In September, mushroom pickers traditionally go hunting. But the mushroom season is not particularly long, so you have to think about how to bring the harvested product to the winter table. There are plenty of ways for cooks: you can dry mushrooms, freeze, pickle or salt. Salted mushrooms will always decorate the everyday and festive table.

Selection of mushrooms for pickling

Particular attention is paid to the medial recesses of the caps. With agaric mushrooms, the caps are separated from the legs. Between the plates, the dirt is cleaned with a stiff brush (even an ordinary toothbrush will do). In oils with russula, the top layer is removed from the caps.

Hot mushroom pickling recipes involve pre-boiling the product, which is why the name is so. Prepared mushrooms are laid out in salted water, boiled, guided by the following data:

• boletus, boletus, boletus, mushrooms - 15 minutes;
• waves and russula - 10 minutes;
• load, chest - 7 minutes;
• valui—half an hour;
• mushrooms - half an hour;
• champignons - 15 minutes;
• chanterelles - 20 minutes;
• mushrooms - just pour boiling water three times.

How to close mushrooms in jars for the winter: step by step recipes

After that, you can learn how to pickle boiled mushrooms: the finished product is cooled and placed in a convenient container. Fall asleep with salt, the total mass of mushrooms should account for about 3% of salt. Spices with spices - already to taste. Pour in the brine that remains from the cooking of the product. Place peeled garlic with dill umbrellas on top.

You can optionally pour vegetable oil. Salting is stored at zero temperature in a ventilated area. It is ready for use in an average of a month. Many prefer to start eating it earlier - this is a matter of taste. Small specimens may take less time to pickle.

The value of the products of the mushroom kingdom lies in the rare balanced composition of the natural components of food: proteins, carbohydrates, fats, minerals, vitamins. It has long been believed that mushroom dishes replace meat in the winter season. Until the beginning of the 20th century, salting and drying were the main fast and inexpensive methods for harvesting mushrooms for long-term storage. They have not lost their popularity to this day.

Not only delicious, but also healthy

A significant part of the list of mushroom content is water, since here it is 90%. That is why mushrooms are easily digestible, have a low calorie content and meet the standards of use in dietetics. In terms of composition, mushrooms approach fruits in terms of the amount of minerals, meat dishes in terms of protein content, and vegetables in terms of the presence of carbohydrates.

The porous structure of mushrooms allows you to digest them for a long time and at the same time not feel hungry. In addition, mushrooms are a source of essential protein compounds (tyrosine, arginine, glutamine, leucine), fatty and unsaturated fatty acids, a special place among which is occupied by lecithin, fatty acid glycerides, palmic, stearic, butyric acids.

Vitamins of group B (B1, B2, B3, B6, B9), A, D, E, PP regulate the activity of the nervous and blood systems, help improve the appearance of hair, nails, skin and blood vessels of the body.

Mineral components - zinc, copper, phosphorus, sulfur, manganese, potassium, calcium - are involved in the working processes of the heart and blood vessels, activate metabolism, promote the production of pituitary hormones, remove dangerous cholesterol, strengthen the heart muscle.

Important components of mushrooms are beta-glucans, the presence of which enhances immunity, they are very effective against cancer. And the natural melanin in the composition of the product is a powerful natural antioxidant.

Did you know? The wild-growing edible sulfur-yellow tinder fungus (Laetiporus sulphureus) has an incredible taste reminiscent of fried chicken.

Salting mushrooms only enhances the beneficial properties of the components of the mushroom product. After all, when they are salted, a characteristic viscous liquid is released, which, enveloping the walls of the stomach, protects them from direct contact with gastric juice.

In addition, salted mushrooms relieve excessive love for sweets. The brain perceives sugar as a kind of drug. Consumption is not limited to small doses, you want more and more. In some cases, this behavior is due to a lack of zinc in the blood.

The amount of zinc in salted mushrooms is comparable to its presence in mussels and oysters. A natural, less expensive mushroom alternative, when used regularly in food, normalizes the balance of zinc in the blood and promotes weight loss in the long run.

Kitchen appliances and utensils

Here is an interesting method of salting mushrooms, which has the following advantages: no bitterness, the possibility of consumption after a couple of weeks, the mushroom material does not shrink.
From kitchen utensils you will need:

• cutting board;
• three-liter jars;
• pots for 4-5 liters of water;
• capron covers.

List of ingredients

Ingredients are listed in a three-liter jar. Must have:

• salt (set the exact amount over time);
• several sheets of horseradish;
• a head of garlic;
• peppercorns black and fragrant to taste;
• dill umbrellas fresh or dried 5-6 pieces;
• sunflower oil.

Features of the selection and preparation of mushrooms

A feature of the recipe is the removal of mushroom bitterness by pre-boiling in water for 3-5 minutes. To do this, we sort out the found mushrooms (we throw away the wormy and old ones), clean them of debris with a brush or a nylon cloth, cut them into convenient pieces, and rinse well.
In the boiled water of a 4-5-liter saucepan, put the mushrooms and a tablespoon of salt in a 4-liter and a tablespoon with a slide in a 5-liter saucepan.
Boil for 3-5 minutes. Then we drain the water, wash the mushroom mixture and let the water drain for about 20 minutes. Mushrooms are ready for salting.

Did you know? In the XYII-XIX centuries, salted milk mushrooms and mushrooms became a delicacy product for export to European countries. The popularity of mushrooms was so great that the name of mushrooms took root in the languages ​​of many states. So, the Germans call them Reizker, and the Hungarians- Rizike.

Step by step cooking recipe with photo

1. At the bottom of the jar we put a sheet of fresh horseradish and a sheet from an old can of already fermented mushrooms. If you are doing it for the first time, then you can only get by with fresh horseradish leaves.
   
2. Add half a serving of garlic, dill whisks, allspice and black pepper. Sprinkle two pinches of salt on top.
   
3. Mushrooms are laid in layers of 3-4 cm. Each layer is also salted with two pinches of salt (or at your discretion).
   
4. Having reached the middle of the jar on top of the mushrooms, lay out the remaining garlic, dill whisks, allspice and black pepper. We add salt.
   
5. We continue to alternate the mushroom layers, periodically compacting them. It should be borne in mind that in the upper layers of the jar of mushrooms there is less, which means that less salt is needed. About one pinch.
   
6. Leave 3-4 cm free to the top edge of the jar so that the brine does not spill out due to rising mushrooms.
   
7. Cover the last salted layer of mushrooms with two sheets of horseradish and sprinkle with a pinch of salt. That is, we make a special shutter that will not allow the mushrooms to rise.
   
8. Top with sunflower oil at your discretion to close the access of oxygen to the fermentation process. Otherwise, the quality of salted delicacies will deteriorate significantly.
   
9. We close the nylon lid and send it to a cool place for two weeks. Is it a refrigerator or cellar.
   

If you doubt the correct amount of salt, then after two days you should taste the mushrooms, because by this time the salt has already been distributed evenly over the jar. Salt can be added on top if needed.

How and where to store the workpiece

The process of salting the mushroom mass takes place normally in barrels, and in enameled buckets, and in glass containers. The main thing is to keep the dishes and products used clean. Pre-scald the container with boiling water or sterilize.

A dry, cool place is the best option for storing pickles. It is optimal to store salted mushrooms at a temperature of +5 ... + 6 ° C, in the refrigerator.

But salted mushrooms stored in tubs, buckets, it is better to place in the cellar. Someone manages to store pickles on the balcony in the winter season.

To protect the salty gifts of the forest from freezing, they are placed in specially prepared insulated containers. Insulation is old warm clothes, blankets, wood chips. The main condition for high-quality storage of the product will be maintaining a constant temperature regime:

• temperatures below 3 degrees make the mushrooms soft, falling apart, tasteless;
• high temperatures lead to souring.

Do once a week shifting or shaking the mushroom mass. If there is not enough brine, add cooled boiled water. The mold that appears must be removed. If it appears again and again, then remove the mushrooms, rinse and cover with new brine. The storage period, subject to all conditions, is limited to six months.

Important! Wooden tubs and barrels are most suitable for salting, except for products made from aspen. Dishes made of clay and galvanized sheet are categorically not suitable for the salting process.

What mushrooms are best for pickling

All types of edible gifts of the forest are subject to the salting process. But in terms of taste, agaric mushrooms with a characteristic bitter taste and unusual aroma have superiority. These include:

• mushrooms, (the highest quality of salting);
• , whites, (you can salt with a total mass);

Noble mushrooms and milk mushrooms are certainly salted separately from the rest of the row of the mushroom kingdom.

The mushroom season is coming and with it the efforts of avid mushroom pickers. pickling mushrooms for the winter in jars is best suited for lovers of quiet hunting, city dwellers who, well, cannot stop without collecting a ton or two of mushrooms of various varieties over the summer.

Yes, you shouldn’t laugh, many people go for mushrooms with baskets or buckets, and I know some mushroom pickers who immediately go to the forest on a horse with a cart and do not come home until this cart is full. But this is in the countryside, everything is on a grand scale here, and then we sit for days, sorting and soaking mushrooms. After all, they need not just to be salted deliciously, or, first you need to properly assemble them, then prepare them, but only after that look for recipes.

Rules for collecting and preparing mushrooms for salting

Very often I see a picture when I drive up to the city, cars stand along the roads, and residents of the metropolis dart along the forest belt in search of mushroom places. And they are unaware that mushrooms most of all absorb all the heavy metals and toxins that accumulate on the roads from exhaust gases. Imagine what kind of mushrooms can be pickled with such a set of chemicals.

1. The most important rule when picking mushrooms is to look for mushroom places no less than a kilometer from the road. Difficult? But health is more important.
2. Another rule is to go for mushrooms at five in the morning, but not in the afternoon. In the morning, the collected mushrooms are crisp, tight and store better.
3. The third rule - do not be greedy, do not take a big bag with a huge hat, most likely it is already very old and you can see wormholes in the section. It is better to look for a family of young mushrooms or tiny russula.

How to prepare mushrooms for salting

First, about salting methods, there are three of them, and all of them are suitable for salting mushrooms in jars:

• hot way
• cold way
• Dry salting

These methods differ in the duration of cooking, they are not suitable for all types of mushrooms. But more on that below. Now I want to talk about why it is important to sort mushrooms and how to prepare them for pickling.

Usually in the forest we tear everything into one basket, rejoicing in the good mushroom season. Since childhood, my son has been a big fan of picking mushrooms, and therefore I often have to take mushrooms apart with baths, well, because in a large bath on the street it is most convenient to wash and sort mushrooms.

I always do this with mushrooms, I pour them all together into a large cast-iron bath, I specially have it in the yard, and fill it with water so that all my mushrooms are completely hidden, at the same time dried leaves, needles and any garbage will peel off from them.

Immediately I begin to reject and sort the mushrooms. It is imperative to disassemble them by variety, because the cooking time is different for everyone, and some also need to be soaked for a long time, some are not required at all.

We select mushrooms, podgruzdki, volnushki, they need to be soaked for up to five days with frequent changes of water.

I put the russula and white mushrooms in a separate bucket, they do not need to be soaked at all.

From the hats of some, for example, we remove the skin. And some need to clean the legs to become bright and beautiful, these are boletus and boletus.

At the same time, we need to carefully look at the mushrooms so that among them we do not come across poisonous ones, some are very good at disguising themselves. I also check the mushrooms for the presence of living creatures in them, they are very small, and already wormy, of course they go to waste.

Hot pickling of mushrooms for the winter in jars

Yes, this method is best for canning mushrooms in jars. Yes, and you can close any mushrooms in a hot way, like milk mushrooms, butter mushrooms, aspen mushrooms, butterflies, volnushki, chanterelles.

The advantage of this method is that the mushrooms are cooked quickly, in a month, sometimes you can already try them earlier. But they are not as crispy and do not keep as long as cold-preserved ones.

The mushrooms are already prepared, washed and soaked, before cooking, you must first weigh them in order to know how much salt we will need. It is added for every kilogram of mushrooms - two tablespoons.

Mushrooms are poured with water and boiled for about half an hour, milk mushrooms are best boiled for forty-five minutes. The foam must be removed during cooking. Then we throw them back in a colander and let them cool. During this time, we will prepare jars, I have five-liter ones with a wide neck, so that it is convenient to put oppression.

At the bottom of a sterile jar, first we lay a layer of spices, you can choose according to your taste, most often these are dill umbrellas, parsley and garlic. Then a layer of mushrooms is laid out, sprinkled with salt, and again there is a layer of spices, until the mushrooms run out. We fill all this with brine, drained after boiling the mushrooms, and put oppression so that the mushrooms completely go under the liquid. So they will stand for a couple of weeks in the cold. Then they can be decomposed into smaller jars.

Salting mushrooms for the winter in a cold way

This method provides for a longer aging of mushrooms, for example, white milk mushrooms can be eaten only a month and a half after salting. But how crunchy they are! Well, who tried, he knows.

This method does not require heat treatment, but the mushrooms must be carefully prepared, soaked before salting with frequent changes of water.

The whole method is interesting in that the mushrooms are laid out in a clean container in layers with seasonings, I put dill in umbrellas, allspice and black pepper, bay leaf and garlic cloves, cut lengthwise. I sprinkle each layer of mushrooms with salt, two tablespoons per kilogram, so the mushrooms are always weighed beforehand.

A layer of spices comes on top and a load is laid on it so that the mushrooms give juice. In this case, you need to observe if the juice is poorly released, then the weight of the oppression needs to be increased. So the mushrooms should stand in the cold for a month and a half, they can be planted in batches if there is room.

Dry salted mushrooms

A simple and quick way, but not suitable for all mushrooms, but only for those that do not need to be soaked. Why the method is called dry, mushrooms are not even washed. My grandfather usually salted russula like this, removed the top peel from the hats with a knife, cleaned them a little and salted them.

For this method, you can also use the same seasonings. Mushrooms are also laid out in layers in a jar or a wide convenient pan, scalded with boiling water. Each layer is salted, in this case more salt should be used, 3-4 tablespoons per kilogram of mushrooms. Oppression is also placed on top so that the mushrooms begin to secrete juice.

Russula or mushrooms salted in this way are usually ready in two weeks. Mushrooms can also be added as they arrive.

Salting mushrooms with garlic for the winter in jars

Oh, and we like little butters prepared in this way, it’s also good that they don’t need to be soaked. And with garlic they can be served on any festive table and not only, a nice thing.

For this recipe we need:

• A kilogram of mushrooms, you can any
• Two tablespoons with a small slide of salt
• Three heads of garlic
• A couple of dill umbrellas
• Two sheets of horseradish
• Five leaves of blackcurrant
• five carnations
• Large bunch of dill

How to pickle mushrooms in this way:

We first wash them and soak them if required. Then be sure to remove excess water, let stand in a colander for a while. We sterilize the jar and dry it.

Rinse the greens, peel the garlic and cut lengthwise into plates. First lay out a layer of greenery, horseradish leaves, dill umbrella, currant leaves. Next, mushrooms go up with hats, we add them abundantly, sprinkle with dill and chopped garlic. We fill the jar with such layers.

We put oppression on top and remove the mushrooms for two weeks in the cold. Then the mushrooms can be decomposed into small jars, pour a layer of vegetable oil on top and close with nylon lids.

Porcini mushrooms for the winter in jars

For salting we will need:

• Kilo white mushrooms
• Two tablespoons with a small slide of salt
• 0.7 ml water
• Three peas of black and allspice
• five cloves of garlic
• laurel leaf
• Two umbrellas of dill
• Three carnations

How to salt porcini mushrooms for the winter:

Mushrooms are first cleaned, then washed, if necessary, then cut into pieces. Peel the garlic and cut into lengthwise pieces.

We dilute salt in a saucepan and put the mushrooms to boil, fifteen minutes will be enough in time, but all the time you will need to remove the foam. Then we add all the spices to the water with mushrooms and cook for another five to seven minutes.

In a sterilized jar at the bottom we place dill and a few cloves of garlic. We spread the mushrooms, sprinkling each of the layers with garlic. Top with brine and roll up the lids. After two weeks, mushrooms can be tasted.

Salting milk mushrooms for the winter

For her, we need to take:

• Kilo white mushrooms
• Three tablespoons of salt
• Three umbrellas of dill
• Six peas of black pepper
• Three peas of allspice
• Three carnations in buds
• Two leaves of lavrushka
• Three cloves of garlic

How to salt milk mushrooms:

We sort, clean, wash the mushrooms. They need to be soaked for three days before salting, only in the morning and in the evening do not forget to change the water to clean. After these days, we put the finished mushrooms upside down in a container, sprinkling the mushroom layers with spices and salt. We put heavy oppression on top and forget them in the refrigerator for thirty days.

After a month of salting, we take out the container and sterilize small jars, put a little salt on the bottom of each, fill it with mushrooms along with the brine, pour either salt or vegetable oil on top. We close the lids and put the jars in the cold.

Salting mushrooms for the winter in jars

What we will need to take for the recipe:

• Kilo of saffron milk caps
• Three tablespoons of salt
• five cloves of garlic

How to salt:

We cut off the legs of the mushrooms, we will only salt the caps. We wash them well and pour them with boiling water. We let it stand for three minutes under the lid, then let the water drain completely and salt the mushrooms, we also add garlic cloves. Mix the mushrooms well and leave for half an hour.

We prepare sterile jars, preferably half a liter. We put mushrooms tightly in them, pour a layer of salt on top and close the lids. We keep cold.

Salted mushrooms are a familiar dish for Russia. No holiday is complete without this treat. Despite the fact that now you can buy any blanks in the store, good housewives still prefer cooking with their own hands. To do this, it is important to know a few nuances: what options are best, how best to pickle mushrooms, and which method to choose for this.

Experienced mushroom pickers appreciate milk mushrooms and mushrooms. Their representatives are not often found in the wild forest, but in salting they are the most delicious and fragrant.

Is it possible to salt mushrooms in a plastic bowl?

Many are interested in whether it is possible to carry out salting in plastic dishes. The answer is unequivocal - no. Despite the convenience and availability, it is not worth using it. The reason is the interaction between the plastic and the brine.

If there is no other option, pay attention to the markings on the bottom of the container.

If purer components were used in the manufacture of a basin or bucket, you will see an image of a glass and a fork or the letters PET, PET. These designations indicate that the container is made of food-grade plastic and can be used for food.

Preparatory stage of salting

Before moving on to salting, you need to prepare everything. At the first stage, mushrooms are sorted by size and type, cleaned of dirt, cut and soaked.

Sorting

Sort the harvest by type. Mistresses say that the most delicious mushrooms are obtained when several types are mixed. Perhaps this is true, but each individual sample requires a different heat treatment time.

cleaning

Clean the raw materials from dirt. If there are damaged areas, cut them off. The dirt under the cap of the lamellar representatives is easiest to remove with a soft toothbrush.

slicing

If the caps are large, it is better to cut them in half. In order not to waste time, you can do it just during the cleaning.

soaking

Methods for salting mushrooms

There are many ways to salt. Each hostess has her own, proven option. Let's look at the main methods of harvesting mushrooms for the winter.

Quick salting

A quick pickling method is suitable if you need a snack the next day. Then varieties that are boiled are suitable: white, boletus, russula or champignons.

Boil them until tender, salt to taste, use spices, garlic and pour with weak brine. Leave overnight in jars in the refrigerator, and in the morning the dish can be eaten.

hot way

The hot method is quite simple, and therefore many housewives love it. First you need to know the exact weight of the dry ingredients. The next step is to prepare the brine. Take a glass of water, 2 medium tablespoons of salt with a small slide, 1 bay leaf, 3 peas of allspice and the same number of cloves. It is ideal to add a pinch of dill seeds and a few currant leaves.

As soon as the liquid boils, dip the mushrooms into it.

Important! After 5 minutes, foam will appear, which must be removed.

As for the cooking time, it may differ for different varieties. Approximately it should be 15-25 minutes.

As soon as the raw material sinks to the bottom, cooking should be stopped and cooled. It would be ideal to transfer the products to a wide bowl.

Transfer the cooled mushrooms to clean and sterilized jars so that they occupy 80% of the total volume, tamp well. Top up with the brine that remains after cooking, and roll up. It is better to store such blanks in a cool place.

cold way

Cold salting is a cooking method that does not contain heat treatment of products. As a container, you can use special barrels, a pan or glass jars.

Spices, currant leaves are laid at the bottom. Some housewives believe that additional aromas only interrupt the real smell, and do not use spicy herbs.

Next, raw mushrooms are placed in the container with their hats down. Each ball is poured with ordinary table salt at the rate of 40 grams per 1 kilogram of raw materials, and filled with cold boiled water. When the container is filled to the top, it must be covered with a cloth and oppression should be installed.

Important! Do not use synthetic fabrics.

Put the pickle in the cold, and after a few weeks you can enjoy the finished product.

Dry salting

Lay the mushrooms with their hats down, in the same way as in the previous method, sprinkling with salt. After a few hours, when they soften a little, set the oppression.

This recipe differs from the previous one in that everything is marinated in its own juice, without the use of water or brine. Salting time depends on the variety.

in a barrel

Mushrooms that have been salted in a barrel are considered the most fragrant. In order to prepare such a delicacy, you need to wash the barrel well, pour plenty of salt on the bottom and top layer, at the rate of 60 grams of salt per 1 kilogram of raw materials. Lay the raw material tightly with the caps down and press down with oppression.

After three days, juice will appear, and the volumes will decrease. That's when you can add another batch. Repeat the procedure until the barrel is full.

Pour in brine (60 grams of salt per 1 liter of water) and cork. Place the barrel in a cold place, in a cellar or basement.

without vinegar

The recipe for harvesting without the use of vinegar is especially popular.

Prepared mushrooms need to be boiled with the addition of salt and citric acid. It is important to collect the foam that will form during the cooking process. As soon as they go down, the gas can be turned off.

Place them in clean jars and carefully sterilize in hot water for another hour and a half. After that, carefully cork the jars with lids and turn upside down until completely cool.

Salting frozen mushrooms

There are cases when there are no fresh mushrooms, but only frozen ones. Even from such raw materials it is quite easy to make delicious pickles.

Based on 3 kilograms of freezing, you will need 3 tablespoons of salt with a small slide, 6 teaspoons of sugar, 2 teaspoons of citric acid, bay leaf and cloves.

Place the mushrooms in a saucepan and add just 1.5 cups of water. Turn on a small fire so that the liquid from the mushrooms is released gradually. When the liquid covers the thick, add the rest of the ingredients and boil for another half hour. Leave for an hour to brew.

After that, bring to a boil again and roll into pre-prepared and scrupulously sterilized jars.

Recipes for salting mushrooms at home

It is important not only to choose the right pickling method, but also to pay attention to the variety of mushrooms that you want to cook. The fact is that each representative has its own distinctive features and properties.

Milk mushrooms

Milk mushrooms are fairly common mushrooms that taste best when salted hot. By themselves, they are quite juicy and meaty.

According to the recipe, for 1 kilogram of mushrooms you will need:

• 60 grams of salt;
• 4 garlic cloves;
• 10 black peppercorns;
• and the same number of leaves from a currant bush;
• several umbrellas of dill.

Boil prepared mushrooms for 5 minutes. Don't forget to collect foam. Next, remove the mushrooms and rinse them under cold running water.

Pour a little salt and some spices into a sterilized container, then lay the mushrooms and repeat the manipulations until the container is completely filled. Pour the mushroom broth that remained after cooking and cork.

mushrooms

For cooking mushrooms, it is best to use a cold method. It is without cooking and vinegar that this variety will be tastiest.

Salted mushrooms are quite easy to prepare. Put raw mushrooms in a container, sprinkling with salt (2 tablespoons per 1 kilogram of mushrooms). Some recommend adding garlic or currant leaves. Put it under pressure, and after a week you can taste the dish.

Honey mushrooms

Honey mushrooms have a low calorie content, which is provoked by their difficult digestibility. That is why they must be boiled before use.

To pickle mushrooms, you need to place them in a saucepan, pour water, boil and immediately drain the boiling water. Again pour cold water and boil for 20 minutes.

Put the cooled mushrooms on the bottom of another container, shifting them with spices and salt. Put under oppression in a cold place, and after a week you can clog jars for the winter or eat mushrooms.

oyster mushrooms

Cooking oyster mushrooms has its own characteristics. In order to salt 1 kilogram of raw materials, you will need 4 liters of water and 90 grams of salt for blanching. For brine, you need 400 grams of water, 2 tablespoons of salt, three peppercorns, bay leaves and currant leaves.

First, boil the oyster mushrooms for 7 minutes, put them in a colander, and prepare the brine. Put the mushrooms in sterilized jars, fill with brine, and in a week the dish is ready.

Oilers

The cold method described above is best suited for harvesting butter. When oil is salted, you need to adhere to the following proportions: 10 kilograms of mushrooms, 600 grams of salt, allspice, dill.

White fungus is rightfully considered the best representative of its kind. It can be prepared in any way, and it will come out very tasty. Let's consider the simplest option. Rinse the peeled porcini mushrooms, boil and drain in a colander.

Continuing salting, lay the raw materials in layers in the prepared container, sprinkling with salt. For 5 kilograms of mushrooms you will need a glass of salt, and under oppression. After 5-7 days the dish is ready. For safety, rearrange the pickles in a colder place.

Chanterelles

It is very tasty to cook chanterelles in a dry way, without using brine. It will take 50 grams of salt per kilogram of mushrooms. Place the prepared raw materials in a saucepan, sprinkling with salt and garlic cloves. Place oppression on top and leave it like that for a month.

Gobies

The goby, or valui, is quite common throughout the country. His ambassador provides that the raw materials must be boiled in salted water for 10 minutes. Next, the brine is drained, a new one is prepared, and the mushrooms are boiled for another 20 minutes, then the procedure is repeated again.

Pigs

Pigs are considered semi-poisonous mushrooms, therefore, before salting, they must be filled with water, and changed every 3 hours at least 5 times.

Boil the mushrooms for 5 minutes, drain the water, pour clean water and cook for another half hour. Drain the water again, pour in new water and cook for another 40 minutes. Place in a prepared container, sprinkle with salt, and send under oppression. After 45 days, the pigs are ready.

Volnushki

The composition of the waves contains milk juice, which is why they can be dangerous to human life if salted incorrectly. For 10 kilograms of waves, you will need 500 grams of salt and spices. Then do everything as with standard salting in a cold way. Mushrooms will be ready in 40 days.

cowsheds

Cowsheds should be soaked in cold water overnight. Boil for 20 minutes in salted water. For the brine, you will need 1 liter of water, 1 tablespoon of salt, 5 peppercorns, parsley leaves, currants, cherries, raspberries. Boil the mixture, boil for 20 minutes, remove from the stove and add 2 tablespoons of vinegar.

It remains only to put the cowsheds in jars, fill with brine and cork.

Storage of salted mushrooms

Salted mushrooms are stored in a cool dark place where the sun's rays do not fall. Optimum temperature: +3, +5 degrees. The cellar is ideal for this, it is only important to ensure that the jars with blanks do not freeze.