kg of any medium-sized mushrooms;
salt;
dill umbrellas;
3–4 cloves of garlic;
currant leaves;
2–4 bay leaves;
vinegar.

As you can see, the list of products does not indicate their exact quantity. Pickling mushrooms, especially hot, is a good reason to experiment with taste ready-made dish: different ratio seasonings and herbs gives it its own specific notes. The main thing that currant leaves and the dill umbrellas were green, not wilted (although the dry ones are also not bad, but they have little aromatic juices). And one more thing: it’s better to use a whole one Bay leaf, not ground.

Place the mushrooms in a deep bowl and fill completely cold water and add 10–20 ml of vinegar. Leave for 20 minutes. Thanks to this, the mushrooms will be washed off better.
Soak the mushrooms in water and vinegar to make them easier to clean.
Now start washing the mushrooms. Gently wipe each of them with the hard side of a new dish sponge. After all the mushrooms have been washed, fill them with fresh cold water and place on the stove.
Peel the garlic cloves, rinse the currant leaves and add to the mushrooms. Send bay leaves and dill umbrellas there. Turn on the heat under the pan.
Add herbs and spices to the mushrooms, then turn on the heat
When the water gets hot, add salt. You won’t need much, because the main salting process will take place in the jars. Now 3 level tablespoons per 1 kg of mushrooms will be enough.
Once the water boils, adjust the heat to medium and cook the mushrooms for 20 minutes. Meanwhile, prepare the jars: sterilize them and put a dill umbrella in each.
Place several mushrooms in each jar, add 1 tsp. salt without top.
Fill the jar, alternating mushrooms and herbs with spices, sprinkling each layer with salt
Fill the jar this way, alternating a layer of mushrooms and salt. After this, strain the broth in which the mushrooms were cooked and pour it over the contents of the jars.
Soak the nylon lids in boiling water for 10 minutes and close the jars with them. Once the mushrooms have cooled, place them in the refrigerator or other cool place out of direct sunlight.
Jars of mushrooms hot salting can be closed not only with nylon, but also with iron lids

Cold salting

This method is easier than the previous one, but will take more time. In addition, for cooking you can use not only jars, but also other containers: plastic containers, buckets, wooden tubs, pots.

Please note that for cold pickling Suitable mushrooms that do not require cooking:

oyster mushrooms;
Champignon;
saffron milk caps;
white;
boletus;
milk mushrooms

For others it is better to use hot way pickling.

You will need:

1 kg of milk mushrooms;
40 g currant leaves;
50 g horseradish roots;
70 g dill umbrellas;
10 cloves of garlic;
5 g peppercorns;
60–70 g salt.

Prepare your food and suitable utensils and get started.

Note! Lamellar mushrooms, which include milk mushrooms, are often bitter. To avoid this, soak the mushrooms in cold water for a day. The fluid needs to be changed every 3-4 hours.

By the way, if the mushrooms end up being saltier than you need, soak them in cold water before serving for about 1-2 hours. It is enough to change the water several times during this time, and the taste will become as desired.

Pickling mushrooms for the winter in jars, methods and recipes

How to pickle mushrooms for the winter in jars, a simple recipe, with photos

Good day, friends. Time suitable, or perhaps suitable, to pick mushrooms. I really love picking mushrooms, even more than eating them. Also, to eat mushrooms in winter, you need to pickle them. Let's figure out how to pickle mushrooms for the winter.

In general, I am afraid to buy mushrooms in jars from strangers or in stores. Because you never know, I don’t know how they were prepared there, you could get poisoned.

We will describe one to you universal recipe, suitable for absolutely all types of mushrooms. And we’ll add a little recipes for some species that we collect ourselves.

A universal recipe for pickling mushrooms.
Salted milk mushrooms.
Salt butter and honey mushrooms.

A universal recipe for pickling mushrooms

My grandfather shared this recipe with us. She used to say that almost all mushrooms were always salted this way. And analyzing other recipes, we realized that this recipe is the basis for all others.

Just collected

Before salting, of course they need to be cleaned of debris, worms and bugs.

Before soaking, mushrooms need to be cleaned dry. We remove everything that can be removed from leaves, from the ground, and so on, only then we wet it and then clean it.

After cleaning, soak them in water and let them soak there for 3-4 days, The water needs to be changed often and you can add a little salt.

And here again, mushrooms are soaked for a long time with bitterness to remove it. The remaining mushrooms are not soaked. But we still soak the rest of the mushrooms in lightly salted water for about 3-4 hours, so that all the “bekaraz” come out if they exist.

When was the last time the water was drained? rinse again under running water, remove the water and weigh it. You need to know the weight for salt: for 1 kg of mushrooms - 2 tablespoons of salt. Now let's start salting.

There are also 6 tablespoons of salt, pour over the entire surface, mix.
Now turn on the stove and after boiling, cook for 45 minutes.
When the water boils, add about 3 bay leaves and pepper to taste, who likes it how.
After cooking, with pour the water into another saucepan or container and do not throw it away, just put it aside. We will fill these jars with brine. It is possible through drushlak. Sprinkle a pinch of salt on top and mix, since after cooking the mushrooms turn out lightly salted. It really is something to suit everyone's tastes. Some people like more salt, some don't.
Preparing the jars, they should already be clean and sterilized.
Place mushrooms in jars. Along with garlic, about 2 cloves, dill, one umbrella and a blackcurrant leaf.
Now fill everything with that brine, in which mushrooms were cooked.
Place 1 clove of garlic on top.Good recipe suitable for assorted dishes
Above pour 2 tablespoons sunflower oil to block air access to the jar.
We roll up the jars.

Here is a simple recipe for pickling mushrooms for the winter. Roll up well, and make sure that the jars are clean and well boiled so that the mushrooms do not spoil.

Salted milk mushrooms, crispy mushrooms

Soaked mushrooms

We continue the topic of how to pickle mushrooms for the winter. The following recipe is practically no different from the one described above, but we do it a little differently.

We soak milk mushrooms for about 3 days, maybe a little more. And while reading, we use a regular dish sponge, the hard side. At the same time, we wash each mushroom in running water.

Now pour in large saucepan water, clean mushrooms in there.
Add two cloves of garlic, 4 tablespoons of salt, 3-4 blackcurrant leaves, about 7-8 bay leaves, more dill, about 5-6 umbrellas with stems, mix a little. Add all the ingredients
Now after boiling, cook for 30 minutes As soon as it boils, reduce the heat so that there is no strong seething.
Preparing the jars, not big. Must be clean and well boiled.
To the bottom of the jar put one umbrella of dill, and put about 1/4 jar of mushrooms. Preferably with the caps down.
Now tablespoon salt distributing among all the mushrooms. Place the mushrooms in a jar
Now add another layer and add salt again. It turns out that we add 0.5 salt per jar 3 times.
When the jar was filled with mushrooms, pour brine, in which mushrooms were cooked, to the very top.
Top with 2 tablespoons sunflower oil. and roll up the jars. Pickled milk mushrooms

Now that the jars have cooled down, put in a cool place, basement or cellar, and in winter, they turn out crispy and very tasty.

Salt butter and honey mushrooms

young boletus

Let's figure out how to pickle mushrooms for the winter and look at another simple recipe, which we use mainly for butter and honey mushrooms.

These g fish are not bitter, so we just clean them. You can put the oil in water for a few minutes, then clean it, remove the top “skin”. We cut large ones.

Honey mushrooms are not difficult to clean, not counting the smallest ones. D For pickling we use small and medium honey mushrooms and the rest are for frying. There is no need to soak them either. Some medium mushrooms can be cut. We don’t leave the legs long, about 2-3 cm.

We will need:

Allspice peas;
Black peppercorns;
Dill with umbrellas. Approximately 1 umbrella per jar 0.5;
Bay leaves in a pack (1 leaf per jar 0.5);
Garlic 1-2 heads;
Vinegar 9%. Can be made from 70%: 8 parts water and 1 part vinegar;
Salt;
Sugar.

When wondering how to pickle mushrooms for the winter, you need to understand that all mushrooms can be salted, absolutely. And the recipes are almost the same. Only the processing of many differs significantly, pay attention to this.

And so let's get started:

After cleaning, pour the mushrooms into a large saucepan and fill with water and turn on the tile. Sometimes they all don’t fit into the pan, so no need to stuff them, divide them into parts.
When the water boils, be sure to skim off the foam., the remaining garbage will be removed with it. Boil for 10 minutes.
Now drain the water, rinse the mushrooms through a drainer with running water. Pour out the brine.
Now We put the mushrooms to boil again, pouring clean water, but for 30 minutes.
While the jars are well washed, boil. We also boil the lids.
We take 0.5 liter jars, more is possible, then double the steps described below (if the jars are 1 liter each) when we add the mushrooms.
After that drain the brine again, it is not needed and rinse the mushrooms with cold running water.
Pour boiling water over dill and bay leaf separately for about 2 minutes. We calculate the quantity per bank approximately.
steam the dill and bay leaf
Let's start making the marinade. For 1 liter of water, 2 tablespoons of salt and 1 tablespoon of sugar.
When the water boils, throw in a couple of bay leaves and a few peas of black and allspice.
Now lay out the washed mushrooms, wait for it to boil and steam for 15 minutes and shoot.
make the marinade
Now to the bottom of the jars add 1 allspice pea and 3 black pepper.
Here's another one a small umbrella of dill and 1 bay leaf.
Add 1 clove of garlic, cut into slices.
Now add mushrooms, almost to the end of the jar.
add mushrooms and dill
Put it on top a teaspoon of 9% vinegar.
Now pour fresh marinade, close the lid.
Cover the jar with a warm blanket and after cooling, place it in a cool place, like a cellar.
It turns out something like this

Source: https://polzablog.ru/solit-griby-na-zimu.html

How to pickle mushrooms for the winter in jars: hot and cold - A simple recipe with photos of pickling mushrooms for the winter at home

Proper pickling of mushrooms for the winter allows you to pamper your family and friends during severe cold weather. original snacks. They can be prepared either hot or cold.

The selection of the pickling method must fully correspond to the mushrooms chosen for work. For example, cold pickling is more suitable for milk mushrooms and saffron milk mushrooms.

But white ones can also be salted hot. The recipes below describe step by step each method of processing milk mushrooms and honey mushrooms at home.

The photo and video instructions below will help you learn how to pickle mushrooms in jars and how to properly store them until spring.

How to pickle mushrooms in jars for the winter - a simple recipe with step-by-step photos

Most mushroom pickers prefer familiar and proven mushrooms. For example, white ones are in greatest demand due to their ease of collection and preparation.

But you can also pickle other mushrooms for the winter, which have a rather unusual taste.

Various types of milkweeds are ideal for pickling: young mushrooms retain their density and are quite easy to pickle at home.

Ingredients for simple pickling of mushrooms in jars for winter

milkmen -3 kg;
garlic - 6 cloves;
salt -150 g;
dill umbrellas - 3 pcs.;
leaves of currant, cherry, horseradish - to taste.

Step-by-step recipe for simple pickling of mushrooms in jars for the winter

Thoroughly clean the milkers from various debris. The stems of the mushrooms need to be cut right up to the cap. Place them in a deep container and fill with water. The soaking process should be at least 24 hours.
During this time you need to change the water 2-3 times.
Rinse the prepared milkweeds thoroughly again to remove any remaining debris. Then boil for 15 minutes in unsalted water.
While the mushrooms are cooling (no need to drain the water), rinse the greens and peel the garlic.
Place the cooled mushrooms in a bucket, sprinkle with salt and arrange with herbs. Leave under pressure for 1-1.5 weeks.
Then they should be washed and placed in jars, poured vegetable oil. You can also store them in jars, filling them with brine. You need to make sure that no mold appears on top.

You can store salted milkweed either in the basement or in the refrigerator. Before use, it is recommended to season with vegetable oil and add onions to them.

How to properly pickle boletus mushrooms in jars for the winter - a simple recipe with photo instructions

Beautiful and delicious boletus mushrooms They are quite easy to salt for the winter and are great for serving such snacks to friends and guests.

They do not require quite a long preparation or processing, which allows you to harvest boletus mushrooms at home in any quantity.

The following recipe with photos will tell you step by step how you can simply pickle such mushrooms in jars, and how to store them correctly.

List of ingredients for pickling boletus mushrooms in jars for winter

boletus -1 kg;
water -1 l;
salt -50 g;
greens, bay leaf - to taste.

A simple recipe with photo instructions for winter preparation of boletus mushrooms in jars

Clean the collected mushrooms from debris. Transfer to a bucket and leave to soak overnight.
Boil in salted water with spices for 30 minutes. Constantly remove the foam from them.
Remove the mushrooms from the brine and let cool. Strain the brine itself.
Place the mushrooms in sterilized jars, sprinkling each layer of mushrooms with salt. Then boil the brine and pour it over the mushrooms. Close the jars with lids and keep them upside down until they cool (under a towel or blanket). Then put it in a cool place.

Before serving, rinse thoroughly in boiled water.

How to pickle milk mushrooms in jars for the winter - a simple recipe with photos and videos

Different types of milk mushrooms are widely used for pickling and pickling. The attractiveness of these mushrooms is that they do not require the use of many spices.

The milk mushrooms themselves have amazing taste, so only salt and pepper will help emphasize it. At the same time, pickled mushrooms are perfectly stored in jars or plastic buckets.

IN next recipe step by step how to prepare a delicious winter snack from milk mushrooms and please your family with an unusual addition to regular dishes.

Ingredients for the recipe for pickling milk mushrooms in jars for winter

milk mushrooms -1.5 kg;
salt -75 g.

Photo recipe for pickling milk mushrooms in jars for winter

Soak the milk mushrooms in running water for 6 hours, and then carefully remove any debris from them. Also remove the films from the caps.
Cut the prepared, peeled milk mushrooms into 2-4 parts and place in a bucket or pan.
Fill with water (so that it covers them a little). Add salt and put on fire. Boil for 30 minutes, stirring the mushrooms once.
Leave the milk mushrooms to cool completely in the brine. Sterilize jars and nylon lids.
Place a little salt and pepper on the bottom of the jars, then a layer of mushrooms. Thus, you need to alternate mushrooms and spices.

When the jars are filled to the middle, it is recommended to carefully trample each new layer mushrooms so that they release enough juice. You can place a couple of sheets of currants or horseradish on top under the lid.

After closing, leave the milk mushrooms in a cool place for 2 months: during this time they will be sufficiently saturated with salt. During the winter they should be stored in the basement or refrigerator.

A simple video recipe for winter pickling of milk mushrooms in jars

There is another way to prepare milk mushrooms for the winter. The following video recipe explains step by step how to properly prepare and pickle these mushrooms at home.

How to pickle mushrooms for the winter in jars - a simple step-by-step recipe with video instructions

Beautiful volushka mushrooms are an excellent addition to meat dishes, porridges and fried potatoes.

But their pickling must be done very carefully: such mushrooms are considered conditionally edible, and therefore require careful preparation and processing.

The following recipe describes step by step how to properly pickle volushki in jars and how they should be stored.

- step-by-step instructions for pickling mushrooms in jars for the winter cold

The video recipe below is perfect for salting volushkas at home. detailed instructions will help you prepare a lot of salted mushrooms for future use without any problems and enjoy eating them until spring.

How to pickle mushroom caps using a hot method at home - detailed photo recipe

Like any milk mushrooms, cap mushrooms are great for pickling for the winter. They are quite easy to work with, since such mushrooms do not require thorough washing and long soaking. The following recipe with photos describes step by step the simple process of preparing caps for the winter.

Ingredients for the recipe for hot pickling mushroom caps at home

caps -2 kg;
water -2 l;
salt -60 g;
dill umbrellas - 4 pcs.;
garlic - 3-4 cloves;
spices - to taste.

Detailed recipe with photos of homemade hot salting of caps

Rinse the caps in running water, cut off the stems of the mushrooms almost under the cap.
Fill with water and put on fire. Boil for 15 minutes and then drain the water. Refill with water and cook for another 20 minutes. Always skim off any foam that appears.
Place the boiled mushrooms in a colander.
Separately prepare a brine from spices, water, and salt. Boil.
Add mushrooms to the brine and simmer for about 5 minutes. Leave the mushrooms in the brine until completely cool.
Place dill and garlic in jars. Lay out the mushrooms in thick layers, sprinkling them with salt. Pour in brine and cover nylon covers. Then put it in a cool place.
Freezing of mushrooms should be avoided: due to a drop in temperature below 0 degrees, the caps lose their taste qualities.

How to pickle mushrooms at home in a cold way - step-by-step photo recipe

Using a cold cooking method works well for a variety of mushrooms.

For example, according to the recipe described below with a photo, you can use this method to pickle not only milk mushrooms, but also saffron milk caps or honey mushrooms. True, the salting time in a bucket for the latter is 10-12 days.

Therefore, they can be prepared for the winter much faster and transferred to a jar for storage in the basement or refrigerator.

Ingredients for cold pickling mushrooms at home

milk mushrooms -4 kg;
salt -200 g;
dill umbrellas, bay leaves, currant leaves - to taste.

Step-by-step recipe with photos of homemade cold pickling of mushrooms

Soak freshly picked milk mushrooms in water for 30 minutes. Then thoroughly clean them of debris.
Place the washed mushrooms in a bucket and place horseradish leaves on the bottom.
Sprinkle each layer of milk mushrooms with prepared salt. Add garlic, bay leaf. Place dill umbrellas on top.
Place the packed mushrooms under oppression for a month.
Then they can be transferred to sterilized jars and closed with nylon lids.

How to deliciously pickle porcini mushrooms in jars for the winter - a simple recipe with step-by-step instructions

Fragrant porcini mushrooms are very suitable for pickling and freezing for the winter.

But you can not just salt them in jars or freeze them in bags, but also freeze already salted mushrooms. Such preparations can be considered lightly salted.

They are great for serving or preparing other dishes.

List of ingredients for delicious pickling of porcini mushrooms in jars for winter

porcini mushrooms and boletus mushrooms - 0.5 kg each;
bay leaf - 3-4 pcs.;
peppercorns - to taste;
salt - 60 g.

Step-by-step instructions for a simple recipe for pickling porcini mushrooms in jars for winter

Rinse the collected mushrooms thoroughly in running water and remove debris. Cut large mushrooms into pieces.
Boil the mushrooms for about 15 minutes, constantly skimming off the foam. Then drain in a colander and rinse in cold water.
Prepare brine using 1 liter of water. Add mushrooms to the brine and boil them in it for another 15 minutes. Then let it cool. Arrange the mushrooms tightly in sterilized jars, sprinkling each layer with salt. Close the jars with nylon lids and move them to a cool place.
You can also put salted mushrooms in bags and freeze them. Such preparations are perfect for serving with regular dishes or for preparing simple salads.

Having studied the rules for pickling mushrooms in a cold and hot way, you can easily prepare them for winter delicious snacks. For work, it is allowed to use milk mushrooms, white mushrooms, and porcini mushrooms.

Also for quick salting in winter, you can use oyster mushrooms or champignons. To prepare them, it is recommended to choose cold pickling, described for various mushrooms in the above photo and video recipes.

They describe step by step how to pickle mushrooms different ways and how they should be stored. Useful tips and recommendations will help you easily prepare for winter at home and even during extreme cold, pamper your loved ones with original mushroom snacks.

Source: http://vsezdorovo.com/2017/04/kak-solit-griby/

How to pickle mushrooms for the winter at home using hot and cold methods - simple step-by-step recipes with photos

With the arrival of the autumn season, many lovers of “silent hunting” rush into the forests, taking with them baskets for a generous harvest of mushrooms.

Indeed, in September you can thoroughly stock up on mushrooms that hide and also grow as if for show - on forest edges, lowlands and clearings.

As a rule, the first forest “trophies” cause great delight and culinary enthusiasm, because it’s so nice to diversify the usual menu with amazingly tasty porcini mushrooms fried in sour cream or aromatic soup from honey mushrooms

However, subsequent gifts of nature brought from the forest sometimes simply have nowhere to be “placed” - and housewives begin to make preparations for the winter. In addition to popular marinades, mushrooms make excellent pickles, which are used as a basis for first and second courses.

So, how to pickle mushrooms at home? Here you will find simple step-by-step recipes with photos and videos of hot and cold salting different types mushrooms - milk mushrooms, boletus, capillaries, saffron milk caps, oyster mushrooms. Such delicious mushrooms pickled in jars in winter will be an excellent addition to boiled and fried potatoes, porridges and salads. Let's stock up on mushrooms and start cooking!

How to pickle mushrooms in jars for the winter - a simple recipe with step-by-step photos

Homemade salted mushrooms will always come to the “table” at any meal - be it regular dinner with family or a festive dinner party. With such delicious mushrooms Your favorite dishes will acquire a unique flavor and subtle forest aroma.

How to properly pickle mushrooms for the winter? We bring to your attention a simple step-by-step recipe for salted honey mushrooms in jars - the most popular and productive mushrooms.

By preparing several jars according to our recipe, you can please your loved ones in winter mushroom soup, pies or delicious roast with potatoes. Simply delicious and very easy to prepare!

Necessary ingredients for pickling mushrooms in jars for the winter:

fresh honey mushrooms – 3 kg
garlic – 15 cloves
bay leaf – 4 – 5 pcs.
allspice and black peas – 10 – 12 pcs.
chopped fresh dill - 2 - 3 tbsp. l.
salt - to taste

Step-by-step instructions for the recipe for pickled mushrooms for winter, with photos:

To start, you need to sort out the honey mushrooms and rinse them under running water.
Pour the washed mushrooms into a saucepan with water and place on medium heat. When the water boils, place the contents in a colander and let the water drain.
We rinse again and pour into a saucepan with water, and then cook for 40 minutes, remembering to periodically remove the foam.
While cooking honey mushrooms, peel the garlic cloves and cut each one lengthwise into 2–3 pieces. Wash the dill and finely chop it with a knife.
Strain the boiled mushrooms using a colander and rinse under running water. We wait until the liquid has completely drained and place the honey mushrooms in the pan. Add spices according to the recipe and salt to taste.
Take a plate of suitable diameter and cover the mushrooms in the pan, and put a jar of water on top. Leave to infuse under pressure for 4 – 5 days.
Then we put them in clean jars, roll up the lids and put them on the refrigerator shelf.
In winter, you will always have a truly “universal” addition to your favorite dishes at hand. Spicy and aromatic, salty mushrooms will appeal to everyone who tries them - we recommend preparing them!

How to pickle boletus mushrooms in jars for the winter - a simple recipe with photos

From approximately mid-summer to the end of autumn, boletus is found in light deciduous forests - an edible mushroom, the closest “relative” of the white one.

Going to a birch grove with a basket, get ready to bring home a solid harvest of these stately beauties. We are sure your family will enjoy having it for dinner. fried boletus mushrooms with potatoes and onions.

But you can safely pickle excess mushrooms in jars for the winter - in the cold season such supplies will definitely come in handy.

How to salt boletus mushrooms? We have selected a simple recipe with a photo of a spicy preparation, for which we only need mushroom caps– the most tasty part boletus Amazing taste and aroma!

To pickle boletus mushrooms for winter, we select the following ingredients:

boletus – 1 kg
bay leaf – 2 – 3 pcs.
black currant leaves – 2 – 3 pcs.
peppercorns – 3 pcs.
cloves – 3 pcs.
fresh dill – 3 – 5 branches
salt – 50 gr.
vegetable oil (when rolling) – 1 – 2 tbsp. l. for each jar

The procedure for preparing salted boletus mushrooms in jars for the winter according to a simple recipe:

We sort through the mushrooms, removing spoiled specimens and debris. We cut off the caps and wash them under running water or carefully clean them with a sponge.
Place a pan of water on the fire and bring to a boil, then put the mushrooms in boiling water and cook. Depending on the size of the caps, the cooking time will not be the same - first we take out the smaller ones, and a little later the larger mushrooms.
How to determine the degree of readiness? Ready boletus mushrooms will sink to the bottom of the pan - the most accurate sign.
When all the mushrooms are cooked, put them in a colander and hold them under running water for a while to wash off the mucus shell that appears.
Fill clean, sterilized jars to the top with layers of cooled mushrooms, not forgetting to sprinkle with salt. Add a couple of tablespoons of oil to each container and roll up the lids, boiled in hot water. After cooling, the jars with salted boletus mushrooms are placed in the dark and dry place- in a closet or basement. Delicious mushrooms to you!

How to pickle mushrooms for the winter in jars - a simple and tasty recipe for pickling milk mushrooms at home, step by step with photos

Gruzdev called himself get in the body. The meaning of this saying is known to many, but for the most part only “avid” mushroom pickers are familiar with mushrooms.

Milk mushrooms have traditionally chosen their habitat to be birch forests and mixed forests, where during the season you can find whole groups of these white or black mushrooms with a characteristic cap concave inward.

As a rule, milk mushrooms are ideal for pickling - using our simple recipe with photos, we will learn step by step how to do this at home.

In jars, salted milk mushrooms turn out just as tasty as in barrels - this is exactly how the ancient Slavs prepared these mushrooms. Just a find for a real gourmet!

List of ingredients to pickle milk mushrooms in jars for winter:

milk mushrooms – 1 kg
water – 0.5 l
allspice peas – 2 pcs.
garlic – 2 cloves
salt – 2 tbsp. l.
dill – 1 umbrella
grainy mustard – 1 tsp.
horseradish leaves

Step-by-step description of a homemade recipe for salted milk mushrooms in jars for the winter:

We clean the milk mushrooms, cutting out spoiled parts, and thoroughly soak them in cold water. We use whole mushrooms for pickling, so there is no need to cut them into pieces.
Pour water into the pan according to the recipe, add salt, coarsely chopped horseradish leaves, mustard seeds, pepper, dill umbrella.
Place the prepared mushrooms in a saucepan with spicy water and put it on the stove.
After boiling, cook for about 10 minutes over low heat.
While the milk mushrooms are boiling, we wash and sterilize the pickling jars in any convenient way - in the oven or steamed.
In each jar we put boiled mushrooms, between which we place chopped garlic. On top we place pieces of dill stems 3–4 mm long, crosswise, so that the contents are kept in the brine and do not “float up”.
Having rolled up the lids, leave the jars to cool and take them to a cool place, and after 10 days enjoy incomparable taste salted milk mushrooms - or wait for winter!

How to pickle tasty mushrooms in jars for the winter - a simple recipe with photos

In my own way appearance Volnushka resembles Russula - and for good reason, because these types of mushrooms belong to the same family.

The main feature of the white or pink mushroom is that this cute mushroom does not require long-term heat treatment.

How to properly salt volnushka in jars for the winter? Using our simple recipe with photos, every housewife will pickle a batch for winter delicious waves, with thin spicy aroma and an appetizing “crunch”.

We stock up on ingredients for a simple recipe for salted trumpets in jars:

volnushki – 1.4 kg
currant leaves – 4 pcs.
cloves – 5 pcs.
garlic – 4 cloves
bay leaf – 6 pcs.
black peppercorns – 4 pcs.
allspice – 5 pcs.
water – 1 l
rock salt – 30 gr.

Pickling delicious volnushka mushrooms in jars for winter, step by step:

We wash and clean the waves, soak them in cold water for a couple of days.
Fill the mushrooms with water and put on fire. From the moment it boils, cook for 15 minutes, remembering to stir.
Strain through a colander, pouring the liquid into a separate bowl - we will need it later.
Pour the boiled volushki into enamel pan and cover with currant leaves and bay leaves. Add salt, cloves, two types of pepper, chopped garlic cloves.
Bring the water in which the mushrooms were cooked to a boil again and pour the mushrooms into the pan. We press the contents of the pan of a suitable size with a plate and put pressure on it - a large jar of water. After cooling, put the mushrooms in the refrigerator for 24 hours.
To pickle the volushki, we will need 4 jars with a capacity of 0.5 liters - wash them, sterilize them in the oven or steam them, and boil the lids.
Place the mushrooms in dry, hot jars, fill with brine and seal.
We store mushroom preservation at a temperature of 16 - 18 degrees - in such conditions, salted trumpets will last well until winter and will delight you with their incomparable taste. Enjoy your tasting!

How to pickle saffron milk mushrooms at home using a hot method - step-by-step recipe, photo

With the onset of July, whole groups of bright orange mushrooms with funnel-shaped caps can grow in coniferous forests - these are saffron milk caps.

Due to its unique taste, camelina is considered real forest delicacy, which simply melts in your mouth.

How to properly pickle saffron milk mushrooms at home? Today we will reveal the secrets of salting these beautiful bright mushrooms in a hot way - with the help of our step by step recipe with photo.

Spicy and juicy, canned saffron milk caps can be served with boiled potatoes, meat dishes, and also as part of a delicious mushroom salad. Please your loved ones with these salted mushrooms of your own “production” - and next year you'll roll twice as many cans!

Ingredients for hot pickling saffron milk caps at home:

fresh saffron milk caps – 1 kg
cold water – 1 l
salt - approximately 1 tbsp. l., to taste
black pepper and allspice peas – 5 pcs.
bay leaf – 2 – 3 pcs.
dried cloves – 2 pcs.
cinnamon – 4 pieces
currant leaves – 2 – 3 pcs.

Step-by-step description of the recipe for hot-salted saffron milk caps at home:

We clean the mushrooms from hard stems or damaged particles, and place those suitable for pickling in an enamel bowl. Rinse under running water.
Pour water into a saucepan and bring to a boil.
Then add more salt, reduce the heat and place the peeled saffron milk caps in boiling water. Cook the mushrooms for 10 - 15 minutes and place in a colander to drain the liquid.
After washing in clean water boiled saffron milk caps Set aside temporarily and start preparing the brine. Pour a liter of water into the pan and cover with a lid. Place on high heat.
Pour a spoonful of salt according to the recipe, pepper, bay leaves, cloves, currant leaves and pieces of cinnamon into boiling water. Mix the ingredients, turn down the heat and begin to carefully lower the saffron milk caps into the brine.
After 10 - 15 minutes of cooking, place the hot mushrooms in sterilized jars, fill with brine and roll up. Turn it upside down, cover it with a blanket and wait until it cools completely.
Now you can take the jars of salted saffron milk caps to the cellar or simply place them on the refrigerator shelf. In winter, just open the container and transfer the delicious mushroom appetizer on beautiful dish- and you can serve it to the table!

How to pickle oyster mushrooms at home in a cold way - video recipe

Oyster mushrooms are large mushrooms with a grayish cap and a dense stem. In nature, oyster mushrooms grow on trees in the form of a “bouquet”, the weight of which sometimes reaches 2–3 kg.

As a rule, only the soft and tender cap of the mushroom is eaten - fried, stewed and boiled. In addition, from fresh oyster mushrooms They make excellent pickles that can be easily made at home.

How to pickle mushrooms cold? On the video recipe you will find step by step description pickling mushrooms using russula as an example - preparing oyster mushrooms will be similar.

How to pickle porcini mushrooms in jars for the winter - a simple recipe with photos and videos

The porcini mushroom is considered one of the most valuable because it contains useful minerals, phosphates and potassium salts. Thus, the mushroom contains riboflavin, which is responsible for the functioning of the thyroid gland, nail and hair growth.

This representative of the boletus family received the name “white” thanks to unique feature– even after drying or cooking, the mushroom pulp retains its original color.

Taste qualities porcini mushroom is also beyond praise, which is why many housewives are happy to prepare food for the winter in jars.

Today we will learn how to pickle porcini mushrooms - following a simple recipe with a video, and in the photo you can admire the result of your labors.

So, how to pickle mushrooms in jars for the winter? In our culinary “piggy bank” you will find the best simple recipes step by step with photos and videos of pickling mushrooms at home - honey mushrooms, boletus mushrooms, milk mushrooms, capillaries, saffron milk caps, oyster mushrooms and porcini mushrooms. By following the recipe instructions, you can easily prepare salted mushrooms of different types - hot and cold. We are opening the mushroom season!

Fans of “silent hunting” associate autumn mainly with forests, clean air and the opportunity to reap a good harvest. They know many ways to prevent their prey from going to waste, how to salt the most various mushrooms, creating a tasty food supply for the winter. Then household members, friends and good acquaintances will be treated to the delicacy.

For pickling, as for food in general, only mushrooms that grow deep in the forest are suitable. It is better to leave specimens near roads, because, thanks to their porous structure, they absorb, like sponges, toxins, heavy metals that appear due to large quantity exhaust gases.

It is also better to leave too large, clearly aging mushrooms, whose caps will be full of wormholes, as food for forest inhabitants. After cleaning, there will be almost nothing left of them - it is better to find only a recently sprouted family. It is recommended to go out searching early in the morning, around 5 o’clock. Collected at this time, they will retain their elasticity and will be stored longer.

Is it possible to pickle mushrooms in plastic containers?

It is highly not recommended to use plastic containers for pickling. But if you need to deal with mushrooms immediately, and there is no other free container, you can use barrels or containers designed for hot and cold food. The walls of such containers will withstand for some time the influence of an aggressive environment, which is a strong brine.

Then, at the end of salting, the reserves need to be transferred to a wooden, enameled or glass containers.

Preparatory stage of salting

Arriving home, you need to allocate time so that processing begins throughout the day, ideally immediately. If urgent matters await, it is recommended to soak the mushrooms in cool water. This way it will be possible to extend the storage time by 10-12 hours, no more. If the crop is simply put aside until the evening, it will begin to dry out and the worms will become active in it.

Sorting

The first stage of work is sorting, during which:

mushrooms are divided by type;
Suspicious specimens are thrown out;
spoiled ones are selected;
leaves and fragments of twigs are removed.

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

Cleaning

Processing is impossible without the second stage - cleaning the adhering dirt and mucous coating on some types of caps. To do this, just use water, preferably running water. The standing fluid will have to be changed until it becomes completely clean. Least quantity The saffron milk caps will take time to clean, and sometimes you just need to wipe them off.

Slicing

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

Soaking

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

Eg:

Milk mushrooms - about 5 days.
Volnushki – 3 days.
Loading – 2 days.
Gorkushi – 4 days.

The water used for soaking must be changed twice daily. But porcini mushrooms, russula, and saffron milk caps do not need to remove bitterness. They are immersed in salted water for a short time only for the remaining worms to surface.

Methods for pickling mushrooms

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

Quick salting

For quick pickling, jars are mainly used, the portion size of which simplifies storage options. The method is simple and accessible; to implement it, you need to place the caps on the bottom of the container, then the legs, and cover them, sparingly, with salt. After the liquid appears brown, the delicacy can be consumed.

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

Hot method

The hot method is also simple, as it does not require much effort. You need to prepare an enamel pan, into which half a glass of salted water is poured per 1 kilogram of mushrooms, and spices are added. Cooking, with frequent stirring, lasts 10-25 minutes; as soon as the pieces begin to settle and the brine becomes clear, turn off the fire. Hot-cooked delicacies are ready for consumption only after 40-45 days.

Cold way

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

To improve the taste the following are also used:

dill umbrellas;
cherry leaves;
currant branches;
cumin seeds.

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

Dry pickling

The dry salting method is suitable mainly for sweetgrass, saffron milk caps, and sometimes russula. The blanks are placed, sprinkled with coarse salt, in a barrel and pressed down with pressure. The released juice should be enough to cover the mushrooms. It is prohibited to add water; the product with its own spicy flavor does not need aromatic herbs and spices. It is not recommended to buy to create reserves iodized salt, since it causes the workpiece to sour quickly.

In a barrel

Mushrooms in wooden barrel, or even better, made from oak, salted in a standard way using a load. However, before work, the container needs to be prepared - tarred, and then checked for quality by filling it with water.

Liquid should not leak through the cracks. Also, the barrel must be sterilized by washing it with a brush, dousing it with boiling water or fumigating it with juniper.

Without vinegar

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

Pickling frozen mushrooms

Since mushrooms are frozen only after they are fully prepared, pickling them becomes very simple. Such changes are resorted to if you need free space in the freezer for the holiday. Should be defrosted naturally, without additional heating. As soon as they have drained, you can begin layer-by-layer (with salt and spices) laying in glass jars. Products of this kind should be used within 2-3 weeks.

Recipes for pickling mushrooms at home

Pickling mushrooms is considered correct depending on the type. Thanks to it, it will be possible to emphasize the taste and extend the shelf life of the product.

Milk mushrooms

To salt 1 kilogram of breasts using a cold method, you will need several ingredients:

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

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

Saffron milk caps

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

While the stock is draining, the garlic needs to be finely chopped. Finally, the ingredients are mixed, placed in containers and hermetically sealed. Salted saffron milk caps are kept cool.

Honey mushrooms

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

Oyster mushrooms

Preparing oyster mushrooms is not too different from working with saffron milk caps or honey mushrooms. You also need to remove the hard stems and wash the healthy caps. You will need to blanch the mushrooms for about 6-7 minutes.

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

Butter

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

Salt the butter as follows:

Boil for 20 minutes.
Let it drain using a colander.
Place in layers in a barrel.
Press down with a weight for 1-2 days.

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

White mushrooms

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

Chanterelles

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

Gobies

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

Pigs

Due to the presence of several preparatory stages working with pigs will require some patience. After soaking the mushrooms for a day, you need to:

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

Now the workpieces are transferred to salt water, where processing takes 35 minutes. Then all that remains is to put the pigs in jars, pour them in, and press them down with pressure. These mushrooms are salted until full readiness, at least 1.5 months.

Volnushki

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

Cowsheds

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

Storing salted mushrooms

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

Pickling mushrooms, storing salted mushrooms

Pickling mushrooms is one of the simplest and most common ways to prepare them. Mushrooms canned in a strong solution table salt, used for soups, side dishes, appetizers, marinades and stewing.

Almost all species are suitable for salting edible mushrooms, including milk mushrooms and trumpet mushrooms.

Mushrooms for pickling must be fresh, strong, not overripe, not wormy or wrinkled. They should be sorted by size, type and variety and the stems should be trimmed. In butter and russula, in addition, the outer skin must be removed. Before pickling, wash the mushrooms well, placing them in a colander and rinsing them by repeatedly immersing them in a bucket of cold water and allowing it to drain. You should not keep mushrooms in water for a long time, since the caps of mushrooms, especially older ones, absorb it well.

After washing, the mushrooms are cleaned of adhering leaves, pine needles, soil, sand, damaged areas are cut out, and the lower part of the legs is cut off in half. Large mushrooms are cut into equal pieces; small mushrooms can be left whole.

Some mushrooms, in particular boletus, mushrooms, champignons, saffron milk caps and boletuses, contain easily oxidizing substances that quickly darken when exposed to air. To prevent darkening during cleaning and cutting, the mushrooms are immediately placed in a pan of water, to which 10 g of table salt and 2 g of citric acid are added (per 1 liter of water).

There are several main ways to pickle mushrooms:

Dry pickling of mushrooms

Only saffron milk caps and saffron mushrooms are prepared using the dry method: the mushrooms are cleaned, not washed, but only wiped with a clean soft cloth, placed in a tub in rows and sprinkled moderately with salt, covered with clean canvas and placed under pressure (cobblestones, clean heavy non-oxidizing objects). The juice should come out above the pressure and cover the mushrooms on top. These mushrooms retain their natural aroma and piquant resinous taste, so spices and aromatic herbs are not added to them. These mushrooms are ready to eat within 7-10 days.

Cold pickling of mushrooms

Cold salting is used for mushrooms that do not require pre-cooking(saffron milk caps, svinushki, smoothies, milk mushrooms, volushki, russula, etc.). It involves soaking peeled and washed mushrooms for 1-2 days in running or frequently changed water. You can also soak mushrooms in salted water (at the rate of 10 g of salt and 2 g of citric acid per 1 liter of water) and keep them in a cool room: bitter mushrooms and valui - 3 days, milk mushrooms and podgruzdi - 2 days, white mushrooms and volushki - 1 day. When soaking mushrooms in a salt solution, the latter must be changed at least twice a day. Ryzhiki and russula need not be soaked.

Instead of soaking, mushrooms can be blanched in boiling water containing 10 g of salt per 1 liter of water by immersing them in a boiling solution. Blanching duration: milk mushrooms - 5-6 minutes, milk mushrooms, chanterelles, bitter mushrooms, valui - 15-20 minutes. Belyanki and volnushki can be poured with boiling water and kept in it for 1 hour. After blanching, the mushrooms are cooled in cold water and allowed to drain.

Subsequently, they are placed in layers in a barrel, the bottom of which is previously sprinkled with salt, sprinkling each layer of mushrooms with salt at the rate of 3-4 percent of the weight of the prepared mushrooms (per 1 kg of mushrooms, take 50 g of salt for milk mushrooms, volnushki and russula and 40 g for saffron milk caps) , chopped garlic, dill, cherry, currant or horseradish leaves, caraway seeds. Mushrooms are laid out with their caps down and in a layer of no more than 6 cm.

The dishes filled to the top are covered with canvas, light pressure is placed and after 1-2 days they are taken out to a cold place. When the mushrooms compact, settle and give juice, new fresh prepared mushrooms are added to them to fill the dishes or they are transferred from another barrel or container, observing the salt level and the order of placement. After each addition of mushrooms, a circle and oppression are installed. Then the barrels are taken to a cold basement or cellar for storage.

After filling the barrel, after about 5-6 days, you need to check whether there is brine in the mushrooms. If the latter is not enough, it is necessary to increase the load or add saline solution at the rate of 20 g of salt per 1 liter of water. It takes 1-1.5 months to complete salting. Mushrooms should be stored at a temperature not lower than 1 and not higher than 7 ° C.

Hot salting is done as follows. Mushrooms are cleaned and sorted; The roots of boletus, boletus and aspen are cut off, which can be salted separately from the caps. Large caps, if they are salted together with small ones, can be cut into 2-3 parts. The prepared mushrooms are washed with cold water, and the valui are soaked for 2-3 days.

Pour 0.5 cups of water into the pan (per 1 kg of mushrooms), add salt and put on fire. Mushrooms are placed in boiling water. During cooking, the mushrooms must be carefully stirred with a paddle so that they do not burn. When the water boils, you need to carefully remove the foam with a slotted spoon, then add pepper, bay leaf, and other seasonings and cook with gentle stirring, counting from the moment of boiling: porcini mushrooms, aspen and boletus mushrooms for 20-25 minutes, valui for 15-20 minutes, volushki and russula 10-15 minutes.

The mushrooms are ready when they begin to settle to the bottom and the brine becomes clear. Carefully transfer the cooked mushrooms into a wide bowl so that they cool quickly. The cooled mushrooms can be transferred along with the brine into barrels or jars and closed. The brine should be no more than one fifth of the weight of the mushrooms. Mushrooms are ready for consumption after 40-45 days.

For hot salting, per 1 kg of prepared mushrooms: 2 tablespoons of salt, 1 bay leaf, 3 pcs. peppercorns, 3 pcs. cloves, 5 g dill, 2 blackcurrant leaves.

Storing salted mushrooms

Salted mushrooms should be stored in a cool, well-ventilated room at a temperature of 5-6°C, but not lower than 0°C. At low temperatures, the mushrooms will freeze, crumble, and lose their taste. Storing salted mushrooms at temperatures above 6°C can cause souring and spoilage.

It is necessary to regularly ensure that the mushrooms are always in the brine. If the brine evaporates and does not cover all the mushrooms, then cooled water should be added to the bowl. boiled water. If mold appears, the circle and fabric are washed in hot, slightly salted water. Mold on the walls of the dishes is wiped off with a clean cloth dipped in hot water.

In a salt solution, mushrooms are not completely preserved, since in such an environment the activity of microorganisms is only limited, but does not stop. The thicker the brine, the better the mushrooms are preserved. But in this case, the mushrooms become so oversalted that they almost completely lose their value. On the contrary, lactic acid fermentation and fermentation of mushrooms occur in weaker brines. Although such fermentation is not harmful, it still gives the mushrooms a sour taste, and widespread use of such mushrooms in food becomes impossible.

To prevent mold from appearing on the surface of the mushrooms, they should be placed in hermetically sealed containers and stored in a cold and dry room. If you cover the banks parchment paper or cellophane, then in a damp and warm room the water in the jars will evaporate and the mushrooms will become moldy.

Do you know that.

...the chemical composition of mushrooms is closer to animal products.
...the basis nutritional value mushrooms consist of proteins, fats, carbohydrates
...the share of water is 85-94, and the share of dry substances is 6-15 percent.
...in fresh mushrooms the amount of protein ranges from 0.9 to 3.3 percent, and their content depends on the age of the mushroom.
...rich in proteins and other nitrogenous compounds are porcini mushrooms, boletus, aspen mushrooms, morels, and porcini mushrooms.
...mushroom proteins are well digestible, and their other nitrogenous compounds are involved in the formation of a special “mushroom” aroma and taste.
…nice sweetish taste fresh mushrooms add sugars and sugar alcohols.
...mushrooms contain animal starch (glycogen) and fiber (fungin).
...the total carbohydrate content in mushrooms is 1.0-3.7 percent.
...mushroom fiber is close in structure to chitin, so mushroom cells are very strong.
...fat in mushrooms is 0.4-0.9 percent.
...in boletus, milk mushroom, and chanterelle there is more fat in the cap than in the stem, while in saffron milk cap it is the opposite.
...mushrooms contain organic acids, although very little - only 0.01-0.2 percent. The qualitative composition of these acids is somewhat different, but tartaric and fumaric acids are found in all mushrooms, malic acid in porcini mushrooms, and malic and succinic acid in chanterelles. Some mushrooms contain acids, the type of which has not yet been determined.
...there are no less vitamins in mushrooms than in many berries.
...in terms of vitamin C content, porcini mushrooms and chanterelles are equivalent to apples and blackberries. Fresh boletus, honey mushrooms and russula contain the same amount as cranberries and lingonberries. The remaining mushrooms are at the level of blueberries in terms of the presence of vitamin C.
...young porcini mushrooms contain 10-13 times more vitamin B2 than rye bread, potatoes, and milk. However, as mushrooms age, the amount of B vitamins in them decreases by 2 or more times.
... boletus and saffron milk caps are considered the richest in vitamin B1 (0.07 mg per 100 g fresh mushrooms), vitamin B2 - porcini mushrooms, chanterelles, honey mushrooms, boletuses, russula (0.3-0.45 mg); RR - honey mushrooms and boletuses (9.7-10.3 mg).
...mushrooms contain carotene and vitamin D.
...mushrooms are rich in iron, copper, sodium, calcium.
...mushrooms contain a lot of extractive substances (3.0-5.0 percent). Moreover, most mushrooms have more of them in the stem than in the cap. You can get acquainted with extractive substances by trying mushroom broth. They give it to food original taste and aroma. Thanks to their extractive substances, mushrooms are often used as an additive to other dishes - salads, seasonings, side dishes. They are used to prepare fragrant fillings for pies.
...free amino acids, aromatic and extractive substances contained in mushrooms cause increased secretion of digestive juices, improve appetite and food absorption.
…consumption of mushrooms does not lead to accumulation overweight. Doctor's advice is needed only for those who suffer from liver and intestinal diseases.
...characteristic nutritional value mushrooms are not only their chemical composition, but also digestibility. Thus, when consuming 100 g of dried porcini mushrooms, the body absorbs 27.6 g of protein, 6.8 g of fat and 10.0 g of carbohydrates with a total energy value 209 kcal. For comparison: 100 g rye bread contain 206, 100 g of beef - 218 kcal.

If the snow has melted and mold has appeared in this place - to mushrooms. (We are talking not just about the harvest of mushrooms, but about the abundance of mushrooms in this particular marked place. Mold that appears from under the snow indicates mycelium (aka mycelium) - the thinnest branched and intertwined threads that form the vegetative body of mushrooms) .

Pickling mushrooms is one of the simplest and most common ways to prepare them. Mushrooms canned in a strong solution of table salt are used for soups, side dishes, appetizers, marinades and stewing. Almost all types of edible mushrooms are used for pickling, including milk mushrooms and milk mushrooms.

There are several main ways to pickle mushrooms:

Dry pickling of mushrooms.
Cold pickling of mushrooms.
Hot pickling of mushrooms.
Storing salted mushrooms.

Dry pickling of mushrooms

The juice should come out above the pressure and cover the mushrooms on top. These mushrooms retain their natural aroma and piquant resinous taste, so spices and aromatic herbs are not added to them. These mushrooms are ready to eat within 7–10 days.

Cold pickling of mushrooms

Cold salting is used for mushrooms that do not require pre-cooking (mushrooms, svinushki, smoothies, milk mushrooms, volushek, russula, etc.). It involves soaking peeled and washed mushrooms for 1–2 days in running or frequently changed water. You can also soak mushrooms in salted water (at the rate of 10 g of salt and 2 g of citric acid per 1 liter of water) and keep them in a cool room: bitter mushrooms and valui - 3 days, milk mushrooms and podgruzdi - 2 days, white mushrooms and volushki - 1 day. When soaking mushrooms in a salt solution, the latter must be changed at least twice a day. Ryzhiki and russula need not be soaked.

Subsequently, they are placed in layers in a barrel, the bottom of which is previously sprinkled with salt, sprinkling each layer of mushrooms with salt at the rate of 3–4 percent of the weight of the prepared mushrooms (for 1 kg of mushrooms, take 50 g of salt for milk mushrooms, volnushki and russula and 40 g for saffron milk caps) , chopped garlic, dill, cherry, currant or horseradish leaves, caraway seeds. Mushrooms are laid out with their caps down and in a layer of no more than 6 cm.

The dish filled to the top is covered with canvas, light pressure is placed and after 1–2 days it is taken out to a cold place. When the mushrooms compact, settle and give juice, new fresh prepared mushrooms are added to them to fill the dishes or they are transferred from another barrel or container, observing the salt level and the order of placement. After each addition of mushrooms, a circle and oppression are installed. Then the barrels are taken to a cold basement or cellar for storage.

After filling the barrel, after about 5-6 days, you need to check whether there is brine in the mushrooms. If the latter is not enough, it is necessary to increase the load or add a saline solution at the rate of 20 g of salt per 1 liter of water. It takes 1–1.5 months to complete salting. Mushrooms should be stored at a temperature not lower than 1 and not higher than 7 ° C.

Hot pickling of mushrooms

Hot salting is done as follows. Mushrooms are cleaned and sorted. The roots of boletus, boletus and aspen are cut off, which can be salted separately from the caps. Large caps, if they are salted together with small ones, can be cut into 2-3 parts. The prepared mushrooms are washed with cold water, and the valui are soaked for 2-3 days.

Pour 0.5 cups of water into the pan (per 1 kg of mushrooms), add salt and put on fire. Mushrooms are placed in boiling water. During cooking, the mushrooms must be carefully stirred with a paddle so that they do not burn. When the water boils, you need to carefully remove the foam with a slotted spoon, then add pepper, bay leaf, and other seasonings and cook with gentle stirring, counting from the moment of boiling: porcini mushrooms, aspen and boletus mushrooms for 20–25 minutes, valui for 15–20 minutes, volushki and russula 10–15 minutes.

For hot salting, per 1 kg of prepared mushrooms: 2 tablespoons of salt, 1 bay leaf, 3 pcs. peppercorns, 3 pcs. cloves, 5 g dill, 2 blackcurrant leaves.

Storing salted mushrooms

Salted mushrooms should be stored in a cool, well-ventilated room at a temperature of 5–6°C, but not lower than 0°C. At low temperatures, the mushrooms will freeze, crumble, and lose their taste. Storing salted mushrooms at temperatures above 6°C can cause souring and spoilage.

It is necessary to regularly ensure that the mushrooms are always in the brine. If the brine evaporates and does not cover all the mushrooms, then cooled boiled water should be added to the dish. If mold appears, the circle and fabric are washed in hot, slightly salted water. Mold on the walls of the dishes is wiped off with a clean cloth dipped in hot water.

To prevent mold from appearing on the surface of the mushrooms, they should be placed in hermetically sealed containers and stored in a cold and dry room. If you cover the jars with parchment paper or cellophane, then in a damp and warm room the water in the jars will evaporate and the mushrooms will become moldy.

Do you know that: